FIREHOUSE SUBS 0006
1855 CASSAT AVE STE 4, Jacksonville FL 32210 · 904-695-1055
Last inspected Feb 19, 2026 · 3 visits since March 2024
MAR 24
MAY 25
FEB 26
— STEADY
3 inspections within 26 points of each other. Whatever this kitchen does, it does consistently.
Live, small flying insects found Observed 4 live flying insects in kitchen area by prep table next to raw onions. Person in charge killed and disposed of one flying insect.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
3 visits, newest first
Feb 19, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate4 Basic
What the inspector wrote — 7 findingsThe state's own report →
Pesticide-emitting strip present in food prep area. Observed pesticide emitting strip on wall next to mop sink. Mop sink is also directly next to bag in box sodas.
Records/documents for required employee training do not contain all of the required information. Observed 2 food handler certifications with no date training was completed and no expiration date.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 1 expired food handler training. Mortavias Brown 01/21/2023.
Carbon dioxide/helium tanks not adequately secured. Observed unsecured CO2 tank by mop sink.
Show the remaining 3 findings ▾
Cutting board has cut marks and is no longer cleanable. Observed cutting board with grooves and no longer smooth and easily cleanable stored on back prep table.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed 1 employee engaging in food preparation while wearing a watch.
Equipment and utensils not properly air-dried - wet nesting. Observed clear plastic containers stacked on top of each other with visible signs of moisture and unable to air dry stored above three compartment sink.
May 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate6 Basic
Show 12 findings ▾
Live, small flying insects found Observed 4 live flying insects in kitchen area by prep table next to raw onions. Person in charge killed and disposed of one flying insect.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked meatballs at temperatures of 122-129F stored in steamer unit on front line. Person in charge stated water ran out less than 4 hours prior and was refilled with cold water. Person in charge began reheating meatballs to minimum temperatures of 165F. Cooked meatballs (122-129F - Hot Holding)
Employee applied hand antiseptic in place of washing hands as required. Observed one employee touch a soiled surface with bare hands then use hand antiseptic instead of washing hands. Inspector educated employee proper handwashing procedures.
Handwash sink used for purposes other than handwashing. Observed food debris and two sanitizer buckets in hand wash sink by three compartment sink.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed three employees person in charge stated were hired over 60 days prior with no proof of state approved food handler training.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed 3 employees per person in charge that have no employee reporting agreement signed.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed multiple ice buckets not stored inverted by three compartment sink.
Cutting board has cut marks and is no longer cleanable. Observed multiple cutting boards with grooves and no longer smooth and easily cleanable throughout kitchen.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed one employee on cook line engaging in food preparation with a watch on.
Food stored on floor. Observed one bag-in-box soda syrup stored on ground by soda syrup storage.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on reach in cooler doors on front line.
Old labels stuck to food containers after cleaning. Observed multiple old labels stuck to multiple containers stored on drying rack above three compartment sink.
Mar 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
Handwash sink not accessible for employee use at all times. Hand wash station on make line had broom and dustpan blocking. Manager removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In dry storage/prep room, observed employee backpack over single service cups and lids. Manager removed backpack. Above prep table on dry storage room, employee stereo. Manager removed stereo.
Food storage container/container lid cracked or broken. One plastic food container above triple sink is cracked.
Hole in or other damage to wall. At meat slicer in back storage room, hole in wall.
Wall and soiled with accumulated grease, food debris, and/or dust. Floor under triple sink in dry storage room soiled with build up and debris.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Triple Sink (Quaternary 0ppm, remake 150ppm). Manager remade sanitizer and corrected.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.