FIREHOUSE SUBS #1217
9660 ARGYLE FOREST BLVD STE 5, Jacksonville FL 32222 · 904-329-3944
Last inspected Aug 18, 2026 · 5 visits since February 2024
FEB 24
MAY 24
FEB 25
SEP 25
AUG 26
— STEADY
5 inspections within 14 points of each other. Whatever this kitchen does, it does consistently.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One live flying insect observed near mop sink in back kitchen.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
Aug 18, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
What the inspector wrote — 5 findingsThe state's own report →
Toxic substance/chemical improperly stored. Can of paint stored on shelf above three compartment sink and stored over clean bowls and knives. Manager moved paint can to proper storage.
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. No proof of food handler training for two employees(Maddy and Aiden) on duty preparing sandwiches. Per manager, both have been employed more than 60 days.
No Heimlich maneuver/choking sign posted. No choking poster available. Provided DBPR Form HR 5030-105.
Open dumpster lid. Left lid on shared dumpster is open.
Show the remaining 1 finding ▾
Opened employee beverage container in a cold holding unit with food to be served to customers. Open employee water bottle in reach-in cooler next to front counter handwash sink stored above sliced ham. Manager removed water bottle.
Sep 18, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 1 high priority.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line in flip top reach in cooler, cut lettuce (46F - Cold Holding). Employee stated lettuce had been in reach in cooler for approximately 20 minutes. Lid to cooler was opened for lunch rush.
Employee applied hand antiseptic in place of washing hands as required. Observed 2 employees use hand sanitizer instead of washing hands before putting on gloves. One employee took customer order then used hand sanitizer, put gloves on and began making a sandwich. Second employee touch hair while taking order then used hand sanitizer, put gloves on and began cutting bread for orders.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on prep table. Operator discarded water bottle.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone stored on top of wall divider at front counter over to go bagging station. Operator had employee remove phone.
Floor soiled/has accumulation of debris. Floor under front counter ice machine soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets throughout establishment soiled/torn. Also, around soda nozzle on soda machine in lobby soiled with dry soda residue.
Unclean building components, attachments or fixtures. In reach in cooler near mop sink, fan cover has dust build up.
Feb 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate8 Basic
Show 12 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler in back of kitchen by back door, chicken 45F - cold holding. Manager stated it was out earlier but wasn't needed so they placed it back into cooler.
Employee applied hand antiseptic in place of washing hands as required. Employee on cook line touched face and hair, used hand sanitizer instead of washing hands and then placed gloves on and began to make sandwiches.
Food-contact surface soiled with food debris, mold-like substance or slime. Magnetic knife rack next to three compartment sink soiled.
No paper towels or mechanical hand drying device provided at handwash sink. In prep area, handwash sink has no paper towels. Manager replaced roll.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice bin has small black mold-like substance on ice deflector plate.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Equipment and utensils not properly air-dried - wet nesting. On shelf next to three compartment sink, clean pans stacked before properly drying.
Food stored on floor. Case of plastic bottled soda on floor in prep area. Manager had employee move to shelf.
Ice scoop handle in contact with ice. Handle of scoop touching ice in ice bin by prep area. Manager removed handle from product and stored properly.
No copy of latest inspection report available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Reach-in cooler interior/shelves have accumulation of soil residues. Both of reach in coolers in back kitchen near prep table are soiled on bottom.
May 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate4 Basic
Show 7 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee came from back kitchen area, placed gloves on, and immediately began working with food (cookies) without washing hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One live flying insect observed near mop sink in back kitchen.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing at the end of the splitter for mop sink faucet where small black hose is attached.
Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under drink dispenser in dining area.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelf inside cabinet under iced tea station in dining room is cracked with exposed particle board.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At drink station in dining area, top of silver counter under and around water/ice machine. Inside cabinets under drink station where trash can is stored.
Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth on cutting board on sandwich make line at front counter. Wet cloth on prep table in back kitchen area. Both cloths moved and stored correctly.
Feb 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate7 Basic
Show 9 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table across from sandwich make line, meatballs with marinara 118F. Meatballs placed into service approximately one hour prior. Meatballs removed and placed in microwave to reheat.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing at the end of the splitter for mop sink faucet where tiny piece of hose is attached.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee hat and keys stored on shelf under register next to single use soda lids. Items moved and stored correctly. Employee hat on top of iced tea liners in back storage area.
Employee with no hair restraint/beard guard while engaging in food preparation. Three employees on make line do not have hair restraint and one employee does not have beard guard. One employee placed hair restraint on.
Equipment and utensils not properly air-dried - wet nesting. Clean storage pans stored on rack/shelf near dish area.
Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under drink dispenser in dining area.
No conspicuously located ambient air temperature thermometer in holding unit. Missing in glass door reach in cooler in back prep area where bulk meats are stored.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. White shelf below drink dispenser area (right side) is cracked.
Open dumpster lid. Dumpster outside of establishment.
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.