FIREHOUSE SUBS 125
13236 N DALE MABRY HWY, Tampa FL 33618 · 813.964.5877
Last inspected Jan 23, 2026 · 7 visits since September 2023
SEP 23
FEB 24
NOV 24
MAR 25
JAN 26
▼ IMPROVING
5 inspections trending up, 14 points better than where it started.
Observed: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Priority: Intermediate
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Jan 23, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate4 Basic
What the inspector wrote — 9 findingsThe state's own report →
Vacuum breaker not at correct position at mop sink faucet splitter added to mop sink faucet. Vacuum breaker installed below faucet on/off valve attachment at mop sink.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen and front line soiled.
Handwash sink not accessible for employee use at all times. Hand washing sink next to three compartment sink blocked by multiple empty containers of pickles. Manager unblocked sink during time of inspection.
Show the remaining 5 findings ▾
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.
Accumulation of black mold-like substance in the interior of the ice machine.
Cutting board has cut marks and is no longer cleanable. Cutting boards in kitchen and front line with cut marks.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal beverage on kitchen prep table adjacent to deli slicer. Manager relocated beverage to an approved location during time of inspection.
Single-service articles improperly stored. Sauce container with lids stored inside a large plastic bin on front line floor. Manager relocated containers to an approved location during time of inspection.
Mar 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate6 Basic
Show 9 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chili 120F, operator reheated to 182F at 10:44am. Chicken dumpling soup 118F, Operator reheated to 179F at 11:11am.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. A clean up poster has been emailed to the operator during time of inspection.
Handwash sink used for purposes other than handwashing. Observed employee collecting water from Employee handwash sink to refill Bain Marie hot bath. Discussed with employee, Employee handwash sink is for hand washing only.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black mold-like substance inside ice machine.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed 1 employee preparing food while wearing bracelets and a nose ring.
Employee with ineffective hair restraint while engaging in food preparation. Observed employee wearing hat with exposed shoulder length hair.
Equipment in poor repair. Inside lid of ice machine missing plug, insulation exposed.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on front service line soiled.
Single-service articles improperly stored. Single service sauce container stored on storage room floor next to ice machine. Operator relocated box during time of inspection.
Nov 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Handwash sink used for purposes other than handwashing. Observed bus tub stored in hand wash sink in store room. Operator moved bus tub during inspection
Equipment in poor repair. Observed torn gaskets on large three-door reach in cooler at time of inspection
Floor soiled/has accumulation of debris. Observed floor soiled around large reach in cooler on front line with debris
Feb 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes cold holding at 47F. Manager placed Tom on ice re-temp at 40F.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary ammonia test kit at time of inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has buildup of black-mold like substance.
Wet mop not stored in a manner to allow the mop to dry. Damp mop sitting on floor at mop sink. Manager properly stored mop.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer solution quaternary ammonia tested 50ppm. Employee refilled sanitizer bucket retested at 200ppm.
Nov 28, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Observed: 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. Priority: Intermediate
Sep 26, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Observed: No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Priority: Intermediate
Observed: 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. Priority: Intermediate
Sep 21, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority5 Intermediate2 Basic
Show 9 findings ▾
Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: reach in cooler cut lettuce 44 f cut tomatoes 44 f main prep line. Priority: High Priority
Observed: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Meat balls 108 f steam table Priority: High Priority
Observed: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Priority: Intermediate
Observed: Handwash sink used for purposes other than handwashing. Hand washing sink used to fill pitcher. Priority: Intermediate
Observed: Manager or person in charge lacking proof of food manager certification. Shay Priority: Intermediate
Observed: No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Priority: Intermediate
Observed: 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. Priority: Intermediate
Observed: Employee with no hair restraint while engaging in food preparation. 1 employee Priority: Basic
Observed: Time/temperature control for safety food thawed in an improper manner. Deli meat on counter of prep table Priority: Basic
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.