FIREHOUSE SUBS
147 S COMPASS WY C-107, Dania Beach FL 33004
Last inspected Jul 13, 2026 · 11 visits since September 2023
SEP 24
JAN 25
AUG 25
JAN 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
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. Emailed poster to manager
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024032277 | May 20, 2024 | Aug 1, 2024 | $200 |
Inspection history
11 visits, newest first
Jul 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate0 Basic
What the inspector wrote — 2 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. One new employee hired less than two weeks. Emailed employee reporting agreement to manager.
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. One expired 6/2026
Jan 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate2 Basic
Show 6 findings ▾
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. Emailed poster to manager
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. Emailed poster to manager
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. One new employee, not informed of responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof for some employees working at time of inspection.
Current Hotel and Restaurant license not displayed. Current 2026 license not printed or posted.
No Heimlich maneuver/choking sign posted. Emailed poster to manager.
Aug 26, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Right Kitchen flip top cooler; chicken (44F - Cold Holding). Per operator food cold holding in unit less than four hours. Operator placed food on ice to quick chill.
Equipment in poor repair. Right two door stainless cooler in storage area center piece loose
Mar 12, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Manager or person in charge lacking proof of food manager certification.
Current Hotel and Restaurant license not displayed.
Jan 8, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Manager or person in charge lacking proof of food manager certification.
Current Hotel and Restaurant license not displayed.
No conspicuously located ambient air temperature thermometer in reach in cooler behind front counter.
Jan 6, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 1 high priority.
1 High priority4 Intermediate4 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. True glass front cooler behind front counter; roast beef; (46F - Cold Holding); corn beef (54F - Cold Holding); deli turkey (50F). Foods delivered and placed in unit less 4 hours ago. Operator moved foods to another reach in cooler to quick chill. Ambient temperature of unit at 55F. Foods not prepared or portioned today.
Manager or person in charge lacking proof of food manager certification.
No proof provided that one food employee is informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Employee hired less than 60 days. Operator signed agreement form during inspection.
No soap provided at handwash sink in ware washing area. Operator provided
Spray bottle containing toxic substance not labeled behind front counter. Operator labeled bottle sanitizer
Current Hotel and Restaurant license not displayed.
Employee with no hair restraint while engaging in food preparation.
No conspicuously located ambient air temperature thermometer in reach in cooler behind front counter.
Soiled dry wiping cloth in use next to cutting board in sandwich line. Operator moved towels to be washed
Sep 9, 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 ▾
Spray bottle containing toxic substance not labeled in kitchen. Operator labeled bottle, sanitizer.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable at front counter sandwich line. Operator replaced cutting board
Employee with no hair restraint while engaging in food preparation. Operator put hat on
Reach-in cooler interior/shelves have accumulation of soil residues behind front counter in sandwich line.
Wet mop not stored in a manner to allow the mop to dry next to mop sink. Operator hang mop to dry
May 20, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Mar 20, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 1 high priority.
1 High priority3 Intermediate3 Basic
Show 7 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Manager or person in charge lacking proof of food manager certification. Lasharn Grant
No soap provided at handwash sink in ware washing area. Operator provided
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Current Hotel and Restaurant license not displayed.
Reach-in cooler interior/shelves have accumulation of soil residues in sandwich line behind front counter.
Time/temperature control for safety food thawed in an improper manner.
Sep 7, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Current Hotel and Restaurant license not displayed.
Sep 5, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 3 high priority.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In right fliptop unit upper, cooked onions (46F- Cooling); cooked peppers (47F - Cooling). Per employee prepared day before and placed directly in unit. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1) In right fliptop unit upper, cooked onions (46F- Cooling); cooked peppers (47F - Cooling). Per employee prepared day before and placed directly in unit. 2) In right fliptop upper, tuna salad (47F - Cold Holding); cooked chicken (48F - Cold Holding). Per employee items in unit since Sunday - not prepared, portioned, or pulled today. 3) In right fliptop lower cooler, sliced steak (45F - Cold Holding); unopened cheddar cheese (46F - Cold Holding); unopened swiss cheese (45F - Cold Holding); unopened pepper jack cheese (45F - Cold Holding). Per employee items in unit overnight; not pulled or prepared today.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) In right fliptop upper, tuna salad (47F - Cold Holding); cooked chicken (48F - Cold Holding). Per employee items in unit since Sunday - not prepared, portioned, or pulled today. See stop sale. 2) In right fliptop lower cooler, sliced steak (45F - Cold Holding); unopened cheddar cheese (46F - Cold Holding); unopened swiss cheese (45F - Cold Holding); unopened pepper jack cheese (45F - Cold Holding). Per employee items in unit overnight; not pulled or prepared today. See stop sale.
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. Bulletin printed and provided to post.
Current Hotel and Restaurant license not displayed.
Time/temperature control for safety food thawed in an improper manner. Frozen meatballs in standing water in prep area.
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.