FIREHOUSE SUBS
16010 NW 57 AVE UNIT 118, Miami Lakes FL 33014 · 305-231-7081
Last inspected Jun 25, 2026 · 4 visits since January 2024
JAN 24
SEP 24
OCT 25
JUN 26
▲ GETTING WORSE
4 inspections, one direction. The current grade is the worst on record.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $360
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2020057352 | Nov 4, 2020 | Jan 22, 2021 | $200 |
| 1--2014053295 | Nov 25, 2014 | Jan 14, 2015 | $160 |
Inspection history
4 visits, newest first
Jun 25, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate5 Basic
What the inspector wrote — 9 findingsThe state's own report →
Employee failed to wash hands before putting on gloves to initiate a task working with food. Coached employee on proper procedures.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed meatballs (47F - Cold Holding) on left side reach in cooler at front counter. As per operator less than 1 hour. Operator start moving containers.
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.
Handwash sink not accessible for employee use at all times. Observed boxes stored in front hand wash sink at preparation area.
Show the remaining 5 findings ▾
In-use wet wiping cloth/towel used under cutting board. Observed at front counter, operator removed during inspection.
No Heimlich maneuver/choking sign posted.
No conspicuously located ambient air temperature thermometer in holding unit. Observed on left side reach in cooler at front counter.
Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled wall behind meat slicer at preparation area.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary 0ppm);at front counter, operator discarded and replaced with a new solution.Sanitizer Bucket (Quaternary 300ppm)
Oct 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed left side open lid reach in cooler cut tomatoes (47F - Cold Holding); cut lettuce (46F - Cold Holding) for less than 4 hours as per operator. Operator placed the food items under ice bag.
Equipment in poor repair. Observed left open lid reach in cooler with ambient temperature of 49°F-50°F.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed Hand sink soiled, located at the front line.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitation bucket next to, to go container located underneath of front counter. Operator properly stored it.
Sep 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cut lettuce (55F - Cold Holding); chicken salad (58F - Cold Holding); located in reach in cooler at the front line, for more than 4 hours as per operator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut lettuce (55F - Cold Holding); chicken salad (58F - Cold Holding); located in reach in cooler at the front line, for more than 4 hours as per operator.
No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Employees provided Clorox during inspection.
Employee with no hair restraint while engaging in food preparation. Employees used hair restraint during inspection.
Jan 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes (49°F - Cold Holding); cut lettuce (50°F - Cold Holding); tuna (50°F - Cold Holding) for less than 4 hours as per operator. Operator placed in another reach in cooler.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed cookies, brownies located in front of the counter as a self services without description, date product was packaged and name and address of the establishment that prepared and packaged the food.
Wet mop not stored in a manner to allow the mop to dry.
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.