FIREHOUSE SUBS
1000 LINTON BLVD #A4, Delray Beach FL 33444 · 561.303.3335
Last inspected Jun 19, 2026 · 9 visits since September 2023
JAN 25
MAR 25
AUG 25
FEB 26
JUN 26
▲ GETTING WORSE
5 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 →
Inspection history
9 visits, newest first
Jun 19, 2026Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority1 Intermediate2 Basic
What the inspector wrote — 4 findings
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...turkey 55F, ham 53F, cheeses 55F, roast beef 57F, chicken 59F, brisket 57F, pastrami 56F, sauté onion,pepper 48F, cut lettuce 55F, cut tomatoes 51F in flip top reach in cooler at front line. Food not prepped or portioned today, employee not determined how long food being held. Stop sale issue. Employee discarded food.
Manager or person in charge lacking proof of food manager certification.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired at front line reach in cooler.
Interior of refrigerator in disrepair/has exposed insulation.. gasket missing in reach in cooler at front line.
Jun 18, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority3 Intermediate2 Basic
Show 7 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...turkey 55F, ham 53F, cheeses 55F, roast beef 57F, chicken 59F, brisket 57F, pastrami 56F, sauté onion,pepper 48F, cut lettuce 55F, cut tomatoes 51F in flip top reach in cooler at front line. Food not prepped or portioned today, employee not determined how long food being held.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...turkey 55F, ham 53F, cheeses 55F, roast beef 57F, chicken 59F, brisket 57F, pastrami 56F, sauté onion,pepper 48F, cut lettuce 55F, cut tomatoes 51F in flip top reach in cooler at front line. Food not prepped or portioned today, employee not determined how long food being held. Stop sale issue. Employee discarded food.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening...ham, turkey, roast beef was prepped 2/3 days ago at reach in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime...slicer.
Manager or person in charge lacking proof of food manager certification.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired at front line reach in cooler.
Interior of refrigerator in disrepair/has exposed insulation.. gasket missing in reach in cooler at front line.
Feb 2, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate0 Basic
Show 6 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...hot holding meatballs 90F in stem table being held more than 4 hours.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...hot holding meatballs 90F in stem table being held more than 4 hours. Stop sale issue. Manager discarded food.
Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment..... unable to answer hot holding temperature, reheating temperature
No paper towels or mechanical hand drying device provided at handwash sink by the dish washing sink. Manager provided.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels due to stored dust pan broom front of paper towel dispenser. Manager removed
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.
Aug 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate1 Basic
Show 5 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....Hot holding meatballs 122F top part,after starring food temperature went 155F.
Handwash sink used for purposes other than handwashing...stored cutting board in handwashing sink by the dishwashing sink. Manager removed cutting board.
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.
Soap dispenser at handwash sink not working/unable to dispense soap due to stored ice bucket front of soap dispenser. Manager removed ice bucket
Wet mop not stored in a manner to allow the mop to dry...manager properly stored.
Mar 31, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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.
Jan 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...hot holding 89F in steam table being held less than 4 hours, manager time marked
Jul 22, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 5 high priority.
5 High priority3 Intermediate0 Basic
Show 8 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized due to sanitizer solution gallon missing. Employee replace sanitizer gallon and sanitizer utensils
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized...00 ppm due to missing sanitizer solution gallon. Employee replace sanitizer gallon. Corrected 200 ppm.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....observed at 2:47 hot holding meatballs 78-66F in steam table, manager stated it was been since 10 am when she entered to work. Food being held more than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...Pastrami 52F, Swiss cheese 52F in flip top reach in cooler, food not prepped or portion today, food being held less than four hours. Employee time marked
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....observed at 2:47 hot holding meatballs 78-66F in steam table, manager stated it was been since 10 am when she entered to work. Food being held more than 4 hours. Stop sale issue. Advise manager to discarded food.
Handwash sink used for purposes other than handwashing..lid stored in handwashing sink at front line. Employee removed.
No paper towels or mechanical hand drying device provided at handwash sink by the dishwashing sink.
No soap provided at handwash sink by the dishwashing sink
Jan 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate1 Basic
Show 8 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food....employee putting globs without hand washed to prep ready to eat food. Discussed with employee.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours...observed at 2:30 pm meatballs with marinara sauce 58°, per manager it was prep 10 am.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours...observed at 2:30 pm meatballs with marinara sauce 58°, per manager it was prep 10 am. Stop sale issue. Manager discarded food.
Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment... cold hold temperature. Reviewed with manager cold hold temperature.
Handwash sink used for purposes other than handwashing...cup in handwashing sink. Employee removed cup.
No paper towels or mechanical hand drying device provided at handwash sink by the triple sink.manager provided.
No soap provided at handwash sink by the triple sink. Manager provided.
In-use tong used with moist food stored in room temperature, employee removed tong and stored 135°F water.
Sep 27, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate0 Basic
Show 4 findings ▾
In-use utensil stored in unclean water less than 135°degrees Fahrenheit water...tong stored in dirty water at 81°F at rare front counter. Employee moved tong.
No paper towels or mechanical hand drying device provided at handwash sink by the dishwashing sink.
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.
Soap dispenser at handwash sink not working/unable to dispense soap...blocked by ice bucket by dishwashing sink Employee moved bucket.
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.