FIREHOUSE SUBS UCF 132
12075 A COLLEGIATE WAY, Orlando FL 32817 · 3214239540
Last inspected Feb 24, 2026 · 5 visits since November 2023
NOV 23
OCT 24
NOV 25
FEB 26
▼ IMPROVING
4 inspections, climbing. The current grade is the best on record.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sliced ham kept on cook line for less than 4 hrs with temperature of 46F. Sliced meats kept overnight on walk in cooler with temperature of 45-46F. Turkey, ham, chicken, steak. Meatballs kept on walk in cooler overnight with temperature of 47F,corned beef 45F.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $320
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2018064527 | Oct 22, 2018 | Mar 28, 2019 | $320 |
Inspection history
5 visits, newest first
Feb 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate4 Basic
What the inspector wrote — 6 findingsThe state's own report →
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. No reporting agreement for newest employee
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.
Cutting board has cut marks and is no longer cleanable. Red cutting boards in line
Equipment in poor repair. Gaskets in make table, work order in place, they will be replaced today. Corrective Action TakenCorrective Action Taken**
Show the remaining 2 findings ▾
Exterior door has a gap at the threshold that opens to the outside. Gap in side of door on back exit
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk in cooler have dust
Nov 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate5 Basic
Show 7 findings ▾
Handwash sink used for purposes other than handwashing. Container inside hand sink located at front counter. Removed
No paper towels or mechanical hand drying device provided at handwash sink located in ladies bathroom. Employee replaced.
Cutting board has cut marks and is no longer cleanable.
Exterior door has a gap at the threshold that opens to the outside.
Hole in or other damage to wall. Hole on wall by back door behind ice machine
Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster oven have debris
Water leaking from pipe and/or faucet/handle from mop sink
Oct 4, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate3 Basic
Show 7 findings ▾
Toxic substance/chemical improperly stored. Chemicals stored over gloves, To-go bags and to-go containers in cooler used as dry storage.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand sink by end of front line closet to entry door
Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employees are trained by a company called Okta that provides Firehouse subs with an employee food handling training program. Neither Okta or Firehouse are companies that have been approved by DBPR to offer employee food handling training.
Soap dispenser at handwash sink not working/unable to dispense soap. Hand sink by 3 bay
Current Hotel and Restaurant license not displayed.
Exterior door has a gap at the threshold that opens to the outside. Back door is not able to close completely and has large gap.
Water leaking from pipe and/or faucet/handle. Walk in cooler is leaking from ceiling due to evidence of multiple buckets of water. There is no evidence of water leaking on to food or food contact surfaces
Nov 29, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable.Red cutting boards on cook line.
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. Cookies, brownies kept on front counter for customers to grab.
Nov 28, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority0 Intermediate4 Basic
Show 6 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sliced ham kept on cook line for less than 4 hrs with temperature of 46F. Sliced meats kept overnight on walk in cooler with temperature of 45-46F. Turkey, ham, chicken, steak. Meatballs kept on walk in cooler overnight with temperature of 47F,corned beef 45F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced ham kept on cook line for less than 4 hrs with temperature of 46F. Sliced meats kept overnight on walk in cooler with temperature of 45-46F. Turkey, ham, chicken, steak. Meatballs kept on walk in cooler overnight with temperature of 47F,corned beef 45F. Facility received produce earlier. Inspector re take temperatures at the end of inspection and they were the same. For the ham located on the cook line I explained to the operator the importance of not storing the food high because the food that is on top will not be cold enough.
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.Walk in cooler with ambient cooling of 48F.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable.Red cutting boards on cook line.
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. Cookies, brownies kept on front counter for customers to grab.
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.