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Licensee
Name:
FIREHOUSE SUBS MAITLAND
License Number:
SEA5811233
Rank:
Seating
License Expiration Date:
06/01/2020
Primary Status:
Ownership Changed
Secondary Status:
Location Address:
421 S ORLANDO AVE MAITLAND, FL 32751
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Complaint Full
04/25/2018
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
5
2
6
Violations:
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
when necessary.
Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items./employeea¿¿s apron, hats, lotion over single service items and tea bags/storage rack. **Warning**
Basic - Single-service articles not stored inverted or protected from contamination. / opened bag loose forks on dry storage bottoms shelve. **Warning**
High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food./observed no employees washing hands during inspection. **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
Virginia ham, smoked turkey breast, Italian set, tuna salad, Monterey Jack and provolone at 49-52F, shredded lettuce 54F/front sandwich cooler top shelve overnight.
Sliced tomatoes 47-51F/three door reach in cooler, 49F front sandwich cooler/prep more than 1 day ago.
Steak 52F/three door reach in cooler/prep more than 1 day ago.
Ham 45F, front sandwich cooler.
meatballs 45F, 3 door reach in cooler. **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food in the process of reheating for hot holding has not reached 165 degrees Fahrenheit after more than 2 hours ./broccoli cheese 129F, chicken noodle soup 90F, reheated more than 2.5 hours. **Warning**
High Priority - Potentially hazardous (time/temperature control for safety), commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts./meatballs 60F, steam table not turned on for over 3 hours. **Warning**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse./ham, turkey breast, Italian set, tuna salad, Monterey Jack, provolone, sliced tomatoes, steak and shredded lettuces 49-54F/overnight. **Warning**
Intermediate - Interior of reach-in cooler soiled with accumulation of food residue./reach in cooler bottom shelve sticky with leaking Virginia ham juice/front counter two door cooler. **Warning**
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.