FIREHOUSE SUBS received a B, scoring 83 out of 100, in a Gwinnett County food-service inspection on Jun 30, 2026. The official report lists five findings. [1]
The report states: “Person in charge could not locate the signed employee health policy agreements for the 2 employees on site.” [2]
The report states: “&2At time of inspection, observed an employee eating in the front service area.” [3]
The report states: “At time of inspection, a large cardboard box was blocking the handwashing sink in the front service area and the trash can was blocking the handwashing sink in the kitchen.” [4]
Showing 5 of 5 findings
Person in charge could not locate the signed employee health policy agreements for the 2 employees on site. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: Employees reviewed and signed the employee health policy agreements.
Code .03(2)(o)
Person in charge could not locate the signed employee health policy agreements for the 2 employees on site. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: Employees reviewed and signed the employee health policy agreements.Official report · Item 2-2A ↗
&2At time of inspection, observed an employee eating in the front service area. Observed another employee at the prep line cooler chewing gum. Observed 4 employee drinks stored with and above customer food and single use items. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Employee…
Code .03(5)(k)1
&2At time of inspection, observed an employee eating in the front service area. Observed another employee at the prep line cooler chewing gum. Observed 4 employee drinks stored with and above customer food and single use items. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Employee stopped eating and the other employee discarded gum. Employee drinks were placed on the office desk.Official report · Item 2-2B ↗
At time of inspection, a large cardboard box was blocking the handwashing sink in the front service area and the trash can was blocking the handwashing sink in the kitchen. A sanitizer bucket was also stored in the handwashing sink in the kitchen. A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: Items were relocated so that the handwashing sinks were accessible.
Code .06(2)(o)
At time of inspection, a large cardboard box was blocking the handwashing sink in the front service area and the trash can was blocking the handwashing sink in the kitchen. A sanitizer bucket was also stored in the handwashing sink in the kitchen. A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: Items were relocated so that the handwashing sinks were accessible.Official report · Item 2-2D ↗
Multiple time/temperature control for safety (TCS) foods cold holding greater than 41F (see temperature log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods cold holding improperly for more than 4 hours were discarded. Foods cold holding improperly for less than 4 hours were moved to the walk in cooler.
Code .04(6)(f)
Multiple time/temperature control for safety (TCS) foods cold holding greater than 41F (see temperature log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods cold holding improperly for more than 4 hours were discarded. Foods cold holding improperly for less than 4 hours were moved to the walk in cooler.Official report · Item 6-1A ↗
At time of inspection, observed a sanitizer bucket stored next to unpackaged cookies on the prep table. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; (P) and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. (P) Corrective Actions: Sanitizer bucket was relocated below the prep table.
Code .07(6)(c)
At time of inspection, observed a sanitizer bucket stored next to unpackaged cookies on the prep table. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; (P) and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. (P) Corrective Actions: Sanitizer bucket was relocated below the prep table.Official report · Item 8-2B ↗
Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.
Gwinnett County · Jun 30, 2026
02 / Same facility ↗Official inspection historyAvailable records for this official facility
03 / How scoring works ↗Georgia’s food-service rulesScores and findings describe the dated inspection, not current operating conditions. A correction deadline does not establish whether an issue remained unresolved afterward.
Findings quote the official report captured . “Corrected on site” and “repeat” reflect explicit report markers. “COS” and “CA” in the inspector’s notes refer to corrections and corrective actions; an instruction to act is not proof that it was completed.
History links the same official facility ID within the issuing authority and may omit intervening inspections. Same-day results have no inferred sequence. Report excerpts follow source order, not a severity ranking.
This report comes from Gwinnett County. History includes only this authority’s exact facility ID.
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