Restaurant · Wake County, NC

Firehouse Subs

Name: Firehouse Subs
Address: 1047 Beaver Creek Commons Dr, Wake County, NC

1047 Beaver Creek Commons Dr

Last inspected Aug 12, 2026 · View Map ↗ · Compare ↗

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Score 96.5

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

The full inspection history

9 inspections

1 - Inspection

Aug 12, 2026

Score 96.5

Official score: 96.5 · Understand this area’s scale

3 recorded violations

notedCode 3-501.16(A)(2)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2); Priority; Multiple TCS foods including deli meats in multiple refrigeration units measured over 41F (see temp chart). Some foods in makeline fliptop were stacked too high to maintain temperature. Ensure foods are not stacked above the chill line of containers. Maintain TCS foods in cold holding at 41F or less. CDI- all products were voluntarily discarded. Full points taken for repeat violation.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

criticalCode 4-301.11Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

4-301.11; Priority Foundation; The two main refrigeration units were observed with ambient temperatures in the low 50s. Equipment for cooling and heating food; and holding cold and hot food; shall be sufficient in number and capacity to maintain required food temperatures. Facility does not have adequate refrigeration capacity without these units to keep foods at safe temperature. Verification required.

In plain English

More about food kept at an unsafe temperature

notedCode 4-204.112Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-204.112; Core; No ambient air thermometer was available in the glass door display unit. Cold or hot holding equipment used for TCS food shall be designed to include and shall be equipped with at least one integral or permanently affixed thermometer that is located to allow easy viewing of the device's temperature display. Provide and appropriately place an ambient air thermometer in all refrigeration units unless already equipped with one.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

Official record from Wake County Environmental Services, Aug 12, 2026 · Original Source

1 - Inspection

May 11, 2026

Score 97.5

Official score: 97.5 · Understand this area’s scale

4 recorded violations

notedCode 3-501.16(A)(2)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2); Priority; Corned beef and cut tomato on the makeline measured over 41F (see temp chart). Maintain TCS foods in cold holding at 41F or less. CDI- excess corned beef and cut tomato was placed in the reach-in cooler. Ensure foods are not stacked above the fill line of containers.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Recently cut lettuce was observed cooling in the open top makeline unit. Quickly cool TCS foods using methods such as open/vented shallow pans and rapid cooling equipment. Cold air must flow around product to remove the heat. CDI- cut lettuce was placed in the freezer to flash cool. No point taken.

In plain English

More about food kept at an unsafe temperature

notedCode 4-202.11Cleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-202.11; Priority Foundation; Several plastic container lids were observed cracked in multiple places. Multi-use food-contact surfaces shall be smooth; free of cracks; chips; inclusions; pits; and similar imperfections. These can no longer be effectively cleaned/sanitized. CDI - lids were removed for discard by PIC.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 5-501.113 (B)Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.113 (B); 5-501.111; Recycling bin is missing lids. Exterior is bent; damaged and rusting. Keep outside receptacles/waste containers covered with tight-fitting lids or doors. Keep storage areas and bins for waste in good repair. Contact waste contractor or landlord for replacement to avoid future point deduction.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

Official record from Wake County Environmental Services, May 11, 2026 · Original Source

1 - Inspection

Dec 16, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

4 recorded violations

notedCode 4-501.114 (C)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114 (C); Priority: Quat sanitizer in three compartment sink measured 67F. A quaternary ammonium compound solution shall have a minimum temperature of 75F. CDI- temperature of solution was adjusted. No points taken.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 3-304.14 (E)Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14 (E); Core; Sanitizer bucket for wet wiping cloths stored above plastic wrap and other equipment. Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food; equipment; and utensils. CDI- bucket moved to lower shelf.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 4-202.11Cleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-202.11; Priority Foundation; A plastic container lid was observed cracked in two places. Multi-use food-contact surfaces shall be smooth; free of cracks; chips; inclusions; pits; and similar imperfections. These can no longer be effectively cleaned/sanitized. CDI - lid was discarded. Full point taken for repeat violations. 4-501.11; Core; Tall reach-in cooler gasket is torn and being held on with duct tape. Equipment shall be kept in good repair so that it is easily cleanable. Gasket replacement is still pending.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 5-501.113 (B)Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

Official record from Wake County Environmental Services, Dec 16, 2025 · Original Source

1 - Inspection

Sep 4, 2025

Score 95.5

Official score: 95.5 · Understand this area’s scale

4 recorded violations

notedCode 3-501.16(A)(2)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2); Priority; Sliced turkey and ham observed on the tray portion above the fliptop unit well out of the refrigeration space below. Cut turkey and ham measured 57F on this tray. Maintain TCS foods in cold holding at 41F or less. CDI- food was placed in the freezer to flash cool and had not been out of temperature for more than an hour according to PIC. Full points taken for repeat violation. Maintain TCS foods under proper refrigeration at all times unless actively preparing or cooling.

In plain English

More about food kept at an unsafe temperature

notedCode 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; Knife stored in-between hinges of fliptop lid when not in use. Visible residue observed in this space. Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. CDI- knife sent to be washed and sanitized.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

notedCode 4-202.11Cleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-202.11; Priority Foundation; Two plastic containers and two lids were observed chipped and cracked. Multi-use food-contact surfaces shall be smooth; free of cracks; chips; inclusions; pits; and similar imperfections. These can no longer be effectively cleaned/sanitized. CDI - lids and containers were discarded. Full point taken for repeat violations. 4-501.11; Core; Tall reach-in cooler gasket is torn and being held on with duct tape. Equipment shall be kept in good repair so that it is easily cleanable. Gasket replacement is pending.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 4-601.11 (B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C); Core; Area around fliptop hinges is visibly soiled with residue accumulation. The nonfood-contact surfaces of equipment shall be kept free of dust; dirt; food residue and other debris accumulation. Increase cleaning frequency. All other surfaces observed clean. No point taken

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Sep 4, 2025 · Original Source

1 - Inspection

May 7, 2025

Score 96.5

Official score: 96.5 · Understand this area’s scale

4 recorded violations

notedCode 2-102.12 (A)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A); Core; PIC is not a certified food protection manager. Must have a CFPM on site during all hours of operation. EHS recommends more employees obtain ServSafe or equivalent certification. Food Handler certification does not meet this requirement.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

notedCode 3-501.16(A)(2)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2); Priority; Multiple deli meats and meatballs in the reach-in cooler were observed between 42 and 45F. Refrigeration was left open for extended periods during a catering order shortly before inspection. Recently sliced deli meats were also observed on the tray portion above the fliptop unit well out of the refrigeration space below. Cut turkey and ham measured 48- 50F on this tray. Maintain TCS foods in cold holding at 41F or less. CDI- food was placed in the freezer to flash cool and had not been out of temperature for more than 4 hours according to PIC. Keep refrigeration closed as much as possible and ensure TCS food is stored under proper refrigeration at all times. Ambient temperature of reach-in unit measured 41F.

In plain English

More about food kept at an unsafe temperature

notedCode 4-903.11(A)(C)Equipment and utensils

Official wording

Single-use & single-service articles: properly stored & used

Inspector’s notes

4-903.11(A)(C); Core; A roll of aluminum foil was stored directly below the hand towel dispenser at handwashing sink where it is exposed to dripping. Store single-use/single-service articles in a clean; dry location and where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. CDI- foil was relocated. No point taken.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

notedCode 4-202.11Cleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-202.11; Priority Foundation; A plastic container and two lids were observed chipped and cracked. Multi-use food-contact surfaces shall be smooth; free of cracks; chips; inclusions; pits; and similar imperfections. These can no longer be effectively cleaned. CDI - lids and container were discarded. Full point taken for repeat violations.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, May 7, 2025 · Original Source

1 - Inspection

Nov 26, 2024

Score 97.5

Official score: 97.5 · Understand this area’s scale

5 recorded violations

notedCode 2-401.11Employee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11; Core; An employee drink stored next to active food preparation. Store all employee beverages on the lowest possible; non-work surface to prevent contamination. Drink re-located to an area where contamination will not occur.

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues

notedCode 4-901.11Equipment and utensils

Official wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s notes

4-901.11; Core; Cleaned and sanitized dishes stacked wet. Dishes shall be stored in a self-draining position that allows air drying. Air dry prior to stacking.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

notedCode 4-202.11Cleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-202.11; Priority Foundation; A few containers are chipped; stained; and cracked. Multi-use food-contact surfaces shall be smooth; free of cracks; chips; inclusions; pits; and similar imperfections. CDI - PIC to order new containers for replacement. 4-501.11; Core; Reach-in cooler gaskets are torn and held together by duct tape. Equipment shall be maintained in good repair. Replace gaskets.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Reach-in cooler fans soiled with black accumulation and dust. Prep cooler interiors soiled with food and debris. Surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of debris and soil residues.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 6-403.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-403.11; Core; An employee phone stored on a prep surface. Employee items shall be stored in a designated area to prevent contamination. Cell phone re-located to an area where contamination will not occur.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

Official record from Wake County Environmental Services, Nov 26, 2024 · Original Source

1 - Inspection

Aug 16, 2024

Score 96

Official score: 96 · Understand this area’s scale

4 recorded violations

majorCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; Ice machine baffle soiled with accumulation. Ice machines shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.; 4-601.11 (A); Priority Foundation; Slicer stored as clean soiled with dried food debris. Food-contact surfaces and utensils shall be clean to sight and touch. CDI - Slicer to be re-cleaned.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

criticalCode 3-501.16 (A)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Multiple TCS foods holding above 41 F in the reach-in cooler. Refer to temperature chart above. According to the PIC; a recent delivery was made; and the cooler doors were left open for an extended period of time. TCS (Time/Temperature Control for Safety) foods held cold shall maintain 41 F or below. Reach-in cooler maintaining 41 F ambient. CDI - Containers of ice added to reach-in to facilitate cooling. Limit the amount of time cooler doors are left open when re-stocking to maintain temperatures at 41 F or below. EHS recommends adjusting cooler to 36-38 F.

In plain English

More about food kept at an unsafe temperature

majorCode 4-202.11Cleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-202.11; Priority Foundation; Various plastic containers are chipped; stained; and cracked. Multi-use food-contact surfaces shall be smooth; free of cracks; chips; inclusions; pits; and similar imperfections. CDI - PIC voluntarily disposed of containers. PIC to order new containers for replacement. ; 4-501.11; Core; Reach-in cooler gaskets are torn and held together by duct tape. Equipment shall be maintained in good repair. Replace gaskets.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

minorCode 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Reach-in cooler fans soiled. Surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Aug 16, 2024 · Original Source

1 - Inspection

May 22, 2024

Score 96

Official score: 96 · Understand this area’s scale

4 recorded violations

criticalCode 3-501.16(A)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1); Priority; Two containers of meatballs and potato soup holding less than 135 F in the steam well. Refer to temperature chart above. TCS (Time/Temperature Control for Safety) foods held hot shall maintain 135 F or above. Foods prepared within the past 30 minutes. CDI - Foods reheated in the microwave.

In plain English

More about food kept at an unsafe temperature

criticalCode 3-501.16 (A)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; A container of provolone and a container of grilled chicken holding above 41 F in the reach-in cooler. Refer to temperature chart above. TCS (Time/Temperature Control for Safety) foods held cold shall maintain 41 F or below. CDI - Provolone moved to cool in the reach-in. Grilled chicken moved closer to cooler fans.

In plain English

More about food kept at an unsafe temperature

minorCode 2-402.11Employee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-402.11; Core; A few employees not wearing hair restraints upon entry. Food employees shall wear hair restraints such as hats; hair coverings or nets to effectively keep their hair from contacting exposed food; clean equipment; utensils and linens. Hair nets donned.

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues

minorCode 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Reach-in cooler fan soiled. Glass reach-in cooler floor soiled with food debris. Surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, May 22, 2024 · Original Source

1 - Inspection

Jan 2, 2024

Score 96.5

Official score: 96.5 · Understand this area’s scale

5 recorded violations

minorCode 4-501.11Cleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-501.11; Core; Reach-in cooler gaskets are torn and held together by duct tape. Equipment shall be maintained in good repair. Replace gaskets.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

minorCode 2-402.11Employee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-402.11; Core; No food employees wearing hair restraints upon entry. EHS had to prompt employees. Food employees shall wear hair restraints such as hats; hair coverings or nets to effectively keep their hair from contacting exposed food; clean equipment; utensils and linens. Hair nets donned.

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues

criticalCode 2-201.11 (A)Permits, training, and postings

Official wording

Management; food & conditional employee; knowledge; responsibilities & reporting

Inspector’s notes

2-201.11 (A); (B); (C); and (E); Priority; Employee health policy does not include non-typhoidal salmonella. CDI - EHS provided new health policy. PIC made copies. All employees to sign.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

criticalCode 7-201.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11; Priority; Chemical spray bottle stored directly next to single-use cups by the cash register. Store chemicals below food prep areas and away from single-use articles to prevent contamination. CDI - Spray bottle moved to an appropriate location.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

minorCode 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Cooler interiors; gaskets and handles soiled with accumulation and food debris. Reach-in freezer floor (closest to the office) soiled with food debris. Reach-in cooler fan soiled. Surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Jan 2, 2024 · Original Source