Restaurant · Wake County, NC

Firehouse Subs #1530

Name: Firehouse Subs #1530
Address: 2222 Walnut St, Wake County, NC

2222 Walnut St

Last inspected Mar 27, 2026 · View Map ↗ · Compare ↗

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Score 98

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More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

7 inspections

1 - Inspection

Mar 27, 2026

Score 98

Official score: 98 · Understand this area’s scale

4 recorded violations

notedCode 3-305.11 Pans of sliced cheese are stored in the upright refrigerator under active dripping from overheadContamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11 Pans of sliced cheese are stored in the upright refrigerator under active dripping from overhead; with pooled liquid on pans of food. Store food in a clean; dry location; not exposed to contamination. Do not store food where it will be dripped on.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination

notedCode 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; Walk-in freezer door has ice build-up that is preventing the freezer door from properly closing. . . Some rust present on air-drying shelves. . . Small clear lids have several cracks. . Upright Refrigerator has dripping ice block inside above stored pans of food. . Equipment shall be maintained in a state of repair and good condition.

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 4-501.14 Warewashing EquipmentCleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14 Warewashing Equipment; Cleaning Frequency (C) 3-compartment sink has a lot of tacky build-up along the back. Clean the sink daily with detergent.

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 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency (C) Floor is heavily soiled near the walls and under legs of equipment; broom; doorway; etc. Wall at the 3-compartment sink needs cleaning. Detailed cleaning of the floor is needed. There is a an unusual excessive amount of black build-up on the floor.

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, Mar 27, 2026 · Original Source

1 - Inspection

Oct 16, 2025

Score 97

Official score: 97 · Understand this area’s scale

3 recorded violations

notedCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; Wet black microbial growth is accumulating inside the ice machine. Cleaning is needed. ; 4-501.114; Priority; Sanitizer is dispensing at a low concentration that barely meets minimum requirement when filled fresh into the sink. Owner contacted the vendor to increase concentration.

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 3-501.16(A)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) ; Priority; Steam Tables on the right is holding potato soup at 133F. There is water in the unit and other pans of food meat the requirement of 135F. Potato soup is double-panned. Use your thermometer to verify soup is maintained 135F and hotter. If soup falls below 135F; reheat to 165F then hold above 135F -or- discard food below 135F. Soup was removed from the second pan placed directly into the hot water today.

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

notedCode 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; Upright True Refrigerator is not holding food at 41F as required. Meatballs 45F; Chili 46F. Ice observed accumulated inside unit. Refrigerator is actively dripping from inside forward left corner and collecting on a lid covering cheese. Thermometer integrated and displaying on the front of the unit indicates 47F and 48F. Thermometer inside indicates interior temperature is 50F. Maintain food at 41F and colder. Food was moved to the glass front refrigerator. . . Tuna Salad along the back upper portion of the large make-line refrigerator is 47 degrees F. Maintain Tuna Salad at 41F and colder. Regular food temperature checks is needed with stem thermometer. Tuna Salad was moved to cool to 41F.

In plain English

More about food kept at an unsafe temperature

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

1 - Inspection

Jun 27, 2025

Score 96.5

Official score: 96.5 · Understand this area’s scale

5 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; Manager has expired ServSafe certificate. The person in charge shall be a certified food protection manager.

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 4-501.114 Manual and Mechanical Warewashing EquipmentCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114 Manual and Mechanical Warewashing Equipment; Chemical Sanitization - Temperature; pH; Concentration (P) Sanitizer in the ware washing sink; actively in use; is too weak. New sanitizer and new dispensing system is in place that is not delivering the adequate concentration of sanitizer. Use test strips to verify sanitizer is within range. Today; jug of sanitizer was found stored on the shelf and hand-poured into the 3rd compartment of the sink to increase sanitizer into required range. Contact the service technician to adjust the sanitizer to a higher level.

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 3-501.17 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf) Open Chubs of Deli Meat inside the walk in cooler are not date marked. Maintain a date on the unwrapped meat from the day the manufacturer's packing is removed/open; not only from the day it is sliced. Discussed today.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

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

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces (C) Tables in the kitchen are not clean. Move stored items such as tea dispensers and scrub the tables with detergent to remove the unclean film. Maintain tables clean and free of build up. . . Small Vegetable Refrigerator and gasket are not clean. Detailed cleaning of the small make-line Refrigerator is needed.

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 6-501.15 Cleaning Maintenance ToolsCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.15 Cleaning Maintenance Tools; Preventing Contamination (Pf) Ladder is stored in the kitchen against the handwashing sink. Store the ladder where it will not be touched or in the way while working with food and clean utensils. Store ladder in designated location.

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, Jun 27, 2025 · Original Source

1 - Inspection

Feb 6, 2025

Score 97

Official score: 97 · Understand this area’s scale

3 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; Manager has expired ServSafe certificate. The person in charge shall be a certified food protection manager who has shown proficiency of required information by passing a test that is part of an accredited program. Information sent on upcoming classes.

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)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1);Priority; Meatballs in steam well at 65F-120F. Maintain TCS foods in hot holding at 135F or above. manager stated facility was busy during lunch and just replaced meatballs. Meatballs were in reach-in cooler and reheated in microwave. EC did not observe the reheating process but manager removed meatballs and heated again in microwave during inspection. Ensure all parts of the food is reheated appropriately to 165F for hot holding; by stirring and using thermometer to check temperatures.

In plain English

More about food kept at an unsafe temperature

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; Walk-in cooler shelving and floor have some food debris residues. Bottom of front make line cooler and reach-in cooler with food debris residues. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust; dirt; food residue and other debris. Clean these areas more frequently. Employee began cleaning these areas during inspection.

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, Feb 6, 2025 · Original Source

1 - Inspection

Sep 18, 2024

Score 97.5

Official score: 97.5 · Understand this area’s scale

5 recorded violations

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

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A); Core; Manager has expired ServSafe certificate but is scheduled for a upcoming class to renew certification. The person in charge shall be a certified food protection manager who has shown proficiency of required information by passing a test that is part of an accredited program.

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

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; Gasket on walk-in freezer is torn and ice buildup is accumulating on frame and door is unable to close. Equipment shall be maintained in a state of repair and good condition. Repair gasket and remove ice buildup.

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; Black residue buildup along gasket and inside of front flip top cooler. Bottom and backside of equipment has food debris. Prep table shelves have food debris. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust; dirt; food residue and other debris. Clean these areas more frequently. Employee began cleaning these areas during inspection.

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 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Floor drain under prep sink; and floors under equipment on make line have food debris and residue buildup. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean these areas more frequently.

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 6-403.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-403.11; Core; Employee bookbag hanging from shelving with open deli paper; gloves and other single-service items. Lockers or other suitable facilities shall be used to prevent contamination of food; equipment; utensils and single-service items. Employee removed bag from shelf during inspection.

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, Sep 18, 2024 · Original Source

1 - Inspection

Apr 2, 2024

Score 96.5

Official score: 96.5 · Understand this area’s scale

4 recorded violations

criticalCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; Pink microbial growth is accumulating inside the ice machine. Cleaning is needed. Also; remove the laser film that is under the door/lid to provide a cleanable surface. ; 4-501.114; Priority; No Sanitizer available. Dispenser is broken. Proctor and Gamble have been contacted for servicing. We hand mixed sanitizer today into the ware washing sink.

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)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) ; Priority; Steam Tables are not holding soup and meatballs at required temperature: Potato Soup 121F; Meatballs 124F; Chicken Meatball 120F. Electrical problem is causing the outlets to trip/turn off frequently and light on both steam tables blinks on and off; indicating insufficient power supply. Use your thermometer and assure soup and meatballs are maintained at 135F and hotter. Items reheated today to 165F for holding.

In plain English

More about food kept at an unsafe temperature

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; Remove plastic film coating the plexiglass that hangs between the shelf and the table (provide a clean surface). . Ware washing sink faucet is not functioning properly. Water runs continuously and cannot be turned off with the hot and cold water handles; but must have water diverted to the chemical dispenser to stop the flow of water. Repair is needed. . Sanitizer dispenser is not functioning. . . Steam table is not supplied with adequate electricity. . Maintain equipment in good repair.

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 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Ceiling Vents in the kitchen and dining room are dusty. Maintain physical facilities clean.

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, Apr 2, 2024 · Original Source

1 - Inspection

Jan 11, 2024

Score 96.5

Official score: 96.5 · Understand this area’s scale

5 recorded violations

minorCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; Refrigerator lids and tops are heavily soiled. These also have attached ticket rails. Clean refrigerators as often as necessary to prevent accumulation of unclean build-up. Lids were taken to the sink for cleaning today. Attached tops need cleaning also.

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)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) ; Priority; Chicken Meatballs 127F with water lacking from the steam table. Maintain meatballs at 135F and hotter. Use steam table as intended with adequate supply of water. Meatballs discarded and water added to the steam table.

In plain English

More about food kept at an unsafe temperature

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; Ice accumulated at freezer door; interfering with proper closure.

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; Remove laser film from the ice machine. Clean the entrance latch on the right to the walk-in freezer; remove black build-up. Clean ticket rail on red counter and low cabinet near register. Maintain equipment clean.

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 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Floor is not clean. Move items on the floor to clean underneath. Maintain the floor clean.

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 11, 2024 · Original Source