Restaurant · Wake County, NC

Firehouse Subs #1138

4111 Ed Dr

Last inspected Oct 26, 2026 · View Map ↗ · Compare ↗

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Score 98.5

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

Quick Answers

When was Firehouse Subs #1138 last inspected?: The most recent inspection on record was on Oct 26, 2026. The result listed by Wake County Environmental Services was “Score 98.5” (official score 98.5).
Were any violations recorded at the last inspection?: Yes: 4 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 2 inspections on record, from Apr 27, 2026 to Oct 26, 2026.
Has Firehouse Subs #1138 ever been closed by the health department?: No closure appears in the 2 inspection records we hold for this business. The earliest is dated Apr 27, 2026.

The Full Inspection History

2 inspections

1 - Inspection

Oct 26, 2026

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

4 recorded violations

notedCode 2-102.12 (A) Certified Food Protection Manager (C) No one present with an approved certification during inspection. Someone shall be present with an approved ANSI certification at all times. Owner stated he is going to have more staff obtain a certificate. Only one employee has a ServSafe right now. No points deducted for first 180 days of permitPermits, training, and postings

Official Wording

Certified Food Protection Manager

Inspector’s Notes

2-102.12 (A) Certified Food Protection Manager (C) No one present with an approved certification during inspection. Someone shall be present with an approved ANSI certification at all times. Owner stated he is going to have more staff obtain a certificate. Only one employee has a ServSafe right now. No points deducted for first 180 days of permit; then points are deducted for this violation.

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 —Cleaning and sanitizing

Official Wording

Wiping cloths: properly used & stored

Inspector’s Notes

3-304.14(B) Wet rags in sanitizer bucket at 0 ppm quat. Hold in-use wiping cloths in properly concentrated sanitizer between uses. Quat sanitizer shall be 200 to 400 ppm unless otherwise listed by manufacturer instructions. CDI: Wiping cloth buckets made up (300PPM)

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 Observation: The bottom exteriors of refrigeration unitsCleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

Observation: The bottom exteriors of refrigeration units; interior of refrigeration units; unclean and accumulated with debris. Increase cleaning in these areas. 4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Non FOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris.

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 Observation: The floors under equipment and dish area are accumulated with debris. 6-501.12 CleaningCleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

Observation: The floors under equipment and dish area are accumulated with debris. 6-501.12 Cleaning; Frequency and Restrictions (C) (A)PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident; cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.

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, Oct 26, 2026 · Original Source

1 - Inspection

Apr 27, 2026

Score 96

Official score: 96 · Understand This Area’s Scale

6 recorded violations

Official Wording

Certified Food Protection Manager

Inspector’s Notes

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 —Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-501.114 Quat sanitizer dispenser at 0 ppm. Dishes in sink in sanitizer basin in a solution showing 0 ppm quat with test strips. Sanitizer shall be maintained in proper concentration. Quat sanitizer shall be 200-400 ppm or otherwise specified by manufacturer. Owner agrees to hand mix and test sanitizer until technician can arrive to fix the dispenser. Must be corrected by 4/30/26. Technician contacted 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

notedCode 3-403.11 (B)Food temperature

Official Wording

Proper reheating procedures for hot holding

Inspector’s Notes

3-403.11 (B);(D) Food in steam well said to have been reheated in the microwave prior to going into the steam well at 122-135F for the chili and 114F for the soup. Employee stated they are looking to get no more than 165F when removed from the microwave when asked what their process is. The hot holding steamwell unit in the facility is labelled as only a holding unit not a reheating unit. TCS food reheated in a microwave shall be reheated so that all parts of the food reach a temperature of 165 F within 2 hours and the food is rotated or stirred; covered; and allowed to stand covered for 2 minutes after reheating if food is to be hot held until service. -P The food must reach 165F when reheated in the microwave prior to going into steamwell for hot holding. Food was reheated to 182F during inspection. CDI

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 —Contamination

Official Wording

Contamination prevented during food preparation; storage & display

Inspector’s Notes

3-306.11 Food Display - Preventing Contamination by Consumers (P) Lemons and limes stored in a flip top container in the self service beverage area for access by customers. Once the lid is opened the food is not protected. Food in customer self service areas shall be protected effectively. A sneeze guard may be installed for a long term solution to be able to continue customer self service. Today the lemons and limes were placed in the kitchen area to be accessed only by employees. CDI

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 —Cleaning and sanitizing

Official Wording

Wiping cloths: properly used & stored

Inspector’s Notes

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 —Facility maintenance

Official Wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s Notes

5-501.115 Maintaining Refuse Areas and Enclosures (C) A red cutting board matching the ones in the facility is laying on the ground in the dumpster area and a small amount of other items on the ground around the dumpster. Maintain dumpster area enclosure free of debris and trash. Keep area clean.

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, Apr 27, 2026 · Original Source

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