Restaurant · Wake County, NC

Firehouse Subs #785

7901 Falls Of Nuese Rd

Last inspected Oct 29, 2026 · View Map ↗ · Compare ↗

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Score 97.5

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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 #785 last inspected?: The most recent inspection on record was on Oct 29, 2026. The result listed by Wake County Environmental Services was “Score 97.5” (official score 97.5).
Were any violations recorded at the last inspection?: Yes: 6 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 7 inspections on record, from Dec 4, 2023 to Oct 29, 2026.
Has Firehouse Subs #785 ever been closed by the health department?: No closure appears in the 7 inspection records we hold for this business. The earliest is dated Dec 4, 2023.

The Full Inspection History

7 inspections

1 - Inspection

Oct 29, 2026

Score 97.5

Official score: 97.5 · Understand This Area’s Scale

6 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; The person in charge (PIC) is not a certified food protection manager. The PIC must be a certified food protection manager. A list of ANSI approved CFPM classes is available at wake.gov/food.

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 3-304.14 (B & D)Cleaning and sanitizing

Official Wording

Wiping cloths: properly used & stored

Inspector’s Notes

3-304.14 (B & D); Core; Wet; soiled wiping cloths were stored on a food prep surface and the sanitizer buckets have food debris in them. Damp/wet wiping cloths shall be stored in sanitizer when not in use. Sanitizer shall be changed every 4 hours or when visibly soiled. CDI - The cloths and sanitizer were replaced.

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 4-501.11Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-501.11; Core; The faucet at the handwashing sink in the women's bathroom is corroding and the handwashing sink in the men's bathroom needs to be re-caulked. All equipment shall be maintained in good repair. Repair these items.

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; The pickle buckets and condiment container in the dining room have a build up dust and debris; there is a buildup of crumbs in the rolling section of the toaster; the gaskets at the bottom sections of the fliptop coolers need cleaning. Non-food contact surfaces shall be cleaned as often as necessary to prevent a buildup of soil residues. Clean these items more frequently. *No points taken due to this being different violations under the same rule.

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 5-501.111Facility maintenance

Official Wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s Notes

5-501.111; Core; The trash dumpster is rusting and has small holes. All dumpsters shall be maintained in good repair. Have your landlord request a replacement. 5-501.114; Core; The recycling dumpster is missing its drain plug. Dumpsters with drains are required to have drain plugs. Have your landlord request a drain plug.

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

notedCode 6-501.12Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.12; Core; The ceiling vents and ducts in the dining area and ordering area have a buildup of dust. Some of the ceiling tiles have water stains and some of the light fixtures have debris. Floors; walls; ceilings including the attachments such as soap; towel dispensers; light fixtures; and heat/ac vent covers shall be maintained clean. Clean the floors; walls; and ceilings on a more frequent basis.

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 29, 2026 · Original Source

1 - Inspection

Mar 10, 2026

Score 95.5

Official score: 95.5 · Understand This Area’s Scale

9 recorded violations

notedCode 3-501.14(A)Food temperature

Official Wording

Proper cooling time & temperatures

Inspector’s Notes

3-501.14(A); Priority; Sliced tomatoes temped at 43-44F in the tall clear door cooler. Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. CDI-The tomatoes were voluntarily discarded.

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; Sliced provolone (44F); shredded lettuce (45F); and pepperoni (42F) temped above 41F. (A large container of pickle juice temped at 49F.) A container of sliced tomatoes prepped yesterday temped at 43F. TCS foods shall being held cold shall be maintained at 41F or below. CDI- Ambient air of cooler temped at 41F after doors being kept closed for 30 minutes; thermostat adjusted - continue to monitor and service if needed. Sliced tomatoes were voluntarily discarded. *Points not increased due to violation being a different cooler this time.

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; The ham that is in the cooling process in the bottom of the flip-top cooler is portioned with parchment paper and tightly wrapped with cling wrap temped at 43F and 44F before being vented. The sliced tomatoes did not cool down to 41F despite all other foods in the cooler being at 41F or below and an ambient air of 35F. Quickly cool foods. Use methods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. Ensure air can circulate around foods that are in the cooling process; wrap was partially removed to allow for air to circulate.. .

In Plain English

More about food kept at an unsafe temperature

notedCode 3-304.14(B & D)Cleaning and sanitizing

Official Wording

Wiping cloths: properly used & stored

Inspector’s Notes

3-304.14(B & D); Core; The quat.ammonia sanitizer buckets at the make-line tested at 0 ppm. A wet cloth was being stored on the drainboard of the 3 compartment sink. Maintain damp/wet wiping cloths in properly concentrated sanitizer. Maintain sanitizer containers for in-use cloths free of visible debris and soil. CDI - Sanitizer dumped and refilled; tested between 200-400ppm.

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 4-903.11 (A)Equipment and utensils

Official Wording

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

Inspector’s Notes

4-903.11 (A); Core; Clean knives are stored in a knife holder that needs to be thoroughly cleaned on the inside as well as outside; the rolling toaster has a buildup of crumbs; . Store cleaned equipment; utensils; linens in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. Clean these items more frequently.

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

minorCode 4-602.13Cleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-602.13; The knife holder needs cleaning on the inside and outside; the bottom shelves of the prep tables storing the steamers need cleaning along the edge; the sprayer head near the sprayer; and the sugar condiment container due to the splash from the water dispenser at the ice machine. Non-food contact surfaces of equipment shall be cleaned on a frequent basis to prevent a buildup of soil residues. Clean these items on a more frequent basis.

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 NOTE: Observed one of the two tankless water heaters unplugged. Lauren HardenOther

Official Wording

Hot & cold water available; adequate pressure

Inspector’s Notes

NOTE: Observed one of the two tankless water heaters unplugged. Lauren Harden; REHS looked at spec sheets and confirmed that both water heaters need to be plugged in and functioning to meet the hot water demand with water heater calculation.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

notedCode 5-205.15Water, plumbing, and sewage

Official Wording

Plumbing installed; proper backflow devices

Inspector’s Notes

5-205.15; Core; The water dispenser on the ice machine continuously drips allowing for water to splash on the individually wrapped sugar; straws; and knives. Maintain a plumbing system in good repair. PIC states a new machine is being ordered.

In Plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

minorCode 6-202.11Facility maintenance

Official Wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s Notes

6-202.11; Core; The light bulb in one of the reach-in freezers is made of glass. Light bulbs shall be shielded; coated; or otherwise shatter resistant in area where there is exposed food; clean equipment; untesils; and linens or unwrapped single service/use articles. Replace bulb with a shatter resistant bulb.

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, Mar 10, 2026 · Original Source

1 - Inspection

Aug 29, 2025

Score 96.5

Official score: 96.5 · Understand This Area’s Scale

8 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; The person in charge has a manager certification that is expired. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Ensure the person that is left in charge is 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 5-205.11 (B)Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

5-205.11 (B); Priority Foundation; Ice was in the handwashing sink in the prep area. A handwashing sink may not be used for purposes other than handwashing. CDI- Sink was cleaned.

In Plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16 (A)(2) and (B); Priority; Prep cooler on the right closest to the prep tables storing paper goods is not holding proper temperature for TCS foods - sliced tomatoes; shredded lettuce; olives temped between 43-46F. PIC is aware that this unit is not capable of holding 41F or below and is keeping ice in the bottom and top of unit and only keeping small portions of toppings in this cooler; a new cooler was ordered 8/26/25 (purchase receipt provided during inspection). TCS foods being held cold shall be maintained at 41F or below. CDI- More ice added; foods cooled down. A visit will be made next week to check on status of new cooler. *Points not increased due to PIC being aware of temperatures and monitoring it on a frequent basis.

In Plain English

More about food kept at an unsafe temperature

notedCode 2-303.11Employee health and hygiene

Official Wording

Personal cleanliness

Inspector’s Notes

2-303.11; Core; Employee prepping a meatball sub observed with bracelets on wrist. Except for a plain ring such as a wedding band; while preparing food; food employees may not wear jewelry including medical information jewelry on their arms and hands. Ensure food employees are taking off jewelry (except for plain ring) prior to food prep.

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 3-304.14(B & D)Cleaning and sanitizing

Official Wording

Wiping cloths: properly used & stored

Inspector’s Notes

3-304.14(B & D); Core; The quat.ammonia sanitizer buckets at the make-line tested below 200 ppm. Maintain damp/wet wiping cloths in properly concentrated sanitizer. Maintain sanitizer containers for in-use cloths free of visible debris and soil. CDI - Sanitizer dumped and refilled; tested between 200-400ppm.

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 4-501.19Cleaning and sanitizing

Official Wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s Notes

4-501.19; Priority Foundation; An employee was washing dishes in water that temped at 110F. During manual warewashing; maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. CDI - Water added until it temped at 120F.

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(C )Cleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-601.11(C ); Core; The ceiling of he microwave and the side of the cooler that is not working has stuck on food debris/splash on them. Non food contact surfaces of equipment shall be maintained clean to avoid build up of dust; food residue or debris. Clean these items on a more frequent basis.

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 6-501.12Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.12; Core; The ceiling vents and ducts in the dining area and ordering area have a buildup of dust. Floors; walls; ceilings including the attachments such as soap; towel dispensers; light fixtures; and heat/ac vent covers shall be maintained clean. Caution should be used to minimize food exposure. Clean the floors; walls and ceilings on a more frequent basis.

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 29, 2025 · Original Source

1 - Inspection

Mar 14, 2025

Score 98

Official score: 98 · 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

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 4-602.11Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-602.11; Core; Tea urn nozzles had an accumulation of residue when disassembled. Equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Increase the cleaning frequency of the tea urn nozzles. CDI- Cleaning was initiated during the 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 7-201.11Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-201.11; Priority; A few chemical spray bottles found stored on splashguard of handwashing sink near the 3-comp sink. Poisonous/Toxic materials shall be stored so they cannot contaminate food; equipment; utensils; linens; single-use and single-service articles. CDI- Chemical bottles were relocated.

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

notedCode 2-303.11Employee health and hygiene

Official Wording

Personal cleanliness

Inspector’s Notes

2-303.11; Core; Employee prepping tomatoes observed with bracelets on wrist. Except for a plain ring such as a wedding band; while preparing food; food employees may not wear jewelry including medical information jewelry on their arms and hands. Ensure food employees are taking off jewelry (except for plain ring) prior to food prep.

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

Official record from Wake County Environmental Services, Mar 14, 2025 · Original Source

1 - Inspection

Nov 19, 2024

Score 98

Official score: 98 · 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

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 7-201.11Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-201.11; Priority; A few chemical spray bottles found stored on splashguard of handwashing sink. Poisonous/Toxic materials shall be stored so they cannot contaminate food; equipment; utensils; linens; single-use and single-service articles. CDI- Chemical bottles were relocated.

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

notedCode 3-304.12Equipment and utensils

Official Wording

In-use utensils: properly stored

Inspector’s Notes

3-304.12; Core; In-use knife found wedged in prep cooler. Utensils shall be stored on a clean portion of the prep table or container and switched out at least every 4 hours if being used with TCS food; in running water of sufficient velocity to flush particulates to the drain; or in a container of water if the water is maintained at 135F or above. Do not store in-use utensils in areas that are not easily cleanable.

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 6-501.114Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.114; Core; A barely functional flip-top cooler is stored in the lobby. Items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used shall be removed from the premises. Remove this prep cooler.

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, Nov 19, 2024 · Original Source

1 - Inspection

May 31, 2024

Score 97

Official score: 97 · Understand This Area’s Scale

4 recorded violations

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

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 3-501.16(A)(1)Food temperature

Official Wording

Proper hot holding temperatures

Inspector’s Notes

3-501.16(A)(1) ; Priority; Meatballs in hot holding unit observed between 131F-158F. PIC stated that meatballs were recently reheated and placed in this unit due to lunch rush. TCS food shall be maintained at 135F or above. CDI- Meatballs were reheated in microwave upon request and were reheated to a temperature of 170F-181F before being placed back in holding unit.

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; Prep cooler on the line is not holding proper temperature for TCS foods. PIC is aware that this unit is not capable of holding 41F or below and refrigeration technician has already visited facility to adjust unit. Technician is scheduled to return to facility tomorrow. Shredded cabbage (43F); sliced tomato (44F); and tuna (44F) found holding at incorrect temperatures in this unit. Ambient temperature of unit is 41F-43F. Refrigerated; ready to eat; TCS foods shall be maintained at 41F or less. PIC stated that foods do not stay in unit overnight and are relocated to alternate refrigeration. VR- TCS foods in this unit were given a maximum shelf life of 4 days until unit is repaired and holding at 41F or below. PIC agreed to relocate slaw; tuna; and sauces to other functioning prep cooler and keep shredded lettuce and sliced tomatoes on ice until unit is repaired. EHS will return to verify compliance of this violation. See additional notes below.

In Plain English

More about food kept at an unsafe temperature

minorCode 6-501.114Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

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

Official record from Wake County Environmental Services, May 31, 2024 · Original Source

1 - Inspection

Dec 4, 2023

Score 99

Official score: 99 · Understand This Area’s Scale

2 recorded violations

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; The refrigeration units in the back have debris/residue buildup on the door frames. The flip-top cooler on the line has light food buildup inside. The clear door reach-in has residue buildup on the gasket. The shelf under the prep table holding equipment has a light buildup of residue...Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean any areas building up soil; debris; and/or grease. Improvement seen.

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; The air vents above the sandwich presses on the line have dust/debris buildup...Physical facilities shall be cleaned as often as necessary to keep them clean.; 6-501.114; Core; A barely functional flip-top cooler is sitting in the lobby. The PIC said it is waiting to be picked up...Items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used shall be removed from the premises.

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, Dec 4, 2023 · Original Source