Firehouse Subs
A3245 W Ray Rd, Chandler 85226
Food Establishment - Eating & Drinking · Permit FD-23-06129
Score based on 7 scored inspections over the county's rolling 3-year window, weighted toward recent visits. How scoring works
Score over time
Inspection history8 on record
2026
Jun 17, 2026RoutinecleanA
No County legal action will result from this inspection.Report emailed. No violations noted at time of inspection. Left cold table currently under repair. Establishment is utilizing 4 hour time as a public health control while unit is being repaired.
Jan 6, 2026Routine1 priority1 foundationall corrected on siteB
No County legal action will result from this inspection.Report emailed.
Inspector's notes
Observed employee wiping tables in the lobby. Employee reentered kitchen space and put on gloves to begin food preparation prior to washing hands. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-2-301.14 - Priority: When to Wash. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox: Handwashing.
Inspector's notes
In the reach in cooler in the back, observed a black bin with open packages of cooked brisket with no date mark. Person in charge (PIC) stated items were opened yesterday. In the reach in under the right cold table, observed a small container of tuna salad with no date mark. PIC stated item prepared yesterday. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods were properly date marked at the time of inspection. Corrective Action: Corrected at time of inspection.
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3-501.17 - Priority Foundation: Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4125/Food-SafetyOperator-Resources.
2025
Jun 23, 2025Routine1 priorityall corrected on siteB
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
Corrective Action: Corrected at time of inspection. Cheese stored on top of the pan rims and above the rim in the top of the cold table for unknown time at 45*F and 47*F internally. Embargoed, manager discarded. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below.
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Repeat Violation PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you.https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding.
Feb 4, 2025Routine2 priorityall corrected on siteC°
No County legal action will result from this inspection.The bottom section of the right side cold table read 43*F on the min/max thermometer. The min/max read 44*F in the top section. PIC turned the unit down and it responded properly.
Inspector's notes
Corrective Action: Corrected at time of inspection. In the steam well, chicken, potato soups, chili and meatballs in marinara at 122*F to 130*F internally. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection.
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PRIORITY VIOLATION-3-501.16(A)(1) - Priority: Time/Temperature Control for Safety Food, Hot Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4614/AMC-Toolbox---Hot-Holding.
Inspector's notes
Corrective Action: Corrected at time of inspection. Cut lettuce double panned in the top of the cold table, cut tomatoes, cheese, mayo and dressings labeled for refrigeration at 45*F to 48*F internally. PIC stated items had been in the unit for more than 4 hours, r topped off as the day progressed. Embargoed. All TCS foods improperly cold held were discarded by PIC at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below.
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PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you.https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding.
2024
Jun 3, 2024Routine1 priority1 coreB
This establishment received a B Grade and had one Priority, no Priority Foundation violations on this inspection.No County legal action will result from this inspection.Reviewed proper date marking with the manager.Emailed report to the store address. On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal. If you are unsure whether your email address is accurate, you may: • Contact your inspector using the phone number or email on your last inspection report to review, or • Contact the Department using the email addresses below, o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food) o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants) o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets) o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review) If you need to update your email address and/or other contact information, please submit an administrative change request form at the below website https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.Award: B,Food Manager Licenses: 2,Signer: Cris Sayre
PRIORITY VIOLATION-2-301.14, P: When to Wash. .....Employee handled dirty equipment then clean without washing hands. Had employee wash hands and re-wash equipment. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing. Correct By: Corrected At Time Of Inspection
Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.....Food and debris on sanitizing sideboard under the drying rack, on shelves under the prep table, dust on the fan. Please maintain clean. Correct By: Correct Prior To Next Routine Inspection
Mar 29, 2024RoutinecleanA°
OC reinspection was conducted with the new owners, Keith and John and previous owner, Scott. All items noted in the last report had been addressed.However, noted there are copper pipe downstream from the RPZ of the soda carbonator. Please remove the copper pipes and replace with PEX lines for the water connection from downstream of the RPZ and provide picture of correction.No County legal action will result from this inspection.Auto emailed the report to the owners.:
Feb 23, 2024RoutinecleanA°
E&D, class 4 10+OC re-inspection was conducted with the owner, Keith S. The establishment is open and operating.Owner is a certified food manager. Permit is approved.Please address the following items prior to the re-inspection on 3/29/24:1. Provide a reduced pressure zone (RPZ) assembly (ASSE 1013) at the water connection point of the soda carbonator. Conduits and fittings after the RPZ must be PEX or stainless-steel. Do not use copper or brass alloys downstream of the RPZ. Provide a drain cup for the vent port of the RPZ. Drainpipes must be rigid and indirectly discharge to a floor sink with minimum 1” air gap from the finished floor.2. Provide another RPZ (ASSE 1013) at the water connection point of the mister system.3. Repair/ replace the atmospheric vacuum breaker( AVB) (ASSE 1001)at the mop sink. It is leaking at the time of inspection.4. Certify all testable backflow devices and provide reports.5. Repair/ replace the atmospheric vacuum breaker at the mop sink’s faucet. It is leaking.6. Provide a vented dual check valve (ASSE 1022) at the water connection point of the tea brewer. This backflow preventer is not a testable device, so replace it whenever it leaks or annually; whichever comes first.7. Provide minimum 1” air gap for drainpipes under food prep sink and soda fountain station.8. Provide side splashguard on the right side of the hand sink in the food prep area. Otherwise, relocate worktable 2 feet way from the hand sink. Splashguards must be at the height of the faucet and length of the sink.9. Clean floor sinks, non-food contact areas of the make tables, Caulk around pipe penetrations at the mop sink to prevent water damage to the wall.10. Fill holes on the walls.11. Clean floor in the front service area. Refill grout on tiles as needed.No County legal action will result from this inspection.Emailed the report to the owner.This establishment/operation has demonstrated sufficient compliance to proceed with the issuance of the permit. To complete the permitting process, issuance of this permit, and begin operation, the applicant must first submit payment of the annual operating permit fee to the Department’s Administrative Services. Fees paid up to this inspection approval do not include the annual operating permit fee. PAYMENT with a credit/debit card can be made via phone at 602-506-6824, Option 2. Per MCEHC Chapter I, Regs 4 & 5, no person shall conduct an operation or operate an establishment for which a permit is required without holding the necessary and valid permit to do so. Payment with a credit/debit card can be made on-line via select “Pay a Fee” at esd.maricopa.gov. Please note that if you select payment via online, the annual operating permit fee invoice may take up to 7 business days to post online. Also, checks and money orders are accepted via US Mail. If you select payment via US Mail, for further instructions please refer to the printed invoice. No operating permit is valid, until the permit fee is received by the Department. It is the responsibility of the permit holder/owner to notify MCESD if there are contact/ billing address changes.Contact the Department at 602-506-6824 to schedule the next inspection. Allow 7-15 business days to schedule. Manager / person in charge must be a certified food protection manager (CFPM). Please obtain and maintain on site for inspection purpose. Please be advised that the person in charge must be a CFPM and presence on site at all operational hours. Food handlers must maintain food handler’s certifications.Award: Not Participating,Email Sent: CHECKED,Signer: Keith S.
Data from Maricopa County Environmental Services public records, last checked Jul 20, 2026. Grades marked with ° are computed equivalents for establishments not participating in the county's voluntary grading program. View official county records →