LARRY'S GIANT SUBS #112

Name: LARRY'S GIANT SUBS #112
Address: 12001 LEM TURNER RD, #2, JACKSONVILLE, FL, 32218, US
Rating: 82.4

12001 LEM TURNER RD, #2, JACKSONVILLE, FL 32218

License #2613677

🍽️ American ℹ️

82.4 Grade C / 100

Mixed Health Record

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Latest inspection

December 10, 2025 · 12 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

LARRY'S GIANT SUBS #112 in JACKSONVILLE currently holds an InspectFL Health Score of 82.4 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on December 10, 2025. Across those visits, inspectors documented 43 total violations — 10 critical, 5 major, 28 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

January 23, 2025

The latest inspection on December 10, 2025 shows 12 observation rows: 2 critical, 2 major, and 8 minor.

Official recordInspection data quality

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Inspection coverage

75%

Inspector notes

Coverage note

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LARRY'S GIANT SUBS #112 has some meaningful issues on record. Would you still eat here?

C record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[14-45-4] Cardboard used to line nonfood-contact shelves. In kitchen, cardboard used to cover edge of upper shelf by handwash sink. Operator removed cardboard.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At front counter, employee purse stored on case of cups. Operator moved purse.
[14-11-5] Equipment in poor repair. In kitchen, one reach-in cooler and one reach-in freezer gasket torn.
[36-73-4] Floors, walls and/or ceilings soiled/has accumulation of debris. At front line, floor under equipment soiled with food debris.
[14-38-4] Food storage container/container lid cracked or broken. In kitchen on clean dish shelf, 2 plastic containers cracked. Also, multiple plastic containers have pitted interior surface. Operator discarded cracked containers.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach-in cooler gaskets have build up of food debris and residue. In dining room at drink station, exterior side of fruit punch dispenser soiled with residue.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. At front counter, interior of slide door reach-in cooler has build up of food debris.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. At front line area, wet towel on prep table by slicer. Operator moved to sanitizer bucket.
[01B-01-4] Dented/rusted cans present. See stop sale. In kitchen on dry storage shelf, one can of mushroom has deep dents near top lip of can.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front line steam table, meatballs (112F - Hot Holding). Operator reheated meatballs in microwave to 180f.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. At front counter, can opener blade has build up of encrusted food debris.
[31A-09-4] Handwash sink not accessible for employee use at all times. Handwash sink at front counter blocked by prep table. Operator moved table.

Disposition: Warning Issued
[35A-06-4] Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Near hot water heater in kitchen, glue trap with multiple dead insects. Trap discarded.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Multiple white plastic buckets under sewer pipe for triple sink. Items moved and stored correctly.
[35A-03-4] Dead roaches on premises. One dead roach on floor near hot water heater in kitchen. Dead roach discarded.
[12B-09-5] Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Employee on sandwich make line. Gum discarded.
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drink in Dunkin Donuts cup at end of cook line. Drink placed in new cup with lid.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Below front counter, employee purse, phone and shirt stored with to go items. Items moved and stored correctly.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Multiple employees on sandwich make line. Operator states that they will bring tomorrow.
[36-73-4] Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under equipment on front line. Floor near hot water heater in back kitchen. Floor under triple sink in back kitchen. Wall under triple sink in kitchen.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Hand washing sink by triple sink in kitchen. Inspector emailed sign.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Black fan across from slicer at front counter.
[35B-03-4] Outer openings not protected with self-closing doors. Rear exit door by triple sink.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Yellow sanitizer bucket stored on floor by triple sink. Tested 0ppm. Operator added more sanitizer. Tested 100ppm.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Yellow sanitizer bucket stored on floor by triple sink.
[02D-01-5] Working containers of food removed from original container not identified by common name. Bulk sugar container under drink dispenser in dining area. Container labeled.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In reach in cooler on sandwich make line, reheated soup 46F cooled overnight. Soup discarded. See stop sale.
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In reach in cooler on sandwich make line, reheated soup 46F cooled overnight. Soup discarded. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On sandwich make line in flip top cooler, hard boiled eggs 48F. Eggs placed on top of other pans for approximately 10 minutes. Eggs moved to reach in cooler to cool.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Container of soup stored on top another container of soup in steam table by make line. Soup placed on top approximately 10 minutes prior. Soup placed into microwave to reheat.
[41-10-4] Toxic substance/chemical improperly stored. WD-40 can stored on shelf with deli paper across from slicer. Can moved and stored correctly.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand washing sink near front counter used to drain juice from items. Hand washing sink by triple sink with ice dumped inside.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. New employee on sandwich make line.