SUBWAY

GRADE A Jan 30, 2026 - Cycle Inspection / Re-inspection

Score: 7 points

Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.

Dec 18, 2025 - Cycle Inspection / Initial Inspection

Score: 41 points

Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation. Food, supp...

Dec 18, 2025 - Cycle Inspection / Initial Inspection

Score: 41 points

Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation. Food, supp...

Dec 18, 2025 - Cycle Inspection / Initial Inspection

Score: 41 points

Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation. Food, supp...

GRADE A Jul 1, 2024 - Cycle Inspection / Initial Inspection

Score: 12 points

Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies i...

GRADE A Apr 10, 2023 - Cycle Inspection / Initial Inspection

Score: 13 points

Live roaches in facility's food or non-food area. Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment Evidence of mice or live mice in establishment's food or non-food areas. Estab...

GRADE A Mar 16, 2022 - Cycle Inspection / Initial Inspection

Score: 8 points

Appropriately scaled metal stem-type thermometer or thermocouple not provided or used to evaluate temperatures of potentially hazardous foods during cooking, cooling, reheating and holding.