Subway (Southside)
Last inspected: Mar 10, 2026
86
Score
Inspectors have visited Subway (Southside) four times, with records going back to 2025. Subway (Southside) was last inspected on Mar 10, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Performance has remained roughly level over recent inspections, averaging near two violations each time.
Looking across the full record, “proper cold holding temperatures” is the recurring theme, flagged three times.
Compared to other Milledgeville restaurants (averaging 90), there's room to close the gap. Taken together, the history is a positive one.
4
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Mar 10, 2026
Routine
1 major violation. 1 minor violation.
View 2 violations
2-2D - adequate handwashing facilities supplied & accessible
Inspector notes: Observed men's and women's restroom handwashing sink without any hot water. 511-6-1.06(2)(c) - Handwashing sinks, Installation (Pf, C) (c) Handwashing Sink Installation. 1. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet. Pf 2. A steam mixing valve may not be used at a handwashing sink. 3. A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. 4. An automatic handwashing facility shall be installed in accordance with manufacturer’s instructions. PIC was notified. Education was provided.
511-6-1.06(2)(c)
12B - personal cleanliness
Inspector notes: Observed employee wearing a bracelet and a watch while preparing food. 511-6-1.03(5)(g) - Jewelry (C) (g) Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. PIC was notified. Education was provided
511-6-1.03(5)(g)
86
Aug 25, 2025
Routine
No violations found.
100
Mar 10, 2025
Followup
3 critical violations.
View 3 violations
6-1A - proper cold holding temperatures
Inspector notes: Observed chicken in WIC at 50F. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. PIC was notified. Education was provided.
511-6-1.04(6)(f)
5-1B - proper reheating procedures for hot holding
Inspector notes: Observed meatballs reheated in microwave at 70F. 511-6-1.04(5)(h) - Reheating for Hot holding (P) (h) Reheating for Hot Holding. 1. Except as specified under paragraphs 2, 3, and 5 of this subsection, time/temperature control for safety food that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165°F (74°C) for 15 seconds. P 2. Except as specified under paragraph 3 of this subsection, time/temperature control for safety food reheated in a microwave oven for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165°F (74°C) and the food is rotated or stirred, covered, and then allowed to stand covered for 2 minutes after reheating. P 3. Ready-to-eat time/temperature contro...
511-6-1.04(5)(h)
6-1A - proper cold holding temperatures
Inspector notes: Observed chicken at 48F, steak at 48F, turkey at 50F, tomatoes 47F, lettuce at 48F in the preptop cooler (front food service). 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. PIC was notified. Education was provided.
511-6-1.04(6)(f)
64
Jan 31, 2025
Initial
1 critical violation. 1 minor violation.
View 2 violations
6-1A - proper cold holding temperatures
Inspector notes: Observed tomatoes in preptop cooler at 47F. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above PIC was notified. Education was provided.
511-6-1.04(6)(f)
2-2D - adequate handwashing facilities supplied & accessible
Inspector notes: Observed food in handwash sink in main kitchen area. 511-6-1.07(3)(c) - Handwashing Aids & Devices, Use Restrictions (C) c) Handwashing Aids and Devices, Use Restrictions. A sink used for food preparation or utensil washing, or a service sink or curbed cleaning facility used for the disposal of mop water or similar wastes, may not be provided with the handwashing aids and devices required for a handwashing sink. PIC was notified. Education was provided.
511-6-1.07(3)(c)
82
Frequently Asked Questions
When was Subway (Southside) last inspected?
The most recent health inspection at Subway (Southside) on file is from Mar 10, 2026. The public record contains four inspections in total.
What is the most common violation at Subway (Southside)?
Across the inspection record, “proper cold holding temperatures” has been cited three times, more than any other issue at Subway (Southside).
How does Subway (Southside) compare to other restaurants in Milledgeville?
Subway (Southside) most recently scored 86 out of 100, which is lower than the Milledgeville average of 90.
Has Subway (Southside)'s inspection record improved over time?
Results have been roughly steady. Inspections at Subway (Southside) have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Subway (Southside) means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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