Subway
Last inspected: Apr 20, 2026
90
Score
Subway has been inspected eight times since 2024. Inspectors last stopped by on Apr 20, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
There hasn't been much movement either way: counts have stayed near two violations per visit across recent inspections.
The most common issue across all inspections has been “proper cold holding temperatures”, showing up four times.
Compared to the broader Warner Robins restaurant scene, this is about average. The file should reassure diners considering a visit.
8
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Apr 20, 2026
Routine
1 major violation.
View 1 violation
2-2D - adequate handwashing facilities supplied & accessible
Inspector notes: Observed an employee fill up a sanitizer bucket at the handwashing sink. A handwashing facility may not be used for purposes other than handwashing. Only use the hand washing sink for hand washing.
511-6-1.06(2)(o)
90
Dec 16, 2025
Routine
1 minor violation.
View 1 violation
10D - food properly labeled; original container
Inspector notes: Observed no food allergen awareness for consumers inside the facility. The permit holder shall notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer. Post food allergen awareness for consumers.
511-6-1.04(7)(d)
95
Jul 29, 2025
Routine
2 critical violations. 2 minor violations. 3 corrected on site.
View 4 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed items in the prep top cooler on the sandwich line that were being cold held above 41F. Person in charge (PIC) states they have been very busy today and the food items have been inside the unit for more than 4 hours. The ambient air temperature of the unit is 52F. 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. Food items were discarded. Call maintenance to service the unit.
511-6-1.04(6)(f)
10D - food properly labeled; original container
(corrected on site)
Inspector notes: Observed two packages of Angus roast beef in it's original container with a use by date of 7/16/2025 inside the walk in cooler. Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date. COS: PIC discarded the items.
511-6-1.04(8)(b)
12A - contamination prevented during food preparation, storage, display
Inspector notes: Observed sleeves of salami stored inside the walk in cooler with water dripping on them from the top of the walk in cooler. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food in a clean, dry location where it is not exposed to splash, dust, or other contamination PIC removed items from the walk in cooler to avoid direct contact of water. Work with maintenance to service the walk in cooler.
511-6-1.04(4)(q)
12B - personal cleanliness
(corrected on site)
Inspector notes: Observed a food handling employee actively slicing salami while wearing a bracelet. 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. Employee removed the bracelet and washed her hands before returning back to work.
511-6-1.03(5)(g)
67
Mar 19, 2025
Followup
No violations found.
100
Mar 14, 2025
Routine
2 critical violations. 1 minor violation. 1 corrected on site.
View 3 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed items in the prep top cooler on the sandwich line that were being held above 41F. Food employee states they were just prepped 5 mins ago. When placed in the prep cooler ready for service food for cold holding shall be 41F or below at all times. Items were removed and placed in the walk-in cooler to cool down to 41F before putting back on the prep line.
511-6-1.04(6)(f)
2-1B - hands clean and properly washed
Inspector notes: Observed employee talking on the phone and holding her phone with her gloves on. When they ended the call the employee did not wash hands and used the same gloves to make a sandwich. When told to wash hands and change gloves the employee did not comply. Any time you change tasks you must wash hands, and change gloves. Educate employees on when to wash.
511-6-1.03(5)(c)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Observed facility using a household microwave in the office to reheat the meatballs. Food service equipment must be commercial grade equipment and designed and built according to standards set by American National standards Institute (ANSI) accredited certification programs. Facility needs to acquire a commercial microwave as soon as possible for the reheating of the meatballs.
511-6-1.5
70
Nov 20, 2024
Routine
1 critical violation. 2 major violations. 1 minor violation. 2 corrected on site.
View 4 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed several Time/Temperature Control for Safety (TCS) foods inside of the prep top coolers above 41 F. The ambient air temperature of the prep top coolers is 41 F and 44 F. Also, observed several TCS foods inside of the walk-in cooler above 41 F. The ambient air temperature of the walk-in cooler is 60 F. All cold hold TCS foods must be 41 F or below. Corrected on Site (COS): Food items discarded. Please call a reputable repair company to come and provide repair service to the cold hold units today.
511-6-1.04(6)(f)
1-2A - pic present, demonstrates knowledge, performs duties
(corrected on site)
Inspector notes: The Person In Charge (PIC) not ensuring that the Time/Temperature Control for Safety (TCS) foods are being held at the correct cold hold temperature inside the prep top cooler and inside the walk-in cooler. The food items were not moved to another cold holding unit after noticing the ambient air temperatures of the units were above 41 F. Since the food items were still inside the units past the 4 hours, the food items were not able to be saved. Employees are properly cooking cold/hot holding, and reheating for hot holding time/temperature control for safety food, being particularly careful in cooking, reheating, and holding those foods known to cause severe foodborne illness and death, such as eggs and comminuted meats, through daily oversight of the employees’ routine monitoring of the...
511-6-1.03(2)(a)
1-2B - certified food protection manager
Inspector notes: Observed a Certified Food Safety Manager certificate posted on the wall of a past employee who no longer works at the facility. Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) to ensure food safety is being managed within the food service establishment during all hours of operation. Please have the CFSM certificate of any employee who currently works at the facility posted on the wall for public view and remove the past employee's CFSM certificate from the wall. If no current employee is a CFSM, please schedule an employee to take an accredited CFSM course and exam.
511-6-1.03(3)(a)
14B - utensils, equipment and linens: properly stored, dried, handled
Inspector notes: Observed several food-grade stainless steel containers wet stacked on the storage shelf. After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food; and may not be cloth-dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. Recommend pyramid stacking to allow the food-grade containers to air dry. Re-wash, re-rinse, and re-sanitize the food containers.
511-6-1.05(10)(a)
67
Jul 2, 2024
Routine
1 critical violation. 1 corrected on site.
View 1 violation
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed several time/temperature control for safety (TCS) food items inside the prep top cooler above 41°F: Cold Cuts 49°F, Salami 48°F, Pastrami 44°F, Pepper Jack cheese 44°F and Rotisserie Styled Chicken 46°F. Ambient ait temperature of the unit is 45°F. 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 or below. Food discarded.
511-6-1.04(6)(f)
86
May 3, 2024
Initial
No violations found.
100
Frequently Asked Questions
When was Subway last inspected?
The most recent health inspection at Subway on file is from Apr 20, 2026. The public record contains eight inspections in total.
What is the most common violation at Subway?
Across the inspection record, “proper cold holding temperatures” has been cited four times, more than any other issue at Subway.
How does Subway compare to other restaurants in Warner Robins?
Subway most recently scored 90 out of 100, which is about the same as the Warner Robins average of 93.
Has Subway's inspection record improved over time?
Results have been roughly steady. Inspections at Subway have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Subway means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Subway inspected?
Based on the inspection history on file, Subway is inspected around four times per year on average.
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