Subway
Last inspected: Jan 2, 2026
82
Score
Going back to 2024, Subway has six inspections in the public record. The latest inspection on file is from Jan 2, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Violation counts have held steady across recent visits, averaging around two violations each.
Looking across the full record, “food-contact surfaces” is the recurring theme, flagged two times.
Compared to other Warner Robins restaurants (averaging 93), there's room to close the gap. There isn't much in the file that would give a customer pause.
6
Inspections
0
Critical latest
1
Major latest
2
Minor latest
Inspection History
Jan 2, 2026
Routine
1 major violation. 2 minor violations.
View 3 violations
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed black organic matter along the baffle of the ice machine. Equipment food-contact surfaces and utensils shall be cleaned: In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers shall be cleaned at a frequency specified by the manufacturer or, in the absence of manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Discard existing ice to wash, rinse, and sanitize the interior of the unit.
511-6-1.05(7)(b)
17B - garbage/refuse properly disposed; facilities maintained
Inspector notes: Observed the slide doors of the dumpster open. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight-fitting lids or doors if kept outside the food service establishment. Close the doors on the dumpster.
511-6-1.06(5)(n)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Observed the ambient air temperature (43 F) inside the reach-in cooler. Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. Have the reach-in cooler repaired/service. Recommend not storing Time/Temperature Control for Safety (TCS) foods inside the reach-in cooler if the unit is not at the correct ambient air temperature.
511-6-1.05(6)(q)
82
Aug 4, 2025
Routine
1 major violation. 4 minor violations. 1 corrected on site.
View 5 violations
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed black organic matter along the baffle of the ice machine. Equipment food-contact surfaces and utensils shall be cleaned: In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers shall be cleaned at a frequency specified by the manufacturer or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Discard existing ice to wash, rinse and sanitize the interior of the unit.
511-6-1.05(7)(b)
14C - single-use/single-service articles: properly stored, used
Inspector notes: Observed single-use drink carriers being stored directly on the floor. Single-use articles shall be stored at least 6 inches (15 centimeters) above the floor. Place the single use articles at least 6 inches above the floor.
511-6-1.05(10)(e)
17D - adequate ventilation and lighting; designated areas used
Inspector notes: Observed an employees purse and water bottle being stored on top of single use items used for customers in the dry storage area. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. Relocate the employee items away from items used for customers.
511-6-1.07(5)(j)
12B - personal cleanliness
(corrected on site)
Inspector notes: Observed an employee on the make line and an employee active slicing cucumbers 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. COS: Employees removed the bracelets.
511-6-1.03(5)(g)
14B - utensils, equipment and linens: properly stored, dried, handled
Inspector notes: Observed several sleeves of clean food containers wet stacked on the storage bin. After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food. Re-wash, rinse and sanitize the food containers.
511-6-1.05(10)(a)
74
Mar 18, 2025
Routine
1 major violation. 1 minor violation. 2 corrected on site.
View 2 violations
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed the in use sanitizer container at the make line with 0 parts per million (ppm) of chlorine sanitizer. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: Chlorine 50-100 ppm. Person in charge made the sanitizer solution at the appropriate concentration level.
511-6-1.05(6)(n)
11C - approved thawing methods used
(corrected on site)
Inspector notes: Observed cooked chicken thawing on the drain board at the meat sink. Time/temperature control for safety food shall be thawed:Completely submerged under running water or under refrigeration that maitains the food temperature at 41°F or less. Employee submerged the chicken under water running water.
511-6-1.04(6)(c)
86
Nov 25, 2024
Routine
2 critical violations. 1 minor violation. 2 corrected on site.
View 3 violations
6-1A - proper cold holding temperatures
Inspector notes: Observed several Time/Temperature Control for Safety (TCS) foods being stored in the walk in cooler above 41F. Ambient air temperature 41F. Per Person in Charge (PIC) the establishment received a delivery approximately 1 hour prior to my arrival and the door was opened and closed several times. Rotisserie chicken (45F), Chicken Teriyaki (46F), Lettuce (43F). 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.
511-6-1.04(6)(f)
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Observed meatballs in marinara sauce (74F-111F) being hot held in the steam well below 135F. Water inside steam well (180F). 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 135°F or above. Corrected on Site (COS): PIC removed the food item from the steam well and reheated the meatballs in the microwave. Once placed in the steam well (151F).
511-6-1.04(6)(f)
17D - adequate ventilation and lighting; designated areas used
(corrected on site)
Inspector notes: Observed a pink non single use cup with a lid and straw being stored on the shelf with single use articles for customers. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. Corrected on Site (COS): PIC removed the items.
511-6-1.07(4)(b)
70
Jul 2, 2024
Routine
1 major violation. 1 minor violation. 2 corrected on site.
View 2 violations
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed no paper towels at the hand washing sink in the food prep area. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: Individual, disposable towels. Person in charge refilled the paper towel dispenser.
511-6-1.07(3)(b)
2-2B - proper eating, tasting, drinking, or tobacco use
(corrected on site)
Inspector notes: Observed employee's non-single use cup stored on the prep table next to single use articles. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. Employee removed the cup from the area.
511-6-1.03(5)(k)
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 Jan 2, 2026. The public record contains six inspections in total.
What is the most common violation at Subway?
Across the inspection record, “food-contact surfaces” has been cited two times, more than any other issue at Subway.
How does Subway compare to other restaurants in Warner Robins?
Subway most recently scored 82 out of 100, which is lower than 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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