Subway
Last inspected: Apr 14, 2026
100
Score
Across the available record, Subway has nine inspections on file, the first dated 2024. The newest entry in the record is dated Apr 14, 2026. Low risk means the most recent visit produced few or no significant findings.
The trend has been favorable: violation counts have eased from around three violations to closer to one violation per visit over the last few inspections.
“Certified food protection manager” comes up most often, recorded four times in the inspection record.
Compared to the broader Phoenix restaurant scene, where the average is 97, this is a stronger showing. The record reflects steady performance over time.
9
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 14, 2026
Food Advisory Inspection
No violations found.
100
Apr 3, 2026
Food Advisory Inspection
No violations found.
100
Mar 23, 2026
Reinspection
1 major violation. 1 minor violation.
View 2 violations
Handwashing sink blocked, inaccessible, or used improperly
Inspector notes: Observed handwash sink next to walk-in fridge not in operation at time of inspection. Establishment has one other handwash sink located by the cash register at the end of the make line, more than 20 feet away from the BOH food prep area and dishwashing. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing
5-205.11
Physical facilities not in good repair
Inspector notes: Observed tile cove under make line to be detached and removeable. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection
6-501.11
86
Mar 12, 2026
Reinspection
2 major violations. 1 minor violation.
View 3 violations
Handwashing sink blocked, inaccessible, or used improperly
Inspector notes: Observed handwash sink next to walk-in fridge not in operation at time of inspection. Establishment has one other handwash sink located by the cash register at the end of the make line, more than 20 feet away from the BOH food prep area and dishwashing. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing
5-205.11
Equipment lacks capacity to maintain safe food temperatures
Inspector notes: Observed right sandwich prep table have an ambient temperature of 55*F at beginning of inspection and lower to 47*F by the end of inspection. with digital thermometer ranging from 48-60*F. Establishment turns unit off at night and back on 30 minutes before open in the morning. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Establishment will rotate TCS foods every 3 hours until unit holds proper temperature. Recommend keeping unit on throughout the night or finding alternative solution that allows unit to be at 41*F to hold TCS foods
4-301.11
Physical facilities not in good repair
Inspector notes: Observed tile cove under make line to be detached and removeable. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection
6-501.11
78
Mar 2, 2026
Routine
1 critical violation. 2 major violations. 1 minor violation. 1 corrected on site.
View 4 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Observed meatballs hot held with an internal temperature of 85*F and the tomato sauce approximately 105*F. Meatballs were re-heated for hot holding within the past hour. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection
3-501.16(A)(1)
Equipment lacks capacity to maintain safe food temperatures
Inspector notes: Observed right sandwich prep table have an ambient temperature of 55*F at beginning of inspection and lower to 47*F by the end of inspection. with digital thermometer ranging from 48-60*F. Establishment turns unit off at night and back on 30 minutes before open in the morning. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Establishment will rotate TCS foods every 3 hours until unit holds proper temperature. Recommend keeping unit on throughout the night or finding alternative solution that allows unit to be at 41*F to hold TCS foods
4-301.11
Handwashing sink blocked, inaccessible, or used improperly
Inspector notes: Observed handwash sink next to walk-in fridge not in operation at time of inspection. Establishment has one other handwash sink located by the cash register at the end of the make line, more than 20 feet away from the BOH food prep area and dishwashing. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing
5-205.11
Physical facilities not in good repair
Inspector notes: Observed tile cove under make line to be detached and removeable. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection
6-501.11
67
Aug 22, 2025
Reinspection
1 minor violation.
View 1 violation
No certified food protection manager
Inspector notes: Observed no certified food protection manager on site at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation
2-102.12(A)
95
Aug 13, 2025
Routine
2 major violations. 1 minor violation.
View 3 violations
Equipment lacks capacity to maintain safe food temperatures
Inspector notes: Observed right prep table digital thermometer to read 52*F and have an ambient temp of 45*F at time of inspection with most TCS food items in unit being out of temp. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below
4-301.11
Pressure
Inspector notes: Observed handwash sink across from walk in fridge to have inadequate hot water under pressure. Water has very low supply after 5 seconds. Hot and cold water under pressure is required at all sink fixtures. Provide hot and cold water under pressure at all sinks prior to re-inspection
5-103.12
No certified food protection manager
Inspector notes: Observed no certified food protection manager on site at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation
2-102.12(A)
78
Feb 5, 2025
Routine
1 minor violation.
View 1 violation
No certified food protection manager
Inspector notes: Observed no certified food protection manager at establishment during time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation
2-102.12(A)
95
Aug 16, 2024
Routine
1 minor violation.
View 1 violation
No certified food protection manager
Inspector notes: Observed no certified food protection manager (CFPM) onsite during time of inspection
2-102.12(A)
95
Frequently Asked Questions
When was Subway last inspected?
The most recent health inspection at Subway on file is from Apr 14, 2026. The public record contains nine inspections in total.
What is the most common violation at Subway?
Across the inspection record, “certified food protection manager” has been cited four times, more than any other issue at Subway.
How does Subway compare to other restaurants in Phoenix?
Subway most recently scored 100 out of 100, which is higher than the Phoenix average of 97.
Has Subway's inspection record improved over time?
Yes. Recent inspections at Subway have averaged around one violation per visit, down from roughly three earlier in the 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 five times per year on average.
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