Subway
Last inspected: Jan 20, 2026
95
Score
Public records show nine inspections at Subway stretching back to 2024. The most recent report on file is from Jan 20, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Recent inspections have turned up roughly the same number of issues each time, hovering near one violation per visit.
“Cooling, heating, and holding capacities-equipment” comes up most often, recorded four times in the inspection record.
That falls roughly in the middle of the pack for Tempe restaurants. There isn't much in the file that would give a customer pause.
9
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Jan 20, 2026
Routine
1 minor violation.
View 1 violation
No certified food protection manager
Inspector notes: Observed no certified food protection manager on the premises 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
Oct 1, 2025
Food Advisory Inspection
No violations found.
100
Sep 30, 2025
Food Advisory Inspection
No violations found.
100
Sep 18, 2025
Reinspection
1 major violation.
View 1 violation
Equipment lacks capacity to maintain safe food temperatures
Inspector notes: Observed the following time/temperature controlled for safety food items in the refrigerated prep line with internal temperatures between 44*F-55*F: shredded lettuce and sliced tomatoes. Ambient air temperature of unit was at 48.1*F, via min/max thermometer. The lid was observed to be open at time of inspection and items did not have a time stamp. Person in charge (PIC) indicated the cut lettuce and sliced tomatoes were placed in unit at approximately 6:00AM, 2.5-3 hours prior. PIC relocated TCS food to functioning refrigeration unit to cool to 41*F at time of inspection. PIC stated they will put sliced tomatoes and cut lettuce under time as a control until unit can be repaired, and time stamped food items at time of inspection. PIC was provided guidance on time as a control. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Discussed use of ice baths, time as a control, and repairing cold equipment with PIC. 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
90
Sep 8, 2025
Reinspection
1 major violation.
View 1 violation
Equipment lacks capacity to maintain safe food temperatures
Inspector notes: Observed shredded lettuce and sliced tomatoes in the refrigerated prep line with internal temperatures between 45*F-51*F. Ambient air temperature of unit was at 45.5*F, via min/max thermometer. The lid was observed to be open at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Discussed use of ice baths, time as a control, and repairing cold equipment with PIC. 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
90
Aug 28, 2025
Routine
1 major violation.
View 1 violation
Equipment lacks capacity to maintain safe food temperatures
Inspector notes: Observed shredded lettuce and sliced tomatoes in the refrigerated prep line with internal temperatures between 44*F - 49*F. Ambient air temperature of unit was at 42.2*F on right side and 46.2*F on left side, via min/max thermometer. The lid was observed to be open at time of inspection. Person in charge (PIC) indicated some containers had been in unit since 1:30AM, and others had been placed in unit 30 minutes prior. PIC states internal temperatures of food items had not been verified today. PIC relocated TCS food to functioning refrigeration unit to cool to 41*F if placed in unit within 4 hours and discarded tomatoes that had been in unit longer than 4 hours at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Discussed use of ice baths, time as a control, and repairing cold equipment with PIC. 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
90
Apr 17, 2025
Routine
1 critical violation. 3 minor violations. 2 corrected on site.
View 4 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Observed meatball sauce in steam well with internal temperature of meatballs at 112*F-130*F, with sauce at 150*F-155*F. Per Person-in-charge (PIC), meatball sauce was reheated in microwave and stirred approximately 1.5 hours prior and placed in steam well. PIC stated internal temperature once reheated was unknown. Meatball sauce was reheated to 165°F at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. TCS food reheated in microwave for hot holding must be reheated to 165°F and rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating
3-501.16(A)(1)
Food thawed using improper method
(corrected on site)
Inspector notes: Observed pre-cooked chicken in large bowl of 64*F water near prep sink in back area. Observed pre-cooked bacon, provolone cheese, and shredded cheese (47*F-52*F) thawing on top of back prep table. Per PIC, TCS food was removed from the freezer approximately 30 minutes-1 hour prior. PIC placed TCS food in walk-in at time of inspection. Per PIC, TCS food is removed from freezer, left to thaw until no longer frozen, and moved to the walk-in. All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process
3-501.13
Physical facilities not cleaned at required frequency
Inspector notes: Observed heavy accumulation of soil/debris build up on floor throughout establishment. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection
6-501.12
No certified food protection manager
Inspector notes: Observed no Certified Food Protection Manager (CFPM) onsite at time of inspection. A CFPM is required to be on the premises during all hours of operation
2-102.12(A)
74
Aug 8, 2024
Reinspection
2 minor violations.
View 2 violations
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: Observed congealed soda syrup and pink slimy organic material around the soda syrup nozzle of Coca Cola freestyle machine. Also observed a buildup of food debris on prep tables where clean food contact surfaces are stored. The presence of food debris or dirt on nonfood contact surfaces may provide a suitable environment for the growth of microorganisms which employees may inadvertently transfer to food. If these areas are not kept clean, they may also provide harborage for insects, rodents, and other pests. A regular cleaning schedule should be established and followed to maintain the non-food contact surfaces of equipment in a clean and sanitary manner. Establishment must clean and develop cleaning scheduled by next routine inspection
4-602.13
Plumbing system not maintained in good repair
Inspector notes: Observed slow leak from discharge piping of 3- compartment sink and a slow leak from the faucet of the 3-compartment sink when it is on. Also observed prep sink that sprays water from the aerator onto floor when turned on. Plumbing must be maintained in good repair. Plumbing must be repaired by next routine inspection
5-205.15(B)
90
Jul 30, 2024
Routine
1 critical violation. 1 major violation. 2 minor violations. 1 corrected on site.
View 4 violations
Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness
(corrected on site)
Inspector notes: Observed sheet pans in sanitizer compartment of 3-compartment sink soaking in quaternary ammonia sanitizer with a concentration of 0 ppm quaternary ammonia. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. It was determined the chemical dispenser was not dispensing an adequate amount of quaternary ammonia concentrate. Inspector demonstrated how to hand measure concentrate and person in charge indicated they would reach out to their chemical dispenser company to service the machine. Food-contact surfaces were properly sanitized at time of inspection in a quaternary ammonia sanitizer with 200 ppm
4-501.114(A-E)
Equipment lacks capacity to maintain safe food temperatures
Inspector notes: Observed shredded lettuce and sliced tomatoes in the refrigerated prep line with internal temperatures between 44*F - 49*F. The person in charge indicated these foods had internal temperatures of less than 41*F 2 hours before inspection. The lid was closed when the establishment did not have customers but when the lid was opened these foods had either the same internal temperature or higher. The measured ambient temperature of the unit was 49.4*F using a min/max thermometer. Person in charge put ice under the pans or moved these foods to functioning units. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. 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
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: Observed congealed soda syrup and pink slimy organic material around the soda syrup nozzle of Coca Cola freestyle machine. Also observed a buildup of food debris on prep tables where clean food contact surfaces are stored. The presence of food debris or dirt on nonfood contact surfaces may provide a suitable environment for the growth of microorganisms which employees may inadvertently transfer to food. If these areas are not kept clean, they may also provide harborage for insects, rodents, and other pests. A regular cleaning schedule should be established and followed to maintain the non-food contact surfaces of equipment in a clean and sanitary manner. Establishment must clean and develop cleaning scheduled by next routine inspection
4-602.13
Plumbing system not maintained in good repair
Inspector notes: Observed slow leak from discharge piping of 3- compartment sink and a slow leak from the faucet of the 3-compartment sink when it is on. Also observed prep sink that sprays water from the aerator onto floor when turned on. Plumbing must be maintained in good repair. Plumbing must be repaired by next routine inspection
5-205.15(B)
70
Frequently Asked Questions
When was Subway last inspected?
The most recent health inspection at Subway on file is from Jan 20, 2026. The public record contains nine inspections in total.
What is the most common violation at Subway?
Across the inspection record, “cooling, heating, and holding capacities-equipment” has been cited four times, more than any other issue at Subway.
How does Subway compare to other restaurants in Tempe?
Subway most recently scored 95 out of 100, which is about the same as the Tempe average of 95.
Has Subway's inspection record improved over time?
Results have been roughly steady. Inspections at Subway have averaged around one violation 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.
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