What is Subway's health inspection score?

Subway has a SafeDine safety score of 84 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Subway last inspected?

Subway was last inspected on March 17, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Subway have?

Subway has 19 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Subway safe to eat at?

Subway has a good safety record with a score of 84/100. While there are some noted violations, overall compliance is solid.

Official Health Record

Subway

Name: Subway
Address: 7852 S COTTAGE GROVE AVE, Chicago, 60619
Rating: 84

7852 S COTTAGE GROVE AVE, Chicago

Last inspected 12mo ago

▲Improving

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0Good

Chicago

Ranked #1000 of 1000 in Chicago

Improving

6 inspections

Last: Mar 17, 2025

low confidence

Directions Order

Inspections

17%

Clean Rate

3.2

Avg Violations

13 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Employee illnessHigh Priority

Sick employee handling food — illness transmission risk

Employee hygiene

Personal hygiene practices not followed

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-16

Final Score

Impact Breakdown

High Priority

-1 pts

Direct health hazards • 10 pts each

Intermediate

-1 pts

Potential hazards • 5 pts each

Basic

-2 pts

Best practices • 2 pts each

Freshness Penalty

-12 pts

Score reduced due to stale inspection data

Inspection Timeline

+8 pts

100

Latest

100% weight

2nd

60% weight

3rd

30% weight

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

7852 S COTTAGE GROVE AVE, Chicago, IL 60619

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Violation Timeline

Jun 2022

1 inspections

2 basic

Jun

Mar 2023

1 inspections

2 high priority

2 intermediate

1 basic

Sep 2023

2 inspections

4 high priority

3 intermediate

Sep

Mar 2024

1 inspections

5 basic

Mar 2025

1 inspections

Mar

Inspection History

6 records on file

4 Canvass1 Complaint Re-Inspection1 Complaint

Mar 25

Canvass InspectionLatestCleanOut of Business

No violations

100/100inspection score

Mar 24

Canvass InspectionPass

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

40PERSONAL CLEANLINESS−2
OBSERVED EMPLOYEE IN THE FOOD PREP AREAS NOT WEARING A HAIR RESTRAINT. INSTRUCTED TO HAVE ALL EMPLOYEES IN THE FOOD PREP AREAS TO WEAR A HAIR RESTRAINT. MAINTAIN SAME.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED THE WASHBOWL IN THE TOILET ROOM LEAKING PROFUSELY FROM UNDERNEATH WHEN THE WATER IS TURNED ON. INSTRUCTED TO FIX AND MAINTAIN PLUMBING.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED A BROKEN/DAMAGED VENT COVER IN FRONT OF THE REAR DOOR. INSTRUCTED TO REPLACE COVER AND MAINTAIN. -INSTRUCTED TO REPLACE WATER STAINED CEILING TILES ABOVE TOILET ROOM. -INSTRUCTED TO FIX LOOSE WALL PANEL BY FIRST AID KIT. MAINTAIN ALL.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FLOORS AROUND THE SAFE IN THE FRONT AND IN THE ELECTRICAL ROOM WITH DIRT AND DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED CHICAGO CERTIFIED FOOD MANAGERS (CFM) WITH NO OR EXPIRED ALLERGEN CERTIFICATES. INSTRUCTED TO OBTAIN AND MAINTAIN CURRENT ALLERGEN CERTIFICATES.

Base deductions−10 pts

Sep 23

Complaint Re-Inspection InspectionPass

1 High1 Med

2 total

85/100inspection score

−15 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
6-301.14 OBSERVED NO HANDWASHING SIGNAGE AT THE HANDWASHING SINK IN THE DISHWASHIN AREA. INSTRUCTED TO PROVIDE AND MAINTAIN.

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
4-204.112(B) OBSERVED THE THERMOMETER ON THE WALK-IN COOLER NOT WORKING AND NO THERMOMETERS ON THE PREP COOLERS THAT HOLD THE VEGETABLES AND MEATS ON THE SERVING LINE. INSTRUCTED TO REPAIR AND PROVIDE ADEQUATE THERMOMETERS IN COLD HOLDING UNITS.

Base deductions−15 pts

Sep 23

Complaint InspectionPass w/ Conditions

3 High2 Med

5 total1 risk factor

55/100inspection score

−40 pts

High Priority (3)

−30 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CERTIFIED FOOD MANAGER WITH THE ORIGINAL CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE ON SITE, WHILE THE TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (MEATBALLS) HAS BEEN PREPARED AND SERVED. INSTRUCTED A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE WITH THE ORIGINAL CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE POSTED AT ALL TIMES WHILE FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012, CITATION ISSUED
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HANDWASHING SIGNAGE AT THE HANDWASHING SINK IN THE DISHWASHIN AREA. INSTRUCTED TO PROVIDE AND MAINTAIN.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED IMPROPER TEMPERATURE OF A MEAT PREP COOLER ON THE SERVING LINE WITH TCS FOODS STORED INSIDE FOR SALE THE TEMPERATURE OF THE UNIT WAS 47.4F. ASLO OBSERVED A PREP COOLER ACROSS FROM THE SERVING LINE AT AN IMPROPER TEMPERATURE OF 51.8F WITHOUT ANY TCS FOODS INSIDE. A HELD FOR INSPECTION TAG PLACED ON UNITS. ONCE REPAIRED, EMAIL CDPH TO HAVE TAG REMOVED. INSTRUCTED MUST HAVE COLD HOLDING UNITS AT 41.0F OR BELOW. PRIORITY 7-38-005, CITATION ISSUED.

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER TEMPERATURES OF TCS FOODS SUCH AS SALAMI (48.2F), PEPPERONI (48.2F), TURKEY (50.9F), CHICKEN TERIYAKI (45.8F), CHICKEN STRIPS (48.3F), SHREDDED TURKEY (47.2F), HAM (51.6F). ALL AFFECTED FOODS WERE STORED IN THE FRONT DISPLAY COOLER AND WERE DISCARDED AT THIS TIME. INSTRUCTED MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW. APPX.80LBS AND $200 PRIORITY 7-38-005, CITATION ISSUED
36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED THE THERMOMETER ON THE WALK-IN COOLER NOT WORKING AND NO THERMOMETERS ON THE PREP COOLERS THAT HOLD THE VEGETABLES AND MEATS ON THE SERVING LINE. INSTRUCTED TO REPAIR AND PROVIDE ADEQUATE THERMOMETERS IN COLD HOLDING UNITS.

Base deductions−40 pts

Risk factor bonus (1× +5)−5 pts

Mar 23

Canvass InspectionPass w/ Conditions

2 High2 Med1 Basic

5 total2 risk factors

58/100inspection score

−32 pts

High Priority (2)

−20 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER WITH THE ORIGINAL CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE ON SITE, WHILE THE TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (CHICKEN) HAS BEEN PREPARED AND SERVED. INSTRUCTED A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE WITH THE ORIGINAL CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE POSTED AT ALL TIMES WHILE FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012, CITATION ISSUED
5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
OBSERVED NO VOMITING AND DIARRHEA PROCEDURE AND CLEAN-UP KIT ON PREMISES DURING THE INSPECTION. INSTRUCTED TO HAVE SAID PROCEDURE ALONG WITH REQUIRED EQUIPMENT FOR CLEAN-UP. PRIORITY FOUNDATION VIOLATION 7-38-005, CITATION ISSUED.

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS STORED INSIDE THE WALK-IN COOLER AND IN THE PREP COOLER AT THE FRONT FOOD PREP AREA SUCH AS TUNA SALAD (49.1F), TUNA SALAD (53.9F), CHICKEN (48.6F), SLICED TOMATOES (56.5F), STEAK (50.9F), TURKEY DELI MEAT (45.9F), CHICKEN TERIYAKI (47.4F), ROTISSERIE CHICKEN (46.6F), HAM DELI MEAT (48.8F). ALL COLD HOLDING FOODS FOUND AT IMPROPER TEMERATURES WERE DISCARDED AT THE TIME OF THE INSPECTION. INSTRUCTED THE PERSON IN CHARGE, MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW AT ALL TIMES. APPX.25LBS.$175 WORTH OF FOOD WAS DISCARDED. PRIORITY 7-38-005 CITATION ISSUED.
36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED NO THERMOMETER IN THE COLD HOLDING EQUIPMENT ON SITE. INSTRUCTED TO PROVIDE AND MAINTAIN.

Basic (1)

−2 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED THE THERMOMETER GAUAGE ON THE WALK-IN COOLER NOT DISPLAYING THE TEMPERATURE OF THE UNIT. INSTRUCTED TO REPAIR AND MAINTAIN.

Base deductions−32 pts

Risk factor bonus (2× +5)−10 pts

Jun 22

Canvass InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED SEVERE LEAK UNDERNEATH 3 COMPARTMENT SINK MIDDLE COMPARTMENT AT THE OPEN/CLOSE LEVER. INSTRUCTED MANAGER TO REPAIR.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED NO COVERED WASTE RECEPTACLE FOR FEMININE HYGIENE PRODUCTS IN TOILET ROOM LABELED FOR PUBLIC USE. INSTRUCTED MANAGER TO PROVIDE.

Base deductions−4 pts

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Community Safety Reports

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Data source: Chicago CDPH · Official government inspection records

Grading System

85 – 100

Excellent

70 – 84

Good

Below 70

Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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