What is Subway's health inspection score?

Subway has a SafeDine safety score of 79 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 September 27, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Subway have?

Subway has 22 total violations across 5 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 79/100. While there are some noted violations, overall compliance is solid.

Official Health Record

Subway

Name: Subway
Address: 51 W 79TH ST, Chicago, 60620
Rating: 79

51 W 79TH ST , Chicago

Data may be outdated — inspected 9/27/2024

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0Good

Chicago

Ranked #750 of 1000 in Chicago

Improving

5 inspections

Last: Sep 27, 2024

low confidence

Directions Order

Inspections

20%

Clean Rate

4.4

Avg Violations

20 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

Cross-contamination

Raw and cooked foods not properly separated

Plumbing issues

Plumbing or waste disposal problems

Facility condition

Building maintenance or structural issues

Food labeling

Food not properly labeled or dated

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-22

Final Score

Impact Breakdown

High Priority

-0 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

-18 pts

Score reduced due to stale inspection data

Inspection Timeline

+10 pts

100

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 78/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (79/100) which is computed during our regular data sync.

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

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51 W 79TH ST , Chicago, IL 60620

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Violation Timeline

May 2022

1 inspections

1 high priority

1 intermediate

2 basic

May

Oct 2022

1 inspections

2 intermediate

6 basic

Nov 2022

1 inspections

2 intermediate

5 basic

Nov

May 2023

1 inspections

3 basic

Sep 2024

1 inspections

Sep

Inspection History

5 records on file

3 Canvass1 Short Form Complaint1 Complaint

Sep 24

Canvass InspectionLatestCleanOut of Business

No violations

100/100inspection score

May 23

Canvass InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSEVERD THE PREP SINK IN THE REAR IN POOR REPAIR(CRACK PIPE UNDERNEATH). MUST REPAIR AND MAINTAIN
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED THE FIXTURES IN THE WASHROOM DIRTY. MUST CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOORS THROUGH PREMISES NEED DETAIL CLEANING ESPECIALLY ALONG THE WALL BASE AND IN CORNERS TO REMOVE SPILLS AND DEBRIS.

Base deductions−6 pts

Nov 22

Short Form Complaint InspectionPass

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

36THERMOMETERS PROVIDED & ACCURATE−5
Inspector Comments: OBSERVED NO THERMOMETER FOR FRONT PREP COOLER MUST PROVIDE AND MAINTAIN.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
Violation Codes: 3-302.12 Inspector Comments: MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.

Basic (5)

−10 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
Inspector Comments: Inspector Comments: MUST PROVIDE A SPLASH GUARD BETWEEN 1- COMPARTMENT SINK AND PREP TABLE IN REAR PREP AREA.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
Inspector Comments: MUST INVERT SHEET PANS ON LOWER SHELF OF PREP TABLE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
Inspector Comments: MUST CLEAN DEBRIS AND DUST BUILD UP FROM HOT AND COLD HOLDING UNITS, COUNTER TOP UNDERNEATH SODA MACHINE AND OVEN,CASHIER CABINET,SODA COUNTER.MUST REMOVE MOLD BUILD UP ON REACH IN FREEZER DOOR GASKETS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
Inspector Comments: MUST REPAIR OR REPLACE DAMAGED WINDOW SILL IN DINING AREA,DAMAGED AND MISSING WALL BASES IN DINING AREA.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
Inspector Comments: MUST CLEAN DEBRIS FROM FLOOR ALONG WALL BASES IN REAR STORAGE AREA AND REMOVE WATER FROM FLOOR IN DINING AREA.

Base deductions−20 pts

Oct 22

Complaint InspectionPass

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED NO THERMOMETER FOR FRONT PREP COOLER MUST PROVIDE AND MAINTAIN.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.

Basic (6)

−12 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
Inspector Comments: MUST PROVIDE A SPLASH GUARD BETWEEN 1- COMPARTMENT SINK AND PREP TABLE IN REAR PREP AREA.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
MUST INVERT SHEET PANS ON LOWER SHELF OF PREP TABLE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST CLEAN DEBRIS AND DUST BUILD UP FROM HOT AND COLD HOLDING UNITS, COUNTER TOP UNDERNEATH SODA MACHINE AND OVEN,CASHIER CABINET,SODA COUNTER.MUST REMOVE MOLD BUILD UP ON REACH IN FREEZER DOOR GASKETS.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED TOILET ROOM WALL AND DOOR REMOVED FROM TOILET MUST ENCLOSE AND MAINTAIN.USE ADDITIONAL TOILET ROOM ON SITE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST REPAIR OR REPLACE DAMAGED WINDOW SILL IN DINING AREA,DAMAGED AND MISSING WALL BASES IN DINING AREA.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST CLEAN DEBRIS FROM FLOOR ALONG WALL BASES IN REAR STORAGE AREA AND REMOVE WATER FROM FLOOR IN DINING AREA.

Base deductions−22 pts

May 22

Canvass InspectionPass w/ Conditions

1 High1 Med2 Basic

4 total

81/100inspection score

−19 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED IMPROPER TEMPERATURE OF 3- DOOR REACH IN COOLER AT 54.1F AND 2- DOOR FRONT PREP COOLER AT 48.9F. WITH TCS FOODS STORED INSIDE A HELD FOR INSPECTION TAG PLACED ON UNIT. ONCE REPAIRED EMAIL LETTER WHEN READY.(COS)(PRIORITY 7-38-005)(CITATION ISSUED)AIR TEMPERATURE IS NOW 40.0F ON BOTH COOLERS.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER TEMPERATURES OF TCS FOODS STORED IN SIDE OF 3- DOOR REACH IN COOLER SUCH AS 4LB. TUNA 47.7F-53.1F. 20LBS. COMBO LUNCHEON MEAT 53.8F-60.1F. 12.5LBS. SLICED ROAST BEEF 53.6F-54.2F. 4LBS. CHICKEN TERIYAKI 52.3F. 8LBS. MARINARA SAUCE 67.5F. 4LBS. CUT SPINACH 52.5LBS. 30 LBS. SHREEDED LETTUCE 53.6F-54.9F. 38LBS. SLICED TURKEY 47.8F-54.5F.16LBS. SLICED PEPPERONI 53.6F.10LBS. SLICED SALAMI 51.8F. 4LBS. CUT ROTESSERI CHICKEN 54.4F-55.8F. 3LBS. SLICED CAPACOLA 57.4F.16 LBS. COOKED STEAK 52.9F.1LB. SOUP 48.2F. 1LBS. CHILI 53.6F.. PRODUCT WAS DISCARDED BY MANAGER. MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW. APPX. 235.5 LBS. $2,500.(COS)(PRIORITY 7-38-005)(CITATION ISSUED)

Basic (2)

−4 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
MUST PROVIDE A SPLASH GUARD BETWEEN 1- COMPARTMENT SINK AND PREP TABLE IN REAR PREP AREA.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
MUST REPAIR OR REPLACE LOW HOT WATER PRESSURE AT HAND SINK AND LEAKY TOILET IN STAFF TOILET ROOM.

Base deductions−19 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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