What is Subway's health inspection score?

Subway has a SafeDine safety score of 55 out of 100 (Grade C). 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 30, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Subway have?

Subway has 36 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Subway safe to eat at?

Subway has a safety score of 55/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Subway serve?

Subway serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Subway

Name: Subway
Address: 1525 W MADISON ST, Chicago, 60607
Rating: 55

1525 W MADISON ST, Chicago

Last Inspected: 3/30/2026

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0Fair

American•West Loop

Ranked #736 of 1000 in West LoopBetter than 22% of american restaurants

Declining

9 inspections

Last: Mar 30, 2026

high confidence

Directions Order

Inspections

11%

Clean Rate

Avg Violations

2 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

Pest issuesHigh Priority

Evidence of pests found during inspection

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Employee hygiene

Personal hygiene practices not followed

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-34

Final Score

Impact Breakdown

High Priority

-1 pts

Direct health hazards • 10 pts each

Intermediate

-10 pts

Potential hazards • 5 pts each

Basic

-1 pts

Best practices • 2 pts each

Inspection Timeline

-12 pts

Latest

100% weight

100

2nd

60% weight

3rd

30% weight

Real-time Score: 66/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (55/100) 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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1525 W MADISON ST, Chicago, IL 60607

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Violation Timeline

Mar 2023

2 inspections

2 high priority

3 intermediate

3 basic

Mar

Jan 2024

2 inspections

3 high priority

1 intermediate

2 basic

Jul 2024

1 inspections

1 intermediate

2 basic

Jul

Feb 2025

2 inspections

6 high priority

4 intermediate

4 basic

Mar 2025

1 inspections

Mar

Mar 2026

1 inspections

2 high priority

3 intermediate

Inspection History

9 records on file

3 Canvass3 Canvass Re-Inspection1 Recent Inspection2 Complaint

Mar 26

Canvass InspectionLatestPass with Conditions

2 High3 Med

5 total2 risk factors

55/100inspection score

−35 pts

High Priority (2)

−20 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZEDRisk Factor−10
16FOOD-CONTACT SURFACES: CLEANED & SANITIZEDRisk Factor−10

Intermediate (3)

−15 pts

21PROPER HOT HOLDING TEMPERATURES−5
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−5

Base deductions−35 pts

Risk factor bonus (2× +5)−10 pts

Mar 25

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Feb 25

Recent Inspection InspectionPass w/ Conditions

3 High2 Med2 Basic

7 total2 risk factors

46/100inspection score

−44 pts

High Priority (3)

−30 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
2-102.14 OBSERVED NO PERSON IN CHARGE WITH VALID CHICAGO FOOD SANITATION CERTIFICATE.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY WHILE TCS FOODS ARE BEING PREPARED, HANDLED AND SERVED SUCH AS (LUNCHMEAT, SANDWICHES, SOUPS ETC) MUST BE ON SITE AT ALL TIMES. PRIORITY FOUNDATION 7-38-012. CITATION ISSUED.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
4-301.11 THE FRONT PREP COOLER DID NOT MAINTAIN THE PROPER TEMPERATURE. OBSERVED TO BE 50.1F. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN COOLER AT 41F OR BELOW. THE PREP COOLER IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY THE CHICAGO DEPARTMENT OF HEALTH. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
3-501.16(A:2,&B) : OBSERVED TCS FOODS HELD AT IMPROPER INTERNAL TEMPERATURES IN THE FRONT PREP COLD HOLDING UNIT, SUCH AS 3LBS OF PIZZAS AT 50.5F. MANAGER DISCARDED AND DENATURED A TOTAL 3LBS AT $25. ALL COLD TCS FOOD MUST MAINTAIN 41F OR BELOW. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.
36THERMOMETERS PROVIDED & ACCURATE−5
4-204.112(B) OBSERVED NO AMBIENT AIR THERMOMETER INSIDE THE 2-DOOR COOLER LOCATED BENEATH THE OVENS. INSTRUCTED TO PROVIDE CONSPICUOUS AND EASILY READABLE THERMOMETERS INSIDE ALL REFRIGERATOR UNITS TO MONITOR THE AMBIENT AIR TEMPERATURE OF EQUIPMENT PROPERLY.

Basic (2)

−4 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.12 OBSERVED LOOSE DEBRIS, DIRT AND DUST BUILDUP ON THE FLOORS AND CORNERS IN THE UPSTAIRS STORAGE FACILITY. INSTRUCTED TO DETAIL CLEAN AND INCREASE CLEANING FREQUENCY OF FLOORS. MUST MAINTAIN AT ALL TIMES.
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13 OBSERVED FOOD SERVICE SANITATION MANAGER WITHOUT FOOD ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO MEET REQUIREMENT.

Base deductions−44 pts

Risk factor bonus (2× +5)−10 pts

Feb 25

Canvass InspectionPass w/ Conditions

3 High2 Med2 Basic

7 total2 risk factors

46/100inspection score

−44 pts

High Priority (3)

−30 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
OBSERVED NO PERSON IN CHARGE WITH VALID CHICAGO FOOD SANITATION CERTIFICATE.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY WHILE TCS FOODS ARE BEING PREPARED, HANDLED AND SERVED SUCH AS (LUNCHMEAT, SANDWICHES, SOUPS ETC) MUST BE ON SITE AT ALL TIMES. PRIORITY FOUNDATION 7-38-012. CITATION ISSUED.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
4-301.11 4-301.11 THE FRONT PREP COOLER DID NOT MAINTAIN THE PROPER TEMPERATURE. OBSERVED TO BE 50.1F. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN COOLER AT 41F OR BELOW. THE PREP COOLER IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY THE CHICAGO DEPARTMENT OF HEALTH. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED TCS FOODS HELD AT IMPROPER INTERNAL TEMPERATURES IN THE FRONT PREP COLD HOLDING UNIT, SUCH AS 3LBS OF PIZZAS AT 50.5F. MANAGER DISCARDED AND DENATURED A TOTAL 3LBS AT $25. ALL COLD TCS FOOD MUST MAINTAIN 41F OR BELOW. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.
36THERMOMETERS PROVIDED & ACCURATE−5
4-204.112(B) OBSERVED NO AMBIENT AIR THERMOMETER INSIDE THE 2-DOOR COOLER LOCATED BENEATH THE OVENS. INSTRUCTED TO PROVIDE CONSPICUOUS AND EASILY READABLE THERMOMETERS INSIDE ALL REFRIGERATOR UNITS TO MONITOR THE AMBIENT AIR TEMPERATURE OF EQUIPMENT PROPERLY.

Basic (2)

−4 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED LOOSE DEBRIS, DIRT AND DUST BUILDUP ON THE FLOORS AND CORNERS IN THE UPSTAIRS STORAGE FACILITY. INSTRUCTED TO DETAIL CLEAN AND INCREASE CLEANING FREQUENCY OF FLOORS. MUST MAINTAIN AT ALL TIMES.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED FOOD SERVICE SANITATION MANAGER WITHOUT FOOD ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO MEET REQUIREMENT.

Base deductions−44 pts

Risk factor bonus (2× +5)−10 pts

Jul 24

Complaint InspectionPass w/ Conditions

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED TCS FOODS HELD AT IMPROPER INTERNAL TEMPERATURES IN THE FRONT PREP COLD HOLDING UNIT, SUCH AS 3LBS OF LUNCHMEAT AT 48.5F, AND 6LBS OF DICE CHICKEN AT 61.2F. MANAGER DISCARDED AND DENATURED A TOTAL 9LBS AT $75. ALL COLD TCS FOOD MUST MAINTAIN 41F OR BELOW. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.

Basic (2)

−4 pts

40PERSONAL CLEANLINESS−2
OBSERVED A FOOD HANDLING EMPLOYEE NOT WEARING A HAIR RESTRAINT WHILE PREPARING FOOD. INSTRUCTED MANAGEMENT THAT ALL FOOD HANDLING EMPLOYEES MUST WEAR A HAIR RESTRAINT WHILE PREPARING FOOD.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED UNUSED EQUIPMENT AND UNNECESSARY ARTICLES IN SECOND FLOOR STORAGE AREA. INSTRUCTED MANAGER TO REMOVE ALL UNUSED, UNNECSSARY EQUIPMENT AND ARTICLES TO PREVENT PEST HARBORAGE.

Base deductions−9 pts

Jan 24

Canvass Re-Inspection InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13 UNABLE TO PROVIDE FOOD HANDLER TRAINING CERTIFICATES FOR ALL CURRENT FOOD HANDLERS. INSTRUCTED MANAGEMENT THAT ALL EMPLOYEES WHO HANDLE OR PREPARE FOOD MUST COMPLETE TRAINING. MUST PROVIDE.

Base deductions−2 pts

Jan 24

Complaint InspectionPass w/ Conditions

3 High1 Med1 Basic

5 total2 risk factors

53/100inspection score

−37 pts

High Priority (3)

−30 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
OBSERVED NO PERSON IN CHARGE WITH VALID CHICAGO FOOD SANITATION CERTIFICATE.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY WHILE TCS FOODS ARE BEING PREPARED, HANDLED AND SERVED SUCH AS (LUNCHMEAT, SANDWICHES, SOUPS ETC) MUST BE ON SITE AT ALL TIMES. PRIORITY FOUNDATION 7-38-012. CITATION ISSUED.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
THE WALK-IN COOLER DID NOT MAINTAIN THE PROPER TEMPERATURE. OBSERVED TO BE 50.1F. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN COOLER AT 41F OR BELOW. THE PREP COOLER IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY THE CHICAGO DEPARTMENT OF HEALTH. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED TCS FOODS HELD AT IMPROPER INTERNAL TEMPERATURES IN THE WALK-IN COOLER, SUCH AS 3LBS OF CHICKEN AT 49.1F AND 3LBS OF TURKEY AT 49.5F. THE MANAGER DISCARDED AND DENATURED A TOTAL OF 6LBS AT $50. ALL COLD TCS FOOD MUST MAINTAIN 41F OR BELOW. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.

Basic (1)

−2 pts

57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
UNABLE TO PROVIDE FOOD HANDLER TRAINING CERTIFICATES FOR ALL CURRENT FOOD HANDLERS. INSTRUCTED MANAGEMENT THAT ALL EMPLOYEES WHO HANDLE OR PREPARE FOOD MUST COMPLETE TRAINING. MUST PROVIDE.

Base deductions−37 pts

Risk factor bonus (2× +5)−10 pts

Mar 23

Canvass Re-Inspection InspectionPass

1 Med1 Basic

2 total

93/100inspection score

−7 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
6-202.15 OBSERVED A 1-INCH GAP IN BETWEEN THE FRONT DOORS. MUST SEAL GAP TO PREVENT RODENT/PEST ENTRY AND MAINTAIN.

Basic (1)

−2 pts

56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
6-403.11 MUST STORE EMPLOYEE BELONGINGS (PURSE AND JACKET) IN A DESIGNATED AREA AWAY FROM DRY STORAGE GOODS.

Base deductions−7 pts

Mar 23

Canvass InspectionFail

2 High2 Med2 Basic

6 total1 risk factor

61/100inspection score

−34 pts

High Priority (2)

−20 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON THE PREMISES WHILE TCS FOODS (DELI MEAT SANDWICHES, SOUPS) WERE BEING PREPARED AND SERVED. INSTRUCTED MANAGEMENT THAT A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE TCS FOODS ARE BEING PREPARED OR SERVED. PRIORITY FOUNDATION 7-38-012. CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED IMPROPER WATER TEMPERATURE AT 87.0F AT THE HANDWASHING SINK IN THE WOMEN'S BATHROOM. ALSO OBSERVED IMPROPER WATER TEMPERATURE AT 88.0F AT THE HANDWASHING SINK IN THE MEN'S BATHROOM. THE MINIMUM WATER TEMPERATURE AT HAND WASHING SINKS MUST BE AT 100.0F OR ABOVE THROUGH A MIXING VALVE OR COMBINATION FAUCET. PRIORITY VIOLATION. 7-38-030(C). CITATION ISSUED.

Intermediate (2)

−10 pts

36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED NO AMBIENT AIR THERMOMETER INSIDE THE 2-DOOR COOLER LOCATED BENEATH THE OVENS. INSTRUCTED TO PROVIDE CONSPICUOUS AND EASILY READABLE THERMOMETERS INSIDE ALL REFRIGERATOR UNITS TO MONITOR THE AMBIENT AIR TEMPERATURE OF EQUIPMENT PROPERLY.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED A 1-INCH GAP IN BETWEEN THE FRONT DOORS. MUST SEAL GAP TO PREVENT RODENT/PEST ENTRY AND MAINTAIN.

Basic (2)

−4 pts

56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
MUST STORE EMPLOYEE BELONGINGS (PURSE AND JACKET) IN A DESIGNATED AREA AWAY FROM DRY STORAGE GOODS.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
UNABLE TO PROVIDE FOOD HANDLER TRAINING CERTIFICATES FOR ALL CURRENT FOOD HANDLERS. INSTRUCTED MANAGEMENT THAT ALL EMPLOYEES WHO HANDLE OR PREPARE FOOD MUST COMPLETE TRAINING. MUST PROVIDE.

Base deductions−34 pts

Risk factor bonus (1× +5)−5 pts

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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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