What is Subway Sandwiches's health inspection score?

Subway Sandwiches has a SafeDine safety score of 98 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Subway Sandwiches last inspected?

Subway Sandwiches was last inspected on November 24, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Subway Sandwiches have?

Subway Sandwiches has 12 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Subway Sandwiches safe to eat at?

Yes, Subway Sandwiches has an excellent safety record with a score of 98/100. This indicates strong compliance with health and safety standards.

Official Health Record

Subway Sandwiches

Name: Subway Sandwiches
Address: 7549-7551 N PAULINA ST, Chicago, 60626
Rating: 98

7549-7551 N PAULINA ST, Chicago

Last Inspected: 11/24/2025

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0Excellent

Rogers Park

Ranked #7 of 202 in Rogers Park

Stable

5 inspections

Last: Nov 24, 2025

high confidence

Directions Order

Inspections

40%

Clean Rate

2.4

Avg Violations

5 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Plumbing issues

Plumbing or waste disposal problems

Employee hygiene

Personal hygiene practices not followed

Permit/documentation

Administrative or documentation issue

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-2

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-2 pts

Best practices • 2 pts each

Inspection Timeline

+3 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

7549-7551 N PAULINA ST, Chicago, IL 60626

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Violation Timeline

Aug 2022

1 inspections

7 basic

Aug

Feb 2023

1 inspections

Jan 2024

1 inspections

3 basic

Jan

Jan 2025

1 inspections

2 basic

Nov 2025

1 inspections

Nov

Inspection History

5 records on file

4 Canvass1 Complaint

Nov 25

Canvass InspectionLatestCleanPass

No violations

100/100inspection score

Jan 25

Canvass InspectionPass w/ Conditions

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

50HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE−2
WE OBSERVED NO HOT RUNNING WATER THROUGHOUT ESTABLISHMENT. FOUND IMPROPER HOT WATER TEMPERATURE AT HAND WASHING SINK IN FRONT SERVING AREA AT 67.7F; HOT WATER TEMPERATURE AT HAND WASHING SINK IN REAR PREP AND DISHROOM AT 67.9F, HOT WATER TEMPERATURE AT 3-COMPARTMENT SINK FOUND AT 67.6F TO 75.5F.HOT WATER TEMPERATURE AT HAND SINK IN WOMEN'S BATHROOM FOUND AT 67.7F.5F AND HOT WATER TEMPERATURE AT HAND SINK IN MEN'S BATHROOM FOUND AT 70.3F. INSTRUCTED MANAGER PROPER HOT WATER TEMPERATURE AT HAND WASHING SINKS MUST BE AT A MINIMUM OF 100.0F OR HIGHER THROUGH A MIXING VALVE OR COMBINATION FAUCET. HOT WATER TEMPERATURE AT 3-COMPARTMENT SINK MUST BE AT LEAST 110.0F TO PROPERLY WASH, RINSE AND SANITIZE UTENSILS AND EQUIPMENT. WATER WILL NOT BE USED FOR HALF HOUR.GAVE THE OWNER TIME FOR THE HOT WATER TANK TO REACH PROPER TEMPERATURE. PRIORITY VIOLATION. 7-38-030(C). CITATION ISSUED. AT 1:30PM HOT WATER WAS RESTORED TO ALL SINKS:THREE COMPARTMENT SINK AT TEMP OF 113.4F TO 114.6F; REAR HANDWA
58ALLERGEN TRAINING AS REQUIRED−2
NO ALLERGEN TRAINING CERTIFICATES PROVIDED ON SITE. INSTRUCTED TO PROVIDE FOR ALL CERTIFIED FOOD SERVICE MANAGERS

Base deductions−4 pts

Jan 24

Canvass InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
WOOD PALET USED FOR TO STORE ITEMS DELIVERED NOT EASILY CLEANABLE.PROVIDE A RAISED SHELF WITH A SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL ALSO REMOVE PLASTIC CRATES USED TO STORE ITEMS INSIDE THE WALK-IN COOLER
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
THREE COMPARTMENT SINK WAS WELDED(ABOVE THE SOAP COMPARTMENT),HOWEVER NOT A SMOOTH AND CLEANABLE SURFACE.INSTRUCTED TO PROVIDE A SMOOTH AND CLEANABLE SURFACE. HANDWASHING SINK AT REAR DISHROOM HAS BROKEN CAULKING AROUND THE BOWL AND SPLASH GUARD.REPAIR ISSUE
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
BROKEN PROTECTIVE LIGHT SHIELD INSIDE THE WALK-IN FREEZER.REPLACE NOT ENOUGH LIGHTING(VERY DARK) INSIDE THE WALK-IN COOLER AND WALK-IN FREEZER.INSTRUCTED TO PROVIDE

Base deductions−6 pts

Feb 23

Canvass InspectionCleanPass

No violations

100/100inspection score

Aug 22

Complaint InspectionPass

7 Basic

7 total

86/100inspection score

−14 pts

Basic (7)

−14 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED TWO SHEET TRAYS AND A BLACK BIN STORED ON THE TOP OF THE SHELVING UNDER THE VENTILATION SYSTEM IN THE WALK-IN COOLER FILLED WITH WATER. THE WATER WAS DRIPPING FROM THE VENTILATION SYSTEM. INSTRUCTED TO REMOVE ALL FOOD ITEMS FROM SAID SHELVING UNIT AND REPAIR THE LEAK FROM THE VENTILATION SYSTEM IN THE WALK-IN COOLER.
40PERSONAL CLEANLINESS−2
OBSERVED ONE FOOD HANDLER WITH A DIAMOND RING AND A BRACELET ON WHILE PREPARING FOOD FOR CUSTOMERS' CONSUMPTION. INSTRUCTED TO HAVE FOOD HANDLERS WEAR APPROPRIATE JEWELRY WHILE PREPARING FOOD.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED FOOD TRAYS AND FOOD BASKETS STORED AT THE FRONT PREP AREA NEAR THE HANDWASHING SINK WITHOUT A SPLASH GUARD. INSTRUCTED TO RELOCATE SAID UTENSILS TO PREVENT POSSIBLE CONTAMINATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED SLIGHT LEAKING FROM THE VENTILATION SYSTEM IN THE WALK-IN COOLER ABOVE FOOD STORAGE, AND SHELVING UNITS. INSTRUCTED TO REPAIR SAID LEAK AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED A COLD HOLDING UNIT IN THE FRONT PREP AREA WITH AN INADEQUATE TEMPERATURE GAUGE. THE TEMPERATURE GAUGE READ 48 F, BUT THE FOOD IN THE COLD HOLDING UNIT WAS ALL MEETING COMPLIANCE OF 41 F OR BELOW. INSTRUCTED TO REPAIR OR EQUIP THE COLD HOLDING UNIT WITH AN ADEQUATE THERMOMETER FOR THE UNITS AMBIENT AIR TEMPERATURE.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED LEAKING AT THE THREE-COMPARTMENT SINK WHEN THE COMPARTMENTS ARE DRAINING. INSTRUCTED TO REPAIR AND MAINTAIN SAID SINK.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED BROKEN DOWN CARDBOARD BOXES THROUGHOUT ALL SHELVING UNITS AND ON THE FLOOR IN THE FRONT AND REAR FOOD PREP AREAS. INSTRUCTED TO REMOVE CARDBOARD BOXES AND MAKE SAID SURFACES SMOOTH AND EASILY CLEANABLE.

Base deductions−14 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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