What is Subway's health inspection score?

Subway has a SafeDine safety score of 66 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 3, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Subway have?

Subway has 26 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 safety score of 66/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Subway serve?

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

Official Health Record

Subway

Name: Subway
Address: 69 W WASHINGTON ST, Chicago, 60602
Rating: 66

69 W WASHINGTON ST, Chicago

Last Inspected: 3/3/2026

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0Fair

Sandwich•The Loop

Ranked #545 of 865 in The LoopBetter than 100% of sandwich restaurants

Declining

6 inspections

Last: Mar 3, 2026

high confidence

Directions Order

Inspections

17%

Clean Rate

4.3

Avg Violations

1 month ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Employee hygiene

Personal hygiene practices not followed

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

-47

Final Score

Impact Breakdown

High Priority

-12 pts

Direct health hazards • 10 pts each

Intermediate

-4 pts

Potential hazards • 5 pts each

Basic

-13 pts

Best practices • 2 pts each

Inspection Timeline

-7 pts

Latest

100% weight

2nd

60% weight

100

3rd

30% weight

Real-time Score: 53/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (66/100) 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

69 W WASHINGTON ST, Chicago, IL 60602

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Violation Timeline

May 2022

1 inspections

1 intermediate

May

Oct 2023

1 inspections

1 high priority

1 basic

Mar 2024

1 inspections

1 high priority

1 basic

Mar

Dec 2024

1 inspections

Jan 2026

1 inspections

3 high priority

1 intermediate

8 basic

Jan

Mar 2026

1 inspections

1 high priority

1 intermediate

7 basic

Inspection History

6 records on file

1 Canvass Re-Inspection5 Canvass

Mar 26

Canvass Re-Inspection InspectionLatestPass

1 High1 Med7 Basic

9 total

71/100inspection score

−29 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
6-301.14 : OBSERVED NO HAND WASHING SIGNS AT HAND SINKS IN BOTH FRONT & REAR PREP AREAS MUST PROVIDE AND MAINTAIN.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
3-302.12 : MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE(SHAKERS,ETC).

Basic (7)

−14 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
3-307.11 : MUST PROVIDE A SPLASH GUARD AT FRONT AREA HAND SINK NEXT TO MEAT SLICER OR REMOVE MEAT SLICER.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
4-903.11 (A;B;D) : MUST INVERT MULTI-USE UTENSILS ON LOWER SHELVES OF PREP TABLE IN REAR PREP AREA.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11(C) : MUST CLEAN DEBRIS BUILD UP FROM LOWER SHELVES AT REGISTER, HOT & COLD HOLDING UNITS,3- DOOR REACH IN COOLER & FREEZER,COUNTER TOP UNDERNEATH SODA MACHINE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.13 : MUST REPAIR OR REPLACE DAMAGED WALL TRIM AT KNEE WALL NEAR REGISTER.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.11 : MUST CLEAN FOOD SPLATTER FROM WALL OVER REAR PREP TABLE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.13 : MUST CLEAN DEBRIS BUILD UP FROM FLOOR UNDER,AROUND,ALONG WALL BASES IN PREP/DISH WASHING AREAS.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
: 6-501.14 : MUST CLEAN DEBRIS BUILD UP FROM HOOD OF TABLE TOP OVENS.

Base deductions−29 pts

Jan 26

Canvass InspectionFail

3 High1 Med8 Basic

12 total1 risk factor

44/100inspection score

−51 pts

High Priority (3)

−30 pts

8HANDS CLEAN & PROPERLY WASHEDRisk Factor−10
OBSERVED POOR HYGIENIC PRACTICES BY EMPLOYEE .OBSERVED FEMALE CASHIER AT REGISTER WITH PLASTIC GLOVES ON AND THEN SHE REMOVED HER GLOVES,WIPED HER HANDS ON APRON AND THEN PUT ON A ANOTHER PAIR OF GLOVES AND HANDLED READY TO EAT FOODS ON A SANDWICH WITHOUT WASHING HANDS.INSTUCTED TO WASH HANDS AFTER EVERY POSSIBLE CONTAMINATION.(PRIORITY 7-38-010)(COS)(CITATION ISSUED)
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED HOT RUNNING WATER TEMPERATURE AT HAND SINKS IN STAFF/CUSTOMERS MEN'S TOILET ROOM AT 51.3F-52.9F AND WOMEN'S AT 54.1F-54.3F. MUST HAVE HOT RUNNING WATER AT 100.0F .MUST REPAIR AND MAINTAIN.(PRIORITY 7-38-030(C)(CITATION ISSUED)
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND WASHING SIGNS AT HAND SINKS IN BOTH FRONT & REAR PREP AREAS MUST PROVIDE AND MAINTAIN.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE(SHAKERS,ETC).

Basic (8)

−16 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
MUST PROVIDE A SPLASH GUARD AT FRONT AREA HAND SINK NEXT TO MEAT SLICER OR REMOVE MEAT SLICER.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
MUST INVERT MULTI-USE UTENSILS ON LOWER SHELVES OF PREP TABLE IN REAR PREP AREA.
46GLOVES USED PROPERLY−2
OBSERVED IMPROPER USAGE OF PLASTIC GLOVES BY EMPLOYEE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST CLEAN DEBRIS BUILD UP FROM LOWER SHELVES AT REGISTER, HOT & COLD HOLDING UNITS,3- DOOR REACH IN COOLER & FREEZER,COUNTER TOP UNDERNEATH SODA MACHINE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST REPAIR OR REPLACE DAMAGED WALL TRIM AT KNEE WALL NEAR REGISTER.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST CLEAN FOOD SPLATTER FROM WALL OVER REAR PREP TABLE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST CLEAN DEBRIS BUILD UP FROM FLOOR UNDER,AROUND,ALONG WALL BASES IN PREP/DISH WASHING AREA.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
MUST CLEAN DEBRIS BUILD UP FROM HOOD OF TABLE TOP OVENS.

Base deductions−51 pts

Risk factor bonus (1× +5)−5 pts

Dec 24

Canvass InspectionCleanPass

No violations

100/100inspection score

Mar 24

Canvass InspectionPass

1 High1 Basic

2 total

88/100inspection score

−12 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NO HANDWASHING SIGNAGE FOR HANDWASHING SINK IN THE DISHWASHING/PREP AREA. INSTRUCTED TO PROVIDE.

Basic (1)

−2 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED WET MOP STORED ON THE FLOOR IN THE UTILITY AREA. INSTRUCTED TO HANG MOPS TO ALLOW TO DRY.

Base deductions−12 pts

Oct 23

Canvass InspectionPass

1 High1 Basic

2 total

88/100inspection score

−12 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
No hands washing signs in employees restrooms, instructed to provide.

Basic (1)

−2 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
Using cardboard boxes as multi-use container for food storage in 2 door cooler, instructed to use proper food containers.

Base deductions−12 pts

May 22

Canvass InspectionPass w/ Conditions

1 Med

1 total

95/100inspection score

−5 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 TUNA SALAD AT 55.4F. AND 3LBS OF ROTISSERIE CHICKEN AT 46.5F, 3LBS OF TUNA SALAD AT 66.7F AND 3LBS OF STEAK AT 75.4F IN THE BACK COOLER. MANAGER DISCARDED AND DENATURED A TOTAL 12LBS ABOUT $35. ALL COLD TCS FOOD MUST MAINTAIN 41F OR BELOW . PRIORITY VIOLATION. CITATION ISSUED 7-38-005.

Base deductions−5 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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