What is Subway 24453's health inspection score?

Subway 24453 has a SafeDine safety score of 40 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 24453 last inspected?

Subway 24453 was last inspected on May 22, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Subway 24453 have?

Subway 24453 has 29 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Subway 24453 safe to eat at?

Subway 24453 has a safety score of 40/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Subway 24453 serve?

Subway 24453 serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Subway 24453

Name: Subway 24453
Address: 111 N WABASH AVE, Chicago, 60602
Rating: 40

111 N WABASH AVE, Chicago

Last Inspected: 5/22/2026

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0Poor

American•The Loop

Ranked #627 of 871 in The LoopBetter than 22% of american restaurants

Declining

8 inspections

Last: May 22, 2026

high confidence

Directions Order

Inspections

25%

Clean Rate

3.6

Avg Violations

This month

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

Cross-contamination

Raw and cooked foods not properly separated

Pest issues

Evidence of pests found during inspection

Facility conditionHigh Priority

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-46

Final Score

Impact Breakdown

High Priority

-5 pts

Direct health hazards • 10 pts each

Intermediate

-25 pts

Potential hazards • 5 pts each

Basic

-4 pts

Best practices • 2 pts each

Inspection Timeline

-20 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 54/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (40/100) 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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111 N WABASH AVE, Chicago, IL 60602

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Violation Timeline

Jul 2022

1 inspections

1 basic

Jul

Oct 2023

1 inspections

1 basic

Nov 2023

1 inspections

Nov

Jan 2024

1 inspections

Dec 2024

1 inspections

2 basic

Dec

Dec 2025

2 inspections

3 high priority

2 intermediate

10 basic

May 2026

1 inspections

1 high priority

9 intermediate

May

Inspection History

8 records on file

5 Canvass1 Canvass Re-Inspection1 Complaint1 License

May 26

Canvass InspectionLatestPass with Conditions

1 High9 Med

10 total1 risk factor

40/100inspection score

−55 pts

High Priority (1)

−10 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10

Intermediate (9)

−45 pts

36THERMOMETERS PROVIDED & ACCURATE−5
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−5
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−5
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5
58ALLERGEN TRAINING AS REQUIRED−5
60PREVIOUS CORE VIOLATION CORRECTED−5
64MISCELLANEOUS / PUBLIC HEALTH ORDERS−5

Base deductions−55 pts

Risk factor bonus (1× +5)−5 pts

Dec 25

Canvass Re-Inspection InspectionPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.12: OBSERVED FOOD DEBRIS ON FLOOR AND ALONG BASES OF WALL UNDERNEATH 2 DOOR REFRIGERATOR AND 3 DOOR FREEZER IN REAR PREP AREA. INSTRUCTED TO CLEAN FLOORS AND ALONG BASES OF WALL UNDERNEATH 2 DOOR REFRIGERATOR AND 3 DOOR FREEZER IN REAR PREP AREA AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
6-501.14: OBSERVED DUST BUILDUP ON INTERIOR OF VENT IN HOOD. INSTRUCTED TO CLEAN INTERIOR OF VENT IN HOOD AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
6-303.11: OBSERVED NON WORKING LIGHT IN HOOD. INSTRUCTED TO REPAIR OR REPLACE NON WORKING LIGHT IN HOOD AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13: EXPIRED FOOD HANDLER CERTIFICATES PROVIDED FOR ALL FOOD HANDLERS. INSTRUCTED TO PROVIDE PROOF OF FOOD HANDLER TRAINING FOR ALL FOOD HANDLERS.

Base deductions−8 pts

Dec 25

Canvass InspectionFail

3 High2 Med6 Basic

11 total

48/100inspection score

−52 pts

High Priority (3)

−30 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED IMPROPER MINIMUM WATER TEMPERATURE OF 53.8F AT HANDWASHING SINK IN ALL GENDER WASHROOM. INSTRUCTED A HANDWASHING SINK SHALL BE EQUIPPED TO PROVIDE WATER AT A TEMPERATURE OF AT LEAST 100F THROUGH A MIXING VALVE OR COMBINATION FAUCET. PRIORITY VIOLATION 7-38-030(C)CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HANDWASHING SIGNAGE AT HANDWASHING SINK IN REAR PREP AREA. INSTRUCTED TO POST CLEARLY VISIBLE SIGNAGE AT ALL HANDWASHING SINKS USED BY FOOD EMPLOYEES THAT NOTIFIES FOOD EMPLOYEES TO WASH THEIR HANDS.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED TWO DOOR COLD HOLDING UNIT IN FRONT PREP AREA AT IMPROPER AMBIENT TEMPERATURE OF 50.5F. INSTRUCTED ALL COLD HOLDING UNITS MUST BE MAINTAINED AT 41F OR BELOW. CORRECTED ON SITE HELD FOR INSPECTION TAG PLACED ON TWO DOOR COLD HOLDING UNIT IN FRONT PREP AREA. PRIORITY VIOLATION 7-38-005 CITATION ISSUED

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED COLD TCS FOODS, HELD AT IMPROPER TEMPERATURES RANGING BETWEEN 46.8-52.2F. OBSERVED COLD TCS FOODS, SLICED TOMATOES(46.8-49.8F), PEPPERONI(49.1F), BEEF(48.6F), SALAMI(48.7F), TURKEY(50.9-52.2F) AND HAM(52.0F) HELD AT IMPROPER TEMPERATURE. INSTRUCTED ALL COLD TCS FOOD MUST BE HELD AT 41F OR BELOW. CORRECTED ON SITE MANAGER VOLUNTARILY DISCARDED AND DENATURED FOOD VALUED AT $82 WEIGHING 42LBS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED NO PEST CONTROL LOG BOOK ON PREMISES, CONTAINING RECORD OF VISITS, CONTRACT WITH LICENSED EXTERMINATOR AND COPY OF SERVICE TICKET THAT SETS FORTH THE PEST CONTROL COMPANY'S ILLINOIS DEPARTMENT OF HEALTH LICENSE NUMBER. INSTRUCTED TO PROVIDE AND MAINTAIN ON PREMISES PEST CONTROL LOG BOOK FROM LICENSED PEST CONTROL COMPANY. PRIORITY FOUNDATION VIOLATION 7-38-020(C) CITATION ISSUED.

Basic (6)

−12 pts

45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
OBSERVED SINGLE USE ITEMS STORED UNDERNEATH HANDWASHING SINK IN FRONT PREP AREA. ISNTRUCTED TO REMOVE SINGLE USE ITEMS STORED UNDERNEATH HANDWASHING SINK IN FRONT PREP AREA TO PREVENT CONTAMINATION.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DEBRIS AND BUILDUP ON FLOOR BEHIND GREASE TRAP. INSTRUCTED TO CLEAN FLOOR BEHIND GREASE TRAP AND MAINTAIN. OBSERVED FOOD DEBRIS ON FLOOR AND ALONG BASES OF WALL UNDERNEATH 2 DOOR REFRIGERATOR AND 3 DOOR FREEZER IN REAR PREP AREA. INSTRUCTED TO CLEAN FLOORS AND ALONG BASES OF WALL UNDERNEATH 2 DOOR REFRIGERATOR AND 3 DOOR FREEZER IN REAR PREP AREA AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED DUST BUILDUP ON INTERIOR OF VENT IN HOOD. INSTRUCTED TO CLEAN INTERIOR OF VENT IN HOOD AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED NON WORKING LIGHT IN HOOD. INSTRUCTED TO REPAIR OR REPLACE NON WORKING LIGHT IN HOOD AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
EXPIRED FOOD HANDLER CERTIFICATES PROVIDED FOR ALL FOOD HANDLERS. INSTRUCTED TO PROVIDE PROOF OF FOOD HANDLER TRAINING FOR ALL FOOD HANDLERS.
58ALLERGEN TRAINING AS REQUIRED−2
NO PROOF OF ALLERGEN AWARENESS TRAINING PROVIDED FOR EMPLOYEES WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATES. INSTRUCTED TO PROVIDE PROOF OF ALLERGEN TRAINING FOR ALL EMPLOYEES WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATES.

Base deductions−52 pts

Dec 24

Canvass InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CARDBOARD BEING USED AS A LINER IN THE TWO DOOR COOLER IN THE REAR. INSTRUCTED TO REMOVE OR REPLACE WITH A MATERIAL THAT IS SMOOTH AND EASILY CLEANABLE.
58ALLERGEN TRAINING AS REQUIRED−2
ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS MUST COMPLETE ALLERGEN TRAINING AND KEEP CERTIFICATE ON SITE.

Base deductions−4 pts

Jan 24

Canvass InspectionCleanPass

No violations

100/100inspection score

Nov 23

Complaint InspectionCleanPass

No violations

100/100inspection score

Oct 23

Canvass InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
Employees food stored next to customers food in prep cooler, instructed to separate.

Base deductions−2 pts

Jul 22

License InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED NONWORKING VENTILATION FAN IN RESTROOM. INSTRUCTED TO REPAIR AND MAINTAIN.

Base deductions−2 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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