What is Subway's health inspection score?

Subway has a SafeDine safety score of 67 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 19, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Subway have?

Subway has 26 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 safety score of 67/100, 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: 1958 W PETERSON AVE, Chicago, 60660
Rating: 67

1958 W PETERSON AVE, Chicago

Last inspected 12mo ago

▲Improving

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0Fair

Sandwich•Edgewater

Ranked #174 of 237 in EdgewaterBetter than 100% of sandwich restaurants

Improving

5 inspections

Last: Mar 19, 2025

low confidence

Directions Order

Inspections

20%

Clean Rate

5.2

Avg Violations

13 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

Employee illnessHigh Priority

Sick employee handling food — illness transmission risk

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Pest issuesHigh Priority

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-33

Final Score

Impact Breakdown

High Priority

-3 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-8 pts

Best practices • 2 pts each

Freshness Penalty

-12 pts

Score reduced due to stale inspection data

Inspection Timeline

+14 pts

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

1958 W PETERSON AVE, Chicago, IL 60660

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Violation Timeline

Jun 2023

1 inspections

Jun

Jun 2024

2 inspections

4 high priority

9 basic

Mar 2025

2 inspections

2 high priority

1 intermediate

10 basic

Mar

Inspection History

5 records on file

2 Canvass Re-Inspection2 Canvass1 License

Mar 25

Canvass Re-Inspection InspectionLatestPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-602.13--- RAW WOODEN COUNTER NEXT TO THE HOT HOLDING UNIT IN THE FRONT PREP MUST BE PAINTED/SEALED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.17--- CEILING VENT COVER ABOVE THE FRONT PREP OVENS WITH EXCESSIVE DUST. MUST CLEAN AND MAINTAIN. 6-501.114--- ALL UNUSED EQUIPMENT IE: COOLER, MUST BE REMOVED FROM THE PREMISES TO PREVENT PEST HARBORING.

Base deductions−4 pts

Mar 25

Canvass InspectionFail

2 High1 Med8 Basic

11 total1 risk factor

54/100inspection score

−41 pts

High Priority (2)

−20 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
NO WRITTEN EMPLOYEE HEALTH POLICIES ON SITE FOR ALL EMPLOYEES. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-010 CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
NOTED THE INTERIOR UPPER WATER RESERVOIR OF THE ICE MACHINE USED FOR CONSUMPTION WITH EXCESSIVE BLACK SLIME SUBSTANCE ON ALL ICE CONTACT SURFACES. INSTRUCTED TO REMOVE ALL BLACK SLIME, SANITIZE ALL AFFECTED AREAS. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

Intermediate (1)

−5 pts

21PROPER HOT HOLDING TEMPERATURES−5
NOTED MEATBALLS BEING HELD IN A HOT HOLDING UNIT AT IMPROPER TEMPERATURES. MEATBALLS NOTED AT 120.3F AND 124.8F. CORRECTIVE ACTION TAKEN OF REHEATING THE MEATBALLS TO 165F AND REVIEWED THE INITIAL REHEATING PROCEDURE. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Basic (8)

−16 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
CUSTOMERS PLASTIC DRINKING CUPS BEING STORED DIRECTLY NEXT TO THE FRONT PREP HAND WASHING SINK. MUST NOT STORE ANY FOOD CONTACT ITEMS AT THE HAND SINK TO PREVENT CROSS CONTAMINATION.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
LARGE MIXING BOWLS IN THE REAR CLEAN DISH STORAGE MUST BE STORED INVERTED.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
ALL STORED ITEMS UNDER THE THREE COMPARTMENT SINK AND THE REAR METAL RACK SHELVING MUST BE ELEVATED FROM THE FLOORS.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
RAW WOODEN COUNTER NEXT TO THE HOT HOLDING UNIT IN THE FRONT PREP MUST BE PAINTED/SEALED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOOR INSIDE THE WALK-IN FREEZER WITH EXCESSIVE FOOD DEBRIS AND DIRT. MUST CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
ALL UNUSED EQUIPMENT IE: COOLER, COFFEE MAKER, MUST BE REMOVED FROM THE PREMISES TO PREVENT PEST HARBORING.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
CEILING VENT COVER ABOVE THE FRONT PREP OVENS WITH EXCESSIVE DUST. MUST CLEAN AND MAINTAIN.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATIONS FROM 6-13-24 REPORT #2596214 NOT CORRECTED. #55-- NOTED BLACKENED WALL CAULKING AT THE THREE COMPARTMENT SINK. MUST REPLACE.#57- NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL EMPLOYEES. MUST PROVIDE.#58-- NO PROOF OF ALLERGEN TRAINING OR CERTIFICATE FOR THE CITY OF CHICAGO CERTIFIED FOOD MANAGER. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.

Base deductions−41 pts

Risk factor bonus (1× +5)−5 pts

Jun 24

Canvass Re-Inspection InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.11--- NOTED BLACKENED WALL CAULKING AT THE THREE COMPARTMENT SINK. MUST REPLACE.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13--- NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL EMPLOYEES. MUST PROVIDE.
58ALLERGEN TRAINING AS REQUIRED−2
: 2-102.13--- NO PROOF OF ALLERGEN TRAINING OR CERTIFICATE FOR THE CITY OF CHICAGO CERTIFIED FOOD MANAGER. MUST PROVIDE.

Base deductions−6 pts

Jun 24

Canvass InspectionFail

4 High6 Basic

10 total3 risk factors

33/100inspection score

−52 pts

High Priority (4)

−40 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
THE PERSON IN CHARGE DURING THE INITIAL INSPECTION DID NOT HAVE A VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE. PRIORITY VIOLATION
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
THE PERSON IN CHARGE DURING THE INITIAL INSPECTION DID NOT HAVE A VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE AND NO VALID CITY CERTIFICATE WAS POSTED ON THE PREMISES.A MANAGER WAS TELEPHONED AND ARRIVED APPROXIMATELY TWENTY MINUTES LATER. REVIEWED THAT A VALID CITY OF CHICAGO SANITATION CERTIFICATE MUST BE POSTED ON THE PREMISES AND THAT PERSON MUST BE ON SITE AT ALL TIMES WHILE TCS FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION. 7-38-012 CITATION ISSUED.
5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
NO WRITTEN VOMIT/DIARRHEA CLEANING PROCEDURE AND ALL REQUIRED EQUIPMENT IS ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
NOTED THE UPPER WATER RESERVOIR AND PLASTIC ICE SHOOT OF THE ICE MACHINE/SODA DISPENSING SYSTEM WITH BLACK SLIME SUBSTANCE DRIPPING DOWN INTO THE ICE THAT IS FOR CONSUMPTION. INSTRUCTED TO REMOVE ALL BLACK SLIME FROM ALL ICE CONTACT SURFACES INSIDE THE MACHINE. CLEAN AND SANITIZE ALL AFFECTED AREAS. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

Basic (6)

−12 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
NOTED DIRTY, FOOD ENCRUSTED BAKING SHEETS ON PAN STORAGE SHELVING. MUST CLEAN BEFORE STORING.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
BOTH FRONT PREP AND REAR PREP HAND WASHING SINKS AND FAUCETS NOTED DIRTY. MUST CLEAN AND MAINTAIN.----MUST NOT USE CARDBOARD AS LINER FOR SHELVING IN THE REAR PREP.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED BLACKENED WALL CAULKING AT THE THREE COMPARTMENT SINK. MUST REPLACE.----ALL STORED ITEMS UNDER METAL RACK SHELVING AT THE REAR EXIT MUST BE ELEVATED FROM THE FLOORS.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL EMPLOYEES. MUST PROVIDE.
58ALLERGEN TRAINING AS REQUIRED−2
NO PROOF OF ALLERGEN TRAINING OR CERTIFICATE FOR THE CITY OF CHICAGO CERTIFIED FOOD MANAGER. MUST PROVIDE.
61SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC−2
NOTED THE SUMMARY REPORT GIVEN ON 6-21-23 FROM REPORT #2577597 WAS NOT VISIBLE TO THE ESTABLISHMENTS CUSTOMERS. SUMMARY WAS IN A PLASTIC COVERING BEHIND THE BUSINESS LICENSE. TODAYS SUMMARY POSTED TO THE PUBLIC. PRIORITY FOUNDATION VIOLATION 7-42-010(B). CITATION ISSUED.

Base deductions−52 pts

Risk factor bonus (3× +5)−15 pts

Jun 23

License InspectionCleanPass

No violations

100/100inspection score

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Community Safety Reports

No reviewed safety reports. Help keep others safe by reporting any food safety concerns.

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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