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SUBWAY

10900 S DOTY AVE, CHICAGO, IL 60628 · Restaurant

Inspection summary

SUBWAY has been inspected 10 times by Chicago Department of Public Health since April 27, 2020. The most recent inspection, on July 2, 2026, recorded 1 infraction.

1 of 10 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control, Handwashing and staff hygiene and Protecting food from contamination.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 5 times across 3 separate inspections, most recently on March 23, 2022. For example: PROPER COLD HOLDING TEMPERATURES

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 2 times across 2 separate inspections, most recently on July 11, 2025. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 2 times across 2 separate inspections, most recently on March 30, 2022. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times across 2 separate inspections, most recently on February 9, 2021. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on October 25, 2024. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

10 inspections

  1. Canvass

    1 infraction

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FOUND THE VENT IN THE FRONT PREP AREA WITH DIRT/DUST ACCUMILATION. INSTRUCTED TO CLEAN AND MAINTAIN VENT.
  2. Canvass

    0 infractions

  3. Canvass

    1 infraction

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 6-301.14 OBSERVED NO HAND WASHING SIGNS AT THE HAND WASHING SINKS IN THE FOOD PREP AREAS. INSTRUCTED TO PROVIDE.
  4. Canvass

    4 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND WASHING SIGNS AT HAND WASHING SINKS IN PREP AREA. INSRUCTED MANAGER TO PROVIDE HAND WASHING SIGNS AT ALL HAND WASHING SINKS USED BY EMPLOYEES.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • OBSERVED SINGLE SERVICE ARTICLES STORED INSIDE CABINET UNDER FRONT HAND WASHING SINK. INSTRUCTED MANAGER TO REMOVE ALL SINGLE SERVICE ARTICLES UNDER HAND WASHING SINK TO PROTECT FROM POTENTIAL LEAKAGE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED SYRUP SPILLS INSIDE CABINET UNDER SLUSHIE MACHINE. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO VALID ALLERGEN TRAINING FOR CERTIFIED MANAGER. INSTRUCTED MANAGER TO PROVIDE VALID ALLERGEN TRAINING FOR ALL CERTIFIED MANAGERS.
  5. Canvass

    1 infraction

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FOUND DIRT AND DUST BUILD UP ON THE VENT AND CEILING TILES ABOVE THE COOKING EQUIPMENT. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN. INSTRUCTED TO CLEAN AND MAINTAIN THE INTERIOR OF THE FLOOR DRAINS.
  6. Canvass Re-Inspection

    2 infractions

    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED PERSONAL FOOD ITEMS STORED WITH ITEMS STORED FOR RETAIL SALE IN WALK-IN COOLER. INSTRUCTED MANAGER TO SEPARATE ALL PERSONAL AND RETAIL FOOD TO PREVENT CONTAMINATION.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • OBSERVED SINGLE SERVICE ARTICLES STORED INSIDE CABINET UNDER FRONT HAND WASHING SINK. INSTRUCTED MANAGER TO REMOVE. SINGLE SERVICE ARTICLES MUST BE PROTECTED FROM DUST,DIRT, SPLASH AND CONTAMINATION.
  7. Canvass

    4 infractions

    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED COLD TCS FOOD STORED AT IMPROPER TEMPERATURE, STEAK 48.2F, BUFFALO CHICKEN 48.9F, HAM 48.7F, COLD CUT TRIO 48F, SAUSAGE 47.6F, TUNA 49.8F, INSTRUCTED MANAGER TO DISCARD APPROXIMATELY $100 AND 20LBS OF PRODUCT. ALL COLD TCS FOOD MUST MAINTAIN 41F OR BELOW. PRIORITY 7-38-005 CITATION ISSUED
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED PREP COOLER NOT MAINTAINING PROPER TEMPERATURE 47F. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN COOLER AT 41F OR BELOW. COOLER IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH. PRIORITY 7-38-005 CITATION ISSUED
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED PERSONAL FOOD ITEMS STORED WITH ITEMS STORED FOR RETAIL SALE IN WALK-IN COOLER. INSTRUCTED MANAGER TO SEPARATE ALL PERSONAL AND RETAIL FOOD TO PREVENT CONTAMINATION.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • OBSERVED SINGLE SERVICE ARTICLES STORED INSIDE CABINET UNDER FRONT HAND WASHING SINK. INSTRUCTED MANAGER TO REMOVE. SINGLE SERVICE ARTICLES MUST BE PROTECTED FROM DUST,DIRT, SPLASH AND CONTAMINATION.
  8. Canvass Re-Inspection

    1 infraction

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED FOOD STORAGE CONTAINERS IN COOLER NOT LABELED WITH COMMON NAME. INSTRUCTED TO PROVIDE
  9. Canvass

    3 infractions

    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED TCS FOODS INSIDE WALK IN COOLER MAINTAINED AT IMPROPER TEMPERATURES. 3-( 3LB CONTAINERS,5-3-LB PACKAGES) OF STEAK AT 46.0F-47.0F, 11- 3LB PAKAGES OF DELI HAM AT 45.0F TO 46.0F,12 (3-LB )PACKAGES OF BROCCOILI CHEESE SOUP AT 50.0F,34 1.5 LBS OF DELI TURKEY MEAT AT 46.0F,3-(3-LB CONTAINERS OF CHICKEN STRIPS AT 46.0F ,3-LB BAG EACH OF CHICKEN BREAST AT 46.0F,CHICKEN TENDERS 47.0F, 2 -3-LB CONTAINERS OF TUNA SALAD AT 46.0F,5- 5-LB CONTAINERS OF SLICE TOMATOES AT 45.0F, 9-5-LB BAGS OF CHOPPED LETTUCE AT 47.0F, 6- 4-LB BAGS OF RAW SPINACH AT 47.0F.INSTRUCTED TO MAINTAIN ALL (TCS) FOODS AT 41.0F OR BELOW. ALL FOODS WAS REMOVED AND DISCARDED BY PIC AT COST APPROX 233-LBS AT COST APPROX $1,200.00-COS. PRIORITY VIOLATION ISSUED 7-38-005.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED WALK IN COOLER BEING USED MAINTAINING IMPROPER COLD TEMPERATURE OF 47.0F. INSTRUCTED COOLER MUST MAINTAIN 41.0F OR BELOW. INSTRUCTED TO USE ADDITIONAL COOLERS ON SITE THATS 41.0F OR BELOW-COS. INSTRUCTED NOT TO USE WALK IN COOLER UNTIL TAG IS REMOVED BY THE HEALTH DEPT.PRIORITY VIOLATION ISSUED 7-38-005.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED FOOD STORAGE CONTAINERS IN COOLER NOT LABELED WITH COMMON NAME. INSTRUCTED TO PROVIDE.
  10. License

    1 infraction

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO THERMOMETER INSIDE PREP COOLER BEHIND FRONT COUNTER AND ( MILK,POP)COOLER IN FRONT. MUST INSTALL.

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