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SUBWAY

11613 124TH AVE NE #G, KIRKLAND, WA 98034 · Restaurant (Seating 13-50)

Inspection summary

SUBWAY has been inspected 45 times by Public Health – Seattle & King County since March 6, 2006. The most recent inspection, on October 9, 2026, found no infractions.

19 of 45 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Handwashing and staff hygiene.

The last 4 inspections in a row found no infractions. 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 13 times across 10 separate inspections, most recently on September 6, 2024. For example: 2120 - Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C))

  • 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 6 times across 5 separate inspections, most recently on March 13, 2019. For example: 4200 - Food-contact surfaces maintained, clean, sanitized

  • 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 4 times across 3 separate inspections, most recently on December 15, 2009. For example: 0600 - Adequate handwashing facilities

  • 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 May 2, 2023. For example: 3300 - Potential food contamination prevented during delivery, preparation, storage, display

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on March 10, 2010. For example: 2500 - Toxic substances properly identified,...

About this data

These results come from Public Health – Seattle & King County, 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.

45 inspections

  1. Routine Inspection/Field Review

    0 infractions

  2. Routine Inspection/Field Review

    0 infractions

  3. Routine Inspection/Field Review

    0 infractions

  4. Routine Inspection/Field Review

    0 infractions

  5. Routine Inspection/Field Review

    1 infraction

    • 2120 - Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C))
      • RED
  6. Routine Inspection/Field Review

    0 infractions

  7. Routine Inspection/Field Review

    1 infraction

    • 3700 - In-use utensils properly stored
      • BLUE
  8. Routine Inspection/Field Review

    2 infractions

    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 2110 - Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
      • RED
  9. Routine Inspection/Field Review

    1 infraction

    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
  10. Routine Inspection/Field Review

    0 infractions

  11. Routine Inspection/Field Review

    0 infractions

  12. Routine Inspection/Field Review

    1 infraction

    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  13. Routine Inspection/Field Review

    2 infractions

    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
  14. Routine Inspection/Field Review

    1 infraction

    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
  15. Routine Inspection/Field Review

    2 infractions

    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
  16. Routine Inspection/Field Review

    0 infractions

  17. Routine Inspection/Field Review

    1 infraction

    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
  18. Routine Inspection/Field Review

    1 infraction

    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
  19. Routine Inspection/Field Review

    1 infraction

    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  20. Routine Inspection/Field Review

    3 infractions

    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
    • 1720 - Proper hot holding temperatures; between 130 degrees F to 134 degrees F
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  21. Routine Inspection/Field Review

    0 infractions

  22. Routine Inspection/Field Review

    1 infraction

    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  23. Routine Inspection/Field Review

    3 infractions

    • 2000 - Proper reheating procedures for hot holding
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 2200 - Accurate thermometer provided and used ...
      • RED
  24. Consultation/Education - Field

    0 infractions

  25. Routine Inspection/Field Review

    2 infractions

    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  26. Routine Inspection/Field Review

    0 infractions

  27. Routine Inspection/Field Review

    0 infractions

  28. Consultation/Education - Field

    0 infractions

  29. Routine Inspection/Field Review

    1 infraction

    • 0200 - Food Worker Cards current for all food...
      • RED
  30. Consultation/Education - Field

    0 infractions

  31. Routine Inspection/Field Review

    1 infraction

    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  32. Routine Inspection/Field Review

    1 infraction

    • 0200 - Food Worker Cards current for all food...
      • RED
  33. Routine Inspection/Field Review

    1 infraction

    • 0200 - Food Worker Cards current for all food...
      • RED
  34. Routine Inspection/Field Review

    3 infractions

    • 3300 - Potential food contamination prevented during ...
      • BLUE
    • 0200 - Food Worker Cards current for all food...
      • RED
    • 2500 - Toxic substances properly identified,...
      • RED
  35. Routine Inspection/Field Review

    2 infractions

    • 0600 - Adequate handwashing facilities
      • RED
    • 0200 - Food Worker Cards current for all food...
      • RED
  36. Routine Inspection/Field Review

    3 infractions

    • 0400 - Hands washed as required
      • RED
    • 0200 - Food Worker Cards current for all food...
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
  37. Consultation/Education - Field

    0 infractions

  38. Routine Inspection/Field Review

    0 infractions

  39. Routine Inspection/Field Review

    0 infractions

  40. Consultation/Education - Field

    0 infractions

  41. Routine Inspection/Field Review

    1 infraction

    • Adequate handwashing facilities
      • RED
  42. Consultation/Education - Field

    0 infractions

  43. Routine Inspection/Field Review

    2 infractions

    • Wiping cloths properly used, stored
      • BLUE
    • Proper hot holding temperatures (less than 130° F )
      • RED
  44. Routine Inspection/Field Review

    1 infraction

    • Proper labeling, signage
      • BLUE
  45. Routine Inspection/Field Review

    2 infractions

    • Physical facilities properly installed,...
      • BLUE
    • Food Worker Cards current for all food...
      • RED

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