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Subway

1406 W 18th ST, CHICAGO, IL 60608 · Restaurant

Inspection summary

Subway has been inspected 20 times by Chicago Department of Public Health since February 4, 2011. The most recent inspection, on December 18, 2025, found no infractions.

3 of 20 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Food temperature control and Cleaning and sanitizing.

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.

  • 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 January 6, 2025. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 2 times on June 3, 2014. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 January 27, 2021. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 17 times across 9 separate inspections, most recently on January 28, 2022. For example: FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 14 times across 10 separate inspections, most recently on January 6, 2025. For example: CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

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.

20 inspections

  1. Canvass

    0 infractions

  2. Canvass

    2 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • 2-101.11 OBSERVED THE PERSON IN CHARGE WITHOUT AN ORIGINAL CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER'S CERTIFICATE ON SITE. INSTRUCTED AN ORIGINAL CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER'S CERTIFICATE MUST BE ON SITE AND POSTED AT ALL TIMES. PRIORITY FOUNDATION. CITATION ISSUED 7-38-012.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 6-301.14 OBSERVED NO HAND WASHING SIGNS AT THE HAND WASHING SINKS IN THE REAR AND FRONT FOOD PREP AREAS. INSTRUCTED TO PROVIDE.
  3. Canvass

    3 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • 2-101.11 OBSERVED THE PERSON IN CHARGE WITHOUT A CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER'S CERTIFICATE. INSTRUCTED ALL PERSONS IN CHARGE MUST OBTAIN A CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER'S CERTIFICATE. PRIORITY FOUNDATION. CITATION ISSUED UNDER VIOLATION #2.
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • 2-101.11 OBSERVED NO CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER ON SITE WHILE TCS FOODS (BEEF, CHICKEN) WERE BEING PREPARED, HANDLED, AND SERVED TO THE PUBLIC. NO ORIGINAL/VALID CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER'S CERTIFICATE WAS POSTED. INSTRUCTED TO ALWAYS HAVE A CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER ON SITE AND AN ORIGINAL/VALID CERTIFICATE POSTED AT ALL TIMES THE FACILITY IS OPEN AND OPERATING. PRIORITY FOUNDATION. CITATION ISSUED 7-38-012.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • 2-102.13 OBSERVED THE MALE FOOD HANDLER ON SITE WITHOUT PROOF OF FOOD HANDLER TRAINING. INSTRUCTED TO MEET REQUIREMENTS FOR ALL FOOD HANDLERS.
  4. Canvass

    2 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • FOUND NO VALID CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER ON SITE WHILE TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (MEATBALLS) ARE BEING PREPARED AND SERVED TO THE PUBLIC. A VALID CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER AND CERTIFICATE MUST BE ON SITE AT ALL TIMES WHILE TCS FOODS ARE PREPARED AND SERVED TO THE PUBLIC. PRIORITY FOUNDATION VIOLATION. 7-38-012. CITATION ISSUED
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • FOUND FOOD HANDLERS WITHOUT PROOF OF FOOD HANDLER TRAINING. INSTRUCTED MANAGER TO PROVIDE PROOF OF FOOD HANDLER TRAINING FOR ALL FOOD HANDLERS.
  5. Canvass

    4 infractions

    • 40. PERSONAL CLEANLINESS
      • 2-402.11 OBSERVED EMPLOYEE PREPARING FOOD WITH NO HAIR RESTRAINT. INSTRUCTED EMPLOYEE TO WEAR HAIR RESTRAINT.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-201.11 OBSERVED CHIPPED SODA NOZZLES. INSTRUCTED TO MAKE SURFACE SMOOTH OR REPLACE TO PREVENT POSSIBLE CONTAMINATION.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 6-403.11 OBSERVED PERSONAL EMPLOYEE FOOD STORED WITH CUSTOMER FOOD. EMPLOYEES MUST USE DESIGNATED AREAS FOR STORING PERSONAL FOOD IN ORDER TO AVOID CONTAMINATION.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • 2-102.13 OBSERVED THE CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER WITHOUT FOOD ALLERGEN CERTIFICATION. INSTRUCTED TO MEET REQUIREMENT
  6. Canvass

    3 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • FOUND THE CABINET SHELF UNDER THE BEVERAGE STATION WITH DIRT/DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • FOUND THE BASE OF THE 3-COMPARTMENT SINK LEAKING. INSTRUCTED TO FIX LEAK AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MOP NOT PROPERLY STORED WHEN NOT IN USE. INSTRUCTED TO STORE HANGING UP TO DRY WHEN NOT IN USE.
  7. Canvass

    0 infractions

  8. Complaint

    1 infraction

    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED THE UNISEX RESTROOM TRASH RECEPTACLE WITHOUT COVER, INSTRUCTED TO PROVIDE COVER.
  9. Canvass

    3 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY ON PREMISES AT THIS TIME, INSTRUCTED TO PROVIDE, PRIORITY FOUNDATION 7-38-010, NO CITATION ISSUED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED THE FLOOR IN FRONT OF CUSTOMERS RESTROOM NOT CLEAN(CHIPS UNDER THE FRONT TABLE), INSTRUCTED TO CLEAN, AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED THE CURRENT MANAGER WITH OUT ALLERGEN TRAINING, INSTRUCTED TO PROVIDE.
  10. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOOR UNDER 2-DR UPRIGHT FREEZER AT REAR OF DEBRIS AND IN CUSTOMER WASHROOM OF LITTER AND PAPER TOWELS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • VENTILATION/EXHAUST IS OUT IN EMPLOYEE WASHROOM . MUST REPAIR.
  11. Canvass

    2 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MUST INVERT PANS ON UPPER STORAGE SHELVES ABOVE REACH IN FREEZER AND COOLER
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN DUST BUILD UP FROM LOWER SHELVING UNITS AT HOT AND COLD HOLDING UNITS,DRIP TRAY , ICE DISPENSER & COUNTER TOP AT SODA STATION AREA.
  12. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FOOD AND DIRT DEBRIS UNDER THE 3 COMPARTMENT SINK AND UNDER REAR DRY SHELVING. INSTRUCTED TO CLEAN.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • OBSERVED FOOD HANDLER'S REQUIREMENT NOT MET. INSTRUCTED TO MEET REQUIREMENT AND MAINTAIN.
  13. Canvass

    5 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED MANAGER ON DUTY WHEN CHICKEN(145.6F), SOUP (143.4F), MEATBALLS(142.9F), AND SANDWICHES PREPARED AND SERVED. A CERTIFIED MANAGER MUST BE ON SITE AT ALL TIMES POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012A
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN SHELVES UNDER SANDWICH PREP COOLER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • REMOVE DEBRIS AND CLEAN FLOORS IN BASEMENT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR LEAKING FAUCET ON 3-COMPARTMENT SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ELEVATE SODA DISPENSER UNIT OFF FLOOR. STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING.
  14. Canvass

    4 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • INVERT SALAD CONTAINERS TO PROTECT FROM CONTAMINATION.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR OF ICE DISPENSER ON POP MACHINE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOOD HANDLER CERTIFICATES NOT AVAILABLE DURING INSPECTION. INSTRUCTED MANAGER TO PROVIDE COPIES OF FOOD HANDLER CERTIFICATES OR SHOW DOCUMENTATION THAT EACH FOOD HANDLER WORKING HAS RECEIVED FOOD HANDLER TRAINING OR BEEN EMPLOYED LESS THAN 30 DAYS.
  15. Canvass

    4 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • THREE DOOR REACH IN COOLER IS OUT OF TEMPERATURE RANGE (57F). ALL COLD HOLDING EQUIPMENT MUST MAINTAIN COOD FOODS AT 40F DEGREES OR BELOW. REPAIR MAN ON PREMISES TO REPAIR THREE DOOR REACH IN COOLER. TEMPERATURE AFTER REPAIRS IS NOW AT 38F. CRITICAL VIOLATION # 7-38-005(A).
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOOD DOES NOT MEETS TEMPERATURE REQUIREMENT DURING STORAGE.FOODS IN THREE DOOR REACH IN COOLER WAS IN THE TEMPERATURE RANGE OF 54F TO 56F DEGREES,: PEPPERONI 54F, COLD CUTS 54.4F, BACON 56F, TURKEY 56F, CHICKEN 54F, HAM 56.4F, TUNA 55F, ROAST BEEF 56F. OPERATOR DISCARD AND DENATURES TEMPERATURE ABUSE FOODS. CRITICAL VIOLATION # 7-38-005(A).
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • SEWER SMELL IN REAR PREP AREA. MUST CLEAN OUT GREASE TRAP.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • BASEMENT FLOOR HAS DEBRIS THUR-OUT. MUST DETAIL CLEAN BASEMENT FLOOR. ALL ITEMS MUST BE SIX INCHES OFF FLOOR AND FROM WALLS.
  16. Canvass

    4 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED MANAGER PRESENT AT TIME OF INSPECTION WHILE HANDLING POTENTIALLY HAZARDOUS FOOD. CHICKEN AT 182.1 CITATION ISSUED 7-38-012
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • ATTACHED EQUIPTMENT USED FOR COFFEE IMPROPERLY STORED ON GARGAGE CAN. INSTRUCTED TO WASH, RINSE, AND SANITIZE AND STORE PROPERLY AT ALL TIMES. CARDBOARD IMPROPERLY STORED ON TOP OF FOOD PREP TABLE. ALL CARDBOARD TO BE REMOVED TO PROPER GARBAGE AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS UNCLEAN UNDER AND BEHIND LARGE EQUIPTMENT. DETAIL CLEAN AND MAINTAIN FLOORS UNDER AND BEHIND LARGE EQUIPTMENT.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • EMPLOYEE BEVERAGE OBSERVED IN FOOD STORAGE AREA. ALL EMPLOYEE ITEMS NEED TO BE STORED IN DESIGNATED AREA. IN EMPLOYEE WASHROOM CLOTHS WERE OBSERVED ON TOP OF PAPER TOWELS USED FOR HANDWASHING. ALL EMPLOYEE ITEMS NEED TO BE IN DESIGNATED AREA.
  17. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN AND MAINTAIN FLOOR DRAIN UNDER REAR PREP TABLE NEXT TO THREE COMP SINK.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REMOVE DUST FROM VENTILATION FAN IN WASHROOM.
  18. Canvass

    3 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED MANAGER PRESENT WHILE HOT AND COLD SANDWICHES ARE BEING PREPARED AND SERVED. OBTAIN PROOF OF ENROLLED CERTIFIED SANITATION MANAGERS TO COVER YOUR HOURS OF OPERATION.NO CERTIFIED MANAGER CERTIFICATES POSTED. SERIOUS CITATION 7-38-012 H000075471 COURT DATE OF APRIL 26,2012 AND MAIL IN OPTION SISCUSSED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE FRONT COUNTER 2 DOOR COOLER IS WET INSIDE. WASH,RINSE, SANITIZE AND CHECK THE COOLER FOR A LEAK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • CLOSED BOTTLES OF DISHWASHING AND SANITIZING SOLUTIONS ARE STORED ABOVE THE BARBAQUE SAUCE AND BREAD SHEET PANS. STORE CHEMICALS AWAY BELOW ANY FOOD OR FOOD CONTACT SURFACE.
  19. Complaint

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS NOT CLEAN UNDERNEATH THE HEAVY EQUIPMENT. INSTRUCTED TO CLEAN SAME.
  20. License

    0 infractions

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