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SUBWAY #28087

12660 164th AVE SE #C, RENTON, WA 98059 · Restaurant (Seating 13-50)

Inspection summary

SUBWAY #28087 has been inspected 44 times by Public Health – Seattle & King County since January 25, 2006. The most recent inspection, on January 16, 2026, recorded 1 infraction.

27 of 44 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control, Food source, labelling and allergens and Handwashing and staff hygiene.

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 10 times across 8 separate inspections, most recently on October 29, 2025. For example: 3000 - Proper thawing methods used

  • 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 5 times across 5 separate inspections, most recently on April 2, 2012. For example: 3100 - Proper labeling, signage

  • 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 November 29, 2010. For example: 0600 - Adequate handwashing facilities

  • 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 2 times on February 9, 2007. For example: Wiping cloths properly used, stored

  • 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 once on November 29, 2010. For example: 3300 - Potential food contamination prevented during ...

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.

44 inspections

  1. Routine Inspection/Field Review

    1 infraction

    • 0100 - PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on staff unless exempt
      • RED
  2. Routine Inspection/Field Review

    2 infractions

    • 3000 - Proper thawing methods used
      • BLUE
    • 2120 - Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C))
      • RED
  3. Routine Inspection/Field Review

    0 infractions

  4. Routine Inspection/Field Review

    0 infractions

  5. Routine Inspection/Field Review

    0 infractions

  6. Routine Inspection/Field Review

    1 infraction

    • 0100 - PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on staff unless exempt
      • RED
  7. Routine Inspection/Field Review

    0 infractions

  8. Routine Inspection/Field Review

    3 infractions

    • 4900 - Adequate ventilation; lighting; designated areas used
      • BLUE
    • 2900 - Adequate equipment for temperature control
      • BLUE
    • 2110 - Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
      • RED
  9. Routine Inspection/Field Review

    0 infractions

  10. Routine Inspection/Field Review

    0 infractions

  11. Routine Inspection/Field Review

    1 infraction

    • 4400 - Plumbing properly sized, installed,...
      • BLUE
  12. Routine Inspection/Field Review

    0 infractions

  13. Routine Inspection/Field Review

    0 infractions

  14. Consultation/Education - Field

    0 infractions

  15. Routine Inspection/Field Review

    1 infraction

    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  16. Consultation/Education - Field

    0 infractions

  17. Routine Inspection/Field Review

    0 infractions

  18. Consultation/Education - Field

    0 infractions

  19. Routine Inspection/Field Review

    0 infractions

  20. Routine Inspection/Field Review

    0 infractions

  21. Routine Inspection/Field Review

    0 infractions

  22. Routine Inspection/Field Review

    0 infractions

  23. Consultation/Education - Field

    0 infractions

  24. Routine Inspection/Field Review

    0 infractions

  25. Routine Inspection/Field Review

    2 infractions

    • 5000 - Posting of permit; mobile establishment name...
      • BLUE
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
  26. Routine Inspection/Field Review

    1 infraction

    • 3100 - Proper labeling, signage
      • BLUE
  27. Routine Inspection/Field Review

    2 infractions

    • 3100 - Proper labeling, signage
      • BLUE
    • 0200 - Food Worker Cards current for all food...
      • RED
  28. Consultation/Education - Field

    0 infractions

  29. Routine Inspection/Field Review

    1 infraction

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

    3 infractions

    • 3100 - Proper labeling, signage
      • BLUE
    • 3300 - Potential food contamination prevented during ...
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
  31. Consultation/Education - Field

    0 infractions

  32. Routine Inspection/Field Review

    3 infractions

    • 4400 - Plumbing properly sized, installed,...
      • BLUE
    • 3100 - Proper labeling, signage
      • BLUE
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
  33. Routine Inspection/Field Review

    3 infractions

    • 3100 - Proper labeling, signage
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
    • 1600 - Proper cooling procedure
      • RED
  34. Consultation/Education - Field

    0 infractions

  35. Routine Inspection/Field Review

    1 infraction

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

    1 infraction

    • Food Worker Cards current for all food...
      • RED
  37. Routine Inspection/Field Review

    0 infractions

  38. Consultation/Education - Field

    0 infractions

  39. Consultation/Education - Field

    0 infractions

  40. Routine Inspection/Field Review

    1 infraction

    • Proper cold holding temperatures ( 42° F to 45° F)
      • RED
  41. Routine Inspection/Field Review

    4 infractions

    • Wiping cloths properly used, stored
      • BLUE
    • Warewashing facilities properly installed,...
      • BLUE
    • Food Worker Cards current for all food...
      • RED
    • Proper cold holding temperatures (greater than 45° F)
      • RED
  42. Consultation/Education - Field

    0 infractions

  43. Routine Inspection/Field Review

    0 infractions

  44. Routine Inspection/Field Review

    0 infractions

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