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SUBWAY

3924 S ARCHER AVE, CHICAGO, IL 60632 · Restaurant

Inspection summary

SUBWAY has been inspected 11 times by Chicago Department of Public Health since November 22, 2017. The most recent inspection, on December 26, 2025, recorded 1 infraction.

3 of 11 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Cleaning and sanitizing and Food temperature control.

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 4 times across 3 separate inspections, most recently on February 8, 2022. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 across 2 separate inspections, most recently on February 2, 2024. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 January 13, 2021. For example: PROPER COLD HOLDING TEMPERATURES

  • 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 once on February 8, 2022. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 February 8, 2022. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

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.

11 inspections

  1. Canvass

    1 infraction

    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED BLACK SUBSTANCE LINING THE SEAL ON THE HANDSINK NEXT TO WIRE RACK. INSTRUCTED TO REMOVE AND RECAULK.
  2. Canvass

    1 infraction

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DEBRIS ON FLOOR OF WALK IN COOLER AS WELL AS FLOOR IN REAR DRY STORAGE AREA. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.
  3. Canvass

    1 infraction

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED INTERIOR OF CABINET IN LOBBY AREA TO HAVE DEBRIS AND SPILLAGE. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.
  4. Canvass

    0 infractions

  5. Canvass

    9 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND WASHING SIGN AT HAND SINK IN WOMEN'S TOILET ROOM.MUST PROVIDE AND MAINTAIN.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • MUST PROVIDE A SPLASH GUARD BETWEEN PREP TABLE AND 1- COMPARTMENT SINK.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST CLEAN DEBRIS BUILD UP FROM PREP TABLE,HOT & COLD HOLDING UNITS LOWER SHELVING UNITS,COUNTER TOP & CABINET AT SODA MACHINE.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • MUST REPAIR OR REPLACE LEAKY FAUCET NECK AT 1- COMPARTMENT SINK.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST CLEAN FOOD DEBRIS BUILD UP FROM WALL OVER REAR PREP TABLE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST REMOVE DAMAGED CAULKING AND RESEAL HAND SINK IN FRONT PREP AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST CLEAN DEBRIS FROM FLOOR ALONG WALL BASES AND IN BETWEEN EQUIPMENT.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO FOOD HANDLERS TRAINING FOR EMPLOYEES.MUST PROVIDE AND MAINTAIN.
  6. Canvass Re-Inspection

    1 infraction

    • 58. ALLERGEN TRAINING AS REQUIRED
      • 2-102.13: MISSING ALLERGEN TRAINING FOR CITY OF CHICAGO CERTIFIED MANAGERS. INSTD TO OBTAIN TRAINING AND MAINTAIN VERIFICATION ON SITE
  7. Canvass

    5 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • PIC WITHOUT CITY OF CHICAGO CERTIFIED MANAGER CERTIFICATE. INSTD TO OBTAIN AND MAINTAIN.
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NO CITY OF CHICAGO CERTIFIED MANAGER ON DUTY WHILE HANDLING TCS FOODS (DELI MEATS, SOUPS, ETC). INSTD TO HAVE ON DUTY AT ALL TIMES. PRIORITY FOUNDATION 7-38-012. CITATION ISSUED
    • 22. PROPER COLD HOLDING TEMPERATURES
      • THE FOLLOWING TCS FOODS AT IMPROPER COLD HOLDING TEMPERATURES IN WALK IN COOLER: TUNA 46.0F, CHICKEN, 45.0F, SLICED TOMATOES 44.5F, VARIETY OF DELI MEATS RANGING FROM 44.0F-46.2F. ALL PRODUCT DISCARDED AND DENATURED AT THIS TIME. APPROX 50LBS $300 VALUE. INSTD TO MAINTAIN PROPER TEMPERATURE OF COLD TCS FOODS AT 41F OR BELOW. CITATION ISSUED 7-38-005 PRIORITY
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • WALK IN COOLER IN POOR REPAIR, INTERNAL TEMPERATURE OF 45.0F. UNIT TAGGED AT THIS TIME AND INSTD NOT TO USE UNTIL REPAIRED AND REINSPECTED BY CDPH. CITATION ISSUED 7-38-005 PRIORITY
    • 58. ALLERGEN TRAINING AS REQUIRED
      • MISSING ALLERGEN TRAINING FOR CITY OF CHICAGO CERTIFIED MANAGERS. INSTD TO OBTAIN TRAINING AND MAINTAIN VERIFICATION ON SITE
  8. Canvass

    2 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED PROCEDURES AND A CLEAN UP KIT FOR VOMIT AND DIARRHEA, BUT MISSING DISINFECTANT RATED FOR NOROVIRUS,INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005, NO CITATION ISSUED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED THE WALL IN THE REAR PREP/DISH AREA NOT CLEAN, INSTRUCTED TO REMOVE ALL FOOD SPLASHES FROM WALL.
  9. Canvass

    4 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • Observed incomplete vomit and diarrhea clean up kit. Facility has procedure and blood-borne pathogen kit. Instructed must obtain disinfectant effective against norovirus. Priority foundation.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • Observed hand sinks without proper signage. Must provide signage at all exposed hand sinks. Must maintain same.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • Observed syrup (from soda bag in box) on bottom of cabinet below soda machine. Must clean and sanitize. Must maintain same.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • No proof of allergen training on site. Must provide proof of allergen training for all Chicago food sanitation managers.
  10. License

    0 infractions

  11. License

    0 infractions

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