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SUBWAY

6456 W 63RD ST, CHICAGO, IL 60638 · Restaurant

Inspection summary

SUBWAY has been inspected 21 times by Chicago Department of Public Health since June 24, 2010. The most recent inspection, on May 4, 2026, recorded 1 infraction.

4 of 21 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: Food temperature control, Handwashing and staff hygiene 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.

  • 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 6 times across 3 separate inspections, most recently on May 8, 2023. 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 3 times across 3 separate inspections, most recently on April 5, 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 May 8, 2023. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 10 times across 9 separate inspections, most recently on July 24, 2025. For example: TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

  • 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 10 times across 6 separate inspections, most recently on February 7, 2023. For example: SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED

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.

21 inspections

  1. Canvass

    1 infraction

    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO ALLERGEN CERTIFICATE ON SITE FOR CERTIFIED MANAGER AT TIME OF INSPECTION. INSTRUCTED PERSON IN CHARGE TO OBTAIN AND RETAIN CERTIFICATE ON SITE FOR REVIEW.
  2. Canvass

    1 infraction

    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • BASINS OF SINKS IN TOILET ROOM NOT CLEAN. INSTD TO DETAIL CLEAN AND MAINTAIN
  3. Canvass

    1 infraction

    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MISSING SHIELD FOR LIGHT IN WALK IN COOLER. INSTD TO PROVIDE LIGHTSHIELD AND MAINTAIN
  4. Canvass

    0 infractions

  5. Complaint Re-Inspection

    0 infractions

  6. Complaint

    5 infractions

    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED COLD TCS FOOD STORED AT IMPROPER TEMPERATURE IN FRONT COOLER TURKEY 51.8F, SLICED TOMATOES 48.1F. INSTRUCTED MANAGER TO DISCARD. ALL COLD TCS FOOD MUST MAINTAIN 41F OR BELOW DURING STORAGE, PREPARATION, DISPLAY AND SERVICE. PRIORITY 7-38-005 CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED THERMOMETER NOT FUNCTIONING PROPERLY. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED DEBRIS ON SHELVING UNDER FRONT HOT HOLDING AND COLD HOLDING UNITS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DEBRIS ON FLOORS ALONG WALLS AND CORNERS IN PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM REPORT #2570877 ON 2-7-23: 45-OBSERVED SINGLE SERVICE ARTICLES AND UTENSILS STORED INSIDE CABINET UNDER HAND WASHING SINK IN FRONT PREP AREA. INSTRUCTED MANAGER TO REMOVE SINGLE SERVICE ARTICLES AND UTENSILS UNDER SINK TO PROTECT FROM POTENTIAL LEAKAGE.51-OBSERVED LEAKING STOPPER UNDER 3-COMPARTMENT SINK. INSTRUCTED MANAGER TO REPAIR. OBSERVED NO VALID FOOD HANDLER TRAINING AVAILABLE. ALL EMPLOYEES MUST PROVIDE FOOD HANDLER TRAINING. 58-OBSERVED NO VALID ALLERGEN TRAINING AVAILABLE. ALL CERTIFIED MANAGERS MUST PROVIDE ALLERGEN TRAINING. PRIORITY FOUNDATION 7-42-090 CITATION ISSUED
  7. Canvass

    6 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • OBSERVED NO PERSON IN CHARGE WITH VALID CHICAGO FOOD SANITATION CERTIFICATE. INSTRUCTED MANAGER TO DESIGNATE PERSON IN CHARGE DURING ALL HOURS OF OPERATION. PRIORITY FOUNDATION
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED VALID CHICAGO FOOD SANITATION CERTIFICATE POSTED WHEN TCS FOOD (MEATBALLS 143.6F, SOUP 143.3F) PREPARED AND SERVED. A CHICAGO FOOD SANITATION MANAGER MUST BE ON SITE AND VALID CERTIFICATE POSTED AT ALL TIMES TCS FOOD PREPARED AND SERVED. PRIORITY FOUNDATION 7-38-012 CITATION ISSUED
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • OBSERVED SINGLE SERVICE ARTICLES AND UTENSILS STORED INSIDE CABINET UNDER HAND WASHING SINK IN FRONT PREP AREA. INSTRUCTED MANAGER TO REMOVE SINGLE SERVICE ARTICLES AND UTENSILS UNDER SINK TO PROTECT FROM POTENTIAL LEAKAGE.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED LEAKING STOPPER UNDER 3-COMPARTMENT SINK. INSTRUCTED MANAGER TO REPAIR.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO VALID FOOD HANDLER TRAINING AVAILABLE. ALL EMPLOYEES MUST PROVIDE FOOD HANDLER TRAAINIG.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO VALID ALLERGEN TRAINING AVAILABLE. ALL CERTIFIED MANAGERS MUST PROVIDE ALLERGEN TRAINING.
  8. Canvass

    3 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • MISSING HANDWASH SIGNAGE AT HANDWASH SINK IN EMPLOYEE TOILET ROOM AND HANDWASH SINK IN REAR PREP AREA
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • KNIVES IMPROPERLY STORED IN CONTAINER OF SANITIZING SOLUTION AT SANDWICH PREP LINE. INSTD TO STORE PROPERLY (I.E in hot water 135F OR above , on a clean portion of the FOOD preparation table only if the in-use utensil and the food contact surface of the FOOD preparation table is cleaned and sanitized at a specified frequency, or in a protected manner)
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • CARDBOARD LINING ON STORAGE SHELVES IN REAR. INSTD TO REMOVE SO AS SURFACE TO BE A SMOOTH, EVEN, AND EASILY CLEANABLE SURFACE.
  9. Canvass

    3 infractions

    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • ALL WIPING CLOTHS MUST BE KEPT IN A CLEAN SANITIZING SOLUTION WHEN NOT IN USE. INSTRUCTED TO CORRECT AND MAINTAIN
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • ALL FIXTURES IN WASHROOM IN NEED OF CLEANING TO REMOVE ALL BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • WALLS IN NEED OF CLEANING TO REMOVE ALL SPLATTER AND BUILD UP. MUST CLEAN AND MAINTAIN.
  10. Canvass

    2 infractions

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED THE WALL BEHIND THE THREE COMPARTMENT SINK HAS A BLACK SUBSTANCE ON THE WALL, INSTRUCTED TO REMOVE.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO FOOD HANDLER TRAINING, INSTRUCTED TO PROVIDE.
  11. Canvass

    3 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY IN PLACE. INSTD TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION 7-38-010.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO PROCEDURE IN PLACE FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTD TO PROVIDE PROCEDURES AND MAINTAIN SUPPLIES ON SITE NOTED ON PROCEDURE. PRIORITY FOUNDATION 7-38-005.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO ALLERGEN TRAINING AS REQUIRED. INSTD TO PROVIDE AND MAINTAIN.
  12. Canvass Re-Inspection

    0 infractions

  13. Canvass

    2 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • COLD HOLD DISPLAY/STORAGE UNIT UNABLE TO MAINTAIN PROPER TEMPERATURE, 46.0F. UNIT TAGGED AND HELD FOR INSPECTION AT THIS TIME. INSTD NOT TO USE UNIT UNTIL REPAIRED AND REINSPECTED BY CDPH. VIOLATION 7-38-005A CRITICAL. UNIT MUST BE ABLE TO MAINTAIN PRODUCT TEMPEATURE OF 40F OR BELOW.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • THE FOLLOWING POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES IN COLD HOLD UNIT: TUNA AT 45.0F, CHICKEN AT 44.6, STEAK 47.7F, BUFFALO CHICKEN 46.2F, ROAST BEEF 46.4F, CHEESE 46.5, ALL PRODUCT DISPOSED OF AND DENATURED AT THIS TIME. APPRX 30 LBS $250 VALUE. VIOLATION 7-38-005A CRITICAL.
  14. Canvass

    3 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • EXPOSED HANDSINK IN REAR PREP/DISHWASHING AREA NOT ACCESSIBLE, BASIN OF SINK FILLED WITH TRAYS. ALSO NO SOAP AT REAR EXPOSED HANDSINK. INSTD TO HAVE HANDSINK ACCESSIBLE AT ALL TIMES WITH BASIN EMPTY/CLEAR OF EQUIPMENT AND PROVIDE SOAP AT ALL TIMES. CRITICAL 7-38-030 CRITICAL.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • WORN SUBSTANCE WITH BLACK SUBSTANCE ON CAULKING WITH ALONG WALLBASE AND 3-COMPARTMENT SINK.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • STAINED CEILING TILES IN REAR. INSTD TO REPLACE AND MAINTAIN. VENT ABOVE BREAD OVENS WITH EXCESSIVE DUST ACCUMULATION. INSTD TO CLEAN AND MAINTAIN.
  15. Canvass

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR DRAIN IN MOP SINK AREA IN NEED OF CLEANING TO REMOVE DEBRIS. MUST CLEAN AND MAINTAIN AT ALL TIMES.
  16. Canvass

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED THE 1ST COMP. OF THE 3 COMPP. SINK LEAKING AT LOWER PIPE, INSTRUCTED TO REPAIR.
  17. Canvass

    3 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FOUND FRONT PREP REACH IN COOLER NOT ABLE TO MAINTAIN THE REQUIRED TEMPERATURE OF 40F OR LOWER, AIR TEMPERATURE WAS 55.4F. INSTRUCTED TO HAVE UNIT SERVICED SO IT MAINTAINS THE REQUIRED TEMPERATURE. CRITICAL VIOLATION 7-38-005(A)
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND POTENTIALLY HAZARDOUS FOODS STORED IN THE ABOVE MENTIONED COOLER AT IMPROPER TEMPERATURES. PIZZAS (55.3F), EGGS (54.2F), ROAST BEEF (52.7F), PEPPERONI (52.6F) AND HAM (52.6F). ALL ITEMS WERE DISCARDED AND DENATURED. A COMBINED WEIGHT OF APPROX. 25LBS. VALUED AT $150. INSTRUCTED TO KEEP ALL COLD FOODS AT 40F OR LOWER AT ALL TIMES. CRITICAL VIOLATION 7-38-005(A)
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • FOUND NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WHILE PREPARING/SERVING POTENTIALLY HAZARDOUS FOODS (I.E. HAM, TUNA, CHICKEN, ETC.) INSTRUCTED TO HAVE ONE ON SITE AT ALL TIMES DURING HOURS OF OPERATION. SERIOUS VIOLATION 7-38-012
  18. Canvass

    1 infraction

    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHTSHIELDS THRU-OUT NOT CLEAN. CLEAN SAME.
  19. Canvass

    3 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MULTI USE UTENSILS MUST BE STORED IN A CLEAN SANITIZED CONTAINER AT ALL TIMES.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CUTTING BOARDS IN NEED OF REPLACING. DEEP CUTS, DISCOLORED. MUST REPLACE AND MAINTAIN AT ALL TIMES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • ALL SHELVES IN NEED OF CLEANING TO RMOVE ALL FOOD SPILLS MUST CLEAN AND MAINTAIN.
  20. Canvass

    2 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • LIGHTSHIELDS THRU-OUT NOT CLEAN. CLEAN SAME.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT OUT IN WALK-IN FREEZER. REPLACE SAME.
  21. License

    0 infractions

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