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SUBWAY

69 W WASHINGTON ST, CHICAGO, IL 60602 · Restaurant

Inspection summary

SUBWAY has been inspected 16 times by Chicago Department of Public Health since March 20, 2015. The most recent inspection, on March 3, 2026, recorded 9 infractions.

4 of 16 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 21 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Protecting food from contamination and Food source, labelling and allergens.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 7 times across 5 separate inspections, most recently on March 3, 2026. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 3 times across 3 separate inspections, most recently on March 3, 2026. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 2 times across 2 separate inspections, most recently on March 3, 2026. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 March 3, 2026. 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 once on May 4, 2022. For example: PROPER COLD HOLDING TEMPERATURES

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.

16 inspections

  1. Canvass Re-Inspection

    9 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 6-301.14 : OBSERVED NO HAND WASHING SIGNS AT HAND SINKS IN BOTH FRONT & REAR PREP AREAS MUST PROVIDE AND MAINTAIN.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • 3-302.12 : MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE(SHAKERS,ETC).
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • 3-307.11 : MUST PROVIDE A SPLASH GUARD AT FRONT AREA HAND SINK NEXT TO MEAT SLICER OR REMOVE MEAT SLICER.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • 4-903.11 (A;B;D) : MUST INVERT MULTI-USE UTENSILS ON LOWER SHELVES OF PREP TABLE IN REAR PREP AREA.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-601.11(C) : MUST CLEAN DEBRIS BUILD UP FROM LOWER SHELVES AT REGISTER, HOT & COLD HOLDING UNITS,3- DOOR REACH IN COOLER & FREEZER,COUNTER TOP UNDERNEATH SODA MACHINE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.13 : MUST REPAIR OR REPLACE DAMAGED WALL TRIM AT KNEE WALL NEAR REGISTER.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.11 : MUST CLEAN FOOD SPLATTER FROM WALL OVER REAR PREP TABLE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.13 : MUST CLEAN DEBRIS BUILD UP FROM FLOOR UNDER,AROUND,ALONG WALL BASES IN PREP/DISH WASHING AREAS.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • : 6-501.14 : MUST CLEAN DEBRIS BUILD UP FROM HOOD OF TABLE TOP OVENS.
  2. Canvass

    12 infractions

    • 8. HANDS CLEAN & PROPERLY WASHED
      • OBSERVED POOR HYGIENIC PRACTICES BY EMPLOYEE .OBSERVED FEMALE CASHIER AT REGISTER WITH PLASTIC GLOVES ON AND THEN SHE REMOVED HER GLOVES,WIPED HER HANDS ON APRON AND THEN PUT ON A ANOTHER PAIR OF GLOVES AND HANDLED READY TO EAT FOODS ON A SANDWICH WITHOUT WASHING HANDS.INSTUCTED TO WASH HANDS AFTER EVERY POSSIBLE CONTAMINATION.(PRIORITY 7-38-010)(COS)(CITATION ISSUED)
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED HOT RUNNING WATER TEMPERATURE AT HAND SINKS IN STAFF/CUSTOMERS MEN'S TOILET ROOM AT 51.3F-52.9F AND WOMEN'S AT 54.1F-54.3F. MUST HAVE HOT RUNNING WATER AT 100.0F .MUST REPAIR AND MAINTAIN.(PRIORITY 7-38-030(C)(CITATION ISSUED)
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND WASHING SIGNS AT HAND SINKS IN BOTH FRONT & REAR PREP AREAS MUST PROVIDE AND MAINTAIN.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE(SHAKERS,ETC).
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • MUST PROVIDE A SPLASH GUARD AT FRONT AREA HAND SINK NEXT TO MEAT SLICER OR REMOVE MEAT SLICER.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • MUST INVERT MULTI-USE UTENSILS ON LOWER SHELVES OF PREP TABLE IN REAR PREP AREA.
    • 46. GLOVES USED PROPERLY
      • OBSERVED IMPROPER USAGE OF PLASTIC GLOVES BY EMPLOYEE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST CLEAN DEBRIS BUILD UP FROM LOWER SHELVES AT REGISTER, HOT & COLD HOLDING UNITS,3- DOOR REACH IN COOLER & FREEZER,COUNTER TOP UNDERNEATH SODA MACHINE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST REPAIR OR REPLACE DAMAGED WALL TRIM AT KNEE WALL NEAR REGISTER.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST CLEAN FOOD SPLATTER FROM WALL OVER REAR PREP TABLE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST CLEAN DEBRIS BUILD UP FROM FLOOR UNDER,AROUND,ALONG WALL BASES IN PREP/DISH WASHING AREA.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST CLEAN DEBRIS BUILD UP FROM HOOD OF TABLE TOP OVENS.
  3. Canvass

    0 infractions

  4. Canvass

    2 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NO HANDWASHING SIGNAGE FOR HANDWASHING SINK IN THE DISHWASHING/PREP AREA. INSTRUCTED TO PROVIDE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED WET MOP STORED ON THE FLOOR IN THE UTILITY AREA. INSTRUCTED TO HANG MOPS TO ALLOW TO DRY.
  5. Canvass

    2 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • No hands washing signs in employees restrooms, instructed to provide.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • Using cardboard boxes as multi-use container for food storage in 2 door cooler, instructed to use proper food containers.
  6. Canvass

    1 infraction

    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED TCS FOODS HELD AT IMPROPER INTERNAL TEMPERATURES IN THE FRONT PREP COLD HOLDING UNIT, SUCH AS 3LBS OF TUNA SALAD AT 55.4F. AND 3LBS OF ROTISSERIE CHICKEN AT 46.5F, 3LBS OF TUNA SALAD AT 66.7F AND 3LBS OF STEAK AT 75.4F IN THE BACK COOLER. MANAGER DISCARDED AND DENATURED A TOTAL 12LBS ABOUT $35. ALL COLD TCS FOOD MUST MAINTAIN 41F OR BELOW . PRIORITY VIOLATION. CITATION ISSUED 7-38-005.
  7. Canvass

    1 infraction

    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • FOUND SERVICE SINK INOPERABLE. FOUND NO RUNNKNG WATER WHEN HOT WATER KNOB IS TURNED ON. INSTRUECTED MANAGER TO REPAIR AND MAINTAIN.
  8. Canvass

    1 infraction

    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • EMPLOYEES PERSONAL ITEMS STORED ON FOOD CONTAINERS, INSTRUCTED TO SEPARATE.
  9. Canvass

    3 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEES HEALTH POLICY, INSTRUCTED TO OBTAIN. PRIORITY FOUNDATION VIOLATION. A 90 day grace period was given for all new priority and priority foundation violations. Citations will be issued on the next inspection after the 90 day grace period for these violations. (New violations are marked with an asterisk*)
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO VOMIT/ DIARRHEA CLEANUP KIT, NO PROCEDURE. INSTRUCTED TO OBTAIN. PRIORITY FOUNDATION VIOLATION. A 90 day grace period was given for all new priority and priority foundation violations. Citations will be issued on the next inspection after the 90 day grace period for these violations. (New violations are marked with an asterisk*)
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO ALLERGEN TRAINING CERTIFICATE FOR CERTIFIED MGR, INSTRUCTED TO OBTAIN AN ALLERGEN CERTIFICATE FOR ALL CERTIFIED MGRS. PROPERTY FOUNDATION VIOLATION. A 90 day grace period was given for all new priority and priority foundation violations. Citations will be issued on the next inspection after the 90 day grace period for these violations. (New violations are marked with an asterisk*)
  10. Canvass

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOORS IN THE REAR FOOD PREP AREA WITH MINOR ACCUMULATED DIRT DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED MOP HEAD STORED DOWNWAR. INSTRUCTED TO STORE MOP HEAD UPRIGHT AND MAINTAIN.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • OBSERVED FOOD HANDLER'S CERTIFICATES NOT AVAILABLE FOR EMPLOYEES (2 MALES) INSTRUCTED TO MEET REQUIREMENT AND MAINTAIN.
  11. Canvass

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED THE MOP SINK WITH NO HOT WATER. INSTRUCTED TO PROVIDE AND MAINTAIN HOT AND COLD WATER AT THE MOP SINK.
  12. Complaint

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Reach in cooler shelving/racks in rear prep area not clean, had excess food debris build up, needs detailed cleaning(crevices). Prep table lower shelving not clean, need detailed cleaning(crevices).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors under 3 compartment sink, and under heavy clean need detailed cleaning(corners).
  13. Canvass Re-Inspection

    0 infractions

  14. Canvass

    5 infractions

    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • Found/obsrved outside dumpster with garbage overflowing 2 feet high, must increase garbage pick up to prevent garbage overflowing, Citation issued 7-38-020. Serious violation.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • Found no certified food manager with a food sanitation certificate from the city of Chicago on site while preparing, handling, serving potentially hazardous(preparing tuna sandwiches, chicken sandwiches, etc..)at this time of inspection, Citation Issued 7-38-012. Serious violation.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Cooler shelving/racks not clean, need detailed cleaning(crevices). shelving, doors under pop dispensing unit not clean, need cleaning.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors under heavy equipment, pop dispensing unit not clean, need detailed cleaning(corners).
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Stock items must be stored six inches off of floor to prevent pest harborage.
  15. Complaint

    0 infractions

  16. License

    0 infractions

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