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SUBWAY

703 228TH AVE NE, SAMMAMISH, WA 98074 · Restaurant (Seating 13-50)

Inspection summary

SUBWAY has been inspected 45 times by Public Health – Seattle & King County since January 5, 2006. The most recent inspection, on September 8, 2026, found no infractions.

31 of 45 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Chemicals and toxic substances.

The last 4 inspections in a row found no infractions. 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 9 separate inspections, most recently on November 15, 2024. For example: 2110 - Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))

  • 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 7 times across 7 separate inspections, most recently on January 21, 2020. For example: 3400 - Wiping cloths properly used, stored, proper sanitizer

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 3 times across 3 separate inspections, most recently on October 30, 2018. For example: 2500 - Toxic substances properly identified,...

  • 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 August 2, 2016. For example: 0400 - Hands washed as required

  • 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 January 21, 2020. For example: 3300 - Potential food contamination prevented during delivery, preparation, storage, display

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.

45 inspections

  1. Routine Inspection/Field Review

    0 infractions

  2. Routine Inspection/Field Review

    0 infractions

  3. Routine Inspection/Field Review

    0 infractions

  4. Routine Inspection/Field Review

    0 infractions

  5. Routine Inspection/Field Review

    1 infraction

    • 2110 - Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
      • RED
  6. Routine Inspection/Field Review

    1 infraction

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

    0 infractions

  8. Routine Inspection/Field Review

    0 infractions

  9. Routine Inspection/Field Review

    0 infractions

  10. Routine Inspection/Field Review

    0 infractions

  11. Routine Inspection/Field Review

    0 infractions

  12. Routine Inspection/Field Review

    6 infractions

    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 3900 - Single use and single service articles properly...
      • BLUE
    • 4000 - Food and non-food surfaces properly used and...
      • BLUE
    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
  13. Routine Inspection/Field Review

    0 infractions

  14. Routine Inspection/Field Review

    1 infraction

    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
  15. Routine Inspection/Field Review

    3 infractions

    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 3000 - Proper thawing methods used
      • BLUE
    • 2500 - Toxic substances properly identified,...
      • RED
  16. Routine Inspection/Field Review

    0 infractions

  17. Routine Inspection/Field Review

    0 infractions

  18. Routine Inspection/Field Review

    1 infraction

    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
  19. Routine Inspection/Field Review

    2 infractions

    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 0400 - Hands washed as required
      • RED
  20. Routine Inspection/Field Review

    0 infractions

  21. Routine Inspection/Field Review

    0 infractions

  22. Routine Inspection/Field Review

    0 infractions

  23. Routine Inspection/Field Review

    0 infractions

  24. Routine Inspection/Field Review

    0 infractions

  25. Routine Inspection/Field Review

    0 infractions

  26. Consultation/Education - Field

    0 infractions

  27. Routine Inspection/Field Review

    0 infractions

  28. Consultation/Education - Field

    0 infractions

  29. Routine Inspection/Field Review

    1 infraction

    • 2000 - Proper reheating procedures for hot holding
      • RED
  30. Consultation/Education - Field

    0 infractions

  31. Routine Inspection/Field Review

    2 infractions

    • 2000 - Proper reheating procedures for hot holding
      • RED
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
  32. Routine Inspection/Field Review

    2 infractions

    • 3400 - Wiping cloths properly used, stored
      • BLUE
    • 2500 - Toxic substances properly identified,...
      • RED
  33. Consultation/Education - Field

    0 infractions

  34. Routine Inspection/Field Review

    3 infractions

    • 3400 - Wiping cloths properly used, stored
      • BLUE
    • 2000 - Proper reheating procedures for hot holding
      • RED
    • 2500 - Toxic substances properly identified,...
      • RED
  35. Routine Inspection/Field Review

    0 infractions

  36. Routine Inspection/Field Review

    1 infraction

    • 1710 - Proper hot holding temperatures (less than 130° F )
      • RED
  37. Consultation/Education - Field

    0 infractions

  38. Routine Inspection/Field Review

    0 infractions

  39. Routine Inspection/Field Review

    0 infractions

  40. Routine Inspection/Field Review

    1 infraction

    • Food Worker Cards current for all food...
      • RED
  41. Consultation/Education - Field

    0 infractions

  42. Routine Inspection/Field Review

    0 infractions

  43. Routine Inspection/Field Review

    3 infractions

    • Warewashing facilities properly installed,...
      • BLUE
    • Hands washed as required
      • RED
    • Proper cold holding temperatures ( 42° F to 45° F)
      • RED
  44. Consultation/Education - Field

    0 infractions

  45. Routine Inspection/Field Review

    0 infractions

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