CHICAGO, IL - City health officials cited Subway for health violations during an inspection on 08/06/2025.
The dining establishment functions from 3207 W Diversey Avenue Chicago Illinois in Logan Square, a well-trafficked section of Chicago recognized for its restaurant culture.
According to inspection records: "Observed the following food not meeting require temperature of 135f degrees or above in the designated hot-holding unit: meat balls at 116. 005." This type of violation requires correction to maintain food safety standards.
The examination revealed violations related to hand washing, which need to be addressed for proper compliance.
Public health authorities continually highlight the fundamental significance of comprehensive hand washing practices. Studies from public health organizations show that The CDC emphasizes that inadequate hand washing contributes to approximately 89% of foodborne illness outbreaks. The Chicago Health Department Requirements offers detailed requirements for maintaining compliance.
The inspection identified violations related to pest control, an important area of food safety.
Pest control violations represent some of the most significant infractions in food service inspections Research conducted by federal health agencies demonstrates that Federal food safety regulations require all food service establishments to maintain comprehensive pest exclusion programs. The FDA Food Code Standards provides comprehensive guidance for preventing such violations.
Inspectors documented deficiencies involving sanitation, an essential component of restaurant operations.
Food safety experts emphasize that consistent sanitation practices prevent the accumulation of harmful bacteria According to FDA Sanitation Standards, Proper sanitation practices prevent cross-contamination and maintain the integrity of food preparation environments. This regulatory framework ensures that food service establishments meet rigorous safety standards.
Inspectors documented deficiencies involving temperature control, an essential component of restaurant operations.
Industry experts consistently emphasize the critical importance of proper temperature control protocols. The HACCP Temperature Monitoring clearly states that The FDA requires continuous temperature monitoring for all potentially hazardous foods in commercial kitchens.
The implications extend to broader community food safety standards. Health department data shows that correction of violations helps maintain community health standards.
Under current regulations, Subway faces additional penalties if violations are not promptly corrected. The health department maintains detailed records of all inspection results for public transparency.
These findings underscore the essential nature of comprehensive health compliance in restaurant operations. Community members should feel empowered to examine health department findings when choosing restaurants.
| Inspection ID | 2621811 |
| DBA Name | SUBWAY |
| AKA Name | SUBWAY |
| License # | 2992770 |
| Facility Type | Restaurant |
| Risk | Risk 1 (High) |
| Address | 3207 W DIVERSEY AVE |
| City | CHICAGO |
| State | IL |
| Zip | 60647 |
| Inspection Date | 08/06/2025 |
| Inspection Type | Complaint |
| Results | Pass w/ Conditions |
| Violations | 21. PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED THE FOLLOWING FOOD NOT MEETING REQUIRE TEMPERATURE OF 135F DEGREES OR ABOVE IN THE DESIGNATED HOT-HOLDING UNIT: MEAT BALLS AT 116.6F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 3 LBS OF PRODUCTS WORTH $35.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED. | 22. PROPER COLD HOLDING TEMPERATURES - Comments: NOTED INTERNAL TEMPERATURES OF THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ITEMS INSIDE THE FOOD COLD HOLDING UNIT TO BE (SLICED TOMATO53.8F |
| AND PEPPERS AT 53.8F) PIC IMMEDIATELY AND VOLUNTARILY DISPOSED OF 15 LBS OF PRODUCTS WORTH $275.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION COMBINED WITH ABOVE VIOLATION. | 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments | NOTED TEMPERATURE OF COLD-HOLDING UNIT TO BE IMPROPER AT 53.8F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURE OF 41F AND BELOW. COLD HOLDING UNIT MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF PUBLIC HEALTH (CDPH). PRIORITY VIOLATION #7-38-005. CITATION ISSUED. | 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE |
| CONSTRUCTED & USED - Comments | OBSERVED MILK CRATES BEING USED AS SHELVING THROUGHOUT THE PREP AND STORAGE AREAS. MUST REMOVE AND PROVIDE SHELVING THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING. | 53. TOILET FACILITIES: PROPERLY CONSTRUCTED |
| & CLEANED - Comments | OBSERVED THE TOILET ROOMS WOMEN & MEN IN NEED OF CLEANING. NOTED FIXTURES IN TOILET ROOMS EXCESSIVELY DIRTY INSTRUCTED TO DETAIL CLEAN AND MAINTAIN AT ALL TIMES. | 55. PHYSICAL FACILITIES INSTALLED |
| MAINTAINED & CLEAN - Comments | OBSERVED WALL PANEL BROKEN AND HELD TOGETHER WITH RED TAPE IN FRONT PREP |
| INSTRUCTED TO REPAIR AND MAINTAIN | 58. ALLERGEN TRAINING AS REQUIRED - Comments | ALLERGEN CERTIFICATES ARE REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION CERTIFICATE. INSTRUCTED TO COMPLETE THE ONLINE TRAINING AND KEEP CERTIFICATE ONSITE. |
| Latitude | 41.931921464989244 |
| Longitude | -87.70774190672559 |
| Location | (41.931921464989244 |
This inspection was conducted on August 6, 2025.
Chicago Department of Public Health
The following violations were found: hand-washing, pest-control, sanitation, temperature-control.
Health code violations can increase the risk of foodborne illness. Common concerns include improper food temperatures (which can allow bacteria growth), inadequate handwashing facilities (which can spread germs), pest activity (which can contaminate food), and cross-contamination risks. These violations are monitored by health departments to ensure public safety and prevent foodborne illness outbreaks.
All inspection data for this report is sourced directly from the Chicago Department of Public Health . View the original data source .
Food safety standards referenced in this report are based on:
Important Note: This article is based on official inspection reports at the time of inspection. Current conditions may differ. Always check the most recent inspection results before dining. Establishments have the opportunity to correct violations and request re-inspection.
