ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was Subway #34096 last inspected?
The most recent inspection on record was on Oct 9, 2026. The result listed by Santa Clara County Department of Environmental Health was “Pass”.
Were any violations recorded at the last inspection?
Yes: 1 violation recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?
4 inspections on record, from Dec 27, 2024 to Oct 9, 2026.
Has Subway #34096 ever been closed by the health department?
No closure appears in the 4 inspection records we hold for this business. The earliest is dated Dec 27, 2024.
The Full Inspection History
4 inspections
Routine Inspection
Oct 9, 2026
Pass
1 recorded violation
minorCode K41Water, plumbing, and sewage
Official Wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s Notes
Leak observed from mop sink's vacuum breaker.
[CA]: Remove leak and repair vacuum breaker.
In Plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Official record from Santa Clara County Department of Environmental Health, Oct 9, 2026 · Original Source
Routine Inspection
Jun 5, 2026
Pass
4 recorded violations
minorCode K01Permits, training, and postings
Official Wording
Demonstration of knowledge; food safety certification
Inspector’s Notes
One food handler training certificate is expired.
[CA]: Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
In Plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
One dead cockroach observed near office corner. No other vermin evidence observed after thorough inspection. No recent pest control report provided.
[CA]: The premises of each food facility must be maintained free of vermin. Ensure food and food contact surfaces are protected from possible contamination at all times. Continue to follow pest control service recommendations and monitor for vermin activity. Seal all cracks, crevices, and gaps under any exterior doors to prevent entry and harborage of vermin.
[COS]: Dead cockroach was discarded.
In Plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
1. *MAJOR* Cut tomatoes stored in 2 door under counter (right side) measured at 48F. PIC stated cut tomatoes were relocated from the walk in cooler to the unit approximately 6 hours prior to measurement. Ambient temperature of unit measured at 50F.
2. *MINOR* Cut tomatoes on prep line cooler (left side) measured between 44F - 47F. PIC stated cut tomatoes were placed into the 2 door under counter (right side) from the walk in cooler 2 hours ago then placed into the prep line cooler (left side) 1 hour prior to measurement.
[CA]: Potentially Hazardous Food shall be cold held at 41F or below at all times.
[COS]: Cut tomatoes that were out of approved temperature for more than 4 hours were voluntarily discarded.
[SA]: Cut tomatoes that were out of approved temperature for less than 4 hours were relocated to walk in cooler.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Equipment, utensils, linens: Proper storage and use
Inspector’s Notes
Ambient temperature of 2 door under counter cooler (right side) measured at 50F. PIC stated cooler was recently repaired.
[CA]: All cooling units shall be able to cold hold PHFs at 41F or below. Discontinue use of unit for PHFs until it is working properly. Repair/adjust/assess as needed.
In Plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
Official record from Santa Clara County Department of Environmental Health, Jun 5, 2026 · Original Source
Routine Inspection
Aug 15, 2025
Pass
1 recorded violation
minorCode K21Water, plumbing, and sewage
Official Wording
Hot and cold water available
Inspector’s Notes
*REPEAT VIOLATION*
Maximum water temperature at the 3 comp sink, prep sink, ad mop sink measured at 116F.
[CA}: Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
In Plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Official record from Santa Clara County Department of Environmental Health, Aug 15, 2025 · Original Source
Routine Inspection
Dec 27, 2024
Pass
2 recorded violations
minorCode K14Cleaning and sanitizing
Official Wording
Food contact surfaces clean, sanitized
Inspector’s Notes
During active ware-washing, employee submerged the food containers into the sanitizer for less than 10 seconds.
[CA]: Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds.
[COS]: Employee fully submerged the food containers into the sanitizer compartment for at least 1 minute.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
*REPEAT VIOLATION*
Maximum water temperature at the prep sink, mop sink, and 3 comp sink measured at 117F.
[CA]: Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
In Plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.