Repeat ProblemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
Quick Answers
When was Subway #37031 last inspected?
The most recent inspection on record was on Jul 28, 2026. The result listed by Montgomery County HHS was “Pass”.
Were any violations recorded at the last inspection?
Yes: 2 violations recorded, including 2 marked critical. Each one is listed below with the official wording.
How many inspections are on record?
3 inspections on record, from Apr 7, 2026 to Jul 28, 2026.
Has Subway #37031 ever been closed by the health department?
No closure appears in the 3 inspection records we hold for this business. The earliest is dated Apr 7, 2026.
The Full Inspection History
3 inspections
Monitoring
Jul 28, 2026
Pass
2 recorded violations
criticalCode cold_holding_temperatureFood temperature
Official Wording
Cold Holding Temperature: Corrected Onsite
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.
Toxic Substances And Pesticides: Not In Compliance
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.
Official record from Montgomery County HHS, Jul 28, 2026 · Original Source
Annual
Apr 29, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Montgomery County HHS, Apr 29, 2026 · Original Source
Monitoring
Apr 7, 2026
Pass
1 recorded violation
criticalCode cold_holding_temperatureFood temperature
Official Wording
Cold Holding Temperature: Corrected Onsite
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.