Food Service Establishment · Detroit, MI

Subway #53184

2799 W Grand Blvd

Last inspected Oct 6, 2026 · View Map ↗ · Compare ↗

Read Reviews on Google

In compliance

Get the Next Inspection, Free.

We'll email you when Subway #53184 has a new health inspection. No spam, one-click unsubscribe.

Own this restaurant? Add an Inspection Badge to Your Website · Inspection Prep Checklist

ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

Quick Answers

When was Subway #53184 last inspected?: The most recent inspection on record was on Oct 6, 2026. The result listed by Detroit Health Department was “In compliance”.
Were any violations recorded at the last inspection?: No. No violations were recorded at the most recent inspection.
How many inspections are on record?: 6 inspections on record, from Dec 4, 2023 to Oct 6, 2026.
Has Subway #53184 ever been closed by the health department?: No closure appears in the 6 inspection records we hold for this business. The earliest is dated Dec 4, 2023.

The Full Inspection History

6 inspections

Routine Inspection

Oct 6, 2026

In compliance

0 recorded violations

No violations recorded in this inspection.

Official record from Detroit Health Department, Oct 6, 2026 · Original Source

Routine Inspection

Feb 10, 2026

Not in compliance

1 recorded violation

majorCode 4-302.14Cleaning and sanitizing

Official Wording

A test kit or other device that accurately measures the concentration in mg/L of SANITIZING solutions shall be provided. (Pf)

Inspector’s Notes

Not provided

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.

More about cleaning or sanitizing problems

Official record from Detroit Health Department, Feb 10, 2026 · Original Source

Routine Inspection

Jun 11, 2025

In compliance

0 recorded violations

No violations recorded in this inspection.

Official record from Detroit Health Department, Jun 11, 2025 · Original Source

Routine Inspection

Nov 18, 2024

In compliance

1 recorded violation

minorCode 4-501.11Equipment and utensils

Official Wording

EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements of the code.

Inspector’s Notes

Broken

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.

More about equipment or utensil issues

Official record from Detroit Health Department, Nov 18, 2024 · Original Source

Routine Inspection

May 6, 2024

In compliance

1 recorded violation

criticalCode 3-501.16Food temperature

Official Wording

Except during preparation, cooking, or cooling, or when time is used as the public health control POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be maintained: (A) 135ºF or above, except that roasts properly cooked and cooled may be held at a temperature of 130ºF; or (P) (B) At 41ºF or less (P)

Inspector’s Notes

Stored above 41 degrees F

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.

More about food kept at an unsafe temperature

Official record from Detroit Health Department, May 6, 2024 · Original Source

Complaint

Dec 4, 2023

In compliance

2 recorded violations

criticalCode 2-301.14Handwashing

Official Wording

FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES (P) and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (P) (B) After using the toilet room; (P) (C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in ¶ 2-403.11(B); (P). (D) Except as specified in ¶ 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (P) (E) After handling soiled EQUIPMENT or UTENSILS; (P) (F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (P) (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; (P) (H) Before donning gloves for working with FOOD; (P) and (I) After engaging in other activities that contaminate the hands. (P)

Inspector’s Notes

Did not wash hands

In Plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.