More Issues RecentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
Quick Answers
When was Subway (Grand Central Plaza) last inspected?
The most recent inspection on record was on Jan 13, 2026. The result listed by New York State Department of Health was “Non-critical violations only”.
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?
5 inspections on record, from Feb 8, 2024 to Jan 13, 2026.
Has Subway (Grand Central Plaza) ever been closed by the health department?
No closure appears in the 5 inspection records we hold for this business. The earliest is dated Feb 8, 2024.
The Full Inspection History
5 inspections
Inspection
Jan 13, 2026
Non-critical violations only
1 recorded violation
minorCode 12CWater, plumbing, and sewage
Official Wording
Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
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 New York State Department of Health, Jan 13, 2026 · Original Source
Re-Inspection
Aug 19, 2025
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Aug 19, 2025 · Original Source
Inspection
Jan 15, 2025
Non-critical violations only
2 recorded violations
minorCode 8EFood temperature
Official Wording
Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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.
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.
Official record from New York State Department of Health, Jan 15, 2025 · Original Source
Re-Inspection
Feb 29, 2024
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Feb 29, 2024 · Original Source
Inspection
Feb 8, 2024
Critical violations found
2 recorded violations
criticalCode 6AFood temperature
Official Wording
Potentially hazardous foods are not kept at or above 140�F during hot holding.
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.
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.