More Issues RecentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
Quick Answers
When was Subway - Pv last inspected?
The most recent inspection on record was on Oct 15, 2026. The result listed by New York State Department of Health was “Critical violations found”.
Were any violations recorded at the last inspection?
Yes: 1 violation recorded, including 1 marked critical. Each one is listed below with the official wording.
How many inspections are on record?
4 inspections on record, from Aug 7, 2025 to Oct 15, 2026.
Has Subway - Pv ever been closed by the health department?
No closure appears in the 4 inspection records we hold for this business. The earliest is dated Aug 7, 2025.
The Full Inspection History
4 inspections
Inspection
Oct 15, 2026
Critical violations found
1 recorded violation
criticalCode 7GFood temperature
Official Wording
Commercially processed precooked potentially hazardous foods are not heated to 140�F or above within two hours.
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.
Official record from New York State Department of Health, Oct 15, 2026 · Original Source
Inspection
May 13, 2026
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, May 13, 2026 · Original Source
Re-Inspection
Aug 14, 2025
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Aug 14, 2025 · Original Source
Inspection
Aug 7, 2025
Critical violations found
1 recorded violation
criticalCode 7GFood temperature
Official Wording
Commercially processed precooked potentially hazardous foods are not heated to 140�F or above within two hours.
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.