ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was Subway last inspected?
The most recent inspection on record was on Oct 30, 2026. The result listed by Wake County Environmental Services was “Score 99.5” (official score 99.5).
Were any violations recorded at the last inspection?
Yes: 2 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?
4 inspections on record, from Jan 19, 2024 to Oct 30, 2026.
Has Subway ever been closed by the health department?
No closure appears in the 4 inspection records we hold for this business. The earliest is dated Jan 19, 2024.
4-702.11 Before Use After Cleaning (P) Some container lids were not fully submerged in the sanitizing basin of the 3-compartment sink. Equipment shall be sanitized before use after cleaning. CDI: Lids were fully submerged by PIC. Zero-points deducted.
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.
notedCode 6-501.12 CleaningCleaning and sanitizing
Official Wording
Physical facilities installed; maintained & clean
Inspector’s Notes
6-501.12 Cleaning; Frequency and Restrictions (C) Walls in back kitchen were soiled with food splatter near dish area and dry storage area. Physical facilities shall be cleaned at a frequency necessary to keep them clean. Clean walls.
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.
2-102.11 (A) - (C )(1); (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention; application of HACCP principles; and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection; (B) Being a certified food protection manager; or (C) by responding correctly to the inspector's questions related to the operation of the food establishment (Pf) Facility did not have a PIC present and employee was unable to correctly answer questions regarding food safety requirements. CDI: Educational moments with employee. 2-101.11 - Assignment: PIC shall be present during all hours of operation (Pf) Facility did not have a person in charge present during inspection. CDI: Educational moments with staff. Ensure that PIC is present during hours of operation.
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.
2-102.12 (A) Certified Food Protection Manager (C) A certified food protection manager was not present during inspection. A person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Acquire a food protection manager certification. List of ANSI-approved programs: https://anabpd.ansi.org/Accreditation/credentialing/personnel-certification/food-protection-manager/ALLdirectoryListing?menuID=8&prgID=8&statusID=4
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.
3-403.11 Reheating for Hot Holding (P) Meatballs were reheated to 132-143F. PIC explained that the meatballs were leftovers from the night prior to the inspection. Previously prepared food shall be reheated for holding to 165F within two hours. Commercially prepared food shall be reheated for holding to 135F within 2 hours. REHS reminded employee that meatballs saved from the night prior must reach 165F during reheat and meatballs that were not from prior services must reach 135F. CDI: Meatballs were reheated by employee and verified to reach 165F by REHS.
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.
notedCode 6-501.12 CleaningCleaning and sanitizing
Official Wording
Physical facilities installed; maintained & clean
Inspector’s Notes
6-501.12 Cleaning; Frequency and Restrictions (C) Vent in back kitchen near 3-compartment sink had dust accumulations. Physical facilities shall be cleaned at a frequency necessary to keep them clean. Clean vent.
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.
2-102.12 (A) Certified Food Protection Manager (C) A certified food protection manager was not present during inspection. A person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Acquire a food protection manager certification. List of ANSI-approved programs: https://anabpd.ansi.org/Accreditation/credentialing/personnel-certification/food-protection-manager/ALLdirectoryListing?menuID=8&prgID=8&statusID=4
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.
notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature
Official Wording
Proper cold holding temperatures
Inspector’s Notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Multiple temperature controlled for safety foods were maintained above 41F (see temperature chart). Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Ice bags were placed within make-line unit while awaiting technician and food was allowed to cool to 41F. Technician anticipated to arrive within same day of inspection; as explained by PIC.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s Notes
4-301.11 Cooling; Heating; and Holding Capacities - Equipment (Pf) Protein make-line unit was maintaining temperature controlled for safety foods above 41F. Ambient air of make-line unit was 46F on external monitor and ambient thermometer was 46-47F. Equipment for cooling and heating food; and holding cold and hot food shall be sufficient in number and capacity to maintain necessary food temperatures. REHS will verify repair of unit by 01/02/2025.
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.
minorCode 2-102.12 (A)Permits, training, and postings
Official Wording
Certified Food Protection Manager
Inspector’s Notes
2-102.12 (A); Core; None of the employees present during inspection is a certified food protection manager. A certified food protection manager shall be present during all hours of food preparation or service. Please have more employees become a certified food protection manager.
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.
minorCode 4-903.11(A) and (C)Equipment and utensils
Official Wording
Single-use & single-service articles: properly stored & used
Inspector’s Notes
4-903.11(A) and (C); Core; Single service cups are stacked too high in the front area. Single-service and single-use articles shall kept in the original protective package or stored by using other means that afford protection from contamination until used. Please protect these items by keeping them in the plastic sleeves provided and shorter stacks.
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.