Restaurant · Wake County, NC

Subway #5168

5410 Six Forks Rd

Last inspected Oct 16, 2026 · View Map ↗ · Compare ↗

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Score 97

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

Quick Answers

When was Subway #5168 last inspected?: The most recent inspection on record was on Oct 16, 2026. The result listed by Wake County Environmental Services was “Score 97” (official score 97).
Were any violations recorded at the last inspection?: Yes: 4 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 5 inspections on record, from Jan 16, 2024 to Oct 16, 2026.
Has Subway #5168 ever been closed by the health department?: No closure appears in the 5 inspection records we hold for this business. The earliest is dated Jan 16, 2024.

The Full Inspection History

5 inspections

1 - Inspection

Oct 16, 2026

Score 97

Official score: 97 · Understand This Area’s Scale

4 recorded violations

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); Repeat; Multiple portions of deli meats and cheese were being stored too highly in the prep top unit and were above 41F (see temperature chart). Potentially hazardous food being held cold shall remain at 41F or below. CDI- Food was taken to the walk-in cooler to cool down before a 4 hour period elapsed.

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

notedCode 2-303.11 Prohibition - Jewelry (C)Employee health and hygiene

Official Wording

Personal cleanliness

Inspector’s Notes

2-303.11 Prohibition - Jewelry (C); Employee was observed preparing food items while wearing a watch on their wrist. Other than a plain wedding band; employees may not wear jewelry on their wrists or fingers while preparing food. Deductions will be taken if this item is repeated again.

In Plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues

notedCode 3-304.14 Wiping ClothsCleaning and sanitizing

Official Wording

Wiping cloths: properly used & stored

Inspector’s Notes

3-304.14 Wiping Cloths; Use Limitations (C); One wet wiping cloth in the back area was being stored outside of sanitizer. Between uses; wet or moist wiping cloths shall be stored in an approved sanitizer at an appropriate concentration.

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

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); Ceiling on the customer side of the preparation line has dust buildup and should be cleaned. Physical facilities shall be cleaned at a frequency necessary to prevent accumulation of residue.

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 Wake County Environmental Services, Oct 16, 2026 · Original Source

1 - Inspection

Mar 17, 2026

Score 96

Official score: 96 · Understand This Area’s Scale

5 recorded violations

notedCode 2-102.12 (A) Certified Food Protection Manager (C)Permits, training, and postings

Official Wording

Certified Food Protection Manager

Inspector’s Notes

2-102.12 (A) Certified Food Protection Manager (C); No employee present in the establishment had food protection certification according to the PIC that EHS spoke to on the phone. At least one employee present at all times shall have food protection manager certification. Have more employees certified so at least one employee at all times is a CFPM.

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.

More about paperwork, training, or posting issues

notedCode 6-301.11 Handwashing CleanserHandwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

6-301.11 Handwashing Cleanser; Availability (Pf); Handwashing sink in the back prep area was not equipped with soap. All handwashing sinks shall be equipped with handwashing cleanser. CDI- Soap was provided during the inspection.

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.

Official Wording

Proper cold holding temperatures

Inspector’s Notes

In Plain English

More about food kept at an unsafe temperature

notedCode 2-303.11 Prohibition - Jewelry (C)Employee health and hygiene

Official Wording

Personal cleanliness

Inspector’s Notes

In Plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues

notedCode 4-601.11 (B) and (C) EquipmentCleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C); Shelving above slicer has dust buildup and should be cleaned. Non food contact surfaces shall be kept free of soil residue and other debris.

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 Wake County Environmental Services, Mar 17, 2026 · Original Source

1 - Inspection

May 20, 2025

Score 97

Official score: 97 · Understand This Area’s Scale

4 recorded violations

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); Deli meat being stored too highly in the prep top unit and was at 46F. Potentially hazardous food being held cold shall remain at 41F or below. CDI- Food was taken to the walk-in cooler to cool down before a 4 hour period elapsed.

In Plain English

More about food kept at an unsafe temperature

notedCode 3-501.18 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling

Official Wording

Proper date marking & disposition

Inspector’s Notes

3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P); Cut/opened hap was found being stored for 9 days according to datemarking in the walk-in cooler. After being prepared or opened; ready to eat potentially hazardous food shall be stored for a maximum of 7 days before being discarded. CDI- Ham was voluntarily discarded.

In Plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

notedCode 5-501.17 Toilet Room ReceptacleCleaning and sanitizing

Official Wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s Notes

5-501.17 Toilet Room Receptacle; Covered (C); Waste bin was not covered in women's restroom. Cover was on the floor tucked behind the waste bin. Keep the waste been covered in women's restroom for feminine products.

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

notedCode 6-501.16 Drying Mops (C)Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.16 Drying Mops (C); Mop head was propped up against the wall of the mop area. Mops shall be dried in a way that does not potentially contaminate the walls (facing downward). Face mop head downward for storage in the future.

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 Wake County Environmental Services, May 20, 2025 · Original Source

1 - Inspection

Aug 9, 2024

Score 98

Official score: 98 · Understand This Area’s Scale

3 recorded violations

criticalCode 3-501.16(A)(1)Food temperature

Official Wording

Proper hot holding temperatures

Inspector’s Notes

3-501.16(A)(1) ; Priority; Meatballs & sauce in the steam table measured 119-120F in some portions near the top. CDI: Product was reheated to 181F. PIC said product was heated to 136F in the morning. Recommend heating product past this and occasionally stirring once it is placed into the table...Time/Temperature Control for Safety (TCS) foods held hot shall be held at a minimum temperature of at least 135F.

In Plain English

More about food kept at an unsafe temperature

criticalCode 3-501.16 (A)(2) and (B)Food temperature

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16 (A)(2) and (B); Priority; Foods in the front of the cold table on the right measured up to 45F. Foods in this same cooler in the rear measured 39F. Lettuce and portions of the cut tomatoes in the left side cold table measured up to 45F. Some containers of food closer to the door in the walk-in cooler measured 42-43F. CDI: Food in the cold tables lowered to 43F during the visit. Food in the walk-in moved towards the rear until it can be serviced...Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or below.

In Plain English

More about food kept at an unsafe temperature

majorCode 4-301.11Food temperature

Official Wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s Notes

4-301.11; Priority Foundation; The walk-in cooler only dropped to an ambient temperature of 42F after 30 minutes of being closed and food temperatures inside were 41-42F (aside from food that was thawing or recently sliced)...Food cooling; heating; cold holding; and hot holding equipment shall be sufficient to provide food temperatures specified in CH 3 of the food code...VR: Owner called a service tech and REHS will verify by 2024.08.12 that the walk-in cooler can maintain all food inside at 41F or below.; 3-501.15; Priority Foundation; Sliced deli meats were being covered with plastic and stacked on top of each other in the walk-in cooler. Product temperature didn't lower after 30 minutes. CDI: Product was uncovered and moved to the rear of the walk-in...Cooling shall be accomplished using rapid cooling methods; such as: placing the food in shallow pans; cooling in smaller portions; stirring the food in a container on an ice bath; or using ice as an ingredient and the containers should be loosely covered.

In Plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Aug 9, 2024 · Original Source

1 - Inspection

Jan 16, 2024

Score 97.5

Official score: 97.5 · Understand This Area’s Scale

2 recorded violations

criticalCode 3-501.16 (A)(2) and (B)Food temperature

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16 (A)(2) and (B); Priority; Roast beef stacked above fill line in container on make-line with top portions as high as 48F. Tuna and beef steak on make-line holding as high as 43F. TCS foods shall be maintained cold at 41F or below. VR- Top portion of roast beef was placed in a container and taken to the walk-in cooler to rapidly cool. Make-line unit was adjusted to a cooler setting but after ~30 minutes; the temperature of tuna and beef steak did not decrease. TCS foods in this unit that are holding between 41F-45F were given a shelf life of 4 days. PIC stated that the unit cannot be turned too cold due to a fluctuation in temperature from back of unit to the front of the unit and will freeze product toward the back of unit. PIC called refrigeration technician during the inspection and technician will be visiting facility by the end of day to make necessary repairs. EHS will return to verify compliance of this violation.

In Plain English

More about food kept at an unsafe temperature

minorCode 3-305.12Contamination

Official Wording

Contamination prevented during food preparation; storage & display

Inspector’s Notes

3-305.12; Core; There is evidence of water building up and freezing onto packaged food product below the evaporator in the walk-in freezer. Food may not be stored under leaking water lines; under lines on which water has condensed; or under other sources of contamination. PIC called refrigeration technician during the inspection and technician will be visiting facility by the end of day to make necessary repairs.

In Plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination

Official record from Wake County Environmental Services, Jan 16, 2024 · Original Source