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 Aug 3, 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: 1 violation recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?
3 inspections on record, from Jan 14, 2025 to Aug 3, 2026.
Has Subway ever been closed by the health department?
No closure appears in the 3 inspection records we hold for this business. The earliest is dated Jan 14, 2025.
minorCode 5-501.115 Loose trash and cardboard on the dumpster pad. Dumpster corrals and garbage storage areas shall be maintained free of unnecessary itemsFacility maintenance
5-501.115 Loose trash and cardboard on the dumpster pad. Dumpster corrals and garbage storage areas shall be maintained free of unnecessary items; such has unused equipment; and clean.
In Plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Procedures for responding to vomiting & diarrheal events
Inspector’s Notes
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf There was no written procedure to address how to hand a vomiting or diarrheal event. CDI.. A poster was given to the manager on duty. This was a general comment on the last inspection.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 6-301.14 Handwashing Signage (C) There was no handwashing signs at two of the three handwashing sinks in the restaurant . All handwashing sinks used by employees or customers must be provided with a sign or poster to inform them the sink is to be used for handwashing. CDI... Hand signs were given to the manager on dutyHandwashing
Official Wording
Handwashing sinks supplied & accessible
Inspector’s Notes
6-301.14 Handwashing Signage (C) There was no handwashing signs at two of the three handwashing sinks in the restaurant . All handwashing sinks used by employees or customers must be provided with a sign or poster to inform them the sink is to be used for handwashing. CDI... Hand signs were given to the manager on duty;
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.
notedCode 3-305.11 There was a bag on purple onions that were stored on the floor. Store food in a cleanContamination
Official Wording
Contamination prevented during food preparation; storage & display
Inspector’s Notes
3-305.11 There was a bag on purple onions that were stored on the floor. Store food in a clean; dry location; not exposed to contamination. Keep at least 6 inches above the floor.
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.
4-901.11 Equipment and Utensils; Air-Drying Required (C) Cross stack the dishes to allow the air-drying process to take place. There were some dishes that wee stack wet.
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.
notedCode 4-501.14 The sanitize compartment of the three compartment sink needed to be cleaned. Fresh sanitizer was placed in a greasy dirty sink. Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipmentCleaning and sanitizing
Official Wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s Notes
4-501.14 The sanitize compartment of the three compartment sink needed to be cleaned. Fresh sanitizer was placed in a greasy dirty sink. Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment; utensils; raw food; etc. shall be cleaned before use; throughout the day to prevent recontamination of equipment and utensils; and at least every 24 hours if used.
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.
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms; illnesses and exposure.-PF There were no written instruction to inform the employees to stay home from work while ill and what needs to be done before they can return to work. CDI.. A sample form was given to the manager on duty.
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.
Procedures for responding to vomiting & diarrheal events
Inspector’s Notes
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf There were no written instruction on how to address a vomiting and diarrhea event. CDI.. A poster was given to the manager on duty.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Water from the handwashing sink was placed in the sanitizer bucket. A handwashing sink must not be used for any other purpose other than handwashing. CDI.. The sanitizer bucket was drained. 6-301.12 Hand Drying Provision (Pf) There were no hand drying provision at the handwashing sink near the three compartment sink. All handwashing sinks must be provided with a hand drying provision. CDI.. Hand towels were placed at the handwashing sink.
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.
4-901.11 Equipment and Utensils; Air-Drying Required (C) Cross stack the dishes to allow the air-drying process to take place. There were several dishes that were stacked wet.
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.