Return Inspection
Oct 13, 2026
Satisfactory
Official score: 0 · Understand This Area’s Scale
0 recorded violations
No violations recorded in this inspection.
Official record from Public Health – Seattle & King County, Oct 13, 2026 · Original Source
General Food Services · King County, WA
Subway, #3851
32225 Pacific Hwy S, 201
Last inspected Oct 13, 2026 · View Map ↗ · Compare ↗
Satisfactory
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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, #3851 last inspected?
- The most recent inspection on record was on Oct 13, 2026. The result listed by Public Health – Seattle & King County was “Satisfactory” (official score 0).
- Were any violations recorded at the last inspection?
- No. No violations were recorded at the most recent inspection.
- How many inspections are on record?
- 11 inspections on record, from Oct 17, 2023 to Oct 13, 2026.
- Has Subway, #3851 ever been closed by the health department?
- No closure appears in the 11 inspection records we hold for this business. The earliest is dated Oct 17, 2023.
The Full Inspection History
11 inspectionsRoutine Inspection/Field Review
Sep 14, 2026
Unsatisfactory
Official score: 35 · Understand This Area’s Scale
2 recorded violations
criticalCode 2110Food temperature
Official Wording
Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
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 temperaturecriticalCode 1900Food temperature
Official Wording
No room temperature storage; proper use of time as a control, procedures available
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 temperatureOfficial record from Public Health – Seattle & King County, Sep 14, 2026 · Original Source
Routine Inspection/Field Review
Jun 17, 2026
Satisfactory
Official score: 0 · Understand This Area’s Scale
0 recorded violations
No violations recorded in this inspection.
Official record from Public Health – Seattle & King County, Jun 17, 2026 · Original Source
Routine Inspection/Field Review
Mar 3, 2026
Satisfactory
Official score: 0 · Understand This Area’s Scale
0 recorded violations
No violations recorded in this inspection.
Official record from Public Health – Seattle & King County, Mar 3, 2026 · Original Source
Routine Inspection/Field Review
May 7, 2025
Satisfactory
Official score: 0 · Understand This Area’s Scale
0 recorded violations
No violations recorded in this inspection.
Official record from Public Health – Seattle & King County, May 7, 2025 · Original Source
Routine Inspection/Field Review
Feb 4, 2025
Satisfactory
Official score: 0 · Understand This Area’s Scale
0 recorded violations
No violations recorded in this inspection.
Official record from Public Health – Seattle & King County, Feb 4, 2025 · Original Source
Routine Inspection/Field Review
Jun 11, 2024
Satisfactory
Official score: 0 · Understand This Area’s Scale
0 recorded violations
No violations recorded in this inspection.
Official record from Public Health – Seattle & King County, Jun 11, 2024 · Original Source
Routine Inspection/Field Review
Feb 21, 2024
Unsatisfactory
Official score: 10 · Understand This Area’s Scale
1 recorded violation
criticalCode 2110Food temperature
Official Wording
Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
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 temperatureOfficial record from Public Health – Seattle & King County, Feb 21, 2024 · Original Source
Return Inspection
Nov 22, 2023
Satisfactory
Official score: 0 · Understand This Area’s Scale
0 recorded violations
No violations recorded in this inspection.
Official record from Public Health – Seattle & King County, Nov 22, 2023 · Original Source
Return Inspection
Nov 7, 2023
Unsatisfactory
Official score: 15 · Understand This Area’s Scale
1 recorded violation
criticalCode 2000Food temperature
Official Wording
Proper reheating procedures for 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.
More about food kept at an unsafe temperatureOfficial record from Public Health – Seattle & King County, Nov 7, 2023 · Original Source
Routine Inspection/Field Review
Oct 17, 2023
Unsatisfactory
Official score: 45 · Understand This Area’s Scale
3 recorded violations
criticalCode 2000Food temperature
Official Wording
Proper reheating procedures for 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.
More about food kept at an unsafe temperaturecriticalCode 0100Facility maintenance
Official Wording
PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on staff unless exempt
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.
More about building upkeep issuescriticalCode 1600Food temperature
Official Wording
Proper cooling procedure
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 temperatureOfficial record from Public Health – Seattle & King County, Oct 17, 2023 · Original Source