🍽️ RestInspect
B

Subway

1044 N FRANCISCO AVE, CHICAGO 60622

Restaurant · Risk 1 (High)

Risk
Elevated
score 52/100
2
inspections on file
11
total violations
6
critical violations
🤖

Risk assessment

auto-generated

This establishment has accumulated repeat violations that merit caution. Its most recent inspection (2026-06-08) earned a Grade B. Inspectors recorded 6 critical violations across the visits on file — these are the findings most associated with foodborne illness. Its grade has held steady across recent inspections.

Inspection history

  1. B
    2026-06-08
    Pass w/ Conditions · Canvass
    • CRITICAL 22. PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED MEATBALLS AT IMPROPER COLD HOLDING TEMPERATURE AT 50F IN REFRIGERATOR. ALSO OBSERVED TCS FOODS SUCH AS BROCCOLI CHEDDAR SOUP AND SLICED CHEESE AT IMPROPER COLD HOLDING TEMPERATURE RA…
    • CRITICAL 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED IMPROPER AMBIENT TEMPERATURE INSIDE OF REFRIGERATOR AT 47F. AMBIENT TEMPERATURE INSIDE OF A COLD HOLDING UNIT MUST BE AT 41F OR BELOW. PRIORITY…
  2. B
    2025-08-20
    Pass w/ Conditions · Canvass
    • minor 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: PIC DOESN'T HAVE A CERTIFIED FOOD MANAGERS CERTIFICATE. MUST PROVIDE AND MAINTAIN.(PRIROITY FOUNDATION 7-38-012)
    • CRITICAL 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO CERTFIIED FOOD MANAGER ON DUTY WHILE TCE FOODS ARE BEING PREPARED,HANDLED AND SERVED SUCH AS (TURKEY,SOUP.LETTUCE,ETC. MUST BE ON SITE AT ALL TIMES.(PRIORITY FOU…
    • CRITICAL 8. HANDS CLEAN & PROPERLY WASHED - Comments: OBSERVED POOR HYGIENIC PRACTICES BY A FEMALE FOOD HANDLER/CASHIER. OBSERVED HER RING REGISTER AND BAG OF FOOD, THEN PUT ON GLOVES TO MAKE A READY-TO-EAT SANDWICH. ALSO SHE WAS ON THE CELL PHONE A…
    • CRITICAL 22. PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER TEMPERATURES OF TCS READY-TO-EAT FOODS, SUCH AS 12.5LBS. SLICED TURKEY-45.8F-49.8F.2LBS. SHREDDED LETTUCE46.2F.6LBS. SLICED HAM-48.4F.6LBS. STEAK-45.7F-45.9F.5LBS. TUNA-47.3…
    • CRITICAL 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED IMPROPER TEMPERATURE OF 1- DOOR REACH IN COOLER AT 51.8°F. A HELD FOR INSPECTION TAG HAS BEEN PLACED ON THE UNIT. ONCE REPAIRED, EMAIL: FOOD@CI…
    • minor 46. GLOVES USED PROPERLY - Comments: OBSERVED IMPROPER USAGE OF GLOVES BY FOOD HANDLER.
    • minor 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST REPAIR OR REPLACE LOOSE WALL BASE IN BASEMENT PREP AREA BEHIND PREP TABLE.
    • minor 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST CLEAN FOOD DEBRIS BUILD UP FROM FLOOR ALONG WALL BASES IN BASEMENT PREP/DISH WASHING AREA.
    • minor 58. ALLERGEN TRAINING AS REQUIRED - Comments: OBSERVED NO FOOD ALLERGEN TARINING FOR FOOD MANAGER MUST PROVIDE AND MAINTAIN.

Source: Chicago Dept. of Public Health (data.cityofchicago.org · 4ijn-s7e5). This page is a snapshot — verify current status with the official city portal.