Subway

• official resultFail
• resultFail
• inspection typeEating & Drinking w/ Take Out
• failed findings2
• critical findings1

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Failed findings

• ⚠️(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)critical
  Inspector note: Shaved steak at 47F in sandwich line. Ensure cold holding at 41F or below.
  code 590.003/3-501.16-P*** · critical food-safety factorstatus: Fail
• ⚠️Food Preparation (C)
  Inspector note: No prep sink at location. PIC stated produce (onions cucumbers and tomato) are washed in collander in three bay sink. Provide a food prep sink or submit a quote from a liscened plumber outline the cost break down to apply for a variance.
  code 590.003/3-305.14-C* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on March 5, 2026: 2 findings appeared for the first time.

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About this record

This record comes from Boston Inspectional Services, Health Division. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Analyze Boston.