Subway

• resultPass w/ Conditions
• critical violations4
• last inspectedJanuary 17, 2012
• address1642 E 55Th St, Chicago 60615

Is Subway clean?

Subway is currently Pass w/ Conditions from Chicago Department of Public Health, from an inspection on January 17, 2012. Inspectors wrote up 4 critical violations — the kind most directly linked to foodborne illness. On Cooked's ladder that reads mid 😬.

What did inspectors find at Subway?

These are the violations recorded at the most recent inspection on January 17, 2012, in plain English, with the city's own wording underneath.

• 📋no certified food manager on dutycritical
  Source Sound Condition, No Spoilage, Foods Properly Labeled, Shellfish Tags In Place • All food shall be from sources approved by health authorities and safe for human consumption. OBSERVED RED, BLACK, SLIMY SUBSTANCE DRIPPING FROM INTERIOR PANEL OF ICE MACHINE ONTO ICE AND BLACK PARTICLES IN ICE. INSTRUCTED MANAGER TO DISCARD ICE. CRITICAL VIOLATION 7-38-005B CITATION ISSUED
• 📋certified manager paperwork missingcritical
  Facilities To Maintain Proper Temperature • All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. DISPLAY COOLER NOT MAINTAINING PROPER TEMPERATURE 51.2F INSTRUCTED MANAGER TO REPAIR COOLER MUST MAINTAIN 40F OR BELOW. DISPLAY COOLER IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH. CRITICAL VIOLATION 7-38-005A CITATION ISSUED.
• 🤒sick-employee policy not followedcritical
  Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service • All cold food shall be stored at a temperature of 40F or less. IMPROPER TEMPERATURE OF MILK 53.9-54.3F AND YOGURT 53.7F STORED IN DISPLAY COOLER. INSTRUCTED MANAGER TO DISCARD. CRITICAL VIOLATION 7-38-005B1 CITATION ISSUED
• 🧼hand hygiene slippingcritical
  Hands Washed And Cleaned, Good Hygienic Practices; No Bare Hand Contact With Ready-To-Eat Foods. • All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. OBSERVED FOOD HANDLER CLEANING SURFACES OF 3-COMP SINK, COUNTER, PREPARING COOKIES, SANDWICHES, HANDLING MONEY AND FOOD WITHOUT WASHING HANDS. INSTRUCTED MANAGER TO PROPERLY WASH HANDS BETWEEN TASKS. CRITICAL VIOLATION 7-38-010A CITATION ISSUED
• ⚠️Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. CLEAN FLOORS IN FURNACE ROOM.
  Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. CLEAN FLOORS IN FURNACE ROOM.
• ⚠️Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods • The walls and ceilings shall be in good repair and easily cleaned. REPLACE MISSING BASEBOARDS ALONG FRONT COUNTER. REPLACE MISSING AND STAINED CEILING TILES IN PREP AND REAR AREAS. CLEAN ALL CEILING VENTS AND TILES ABOVE OVEN IN FRONT PREP AREA.
  Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods • The walls and ceilings shall be in good repair and easily cleaned. REPLACE MISSING BASEBOARDS ALONG FRONT COUNTER. REPLACE MISSING AND STAINED CEILING TILES IN PREP AND REAR AREAS. CLEAN ALL CEILING VENTS AND TILES ABOVE OVEN IN FRONT PREP AREA.
• ⚠️Refrigeration And Metal Stem Thermometers Provided And Conspicuous • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. PROVIDE THERMOMETERS IN ALL COOLERS.
  Refrigeration And Metal Stem Thermometers Provided And Conspicuous • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. PROVIDE THERMOMETERS IN ALL COOLERS.
• ⚠️Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel Worn • All employees shall be required to use effective hair restraints to confine hair. ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.
  Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel Worn • All employees shall be required to use effective hair restraints to confine hair. ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.
• ⚠️Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored • STORE WASH CLOTHS IN SANITIZING SOLUTION.
  Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored • STORE WASH CLOTHS IN SANITIZING SOLUTION.

When was Subway last inspected?

Subway has 5 inspections on record going back to December 3, 2010.

Subway vs Hyde Park

Hyde Park runs 73% clean across 335 tracked restaurants — 243 clean, 69 mid, 21 cooked.

Against the 335 spots Cooked tracks in Hyde Park, this one comes out cleaner than 6% of them.

Other spots in Hyde Park

• ✓ Hyde Park Produce, Ltd
  clean · March 5, 2025
• ✓! Treasure Island Foods
  mid · July 16, 2018
• ✓ Pockets
  clean · May 17, 2012
• ✓ The Sit Down
  clean · April 29, 2025
• ✓! Piccolo Mondo Cafe
  mid · July 19, 2022
• ✓! Open Produce
  mid · May 27, 2020

See every restaurant inspection in Hyde Park →

How Chicago grades restaurants

Chicago does not use letter grades. Every inspection ends in one of three official results: Pass, Pass with Conditions, or Fail. Pass with Conditions means violations were found but corrected on the spot or under a deadline — the restaurant is open, with homework. A Fail means serious violations went uncorrected, and it usually brings a re-inspection within days. Chicago also flags “priority” violations, the ones most likely to actually make someone sick. Cooked reads Pass as clean, Pass with Conditions as mid, and Fail as cooked, and shows the itemized violations behind each result.

Source: Chicago Department of Public Health via Chicago Data Portal. Cooked refreshes this data daily — this listing's most recent inspection is dated January 17, 2012. Inspection results describe one moment in a kitchen's life, not a permanent verdict.