At a glance
CleanCleaver food safety systematic review results
What happened?
87/ 100 · 13 points taken off
3 problems found · 1 marked critical · Routine county inspection · Oct 1, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Subway got about the same as most.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Subway?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Marked critical: Hot food below 135°F K07How to fixFix it
- No backflow test on file K41How to fixFix it
- No hot or cold water at a sink K21How to fixFix it
Source: County of Santa Clara Department of Environmental Health
We review Santa Clara County health data to make this report. We are not the County of Santa Clara Department of Environmental Health.
Visit them directly at deh.santaclaracounty.gov (opens the department's site) · How we review
For Subway's team
Is this your place?
Welcome, Subway. We'll walk through this together, one item at a time. To log the fixes, claim Subway first; we check that you run it.
Your whole team can help. Each person gets one next step, and everyone can see what's done.
This is my place: claim SubwayWe'll help you get every item done. You don't have to do it alone.
We know an inspection can feel heavy, especially when it's busy.
Fix it together
Follow the steps for each item, with the rule beside it.
Next: Hot food below 135°FThe county found: “Observed 2 packets of sliced cheese on back prep table measured at 47F. Per PIC, the 2 packets of sliced cheese were…”
First step: If food is out of range
Then the next one: No backflow test on file
Show what you did
Saying what you fixed, in your own words, builds trust. Families and regulars respect a kitchen that owns it and fixes it.
Each fix step comes from the rule it names: Food Code 2-301.14.
Try it yourself
Fix and log it: Hot food below 135°F
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
If food is out of range
Logged
That's one done. We'll be here for the next.
What people see now
Today, people see the department's words and nothing from you.
What people see after you fix and log it
Example reply
CleanCleaverBusiness reply
Your business replied to this with the public statement:
We fixed this the same day. Now our team logs it on their phones at open and close.
The date of your reply
This is not an official update to the health inspection report. The county's record is unchanged.
Most kitchens get something cited at some point. What people remember is that you fixed it.
Want to join the restaurants in Santa Clara County that keep their kitchens clean and put their guests' health first?
Claim SubwayWe'll set it up with you. 25 days free.
Replies are part of a paid plan. We read each one before it goes up. You can take it down any time. Only the department can change its record.
Do you work there, and someone else owns it? I work there
What people see next
Under each item here, people see what you fixed, in your words.
Left alone, or fixed together
Left alone, the same items can come back at the next inspection. Fixed together, they're done.
Not your place?
CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.
25 days free. Cancel anytime.
Inspections
From County of Santa Clara Department of Environmental Health · 4 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (2 routine).
Every visit
LatestOct 1, 2026Routine inspection87 out of 100 (Green placard)
This one: 87 out of 100 (Green placard), inspected Oct 1, 2026.
3 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Observed 2 packets of sliced cheese on back prep table measured at 47F. Per PIC, the 2 packets of sliced cheese were left out for 10 minutes. Observed ready to eat eggs measured at 46F in front area 2 door reach in cooler. Per PIC, eggs were thawing inside 2 door reach in cooler since yesterday at 7:00pm. Door to the unit observed cracked slightly ajar. [CA] All PHFs shall be held at 41°F or below or at 135°F or above. [COS] 2 packets of sliced cheese was placed back into walk-in cooler. Ready to eat eggs were voluntarily discarded due to time and temperature abuse.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.16(A)(1)
How can a restaurant or home fix this?
If food is out of range
- Hot food below 135°F for less than 2 hours: reheat to 165°F.
- Cold food above 41°F for less than 2 hours: chill it right away.
- Unknown time or longer: throw it out.
Which foods need temperature control (TCS)
3 more steps in the full guide Read the free guide
Hot and cold holding
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Subway? Fix it
Not critical (2)
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Observed soda fountain pipes extends into floor drain. [CA] The soda fountain machine shall have an air gap at least twice the diameter of the water supply inlet or one inch from the flood level rim of the plumbing fixture.
Food Code 5-205.15
How can a restaurant or home fix this?
In CleanCleaver: Backflow device test
Backflow test on file
In CleanCleaver: Backflow device test
Are you Subway? Fix it
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Observed hot water measured at 118F at 3 compartment sink. Observed hot water measured at 119F at prep sink. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
Food Code 5-103.11
How can a restaurant or home fix this?
In CleanCleaver: Log hand sink and dish water temperatures
Hot and cold water at every sink
In CleanCleaver: Log hand sink and dish water temperatures
Are you Subway? Fix it
EarlierFeb 17, 2026Routine inspection89 out of 100 (Green placard)
4 violations listed, 0 marked critical.
Not critical (4)
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
*REPEAT VIOLATION* Hot water measured at 115F maximum at the both the prep sink and the three compartment dishwashing sink in the back preparation area. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
The department's words
K07 Proper hot and cold holding temperatures
Numerous potentially hazardous foods (ham, steak, chicken, cheeses, etc.) measured between 43F and 44F while maintained in the walk-in cooler. Ambient of the walk-in cooler measured 43F via probe. Per staff, the internal thermometer of the walk-in cooler had been reading at 41F less 2 hours prior. Staff stated that the elevated temperature may be owing to repeated opening and closing of the door. After leaving the door closed for 25 minutes, ambient of the walk-in cooler measured 41F. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. Ensure that the walk-in cooler is capable of maintaining at 41F or below during all hours of operation. *Note: Facility has a past history of the walk-in cooler improperly functioning. Strongly recommend closely monitoring with an available probe thermometer, and contacting a service technician should issues persist.
The department's words
K05 Hands clean, properly washed; gloves used properly
Employee clocked in for their shift, then proceeded to wash hands for approximately 5 seconds in the hand sink at the back kitchen area. [CA] Ensure that hands are properly washed for at least 10-15 seconds.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Soda machine in the dining area discharges directly into the floor sink underneath. [CA] All equipment that discharges liquid waste shall be drained by means of indirect waste pipes, and all wastes drained by them shall discharge through an airgap of minimum one inch into a floor sink or other approved type of receptor.
EarlierJul 28, 2025Routine inspection97 out of 100 (Green placard)
1 violation listed, 0 marked critical.
Not critical (1)
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Measured hot water holding between 104F - 108F at warewash sink. Provide an adequate, pressurized, potable supply of hot water at a minimum of 120F for all sinks with the exception of hand wash sink to be held between 100F - 108F.
EarlierDec 12, 2024Routine inspection92 out of 100 (Green placard)
3 violations listed, 0 marked critical.
Not critical (3)
The department's words
K07 Proper hot and cold holding temperatures
Measured turkey at 45F and ham at 45F in walk in cooler. Per employees, walk in cooler was opened frequently less than two hours ago. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Containers of turkey and ham were placed on ice.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Measured hot water at 111F maximum at three compartment sink and prep sink. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Cardboard used to line shelving in back storage area and on floor for pressurized tank. [CA] Discontinue the use of cardboard boxes to line shelves and flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.
Source: County of Santa Clara Department of Environmental Health. This is the department's data, not CleanCleaver's. See the department's full record (opens the department's site)
What you can do
As a customer of Subway, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- No backflow test on file In CleanCleaver: Backflow device test
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
Call Subway
Ask for the manager. Subway can only fix what it knows about.
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Use CleanCleaver at home
Families clean together. Chores and food dates for everyone at home.
Complain directly to the health department
We are not the health department. You can report to them on their site. Report to County of Santa Clara Department of Environmental Health (opens the department's site)
When regulars speak up kindly and kitchens fix things, the whole neighborhood eats well. Now you know what the inspector found, and what you can do about it.
About this record
Opens the county's own page for this place.
Most people don't know what a normal result looks like for a place that's open every day. The ranges use each place's last routine inspection in this area. No other county is mixed in.
100 means the inspector found no problems. Santa Clara County takes points off for each problem. Big ones take off more.
The county posts a green, yellow or red placard after each inspection, and gives routine inspections a score. In the county's data, a routine inspection with no violations listed scored 100, and the score drops as violations are found. The county's page does not say which scores or findings give each color: ask the department.
- Inspection type
- Routine inspection
- Result
- 87 out of 100 (Green placard)
- Source
- County of Santa Clara Department of Environmental Health
This is not an official ranking or grade. See the official source: County of Santa Clara Department of Environmental Health (opens the department's site) .
Information on this page may be out of date. Check the original source to confirm.