At a glance
CleanCleaver food safety systematic review results
What happened?
31point violations
17 problems found · 2 marked critical · Routine county inspection · Sep 8, 2026
Is that a lot?
Most fast-food and counter places here got 8 to 27 point violations. Subway got more than most.
Compared with 2,086 Salt Lake County fast-food and counter 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: Cold food above 41°F 4.3.59*How to fixFix it
- Marked critical: Manual Warewashing Equipment-Wash Solution Temperature 4.4.71**How to fixFix it
- Responsibilities of the Permit Holder 4.1.2How to fixFix it
Source: Salt Lake County Health Department
We review Salt Lake County health data to make this report. We are not the Salt Lake County Health Department.
Visit them directly at saltlakecounty.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: Cold food above 41°FThe county found: “Cut tomatoes are being held at 47°F in the make table. Portioned cooked chicken is being held at 48°F in a separate…”
First step: If food is out of range
Then the next one: Manual Warewashing Equipment-Wash Solution Temperature
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 our free guides, built on the FDA Food Code your state uses.
Try it yourself
Fix and log it: Cold food above 41°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 Salt Lake 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 Salt Lake County Health Department · 10 inspections on record · Last checked Oct 8, 2026
The county visited 2 times in the last 12 months (2 routine).
The county inspects each food place one to three times a year. It does not say when it will come. How often depends on the place's risk level. Level 1: once a year. Level 2: every 9 months. Level 3: twice a year. Level 4: three times a year. A complaint can bring another visit.
Every visit
LatestSep 8, 2026Routine inspection31 points
This one: 31 points, inspected Sep 8, 2026.
17 violations listed, 3 marked critical.
Critical (2)
Marked critical by Salt Lake County Health Department
The department's words
4.3.59* Cold Holding
Cut tomatoes are being held at 47°F in the make table. Portioned cooked chicken is being held at 48°F in a separate make table.
Cited 2 times
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)(2) · R392-100
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
Marked critical by Salt Lake County Health Department
Manual Warewashing Equipment-Wash Solution Temperature
The department's words
4.4.71** Manual Warewashing Equipment-Wash Solution Temperature
Water temperature in the wash compartment of the three compartment sink is not 110°F or warmer.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Non-critical (13)
Responsibilities of the Permit Holder
The department's words
4.1.2 Responsibilities of the Permit Holder
The health department permit is not posted in public view.
Clean-up of Vomiting and Diarrheal Events
The department's words
4.2.22 Clean-up of Vomiting and Diarrheal Events
The establishment does not have written procedures for employees to follow when responding to vomiting or diarrheal events.
Allergen Notification
The department's words
4.3.68 (iii) Allergen Notification
The establishment does not have written notification of the presence of major allergens.
Prohibitions-Storage of Clean Items
The department's words
4.4.106 Prohibitions-Storage of Clean Items
Single service items are stored beneath the sewer lines of a hand sink.
Equipment in poor repair
The department's words
4.4.11 Nonfood-Contact Surfaces
Non-food contact surfaces of equipment are made of unsealed wood. (Beneath equipment in the service area)
Food Code 4-101.11 · R392-100
How can a restaurant or home fix this?
In CleanCleaver: Look over the equipment; report anything broken
Equipment in good repair
In CleanCleaver: Look over the equipment; report anything broken
Are you Subway? Fix it
Show 8 more
Equipment in poor repair
The department's words
4.4.61 Fixed Equipment-Spacing or Sealing
The walk-in freezer and cooler boxes are not sealed to the adjacent wall. The stainless steel counter in the service area is not sealed to the adjacent wall.
Cited 2 times
Food Code 4-101.11 · R392-100
How can a restaurant or home fix this?
In CleanCleaver: Look over the equipment; report anything broken
Equipment in good repair
In CleanCleaver: Look over the equipment; report anything broken
Are you Subway? Fix it
Cooking and Baking Equipment
The department's words
4.4.84 Cooking and Baking Equipment
The interior of the microwave is unclean.
Shelves and surfaces need cleaning
The department's words
4.4.85 Nonfood-Contact Surfaces-Cleaning
Fan covers in the walk-in cooler are dirty.
Food Code 4-602.13 · R392-100
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Shelves, handles and outsides of equipment clean
In CleanCleaver: Check a room top to bottom
Are you Subway? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
4.6.1 Surface Characteristics-Indoor Areas
Various ceiling panels are not smooth, durable, easily cleanable and non-absorbent.
Food Code 6-101.11 · R392-100
How can a restaurant or home fix this?
In CleanCleaver: Sweep and mop
Floors, walls and ceilings clean and in repair
In CleanCleaver: Sweep and mop
Are you Subway? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
4.6.40 Repairing-Physical Facilities
The wall is damaged beneath the three-compartment sink and behind soda bibs.
Food Code 6-101.11 · R392-100
How can a restaurant or home fix this?
In CleanCleaver: Sweep and mop
Floors, walls and ceilings clean and in repair
In CleanCleaver: Sweep and mop
Are you Subway? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
4.6.41 Cleaning-Frequency and Restrictions
The floor is dirty in various areas. (Service area)
Food Code 6-101.11 · R392-100
How can a restaurant or home fix this?
In CleanCleaver: Sweep and mop
Floors, walls and ceilings clean and in repair
In CleanCleaver: Sweep and mop
Are you Subway? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
4.6.5 Floor and Wall Junctures-Coved and Enclosed or Sealed
Not all floor/wall junctures are coved and sealed. (Base of walk-in cooler/freezer, behind equipment in the service area, restrooms)
Food Code 6-101.11 · R392-100
How can a restaurant or home fix this?
In CleanCleaver: Sweep and mop
Floors, walls and ceilings clean and in repair
In CleanCleaver: Sweep and mop
Are you Subway? Fix it
Utah Indoor Clean Air Act
The department's words
R392-510UICAA Utah Indoor Clean Air Act
The entrance lacks "No Smoking" signage.
EarlierNov 3, 2025Routine inspection25 points
20 violations listed, 2 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierJan 31, 2025Routine inspection13 points
8 violations listed, 1 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierApr 19, 2023Routine inspection10 points
6 violations listed, 2 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierJul 20, 2022Critical Item5 points
5 violations listed, 0 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierJun 16, 2022Routine inspection21 points
10 violations listed, 4 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierJun 18, 2021Routine inspection13 points
6 violations listed, 2 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierFeb 24, 2020Routine inspection15 points
8 violations listed, 2 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierMay 21, 2019Routine inspection16 points
7 violations listed, 3 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierJun 18, 2018Routine inspection18 points
12 violations listed, 2 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
Source: Salt Lake County Health Department. 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.
- Cold food above 41°F Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
Call Subway
Ask for the manager. Subway can only fix what it knows about.
Share this page
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 Salt Lake County Health Department (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
Open the county's Inspection Reports, choose Food Service, and search for the name.
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.
Zero points means the inspector found no problems. Salt Lake County adds points for each problem. Big ones, the kind most likely to make someone sick, add more.
Each violation the inspector finds adds 1, 3 or 6 points, by how likely it is to cause illness. The points add up to the inspection score. The county uses no letter grade.
- Listed as
- Restaurants: non-plated
- Inspection type
- Routine inspection
- Result
- 31 points
- Source
- Salt Lake County Health Department
This is not an official ranking or grade. See the official source: Salt Lake County Health Department (opens the department's site) .
Information on this page may be out of date. Check the original source to confirm.