PlateScore

Subway #2337

18631 N 19th Ave, Phoenix 85027

Food Establishment - Eating & Drinking · Permit FD-24-00727

Score based on 3 scored inspections over the county's rolling 3-year window, weighted toward recent visits. How scoring works

91
Excellent

Phoenix restaurant avg: 95

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Score over time

100060202420252026Feb 29, 2024 — Routine — score 93 (0 priority, 1 foundation, 2 core)Sep 3, 2025 — Routine — score 100 (0 priority, 0 foundation, 0 core)Apr 6, 2026 — Routine — score 84 (1 priority, 0 foundation, 1 core)84
Score per routine inspection and re-inspection; dashed line marks the “Poor” threshold (60).

Inspection history3 on record

2026

Apr 6, 2026Routine1 priority1 coreB°

Predefined Comment: No County legal action will result from this inspection.

#2 — Certified Food Protection ManagerCore2-102.12

Inspector's notes

No CFPM onsite at time of inspection. Corrective Action: Correct prior to next routine inspection.

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2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Predefined Comment: A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation.

#22 — Proper Cold Holding TemperaturesPriority3-501.16

Inspector's notes

Observed Open case sandwich line holding cut lettuce, cut tomato, and spinach 45-48*f degrees. Per PIC item had been out of temperature less than 4 hours. Corrective Action: Corrected at time of inspection.

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PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you.https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding. Predefined Comment: All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Predefined Comment: Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below.

2025

Sep 3, 2025RoutinecleanA

Predefined Comment: No County legal action will result from this inspection.

2024

Feb 29, 2024Routine1 foundation2 coreB°

OK to Permit. Eating and drinking permit, class 3 , seating 10+Oc inspection conducted with MichaelInspection rights and inspection report emailed to MichaelThis establishment/operation has demonstrated sufficient compliance to proceed with the issuance of the permit. To complete the permitting process, issuance of this permit, and begin operation, the applicant must first submit payment of the annual operating permit fee to the Department’s Administrative Services. Fees paid up to this inspection approval do not include the annual operating permit fee. PAYMENT with a credit/debit card can be made via phone at 602-506-6824, Option 2. Per MCEHC Chapter I, Regs 4 & 5, no person shall conduct an operation or operate an establishment for which a permit is required without holding the necessary and valid permit to do so. Payment with a credit/debit card can be made on-line via select “Pay a Fee” at esd.maricopa.gov. Please note that if you select payment via online, the annual operating permit fee invoice may take up to 7 business days to post online. Also, checks and money orders are accepted via US Mail. If you select payment via US Mail, for further instructions please refer to the printed invoice. No operating permit is valid, until the permit fee is received by the Department. It is the responsibility of the permit holder/owner to notify MCESD if there are contact/ billing address changes.Please be advised that the New Business Permit Application fee includes one initial inspection and one follow-up inspection. Additional fees will be assessed for any additional follow-up plan review inspections. Discussed inspection upon request fee with owner for more than 1 re-inspection. A certified food manager is required at time of approval. If not already obtained, please obtain your certified food manager certificate from an ANSI approved testing company. All other food handlers must obtain ANSI approved food handler certificates. No County legal action will result from this inspection.The Environmental Services Department will begin emailing permit card(s) and permit invoice(s) to permittees in the coming months. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal.If you are unsure whether your email address is accurate, you may:• Contact your inspector using the phone number or email on your last inspection report to review, or• Contact the Department using the email addresses below,o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)Note: If you need to update your email address and/or other contact information, please submit an administrative change request form at the below websitehttps://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181 or call 602-506-6824.Award: Not Participating,Signer: Michael Coleman

#16 — Food-Contact Surfaces: Cleaned and SanitizedPriority foundation4-601.11

Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces. --- Meat slicer has buildup of soiling on the blade. Food prep sink has buildup on the interior of the basin. Three compartment sink has buildup of soiling inside of the basin. Employee warewashing dishes with soiled compartments --- clean and maintain clean Correct By: Correct Prior To Reinspection

#38 — Insects, Rodents and Animals not PresentCore6-202.15

Core-6-202.15, C: Outer Openings, Protected --- Gap under the back door -- seal Correct By: Correct Prior To Reinspection

#51 — Plumbing Installed; Proper Backflow DevicesCore5-205.15

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained --- No test certificate for the reduced pressure zone backflow preventer -- provide ASSE 1022 dual check valve for the tea dispenser to be replaced on yearly basis -- replace No hot water at the food prep sink -- provide Correct By: Correct Prior To Reinspection

Data from Maricopa County Environmental Services public records, last checked Jul 20, 2026. Grades marked with ° are computed equivalents for establishments not participating in the county's voluntary grading program. View official county records →