Subway #16543
A°4939 W Ray Rd, Chandler 85226
Food Establishment - Eating & Drinking · Permit FD-24-00735
Score based on 9 scored inspections over the county's rolling 3-year window, weighted toward recent visits. How scoring works
Score over time
Inspection history13 on record
2026
Jun 15, 2026RoutinecleanA°
No County legal action will result from this inspection.Report emailed. No violations noted at time of inspection.
Jan 5, 2026RoutinecleanA
No County legal action will result from this inspection.Report emailed.
2025
Jun 16, 2025Re-InspectioncleanA°
Predefined Comment: No County legal action will result from this inspection.Upon re-inspection, all violations due for correction have been corrected. Both units are holding properly cold.
Jun 9, 2025Routine2 priority1 foundationC°
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
Corrective Action: Corrected at time of inspection. Meatballs heated for hot holding 90 minutes before, per PIC, at 118*F to 130*F internally available for service in the steam well. PIC reheated the meatballs to proper temperature for hot holding.
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PRIORITY VIOLATION-3-403.11 - Priority: Reheating for Hot 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/4618/AMC-Toolbox---Reheating.
Inspector's notes
Corrective Action: Corrected at time of inspection. Cut tomatoes, cut lettuce and spinach, deli meats and cheeses in the service line cooler at 44*F to 48*F internally. Manager stated the items had been in the unit less than two hours. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Cut tomatoes cut lettuce and spinach, and mayo labeled for refrigeration in the reach-in overnight at 46*F internally. Embargoed, manager discarded. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below.
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Repeat Violation 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.
Inspector's notes
Corrective Action: Correct prior to re-inspection 6/16/25. Service line cooler holding TCS food 44-48*F, reach-in holding TCS food 46*F with the min/max reading 47*F at the time of inspection. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below.
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Repeat Violation 4-301.11 - Priority Foundation: Cooling, Heating, and Holding Capacities-Equipment. 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/4617/AMC-Toolbox---Cooling.
Jan 21, 2025Re-InspectioncleanA°
Predefined Comment: No County legal action will result from this inspection.Predefined Comment: Upon re-inspection, all violations due for correction have been corrected. Unit is holding properly cold.
Jan 21, 2025Advisorynot scoredclean
Unit for reinspection was being serviced at the time of visit. Will return later today to ensure it is holding properly cold.
Jan 14, 2025Routine1 priority1 foundationB°
No County legal action will result from this inspection.
Inspector's notes
Corrective Action: Corrected at time of inspection. Cold cuts, veggie patties and cooked egg in the back row of the right hand service line cooler at 45*F to 49*F for an unknown time. Embargoed. All TCS foods improperly cold held were discarded by PIC at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below.
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Repeat Violation 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.
Inspector's notes
Corrective Action: Correct prior to re-inspection. The back row of the right hand cooler holding TCS food 45-49*F. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below.
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Repeat Violation 4-301.11 - Priority Foundation: Cooling, Heating, and Holding Capacities-Equipment. 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/4617/AMC-Toolbox---Cooling.
2024
Sep 12, 2024Advisorynot scoredclean
Contacted the facility maintenance manager, Josh Bradey to check on status of corrections for ownership change inspection. Mr. Bradey will update inspector on status on Monday 9/16/24. Uploaded correspondence to Mr. Bradey.
Aug 7, 2024Re-InspectioncleanA°
No County legal action will result from this inspection.Unit has not been repaired and remains out of service. Please contact the inspector when unit is repaired and put into service.
Jul 29, 2024Advisorynot scoredclean
Per manager, unit has not been repaired, but is not in service. No food was in the unit at the time of the advisory. Please repaired the unit to hold TCS food 41*F or below and contact the inspector for reinspection when repaired. Emailed report to Tucker.
Jul 11, 2024Routine2 priority2 foundation1 coreC°
No County legal action will result from this inspection.Emailed report to Tucker
Inspector's notes
Corrective Action: Correct prior to next routine inspection.
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No certified food manager present. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. 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
Inspector's notes
Corrective Action: Correct prior to next routine inspection. Corrective Action: Correct at once. Corrective Action: Correct prior to re-inspection. Corrective Action: Corrected at time of inspection. Corrective Action: Correct within 24 hours.
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Employee removed gloves, touched their clothing and eyeglasses then started to put on gloves to handle ready to eat food. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection. PRIORITY VIOLATION-2-301.14 - Priority: When to Wash. 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/4573/AMC-Toolbox: Handwashing. Predefined Comment: Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Predefined Comment: Employee properly washed hands at handwash sink at time of inspection. Predefined Comment: Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination.
Inspector's notes
Corrective Action: Corrected at time of inspection.
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Cut tomatoes, shredded lettuce and cut leaf spinach in front reach-in at 51*F to 53*F internally. Manager stated they had been in the reach-in more than two hours. Embargoed. All TCS foods improperly cold held were discarded by PIC at time of inspection. 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. 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.
Inspector's notes
Corrective Action: Corrected at time of inspection.
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Spray can of Raid Ant & Roach killer stored in back kitchen. PIC discarded. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection. 7-202.11 - Priority Foundation: Restriction-Presence and Use
Inspector's notes
Corrective Action: Correct prior to re-inspection.
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Front reach-in holding TCS food 51-53*F, min/max thermometer read 51*F. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Please repair to hold TCS food 41*F or below prior to reinspection 7/18/24 4-301.11 - Priority Foundation: Cooling, Heating, and Holding Capacities-Equipment. 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/4617/AMC-Toolbox---Cooling.
Feb 27, 2024Routine2 priority3 foundationD°
E&D, class 3 10+OC inspection was conducted with the store manager, Tucker N. The establishment is open and operating.Manager is a certified food protection manager. Person in charge must be a certified food protection manager (CFPM). Maricopa County requires the person in charge must be a CFPM and at the site during all operational hours. Maintain CFPM and food handler certifications on file for inspection purpose.Permit is approved.Please address the following items prior to the re-inspection on 3/29/24:1. Provide side splashguard on the right side of the food prep sink or revert the flow of the 3-comp sink. 2. Repair/ replace the exhaust vent inside the women’s restroom. It is rattling.3. Refinish the floor sink under the soda fountain station. It is corroded. Box around this floor sink to prevent trash from falling around this floor sink. Clean the sink.4. Certify the backflow preventer of the soda carbonator. 5. Provide a vented dual check valve backflow preventer (ASSE 1022) at the water connection point of the tea brewer.6. Conduct detail cleaning at the drink self-service area. 7. Do not store single service items next to the trash can and under drainpipes.No County legal action will result from this inspection.Emailed the report to the owner.This 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.Contact the Department at 602-506-6824 to schedule the next inspection. Allow 7-15 business days to schedule.This establishment is not participating in the award program at this time and had 2 Priority, 3 Priority Foundation violations on this inspection.Award: Not Participating,Email Sent: CHECKED,Signer: Tucker Nauman
PRIORITY VIOLATION-2-301.14, P: When to Wash. 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/4573/AMC-Toolbox---Handwashing. __ Noted employee was doing cashier then proceed to put on gloves to make another sandwich for the next customer. Instructed employee to wash hands first prior to put on gloves to make food for the next customer. Reviewed when to wash with employee. Correct By: Corrected At Time Of Inspection
Priority Foundation-5-203.11, Pf: Handwashing Sinks-Numbers and Capacities. 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/4573/AMC-Toolbox---Handwashing. __ Noted ware washing and food prep area does not have a hand sink within line of sight. Provide a hand sink in this area. Sink must have hot and cold water and side splash guards. Correct By: Correct Prior To Reinspection
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: 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. __ Noted the cut spinach, cut lettuces are holding inside the under- counter reach-in refrigerator at 46*F at the time of inspection. Per manager, the containers of cut leafy greens are inside the unit about an hour prior to inspection. Instructed employee to relocate the cut leafy green into the walk-in cooler to cool down. Correct By: Corrected At Time Of Inspection
Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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/4617/AMC-Toolbox--- Cooling. ___ Noted the ambient air of the under-counter reach-in refrigerator is at 51*F. The gasket around the right door is separating from the door. Per manager, a work order had been placed but was not repaired. Repair/ replace before the re-inspection on 3/29/24. Correct By: Correct Prior To Reinspection
Priority Foundation-5-103.11, Pf: Capacity-Quantity and Availability __ Noted the water heater is undersized (40-gallon tank). Please provide at least a 50-gallon tank with 80% recovery rate to meet the hot water demand in the facility. 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 →