Restaurant · Minneapolis, MN

Subway

Name: Subway
Address: 501 Washington Ave S, Minneapolis, MN

501 Washington Ave S

Last inspected Jul 9, 2026 · View Map ↗ · Compare ↗

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Repeat ProblemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.

Quick Answers

When was Subway last inspected?: The most recent inspection on record was on Jul 9, 2026. The result listed by Minneapolis Health Department was “Complete” (official score 92).
Were any violations recorded at the last inspection?: Yes: 4 violations recorded, including 1 marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 3 inspections on record, from Dec 12, 2023 to Jul 9, 2026.
Has Subway ever been closed by the health department?: No closure appears in the 3 inspection records we hold for this business. The earliest is dated Dec 12, 2023.

The Full Inspection History

3 inspections

Routine

Jul 9, 2026

Complete

Official score: 92 · Understand This Area’s Scale

4 recorded violations

criticalCode MN Rule 4626.0805C3Cleaning and sanitizing

Official Wording

Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions

Inspector’s Notes

Observed only a trace of quat sanitizer in the 3-comp sink Provide and maintain quat between 150-400 PPM. Immediately corrected by management.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

minorCode MN Rule 4626.0285BCleaning and sanitizing

Official Wording

Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

Inspector’s Notes

Observed only a trace of quat sanitizer in the sanitizer bucket. Provide and maintain quat between 150-400 PPM. This was immediately corrected by management.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

majorCode MN Rule 4626.1440Handwashing

Official Wording

Have hand soap at all handwashing sinks.

Inspector’s Notes

There was no soap in dispenser at front counter handsink. This was immediately corrected.

In Plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official Wording

Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device

Inspector’s Notes

There were no paper towels at hand sink in men's restroom. Provide and maintain paper towels in dispenser.

In Plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Dec 17, 2024

Complete

Official score: 96 · Understand This Area’s Scale

2 recorded violations

criticalCode MN Rule 4626.0805C3Cleaning and sanitizing

Official Wording

Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions

Inspector’s Notes

Observed only a trace of quat sanitizer in the 3-comp sink Provide and maintain quat between 150-400 PPM.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

minorCode MN Rule 4626.0285BCleaning and sanitizing

Official Wording

Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

Inspector’s Notes

Observed only a trace of quat sanitizer in the sanitizer bucket. Provide and maintain quat between 150-400 PPM.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Minneapolis Health Department, Dec 17, 2024 · Original Source

Routine

Dec 12, 2023

Complete

Official score: 92 · Understand This Area’s Scale

3 recorded violations

criticalCode MN Rule 4626.1610ABChemicals

Official Wording

Use poisonous or toxic materials according to label directions and MN Statutes chapter 18B. Application must not constitute a hazard to people and contamination of food, equipment, utensils, linens and single-use and single-service articles must be prevented.

Inspector’s Notes

Observed quat sanitizer in sanitizer bucket at or greater than 500 PPM. Maintain quat between 200 - 400 PPM.

In Plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

minorCode MN Rule 4626.1040BWater, plumbing, and sewage

Official Wording

Keep the plumbing system in good repair.

Inspector’s Notes

Repair the broken handle on women's toilet.

In Plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

criticalCode MN Rule 4626.0395A2Food temperature

Official Wording

Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

Inspector’s Notes

On the coldwell observed chopped steak at 43.8*F and sliced turkey at 42.2*F. Maintain all cold TCS foods at 41*F or less.

In Plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

Official record from Minneapolis Health Department, Dec 12, 2023 · Original Source