SUBWAY received a B, scoring 80 out of 100, in a Gwinnett County food-service inspection on Aug 11, 2026. The official report lists six findings. [1]
The report states: “&2Employee drink in a reusable cup stored on an in-use prep table.” [2]
The report states: “No written procedure on site for responding to vomit/diarrheal event.” [3]
The report states: “Multiple time/temperature foods holding above 41F (see temperature log).” [4]
Showing 6 of 6 findings
&2Employee drink in a reusable cup stored on an in-use prep table. // Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Cup was relocated to a designated area. //
Code .03(5)(k)1
&2Employee drink in a reusable cup stored on an in-use prep table. // Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Cup was relocated to a designated area. //Official report · Item 2-2B ↗
No written procedure on site for responding to vomit/diarrheal event. // A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf) Corrective Actions: Written procedure provided to facility. //
Code .03(6)
No written procedure on site for responding to vomit/diarrheal event. // A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf) Corrective Actions: Written procedure provided to facility. //Official report · Item 2-2E ↗
Multiple time/temperature foods holding above 41F (see temperature log). // Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods holding on prep line for less than 4 hours. Foods were relocated to cool down. //
Code .04(6)(f)
Multiple time/temperature foods holding above 41F (see temperature log). // Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods holding on prep line for less than 4 hours. Foods were relocated to cool down. //Official report · Item 6-1A ↗
Tuna not cooling at a fast enough rate; foods moved off of the prep line and into a prep cooler did not cool at a fast enough rate or increased in temperature (see temperature log). // Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. (P) Corrective Actions: Cooling methods altered for all foods to allow for proper and effective cooling. //
Code .04(6)(d)
Tuna not cooling at a fast enough rate; foods moved off of the prep line and into a prep cooler did not cool at a fast enough rate or increased in temperature (see temperature log). // Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. (P) Corrective Actions: Cooling methods altered for all foods to allow for proper and effective cooling. //Official report · Item 6-1C ↗
In-use quat sanitizer observed at 500ppm. // Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials used on food contact surfaces shall not exceed stated concentrations as listed on the EPA-registered label, in 40 CFR 180.940 and 40 CFR 180.2020, (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P) Corrective Actions: Sanitizer was remade to 400ppm. //
Code .07(6)(g)
In-use quat sanitizer observed at 500ppm. // Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials used on food contact surfaces shall not exceed stated concentrations as listed on the EPA-registered label, in 40 CFR 180.940 and 40 CFR 180.2020, (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P) Corrective Actions: Sanitizer was remade to 400ppm. //Official report · Item 8-2B ↗
Foods being cooled in a tightly packed prep cooler with lids and stacked on top of another. // Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Lids removed. Foods relocated to the top shelf of the walk-in cooler. Discussed effective cooling methods with person in charge. //
Code .04(6)(e)
Foods being cooled in a tightly packed prep cooler with lids and stacked on top of another. // Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Lids removed. Foods relocated to the top shelf of the walk-in cooler. Discussed effective cooling methods with person in charge. //Official report · Item 11A ↗
Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.
Gwinnett County · Aug 11, 2026
02 / Same facility ↗Official inspection historyAvailable records for this official facility
03 / How scoring works ↗Georgia’s food-service rulesScores and findings describe the dated inspection, not current operating conditions. A correction deadline does not establish whether an issue remained unresolved afterward.
Findings quote the official report captured . “Corrected on site” and “repeat” reflect explicit report markers. “COS” and “CA” in the inspector’s notes refer to corrections and corrective actions; an instruction to act is not proof that it was completed.
History links the same official facility ID within the issuing authority and may omit intervening inspections. Same-day results have no inferred sequence. Report excerpts follow source order, not a severity ranking.
This report comes from Gwinnett County. History includes only this authority’s exact facility ID.
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