Subway received a B, scoring 81 out of 100, in a Fulton County food-service inspection on Oct 7, 2026. The official report lists three findings. [1]
The inspector observed failure to wash hands in between tasks. [2]
The inspector also observed failure to maintain cold foods at or below 41F Observed meats in front food service area out of temperature. [3]
A separate finding described failure to properly store in use utensils in between uses. [4]
The report marks two findings as corrected on site. [5]
Showing 3 of 3 findings
Observed failure to wash hands in between tasks. Observed employee go from slicing meat to preparing sanitizer back to slicing meat without washing hands.
Code 511-6-1.03(5)(c)
Observed failure to wash hands in between tasks. Observed employee go from slicing meat to preparing sanitizer back to slicing meat without washing hands. 511-6-1.03(5)(c) - When to Wash (P) (c) When to Wash. 1. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: (v) After handling soiled equipment or utensils; P (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P Employee washed hands Corrected On-Site. New Violation.Official report · Item 2-1B ↗
Observed failure to maintain cold foods at or below 41F Observed meats in front food service area out of temperature. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding.
Code 511-6-1.04(6)(f)
Observed failure to maintain cold foods at or below 41F Observed meats in front food service area out of temperature. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below New Violation. Correct By: 10/10/2026Official report · Item 6-1A ↗
Correct by
Observed failure to properly store in use utensils in between uses. Observed tuna scoop with handle in contact with food item.
Code 511-6-1.04(4)(k)
Observed failure to properly store in use utensils in between uses. Observed tuna scoop with handle in contact with food item. 511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; Scoop removed Corrected On-Site. New Violation.Official report · Item 14A ↗
Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.
Fulton County · Oct 7, 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 Fulton County. History includes only this authority’s exact facility ID.
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