← Olean
SUBWAY
1869 PLAZA DRIVE, OLEAN, NY 14760
Last inspected Jan 14, 2026
Official source: New York State Department of Health (health.ny.gov) · All data sources
Failed. Did not meet health requirements at the latest inspection. Many failures are fixed and re-inspected within days — check the inspection date.
This source doesn’t issue a letter grade, so CleanPlate derived the status from the reported violation data.
✕
derivedOrder for delivery
Inspection history
Jan 14, 2026
✕2 violations
- Critical: Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
- Miscellaneous, Economic Violation, Choking Poster, Training.
Feb 3, 2025
✕2 violations
- Miscellaneous, Economic Violation, Choking Poster, Training.
- Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.
Feb 12, 2024
✕3 violations
- Critical: Other potentially hazardous foods requiring cooking are not heated to 140�F or above.
- Miscellaneous, Economic Violation, Choking Poster, Training.
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
Jan 24, 2023
✕4 violations
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Critical: Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
- Miscellaneous, Economic Violation, Choking Poster, Training.
- Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.
Jan 19, 2022
✓1 violation
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
Feb 3, 2021
✓1 violation
- Miscellaneous, Economic Violation, Choking Poster, Training.
Jan 21, 2020
✓2 violations
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Feb 6, 2019
✕3 violations
- Critical: Commercially processed precooked potentially hazardous foods are not heated to 140�F or above within two hours.
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Oct 22, 2018
✕2 violations
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
Mar 10, 2017
✕2 violations
- Hot, cold running water not provided, pressure inadequate
- Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.
Mar 9, 2016
✕2 violations
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.
Feb 5, 2015
✓Feb 19, 2014
✓1 violation
- Non food contact surfaces of equipment not clean
Feb 12, 2013
✕5 violations
- Critical: Commercially processed precooked potentially hazardous foods are not heated to 140�F or above within two hours.
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
Feb 8, 2012
✓2 violations
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
Feb 3, 2011
✕1 violation
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
Jan 21, 2010
✕1 violation
- Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.
Oct 14, 2009
✕1 violation
- Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.
Nov 24, 2008
✓
More in Olean
Source: New York State Department of Health (health.ny.gov). Data shown unmodified from the official government record. CleanPlate is an independent service, not affiliated with any government agency. See something wrong? Report a data issue.