Subway
Last inspected: Nov 12, 2025
82
Score
The Subway located at 4311 Bells Ferry Rd Nw Ste E in Kennesaw, GA had its most recent food service inspection on November 12, 2025. This inspection resulted in a low-risk classification and noted one critical violation concerning proper cold holding temperatures and adequate equipment for temperature control, as well as one minor violation. The facility has a historical pattern of mostly low-risk inspections across its two scored visits.
2
Inspections
1
Critical latest
0
Major latest
1
Minor latest
Inspection History
Nov 12, 2025
Routine
1 critical violation. 1 minor violation. 2 corrected on site.
82
Sep 5, 2024
Initial
1 critical violation. 1 corrected on site.
86
Violations — Nov 12, 2025 Inspection
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed several deli foods that were stored in the RIC in the main kitchen holding above 41*F. (see below with asteric) C/A 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 or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P COS Food was discarded by the manager
511-6-1.04(6)(f)
11A - proper cooling methods used: adequate equipment for temperature control
(corrected on site)
Inspector notes: Observed several deli food items that were prepped early in the day that were placed in the RIC with a lid on which slows down the cooling time. By the time EHS arrived the food was almost at the 4 hour mark and EHS had to intervene by uncovering the food and placing it in the RIF. C/A Cooling Methods. 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) A...
511-6-1.04(6)(e)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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