Georgia › Floyd County › Lindale
AAN LLC, DBA SUBWAY #44570
3132 MAPLE RD , LINDALE, GA 30147 · Health inspection record from Georgia Department of Public Health
Most recent inspection (May 26, 2026): Inspectors recorded 1 violation, 1 of them critical, involving cleaning & sanitizing. This restaurant scored as low as 84 on March 10, 2025 — see the full history below.
Inspection history
Every recorded inspection, newest first. Open one to see what the inspector found that day — a past failure matters even when the current score looks fine.
A96May 26, 20261 violation
Inspectors recorded 1 violation, 1 of them critical, involving cleaning & sanitizing.
Observed quaternary ammonia dispenser at 3-compartment sink dispensing at 0 ppm.
−4 points · Cited as “511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)”A91October 20, 20251 violation
Inspectors recorded 1 violation, 1 of them critical, involving temperature control.
Observed commercially processed TCS food (meatballs in marinara) not properly reheated to 135 degrees F prior to hot holding on steam table. Meatballs and sauce measured at 116-124 degrees. Corrective Action: Discussed proper reheating temperatures and procedures with CFSM. CFSM placed meatballs back in microwave to continue reheating to a minimum temperature of 135 deg F after stirring.
−9 points · Cited as “511-6-1.04(5)(h) - reheating for hot holding (p)”B84March 10, 20253 violations
Inspectors recorded 3 violations, 2 of them critical, involving temperature control and cleaning & sanitizing.
Observed commercially processed TCS food (meatballs in marinara) not properly reheated to 135 deg F in microwave/convection unit for hot holding on steam table. After stirring, meatballs measured 110-115 deg F. Corrective Action: Discussed proper reheating temperatures and procedures with PIC. PIC placed meatballs back in unit to continue reheating to a minimum temperature of 135 deg F after stirring.
−9 points · Cited as “511-6-1.04(5)(h) - reheating for hot holding (p)”Observed food build-up and debris on blade of meat slicer from slicing meat the day before. Also observed debris and build-up on non-food contact surfaces of slicer. Corrective Action: Discussed cleaning procedure and frequency with PIC. PIC properly cleaned and sanitized meat slicer. PIC will re-train all food service employees on properly cleaning slicer after use.
−4 points · Cited as “511-6-1.05(7)(b) - food contact surfaces and utensils - cleaning frequency (p, c)”Observed stained wiping cloths for sanitizer buckets air-drying on plumbing pipes under three compartment sink. Per PIC, these were drying to be used for sanitizer bucket. Additional soiled cloths were bundled on drying board. Corrective Action: Discussed properly preparing sanitizer buckets with quat sanitizer at 200-400 ppm and clean, dry wiping cloths with PIC. PIC prepared the sanitizer bucket at 300 ppm and placed new single-use towels in sanitizer bucket. The cloths used by this facility are designed to be single-use and should not be air dried and re-used. PIC will re-train all staff.
−3 points · Cited as “511-6-1.05(10)(b) - wiping cloths, air drying location (c)”A93June 10, 20244 violations
Inspectors recorded 4 violations, 2 of them critical, involving temperature control, pest control and management & training.
Person in charge was unable to demonstrate knowledge and could not respond correctly to the questions as they related to the food service operations conducted at the establishment, including properly cleaning and sanitizing food contact surfaces, food temperatures, cooling methods, employee health policy and bodily fluid clean-up kit. Corrective Action: Discussed proper preparation of sanitizing buckets and storing wipes inside the bucket. Discussed sanitizing food contact surfaces every four hours. Discussed required temperature for reheating food. Discussed approved cooling methods. PIC will train all food service employees on food safety.
−4 points · Cited as “511-6-1.03(1)(a)-(c)1,4,5,6-14,15, 16 - demonstration of knowledge (pf)”Observed multiple live flies in kitchen. Corrective Action: Discussed importance of regular pest control. PIC will contact Cook's for treatment for flies.
−3 points · Cited as “511-6-1.07(5)(k) - controlling pests (pf, c)”CFSM failed his/her responsibility to provide sufficient knowledge to all employees who prepare, handle, or have responsibilities for handling unpackaged foods of any kind. Corrective Action: Discussed responsibility of CFSM to train all employees on basic food safety principles and foodborne illness prevention. The current CFSM is only in the facility one day per week and travels often; therefore, we discussed having another food service employee trained and certified to ensure regular monitoring and compliance.
−4 points · Cited as “511-6-1-.03(3)(d) - certified food safety manager responsibility”Observed accumulation of dead cockroaches in glue traps in main kitchen area. Corrective Action: Discussed contacting Cook's to remove and replace the traps in main kitchen area with PIC. All traps will be replaced.
−3 points · Cited as “511-6-1.07(5)(l) - removing dead or trapped birds, insects, rodents, and other pest (c)”Georgia scores on a 100-point scale: A 90–100, B 80–89, C 70–79, U below 70.
Source
Published by the Georgia Department of Public Health · permit 0563. Verify this record at ga.healthinspections.us. Georgia’s inspection records are published by county health district, not from a single statewide portal.