What is Star East's health inspection score?

Star East has a SafeDine safety score of 66 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Star East last inspected?

Star East was last inspected on February 7, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Star East have?

Star East has 12 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Star East safe to eat at?

Star East has a safety score of 66/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Star East

Name: Star East
Address: 5712 W FULLERTON AVE, Chicago, 60639
Rating: 66

5712 W FULLERTON AVE , Chicago

Data may be outdated — inspected 2/7/2024

▲Improving

Own or manage this restaurant?

Claim it to unlock analytics →

0Fair

Chicago

Ranked #960 of 1000 in Chicago

Improving

3 inspections

Last: Feb 7, 2024

low confidence

Directions Order

Inspections

33%

Clean Rate

Avg Violations

28 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Other violation

Regulatory compliance issue

Food labeling

Food not properly labeled or dated

Food storage

Food not properly stored or protected

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-34

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-4 pts

Potential hazards • 5 pts each

Basic

-6 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+11 pts

100

Latest

100% weight

2nd

60% weight

3rd

30% weight

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

Open location in Google Maps →

5712 W FULLERTON AVE , Chicago, IL 60639

Open in Maps

View Menu Order Online

Violation Timeline

Jan 2023

1 inspections

1 intermediate

1 basic

Jan

Jan 2024

1 inspections

2 intermediate

8 basic

Feb 2024

1 inspections

Feb

Inspection History

3 records on file

3 Canvass

Feb 24

Canvass InspectionLatestCleanOut of Business

No violations

100/100inspection score

Jan 24

Canvass InspectionPass w/ Conditions

2 Med8 Basic

10 total

74/100inspection score

−26 pts

Intermediate (2)

−10 pts

35APPROVED THAWING METHODS USED−5
OBSERVED CHICKEN THAWING IN A BOX IN THE FOOD PREP AREA. MANAGEMENT INSTRUCTED TO THAW TCS FOODS UNDER COLD RUNNING WATER, IN THE REFRIGERATOR OR IN THE MICROWAVE AS PART OF A CONTINUOUS COOKING PROCESS.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED BULK FOOD CONTAINERS ON PREMISES WITHOUT A LABEL (FLOUR, RICE, SEASONINGS, ETC). INSTRUCTED TO PROVIDE THE COMMON NAME ON BULK CONTAINERS TO PROPERLY IDENTIFY FOOD ITEM.

Basic (8)

−16 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD ITEMS STORED ON FLOOR IN WALK-IN COOLER AND FREEZER. INSTRUCTED MANAGER TO ELEVATE ALL FOOD SIX INCHES OFF FLOOR.
41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED SOILED WIPING CLOTHS STORED ON PREP TABLES. INSTRUCTED MANAGER TO STORE IN SANITIZING SOLUTION BETWEEN USES.
43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED ICE SCOOP LAYING ON TOP OF ICE MACHINE. INSTRUCTED MANAGER TO STORE ICE SCOOP HANDLE UP ABOVE ICE TO PREVENT CONTAMINATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED THE INSIDE OF THE DEEP FRYER OIL FILTERING UNIT WITH A BUILD UP OF GREASE AND FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN ALL
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED ACCUMULATED GREASE AND FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES, COOLERS, FREEZERS, SHELVING UNITS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
50HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE−2
OBSERVED NO HOT WATER THROUGHOUT ESTABLISHMENT. FOUND IMPROPER HOT WATER TEMPERATURE AT HAND WASHING SINK IN FRONT NEAR DRIVE THRU AT 83.5F, HOT WATER TEMPERATURE AT WASHING SINK BY THE COOKING/PREP AREA AT TEMP OF 86.4F, HOT WATER TEMPERATURE AT 3-COMPARTMENT SINK FOUND AT 88.3F. HOT WATER TEMPERATURE AT HAND SINK IN UNISEX BATHROOM FOUND AT 87.5F. INSTRUCTED MANAGER PROPER HOT WATER TEMPERATURE AT HAND WASHING SINKS MUST BE AT A MINIMUM OF 100.0F OR HIGHER THROUGH A MIXING VALVE OR COMBINATION FAUCET. HOT WATER TEMPERATURE AT 3-COMPARTMENT SINK MUST BE AT LEAST 110.0F TO PROPERLY WASH, RINSE AND SANITIZE UTENSILS AND EQUIPMENT. HOT WATER WAS RESTORED DURING WRITING OF REPORT. FOUND PROPER HOT WATER TEMPERATURE AT HAND WASHING SINK IN FRONT NEAR DRIVE THRU AT 100.5F, HOT WATER TEMPERATURE AT WASHING SINK BY THE COOKING/PREP AREA AT TEMP OF 102.4F, HOT WATER TEMPERATURE AT 3-COMPARTMENT SINK FOUND AT 120.3F. HOT WATER TEMPERATURE AT HAND SINK IN UNISEX BATHROOM FOUND AT 102.5F. PRIORIT
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED A HEAVY ACCUMULATION OF DIRT, DUST, GREASE, FOOD SPLATTER AND FOOD DEBRIS ON THE WALLS AND FLOORS ESPECIALLY ALONG THE HOT FOOD SERVICE LINE UNDER AND AROUND THE COOKING EQUIPMENT AND NON COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN ALL AREAS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED SOILED MOP HEAD NOT PROPERLY STORED. INSTRUCTED MANAGER TO HANG MOP HEADS TO PREVENT INSECT BREEDING.

Base deductions−26 pts

Jan 23

Canvass InspectionPass w/ Conditions

1 Med1 Basic

2 total

93/100inspection score

−7 pts

Intermediate (1)

−5 pts

23PROPER DATE MARKING AND DISPOSITION−5
OBSERVED EXPIRED COOKED EGGROLLS IN WALK IN COOLER WITH A DATE LABELED 1/9/2023. ALSO OBSERVED NO DATE LABEL ON CONTAINER OF COOKED CRAB RAGOON. COOKED FOOD MAY NOT BE HELD NO LONGER THAN 7 DAYS. DAY OF PREPARATION COUNTS AS DAY 1. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED. FOOD DISCARDED VOLUNTARILY BY EMPLOYEE. FOOD WEIGHING APPROXIMATELY 30 LBS AT A COST OF $250.00.

Basic (1)

−2 pts

58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO ALLERGEN TRAINING CERTIFICATE ON SITE. MUST PROVIDE FOR ALL CERTIFIED FOOD MANAGERS.

Base deductions−7 pts

Community Reviews

No reviews yet. Be the first to share your experience!

Leave a Review

Community Safety Reports

No reviewed safety reports. Help keep others safe by reporting any food safety concerns.

Data source: Chicago CDPH · Official government inspection records

Grading System

85 – 100
Excellent
70 – 84
Good
Below 70
Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

Explore More

Restaurants in Chicago Unknown Restaurants Best in Chicago All Illinois Restaurants