What is Eastside Sharks, Inc.'s health inspection score?

Eastside Sharks, Inc. has a SafeDine safety score of 79 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Eastside Sharks, Inc. last inspected?

Eastside Sharks, Inc. was last inspected on August 22, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Eastside Sharks, Inc. have?

Eastside Sharks, Inc. has 36 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Eastside Sharks, Inc. safe to eat at?

Eastside Sharks, Inc. has a good safety record with a score of 79/100. While there are some noted violations, overall compliance is solid.

Official Health Record

Eastside Sharks, Inc.

Name: Eastside Sharks, Inc.
Address: 100 E 79TH ST, Chicago, 60619
Rating: 79

100 E 79TH ST, Chicago

Last inspected 7mo ago

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0Good

Chicago

Ranked #781 of 1000 in Chicago

Declining

6 inspections

Last: Aug 22, 2025

medium confidence

Directions Order

Inspections

Clean Rate

Avg Violations

8 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Plumbing issues

Plumbing or waste disposal problems

Employee hygiene

Personal hygiene practices not followed

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-21

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-4 pts

Potential hazards • 5 pts each

Basic

-12 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

-5 pts

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

100 E 79TH ST, Chicago, IL 60619

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Violation Timeline

Dec 2022

1 inspections

1 high priority

4 basic

Dec

Feb 2023

1 inspections

1 high priority

2 intermediate

6 basic

Apr 2023

1 inspections

1 high priority

1 intermediate

3 basic

Apr

May 2023

1 inspections

1 intermediate

2 basic

May 2024

1 inspections

6 basic

May

Aug 2025

1 inspections

1 intermediate

7 basic

Inspection History

6 records on file

1 Canvass3 Complaint2 Canvass Re-Inspection

Aug 25

Canvass InspectionLatestPass

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED BULK CONTAINERS NOT LABELED IN PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO LABEL ALL BULK CONTAINERS WITH COMMON NAME OF FOOD.

Basic (7)

−14 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD ITEMS STORED INSIDE FURNACE ROOM. INSTRUCTED MANAGER TO REMOVE ALL FOOD ITEMS FROM FURNACE ROOM TO PREVENT CONTAMINATION.
39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD ITEMS NOT COVERED IN COOLER AND STORAGE AREAS. OBSERVED FOOD ITEMS STORED ON FLOOR IN PREP AND WALK-IN COOLER/FREEZER AREAS. INSTRUCTED MANAGER TO COVER AND ELEVATE ALL FOOD ITEMS TO PREVENT CONTAMINATION.
40PERSONAL CLEANLINESS−2
OBSERVED FOOD HANDLER NOT WEARING HAIR RESTRAINT. ALL FOOD HANDLERS MUST WEAR EFFECTIVE HAIR RESTRAINTS.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED FOOD DEBRIS AND GREASE BUILDUP ON INTERIOR AND EXTERIOR SURFACES OF COOLERS, FREEZERS, PREP TABLES, FRYERS, GRILL, HOLDING UNITS AND SHELVING UNITS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED LEAKING FAUCET ON 3-COMPARTMENT SINK. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED NO COVERED RECEPTACLE IN WASHROOM. INSTRUCTED MANAGER TO PROVIDE COVERED RECEPTACLE IN WASHROOM AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FOOD DEBRIS AND GREASE BUILDUP ON FLOOR UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.

Base deductions−19 pts

May 24

Complaint InspectionPass

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED THE GASKET AT THE FREEZER DOOR IN THE FRONT PREP AREA LOOSE; INSTRUCTED TO REATTACH OR REPLACE GASKET.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR BOTTOM OF FRYERS TO REMOVE GREASE AND SHELVES INSIDE OF THE WALK-IN COOLER AND WALK-IN FREEZER.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN THE WALLS AROUND AND BEHIND ALL KITCHEN AND COOKING EQUIPMENT WHERE NEEDED TO REMOVE SPLATTER AND DIRT. INSTRUCTED TO CLEAN THE FLOORS UNDER AROUND AND BEHIND ALL KITCHEN AND COOKING EQUIPMENT, SINKS, WALK-IN COOLER, WALK-IN FREEZER AND IN THE FURNACE ROOM.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
THE VENTS IN THE HOODED SYSTEM ABOVE THE FRYERS ARE GREASY; INSTRUCTED TO CLEAN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
INSTRUCTED THAT ALL FOOD HANDLERS MUST OBTAIN THE REQUIRED FOOD HANDLER TRAINING.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED AN EXPIRED FOOD ALLERGEN TRAINING CERTIFICATE; INSTRUCTED MANAGER TO OBTAIN A VALID FOOD ALLERGEN TRAINING CERTFICATE.

Base deductions−12 pts

May 23

Canvass Re-Inspection InspectionPass

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

35APPROVED THAWING METHODS USED−5
3-501.13 OBSERVED IMPROPER THAWING METHODS USED FOR THAWING TCS FOODS (CHICKEN GIZZARDS). THE CHICKEN GIZZARDS WERE STORED AT ROOM TEMPERATURE TO THAW, WHICH IS NOT AN APPROVED METHOD OF THAWING. INSTRUCTED TO USE AN APPROVED WAY OF THAWING TCS FOODS.

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-201.11 OBSERVED A FREEZER UNIT AT THE FRONT PREP AREA WITH A DAMAGED RUBBER GASKET. INSTRUCTED TO REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.114 OBSERVED BROKEN DOWN CARDBOARD BOXES ON THE FLOOR AT THE THREE COMPARTMENT SINK AND INSIDE THE WALK-IN COOLER. ALSO, THE CARDBOARD BOXES HAS BEEN STORED ON TOP OF THE WALK-IN COOLER AND ON THE SIDE OF THE HOTWATER TANK AT THE REAR OF THE FACILITY. INSTRUCTED TO REMOVE ALL CARDBOARD BOXES AND MAINTAIN.

Base deductions−9 pts

Apr 23

Canvass Re-Inspection InspectionFail

1 High1 Med3 Basic

5 total1 risk factor

74/100inspection score

−21 pts

High Priority (1)

−10 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE DURING THE INSPECTION WHILE THE TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (CHICKEN) HAS BEEN PREPARED AND SERVED. INSTRUCTED A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES WHILE FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012, CITATION ISSUED

Intermediate (1)

−5 pts

35APPROVED THAWING METHODS USED−5
3-501.13 OBSERVED IMPROPER THAWING METHODS USED FOR THAWING TCS FOODS (CHICKEN GIZZARDS). THE CHICKEN GIZZARDS WERE STORED AT ROOM TEMPERATURE TO THAW, WHICH IS NOT AN APPROVED METHOD OF THAWING. INSTRUCTED TO USE AN APPROVED WAY OF THAWING TCS FOODS.

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-201.11 OBSERVED A FREEZER UNIT AT THE FRONT PREP AREA WITH A DAMAGED RUBBER GASKET. INSTRUCTED TO REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.114 OBSERVED BROKEN DOWN CARDBOARD BOXES ON THE FLOOR AT THE THREE COMPARTMENT SINK AND INSIDE THE WALK-IN COOLER. ALSO, THE CARDBOARD BOXES HAS BEEN STORED ON TOP OF THE WALK-IN COOLER AND ON THE SIDE OF THE HOTWATER TANK AT THE REAR OF THE FACILITY. INSTRUCTED TO REMOVE ALL CARDBOARD BOXES AND MAINTAIN.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM 02/24/2023, REPORT #2571718 #40 OBSERVED THE COOK WITHOUT PROPER HAIR RESTRAINT. MUST PROVIDE AND MAINTAIN. #49 MUST DETAIL CLEAN THE INTERIOR OF THE PREP COOLERS & FREEZER. ALSO CLEAN THE RUBBER GASKET AROUND THE PREP COOLER DOORS TO REMOVE DEBRIS. #51 OBSERVED THE 3 COMP SINK FAUCET NECK AND SPRAYER WITH LEAKS. MUST REPAIR AND MAINTAIN. #55 FLOORS NEED CLEANING ALONG THE WALL BASE AND IN CORNERS TO REMOVE SPILLS, DEBRIS AND/OR GREASE. PRIORITY FOUNDATION:7-42-090, CITATION ISSUED

Base deductions−21 pts

Risk factor bonus (1× +5)−5 pts

Feb 23

Complaint InspectionPass w/ Conditions

1 High2 Med6 Basic

9 total

68/100inspection score

−32 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED IMPROPER TEMPERATURE OF REFRIGERATOR AT 51.0F WITH TCS FOODS STORED INSIDE FOR HUMAN CONSUMPTION. A HELD FOR INSPECTION TAG HAS BEED PLACED ON THE UNIT. ONCE REPAIRED, FAX OR EMAIL TO CDPH. MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW. PRIORITY 7-38-005, CITATION ISSUED

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS SUCH AS RAW HAMBURGER MEAT (45.6F), SLICED TOMATOES (47.1F), SHREDDED CHEESE (47.5F). MANAGER DISCARDED PRODUCT. MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW.APPX.10 LBS.$60. PRIORITY 7-38-005, CITATION ISSUED
35APPROVED THAWING METHODS USED−5
OBSERVED IMPROPER THAWING METHODS USED FOR THAWING TCS FOODS (CHICKEN GIZZARDS). THE CHICKEN GIZZARDS WERE STORED AT ROOM TEMPERATURE TO THAW, WHICH IS NOT AN APPROVED METHOD OF THAWING. INSTRUCTED TO USE AN APPROVED WAY OF THAWING TCS FOODS.

Basic (6)

−12 pts

40PERSONAL CLEANLINESS−2
2-402.11 OBSERVED THE COOK WITHOUT PROPER HAIR RESTRAINT. MUST PROVIDE AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED A FREEZER UNIT AT THE FRONT PREP AREA WITH A DAMAGED RUBBER GASKET. INSTRUCTED TO REPAIR AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-602.13 MUST DETAIL CLEAN THE INTERIOR OF THE PREP COOLERS & FREEZER. ALSO CLEAN THE RUBBER GASKET AROUND THE PREP COOLER DOORS TO REMOVE DEBRIS.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
5-205.15 OBSERVED THE 3 COMP SINK FAUCET NECK AND SPRAYER WITH LEAKS. MUST REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED BROKEN DOWN CARDBOARD BOXES ON THE FLOOR AT THE THREE COMPARTMENT SINK AND INSIDE THE WALK-IN COOLER. ALSO, THE CARDBOARD BOXES HAS BEEN STORED ON TOP OF THE WALK-IN COOLER AND ON THE SIDE OF THE HOTWATER TANK AT THE REAR OF THE FACILITY. INSTRUCTED TO REMOVE ALL CARDBOARD BOXES AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.12 FLOORS NEED CLEANING ALONG THE WALL BASE AND IN CORNERS TO REMOVE SPILLS, DEBRIS AND/OR GREASE.

Base deductions−32 pts

Dec 22

Complaint InspectionPass w/ Conditions

1 High4 Basic

5 total

82/100inspection score

−18 pts

High Priority (1)

−10 pts

11FOOD OBTAINED FROM APPROVED SOURCE−10
OBSERVED FOOD OBTAINED FROM A UNAPPROVED SOURED: PREMISES SELLING HOME MADE PICKLES IN A JAR. MANAGER DISCARDED AND DENATURED 48 JAR 100lbs AT $350. PRIORIRTY CITATION ISSUED #7-38-005.

Basic (4)

−8 pts

40PERSONAL CLEANLINESS−2
OBSERVED THE COOK WITHOUT PROPER HAIR RESTRAINT. MUST PROVIDE AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST DETAIL CLEAN THE INTERIOR OF THE PREP COOLERS & FREEZER. ALSO CLEAN THE RUBBER GASKET AROUND THE PREP COOLER DOORS TO REMOVE DEBRIS.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED THE 3 COMP SINK FAUCET NECK AND SPRAYER WITH LEAKS. MUST REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOORS NEED CLEANING ALONG THE WALL BASE AND IN CORNERS TO REMOVE SPILLS, DEBRIS AND/OR GREASE.

Base deductions−18 pts

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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.

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