What is King's Chop Suey's health inspection score?

King's Chop Suey has a SafeDine safety score of 90 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was King's Chop Suey last inspected?

King's Chop Suey was last inspected on March 25, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does King's Chop Suey have?

King's Chop Suey has 39 total violations across 10 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is King's Chop Suey safe to eat at?

Yes, King's Chop Suey has an excellent safety record with a score of 90/100. This indicates strong compliance with health and safety standards.

What type of cuisine does King's Chop Suey serve?

King's Chop Suey serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

King's Chop Suey

Name: King's Chop Suey
Address: 4635 W 63RD ST, Chicago, 60629
Rating: 90

4635 W 63RD ST, Chicago

Last Inspected: 3/25/2026

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0Excellent

American•Chicago Lawn

Ranked #2 of 10 in Chicago LawnBetter than 17% of american restaurants

Improving

8 inspections

Last: Mar 25, 2026

high confidence

Directions Order

Inspections

13%

Clean Rate

4.9

Avg Violations

1 month ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Plumbing issues

Plumbing or waste disposal problems

Facility condition

Building maintenance or structural issues

10x

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-23

Final Score

Impact Breakdown

High Priority

-1 pts

Direct health hazards • 10 pts each

Intermediate

-14 pts

Potential hazards • 5 pts each

Basic

-3 pts

Best practices • 2 pts each

Inspection Timeline

+5 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 77/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (90/100) which is computed during our regular data sync.

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

4635 W 63RD ST, Chicago, IL 60629

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Violation Timeline

Nov 2022

2 inspections

1 intermediate

6 basic

Nov

Aug 2023

2 inspections

5 basic

Dec 2024

1 inspections

1 intermediate

8 basic

Dec

Jan 2025

1 inspections

1 high priority

1 intermediate

10 basic

Feb 2026

1 inspections

3 intermediate

Feb

Mar 2026

1 inspections

3 intermediate

Inspection History

8 records on file

1 Short Form Complaint4 Canvass1 Complaint2 Canvass Re-Inspection

Mar 26

Short Form Complaint InspectionLatestPass

3 Med

3 total

85/100inspection score

−15 pts

Intermediate (3)

−15 pts

48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−5
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5

Base deductions−15 pts

Feb 26

Canvass InspectionPass

3 Med

3 total

85/100inspection score

−15 pts

Intermediate (3)

−15 pts

48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−5
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5

Base deductions−15 pts

Jan 25

Complaint InspectionPass

1 High1 Med10 Basic

12 total

65/100inspection score

−35 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
INTERIOR OF ALL REACH IN COOLERS AND FREEZERS IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD SPILLS AND BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

Intermediate (1)

−5 pts

35APPROVED THAWING METHODS USED−5
OBSERVED FROZEN MEAT IN A CONTAINER ON THE COUNTER, NOT UNDER REFRIGERATION OR COLD RUNNING WATER. INSTRUCTED MANAGER TO REFRIGERATE OR PUT UNDER COLD RUNNING WATER TO THAW FOOD ITEMS RAPIDLY.

Basic (10)

−20 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
ALL REACH-IN COOLERS ARE IN NEED OF DETAILED CLEANING TO REMOVE ALL FOOD SPILLS AND BUILD-UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN
41WIPING CLOTHS: PROPERLY USED & STORED−2
ALL WIPING CLOTHS WHEN NOT IN USE MUST BE STORED IN A CLEAN SANITIZING SOLUTION. INSTRUCTED TO CORRECT AND MAINTAIN
43IN-USE UTENSILS: PROPERLY STORED−2
ALL MULTI USE UTENSILS WHEN NOT IN USE MUST BE STORED IN A CLEAN SANITIZED AREA. INSTRUCTED TO CORRECT AND MAINTAIN.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
ALL MULTI-USE UTENSILS ARE IN NEED OF DETAILED CLEANING AND AIR DRYING BEFORE STORING IN A COMMON BUCKET. INSTRUCTED TO CORRECT AND MAINTAIN
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
CUTTING BOARDS IN NEED OF DETAIL CLEANING; REPLACE IF DARK IN COLOR WITH DEEP CUTS. INSTRUCTED TO CORRECT AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
ALL COOKING EQUIPMENT AND STEAM TABLE IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD SPILLS AND BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOORS THROUGHOUT ARE IN NEED OF DETAILED CLEANING TO REMOVE ALL FOOD SPILLS AND BUILD-UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
UNNECESSARY CLUTTER IN THE BASEMENT, SIDE ROOM STORAGE, AND FRONT AREA MUST BE REMOVED. ALL ITEMS MUST BE ORGANIZED AND UP OFF THE FLOOR. INSTRUCTED TO CORRECT AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
THE HOOD VENT IS IN NEED OF DETAILED CLEANING TO REMOVE ALL GREASE AND DUST BUILD-UP INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
HEAT AND AIR VENTS IN NEED OF CLEANING TO REMOVE ALL DUST BUILDUP. THE ELECTICAL OUTLET ABOVE THE RICE WITH SO MUCH DUST MUST BE DETAIL CLEANED AND MAINTAINED.

Base deductions−35 pts

Dec 24

Canvass InspectionPass

1 Med8 Basic

9 total

79/100inspection score

−21 pts

Intermediate (1)

−5 pts

35APPROVED THAWING METHODS USED−5
OBSERVED FROZEN MEAT IN A CONTAINER ON THE COUNTER, NOT UNDER REFRIGERATION OR COLD RUNNING WATER. INSTRUCTED MANAGER TO REFRIGERATE OR PUT UNDER COLD RUNNING WATER TO THAW FOOD ITEMS RAPIDLY.

Basic (8)

−16 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
ALL REACH-IN COOLERS ARE IN NEED OF DETAILED CLEANING TO REMOVE ALL FOOD SPILLS AND BUILD-UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
ALL MULTI-USE UTENSILS ARE IN NEED OF DETAILED CLEANING AND AIR DRYING BEFORE STORING IN A COMMON BUCKET. INSTRUCTED TO CORRECT AND MAINTAIN
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
CUTTING BOARDS IN NEED OF DETAIL CLEANING; REPLACE IF DARK IN COLOR WITH DEEP CUTS. INSTRUCTED TO CORRECT AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
ALL COOKING EQUIPMENT AND STEAM TABLE IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD SPILLS AND BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOORS THROUGHOUT ARE IN NEED OF DETAILED CLEANING TO REMOVE ALL FOOD SPILLS AND BUILD-UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
UNNECESSARY CLUTTER IN THE BASEMENT, SIDE ROOM STORAGE, AND FRONT AREA MUST BE REMOVED. ALL ITEMS MUST BE ORGANIZED AND UP OFF THE FLOOR. INSTRUCTED TO CORRECT AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
THE HOOD VENT IS IN NEED OF DETAILED CLEANING TO REMOVE ALL GREASE AND DUST BUILD-UP INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
HEAT AND AIR VENTS IN NEED OF CLEANING TO REMOVE ALL DUST BUILDUP. THE ELECTICAL OUTLET ABOVE THE RICE WITH SO MUCH DUST MUST BE DETAIL CLEANED AND MAINTAINED.

Base deductions−21 pts

Aug 23

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Aug 23

Canvass InspectionFail

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
FOOD STORAGE ON FLOOR. INSTD TO ELEVATE 6 INCHES
50HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE−2
NO HOT RUNNING WATER UNDER CITY PRESSURE, CURRENT WATER TEMPERATURE THROUGH OUT AT 76.0F. INSTD TO PROVIDE HOT RUNNING WATER UNDER CITY PRESSURE AT ALL TIMES. 100F-120F AT HANDWASH SINKS, 110F MINIMUM AT 3-COMPARTMENT SINK. CITATION ISSUED 7-38-030(C) PRIORITY
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOORS THROUGH OUT UNDER AND BEHIND HEAVY EQUIPMENT AND ALONG WALLBASE NOT CLEAN, EXCESSIVE DEBRIS. INSTD TO CLEAN AND MAINTAIN SAME.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
INTERIOR OF HOOD WITH EXCESSIVE GREASE ACCUMULATION. INSTD TO CLEAN AND MAINTAIN SAME
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
MISSING FOOD HANDLER TRAINING FOR FOOD HANDLERS. INSTD TO PROVIDE AND MAINTAIN SAME.

Base deductions−10 pts

Nov 22

Canvass Re-Inspection InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-101.19: GROCERY BAGS BEING USED SO STORE FOOD IN CHEST FREEZERS. INSTD TO USE FOOD GRADE BAGS.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11(C) BOTTOM SHELVES OF PREP TABLES, ENTIRE WOK STATION, LEGS, WHEELS OF ALL EQUIPMENT NOT CLEAN, FOOD DEBRIS. INSTD TO CLEAN AND MAINTAIN SAME
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.12 Inspector Comments: EXCESSIVE GREASE/DEBRIS ENCRUSTED ON FLOOR UNDERNEATH WOK LINE AND ALONG WALLBASE OF COOKING LINE. INSTD TO DETAIL CLEAN AND MAINTAIN SAME.

Base deductions−6 pts

Nov 22

Canvass InspectionFail

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OVER 50 MICE DROPPINGS NOTED SCATTERED ON STORAGE SHELVES AND UNUSED EQUIPMENT IN BASEMENT. INSTD TO REMOVE ALL DROPPINGS, CLEAN AND SANITIZE ALL AFFECTED AREAS. CITATION ISSUED 7-38-020(A) PRIORITY FOUNDATION

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
GROCERY BAGS BEING USED SO STORE FOOD IN CHEST FREEZERS. INSTD TO USE FOOD GRADE BAGS.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
BOTTOM SHELVES OF PREP TABLES, ENTIRE WOK STATION, LEGS, WHEELS OF ALL EQUIPMENT NOT CLEAN, FOOD DEBRIS. INSTD TO CLEAN AND MAINTAIN SAME
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
EXCESSIVE GREASE/DEBRIS ENCRUSTED ON FLOOR UNDERNEATH WOK LINE AND ALONG WALLBASE OF COOKING LINE. INSTD TO DETAIL CLEAN AND MAINTAIN SAME.

Base deductions−11 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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