What is Super Sharks Fish & Chicken's health inspection score?

Super Sharks Fish & Chicken has a SafeDine safety score of 62 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Super Sharks Fish & Chicken last inspected?

Super Sharks Fish & Chicken was last inspected on May 12, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Super Sharks Fish & Chicken have?

Super Sharks Fish & Chicken has 35 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Super Sharks Fish & Chicken safe to eat at?

Super Sharks Fish & Chicken has a safety score of 62/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Super Sharks Fish & Chicken

Name: Super Sharks Fish & Chicken
Address: 8306 S SOUTH CHICAGO AVE, Chicago, 60617
Rating: 62

8306 S SOUTH CHICAGO AVE, Chicago

Last inspected 10mo ago

▲Improving

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0Fair

Chicago

Ranked #1000 of 1000 in Chicago

Improving

3 inspections

Last: May 12, 2025

medium confidence

Directions Order

Inspections

Clean Rate

11.7

Avg Violations

11 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Plumbing issues

Plumbing or waste disposal problems

Pest issuesHigh Priority

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-38

Final Score

Impact Breakdown

High Priority

-2 pts

Direct health hazards • 10 pts each

Intermediate

-5 pts

Potential hazards • 5 pts each

Basic

-13 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

+25 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

8306 S SOUTH CHICAGO AVE, Chicago, IL 60617

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Violation Timeline

Mar 2023

1 inspections

2 high priority

5 intermediate

13 basic

Mar

Mar 2024

1 inspections

1 high priority

7 basic

May 2025

1 inspections

1 intermediate

6 basic

May

Inspection History

3 records on file

3 Canvass

May 25

Canvass InspectionLatestPass

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

35APPROVED THAWING METHODS USED−5
OBSERVED PREPACKED FISH FILLETS THAWING IN CRAYO VACUMN PACKAGING. INSTRUCTED TO REMOVE FROM PACKAGING TO THAW. CORRECT AND MAINTAIN

Basic (6)

−12 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
ALL WIPING CLOTHS WHEN NOT IN USE MUST BE STORED IN A CLEAN SANITIZINF SOULUTION. INSTRUCTED TO CORRECT AND MAINTAIN
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
CUTTIG BOARDS IN NEED OF REPLACING WHEN WORN AND OR DISCOLORED. INSTRUCTED TO REPLACE AND MAINTAIN
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INTERIOR OF REACH IN COOLERS IN NEED OF CLEANING TO REMOVE FOOD SPILLS AND WATER BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
TOILET FACILITIES IN NEED OF CLEANING INSTRUCTED TO CLEAN AND SANITIZED AND MAINTAIN
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOORS THROUGH OUT 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
ALL UNNECESSARY ARTICLES IN BACK STORAGE AREA IN NEED OF REMOVING. INSTRUCTED TO CORRECT AND MAINTAIN.

Base deductions−17 pts

Mar 24

Canvass InspectionPass

1 High7 Basic

8 total

76/100inspection score

−24 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND WASHING SIGN AT FRONT HAND WASHING SINK. INSTRUCTED MANAGER TO PROVIDE HAND WASHING SIGNS AT ALL HAND WASHING SINKS USED BY EMPLOYEES.

Basic (7)

−14 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED FOOD DEBRIS AND SPILLS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUJIPMENT, PREP TABLES, ROLLING CARTS, COOLERS, FREEZERS, SHELVING UNITS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FOOD SPILLS AND DEBRIS ON WALLS AND FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED MISSING WALL PANELS, OPENINGS IN WALLS, LOOSE BASEBOARDS, STAINED CEILING TILES AND MISSING OUTLET COVERS IN PREP AND STORAGE AREAS.. INSTRUCTED MANAGER TO REPLACE.REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED EXCESSIVE CLUTTER IN REAR STORAGE AREAS. INSTRUCTED MANAGER TO ORGANIZE STORAGE AREAS TO PREVENT PEST HARBORAGE.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED DAMAGED LIGHT SHIELD IN REAR PREP/DISH WASHING AREA. INSTRUCTED MANAGER TO REPLACE.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED GREASE BUILDUP INSIDE VENTILATION HOOD. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED NO FOOD HANDLER TRAINING AVAILABLE. ALL EMPLOYEES MUST PROVIDE FOOD HANDLER TRAINING.

Base deductions−24 pts

Mar 23

Canvass InspectionPass w/ Conditions

2 High5 Med13 Basic

20 total2 risk factors

19/100inspection score

−71 pts

High Priority (2)

−20 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
PIC DOESN'T HAVE A CERTIFIED FOOD MANAGERS CERTIFICATE MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-012)
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY WHILE TCS FOODS ARE BEING PREPARED,HANDLED AND SERVED SUCH AS (COOKED CHICKEN,COOKED FISH & COLE SLAW)MUST BE ON SITE AT ALL TIMES. MANAGER ARRIVED ON SITE AT 2:50 P.M.(COS)(PRIORITY FOUNDATION 7-38-012)(CITATION ISSUED)

Intermediate (5)

−25 pts

21PROPER HOT HOLDING TEMPERATURES−5
OBSERVED IMPROPER TEMPERATURES OF TCS READY TO EAT FOODS SUCH AS 3LBS. COOKED CHICKEN LEGS & TIGHS AT (97.9F-106.3F) IN A PLASTIC BUSS PAN ON ROLLING CART.PRODUCT WAS DISCARDED BY MANAGER.MUST HAVE HOT HOLDING FOODS AT 135.0F OR ABOVE.(COS)(PRIORITY 7-38-005)(CITATION ISSUED)APPX. 3LBS. $15.
22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER TEMPERATURES OF TCS FOODS SUCH AS 8LBS. COOKED CHICKEN WINGS AT 88.5F IN A BUSS PAN INSIDE OF WALK IN COOLER. PRODUCT WAS DISCARDED BY MANAGER. MUST HAVE COLD HOLDING AT 41.0F OR BELOW. APPX. 8LBS. $20.(COS)(PRIORITY 7-38-005)(CONSOLIDATED VIOLATION)
36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED NO THERMOMETER FOR LARGE DESSERT COOLER MUST PROVIDE AND MAINTAIN.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
MUST LABEL FOOD STORAGE CONTAINERS (SQUEEZE BOTTLES AND SHAKERS)WHEN FOOD IS NOT IN ORIGINAL PACKAGE.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED A GAP ALONG BOTTOM OF REAR DOOR AND IN CENTER OF FRONT DOUBLE DOORS MUST MAKE DOORS TIGHT FITTING.

Basic (13)

−26 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED SEVERAL BOXES OF FOOD STORED ON FLOOR INSIDE OF WALK IN FREEZER MUST ELEVATE TO PREVENT CONTAMINATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST ELIMINATE CRATES USED FOR FOOD STORAGE IN DRY STORAGE AND WALK IN COOLER .PROVIDE ADEQUATE SHELVING UNITS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST REPLACE WORN CUTTING BOARDS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST REMOVE RUST FROM LOWER SHELVES OF PREP TABLES.MUST REPAIR OR REPLACE WORN DOOR GASKET ON 1- DOOR GLASS REACH IN POP COOLER.MUST REMOVE FOIL LINED ON LOWER SHELVES OF PREP TABLES.SINK STOPPERS AT 3- COMPARTMENT SINK ARE IN POOR REPAIR.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FRYER CABINETS AND WHEEL BASES,GRILL TABLE,ALL COOLERS AND FREEZERS INCLUDING CHEST FREEZER,PREP TABLES, SHELVING UNITS IN WALK IN COOLER.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
MUST REPAIR OR REPLACE LEAKY STOPPER HANDLE AT FAR LEFT COMPARTMENT OF 3- COMP SINK.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST REPAIR OR REPLACE HOLE IN WALL ACROSS FROM WALK IN COOLER AND FREEZER,DAMAGED & LOOSE WALL PANEL & WALL BASES,STAINED AND LOOSE CEILING TILES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST CLEAN DEBRIS AND DIRT BUILD UP FROM WALLS THROUGHOUT PREMISES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST ELEVATE,REMOVE AND ORGANIZE ARTICLES OFF OF FLOOR AND AWAY FROM WALLS THROUGHOUT STORAGE AREAAND UNUSED COOLER FROM TOILET ROOM.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM FLOOR UNDER,AROUND,ALONG WALL BASES.MUST REMOVE WATER FROM FLOOR UNDER 3- COMP SINK.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST SCRAPE AND PAINT CHIPPING PAINT ON WALLS IN HALLWAY AND WHERE NEEDED.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM FILTER AND HOOD AT COOKING EQUIPMENT.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO FOOD ALLERGEN TRAINING FOR FOOD MANAGER MUST PROVIDE AND MAINTAIN.

Base deductions−71 pts

Risk factor bonus (2× +5)−10 pts

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Community Safety Reports

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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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