What is Number 1 Chop Suey's health inspection score?

Number 1 Chop Suey has a SafeDine safety score of 78 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Number 1 Chop Suey last inspected?

Number 1 Chop Suey was last inspected on January 14, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Number 1 Chop Suey have?

Number 1 Chop Suey has 23 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Number 1 Chop Suey safe to eat at?

Number 1 Chop Suey has a good safety record with a score of 78/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Number 1 Chop Suey serve?

Number 1 Chop Suey serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Number 1 Chop Suey

Name: Number 1 Chop Suey
Address: 2550 W ADDISON ST, Chicago, 60618
Rating: 78

2550 W ADDISON ST, Chicago

Data may be outdated — inspected 1/14/2025

▼Declining

Own or manage this restaurant?

Claim it to unlock analytics →

0Good

American•North Center

Ranked #306 of 551 in North CenterBetter than 17% of american restaurants

Declining

5 inspections

Last: Jan 14, 2025

low confidence

Directions Order

Inspections

20%

Clean Rate

4.6

Avg Violations

15 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Employee hygiene

Personal hygiene practices not followed

Plumbing issues

Plumbing or waste disposal problems

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-22

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-1 pts

Potential hazards • 5 pts each

Basic

-9 pts

Best practices • 2 pts each

Freshness Penalty

-12 pts

Score reduced due to stale inspection data

Inspection Timeline

-8 pts

Latest

100% weight

2nd

60% weight

100

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

2550 W ADDISON ST, Chicago, IL 60618

Open in Maps

View Menu Order Online

Violation Timeline

Dec 2022

1 inspections

2 intermediate

7 basic

Dec

Sep 2023

2 inspections

1 intermediate

5 basic

Jan 2024

1 inspections

1 intermediate

Jan

Jan 2025

1 inspections

7 basic

Inspection History

5 records on file

3 Canvass1 Complaint1 Canvass Re-Inspection

Jan 25

Canvass InspectionLatestPass

7 Basic

7 total

86/100inspection score

−14 pts

Basic (7)

−14 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED BOXED FOOD ITEMS BEING STORED ON FLOOR IN WALK-IN COOLER AND FREEZER. INSTRUCTED THE PERSON IN CHARGE TO ELEVATE ALL FOOD ITEMS SIX INCHES FROM FLOOR ON RAISED SHELVING UNITS AND MAINTAIN.
40PERSONAL CLEANLINESS−2
OBSERVED MULTIPLE EMPLOYES HANDLING FOOD AND NOT WEARING HAIR RESTRAINTS AT THE TIME OF INSPECTION. INSTRUCTED THE PERSON IN CHARGE TO ENSURE ALL FOOD HANDLING EMPLOYEES WEAR HAIR RESTRAINTS TO PREVENT CONTAMINATION OF FOOD AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED ACCUMULATED FOOD DEBRIS ON EXTERIOR AND INTRERIOR SUFACES OF ALL COLD HOLDING EQUIPMENT. INSTRUCTED THE PERSON IN CHARGE TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED MULTIPLE MISSING CEILING PANELS ABOVE THE WALK-IN FREEZER IN THE REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO REPAIR AND MAINTAIN IN GOOD REPAIR.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FLOUR BUILDUP, FOOD DEBRIS, AND DIRT ON FLOOR UNDER COOKING EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, DISH WASHING, AND STORAGE AREAS. INSTRUCTED THE PERSON IN CHARGE TO CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN ALL AREAS AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED EMPLOYEE TOILET ROOM WITH CLUTTER AND ITEMS ON FLOOR. INSTRUCTED THE PERSON IN CHARGE TO ORGANIZE EMPLOYEE TOILET ROOM AND KEEP ITEMS ELEVATED OFF OF FLOORS AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED FOOD EMPLOYEES PERSONAL ITEMS STORED IN REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE ORDERLY STORAGE AREA FOR EMPLOYEES CLOTHING AND OTHER POSSESSIONS AND MAINTAIN.

Base deductions−14 pts

Jan 24

Complaint InspectionPass

1 Med

1 total

95/100inspection score

−5 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED SALT, SUGAR AND MSG ON COOKING LINE NEED TO BE LABELED.

Base deductions−5 pts

Sep 23

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Sep 23

Canvass InspectionFail

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
INSTRUCTED TO PROVIDE THERMOMETER VISBLE INSIDE 2 DOOR REACH-IN COOLER NEXT TO REACH-IN FREEZER IN PREP/COOKING AREA.

Basic (5)

−10 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN STORAGE RACKS WITH WHITE MOLD LIKE BUILD-UP INSIDE WALK-IN COOLER.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
INSTRUCTED TO REPAIR SLOW DRAINING HANDSINK IN FRONT AND IN REAR PREP/DISHWASHING AREA.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN CEILING VENT COVER WITH EXCESSIVE GREASE AND DUST ACCUMULATION ABOVE FRONT SERVICE AREA AND VENT COVER INSIDE WASHROOM WITH DEAD INSECTS AND EXCESSIVE DUST ACCUMULATION
58ALLERGEN TRAINING AS REQUIRED−2
FOUND (1) CERTIFIED FOOD MANAGER WITHOUT APPROVED ALLERGEN TRAINING CERTIFICATE. INSTRUCTED ANY PERSON WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE TO COMPLY WITH ALLERGEN TRAINING CERTIFICATION.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT# 2568766 ISSUED ON 12-20-2022. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED #37 - INSTRUCTED TO PROPERLY LABEL FOOD CONTAINERS/BINS IDENTIFIED WITH COMMON NAME (SALT, SUGAR, FLOUR ETC). #43 - OBSERVED KNIFE BEING STORED IN BETWEEN THE FOOD PREP LINE COOLER AND STEAM TABLE. INSTRUCTED TO PROVIDE A CLEANABLE KNIFE HOLDER AND MAINTAIN #49 - INSTRUCTED TO DETAIL CLEAN SIDES OF COOKING EQUIPMENTS,BOTTOMS OF PREP TABLES AND LEGS OF EQUIPMENTS, FOOD STORAGE CONTAINERS,INTERIOR SHELFS OF WALK-IN-COOLER,STEAM TABLE, AND DEEP FRYERS #55 - INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS WITH GREASE AND DRIED FOOD DEBRIS ACCUMULATION ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT PREP/COOKING AREA ESPECIALLY UNDER AND AROUND COOKING EQUIPMENTS AND REAR DRY STORAGE AREA. #56 - INSTRUCTED TO DETAIL CLEAN KITCHEN EXHAUST HOOD/FILTERS TO REMOVE ACCUMULATIONS OF HANGING GREASE BUILD-UP AND MAINTAIN. #56 - INSTRUCTED TO REPL

Base deductions−15 pts

Dec 22

Canvass InspectionPass

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
INSTRUCTED TO PROPERLY LABEL FOOD CONTAINERS/BINS IDENTIFIED WITH COMMON NAME (SALT, SUGAR, FLOUR ETC).
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED GAP OPENING AT BOTTOM OF FRONT ENTRANCE DOOR.INSTRUCTED TO PEST PROOF MENTIONED DOOR ALL ACROSS THE BOTTOM TO PREVENT PEST ENTRY AND MANTAIN.

Basic (7)

−14 pts

43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED KNIFE BEING STORED IN BETWEEN THE FOOD PREP LINE COOLER AND STEAM TABLE. INSTRUCTED TO PROVIDE A CLEANABLE KNIFE HOLDER AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED STAINED CUTTING BOARDS IN THE FOOD PREP AREAS.INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO DETAIL CLEAN SIDES OF COOKING EQUIPMENTS,BOTTOMS OF PREP TABLES AND LEGS OF EQUIPMENTS, FOOD STORAGE CONTAINERS,INTERIOR SHELFS OF WALK-IN-COOLER,STEAM TABLE, AND DEEP FRYERS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS WITH GREASE AND DRIED FOOD DEBRIS ACCUMULATION ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT PREP/COOKING AREA ESPECIALLY UNDER AND AROUND COOKING EQUIPMENTS AND REAR DRY STORAGE AREA.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
INSTRUCTED TO DETAIL CLEAN KITCHEN EXHAUST HOOD/FILTERS TO REMOVE ACCUMULATIONS OF HANGING GREASE BUILD-UP AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
INSTRUCTED TO REPLACE BURNT-OUT LIGHT BULBS ABOVE THE REAR DRY STORAGE AREA AND MAINTAIN ADEQUATE LIGHTING AT ALL TIMES.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED A FOOD HANDLING EMPLOYEE WITHOUT A FOOD HANDLER CERTIFICATE.INSTRUCTED TO SHOW PROOF OF TRAINING FOR ALL FOOD HANDLING EMPLOYEES.

Base deductions−24 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 American Restaurants Best in Chicago All Illinois Restaurants