What is Sunny Side UP's health inspection score?

Sunny Side UP has a SafeDine safety score of 80 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Sunny Side UP last inspected?

Sunny Side UP was last inspected on May 8, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Sunny Side UP have?

Sunny Side UP has 45 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Sunny Side UP safe to eat at?

Sunny Side UP has a good safety record with a score of 80/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Sunny Side UP serve?

Sunny Side UP serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Sunny Side UP

Name: Sunny Side UP
Address: 42 E SUPERIOR ST, Chicago, 60611
Rating: 80

42 E SUPERIOR ST, Chicago

Last Inspected: 5/8/2026

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0Good

American•Streeterville

Ranked #389 of 713 in StreetervilleBetter than 22% of american restaurants

Declining

9 inspections

Last: May 8, 2026

high confidence

Directions Order

Inspections

11%

Clean Rate

Avg Violations

1 month ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Plumbing issues

Plumbing or waste disposal problems

Pest issues

Evidence of pests found during inspection

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-14

Final Score

Impact Breakdown

High Priority

-1 pts

Direct health hazards • 10 pts each

Intermediate

-11 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

-10 pts

Latest

100% weight

100

2nd

60% weight

3rd

30% weight

Real-time Score: 86/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (80/100) 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

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42 E SUPERIOR ST, Chicago, IL 60611

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Violation Timeline

Dec 2022

1 inspections

3 high priority

3 basic

Dec

Jun 2023

2 inspections

2 high priority

4 intermediate

14 basic

May 2024

2 inspections

1 high priority

2 intermediate

5 basic

May

May 2025

3 inspections

1 high priority

2 intermediate

4 basic

May 2026

1 inspections

4 intermediate

May

Inspection History

9 records on file

5 Canvass4 Canvass Re-Inspection

May 26

Canvass InspectionLatestPass

4 Med

4 total

80/100inspection score

−20 pts

Intermediate (4)

−20 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−5
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−5
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−5
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−5

Base deductions−20 pts

May 25

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

May 25

Canvass Re-Inspection InspectionFail

1 High1 Basic

2 total

88/100inspection score

−12 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED HOT WATER IN 2 OF 4 TOILET ROOMS WITH A TEMPERATURE OF 124 F. INSTRUCTED MANAGER TO ENSURE ALL HAND WASHING SINKS HAVE A MINIMUM HOT WATER TEMPERATURE OF 100 F AND A MAXIMUM HOT WATER TEMPERATURE OF 120 F. PRIORITY FOUNDATION VIOLATAION 7-38-030(C) CITATION ISSUED.

Basic (1)

−2 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-602.13 OBSERVED ICE MACHINE WITH CALCIUM BUILD UP. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN ICE MACHINE

Base deductions−12 pts

May 25

Canvass InspectionFail

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED MILK AND CREAM CHEESE HELD AT AN INADEQUATE TEMPERATURE OF 46 F. INSTRUCTED MANAGER TO ENSURE ALL COLD TCS FOODS ARE HELD AT 41 F AND BELOW. MANAGER DISCARDED 1 POUND CREAM CHEESE AND 1 GALLON MILK ($20) PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED MORE THAN 50 RODENT DROPPINGS IN BASEMENT OF FACILITY. INSTRUCTED MANAGER TO SERVICE ALL AREAS AFFECTED BY PESTS. PRIORITY FOUNDATION VIOLATION 7-38-020(A). CITATION ISSUED.

Basic (3)

−6 pts

43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED ICE SCOOP STORED IN ICE BIN WITH HANDLE DIRECTLY TOUCHING ICE. INSTRUCTED MANAGER TO STORE SCOOP WITH HANDLE FACING UPWARD OR OUTSIDE ICE BIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED ICE MACHINE WITH CALCIUM BUILD UP. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN ICE MACHINE.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED VARIOUS PLUMBING SYSTEMS NOT MAINTAINED IN PROPER WORKING ORDER. OBSERVED ONLY HAND WASHING SINK IN SEPARATED 4TH FLOOR DISH AREA WITH A TEMPERATURE OF 140 F FOR BOTH HOT AND COLD FAUCETS. OBSERVED HAND WASHING SINKS IN 3RD FLOOR TOILET ROOMS REACH A MAXIMUM HOT WATER TEMPERATURE OF 85 F BEFORE QUICKLY DROPPING DOWN TO 80 F. INSTRUCTED MANAGER TO ENSURE ALL HAND WASHING SINKS HAVE A MINIMUM HOT WATER TEMPERATURE OF 100 F AND A MAXIMUM HOT WATER TEMPERATURE OF 120 F. PRIORITY VIOLATION 7-38-030(C) CITATION ISSUED.

Base deductions−16 pts

May 24

Canvass Re-Inspection InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED 6" HOLE IN BRICK FOUNDATION IN BASMENT NEAR FRONT EXIT SIGN, INSTRUCTED TO REPAIR AND MAINTAIN.

Base deductions−2 pts

May 24

Canvass InspectionFail

1 High2 Med4 Basic

7 total

72/100inspection score

−28 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NOTED HAND WASH SINK AT 2ND FLOOR BAR NOT ACCESSIBLE FOUND HAND SINK WITH STRAINER BEING USED AS DUMP SINK BY SERVING STAFF. INSTRUCTED MANAGEMENT TO STOP USING AS DUMP SINK AND ONLY USE FOR HANDWASHING. PRIORITY FOUNDATION VIOLATION #7-38-030(C). CITATION ISSUED.

Intermediate (2)

−10 pts

21PROPER HOT HOLDING TEMPERATURES−5
OBSERVED TCS FOODS (1# COOKED RICE) BEING HELD AT IMPROPER HOT HOLD TEMPERATURE, IN HOT HOLD AT 111F. FOOD VALUED AT $5. MANAGER VOLUNTARILY DISCARD & DENATURED FOOD. INSTRUCTED TO HOLD HOT TCS FOODS AT 135F OR ABOVE. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED FACILITY HAS CHANGED PEST CONTROL COMPANY FROM ANDERSON TO ALL GONE PEST MANAGEMENT. HOWEVER, DOES NOT HAVE LOGBOOK INSTRUCTED TO OBTAIN PEST CONTROL LOGBOOK. PRIORITY FOUNDATION 7-38-020(C) CITATION ISSUED

Basic (4)

−8 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED 6" HOLE IN BRICK FOUNDATION IN BASMENT NEAR FRONT EXIT SIGN, INSTRUCTED TO REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED HEAVY FOOD AND GREASE DEBRIS ON FLOOR AND WALLS AND CEILINGS THROUGHOUT 2ND FLOOR PREP AREAS, INSTRUCTED TO CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED MISSING LIGHT SHIELD IN 3RD FLOOR DISHWASHING AREA, INSRTUCTED TO REPAIR AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
NOTED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.

Base deductions−28 pts

Jun 23

Canvass Re-Inspection InspectionPass

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
INSTRUCTED TO PROVIDE LABELS ON ALL WORKING INGREDIENTS IN PREP AREA (FLOUR, SUGAR, SEASONINGS, HERBS, ETC, WHEN REMOVED FROM ORIGINAL PACKAGING.

Basic (6)

−12 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED 5 LARGE TUBS OF COOKED POTATOES STORED ON FLOOR OF WALK IN COOLER. INSTRUCTED TO PROVIDE ADEQUATE SHELVING IN ORDER TO PREVENT CONTAMINATION.MUST STORE PROPERLY.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED DIRTY MILK CRATES USED AS MEANS OF ELEVATION THROUGHOUT ALL PREP AREAS, WALK IN COOLER AND DRY STORAGE AREAS. MUST REMOVE AND PROVIDE ADEQUATE SHELVING.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED ALL PREP TABLE DRAWERS, SHELVES, AND HEAVY EQUIPMENT IN PREP AREA 3RD FLOOR WITH EXCESSIVE AMOUNTS OF DRIED FOOD DEBRIS, INSTRUCTED TO REMOVE CLEAN AND MAINTAIN
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED LEAKY FAUCET NECK AND HOT WATER HANDLE IN PREP AREA 3RD PRE AREA. INSTRUCTED TO REPAIR AND MAINTAIN IN GOOD CONDITION.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED ACCUMULATION OF FOOD DEBRIS UNDERNEATH HEAVY EQUIPMENT SCATTERED ON FLOORS THROUGHOUT PREP 3RD FLOOR UNDER COOK LINE. INSTRUCTED TO REMOVETO PREVENT ATTRACTION OF PEST.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED BURNED OUT LIGHT BULBS IN PREP/DISHWASHING AREA, INSIDE CLOSET ON 2ND FL AND HALLWAY LEADING TO 1ST FLOOR PREP. INSTRUCTED TO REPLACE AND INCREASE LIGHTING IN SAID AREAS.

Base deductions−17 pts

Jun 23

Canvass InspectionFail

2 High3 Med8 Basic

13 total1 risk factor

44/100inspection score

−51 pts

High Priority (2)

−20 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WITH VALID ORIGINAL CERTIFICATE DURING TIME OF INSPECTION WITH WHILE PREPARING AND SERVING TCS FOODS) SLICED TOMATOES, HAM, CHICKEN, CHOPPED CANTALOUPE. INSTRUCTED TO PROVIDE AT LEAST ONE CFM AT ALL TIMES WHILE OPEN AND OPERATING. PRIORITY FOUNDATION VIOLATION. 7-38-012. CITATION ISSUED.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED THE FOLLOWING REFRIGERATION UNITS AT IMPROPER COLD HOLDING TEMPERATURES DURING TIME OF INSPECTION... WALK IN COOLER (4TH FL) @ 53.5F AND 2 DOOR REFRIGERATION UNIT IN PREP (3RD FL) ATTACHED TO GRILL @56.2F. BOTH SAID COOLING UNITS WERE STORING TCS FOOD ITEMS. INSTRUCTED PERSON IN CHARGE TO DISCONTINUE USE AND REPAIR TO MINIMUM REQUIRED COLD HOLDING TEMPERATURE OF 41F. BOTH UNITS TAGGED HELD FOR INSPECTION. PRIORITY VIOLATION. 7-38-030 (c). CITATION ISSUED.

Intermediate (3)

−15 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED THE FOLLOWING TCS FOODS AT IMPROPER COLD HOLDING TEMPERATURES DURING TIME OF INSPECTION, THEY AREA AS FOLLOWS... 4 LBS COOKED PORK @46.0F, 12LBS OF LEAFY SPINACH @ 50F., 2 LBS SMOKED SALMON @48.1F,3 LBS BEEF BURGER PATTIES @46.3F, 4LBS CHICKEN @ 50.0F, 8LBS RIBEYE STEAKS @54.0F ALL FOUND INSIDE 2 DOOR COOLING UNIT DRAWERS LOCATED IN 3RD FLOOR PREP UNDER GRILL. NOTED APPROXIMATELY 5LBS COOKED PORK SAUSAGE @50.2F, 25 LBS COOKED RICE @ 55.3F, 30LBS COOKED GRAVY @64.2F,16 LBS GREEK YOGURT @49.5F,80 LBS OF POOLED EGGS @60F,150 LBS COOKED CHOPPED POTATOES @ 58.1F, 2 LBS LIQUID EGG YOLKS @ 52.0F, 35 LBS PREPARED SALSA @56.2F, 25 LBS CHOPPED FRESH FRUIT INCLUDING CANTALOUPE @ 50F, 7 LBS OF BUTTER MILK @55.0F, 20 LBS COOKED HAM @ 53.0F ALL STORED INSIDE WALK IN COOLER LOCATED ON 4TH FLOOR PREP/DISH AREA.PIC VOLUNATRILY DISCARDED AND DENATURED ALL SAID ITEMS DURING THIS TIME. INSTRUCTED TO HOLD ALL COLD HELD ITEMS AT 41F OR BELOW AT ALL TIMES. PRIORITY VIOLATION. 7-38-005. CITATION ISS
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
INSTRUCTED TO PROVIDE LABELS ON ALL WORKING INGREDIENTS IN PREP AREA (FLOUR, SUGAR, SEASONINGS, HERBS, ETC, WHEN REMOVED FROM ORIGINAL PACKAGING.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED APPROXIMATELY 35 LARGE RODENT DROPPINGS IN DRY STORAGE AREA ON FLOOR SCATTERED ON FLOOR LEADING TO FIRST FLOOR PREP/DISH AREA. INSTRUCTED TO CONTACT PEST CONTROL PROFESSIONAL, CLEAN AND SANITIZE SAID AREAS. MUST ELIMINATE PEST CONTROL ACTIVITY ON PREMISE. PRIORITY FOUNDATION VIOLATION. 7-38-020 (A). CITATION ISSUED.

Basic (8)

−16 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED 5 LARGE TUBS OF COOKED POTATOES STORED ON FLOOR OF WALK IN COOLER. INSTRUCTED TO PROVIDE ADEQUATE SHELVING IN ORDER TO PREVENT CONTAMINATION.MUST STORE PROPERLY.
40PERSONAL CLEANLINESS−2
OBSERVED FOOD HANDLERS IN PREP AREA WITHOUT HAIR RESTRAINTS, INSTRUCTED TO PROVIDE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED DIRTY MILK CRATES USED AS MEANS OF ELEVATION THROUGHOUT ALL PREP AREAS, WALK IN COOLER AND DRY STORAGE AREAS. MUST REMOVE AND PROVIDE ADEQUATE SHELVING.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED ALL PREP TABLE DRAWERS, SHELVES, AND HEAVY EQUIPMENT IN PREP AREA 3RD FLOOR WITH EXCESSIVE AMOUNTS OF DRIED FOOD DEBRIS, INSTRUCTED TO REMOVE CLEAN AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED LEAKY FAUCET NECK AND HOT WATER HANDLE IN PREP AREA 3RD PRE AREA. INSTRUCTED TO REPAIR AND MAINTAIN IN GOOD CONDITION.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OBSERVED GARBAGE AREA WITH LARGE TRASH SURROUNDING RECEPTACLE DURING TIME IF INSPECTION. INSTRUCTED TO PROPERLY DISPOSE AND MAINTAIN REFUSE AREA AT ALL TIMES IN ORDER TO PREVENT PEST HARBORAGE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED ACCUMULATION OF FOOD DEBRIS UNDERNEATH HEAVY EQUIPMENT SCATTERED ON FLOORS THROUGHOUT PREP 3RD FLOOR UNDER COOK LINE. INSTRUCTED TO REMOVETO PREVENT ATTRACTION OF PEST.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED BURNED OUT LIGHT BULBS IN PREP/DISHWASHING AREA, INSIDE CLOSET ON 2ND FL AND HALLWAY LEADING TO 1ST FLOOR PREP. INSTRUCTED TO REPLACE AND INCREASE LIGHTING IN SAID AREAS.

Base deductions−51 pts

Risk factor bonus (1× +5)−5 pts

Dec 22

Canvass InspectionPass w/ Conditions

3 High3 Basic

6 total2 risk factors

54/100inspection score

−36 pts

High Priority (3)

−30 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
No certified food service manager on site while handling and serving TCS foods ( ham, eggs....) instructed to obtain. priority foundation violation 7-38-012.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
Obstructed hand wash sink at main kitchen, found large spoons stored in hand sink. instructed not to use hand wash sink for other than hands washing priority foundation violation 7-38-30.

Basic (3)

−6 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
interior surfaces of walk-in cooler not clean heavy dust build-up, instructed to clean and maintain.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
ice scoop stored above a dusty ice maker, instructed to keep in a clean holder.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
Ceiling at 2nd floor kitchen in poor repair, peeling paint and cracked dry wall, instructed to repair and maintain.

Base deductions−36 pts

Risk factor bonus (2× +5)−10 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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