What is Asian Outpost Hawaiian Hideout's health inspection score?

Asian Outpost Hawaiian Hideout has a SafeDine safety score of 80 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Asian Outpost Hawaiian Hideout last inspected?

Asian Outpost Hawaiian Hideout was last inspected on April 29, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Asian Outpost Hawaiian Hideout have?

Asian Outpost Hawaiian Hideout has 36 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Asian Outpost Hawaiian Hideout safe to eat at?

Asian Outpost Hawaiian Hideout 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 Asian Outpost Hawaiian Hideout serve?

Asian Outpost Hawaiian Hideout serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Asian Outpost Hawaiian Hideout

Name: Asian Outpost Hawaiian Hideout
Address: 1313-1315 S WABASH AVE, Chicago, 60605
Rating: 80

1313-1315 S WABASH AVE, Chicago

Last Inspected: 4/29/2026

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0Good

American•South Loop

Ranked #168 of 291 in South LoopBetter than 22% of american restaurants

Improving

7 inspections

Last: Apr 29, 2026

high confidence

Directions Order

Inspections

Clean Rate

5.1

Avg Violations

1 month 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

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Facility condition

Building maintenance or structural issues

Permit/documentationHigh Priority

Administrative or documentation issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-37

Final Score

Impact Breakdown

High Priority

-5 pts

Direct health hazards • 10 pts each

Intermediate

-12 pts

Potential hazards • 5 pts each

Basic

-4 pts

Best practices • 2 pts each

Inspection Timeline

+12 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 63/100 — 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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1313-1315 S WABASH AVE, Chicago, IL 60605

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Violation Timeline

Apr 2023

2 inspections

3 high priority

2 intermediate

6 basic

Apr

Feb 2024

1 inspections

4 basic

Mar 2024

1 inspections

1 high priority

3 basic

Mar

May 2025

1 inspections

2 high priority

4 basic

Nov 2025

1 inspections

2 high priority

1 intermediate

4 basic

Nov

Apr 2026

1 inspections

4 intermediate

Inspection History

7 records on file

4 Canvass1 Complaint1 Short Form Complaint1 Canvass Re-Inspection

Apr 26

Canvass InspectionLatestPass with Conditions

4 Med

4 total

80/100inspection score

−20 pts

Intermediate (4)

−20 pts

22PROPER COLD HOLDING TEMPERATURES−5
23PROPER DATE MARKING AND DISPOSITION−5
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5

Base deductions−20 pts

Nov 25

Complaint InspectionPass w/ Conditions

2 High1 Med4 Basic

7 total1 risk factor

62/100inspection score

−33 pts

High Priority (2)

−20 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CERTIFIED MANAGER FROM 1:05PM TO 1:30PM WHILE TCS FOODS SUCH AS CHICKEN WERE PREPARED AND SERVED. AT 1:30PM CERTIFIED MANAGER DUANE HLAVKA ARRIVED ON SITE. INSTRUCTED TO MAINTAIN EMPLOYEE HOLDING CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATE ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED THE LOW TEMPERATURE DISH MACHINE NOT PROPERLY SANITIZING AT 0PPM OF CHLORINE DURING THE TIME OF INSPECTION. INSTRUCTED MANAGER SAID EQUIPMENT MUST PROPERLY SANITIZE AT 50PPM-100PPM OF CHLORINE ALL TIMES. MANAGER SWITCHED OUT OLD SANITIZER WITH NEW ONE. AFTER RUNNING IT, IT WAS SANITIZING AT 100PPM. PRIORITY VIOLATION. CITATION ISSUED 7-38-025.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED TCS FOODS HELD AT IMPROPER INTERNAL TEMPERATURES IN THE PREP COLD HOLDING UNIT, SUCH AS 5LBS OF DICE CHICKEN AT 50.8F. MANAGER DISCARDED AND DENATURED A TOTAL 5LBS AT $30. ALL COLD TCS FOOD MUST MAINTAIN 41F OR BELOW . PRIORITY VIOLATION. CITATION ISSUED 7-38-005.

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED THE INSIDE OF THE DEEP FRYER OIL FILTERING UNIT WITH A BUILD UP OF GREASE AND FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN ALL
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED ACCUMULATED GREASE AND FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES, COOLERS, FREEZERS, SHELVING UNITS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN. ALSO OBSERVED RESIDUE ON INTERIOR SURFACES OF ICE MACHINE. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED ACCUMULATED FOOD AND GREASE DEBRIS UNDER AND BEHIND ALL COOKING EQUIPMENT. INSTRUCTED TO CLEAN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED SOILED MOP HEADS NOT PROPERLY STORED. INSTRUCTED MANAGER TO HANG MOP HEADS TO PREVENT INSECT BREEDING.

Base deductions−33 pts

Risk factor bonus (1× +5)−5 pts

May 25

Canvass InspectionPass w/ Conditions

2 High4 Basic

6 total1 risk factor

67/100inspection score

−28 pts

High Priority (2)

−20 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CERTIFIED MANAGER FROM 12:15PM TO 12:40PM WHILE TCS FOODS SUCH AS CHICKEN WERE PREPARED AND SERVED. AT 12:40PM CERTIFIED MANAGER DUANE HLAVKA ARRIVED ON SITE. INSTRUCTED TO MAINTAIN EMPLOYEE HOLDING CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATE ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED THE LOW TEMPERATURE DISH MACHINE NOT PROPERLY SANITIZING AT 0PPM OF CHLORINE DURING THE TIME OF INSPECTION. INSTRUCTED MANAGER SAID EQUIPMENT MUST PROPERLY SANITIZE AT 50PPM-100PPM OF CHLORINE ALL TIMES. MANAGER SWITCHED OUT OLD SANITIZER WITH NEW ONE. AFTER RUNNING IT, IT WAS SANITIZING AT 100PPM. PRIORITY VIOLATION. CITATION ISSUED 7-38-025.

Basic (4)

−8 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD ITEMS STORED ON FLOOR IN BASEMENT WALK-IN COOLER AND FREEZER. INSTRUCTED MANAGER TO ELEVATE ALL FOOD SIX INCHES OFF FLOOR.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED THE INSIDE OF THE DEEP FRYER OIL FILTERING UNIT WITH A BUILD UP OF GREASE AND FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN ALL
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED RESIDUE ON INTERIOR SURFACES OF ICE MACHINE. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN. ALSO OBSERVED ACCUMULATED GREASE AND FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES, COOLERS, FREEZERS, SHELVING UNITS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED ACCUMULATED FOOD AND GREASE DEBRIS UNDER AND BEHIND ALL COOKING EQUIPMENT. INSTRUCTED TO CLEAN.

Base deductions−28 pts

Risk factor bonus (1× +5)−5 pts

Mar 24

Short Form Complaint InspectionPass w/ Conditions

1 High3 Basic

4 total1 risk factor

79/100inspection score

−16 pts

High Priority (1)

−10 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
2-101.11 FOUND NO CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER OR VALID CERTIFICATE ON SITE WHILE TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (CHICKEN) ARE BEING PREPARED AND SERVED TO THE PUBLIC. A VALID CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER CERTIFICATE MUST BE ON SITE AT ALL TIMES WHILE TCS FOODS ARE PREPARED AND SERVED TO THE PUBLIC. PRIORITY FOUNDATION VIOLATION. 7-38-012. CITATION ISSUED.

Basic (3)

−6 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
3-305.12: **C** Food Storage, Prohibited Areas FOUND BUCKETS OF FOOD ( SOY SAUCE ) STORED ON THE FLOOR IN FOOD PREP AREA. ALSO NOTED A VARIETY OF MEAT STORED ON THE FLOOR LOCATED IN THE WALK IN COOLER AND WALK IN FREEZER. MUST STORE FOOD 6 INCH OFF OF THE FLOOR.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11(B): (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. FOUND PLASTIC CONTAINERS THROUGHOUT FACILITY ENCRUSTED WITH FOOD DEBRIS AND GREASE. MUST CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.12: **C** Cleaning, Frequency and Restrictions FOUND AN EXCESSIVE AMOUNT OF FOOD DEBRIS AND GREASE UNDER ALL COOKING EQUIPMENT, UNDER LOW TEMPERATURE DISH MACHINE, AND UNDER COOLERS. MUST CLEAN AND MAINTAIN.

Base deductions−16 pts

Risk factor bonus (1× +5)−5 pts

Feb 24

Canvass InspectionPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
FOUND BUCKETS OF FOOD ( SOY SAUCE ) STORED ON THE FLOOR IN FOOD PREP AREA. ALSO NOTED A VARIETY OF MEAT STORED ON THE FLOOR LOCATED IN THE WALK IN COOLER AND WALK IN FREEZER. MUST STORE FOOD 6 INCH OFF OF THE FLOOR.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
FOUND IN USE SLIDING SUSHI COOLER DOOR BROKEN. MUST REPAIR AND MAINTAIN TO PREVENT CONTAMINATION.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
FOUND PLASTIC CONTAINERS THROUGHOUT FACILITY ENCRUSTED WITH FOOD DEBRIS AND GREASE. MUST CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FOUND AN EXCESSIVE AMOUNT OF FOOD DEBRIS AND GREASE UNDER ALL COOKING EQUIPMENT, UNDER LOW TEMPERATURE DISH MACHINE, AND UNDER COOLERS. MUST CLEAN AND MAINTAIN.

Base deductions−8 pts

Apr 23

Canvass Re-Inspection InspectionPass

1 High1 Basic

2 total

88/100inspection score

−12 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
6-301.14 OBSERVED NO HAND WASHING SIGNS AT THE DISH AREA AND SUSHI PREP AREA HAND WASHING SINKS. INSTRUCTED TO PROVIDE.

Basic (1)

−2 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
5-204.12 UNABLE TO LOCATE THE BACK FLOW PREVENTION DEVICE ON THE ICE MACHINE. INSTRUCTED TO LOCATE OR PROVIDE.

Base deductions−12 pts

Apr 23

Canvass InspectionFail

2 High2 Med5 Basic

9 total

60/100inspection score

−40 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
6-301.14 OBSERVED NO HAND WASHING SIGNS AT THE DISH AREA AND SUSHI PREP AREA HAND WASHING SINKS. INSTRUCTED TO PROVIDE.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
4-301.11 OBSERVED TWO 2 DOOR REFRIGERATION UNITS, WITH TCS FOODS INSIDE, AT INADEQUATE COLD HOLDING TEMPERATURES DURING THE INSPECTION. ONE 2 DOOR REFRIGERATOR WAS ONLY REGISTERING 58F AND THE OTHER 2 DOOR REFRIGERATOR WAS ONLY REGISTERING 50F DURING THE INSPECTION. INSTRUCTED TO MAINTAIN ALL REFRIGERATION UNITS AT 41F OR BELOW AT ALL TIMES. SAID UNITS TAGGED AND HELD FOR INSPECTION AND MAY NOT BE USED. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
3-501.16(A:2,&B) OBSERVED TIME TEMPERATURE CONTROL FOR SAFETY FOODS (CHICKEN, SHRIMP) AT INADEQUATE COLD HOLDING TEMPERATURES LOCATED IN TWO 2 DOOR REFRIGERATORS; OBSERVED ABOUT 20 LBS OF COOKED AND RAW SHRIMP RANGING FROM 48F-61F, ABOUT 3 LBS OF COOKED SUNNY SIDE UP EGGS AT 62F, ABOUT 20 LBS OF COOKED CHICKEN AT 50F, ABOUT 5 LBS OF EGG ROLLS AT 51F, ABOUT 5 LBS OF CRAB RANGOON AT 52F, ABOUT 20 LBS OF TOFU RANGING FROM 49F-61F AND ABOUT 15 LBS OF COOKED PORK RANGING FROM 51F-60F. INSTRUCTED TO DISCARD AND DENATURE SAID TCS FOODS AND ALWAYS MAINTAIN ALL TCS FOODS AT AN ADEQUATE COLD HOLDING TEMPERATURE OF 41F OR BELOW AT ALL TIMES. MANAGER DISCARDED SAID TCS FOODS DURING THE INSPECTION. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.
25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
3-603.11 OBSERVED NO CONSUMER ADVISORY POSTED FOR PUBLIC VIEW NOR A CONSUMER ADVISORY DISCLOSURE ON THE MENU FOR ALL ITEMS THAT CAN BE ORDERED UNDERCOOKED OR RAW (RAW SUSHI ITEMS). INSTRUCTED TO POST A CONSUMER ADVISORY AND ADD CONSUMER ADVISORY DISCLOSURES TO ALL ITEMS THAT CAN BE ORDERED UNDERCOOK OR RAW AND ADD THE SYMBOL UTILIZED TO REFER TO THE CONSUMER ADVISORY REMINDER THAT IS ON THE MENU. PRIORITY FOUNDATION 7-38-005.

Basic (5)

−10 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-201.11 OBSERVED THE SLIDING DOORS ARE BROKEN BY THE HANDLES FOR THE SUSHI REFRIGERATION UNIT. INSTRUCTED TO REPLACE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11(C) OBSERVED ACCUMULATED GREASE AND FOOD DEBRIS IN BETWEEN ALL COOKING EQUIPMENT AND ACCUMULATED FOOD DEBRIS ON THE DOOR HANDLES OF THE PREP COOLERS. INSTRUCTED TO CLEAN ALL.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
5-204.12 UNABLE TO LOCATE THE BACK FLOW PREVENTION DEVICE ON THE ICE MACHINE. INSTRUCTED TO LOCATE OR PROVIDE.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
5-501.15 OBSERVED ACCUMULATED GREASE DEBRIS ON THE LID OF THE OUTSIDE GREASE DUMPSTER AND OUTSIDE GREASE DUMPSTER LID NOT TIGHT FITTING. INSTRUCTED TO REMOVE ACCUMULATED GREASE DEBRIS ON THE OUTSIDE GREASE DUMPSTER LID AND ALWAYS MAINTAIN A TIGHT-FITTING LID ON SAID GREASE DUMPSTER. PRIORITY FOUNDATION. CITATION ISSUED 7-38-020(B).
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.12 OBSERVED ACCUMULATED FOOD AND GREASE DEBRIS UNDER AND BEHIND ALL COOKING EQUIPMENT. INSTRUCTED TO CLEAN.

Base deductions−40 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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