What is New L A Submarine, Inc.'s health inspection score?

New L A Submarine, Inc. has a SafeDine safety score of 89 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was New L A Submarine, Inc. last inspected?

New L A Submarine, Inc. was last inspected on February 13, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does New L A Submarine, Inc. have?

New L A Submarine, Inc. has 47 total violations across 7 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is New L A Submarine, Inc. safe to eat at?

Yes, New L A Submarine, Inc. has an excellent safety record with a score of 89/100. This indicates strong compliance with health and safety standards.

What type of cuisine does New L A Submarine, Inc. serve?

New L A Submarine, Inc. serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

New L A Submarine, Inc.

Name: New L A Submarine, Inc.
Address: 8603 S COTTAGE GROVE AVE, Chicago, 60619
Rating: 89

8603 S COTTAGE GROVE AVE, Chicago

Last Inspected: 2/13/2026

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0Excellent

American•Chicago

Ranked #517 of 1000 in ChicagoBetter than 22% of american restaurants

Improving

7 inspections

Last: Feb 13, 2026

high confidence

Directions Order

Inspections

Clean Rate

6.7

Avg Violations

3 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

Plumbing issues

Plumbing or waste disposal problems

Employee hygiene

Personal hygiene practices not followed

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-11

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-1 pts

Potential hazards • 5 pts each

Basic

-7 pts

Best practices • 2 pts each

Inspection Timeline

+11 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

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8603 S COTTAGE GROVE AVE, Chicago, IL 60619

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Violation Timeline

Nov 2022

1 inspections

4 high priority

1 intermediate

4 basic

Nov

Jan 2023

1 inspections

1 high priority

2 intermediate

7 basic

Jun 2023

2 inspections

1 intermediate

11 basic

Jun

Feb 2024

1 inspections

7 basic

Apr 2025

1 inspections

1 intermediate

6 basic

Apr

Feb 2026

1 inspections

2 basic

Inspection History

7 records on file

5 Canvass1 Complaint Re-Inspection1 Complaint

Feb 26

Canvass InspectionLatestPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED NO PROOF OF TRAINING FOR ALL FOOD HANDLERS. INSTRUCTED TO PROVIDE AND MAINTAIN RECORDS AT ALL TIMES.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO PROOF OF ALLERGEN TRAINING FOR ALL CERTIFIED FOOD MANAGER. INSTRUCTED ANY PERSONS WITH THE CITY OF CHICAGO FOOD SANITATION CERTIFICATE TO COMPLY WITH COMPLETION OF TRAINING. MUST PROVIDE DOCUMENTATION.

Base deductions−4 pts

Apr 25

Canvass InspectionPass

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
NO INTERNAL THERMOMETER INSIDE THE FRONT REACH IN COOLERS. INSTRUCTED TO PROVIDE AND MAINTAIN.

Basic (6)

−12 pts

40PERSONAL CLEANLINESS−2
FOOD HANDLER NOT WEARING A HAIR RESTRAINT. INSTRUCTED TO WEAR A HAIR RESTRAINT WHILE PREPARING FOOD AND IN THE FOOD PREP AREA. MAINTAIN SAME.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
RUSTY STORAGE RACKS INSIDE THE PREP REACH IN COOLER IN FRONT OF THE COOKING EQUIPMENT. INSTRUCTED TO REMOVE RUST AND MAINTAIN A RUST FREE, SMOOTH AND EASILY CLEANABLE SURFACE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
THE INTERIOR/EXTERIOR OF THE FRYERS WITH GREASE, DIRT AND FOOD BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN FRYERS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED THE WALLS BEHIND THE HOT HOLDING UNIT IN THE FRONT PREP AREA WITH FOOD SPLATTER AND DIRT. INSTRUCTED TO CLEAN AND MAINTAIN WALLS. -FLOORS IN THE CORNERS AND UNDER/AROUND THE HEAVY EQUIPMENT WITH FOOD, GREASE AND DIRT. INSTRUCTED TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MOP NOT PROPERLY STORED WHEN NOT IN USE. INSTRUCTED TO STORE HANGING UP FOR PROPER AIR DRYING. MAINTAIN SAME.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
WATER STAINED CEILING TILES IN THE FRONT/REAR PREP AREA AND IN THE CUSTOMER WAITING AREA. INSTRUCTED TO REPLACE AND MAINTAIN.

Base deductions−17 pts

Feb 24

Canvass InspectionPass

7 Basic

7 total

86/100inspection score

−14 pts

Basic (7)

−14 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED THE REACH IN CHEST FREEZER BY THE FRONT HAND SINK IN POOR REPAIR. THE LID IS DAMAGED AND WARPED. INSTRUCTED TO FIX OR REPLACE AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED RAW WOODEN SHELVES IN THE REAR DISH WASHING AREA. INSTRUCTED TO SEAL/PAINT RAW WOOD SHELVES TO MAKE SMOOTH AND EASILY CLEANABLE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE LOWER SURFACES OF ALL OF THE COOLERS AND FREEZERS WITH FOOD AND DIRT DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN ALL.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED THE MOP SINK WITH NO BACK FLOW PREVENTION DEVICE. INSTRUCTED TO PROVIDE THE DEVICE AND MAINTAIN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED THE SELF CLOSING DEVICE ON THE TOILET ROOM DOOR UNATTACHED. INSTRUCTED TO REATTACH AND MAINTAIN.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OBSERVED HEAVY DEBRIS UNDER AND AROUND THE OUTSIDE DUMPSTER. INSTRUCTED TO CLEAN AND MAINTAIN AREA.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED THE WALLS BEHIND THE HOT HOLDING UNIT IN THE FRONT PREP AREA WITH FOOD SPLATTER AND DIRT. INSTRUCTED TO CLEAN AND MAINTAIN WALLS. -FLOORS IN THE CORNERS AND UNDER/AROUND THE HEAVY EQUIPMENT WITH FOOD, GREASE AND DIRT. INSTRUCTED TO CLEAN AND MAINTAIN.

Base deductions−14 pts

Jun 23

Complaint Re-Inspection InspectionPass

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
3-305.11 OBSERVED FOOD ITEMS SUCH AS COOKED GROUND BEEF AND CHICKEN UNCOVERED IN THE PREP COOLER AT THE FRONT FOOD PREP AREA. INSTRUCTED TO COVER ALL FOODS WHILE IN STORAGE, IN ORDER TO PREVENT CONTAMINATING FOOD ITEMS AND MAINTAIN.
39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
3-307.11 OBSERVED THE SCOOP IN THE CHICKEN FLOUR BIN SUBMERGED IN THE FLOUR. INSTURCTED TO PROPERLY STORE SAID SCOOP IN ORDER TO KEEP HANDLE OF THE SCOOP FROM MAKING CONTACT WITH THE DRY FOOD ITEM AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-201.11 OBSERVED THE TWO DOOR COOLER AT THE REAR FOOD PREP AREA LEAKING INTO A BOWL WITH ACCUMULATED WATER ON THE INSIDE OF THE UNIT WHERE FOOD IS STORED. INSTRUCTED TO REPAIR SAID LEAK AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED GARBAGE IN THE FRONT FOOD PREP AREA SEVERELY ENCRUSTED WITH GREASE ON THE OUTERIOR OF THE ENTIRE RECEPTACLE. INSTRUCTED TO REOVE GREASE OR REPLACE RECEPTACLE AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11(B) OBSERVED SLIGHT FOOD SPLATTERS ON THE INSIDE OF THE MICROWAVE AT THE FRONT FOOD PREP AREA AND FOOD RESIDUE AND FOOD DEBRIS ON THE INSIDE OF THE SLICER FOR ONIONS STORED AT THE REAR FOOD PREP AREA. INSTRUCTED TO CLEAN SAID EQUIPMENT AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11(C) OBSERVED DEBRIS AND FOOD RESIDUE ON THE SHELVING UNIT AT THE FRONT SERVICE AREA AND GREASE BUILD UP AND FOOD RESIDUE UNDER ON THE SHELVING UNIT UNDER THE STEAM TABLE IN THE FOOD PREP AREA. INSTRUCTED TO CLEAN ALL SHELVING UNITS AND MAINTAIN.

Base deductions−12 pts

Jun 23

Complaint InspectionFail

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED EVIDENCE OF PEST ACTIVITY. ONE LIVE ROACH ON THE WALL NEAR THE DEEP FREEZER CHEST IN THE FRONT FOOD PREP AREA. INSTRUCTED TO ELIMINATE PEST ACTIVITY, CLEAN AND SANITIZE AFFECTED AREAS AND RECOMMENDED CONTACTING PEST CONTROL FOR A SERVICE. PRIORITY FOUNDATION 7-38-020(A), CITATION ISSUED.

Basic (5)

−10 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD ITEMS SUCH AS COOKED GROUND BEEF AND CHICKEN UNCOVERED IN THE PREP COOLER AT THE FRONT FOOD PREP AREA. INSTRUCTED TO COVER ALL FOODS WHILE IN STORAGE, IN ORDER TO PREVENT CONTAMINATING FOOD ITEMS AND MAINTAIN.
39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED THE SCOOP IN THE CHICKEN FLOUR BIN SUBMERGED IN THE FLOUR. INSTURCTED TO PROPERLY STORE SAID SCOOP IN ORDER TO KEEP HANDLE OF THE SCOOP FROM MAKING CONTACT WITH THE DRY FOOD ITEM AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED THE TWO DOOR COOLER AT THE REAR FOOD PREP AREA LEAKING INTO A BOWL WITH ACCUMULATED WATER ON THE INSIDE OF THE UNIT WHERE FOOD IS STORED. INSTRUCTED TO REPAIR SAID LEAK AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED DEBRIS AND FOOD RESIDUE ON THE SHELVING UNIT AT THE FRONT SERVICE AREA AND GREASE BUILD UP AND FOOD RESIDUE UNDER ON THE SHELVING UNIT UNDER THE STEAM TABLE IN THE FOOD PREP AREA. INSTRUCTED TO CLEAN ALL SHELVING UNITS AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED SLIGHT FOOD SPLATTERS ON THE INSIDE OF THE MICROWAVE AT THE FRONT FOOD PREP AREA AND FOOD RESIDUE AND FOOD DEBRIS ON THE INSIDE OF THE SLICER FOR ONIONS STORED AT THE REAR FOOD PREP AREA. INSTRUCTED TO CLEAN SAID EQUIPMENT AND MAINTAIN.

Base deductions−15 pts

Jan 23

Canvass InspectionPass w/ Conditions

1 High2 Med7 Basic

10 total

66/100inspection score

−34 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED THE FACILITY MISSING THE REQUIRED EMPLOYEE HANDWASHING SIGNAGE AT THE HANDWASHING SINK IN THE DISHWASHING AREA. INFORMED PERSON IN CHARGE TO OBTAIN AND MAINTAIN SIGNAGE.

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER TEMPERATURES OF TCS FOODS RANGING 49.2-57.3 F SUCH AS ITLIAN BEEF MEAT (49.2 F), SLICED DELI TURKEY MEAT (51.0 F), SLICED DELI HAM MEAT (51.4 F), SLICED CORN BEEF (49.2 F), SLICED TOMATOES (57.3 F), SLICED LETTUCE (53.7 F), SLICED CHEESE (52.3 F). MANAGER DISCARDED ND DENATURED ALL THE TCS FOOD PRODUCTS OUT OF TEMPERATURE. INSTRUCTEDD THE MANAGER THEY MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW. APPX.30 LBS $100. PRIORITY 7-38-005, CITATION ISSUED.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED THE CHICKEN FLOUR IN THE FRONT FOOD PREP AREA NOT LABELED ON THE SHELVING UNIT, UNDER THE HOT HOLDING UNIT STORAGE TABLE. INSTRUCTED TO LABEL SAID FLOUR TO AVOID POSSIBLE CONTAMINATION.

Basic (7)

−14 pts

48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED THE FACILITY MISSING ONE SINK STOPPER FOR THE THREE-COMPARTMENT SINK. INSTRUCTED TO PROVIDE AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11(C) OBSERVED FOOD DEBRIS AND SPILLS INSIDE COOLERS AND EXTERIOR SURFACES OF FREEZERS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE SHELVING UNITS UNDER THE FOOD PREP TABLES IN THE REAR DISHWASHING/ FOOD STORAGE AREA WITH FLOUR DEBRIS. ALSO, SEVERE GREASE BUILD UP IN THE STORAGE COMPARTMENT OF THE PREP COOLER AT THE FRONT FOOD PREP AREA. INSTRUCTED TO REMOVE DEBRIS AND BUILD UP, CLEAN, AND SANITIZE AT ALL THE SAID SURFACES AND MAINTAIN.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OBSERVED THE OUTDOOR GREASE RECEPTACLE WITH GREASE BUILD UP AND NOT MAINTAINED. INSTRUCTED TO CLEAN AND MAINTAIN SAID RECEPTACLE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED THE WALLS AT THE FRONT FOOD PREP AREA WITH DRIED UP FOOD SPLATTERS NEAR THE HOT HOLDING UNIT STATION. INSTRUCTED TO CLEAN AND MAINTAIN SAID WALLS.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED MISSING LIGHT BULBS ABOVE THE MEAT SLICING PREP TABLE THE REAR FOOD STORAGE/ DISHWASHING AREA. INSTRUCTED TO PROVIDE AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED THE MANAGER ON DUTY MISSING ALLERGEN CERTIFCATE. INSTRUCTED ALL CERTIFIED FOOD MANAGERS MUST TAKE THE ALLERGEN COURSE AND MAINTAINH RECORDS ON SITE AT ALL TIMES.

Base deductions−34 pts

Nov 22

Canvass InspectionFail

4 High1 Med4 Basic

9 total2 risk factors

37/100inspection score

−53 pts

High Priority (4)

−40 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
OBSERVED NO SIGNED EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED
5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
OBSERVED NO VOMIT AND DIARRHEA CLEAN UP KIT AND PROCEEDURES. INSTRUCTED MANAGER TO PROVIDE BOTH CLEAN UP KIT AND PROCEEDURES. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND WASHING SINK IN DISH WASHING AREA. INSTRUCTED MANAGER TO INSTALL HAND WASHING SINK WITH HOT AND COLD RUNNING WATER, SOAP AND PAPER TOWELS IN REAR DISH WASHING AREA. FACILITY PREVIOUSLY GIVEN GRACE PERIOD FOR VIOLATION AS NOTED IN REPORT #2385928 DATED 8-11-2020 PRIORITY FOUNDATION 7-38-030(C) CITATION ISSUED.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED COOLER UNIT WITH AN INADEQUATE INTERNAL AIR TEMPERATURE OF 49 F. INSTRUCTED MANAGER TO ENSURE ALL COLD HOLDING UNITS HAVE AN INTERNAL AIR TEMPERATURE OF 41 F AND BELOW. COOLER TAGGED. PRIORITY VIOLATION 7-38-005

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED SEVERAL TCS FOODS HELD AT INADEQUATE TEMPERATURES RANGING FROM 45 F TO 51 F. INSTRUCTED MANAGER TO ENSURE ALL FOODS ARE HELD AT 41 F AND BELOW. MANAGER DISCARDED 20 POUNDS OF CHICKEN 7 POUNDS OF SOUR CREAM, 15 POUNDS OF CHEESE ($250). PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED SEVERAL FREEZER CHESTS WITH WORN AND DAMAGED GASKETS. INSTRUCTED MANAGER TO REPLACE GASKETS.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED FOOD DEBRIS AND SPILLS INSIDE COOLERS AND EXTERIOR SURFACES OF FREEZERS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED STAINED CEILING TILES IN PREP AND DISHWASHING AREAS. INSTRUCTED MANAGER TO REPLACE AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED HEAVY ACCUMULATION OF DUST ON VENTS ABOVE PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.

Base deductions−53 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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