What is Chop Suey Kitchen's health inspection score?

Chop Suey Kitchen has a SafeDine safety score of 74 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Chop Suey Kitchen last inspected?

Chop Suey Kitchen was last inspected on February 18, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Chop Suey Kitchen have?

Chop Suey Kitchen has 40 total violations across 7 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Chop Suey Kitchen safe to eat at?

Chop Suey Kitchen has a good safety record with a score of 74/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Chop Suey Kitchen serve?

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

Official Health Record

Chop Suey Kitchen

Name: Chop Suey Kitchen
Address: 5353 W MADISON ST, Chicago, 60644
Rating: 74

5353 W MADISON ST, Chicago

Last Inspected: 2/18/2026

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0Good

American•Chicago

Ranked #848 of 1000 in ChicagoBetter than 22% of american restaurants

Stable

7 inspections

Last: Feb 18, 2026

high confidence

Directions Order

Inspections

29%

Clean Rate

5.7

Avg Violations

3 months 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

Other violation

Regulatory compliance issue

Facility conditionHigh Priority

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-26

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-4 pts

Potential hazards • 5 pts each

Basic

-10 pts

Best practices • 2 pts each

Inspection Timeline

+3 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

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5353 W MADISON ST, Chicago, IL 60644

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Violation Timeline

Jan 2023

1 inspections

1 intermediate

6 basic

Jan

Jun 2023

1 inspections

2 intermediate

8 basic

Jul 2023

1 inspections

Jul

Oct 2023

1 inspections

1 intermediate

6 basic

Dec 2024

1 inspections

Dec

Jan 2025

1 inspections

2 high priority

1 intermediate

6 basic

Feb 2026

1 inspections

1 intermediate

6 basic

Feb

Inspection History

7 records on file

2 Canvass1 Non-Inspection3 Complaint1 Complaint Re-Inspection

Feb 26

Canvass InspectionLatestPass w/ Conditions

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED BULK CONTAINERS NOT LABELED IN PREP/STORAGE AREA. INSTRUCTED MANAGER TO LABEL ALL BULK CONTAINERS WITH COMMON NAME OF FOOD.

Basic (6)

−12 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED SOILED WIPING CLOTHS STORED ON PREP TABLES. INSTRUCTED MANAGER TO STORE WIPING CLOTHS IN SANITIZING SOLUTION BETWEEN USES.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED MULTI-USE EQUIPMENT STORED INSIDE UTILITY SINK. INSTRUCTED MANAGER TO REMOVE ALL EQUIPMENT FROM UTILITY SINK, RE-WASH, RINSE AND SANITIZE ALL EQUIPMENT AND PROPERLY STORE IN SANITARY MANNER.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED FOOD DEBRIS AND SPILLS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES, COOLERS, FREEZERS, SHELVING UNITS, HOLDING UNITS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED NO BACKFLOW DEVICE ON UTILITY SINK. INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED GREASE SPILLS AND DEBRIS ON WALLS AND FLOORS IN PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATION NOT CORRECTED FROM REPORT #2610509 ON 1-14-25:57- OBSERVED 3 FOOD HANDLERS WITHOUT FOOD HANDLER CERTIFICATIONS. INSTRUCTED TO PROVIDE AND MAINTAIN ON SITE FOR REVIEW. PRIORITY FOUNDATION 7-42-090 CITATION ISSUED

Base deductions−17 pts

Jan 25

Canvass InspectionPass w/ Conditions

2 High1 Med6 Basic

9 total2 risk factors

53/100inspection score

−37 pts

High Priority (2)

−20 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
OBSERVED NO SIGNED EMPLOYEE HEALTH POLICIES ON SITE FOR REVIEW DURING THE TIME OF INSPECTION FOR ALL FOOD AND CONDITIONAL EMPLOYEES. INSTRUCTED TO PROVIDE AND MAINTAIN ON-SITE FOR REVIEW. PRIORITY FOUNDATION VIOLATION. #7-38-010. CITATION ISSUED.
8HANDS CLEAN & PROPERLY WASHEDRisk Factor−10
OBSERVED THE FOOD HANDLER PREPARING FOOD AT THE WOK, SNEEZING, WIPING HIS NOSE, AND THEN RETURNING TO USING A SPATULA AND PREPARING FOOD WITHOUT WASHING HIS HANDS. HANDS MUST BE WASHED AFTER ANY POTENTIAL CONTAMINATION. PRIORITY VIOLATION. #7-38-010. CITATION ISSUED,

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED 2-DOOR COOLER WITH COLD HOLD UNIT ATTACHED WITHOUT THERMOMETER INSIDE. INSTRUCTED TO PROVIDE.

Basic (6)

−12 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED SOILED TOWELS STORED THROUGHOUT THE PREP AREA IMPROPERLY. INSTRUCTED TO STORE INSIDE SANITIZER BUCKET WITH SOLUTION @ 50 PPM.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED HEAVY EQUIPMENT IN PREP ALONG THE WOK PREP STATION, INCLUDING FRYERS, ALL COOLING UNITS, AND PREP TABLES WITH DRIED FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES. INSTRUCTED TO CLEAN AND MAINTAIN EQUIPMENT FREE OF ACCUMULATION.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED HANDSWASHING SINK IN PREP/DISHWASHER SLOW DRAINING. INSTRUCTED TO REPAIR AND MAINTAIN IN GOOD CONDITION.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DRIED FOOD DEBRIS ON FLOORS THROUGHOUT PREP AREA BEHIND ALL HEAVY EQUIPMENT , UNDER 3 COMPARTMENT SINK AND ALONG SIDES WHERE RICE COOKERS ARE STORED. INSTRUCTED TO REMOVE, CLEAN AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED 3 FOOD HANDLERS WITHOUT FOOD HANDLER CERTIFICATIONS. INSTRUCTED TO PROVIDE AND MAINTAIN ON SITE FOR REVIEW.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED CITY OF CHICAGO CERTIFIED FOOD MANAGER WITHOUT PROOF OF ALLERGEN TRAINING. INSTRUCTED TO OBTAIN AND MAINTAIN ON SITE FOR REVIEW.

Base deductions−37 pts

Risk factor bonus (2× +5)−10 pts

Dec 24

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

Oct 23

Complaint InspectionPass

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

35APPROVED THAWING METHODS USED−5
OBSERVED FACILITY NOT MEETING THAWING REQUIREMENTS. FOOD HANDLER THAWING FROZEN SHRIMP IN THREE COMPARTMENT PREP SINK SITTING IN STAGNANT WATER. INFORMED FOOD HANDLER OF PROPER THAWING METHODS ( MUST UTILIZE RUNNING WATER WITH ENOUGH VOLATILITY WHEN THAWING). MUST MEET PROPER THAWING REQUIREMENTS AND MAINTAIN.

Basic (6)

−12 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED VEGETABLES STORED IN PLASTIC GROCERY BAGS IN THE 2 DOOR COOLER. MANAGEMENT INSTRUCTED TO USE PROPER FOOD GRADE STORAGE BAGS AND CONTAINERS ONLY.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE SIDES OF COOKING EQUIPMENT AND NON COOKING EQUIPMENT WITH A BUILD UP OF DUST, GREASE AND FOOD DEBRIS. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN ALL EQUIPMENT AS A MEANS OF PREVENTING POSSIBLE PEST AND INSECT HARBORING.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED GREASE BUILDUP BEHIND AND ON THE COOKING EQUIPMENT, WALLS, SURROUNDING FLOORS IN THE KITCHEN/PREP/WOK AREAS. INSTRUCTED TO DEGREASE, CLEAN AND SANITIZE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED A HEAVY ACCUMULATION OF DEBRIS SUCH AS DIRT, DUST, GREASE, FOOD SPLATTER AND FOOD DEBRIS ON FLOORS ALONG WALLS AND CORNERS ESPECIALLY ALONG THE HOT FOOD SERVICE LINE UNDER AND AROUND THE COOKING EQUIPMENT AND NON COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN ALL AREAS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED SOILED MOP HEADS NOT PROPERLY STORED. INSTRUCTED MANAGER TO HANG MOP HEADS TO PREVENT INSECT BREEDING.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOORS NEED CLEANING THROUGH OUT ESPECIALLY ALONG THE WALL BASE, IN CORNERS AND AROUND THE GREASE TRAP

Base deductions−17 pts

Jul 23

Complaint Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Jun 23

Complaint InspectionFail

2 Med8 Basic

10 total

74/100inspection score

−26 pts

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED TCS FOODS AT IMPROPER TEMPERATURES. FOUND DOZEN EGGS ON THE PREP TABLE AT 68.2F AND BEEF @ 55.4F IN PREP AREA. INSTRUCTED ALL TCS FOODS MUST BE HELD AT 41F OR LESS AT ALL TIMES. OPERATOR VOLUNTARILY DISCARDED DENATURED FOODS DURING INSPECTION. PRIORITY VIOLATIONI 7-38-005. CITATION ISSUED.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED INFESTATION OF OVER 25+ COCKROACHES THROUGHOUT FACILITY. OBSERVED COCKROACHES INSIDE COOKLINE COOLER, DISH WASH AREA, IN PREP COOLERS THROUGHOUT FACILITY. NEED CLEANING THROUGH OUT ESPECIALLY ALONG THE WALL BASE, IN CORNERS AND AROUND THE GREASE TRAP. ALSO OBSERVED ON SHELVING UNITS AND COOK LINE AREA. INSTRUCTED TO CONTACT PEST CONTROL AND HAVE SERVICE WITH PROOF OF SERVICE BEFORE RETURN INSPECTION. PRIORITY VIOLATION 7-38-020(A) CITATION ISSUED.

Basic (8)

−16 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD ITEMS STORED ON FLOOR IN FOOD PREP AREA. INSTRUCTED MANAGER TO ELEVATE ALL FOOD SIX INCHES OFF FLOOR.
41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED SOILED WIPING CLOTHS STORED ON PREP TABLES. INSTRUCTED MANAGER TO STORE IN SANITIZING SOLUTION BETWEEN USES.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED ASSORTED FOOD ITEMS INSIDE COOLERS AND REFRIGERATION UNITS WITH FOOD STORED INSIDE PLASTIC GROCERY BAGS. INSTRUCTED TO PROPERLY STORE ALL FOOD ITEMS INSIDE APPROVED FOOD GRADE CONTAINERS
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED GREASE BUILDUP BEHIND AND ON THE COOKING EQUIPMENT, WALLS, SURROUNDING FLOORS IN THE KITCHEN/PREP/WOK AREAS. INSTRUCTED TO DEGREASE, CLEAN AND SANITIZE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE SIDES OF COOKING EQUIPMENT AND NON COOKING EQUIPMENT WITH A BUILD UP OF DUST, GREASE AND FOOD DEBRIS. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN ALL EQUIPMENT AS A MEANS OF PREVENTING POSSIBLE PEST AND INSECT HARBORING.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED A HEAVY ACCUMULATION OF DEBRIS SUCH AS DIRT, DUST, GREASE, FOOD SPLATTER AND FOOD DEBRIS ON FLOORS ALONG WALLS AND CORNERS ESPECIALLY ALONG THE HOT FOOD SERVICE LINE UNDER AND AROUND THE COOKING EQUIPMENT AND NON COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN ALL AREAS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOORS NEED CLEANING THROUGH OUT ESPECIALLY ALONG THE WALL BASE, IN CORNERS AND AROUND THE GREASE TRAP
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED MISSING FLOOR TILES AROUND COOKLINE AND HOOD, REPAIR OR REPLACE TILES SO THAT FLOOR IS SMOOTH AND EASILY CLEANABLE.

Base deductions−26 pts

Jan 23

Complaint InspectionPass w/ Conditions

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED TCS FOODS AT IMPROPER TEMPERATURES. FOUND PORK CHOPS IN A PAN ON THE 3 COMPARTMENT SINK @ 54.3F AND BEEF @ 57.4F IN PREP COOLER ON LEFT. INSTRUCTED ALL TCS FOODS MUST BE HELD AT 41F OR LESS AT ALL TIMES. OPERATOR VOLUNTARILY DISCARDED DENATURED FOODS DURING INSPECTION. PRIORITY VIOLATIONI 7-38-005. CITATION ISSUED.

Basic (6)

−12 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED SOILED WIPING CLOTHS STORED ON PREP TABLES. INSTRUCTED MANAGER TO STORE IN SANITIZING SOLUTION BETWEEN USES.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED ASSORTED FOOD ITEMS INSIDE COOLERS AND REFRIGERATION UNITS WITH FOOD STORED INSIDE PLASTIC GROCERY BAGS. INSTRUCTED TO PROPERLY STORE ALL FOOD ITEMS INSIDE APPROVED FOOD GRADE CONTAINERS
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.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED SOILED MOP HEADS NOT PROPERLY STORED. INSTRUCTED MANAGER TO HANG MOP HEADS TO PREVENT INSECT BREEDING.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED A HEAVY ACCUMULATION OF DEBRIS SUCH AS DIRT, DUST, GREASE, FOOD SPLATTER AND FOOD DEBRIS ON FLOORS ALONG WALLS AND CORNERS ESPECIALLY ALONG THE HOT FOOD SERVICE LINE UNDER AND AROUND THE COOKING EQUIPMENT AND NON COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN ALL AREAS.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED NO FOOD HANDLER CERTIFICATES ON SITE AT TIME OF INSPECTION. INSTRUCTED ALL EMPLOYEES MUST COMPLETE FOOD HANDLER TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.

Base deductions−17 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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