What is Happiness Restaurant's health inspection score?

Happiness Restaurant has a SafeDine safety score of 82 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Happiness Restaurant last inspected?

Happiness Restaurant was last inspected on July 17, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Happiness Restaurant have?

Happiness Restaurant has 31 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Happiness Restaurant safe to eat at?

Happiness Restaurant has a good safety record with a score of 82/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Happiness Restaurant serve?

Happiness Restaurant serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Happiness Restaurant

Name: Happiness Restaurant
Address: 3313 S HALSTED ST, Chicago, 60608
Rating: 82

3313 S HALSTED ST, Chicago

Last inspected 8mo ago

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0Good

American•Pilsen

Ranked #182 of 405 in PilsenBetter than 17% of american restaurants

Stable

4 inspections

Last: Jul 17, 2025

medium confidence

Directions Order

Inspections

Clean Rate

7.8

Avg Violations

9 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

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Plumbing issues

Plumbing or waste disposal problems

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-18

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-9 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

+3 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

3313 S HALSTED ST, Chicago, IL 60608

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Violation Timeline

Sep 2023

1 inspections

2 high priority

12 basic

Sep

Apr 2024

2 inspections

4 intermediate

7 basic

Jul 2025

1 inspections

6 basic

Jul

Inspection History

4 records on file

2 Canvass1 Complaint Re-Inspection1 Complaint

Jul 25

Canvass InspectionLatestPass

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
INTERIOR OF THE ICE MACHINE WITH A PINKISH AND BLACK BUILD UP ON THE WHITE PANEL. INSTRUCTED TO CLEAN AND MAINTAIN THE INTERIOR OF THE ICE MACHINE.
41WIPING CLOTHS: PROPERLY USED & STORED−2
DAMP WIPING CLOTHS NOT PROPERLY STORED WHENN NOT IN USE. INSTRUCTED TO STORE IN SANITIZING SOLUTION (SANITIZER MUST BE AT THE REQUIRED PPM) WHEN NOT IN USE. MAINTAIN SAME.
43IN-USE UTENSILS: PROPERLY STORED−2
ICE SCOOP HANGING ON AN UNCLEAN WALL. INSTRUCTED TO WASH, RINSE, SANITIZE AND STORE ICE SCOOP IN A CLEAN BIN/CONTAINER OR IN THE ICE WITH THE HANDLE UP. MAINTAIN SAME.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
CAN OPENER IN THE FOOD PREP AREA WITH FOOD AND RUST. INSTRUCTED TO CLEAN, REMOVE RUST AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
STORAGE RACKS INSIDE THE REACH/WALK IN COOLER WITH FOOD AND DIRT. INSTRUCTED TO CLEAN AND MAINTAIN RACKS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOORS IN THE CORNERS, UNDER/AROUND THE HEAVY EQUIPMENT, STORAGE RACKS AND SINKS WITH A THICK BUILD UP OF FOOD, DIRT AND DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS. -WALLS AND CEILING WITH FOOD AND DIRT IN THE FOOD PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN WALLS AND CEILING.

Base deductions−12 pts

Apr 24

Complaint Re-Inspection InspectionPass w/ Conditions

1 Med1 Basic

2 total

93/100inspection score

−7 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
3-302.12 OBSERVED SPICES OUT OF THE ORIGINAL PACKAGING AND IN CONTAINERS LOCATED BY THE WOK STATION AND WITHOUT LABELS CONTAINING THE PRODUCT NAME. INSTRUCTED TO LABEL ALL SPICE CONTAINERS.

Basic (1)

−2 pts

61SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC−2
8-304.11(A) OBSERVED MOST RECENT INSPECTION REPORT SUMMARY (DATED 4/16/24) NOT POSTED FOR THE PUBLIC'S VIEW. AT THE TIME OF THE RE-INSPECTION, THE MOST RECENT SUMMARY WAS BEING STORED UNDER THE CUSTOMER COUNTER AND NOT IN THE PUBLIC'S VIEW. INSTRUCTED MOST RECENT INSPECTION REPORT SUMMARY MUST BE POSTED FOR THE PUBLIC'S VIEW AT ALL TIMES. PRIORITY FOUNDATION. CITATION ISSUED 7-42-010(B).

Base deductions−7 pts

Apr 24

Complaint InspectionFail

3 Med6 Basic

9 total

73/100inspection score

−27 pts

Intermediate (3)

−15 pts

20PROPER COOLING TIME AND TEMPERATURE−5
3-501.14 OBSERVED THE FACILITY INADEQUATELY COOLING TCS FOODS SUCH AS COOKED WHITE RICE AND COOKED SHRIMP IN THE FOOD PREP AREA AT ROOM TEMPERATURE AND WITHOUT PROPER COOLING METHODS SUCH AS AN ICE BATH. AT THE TIME OF THE INSPECTION, ABOUT 7 LBS OF COOKED WHITE RICE WAS AT 57F, AND ABOUT 10 LBS OF COOKED BREADED SHRIMP WAS AT 76F. INSTRUCTED TO DISCARD AND DENATURE SAID TCS FOODS AND ALWAYS USE ADEQUATE COOLING METHODS TO COOL ALL TCS FOODS PROPERLY. THE MANAGER DISCARDED THE PRODUCT DURING THE INSPECTION. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.
21PROPER HOT HOLDING TEMPERATURES−5
3-501.16(A:1) OBSERVED INADEQUATE HOT HOLDING TEMPERATURES FOR A VARIETY OF TCS FOODS IN THE FOOD PREP AREA; OBSERVED ABOUT 20 LBS OF COOKED BEEF AT 64F, ABOUT 20 LBS OF COOKED CHICKEN AT 78F, AND ABOUT 10 LBS OF COOKED EGG ROLLS AT 52F. INSTRUCTED TO DISCARD AND DENATURE SAID TCS FOODS AND ALWAYS MAINTAIN AN ADEQUATE HOT HOLDING TEMPERATURE OF 135F OR ABOVE AT ALL TIMES. THE MANAGER DISCARDED SAID FOODS DURING THE INSPECTION. PRIORITY VIOLATION. CITATION ISSUED IN CONSOLIDATION WITH VIOLATION #20 7-38-005.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
3-302.12 OBSERVED SPICES OUT OF THE ORIGINAL PACKAGING AND IN CONTAINERS LOCATED BY THE WOK STATION AND WITHOUT LABELS CONTAINING THE PRODUCT NAME. INSTRUCTED TO LABEL ALL SPICE CONTAINERS.

Basic (6)

−12 pts

45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
4-502.13 OBSERVED CARDBOARD BEING REUSED AS A FLOOR AND SHELF LINER IN THE FOOD PREP AREA. INSTRUCTED NOT TO REUSE CARDBOARD. ALL SURFACES MUST BE SMOOTH AND EASILY CLEANABLE.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
4-904.11 OBSERVED FOOD STORAGE CONTAINERS BEING STORED IN THE OUTSIDE BACKYARD. INSTRUCTED TO STORE ALL FOOD CONTAINERS IN THE FOOD PREP AREA IN ORDER TO AVOID ANY POSSIBLE CONTAMINATION.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11(C) OBSERVED ACCUMULATED FOOD SPILLS AND GREASE BUILDUP ON INTERIOR AND EXTERIOR SURFACES OF ALL COOKING EQUIPMENT, COOLERS, FREEZERS, SHELVING UNITS, PREP TABLES, BULK CONTAINERS, CRATES, AND SINKS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
5-501.17 OBSERVED NO COVERED RECEPTACLE INSIDE THE REAR TOILET ROOM AND THE CUSTOMER DINING AREA TOILET ROOM. INSTRUCTED TO PROVIDE COVERED RECEPTACLES FOR ALL TOILET ROOMS.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
5-501.15 OBSERVED ACCUMULATED GREASE ON THE OUTSIDE GREASE DUMPSTER AND ON THE GROUND AROUND THE GREASE DUMPSTER. INSTRUCTED TO REMOVE GREASE ON THE OUTSIDE DUMPSTER LID AND GROUND AREA. PRIORITY FOUNDATION. CITATION ISSUED 7-38-020(B).
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.12 OBSERVED FOOD SPILLS ON WALLS IN PREP AREAS, FOOD SPILLS, GREASE BUILDUP, AND DEBRIS ON FLOORS UNDER ALL EQUIPMENT, ALONG WALLS, AND IN ALL CORNERS IN PREP, STORAGE, AND BASEMENT AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.

Base deductions−27 pts

Sep 23

Canvass InspectionPass

2 High12 Basic

14 total

56/100inspection score

−44 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND WASHING SIGN AT HAND WASHING SINK IN FRONT PREP/DISH WASHING AREA. INSTRUCTED MANAGER TO PROVIDE HAND WASHING SIGNS AT ALL HAND WASHING SINKS USED BY EMPLOYEES.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED RESIDUE ON INTERIOR SURFACE OF ICE MACHINE. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.

Basic (12)

−24 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD ITEMS STORED ON FLOOR IN WALK-IN FREEZER OUTSIDE STORAGE AND BASEMENT AREA. INSTRUCTED MANAGER TO ELEVATE ALL FOOD ITEMS SIX INCHES OFF FLOOR.
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 CLEAN MULTI-USE FOOD EQUIPMENT STORED ON FLOOR IN PREP, OUTSIDE, STORAGE AND BASEMENT AREAS. INSTRUCTED MANAGER TO REWASH, RINSE, SANITIZE ALL EQUIPMENT AND PROPERLY STORE OFF FLOOR AND INVERTED IN A SANITARY MANNER.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
OBSERVED SINGLE SERVICE ARTICLES STORED ON FLOOR IN PREP, STORAGE, AND BASEMENT AREAS. INSTRUCTED MANAGER TO ELEVATE ALL SINGLE SERVICE ARTICLES SIXN INCHES OFF FLOOR.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED OPEN CUT BANANAS AND PEA PODS STORED IN GROCERY BAGS IN COOLERS AND FREEZERS. INSTRUCTED MANAGER TO PROPERLY STORE ALL FOOD ITEMS IN FOOD STORAGE BAGS OR CONTAINERS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CARDBOARD AND ALUMUNUM FOIL USED AS LINERS ON SHELVING UNITS AND PREP TABLES IN PREP AREA. INSTRUCTED MANAGER TO REMOVE. ALL FOOD AND NON-FOOD CONTACT SURFACES SHALL BE SMOOTH AND EASILY CLEANABLE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSEERVED RUST DEPOSITS ON SHELVING UNITS AND PREP TABLES IN PREP AREA. INSTRUCTED MANAGER TO REMOVE RUST DEPOSITS, REPAIR OR REPLACE SHELVING AND PREP TABLES. OBSERVED NO STOPPERS FOR 3-COMPARTMENT SINK. INSTRUCTED MANAGER TO PROVIDE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED ACCUMULATED FOOD SPILLS, GREASE BUILDUP ON INTERIOR AND EXTERIOR SURFACES OF ALL COOKING EQUIPMENT, COOLERS, FREEZERS, SHELVING UNITS, PREP TABLES, BULK CONTAINERS, CRATES, SINKS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED LEAKING FAUCET ON REAR HAND WASHING SINK. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED NO COVERED WASTE RECEPTACLE IN STAFF WASHROOMS. INSTRUCTED MANAGER TO PROVIDE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DEBRIS INSIDE LIGHT FIXTURE IN REAR PREP AREA, FOOD SPILLS ON WALLS IN PREP AREAS, FOOD SPILLS, GREASE BUILDUP AND DEBRIS ON FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE AND BASEMENT AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED NO VALID FOOD HANDLER TRAINING FOR EMPLOYEES. INSTRUCTED MANAGER TO PROVIDE FOOD HANDLER TRAINING FOR ALL EMPLOYEES.

Base deductions−44 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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