What is Susupuato Restaurant's health inspection score?

Susupuato Restaurant has a SafeDine safety score of 86 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Susupuato Restaurant last inspected?

Susupuato Restaurant was last inspected on July 16, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Susupuato Restaurant have?

Susupuato Restaurant has 21 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Susupuato Restaurant safe to eat at?

Yes, Susupuato Restaurant has an excellent safety record with a score of 86/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Susupuato Restaurant serve?

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

Official Health Record

Susupuato Restaurant

Name: Susupuato Restaurant
Address: 6161 N BROADWAY, Chicago, 60660
Rating: 86

6161 N BROADWAY, Chicago

Last inspected 10mo ago

▲Improving

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0Excellent

American•Edgewater

Ranked #82 of 282 in EdgewaterBetter than 22% of american restaurants

Improving

6 inspections

Last: Jul 16, 2025

medium confidence

Directions Order

Inspections

33%

Clean Rate

3.5

Avg Violations

10 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Pest issues

Evidence of pests found during inspection

Plumbing issues

Plumbing or waste disposal problems

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-18

Final Score

Impact Breakdown

High Priority

-6 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-2 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

+7 pts

Latest

100% weight

2nd

60% weight

100

3rd

30% weight

Real-time Score: 82/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (86/100) 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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6161 N BROADWAY, Chicago, IL 60660

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Violation Timeline

Oct 2022

2 inspections

1 high priority

4 intermediate

11 basic

Oct

Oct 2024

1 inspections

Dec 2024

1 inspections

Dec

Jun 2025

1 inspections

2 high priority

1 intermediate

1 basic

Jul 2025

1 inspections

1 basic

Jul

Inspection History

6 records on file

2 Canvass Re-Inspection2 Canvass2 Non-Inspection

Jul 25

Canvass Re-Inspection InspectionLatestPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.11 OBSERVED EXPOSED FOAM-LIKE CAULK ON THE WALLS AND AROUND PIPES IN UTILITY CLOSET. INSTRUCTED TO RESURFACE AREA TO ENSURE A SMOOTH AND EASILY CLEANABLE SURFACE.

Base deductions−2 pts

Jun 25

Canvass InspectionPass w/ Conditions

2 High1 Med1 Basic

4 total

73/100inspection score

−27 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HANDWASHING SIGNAGE IN MEN'S RESTROOM. INSTRUCTED TO PROVIDE AND MAINTAIN.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
NOTED TEMPERATURE OF 2-DOOR REACH IN PREP COOLER TO BE IMPROPER AT 50F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURE OF 41F AND BELOW. UNIT TAGGED AND HELD FOR INSPECTION. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
NOTED INTERNAL TEMPERATURES OF THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ITEMS RICE 70F, CHORIZO 70.5F, STEAK 56.5F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 4 LBS OF PRODUCTS WORTH $70.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.

Basic (1)

−2 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED EXPOSED FOAM-LIKE CAULK ON THE WALLS AND AROUND PIPES IN UTILITY CLOSET. INSTRUCTED TO RESURFACE AREA TO ENSURE A SMOOTH AND EASILY CLEANABLE SURFACE.

Base deductions−27 pts

Dec 24

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

Oct 24

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

Oct 22

Canvass Re-Inspection InspectionPass

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
3-302.12-- ALL BULK FOOD CONTAINERS IE: RICE BEANS AT 2ND FLOOR DRY FOOD STORAGE, MUST BE LABELED WITH THE PRODUCT COMMON NAME.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
6-202.15-- THE FRONT EXIT DOOR WAS NOTED WITH AN OPEN 1/4 INCH GAP ON THE BOTTOM THRESHOLD OF THE DOOR. IT MUST PROVIDE A TIGHT-FITTING SEAL.

Basic (5)

−10 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
3-304.14--- PREP AREA WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11(B)-- INTERIOR OF THE MICROWAVE OVEN DIRTY WITH FOOD DEBRIS. MUST CLEAN AND MAINTAIN. : 4-602.13-- RAW WOOD BOARD BEING USED AS SHELVING AT THE DISH AREA THREE-COMPARTMENT SINK. MUST NOT USE RAW WOOD AS SHELVING.----PEELING PLASTIC ON THE EXTERIOR METAL OF THE DISH MACHINE. MUST REMOVE
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
5-205.15-- LEAK UNDER MIDDLE COMPARTMENT PIPING AT THE DISH AREA THREE-COMPARTMENT SINK. MUST REPAIR AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
: 6-303.11-- INADEQUATE LIGHTING AT THE DISH AREA AND THE NORTH HALLWAY AREA TO CHEMICAL STORAGE AND MOP SINK. MUST PROVIDE GREATER-INTENSITY LIGHTING.
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13--- NO PROOF OF ALLERGEN TRAINING OR CERTIFICATE FOR THE RECENT CITY OF CHICAGO CERTIFIED FOOD MANAGER. MUST PROVIDE.

Base deductions−20 pts

Oct 22

Canvass InspectionPass w/ Conditions

1 High2 Med6 Basic

9 total

68/100inspection score

−32 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
CHLORINE CHEMICAL DISH MACHINE NOT PROPERLY DISPENSING SANITIZER. O PPM CHLORINE NOTED AFTER SEVERAL CYCLES. NO DISHES BEING WASHED AT THE TIME OF INSPECTION. MACHINE TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL PROPERLY DISPENSING SANITIZER. PRIORITY VIOLATION. NO CITATION ISSUED.

Intermediate (2)

−10 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
ALL BULK FOOD CONTAINERS IE: RICE BEANS AT 2ND FLOOR DRY FOOD STORAGE, MUST BE LABELED WITH THE PRODUCT COMMON NAME.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
THE FRONT EXIT DOOR WAS NOTED WITH AN OPEN 1/4 INCH GAP ON THE BOTTOM THRESHOLD OF THE DOOR. IT MUST PROVIDE A TIGHT-FITTING SEAL.

Basic (6)

−12 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
PREP AREA WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INTERIOR OF THE MICROWAVE OVEN DIRTY WITH FOOD DEBRIS. MUST CLEAN AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
RAW WOOD BOARD BEING USED AS SHELVING AT THE DISH AREA THREE COMPARTMENT SINK. MUST NOT USE RAW WOOD AS SHELVING.----PEELING PLASTIC ON THE EXTERIOR METAL OF THE DISH MACHINE. MUST REMOVE
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
LEAK UNDER MIDDLE COMPARTMENT PIPING AT THE DISH AREA THREE COMPARTMENT SINK. MUST REPAIR AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
INADEQUATE LIGHTING AT THE DISH AREA AND THE NORTH HALLWAY AREA TO CHEMICAL STORAGE AND MOP SINK. MUST PROVIDE GREATER-INTENSITY LIGHTING.
58ALLERGEN TRAINING AS REQUIRED−2
NO PROOF OF ALLERGEN TRAINING OR CERTIFICATE FOR THE RECENT CITY OF CHICAGO CERTIFIED FOOD MANAGER. MUST PROVIDE.

Base deductions−32 pts

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Community Safety Reports

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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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