What is MP Squared Subs, Llc's health inspection score?

MP Squared Subs, Llc has a SafeDine safety score of 36 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was MP Squared Subs, Llc last inspected?

MP Squared Subs, Llc was last inspected on March 19, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does MP Squared Subs, Llc have?

MP Squared Subs, Llc has 22 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is MP Squared Subs, Llc safe to eat at?

MP Squared Subs, Llc has a safety score of 36/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does MP Squared Subs, Llc serve?

MP Squared Subs, Llc serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

MP Squared Subs, Llc

Name: MP Squared Subs, Llc
Address: 1730-1732 W LAWRENCE AVE, Chicago, 60640
Rating: 36

1730-1732 W LAWRENCE AVE, Chicago

Last inspected 12mo ago

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0Poor

American•Uptown

Ranked #637 of 747 in UptownBetter than 17% of american restaurants

Declining

6 inspections

Last: Mar 19, 2025

low confidence

Directions Order

Inspections

17%

Clean Rate

3.7

Avg Violations

13 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Employee illnessHigh Priority

Sick employee handling food — illness transmission risk

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Plumbing issues

Plumbing or waste disposal problems

Pest issuesHigh Priority

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-60

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-8 pts

Best practices • 2 pts each

Freshness Penalty

-12 pts

Score reduced due to stale inspection data

Inspection Timeline

-47 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 40/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (36/100) 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

1730-1732 W LAWRENCE AVE, Chicago, IL 60640

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Violation Timeline

Aug 2022

2 inspections

1 high priority

1 basic

Aug

May 2023

1 inspections

1 high priority

1 intermediate

3 basic

Mar 2024

1 inspections

3 basic

Mar

Apr 2024

1 inspections

2 basic

Mar 2025

1 inspections

4 high priority

1 intermediate

5 basic

Mar

Inspection History

6 records on file

4 Canvass2 Canvass Re-Inspection

Mar 25

Canvass InspectionLatestPass w/ Conditions

4 High1 Med5 Basic

10 total4 risk factors

25/100inspection score

−55 pts

High Priority (4)

−40 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
PERSON IN CHARGE DOES NOT HAVE A CITY OF CHICAGO SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
FOUND NO CERTIFIED FOOD MANAGER ON SITE WHILE TCS FOODS (CHICKEN, BEEF,TUNA SALAD ETC) ARE BEING PREPARED AND SERVED. INSTRUCTED PERSON IN CHARGE, A CERTIFIED FOOD MANAGER WITH ORIGINAL CITY OF CHICAGO FOODSERVICE SANITATION CERTIFICATE MUST BE PRESENT AT ALL TIMES THAT TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) FOOD ARE BEING HANDLED. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED
3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
NO EMPLOYEE HEALTH POLICY/VERIFICATION AVAILABLE THAT EACH FOOD EMPLOYEE HAS BEEN INFORMED OF THEIR RESPONSIBILITY TO REPORT INFORMATION ABOUT THEIR HEALTH AND ACTIVITIES AS THEY RELATE TO DISEASE TRANSMISSIBLE THROUGH FOOD. MUST PROVIDE AND MAINTAIN VERIFICATION FOR EACH FOOD EMPLOYEE . PRIORITY FOUNDATION VIOLATION 7-38-010 CITATION ISSUED
5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
FOUND NO PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE AND MAINTAIN REQUIRED PROCEDURE/PLAN AND APPROPRIATE SUPPLIES OR KIT. (NECESSARY ITEMS AT A MINIMUM: GLOVES, FACE MASKS, DISPOSABLE MOPS AND APPROPRIATE SANITIZER/SPRAY THAT KILLS NOROVIRUS). PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS.

Basic (5)

−10 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
INSTRUCTED NOT TO USE PLASTIC SODA CRATES OR MILK CRATES AS A MEANS OF ELEVATION IN REAR PREP/STORAGE AREA. MUST USE PROPER RAISED SHELVES 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF ALL HAND SINK, 3 COMPARTMENT SINK AND MOP SINK.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
INSTRUCTED TO REPAIR LEAKY WATER PIPE UNDERNEATH ONE COMPARTMENT SINK IN REAR PREP AREA.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS WITH EXCESSIVE DRIED FOOD DEBRIS AND LITTER ALONG THE WALLS AND IN AL CORNERS THROUGHOUT THE PREMISES (FRONT PREP/REAR PREP/STORAGE AND DISHWASHING AREA).
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
FOOD HANDLERS WITH NO PROOF OF FOOD HANDLER TRAINING CERTIFICATE. INSTRUCTED MANAGEMENT, ALL FOOD HANDLERS THAT DO NOT HAVE CITY OF CHICAGO FOODSERVICE SANITATION CERTIFICATE SHALL COMPLETE AN APPROVED FOOD HANDLER TRAINING PROGRAM.

Base deductions−55 pts

Risk factor bonus (4× +5)−20 pts

Apr 24

Canvass Re-Inspection InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED PEELING PAINT MATERIAL ON LEFT SIDE OF INTERIOR OF DELI COOLER AT FRONT. INSTRUCTED MANAGER TO SCRAPE AND REMOVE, AND TO MAINTAIN AREA SMOOTH AND EASILY CLEANABLE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED ICE BUILD UP ON SHELVES AND FLOOR IN WALK IN FREEZER. INSTRUCTED MANAGER TO MAINTAIN AREA FREE AND CLEAR OF ICE BUILD UP.

Base deductions−4 pts

Mar 24

Canvass InspectionFail

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED PEELING PAINT MATERIAL ON LEFT SIDE OF INTERIOR OF DELI COOLER AT FRONT. INSTRUCTED MANAGER TO SCRAPE AND REMOVE, AND TO MAINTAIN AREA SMOOTH AND EASILY CLEANABLE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED ICE BUILD UP ON SHELVES AND FLOOR IN WALK IN FREEZER. INSTRUCTED MANAGER TO MAINTAIN AREA FREE AND CLEAR OF ICE BUILD UP.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT# 2575248 ISSUED ON 05-02-2023 PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED #10 - OBSERVED NO HANDWASHING SIGNAGE AT THE EXPOSED HANDSINK, LOCATED IN THE FRONT PREPARATION AREA. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE HANDWASHING SIGNAGE AT ALL HANDWASHING SINKS AND MAINTENANCE. #36 - OBSERVED NO THERMOMETER INSIDE THE REACH-IN DELI MEAT COOLER LOCATED IN THE FRONT PREPARATION AREA. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE CONSPICUOUS AND EASILY READABLE THERMOMETERS INSIDE ALL REFRIGERATOR UNITS TO MONITOR THE AMBIENT AIR TEMPERATURE OF EQUIPMENT PROPERLY. #55 - OBSERVED FOOD DEBRIS/SPILLS ON FLOORS THROUGHOUT THE FACILITY. INSTRUCTED THE PERSON IN CHARGE TO DETAIL CLEAN ALL FLOORS AND MAINTAIN. #58 - OBSERVED ONE CERTIFIED FOOD MANAGER WITHOUT ALLERGEN AWARENESS TRAINING. INSTRUCTED THE PERSON IN CHARGE TO ENSURE ANY INDIVIDUAL THAT HAS A CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATE OBTAINS ALLERG

Base deductions−6 pts

May 23

Canvass InspectionPass

1 High1 Med3 Basic

5 total

79/100inspection score

−21 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HANDWASHING SIGNAGE AT THE EXPOSED HANDSINK, LOCATED IN THE FRONT PREPARATION AREA. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE HANDWASHING SIGNAGE AT ALL HANDWASHING SINKS AND MAINTENANCE.

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED NO THERMOMETER INSIDE THE REACH-IN DELI MEAT COOLER LOCATED IN THE FRONT PREPARATION AREA. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE CONSPICUOUS AND EASILY READABLE THERMOMETERS INSIDE ALL REFRIGERATOR UNITS TO MONITOR THE AMBIENT AIR TEMPERATURE OF EQUIPMENT PROPERLY.

Basic (3)

−6 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED SLOW DRAINING EXPOSED HANDSINK, LOCATED IN THE REAR PREPARATION AREA. INSTRUCTED THE PERSON IN CHARGE TO REPAIR AND MAINTAIN SO THAT THE SINKS DRAIN PROPERLY.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FOOD DEBRIS/SPILLS ON FLOORS THROUGHOUT THE FACILITY. INSTRUCTED THE PERSON IN CHARGE TO DETAIL CLEAN ALL FLOORS AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED ONE CERTIFIED FOOD MANAGER WITHOUT ALLERGEN AWARENESS TRAINING. INSTRUCTED THE PERSON IN CHARGE TO ENSURE ANY INDIVIDUAL THAT HAS A CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATE OBTAINS ALLERGEN AWARENESS TRAINING AND KEEPS THE CERTIFICATE ON THE PREMISES.

Base deductions−21 pts

Aug 22

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Aug 22

Canvass InspectionFail

1 High1 Basic

2 total

88/100inspection score

−12 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
FOUND NO RUNNING HOT WATER AT BOTH WASHROOMS HANDWASH SINKS. EMPLOYEES WASHROOM HANDWASH SINK WATER TEMPERATURE AT 90.0 F AND CUSTOMERS WASHROOM HANDWASH SINK AT 84.0 F. INSTRUCTED MANAGER BOTH WASHROOMS HANDWASH SINKS MUST HAVE HOT WATER AT A MINIMAL 100.0 F AT SAID SINKS BY DATE OF REINSPECTION. 2 DAY WORKAROUND. PRIORITY VIOLATION 7-38-030(C).

Basic (1)

−2 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED STANDING WATER ON FLOOR AT DISHWASH AREA. INSTRUCTED MANAGER MUST KEEP FLOOR DRY/CLEAN THROUGHOUT.

Base deductions−12 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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