What is New Hap's Grill Fish And Chicken's health inspection score?

New Hap's Grill Fish And Chicken has a SafeDine safety score of 59 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was New Hap's Grill Fish And Chicken last inspected?

New Hap's Grill Fish And Chicken was last inspected on December 9, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does New Hap's Grill Fish And Chicken have?

New Hap's Grill Fish And Chicken has 39 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is New Hap's Grill Fish And Chicken safe to eat at?

New Hap's Grill Fish And Chicken has a safety score of 59/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

New Hap's Grill Fish And Chicken

Name: New Hap's Grill Fish And Chicken
Address: 6859 S LOOMIS BLVD, Chicago, 60636
Rating: 59

6859 S LOOMIS BLVD, Chicago

Data may be outdated — inspected 12/9/2024

▲Improving

Own or manage this restaurant?

Claim it to unlock analytics →

0Fair

Chicago

Ranked #960 of 1000 in Chicago

Improving

5 inspections

Last: Dec 9, 2024

low confidence

Directions Order

Inspections

20%

Clean Rate

7.8

Avg Violations

16 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

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

-41

Final Score

Impact Breakdown

High Priority

-1 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-7 pts

Best practices • 2 pts each

Freshness Penalty

-12 pts

Score reduced due to stale inspection data

Inspection Timeline

+56 pts

100

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

6859 S LOOMIS BLVD, Chicago, IL 60636

Open in Maps

View Menu Order Online

Violation Timeline

Jun 2022

1 inspections

1 basic

Jun

Sep 2023

1 inspections

1 intermediate

8 basic

Mar 2024

2 inspections

6 high priority

3 intermediate

20 basic

Mar

Dec 2024

1 inspections

Inspection History

5 records on file

4 Canvass1 Canvass Re-Inspection

Dec 24

Canvass InspectionLatestCleanOut of Business

No violations

100/100inspection score

Mar 24

Canvass Re-Inspection InspectionPass w/ Conditions

2 High9 Basic

11 total2 risk factors

52/100inspection score

−38 pts

High Priority (2)

−20 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
PIC DOESN'T HAVE A CERTIFIED FOOD MANAGERS CERTIFICATE MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-012)
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY NOR CERTIFICATE POSTED TO VIEW WHILE TCS FOODS ARE BEING PREPARED,HANDLED AND SERVED SUCH AS (CHICKEN,DRESSING,GREENS,YAMS,ETC)MUST BE ON SITE AT ALL TIMES.(PRIORITY FOUNDATION 7-38-012)(CITATION ISSUED)

Basic (9)

−18 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-501.11 : MUST REPAIR OR REPLACE MISSING HANDLE ON 2- DOOR GLASS REACH IN COOLER.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-101.19 Inspector Comments: MUST REPLACE OR REPAIR BROKEN GLASS ON FRONT WINDOW OF BUSINESS.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11(C) : MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM FRYER CABINETS,GRILL TABLE,PREP TABLES,WHEEL BASES OF EQUIPMENT,UNUSED & USED COOLERS,PIPES OF COOKING EQUIPMENT,DOOR JAMS OF SLIDING DOOR COOLERS.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
6-501.19 : MUST ADJUST SELF CLOSING DEVICE ON TOILET ROOM DOOR TO CLOSE TIGHTLY THAT LEADS INTO PREP AREA.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.11 : MUST CLEAN DUST BUILD UP FROM WALLS AND CEILINGS THROUGHOUT PREMISES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.13 : MUST REPAIR OR REPLACE LOOSE WALL BASES,DAMAGED FLOOR TILE IN LOBBY
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.16 : MUST SCRAPE CHIPPING PAINT ON WALLS IN TOILET ROOM AND PREP AREAS TO BE SMOOTH AND EASILY CLEANABLE
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
6-501.14 : MUST CLEAN GREASE AND DEBRIS BUILD UP FROM HOOD & FILTERS AT COOKING EQUIPMENT.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13 : OBSERVED NO FOOD HANDLERS TRAINING FOR ALL EMPLOYEES MUST PROVIDE AND MAINTAIN.

Base deductions−38 pts

Risk factor bonus (2× +5)−10 pts

Mar 24

Canvass InspectionFail

4 High3 Med11 Basic

18 total3 risk factors

8/100inspection score

−77 pts

High Priority (4)

−40 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
PIC DOESN'T HAVE A CERTIFIED FOOD MANAGERS CERTIFICATE MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-012)
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY WHILE TCS FOODS ARE BEING PREPARED,HANDLED AND SERVED SUCH AS (RICE,DRESSING,GREENS,YAMS,ETC)MUST BE ON SITE AT ALL TIMES.(PRIORITY FOUNDATION 7-38-012)(CITATION ISSUED)
3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
OBSERVED NO SIGNED EMPLOYEES HEALTH POLICIES FOR EMPLOYEES.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-010)(CITATION ISSUED)
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
MUST PROVIDE A HAND WASHING SIGN AT HAND SINK IN REAR PREP/DISH WASHING AREA.

Intermediate (3)

−15 pts

21PROPER HOT HOLDING TEMPERATURES−5
OBSERVED IMPROPER TEMPERATURES OF TCS READY TO EAT FOODS SUCH AS 1LB COOKED RICE-118.4F.4LBS. DRESSING-118.8F.10LBS. YAMS-114.6F.PRODUCT WAS DISCARDED BY MANAGER MUST HAVE HOT HOLDING FOODS AT 135.0F OR ABOVE. APPX.15LBS. $32.(PRIORITY 7-38-005)(COS)(CITATION ISSUED)
36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED NO INTERNAL PROBE THERMOMETER FOR TAKING FOOD TEMPERATURES OF TCS FOODS MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-005)(CITATION ISSUED)
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
MUST LABEL FOOD STORAGE CONTAINERS, SQUEEZE BOTTLES AND SHAKERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.

Basic (11)

−22 pts

45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
MUST STORE PLASTIC WEAR WITH HANDLES IN UPRIGHT POSITION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST REPAIR OR REPLACE MISSING HANDLE ON 2- DOOR GLASS REACH IN COOLER,MISSING SINK STOPPERS FOR 3- COMPARTMENT SINK.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST REMOVE CRATES USED FOR FOOD STORAGE AND PROVIDE ADEQUATE SHELVING UNITS.MUST REMOVE FOIL LINED ON LID OF GREASE TRAP AND CARDBOARD FROM LOWER SHELVES OF PREP TABLES.MUST REPLACE OR REPAIR BROKEN GLASS ON FRONT WINDOW OF BUSINESS.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED NO CHEMICAL TEST KIT TO CHECK SANITIZING SOLUTION PPM'S AT 3- COMPARTMENT SINK MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-005)(CITATION ISSUED)
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM FRYER CABINETS,GRILL TABLE,PREP TABLES,WHEEL BASES OF EQUIPMENT,UNUSED & USED COOLERS,PIPES OF COOKING EQUIPMENT,DOOR JAMS OF SLIDING DOOR COOLERS.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
MUST ADJUST SELF CLOSING DEVICE ON TOILET ROOM DOOR TO CLOSE TIGHTLY THAT LEADS INTO PREP AREA.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST CLEAN DUST BUILD UP AND FOOD SPLATTER FROM WALLS AND CEILINGS THROUGHOUT PREMISES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST REPAIR OR REPLACE LOOSE WALL BASES,DAMAGED FLOOR TILE IN LOBBY.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST SCRAPE CHIPPING PAINT ON WALLS IN TOILET ROOM AND PREP AREAS TO BE SMOOTH AND EASILY CLEANABLE.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
MUST CLEAN GREASE AND DEBRIS BUILD UP FROM HOOD & FILTERS AT COOKING EQUIPMENT.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED NO FOOD HANDLERS TRAINING FOR ALL EMPLOYEES MUST PROVIDE AND MAINTAIN.

Base deductions−77 pts

Risk factor bonus (3× +5)−15 pts

Sep 23

Canvass InspectionPass

1 Med8 Basic

9 total

79/100inspection score

−21 pts

Intermediate (1)

−5 pts

35APPROVED THAWING METHODS USED−5
INSTRUCTED MANAGER TO PROPERLY THAW TCS FOODS IN THE COOLER OR UNDER RUNNING COOL WATER.

Basic (8)

−16 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED UNWRAPPED FOOD INSIDE FREEZER. INTRUCTED MANAGER TO PROPERLY WRAP FOOD ITEM TO PROTECT FOR FREEZER BURN.
41WIPING CLOTHS: PROPERLY USED & STORED−2
INSTRUCTED MANAGER TO PROPERLY STORE WIPING CLOTHES WHEN NOT IN USE IN SANITIZING SOLUTION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST PROVIDE AND MAINTAIN SINK STOPPER FOR THE 3 COMP SINK FOR PROPERLY SETTING UP SINKS TO WASH, RINSE AND SANITIZE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED MANAGER TO DEFROST AND CLEAN THE INTERIOR OF THE REACH IN FREEZERS.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED A LEAK AT THE BASE OF THE FAUCT AT THE 3 COMP SINK. MUST REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST DETAIL CLEAN THE FLOORS, WALLS AND ATTACHED PIPING THROUGH OUT CEILING TO REMOVE DUST, DEBRIS AND/OR GREASE.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
MUST CLEAN THE FILTERS AND HOOD ABOVE THE COOKING EQUIPMENT TO REMOVE DEBRIS.
58ALLERGEN TRAINING AS REQUIRED−2
INSTRUCTED PERSON IN CHANGE THAT ALL CITY CERTIFIED MANAGER MUST PROVIDE AND MAINTAIN ALLERGEN TRAINING AS REQUIRED OR CITATIONS WILL FOLLOW.

Base deductions−21 pts

Jun 22

Canvass InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED BUILD UP INSIDE OF FRYER CABINETS OF GRIME AND DEBRIS. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.

Base deductions−2 pts

Community Reviews

No reviews yet. Be the first to share your experience!

Leave a Review

Community Safety Reports

No reviewed safety reports. Help keep others safe by reporting any food safety concerns.

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.

Explore More

Restaurants in Chicago Unknown Restaurants Best in Chicago All Illinois Restaurants