What is Sun-d-wich's health inspection score?

Sun-d-wich has a SafeDine safety score of 91 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Sun-d-wich last inspected?

Sun-d-wich was last inspected on May 23, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Sun-d-wich have?

Sun-d-wich has 37 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Sun-d-wich safe to eat at?

Yes, Sun-d-wich has an excellent safety record with a score of 91/100. This indicates strong compliance with health and safety standards.

Official Health Record

Sun-d-wich

Name: Sun-d-wich
Address: 13542 S BRANDON AVE, Chicago, 60633
Rating: 91

13542 S BRANDON AVE, Chicago

Last inspected 12mo ago

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0Excellent

Chicago

Ranked #960 of 1000 in Chicago

Stable

6 inspections

Last: May 23, 2025

medium confidence

Directions Order

Inspections

17%

Clean Rate

6.2

Avg Violations

12 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Plumbing issues

Plumbing or waste disposal problems

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-9

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 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

+3 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

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13542 S BRANDON AVE, Chicago, IL 60633

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Violation Timeline

Oct 2022

1 inspections

1 high priority

1 intermediate

2 basic

Oct

Mar 2023

2 inspections

3 high priority

6 intermediate

19 basic

May 2024

2 inspections

5 basic

May

May 2025

1 inspections

Inspection History

6 records on file

4 Canvass2 Canvass Re-Inspection

May 25

Canvass InspectionLatestCleanOut of Business

No violations

100/100inspection score

May 24

Canvass Re-Inspection InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED NO SPLASHGUARD AT UTILITY SINK. INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN.

Base deductions−2 pts

May 24

Canvass InspectionFail

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF COOLERS, SHELVING UNITS, COOKING EQUIPMENT. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED NO COVERED WASTE RECEPTACLE INSIDE WASHROOM. INSTRUCTED MANAGER TO PROVIDE COVERED RECEPTACLE INSIDE WASHROOM AND MAINTAIN.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OBSERVED OUTSIDE GARBAGE AREA NOT MAINTAINED. DUMPSTER OVERFLOWING WITH TRASH AND LIDS NOT TIGHT FITTING. INSTRUCTED MANAGER REMOVE OVERFLOWING TRASH, CLOSE LIDS ON DUMPSTER, CLEAN AND MAINTAIN OUTSIDE GARBAGE AREA. PRIORITY FOUNDATION 7-38-020(B) CITATION ISSUED
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM REPORT #2573113 ON 3-24-23:51-MUST CONNECT MOPSINK WITH HOT AND COLD RUNNING WATER TO CITY PLUMBING LOCATED IN BASEMENT. 56-OBSERVED NO VENTILATION HOOD OVER COOKING EQUIPMENT(GRILLS AND TABLE TOP FRYER)MUST PROVIDE AND MAINTAIN.57-OBSERVED NO FOOD HANDLERS TRAINING FOR EMPLOYEES MUST PROVIDE AND MAINTAIN. PRIORITY FOUNDATION 7-42-090 CITATION ISSUED

Base deductions−8 pts

Mar 23

Canvass Re-Inspection InspectionPass

2 Med8 Basic

10 total

74/100inspection score

−26 pts

Intermediate (2)

−10 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
Inspector Comments: MUST LABEL SHAKERS AND SQUEEZE BOTTLES WHEN FOOD IS NOT IN ORIGINAL PACKAGE.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
Inspector Comments: OBSERVED A GAP ALONG BOTTOM OF SIDE DOOR MUST MAKE DOOR TIGHT FITTING.

Basic (8)

−16 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
Violation Codes: 4-601.11(C) Inspector Comments: MUST CLEAN DEBRIS ON LOWER SHELVING UNITS.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
Inspector Comments: MUST CONNECT MOPSINK WITH HOT AND COLD RUNNING WATER TO CITY PLUMBING LOCATED IN BASEMENT
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
Inspector Comments: MUST ELEVATE,REMOVE OR ORGANIZE ARTICLES OFF OF FLOOR AND AWAY FROM WALLS IN BASEMENT STORAGE AREA.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
Violation Codes: 6-201.11 Inspector Comments: MUST CLEAN DIRT AND FOOD SPLATTER FROM WALLS IN PREP AREA.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
Inspector Comments: MUST CLEAN FOOD DEBRIS FROM FLOOR UNDER,AROUND,ALONG WALL BASES IN PREP AREA INCLUDING FLOOR DRAINS.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
Inspector Comments: OBSERVED NO VENTILATION HOOD OVER COOKING EQUIPMENT(GRILLS AND TABLE TOP FRYER)MUST PROVIDE AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
Inspector Comments: OBSERVED NO FOOD HANDLERS TRAINING FOR EMPLOYEES MUST PROVIDE AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
Inspector Comments: OBSERVED NO FOOD ALLERGEN TRAINING FOR FOOD MANAGER MUST PROVIDE AND MAINTAIN.

Base deductions−26 pts

Mar 23

Canvass InspectionFail

3 High4 Med11 Basic

18 total1 risk factor

23/100inspection score

−72 pts

High Priority (3)

−30 pts

8HANDS CLEAN & PROPERLY WASHEDRisk Factor−10
OBSERVED MALE EMPLOYEE COME INTO PREP AREA FROM TOILET ROOM AND PUT FOOD ON TO GRILL AND STARTED COOKING WITHOUT WASHING HIS HANDS WHEN ENTERING INTO PREP AREA FROM TOILET ROOM.MUST WASH HANDS AFTER EVERY POSSIBLE CONTAMINATION.(PRIORITY 7-38-010)(COS)(CITATION ISSUED)
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND DRYING DEVICE AT HAND SINK PAPER TOWELS WERE PROVIDED DURING INSPECTION.MUST PROVIDE AND MAINTAIN AT ALL TIMES.(PRIORITY FOUNDATION 7-38-030(C)(CITATION ISSUED)
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED HAND WASHING SINK NOT ACCESSIBLE.OBSERVED A LARGE BOX OF PLASTIC WRAP ACROSS THE TOP OF HAND SINK BASIN NOT ABLE TO WASH HANDS.PLASTIC WRAP WAS REMOVED DURING INSPECTION.MUST KEEP ACCESSIBLE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-030(C)(CONSOLIDATED VIOLATION)

Intermediate (4)

−20 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER TEMPERATURES OF TCS READY TO EAT FOODS IN PREP COOLER SUCH AS 2LBS. SLICED TOMATO 46.4F.1LB. COOKED ONIONS 44.2F.1OZ. COOKED BELL PEPPERS 46.9F.PRODUCT WAS DISCARDED BY MANAGER MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW.(PRIORITY 7-38-005)(CITATION ISSUED)(COS)APPX.3.1LBS.$7.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
MUST LABEL SHAKERS AND SQUEEZE BOTTLES WHEN FOOD IS NOT IN ORIGINAL PACKAGE.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED NO PEST CONTROL LOG BOOK ON SITE TO VIEW WITH REQUIRED DOCUMENTS.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-020(C)(CITATION ISSUED)
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED A GAP ALONG BOTTOM OF SIDE DOOR MUST MAKE DOOR TIGHT FITTING.

Basic (11)

−22 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD BEING STORED IN GLASS POP REACH IN COOLER ACCESSED BY CUSTOMERS IN DINING AREA.MUST PROVIDE A LOCK OR REMOVE FOOD ITEMS FROM COOLER AND PLACE IN PREP AREA TO PREVENT CONTAMINATION.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED INCORRECT (SUSHI RICE)CHEMICAL TEST KIT TO CHECK SANITIZING SOLUTION PPM'S AT 3- COMPARTMENT SINK.MUST PROVIDE CORRECT TEST KIT(CHLORINE) AND MAINTAIN.(PRIORITY FOUNDATION 7-38-005)(CITATION ISSUED)
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST CLEAN DEBRIS ON LOWER SHELVING UNITS.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
MUST REPAIR AND MAINTAIN OBSERVED LOW HOT WATER PRESSURE AT HAND SINK IN PREP AREA .MUST CONNECT MOPSINK WITH HOT AND COLD RUNNING WATER TO CITY PLUMBING LOCATED IN BASEMENT.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST REPAIR OR REPLACE OBSERVED BROKEN CONCRETE FLOOR NEAR BOOTH SEATS IN DINING AREA .
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST ELEVATE,REMOVE OR ORGANIZE ARTICLES OFF OF FLOOR AND AWAY FROM WALLS IN BASEMENT STORAGE AREA.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST CLEAN DIRT AND FOOD SPLATTER FROM WALLS IN PREP AREA.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST CLEAN FOOD DEBRIS FROM FLOOR UNDER,AROUND,ALONG WALL BASES IN PREP AREA INCLUDING FLOOR DRAINS.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED NO VENTILATION HOOD OVER COOKING EQUIPMENT(GRILLS AND TABLE TOP FRYER)MUST PROVIDE AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED NO FOOD HANDLERS TRAINING FOR EMPLOYEES MUST PROVIDE AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO FOOD ALLERGEN TRAINING FOR FOOD MANAGER MUST PROVIDE AND MAINTAIN.

Base deductions−72 pts

Risk factor bonus (1× +5)−5 pts

Oct 22

Canvass InspectionPass w/ Conditions

1 High1 Med2 Basic

4 total

81/100inspection score

−19 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED PREP COOLER WITH AN IMPROPER AIR TEMP OF 50.1F SAID COOLER HOLDS CONDIMENT FOR SANDWICHES. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN. SAID COOLER TAGGED/HELD FOR INSPECTION. PRIORITY CITATION ISSUED #7-38-005.

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN WORKING THERMOMETERS IN ALL COOLERS.

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED RAW WOOD UNDER COOKING EQUIPMENT USED AS SHELVING. INSTRUCTED MANAGER TO PROVIDE BETTER SHELVING WHICH IS SMOOTH AND EASLIY CLEANABLE.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED A LEAK UNDERNEATH THE 3 COMP SINK (1st) COMPARTMENT. MUST REPAIR AND MAINTAIN.

Base deductions−19 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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