What is Sissy's Sandwich's health inspection score?

Sissy's Sandwich has a SafeDine safety score of 96 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Sissy's Sandwich last inspected?

Sissy's Sandwich was last inspected on February 4, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Sissy's Sandwich have?

Sissy's Sandwich has 26 total violations across 8 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Sissy's Sandwich safe to eat at?

Yes, Sissy's Sandwich has an excellent safety record with a score of 96/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Sissy's Sandwich serve?

Sissy's Sandwich serves Sandwich cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Sissy's Sandwich

Name: Sissy's Sandwich
Address: 3224 W FOSTER AVE, Chicago, 60625
Rating: 96

3224 W FOSTER AVE, Chicago

Last Inspected: 2/4/2026

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0Excellent

Sandwich•Lincoln Square

Ranked #36 of 448 in Lincoln SquareBetter than 100% of sandwich restaurants

Stable

8 inspections

Last: Feb 4, 2026

high confidence

Directions Order

Inspections

25%

Clean Rate

3.3

Avg Violations

4 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

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

-4

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-1 pts

Potential hazards • 5 pts each

Basic

-3 pts

Best practices • 2 pts each

Inspection Timeline

+2 pts

Latest

100% weight

100

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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3224 W FOSTER AVE, Chicago, IL 60625

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Violation Timeline

Jun 2022

1 inspections

3 basic

Jun

Mar 2023

3 inspections

1 high priority

5 intermediate

Apr 2024

1 inspections

2 high priority

1 intermediate

7 basic

Apr

Apr 2025

2 inspections

1 intermediate

4 basic

Feb 2026

1 inspections

2 basic

Feb

Inspection History

8 records on file

5 Canvass3 Canvass Re-Inspection

Feb 26

Canvass InspectionLatestPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED ICE SCOOP STORED ON TOP OF MEAT SLICER AND SCOOPS FOR HOT RICE AND DRY STORAGE RICE STORED WITH THE HANDLE INSIDE OF FOOD ITEM. INSTRUCTED TO PLACE ICE SCOOP IN A SEPERATURE CONTAINER OR ON CLEAN SURFACE AND STORE ALL SCOOPS USED FOR FOOD ITEMS WITH THE HANDLE UP AND OUT OF FOOD ITEM.
41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED WET WIPING CLOTHS STORED ON THE CUTTING BOARDS IN THE FRONT PREP AREA.INSTRUCTED TO KEEP ALL WET WIPING CLOTHS STORED IN PROPER SANITZING SOLUTION WHEN OT IN USE.

Base deductions−4 pts

Apr 25

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Apr 25

Canvass InspectionFail

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED SPICE CONTAINERS ON SHELF AT FRONT PREP AREA WITHOUT A LABEL. INSTRUCTED TO PROVIDE THE COMMON NAME ON ALL BULK CONTAINERS TO PROPERLY IDENTIFY ITEM (SALT, SUGAR, FLOUR ETC).

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
INSTRUCTED NOT TO USE GROCERY BAGS FOR FOOD STORAGE INSIDE REACH-IN FREEZER.INSTRUCTED TO USE FOOD GRADE PLASTIC BAGS OR CONTAINERS AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND ORGANIZE FURNACE/HOT WATER HEATER ROOM AND REMOVE UNNECESSARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED ONE CERTIFIED FOOD MANAGER WITHOUT THE ALLERGEN TRAINING CERTIFICATE. ALLERGEN TRAINING IS REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION CERTIFICATE.INSTRUCTED TO COMPLETE TRAINING AND KEEP CERTIFICATE ON SITE.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT#2592537 DATED:04/11/2024 #44--Observed single service items and utensils to not be inverted at the front prep line station, and observed equipment and bowls to not be inverted at the equipment storage rack at rear prep area. Instructed manager to invert items to protect against contamination. #55--Observed unused equipment stored on shelves in the rear equipment storage rack in rear prep area as well as unnecessary wood, bins, and beams along the exterior rear wall of the facility. Instructed manager to remove all unused and unnecessary items from premises and to clean and maintain area to eliminate potential pest harborage. #55--Observed rice and food residue build up on the floor below the chest freezer in rear prep area and along the walls behind 3 compartment sink. Instructed manager to clean and maintain area free of food residue build up. INSTRUCTED TO CORRECT NOTED VIOLATIONS AND MAINTAIN BY 4/10/2025. PRIORITY FO

Base deductions−13 pts

Apr 24

Canvass InspectionPass w/ Conditions

2 High1 Med7 Basic

10 total1 risk factor

56/100inspection score

−39 pts

High Priority (2)

−20 pts

8HANDS CLEAN & PROPERLY WASHEDRisk Factor−10
Observed line cook employee at the front grilling area to place raw chicken onto the grill, wipes soiled hands onto wiping cloth, then did not wash hands, and proceeded to change tasks as well as prepare food. Instructed to wash hands whenever changing tasks or gloves or every possible contamination, and instructed manager to re share information with all staff. Priority violation 7-38-010. Citation issued.
9NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED−10
Observed line cook employee at the front grilling area handling ready to eat (RTE) foods (bread, toast, and bagels) without the use of gloves at the front grilling area. Instructed management that all RTE foods cannot be handled with bare hands. Priority violation 7-38-010. Consolidated with the above citation.

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
Observed a gap larger than 1/4 inch at the rear exit door to alley. Instructed manager to repair and rodent proof the rear exit door.

Basic (7)

−14 pts

43IN-USE UTENSILS: PROPERLY STORED−2
Scoop used in rice storage bin in rear prep area was found to be stored submerged in the contents of storage bin. Scoop was removed, and instructed manager to properly store all utensils between use.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
Observed single service items and utensils to not be inverted at the front prep line station, and observed equipment and bowls to not be inverted at the equipment storage rack at rear prep area. Instructed manager to invert items to protect against contamination.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
Observed no sink used for food preparation present in the smoothie, coffee and beverage service area located at the front cash register area. Instructed manager that a food preparation sink for food preparation, obtaining water, and discarding liquid waste must be available in this service area.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
Observed rice and food residue build up on the floor below the chest freezer in rear prep area and along the walls behind 3 compartment sink. Instructed manager to clean and maintain area free of food residue build up.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
Observed unused equipment stored on shelves in the rear equipment storage rack in rear prep area as well as unnecessary wood, bins, and beams along the exterior rear wall of the facility. Instructed manager to remove all unused and unnecessary items from premises and to clean and maintain area to eliminate potential pest harborage.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
Observed 2 overhead lights in the front grill area to not be functional at time of inspection. Instructed manager to repair or replace lights to provide appropriate light intensity in grilling area.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
Observed lights over the prep tables in rear preparation room to be missing a cover. Instructed manager to provide appropriate protective shielding.

Base deductions−39 pts

Risk factor bonus (1× +5)−5 pts

Mar 23

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Mar 23

Canvass Re-Inspection InspectionFail

2 Med

2 total

90/100inspection score

−10 pts

Intermediate (2)

−10 pts

25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
3-603.11 OBSERVED INCOMPLETE REMINDER AND DISCLOSURE NOTICE ON MENU. MENU ONLY HAS STATEMENT AT BOTTOM AND DOES NOT SPECIFY WHICH ITEMS DISCLAIMER IS APPLICABLE TO. INSTRUCTED MANAGER TO COMPLETE CONSUMER ADVISORY. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
6-501.111 OBSERVED 30 RODENT DROPPINGS THROUGHOUT KITCHEN INCLUDING NEAR 3 COMP SINK AND IN STORAGE AREA. INSTRUCTED MANAGER TO SERVICE ALL AFFECTED AREAS. PRIORITY FOUNDATION VIOLATION 7-38-020(A) NO CITATION ISSUED.

Base deductions−10 pts

Mar 23

Canvass InspectionFail

1 High3 Med

4 total

75/100inspection score

−25 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED 2 COOLERS WITH INADEQUATE INTERNAL AIR TEMPERATURES OF 46 (REAR PREP COOLER) AND 47 (FRONT PREP COOLER) F. INSTRUCTED MANAGER TO ENSURE ALL COOLERS HAVE AN INTERNAL AIR TEMPERATURE OF 41 F AND BELOW. COOLERS TAGGED. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Intermediate (3)

−15 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED VARIOUS TCS FOODS STORED AT INADEQUATE TEMPERATURES RANGING FROM 45-51 F. INSTRUCTED MANAGER TO ENSURE THAT ALL COLD TCS FOODS ARE KEPT AT 41 F AND BELOW. MANAGER DISCARDED : 24 POUNDS OF EGGS, 8 GALLONS OF MILK, 16 POUNDS OF CHICKEN AND PORK, 6 POUNDS OF HAM, 2 POUNDS TOMATO, 8 POUNDS EMPANADAS, 1 POUND TUNA, 4 GALLONS CREAM, AND 2 POUNDS OF CREAM CHEESE ($1000). PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
OBSERVED INCOMPLETE REMINDER AND DISCLOSURE NOTICE ON MENU. MENU ONLY HAS STATEMENT AT BOTTOM AND DOES NOT SPECIFY WHICH ITEMS DISCLAIMER IS APPLICABLE TO. INSTRUCTED MANAGER TO COMPLETE CONSUMER ADVISORY. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED 30 RODENT DROPPINGS THROUGHOUT KITCHEN INCLUDING NEAR 3 COMP SINK AND IN STORAGE AREA. INSTRUCTED MANAGER TO SERVICE ALL AFFECTED AREAS. PRIORITY FOUNDATION VIOLATION 7-38-020(A) CITATION ISSUED.

Base deductions−25 pts

Jun 22

Canvass InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS IN REAR PREP/STORAGE AREA.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
INSTRUCTED TO REPLACE MISSING LIGHT SHIELD ABOVE 2 DOOR REACH IN COOLER IN REAR PREP/DISHWASHING AREA.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
FOOD HANDLERS WITH NO PROOF OF FOOD HANDLER TRAINING CERTIFICATE. INSTRUCTED TO PROVIDE CERTIFICATE FOR EACH EMPLOYEE.

Base deductions−6 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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