What is Royal Sub Fish And Chicken's health inspection score?

Royal Sub Fish And Chicken has a SafeDine safety score of 72 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Royal Sub Fish And Chicken last inspected?

Royal Sub Fish And Chicken was last inspected on August 1, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Royal Sub Fish And Chicken have?

Royal Sub Fish And Chicken has 34 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Royal Sub Fish And Chicken safe to eat at?

Royal Sub Fish And Chicken has a good safety record with a score of 72/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Royal Sub Fish And Chicken serve?

Royal Sub Fish And Chicken serves Chicken cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Royal Sub Fish And Chicken

Name: Royal Sub Fish And Chicken
Address: 439 E 79TH ST, Chicago, 60619
Rating: 72

439 E 79TH ST, Chicago

Last inspected 8mo ago

▲Improving

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0Good

Chicken•Chicago

Ranked #960 of 1000 in ChicagoBetter than 97% of chicken restaurants

Improving

5 inspections

Last: Aug 1, 2025

medium confidence

Directions Order

Inspections

Clean Rate

6.8

Avg Violations

8 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

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Pest issuesHigh Priority

Evidence of pests found during inspection

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-28

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-10 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

+18 pts

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

439 E 79TH ST, Chicago, IL 60619

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Violation Timeline

Jun 2022

1 inspections

2 high priority

3 intermediate

7 basic

Jun

Sep 2022

1 inspections

2 basic

Oct 2024

1 inspections

6 basic

Oct

Jul 2025

1 inspections

2 high priority

1 intermediate

8 basic

Aug 2025

1 inspections

3 basic

Aug

Inspection History

5 records on file

1 Complaint Re-Inspection1 Complaint1 Canvass1 License Re-Inspection1 License

Aug 25

Complaint Re-Inspection InspectionLatestPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED SOILED WIPING CLOTHS STORED ON PREP TABLE. INSTRUCTED MANAGER TO STORE WIPING CLOTHS IN SANITIZING SOLUTION BETWEEN USES.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
OBSERVED SINGLE SERVICE ARTICLES NOT INVERTED.INSTRUCTED MANAGER TO INVERT ALL SINGLE SERVICE ARTICLES TO PROTECT FROM CONTAMINATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED INADEQUATE STOPPERS FOR 3-COMPARTMENT SINK. INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN.

Base deductions−6 pts

Jul 25

Complaint InspectionFail

2 High1 Med8 Basic

11 total2 risk factors

49/100inspection score

−41 pts

High Priority (2)

−20 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
OBSERVED NO PERSON IN CHARGE WITH VALID CHICAGO FOOD SANITATION CERTIFICATE. INSTRUCTED MANAGER TO DESIGNATE PERSON IN CHARGE DURING ALL HOURS OF OPERATION. PRIORITY FOUNDATION
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CHICAGO FOOD SANITATION MANAGER ON SITE OR VALID CERTIFICATE POSTED WHEN TCS FOOD (CHICKEN 206.4F) PREPARED AND SERVED. A CHICAGO FOOD SANITATION MANAGER MUST BE ON SITE AND VALID CERTIFICATE POSTED AT ALL TIMES TCS FOOD PREPARED AND SERVED. PRIORITY FOUNDATION 7-38-012 CITATION ISSUED

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED OVER 30 MICE DROPPINGS SCATTERED ON FLOOR ALONG WALLS AND CORNERS IN REAR FURNACE ROOM. INSTRUCTED MANAGER TO CALL AN EXTERMINATOR FOR SERVICE, CLEAN AND SANITIZE ALL AREAS. PRIORITY FOUNDATION 7-38-020 CITATION ISSUED

Basic (8)

−16 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD ITEMS STORED ON FLOOR IN REAR PREP AREA. INSTRUCTED MANAGER TO ELEVATE ALL FOOD ITEMS SIX INCHES OFF FLOOR.
40PERSONAL CLEANLINESS−2
EMPLOYEE IN THE FOOD PREP AREA AND NOT WEARING A HAIR RESTRAINT. INSTRUCTED TO HAVE ALL THAT COMES IN THE FOOD PREP AREA TO WEAR A HAIR RESTRAINT. MAINTAIN SAME.
41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED SOILED WIPING CLOTHS STORED ON PREP TABLE. INSTRUCTED MANAGER TO STORE WIPING CLOTHS IN SANITIZING SOLUTION BETWEEN USES.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
OBSERVED SINGLE SERVICE ARTICLES NOT INVERTED.INSTRUCTED MANAGER TO INVERT ALL SINGLE SERVICE ARTICLES TO PROTECT FROM CONTAMINATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED INADEQUATE STOPPERS FOR 3-COMPARTMENT SINK. INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED FOOD DEBRIS AND SPILLS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, SHELVING UNITS, PREP TABLES, SINKS, COOLERS, FREEZERS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
SEE VIOLATION #60
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM REPORT #2605587 ON 10-29-24:40-EMPLOYEE IN THE FOOD PREP AREA AND NOT WEARING A HAIR RESTRAINT. INSTRUCTED TO HAVE ALL THAT COMES IN THE FOOD PREP AREA TO WEAR A HAIR RESTRAINT. MAINTAIN SAME.57-FOOD HANDLERS ON SITE WITH NO FOOD HANDLERS CERTIFICATES. INSTRUCTED TO HAVE ALL FOOD HANDLERS OBTAIN AND MAINTAIN A VALID FOOD HANDLERS CERTIFICATE. PRIORITY FOUNDATION 7-42-090 CITATION ISSUED

Base deductions−41 pts

Risk factor bonus (2× +5)−10 pts

Oct 24

Canvass InspectionPass

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

40PERSONAL CLEANLINESS−2
EMPLOYEE IN THE FOOD PREP AREA AND NOT WEARING A HAIR RESTRAINT. INSTRUCTED TO HAVE ALL THAT COMES IN THE FOOD PREP AREA TO WEAR A HAIR RESTRAINT. MAINTAIN SAME.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
STORAGE RACKS INSIDE OF POP REACH IN COOLER ARE CHIPPED AND RUSTY. INSTRUCTED TO REPLACE AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
SEVERAL FLOOR TILES IN THE FOOD PREP AREA HAVE HOLES. INSTRUCTED TO REPLACE AND MAINTAIN FLOOR SURFACES TO BE SMOOTH AND EASILY CLEANABLE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOORS IN THE MECHANICAL ROOM NEEDS TO BE CLEANED. INSTRUCTED TO CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
FILTERS ON THE VENTILATION SYSTEM ABOVE THE COOKING EQUIPMENT WITH A THICK BUILD UP OF GREASE, DIRT AND DUST. INSTRUCTED TO CLEAN AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
FOOD HANDLERS ON SITE WITH NO FOOD HANDLERS CERTIFICATES. INSTRUCTED TO HAVE ALL FOOD HANDLERS OBTAIN AND MAINTAIN A VALID FOOD HANDLERS CERTIFICATE.

Base deductions−12 pts

Sep 22

License 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
4-501.11 NOTED TORN/DAMAGED DOOR GASKETS ON 3 DOOR FOOD PREP COOLER. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
5-501.17 NOTED NO COVERED RECEPTACLE FOR FEMININE HYGIENE PRODUCTS INSIDE OF UNISEX/ STAFF TOILET ROOM. INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN.

Base deductions−4 pts

Jun 22

License InspectionFail

2 High3 Med7 Basic

12 total1 risk factor

46/100inspection score

−49 pts

High Priority (2)

−20 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE DOCUMENTATION OF EMPLOYEES RESPONSIBILITY TO REPORT ANY ILLNESS TRANSMISSIBLE THROUGH FOOD.PRIORITY FOUNDATION 7-38-010
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NOTED NO HAND WASHING SIGNAGE AT HAND SINK NEXT TO 3 COMPARTMENT SINK. INSTRUCTED MANAGER TO PROVIDE.

Intermediate (3)

−15 pts

36THERMOMETERS PROVIDED & ACCURATE−5
NOTED NO PROBE THERMOMETER FOR ACCURATELY RECORDING FOOD TEMPERATURES. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION 7-38-005.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
NOTED PLASTIC CONTAINERS OF SAUCE NOT LABELED. INSTRUCTED MANAGER TO LABEL ALL CONTAINERS WITH COMMON NAME WHEN NOT IN THE ORIGINAL PACKAGING.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
NOTED EVIDENCE OF RODENTS OF SITE. NOTED OVER 150 DROPPINGS IN FOOD PREP AREA UNDER PREP STATION, UNDERNEATH COOLING EQUIPMENT, IN WALK IN COOLER USED AS STORAGE, IN UTILITY CLOSET AND UNDERNEATH FRONT SERVING COUNTER. INSTRUCTED MANAGER TO CONTACT PEST CONTROL COMPANY FOR SERVICE, REMOVE DROPPINGS, CLEAN AND SANITIZE. PRIORITY FOUNDATION. 7-38-020(A)

Basic (7)

−14 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED PEELING PAINT ON SHELVING UNITS IN FOOD PREP AREA. INSTRUCTED MANAGER TO PAINT/SEAL SHELVING AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED TORN/DAMAGED DOOR GASKETS ON 3 DOOR FOOD PREP COOLER. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
NOTED FOOD DEBRIS AND SPILLAGE ON INTERIOR SURFACES OF COOLING EQUIPMENT AND DOOR TRACKS OF COOLING EQUIPMENT. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN. (NONFOOD CONTACT SURFACES)
52SEWAGE & WASTE WATER PROPERLY DISPOSED−2
NOTED WASTE WATER BACKING UP FROM THE FLOOR DRAIN IN THE REAR FOOD PREP AREA WHEN THE 3 COMPARTMENT SINK IS DRAINED. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN SO THAT THE FLOOR DRAIN IS NOT BACKING UP WITH WASTE WATER. PRIORITY 7-38-030(C).
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
NOTED NO COVERED RECEPTACLE FOR FEMININE HYGIENE PRODUCTS INSIDE OF UNISEX/ STAFF TOILET ROOM. INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED WATER DAMAGE AND HOLE IN CEILING NEAR REAR EXIT DOOR WITH RODENT STICKY TRAPS COVERING HOLE. INSTRUCTED MANAGER TO REMOVE STICKY TRAPS AND PROPERLY REPAIR HOLE IN CEILING.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
NOTED VENTILATION HOOD IN NEED OF CLEANING. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.

Base deductions−49 pts

Risk factor bonus (1× +5)−5 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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