What is Hot Chicken & Subs Inc.'s health inspection score?

Hot Chicken & Subs Inc. has a SafeDine safety score of 54 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Hot Chicken & Subs Inc. last inspected?

Hot Chicken & Subs Inc. was last inspected on March 5, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Hot Chicken & Subs Inc. have?

Hot Chicken & Subs Inc. has 29 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Hot Chicken & Subs Inc. safe to eat at?

Hot Chicken & Subs Inc. has a safety score of 54/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Hot Chicken & Subs Inc.

Name: Hot Chicken & Subs Inc.
Address: 5300 W MADISON ST, Chicago, 60644
Rating: 54

5300 W MADISON ST , Chicago

Data may be outdated — inspected 3/5/2024

▲Improving

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0Fair

Chicago

Ranked #960 of 1000 in Chicago

Improving

4 inspections

Last: Mar 5, 2024

low confidence

Directions Order

Inspections

25%

Clean Rate

7.3

Avg Violations

27 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Employee illnessHigh Priority

Sick employee handling food — illness transmission risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Employee hygiene

Personal hygiene practices not followed

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-53

Final Score

Impact Breakdown

High Priority

-5 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-9 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+46 pts

100

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 47/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (54/100) 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

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5300 W MADISON ST , Chicago, IL 60644

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Violation Timeline

Oct 2022

1 inspections

1 basic

Oct

Jun 2023

2 inspections

5 high priority

3 intermediate

20 basic

Mar 2024

1 inspections

Mar

Inspection History

4 records on file

2 Canvass1 Canvass Re-Inspection1 License

Mar 24

Canvass InspectionLatestCleanOut of Business

No violations

100/100inspection score

Jun 23

Canvass Re-Inspection InspectionPass

1 Med10 Basic

11 total

75/100inspection score

−25 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED FLOUR OUT OF THE ORIGINAL CONTAINERS WITHOUT LABELS CONTAINING THE PRODUCT NAME. INSTRUCTED TO LABEL ALL FOODS AND SPICES WITH COMMON NAME THAT ARE OUT OF THE ORIGINAL CONTAINERS.

Basic (10)

−20 pts

40PERSONAL CLEANLINESS−2
OBSERVED EMPLOYEE WITH NO HAIR RESTRAINT. INSTRUCTED TO ENSURE THAT ALL EMPLOYEES WEAR HAIR RESTRAINTS WHEN WORKING AROUND FOOD.
41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED SOILED WIPING CLOTHS STORED ON PREP TABLES. INSTRUCTED MANAGER TO STORE IN SANITIZING SOLUTION BETWEEN USES.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED THE INSIDE OF THE DEEP FRYER OIL FILTERING UNIT WITH A BUILD UP OF GREASE AND FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN ALL
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED ACCUMULATED GREASE AND FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES, COOLERS, FREEZERS, SHELVING UNITS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED WASHROOM DOOR NOT SELF-CLOSING. INSTRUCTED MANAGER TO REPAIR SELF-CLOSING DEVICE ON WASHROOM DOOR.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED A HEAVY ACCUMULATION OF DIRT, DUST, GREASE, FOOD SPLATTER AND FOOD DEBRIS ON THE WALLS AND FLOORS ESPECIALLY ALONG THE HOT FOOD SERVICE LINE UNDER AND AROUND THE COOKING EQUIPMENT AND NON COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN ALL AREAS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED SOILED MOP HEAD NOT PROPERLY STORED. INSTRUCTED MANAGER TO HANG MOP HEAD TO PREVENT INSECT BREEDING.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DEBRIS ON FLOORS ALONG WALLS AND CORNERS IN UTILITY AND STORAGE AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED BUILD UP OF DUST ON HOOD ON THE MAIN PREP LINE. INSTRUCTED TO CLEAN AND MAINTAIN IN GOOD CONDITION.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED ONE BURNT OUT LIGHT BULB IN THE MAIN PREP LINE AREA.INSTRUCTED TO REPLACE

Base deductions−25 pts

Jun 23

Canvass InspectionFail

5 High2 Med10 Basic

17 total2 risk factors

10/100inspection score

−80 pts

High Priority (5)

−50 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
OBSERVED NO VERIFIABLE EMPLOYEE HEALTH POLICY ON SITE AT TIME OF INSPECTION. LEFT TEMPLATE AND INSTRUCTED TO MAINTAIN COPIES OF VERIFIABLE HEALTH POLICY SIGNED BY ALL EMPLOYEES ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-010. CITATION ISSUED.
5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
OBSERVED NO KIT AND PROCEDURE ON SITE FOR RESPONDING TO VOMIT AND DIARRHEA AT TIME OF INSPECTION. INSTRUCTED TO MAINTAIN KIT CONTAINING ALL NECESSARY SUPPLIES INCLUDING A SANITIZER RATED AS EFFECTIVE AGAINST NOROVIRUS ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED EXPOSED HAND WASHING SINK IN DISHWASHING AREA RENDERED INACCESSIBLE BY WIPING CLOTH AND CONTAINER BEING PLACED INSIDE IT. INSTRUCTED TO MAINTAIN ALL EXPOSED HAND WASHING SINKS OPEN AND ACCESSIBLE FOR HAND WASHING. PRIORITY FOUNDATION VIOLATION 7-38-030(C). CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND SOAP AVAILABLE AT HANDSINK IN PREP/DISWASHING AREA. INSTRUCTED TO PROVIDE HANDSOAP AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030 (C) CITATION COMBINED WITH ABOVE VIOLATION.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO PAPER TOWELS AT EXPOSED HAND WASHING SINK IN 1ST FLOOR BAR. INSTRUCTED TO MAINTAIN PAPER TOWELS AT ALL EXPOSED HAND WASHING SINKS AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C). CITATION COMBINED WITH ABOVE VIOLATION.

Intermediate (2)

−10 pts

36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED NO FOOD TEMPERATURE MEASURING DEVICE ON SITE. INSTD TO PROVIDE AND MAINTAIN ON SITE. PRIORITY FOUNDATION 7-38-005.CITATION ISSUED
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED FLOUR OUT OF THE ORIGINAL CONTAINERS WITHOUT LABELS CONTAINING THE PRODUCT NAME. INSTRUCTED TO LABEL ALL FOODS AND SPICES WITH COMMON NAME THAT ARE OUT OF THE ORIGINAL CONTAINERS.

Basic (10)

−20 pts

40PERSONAL CLEANLINESS−2
OBSERVED EMPLOYEE WITH NO HAIR RESTRAINT. INSTRUCTED TO ENSURE THAT ALL EMPLOYEES WEAR HAIR RESTRAINTS WHEN WORKING AROUND FOOD.
41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED SOILED WIPING CLOTHS STORED ON PREP TABLES. INSTRUCTED MANAGER TO STORE IN SANITIZING SOLUTION BETWEEN USES.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED THE INSIDE OF THE DEEP FRYER OIL FILTERING UNIT WITH A BUILD UP OF GREASE AND FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN ALL
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED ACCUMULATED GREASE AND FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES, COOLERS, FREEZERS, SHELVING UNITS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED WASHROOM DOOR NOT SELF-CLOSING. INSTRUCTED MANAGER TO REPAIR SELF-CLOSING DEVICE ON WASHROOM DOOR.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED A HEAVY ACCUMULATION OF DIRT, DUST, GREASE, FOOD SPLATTER AND FOOD DEBRIS ON THE WALLS AND FLOORS ESPECIALLY ALONG THE HOT FOOD SERVICE LINE UNDER AND AROUND THE COOKING EQUIPMENT AND NON COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN ALL AREAS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED SOILED MOP HEAD NOT PROPERLY STORED. INSTRUCTED MANAGER TO HANG MOP HEAD TO PREVENT INSECT BREEDING.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DEBRIS ON FLOORS ALONG WALLS AND CORNERS IN UTILITY AND STORAGE AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED BUILD UP OF DUST ON HOOD ON THE MAIN PREP LINE. INSTRUCTED TO CLEAN AND MAINTAIN IN GOOD CONDITION.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED ONE BURNT OUT LIGHT BULB IN THE MAIN PREP LINE AREA.INSTRUCTED TO REPLACE

Base deductions−80 pts

Risk factor bonus (2× +5)−10 pts

Oct 22

License InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO ALLERGEN TRAINING FOR CITY OF CHICAGO FOOD SERVICE MANAGER. INSTRUCTED TO OBTAIN AND PROVIDE ON SITE AT ALL TIMES.

Base deductions−2 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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