What is Mar & Suchii's health inspection score?

Mar & Suchii has a SafeDine safety score of 92 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Mar & Suchii last inspected?

Mar & Suchii was last inspected on March 26, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Mar & Suchii have?

Mar & Suchii has 42 total violations across 10 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Mar & Suchii safe to eat at?

Yes, Mar & Suchii has an excellent safety record with a score of 92/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Mar & Suchii serve?

Mar & Suchii serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Mar & Suchii

Name: Mar & Suchii
Address: 3537 E 106TH ST, Chicago, 60617
Rating: 92

3537 E 106TH ST, Chicago

Last Inspected: 3/26/2026

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0Excellent

American•South Chicago

Ranked #4 of 8 in South ChicagoBetter than 17% of american restaurants

Stable

8 inspections

Last: Mar 26, 2026

high confidence

Directions Order

Inspections

13%

Clean Rate

5.3

Avg Violations

1 month ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Plumbing issues

Plumbing or waste disposal problems

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Other violation

Regulatory compliance issue

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-12

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-10 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

-2 pts

Latest

100% weight

2nd

60% weight

100

3rd

30% weight

Real-time Score: 88/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (92/100) 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

3537 E 106TH ST, Chicago, IL 60617

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Violation Timeline

Mar 2023

2 inspections

11 high priority

2 intermediate

16 basic

Mar

Jan 2024

2 inspections

1 high priority

5 basic

Jan 2025

1 inspections

2 basic

Jan

Feb 2025

1 inspections

Mar 2026

2 inspections

5 intermediate

Mar

Inspection History

8 records on file

4 Canvass Re-Inspection4 Canvass

Mar 26

Canvass Re-Inspection InspectionLatestPass

2 Med

2 total

90/100inspection score

−10 pts

Intermediate (2)

−10 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−5
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−5

Base deductions−10 pts

Mar 26

Canvass InspectionFail

3 Med

3 total

85/100inspection score

−15 pts

Intermediate (3)

−15 pts

25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−5
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−5

Base deductions−15 pts

Feb 25

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Jan 25

Canvass InspectionFail

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED NO CHEMICAL SANITIZING TEST KIT AVAILABLE. INSTRUCTED MANAGER TO PROVIDE TEST KIT FOR PROPER CONCENTRATION IN SANITIZING SOLUTIONS. PRIORITY FOUNDATION 7-38-005 CITATION ISSUED
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DUST BUILDUP ON CEILING TILES IN PREP AREA. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.

Base deductions−4 pts

Jan 24

Canvass Re-Inspection InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED NO LIGHT IN REAR PREP/STORAGE AREA. INSTRUCTED MANAGER TO PROVIDE ADEQUATE LIGHTING AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED FILTERS IN NEED OF CLEANING INSIDE VENTILATION HOOD. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.

Base deductions−4 pts

Jan 24

Canvass InspectionFail

1 High3 Basic

4 total

84/100inspection score

−16 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HOT WATER (50.1F) AT REAR HAND WASHING SINK. INSTRUCTED MANAGER TO PROVIDE AT LEAST 100F WATER AT ALL HAND WASHING SINKS. PRIORITY 7-38-030(C) CITATION ISSUED

Basic (3)

−6 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED LOW WATER PRESSURE AT REAR HAND WASHING SINK. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED NO LIGHT IN REAR PREP/STORAGE AREA. INSTRUCTED MANAGER TO PROVIDE ADEQUATE LIGHTING AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED FILTERS IN NEED OF CLEANING INSIDE VENTILATION HOOD. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.

Base deductions−16 pts

Mar 23

Canvass Re-Inspection InspectionPass w/ Conditions

3 High5 Basic

8 total2 risk factors

50/100inspection score

−40 pts

High Priority (3)

−30 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 (SUSHI,RICE,EMPANADS,ETC)MUST BE ON SITE AT ALL TIMES.(PRIORITY FOUNDATION 7-38-012)(CITATION ISSUED)
29COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP−10
Inspector Comments: OBSERVED NO SUSHI LETTER THAT VERIFIES THAT VINEGAR IS USED AS A FOOD ADDITIVE.MUST PROVIDE AND MAINTIAN.

Basic (5)

−10 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
Inspector Comments: OBSERVED SEVERAL WIPING CLOTHS ON PREP TABLES AND CUTTING BOARDS THROUGHOUT MUST STORE IN A SANITIZING SOLUTION WHEN NOT IN USE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
Violation Codes: 4-601.11(C) Inspector Comments: MUST CLEAN FOOD DEBRIS BUILD UP FROM FRYER CABINETS,PREP TABLES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
Inspector Comments: MUST REPAIR OR REPLACE DAMAGED AND MISSING FLOOR TILES AT ENTRY WAY VESTIBULE, REAR STORAGE/PREP AREA UNDER SHELVING UNITS AND WASH MACHINE.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
Inspector Comments: OBSERVED TABLE TOP FRYER ON PREP TABLE. MUST STORE UNDER VENTILATION HOOD.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
Inspector Comments: OBSERVED DEBRIS BUILD UP ON FILTERS AND HOOD OF COOKING EQUIPMENT.MUST CLEAN AND MAINTAIN.

Base deductions−40 pts

Risk factor bonus (2× +5)−10 pts

Mar 23

Canvass InspectionFail

8 High2 Med11 Basic

21 total1 risk factor

0/100inspection score

−112 pts

High Priority (8)

−80 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
OBSERVED NO SIGNED EMPLOYEES HEALTH POLICIES.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-010)(CITATION ISSUED)
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND WASHING SINK IN REAR PREP AREAS.MUST INSTALL A HAND SINK WITH HOT & COLD RUNNING WATER,SOAP AND TOWELS.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-030(C)(CITATION ISSUED)
14REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION−10
OBSERVED NO 90-DAY SHELLFISH TAGS ON 40LBS. RAW OYSTERS STORED IN A PLASTIC BIN IN WALK IN COOLER.PRODUCT WAS DISCARDED BY MANAGER.MUST KEEP TAG WITH PRODUCT UNTIL LAST ONE IS SOLD OR USED.(PRIORITY FOUNDATION 7-38-005)(COS)(CITATION ISSUED)40LB.S $80.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED A MALE DISH WASHER NOT SANITIZING MULTI-USE UTENSILS AT 3- COMPARTMENT SINK. OBSERVED A BUCKET OF SOAPY WATER IN FAR RIGHT BASIN AND RINSING DISHES UNDER RUNNING WATER AND THEN PLACING DISHES ON OVERHEAD SHELF OF 3- COMPARTMENT SINK TO DRY. OBSERVED 0.0 P.P.M. FOR SANITIZING MULTI-USE UTENSIL. INSTRUCTED MANAGER ON HOW TO SET UP SINK DURING INSPECTION.(PRIORITY 7-38-025)(COS)(CITATION ISSUED)
29COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP−10
OBSERVED NO PH METER TO TEST ACIDITY FOR SUSHI RICE .MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-005)(CITATION ISSUED)
29COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP−10
OBSERVED NO SUSHI LETTER THAT VERIFIES THAT VINEGAR IS USED AS A FOOD ADDITIVE.MUST PROVIDE AND MAINTIAN.
32VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS−10
REFER TO VIOLATION #29.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED 3- DOOR PREP COOLER AT 60.8F WITH TCS READY TO EAT FOODS STORED INSIDE. A HELD FOR INSPECTION TAG HAS BEEN PLACED ON UNIT. ONCE REPAIRED EMAIL FOOD@CITYOFCHICAGO.ORG.MUST HAVE COLD HOLDING UNIT AT 41.0F OR BELOW.(PRIORITY 7-38-005)(COS)(CITATION ISSUED)

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER TEMPERATURE OF TCS FOODS SUCH AS 4LBS. COOKED STEAK AT 57.6F INSIDE OF 3- DOOR PREP COOLER.PRODUCT WAS DISCARDED BY MANAGER.MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW.(PRIORITY 7-38-005)(COS)(CITATION ISSUED)
36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED NO THERMOMETER FOR 3- DOOR PREP COOLER MUST PROVIDE AND MAINTAIN.

Basic (11)

−22 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED SEVERAL WIPING CLOTHS ON PREP TABLES AND CUTTING BOARDS THROUGHOUT MUST STORE IN A SANITIZING SOLUTION WHEN NOT IN USE.
43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED 2- ICE SCOOPS STORED ON TOPSIDE LID OF ICE MACHINE AND 1- INSIDE ON ICE IN BIN.MUST REMOVE AND STORE IN A CLEAN CONTAINER.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
MUST INVERT MULTI-USE UTENSILS ON DISH & PREP STORAGE SHELVES.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
MUST STORE PLASTIC WEAR WITH HANDLES IN UPRIGHT POSITION.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED NO CHEMICAL TEST KIT TO CHECK SANITIZING SOLUTION PPM'S AT 3- COMPARTMENT SINK AND LOW TEMPERATURE DISH MACHINE. MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-005)(CITATION ISSUED)
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST CLEAN FOOD DEBRIS BUILD UP FROM FRYER CABINETS,PREP TABLES.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED NO BACK FLOW DEVICE ON ICE MACHINE TO BE SEEN FOR SERVICING AND FLOOR BASIN MOP SINK.MUST INSTALL AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST REPAIR OR REPLACE DAMAGED AND MISSING FLOOR TILES AT ENTRY WAY VESTIBULE, REAR STORAGE/PREP AREA UNDER SHELVING UNITS AND WASH MACHINE.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED TABLE TOP FRYER ON PREP TABLE. MUST STORE UNDER VENTILATION HOOD.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED DEBRIS BUILD UP ON FILTERS AND HOOD OF COOKING EQUIPMENT.MUST CLEAN AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED NO FOOD HANDLERS TRAINING FOR EMPLOYEES MUST PROVIDE AND MAINTAIN.

Base deductions−112 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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