What is The San-wich's health inspection score?

The San-wich has a SafeDine safety score of 64 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was The San-wich last inspected?

The San-wich was last inspected on February 21, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does The San-wich have?

The San-wich has 19 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is The San-wich safe to eat at?

The San-wich has a safety score of 64/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does The San-wich serve?

The San-wich serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

The San-wich

Name: The San-wich
Address: 726 E 87TH ST, Chicago, 60619
Rating: 64

726 E 87TH ST, Chicago

Data may be outdated — inspected 2/21/2025

▲Improving

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0Fair

American•Chicago

Ranked #960 of 1000 in ChicagoBetter than 17% of american restaurants

Improving

3 inspections

Last: Feb 21, 2025

low confidence

Directions Order

Inspections

33%

Clean Rate

6.3

Avg Violations

14 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Employee illnessHigh Priority

Sick employee handling food — illness transmission risk

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Pest issues

Evidence of pests found during inspection

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-36

Final Score

Impact Breakdown

High Priority

-5 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-3 pts

Best practices • 2 pts each

Freshness Penalty

-12 pts

Score reduced due to stale inspection data

Inspection Timeline

+49 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

726 E 87TH ST, Chicago, IL 60619

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Violation Timeline

Apr 2023

1 inspections

6 high priority

3 intermediate

5 basic

Apr

May 2023

1 inspections

2 high priority

3 basic

Feb 2025

1 inspections

Feb

Inspection History

3 records on file

1 Canvass1 License Re-Inspection1 License

Feb 25

Canvass InspectionLatestCleanOut of Business

No violations

100/100inspection score

May 23

License Re-Inspection InspectionPass w/ Conditions

2 High3 Basic

5 total2 risk factors

64/100inspection score

−26 pts

High Priority (2)

−20 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
2-102.14(O) OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO OBTAIN AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-010, NO CITATION ISSUED
5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
2-501.11 OBSERVED NO VOMITING AND DIARRHEA PROCEDURE AND CLEAN UP KIT ON PREMISES DURING THE INSPECTION. INSTRUCTED TO HAVE SAID PROCEDURE ALONG WITH REQUIRED EQUIPMENT FOR CLEAN-UP. PRIORITY FOUNDATION VIOLATION 7-38-005, NO CITATION ISSUED.

Basic (3)

−6 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-602.13 OBSERVED RUSTED SHELVLING UNITS IN THE WALK-IN FREEZER. INSTRUCTED TO RESURFACE SAID SHELVING UNITS WITH FOOD-GRADE PAINT IN ORDER TO MAKE THE SURFACES SMOOTH AND EASLY CLEANABLE AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.11 OBSERVED A LEAK AT THE PIPE UNDER THE HANDWASHING SINK AT THE FRONT FOOD PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN SAID LEAK.
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13 OBSERVED CERTIFIED FOOD MANAGER ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.

Base deductions−26 pts

Risk factor bonus (2× +5)−10 pts

Apr 23

License InspectionFail

6 High3 Med5 Basic

14 total2 risk factors

5/100inspection score

−85 pts

High Priority (6)

−60 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO OBTAIN AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-010, NO CITATION ISSUED
5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
OBSERVED NO VOMITING AND DIARRHEA PROCEDURE AND CLEAN UP KIT ON PREMISES DURING THE INSPECTION. INSTRUCTED TO HAVE SAID PROCEDURE ALONG WITH REQUIRED EQUIPMENT FOR CLEAN-UP. PRIORITY FOUNDATION VIOLATION 7-38-005, NO CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED THE HOT RUNNING WATER AT THE FRONT FOOD PREP HANDWASHING SINK NOT MEETING COMPLIANCE WITH THE HOT WATER REQUIREMENT OF ATLEAST 100F. TEMPERATURE OF WATER WAS 90.1 F AT THE TIME OF INSPECTION. INSTRUCTED TO HAVE AND MAINTAIN HOT AND COLD RUNNING AT ALL HANDWASHING SINKS. PRIORITY VIOLATION 7-38-030(C), NO CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO SOAP AT THE HANDWASHING SINK AT THE REAR DISHWASHING AREA. INSTRUCTED TO PROVIDE HANDWASHING SOAP AT ALL HANDWASHING SINKS ON SITE AND MAINTAIN. PRIORITY FOUNDATION 7-38-030(C), NO CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED THE DISPENSER FOR THE CHEMICAL SANITIZER (QUATERNARY AMMONIUM) FOR THE THREE-COMPARTMENT SINK ON SITE NOT WORKING. INSTRUCTED THE FACILITY TO REPAIR SAID DISPENSE IN ORDER TO PROPERLY WASH, RINSE, AND SANITIZE DISHWARE, UTENSILS, AND FOOD-CONTACT SURFACES. PRIORITY VIOLATION 7-38-005, NO CITATION ISSUED.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED IMPROPER TEMPERATURES OF REFRIGERATORS AT THE FRONT FOOD PREP AREA AT 67.0F AND 64.0F. INSTRUCTED MUST HAVE ALL COLD HOLDING UNITS AT 41.0F OR BELOW AND MAINTAIN. PRIORITY 7-38-005, NO CITATION ISSUED.

Intermediate (3)

−15 pts

36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED NO PROBE STEM THERMOMETER FOR TAKING FOOD TEMPERATURES. MUST PROVIDE AND MAINTAIN. PRIORITY FOUNDATION 7-38-005, NO CITATION ISSUED.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED NO PEST CONTROL LOGBOOK ON SITE AT THE TIME OF THE INSPECTION WITH THE REQUIRED INFORMATION. RECORD OF VISITS, COPY OF SERVICE TICKET THAT SETS FORTH PEST CONTROL IDPH LICENSE NUMBER. MUST PROVIDE AND MAINTAIN ALL REQUIRED PEST CONTROL RECORDS AND DOCUMENTS. PRIORITY FOUNDATION VIOLATION 7-38.020 (C), NO CITATION ISSUED.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED APPROXIMATELY 10-15 MICE DROPPINGS ON SITE DURING INSPECTION IN THE SHELVING UNITS AND CABINETS UNDER THE EQUIPMENT AT THE FRONT FOOD PREP AREA. INSTRUCTED TO REMOVE ALL DROPPINGS, CLEAN, AND SANITIZE ALL AFFECTED AREAS AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-020(A), NO CITATION ISSUED.

Basic (5)

−10 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE INSIDE OF THE CABINETS AND SHELVING UNITS AT THE FRONT FOOD PREP AREA WITH DRIED UP RESIDUE. INSTRUCTED TO CLEAN AND MAINTAIN SAID SHELVING UNITS.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED RUSTED SHELVLING UNITS IN THE WALK-IN FREEZER. INSTRUCTED TO RESURFACE SAID SHELVING UNITS WITH FOOD-GRADE PAINT IN ORDER TO MAKE THE SURFACES SMOOTH AND EASLY CLEANABLE AND MAINTAIN.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OBSERVED NO COMMERCIAL RECEPTACLE ON SITE NOR SIGNED/DATED SERVICE AGREEMENT. INSTRUCTED TO PROVIDE PROOF OF A SERVICE AGREEMENT WITH A LICENSED COMMERCIAL DISPOSAL COMPANY. PRIORITY FOUNDATION VIOLATION 7-38.020(B), NO CITATION ISSUED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED A LEAK AT THE PIPE UNDER THE HANDWASHING SINK AT THE FRONT FOOD PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN SAID LEAK.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED CERTIFIED FOOD MANAGER ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.

Base deductions−85 pts

Risk factor bonus (2× +5)−10 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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