What is Stussy's Diner's health inspection score?

Stussy's Diner has a SafeDine safety score of 68 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Stussy's Diner last inspected?

Stussy's Diner was last inspected on March 5, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Stussy's Diner have?

Stussy's Diner has 12 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Stussy's Diner safe to eat at?

Stussy's Diner has a safety score of 68/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Stussy's Diner serve?

Stussy's Diner serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Stussy's Diner

Name: Stussy's Diner
Address: 3500 S HALSTED ST, Chicago, 60609
Rating: 68

3500 S HALSTED ST, Chicago

Last Inspected: 3/5/2026

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0Fair

American•Chicago

Ranked #960 of 1000 in ChicagoBetter than 22% of american restaurants

Declining

3 inspections

Last: Mar 5, 2026

high confidence

Directions Order

Inspections

Clean Rate

Avg Violations

3 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Plumbing issues

Plumbing or waste disposal problems

Food storage

Food not properly stored or protected

Permit/documentation

Administrative or documentation issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-32

Final Score

Impact Breakdown

High Priority

-22 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-4 pts

Best practices • 2 pts each

Inspection Timeline

-13 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

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3500 S HALSTED ST, Chicago, IL 60609

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Violation Timeline

Jul 2024

1 inspections

1 high priority

3 basic

Jul

Apr 2025

1 inspections

1 high priority

2 basic

Mar 2026

1 inspections

3 high priority

2 basic

Mar

Inspection History

3 records on file

2 Canvass1 License

Mar 26

Canvass InspectionLatestPass w/ Conditions

3 High2 Basic

5 total

66/100inspection score

−34 pts

High Priority (3)

−30 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
No hot running water at Prep area/ dish room hand wash sink, hot water turned off at the bottom valve. instructed manager to provide hot water at all hand wash sinks. Priority violation 7-38-030 (c). Manager turned on hot water at the end of inspection.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
Slow drainage at prep/dish room hand wash sink, instructed to repair plumbing and maintain.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
Low temp dish washing machine not sanitizing at final rinse, 0ppm obtained on Cl test strips. Instructed manager to provide proper sanitizer concentration at final rinse. Priority violation 7-38-025. Machine is tagged, no allowed to use, must contact the office of CDPH for tag removal request.

Basic (2)

−4 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
Wiping cloth placed on hand sink to dry. Instructed to dry away from hand sink.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
Using disposable small plastic cups in food production. Instructed to use durable utensils.

Base deductions−34 pts

Apr 25

Canvass InspectionPass w/ Conditions

1 High2 Basic

3 total

86/100inspection score

−14 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED LOW-TEMPERATURE DISH MACHINE AT FINAL RINSE SANITIZER CONCENTRATION OF 0 PPM AT TIME OF INSPECTION. INSTRUCTED TO REPAIR OR REPLACE LOW-TEMPERATURE DISH MACHINE TO PROVIDE ADEQUATE SANITIZER CONCENTRATION BETWEEN 50 TO 200 PPM DURING FINAL RINSE. THE PERSON IN CHARGE HAD THE DISH MACHINE REPAIRED BY A LICENSED TECHNICIAN ON-SITE. THE FINAL RINSE SANITIZER CONCENTRATION WAS 50 PPM CHLORINE AT THE INSPECTION. PRIORITY FOUNDATION VIOLATION. 7-38-025 CITATION ISSUED.

Basic (2)

−4 pts

43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED IN-USE UTENSILS THROUGHOUT MAIN COOK LINE STORED IN ROOM-TEMPERATURE, STILL WATER AT TIME OF INSPECTION. INSTRUCTED TO STORE IN-USE UTENSILS ON A CLEAN, SANITIZED SURFACE OR IN WATER AT 135.0F OR ABOVE BETWEEN USES AND MAINTAIN.
52SEWAGE & WASTE WATER PROPERLY DISPOSED−2
OBSERVED ICE CREAM MACHINE CONDENSATE HOSE DISCHARGING CONDENSATE WATER INTO HANDWASHING SINK BASIN IN THE FRONT AREA. INSTRUCTED TO RELOCATE CONDENSATE HOSE TO DRAIN FROM POINT OF DISCHARGE DIRECTLY TO FLOOR DRAIN AND MAINTAIN.

Base deductions−14 pts

Jul 24

License InspectionPass w/ Conditions

1 High3 Basic

4 total

84/100inspection score

−16 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
FOUND LOW-TEMPERATURE DISH WASHING MACHINE AT IMPROPER FINAL SANITIZING RINSE AT 0 PPM CHLORINE CONCENTRATION (DISHMACHINE NOT IN USE AT THIS TIME) INSTRUCTED MANAGER TO FIX AND MAINTAIN. A MECHANICAL DISHWASHING MACHINE SHOULD PROVIDE A FINAL SANITIZING RINSE OF EITHER 50 ? 100 PPM CHLORINE (FOR CHEMICAL SANITIZING MACHINE) OR 180F FINAL RINSE (FOR HOT WATER SANITIZING MACHINE). DISHMACHINE TAGGED ?HELD FOR INSPECTION?. INSTRUCTED NOT TO USE UNTIL REPAIRED (SEE COMMENTS BELOW). PRIORITY VIOLATION 7-38-025 NO CITATION ISSUED.

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
WOODEN CUTTING BOARD WITH OPEN SEAMS AND DARK STAINS AND SPLINTERS IN FRONT OF GRILL. MUST REPLACE DAMAGED CUTTING BOARD. IT HAS TO BE SMO0TH, EASILY CLEANABLE AND SANITIZABLE.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
MUST PROVIDE TOILET ROOM RECEPTACLE WITH COVER FOR SANITARY NAPKINS IN LADY'S BATHROOM
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED MISSING LIGHT SHIELDS IN THE SERVING AREA CEILING LIGHT. INSTRUCTED TO PROVIDE AND MAINTAIN AT ALL TIMES.

Base deductions−16 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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