What is #1 Chop Suey's health inspection score?

#1 Chop Suey has a SafeDine safety score of 69 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was #1 Chop Suey last inspected?

#1 Chop Suey was last inspected on April 24, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does #1 Chop Suey have?

#1 Chop Suey has 14 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is #1 Chop Suey safe to eat at?

#1 Chop Suey has a safety score of 69/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

#1 Chop Suey

Name: #1 Chop Suey
Address: 4307 W IRVING PARK RD, Chicago, 60641
Rating: 69

4307 W IRVING PARK RD, Chicago

Last inspected 11mo ago

▲Improving

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0Fair

Chicago

Ranked #749 of 1000 in Chicago

Improving

2 inspections

Last: Apr 24, 2025

medium confidence

Directions Order

Inspections

Clean Rate

Avg Violations

12 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Employee illnessHigh Priority

Sick employee handling food — illness transmission risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Plumbing issues

Plumbing or waste disposal problems

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Facility conditionHigh Priority

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-31

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-5 pts

Potential hazards • 5 pts each

Basic

-7 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

+59 pts

Latest

100% weight

2nd

60% 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

4307 W IRVING PARK RD, Chicago, IL 60641

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Inspection History

2 records on file

1 License Re-Inspection1 License

Apr 25

License Re-Inspection InspectionLatestPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13 OBSERVED NO PROOF OF TRAINING FOR ALL FOOD HANDLERS. INSTRUCTED TO PROVIDE AND MAINTAIN RECORDS AT ALL TIMES.

Base deductions−2 pts

Mar 25

License InspectionFail

2 High3 Med8 Basic

13 total2 risk factors

39/100inspection score

−51 pts

High Priority (2)

−20 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY AND MAINTAIN WITH VERIFIABLE SIGNED COPIES ON SITE FOR ALL FOOD EMPLOYEES IN ACKNOWLEDGMENT OF REPORTING AGREEMENT. PRIORITY FOUNDATION VIOLATION #7-38-010. NO CITATION ISSUED
5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
OBSERVED NO WRITTEN POLICY ON SITE WITH BLOOD PATHOGEN CLEAN-UP KIT PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED

Intermediate (3)

−15 pts

23PROPER DATE MARKING AND DISPOSITION−5
OBSERVED READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) FOODS (SHRIMP, CHICKEN, BEEF, DUMPLINGS, EGG ROLLS) NOT DATE MARKED TO INDICATE THE PRODUCT'S NAME AND DATE IN WHICH THE FOOD MUST BE SOLD, DISCARDED OR CONSUMED WITHIN 7 DAYS. INSTRUCTED TO PROVIDE PROPER LABELS FOR DATE MARKING AND DISCARD DATE FOR REFRIGERATED, READY-TO-EAT, TCS FOODS HELD OVER 24HRS PLACED IN ALL COLD-HOLDING UNITS. PRIORITY FOUNDATION VIOLATION #7-38-005. NO CITATION ISSUED.
36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED NO AMBIENT AIR THERMOMETERS INSIDE THE REACH IN COOLERS AND DISPLAY COOLERS. INSTRUCTED TO PROVIDE CONSPICUOUS AND EASILY READABLE THERMOMETERS INSIDE ALL REFRIGERATOR UNITS TO PROPERLY MONITOR THE AMBIENT AIR TEMPERATURE OF EQUIPMENT.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
NOTED NO LABELS FOR BULK STORAGE CONTAINERS (FLOUR, RICE, AND SUGAR). INSTRUCTED PERSON IN CHARGE ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH CONTENTS NAME.

Basic (8)

−16 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED PLASTIC GROCERY BAGS BEING USED TO STORE MULTIPLE FOOD ITEMS IN WALK-IN FREEZER, IN REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO USE FOOD GRADE BAGS OR CONTAINERS TO STORE FOOD ITEMS AND MAINTAIN.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED FACILITY WITHOUT A CHEMICAL TEST KIT FOR SANITIZER OR FOR WARE WASHING AREA. INFORMED PERSON IN CHARGE A TEST KIT THAT ACCURATELY MEASURES THE CONCENTRATION IN MG/L OF SANITIZING SOLUTION MUST BE PROVIDED. PRIORITY FOUNDATION VIOLATION #7-38-005. NO CITATION ISSUED.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED FAUCET LEAKING AT FRONT PREP HAND WASHING SINK AND THREE COMPARTMENT SINK. INSTRUCTED TO REPAIR LEAKING FAUCETS.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED TOILET ROOM DOOR IN PREP AREA TO NOT BE SELF CLOSING. INSTRUCTED TO INSTALL A SELF CLOSING DEVICE AND MAINTAIN AT ALL TIMES
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED GREASE BUILDUP, FOOD DEBRIS, AND DIRT ON FLOOR UNDER COOKING EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, DISH WASHING, STORAGE AND BASEMENT AREAS. INSTRUCTED MANAGER TO CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN ALL AREAS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED MOP IN A POSITION THAT DOES NOT ALLOW TO DRY PROPERLY AND PREVENT PEST HARBORAGE. MUST STORE MOP AFTER USE IN A MOUNTED POSITION THAT ALLOWS FOR AIR-DRYING WITHOUT SOILING AND PEST HARBORAGING.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED INSUFFICIENT LIGHTING IN THE KITCHEN AREA. INSTRUCTED TO REPAIR.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED NO PROOF OF TRAINING FOR ALL FOOD HANDLERS. INSTRUCTED TO PROVIDE AND MAINTAIN RECORDS AT ALL TIMES.

Base deductions−51 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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