What is Hoe Toy Chop Suey's health inspection score?

Hoe Toy Chop Suey has a SafeDine safety score of 59 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Hoe Toy Chop Suey last inspected?

Hoe Toy Chop Suey was last inspected on September 10, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Hoe Toy Chop Suey have?

Hoe Toy Chop Suey has 49 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Hoe Toy Chop Suey safe to eat at?

Hoe Toy Chop Suey has a safety score of 59/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Hoe Toy Chop Suey serve?

Hoe Toy Chop Suey serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Hoe Toy Chop Suey

Name: Hoe Toy Chop Suey
Address: 8601 S STONY ISLAND AVE, Chicago, 60617
Rating: 59

8601 S STONY ISLAND AVE, Chicago

Last Inspected: 9/10/2025

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0Fair

American•Chicago

Ranked #993 of 1000 in ChicagoBetter than 17% of american restaurants

Declining

5 inspections

Last: Sep 10, 2025

medium confidence

Directions Order

Inspections

Clean Rate

9.8

Avg Violations

7 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Employee illnessHigh Priority

Sick employee handling food — illness transmission risk

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-41

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-22 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

-5 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

8601 S STONY ISLAND AVE, Chicago, IL 60617

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Violation Timeline

Mar 2025

1 inspections

6 high priority

3 intermediate

7 basic

Mar

Apr 2025

1 inspections

1 basic

Jul 2025

1 inspections

9 basic

Jul

Aug 2025

1 inspections

11 basic

Sep 2025

1 inspections

12 basic

Sep

Inspection History

5 records on file

1 Short Form Complaint2 Complaint1 License Re-Inspection1 License

Sep 25

Short Form Complaint InspectionLatestPass

12 Basic

12 total

76/100inspection score

−24 pts

Basic (12)

−24 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED BOWLS, DELI CUPS AND OTHER OBJECTS BEING USED IN BULK FOOD CONTAINERS. INSTRUCTED TO USE SCOOP WITH HANDLE FACING UP AT ALL TIMES.
40PERSONAL CLEANLINESS−2
NEW APRONS NEEDED. WORN WITH DEEP DISCOLORATION. INSTRUCTED TO REPLACE AND MAINTAIN
41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED SEVERAL WIPING CLOTHS ON COUNTERS NOT IN SANITIZING BUSCKETS. INSTRUCTED TO OBTAIN AND MAINTAIN ALL SANITIZING BUCKETS
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED COOKED CHICKEN AND OTHER FRIED FOODS BEING STORED IN USED FOOD BOXES. INSTRUCTED TO STORE FOODS IN FOOD GRADE CONTAINERS. CORRECT AND MAINTAIN
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NEW CUTTING BOARDS NEEDED. BOARDS WORN WITH DEEP CUTS AND DISCOLORATION. INSTRUCTED TO REPLACE AND MAINTAIN
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
LARGE CAN OPENER IN NEED OF CLEANING TO REMOVE ALL BUILD UP ON BLADE. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
BULK FOOD CONTAINERS IN POOR REPAIR. LIDS IN NEED OF REPLACING BECAUSE THEY ARE CRACKED. INSTRUCTED TO CORRECT AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
ALLCOOKING EQUIPMENT AND PREP SPACES IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD SPILLS AND BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
STORAGE SHELVES IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD SPILLS AND BUILD UP. INSTRUCTED TO DETAIL CLEAN ALL SHELVES WITH FOOD PRODUCTS OR UTENSILS.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
MENS ROOM IN NEED OF DETAIL CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOORS THROUGHOUT IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP INSTRUCTED TO CLEAN AND MAINTAIN
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
HOOD VENT IN NEED OF DETAIL CLEANING TO REMOVE ALL GREASE BUILD UP AND DRIPPINGS. INSTRUCTED TO CLEAN AND MAINTAIN

Base deductions−24 pts

Aug 25

Complaint InspectionPass

11 Basic

11 total

78/100inspection score

−22 pts

Basic (11)

−22 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED BOWLS, DELI CUPS AND OTHER OBJECTS BEING USED IN BULK FOOD CONTAINERS. INSTRUCTED TO USE SCOOP WITH HANDLE FACING UP AT ALL TIMES.
40PERSONAL CLEANLINESS−2
NEW APRONS NEEDED. WORN WITH DEEP DISCOLORATION. INSTRUCTED TO REPLACE AND MAINTAIN
41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED SEVERAL WIPING CLOTHS ON COUNTERS NOT IN SANITIZING BUSCKETS. INSTRUCTED TO OBTAIN AND MAINTAIN ALL SANITIZING BUCKETS
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED COOKED CHICKEN AND OTHER FRIED FOODS BEING STORED IN USED FOOD BOXES. INSTRUCTED TO STORE FOODS IN FOOD GRADE CONTAINERS. CORRECT AND MAINTAIN
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NEW CUTTING BOARDS NEEDED. BOARDS WORN WITH DEEP CUTS AND DISCOLORATION. INSTRUCTED TO REPLACE AND MAINTAIN
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
LARGE CAN OPENER IN NEED OF CLEANING TO REMOVE ALL BUILD UP ON BLADE. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
BULK FOOD CONTAINERS IN POOR REPAIR. LIDS IN NEED OF REPLACING BECAUSE THEY ARE CRACKED. INSTRUCTED TO CORRECT AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
ALLCOOKING EQUIPMENT AND PREP SPACES IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD SPILLS AND BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
STORAGE SHELVES IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD SPILLS AND BUILD UP. INSTRUCTED TO DETAIL CLEAN ALL SHELVES WITH FOOD PRODUCTS OR UTENSILS.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
MENS ROOM IN NEED OF DETAIL CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOORS THROUGHOUT IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP INSTRUCTED TO CLEAN AND MAINTAIN

Base deductions−22 pts

Jul 25

Complaint InspectionPass

9 Basic

9 total

82/100inspection score

−18 pts

Basic (9)

−18 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED BOWLS, DELI CUPS AND OTHER OBJECTS BEING USED IN BULK FOOD CONTAINERS. INSTRUCTED TO USE SCOOP WITH HANDLE FACING UP AT ALL TIMES.
40PERSONAL CLEANLINESS−2
NEW APRONS NEEDED. WORN WITH DEEP DISCOLORATION. INSTRUCTED TO REPLACE AND MAINTAIN
41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED SEVERAL WIPING CLOTHS ON COUNTERS NOT IN SANITIZING BUSCKETS. INSTRUCTED TO OBTAIN AND MAINTAIN ALL SANITIZING BUCKETS
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NEW CUTTING BOARDS NEEDED. BOARDS WORN WITH DEEP CUTS AND DISCOLORATION. INSTRUCTED TO REPLACE AND MAINTAIN
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED COOKED CHICKEN AND OTHER FRIED FOODS BEING STORED IN USED FOOD BOXES. INSTRUCTED TO STORE FOODS IN FOOD GRADE CONTAINERS. CORRECT AND MAINTAIN
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
STORAGE SHELVES IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD SPILLS AND BUILD UP. INSTRUCTED TO DETAIL CLEAN ALL SHELVES WITH FOOD PRODUCTS OR UTENSILS.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
ALLCOOKING EQUIPMENT AND PREP SPACES IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD SPILLS AND BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
MENS ROOM IN NEED OF DETAIL CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOORS THROUGHOUT IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP INSTRUCTED TO CLEAN AND MAINTAIN

Base deductions−18 pts

Apr 25

License Re-Inspection InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
ALL CONSTRUCTED DEBRIS MUST BE REMOVED FROM ALL FLOORS AND WALLS CORRECT AND MAINTAIN.

Base deductions−2 pts

Mar 25

License InspectionFail

6 High3 Med7 Basic

16 total2 risk factors

1/100inspection score

−89 pts

High Priority (6)

−60 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
NO EMPLOYEE HEALTH POLICIES ON SITE INSTRUCTED TO PROVIDE FOR ALL EMPLOYEES PRIORITY FOUNDATION 7-38-010 NO CIT ISSUED
5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
OBSERVED NO ADEQUATE SUPPLIES (DISPOSABLE MOP, DISPOSABLE LATEX GLOVES, DISPOSABLE MASK, AND ADEQUATE SANITIZER *MUST ELIMINATE NOROVIRUS*) ON SITE TO PROPERLY CLEAN UP ANY VOMIT OR DIARRHEA EVENTS THAT CAN POTENTIALLY OCCUR INSIDE OF THE FOOD ESTABLISHMENT. INSTRUCTED TO PROVIDE ADEQUATE SUPPLIES FOR VOMIT AND DIARRHEA CLEAN UP. PRIORITY FOUNDATION VIOLATION #7-38-005. NO CITATION ISSUED
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED HANDSINKS IN BOTH EMPLOYEE RESTROOMS NOT STOCKED WITH HAND SOAP OR PAPER TOWELS. INFORMED PERSON IN CHARGE THAT HAND SOAP AND TOWELS MUST BE AVAILABLE AT ALL HANDSINKS AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C) NO CITATION ISSUED
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NO HANDWASHING SIGNAGE IN BOTH BATHROOMS. INSTRUCTED TO PROVIDE AND MAINTAIN
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND WASH SINK IN FRONT PREP AREA. OBSERVED WATER HOOK UPS BUT NO SINK. INSTRUCTED TO PROVIDE HANDSINK ACCORDING TO FOOD CODE STANDARDS. PRIORITY FOUNDATION VIOLATION #7-38-030(C) NO CITATION ISSUED
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
ALL REFRIGERATION MUST BE ON AND AVAILABLE FOR TESTING. INSTRUCTED TO PROVIDE ALL PREP COOLER TO BE ON SITE. CORRECT AND MAINTAIN. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED

Intermediate (3)

−15 pts

36THERMOMETERS PROVIDED & ACCURATE−5
NOTED NO METAL STEM THERMOMETER ON SITE TO MONITOR THE INTERNAL FOOD TEMPERATURE OF TCS FOOD COOKED, DELIVERED AND SERVED. FACILITY MUST OBTAIN AND MAINTAIN PROPER THERMOMETERS. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED FOOD STORED IN CONTAINERS IN ALL THE COOLERS, WALK IN COOLER AND DRY STORAGE WITHOUT PROPER LABELING OF NAME. INSTRUCTED TO PERSON IN CHARGE TO PROVIDE A LABEL REFLECTING THE FOOD ITEM'S NAME WHEN FOOD HAS BEEN REMOVE FROM ITS ORIGINAL PACKAGING.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED A 1" GAP AT THE BOTTOM OF THE REAR EXIT DOOR. MUST PROVIDE A TIGHT FITTING SEAL AT ALL OUTER OPENINGS TO PREVENT THE ENTRY OF PESTS.

Basic (7)

−14 pts

48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED NO CHEMICAL TEST KIT AVAILABLE DURING INSPECTION. INSTRUCTED MANAGER TO PROVIDE TEST KIT FOR PROPER CONCENTRATION IN SANITIZING SOLUTIONS. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.
50HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE−2
VERY LOW WATER PRESSURE AT BOTH WASHROOM FAUCETS. INSTRUCTED TO CORRECT AND MAINTAIN ADEQUATE WATER PRESSURE PRIORITY FOUNDATION VIOLATION #7-38-030(C). NO CITATION ISSUED
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED NO COVERED RECEPTACLE FOR PROPER DISPOSAL OF WASTEPAPER PRODUCTS IN ALL GENDER WASHROOM. INSTRUCTED TO PROVIDE COVERED WASTE RECEPTACLE.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OBSERVERED NO COMMERCIAL DUMPSTER ON SITE OR SIGNED CONTACTED FOR THIS LOCATION. INSTRUCTED TO PROVIDE AND MAINTAIN CLEAN AND CLEAR. PRIORITY FOUNDATION VIOLATION 7-38-020(B) NO CITATION ISSUED
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
ALL CONSTRUCTED DEBRIS MUST BE REMOVED FROM ALL FLOORS AND WALLS CORRECT AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
NO EMPLOYEE FOOD HANDLER CERTIFICATES ON SITE. MUST PROVIDE AND MAINTAIN
58ALLERGEN TRAINING AS REQUIRED−2
NO ALLERGEN CERTIFICATE ON SITE MUST PROVE AND MAINTAIN.

Base deductions−89 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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