What is Soupbox's health inspection score?

Soupbox has a SafeDine safety score of 61 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Soupbox last inspected?

Soupbox was last inspected on March 22, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Soupbox have?

Soupbox has 11 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Soupbox safe to eat at?

Soupbox has a safety score of 61/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Soupbox

Name: Soupbox
Address: 2943 N BROADWAY, Chicago, 60657
Rating: 61

2943 N BROADWAY , Chicago

Data may be outdated — inspected 3/22/2024

▲Improving

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0Fair

Lakeview

Ranked #753 of 979 in Lakeview

Improving

2 inspections

Last: Mar 22, 2024

low confidence

Directions Order

Inspections

50%

Clean Rate

5.5

Avg Violations

25 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

Pest issuesHigh Priority

Evidence of pests found during inspection

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-42

Final Score

Impact Breakdown

High Priority

-5 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-4 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+64 pts

100

Latest

100% weight

2nd

60% weight

Real-time Score: 58/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (61/100) 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

2943 N BROADWAY , Chicago, IL 60657

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Inspection History

2 records on file

2 Canvass

Mar 24

Canvass InspectionLatestCleanOut of Business

No violations

100/100inspection score

Jan 23

Canvass InspectionPass w/ Conditions

4 High7 Basic

11 total2 risk factors

36/100inspection score

−54 pts

High Priority (4)

−40 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
PERSON IN CHARGE AT THE TIME OF INSPECTION DOES NOT HAVE A CITY OF CHICAGO SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED - 1-19-23 ENROLLED MANAGER ON SITE
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
NO ORIGINAL AND VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE POSTED NOR PROVIDED ON SITE . INSTRUCTED TO PROVIDE. A LEAST ONE CERTIFIED FOOD MANAGER MUST BE ON SITE WHEN FOOD IS HANDLED. PRIORITY FOUNDATION: 7-38-012, CITATION ISSUED. 1-19-23 ENROLLED MANAGER ON SITE
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NO PAPER TOWELS PROVIDED AT HANDWASHING SINK BY THREE COMPARTMENT SINK AND REAR PREP AREA. PAPER TOWEL OR HANDDRYING DEVICE MUST BE PROVIDED AT ALL TIMES AT HANDWASHING SINK FOR PROPER HANDWASHING. AFTER MY REQUEST PERSON IN CHARGE PROVIDED PAPER TOWELS AT SAID SINK. PRIORITY FOUNDATION VIOLATION:7-38-030(C) CITATION ISSUED
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
IMPROPER COOLING PROCESS. NOTED LARGE 7 PLASTIC CONTAINERS OF 7.5 TO 8 QUART OF REHEATED SOUP COVERED AND STORED INSIDE THE THREE DOOR REACH-IN COOLER AT TEMP OF 139.7F TO 140F. ALSO 142 OF 8oz PLASTIC CONTAINERS STACKED ON TOP EACH OTHER WITH REHEATED SOUPS AT TEMP OF 136.7 TO 139F. MANAGER STATED FOOD WAS REHEATED TODAY( AT 180F) ON "FRONTIER KETTLES". HOWEVER NO TIME AND TEMPERATURE LOGS PROVIDED ON SITE. REVIEWED PROPER COOLING METHODS: A COOKED/REHEATED TIME/TEMPERATURE CONTROL FOR SAFETY FOOD SHALL BE COOLED: WITHIN 2 HOURS FROM 135F TO 70F, THAN ADDITIONAL 4 HOURS TO REACH 41F. INFORMATION GIVEN ON COOLING METHODS:USING QUICK CHILL UNIT OR RAPID COOLING EQUIPMENT; COOL IN A SHALLOW PAN, SMALL PORTIONS, UNCOVERED OR PLACED CONTAINERS IN A ICE WATER. MANAGEMENT CORRECTED ISSUE ON SITE. PRIORITYFOUNDATION VIOLATION:7-38-005,CITATION ISSUED ON 1-19-23 MANAGER ON SITE AND PROVIDED LOG ALSO OTHER METHODS TO COOL FOOD AS REQUIRED BY THE CITY CODE.

Basic (7)

−14 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED REMOVABLE SPLASH GUARD STORED BETWEEN HANDWASHING SINK AND THREE COMPARTMENT SINK.ALSO BETWEEN HANDWASHING SINK AND FRONT COUNTER TOP.INSTRUCTED TO SEAL SAID SPLASHGUARD.
41WIPING CLOTHS: PROPERLY USED & STORED−2
A BUCKET WITH SANITIZE SOLUTION AND LINEN MUST BE PROVIDED AT PREP TABLES
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS.OBSERVED BREAD IN PLASTIV BAGS ABD PAPER BAGS STORED ON FLOOR, INSTRUCTED TO PROVIDE A SHELF OR TABLE TO STORE DELIVERED FOOD AT FRONT AREA.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
BROKEN RUBBER GASKET INSIDE THE THREE DOOR REACH-IN COOLERS AT REAR PREP AREA REPAIR/REPLACE
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
LID IS NEEDED AT STAFF WASHROOM
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
DEBRIS ON FLOORS THROUGHOUT: UNDER THREE COMPARTMENT SINK,UNDER REACH-IN COOLERS ETC. CLEAN AND MAINTAIN
58ALLERGEN TRAINING AS REQUIRED−2
NO ALLERGEN TRAINING CERTIFICATES PROVIDED ON SITE. INSTRUCTED TO PROVIDE FOR ALL CERTIFIED FOOD SERVICE MANAGERS

Base deductions−54 pts

Risk factor bonus (2× +5)−10 pts

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Community Safety Reports

No reviewed safety reports. Help keep others safe by reporting any food safety concerns.

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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