What is Chicago Submarine Inc's health inspection score?

Chicago Submarine Inc has a SafeDine safety score of 45 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Chicago Submarine Inc last inspected?

Chicago Submarine Inc was last inspected on January 23, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Chicago Submarine Inc have?

Chicago Submarine Inc has 25 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Chicago Submarine Inc safe to eat at?

Chicago Submarine Inc has a safety score of 45/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Chicago Submarine Inc

Name: Chicago Submarine Inc
Address: 4805 W CHICAGO AVE, Chicago, 60651
Rating: 45

4805 W CHICAGO AVE , Chicago

Data may be outdated — inspected 1/23/2024

▲Improving

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0Poor

Chicago

Ranked #960 of 1000 in Chicago

Improving

3 inspections

Last: Jan 23, 2024

low confidence

Directions Order

Inspections

33%

Clean Rate

8.3

Avg Violations

29 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 control

Food not kept at safe temperatures — risk of bacterial growth

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-55

Final Score

Impact Breakdown

High Priority

-3 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-8 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+47 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

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4805 W CHICAGO AVE , Chicago, IL 60651

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Violation Timeline

Jun 2023

1 inspections

4 high priority

2 intermediate

10 basic

Jun

Jul 2023

1 inspections

1 high priority

1 intermediate

7 basic

Jan 2024

1 inspections

Jan

Inspection History

3 records on file

1 Canvass1 Complaint Re-Inspection1 Complaint

Jan 24

Canvass InspectionLatestCleanOut of Business

No violations

100/100inspection score

Jul 23

Complaint Re-Inspection InspectionPass w/ Conditions

1 High1 Med7 Basic

9 total1 risk factor

66/100inspection score

−29 pts

High Priority (1)

−10 pts

5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
OBSERVED NO KIT AND PROCEDURE ON SITE FOR RESPONDING TO VOMIT AND DIARRHEA AT TIME OF INSPECTION. INSTRUCTED TO MAINTAIN KIT CONTAINING ALL NECESSARY SUPPLIES INCLUDING A SANITIZER RATED AS EFFECTIVE AGAINST NOROVIRUS ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.OWNER ORDERED IT FROM AMAZON ARRIVING 7/10/23

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED FLOUR OUT OF THE ORIGINAL CONTAINER WITHOUT LABEL CONTAINING THE PRODUCT NAME. INSTRUCTED TO LABEL ALL FOODS AND SPICES WITH COMMON NAME THAT ARE OUT OF THE ORIGINAL CONTAINERS.

Basic (7)

−14 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED SOILED WIPING CLOTHS STORED ON PREP TABLES. INSTRUCTED MANAGER TO STORE IN SANITIZING SOLUTION BETWEEN USES.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED THE INSIDES OF THE DEEP FRYERS OIL FILTERING/DRAINING AREA WITH A HEAVY ACCULMULATION OF GREASE AND FOOD DEBRIS. INSTRUCTED TO CLEAN ALL AND MAINTAIN AS A MEANS OF PREVENTING PEST AND INSECT HARBORING
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE OUTSIDE OF ALL COOKING EQUIPMENT WITH A BUILD UP OF DIRT AND FOOD SPLATTER, AND GREASE. INSTRUCTED TO CLEAN AND MAINTAIN ALL.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST DETAIL CLEAN THE INTERIOR OF ALL COOLERS TO REMOVE SPILLS AND DEBRIS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOORS NEED CLEANING UNDERNEATH 3 COMP SINK ALONG THE WALL BASE,UNDER STORAGE SHELVING AND AROUND COOKING EQUIPMENT.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED SOILED MOP HEADS NOT PROPERLY STORED. INSTRUCTED MANAGER TO HANG MOP HEADS TO PREVENT INSECT BREEDING.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DEBRIS ON FLOORS ALONG WALLS AND CORNERS THROUGHOUT FACILITY. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.

Base deductions−29 pts

Risk factor bonus (1× +5)−5 pts

Jun 23

Complaint InspectionFail

4 High2 Med10 Basic

16 total2 risk factors

20/100inspection score

−70 pts

High Priority (4)

−40 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CITY OF CHICAGO FOOD SANITATION MANAGER ON SITE WHILE TCS FOODS ARE BEING PREPPED (SUCH AS CHICKEN). INSTRUCTED MUST HAVE A CITY OF CHICAGO FOOD SANITATION MANAGER ON SITE AT ALL TIMES WHEN TCS FOODS ARE BEING PREPPED/SERVED. INSTRUCTED MUST POST A VALID CITY OF CHICAGO FOOD SANITATION MANAGER CERTIFICATION IN PLAIN VIEW OF CUSTOMERS AT ALL TIMES.PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.
5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
OBSERVED NO KIT AND PROCEDURE ON SITE FOR RESPONDING TO VOMIT AND DIARRHEA AT TIME OF INSPECTION. INSTRUCTED TO MAINTAIN KIT CONTAINING ALL NECESSARY SUPPLIES INCLUDING A SANITIZER RATED AS EFFECTIVE AGAINST NOROVIRUS ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND SOAP AVAILABLE AT HANDSINK IN FRONT PREP AREA. INSTRUCTED TO PROVIDE HANDSOAP AT ALL TIMES. (CORRECTED ON SITE-MANAGER PROVIDED SOAP) PRIORITY FOUNDATION VIOLATION 7-38-030 (C) CITATION ISSUED
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO PAPER TOWEL AT EXPOSED HAND WASHING SINK IN WASHROOM. INSTRUCTED TO MAINTAIN PAPER TOWELS AT ALL EXPOSED HAND WASHING SINKS AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C). CITATION COMBINED WITH ABOVE VIOLATION.

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED TCS FOODS AT IMPROPER TEMPERATURE REQUIREMENT STORED IN 2 DOOR PREP COOLER (AIR TEMPERATURE OF 39.0F). FOUND INTERNAL TEMPERATURE OF THE FOLLOWING FOOD PRODUCTS. CHICKEN WINGS AT 47.3F AND BONELESS CHICKEN AT 56.0F INSTRUCTED ALL TCS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF BELOW 41.0F AND HOT HOLDING TEMPERATURE OF ABOVE 135.0F. OPERATOR VOLUNTARILY DISCARDED AND DENATURED FOODS DURING INSPECTION. PRIORITY VIOLATIONI 7-38-005. CITATION ISSUED
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED FLOUR OUT OF THE ORIGINAL CONTAINER WITHOUT LABEL CONTAINING THE PRODUCT NAME. INSTRUCTED TO LABEL ALL FOODS AND SPICES WITH COMMON NAME THAT ARE OUT OF THE ORIGINAL CONTAINERS.

Basic (10)

−20 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED SOILED WIPING CLOTHS STORED ON PREP TABLES. INSTRUCTED MANAGER TO STORE IN SANITIZING SOLUTION BETWEEN USES.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED THE INSIDES OF THE DEEP FRYERS OIL FILTERING/DRAINING AREA WITH A HEAVY ACCULMULATION OF GREASE AND FOOD DEBRIS. INSTRUCTED TO CLEAN ALL AND MAINTAIN AS A MEANS OF PREVENTING PEST AND INSECT HARBORING
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED NO CHLORINE OR QUATS SANITIZER TESTING DEVICES ON SITE AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST DETAIL CLEAN THE INTERIOR OF ALL COOLERS TO REMOVE SPILLS AND DEBRIS.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE OUTSIDE OF ALL COOKING EQUIPMENT WITH A BUILD UP OF DIRT AND FOOD SPLATTER, AND GREASE. INSTRUCTED TO CLEAN AND MAINTAIN ALL.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOORS NEED CLEANING UNDERNEATH 3 COMP SINK ALONG THE WALL BASE,UNDER STORAGE SHELVING AND AROUND COOKING EQUIPMENT.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED SOILED MOP HEADS NOT PROPERLY STORED. INSTRUCTED MANAGER TO HANG MOP HEADS TO PREVENT INSECT BREEDING.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DEBRIS ON FLOORS ALONG WALLS AND CORNERS THROUGHOUT FACILITY. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED MISSING VENT COVERS IN THE FRONT FOOD SERVICE AREA. INSTRUCTED TO PROVIDE AND MAINTAIN
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED THE HOOD VENTILATION SYSTEM FILTERS WITH A BUILD UP OF DUST, GREASE AND DIRT DRIPPING FROM THE UNIT. INSTRUCTED TO CLEAN AND MAINTAIN AS A MEANS OF PREVENTING POSSIBLE CONTAMINATION OF FOODS BEING PREPARED.

Base deductions−70 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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