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CHICAGO HOAGIE HOUSE

7358 S STONY ISLAND AVE, CHICAGO, IL 60649 · Restaurant

Inspection summary

CHICAGO HOAGIE HOUSE has been inspected 7 times by Chicago Department of Public Health since February 9, 2023. The most recent inspection, on March 19, 2026, found no infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests and Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 2 times across 2 separate inspections, most recently on March 12, 2026. For example: THERMOMETERS PROVIDED & ACCURATE

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on March 12, 2026. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on January 30, 2024. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on February 24, 2023. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 11 times across 5 separate inspections, most recently on March 12, 2026. For example: ALLERGEN TRAINING AS REQUIRED

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

7 inspections

  1. Canvass Re-Inspection

    0 infractions

  2. Canvass

    5 infractions

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • 4-302.12 OBSERVED NO METAL STEM THERMOMETER ON SITE TO PROPERLY TAKE TEMPERATURES OF COLD AND HOT FOODS. INSTRUCTED TO PROVIDE AT ALL TIMES. PRIORITY FOUNDATION. CITATION ISSUED 7-38-005.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • 6-501.111 OBSERVED ABOUT 20 RODENT DROPPINGS AROUND THE HOT WATER HEATER LOCATED IN THE EMPLOYEE TOILET ROOM, ABOUT 10 RODENT DROPPINGS LOCATED IN THE CORNER UNDER THE TABLE WITH THE MICROWAVE IN THE REAR OF THE FACILITY, ABOUT 5 RODENT DROPPINGS AROUND THE GREASE TRAP AND UNDER THE 3 COMPARTMENT SINK AND ABOUT 10 RODENT DROPPINGS BY THE CUSTOMER SERVICE AREA AROUND THE SODA POP STORAGE. INSTRUCTED TO CLEAN AND SANITIZE AFFECTED AREAS AND RECOMMENDED CONTACTING PEST CONTROL FOR A SERVICE. PRIORITY FOUNDATION. CITATION ISSUED 7-38-020(A).
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.12 OBSERVED DIRT DEBRIS ON THE FLOORS IN THE FOOD PREP AREA. INSTRUCTED TO CLEAN ALONG ALL WALLS AND IN ALL CORNERS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.114 OBSERVED SOME ITEMS STORED ON THE FLOOR IN THE FOOD PREP AREA AND REAR. INSTRUCTED TO ELEVATE EVERYTHING AT LEAST 6 INCHES FROM THE GROUND.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • 2-102.13 OBSERVED THE CITY OF CHICAGO FOOD SERVICE SANITATION MANAGERS THAT ARE ON DUTY WITHOUT THE ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO MEET REQUIREMENT FOR ALL CITY OF CHICAGO FOOD SERVICE SANITATION MANAGERS.
  3. Canvass

    4 infractions

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED SOME WATER STAINED CEILING TILES IN PREP AREA; INSTRUCTED TO REPLACE TILE WHERE NEEDED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED THE CEILING VENTS IN THE PREP AREA IN NEED OF CLEANING; INSTRUCTED TO CLEAN VENTS WHERE NEEDED.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • INSTRUCTED THAT ALL FOOD HANDLERS THAT ARE NOT CITY OF CHICAGO FOOD SERVICE MANAGERS MUST OBTAIN THE REQUIRED FOOD HANDLER TRAINING.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • INSTRUCTED THAT ALL CITY OF CHICAGO FOOD SERVICE MANAGERS MUST OBTAIN THE REQUIRED FOOD ALLERGEN TRAINING.
  4. Canvass

    5 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • THE PERSON IN CHARGE HAS NO CITY OF CHICAGO FOOD SERVICE MANAGERS CERTIFICATE.
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NO CITY OF CHICAGO FOOD SERVICE MANAGER ON DUTY AT TIME OF INSPECTION AS REQUIRED; A CERTIFIED MANAGER MUST BE ON DUTY AT ALL TIMES FOOD IS BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED A LIGHT AMOUNT OF GREASE AT THE BOTTOM OF THE FRYERS; INSTRUCTED TO CLEAN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • INSTRUCTED THAT ALL FOOD HANDLERS THAT ARE NOT CITY OF CHICAGO FOOD SERVICE MANAGERS MUST OBTAIN THE REQUIRED FOOD HANDLER TRAINING.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • INSTRUCTED THAT ALL CITY OF CHICAGO FOOD SERVICE MANAGERS MUST OBTAIN THE REQUIRED FOOD ALLERGEN TRAINING.
  5. License Re-Inspection

    2 infractions

    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • ALL FOOD HANDLERS IN NEED OF FOOD HANDLER CERTIFICATES. INSTRUCTED MANAGER TO OBTAIN AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • ALL SANITATION CERTIFICATE HOLDERS IN NEED OF ALLERGEN CERTIFICATE. INSTRUCTED MANAGER TO OBTAIN AND MAINTAIN.
  6. License

    5 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVERED HAND SOAP AND HAND TOWEL HOLDER AT 1 COMP PREP SINK INSTRUCTED TO REMOVE ITEMS AND ONLY USE HANDSINK THAT IS PROVIDED.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • MAIN REACH IN PREP COOLER AT 63.4 DEGREES. MUST MAINTAIN 41.0 DEGREES OR BELOW AT ALL TIMES. INSTRUCTED MANAGER TO CORRECT PRIORITY VIOLATION
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • IN THE UNISEX WASHROOM A COVERED GARBAGE CAN MUST BE INSTALL. INSTRUCTED MANAGER TO OBTAIN AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • ALL FOOD HANDLERS IN NEED OF FOOD HANDLER CERTIFICATES. INSTRUCTED MANAGER TO OBTAIN AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • ALL SANITATION CERTIFICATE HOLDERS IN NEED OF ALLERGEN CERTIFICATE. INSTRUCTED MANAGER TO OBTAIN AND MAINTAIN.
  7. License

    0 infractions

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