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NEW BEST SUB

3334 W CHICAGO AVE, CHICAGO, IL 60651 · Restaurant

Inspection summary

NEW BEST SUB has been inspected 6 times by Chicago Department of Public Health since April 18, 2024. The most recent inspection, on May 14, 2026, recorded 5 infractions.

None of the 6 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 10 infractions recorded. The higher-risk findings here relate to: Food temperature control, Food source, labelling and allergens and Handwashing and staff hygiene.

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 3 times across 2 separate inspections, most recently on May 14, 2026. For example: APPROVED THAWING METHODS USED

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 3 times across 3 separate inspections, most recently on February 20, 2025. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 2 times across 2 separate inspections, most recently on May 14, 2026. For example: PERSONAL CLEANLINESS

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 7 times across 4 separate inspections, most recently on May 14, 2026. For example: FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 3 times across 3 separate inspections, most recently on January 27, 2025. For example: ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

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.

6 inspections

  1. Short Form Complaint

    5 infractions

    • 35. APPROVED THAWING METHODS USED
      • OBSERVED IMPROPER THAWING BEING DONE WITH FROZEN BEEF PIZZA PIES IN REAR STORAGE AREA.THAWING MUST OCCUR WITH FOOD BEING PLACED IN THE COOLER OVER NIGHT. INSTRUCTED TO MAINTAIN CORRECT THAWING PROCEDURES. (MANAGER CORRECTED).
    • 40. PERSONAL CLEANLINESS
      • OBSERVED EMPLOYEE WITH NO HAIR RESTRAINT IN THE FOOD PREP AREA. INSTRUCTED TO PROVIDE HAIR RESTRAINTS FOR ALL EMPLOYEES IN THE FOOD PREP AREA. (MANAGER PROVIDED).
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-101.19---OBSERVED RAW WOOD SHELVES IN THE REAR STORAGE AREA.INSTRUCTED TO PAINT OR SEAL THE SHELVES AND MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-501.11---OBSERVED A TORN DOOR GASKET INSIDE OF THE FRONT 2 DOOR PREP COOLER.INSTRUCTED TO REPLACE THE TORN DOOR GASKET AND MAINTAIN.
    • 61. SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC
      • PREVIOUS INSPECTION REPORT SUMMARY FROM (4/27/26) WAS NOT DISPLAYED VISIBLE TO THE CUSTOMERS. TODAY'S INSPECTION REPORT SUMMARY WAS ISSUED AND MUST BE DISPLAYED AND VISIBLE TO THE PUBLIC AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-42-010 (B), CITATION ISSUED.
  2. Canvass

    5 infractions

    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF (TCS FOODS) INSIDE THE FRONT 2-DOOR PREP LINE-COOLER.OBSERVED COOKED GROUND BEEF AT 50.8F AND HAMBURGERS AT 50.9F.MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 9#'S OF FOOD WORTH $100.00.INSTRUCTED MANAGEMENT TO MONITOR AND MAINTAIN ALL COLD (TCS FOODS) AT 41F OR COLDER AT ALL TIMES.PRIORITY VIOLATION 7-38-005, CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO THERMOMETER INSIDE THE FRONT COUNTER CHEESECAKE REFRIGERATION UNIT.INSTRUCTED TO PROVIDE AND MAINTAIN A VISIBLE ACCURATE, WORKING THERMOMETER INSIDE REFRIGERATION UNITS AT ALL TIMES.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • INSTRUCTED TO TRANSFER FOOD PRODUCTS FROM AN OPEN ORIGINAL CAN CONTAINER INTO FOOD GRADE CONTAINER FOR PROPER FOOD STORAGE AND MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED RAW WOOD SHELVES IN THE REAR STORAGE AREA.INSTRUCTED TO PAINT OR SEAL THE SHELVES AND MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED A TORN DOOR GASKET INSIDE OF THE FRONT 2 DOOR PREP COOLER.INSTRUCTED TO REPLACE THE TORN DOOR GASKET AND MAINTAIN.
  3. Short Form Complaint

    1 infraction

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • 3-302.12 OBSERVED CONTAINER WITH FLOUR/SEASONING IN DRY STORAGE AREA WITH NO LABEL. INSTRUCTED TO PROVIDE LABEL.
  4. Short Form Complaint

    3 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • 3-302.12 OBSERVED CONTAINER WITH FLOUR/SEASONING IN DRY STORAGE AREA WITH NO LABEL. INSTRUCTED TO PROVIDE LABEL.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 6-202.11 OBSERVED LIGHTBULBS OUT IN THE DISHWASHING/DRY STORAGE AREA. INSTRUCTED TO REPLACE LIGHTBULB AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • 2-102.13 OBSERVED EMPLOYEE ON DUTY HANDLING FOOD WITH NO FOOD HANDLERS CERTIFICATE. INSTRUCTED TO PROVIDE.
  5. Canvass

    5 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED CONTAINER WITH FLOUR/SEASONING IN DRY STORAGE AREA WITH NO LABEL. INSTRUCTED TO PROVIDE LABEL.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • OBSERVED SINGLE SERVICE CONTAINERS NOT BEING STORED PROPERLY. INSTRUCTED TO INVERT AND STORE PROPERLY.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED LIGHTBULBS OUT IN THE DISHWASHING/DRY STORAGE AREA. INSTRUCTED TO REPLACE LIGHTBULB AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED EMPLOYEE ON DUTY HANDLING FOOD WITH NO FOOD HANDLERS CERTIFICATE. INSTRUCTED TO PROVIDE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED CERTIFIED FOOD MANAGER ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO PROVIDE.
  6. License

    3 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HANDWASHING SIGNAGE AT THE HANDWASHING SINK IN THE DISH WASHING AREA.INSTRUCTED TO PROVIDE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED TORN AND DIRTY RUBBER GASKET ON DOOR OF THE 2 DOOR COOLER IN THE FRONT PREP AREA. INSTRUCTED TO REPLACE OR REPAIR AND MAINTAIN.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVE NO COVERED BIN IN THE UNISEX WASHROOM. INSTRUCTED TO PROVIDE.

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