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THE SUBMARINE PIER

2759 W 51ST ST, CHICAGO, IL 60632 · Restaurant

Inspection summary

THE SUBMARINE PIER has been inspected 20 times by Chicago Department of Public Health since October 10, 2014. The most recent inspection, on December 15, 2025, recorded 1 infraction.

6 of 20 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Food source, labelling and allergens.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 6 times across 3 separate inspections, most recently on October 26, 2020. For example: PROPER COLD HOLDING TEMPERATURES

  • 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 5 times across 4 separate inspections, most recently on January 15, 2025. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • 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 April 27, 2022. 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 3 times across 3 separate inspections, most recently on May 1, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 16 times across 8 separate inspections, most recently on December 15, 2025. For example: FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & 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.

20 inspections

  1. Canvass

    1 infraction

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED CHIPPING PAINT ON GREEN SHLEVING IN WALK IN COOLER. INSTRUCTED PERSON IN CHARGE TO REPAIR OR REPLACE.
  2. Canvass

    2 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED BUILD UP ON INTERIOR SIDE OF ICE MACHINE DOOR. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED RUST ON GREEN SHLEVING IN WALK IN COOLER. INSTRUCTED PERSON IN CHARGE TO REPAIR OR REPLACE.
  3. Canvass

    0 infractions

  4. Canvass Re-Inspection

    0 infractions

  5. Canvass

    1 infraction

    • 52. SEWAGE & WASTE WATER PROPERLY DISPOSED
      • 3-COMPARTMENT SINK IMPROPERLY DRAINING, WASTE WATER WITH FOOD DEBRIS IMMEDIATELY BACKING UP FROM DRAIN ONTO FLOOR WHEN WATER BEING DRAINED (ONE BASIN AT TIME). INSTD TO REPAIR SINK TO DRAIN PROPERLY WITHOUT WASTE WATER BACKING UP AND ACCUMULATING ONTO FLOOR. 7-38-030(C) PRIORITY. CITATION ISSUED
  6. Canvass

    8 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST REMOVE CARDBOARD FROM WALK IN COOLER SHELVING UNITS.MUST PROVIDE SINK STOPPERS FOR 3- COMPARTMENT SINK.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST CLEAN DEBRIS BUILD UP FROM WALK IN COOLER SHELVING UNITS AND FANGUARD COVERS.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • MUST REPAIR OR REPLACE LOW HOT WATER PRESSURE AT HAND SINK IN PREP AREA.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • MUST PROVIDE A SELF CLOSING DEVICE ON TOILET ROOM DOOR.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST REPAIR OR REPLACE DAMAGED FLOOR TILES A SEATING AREA IN DINING AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST ELEVATE,REMOVE OR ORGANIZE ARTICLES OFF OF FLOOR AND AWAY FROM WALLS IN REAR STORAGE AREAS AND STORAGE SHELVES.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST REPLACE CRACKED LIGHT SHIELD ABOVE CHEST FREEZER.
  7. Canvass

    2 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • EXCESSIVE BLACK SUBSTANCE ON CAULKING AT 3-COMPARTMENT SINK. INSTD TO CLEAN, RE CAULK AND MAINTAIN
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • MISSING COVER FOR TRASH RECEPTACLE IN TOILET ROOM. INSTD TO PROVIDE COVER AND MAINTAIN
  8. Canvass Re-Inspection

    0 infractions

  9. Canvass Re-Inspection

    1 infraction

    • 50. HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE
      • NO HOT RUNNING WATER UNDER CITY PRESSURE THROUGH OUT FACILITY, 66.0F. INSTD TO MAINTAIN HOT RUNNING WATER UNDER CITY PRESSURE AT ALL TIMES (100F AT HANDWASH SINKS, 110F AT 3-COMPARTMENT SINK). PRIORITY VIOLATION 7-38-030(C)
  10. Canvass

    3 infractions

    • 22. PROPER COLD HOLDING TEMPERATURES
      • TCS FOODS AT IMPROPER COLD HOLDING TEMPERATURES IN WALK IN COOLER: ROAST BEEF 47.0F, HAM 47.1F, COOKED CHICKEN 47.4F, COLESLAW 47.4F, SOUP 47.2F. ALL FOOD DISCARDED AND DENATURED AT THIS TIME. APPROX 50LBS $200 VALUE. CITATION ISSUED PRIORITY VIOLATION 7-38-005(A).
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • WALK IN COOLER IN POOR REPAIR, IMPROPER AMBIENT TEMPERATURE OF 48.0F. INSTD TO REPAIR AND HAVE ABLE TO MAINTAIN PRODUCT TEMPERATURE OF 41F OR BELOW AT ALL TIMES. PRIORITY VIOLATION 7-38-005. CITATION ISSUED
    • 50. HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE
      • NO HOT RUNNING WATER UNDER CITY PRESSURE THROUGH OUT FACILITY, 60F-62F. INSTD TO MAINTAIN HOT RUNNING WATER UNDER CITY PRESSURE AT ALL TIMES (100F AT HANDWASH SINKS, 110F AT 3-COMPARTMENT SINK). CITATION ISSUED 7-38-030(C)
  11. Canvass

    2 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED INCOMPLETE KIT ON SITE. MUST PROVIDE DISINFECTANT EFFECTIVE AGAINST NOROVIRUS. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED NO BACK FLOW PREVENTION DEVICE ON UTILITY SINK HOSE. MUST ATTACH A BACK FLOW PREVENTER ON FAUCET/HOSE CONNECTION ON UTILITY SINK.
  12. Short Form Complaint

    5 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HELATH POLICY IN PLACE. INSTD TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION 7-38-010
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO PROCEDURE FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTD TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION 7-38-005.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • VARIETY OF FOODS NOT PROPERLY LABELED, DATED (COOKED ROAST BEEF, POTATO SALAD, ETC) FOOD PREPARED/OPENED AND HELD FOR MORE THAN 24 HOURS SHALL BE CLEARLY MARKED TO INDICATE THE DAY OR DATE BY WHICH FOOD SHALL BE SOLD OR DISCARDED FOR A MAXIMUM OF 7 DAYS. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • PLASTIC LINING ON BOTTOM OF PREP TABLE. INSTD TO REMOVE AND HAVE SURFACE SMOOTH, EVEN EASILY CLEANABLE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO ALLERGEN TRAINING AS REQUIRED. INSTD TO OBTAIN AND MAINTAIN VERIFICATION FOR CITY OF CHICAGO CERTIFIED MANAGERS
  13. Canvass

    5 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(N) NO EMPLOYEE HELATH POLICY IN PLACE. INSTD TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION 7-38-012(A).
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 NO PROCEDURE FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTD TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION 7-38-005.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • 3.501.17(A) VARIETY OF FOODS NOT PROPERLY LABELED, DATED (COOKED ROAST BEEF, POTATO SALAD, ETC) FOOD PREPARED/OPENED AND HELD FOR MORE THAN 24 HOURS SHALL BE CLEARLY MARKED TO INDICATE THE DAY OR DATE BY WHICH FOOD SHALL BE SOLD OR DISCARDED FOR A MAXIMUM OF 7 DAYS. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-101.19 PLASTIC LINING ON BOTTOM OF PREP TABLE. INSTD TO REMOVE AND HAVE SURFACE SMOOTH, EVEN EASILY CLEANABLE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • PA 100-0367 NO ALLERGEN TRAINING AS REQUIRED. INSTD TO OBTAIN AND MAINTAIN VERIFICATION FOR CITY OF CHICAGO CERTIFIED MANAGERS
  14. Complaint

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED THE REAR SLICER NOT CLEAN, INSTRUCTED TO CLEAN AND SANITIZE. ALSO CLEAN INTERIOR OF 1ST. MICROWAVE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED 1 CHACKED LIGHT SHIELD IN FRONT PREP AREA, INSTRUCTED TO REPLACE.
  15. Canvass

    0 infractions

  16. Canvass Re-Inspection

    0 infractions

  17. Short Form Complaint

    1 infraction

    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • WIPING CLOTHS IMPROPERLY STORED. INSTD TO STORE IN SANITIZING SOLUTION
  18. Canvass

    6 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • PREP COOLER IN POOR REPAIR, UNABLE TO MAINTAIN TEMPERATURE, INTERNAL TEMPERATURE OF 49.9F. UNIT TAGGED AND HELD FOR INSPECTION AT THIS TIME. INSTD NOT TO USE UNTIL REPAIRED AND REINSPECTED BY HEALTH DEPT. CITATION ISSUED 7-38-005A CRITICAL. INSTD TO UTILIZE OTHER REFRIGERATION ON SITE.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • THE FOLLOWING POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES IN PREP COOLER: CONTAINER OF CHICKEN 51.8F, CONTAINER OF ROAST BEEF 48.7F, CONTAINER OF CORNED BEEF AT 48F, PACKAGE OF HOT DOGS AT 50.1F. ALL PRODUCT DISPOSED OF AND DENATURED AT THIS TIME. APPROX 15LBS $100 VALUE. CITATION ISSUED 7-38-005A CRITICAL.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR OF ICE MACHINE PANEL NOT CLEAN. CLEAN SAME
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • STOPPERS MISSING FOR 3-COMPARTMENT SINK. PROVIDE SAME.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MISSING THERMOMETER INSIDE PREP COOLER. PROVIDE SAME.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • WIPING CLOTHS IMPROPERLY STORED. INSTD TO STORE IN SANITIZING SOLUTION.
  19. License Re-Inspection

    0 infractions

  20. License

    9 infractions

    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • 3 COMPARTMENT SINK NOT MAINTAINED. WATER SEEPS BETWEEN COMPARTMENTS (MIDDLE AND RIGHT SIDE). MUST SMOOTHLY REPAIR BROKEN SEAM OR REPLACE 3 COMPARTMENT SINK. SERIOUS VIOLATION 7-38-030.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • USING MILK CRATES AS STORAGE SHELVING IN WALK-IN COOLER. MUST PROVIDE PROPER, RAISED SHELVING UNITS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • UPPER AND LOWER INTERIOR SURFACES OF ICE MACHINE NOT CLEAN. MUST CLEAN AND MAINTAIN ALL INTERIOR SURFACES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PIPE UNDER 3 COMPARTMENT SINK LEAKS. MUST REPAIR AND MAINTAIN PLUMBING.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO VISIBLE BACKFLOW PREVENTION DEVICE ON WATER SUPPLY TO ICE MACHINE. MUST INSTALL AND MAINTAIN SAME.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO MOP SINK ON PREMISES. MUST INSTALL MOP SINK, SUPPLIED WITH HOT AND COLD RUNNING WATER, FOR CLEANING PURPOSES AND WASTE WATER DISPOSAL.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INADEQAUTE FAUCETS ABOVE SOFT-SERVE MACHINE. HOT AND COLD WATER FAUCETS MUST REACH EACH COMPARTMENT OF TOP LOADING MACHINE.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NO METAL STEM THERMOMETER. MUST PROVIDE METAL STEM THERMOMETER FOR CHECKING HOT AND COLD FOOD TEMPERATURES.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • FOOD CONTAINERS AND ITEMS STORED ON FLOOR IN WALK-IN COOLER. MUST KEEP ITEMS ELEVATED 6" OFF FLOOR.

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