Conditional

Stussy's Diner

3500 S Halsted St, Chicago, IL 60609

Restaurant ZIP 60609 Risk 1 (High)

Pass with Conditions · as of Mar 5, 2026

Stussy's Diner was last inspected on March 5, 2026 with a result of “Pass w/ Conditions”. Inspectors found 5 violations, 3 of them critical.

Latest inspection

March 5, 2026 · Canvass

Conditional

Result: Pass w/ Conditions

3 critical2 general
  • CriticalHygiene & sanitation

    Hand sinks were missing, blocked, or not stocked with soap and towels.

    Inspector’s note: No hot running water at Prep area/ dish room hand wash sink, hot water turned off at the bottom valve. instructed manager to provide hot water at all hand wash sinks. Priority violation 7-38-030 (c). Manager turned on hot water at the end of inspection.

    Official wording (code 10)

    Adequate handwashing sinks properly supplied and accessible

  • CriticalHygiene & sanitation

    Hand sinks were missing, blocked, or not stocked with soap and towels.

    Inspector’s note: Slow drainage at prep/dish room hand wash sink, instructed to repair plumbing and maintain.

    Official wording (code 10)

    Adequate handwashing sinks properly supplied and accessible

  • CriticalFood handling

    Surfaces that touch food weren’t cleaned and sanitized.

    Inspector’s note: Low temp dish washing machine not sanitizing at final rinse, 0ppm obtained on Cl test strips. Instructed manager to provide proper sanitizer concentration at final rinse. Priority violation 7-38-025. Machine is tagged, no allowed to use, must contact the office of CDPH for tag removal request.

    Official wording (code 16)

    Food-contact surfaces: cleaned & sanitized

  • GeneralFood handling

    Wiping cloths weren’t used or stored properly.

    Inspector’s note: Wiping cloth placed on hand sink to dry. Instructed to dry away from hand sink.

    Official wording (code 41)

    Wiping cloths: properly used & stored

  • GeneralFacility upkeep

    Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

    Inspector’s note: Using disposable small plastic cups in food production. Instructed to use durable utensils.

    Official wording (code 47)

    Food & non-food contact surfaces cleanable, properly designed, constructed & used

Inspection history

3 inspections on record

  1. Conditional

    Canvass · Pass w/ Conditions

    1 critical2 general Show violations
    • CriticalFood handling

      Surfaces that touch food weren’t cleaned and sanitized.

      Inspector’s note: Observed low-temperature dish machine at final rinse sanitizer concentration of 0 ppm at time of inspection. Instructed to repair or replace low-temperature dish machine to provide adequate sanitizer concentration between 50 to 200 ppm during final rinse. The person in charge had the dish machine repaired by a licensed technician on-site. The final rinse sanitizer concentration was 50 ppm chlorine at the inspection. Priority foundation violation. 7-38-025 citation issued.

      Official wording (code 16)

      Food-contact surfaces: cleaned & sanitized

    • GeneralFood handling

      In-use utensils weren’t stored properly.

      Inspector’s note: Observed in-use utensils throughout main cook line stored in room-temperature, still water at time of inspection. Instructed to store in-use utensils on a clean, sanitized surface or in water at 135.0f or above between uses and maintain.

      Official wording (code 43)

      In-use utensils: properly stored

    • GeneralFacility upkeep

      Sewage or wastewater wasn’t disposed of properly.

      Inspector’s note: Observed ice cream machine condensate hose discharging condensate water into handwashing sink basin in the front area. Instructed to relocate condensate hose to drain from point of discharge directly to floor drain and maintain.

      Official wording (code 52)

      Sewage & waste water properly disposed

  2. Conditional

    License · Pass w/ Conditions

    1 critical3 general Show violations
    • CriticalFood handling

      Surfaces that touch food weren’t cleaned and sanitized.

      Inspector’s note: Found low-temperature dish washing machine at improper final sanitizing rinse at 0 ppm chlorine concentration (dishmachine not in use at this time) instructed manager to fix and maintain. A mechanical dishwashing machine should provide a final sanitizing rinse of either 50 – 100 ppm chlorine (for chemical sanitizing machine) or 180f final rinse (for hot water sanitizing machine). Dishmachine tagged ‘held for inspection’. Instructed not to use until repaired (see comments below). Priority violation 7-38-025 no citation issued.

      Official wording (code 16)

      Food-contact surfaces: cleaned & sanitized

    • GeneralFacility upkeep

      Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

      Inspector’s note: Wooden cutting board with open seams and dark stains and splinters in front of grill. Must replace damaged cutting board. It has to be smo0th, easily cleanable and sanitizable.

      Official wording (code 47)

      Food & non-food contact surfaces cleanable, properly designed, constructed & used

    • GeneralFacility upkeep

      Toilet rooms weren’t built, stocked, or cleaned properly.

      Inspector’s note: Must provide toilet room receptacle with cover for sanitary napkins in lady's bathroom

      Official wording (code 53)

      Toilet facilities: properly constructed, supplied, & cleaned

    • GeneralFacility upkeep

      Ventilation or lighting was inadequate.

      Inspector’s note: Observed missing light shields in the serving area ceiling light. Instructed to provide and maintain at all times.

      Official wording (code 56)

      Adequate ventilation & lighting; designated areas used

More in ZIP 60609

Source: Chicago Department of Public Health (CDPH) open data, refreshed hourly. Last inspection 8 months ago. Always confirm with the official record.