Restaurant · Chicago, IL

Stussy's Diner

Name: Stussy's Diner
Address: 3500 S Halsted St, Chicago, IL

3500 S Halsted St

Last inspected Mar 5, 2026 · View Map ↗ · Compare ↗

Read Reviews on Google

Pass w/ Conditions

Get the next inspection, free.

We'll email you when Stussy's Diner has a new health inspection. No spam, one-click unsubscribe.

Own this restaurant? Add an inspection badge to your website · Inspection prep checklist

More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

3 inspections

Canvass

Mar 5, 2026

Pass w/ Conditions

4 recorded violations

notedCode 10Handwashing

Official wording

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

Inspector’s notes

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.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

Inspector’s notes

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.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 41Cleaning and sanitizing

Official wording

WIPING CLOTHS: PROPERLY USED & STORED

Inspector’s notes

Wiping cloth placed on hand sink to dry. Instructed to dry away from hand sink.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 47Cleaning and sanitizing

Official wording

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

Inspector’s notes

Using disposable small plastic cups in food production. Instructed to use durable utensils.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Chicago Department of Public Health, Mar 5, 2026 · Original Source

Canvass

Apr 1, 2025

Pass w/ Conditions

3 recorded violations

notedCode 16Cleaning and sanitizing

Official wording

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

Inspector’s notes

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.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 43Equipment and utensils

Official wording

IN-USE UTENSILS: PROPERLY STORED

Inspector’s notes

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.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

notedCode 52Water, plumbing, and sewage

Official wording

SEWAGE & WASTE WATER PROPERLY DISPOSED

Inspector’s notes

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.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

Official record from Chicago Department of Public Health, Apr 1, 2025 · Original Source

License

Jul 25, 2024

Pass w/ Conditions

4 recorded violations

notedCode 16Cleaning and sanitizing

Official wording

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

Inspector’s notes

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.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 53Cleaning and sanitizing

Official wording

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

Inspector’s notes

MUST PROVIDE TOILET ROOM RECEPTACLE WITH COVER FOR SANITARY NAPKINS IN LADY'S BATHROOM

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 47Cleaning and sanitizing

Official wording

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

Inspector’s notes

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.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 56Facility maintenance

Official wording

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

Inspector’s notes

OBSERVED MISSING LIGHT SHIELDS IN THE SERVING AREA CEILING LIGHT. INSTRUCTED TO PROVIDE AND MAINTAIN AT ALL TIMES.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

Official record from Chicago Department of Public Health, Jul 25, 2024 · Original Source