Restaurant · Chicago, IL

Sunny Side Up

Name: Sunny Side Up
Address: 42 E Superior St, Chicago, IL

42 E Superior St

Last inspected May 8, 2026 · View Map ↗ · Compare ↗

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

The full inspection history

6 inspections

Canvass

May 8, 2026

Pass

4 recorded violations

notedCode 47Cleaning and sanitizing

Official wording

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

Inspector’s notes

OBSERVED 3RD FLOOR REACH IN COOLERS DOORS RUBBER GASKETS RIPPED (ALONG COOKLINE). MUST REPAIR/REPLACE DAMAGED COOLERS DOOR RUBBER GASKETS.

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 49Cleaning and sanitizing

Official wording

NON-FOOD/FOOD CONTACT SURFACES CLEAN

Inspector’s notes

OBSERVED FOOD BUILD UP AROUND ALL SINKS HOT/COLD WATER HANDLES. MUST CLEAN INTERIOR OF ALL SINKS AND MAINTAIN.

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 51Water, plumbing, and sewage

Official wording

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

Inspector’s notes

3RD FLOOR BAR HANDWASH SINK PIPE DRAINING SLOWLY. INSTRUCTED MANAGER SAID HANDWASH SINK MUST DRAIN QUICKLY.

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

notedCode 57Permits, training, and postings

Official wording

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

Inspector’s notes

OBSERVED SOME FOOD HANDLERS CERTIFICATES HAVE EXPIRED. INSTRUCTED MANAGER ALL FOOD HANDLERS MUST HAVE VALID/UP TO DATE FOOD HANDLERS CERTIFICATES.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

Official record from Chicago Department of Public Health, May 8, 2026 · Original Source

Canvass Re-Inspection

May 15, 2025

Pass

0 recorded violations

No violations recorded in this inspection.

Official record from Chicago Department of Public Health, May 15, 2025 · Original Source

Canvass Re-Inspection

May 8, 2025

Fail

2 recorded violations

notedCode 10Handwashing

Official wording

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

Inspector’s notes

OBSERVED HOT WATER IN 2 OF 4 TOILET ROOMS WITH A TEMPERATURE OF 124 F. INSTRUCTED MANAGER TO ENSURE ALL HAND WASHING SINKS HAVE A MINIMUM HOT WATER TEMPERATURE OF 100 F AND A MAXIMUM HOT WATER TEMPERATURE OF 120 F. PRIORITY FOUNDATION VIOLATAION 7-38-030(C) CITATION ISSUED.

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

NON-FOOD/FOOD CONTACT SURFACES CLEAN

Inspector’s notes

4-602.13 OBSERVED ICE MACHINE WITH CALCIUM BUILD UP. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN ICE MACHINE

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, May 8, 2025 · Original Source

Canvass

May 6, 2025

Fail

5 recorded violations

notedCode 22Food temperature

Official wording

PROPER COLD HOLDING TEMPERATURES

Inspector’s notes

OBSERVED MILK AND CREAM CHEESE HELD AT AN INADEQUATE TEMPERATURE OF 46 F. INSTRUCTED MANAGER TO ENSURE ALL COLD TCS FOODS ARE HELD AT 41 F AND BELOW. MANAGER DISCARDED 1 POUND CREAM CHEESE AND 1 GALLON MILK ($20) PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

notedCode 38Pests

Official wording

INSECTS, RODENTS, & ANIMALS NOT PRESENT

Inspector’s notes

OBSERVED MORE THAN 50 RODENT DROPPINGS IN BASEMENT OF FACILITY. INSTRUCTED MANAGER TO SERVICE ALL AREAS AFFECTED BY PESTS. PRIORITY FOUNDATION VIOLATION 7-38-020(A). CITATION ISSUED.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects

notedCode 43Equipment and utensils

Official wording

IN-USE UTENSILS: PROPERLY STORED

Inspector’s notes

OBSERVED ICE SCOOP STORED IN ICE BIN WITH HANDLE DIRECTLY TOUCHING ICE. INSTRUCTED MANAGER TO STORE SCOOP WITH HANDLE FACING UPWARD OR OUTSIDE ICE BIN.

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 49Cleaning and sanitizing

Official wording

NON-FOOD/FOOD CONTACT SURFACES CLEAN

Inspector’s notes

OBSERVED ICE MACHINE WITH CALCIUM BUILD UP. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN ICE MACHINE.

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 51Water, plumbing, and sewage

Official wording

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

Inspector’s notes

OBSERVED VARIOUS PLUMBING SYSTEMS NOT MAINTAINED IN PROPER WORKING ORDER. OBSERVED ONLY HAND WASHING SINK IN SEPARATED 4TH FLOOR DISH AREA WITH A TEMPERATURE OF 140 F FOR BOTH HOT AND COLD FAUCETS. OBSERVED HAND WASHING SINKS IN 3RD FLOOR TOILET ROOMS REACH A MAXIMUM HOT WATER TEMPERATURE OF 85 F BEFORE QUICKLY DROPPING DOWN TO 80 F. INSTRUCTED MANAGER TO ENSURE ALL HAND WASHING SINKS HAVE A MINIMUM HOT WATER TEMPERATURE OF 100 F AND A MAXIMUM HOT WATER TEMPERATURE OF 120 F. PRIORITY VIOLATION 7-38-030(C) CITATION ISSUED.

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, May 6, 2025 · Original Source

Canvass Re-Inspection

May 20, 2024

Pass

1 recorded violation

notedCode 55Cleaning and sanitizing

Official wording

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

Inspector’s notes

OBSERVED 6" HOLE IN BRICK FOUNDATION IN BASMENT NEAR FRONT EXIT SIGN, INSTRUCTED TO REPAIR AND MAINTAIN.

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, May 20, 2024 · Original Source

Canvass

May 6, 2024

Fail

6 recorded violations

notedCode 10Handwashing

Official wording

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

Inspector’s notes

NOTED HAND WASH SINK AT 2ND FLOOR BAR NOT ACCESSIBLE FOUND HAND SINK WITH STRAINER BEING USED AS DUMP SINK BY SERVING STAFF. INSTRUCTED MANAGEMENT TO STOP USING AS DUMP SINK AND ONLY USE FOR HANDWASHING. PRIORITY FOUNDATION VIOLATION #7-38-030(C). CITATION ISSUED.

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

INSECTS, RODENTS, & ANIMALS NOT PRESENT

Inspector’s notes

OBSERVED FACILITY HAS CHANGED PEST CONTROL COMPANY FROM ANDERSON TO ALL GONE PEST MANAGEMENT. HOWEVER, DOES NOT HAVE LOGBOOK INSTRUCTED TO OBTAIN PEST CONTROL LOGBOOK. PRIORITY FOUNDATION 7-38-020(C) CITATION ISSUED

In plain English

More about signs of rodents or insects

notedCode 21Food temperature

Official wording

PROPER HOT HOLDING TEMPERATURES

Inspector’s notes

OBSERVED TCS FOODS (1# COOKED RICE) BEING HELD AT IMPROPER HOT HOLD TEMPERATURE, IN HOT HOLD AT 111F. FOOD VALUED AT $5. MANAGER VOLUNTARILY DISCARD & DENATURED FOOD. INSTRUCTED TO HOLD HOT TCS FOODS AT 135F OR ABOVE. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

In plain English

More about food kept at an unsafe temperature

notedCode 55Cleaning and sanitizing

Official wording

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

Inspector’s notes

OBSERVED 6" HOLE IN BRICK FOUNDATION IN BASMENT NEAR FRONT EXIT SIGN, INSTRUCTED TO REPAIR AND MAINTAIN.

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 SHIELD IN 3RD FLOOR DISHWASHING AREA, INSRTUCTED TO REPAIR AND MAINTAIN.

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

notedCode 58Permits, training, and postings

Official wording

ALLERGEN TRAINING AS REQUIRED

Inspector’s notes

NOTED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

Official record from Chicago Department of Public Health, May 6, 2024 · Original Source