What is Tony's Carryout, Inc.'s health inspection score?

Tony's Carryout, Inc. has a SafeDine safety score of 100 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Tony's Carryout, Inc. last inspected?

Tony's Carryout, Inc. was last inspected on April 13, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Tony's Carryout, Inc. have?

Tony's Carryout, Inc. has 20 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Tony's Carryout, Inc. safe to eat at?

Yes, Tony's Carryout, Inc. has an excellent safety record with a score of 100/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Tony's Carryout, Inc. serve?

Tony's Carryout, Inc. serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Tony's Carryout, Inc.

Name: Tony's Carryout, Inc.
Address: 101 E 47TH ST, Chicago, 60653
Rating: 100

101 E 47TH ST, Chicago

Last Inspected: 4/13/2026

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0Excellent

American•Bronzeville

Ranked #5 of 17 in BronzevilleBetter than 22% of american restaurants

Improving

6 inspections

Last: Apr 13, 2026

high confidence

Directions Order

Inspections

17%

Clean Rate

3.3

Avg Violations

2 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Plumbing issues

Plumbing or waste disposal problems

Other violation

Regulatory compliance issue

Facility condition

Building maintenance or structural issues

Food labeling

Food not properly labeled or dated

Food storage

Food not properly stored or protected

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-3

Final Score

100

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-1 pts

Best practices • 2 pts each

Inspection Timeline

+6 pts

100

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 97/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (100/100) which is computed during our regular data sync.

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

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101 E 47TH ST, Chicago, IL 60653

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Violation Timeline

Sep 2022

1 inspections

1 intermediate

6 basic

Sep

May 2023

1 inspections

5 basic

Jan 2024

1 inspections

2 basic

Jan

Nov 2024

1 inspections

1 intermediate

4 basic

Mar 2025

1 inspections

1 intermediate

Mar

Apr 2026

1 inspections

Inspection History

6 records on file

6 Canvass

Apr 26

Canvass InspectionLatestCleanOut of Business

No violations

100/100inspection score

Mar 25

Canvass InspectionPass

1 Med

1 total

95/100inspection score

−5 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED BULK DRY STORAGE CONTAINER NOT LABELED WITH PRODUCT NAME. MUST LABEL AND MAINTAIN.

Base deductions−5 pts

Nov 24

Canvass InspectionPass

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

35APPROVED THAWING METHODS USED−5
OBSERVED FROZEN CHICKEN THAWING OUT IN THE REAR 3 COMP SINK. INSTRUCTED MANAGER 0N PROPERLY THAWING FOOD UNDER COOL RUNNING WATER OR INSIDE A COOLER.

Basic (4)

−8 pts

45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
OBSERVED GROCERY BAGS USED FOR FOOD STORAGE IN THE REAR FREEZER. INSTRUCTED MANAGER TO USE FOOD GRADE CONTAINER AND/OR BAGS(FREEZER).
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED VENTS AND AIR DUCTS VERY DUSTY ABOVE THE FOOD PREP AREA. MUST CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST CLEAN THE SHELVING ABOVE THE PREP COOLER TO REMOVE DUST. ALSO CLEAN THE WALLS IN THE PREP AREA TO REMOVE DUST AND/OR FOOD SPLATTER.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED GREASE AND DUST IN THE HOOD ABOVE THE COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN.

Base deductions−13 pts

Jan 24

Canvass InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST CLEAN AND MAINTAIN THE INTERIOR OF ALL COOLERS AND FREEZER.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOORS NEED CLEANING ALONG THE WALL BASE AND IN CORNER THROUGH OUT TO REMOVE SPILLS AND DEBRIS.

Base deductions−4 pts

May 23

Canvass InspectionPass

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO CLEAN THE FOLLOWING: EXTERIOR SURFACES OF FRYERS AND GRILL, INTERIOR BOTTOM OF THE FRYERS.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
NO SELF CLOSING DEVICE AT WASHROOM DOOR; INSTRUCTED TO INSTALL.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED LIGHT DUST AND LIGHT GREASE AT THE BOTTOM AREA UNDER THE VENTS IN THE HOODED SYSTEM; INSTRUCTED TO CLEAN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED AN EXPIRED FOOD HANDLERS CERTIFICATE; INSTRUCTED TO HAVE EMPLOYEE OBTAIN A VALID CERTIFICATE.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED AN EXPIRED FOOD ALLERGEN TRAINING CERTIFICATE; INSTRUCTED TO OBTAIN A VALID CERTIFICATE.

Base deductions−10 pts

Sep 22

Canvass InspectionPass

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
INSTRUCTED TO LABEL THE FOOD CONTAINER IN THE STORAGE ROOM ON THE SHELF WITH FLOUR.

Basic (6)

−12 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO CLEAN THE BOTTOM INTERIOR OF THE FRYERS TO REMOVE DUST AND GREASE.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED THE FAUCET NECK OF THE THREE COMP SINK LEAKING; INSTRUCTED TO REPAIR OR REPLACE FAUCET NECK.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN THE WALL IN THE PREP AREA BEHIND THE DEEP FREEZER WITH THE ICE CREAM TO REMOVE SPLATTER FROM THE WALL.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
INSTRUCTED TO CLEAN THE VENTS IN THE HOODED SYSTEM ABOVE THE COOKING EQUIPMENT.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED AN EXPIRED FOOD HANDLER CERTIFICATE; INSTRUCTED TO OBTAIN A VALID CERTIFICATE.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED AN EXPIRED FOOD ALLERGEN TRAINING CERTIFICATE; INSTRUCTED TO OBTAIN A VALID CERTIFICATE.

Base deductions−17 pts

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Community Safety Reports

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Data source: Chicago CDPH · Official government inspection records

Grading System

85 – 100
Excellent
70 – 84
Good
Below 70
Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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