What is Double Happiness Enterprises, Inc.'s health inspection score?

Double Happiness Enterprises, Inc. has a SafeDine safety score of 91 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Double Happiness Enterprises, Inc. last inspected?

Double Happiness Enterprises, Inc. was last inspected on January 28, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Double Happiness Enterprises, Inc. have?

Double Happiness Enterprises, Inc. has 22 total violations across 8 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Double Happiness Enterprises, Inc. safe to eat at?

Yes, Double Happiness Enterprises, Inc. has an excellent safety record with a score of 91/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Double Happiness Enterprises, Inc. serve?

Double Happiness Enterprises, Inc. serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Double Happiness Enterprises, Inc.

Name: Double Happiness Enterprises, Inc.
Address: 1061 W ARGYLE ST, Chicago, 60640
Rating: 91

1061 W ARGYLE ST, Chicago

Last Inspected: 1/28/2026

▲Improving

Own or manage this restaurant?

Claim it to unlock analytics →

0Excellent

American•Uptown

Ranked #64 of 751 in UptownBetter than 22% of american restaurants

Improving

8 inspections

Last: Jan 28, 2026

high confidence

Directions Order

Inspections

38%

Clean Rate

2.8

Avg Violations

5 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Plumbing issues

Plumbing or waste disposal problems

Food storage

Food not properly stored or protected

Other violation

Regulatory compliance issue

Permit/documentation

Administrative or documentation issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-9

Final Score

Impact Breakdown

High Priority

-3 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-3 pts

Best practices • 2 pts each

Inspection Timeline

+5 pts

Latest

100% weight

2nd

60% weight

100

3rd

30% weight

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

Open location in Google Maps →

1061 W ARGYLE ST, Chicago, IL 60640

Open in Maps

View Menu Order Online

Violation Timeline

Feb 2023

2 inspections

4 high priority

1 intermediate

6 basic

Feb

Jan 2024

1 inspections

May 2024

1 inspections

1 intermediate

4 basic

May

May 2025

1 inspections

Sep 2025

1 inspections

Sep

Jan 2026

2 inspections

1 high priority

1 intermediate

4 basic

Inspection History

8 records on file

2 Canvass Re-Inspection4 Canvass2 Non-Inspection

Jan 26

Canvass Re-Inspection InspectionLatestPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

43IN-USE UTENSILS: PROPERLY STORED−2
NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION.

Base deductions−2 pts

Jan 26

Canvass InspectionFail

1 High1 Med3 Basic

5 total

79/100inspection score

−21 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NOTED CLOGGED HAND WASH SINK (WATER NOT DRAINING AT ALL) AT THE REAR FOOD PREP AREA.DISCUSSED WITH MANAGER THAT ALL HAND WASH SINKS MUST BE MAINTAINED AT ALL TIMES. PRIORITY FOUNDATION #7-38-030(C)

Intermediate (1)

−5 pts

35APPROVED THAWING METHODS USED−5
NOTED SHRIMP INSIDE CONTAINER IN THE PREP SINK THAWING. MANAGER STATED THAT THE SHRIMP WAS DEFROSTING. DISCUSSED WITH MANAGEMENT THE DIFFERENT METHODS OF DEFROSTING FOOD:- EITHER UNDER COLD RUNNING WATER OR INSIDE THE REFRIGERATION UNIT. PRODUCT TEMPERATURE WAS ADEQUATE AT THE TIME.

Basic (3)

−6 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
NOTED DIRTY WIPING CLOTHES HANGING ON DOORS OF THE REFRIGERATION UNIT. INSTRUCTED TO PROPERLY STORE ALL WASH CLOTHES IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE.
43IN-USE UTENSILS: PROPERLY STORED−2
NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
NOTED LEAKING PIPE AT THE BOTTOM OF THE HAND WASHING SINK. INSTRUCTED TO REPAIR AND MAINTAIN.

Base deductions−21 pts

Sep 25

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

May 25

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

May 24

Canvass InspectionPass

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
INSTRUCTED TO PROPERLY LABEL FOOD STORAGE CONTAINERS IDENTIFIED WITH COMMON NAME (SALT, SUGAR, FLOUR ETC)

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
INSTRUCTED NOT TO USE GROCERY BAGS FOR FOOD STORAGE INSIDE FREEZER. MUST USE FOOD GRADE STORAGE BAGS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CLOTH USED AS A LINER ON STORAGE POTS AND PANS RACK (BY THE 3 COMPARTMENT SINK). INSTRUCTED TO REMOVE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN AND MAINTAIN LIGHT SHIELDS WITH DEAD INSECTS ABOVE DINING AREA.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
FOOD HANDLER WITH NO PROOF OF FOOD HANDLER TRAINING CERTIFICATE. INSTRUCTED TO PROVIDE CERTIFICATE FOR EACH EMPLOYEE.

Base deductions−13 pts

Jan 24

Canvass InspectionCleanOut of Business

No violations

100/100inspection score

Feb 23

Canvass Re-Inspection InspectionPass w/ Conditions

1 High1 Basic

2 total1 risk factor

83/100inspection score

−12 pts

High Priority (1)

−10 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
2-101.11 OBSERVED NO CERTIFIED FOOD MANAGERS CERTIFICATE POSTED. THE PREMISES SERVES TCS FOODS: RICE, FISH, PORK, ETC. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE AND MAINTAIN POST CERTIFICATES VISIBLE TO CUSTOMERS. PRIORITY FOUNDATION VIOLATION. 7-38-012. CITATION ISSUED.

Basic (1)

−2 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.12 OBSERVED GREASE BUILDUP, FOOD DEBRIS, AND DIRT ON THE FLOOR UNDER COOKING EQUIPMENT, ALONG WALLS, AND IN ALL CORNERS IN PREP, DISHWASHING, AND STORAGE AREAS. INSTRUCTED THE PERSON IN CHARGE TO CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS, AND ALL CORNERS IN ALL AREAS.

Base deductions−12 pts

Risk factor bonus (1× +5)−5 pts

Feb 23

Canvass InspectionFail

3 High1 Med5 Basic

9 total3 risk factors

40/100inspection score

−45 pts

High Priority (3)

−30 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CERTIFIED FOOD MANAGERS CERTIFICATE POSTED. THE PREMISES SERVES TCS FOODS: RICE, FISH, PORK, ETC. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE AND MAINTAIN POST CERTIFICATES VISIBLE TO CUSTOMERS. PRIORITY FOUNDATION VIOLATION. 7-38-012. CITATION ISSUED.
3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
OBSERVED NO EMPLOYEE HEALTH POLICY ON PREMISES. INSTRUCTED THE PERSON IN CHARGE TO KEEP A SIGNED EMPLOYEE HEALTH POLICY THAT WILL ENSURE THE PERSON IN CHARGE IS MADE AWARE OF THEIR EMPLOYEE'S INFORMATION ABOUT THEIR HEALTH AND ACTIVITIES AS THEY RELATE TO DISEASES THAT ARE TRANSMISSIBLE THROUGH FOOD BY THE LAW. PRIORITY FOUNDATION VIOLATION 7-38-010. CITATION ISSUED.
5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
OBSERVED NO WRITTEN POLICY AND PROCEDURE FOR HANDLING VOMIT AND DIARRHEA CLEAN-UP ON PREMISES. INSTRUCTED THE PERSON IN CHARGE TO KEEP A WRITTEN POLICY AND PROCEDURE IN PLACE FOR HANDLING VOMIT AND DIARRHEA AND THE NECESSARY ITEMS OUTLINED IN THE POLICY ON PREMISES. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED FOUR LIVE COCKROACHES ON THE WALL BEHIND THE THREE-COMPARTMENT SINK LOCATED IN THE REAR PREPARATION AREA. INSTRUCTED THE PERSON IN CHARGE TO REMOVE ROACHES AND REMOVE ALL BAIT STATIONS WITH DEAD ROACHES ATTACHED TO THEM, CLEAN SURFACES, AND MAINTAIN PREMISES FREE OF PESTS. RECOMMENDED RECEIVING ADDITIONAL PEST CONTROL SERVICE. PRIORITY FOUNDATION VIOLATION 7-38-020(a). CITATION ISSUED.

Basic (5)

−10 pts

48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED NO CHEMICAL TEST STRIPS FOR THE SANITIZING SOLUTION (CHLORINE) USED IN 3 COMPARTMENT SINK LOCATED IN THE REAR KITCHEN PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO KEEP APPROPRIATE CHEMICAL TEST STRIPS ON THE PREMISES AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED SOME GREASE BUILD UP AND FOOD DEBRIS ON SURFACES OF ALL COOKING EQUIPMENT LOCATED IN THE REAR PREPARATION AREA. INSTRUCTED THE PERSON IN CHARGE TO DETAIL CLEAN AND MAINTENANCE.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED NO COVERED TRASH RECEPTACLES IN THE EMPLOYEE TOILET ROOM AND THE PUBLIC TOILET ROOM. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE A COVERED TRASH RECEPTACLE IN BOTH TOILET ROOMS AND MAINTAIN IT.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED GREASE BUILDUP, FOOD DEBRIS, AND DIRT ON THE FLOOR UNDER COOKING EQUIPMENT, ALONG WALLS, AND IN ALL CORNERS IN PREP, DISHWASHING, AND STORAGE AREAS. INSTRUCTED THE PERSON IN CHARGE TO CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS, AND ALL CORNERS IN ALL AREAS.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED ONE EMPLOYEE WITHOUT A FOOD HANDLER CERTIFICATE. INSTRUCTED THE PERSON IN CHARGE TO ENSURE ALL FOOD HANDLING EMPLOYEES OBTAIN A FOOD HANDLER CERTIFICATE TO COMPLY WITH IDPH FOOD HANDLER REQUIREMENTS.

Base deductions−45 pts

Risk factor bonus (3× +5)−15 pts

Community Reviews

No reviews yet. Be the first to share your experience!

Leave a Review

Community Safety Reports

No reviewed safety reports. Help keep others safe by reporting any food safety concerns.

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.

Explore More

Restaurants in Chicago American Restaurants Best in Chicago All Illinois Restaurants