What is Ramirez Fast Food's health inspection score?

Ramirez Fast Food has a SafeDine safety score of 83 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Ramirez Fast Food last inspected?

Ramirez Fast Food was last inspected on August 21, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Ramirez Fast Food have?

Ramirez Fast Food has 20 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Ramirez Fast Food safe to eat at?

Ramirez Fast Food has a good safety record with a score of 83/100. While there are some noted violations, overall compliance is solid.

Official Health Record

Ramirez Fast Food

Name: Ramirez Fast Food
Address: 1521 W GRAND AVE, Chicago, 60642
Rating: 83

1521 W GRAND AVE, Chicago

Last inspected 7mo ago

▲Improving

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0Good

Chicago

Ranked #960 of 1000 in Chicago

Improving

5 inspections

Last: Aug 21, 2025

medium confidence

Directions Order

Inspections

20%

Clean Rate

Avg Violations

8 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Employee hygiene

Personal hygiene practices not followed

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Permit/documentation

Administrative or documentation issue

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-17

Final Score

Impact Breakdown

High Priority

-3 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-5 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

+11 pts

Latest

100% weight

2nd

60% weight

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

1521 W GRAND AVE, Chicago, IL 60642

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Violation Timeline

Oct 2022

2 inspections

6 basic

Oct

Nov 2023

1 inspections

6 basic

Aug 2024

1 inspections

1 high priority

2 intermediate

3 basic

Aug

Aug 2025

1 inspections

2 basic

Inspection History

5 records on file

3 Canvass1 Complaint Re-Inspection1 Complaint

Aug 25

Canvass InspectionLatestPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
Missing sink stopers for 3-com sink, Instructed to obtain.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
Missing a splash guard between hand sink and 3-comp sink, Instructed to istall.

Base deductions−4 pts

Aug 24

Canvass InspectionPass w/ Conditions

1 High2 Med3 Basic

6 total

74/100inspection score

−26 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED THE REFRIGERATOR IN THE FRONT FOOD PREP AREA WITH AN AIR TEMPERATURE OF 62F. THE REFRIGERATOR WAS USED TO STORE TCS FOODS SUCH AS EGGS AND COOKED STEAK. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE REFRIGERATOR BELOW 41F. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER COLD-HOLDING TEMPERATURES OF TCS FOODS INSIDE THE REFRIGERATOR AT THE FRONT FOOD PREP AREA. OBSERVED EGGS AT 57F, COOKED STEAK AT 60F, CHEESE AT 56F, AND RANCH DRESSING AT 60F. MANAGEMENT INSTRUCTED TO MAINTAIN ALL COLD TCS FOODS BELOW 41F. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
35APPROVED THAWING METHODS USED−5
OBSERVED A CASE OF FROZEN BEEF CHEEK MEAT THAWING ON THE PREP TABLE IN THE REAR FOOD PREP AREA. MANAGEMENT INSTRUCTED TO THAW ALL TCS FOODS PROPERLY.

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED EXCESSIVE RUST AND HOLES IN THE TOP OF THE GREASE TRAP LID LOCATED UNDER THE 3-COMPARTMENT SINK. MANAGEMENT INSTRUCTED TO REPAIR OR REPLACE THE GREASE TRAP TO PREVENT LEAKING WASTE WATER.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
REPAIR THE CEILING IN FRONT OF THE WASHROOM DOOR. REPLACE THE BROKEN AND MISSING WALL TILES IN THE FRONT FOOD PREP AREA, ESPECIALLY UNDER THE VENTILATION HOOD.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED A FOOD HANDLING EMPLOYEE WITHOUT A FOOD HANDLER TRAINING CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL FOOD HANDLING EMPLOYEES MUST SHOW PROOF OF TRAINING.

Base deductions−26 pts

Nov 23

Canvass InspectionPass

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

40PERSONAL CLEANLINESS−2
OBSERVED THE PERSON IN CHARGE COOKING WITHOUT A HAIR RESTRAINT. INSTRUCTED TO PROVIDE AND MAINTAIN
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED FOOD STORED IN PLASTIC GROCERY BAGS IN THE CHEST FREEZER AND 1 DOOR FREEZER. MANAGEMENT INSTRUCTED TO USE PROPER FOOD GRADE STORAGE BAGS AND CONTAINERS ONLY.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CARDBOARD USED AS LINER ON TOP OF THE CHEST FREEZER. INSTRUCTED TO REMOVE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED ACCUMULATED GREASE AND FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES, COOLERS, FREEZERS, SHELVING UNITS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED WATER STAINED CEILING TILES THROUGHOUT THE REAR FOOD PREP/DISH AREA. INSTRUCTED TO REPLACE THE STAINED CEILING TILES. OBSERVED MISSING AND DAMAGED FLOOR TILES IN THE REAR FOOD PREP/DISH AREA. INSTRUCTED TO REPAIR TO CREATE A SMOOTH AND EASILY CLEANABLE SURFACE. MUST MAINTAIN AT ALL TIMES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DEBRIS ON FLOORS ALONG WALLS AND CORNERS IN UTILITY AND STORAGE AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.

Base deductions−12 pts

Oct 22

Complaint Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Oct 22

Complaint InspectionFail

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

40PERSONAL CLEANLINESS−2
OBSERVED FOOD HANDLER PREPPING AND SERVING FOOD WITHOUT HAIR RESTRAINT. INSTRUCTED PERSON IN CHARGE THAT ALL FOOD HANDLERS MUST WEAR A HAIR RESTRAINT. THE MANAGER PROVIDED A HAIR RESTRAINT DURING THE TIME OF INSPECTION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CARDBOARD USED AS LINER ON TOP OF THE CHEST FREEZER AND OTHER EQUIPMENT. INSTRUCTED TO REMOVE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED THE INTERIOR AND EXTERIOR OF THE MICROWAVE NOT CLEAN. INSTRUCTED TO CLEAN AND MAINTAIN AT ALL TIMES.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED BREAD AND OTHER FOOD STORED IN PLASTIC GROCERY BAGS IN THE CHEST FREEZER AND 1 DOOR FREEZER. MANAGEMENT INSTRUCTED TO USE PROPER FOOD GRADE STORAGE BAGS AND CONTAINERS ONLY.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED WATER STAINED CEILING TILES THROUGHOUT THE REAR FOOD PREP/DISH AREA. INSTRUCTED TO REPLACE THE STAINED CEILING TILES. OBSERVED MISSING AND DAMAGED FLOOR TILES IN THE REAR FOOD PREP/DISH AREA. INSTRUCTED TO REPAIR TO CREATE A SMOOTH AND EASILY CLEANABLE SURFACE. MUST MAINTAIN AT ALL TIMES.
60PREVIOUS CORE VIOLATION CORRECTED−2
NOTED CONTINUED NON-COMPLIANCE FROM REPORT #2546153 CONDUCTED ON 1/05/22. PREVIOUS CORE VIOLATIONS NOT CORRECTED: (#53) 5-501.17: NO LID ON TOILET ROOM RECEPTACLE. MUST PROVIDE. MUST CORRECT CORE VIOLATIONS BY THE DATE ON THE REPORT. PRIORITY FOUNDATION VIOLATION #7-42-090. CITATION ISSUED.

Base deductions−12 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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