What is Aramark @ North Park University's health inspection score?

Aramark @ North Park University has a SafeDine safety score of 69 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Aramark @ North Park University last inspected?

Aramark @ North Park University was last inspected on October 10, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Aramark @ North Park University have?

Aramark @ North Park University has 28 total violations across 7 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Aramark @ North Park University safe to eat at?

Aramark @ North Park University has a safety score of 69/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Aramark @ North Park University serve?

Aramark @ North Park University serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Aramark @ North Park University

Name: Aramark @ North Park University
Address: 5000 N SPAULDING AVE, Chicago, 60625
Rating: 69

5000 N SPAULDING AVE, Chicago

Last inspected 7mo ago

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0Fair

American•Lincoln Square

Ranked #308 of 448 in Lincoln SquareBetter than 22% of american restaurants

Declining

6 inspections

Last: Oct 10, 2025

medium confidence

Directions Order

Inspections

17%

Clean Rate

4.7

Avg Violations

8 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Pest issues

Evidence of pests found during inspection

Plumbing issues

Plumbing or waste disposal problems

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-34

Final Score

Impact Breakdown

High Priority

-1 pts

Direct health hazards • 10 pts each

Intermediate

-8 pts

Potential hazards • 5 pts each

Basic

-8 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

-7 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 66/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (69/100) 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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5000 N SPAULDING AVE, Chicago, IL 60625

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Violation Timeline

Aug 2022

1 inspections

1 high priority

3 basic

Aug

Sep 2023

2 inspections

1 high priority

1 basic

Oct 2024

2 inspections

1 high priority

3 intermediate

11 basic

Oct

Oct 2025

1 inspections

1 high priority

2 intermediate

4 basic

Inspection History

6 records on file

4 Canvass2 Canvass Re-Inspection

Oct 25

Canvass InspectionLatestPass w/ Conditions

1 High2 Med4 Basic

7 total1 risk factor

67/100inspection score

−28 pts

High Priority (1)

−10 pts

8HANDS CLEAN & PROPERLY WASHEDRisk Factor−10
OBSERVED DISHWASHER HANDLING DIRTY DISHES WHILE LOADING THE DISHWASHING MACHINE THEN PROCEED TO UNLOAD CLEAN DISHES FROM THE OTHER END OF THE MACHINE WITHOUT CHANGING HIS GLOVES/WASHING HIS HANDS. REVIEWED WHEN TO WASH HANDS AND CHANGE GLOVES AND INSTRUCTED MANAGER TO REWASH ALL THE CONTAMINATED CLEAN DISHES REMOVED. PRIORITY VIOLATION 7-38-010 CITATION ISSUED.

Intermediate (2)

−10 pts

19PROPER REHEATING PROCEDURES FOR HOT HOLDING−5
NOTED COOKED CHICKEN AT 83.6F AND BEEF PATTIES AT 111.3F BOTH COVERED WITH PLASTIC WRAP IN A HOT HOLDING UNIT. FOOD HANDLER STATED HE TOOK THEM FROM THE COOLER AND DIRECTLY PUT IN THE HOT HOLDING UNIT WITHOUT PROPERLY REHEATING. REVIEWED PROPER REHEATING METHODS AND TEMPERATURE REQUIREMENT. ALL FOOD DISCARDED. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
21PROPER HOT HOLDING TEMPERATURES−5
NOTED COOKED CHICKEN AT 83.6F AND BEEF PATTIES AT 111.3F BOTH COVERED WITH PLASTIC WRAP IN A HOT HOLDING UNIT. ALL DISCARDED. PRIORITY VIOLATION 7-38-005. SEE THE ABOVE VIOLATION #19 FOR CITATION.

Basic (4)

−8 pts

43IN-USE UTENSILS: PROPERLY STORED−2
NOTED A PLASTIC CUP BEING USED AS A FOOD SCOOP INSIDE A CONTAINER OF READY TO EAT CUT FRESH FRUIT. INSTRUCTED FOOD SCOOPS STORED INSIDE FOODS MUST BE INVERTED WITH A HANDLE. MANAGER VOLUNTARILY DISCARDED.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION INSIDE WALK-IN COOLERS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED PEELING TINFOIL BEING USED AS DRY FOOD CONTAINER LIDS. INSTRUCTED TO PROVIDE WASHABLE LIDS FOR BULK FOOD CONTAINER AND REPLACE NOTED CRACKED AND DAMAGED PLASTIC LIDS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED THE FLOOR UNDER AND AROUND THE LARGE COOKING POTS ON THE COOKS LINE IN POOR REPAIR WITH PEELING, MISSING FLOOR. INSTRUCTED TO REPLACE/REPAIR TO BE SMOOTH AND CLEANABLE.----NOTED A LARGE HOLE IN THE CEILING OF THE MEN'S EMPLOYEE LOCKER ROOM. INSTRUCTED TO SEAL.

Base deductions−28 pts

Risk factor bonus (1× +5)−5 pts

Oct 24

Canvass Re-Inspection InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
4-202.18--INSTRUCTED TO DETAIL CLEAN THE EXHAUST HOOD/FILTERS TO REMOVE EXCESSIVE GREASE BUILD-UP AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13--OBSERVED SOME FOOD HANDLING EMPLOYEES WITHOUT FOOD HANDLER CERTIFICATES. INSTRUCTED TO SHOW PROOF OF TRAINING FOR ALL FOOD HANDLING EMPLOYEES.

Base deductions−4 pts

Oct 24

Canvass InspectionOut of Business

1 High3 Med9 Basic

13 total

57/100inspection score

−43 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
INSTRUCTED TO PROVIDE AND MAINTAIN HANDWASHING SIGNAGE AT ALL HANDSINKS (SALAD BAR ISLAND PREP AREA,WASHROOMS).

Intermediate (3)

−15 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF (TCS FOODS) INSIDE OF THE DELI COOLER LOCATED IN THE SALAD BAR ISLAND:OBSERVED CHICKEN SALAD AT 50.5F,HUMMUS AT 46.9F.INSTRUCTED TO MONITOR,MAINTAIN ALL COLD (TCS FOODS) AT 41F OR COLDER AT ALL TIMES.MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 4#'S OF FOOD WORTH $39.00.PRIORITY VIOLATION 7-38-005,CITATION ISSUED.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED EVIDENCE OF PEST ACTIVITY ON THE PREMISES.OBSERVED APPROXIMATELY 50 RODENT (MICE) DROPPINGS IN A CLUTTERED SYRUP CORNER STORAGE LOCATED IN THE KITCHEN PREP AREA AND APPROXIMATELY 100 RODENT (MICE) DROPPINGS ON THE FLOOR UNDERNEATH THE WIRE STORAGE RACKS IN THE BASEMENT DRY STORAGE ROOM AND INSIDE THE PAPER ROOM.INSTRUCTED TO DETAIL CLEAN AND SANITIZE AND REMOVE RODENT DROPPINGS FROM ALL AFFECTED AREAS.RECCOMEND ADDITIONAL PEST CONTROL SERVICE TO ELIMINATE THE PEST ACTIVITY.PRIORITY FOUNDATION VIOLATION 7-38-020(A),CITATION ISSUED.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED ENTRANCE DOOR WITH GAP OPENING APPROX:1/2" AT BOTTOM CENTER OF DOORS.INSTRUCTED TO MAKE DOOR TIGHT FITTING ALL ACROSS THE BOTTOM TO PREVENT PEST ENTRY AND MAINTAIN.

Basic (9)

−18 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED TORN DOOR GASKETS INSIDE OF THE KITCHEN DESSERT COOLER LOCATED DIRECTLY OUTSIDE OF THE WALK-IN-COOLER AND INSIDE THE FREEZER LOCATED IN THE FRONT COOKING GRILL PREP AREA.INSTRUCTED TO REPLACE THE TORN DOOR GASKETS AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED STAINED CUTTING BOARDS IN THE KITCHEN PREP AREAS.INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED HEAVY ICE BUILD UP INSIDE THE WALK-IN-FREEZER ON THE FLOOR AND SHELVES. INSTRUCTED TO REPAIR AND MAINTAIN THE CONDENSATION UNITS.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO DETAIL CLEAN THE GREASE BUILD-UP INSIDE OF THE DEEP FRYERS AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED WATER LEAKS AT BASE OF FAUCETS AT THE DISHWASHING 3-COMPARTMENT SINK.INSTRUCTED TO REPAIR PLUMBING LEAKS AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND ORGANIZE UTILITY MOP SINK ROOM LOCATED NEXT TO THE(SALAD BAR ISLAND) AND INSIDE THE DRY STORAGE ROOM AND PAPER ROOM IN BASEMENT STORAGE AND REMOVE UNNECESSARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE AND ELEVATE MOPS,BROOMS CLEANING EQUIPMENTS OFF THE FLOOR AT LEAST 6" INCHES TO FACILITATE CLEANING.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO DETAIL CLEAN FLOORS ALONG WALLS AND IN ALL CORNERS THROUGHOUT THE KITCHEN PREP AREAS AND DISHWASHING AREAS WITH SPILLED FOOD DEBRIS,LITTER AND MAINTAIN FLOOR DRY IN THE DISHWASHING ROOM ALSO,DETAIL CLEAN THE WALLS IN THE DISHWASHING ROOM TO REMOVE FOOD SPLASHED DEBRIS AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
INSTRUCTED TO DETAIL CLEAN THE EXHAUST HOOD/FILTERS TO REMOVE EXCESSIVE GREASE BUILD-UP AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED SOME FOOD HANDLING EMPLOYEES WITHOUT FOOD HANDLER CERTIFICATES. INSTRUCTED TO SHOW PROOF OF TRAINING FOR ALL FOOD HANDLING EMPLOYEES.

Base deductions−43 pts

Sep 23

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Sep 23

Canvass InspectionFail

1 High1 Basic

2 total

88/100inspection score

−12 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED EMPLOYEE WASHING DISHES IN HOT WATER DISH MACHINE WHILE UTENSIL SURFACE TEMPERATURE ONLY REACHED 141 F. INSTRUCTED MANAGER TO ENSURE UTENSIL SURFACE TEMPERATURE REACHES 160 F BEFORE PLACING DISHES IN DISH MACHINE. UTENSIL SURFACE TEMPERATURE WENT UP TO 160 F. PRIORITY VIOLATION 7-38-025 CITATION ISSUED.

Basic (1)

−2 pts

52SEWAGE & WASTE WATER PROPERLY DISPOSED−2
OBSERVED INADEQUATE WASTE WATER DISPOSAL AT THREE-COMPARTMENT SINK. WHEN ONE COMPARTMENT DRAINS, ANOTHER ONE FLOODS. INSTRUCTED MANAGER TO SERVICE 3-COMPARTMENT SINK. PRIORITY VIOLATION 7-38-030 (C). CITATION ISSUED

Base deductions−12 pts

Aug 22

Canvass InspectionPass

1 High3 Basic

4 total

84/100inspection score

−16 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
INSTRUCTED TO PROVIDE HANDWASHING SIGNAGE AT HANDSINK INFRONT SERVICE STATION AND INSIDE MEN'S WASHROOM (BY THE FIRST FLOOR DRY STORAGE ROOM).

Basic (3)

−6 pts

53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
TOILET ROOM RECEPTACLE MUST BE COVERED INSIDE WOMEN'S WASHROOM (BY THE FIRST FLOOR DRY STORAGE ROOM). INSTRUCTED TO PROVIDE LID/COVER.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO REPAIR OR REPLACE BROKEN FLOOR BASEBOARD TILES UNDERNEATH THE DISH PIT IN THE DISHWASHING AREA.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
INSTRUCTED TO REPLACE (2) NON WORKING LIGHTBULB IN THE KITCHEN HOOD ABOVE COOKING EQUIPMENT.

Base deductions−16 pts

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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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