What is Reyes Corner Grill's health inspection score?

Reyes Corner Grill has a SafeDine safety score of 86 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Reyes Corner Grill last inspected?

Reyes Corner Grill was last inspected on June 16, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Reyes Corner Grill have?

Reyes Corner Grill has 30 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Reyes Corner Grill safe to eat at?

Yes, Reyes Corner Grill has an excellent safety record with a score of 86/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Reyes Corner Grill serve?

Reyes Corner Grill serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Reyes Corner Grill

Name: Reyes Corner Grill
Address: 3903 S KEDZIE AVE, Chicago, 60632
Rating: 86

3903 S KEDZIE AVE, Chicago

Last inspected 11mo ago

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0Excellent

American•Chicago

Ranked #960 of 1000 in ChicagoBetter than 22% of american restaurants

Stable

5 inspections

Last: Jun 16, 2025

medium confidence

Directions Order

Inspections

Clean Rate

Avg Violations

11 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

Plumbing issues

Plumbing or waste disposal problems

Facility condition

Building maintenance or structural issues

10x

Other violation

Regulatory compliance issue

Food storage

Food not properly stored or protected

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-14

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-5 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

+1 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

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3903 S KEDZIE AVE, Chicago, IL 60632

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Violation Timeline

Aug 2022

2 inspections

1 high priority

3 intermediate

18 basic

Aug

Jul 2023

1 inspections

3 basic

May 2024

1 inspections

3 basic

May

Jun 2025

1 inspections

2 basic

Inspection History

5 records on file

4 Canvass1 Canvass Re-Inspection

Jun 25

Canvass InspectionLatestPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
EXCESSIVE ICE AT INTERIOR OF DEEP FREEZER. INSTD TO REMOVE EXCESSIVE ICE AND MAINTAIN. EXCESSIVE GREASE, FOOD DEBRIS AT SIDES OF FLAT TOP GRILL/FRYER. INSTD TO DETAIL CLEAN AND MAINTAIN
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
WALL NEXT TO GRILL LINE/BEHIND MICROWAVE WITH EXCESSIVE GREASE, DEBRIS. INSTD TO CLEAN AND MAINTAIN SAME

Base deductions−4 pts

May 24

Canvass InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED RUSTED SHELVES IN THE REAR COLD HOLD UNIT.OBSERVED ACCUMULATION OF GREASE AND GRIME ON WHITE SHELVING ACROSS FROM GRILL, ON GRILL TABLE, AND GRILL. INSTRUCTED PERSON IN CHARGE TO REPLACE/CLEAN OR REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED EXCESSIVE CLUTTER ON SHELVING IN THE PREP AREA OF NON-ESSENTIAL ITEMS. INSTRUCTED THE PERSON IN CHARGE TO ORGANIZE AND REMOVE UNNECESSARY ITEMS.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED FILTERS ABOVE THE GRILL AREA TO BE COVERED IN DARK GREASE BUILD-UP. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.

Base deductions−6 pts

Jul 23

Canvass InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED MILK CRATES BEING USED AS SHELVING IN REAR STORAGE AREA. MUST REMOVE AND PROVIDE SHELVING THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED SLOW DRAINING THREE COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED GREASE BUILDUP, FOOD DEBRIS, AND DIRT ON FLOOR UNDER COOKING EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, DISH WASHING, AND STORAGE AREAS. INSTRUCTED MANAGER TO CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN ALL AREAS. OBSERVED DUST BUILDUP ON LIGHT SHIELDS IN COOKING AREA AND CEILING AND WALL VENTS IN PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN ALL FANS, LIGHT SHIELDS AND CEILING/WALL VENTS.

Base deductions−6 pts

Aug 22

Canvass Re-Inspection InspectionPass

1 Med9 Basic

10 total

77/100inspection score

−23 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT ORIGINAL PACKAGE.

Basic (9)

−18 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED WIPING CLOTHS STORED ON COUNTERS AND SHELVING UNITS MUST STORE IN A SANITIZING SOLUTION WHEN NOT IN USE.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
MUST STORE PLASTIC WEAR WITH HANDLES IN UPRIGHT POSITION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST ELIMINATE CRATES USED FOR FOOD STORAGE THROUGHOUT PREMISES AND PROVIDE ADEQUATE SHELVING UNITS.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM PIPES OF COOKING EQUIPMENT,GRILL TABLES,STEAM TABLES.MUST DEFROST ICE FROM CHEST FREEZER.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED NO BACKFLOW DEVICE ON MOP SINK.MUST PROVIDE AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST SCRAPE AND PAINT CHIPPING PAINT ON WALLS IN PREP AND DISH WASHING AREAS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST CLEAN FOOD SPLATTER FROM WALLS IN PREP AND DISH WASHING AREAS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM FLOOR UNDER,AROUND,ALONG WALL BASES THROUGHOUT PREMISES.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED OUTDATED FOOD ALLERGEN TRAINING FOR FOOD MANAGERS. MUST PROVIDE CURRENT AND MAINTAIN.

Base deductions−23 pts

Aug 22

Canvass InspectionPass w/ Conditions

1 High2 Med9 Basic

12 total

62/100inspection score

−38 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED IMPROPER TEMPERATURES OF 2- DOOR PREP COOLER AT 51.3F AND 1- DOOR REACH IN COOLER AT 46.4F. WITH TCS FOODS STORED INSIDE .A HELD FOR INSPECTION TAG HAS BEEN PLACED ON UNIT. ONCE REPAIRED EMAIL LETTER .MUST HAVE COLD HOLDING UNITS AT 41.0F OR BELOW.(PRIORITY 7-38-005)(COS)(CITATION ISSUED)

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER TEMPERATURES OF TCS FOODS STORED INSIDE OF 2- DOOR PREP COOLER AND 1- DOOR REACH IN COOLER SUCH AS 1LB. SLICED TOMATO 46.2F.2LBS. SHREDDED LETTUCE 45.7F-48.2F.2LBS. DICED TOMATO 48.7F-51.7F.3LBS. COOKED POTATO 56.5F. 2LBS. COOKED SAUSAGES 46.4F.3LBS. COOKED RICE 56.3F. 5LBS. COOKED CHIROZO 64.4F. PRODUCT WAS DISCARDED BY MANAGER. MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW. APPX. 18LBS. $58.(PRIORITY 7-38-005)(COS)(CITATION ISSUED)
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT ORIGINAL PACKAGE.

Basic (9)

−18 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED WIPING CLOTHS STORED ON COUNTERS AND SHELVING UNITS MUST STORE IN A SANITIZING SOLUTION WHEN NOT IN USE.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
MUST STORE PLASTIC WEAR WITH HANDLES IN UPRIGHT POSITION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST ELIMINATE CRATES USED FOR FOOD STORAGE THROUGHOUT PREMISES AND PROVIDE ADEQUATE SHELVING UNITS.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM PIPES OF COOKING EQUIPMENT,GRILL TABLES,STEAM TABLES.MUST DEFROST ICE FROM CHEST FREEZER.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED NO BACKFLOW DEVICE ON MOP SINK.MUST PROVIDE AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST CLEAN FOOD SPLATTER FROM WALLS IN PREP AND DISH WASHING AREAS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST SCRAPE AND PAINT CHIPPING PAINT ON WALLS IN PREP AND DISH WASHING AREAS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM FLOOR UNDER,AROUND,ALONG WALL BASES THROUGHOUT PREMISES.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED OUTDATED FOOD ALLERGEN TRAINING FOR FOOD MANAGERS. MUST PROVIDE CURRENT AND MAINTAIN.

Base deductions−38 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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