What is The Indian Garden Restaurant's health inspection score?

The Indian Garden Restaurant has a SafeDine safety score of 89 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was The Indian Garden Restaurant last inspected?

The Indian Garden Restaurant was last inspected on May 18, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does The Indian Garden Restaurant have?

The Indian Garden Restaurant has 42 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is The Indian Garden Restaurant safe to eat at?

Yes, The Indian Garden Restaurant has an excellent safety record with a score of 89/100. This indicates strong compliance with health and safety standards.

What type of cuisine does The Indian Garden Restaurant serve?

The Indian Garden Restaurant serves Indian cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

The Indian Garden Restaurant

Name: The Indian Garden Restaurant
Address: 247 E ONTARIO ST, Chicago, 60611
Rating: 89

247 E ONTARIO ST, Chicago

Last Inspected: 5/18/2026

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0Excellent

Indian•Streeterville

Ranked #206 of 713 in StreetervilleBetter than 94% of indian restaurants

Improving

8 inspections

Last: May 18, 2026

high confidence

Directions Order

Inspections

38%

Clean Rate

5.3

Avg Violations

This month

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

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Plumbing issues

Plumbing or waste disposal problems

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-10

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-5 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

+10 pts

100

Latest

100% weight

2nd

60% weight

100

3rd

30% weight

Real-time Score: 90/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (89/100) 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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247 E ONTARIO ST, Chicago, IL 60611

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Violation Timeline

Sep 2023

1 inspections

1 intermediate

3 basic

Sep

Aug 2024

2 inspections

2 high priority

2 intermediate

12 basic

Sep 2025

3 inspections

5 high priority

4 intermediate

9 basic

Sep

Mar 2026

1 inspections

1 high priority

3 intermediate

May 2026

1 inspections

May

Inspection History

8 records on file

1 Short Form Complaint2 Complaint2 Complaint Re-Inspection1 Canvass Re-Inspection2 Canvass

May 26

Short Form Complaint InspectionLatestCleanPass

No violations

100/100inspection score

Mar 26

Complaint InspectionPass with Conditions

1 High3 Med

4 total1 risk factor

70/100inspection score

−25 pts

High Priority (1)

−10 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10

Intermediate (3)

−15 pts

36THERMOMETERS PROVIDED & ACCURATE−5
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−5
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−5

Base deductions−25 pts

Risk factor bonus (1× +5)−5 pts

Sep 25

Complaint Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Sep 25

Complaint Re-Inspection InspectionFail

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11(C) OBSERVED SOIL BUILD UP ON EQUIPMENT AND SEVERAL ITEMS THROUGHOUT KITCHEN. INSTRUCTED MANAGER TO CLEAN. AN MAINTAIN
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.11 OBSERVED WALLS WITH SOIL BUILD UP THROUGHOUT FACILITY INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
59PREVIOUS PRIORITY FOUNDATION VIOLATION CORRECTED−2
8-404.13(B:3) OBSERVED PREVIOUS PRIORITY FOUNDATION VIOLATION NOT CORRECTED WITHIN SPECIFIED TIMEFRAME. REPORT #2623136 DATED SEPTEMBER 2ND 2025 INSTRUCTED FACILITY TO: SERVICE ALL AREAS AFFECTED BY PEST. OBSERVED 12 LIVE ROACHES ON SITE. INSTRUCTED MANAGER TO ADDRESS PREVIOUS PRIORITY FOUNDATION VIOLATION. PRIORITY VIOLATION 7-42-090 CITATION ISSUED.

Base deductions−6 pts

Sep 25

Complaint InspectionFail

5 High4 Med6 Basic

15 total

18/100inspection score

−82 pts

High Priority (5)

−50 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO SOAP AT ONLY HAND WASHING SINK IN KITCHEN. MANAGEMENT PLACED HAND SANITIZER IN SOAP DISPENSER. INSTRUCTED MANAGER TO ENSURE HAND WASHING SOAP IS STORED AT ALL HAND WASHING SINKS. MANAGER PLACED HAND WASHING SOAP AT SINK. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED INTERIOR OF ICE MACHINE WITH BLACK SLIMELY BUILD UP. OBSERVED INTERIOR OF DISH MACHINE WITH HEAVY SOIL BUILD UP. INSTRUCTED MANAGER TO ENSURE ALL FOOD CONTACT SURFACES ARE CLEAN TO SIGHT AND TOUCH.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED THE LOW TEMPERATURE DISH MACHINE NOT PROPERLY SANITIZING WITH A FINAL CHLORINE SANTIZER CONCENTRATION OF 0PPM. DISH MACHINE IN USE DURING THE INSPECTION. INSTRUCTED MANAGER TO ENSURE ALL CHLORINE DISH MACHINES PROVIDE A MINIMUM SANITIZER CONCENTRATION OF 50 PPM. TECHNICIAN ARRIVED ON SITE TO REPAIR DISH MACHINE. PRIORITY VIOLATION. CITATION ISSUED 7-38-025.
29COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP−10
OBSERVED IN-HOUSE MADE YOGURT WITH NO APPROVED HACCP PLAN. INSTRUCTED MANAGER TO ACQUIRE HACCP PLAN FOR IN-HOUSE MADE YOGURT. YOGURT DISCARDED (SEE VIOLATION #22) PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
32VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS−10
OBSERVED IN HOUSE MADE YOGURT WITH NO APPROVED VARIANCE. INSTRUCTED MANAGER TO ACQUIRE VARIANCE. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Intermediate (4)

−20 pts

21PROPER HOT HOLDING TEMPERATURES−5
OBSERVED CHICKEN ON BUFFET LINE HELD AT AN INADEQUATE TEMPERATURE OF 90 F. INSTRUCTED MANAGER TO ENSURE ALL HOT FOODS ARE HELD AT 135 F AND ABOVE. MANAGER DISCARDED 10 POUNDS OF CHICKEN ($25) PRIORITY VIOLATION 7-38-005 CITATION CONSOLIDATED WITH VIOLATION #22
22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED TCS FOODS HELD AT INADEQUATE TEMPERATURES RANGING FROM 46-73 F. INSTRUCTED MANAGER TO ENSURE ALL COLD FOODS ARE HELD AT 41 F AND BELOW. MANAGER DISCARDED 1/8 GALLON HEAVY WHIPPING CREAM, 25 GALLONS YOGURT, AND 10 POUNDS OF CHICKEN CURRY ($78). PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
35APPROVED THAWING METHODS USED−5
OBSERVED IMPROPER THAWING METHODS. MANAGER THAWING MEAT BY SETTING SAID MEAT AT ROOM TEMPERATURE IN SINK. INSTRUCTED MANAGER TO USE APPROPRIATE THAWING METHODS.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED 7 LIVE ROACHES THROUGHOUT FACILITY INCLUDING: ON WALLS, IN SOAP DISPENSER IN KITCHEN, NEAR 3 COMPARTMENT SINK AND ON LIGHT SWITCH IN KITCHEN. INSTRUCTED MANAGER TO SERVICE ALL AREAS AFFECTED BY PESTS. PRIORITY FOUNDATION VIOLATION 7-38-020(A) CITATION ISSUED.

Basic (6)

−12 pts

43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED ICE SCOOP BURIED UNDERNEATH ICE IN ICE MACHINE. INSTRUCTED MANAGER TO ENSURE ICE SCOOP IS STORED WITHOUT CONTAMINATING ICE.
43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED ICE SCOOP BURIED UNDERNEATH ICE IN ICE MACHINE. INSTRUCTED MANAGER TO ENSURE ICE SCOOP IS STORED WITHOUT CONTAMINATING ICE.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED 3 COMPARTMENT SINK WITH ONLY 1 FAUCET WHICH IS UNABLE TO REACH ALL 3 COMPARTMENTS. INSTRUCTED MANAGER TO ENSURE FAUCET IS ABLE TO REACH ALL COMPARTMENTS. PRIORITY FOUNDATION VIOLATION 7-38-025 CITATION ISSUED.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED SOIL BUILD UP ON EQUIPMENT AND SEVERAL ITEMS THROUGHOUT KITCHEN. INSTRUCTED MANAGER TO CLEAN. AN MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED WALLS WITH SOIL BUILD UP THROUGHOUT FACILITY INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED BUILD UP OF DEBRIS AND SOIL THROUGHOUT KITCHEN. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN FLOORS.

Base deductions−82 pts

Aug 24

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Aug 24

Canvass InspectionFail

2 High2 Med12 Basic

16 total

46/100inspection score

−54 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED HANDSINK AT BAR A NOT STOCKED WITH HAND SOAP. INFORMED PERSON IN CHARGE THAT HAND SOAP MUST BE AVAILABLE AT HANDSINKS AT ALL TIMES. FOOD HANDLER OBTAINED HAND SOAP FOR HAND SINK DURING TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION #7-38-030(C). CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED HAND SINK IN REAR PREP AREA AND DISHROOM NOT ACCESSIBLE. BUS PANS STACKED IN FRONT OF HAND SINK IN REAR PREP AND DIRTY PANS IN FRONT OF HAND SINK IN DISH ROOM. INSTRUCTED THAT SINK MUST BE ACCESSIBLE AND MAINTAINED AT ALL TIMES. PRIORITY FOUNDATION VIOLATION #7-38-030(C). CITATION HAS BEEN COMBINED WITH ABOVE VIOLATION.

Intermediate (2)

−10 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED EVIDENCE OF LIVE ROACH ACTIVITY IN THE FOLLOWING AREAS DRY STORAGE AND BAR AREA. APPROXIMATELY 3 IN DRY STORAGE BEHIND BULK STORAGE CONTAINES, AND AT BAR AREA 3 ON WALL THAT LICENSES ARE POSTED. MANAGEMENT INSTRUCTED TO CLEAN AND SANITIZE ALL AFFECTED AREAS. ADDITIONALLY, PEST CONTROL SERVICE IS NEEDED TO ELIMINATE THE PEST ACTIVITY. PRIORITY FOUNDATION #7-38-020(A). CITATION ISSUED.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED DEAD ROACHES IN DRY STORAGE AREA BEHIND BULK STORAGE ITEMS, INSTRUCTED TO REMOVE, CLEAN AND SANITIZE AREA.

Basic (12)

−24 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED INADEQUATE PROTECTION IS PROVIDED, AT SELF SERVICE BUFFET AREAS IN FRONT OF FACILITY, FOR DESSERT AREA AND HOT AREA OF FOOD BAR, INSTRUCTED TO PROVIDE BARRIERS AT EACH SELF SERVE BUFFET AREAS IN FACILITY TO PREVENT CONTAMINATION FROM CONSUMERS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED
39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD AND FOOD CONTAINERS STORED ON THE FLOOR IN THE WALK-IN COOLER, PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO PROPERLY STORE AND PROTECT FOOD ITEMS FROM CONTAMINATION WHILE STORED BY ELEVATING AT LEAST SIX INCHES FROM THE FLOOR ON RAISED SHELVING UNITS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED NO SIGN ON THE PREMISES TO INFORM CUSTOMERS TO USE A CLEAN PLATE FOR EACH TRIP TO THE BUFFET. MANAGEMENT INSTRUCTED TO PROVIDE A SIGN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED TORN DOOR GASKET INSIDE OF THE 2 DOOR PREP COOLER IN REAR PREP. INSTRUCTED TO REPLACE AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CUTTING BOARDS IN THE REAR PREP AREA WITH OPEN SEAMS AND DARK STAINS. INSTRUCTED TO REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS AND MAINTAIN AT ALL TIMES.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED EXCESSIVE FOOD DEBRIS IN THE FOLLOWING AREAS: WALK-IN COOKER WALLS, FLOORS AND SHELVES ALSO ALL REACH-IN COOLERS AND REACH-IN FREEZERS IN KITCHEN/REAR PREP AREAS INSTRUCTED TO CLEAN AND SANITIZE AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED 3 COMP SINK LEAKING WHEN WATER IS RELEASED FROM VALVE CONNECTION, INSTRUCTED TO REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED MISSING AND DAMAGED FLOOR TILES KITCHEN/PREP AREA INSTRUCTED TO REPAIR TO CREATE A SMOOTH AND EASILY CLEANABLE SURFACE AND MAINTAIN AT ALL TIMES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FOOD DEBRIS AND SPILLS ON THE FLOORS AND SURFACES THROUGHOUT THE KITCHEN/PREP AND DRY STORAGE. INSTRUCTED TO DETAIL CLEAN UNDER ALL SHELVING UNITS, INTERIOR OF PREP AND DISH AREA, AROUND DISH MACHINE, PREP TABLES AND ALL COOKING EQUIPMENT TO REMOVE SPILLS, FOOD DEBRIS, DIRT BUILDUP AND/OR GREASE. INSTRUCTED TO INCREASE CLEANING FREQUENCY AND MAINTAIN AT ALL TIMES.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED MISSING LIGHT SHIELDS IN KITCHEN/PREP AREA AND DRY STORE ROOM, INSTRUCTED TO REPLACE AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED BURNED-OUT LIGHT BULBS IN KITCHEN/ PREP AREA AND IN HOOD SYSTEM A BURNED-OUT LIGHT BULB INSTRUCTED TO REPLACE AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
ALLERGEN CERTIFICATES ARE REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION CERTIFICATE. INSTRUCTED TO COMPLETE THE ONLINE TRAINING AND KEEP CERTIFICATE ONSITE.

Base deductions−54 pts

Sep 23

Canvass InspectionPass w/ Conditions

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED THE FOLLOWING COLD TCS FOODS AT IMPROPER TEMPERATURES DURING THE TIME OF INSPECTION. THEY ARE AS FOLLOWS... APPROXIMATELY 50 LBS OF CHILLI PANEER @60.4-71.0F, 50 LBS COOKED LAMB @ 68.3F,100 LBS CURRIED GREEN PEAS RANGING BETWEEN 54.2F-78.5F, 50LBS COOKED ONIONS AND SAUCE @68.5F, ALL STORED INSIDE WALK IN COOLER IN PREP AREA. NOTED APPROXIMATELY 7 LBS OF CURRY SAUCE @76F AND 10 LBS TOMATO SAUCE @69.3F STORED ON PREP TABLE DURING THIS TIME. INSTRUCTED PERSON IN CHARGE TO HOLD ALL COLD TCS FOODS AT 41F OR BELOW AT ALL TIMES AND MAINTAIN.PRIORITY VIOLATION. 7-38-005. CITATION ISSUED. PIC VOLUNTARILY DISCARDED ALL SAID FOOD ITEMS DURING THIS TIME.

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CRATES USED FOR ELEVATION THROUGHOUT THE FACILITY IN PREP, WIC, AND STORAGE AREAS. INSTRUCTED TO REMOVE AND PROVIDE PROPER SHELVING UNITS THAT ARE SMOOTH AND EASILY CLEANABLE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED VARIOUS FOOD ITEMS LOCATED IN FREEZER STORED INSIDE OF FREEZER BAGS. INSTRUCTED TO REMOVE AND STORE ONLY IN FOOD-GRADE CONTAINERS. MUST MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED HEAVY EQUIPMENT LOCATED IN THE PREP AREA WITH EXCESSIVE FOOD SPLATTER, PREP TABLES, ROLLING CARTS, DRY STORAGE SHELVING UNITS, AND DRIED FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF REFRIGERATION UNITS. INSTRUCTED TO CLEAN AND MAINTAIN.

Base deductions−11 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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