What is Indie Cafe's health inspection score?

Indie Cafe has a SafeDine safety score of 87 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Indie Cafe last inspected?

Indie Cafe was last inspected on November 5, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Indie Cafe have?

Indie Cafe has 35 total violations across 8 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Indie Cafe safe to eat at?

Yes, Indie Cafe has an excellent safety record with a score of 87/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Indie Cafe serve?

Indie Cafe serves Cafe cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Indie Cafe

Name: Indie Cafe
Address: 5951-5953 N BROADWAY, Chicago, 60660
Rating: 87

5951-5953 N BROADWAY, Chicago

Last Inspected: 11/5/2025

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0Excellent

Cafe•Edgewater

Ranked #59 of 237 in EdgewaterBetter than 90% of cafe restaurants

Declining

8 inspections

Last: Nov 5, 2025

high confidence

Directions Order

Inspections

38%

Clean Rate

4.4

Avg Violations

5 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Pest issuesHigh Priority

Evidence of pests found during inspection

Plumbing issues

Plumbing or waste disposal problems

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-13

Final Score

Impact Breakdown

High Priority

-6 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-4 pts

Best practices • 2 pts each

Inspection Timeline

-15 pts

Latest

100% weight

100

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

5951-5953 N BROADWAY, Chicago, IL 60660

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Violation Timeline

Sep 2022

2 inspections

2 high priority

2 intermediate

8 basic

Sep

Nov 2023

1 inspections

5 basic

Oct 2024

2 inspections

3 high priority

9 basic

Oct

Dec 2024

1 inspections

Sep 2025

1 inspections

Sep

Nov 2025

1 inspections

1 high priority

1 intermediate

4 basic

Inspection History

8 records on file

4 Canvass1 Non-Inspection1 Short Form Complaint2 Canvass Re-Inspection

Nov 25

Canvass InspectionLatestPass

1 High1 Med4 Basic

6 total

77/100inspection score

−23 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED THE ICE BIN INTERIOR IN NEED OF CLEANING. INSTRUCTED TO REMOVE ICE, CLEAN AND MAINTAIN AT ALL TIMES.

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED DEAD ROACH IN FRONT SERVICE AREA IN BETWEEN COLD STORAGE AND WALL AS WELL AS IN OPEN PIPES. INSTRUCTED TO REMOVE, DETAIL CLEAN, SANITIZE, AND MAINTAIN.

Basic (4)

−8 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD CONTAINERS, BOTTLES, BOXES, ETC STORED ON THE FLOOR IN THROUGHOUT PREMISES. 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.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED HANDWASHING SINK IN FRONT SERVICE AREA AND IN WAREWASHING AREA TO BE SLOW-DRAINING. INSTRUCTED TO REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FOOD DEBRIS AND SPILLS ON THE FLOORS AND SURFACES THROUGHOUT THE FACILITY. INSTRUCTED TO DETAIL CLEAN UNDER ALL SHELVING UNITS, INTERIOR OF PREP 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 THE VENTILATION HOOD AND FILTERS ABOVE THE COOKING EQUIPMENT IN NEED OF CLEANING. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN AT ALL TIMES.

Base deductions−23 pts

Sep 25

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

Dec 24

Short Form Complaint InspectionCleanPass

No violations

100/100inspection score

Oct 24

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Oct 24

Canvass InspectionFail

3 High9 Basic

12 total

52/100inspection score

−48 pts

High Priority (3)

−30 pts

15FOOD SEPARATED AND PROTECTED−10
OBSERVED RAW ANIMAL ORIGIN CHICKEN AND PORK IN TWO LARGE POTS BEING STORED DIRECTLY ABOVE RTE COOKED NOODLES INSIDE A TALL REACH-IN COOLER. REVIEWED PROPER FOOD STORAGE OF RAW MEATS. ALL NOODLES DISCARDED. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
NOTED THE CHEMICAL DISH WASHING MACHINE NOT DISPENSING SANITIZER WHILE DISHES WERE BEING WASHED. 0 PPM CHLORINE NOTED AFTER SEVERAL ATTEMPTS. MACHINE TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND PROPERLY DISPENSES CHLORINE SANITIZER AND C.D.P.H CONTACTED FOR RE-INSPECTION AND TAG REMOVAL. PRIORITY VIOLATION 7-38-025 CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
NOTED THE UPPER WATER RESERVOIR OF THE ICE MACHINE BEING USED FOR CONSUMPTION WITH BLACK AND PINK SLIME SUBSTANCE DRIPPING DOWN FROM THE INNER ICE SHOOT INTO THE ICE. INSTRUCTED TO REMOVE ALL SLIME SUBSTANCE, SANITIZE ALL AFFECTED AREAS. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

Basic (9)

−18 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
SUSHI PREP WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
ALL STORED ITEMS THROUGHOUT THE BAR AREA AND REAR BAR MUST BE ELEVATED FROM THE FLOORS.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST NOT USE PLASTIC WRAP AS A SHIELD/GUARD ON ALL COOLER HANDLES.METAL RACK SHELVING ON THE COOKS LINE AT THE HAND SINK WITH ENCRUSTED GREASE.----THE TOP OF THE DISH WASHING MACHINE NOTED WITH DIRT AND DEBRIS. MUST CLEAN AND MAINTAIN ALL.---MUST NOT USE PAPER TOWELS AS LINER FOR SHELVING ON THE COOKS LINE. SHELVING MUST BE SMOOTH AND CLEANABLE. NOTED METAL SHELVING UNDER THE METAL PREP TABLES ACROSS FROM THE COOKS LINE WITH RUST AND IN POOR REPAIR. MUST REMOVE ALL RUST AND MAKE SMOOTH, CLEANABLE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INTERIOR OF THE SUSHI PREP TOASTER OVEN WITH BURNT FOOD DEBRIS AND GREASE.----INTERIOR OF REAR STORAGE TALL REACH-IN FREEZERS WITH FOOD SPLATTER/DEBRIS. MUST CLEAN AND MAINTAIN ALL.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED EXCESSIVE GREASE ON THE WALLS AND PIPING BEHIND THE COOKS LINE AND NEXT TO THE HAND WASHING SINK. MUST REMOVE ALL GREASE, CLEAN AND MAINTAIN.----MUST NOT USE CARDBOARD AS MATTING FOR FLOORS ON THE COOKS LINE.----NOTED WALLS THROUGHOUT THE REAR DRY/REFRIGERATION STORAGE ROOM WITH OPEN GAPS, LARGE CRACKS/CREVICES, PEELING WALLPAPER AND HOLES. MUST REPAIR TO BE SEALED, SMOOTH AND CLEANABLE.----WATER DAMAGED CEILING TILES THROUGHOUT THE REAR DRY STORAGE/REFRIGERATION ROOM. MUST REPLACE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
EMPLOYEES MUST NOT STORE BICYCLES IN THE REAR MOP ROOM/DRY STORAGE.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
NOTED EXPIRED FOOD HANDLER CERTIFICATES' ON SITE. MUST PROVIDE VALID FOOD HANDLER CERTIFICATES FOR ALL REQUIRED EMPLOYEES.
58ALLERGEN TRAINING AS REQUIRED−2
MUST PROVIDE PROOF OF ALLERGEN TRAINING OR CERTIFICATES FOR ALL THE CITY OF CHICAGO CERTIFIED FOOD MANGER'S.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATIONS FROM 11-2-23 REPORT #2584510 NOT CORRECTED.#43- NOTED SERVING PLATES AND BOWLS ON SHELVES AT THE PREP AREAS NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION.#47- NOTED ICE BUILD UP INSIDE CHEST FREEZER AT THE KITCHEN PREP AREA. INSTRUCTED TO DEFROST, CLEAN AND MAINTAIN UNITS. #55- NOTED DIRTY AND DUST VENTS AT THE KITCHEN PREP AREAS. INSTRUCTED TO CLEAN AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.

Base deductions−48 pts

Nov 23

Canvass InspectionPass

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

43IN-USE UTENSILS: PROPERLY STORED−2
NOTED SERVING PLATES AND BOWLS ON SHELVES AT THE PREP AREAS NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED ASSORTED FOOD ITEMS INSIDE COOLERS AND REFRIGERATION UNITS FOOD STORED INSIDE GROCERY BAGS. INSTRUCTED TO PROPERLY STORE ALL FOOD ITEMS INSIDE APPROVED FOOD GRADE CONTAINERS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED ICE BUILD UP INSIDE CHEST FREEZER AT THE KITCHEN PREP AREA. INSTRUCTED TO DEFROST, CLEAN AND MAINTAIN UNITS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED LOOSE AND MISSING KNOTS ON THE LID OF SERVICE PREP COOLERS IN THE KITCHEN PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED DIRTY AND DUST VENTS AT THE KITCHEN PREP AREAS. INSTRUCTED TO CLEAN AND MAINTAIN.

Base deductions−10 pts

Sep 22

Canvass Re-Inspection InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11(B)-- TOASTER OVEN AT THE SUSHI PREP AREA EXTREMELY DIRTY WITH EXCESSIVE GREASE.MUST CLEAN OR REPLACE.

Base deductions−2 pts

Sep 22

Canvass InspectionFail

2 High2 Med7 Basic

11 total

56/100inspection score

−44 pts

High Priority (2)

−20 pts

15FOOD SEPARATED AND PROTECTED−10
OBSERVED ASSORTED RAW ANIMAL ORIGIN FOODS BEING IMPROPERLY STORED ABOVE PREPARED READY-TO-EAT FOODS AND FRESH VEGETABLES. RAW CHICKEN BEING STORED UNCOVERED DIRECTLY NEXT TO CUT FRESH BROCCOLI AND PEAS IN THE COOKS LINE COOLER. RAW CHICKEN STORED ON TOP SHELVING IN THE COOKS LINE COOLER DIRECTLY OVER UNCOVERED READY-TO-EAT FRESH CILANTRO AND OTHER ASSORTED PREPARED SAUCES. RAW DUCK IS STORED ON THE TOP SHELVING OF THE TALL TWO-DOOR COOLER DIRECTLY ABOVE COOKED TEMPURA, FRESH LETTUCE, AND ASSORTED FRESH VEGETABLES. RAW EGGS IN REAR COOLER DIRECTLY OVER COOKED NOODLES. REVIEWED PROPER STORAGE OF RAW ANIMAL ORIGIN FOODS AND FOOD PROTECTION. ALL FOODS REMOVED. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
INTERIOR OF THE ICE MACHINE UPPER WATER RESERVOIR THROUGHOUT WHERE ICE IS MADE AND ALL INTERIOR ICE CONTACT SURFACES INCLUDING THE ICE BIN HOLDING THE ICE FOR CONSUMPTION WITH BLACK SLIME SUBSTANCE DRIPPING INTO THE ICE. INSTRUCTED TO REMOVE ALL BLACK SLIME. CLEAN AND SANITIZE ALL AFFECTED AREAS. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

Intermediate (2)

−10 pts

25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
THE MENU DOES NOT DISCLOSE AND INFORM CONSUMERS OF THE SPECIFIC MENU ITEMS THAT ARE RAW OR UNDERCOOKED. MUST DISCLOSE AND REMIND CUSTOMERS OF SUCH FOOD ON THE PRINTED AND VIRTUAL MENUS. FOODS SUCH AS RAW FISH, POKE BOWLS ETC. PRIORITY FOUNDATION VIOLATION. NO CITATION WAS ISSUED.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
ALL BULK SPICE CONTAINERS ON THE COOKS LINE NOT IN THEIR ORIGINAL SPICE CONTAINER MUST BE LABELED WITH THE PRODUCT COMMON NAME.

Basic (7)

−14 pts

45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
ALL STORED ITEMS THROUGHOUT THE REAR DRY FOOD STORAGE AND THE BAR AREA CLOSET MUST BE ELEVATED FROM THE FLOORS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE TINFOIL AS A MEANS OF REPAIR OR SHIELDING IN BETWEEN DEEP FRYERS. NOTED TINFOIL TEARING/PEELING.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
UNPROTECTED WOODEN SHELVING AT THE BAR AREA MUST BE PAINTED/SEALED.----DIRTY FAN IN THE KITCHEN WITH EXCESSIVE DUST. MUST CLEAN AND MAINTAIN.----MUST NOT USE PAPER AS A LINER FOR SHELVING ON THE COOKS LINE. IT MUST BE A SMOOTH, CLEANABLE SURFACE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
TOASTER OVEN AT THE SUSHI PREP AREA EXTREMELY DIRTY WITH EXCESSIVE GREASE.----TABLE TOP CAN OPENER WITH ENCRUSTED FOOD DEBRIS AND RUST. MUST CLEAN OR REPLACE ALL.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
DIRTY WALL AT THE DISH MACHINE AREA. DIRTY FLOORS BEHIND THE KITCHEN BOX FREEZER.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
SOILED MOP HEADS WERE NOTED IMPROPERLY STORED ON THE FLOOR. MUST STORE INVERTED AT THE UTILITY SERVICE SINK.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
CEILING VENTILATION VENTS IN ALL WASHROOMS WITH EXCESSIVE DUST. MUST CLEAN AND MAINTAIN.

Base deductions−44 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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