What is Orange Garden Restaurant Llc's health inspection score?

Orange Garden Restaurant Llc has a SafeDine safety score of 94 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Orange Garden Restaurant Llc last inspected?

Orange Garden Restaurant Llc was last inspected on November 7, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Orange Garden Restaurant Llc have?

Orange Garden Restaurant Llc has 38 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Orange Garden Restaurant Llc safe to eat at?

Yes, Orange Garden Restaurant Llc has an excellent safety record with a score of 94/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Orange Garden Restaurant Llc serve?

Orange Garden Restaurant Llc serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Orange Garden Restaurant Llc

Name: Orange Garden Restaurant Llc
Address: 1942 W IRVING PARK RD, Chicago, 60613
Rating: 94

1942 W IRVING PARK RD, Chicago

Last Inspected: 11/7/2025

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0Excellent

American•Lakeview

Ranked #105 of 997 in LakeviewBetter than 22% of american restaurants

Improving

6 inspections

Last: Nov 7, 2025

high confidence

Directions Order

Inspections

17%

Clean Rate

6.3

Avg Violations

7 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

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

-6

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-1 pts

Potential hazards • 5 pts each

Basic

-4 pts

Best practices • 2 pts each

Inspection Timeline

+12 pts

100

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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1942 W IRVING PARK RD, Chicago, IL 60613

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Violation Timeline

Oct 2022

1 inspections

4 high priority

1 intermediate

6 basic

Oct

Sep 2023

1 inspections

2 high priority

7 basic

Sep 2024

1 inspections

1 high priority

2 intermediate

3 basic

Sep

Sep 2025

1 inspections

2 intermediate

8 basic

Oct 2025

1 inspections

2 basic

Oct

Nov 2025

1 inspections

Inspection History

6 records on file

3 Canvass1 Complaint Re-Inspection2 Complaint

Nov 25

Canvass InspectionLatestCleanOut of Business

No violations

100/100inspection score

Oct 25

Complaint Re-Inspection InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED LEAKING FAUCET BASE AT THE 3-COMPARTMENT SINK LOCATED IN KITCHEN FOOD PREP AREA. MUST REPAIR AND MAINTAIN
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED ACCUMULATED GREASE BUILD UP ON FLOOR UNDER AROUND AND BEHIND COOKING EQUIPMENT. EXCESSIVE DIRT AND DEBRIS ON FLOOR INSIDE WALK-IN COOLER AND UNDERNEATH PREP TABLES. MUST CLEAN AND MAINTAIN AT ALL TIMES. MUST CLEAN FLOOR THROUGHOUT BASEMENT.

Base deductions−4 pts

Sep 25

Complaint InspectionFail

2 Med8 Basic

10 total

74/100inspection score

−26 pts

Intermediate (2)

−10 pts

21PROPER HOT HOLDING TEMPERATURES−5
OBSERVED IMPROPER HOT HOLDING TEMPERATURES OF TCS FOODS STORED INSIDE 2-DOOR TALL COOLER IN KITCHEN FOOD PREP AREA. OBSERVED COOKED CHICKEN AT 101.F. INSTRUCTED MANAGEMENT TO MAINTAIN ALL HOT TCS FOODS AT 135F OR ABOVE. MANAGER IMMEDIATELY AND VOLUNTARILY DISCARDED 10 LBS OF FOOD VALUE OF $126.0 PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN THE ORIGINAL CONTAINER.

Basic (8)

−16 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED BOXES OF FOOD STORED ON THE FLOOR INSIDE THE WALK-IN COOLERS AT THIS TIME OF INSPECTION. INSTRUCTED TO ELEVATE ALL FOOD ITEMS OFF THE FLOOR AND MAINTAIN.
40PERSONAL CLEANLINESS−2
OBSERVED EMPLOYEES PREPARING AND SERVING FOOD WITHOUT WEARING HAIR RESTRAINTS. MUST WEAR HAIR RESTRAINTS AT ALL TIMES FOOD IS BEING PREPARED AND SERVED.
41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED WIPING CLOTHS STORED ON TOP OF PREP TABLES AND PREP SINKS. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED LEAKING FAUCET BASE AT THE 3-COMPARTMENT SINK LOCATED IN KITCHEN FOOD PREP AREA. MUST REPAIR AND MAINTAIN.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OUTSIDE GARBAGE AREA NOT MAINTAINED. OBSERVED OUTSIDE GREASE CONTAINER TO HAVE GREASE ENCRUSTED ON TOP LIP LID SIDES AND GROUND SURROUNDING GREASE CONTAINER, THIS IS A FOOD SOURCE FOR RODENTS AND OTHER PEST. MUST MAINTAIN AREA ADEQUATE MAINTAIN AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-020 (B)CITATION ISSUED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED ACCUMULATED GREASE BUILD UP ON FLOOR UNDER AROUND AND BEHIND COOKING EQUIPMENT. EXCESSIVE DIRT AND DEBRIS ON FLOOR INSIDE WALK-IN COOLER AND UNDERNEATH PREP TABLES. MUST CLEAN AND MAINTAIN AT ALL TIMES. MUST CLEAN FLOOR THROUGHOUT BASEMENT.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED EXCESS DIRT AND FOOD DEBRIS ON FLOOR DRAINS THROUGHOUT PREMISES. MUST CLEAN AND MAINTAIN.
60PREVIOUS CORE VIOLATION CORRECTED−2
OBSERVED PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT#2602143 ON 09/04/2024. 36. OBSERVED GLASS DOOR COOLER IN SMOOTHIE PREP AREA IN FRONT TO NOT HAVE A THERMOMETER. INSTRUCTED MANAGER TO PROVIDE THERMOMETER INSIDE TO ENSURE EQUIPMENT IS FUNCTIONING. 47. OBSERVED GASKETS OF THE 2 DOOR STANDING COOLER NEXT TO STAIRS FOR BASEMENT TO BE HEAVILY TORN AND DAMAGED. INSTRUCTED MANAGER TO PROVIDE REPLACEMENT FOR TORN AND DAMAGED GASKETS. 49.OBSERVED THE INTERIOR WALLS AND BOTTOM AS WELL AS EXTERIOR DOOR AND HANDLE OF THE MICROWAVE DIRECTLY ACROSS THE WOK STATION TO HAVE EXCESSIVE GREASE AND FOOD DEBRIS BUILD UP, AS WELL AS SPILLAGE INSIDE MICROWAVE. OBSERVED HAND SINK HANDLES NEXT TO 3 COMPARTMENT SINK IN REAR TO BE HEAVILY SOILED WITH FOOD DEBRIS. INSTRUCTED MANAGER TO DETAIL CLEAN AND MAINTAIN MICROWAVE AND HAND SINK FREE OF EXCESSIVE GREASE, SPILLAGE AND FOOD DEBRIS BUILD UP. 56.OBSERVED HEAVY BUILD UP OF GREASE AND DUST ON THE EXHAUST FILTERS, PIPING, SWITHCES, AND A

Base deductions−26 pts

Sep 24

Complaint InspectionPass w/ Conditions

1 High2 Med3 Basic

6 total

74/100inspection score

−26 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
TOP PORTION OF THE INTERIOR ICE MACHINE NEEDS CLEANING. MUST CLEAN AND MAINTAIN MORE FREQUENTLY TO PREVENT ACCUMULATION.

Intermediate (2)

−10 pts

21PROPER HOT HOLDING TEMPERATURES−5
OBSERVED COOKED CHICKEN STORED ON COUNTER IN KITCHEN PREP AREA AT 87.7F WITH NO ACTIVE SOURCE OF TEMPERATURE REGULATION. MANAGER STATED ITEMS WERE COOKED THIS MORNING. INSTRUCTED MANAGER TO HOT HOLD TCS FOOD ITEMS AT OR ABOVE 135F AT ALL TIMES, OR RAPIDLY COOL WITHIN APPROPRIATE TIME CONSTRAINTS AND COLD HOLD BELOW 41F. MANAGER VOLUNTARILY DISCARDED AND DENATURED 20LBS WITH A VALUE OF $200 TO DUMPSTER AT TIME OF INSPECTION. PRIORITY VIOLATION, 7-38-005. CITATION ISSUED.
36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED GLASS DOOR COOLER IN SMOOTHIE PREP AREA IN FRONT TO NOT HAVE A THERMOMETER. INSTRUCTED MANAGER TO PROVIDE THERMOMETER INSIDE TO ENSURE EQUIPMENT IS FUNCTIONING.

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED GASKETS OF THE 2 DOOR STANDING COOLER NEXT TO STAIRS FOR BASEMENT TO BE HEAVILY TORN AND DAMAGED. INSTRUCTED MANAGER TO PROVIDE REPLACEMENT FOR TORN AND DAMAGED GASKETS.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE INTERIOR WALLS AND BOTTOM AS WELL AS EXTERIOR DOOR AND HANDLE OF THE MICROWAVE DIRECTLY ACROSS THE WOK STATION TO HAVE EXCESSIVE GREASE AND FOOD DEBRIS BUILD UP, AS WELL AS SPILLAGE INSIDE MICROWAVE. OBSERVED HAND SINK HANDLES NEXT TO 3 COMPARTMENT SINK IN REAR TO BE HEAVILY SOILED WITH FOOD DEBRIS. INSTRUCTED MANAGER TO DETAIL CLEAN AND MAINTAIN MICROWAVE AND HAND SINK FREE OF EXCESSIVE GREASE, SPILLAGE AND FOOD DEBRIS BUILD UP.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED HEAVY BUILD UP OF GREASE AND DUST ON THE EXHAUST FILTERS, PIPING, SWITHCES, AND ALL COMPONENTS OVER THE OVENS AND WOK AREAS IN KITCHEN. INSTRUCTED MANAGER TO SERVICE VENTILATION SYSTEM AND MAINTAIN FREE OF EXCESSIVE DUST AND GREASE BUILD UP.

Base deductions−26 pts

Sep 23

Canvass InspectionPass w/ Conditions

2 High7 Basic

9 total

66/100inspection score

−34 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NOTED NO HAND WASH SIGNS AT ALL HAND WASH SINKS. INSTRUCTED TO HAVE HAND WASH SIGNS AT ALL HAND WASH SINKS.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
NOTED LOW-TEMPERATURE DISH WASHING MACHINE IN USE NOT PROPERLY SANITIZING. THE SANITIZING STRENGTH OF THE SANITIZER (CHLORINE) AT THE TIME OF INSPECTION WAS 00 PPM. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS PROPERLY SANITIZED AT A MINIMUM OF 50 PPM. THE MANAGER IMMEDIATELY CALLED FOR MAINTENANCE. PRIORITY VIOLATION #7-38-025. CITATION ISSUED.

Basic (7)

−14 pts

43IN-USE UTENSILS: PROPERLY STORED−2
NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA 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 RUSTY AND DIRTY SHELVES INSIDE WALK-IN COOLERS IN THE KITCHEN PREP AREA. INSTRUCTED TO DETAIL CLEAN, REPAINT WITH TOXIC FOOD GRADE PAINT, AND - OR REPLACE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED UNFINISHED WOOD USED FOR SHELVING AT THE BASEMENT FOOD/DRY STORAGE. INSTRUCTED TO PROVIDE SHELVES WITH NON-POROUS WOOD THAT ARE EASILY CLEANABLE AND MAINTAINED.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED ASSORTED FOOD ITEMS INSIDE COOLERS AND REFRIGERATION UNITS AND FOOD STORED INSIDE GROCERY BAGS AND TIN CANS. INSTRUCTED PROPERLY TO STORE ALL FOOD ITEMS INSIDE APPROVED FOOD-GRADE CONTAINERS.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
NOTED WASHROOMS ON PREMISES WITH GARBAGE RECEPTACLES AND NO LIDS. INSTRUCTED TO PROVIDE TRASH CANS WITH LIDS AT ALL WOMEN WASHROOMS AND UNISEX WASHROOMS
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS IN THE FOLLOWING AREAS:- --FLOORS THROUGHOUT THE KITCHEN AND DISH WASHING AREA, ESPECIALLY UNDERNEATH COOKING STOVE, SHELVES AND DISHWASHER. --UNBALANCED FLOOR WITH SLIGHT SLOPE BY THE 3-COMPARTMENT SINK WITH ROUGH FLOOR. --STAINED WALLS AT THE 3 COMPARTMENT SINK MUST UPGRADE HOUSEKEEPING IN THE KITCHEN PREP AREA.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
NOTED NO LIGHTING IN THE AREA WITH THE HAND WASH SINK OF THE BASEMENT FOOD STORAGE AREA.INSTRUCTED TO PROVIDE SHATTERPROOF BULBS OR PROTECTIVE SHIELD FOR THE BULBS.

Base deductions−34 pts

Oct 22

Canvass InspectionPass w/ Conditions

4 High1 Med6 Basic

11 total2 risk factors

33/100inspection score

−57 pts

High Priority (4)

−40 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WITH THE ORIGINAL CERTIFIED FOOD MANAGER CERTIFICATE DURING THE INSPECTION WHILE THE TEMPERATURE CONTROL FOR SAFETY FOODS (CHICKEN) HAS BEEN PREPARED AND SERVED. INSTRUCTED A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON-SITE AT ALL TIMES WHILE FOODS ARE BEING PREPARED AND SERVED AND WITH AN ORIGINAL CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE POSTED. PRIORITY FOUNDATION VIOLATION 7-38-012, CITATION ISSUED.
6PROPER EATING, TASTING, DRINKING, OR TOBACCO USERisk Factor−10
OBSERVED 1-3 FOOD HANDLERS EATING IN THE FOOD PREP AREA BY THE FOOD COOK LINE. INSTRUCTED MANAGERS THEY MUST PROVIDE A DESIGNATED SPACE FOR THEIR EMPLOYEES TO EAT.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED THE HANDWASHING SINK AT THE DISHWASHING AND THE SMOOTHIE AREA MISSING THE REQUIRED HANDWASHING SIGNAGE. INSTRUCTED TO PROVIDE AND MAINTAIN.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED THE FACILITY USING IMPROPER COOLING METHODS FOR COOLING TCS FOODS (CHICKEN). THERE WAS COOKED CHICKEN COOLING AT ROOM TEMPERATURE IN THE FOOD PREP AREA. INSTRUCTED MANAGER TO USE PROPER COOLING METHODS.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED THREE DRY FOOD SPICE CONTAINERS NOT LABELED ON THE COOKING LINE. INSTRUCTED TO LABEL ANY FOOD ITEMS NOT IN THEIR ORIGINAL PACKAGING WITH THEIR COMMON NAME AND MAINTAIN.

Basic (6)

−12 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED THE HANDWASHING SINK AT THE DISHWASHING AREA INSTALLED NEAR THE DRAIN BOARD OF THE THREE-COMPARTMENT SINK WITHOUT A SPLASH GUARD. INSTRUCTED TO INSTALL A SMOOTH AND EASILY CLEANABLE SPLASH GUARD AT THE SAID HANDWASHING SINK AND MAINTAIN IT.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED KITCHEN UTENSILS NOT PROPERLY STORED. A CUTTING BOARD IS STORED STANDING UP ON THE FLOOR, A KNIFE IS STORED UNDER THE SERVING PLATES ON THE COOKING LINE, AND THE SERVING PLATES ARE NOT INVERTED. INSTRUCTED PROPERLY TO STORE AND INVERT ALL SAID ITEMS AND MAINTAIN THEM.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE SHELVING UNITS IN THE FOOD PREP AREA WITH SEVERE GREASED BUILD-UP UNDER THE VENTILATION HOOD AND THROUGHOUT THE FOOD PREP AREA WITH FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN SAID SHELVING UNITS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED THE FLOORS UNDER THE VENTILATION HOOD WITH SEVERE GREASE BUILD-UP ON. INSTRUCTED TO CLEAN AND MAINTAIN SAID FLOOR.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED THE VENTILATION HOOD WITH GREASE DROPLETS AND DUST ON THE UNIT ABOVE THE COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN SAID EQUIPMENT.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED EXPIRED FOOD HANDLER CERTIFICATES ON-SITE AT THIS TIME. INSTRUCTED THE MANAGER TO HAVE ALL FOOD HANDLERS RETAKE THE REQUIRED FOOD HANDLING TRAINING COURSE AND MAINTAIN RECORDS ON-SITE AT ALL TIMES.

Base deductions−57 pts

Risk factor bonus (2× +5)−10 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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