What is Mogadishu Restaurant Inc.'s health inspection score?

Mogadishu Restaurant Inc. has a SafeDine safety score of 75 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Mogadishu Restaurant Inc. last inspected?

Mogadishu Restaurant Inc. was last inspected on January 28, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Mogadishu Restaurant Inc. have?

Mogadishu Restaurant Inc. has 34 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Mogadishu Restaurant Inc. safe to eat at?

Mogadishu Restaurant Inc. has a good safety record with a score of 75/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Mogadishu Restaurant Inc. serve?

Mogadishu Restaurant Inc. serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Mogadishu Restaurant Inc.

Name: Mogadishu Restaurant Inc.
Address: 931 N ORLEANS ST, Chicago, 60610
Rating: 75

931 N ORLEANS ST, Chicago

Last Inspected: 1/28/2026

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0Good

American•Old Town

Ranked #237 of 367 in Old TownBetter than 22% of american restaurants

Stable

6 inspections

Last: Jan 28, 2026

high confidence

Directions Order

Inspections

17%

Clean Rate

5.7

Avg Violations

4 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Pest issues

Evidence of pests found during inspection

Plumbing issues

Plumbing or waste disposal problems

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-25

Final Score

Impact Breakdown

High Priority

-3 pts

Direct health hazards • 10 pts each

Intermediate

-6 pts

Potential hazards • 5 pts each

Basic

-9 pts

Best practices • 2 pts each

Inspection Timeline

+2 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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931 N ORLEANS ST, Chicago, IL 60610

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Violation Timeline

Jun 2022

1 inspections

3 high priority

2 intermediate

6 basic

Jun

Aug 2023

2 inspections

1 intermediate

3 basic

Jul 2024

1 inspections

1 intermediate

5 basic

Jul

Feb 2025

1 inspections

1 high priority

2 intermediate

4 basic

Jan 2026

1 inspections

1 intermediate

5 basic

Jan

Inspection History

6 records on file

5 Canvass1 Canvass Re-Inspection

Jan 26

Canvass InspectionLatestPass

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED A HOLE IN THE LOWER WALL IN THE REAR JUST RIGHT OF THE CHEMICAL HOLDING SHELVING UNIT. INSTRUCTED TO REPAIR AND MAINTAIN AS A MEANS OF PREVENTING POSSIBLE PEST AND OR INSECT ACTIVITY.

Basic (5)

−10 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED THE SHELVING IN THE REAR KITCHEN AREA WITH A BUILD UP OF GREASE AND DUST ON THEM. INSTRUCTED TO CLEAN AND MAINTAIN ALL SHELVING.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CARBOARD LINING THE SHELVING IN THE KITCHEN JUST LEFT OF THE COOKING EQUIPMENT. INSTRUCTED TO REMOVE AS A MEANS OF PREVENTING A POSSIBLE HARBORING SPACE FOR INSECTS.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE TWO DOOR LOWER REACH IN COOLING UNIT IN THE KITCHEN IN NEED OF A DETAIL CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE SIDES OF THE COOKING EQUIPMENT WITH A BUILD UP OF GREASE IN NEED OF A DETAIL CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN ALL.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED THE WALL COVERING BEHIND THE COOKING EQUIPMENT WITH A BUILD UP OF GREASE AND FOOD SPLATTER. INSTRUCTED TO CLEAN AND MAINTAIN.

Base deductions−15 pts

Feb 25

Canvass InspectionPass

1 High2 Med4 Basic

7 total

72/100inspection score

−28 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND WASHING SIGN LOCATED AT THE HAND WASHING SINK IN THE FOOD PREP AREA. INSTRUCTED TO PROVIDE.

Intermediate (2)

−10 pts

36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED NO THERMOMETER INSIDE OF THE LOW TWO DOOR REACH IN COOLING UNIT IN THE COOKING AREA. INSTRUCTED TO PROVIDE.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED THE STRIP AT BOTTOM OF THE FRONT ENTRANCE DAMAGED. INSTRUCTED TO REPLACE AS A MEANS OF PREVENTING POSSIBLE PEST AND OR INSECT ACTIVITY.

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED FOIL LINING ALL THE PIPES IN THE BASMENT STORAGE AREA. INSTRUCTED TO REMOVE ALL FOIL AS A MEANS OF PREVENTING POSSIBLE HARBORING SPACE FOR INSECTS.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED A BUILD UP OF DIRT AND GREASE ON THE SIDES OF THE COOKING EQUIPMENT IN THE FOOD PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN ALL EQUIPMENT.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED BUILD UP OF DIRT AND SMALL DEBRIS IN THE CORNERS OF THE WALLS IN THE FOOD PREP AREA AS WELL AS UNDER AND AROUND THE EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN AREA.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED A BUILD UP OF GREASE ON THE HOOD VENTILATION SYSTEM AND FILTERS IN THE FOOD PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN AS A MEANS OF PREVENTING POSSIBLE CONTAMINATION OF FOODS COOKED IN THE AREA AND THE FOOD CONTACT SURFACES BELOW.

Base deductions−28 pts

Jul 24

Canvass InspectionPass

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED LARGE CONTAINERS IN THE REAR (SAID FLOUR) WITHOUT COMMON NAME. INSTRUCTED TO PROVIDE COMMON NAME FOR ITEMS IN LARGE FOOD STORAGE CONTAINERS.

Basic (5)

−10 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CARD BOARD LINING THE LOWER SHELVES OF THE COOKING UNITS IN THE REAR FOOD PREP AREA. INSTRUCTED REMOVE, CLEAN AND MAINTAIN AREAS.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED A BUILD UP OF GREASE AND FOOD DEBRIS UNDER THE FLAT COOK TOP IN THE KITCHEN AREA. INSTRUCTED TO CLEAN AND MAINTAIN AS A MEANS OF PREVENTING POSSIBLE PEST AND OR INSECT FEEDING AND HARBORING.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE INSIDE OF THE LOWER REACH IN TWO DOOR COOLING UNIT IN THE KITCHEN WITH A BUILD UP OF FOOD DEBRIS ON THE BASE FLOOR OF THE UNIT AND FOOD SPLATTER ON THE DOOR. INSTRUCTED TO CLEAN AND MAINTAIN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED MISSING SELF CLOSING DEVICE ON THE RESTROOM DOOR LOCATED IN THE BASEMENT AREA. INSTRUCTED TO REPLACE AND MAINTAIN IN GOOD WORKING ORDER.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED THE FLOOR IN THE FOOD PREP AREA IN THE REAR WITH A BUILD UP OF DIRT AND DEBRIS UNDER SINK, EQUIPMENT AND SHELVING. INSTRUCTED TO CLEAN AND MAINTAIN.

Base deductions−15 pts

Aug 23

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Aug 23

Canvass InspectionFail

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
EXTERIOR BACK ENTRANCE DOOR HAS SMALL OPEN GAPS ON BOTTOM AND SIDES OF THE DOOR WHICH ALLOWS FOR PESTS/INSECTS TO ENTER. EXTERIOR DOORS SHALL BE: SELF-CLOSING, SOLID AND TIGHT FITTING, AND LIMITED TO DESIGNATED USE.

Basic (3)

−6 pts

48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
DRAIN STOPPERS AT 3 COMPARTMENT SINK IS MISSING. FACILITY MUST PROVIDE STOPPERS FOR THE 3 COMPARTMENT SINK TO ALLOW FOR PROPER WASH, RINSE, AND SANITIZER SET UP.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED EXCESSIVE WATER LEAKAGE UNDER THE HANDSINK WHEN WATER IS TURNED ON IN THE MAIN KITCHEN. FACILITY MUST REPAIR AND MAINTAIN.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATIONS DATED ON 6/27/22 HAS NOT BEEN CORRECTED. REPORT #2559960. #10) 6-301.14: OBSERVED NO HANDWASHING SIGNAGE IN BATHROOMS OR EXPOSED HAND WASHING SINK IN PREP AREA. INSTRUCTED TO PROVIDE. #36) 4-204.112(A, D): OBSERVED METAL STEM THERMOMTER ON SITE IS ONLY FOR PROBING ITEMS OVER 100F. INSTRUCTED TO PROVIDE ADDITIONAL PROBE THERMOMETER CAPABLE OF MEASURING TEMPERATURES FROM 0-100F. #55) 6-501.12: OBSERVED BUILD UP OF GREASE AND GRIME ON FLOOR AND WHEELS OF EQUIPMENT IN PREP AREA. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN IN GOOD CONDITION. #57) 2-102.13: OBSERVED ONE FEMALE EMPLOYEE WASHING DISHES WITHOUT FOOD HANDLER TRAINING. INSTRUCTED ALL EMPLOYEES MUST COMPLETE FOOD HANDLER TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES. #58) 2-102.13: OBSERVED NO ALLERGEN TRAINING CERTIFICATES ON SITE AT TIME OF INSPECTION. INSTRUCTED ALL EMPLOYEES HOLDING CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATE MUST COMPLETE ALLERGEN TRAINING AND MAINTAIN RECORDS THERE

Base deductions−11 pts

Jun 22

Canvass InspectionPass w/ Conditions

3 High2 Med6 Basic

11 total2 risk factors

38/100inspection score

−52 pts

High Priority (3)

−30 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
OBSERVED NO VERIFIABLE EMPLOYEE HEALTH POLICY ON SITE AT TIME OF INSPECTION. LEFT TEMPLATE AND INSTRUCTED TO MAINTAIN HEALTH POLICY SIGNED BY ALL EMPLOYEES ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-010. CITATION ISSUED.
5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
OBSERVED NO KIT AND PROCEDURE ON SITE FOR RESPONDING TO VOMIT AND DIARRHEA. LEFT ONE PAGER AND INSTRUCTED TO MAINTAIN PROCEDURE AND KIT CONTAINING ALL NECESSARY ITEMS INCLUDING A SANITIZER RATED AS EFFECTIVE AGAINST NOROVIRUS ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HANDWASHING SIGNAGE IN BATHROOMS OR EXPOSED HAND WASHING SINK IN PREP AREA. INSTRUCTED TO PROVIDE.

Intermediate (2)

−10 pts

36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED METAL STEM THERMOMTER ON SITE IS ONLY FOR PROBING ITEMS OVER 100F. INSTRUCTED TO PROVIDE ADDITIONAL PROBE THERMOMETER CAPABLE OF MEASURING TEMPERATURES FROM 0-100F.
36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED NO THERMOMETERS INSIDE PREP COOLERS. INSTRUCTED TO PROVIDE.

Basic (6)

−12 pts

53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED NO COVERED TRASH RECEPTACLE INSIDE EITHER UNISEX TOILET ROOM. INSTRUCTED TO PROVIDE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED BUILD UP OF GREASE AND GRIME ON FLOOR AND WHEELS OF EQUIPMENT IN PREP AREA. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN IN GOOD CONDITION.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED ALL LIGHTBULBS IN HOOD ARE BURNT OUT. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED BUILD UP OF GREASE ON HOOD AND FILTERS ABOVE COOK LINE. INSTRUCTED TO CLEAN AND MAINTAIN IN GOOD CONDITION.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED ONE FEMALE EMPLOYEE WASHING DISHES WITHOUT FOOD HANDLER TRAINING. INSTRUCTED ALL EMPLOYEES MUST COMPLETE FOOD HANDLER TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO ALLERGEN TRAINING CERTIFICATES ON SITE AT TIME OF INSPECTION. INSTRUCTED ALL EMPLOYEES HOLDING CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATE MUST COMPLETE ALLERGEN TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.

Base deductions−52 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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