What is Shawarma's health inspection score?

Shawarma has a SafeDine safety score of 72 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Shawarma last inspected?

Shawarma was last inspected on June 9, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Shawarma have?

Shawarma has 39 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Shawarma safe to eat at?

Shawarma has a good safety record with a score of 72/100. While there are some noted violations, overall compliance is solid.

Official Health Record

Shawarma

Name: Shawarma
Address: 5523 N LINCOLN AVE, Chicago, 60625
Rating: 72

5523 N LINCOLN AVE, Chicago

Last inspected 11mo ago

▲Improving

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0Good

Lincoln Square

Ranked #270 of 448 in Lincoln Square

Improving

6 inspections

Last: Jun 9, 2025

medium confidence

Directions Order

Inspections

17%

Clean Rate

6.5

Avg Violations

12 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

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Employee hygiene

Personal hygiene practices not followed

Pest issuesHigh Priority

Evidence of pests found during inspection

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

-28

Final Score

Impact Breakdown

High Priority

-2 pts

Direct health hazards • 10 pts each

Intermediate

-1 pts

Potential hazards • 5 pts each

Basic

-12 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

+14 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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5523 N LINCOLN AVE, Chicago, IL 60625

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Violation Timeline

Jul 2023

2 inspections

2 high priority

1 intermediate

1 basic

Jul

Aug 2024

1 inspections

3 high priority

2 intermediate

6 basic

May 2025

1 inspections

1 high priority

1 intermediate

10 basic

May

Jun 2025

2 inspections

12 basic

Inspection History

6 records on file

3 Canvass Re-Inspection3 Canvass

Jun 25

Canvass Re-Inspection InspectionLatestPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
3-304.14-- ALL PREP AREA WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-602.13--- MUST NOT USE TIN FOIL, CARDBOARD OR RAW WOOD AS LINER FOR EQUIPMENT OR SHELVING THROUGHOUT.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
: 6-201.13--- NOTED MISSING BASEBOARD COVING THROUGHOUT THE FOOD PREP AREA. MUST REPLACE. :
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
: 6-304.11---- INOPERABLE MECHANICAL VENTILATION INSIDE THE WASHROOM. MUST REPAIR/REPLACE.

Base deductions−8 pts

Jun 25

Canvass Re-Inspection InspectionFail

8 Basic

8 total

84/100inspection score

−16 pts

Basic (8)

−16 pts

40PERSONAL CLEANLINESS−2
: 2-402.11--- NOTED ALL FOOD HANDLERS WITHOUT EFFECTIVE HAIR RESTRAINTS. ALL FOOD PREPARER'S/FOOD HANDLERS MUST WEAR EFFECTIVE HAIR RESTRAINTS.
41WIPING CLOTHS: PROPERLY USED & STORED−2
3-304.14-- ALL PREP AREA WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.
43IN-USE UTENSILS: PROPERLY STORED−2
3-304.12--- NOTED A BOWL INSIDE SALAD AS A FOOD SCOOP. MUST USE A SCOOP WITH A HANDLE AND IF STORED IN FOODS STORED INVERTED.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
4-901.11---- TO GO FOOD CONTAINERS MUST BE STORED INVERTED AT THE PREP COOLER.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-602.13--- MUST NOT USE TIN FOIL, CARDBOARD OR RAW WOOD AS LINER FOR EQUIPMENT OR SHELVING THROUGHOUT.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
: 6-201.13--- NOTED MISSING BASEBOARD COVING THROUGHOUT THE FOOD PREP AREA. MUST REPLACE. : 6-201.11--- NOTED WATER DAMAGED CEILING TILES ABOVE THE PREP BOX FREEZER. MUST REPLACE.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
: 6-304.11---- INOPERABLE MECHANICAL VENTILATION INSIDE THE WASHROOM. MUST REPAIR/REPLACE.
59PREVIOUS PRIORITY FOUNDATION VIOLATION CORRECTED−2
PREVIOUS PRIORITY FOUNDATION VIOLATION #60 NOT CORRECTED FROM REPORT #2618102 ON 5-27-25. #60- 8-404.13(B:4)-- PREVIOUS CORE VIOLATIONS FROM 8-9-24 REPORT #2599959 NOT CORRECTED.#16- OBSERVED A SLIGHT DEBRIS ACCUMULATION ENCRUSTED ON THE INTERIOR OF THE ICE MACHINE.MUST REMOVE DEBRIS, DETAIL CLEAN INSIDE ICE MACHINE/HAVE SERVICED AND MAINTAIN ICE MACHINE AT ALL TIMES.#57- OBSERVED A FOOD HANDLING EMPLOYEE WITH AN EXPIRED FOOD HANDLER CERTIFICATE. INSTRUCTED THAT ALL EMPLOYEES MUST SHOW VALID PROOF OF TRAINING. THREE FOOD HANDLERS NOTED. PRIORITY 7-42-090 CITATION ISSUED.

Base deductions−16 pts

May 25

Canvass InspectionFail

1 High1 Med10 Basic

12 total

65/100inspection score

−35 pts

High Priority (1)

−10 pts

15FOOD SEPARATED AND PROTECTED−10
OBSERVED THE FOLLOWING RAW ANIMAL ORIGIN FOODS BEING STORED IMPROPERLY INSIDE THE WALK-IN COOLER. RAW BEEF BEING STORED ON TOP SHELVING DIRECTLY ABOVE PREPARED SAUCES. RAW EGGS ON SHELVING DIRECTLY ABOVE FRESH LETTUCE AND CILANTRO. SOME EGGS NOTED CRACKED. REVIEWED PROPER FOOD PROTECTION DURING STORAGE. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Intermediate (1)

−5 pts

23PROPER DATE MARKING AND DISPOSITION−5
OBSERVED ALL PREPARED TCS FOODS IN THE WALK-IN COOLER AND REACH-IN COOLER SUCH AS HUMMUS, COOKED BEANS, CHICKEN, SOUP ETC NOT DATE LABELED WITH AN EXPIRATION DATE. NO LABELS OR DATES OF ANY KIND ON FOODS. ALL FOODS DISCARDED. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

Basic (10)

−20 pts

40PERSONAL CLEANLINESS−2
NOTED ALL FOOD HANDLERS WITHOUT EFFECTIVE HAIR RESTRAINTS. ALL FOOD PREPARER'S/FOOD HANDLERS MUST WEAR EFFECTIVE HAIR RESTRAINTS.
41WIPING CLOTHS: PROPERLY USED & STORED−2
ALL PREP AREA WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.
43IN-USE UTENSILS: PROPERLY STORED−2
NOTED A BOWL INSIDE SALAD AS A FOOD SCOOP. MUST USE A SCOOP WITH A HANDLE AND IF STORED IN FOODS STORED INVERTED.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
TO GO FOOD CONTAINERS MUST BE STORED INVERTED AT THE PREP COOLER.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS THROUGHOUT THE FACILITY.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST NOT USE TIN FOIL, CARDBOARD OR RAW WOOD AS LINER FOR EQUIPMENT OR SHELVING THROUGHOUT.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED MISSING BASEBOARD COVING THROUGHOUT THE FOOD PREP AREA. MUST REPLACE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED WATER DAMAGED CEILING TILES ABOVE THE PREP BOX FREEZER. MUST REPLACE.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
INOPERABLE MECHANICAL VENTILATION INSIDE THE WASHROOM. MUST REPAIR/REPLACE.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATIONS FROM 8-9-24 REPORT #2599959 NOT CORRECTED.#16- OBSERVED A SLIGHT DEBRIS ACCUMULATION ENCRUSTED ON THE INTERIOR OF THE ICE MACHINE.MUST REMOVE DEBRIS, DETAIL CLEAN INSIDE ICE MACHINE/HAVE SERVICED AND MAINTAIN ICE MACHINE AT ALL TIMES.#53- OBSERVED NO COVERED WASTE RECEPTACLE PROVIDED IN THE UNISEX WASHROOM.INSTRUCTED TO PROVIDE AND MAINTAIN.#57- OBSERVED A FOOD HANDLING EMPLOYEE WITH AN EXPIRED FOOD HANDLER CERTIFICATE. INSTRUCTED THAT ALL EMPLOYEES MUST SHOW VALID PROOF OF TRAINING.#58- OBSERVED THE CERTIFIED FOOD MANAGER WITHOUT THE ALLERGEN TRAINING CERTIFICATE.ALLERGEN TRAINING IS REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION CERTIFICATE.INSTRUCTED TO COMPLETE TRAINING AND KEEP CERTIFICATE ON SITE. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.

Base deductions−35 pts

Aug 24

Canvass InspectionPass w/ Conditions

3 High2 Med6 Basic

11 total

48/100inspection score

−52 pts

High Priority (3)

−30 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
INSTRUCTED TO PROVIDE AND MAINTAIN HANDWASHING SIGNAGE AT HANDSINKS IN THE PREP/DISHWASHING AREAS.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED A SLIGHT DEBRIS ACCUMULATION ENCRUSTED ON THE INTERIOR OF THE ICE MACHINE.MUST REMOVE DEBRIS, DETAIL CLEAN INSIDE ICE MACHINE/HAVE SERVICED AND MAINTAIN ICE MACHINE AT ALL TIMES.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED THE REAR 2-DOOR STAND-UP COOLER IN THE KITCHEN PREP AREA WITH AN AIR TEMPERATURE OF 47.7F.THE COOLER WAS USED TO STORE (TCS FOODS) SUCH AS HUMMUS AND SOUPS ETC.INSTRUCTED MANAGEMENT TO REPAIR AND MAINTAIN SAID COOLER AT 41F OR COLDER AT ALL TIMES.THE SAID COOLER IS TAGGED "HELD FOR INSPECTION" AT THIS TIME.INSTRUCTED NOT TO USE UNTIL REPAIRED.(SEE COMMENTS BELOW).PRIORITY VIOLATION 7-38-005,CITATION ISSUED.

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF (TCS FOODS) INSIDE OF THE REAR 2-DOOR STAND-UP COOLER IN THE KITCHEN PREP AREA.OBSERVED SOUPS AT 44.2F-56.7F,EGGS AT 45.6F,HUMMUS AT 44.6F,BEEF AT 45.1F,CHICKEN AT 44.2 F,LAMB AT 45.9F,FISH AT 47.8F.MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 35#'S OF FOOD WORTH $300.00.INSTRUCTED MANAGEMENT TO MONITOR AND MAINTAIN ALL COLD (TCS FOODS) AT 41F OR COLDER AT ALL TIMES.PRIORITY VIOLATION 7-38-005,CITATION ISSUED.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED BULK CONTAINER ON SHELF UNDERNEATH THE PREP TABLE WITHOUT A LABEL.INSTRUCTED TO PROVIDE THE COMMON NAME ON ALL BULK CONTAINERS TO PROPERLY IDENTIFY ITEM (SALT, SUGAR, FLOUR ETC).

Basic (6)

−12 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CHIPPED PAINT AND RUST ON THE WIRE STORAGE RACKS IN THE WALK-IN COOLER. INSTRUCTED TO REMOVE CHIPPED PAINT AND RUST AND REPAINT OR REPLACE THE SHELVES.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED NO COVERED WASTE RECEPTACLE PROVIDED IN THE UNISEX WASHROOM.INSTRUCTED TO PROVIDE AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO DETAIL CLEAN THE GREASE ON THE FLOOR UNDER THE DEEP FRYER AND DETAIL CLEAN THE WALLS BEHIND AND AROUND THE COOKING EQUIPMENTS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO REPLACE WATER STAINED CEILING TILE ABOVE THE FRONT SERVICE COUNTER AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED A FOOD HANDLING EMPLOYEE WITH AN EXPIRED FOOD HANDLER CERTIFICATE. INSTRUCTED THAT ALL EMPLOYEES MUST SHOW VALID PROOF OF TRAINING.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED THE CERTIFIED FOOD MANAGER WITHOUT THE ALLERGEN TRAINING CERTIFICATE.ALLERGEN TRAINING IS REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION CERTIFICATE.INSTRUCTED TO COMPLETE TRAINING AND KEEP CERTIFICATE ON SITE.

Base deductions−52 pts

Jul 23

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Jul 23

Canvass InspectionFail

2 High1 Med1 Basic

4 total

73/100inspection score

−27 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED 1 OF 2 HAND WASHING SINKS IN KITCHEN WITH NO HOT WATER. WHEN HOT WATER HANDLE IS TURNED NO WATER COMES OUT. COLD WATER HANDLE PROVIDED A MAXIMUM TEMPERATURE OF 72 F. INSTRUCTED MANAGER TO PROVIDE A MINIMUM HOT WATER TEMPERATURE OF 100 F TO HAND WASHING SINK. PRIORITY VIOLATION 7-38-030(C) CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED HAND WASHING SINK IN KITCHEN WITH NO HAND SOAP. INSTRUCTED MANAGER TO PROVIDE SOAP. PRIORITY FOUNDATION VIOLATION 7-38-030 (C) CITATION ISSUED.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED TCS FOODS STORED AT INADEQUATE TEMPERATURES. OBSERVED RAW CHICKEN STORED AT 45 F AND RAW BEEF STORED AT 46 F. INSTRUCTED MANAGER TO ENSURE ALL COLD FOODS ARE STORED AT 41 F AND BELOW. MANAGER DISCARDED 2 POUNDS OF CHICKEN AND 2 POUNDS OF STEAK ($25). PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Basic (1)

−2 pts

60PREVIOUS CORE VIOLATION CORRECTED−2
OBSERVED PREVIOUS CORE VIOLATIONS NOT CORRECTED WITHIN SPECIFIED TIMEFRAME. REPORT #2546447 DATED JANUARY 12 2022 INSTRUCTED FACILITY TO #55 REPAIR OR LEVEL BROKEN TILES IN COOKING / PREP AREA AND TO #58 ENSURE ALL CERTIFIED FOOD MANAGERS HAVE FOOD ALLERGEN TRAINING. OBSERVED BROKEN FLOOR TILES IN COOKING/ PREP AREA; OBSERVED CERTIFIED FOOD MANAGER ON SITE WITHOUT FOOD ALLERGEN TRAINING. INSTRUCTED MANAGER TO CORRECT ALL PREVIOUS CORE VIOLATIONS PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.

Base deductions−27 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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