What is Cumin Restaurant's health inspection score?

Cumin Restaurant has a SafeDine safety score of 78 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Cumin Restaurant last inspected?

Cumin Restaurant was last inspected on July 16, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Cumin Restaurant have?

Cumin Restaurant has 15 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Cumin Restaurant safe to eat at?

Cumin Restaurant has a good safety record with a score of 78/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Cumin Restaurant serve?

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

Official Health Record

Cumin Restaurant

Name: Cumin Restaurant
Address: 1414 N MILWAUKEE AVE, Chicago, 60622
Rating: 78

1414 N MILWAUKEE AVE, Chicago

Last inspected 8mo ago

▼Declining

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0Good

American•Wicker Park

Ranked #290 of 579 in Wicker ParkBetter than 17% of american restaurants

Declining

4 inspections

Last: Jul 16, 2025

medium confidence

Directions Order

Inspections

Clean Rate

3.8

Avg Violations

9 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

Pest issues

Evidence of pests found during inspection

Employee hygiene

Personal hygiene practices not followed

Permit/documentation

Administrative or documentation issue

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-22

Final Score

Impact Breakdown

High Priority

-6 pts

Direct health hazards • 10 pts each

Intermediate

-10 pts

Potential hazards • 5 pts each

Basic

-2 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

-11 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

1414 N MILWAUKEE AVE, Chicago, IL 60622

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Violation Timeline

Nov 2022

1 inspections

1 high priority

1 intermediate

3 basic

Nov

Sep 2023

1 inspections

1 intermediate

1 basic

Aug 2024

1 inspections

4 basic

Aug

Jul 2025

1 inspections

1 high priority

3 intermediate

Inspection History

4 records on file

4 Canvass

Jul 25

Canvass InspectionLatestPass w/ Conditions

1 High3 Med

4 total

75/100inspection score

−25 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
Found prep cooler air temp at 55.4f, cooler is use to store TCS foods at main prep kitchen. Instructed to keep all coolers temperature at 41f or lower. cooler is tagged not allowed to use. must contact the office of CDPH for tag removal requests. Priority violation 7-38-005.

Intermediate (3)

−15 pts

22PROPER COLD HOLDING TEMPERATURES−5
Found several TCS food items held at improper temperatures: 4 lbs of cooked lentils at 55.4�F, 6 lbs of cooked chicken at 54.2�F, 4 lbs of soft cheese at 52.6�F, 7 lbs of cooked potatoes at 55.8�F, and 3 lbs of cooked lamb at 53.4�F. All food items stored in the first-floor kitchen prep cooler are instructed to hold all cold TCS foods at 41�F or lower. Food discarded valued at $150. priority violation 7-38-005.
23PROPER DATE MARKING AND DISPOSITION−5
No discard date on several cooked food containers that are held in walk-in cooler for more than 24hours, Instructed to date all cooked foods in walk-in cooler. Priority foundation violation 7-38-005.
36THERMOMETERS PROVIDED & ACCURATE−5
No accurate food measuring devices on site, both thermometer were off by 20 degrees, Instructed to provide accurate thermometers. Priority foundation violation 7-38-005.

Base deductions−25 pts

Aug 24

Canvass InspectionPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED SEVERAL FREEZER CHESTS IN BASEMENT WITH HEAVY ICE BUILD UP. INSTRUCTED MANAGER TO DEFROST.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OBSERVED LIGHT GREASE BUILDUP ON THE OUTSIDE GREASE RECEPTACLE. INSTRUCTED MANAGER TO CLEAN OR REPLACE GREASE RECEPTACLE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED CLUTTER IN THE BASEMENT LIQUOR ROOM. SEVERAL BOXES ON THE FLOOR. INSTRUCTED MANAGER TO DECLUTTER AND REMOVE UNNECESSARY ITEMS.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED CERTIFIED FOOD MANAGER ON SITE WITH NO FOOD ALLERGEN TRAINING. INSTRUCTED MANAGER TO COMPLY WITH REQUIREMENTS.

Base deductions−8 pts

Sep 23

Canvass InspectionPass

1 Med1 Basic

2 total

93/100inspection score

−7 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED BACK DOOR OPEN AT THE TIME OF INSPECTION. INSTRUCTED TO KEEP BACK DOOR CLOSED AND TIGHT FITTING TO PREVENT PEST ENTRY.

Basic (1)

−2 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED DAMAGED AND TORN GASKETS ON THE CONDIMENT REACH-IN COOLER NEAR KITCHEN ENTRY. INSTRUCTED TO REPAIR AND MAINTAIN.

Base deductions−7 pts

Nov 22

Canvass InspectionPass w/ Conditions

1 High1 Med3 Basic

5 total1 risk factor

74/100inspection score

−21 pts

High Priority (1)

−10 pts

6PROPER EATING, TASTING, DRINKING, OR TOBACCO USERisk Factor−10
OBSERVED A FOOD EMPLOYEE DRINKING FROM A CUP WITHOUT A LID AND PLACING THAT CUP ON COUNTER A CUTTING BOARD IN THE REAR PREP AREA. INSTRUCTED MANAGEMENT THAT EMPLOYEES MUST CONSUME BEVERAGES/FOOD IN DESIGNATED AREAS OR PUT A LID ON CUP TO PREVENT CONTAMINATION OF FOOD, EQUIPMENT, UTENSILS, ETC. THE FOOD HANDLER REMOVED THE DRINK DURING THE INSPECTION.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED INTERNAL TEMPERATURES OF THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ITEMS INSIDE THE TWO DOOR REFRIGERATOR TO BE IMPROPER: CHICKEN 56.1F AND BEANS 63.7F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 15 LBS OF PRODUCTS WORTH $60.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.

Basic (3)

−6 pts

40PERSONAL CLEANLINESS−2
OBSERVED FOOD HANDLER PREPPING AND COOKING FOOD WITHOUT HAIR RESTRAINT. INSTRUCTED PERSON IN CHARGE THAT ALL FOOD HANDLERS MUST WEAR A HAIR RESTRAINT.
41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED WET WIPING CLOTHS ON SEVERAL PREP SURFACE AREAS. INSTRUCTED TO PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION BETWEEN USES TO PREVENT CONTAMINATION OF EQUIPMENT & FOOD. MUST MAINTAIN
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED MILK CRATES BEING USED AS SHELVING THROUGHOUT THE KITCHEN NEAR THE STOVE AND STORAGE AREAS. MUST REMOVE AND PROVIDE SHELVING THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.

Base deductions−21 pts

Risk factor bonus (1× +5)−5 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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