What is Salam Restaurant's health inspection score?

Salam Restaurant has a SafeDine safety score of 60 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Salam Restaurant last inspected?

Salam Restaurant was last inspected on August 11, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Salam Restaurant have?

Salam Restaurant has 48 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Salam Restaurant safe to eat at?

Salam Restaurant has a safety score of 60/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Salam Restaurant serve?

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

Official Health Record

Salam Restaurant

Name: Salam Restaurant
Address: 4634-4636 N KEDZIE AVE, Chicago, 60625
Rating: 60

4634-4636 N KEDZIE AVE, Chicago

Last inspected 7mo ago

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0Fair

American•Lincoln Square

Ranked #327 of 447 in Lincoln SquareBetter than 17% of american restaurants

Stable

6 inspections

Last: Aug 11, 2025

medium confidence

Directions Order

Inspections

Clean Rate

Avg Violations

8 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-40

Final Score

Impact Breakdown

High Priority

-5 pts

Direct health hazards • 10 pts each

Intermediate

-9 pts

Potential hazards • 5 pts each

Basic

-14 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

-4 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

4634-4636 N KEDZIE AVE, Chicago, IL 60625

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Violation Timeline

Aug 2022

1 inspections

1 high priority

2 intermediate

7 basic

Aug

Jul 2023

1 inspections

1 high priority

1 intermediate

6 basic

Aug 2023

1 inspections

2 basic

Aug

Oct 2024

1 inspections

1 high priority

3 intermediate

8 basic

May 2025

1 inspections

1 high priority

1 intermediate

2 basic

May

Aug 2025

1 inspections

2 intermediate

10 basic

Inspection History

6 records on file

3 Complaint2 Canvass1 Canvass Re-Inspection

Aug 25

Complaint InspectionLatestPass

2 Med10 Basic

12 total

70/100inspection score

−30 pts

Intermediate (2)

−10 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
ALL BULK FOOD CONTAINERS MUST BE LABELED WITH THE PRODUCT COMMON NAME.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED PRE-PACKAGED TCS BAKED FOODS IN TO-GO CONTAINERS (CHEESECAKE, BAKLAVA, PASTRIES) IN THE FRONT CUSTOMER AREA FREEZER WITH INADEQUATE LABELS. FOOD ITEMS ARE PREPARED AND PRE-PACKAGED AT LICENSED FACILITY. LABELS MISSING ADDRESS OF MANUFACTURER AND COMMON NAME OF FOOD ITEM, LIST OF INGREDIENTS INCLUDING ALLERGEN WARNING IF NEEDED. INSTRUCTED TO PROVIDE ADEQUATE LABELS FOR TO-GO CUSTOMER BAKED FOODS AND MAINTAIN.

Basic (10)

−20 pts

40PERSONAL CLEANLINESS−2
ALL FOOD HANDLERS IN THE FOOD PREP AREAS MUST WEAR EFFECTIVE HAIR RESTRAINT.
43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED MULTI-USE SCOOP STORED WITH HANDLE BURIED IN THE FOOD. INSTRUCTED TO STORE IN-USE UTENSILS WITH NONFOOD-CONTACT SURFACES/HANDLE OUT OF THE FOOD TO PREVENT CONTAMINATION WHILE HANDLING UTENSILS AND MAINTAIN.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
TOGO FOOD CONTAINERS MUST BE STORED INVERTED TO PREVENT CONTAMINATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
BADLY STAINED PLASTIC DISH RACKS WITH ACCUMULATED DIRT. INSTRUCTED TO REPLACE.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
INTERIOR OF THE DISH MACHINE AND DRAINING AREA WITH EXCESSIVE ACCUMULATION OF DEBRIS. MUST CLEAN AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
RAW WOOD AS SHELVING UNDER THE RICE COOKER MUST BE PAINTED/SEALED AND NON-ABSORBENT.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
NOTED PEELING PLASTIC ON METAL PREP TABLE SHELVING.---TINFOIL AS LINER FOR SHELVING----CARDBOARD AS LINER FOR SHELVING INSIDE COOLER.----CHIPPING PAINT AND RUST ON THE METAL RACK SHELVING INSIDE THE REAR TALL REACH-IN FREEZER. INSTRUCTED TO REMOVE ALL AND MAINTAIN SMOOTH, CLEANABLE SURFACES.-----INTERIOR OF ALL COOLERS AND FREEZERS WITH EXCESSIVE FOOD DEBRIS AND SPILLAGE.----NOTED THE INTERIOR AND EXTERIOR OF PLASTIC DRAWER CONTAINERS FOR FOOD STORAGE INSIDE THE WALK-IN COOLER WITH FOOD DEBRIS AND DIRT. MUST CLEAN AND MAINTAIN ALL.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
DAMAGED WALLS IN THE FOLLOWING AREAS WITH CHIPPING PAINT, PLASTER, OPEN HOLES AND CREVICES: AT THE BACKSPLASH OF THE THREE COMPARTMENT SINK. AT THE DISH HAND WASHING SINK. AT THE EMPLOYEE WASHROOM. AT THE BASEBOARD COVING OF THE UTILITY SERVICE SINK. MUST REPAIR ALL.----MISSING AND DAMAGED WALL TILES ABOVE THE WALK-IN COOLER AND WALK-IN FREEZER. MUST REPLACE.----SPLASH GUARD AT THE THREE COMPARTMENT SINK WITH EXCESSIVE RUST. MUST REMOVE/REPLACE.----BLACKENED, MOLDY AND CRACKED WALL CAULKING AT THE DISH HAND WASHING SINK. INSTRUCTED TO REPLACE.----MUST NOT USE CARDBOARD AS MATTING FOR FLOORS.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
NOTED EMPLOYEES PERSONAL BELONGS BEING STORED IN THE FOOD PREP AREA/DRY FOOD STORAGE SHELVING. MUST USE DESIGNATED LOCKERS FOR EMPLOYEES BELONGINGS.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR EMPLOYEE ON SITE DURING THE INSPECTION AND ALL OTHER REQUIRED EMPLOYEES.

Base deductions−30 pts

May 25

Complaint InspectionPass w/ Conditions

1 High1 Med2 Basic

4 total

81/100inspection score

−19 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED HAND SOAP NOT PROVIDED AT THE REAR KITCHEN AREA HANDWASHING SINK (NEAR REAR EXTERIOR DOOR). INSTRUCTED TO PROVIDE HAND SOAP AT ALL HANDWASHING SINKS AND MAINTAIN AVAILABLE FOR USE IN HANDWASHING AT ALL TIMES. PERSON-IN-CHARGE PROVIDED HAND SOAP TO HANDWASHING SINK AT TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION. 7-38-030(C) CITATION ISSUED.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED PRE-PACKAGED TCS BAKED FOODS IN TO-GO CONTAINERS (CHEESECAKE, BAKLAVA, PASTRIES) IN THE FRONT CUSTOMER AREA FREEZER WITH INADEQUATE LABELS. FOOD ITEMS ARE PREPARED AND PRE-PACKAGED AT LICENSED FACILITY. LABELS MISSING ADDRESS OF MANUFACTURER AND COMMON NAME OF FOOD ITEM. INSTRUCTED TO PROVIDE ADEQUATE LABELS FOR TO-GO CUSTOMER BAKED FOODS AND MAINTAIN.

Basic (2)

−4 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED SINGLE-USE STYROFOAM CUPS USED AS SCOOPS IN SEVERAL BULK DRY FOOD CONTAINERS IN THE REAR DRY SOTRAGE AREA. INSTRUCTED TO REMOVE STYROFOAM CUPS AND REPLACE WITH MULTI-USE UTENSILS WITH HANDLES TO PREVENT CONTAMINATION WHILE SCOOPING AND MAINTAIN.
43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED MULTI-USE SCOOP STORED WITH HANDLE BURIED IN THE FOOD AT THE RICE COOKER IN THE MAIN KITCHEN AREA. INSTRUCTED TO STORE IN-USE UTENSILS WITH NONFOOD-CONTACT SURFACES/HANDLE OUT OF THE FOOD TO PREVENT CONTAMINATION WHILE HANDLING UTENSILS AND MAINTAIN.

Base deductions−19 pts

Oct 24

Canvass InspectionPass w/ Conditions

1 High3 Med8 Basic

12 total

59/100inspection score

−41 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED THE LOW TEMPERATURE DISH WASHING MACHINE "IN-USE" AT THIS TIME OF INSPECTION FINAL SANITIZING RINSE AT "0" PPM CHLORINE CONCENTRATION IN REAR KITCHEN PREP/DISHWASHING AREA.INSTRUCTED MANAGER TO REPAIR AND MAINTAIN. A MECHANICAL DISHWASHING MACHINES SHOULD PROVIDE A FINAL SANITIZING RINSE OF EITHER 50 ? 100 PPM CHLORINE (FOR CHEMICAL SANITIZING MACHINE) OR 180F FINAL RINSE (FOR HOT WATER SANITIZING MACHINE). DISHMACHINE IS TAGGED "HELD FOR INSPECTION".INSTRUCTED NOT TO USE UNTIL REPAIRED (** SEE COMMENTS BELOW). PRIORITY VIOLATION 7-38-025,CITATION ISSUED.

Intermediate (3)

−15 pts

23PROPER DATE MARKING AND DISPOSITION−5
OBSERVED READY-TO-EAT, TCS FOODS HELD FOR MORE THAN 24 HOURS (SOUP,RICE,HUMMUS ETC) NOT DATE MARKED TO INDICATE THE DATE IN WHICH THE FOOD MUST BE CONSUMED OR DISCARDED.INSTRUCTED MANAGEMENT TO DATE MARK ALL READY-TO-EAT,TCS FOODS HELD MORE THAN 24 HOURS.PRIORITY FOUNDATION VIOLATION 7-38-005,CITATION ISSUED.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED BULK CONTAINERS IN REAR STORAGE RACK WITHOUT A LABEL.INSTRUCTED TO PROVIDE THE COMMON NAME ON ALL BULK CONTAINERS TO PROPERLY IDENTIFY ITEM (NAME (SALT, SUGAR, FLOUR ETC).
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED GAP OPENING APPROX:1/2" AT BOTTOM OF REAR EXIT DOOR LOCATED AT REAR FOOD PREP AREA.INSTRUCTED TO MAKE DOOR TIGHT FITTING ALL ACROSS THE BOTTOM TO PREVENT PEST ENTRY AND MAINTAIN.

Basic (8)

−16 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED STAINED CUTTING BOARDS ON TOP OF THE PREP LINE COOLERS.INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS AND MAINTAIN.
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.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED A SMALL KNIFE PUNCTURE INSIDE THE SANITIZE COMPARTMENT OF THE 3-COMPARTMENT SINK.INSTRUCTED TO REPAIR SO THAT IT IS SMOOTH,EASILY CLEANABLE AND NO WATER LEAKS.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN STORAGE RACKS WITH EXCESSIVE WHITE MOLD LIKE BUILD-UP INSIDE WALK-IN COOLER.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED WATER LEAK AT DRAIN PIPE UNDERNEATH THE HAND SINK AT FRONT FOOD PREP AREA.INSTRUCTED TO REPAIR PLUMBING LEAK AND MAINTAIN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED NO COVERED WASTE RECEPTACLE PROVIDED IN THE UNISEX WASHROOM. MUST PROVIDE AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED BURNT-OUT LIGHT BULB FOR LIGHT FIXTURE OVER THE REAR DISHWASHING 3-COMPARTMENT SINK AREA.INSTRUCTED TO REPLACE BURNT-OUT LIGHT BULB AND MAINTAIN ADEQUATE LIGHTING AT ALL TIMES.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
INSTRUCTED TO DETAIL CLEAN THE KITCHEN EXHAUST HOODS/FILTERS TO REMOVE ACCUMULATION OF HANGING GREASE BUILD-UP AND MAINTAIN.

Base deductions−41 pts

Aug 23

Canvass Re-Inspection InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13 OBSERVED EXPIRED FOOD HANDLER CERTIFICATES ON SITE. INSTRUCTED MANAGER TO ENSURE ALL NON-MANAGERIAL STAFF HAVE UP TO DATE FOOD HANDLER CERTIFICATES.
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13 OBSERVED EXPIRED FOOD HANDLER CERTIFICATES ON SITE. INSTRUCTED MANAGER TO ENSURE ALL NON-MANAGERIAL STAFF HAVE UP TO DATE FOOD HANDLER CERTIFICATES.

Base deductions−4 pts

Jul 23

Complaint InspectionFail

1 High1 Med6 Basic

8 total

73/100inspection score

−27 pts

High Priority (1)

−10 pts

13FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED−10
OBSERVED NON POTABLE WATER FROM CONDENSER UNIT DRIPPING DIRECTLY ON CUCUMBERS IN WALK IN COOLER. INSTRUCTED MANAGER TO REMOVE CUCUMBERS FROM COOLER AND TO ENSURE NO FURTHER IS ADULTERATED THROUGH CROSS-CONTAMINATION OF NON POTABLE WATER. MANAGER DISCARDED 10 POUNDS CUCUMBERS ($15) PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED VARIOUS TCS FOODS HELD AT INADEQUATE TEMPERATURES RANGING FROM 45-50 F. INSTRUCTED MANAGER TO ENSURE ALL COLD FOODS ARE HELD AT 41 F AND BELOW. MANAGER DISCARDED 3 POUNDS OF BANANA LEAF WRAPPED COOKED VEGETABLES AND 1/2 POUND OF SHREDDED CHEESE ( $30) PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Basic (6)

−12 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED CHICKPEAS STORED ON FLOOR IN WALK IN COOLER. INSTRUCTED MANAGER TO ENSURE ALL ITEMS ARE AT LEAST 6 INCHES OFF THE FLOOR IN FACILITY.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED 3 COMPARTMENT SINK AS WELL AS COOLER DOORS WITH HEAVY SOIL AND DEBRIS BUILD UP INSTRUCTED MANAGER TO CLEAN
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED HAND WASHING SINK IN FRONT PREP AREA WHICH LEAKS FROM BOTTOM PIPES. INSTRUCTED MANAGER TO REPAIR
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED EXPIRED FOOD HANDLER CERTIFICATES ON SITE. INSTRUCTED MANAGER TO ENSURE ALL NON-MANAGERIAL STAFF HAVE UP TO DATE FOOD HANDLER CERTIFICATES.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED CERTIFIED FOOD MANAGER WITH EXPIRED FOOD ALLERGEN TRAINING. INSTRUCTED MANAGER TO COMPLY WITH REQUIREMENT.
60PREVIOUS CORE VIOLATION CORRECTED−2
OBSERVED PREVIOUS CORE VIOLATIONS NOT CORRECTED WITHIN SPECIFIED TIMEFRAME. REPORT #2561540 DATED AUGUST 1 2022 INSTRUCTED FACILITY TO: #10 ENSURE HAND WASHING SIGNAGE IS AT ALL HAND WASHING SINKS, #49 DETAIL CLEAN STORAGE RACKS INSIDE WALK IN COOLER, #51 REPAIR FAUCET HANDLE IN REAR PREP AREA OUTSIDE EMPLOYEE TOILET ROOM, & #55 REPLACE HEAVILY STAINED CEILING TILES IN REAR PREP AREA. OBSERVED HANDWASHING SINKS WITH NO SIGNAGE; OBSERVED STORAGE RACKS WITH WITH WHITE MOLD-LIKE BUILD UP IN WALK IN COOLER; OBSERVED HEAVILY LEAKING FAUCET IN REAR PREP AREA OUTSIDE TOILET ROOM; & OBSERVED HEAVILY STAINED CEILING TILES IN REAR PREP AREA. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.

Base deductions−27 pts

Aug 22

Canvass InspectionPass

1 High2 Med7 Basic

10 total

66/100inspection score

−34 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
INSTRUCTED TO PROVIDE HANDWASHING SIGNAGE AT ALL HANDSINK (PREP, WASHROOMS).

Intermediate (2)

−10 pts

36THERMOMETERS PROVIDED & ACCURATE−5
INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE PREP COOLERS IN FRONT PREP/COOKING AREA.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
INSTRUCTED TO LABEL FOR FOOD STORAGE CONTAINERS IDENTIFIED WITH COMMON NAME (FLOUR, RICE, SALT ETC).

Basic (7)

−14 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
INSTRUCTED TO REPAIR BROKEN RUBBER GASKET AROUND PREP COOLER (3) DOOR.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN STORAGE RACKS WITH EXCESSIVE WHITE MOLD LIKE BUILD-UP INSIDE WALK-IN COOLER.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR SURFACES OF HANDSINK IN REAR PREP/COOKING AREA.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
NOTED FAUCET HANDLE AT HANDSINK IN REAR (BY THE WASHROOM) IN POOR REPAIR WITH HEAVY WATER LEAK. INSTRUCTED TO REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD AND FILTERS WITH GREASE AND DUST ACCUMULATION IN REAR COOKING AREA.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO SEAL OPENING ON WALLS INSIDE EMPLOYEE WASHROOM IN REAR AREA.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO REPLACE HEAVY WATER STAINED AND MISSING CEILING TILES ABOVE REAR PREP/DISHWASHING AREA.

Base deductions−34 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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