What is Zaytune Mediterranean Grill's health inspection score?

Zaytune Mediterranean Grill has a SafeDine safety score of 92 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Zaytune Mediterranean Grill last inspected?

Zaytune Mediterranean Grill was last inspected on July 8, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Zaytune Mediterranean Grill have?

Zaytune Mediterranean Grill has 14 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Zaytune Mediterranean Grill safe to eat at?

Yes, Zaytune Mediterranean Grill has an excellent safety record with a score of 92/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Zaytune Mediterranean Grill serve?

Zaytune Mediterranean Grill serves Mediterranean cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Zaytune Mediterranean Grill

Name: Zaytune Mediterranean Grill
Address: 3129 S Morgan ST, Chicago, 60608
Rating: 92

3129 S Morgan ST, Chicago

Last inspected 9mo ago

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0Excellent

Mediterranean•Pilsen

Ranked #71 of 405 in PilsenBetter than 93% of mediterranean restaurants

Stable

5 inspections

Last: Jul 8, 2025

medium confidence

Directions Order

Inspections

20%

Clean Rate

2.8

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

Cross-contamination

Raw and cooked foods not properly separated

Plumbing issues

Plumbing or waste disposal problems

Pest issues

Evidence of pests found during inspection

Other violationHigh Priority

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-8

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-1 pts

Potential hazards • 5 pts each

Basic

-3 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

0 pts

Latest

100% weight

2nd

60% weight

100

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

3129 S Morgan ST, Chicago, IL 60608

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Violation Timeline

Jul 2023

2 inspections

4 high priority

1 intermediate

4 basic

Jul

Oct 2024

2 inspections

1 intermediate

2 basic

Jul 2025

1 inspections

2 basic

Jul

Inspection History

5 records on file

2 Canvass1 Non-Inspection1 Complaint Re-Inspection1 Complaint

Jul 25

Canvass InspectionLatestPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED A FOOD ITEM NOT COVERED AT THE FRONT COUNTER ACROSS FROM THE SERVICE COUNTER. INSTRUCTED TO COVER TO PREVENT POTENTIAL CONTAMINATION.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED KNIVES IMPROPERLY STORED IN BETWEEN SURFACES SUCH AS COLD/FREEZER UNITS AND IN BETWEEN THE THREE COMPARTMENT SINK. INSTRUCTED TO PROPERLY STORE AND MAINTAIN

Base deductions−4 pts

Oct 24

Canvass InspectionPass

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED AN APPX. "1/2-3/4" IN LEFT CORNER OF BACK ENTRY DOOR.MUST MAKE DOOR TIGHT FITTING TO PREVENT PEST FROM COMING IN.

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
CUTTING BOARDS WITH OPEN SEAMS AND DARK STAINS NEAR GRILL. MUST REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED RUSTED RACKS IN THE COLD HOLD UNIT IN FRONT PREP AREA. SURFACES MUST BE SMOOTH AND EASILY CLEANABLE. INSTRUCTED TO REPAINT OR REPLACE AND MAINTAIN.

Base deductions−9 pts

Oct 24

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

Jul 23

Complaint Re-Inspection InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
5-205.15: **C** System Maintained in Good Repair (In Good Repair) FOUND SMALL LEAK UNDER 3 COMPARTMENT SINK. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13: **C** Allergen Training - All certified food service sanitation managers employed by a restaurant must receive or obtain training in basic allergen awareness principles within 30 days after employment and every 3 years thereafter. Training programs must be accredited by the American National Standards Institute or another reputable accreditation agency under the ASTM International E2659-09 (Standard Practice for Certificate Programs). FOUND THE CITY OF CHICAGO FOOD SERVICE MANAGER WITHOUT PROOF OF ALLERGEN TRAINING ON SITE AT THE INSPECTION. INSTRUCTED TO PROVIDE PROOF OF ALLERGEN TRAINING FOR ALL CITY OF CHICAGO FOOD SERVICE MANAGERS.

Base deductions−4 pts

Jul 23

Complaint InspectionPass w/ Conditions

4 High1 Med2 Basic

7 total1 risk factor

46/100inspection score

−49 pts

High Priority (4)

−40 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
FOUND NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED MANAGERS TO PROVIDE A VERIFIABLE ACKNOWLEDGEMENT OF THEIR RESPONSIBILITY TO REPORT INFORMATION ABOUT THEIR HEALTH AND ACTIVITIES AS THEY RELATE TO DISEASES THAT ARE TRANSMISSIBLE THROUGH FOOD TO THE PIC. PRIORITY FOUNDATION VIOLATION. 7-38-010. CITATION ISSUED.
29COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP−10
OBSERVED PICKLED VEGETABLES LOCATED IN THE WALK-IN COOLER. THE OPERATOR STATES IT IS MADE ON-SITE. A RETAIL FOOD ESTABLISHMENT SHALL OBTAIN AN APPROVED VARIANCE FROM CDPH BEFORE PICKLING FOOD. INSTRUCTED OPERATOR TO NO LONGER SELL OR SERVE SAID FOOD ITEM UNTIL HACCP AND A VARIANCE ARE APPROVED BY CDPH. MANAGER VOLUNTARILY DISCARDS SAID FOOD ITEMS. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.
32VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS−10
FOUND NO HACCP OR VARIANCE ON SITE. APPROVED HACCP AND VARIANCE IS REQUIRED FOR PICKLING FOOD ITEMS ON SITE. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION CONSOLIDATED WITH VIOLATION #29.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED IMPROPER COLD HOLDING TEMPERATURE FOR REACH-IN COOLERS AND WALK-IN COOLER RANGING TEMPERATURES RANGING FROM 48F - 64F AT THE TIME OF INSPECTION. DRAWER COOLER, 2-DOOR REACH-IN COOLER, AND WALK-IN COOLER TAGGED AND HELD FOR INSPECTION BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH. INSTRUCTED TO DISCARD ALL TCS FOODS AND NOT USE SAID COOLERS UNTIL IT MAINTAINS A COLD HOLDING TEMPERATURE OF 41F OR BELOW AND IS RE-INSPECTED BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED. 2 PREP COOLERS NOW AT 41F. THE DRAWER COOLER, 2 DOOR REACH-IN COOLER, AND WALK-IN COOLER REMAIN TAGGED.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (LAMB, CHICKEN, BEEF, YOGURT) AT IMPROPER COLD HOLDING TEMPERATURES RANGING FROM 49F - 68F, LOCATED IN THE WALK-IN COOLER AND ALL REACH-IN COOLERS. INSTRUCTED TO DISCARD AND DENATURE ALL SAID TCS FOODS ( 300 LBS AT $800). INSTRUCTED TO MAINTAIN A MINIMUM COLD HOLDING TEMPERATURE OF 41F. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

Basic (2)

−4 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
FOUND SMALL LEAK UNDER 3 COMPARTMENT SINK. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN
58ALLERGEN TRAINING AS REQUIRED−2
FOUND THE CITY OF CHICAGO FOOD SERVICE MANAGER WITHOUT PROOF OF ALLERGEN TRAINING ON SITE AT THE INSPECTION. INSTRUCTED TO PROVIDE PROOF OF ALLERGEN TRAINING FOR ALL CITY OF CHICAGO FOOD SERVICE MANAGERS.

Base deductions−49 pts

Risk factor bonus (1× +5)−5 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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