What is Roti Mediterranean Grill's health inspection score?

Roti Mediterranean Grill has a SafeDine safety score of 71 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Roti Mediterranean Grill last inspected?

Roti Mediterranean Grill was last inspected on March 5, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Roti Mediterranean Grill have?

Roti Mediterranean Grill has 45 total violations across 8 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Roti Mediterranean Grill safe to eat at?

Roti Mediterranean Grill has a good safety record with a score of 71/100. While there are some noted violations, overall compliance is solid.

Official Health Record

Roti Mediterranean Grill

Name: Roti Mediterranean Grill
Address: 33 N DEARBORN ST, Chicago, 60602
Rating: 71

33 N DEARBORN ST, Chicago

Last Inspected: 3/5/2026

▲Improving

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0Good

The Loop

Ranked #503 of 866 in The Loop

Improving

8 inspections

Last: Mar 5, 2026

high confidence

Directions Order

Inspections

13%

Clean Rate

5.6

Avg Violations

1 month 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

Pest issues

Evidence of pests found during inspection

Facility condition

Building maintenance or structural issues

10x

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-29

Final Score

Impact Breakdown

High Priority

-2 pts

Direct health hazards • 10 pts each

Intermediate

-9 pts

Potential hazards • 5 pts each

Basic

-10 pts

Best practices • 2 pts each

Inspection Timeline

+43 pts

100

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

33 N DEARBORN ST, Chicago, IL 60602

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Violation Timeline

Feb 2023

2 inspections

4 high priority

Feb

Jan 2024

1 inspections

1 high priority

2 intermediate

2 basic

Apr 2024

1 inspections

1 high priority

3 basic

Apr

Mar 2025

1 inspections

1 basic

Feb 2026

2 inspections

1 high priority

8 intermediate

22 basic

Feb

Mar 2026

1 inspections

Inspection History

8 records on file

5 Canvass2 Canvass Re-Inspection1 Complaint

Mar 26

Canvass InspectionLatestCleanOut of Business

No violations

100/100inspection score

Feb 26

Canvass Re-Inspection InspectionPass w/ Conditions

3 Med11 Basic

14 total

63/100inspection score

−37 pts

Intermediate (3)

−15 pts

36THERMOMETERS PROVIDED & ACCURATE−5
4-204.112(B) : MUST PROVIDE THERMOMETERS INSIDE OF LINE COLD HOLDING UNIT, SMALL HOT HOLDING UNIT AND GRILL PREP COOLER.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
3-302.12 : MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
6-202.15 : OBSERVED A GAP ALONG BOTTOM OF MAN DOOR AND REVOLVING DOOR MUST MAKE TIGHT FITTING.

Basic (11)

−22 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
4-903.11 (A;B;D) : MUST INVERT MULTI-USE UTENSILS ON DISH STORAGE SHELVES.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-102.11 : OBSERVED GROCERY STORE BAGS USED FOR FOOD STORAGE MUST PROVIDE FOOD GRADE BAGS FOR FOOD STORAGE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-101.19 : MUST REMOVE RUST FROM WALK IN COOLER SHELVING UNITS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-501.11 : MUST REPAIR OR REPLACE MISSING HANDLE ON FRYER CABINET.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11(C) : MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM COLD & HOT HOLDING LOWER SHELVES AT FRONT LINE, FRYER CABINET,WALK IN COOLER SHELVING UNITS, DUST PANS,ICE DISPENSER AT SODA MACHINE AND COUNTER UNDERNEATH.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.13 : MUST REPAIR OR REPLACE MISSING WALL BASE IN DINING AREA.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.13 : MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM FLOOR UNDER,AROUND,ALONG WALL BASES THROUGHOUT PREMISES AND WALK IN COOLER.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
: 6-201.11 : MUST CLEAN DUST BUILD UP FROM CEILING VENTS AND LIGHT SHIELDS IN REAR PREP AREA.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
6-202.11 : MUST REPAIR OR REPLACE CRACKED LIGHT SHIELDS IN REAR DISH WASHING & PREP AREAS.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13 : MUST PROVIDE FOOD HANDLERS TRAINING FOR ALL EMPLOYEES.
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13 : MUST PROVIDE FOOD ALLERGEN TRAINING FOR ALL FOOD MANAGERS.

Base deductions−37 pts

Feb 26

Canvass InspectionPass w/ Conditions

1 High5 Med11 Basic

17 total

43/100inspection score

−57 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED IMPROPER TEMPERATURES OF LINE COLD HOLDING UNIT AT 49.6F.SALAD PREP COOLER AT 48.2F.GRILL TABLE COOLER AT 62.8F AND HOT HOLDING CABINET AT 116.6F WITH TCS FOODS STORED INSIDE A HELD FOR INSPECTION TAG WAS PLACED ON UNIT MUST HAVE COLD HOLDING UNITS AT 41.0F OR BELOW AND HOT HOLDING UNITS AT 135.0F.INSTRUCTED TO USE ADDITIONAL COOLERS AND HOT HOLDING UNITS ON SITE.ONCE REPAIRED EMAIL:FOOD@CITYOFCHICAGO.ORG(PRIORITY 7-38-005)(COS)(CITATION ISSUED)

Intermediate (5)

−25 pts

21PROPER HOT HOLDING TEMPERATURES−5
OBSERVED IMPROPER TEMPERATURE OF TCS READY TO EAT FOODS SUCH AS 9LBS. COOKED CHICKEN AT 121.6F INSIDE OF HOT HOLDING UNIT. PRODUCT WAS DISCARDED BY MANAGER MUST HAVE HOT HOLDING FOODS AT 135.0F OR ABOVE. APPX. 9LBS. $60.(PRIORITY 7-38-005)(COS)(CITATION ISSUED)
22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER TEMPERATURE OF TCS READY TO EAT FOODS SUCH AS 2LBS. SLAW-68.9F,4.5LBS.-GOBANZO BEANS 45.0F-53.2F,2LBS. CORN-48.0F,4LBS. HUMMUS-50.5F,6LBS. YOGURT-45.1F-54.9F,1.5LBS. CURRY CABBAGE-55.0F,3.0LBS PURPLE CABBAGE-49.6F-53.2F,3.5LBS. TOMATO-48.7F,3LBS. SPRING MIX-59.4F,2LBS. CUT KALE-52.3F,4LBS-RAW SALMON-60.4F INSIDE OF COLD HOLDING UNITS. PRODUCT WAS DISCARDED BY MANAGER MUST HAVE COLD HOLDING FOODS AT 41.0F OR ABOVE. APPX.35.5LBS.$150. (PRIORITY 7-38-005)(COS)(CITATION ISSUED)(CONSOLIDATED VIOLATION)
36THERMOMETERS PROVIDED & ACCURATE−5
MUST PROVIDE THERMOMETERS INSIDE OF LINE COLD HOLDING UNIT, SMALL HOT HOLDING UNIT AND GRILL PREP COOLER.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED A GAP ALONG BOTTOM OF MAN DOOR AND REVOLVING DOOR MUST MAKE TIGHT FITTING.

Basic (11)

−22 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
MUST INVERT MULTI-USE UTENSILS ON DISH STORAGE SHELVES.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED GROCERY STORE BAGS USED FOR FOOD STORAGE MUST PROVIDE FOOD GRADE BAGS FOR FOOD STORAGE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST REMOVE RUST FROM WALK IN COOLER SHELVING UNITS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST REPAIR OR REPLACE MISSING HANDLE ON FRYER CABINET.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM COLD & HOT HOLDING LOWER SHELVES AT FRONT LINE, FRYER CABINET,WALK IN COOLER SHELVING UNITS, DUST PANS,ICE DISPENSER AT SODA MACHINE AND COUNTER UNDERNEATH.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST REPAIR OR REPLACE MISSING WALL BASE IN DINING AREA.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM FLOOR UNDER,AROUND,ALONG WALL BASES THROUGHOUT PREMISES AND WALK IN COOLER.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST CLEAN DUST BUILD UP FROM CEILING VENTS AND LIGHT SHIELDS IN REAR PREP AREA.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
MUST REPAIR OR REPLACE CRACKED LIGHT SHIELDS IN REAR DISH WASHING & PREP AREAS.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
MUST PROVIDE FOOD HANDLERS TRAINING FOR ALL EMPLOYEES.
58ALLERGEN TRAINING AS REQUIRED−2
MUST PROVIDE FOOD ALLERGEN TRAINING FOR ALL FOOD MANAGERS.

Base deductions−57 pts

Mar 25

Canvass InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED MISSING CEILING TILE ABOVE WALK-IN COOLER ENTRANCE. INSTRUCTED TO PROVIDE.

Base deductions−2 pts

Apr 24

Complaint InspectionPass

1 High3 Basic

4 total

84/100inspection score

−16 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED METERED HANDSINK IN THE WOMENS RESTROOM RUNNING LESS THAN 15 SECS. INSTRUCTED MANAGEMENT THAT HANDSINKS SHOULD RUN A MINUMUM OF 15 SECS TO ALLOW FOR PROPER HANDWASHING.

Basic (3)

−6 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED SOILED WIPING CLOTHS STORED ON THE PREP COOLER NEXT TO COOKING EQUIPMENT AT THE END OF COOK LINE. INSTRUCTED TO KEEP ALL WIPE CLOTHS STORED UN PROPER SANITIZING SOLUTION WHEN NOT IN USE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST DETAIL CLEAN THE EXTERIOR OF GREASE TRAP LOCATED UNDERNEATH THREE COMPARTMENT SINK.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED GREASE BUILD UP AND FOOD DEBRIS IN THE FOLLOWING AREAS: ON THE FLOORS UNDER THREE COMPARTMENT SINK, UNDER SHELVING FOR COOKING UTENSILS IN THE REAR, UNDER COOKING EQUIPMENT ALONG WALL BASES IN THE FRONT COOKS AREA, AND UNDER COLD AND HOT HOLDING LINE EQUIPMENT IN THE FRONT SERVING AREA. INSTRUCTED TO DETAIL CLEAN FLOORS THROUGHOUT.

Base deductions−16 pts

Jan 24

Canvass InspectionPass

1 High2 Med2 Basic

5 total

76/100inspection score

−24 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NO HANDWASHING SIGNAGE FOR HANDWASHING SINKS LOCATED IN REAR PREP AND DISHWASHING AREA. INSTRUCTED TO PROVIDE.

Intermediate (2)

−10 pts

35APPROVED THAWING METHODS USED−5
FOUND A PACKAGE OF GARLIC ROTI SAUCE SUBMERGED IN WATER WITH NO RUNNING WATER, THAWING IN THE 1-COMPARTMENT PREP SINK. INSTRUCTED MANAGEMENT TCS FOODS MUST BE THAWED ACCORDING TO FOOD CODE, SUCH AS UNDER REFRIGERATION THAT MAINTAINS 41F OR BELOW OR UNDER RUNNING WATER (70F OR BELOW).
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED TWO DEAD ROACHES IN THE DISHWASHING AREA NEAR THE GREASE TRAP. INSTRUCTED TO REMOVE DEAD INSECTS.

Basic (2)

−4 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED SPILLED GREASE ON THE FLOORS ALONG THE WALL BASES BEHIND COOKING EQUIPMENT, AND WET FOOD SPILLS IN THE DISHWASHING AREA UNDER THREE COMPARTMENT SINK AND SHELVING. INSTRUCTED TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED WET MOP STORED INSIDE OF BUCKET IN THE REAR UTILITY AREA. INSTRUCTED TO HANG MOPS TO ALLOW TO DRY.

Base deductions−24 pts

Feb 23

Canvass Re-Inspection InspectionPass

1 High

1 total

90/100inspection score

−10 pts

High Priority (1)

−10 pts

15FOOD SEPARATED AND PROTECTED−10
Inadequate Sneeze guard at front service line, customer's head reaching over open food containers while ordering food. instructed to provide proper sneeze guard that protects food from customer's contamination.

Base deductions−10 pts

Feb 23

Canvass InspectionFail

3 High

3 total1 risk factor

65/100inspection score

−30 pts

High Priority (3)

−30 pts

6PROPER EATING, TASTING, DRINKING, OR TOBACCO USERisk Factor−10
Food handler eating in prep area, instructed to eat in designated areas.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
No hot running water at main prep kitchen and front service line hand wash sinks, max temp at hand sink faucets 73.5f, instructed to provide 100f temp minimum at all hand wash sink. priority violation 7-38-030.
15FOOD SEPARATED AND PROTECTED−10
inadequate Sneeze guard at front service line, customer's head reaching over open food containers while ordering food. instructed to provide proper sneeze guard that protects food from customer's contamination.

Base deductions−30 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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