What is Lindo Michoacan's health inspection score?

Lindo Michoacan 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 Lindo Michoacan last inspected?

Lindo Michoacan was last inspected on April 25, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Lindo Michoacan have?

Lindo Michoacan has 28 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Lindo Michoacan safe to eat at?

Lindo Michoacan 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 Lindo Michoacan serve?

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

Official Health Record

Lindo Michoacan

Name: Lindo Michoacan
Address: 4811 N KEDZIE AVE, Chicago, 60625
Rating: 78

4811 N KEDZIE AVE, Chicago

Last inspected 11mo ago

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0Good

American•Lincoln Square

Ranked #222 of 447 in Lincoln SquareBetter than 17% of american restaurants

Stable

5 inspections

Last: Apr 25, 2025

medium confidence

Directions Order

Inspections

20%

Clean Rate

5.6

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

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Plumbing issues

Plumbing or waste disposal problems

Facility condition

Building maintenance or structural issues

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-22

Final Score

Impact Breakdown

High Priority

-3 pts

Direct health hazards • 10 pts each

Intermediate

-4 pts

Potential hazards • 5 pts each

Basic

-5 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

-2 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

4811 N KEDZIE AVE, Chicago, IL 60625

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Violation Timeline

May 2022

1 inspections

1 high priority

2 intermediate

9 basic

May

Jun 2023

1 inspections

1 high priority

1 intermediate

5 basic

Jul 2023

1 inspections

Jul

Aug 2024

1 inspections

1 high priority

1 intermediate

3 basic

Apr 2025

1 inspections

1 intermediate

3 basic

Apr

Inspection History

5 records on file

4 Canvass1 Canvass Re-Inspection

Apr 25

Canvass InspectionLatestPass

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED NO THERMOMETER INSIDE OF THE STAND-UP COOLER LOCATED NEXT TO THE DISHWASHING 3-COMPARTMENT SINK.INSTRUCTED TO PROVIDE AND MAINTAIN A VISIBLE ACCURATE,WORKING THERMOMETER.

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED STAINED CUTTING BOARD ON TOP OF THE HOT HOLDING PREP TABLE AT FRONT FOOD PREP AREA.INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARD 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 STAND-UP COOLER LOCATED IN REAR FOOD PREP AREA.INSTRUCTED TO REMOVE CHIPPED PAINT AND RUST AND REPAINT OR REPLACE THE SHELVES AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO DETAIL CLEAN THE BOTTOM COMPARTMENT OF THE DEEP FRYER AND UNDERNEATH THE COOKING FLAT TOP GRILL TO REMOVE EXCESSIVE GREASE BUILD-UP AND MAINTAIN.

Base deductions−11 pts

Aug 24

Canvass InspectionPass

1 High1 Med3 Basic

5 total

79/100inspection score

−21 pts

High Priority (1)

−10 pts

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.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED BULK CONTAINERS ON SHELF IN REAR PREP AREA WITHOUT A LABEL.INSTRUCTED TO PROVIDE THE COMMON NAME ON ALL BULK CONTAINERS TO PROPERLY IDENTIFY ITEM (SALT, SUGAR, FLOUR ETC).

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED STAINED CUTTING BOARDS STORED ON STORAGE RACK AT REAR PREP AREA. INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO DETAIL CLEAN PIPES BEHIND THE COOKING GRILL AT FRONT PREP AREA TO REMOVE EXCESSIVE GREASE BUILD-UP AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOOR TILES NEED RE-GROUTING IN BETWEEN UNDER AND AROUND COOLERS AT REAR FOOD PREP AREA.INSTRUCTED TO REPAIR AND MAINTAIN.

Base deductions−21 pts

Jul 23

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Jun 23

Canvass InspectionFail

1 High1 Med5 Basic

7 total

75/100inspection score

−25 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED 2 COOLERS WITH INADEQUATE AMBIENT AIR TEMPERATURES OF 50 (FRONT PREP COOLER) AND 51 ( REAR PREP COOLER) INSTRUCTED MANAGER TO ENSURE ALL COLD HOLDING UNITS HAVE AN AMBIENT AIR TEMPERATURE OF 41 F AND BELOW. MANAGER REPAIRED COOLER PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED SEVERAL TCS FOODS STORED AT INADEQUATE TEMPERATURES RANGING FROM 47-50 F. INSTRUCTED MANAGER TO ENSURE ALL COLD FOODS ARE STORED AT 41 F AND BELOW. MANAGER DISCARDED: 4 GALLONS SALSA, 5 GALLONS CALDO, 4 GALLONS MENUDO, 5 GALLONS POZOLE, 4 GALLONS SALSA VERDE, 4 GALLONS CALDO DE POLLO, 1/4 POUND SLICED TOMATOES, 3 POUNDS EGGS, 5 POUNDS STEAK AND 1/2 GALLON MILK ($560) PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Basic (5)

−10 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED REACH IN 3 DOOR PREP COOLER WITH DAMAGED GASKETS. INSTRUCTED MANAGER TO REPLACE GASKETS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CUTTING BOARDS WITH DEEP SCRATCHES IN PREP AREA. INSTRUCTED MANAGER TO REPLACE OR RESURFACE CUTTING BOARDS.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OBSERVED OUTSIDE DUMPSTER AND OIL RECEPTACLES WITH NO TIGHT FITTING LIDS. 3 LID DUMPSTER FOUND WITH 2 LIDS HEAVILY DAMAGED AND 1 LID MISSING. GREASE RECEPTALCE LIDS FOUND NOT TIGHT FITTING. INSTRUCTED MANAGER TO ENSURE ALL LIDS ARE TIGHT FITTING. PRIOIRTY FOUNDATION VIOLATION 7-38-020(B) CITATION ISSUED.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED DUST ACCUMULATION ON FILTERS ABOVE COOKING EQUIPMENT.
60PREVIOUS CORE VIOLATION CORRECTED−2
OBSERVED PREVIOUS CORE VIOLATIONS NOT CORRECTED WITHIN SPECIFIED TIMEFRAME. REPORT #2556504 DATED MAY 31ST 2022 INSTRUCTED FACILITY TO #16 CLEAN INTERIOR OF ICE MACHINE AND #55 REPLACE ALL STAINED AND MISSING CEILING TILES IN REAR PREP. OBSERVED INTERIOR OF ICE MACHINE WITH CALCIUM AND MOLD-LIKE SUBSTANCE BUILD UP. OBSERVED STAINED CEILING TILES IN REAR PREP. INSTRUCTED MANAGER TO CORRECT ALL PREVIOUS CORE VIOLATIONS PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.

Base deductions−25 pts

May 22

Canvass InspectionPass w/ Conditions

1 High2 Med9 Basic

12 total

62/100inspection score

−38 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
INSTRUCTED TO CLEAN AND MAINTAIN INTERIOR SURFACES OF ICE MACHINE WITH MINIMAL CALCIUM BUILD-UP.

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
FOUND TCS FOODS AT IMPROPER TEMPERATURE REQUIREMENT DURING STORAGE INSIDE REACH-IN COOLER (AIR TEMPERATURE OF 41.0F). CHICKEN SOUP WAS COOKED YESTERDAY 05/30/22. NOTED INTERNAL TEMPERATURE OF CHICKEN VEGETABLE SOUP AT 46.9F/50.1F/49.5F/51.3F. INSTRUCTED MANAGER TCS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF BELOW 41.0F AND HOT HOLDING TEMPERATURE OF ABOVE 135.0F. MANAGER DISCARDED THE SAID FOOD PRODUCTS. TOTAL VALUE $100.00 TOTAL WEIGHT 80 LBS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED
36THERMOMETERS PROVIDED & ACCURATE−5
INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE ALL COOLERS.

Basic (9)

−18 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND MAINAIN INTERIOR SURFACES OF MICROWAVE OVEN WITH EXCESSIVE GREASE AND DRIED FOOD DEBRIS ACCUMULATION.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUTED TO DETAIL CLEAN AND MAINTAIN STORAGE RACKS WITH BLACK MOLDLIKE BUILD-UP INSIDE 2 DOOR REACH-IN COOLER IN REAR PREP AREA.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
BACKFLOW PREVENTER DEVICE NOT LOCATED BEHIND ICE MACHINE IN FRONT PREP/SERVICE AREA. INSTRUCTED TO INSTALL SO THAT IT CAN BE LOCATED TO BE SERVICED AND MAINTAINED.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
INSTRUCTED TO REPAIR LOOSE FAUCET AT HANDSINK INSIDE MEN'S CUSTOMERS WASHROOM.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR SURFACES OF FLOOR DRAIN UNDERNEATH 3 COMPARTMENT SINK TO PREVENT PEST HARBORAGE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO REPAIR BROKEN AND MISSING FLOOR TILES IN REAR PREP AREA UNDERNEATH AND SIDE OF REACH-IN COOLERS (BY THE WINDOW).
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN AND MAINTAIN CEILING VENT COVER WITH GREASE AND DUST ACCUMULATION ABOVE REAR DINING AREA
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO REPLACE MISSING AND HEAVY WATER STAINED CEILING TILES ABOVE REAR PREP AREA.
58ALLERGEN TRAINING AS REQUIRED−2
FOUND INCOMPLETE APPROVED ALLERGEN TRAINING CERTIFICATE AVAILABLE. INSTRUCTED ANY PERSON WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE TO COMPLY WITH ALLERGEN TRAINING CERTIFICATION.

Base deductions−38 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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