What is Dynamic African Restaurant, Inc.'s health inspection score?

Dynamic African Restaurant, Inc. has a SafeDine safety score of 88 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Dynamic African Restaurant, Inc. last inspected?

Dynamic African Restaurant, Inc. was last inspected on October 28, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Dynamic African Restaurant, Inc. have?

Dynamic African Restaurant, Inc. has 54 total violations across 9 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Dynamic African Restaurant, Inc. safe to eat at?

Yes, Dynamic African Restaurant, Inc. has an excellent safety record with a score of 88/100. This indicates strong compliance with health and safety standards.

Official Health Record

Dynamic African Restaurant, Inc.

Name: Dynamic African Restaurant, Inc.
Address: 1127 W THORNDALE AVE, Chicago, 60660
Rating: 88

1127 W THORNDALE AVE, Chicago

Last Inspected: 10/28/2025

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0Excellent

Edgewater

Ranked #73 of 282 in Edgewater

Stable

9 inspections

Last: Oct 28, 2025

medium confidence

Directions Order

Inspections

22%

Clean Rate

Avg Violations

7 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

Pest issuesHigh Priority

Evidence of pests found during inspection

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Facility conditionHigh Priority

Building maintenance or structural issues

10x

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-15

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-5 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

0 pts

Latest

100% weight

100

2nd

60% weight

3rd

30% weight

Real-time Score: 85/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (88/100) which is computed during our regular data sync.

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

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1127 W THORNDALE AVE, Chicago, IL 60660

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Violation Timeline

Nov 2022

2 inspections

3 high priority

2 intermediate

5 basic

Nov

Sep 2023

1 inspections

4 basic

Nov 2023

1 inspections

3 basic

Nov

Dec 2024

3 inspections

8 high priority

5 intermediate

18 basic

Aug 2025

1 inspections

Aug

Oct 2025

1 inspections

1 intermediate

5 basic

Inspection History

9 records on file

4 Canvass1 Non-Inspection3 Canvass Re-Inspection1 Short Form Complaint

Oct 25

Canvass InspectionLatestPass

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED FOOD STORED IN CONTAINERS IN ALL THE COOLERS AND DRY STORAGE WITHOUT PROPER LABELING OF NAME. INSTRUCTED TO PERSON IN CHARGE TO PROVIDE A LABEL REFLECTING THE FOOD ITEM'S NAME WHEN FOOD HAS BEEN REMOVE FROM ITS ORIGINAL PACKAGING.

Basic (5)

−10 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED NO SPLASHGUARD BETWEEN EXPOSED HAND SINK AND STORAGE RACK FOR CLEAN DISHES. MUST INSTALL A WASHABLE SPLASHGUARD.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED BROKEN STAINLESS STEEL PREP TABLE IN MAIN PREP AREA. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED THE VENTILATION HOOD AND FILTERS ABOVE THE COOKING EQUIPMENT IN NEED OF CLEANING. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN AT ALL TIMES.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED BROKEN LIGHT ON VENTILLATION HOOD ABOVE COOKING EQUIPMENT. INSTRUCTED TO REPAIR AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO CERTIFIED FOOD MANAGER WITH ALLERGEN TRAINING. INSTRUCTED ANY PERSONS WITH THE CITY OF CHICAGO FOOD SANITATION CERTIFICATE TO COMPLY WITH COMPLETION OF TRAINING. MUST PROVIDE DOCUMENTATION.

Base deductions−15 pts

Aug 25

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

Dec 24

Canvass Re-Inspection InspectionPass w/ Conditions

2 High

2 total2 risk factors

70/100inspection score

−20 pts

High Priority (2)

−20 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
PERSON IN CHARGE DOES NOT HAVE A CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
NO VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED ON THE PREMISES OR SUCH A PERSON ON SITE WHILE BUSINESS IS OPEN/OPERATING. PRIORITY FOUNDATION VIOLATION, 7-38-012. CITATION ISSUED.

Base deductions−20 pts

Risk factor bonus (2× +5)−10 pts

Dec 24

Canvass Re-Inspection InspectionNo Entry

3 High2 Med9 Basic

14 total3 risk factors

27/100inspection score

−58 pts

High Priority (3)

−30 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
PERSON IN CHARGE DOES NOT HAVE A CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
NO VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED ON THE PREMISES OR SUCH A PERSON ON SITE WHILE BUSINESS IS OPEN/OPERATING. PRIORITY FOUNDATION VIOLATION 7-38-012.
3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE FOR ALL EMPLOYEES. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-010.

Intermediate (2)

−10 pts

36THERMOMETERS PROVIDED & ACCURATE−5
NO METAL STEM THERMOMETER ON SITE TO MONITOR HOT AND COLD FOOD TEMPERATURES. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
ALL BULK FOODS NOT STORED IN THE ORIGINAL CONTAINERS MUST BE LABELED WITH THE PRODUCT COMMON NAME.

Basic (9)

−18 pts

45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
ALL STORED ITEMS THROUGHOUT THE DINING ROOM CASHIER STATION/SHELVING AND IN THE REAR STORAGE ROOM. MUST BE ELEVATED FROM THE FLOORS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS IN THE FREEZERS AND COOLERS. MUST USE FOOD GRADE DISPOSABLE BAGS OR WASHABLE CONTAINERS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE MILK CRATES AS SHELVING LEGS OR A MEANS OF ELEVATION FOR STORED ITEMS THROUGHOUT THE FACILITY.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
NOTED SEVERAL LARGE METAL POTS ON THE PREMISES TOO BIG TO BE SUBMERGED INTO THE THREE COMPARTMENT SINK TO BE PROPERLY WASHED, RINSED AND SANITIZED. MUST REMOVE ALL OVERSIZED POTS FROM THE PREMISES OR PROVIDE A THREE COMPARTMENT SINK WITH COMPARTMENTS LARGE ENOUGH TO HAVE POTS SUBMERGED. PRIORITY FOUNDATION VIOLATION 7-38-025.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
EXTERIOR OF THE COOKS LINE COOKING EQUIPMENT WITH EXCESSIVE GREASE. MUST CLEAN AND MAINTAIN.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
NO OUTDOOR WASTE RECEPTACLES FOR FOOD WASTE FOR THE ABOVE RETAIL FOOD LICENSEE. MUST HAVE A LICENSED WASTE COMPANY PROVIDE AN OUTDOOR WASTE RECEPTACLE WITH A TIGHT COVERED LID FOR ALL FOOD WASTE WITH THE BUSINESS NAME AND ADDRESS ON THE CONTAINER. PRIORITY FOUNDATION 7-38-020(B).
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED EXPANDING SPRAY FOAM THAT IS UNEVEN AND UNABLE TO CLEAN BEING USED TO SEAL HOLES AND OPENINGS IN WALLS AND ALONG BASEBOARDS. MUST REMOVE/SMOOTH DOWN TO BE SMOOTH AND CLEANABLE.----FLOORS THROUGHOUT THE ENTIRE PREMISES WITH GREASE, DIRT AND DEBRIS. MUST CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED SOILED MOP HEAD IMPROPERLY STORED INSIDE BUCKET. INSTRUCTED SOILED MOPS WHEN NOT IN USE MUST BE STORED INVERTED IN THE UTILITY SERVICE SINK.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATIONS FROM 11-29-23 REPORT #2586013 NOT CORRECTED. #43- NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION.#55- NOTED STAINED CEILING TILES AT THE REAR DRY STORAGE AND HOT WATER TANK ROOM. INSTRUCTED TO REPAIR AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-42-090.

Base deductions−58 pts

Risk factor bonus (3× +5)−15 pts

Dec 24

Canvass InspectionFail

3 High3 Med9 Basic

15 total3 risk factors

22/100inspection score

−63 pts

High Priority (3)

−30 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
PERSON IN CHARGE DOES NOT HAVE A CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
NO VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED ON THE PREMISES OR SUCH A PERSON ON SITE WHILE BUSINESS IS OPEN/OPERATING. PRIORITY FOUNDATION VIOLATION 7-38-012.CITATION ISSUED.
3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE FOR ALL EMPLOYEES. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-010 CITATION ISSUED.

Intermediate (3)

−15 pts

23PROPER DATE MARKING AND DISPOSITION−5
NOTED PREPARED TCS FOODS INSIDE THE REACH-IN COOLERS NOT PROPERLY DATE LABELED WITH EXPIRATION DATES. FOODS SUCH AS FRIED FISH, MEAT SOUP. NO DATES OF ANY KIND ON ANY FOODS. REVIEWED ALL PREPARED FOODS MUST HAVE AN EXPIRATION DATE NO LONGER THAN 7 DAYS. FOODS DISCARDED. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
36THERMOMETERS PROVIDED & ACCURATE−5
NO METAL STEM THERMOMETER ON SITE TO MONITOR HOT AND COLD FOOD TEMPERATURES. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
ALL BULK FOODS NOT STORED IN THE ORIGINAL CONTAINERS MUST BE LABELED WITH THE PRODUCT COMMON NAME.

Basic (9)

−18 pts

45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
ALL STORED ITEMS THROUGHOUT THE DINING ROOM CASHIER STATION/SHELVING AND IN THE REAR STORAGE ROOM. MUST BE ELEVATED FROM THE FLOORS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS IN THE FREEZERS AND COOLERS. MUST USE FOOD GRADE DISPOSABLE BAGS OR WASHABLE CONTAINERS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE MILK CRATES AS SHELVING LEGS OR A MEANS OF ELEVATION FOR STORED ITEMS THROUGHOUT THE FACILITY.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
NOTED SEVERAL LARGE METAL POTS ON THE PREMISES TOO BIG TO BE SUBMERGED INTO THE THREE COMPARTMENT SINK TO BE PROPERLY WASHED, RINSED AND SANITIZED. MUST REMOVE ALL OVERSIZED POTS FROM THE PREMISES OR PROVIDE A THREE COMPARTMENT SINK WITH COMPARTMENTS LARGE ENOUGH TO HAVE POTS SUBMERGED. PRIORITY FOUNDATION VIOLATION 7-38-025 CITATION ISSUED.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
EXTERIOR OF THE COOKS LINE COOKING EQUIPMENT WITH EXCESSIVE GREASE. MUST CLEAN AND MAINTAIN.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
NO OUTDOOR WASTE RECEPTACLES FOR FOOD WASTE FOR THE ABOVE RETAIL FOOD LICENSEE. MUST HAVE A LICENSED WASTE COMPANY PROVIDE AN OUTDOOR WASTE RECEPTACLE WITH A TIGHT COVERED LID FOR ALL FOOD WASTE WITH THE BUSINESS NAME AND ADDRESS ON THE CONTAINER. PRIORITY FOUNDATION 7-38-020(B) CITATION ISSUED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED EXPANDING SPRAY FOAM THAT IS UNEVEN AND UNABLE TO CLEAN BEING USED TO SEAL HOLES AND OPENINGS IN WALLS AND ALONG BASEBOARDS. MUST REMOVE/SMOOTH DOWN TO BE SMOOTH AND CLEANABLE.----FLOORS THROUGHOUT THE ENTIRE PREMISES WITH GREASE, DIRT AND DEBRIS. MUST CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED SOILED MOP HEAD IMPROPERLY STORED INSIDE BUCKET. INSTRUCTED SOILED MOPS WHEN NOT IN USE MUST BE STORED INVERTED IN THE UTILITY SERVICE SINK.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATIONS FROM 11-29-23 REPORT #2586013 NOT CORRECTED. #43- NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION.#55- NOTED STAINED CEILING TILES AT THE REAR DRY STORAGE AND HOT WATER TANK ROOM. INSTRUCTED TO REPAIR AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.

Base deductions−63 pts

Risk factor bonus (3× +5)−15 pts

Nov 23

Short Form Complaint InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

43IN-USE UTENSILS: PROPERLY STORED−2
3-304.12 NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.11 NOTED STAINED CEILING TILES AT THE REAR DRY STORAGE AND HOT WATER TANK ROOM. INSTRUCTED TO REPAIR AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
6-501.14 NOTED DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS, AND EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS, AND PIPES/CONDUITS.

Base deductions−6 pts

Sep 23

Canvass InspectionPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

43IN-USE UTENSILS: PROPERLY STORED−2
NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
NOTED WASHROOMS ON PREMISES WITH GARBAGE RECEPTACLES AND NO LIDS. INSTRUCTED TO PROVIDE TRASH CANS WITH LIDS AT ALL WOMEN WASHROOMS AND UNISEX WASHROOMS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED STAINED CEILING TILES AT THE REAR DRY STORAGE AND HOT WATER TANK ROOM. INSTRUCTED TO REPAIR AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
NOTED DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS, AND EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS, AND PIPES/CONDUITS.

Base deductions−8 pts

Nov 22

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Nov 22

Canvass InspectionFail

3 High2 Med5 Basic

10 total2 risk factors

40/100inspection score

−50 pts

High Priority (3)

−30 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
THE PERSON IN CHARGE DOES NOT HAVE A CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
NO CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE IS POSTED ON THE PREMISES OR SUCH A PERSON WITH A VALID CERTIFICATE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
NO HOT WATER IS AVAILABLE AT THE THREE-COMPARTMENT SINK. THE HOT WATER HANDLE IS STRIPPED/NOT OPERATIONAL. UNABLE TO PROPERLY WASH, RINSE AND SANITIZE ON PREMISES. PRIORITY VIOLATION 7-38-025 CITATION ISSUED.

Intermediate (2)

−10 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
ALL BULK FOODS STORED NOT IN THE ORIGINAL CONTAINERS MUST BE LABELED WITH THE PRODUCT COMMON NAME.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
NOTED MICE INFESTATION THROUGHOUT THE PREMISES. OVER 200 MICE DROPPINGS IN BOTH STORAGE ROOMS, ALONG BASEBOARDS IN THE KITCHEN, UNDER KITCHEN STORAGE SHELVING, AND UNDER THE FRONT DINING ROOM COUNTER. PRIORITY VIOLATION 7-38-020(A) CITATION ISSUED.

Basic (5)

−10 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
MUST PROVIDE SPLASH GUARDS ON BOTH SIDES OF THE KITCHEN HAND WASHING SINK. NOTED CLEAN DISHES ON SHELVING TO THE RIGHT AND BULK FOOD STORED ON THE LEFT.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INTERIOR OF THE KITCHEN BOX FREEZER WITH EXCESSIVE BUILDUP OF ICE AND FOOD DEBRIS. MUST CLEAN AND MAINTAIN.---ALL SHELVING THROUGHOUT THE KITCHEN AND STORAGE AREAS WITH DIRT AND DEBRIS. MUST CLEAN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT WITH FOOD DEBRIS AND GREASE. MUST CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
DAMAGED AND FALLING CEILING TILE ABOVE THE UTILITY SERVICE SINK. MUST REPLACE.----ALL WALLS IN THE COOKING AREA WITH FOOD SPLATTER AND GREASE. MUST CLEAN AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL EMPLOYEES. MUST PROVIDE.

Base deductions−50 pts

Risk factor bonus (2× +5)−10 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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