What is Mas Alla Del Sol's health inspection score?

Mas Alla Del Sol has a SafeDine safety score of 90 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Mas Alla Del Sol last inspected?

Mas Alla Del Sol was last inspected on June 16, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Mas Alla Del Sol have?

Mas Alla Del Sol has 13 total violations across 7 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Mas Alla Del Sol safe to eat at?

Yes, Mas Alla Del Sol has an excellent safety record with a score of 90/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Mas Alla Del Sol serve?

Mas Alla Del Sol serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Mas Alla Del Sol

Name: Mas Alla Del Sol
Address: 5848 N BROADWAY, Chicago, 60660
Rating: 90

5848 N BROADWAY, Chicago

Last inspected 11mo ago

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0Excellent

American•Edgewater

Ranked #56 of 282 in EdgewaterBetter than 22% of american restaurants

Stable

7 inspections

Last: Jun 16, 2025

medium confidence

Directions Order

Inspections

43%

Clean Rate

1.9

Avg Violations

11 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Plumbing issues

Plumbing or waste disposal problems

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Facility condition

Building maintenance or structural issues

Food labeling

Food not properly labeled or dated

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-10

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-1 pts

Potential hazards • 5 pts each

Basic

-2 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

+2 pts

Latest

100% weight

100

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

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5848 N BROADWAY, Chicago, IL 60660

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Violation Timeline

Oct 2022

1 inspections

1 high priority

1 intermediate

3 basic

Oct

Dec 2023

2 inspections

3 basic

Oct 2024

1 inspections

Oct

Nov 2024

1 inspections

1 intermediate

3 basic

Jun 2025

2 inspections

1 basic

Jun

Inspection History

7 records on file

4 Canvass3 Non-Inspection

Jun 25

Canvass InspectionLatestPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED NO COVERED RECEPTACLE FOR PROPER DISPOSAL OF SANITARY NAPKINS IN ALL-GENDER WASHROOM DRY STORAGE AREA AND FIRST FLOOR WOMEN'S WASHROOM. INSTRUCTED TO PROVIDE COVERED WASTE RECEPTACLE.

Base deductions−2 pts

Jun 25

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

Nov 24

Canvass InspectionPass

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
ALL BULK FOODS NOT STORED IN THE ORIGINAL CONTAINER MUST BE LABELED WITH THE PRODUCT COMMON NAME.

Basic (3)

−6 pts

48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
NOTED DIRTY DISHES WITH FOOD DEBRIS INSIDE THE THREE COMPARTMENT SINK FROM THE PREVIOUS NIGHTS SERVICE. MUST NOT LEAVE DIRTY DISHES FROM THE DAY BEFORE TO PREVENT PEST ACTIVITY.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOOR DRAIN UNDER THE THREE COMPARTMENT SINK WITH FOOD DEBRIS. MUST REMOVE FOOD DEBRIS DAILY TO PREVENT PEST ACTIVITY.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL REQUIRED EMPLOYEES. MUST PROVIDE FOR ALL.

Base deductions−11 pts

Oct 24

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

Dec 23

Canvass InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

43IN-USE UTENSILS: PROPERLY STORED−2
NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA AND DINING AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES AT THE DINING TABLES 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.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
NOTED HEAVY 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

Dec 23

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

Oct 22

Canvass InspectionPass w/ Conditions

1 High1 Med3 Basic

5 total

79/100inspection score

−21 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
MUST INSTALL HAND WASHING SINKS WITH HOT AND COLD RUNNING WATER, SOAP AND PAPER TOWELS IN THE DISHWASHING/PREP ROOM AND THE COFFEE/ESPRESSO PREPPING STATION IN THE REAR DINING ROOM. PRIORITY FOUNDATION VIOLATION. NO CITATION WAS ISSUED.

Intermediate (1)

−5 pts

21PROPER HOT HOLDING TEMPERATURES−5
OBSERVED TCS COOKED LAMB SHANK IN THE HOT HOLDING STEAM TABLE AT IMPROPER FOOD TEMPERATURES OF 105.8F AND 120.2F. FOOD DISCARDED. REVIEWED PROPER HOT HOLDING TEMPERATURES AND REHEATING METHODS AND REQUIREMENTS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Basic (3)

−6 pts

43IN-USE UTENSILS: PROPERLY STORED−2
NOTED IN USE UTENSILS ON THE COOKS LINE BEING STORED BETWEEN USE IN STANDING WATER AT A TEMPERATURE 38.1F. MUST STORE UTENSILS PROPERLY IN STANDING WATER ABOVE 135F, IN RUNNING WATER, OR A DRY CLEAN CONTAINER.---KNIVES ALSO IMPROPERLY STORED BETWEEN PREP TABLES.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
PLASTIC HANDLES OF THE COOKS LINE IN USE UTENSILS IN POOR REPAIR. MUST REPLACE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION THROUGHOUT THE FACILITY.----MUST NOT USE DUCT TAPE TO REPAIR BROKEN PLASTIC ON THE ICE MACHINE.

Base deductions−21 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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