What is Nonnina's health inspection score?

Nonnina has a SafeDine safety score of 73 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Nonnina last inspected?

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

How many health violations does Nonnina have?

Nonnina has 61 total violations across 10 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Nonnina safe to eat at?

Nonnina has a good safety record with a score of 73/100. While there are some noted violations, overall compliance is solid.

Official Health Record

Nonnina

Name: Nonnina
Address: 340 N CLARK ST, Chicago, 60654
Rating: 73

340 N CLARK ST, Chicago

Last Inspected: 3/5/2026

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0Good

River North

Ranked #337 of 551 in River North

Stable

10 inspections

Last: Mar 5, 2026

high confidence

Directions Order

Inspections

Clean Rate

6.1

Avg Violations

3 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Pest issues

Evidence of pests found during inspection

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-40

Final Score

Impact Breakdown

High Priority

-16 pts

Direct health hazards • 10 pts each

Intermediate

-1 pts

Potential hazards • 5 pts each

Basic

-9 pts

Best practices • 2 pts each

Inspection Timeline

-1 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 60/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (73/100) 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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340 N CLARK ST, Chicago, IL 60654

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Violation Timeline

Nov 2022

1 inspections

2 high priority

3 basic

Nov

Dec 2022

1 inspections

1 basic

Nov 2023

1 inspections

2 high priority

1 intermediate

5 basic

Nov

Dec 2023

1 inspections

1 intermediate

3 basic

Sep 2024

3 inspections

6 high priority

6 intermediate

9 basic

Sep

Jul 2025

2 inspections

4 high priority

1 intermediate

10 basic

Mar 2026

1 inspections

2 high priority

5 basic

Mar

Inspection History

10 records on file

5 Canvass5 Canvass Re-Inspection

Mar 26

Canvass InspectionLatestPass w/ Conditions

2 High5 Basic

7 total

70/100inspection score

−30 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HANDWASHING SIGNAGE AT EXPOSED HANDWASHING SINK LOCATED AT BAR. INSTRUCTED TO PROVIDE.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED EXPOSED HANDWASHING SINK IN REAR PREP AREA MAINTAINS IMPROPER MAXIMUM TEMPERATURE OF 55.2F. INSTRUCTED TO CORRECT AND MAINTAIN ALL HANDWASHING SINKS AT PROPER MAXIMUM TEMPERATURES BETWEEN 100-120F. PRIORITY VIOLATION 7-38-030(C). CITATION ISSUED.

Basic (5)

−10 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED BROKEN SOAP DISPENSOR ON WALL AT EXPOSED HANDWASHING SINK LOCATED IN BASEMENT PREP AREA. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED BROKEN RINSE GAUGE ON HIGH TEMPERATURE DISH MACHINE LOCATED IN REAR DISH AREA. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED MOP IN BASEMENT UTILITY SINK STORED IN BUCKET. INSTRUCTED TO STORE MOPS INVERTED WHEN NOT IN USE.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED BUILD UP OF GREASE AND GRIME ON FILTERS IN HOOD OVER COOK LINE. INSTRUCTED TO CLEAN AND MAINTAIN IN GOOD CONDITION.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED BUILD UP OF DUST ON CEILING IN BASEMENT PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN IN GOOD CONDITION.

Base deductions−30 pts

Jul 25

Canvass Re-Inspection InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-501.11---OBSERVED THREE TORN DOOR GASKETS INSIDE OF THE MAIN KITCHEN PREP LINE COOLERS .INSTRUCTED TO REPLACE THE TORN DOOR GASKETS AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-101.19---OBSERVED CHIPPED PAINT AND RUST ON THE WIRE STORAGE RACKS IN THE BASEMENT WALK-IN COOLER.INSTRUCTED TO REMOVE CHIPPED PAINT AND RUST AND REPAINT OR REPLACE THE SHELVES AND TO MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-501.12---OBSERVED STAINED CUTTING BOARD ON TOP OF THE FRONT DELI PREP LINE COOLER.INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS AND MAINTAIN.

Base deductions−6 pts

Jul 25

Canvass InspectionFail

4 High1 Med7 Basic

12 total1 risk factor

36/100inspection score

−59 pts

High Priority (4)

−40 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON PREMISES AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE AN EMPLOYEE HEALTH POLICY THAT INCLUDES SIGNED/ACKNOWLEDGEMENT FROM EACH EMPLOYEE.PRIORITY FOUNDATION VIOLATION 7-38-010,CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HANDWASHING SIGNAGE AT HAND SINK AT FRONT DELI FOOD/COFFEE PREP AREA.INSTRUCTED TO PROVIDE AND MAINTAIN HANDWASHING SIGNAGE AT HANDWASHING SINKS.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED HANDWASHING SINK NOT ACCESSIBLE FOR USE (TURNED-OFF) WHILE EMPLOYEES WORKING IN THE REAR COOKING/PREP AREA AND NO HOT RUNNING WATER AT SAID HANDWASHING SINK WATER TEMPERATURE RANGING FROM (71.6 F-74.4F).INSTRUCTED MANAGEMENT HANDWASHING SINKS MUST BE PROPERLY SUPPLIED AND ACCESSIBLE WITH ADEQUATE HOT RUNNING WATER OF AT LEAST 100 F THROUGH A MIXING VALVE OR COMBINATION FAUCET AT ALL TIMES.INSTRUCTED MANAGEMENT TO REPAIR AND MAINTAIN AS REQUIRED.MANAGEMENT IMMEDIATELY NOTIFIED REPAIR SERVICE.PRIORITY FOUNDATION VIOLATION 7-38-030(C), CITATION ISSUED.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED A 2-DOOR PREP COOLER IN THE REAR SALAD PREP AREA NOT MAINTAINING PROPER TEMPERATURE (WITH AN AIR TEMPERATURE OF 50.1F) NO TCS FOODS HELD INSIDE SAID COOLER.INSTRUCTED MANAGER COLD HOLDING UNIT MUST MAINTAIN COLD HOLDING TEMPERATURE OF 41.0F OR COLDER AT ALL TIMES.INSTRUCTED TO REPAIR.THE 2-DOOR PREP COOLER IS TAGGED "HELD FOR INSPECTION" AT THIS TIME.INSTRUCTED NOT TO USE UNTIL REPAIRED.PRIORITY VIOLATION 7-38-005,NO CITATION ISSUED.***SEE COMMENTS BELOW***

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF (TCS FOODS) HELD INSIDE OF THE 2 DOOR SALAD PREP LINE COOLER IN THE MAIN KITCHEN FOOD PREP AREA.OBSERVED COOKED CHICKEN AT 80.1F,DELI SLICED MEATS AT 50.1F,COOKED PORK WITH INTERNAL TEMPERATURES RANGING FROM 53.2F-56.2F.MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 12 #'S OF FOOD WORTH $100.00.INSTRUCTED MANAGEMENT TO MONITOR AND MAINTAIN ALL COLD (TCS FOODS) AT 41F OR COLDER AT ALL TIMES.PRIORITY VIOLATION 7-38-005, CITATION ISSUED.

Basic (7)

−14 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
ALL PREP AREA WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE 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 BASEMENT WALK-IN COOLER.INSTRUCTED TO REMOVE CHIPPED PAINT AND RUST AND REPAINT OR REPLACE THE SHELVES AND TO MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED THREE TORN DOOR GASKETS INSIDE OF THE MAIN KITCHEN PREP LINE COOLERS .INSTRUCTED TO REPLACE THE TORN DOOR GASKETS AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED STAINED CUTTING BOARD ON TOP OF THE FRONT DELI PREP LINE COOLER.INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FOOD DEBRIS AND SPILLS ON THE FLOORS AND SURFACES THROUGHOUT THE REAR PREP/DISHWASHING AREA.INSTRUCTED TO DETAIL CLEAN UNDER AND AROUND ALL SHELVING UNITS,BASEMENT FOOD PREP AREA,AROUND DISH MACHINE, PREP TABLES AND ALL COOKING EQUIPMENT TO REMOVE SPILLS, FOOD DEBRIS, DIRT BUILDUP AND/OR GREASE AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
INSTRUCTED TO DETAIL CLEAN CEILING VENTILATION COVERS/ATTACHED EQUIPMENTS THROUGHOUT THE KITCHEN MAIN FOOD PREP AREAS TO REMOVE ACCUMULATION OF GREASE/DUST BUILD-UP AND TO MAINTAIN.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT#2603418 DATED:09/24/2024 #16---4-602.11(B-E): OBSERVED PINK, BEIGE AND BLACK MOLDLIKE SUBSATNCE ON UPPER INTERIOR AND INTERIOR WALL OF LARGE ICE MACHINE IN BASEMENT. INSTRUCTED TO CLEAN AND SANITIZE INTERIOR OF ICE MACHINE TO PREVENT CONTAMINATION OF ICE. #37---3-302.12: OBSERVED MUTLIPLE CONTAINERS THROUGHOUT PREP AREAS NOT LABELED WITH COMMON NAME OF FOOD. INSTRUCTED TO LABEL ALL CONTAINERS WITH COMMON NAME OF FOOD THAT ARE REMOVED FROM ORIGINAL PACKAGES. #51---4-301.16: OBSERVED NO PREP/DUMP SINK IN NONNINA DELI. INSTRUCTED TO INSTALL A PREP/DUMP SINK IN NONNINA DELI A MINIMUM OF ONE SINK USED FOR FOOD PREPARATION, OBTAINING WATER AND DISCARDING LIQUID WASTE IS REQUIRED IN ANY PREPARATION AREA. #51---5-204.12: UNABLE TO LOCATE BACKFLOW PREVENTION DEVICE ON ESPRESSO MACHINE IN NONNINA DELI. INSTRUCTED TO INSTALL BACKFLOW PREVENTION DEVICE ON ESPRESSO MACHINE IN NONNINA DELI SO THAT IT SHALL BE LOCATED SO THAT

Base deductions−59 pts

Risk factor bonus (1× +5)−5 pts

Sep 24

Canvass Re-Inspection InspectionPass

1 High2 Med3 Basic

6 total

74/100inspection score

−26 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
4-602.11(B-E): OBSERVED PINK, BEIGE AND BLACK MOLDLIKE SUBSATNCE ON UPPER INTERIOR AND INTERIOR WALL OF LARGE ICE MACHINE IN BASEMENT. INSTRUCTED TO CLEAN AND SANITIZE INTERIOR OF ICE MACHINE TO PREVENT CONTAMINATION OF ICE.

Intermediate (2)

−10 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
3-302.12: OBSERVED MUTLIPLE CONTAINERS THROUGHOUT PREP AREAS NOT LABELED WITH COMMON NAME OF FOOD. INSTRUCTED TO LABEL ALL CONTAINERS WITH COMMON NAME OF FOOD THAT ARE REMOVED FROM ORIGINAL PACKAGES
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
6-202.15: OBSERVED OPENINGS AT BASE IN MIDDLE OF FRONT ENTRANCE DOUBLE DOORS, AT CORNER RIGHT BASE OF FIRST FLOOR KITCHEN EXIT DOOR AND BASE OF BASEMENT EXIT DOOR. INSTRUCTED TO SEAL ALL OUTER OPENINGS TO PREVENT PEST ENTRANCE.

Basic (3)

−6 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
4-301.16: OBSERVED NO PREP/DUMP SINK IN NONNINA DELI. INSTRUCTED TO INSTALL A PREP/DUMP SINK IN NONNINA DELI A MINIMUM OF ONE SINK USED FOR FOOD PREPARATION, OBTAINING WATER AND DISCARDING LIQUID WASTE IS REQUIRED IN ANY PREPARATION AREA.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
5-204.12: UNABLE TO LOCATE BACKFLOW PREVENTION DEVICE ON ESPRESSO MACHINE IN NONNINA DELI. INSTRUCTED TO INSTALL BACKFLOW PREVENTION DEVICE ON ESPRESSO MACHINE IN NONNINA DELI SO THAT IT SHALL BE LOCATED SO THAT IT MAY BE SERVICED AND MAINTAINED.
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13: NO PROOF OF ALLERGEN TRAINING PROVIDED FOR EMPLOYEE WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE. INSTRUCTED TO PROVIDE PROOF OF ALLERGEN TRAINING FOR ALL EMPLOYEES WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATES.

Base deductions−26 pts

Sep 24

Canvass Re-Inspection InspectionFail

1 High2 Med2 Basic

5 total

76/100inspection score

−24 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
4-602.11(B-E): OBSERVED PINK, BEIGE AND BLACK MOLDLIKE SUBSATNCE ON UPPER INTERIOR AND INTERIOR WALL OF LARGE ICE MACHINE IN BASEMENT. INSTRUCTED TO CLEAN AND SANITIZE INTERIOR OF ICE MACHINE TO PREVENT CONTAMINATION OF ICE.

Intermediate (2)

−10 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
3-302.12: OBSERVED MUTLIPLE CONTAINERS THROUGHOUT PREP AREAS NOT LABELED WITH COMMON NAME OF FOOD. INSTRUCTED TO LABEL ALL CONTAINERS WITH COMMON NAME OF FOOD THAT ARE REMOVED FROM ORIGINAL PACKAGES.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
6-202.15: OBSERVED OPENINGS AT BASE IN MIDDLE OF FRONT ENTRANCE DOUBLE DOORS, AT CORNER RIGHT BASE OF FIRST FLOOR KITCHEN EXIT DOOR AND BASE OF BASEMENT EXIT DOOR. INSTRUCTED TO SEAL ALL OUTER OPENINGS TO PREVENT PEST ENTRANCE.

Basic (2)

−4 pts

48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
4-302.13: OBSERVED NO IRREVERSIBLE TEMPERATURE INDICATOR FOR MEASURING SURFACE TEMPERATURE OF UTENSILS AND OTHER DISHES. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13: NO PROOF OF ALLERGEN TRAINING PROVIDED FOR EMPLOYEE WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE. INSTRUCTED TO PROVIDE PROOF OF ALLERGEN TRAINING FOR ALL EMPLOYEES WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATES.

Base deductions−24 pts

Sep 24

Canvass InspectionFail

4 High2 Med4 Basic

10 total3 risk factors

27/100inspection score

−58 pts

High Priority (4)

−40 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
OBSERVED NO CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER ON PREMISES. INSTRUCTED CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER MUST BE ON PREMISES AT ALL TIMES. CORRECTED ON SITE CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER ARRIVED ON SITE AT 11:18AM. PRIORITY FOUNDATION VIOLATION.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER ON PREMISES. INSTRUCTED CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER MUST BE ON PREMISES AT ALL TIMES. CORRECTED ON SITE CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER ARRIVED ON SITE AT 11:18AM. PRIORITY FOUNDATION VIOLATION. 7-38-012 CITATION ISSUED.
3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
OBSERVED NO VERIFIABLE EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED FOOD EMPLOYEES SHALL BE INFORMED IN A VERIFIABLE MANNER OF THEIR RESPONSIBILITY TO REPORT TO THE PERSON IN CHARGE INFORMATION ABOUT THEIR HEALTH AND ACTIVITIES AS THEY RELATE TO DISEASES THAT ARE TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION VIOLATION 7-38-010 CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED PINK, BEIGE AND BLACK MOLDLIKE SUBSATNCE ON UPPER INTERIOR AND INTERIOR WALL OF LARGE ICE MACHINE IN BASEMENT. INSTRUCTED TO CLEAN AND SANITIZE INTERIOR OF ICE MACHINE TO PREVENT CONTAMINATION OF ICE.

Intermediate (2)

−10 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED MUTLIPLE CONTAINERS THROUGHOUT PREP AREAS NOT LABELED WITH COMMON NAME OF FOOD. INSTRUCTED TO LABEL ALL CONTAINERS WITH COMMON NAME OF FOOD THAT ARE REMOVED FROM ORIGINAL PACKAGES.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED OPENINGS AT BASE IN MIDDLE OF FRONT ENTRANCE DOUBLE DOORS, AT CORNER RIGHT BASE OF FIRST FLOOR KITCHEN EXIT DOOR AND BASE OF BASEMENT EXIT DOOR. INSTRUCTED TO SEAL ALL OUTER OPENINGS TO PREVENT PEST ENTRANCE.

Basic (4)

−8 pts

48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED NO QUATERNARY AMMONIUM TEST KIT ON PREMISES. INSTRUCTED TO PROVIDE A TEST KIT THAT ACCURATELY MEASURES THE CONCENTRATION IN MG/L OF QUATERNARY AMMONIUM SANITIZING SOLUTION. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED NO IRREVERSIBLE TEMPERATURE INDICATOR FOR MEASURING SURFACE TEMPERATURE OF UTENSILS AND OTHER DISHES. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED TEMPERATURE OF THE WASH SOLUTION IN HIGH TEMPERATURE DISHMACHINE AT IMPROPER TEMPERATURE OF 150F. INSTRUCTED TO REPAIR HIGH TEMPERATURE DISH MACHINE WASH SOLUTION IN SINGLE TANK, CONVEYOR, DUAL TEMPERATURE MACHINE WAREWASHERS THAT USE HOT WATER TO SANITIZE FOR A SINGLE TANK, CONVEYOR DUAL TEMPERATURE MACHINE MAY NOT BE LESS THAN 160F. PRIORITY FOUNDATION VIOLATION. CITATION ISSUED 7-38-025
58ALLERGEN TRAINING AS REQUIRED−2
NO PROOF OF ALLERGEN TRAINING PROVIDED FOR EMPLOYEE WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE. INSTRUCTED TO PROVIDE PROOF OF ALLERGEN TRAINING FOR ALL EMPLOYEES WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATES.

Base deductions−58 pts

Risk factor bonus (3× +5)−15 pts

Dec 23

Canvass Re-Inspection InspectionPass

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
VISIBLE AND WORKING THERMOMETER NEEDED IN PREP COOLERS IN FOOD PREPARATION AREAS. MUST PROVIDE AND MAINTAIN.

Basic (3)

−6 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED WIPING CLOTHS STORED ON TOP OF PREP TABLES IN FOOD PREPARATION AREAS. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED ICE BUILD UP INSIDE GELATO CHEST FREEZER IN THE BASEMENT. MUST REMOVE ICE BUILD UP AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED RUSTY FOOD STORAGE SHELVING INSIDE WALK-IN COOLER LOCATED IN BASEMENT. ALSO OBSERVED BOTTOM OF PREP TABLE RUSTY. MUST REPAINT OR REPLACE.

Base deductions−11 pts

Nov 23

Canvass InspectionFail

2 High1 Med5 Basic

8 total1 risk factor

60/100inspection score

−35 pts

High Priority (2)

−20 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER ON SITE NOR A CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE POSTED WHILE TCS FOODS ARE BENG PREPARED AND SERVED SUCH AS SOUPS, SALADS, PASTA HAMBURGERS ETC. INSTRUCTED ABOVE THAT CITY OF CHICAGO CERTIFIED FOOD SERVICE MANAGER HAS TO BE ON SITE AT ALL TIMES FOOD IS BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION. 7-38-012. CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HOT WATER AVAILABLE AT THE EXPOSED HAND WASHING SINK LOCATED BETWEEN THE 3-COMPARTMENT SINK AND THE DISH WASHING MACHINE IN REAR DISH WASHING AREA. WATER TEMPERATURE 59.6F AT THIS TIME. INSTRUCTED TO REPAIR AND MAINTAIN HOT WATER AT THE MINIMUM TEPERATURE OF 100F FOR PROPER HAND WASHING. FACILITY HAS ANOTHER SINK WITH CLOSE PROXIMITY FOR EMPLOYEES TO WASH THEIR HANDS. PRIORITY VIOLATION 7-38-030(C). CITATION ISSUED.

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
VISIBLE AND WORKING THERMOMETER NEEDED IN PREP COOLERS IN FOOD PREPARATION AREAS. MUST PROVIDE AND MAINTAIN.

Basic (5)

−10 pts

40PERSONAL CLEANLINESS−2
OBSRVED EMOLOYEES IN FOOD PREP AREAS PREPARING AND SERVING FOOD WITHOUT WEARING HAIR RESTRAINTS. EMPLOYEES MUST WEAR A HAIR EESTRAINT AT ALL TIMES FOOD IS BEING PREPARED AND SERVED.
41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED WIPING CLOTHS STORED ON TOP OF PREP TABLES IN FOOD PREPARATION AREAS. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT INUSE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED RUSTY FOOD STORAGE SHELVING INSIDE WALK-IN COOLER LOCATED IN BASEMENT. ALSO OBSERVED BOTTOM OF PREP TABLE RUSTY. MUST REPAINT OR REPLACE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED ICE BUILD UP INSIDE GELATO CHEST FREEZER IN THE BASEMENT. MUST REMOVE ICE BUILD UP AND MAINTAIN.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED NO IRREVERSIBLE REGISTERING TEMPERATUR E INDICATORS ON PREMISES TO MEASURE THE SURFACES TEMPERATURE OF UTENSILS BEING SANITIZED IN THE HIGH TEMPERATURE DISH MACHINE. MANAGEMENT INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.

Base deductions−35 pts

Risk factor bonus (1× +5)−5 pts

Dec 22

Canvass Re-Inspection InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CUTTING BOARD ON MAIN COOK LINE COVERED IN DEEP GROOVES AND DARK STAINS. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.

Base deductions−2 pts

Nov 22

Canvass InspectionFail

2 High3 Basic

5 total1 risk factor

69/100inspection score

−26 pts

High Priority (2)

−20 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CERTIFIED MANAGER ON DUTY AT TIME OF INSPECTION WHILE TCS ITEMS SUCH AS CHICKEN WERE PREPARED. INSTRUCTED TO MAINTAIN EMPLOYEE HOLDING CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATE ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO SOAP AT EXPOSED HAND WASHING SINK LOCATED IN BASEMENT PREP AREA. INSTRUCTED TO MAINTAIN SOAP AT ALL EXPOSED HANDWASHING SINKS AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C). CITATION ISSUED.

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CUTTING BOARD ON MAIN COOK LINE COVERED IN DEEP GROOVES AND DARK STAINS. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED WASH GAUGE ON HIGH TEMEPRATURE DISH MACHINE NOT WORKING. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED BROKEN LIGHT SHIELD ABOVE DISH PIT. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.

Base deductions−26 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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