What is Charminar Fine Dining & Grill's health inspection score?

Charminar Fine Dining & Grill has a SafeDine safety score of 83 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Charminar Fine Dining & Grill last inspected?

Charminar Fine Dining & Grill was last inspected on July 2, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Charminar Fine Dining & Grill have?

Charminar Fine Dining & Grill has 33 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Charminar Fine Dining & Grill safe to eat at?

Charminar Fine Dining & Grill has a good safety record with a score of 83/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Charminar Fine Dining & Grill serve?

Charminar Fine Dining & Grill serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Charminar Fine Dining & Grill

Name: Charminar Fine Dining & Grill
Address: 6350 N CAMPBELL AVE, Chicago, 60659
Rating: 83

6350 N CAMPBELL AVE, Chicago

Last inspected 9mo ago

▲Improving

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0Good

American•Chicago

Ranked #961 of 1000 in ChicagoBetter than 17% of american restaurants

Improving

5 inspections

Last: Jul 2, 2025

medium confidence

Directions Order

Inspections

Clean Rate

6.6

Avg Violations

9 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Employee illnessHigh Priority

Sick employee handling food — illness transmission risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-17

Final Score

Impact Breakdown

High Priority

-1 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-6 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

+8 pts

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

6350 N CAMPBELL AVE, Chicago, IL 60659

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Violation Timeline

Aug 2022

1 inspections

2 high priority

1 intermediate

10 basic

Aug

Sep 2023

1 inspections

2 high priority

2 intermediate

5 basic

Oct 2023

1 inspections

1 high priority

2 basic

Oct

Jan 2025

1 inspections

1 high priority

4 basic

Jul 2025

1 inspections

3 basic

Jul

Inspection History

5 records on file

1 Complaint3 Canvass1 Canvass Re-Inspection

Jul 25

Complaint InspectionLatestPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED ICE BUILD UP ON REAR OF 1-DOOR STAND UP COOLER BEHIND STEAMTABLE. INSTRUCTED MANAGER MUST REMOVE ICE BUILD UP ON SAID COOLER CONDENSER.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOOR CLUTTERED THROUGHOUT DRY STORAGE ROOM. INSTRUCTED MANAGER MUST ELEVATE ALL ITEMS OFF FLOOR OR REMOVE ITEMS.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED 2 FOOD HANDLERS WITHOUT FOOD HANDLERS TRAINING CERTIFICATES. INSTRUCTED MANAGER ALL FOOD HANDLERS MUST HAVE FOOD HANDLERS TRAINING CERTIFICATES ON PREMISES.

Base deductions−6 pts

Jan 25

Canvass InspectionPass w/ Conditions

1 High4 Basic

5 total1 risk factor

77/100inspection score

−18 pts

High Priority (1)

−10 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON PREMISES WHILE TCS FOOD (CHICKEN PIE) IS PREPARED. INSTRUCTED MANAGER A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON PREMISES WHILE TCS FOODS ARE PREPARED. PRIORITY FOUNDATION 7-38-012.

Basic (4)

−8 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED ACCUMULATED GREASE AND FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES, COOLERS, FREEZERS, SHELVING UNITS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
3-COMPARTMENT SINK FAUCET LEAKING AT BASE. MUST REPAIR AND MAINTAIN 3-COMPARTMENT SINK FAUCET.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FLOORS THROUGHOUT THE ENTIRE ESTABLISHMENT, THROUGHOUT DRY FOOD STORAGE, UNDER ALL EQUIPMENT,UNDER AND BEHIND GREASE TRAP AND THREE COMPARTMENT SINK, COOLERS, SINKS, INSIDE WALK-IN COOLER AND FREEZER WITH DIRT , GREASE AND FOOD DEBRIS. ALSO OBSERVED DIRTY WALLS THROUGHOUT THE ENTIRE ESTABLISHMENT. INSTRUCTED TO DETAIL CLEAN, SANITZE AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
NO FOOD ALLERGEN TRAINING CERTIFICATE ON PREMISES. INSTRUCTED CITY OF CHICAGO CERTIFIED FOOD MANAGERS MUST HAVE FOOD ALLERGEN TRAINING CETIFICATES ON PREMISES.

Base deductions−18 pts

Risk factor bonus (1× +5)−5 pts

Oct 23

Canvass Re-Inspection InspectionPass w/ Conditions

1 High2 Basic

3 total

86/100inspection score

−14 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
4-501.114 (A, B, C, D, E, F: 1 & 2) OBSERVED EMPLOYEE WASHING DISHES AT THE 3 COMPARTMENT SINK WITHOUT SETTING IT UP TO WASH, RINSE AND SANITIZE. SANITIZER WAS NOT USED TO SET UP THE SINK. INSTRUCTED THE PERSON IN CHARGE ALWAYS TO SET UP THE SINK TO PROPERLY WASH, RINSE, AND SANITIZE WHEN WASHING EQUIPMENT. THE MANAGER IMMEDIATELY HAD THE EMPLOYEE SET UP THE 3-COMPARTMENT SINK TO WASH RINSE, AND SANITIZE USING THE CHEMICAL SANITIZER CHLORINE. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-101.19 OBSERVED FOIL BEING USED AS A LINER ON SHELVING UNITS IN THE REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO REMOVE ALL FOIL FROM SHELVING UNITS AND MAINTAIN. ALL FOOD AND NON-FOOD CONTACT SURFACES MUST BE SMOOTH AND EASILY CLEANABLE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-202.16 OBSERVED RUSTED STORAGE RACKS IN THE WALK-IN COOLER AND THE REAR DRY STORAGE AREA. INSTRUCTED THE PERSON IN CHARGE TO REMOVE RUST AND ENSURE NONFOOD-CONTACT SURFACES REMAIN SMOOTH, EASILY CLEAN, AND MAINTAIN.

Base deductions−14 pts

Sep 23

Canvass InspectionFail

2 High2 Med5 Basic

9 total2 risk factors

50/100inspection score

−40 pts

High Priority (2)

−20 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
OBSERVED NO EMPLOYEE HEALTH POLICY ON PREMISES. INSTRUCTED THE PERSON IN CHARGE TO KEEP AN EMPLOYEE HEALTH POLICY THAT WILL ENSURE THAT THE PERSON IN CHARGE IS MADE AWARE BY THEIR EMPLOYEES INFORMATION ABOUT THEIR HEALTH AND ACTIVITIES AS THEY RELATE TO DISEASES THAT ARE TRANSMISSIBLE THROUGH FOOD BY THE LAW. PRIORITY FOUNDATION VIOLATION 7-38-010. CITATION ISSUED.
5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
OBSERVED NO WRITTEN POLICY AND PROCEDURE FOR HANDLING VOMIT AND DIARRHEA CLEAN-UP ON PREMISES. INSTRUCTED TO KEEP A WRITTEN POLICY AND PROCEDURE IN PLACE FOR HANDLING VOMIT AND DIARRHEA AND THE NECESSARY ITEMS OUTLINED IN THE POLICY ON PREMISES. PRIORITY FOUNDATION VIOLATION, 7-38-005. CITATION ISSUED.

Intermediate (2)

−10 pts

36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED NO METAL STEM THERMOMETERS FOR MEASURING THE INTERNAL TEMPERATURES OF HOT AND COLD FOODS. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE METAL STEM THERMOMETERS FOR MEASURING HOT AND COLD FOODS. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED THREE LIVE COCKROACHES INSIDE THE MOP SINK IN THE REAR WAREWASHING AREA. INSTRUCTED THE PERSON IN CHARGE TO REMOVE ROACHES, CLEAN SURFACES, AND MAINTAIN PREMISES FREE OF PEST. RECOMMENDED RECEIVING ADDITIONAL PEST CONTROL SERVICE. PRIORITY FOUNDATION VIOLATION 7-38-020(a) CITATION ISSUED.

Basic (5)

−10 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED FOIL BEING USED AS A LINER ON SHELVING UNITS IN THE REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO REMOVE ALL FOIL FROM SHELVING UNITS AND MAINTAIN. ALL FOOD AND NON-FOOD CONTACT SURFACES MUST BE SMOOTH AND EASILY CLEANABLE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED RUSTED STORAGE RACKS IN THE WALK-IN COOLER AND THE REAR DRY STORAGE AREA. INSTRUCTED THE PERSON IN CHARGE TO REMOVE RUST AND ENSURE NONFOOD-CONTACT SURFACES REMAIN SMOOTH, EASILY CLEAN, AND MAINTAIN.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED NO CHEMICAL SANITIZING TEST STRIPS FOR THE THREE-COMPARTMENT SINK LOCATED IN THE REAR KITCHEN PREPARATION AREA. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE THE APPROPRIATE CHEMICAL SANITIZING TEST STRIPS FOR THE CHEMICAL SANITIZER THAT WILL BE USED FOR THE THREE-COMPARTMENT SINK. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED CUSTOMER TOILET ROOM DOOR NOT SELF-CLOSING. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE A SELF-CLOSING MECHANISM FOR THE CUSTOMER TOILET ROOM DOOR AND MAINTAIN.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATIONS FROM 08/26/2022 INSPECTION, REPORT #2562846 NOT CORRECTED: #37-OBSERVED BULK FOOD STORAGE CONTAINERS WITHOUT LABELS ON SHELVING UNIT IN REAR DRY STORAGE AREA. INSTRUCTED TO PROVIDE LABELS FOR BULK FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGING.. #39-OBSERVED FOOD ITEMS STORED ON THE FLOOR IN A WALK-IN COOLER LOCATED IN THE REAR PREPARATION AREA. INSTRUCTED MANAGER TO ELEVATE ALL FOOD SIX INCHES OFF THE FLOOR. #47-OBSERVED CUTTING BOARDS WITH DEEP SCRATCHES AND STAINS ON PREP TABLES IN THE REAR PREPARATION AREA. INSTRUCTED TO RESURFACE OR REPLACE AND MAINTAIN. #49-OBSERVED ACCUMULATED GREASE AND FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES, COOLERS, FREEZERS, SHELVING UNITS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN. (NONFOOD CONTACT SURFACES).#55-OBSERVED FLOORS THROUGHOUT THE ENTIRE ESTABLISHMENT, THROUGHOUT DRY FOOD STORAGE, UNDER ALL EQUIPMENT, UNDER AND BEHIND GREASE TRAP AND THREE COMPARTMENT SINK, COOLERS,

Base deductions−40 pts

Risk factor bonus (2× +5)−10 pts

Aug 22

Canvass InspectionPass w/ Conditions

2 High1 Med10 Basic

13 total1 risk factor

50/100inspection score

−45 pts

High Priority (2)

−20 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE AS REQUIRED. PRIORITY FOUNDATION VIOLATION 7-38-010. INSTRUCTED MANAGEMENT TO PROVIDE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HANDWASHING SIGNAGE AT HANDSINK LOCATED IN REAR PREPARATION AREA NEAR THREE COMPARTMENT SINK. INSTRUCTED TO PROVIDE HANDWASHING SIGNAGE AT HANDSINK INFORMING EMPLOYEES TO WASH THEIR HANDS.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED BULK FOOD STORAGE CONTAINERS WITHOUT LABELS ON SHELVING UNIT IN REAR DRY STORAGE AREA. INSTRUCTED TO PROVIDE LABELS FOR BULK FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGING.

Basic (10)

−20 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD ITEMS STORED ON FLOOR IN WALK-IN COOLER LOCATED IN REAR PREPARATION AREA. INSTRUCTED MANAGER TO ELEVATE ALL FOOD SIX INCHES OFF FLOOR.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CUTTING BOARDS WITH DEEP SCRATCHES AND STAINS ON PREP TABLES IN REAR PREPARATION AREA. INSTRUCTED TO RESURFACE OR REPLACE AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED ACCUMULATED GREASE AND FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES, COOLERS, FREEZERS, SHELVING UNITS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN. (NONFOOD CONTACT SURFACES)
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED THREE COMPARTMENT SINK LOCATED IN THE REAR PREPARATION AREA WITH A LEAK AT THE BASE OF THE FAUCET. INSTRUCTED MANAGEMENT TO REPAIR AND MAINTAIN.
52SEWAGE & WASTE WATER PROPERLY DISPOSED−2
OBSERVED ONE COMPARTMENT PREPARATION SINK IN USE WITH MISING DRAIN PIPE AND LEAKING WATER ONTO FLOOR IN THE REAR PREPARATION AREA. PRIORITY VIOLATION 7-38-030(C).INSTRUCTED MANAGEMENT TO REPAIR PLUMBING ISSUE AND MAINTAIN AS REQUIRED. ONE COMPARTMENT PREPARATION SINK TAGGED ?HELD FOR INSPECTION? AT THIS TIME. INSTRUCTED NOT TO USE UNTIL REPAIRED. CITATION ISSUED.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED NO COVERED TRASH RECEPTACLE IN THE UNISEX TOILET ROOM. INSTRUCTED TO PROVIDE A COVERED TRASH RECEPTACLE AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FLOORS THROUGHOUT THE ENTIRE ESTABLISHMENT, THROUGHOUT DRY FOOD STORAGE, UNDER ALL EQUIPMENT,UNDER AND BEHIND GREASE TRAP AND THREE COMPARTMENT SINK, COOLERS, SINKS, INSIDE WALK-IN COOLER AND FREEZER WITH DIRT , GREASE AND FOOD DEBRIS.ALSO OBSERVED DIRTY WALLS THROUGOUT THE ENTIRE ESTABLISHMENT. INSTRUCTED TO DETAIL CLEAN, SANITZE AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED LIGHTBULBS UNDERNEATH HOODED VENT WITH NO PROTECTIVE SHIELDS. INSTRUCTED MANAGEMENT TO PROVIDE PROTECTIVE SHIELDS FOR LIGHTBULBS AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED EMPLOYEES WITH NO FOOD HANDLER CERTIFICATES ON SITE. INSTRUCTED MANAGER TO COMPLY WITH THE IDPH FOOD HANDLER REQUIREMENT.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED FOOD SERVICE SANITATION MANAGER WITHOUT FOOD ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO MEET REQUIREMENT.

Base deductions−45 pts

Risk factor bonus (1× +5)−5 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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