What is Umai's health inspection score?

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

When was Umai last inspected?

Umai was last inspected on April 29, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Umai have?

Umai has 47 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Umai safe to eat at?

Yes, Umai 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 Umai serve?

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

Official Health Record

Umai

Name: Umai
Address: 730 S CLARK ST, Chicago, 60605
Rating: 90

730 S CLARK ST, Chicago

Last Inspected: 4/29/2026

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0Excellent

American•South Loop

Ranked #88 of 291 in South LoopBetter than 22% of american restaurants

Improving

7 inspections

Last: Apr 29, 2026

high confidence

Directions Order

Inspections

Clean Rate

6.7

Avg Violations

1 month ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Plumbing issues

Plumbing or waste disposal problems

Pest issues

Evidence of pests found during inspection

Employee hygiene

Personal hygiene practices not followed

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-27

Final Score

Impact Breakdown

High Priority

-6 pts

Direct health hazards • 10 pts each

Intermediate

-9 pts

Potential hazards • 5 pts each

Basic

-6 pts

Best practices • 2 pts each

Inspection Timeline

+14 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 73/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (90/100) 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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730 S CLARK ST, Chicago, IL 60605

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Violation Timeline

Aug 2022

1 inspections

3 high priority

2 intermediate

2 basic

Aug

Sep 2022

1 inspections

1 basic

Oct 2023

2 inspections

2 high priority

6 intermediate

11 basic

Oct

Jul 2024

1 inspections

7 basic

Oct 2025

1 inspections

2 high priority

2 intermediate

7 basic

Oct

Apr 2026

1 inspections

2 intermediate

Inspection History

7 records on file

5 Canvass2 Canvass Re-Inspection

Apr 26

Canvass InspectionLatestPass with Conditions

2 Med

2 total

90/100inspection score

−10 pts

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−5

Base deductions−10 pts

Oct 25

Canvass InspectionPass w/ Conditions

2 High2 Med7 Basic

11 total

56/100inspection score

−44 pts

High Priority (2)

−20 pts

29COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP−10
FOUND APPROX 20 LBS OF VACUUM PACKAGED FOOD ITEMS: COOKED PORK.FOUND NO HACCP PLAN ON SITE. VACUUM PACKAGED FOOD ITEMS AND VACUUM PACKAGED MACHINE TAGGED AND HELD FOR INSPECTION BY THE DEPARTMENT OF PUBLIC HEALTH. INSTRUCTED TO NO LONGER SERVE FOOD ITEMS UNTIL HACCP PLAN IS APPROVED BY DEPARTMENT AND INSPECTOR REMOVES TAG FROM SAID FOOD ITEMS. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.
32VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS−10
FOUND NO HACCP OR VARIANCE ON SITE. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION CONSOLIDATED WITH VIOLATION #29.

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED TCS FOODS AT INADEQUATE COLD HOLDING TEMPERATURE, OBSERVED ABOUT 10LBS OF RAW EGGS AT 68F-70F IN A BOX IN THE FOOD PREP AREA, BEEF AT 68F AND CHICKEN AT 69.4F. INSTRUCTED TO DISCARD AND DENATURE SAID TCS FOODS AND ALWAYS MAINTAIN ALL COLD HOLDING TCS FOODS AT 41F OR BELOW AT ALL TIMES. MANAGER DISCARDED SAID TCS FOOD DURING THE INSPECTION. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.
35APPROVED THAWING METHODS USED−5
OBSERVED FROZEN MEAT THAWING IN A PLASTIC CONTAINER IN THE FOOD PREP AREA. MANAGEMENT INSTRUCTED TO THAW TCS FOODS UNDER COLD RUNNING WATER, IN THE REFRIGERATOR OR IN THE MICROWAVE AS PART OF A CONTINUOUS COOKING PROCESS.

Basic (7)

−14 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CARDBOARD USED AS LINER ON FLOORS IN SUSHI AREA. INSTRUCTED MANAGER TO REMOVE ALL CARDBOARD FROM SHELVING UNITS. 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 TORN/DAMAGED RUBBER GASKET ON DOOR OF THE COOLER IN THE PREP AREA. INSTRUCTED TO REPAIR OR REPLACE GASKET.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED ASSORTED FOOD ITEMS INSIDE COOLERS AND REFRIGERATION UNITS WITH FOOD STORED INSIDE PLASTIC GROCERY BAGS. INSTRUCTED TO PROPERLY STORE ALL FOOD ITEMS INSIDE APPROVED FOOD GRADE CONTAINERS
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED AN EXCESSIVE AMOUNT OF FOOD AND GREASE DEBRIS IN BETWEEN ALL COOKING EQUIPMENT, INSIDE OF THE FRYERS AND AROUND THE REFRIGERATION UNIT GASKETS. INSTRUCTED TO CLEAN AND SANITIZE ALL.
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.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INTERIOR OF FLOOR DRAINS AND FLOORS IN THE UNDER THE COOKING EQIPMENT WITH FOOD, DIRT AND DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN FLOOR DRAINS AND FLOORS. -WALLS AND CEILING TILES WITH DIRT, DUST, GREASE AND FOOD IN THE FOOD PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN WALLS AND CEILING TILES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED SOILED MOP HEADS NOT PROPERLY STORED. INSTRUCTED MANAGER TO HANG MOP HEADS TO PREVENT INSECT BREEDING.

Base deductions−44 pts

Jul 24

Canvass InspectionPass

7 Basic

7 total

86/100inspection score

−14 pts

Basic (7)

−14 pts

40PERSONAL CLEANLINESS−2
FOOD HANDLERS/EMPLOYEES IN FOOD PREP AREA AND NOT WEARING A HAIR RESTRAINT. INSTRUCTED TO HAVE FOOD HANDLERS/EMPLOYEES WEAR A HAIR RESTRAINT WHEN IN THE FOOD PREP AREA.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
DOOR TO FRYER MISSING. INSTRUCTED TO PROVIDE/REPLACE MISSING DOOR TO FRYER AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
THE INTERIOR OF THE DEEP FRYERS WITH GREASE BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN FRYERS.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
LOWER SURFACE OF THE INTERIOR OF THE REACH IN FREEZERS WITH BLOOD SPILLS, FOOD AND DIRT. INSTRUCTED TO CLEAN AND MAINTAIN ALL SURFACES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INTERIOR OF FLOOR DRAINS AND FLOORS IN THE UNDER THE COOKING EQIPMENT WITH FOOD, DIRT AND DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN FLOOR DRAINS AND FLOORS. -WALLS AND CEILING TILES WITH DIRT, DUST, GREASE AND FOOD IN THE FOOD PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN WALLS AND CEILING TILES.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
NO FOOD HANDLER'S CERTIFICATES AVAILABLE TO REVIEW. INSTRUCTED TO PROVIDE AND MAINTAIN A VALID FOOD HANDLER'S CERTIFICATE FOR ALL EMPLOYEES WHO DO NOT HAVE THE CFM CERTIFICATE.
58ALLERGEN TRAINING AS REQUIRED−2
NO ALLERGEN TRAINING CERTIFICATE AVAILABLE FOR THE CFM ON DUTY. INSTRUCTED TO OBTAIN AND MAINTAIN AN ALLERGEN TRAINING CERTIFICATE FOR ALL CFMs.

Base deductions−14 pts

Oct 23

Canvass Re-Inspection InspectionPass

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
3-302.12 OBSERVED DRY FOODS STORAGE CONTAINERS NOT LABELED. INSTRUCTED TO PROVIDE A LABEL WITH THE PRODUCT NAME FOR ALL DRY STORAGE CONTAINERS.

Basic (5)

−10 pts

45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
4-904.11 OBSERVED TO GO CONTAINERS AND PLATES NOT INVERTED AT THE FRONT SUSHI PREP AREA COUNTER. INSTRUCTED TO INVERT KITCHENWARE IN ORDER TO PROTECT FROM POSSIBLE CONTAMINATION.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11(C) OBSERVED AN EXCESSIVE AMOUNT OF FOOD AND GREASE DEBRIS IN BETWEEN ALL COOKING EQUIPMENT, INSIDE OF THE FRYERS AND AROUND THE REFRIGERATION UNIT GASKETS. INSTRUCTED TO CLEAN AND SANITIZE ALL.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
5-204.12 UNABLE TO LOCATE THE BACK FLOW PREVENTION DEVICE ON THE ICE MACHINE. INSTRUCTED TO LOCATE OR PROVIDE.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
5-501.17 OBSERVED NO COVERED RECEPTACLE INSIDE OF THE WOMEN'S TOILET ROOM. INSTRUCTED TO PROVIDE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.114 OBSERVED EXCESSIVE CLUTTER IN THE REAR AROUND THE HOT WATER HEATER AND ITEMS STORED ON THE GROUND IN THE DRY STORAGE AREA, BY THE DISH MACHINE, AND UNDER THE REAR 3 COMPARTMENT SINK. INSTRUCTED TO REMOVE CLUTTER, ORGANIZE AND STORE ALL ITEMS AT LEAST 6 INCHES FROM THE GROUND.

Base deductions−15 pts

Oct 23

Canvass InspectionFail

2 High5 Med6 Basic

13 total

43/100inspection score

−57 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
5-202.12(A) OBSERVED INADEQUATE HOT WATER AT THE WOMEN'S AND MEN'S TOILET ROOMS HAND WASHING SINK, AT THE TIME OF THE INSPECTION HOT WATER ONLY REACHED 77.2F. INSTRUCTED TO REPAIR AND ALWAYS MAINTAIN AN ADEQUATE HOT WATER TEMPERATURE OF 100F AT ALL TIMES. PRIORITY VIOLATION. CITATION ISSUED 7-38-030(C).
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
4-501.114 OBSERVED THE LOW TEMPERATURE DISH MACHINE NOT PROPERLY SANITIZING, AT THE TIME OF THE INSPECTION SAID DISH MACHINE WAS IN USE AND SANITIZING AT 0PPM. INSTRUCTED TO ALWAYS PROPERLY SANITIZE AT 50PPM-100PPM AT ALL TIMES. DISH MACHINE TECHNICIAN ARRIVED DURING THE INSPECTION TO REPAIR SAID DISH MACHINE AND BY THE END OF THE INSPECTION SAID DISH MACHINE WAS SANITIZING AT 100PPM. PRIORITY VIOLATION. CITATION ISSUED 7-38-025.

Intermediate (5)

−25 pts

21PROPER HOT HOLDING TEMPERATURES−5
3-501.16(A:1) OBSERVED INADEQUATE HOT HOLDING TEMPERATURES OF TCS FOODS, OBSERVED ABOUT 8 LBS OF COOKED FISH AND COOKED SHRIMP AT 98.6F BEING HELD UNDER A HEAT LAMP IN THE SUSHI FOOD PREP AREA. INSTRUCTED TO DISCARD AND DENATURE SAID TCS FOODS AND ALWAYS MAINTAIN ALL HOT HOLDING TCS FOODS AT 135F OR ABOVE AT ALL TIMES. EMPLOYEE DISCARDED SAID TCS FOODS DURING THE INSPECTION. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.
22PROPER COLD HOLDING TEMPERATURES−5
3-501.16(A:2,&B) OBSERVED TCS FOODS AT INADEQUATE COLD HOLDING TEMPERATURE, OBSERVED ABOUT 3 LBS OF RAW EGGS AT 68F IN A BOX IN THE FOOD PREP AREA. INSTRUCTED TO DISCARD AND DENATURE SAID TCS FOODS AND ALWAYS MAINTAIN ALL COLD HOLDING TCS FOODS AT 41F OR BELOW AT ALL TIMES. MANAGER DISCARDED SAID TCS FOOD DURING THE INSPECTION. PRIORITY VIOLATION. CITATION ISSUED UNDER VIOLATION #21.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
3-302.12 OBSERVED DRY FOODS STORAGE CONTAINERS NOT LABELED. INSTRUCTED TO PROVIDE A LABEL WITH THE PRODUCT NAME FOR ALL DRY STORAGE CONTAINERS.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
6-501.111 OBSERVED EVIDENCE OF LIVE INSECT ACTIVITY ON SITE. OBSERVED ABOUT 5 LIVE LARGE FLIES FLYING AROUND THE CUSTOMER DINING AREA, IN THE WOMEN'S TOILET ROOM AND IN THE REAR FOOD PREP AREA. ALSO OBSERVED ABOUT 30 LIVE SMALL FLIES FLYING AROUND THE CUSTOMER DINING AREA AND ON THE WALLS OF THE CUSTOMER DINING AREA AND THE FRONT AND REAR FOOD PREP AREAS. OBSERVED A LIVE COCKROACH CRAWLING ON A CONTAINER OF FOOD THAT WAS STORED ON TOP OF THE 3 COMPARTMENT SINK LOCATED IN THE SUSHI PREP AREA, A LIVE COCKROACH CRAWLING IN A TOILET STALL IN THE WOMEN'S TOILET ROOM AND A LIVE COCKROACH CRAWLING ON THE WALL NEXT TO THE SMALL REFRIGERATOR OF THE FRONT SUSHI PREP AREA. INSTRUCTED TO ELIMINATE LIVE INSECT ACTIVITY, CLEAN AND SANITIZE AFFECTED AREAS AND RECOMMENDED CONTACTING PEST CONTROL FOR A SERVICE. PRIORITY FOUNDATION. CITATION ISSUED 7-38-020(A).
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
6-501.112 OBSERVED AN EXCESSIVE NUMBER OF DEAD COCKROACHES IN THE REAR FOOD PREP AREA AROUND THE HOT WATER HEATER AND UNDER THE DISH MACHINE. INSTRUCTED TO REMOVE DEAD COCKROACHES, CLEAN AND SANITIZE.

Basic (6)

−12 pts

45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
4-904.11 OBSERVED TO GO CONTAINERS AND PLATES NOT INVERTED AT THE FRONT SUSHI PREP AREA COUNTER. INSTRUCTED TO INVERT KITCHENWARE IN ORDER TO PROTECT FROM POSSIBLE CONTAMINATION.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11(C) OBSERVED AN EXCESSIVE AMOUNT OF FOOD AND GREASE DEBRIS IN BETWEEN ALL COOKING EQUIPMENT, INSIDE OF THE FRYERS AND AROUND THE REFRIGERATION UNIT GASKETS. INSTRUCTED TO CLEAN AND SANITIZE ALL.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
5-204.12 UNABLE TO LOCATE THE BACK FLOW PREVENTION DEVICE ON THE ICE MACHINE. INSTRUCTED TO LOCATE OR PROVIDE.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
5-501.17 OBSERVED NO COVERED RECEPTACLE INSIDE OF THE WOMEN'S TOILET ROOM. INSTRUCTED TO PROVIDE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.12 OBSERVED FLOORS THROUGHOUT WITH ACCUMULATED DIRT DEBRIS. INSTRUCTED TO CLEAN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.114 OBSERVED EXCESSIVE CLUTTER IN THE REAR AROUND THE HOT WATER HEATER AND ITEMS STORED ON THE GROUND IN THE DRY STORAGE AREA, BY THE DISH MACHINE, AND UNDER THE REAR 3 COMPARTMENT SINK. INSTRUCTED TO REMOVE CLUTTER, ORGANIZE AND STORE ALL ITEMS AT LEAST 6 INCHES FROM THE GROUND.

Base deductions−57 pts

Sep 22

Canvass Re-Inspection InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
3-307.11 OBSERVED NO SPLASH GUARD AT HAND WASHING SINK IN SUSHI BAR. INSTRUCTED MANAGER TO INSTALL SPLASH GUARD.

Base deductions−2 pts

Aug 22

Canvass InspectionFail

3 High2 Med2 Basic

7 total

56/100inspection score

−44 pts

High Priority (3)

−30 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HOT WATER AT HAND WASHING SINKS IN TOILET ROOMS. WATER IN BOTH TOILET ROOMS REACHED AT MAXIMUM TEMPERATURE OF 73 F. INSTRUCTED MANAGER TO ENSURE ALL HAND WASHING HOLD A MINIMUM HOT WATER TEMPERATURE OF 100 F. PRIORITY VIOLATION 7-38-030 (C). CITATION ISSUED.
29COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP−10
OBSERVED NO VARIANCE OBTAINED FOR ROOM TEMPERATURE SUSHI RICE. MUST OBTAIN VARIANCE FOR SUSHI RICE. INSTRUCTED TO PROVIDE UPDATED LETTER FROM A CERTIFIED LAB, VERIFYING THE pH OF THE SUSHI RICE OR KEEP A pH METER ONSITE CAPABLE OF DETERMINING THE pH. PRIORITY FOUNDATION #7-38-005. CITATION ISSUED.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED COOLER IN SUSHI BAR WITH INTERNAL AIR TEMPERATURES OF 53 F INSTRUCTED MANAGER TO ENSURE ALL COOLERS HAVE AN INTERNAL AIR TEMPERATURE OF 41 AND BELOW. UNIT TAGGED. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED SEVERAL TCS FOODS HELD AT INADEQUATE TEMPERATURES RANGING FROM 47 F -51 F. INSTRUCTED MANAGER TO ENSURE ALL COLD FOODS ARE HELD AT 41 F AND BELOW. MANAGER DISCARDED: 1 POUND SALMON, 1/2 POUND TOFU, 1/2 POUND LEAFY GREENS, 1/4 POUND SPINACH, AND 1/4 POUND FISH ($60). PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
OBSERVED NO CONSUMER ADVISORY DISCLOSURE (WITH FOOTNOTE) OR REMINDER ON THE MENU FOR ALL ITEMS THAT CAN BE ORDERED UNDERCOOKED OR RAW (BEEF, SUSHI). INSTRUCTED TO PROVIDE A DISCLOSURE (WITH FOOTNOTE) AND REMINDER ON ALL ITEMS THAT CAN BE ORDERED UNDERCOOKED OR RAW. PRIORITY FOUNDATION 7-38-005.

Basic (2)

−4 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED NO SPLASH GUARD AT HAND WASHING SINK IN SUSHI BAR. INSTRUCTED MANAGER TO INSTALL SPLASH GUARD.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED DEBRIS AND SOIL BUILD UP ON THE INTERIOR OF SEVERAL COOLERS. INSTRUCTED MANAGER TO CLEAN.

Base deductions−44 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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