What is Green Tomato Cafe's health inspection score?

Green Tomato Cafe has a SafeDine safety score of 91 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Green Tomato Cafe last inspected?

Green Tomato Cafe was last inspected on February 24, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Green Tomato Cafe have?

Green Tomato Cafe has 36 total violations across 7 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Green Tomato Cafe safe to eat at?

Yes, Green Tomato Cafe has an excellent safety record with a score of 91/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Green Tomato Cafe serve?

Green Tomato Cafe serves Cafe cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Green Tomato Cafe

Name: Green Tomato Cafe
Address: 3750 W OGDEN AVE, Chicago, 60623
Rating: 91

3750 W OGDEN AVE, Chicago

Last Inspected: 2/24/2026

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0Excellent

Cafe•Chicago

Ranked #995 of 1000 in ChicagoBetter than 94% of cafe restaurants

Stable

7 inspections

Last: Feb 24, 2026

high confidence

Directions Order

Inspections

Clean Rate

5.1

Avg Violations

2 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Plumbing issues

Plumbing or waste disposal problems

Employee hygiene

Personal hygiene practices not followed

Facility condition

Building maintenance or structural issues

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-9

Final Score

Impact Breakdown

High Priority

-1 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-4 pts

Best practices • 2 pts each

Inspection Timeline

+1 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

3750 W OGDEN AVE, Chicago, IL 60623

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Violation Timeline

Oct 2022

1 inspections

1 high priority

4 basic

Oct

Oct 2023

2 inspections

1 high priority

3 intermediate

14 basic

Mar 2024

1 inspections

5 basic

Mar

May 2025

2 inspections

1 high priority

4 basic

Feb 2026

1 inspections

1 intermediate

2 basic

Feb

Inspection History

7 records on file

5 Canvass2 Canvass Re-Inspection

Feb 26

Canvass InspectionLatestPass

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED NO THERMOMETER IN FRONT DISPLAY COOLER. INSTRUCTED MANAGER TO PROVIDE OPERABLE THERMOMETERS IN ALL COOLERS.

Basic (2)

−4 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED NO HOT WATER AT RIGHT SINK IN WOMEN WASHROOM. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED CLUTTER IN REAR PREP AND STORAGE AREA. INSTRUCTED MANAGER TO REMOVE ALL UNNECESSARY ITEMS AND ORGANIZE ALL AREAS.

Base deductions−9 pts

May 25

Canvass Re-Inspection InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED SPILLAGE AND BUILDUP ON INTERIOR OF ALL COLD HOLD UNITS. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED EXCESSIVE BUILDUP ON FILTERS IN HOOD VENTILATION SYSTEM. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.

Base deductions−4 pts

May 25

Canvass InspectionPass w/ Conditions

1 High2 Basic

3 total

86/100inspection score

−14 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED COLD HOLD DELI UNIT AT IMPROPER COLD HOLD TEMPERATURE OF 50�F. INSTRUCTED PERSON IN CHARGE TO REPAIR AND MAINTAIN COLD HOLD UNIT AT 41F AND BELOW. THE UNIT IS TAGGED, HELD FOR INSPECTION AT THIS TIME BY CDPH. INSTRUCTED PERSON IN CHARGE TO CONTACT CDPH FOR RE-INSPECTION. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.

Basic (2)

−4 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED SPILLAGE AND BUILDUP ON INTERIOR OF ALL COLD HOLD UNITS. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED EXCESSIVE BUILDUP ON FILTERS IN HOOD VENTILATION SYSTEM. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.

Base deductions−14 pts

Mar 24

Canvass InspectionPass

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

40PERSONAL CLEANLINESS−2
OBSERVED FOOD HANDLERS WITHOUT EFFECTIVE HARI RESTRAINTS HANDLING FOOD. INSTRUCTED TO PROVIDE AND MAINTAIN.
41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED SOILED WIPING CLOTHS IMPROPERLY AIRDRYING ON TABLES THROUGHOUT PREP, INSTRUCTED TO STORE INSIDE SANITIZING SOLUTION.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED COOKING EQUIPMENT (VITAMIXER, HOT HOLD UNIT, STORAGE BINS, ETC.) IN PREP AREA WITH EXCESSIVE DRIED FOOD DEBRIS ON SURFACES. INSTRUCTED TO CLEAN TO PREVENT PEST HARBORAGE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED WINDOWSILLS IN THE REAR PREP WITH EXCESSIVE FOOD DEBRIS, DEAD BUGS, AND SPLATTER THROUGHOUT. NOTED FLOORS UNDER HEAVY EQUIPMENT IN FRONT AND REAR PREP WITH FOOD, TRASH, ETC. THROUGHOUT. INSTRUCTED TO CLEAN AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED 2 OF 4 FOOD HANDLERS WITHOUT PROOF OF TRAINING COMPLETION DURING THE TIME OF INSPECTION. INSTRUCTED TO OBTAIN AND MAINTAIN ON-SITE FOR REVIEW.

Base deductions−10 pts

Oct 23

Canvass Re-Inspection InspectionPass

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

35APPROVED THAWING METHODS USED−5
OBSERVED FROZEN CORN THAWING 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 (6)

−12 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED TORN/DAMAGED RUBBER GASKET ON DOOR OF THE 3 DOOR COOLER IN THE REAR PREP AREA; INSTRUCTED TO REPAIR OR REPLACE GASKET.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED BUILD UP OF FOOD DEBRIS AND SPILLS ON BOTTOMS OF ALL COOLER UNITS. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OBSERVED DEBRIS AROUND DUMPSTER. INSTRUCTED TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED BUILD UP OF DEBRIS AND SPILLAGE ON FLOOR UNDERNEATH TABLES, EQUIPMENT, AND COOLING UNITS,AND SINKS AS WELL IN ALL CORNERS. INSTRUCTED PERSON IN CHARGE TO CLEAN ALL AREAS AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED ACCUMULATED DIRT AND GREASE DEBRIS BEHIND AND IN BETWEEN COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND SANITIZE.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED NO FOOD HANDLER CERTIFICATES ON SITE AT TIME OF INSPECTION. INSTRUCTED ALL EMPLOYEES MUST COMPLETE FOOD HANDLER TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.

Base deductions−17 pts

Oct 23

Canvass InspectionFail

1 High2 Med8 Basic

11 total

64/100inspection score

−36 pts

High Priority (1)

−10 pts

9NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED−10
OBSERVED FOOD HANDLER TOUCH READY-TO-EAT FOOD COOKED BACON WITH BARE HANDS AND ADD TO COOKED BREAKFAST IN KITCHEN AT FOOD LINE. ALSO NOTED FOOD HANDLER TOUCH READY TO EAT FOOD CHHESE WITH BARE HANDS ON THE FOOD PREP LINE. FOOD EMPLOYEES? MAY NOT CONTACT EXPOSED, READY-TO-EAT FOOD WITH THEIR BARE HANDS. MUST USE SUITABLE UTENSILS SUCH AS DELI TISSUE, SPATULAS, TONGS, SINGLE-USE GLOVES, OR DISPENSING EQUIPMENT. PRIORITY VIOLATION. 7-38-010. CITATION ISSUED

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED TCS FOODS HELD AT IMPROPER INTERNAL TEMPERATURES IN THE REAR PREP COLD HOLDING UNIT, SUCH AS 3LBS OF HAM AT 55.2F, 2LBS OF CORN SALSA AT 46.8F AND 2LBS OF COLE SLAW AT 47.4F. MANAGER DISCARDED AND DENATURED A TOTAL 7LBS AT $60. ALL COLD TCS FOOD MUST MAINTAIN 41F OR BELOW . PRIORITY VIOLATION. CITATION ISSUED 7-38-005.
35APPROVED THAWING METHODS USED−5
OBSERVED FROZEN CORN THAWING 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 (8)

−16 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED TORN/DAMAGED RUBBER GASKET ON DOOR OF THE 3 DOOR COOLER IN THE REAR PREP AREA; INSTRUCTED TO REPAIR OR REPLACE GASKET.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED NO IRREVERSIBLE THERMOMETER ON SITE AT TIME OF INSPECTION FOR MEASURING THE UTENSIL SURFACE TEMEPERATURE. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED BUILD UP OF FOOD DEBRIS AND SPILLS ON BOTTOMS OF ALL COOLER UNITS. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OBSERVED DEBRIS AROUND DUMPSTER. INSTRUCTED TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED ACCUMULATED DIRT AND GREASE DEBRIS BEHIND AND IN BETWEEN COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND SANITIZE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED BUILD UP OF DEBRIS AND SPILLAGE ON FLOOR UNDERNEATH TABLES, EQUIPMENT, AND COOLING UNITS,AND SINKS AS WELL IN ALL CORNERS. INSTRUCTED PERSON IN CHARGE TO CLEAN ALL AREAS AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED NO FOOD HANDLER CERTIFICATES ON SITE AT TIME OF INSPECTION. INSTRUCTED ALL EMPLOYEES MUST COMPLETE FOOD HANDLER TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO ALLERGEN TRAINING ON SITE AT TIME OF INSPECTION. INSTRUCTED ALL EMPLOYEES HOLDING CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATES MUST COMPLETE ALLERGEN TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.

Base deductions−36 pts

Oct 22

Canvass InspectionPass w/ Conditions

1 High4 Basic

5 total

82/100inspection score

−18 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED BUILD UP ON INTERIOR OF ICE MACHINE OF RUST DRIPPING ONTO ICE (USED FOR HUMAN CONSUMPTION) OBSERVED SLIMEY BLACK SUBSTANCE ON INTERIOR OF ICE MACHINE. INSTRUCTED PERSON IN CHARGE TO REMOVE AND DISCARD ALL ICE AND CLEAN AND SANITIZE MACHINE BEFORE USING. MANAGER VOLUNTARILY EMPTIED AND SANITIZED MACHINE DURING INSPECTION. PRIORITY FOUNDATION 7-38-005. CITATION ISSUED.

Basic (4)

−8 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED BUILD UP OF FOOD DEBRIS AND SPILLS ON BOTTOMS OF ALL COOLER UNITS. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED BUILD UP OF DEBRIS AND SPILLAGE ON FLOOR UNDERNEATH TABLES, EQUIPMENT, AND COOLING UNITS,AND SINKS AS WELL IN ALL CORNERS. INSTRUCTED PERSON IN CHARGE TO CLEAN ALL AREAS AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED BUILD UP OF DUST AND GREASE ON FILTERS IN HOOD VENTILATION SYSTEM OVER COOKING EQUIPMENT. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO ALLERGEN TRAINING CERTIFICATE ON SITE FOR CERTIFIED FOODSERVICE MANAGER. INSTRUCTED PERSON IN CHARGE TO OBTAIN ALLERGEN TRAINING AND RETAIN CERTIFICATE ON SITE FOR REVIEW AT ALL TIMES.

Base deductions−18 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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