What is Aramark & Loyola Damen's health inspection score?

Aramark & Loyola Damen has a SafeDine safety score of 70 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Aramark & Loyola Damen last inspected?

Aramark & Loyola Damen was last inspected on November 19, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Aramark & Loyola Damen have?

Aramark & Loyola Damen has 32 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Aramark & Loyola Damen safe to eat at?

Aramark & Loyola Damen has a good safety record with a score of 70/100. While there are some noted violations, overall compliance is solid.

Official Health Record

Aramark & Loyola Damen

Name: Aramark & Loyola Damen
Address: 6511 N SHERIDAN RD, Chicago, 60626
Rating: 70

6511 N SHERIDAN RD, Chicago

Last Inspected: 11/19/2025

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0Good

Rogers Park

Ranked #134 of 203 in Rogers Park

Declining

5 inspections

Last: Nov 19, 2025

high confidence

Directions Order

Inspections

20%

Clean Rate

6.4

Avg Violations

6 months 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

Cross-contamination

Raw and cooked foods not properly separated

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-30

Final Score

Impact Breakdown

High Priority

-12 pts

Direct health hazards • 10 pts each

Intermediate

-5 pts

Potential hazards • 5 pts each

Basic

-8 pts

Best practices • 2 pts each

Inspection Timeline

-5 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

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6511 N SHERIDAN RD, Chicago, IL 60626

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Violation Timeline

Nov 2022

1 inspections

2 high priority

2 intermediate

6 basic

Nov

Jul 2023

1 inspections

Oct 2024

1 inspections

3 intermediate

8 basic

Oct

Nov 2024

1 inspections

5 basic

Nov 2025

1 inspections

2 high priority

1 intermediate

3 basic

Nov

Inspection History

5 records on file

3 Canvass1 Canvass Re-Inspection1 Complaint

Nov 25

Canvass InspectionLatestPass w/ Conditions

2 High1 Med3 Basic

6 total

69/100inspection score

−31 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED MULTIPLE BROKEN PAPERTOWEL DISPENSERS THROUGHOUT BASEMENT PREP AREA AND UPSTAIRS SERVING AREAS. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED THE HANDWASHING SINK IN BETWEEN BURGER AND PASTA PREP STATIONS NOT MAINTAINED WITH HOT WATER. OBSERVED WATER AT 60F. INSTRUCTED PERSON IN CHARGE HOT WATER AT ALL HAND WASHING SINKS MUST BE AT LEAST 100F. SERVICE TECHNICIAN ARRIVED ON SITE AND NOW ALL SINKS ARE MAINTAINED BETWEEN 102F - 105F. PRIORITY VIOLATION #7-38-030(C). CITATION ISSUED.

Intermediate (1)

−5 pts

21PROPER HOT HOLDING TEMPERATURES−5
OBSERVED THE FOLLOWING FOOD NOT MEETING REQUIRED TEMPERATURE OF 135F DEGREES OR ABOVE IN THE DESIGNATED HOT-HOLDING UNIT: POTATOES AT 119F AND 120F AND 117F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 5 LBS OF PRODUCTS WORTH $25.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.

Basic (3)

−6 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED NO SPLASHGUARD BETWEEN PREP SINK/DUMP AND STAINLESS-STEEL PREP TABLE IN DELI AREA. MUST INSTALL A WASHABLE SPLASHGUARD.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED BROKEN/ MISSING COVERS FOR MECHANICAL COMPONENTS OF EQUIPMENT THROUGHOUT PREP AREAS. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DUST, FOOD DEBRIS, AND DIRT ON FLOOR UNDER COOKING EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, DISH WASHING, STORAGE AND BASEMENT AREAS, AND RETAIL AND RESIDENTIAL AREAS, ESPECIALLY ON MECHANICAL COMPARTMENTS OF EQUIPMENT. INSTRUCTED MANAGER TO CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN ALL AREAS.

Base deductions−31 pts

Nov 24

Canvass Re-Inspection InspectionPass

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
EXCESS ICE ON PIPE AND CONDENSER UNIT INSIDE THE WALK-IN FREEZERS IN THE KITCHEN OF BASEMENT AREA, INSTRUCTED TO REPAIR. NO FOOD UNDER THE UNIT.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE BLACK BROKEN RUBBER TAPE AS A MEANS OF REPAIR ON THE DOOR OF THE FOOD STORAGE CHEST COOLER AT SERVING LINE OF DELI,ALSO PROVIDE HANDLE AT LID OD SERVING COOLER AT SAME AREA. SURFACE MUST BE SMOOTH AND CLEANABLE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
GREASE INSIDE THE DEEP FRYERS THROUGHOUT,CLEAN AND MAINTAIN
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
CLEAN AND MAINTAIN FLOOR BEHIND COOKING EQUIPMENT AND FLOOR DRAINS,IN THE KITCHEN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
NO FOOD HANDLER TRAINING CERTIFICATE PROVIDED ON SITE,INSTRUCTED TO PROVIDE

Base deductions−10 pts

Oct 24

Canvass InspectionFail

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

21PROPER HOT HOLDING TEMPERATURES−5
TCS FOOD AT IMPROPER TEMPERATURE: COOKED CHICKEN TEMP OF 130.6F AND COOKED FALAFEL AT TEMP OF 129.7F. BOTH PRODUCTS WERE STORED ON TOP FLAT HOT HOLDING UNIT IN DINING AREA SERVING LINE. HOT FOOD MUST MAINTAIN TEMP OF 135F AND ABOVE. FOOD DISCARDED AND DENATURED.POUNDS 8,VALUE 41 PRIORITY VIOLATION:7-38-005,CITATION ISSUED
22PROPER COLD HOLDING TEMPERATURES−5
COLD TCS FOOD AT IMPROPER TEMPERATURE: HUMMUS,SOUR CREAM,DICED TOMATOES AT TEMP OF 47.9F TO 49F IN DINING AREA SERVING LINE UNIT. FOOD DISCARDED AND DENATURED.COLD FOOD MUST MAINATAIN TEMP OF 41F AND BELOW.POUND 6,VALUE 20. PRIORITY VIOLATION:7-38-005.CONSOLIDATED WITH ABOVE VIOLATION
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
GAP OF 1/4" OF SIDE ENTRANCE AT BOTTOM DOOR.REPAIR ISSUE TO MINIMIZE INSECTS AND RODENT ENTRANCE

Basic (8)

−16 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
EXCESS ICE ON PIPE AND CONDENSER UNIT INSIDE THE WALK-IN FREEZERS IN THE KITCHEN OF BASEMENT AREA, INSTRUCTED TO REPAIR. NO FOOD UNDER THE UNIT.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE BLACK BROKEN RUBBER TAPE AS A MEANS OF REPAIR ON THE DOOR OF THE FOOD STORAGE CHEST COOLER AT SERVING LINE OF DELI,ALSO PROVIDE HANDLE AT LID OD SERVING COOLER AT SAME AREA. SURFACE MUST BE SMOOTH AND CLEANABLE.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
HIGH TEMP DISH MACHINE IN BASEMENT NOT MAINTAINED.TEMPERATURE MEASURING DEVICE/SENSOR FOR THE SANITIZING CYCLE AT HIGH TEMP DISH MACHINE NOT RECORDING ADEQUATELY THE FINAL TEMPERATURE OF WAREWASHING MACHINE. MUST REPAIR MEASURING DEVICE/SENSOR AT WAREWASHING UNIT. ALSO MUST REPAIR AUTOMATIC VALVE AT SAID UNIT FOR WATER RETENTION. TAGGED UNIT "HELD FOR INSPECTION" DO NOT USE.INSTRUCTED TO USE OTHER HIGH TEMP DISHMACHINE AT FIRST FLOOR PRIORITY FOUNDATION VIOLATION: 7-38-005,CITATION ISSUED -
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
GREASE INSIDE THE DEEP FRYERS THROUGHOUT,CLEAN AND MAINTAIN
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
THREE COMPARTMENT SINK AT FIRST FLOOR DISHROOM SANITIZER COMPARTMENT SLOWLY DRAINING.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
CLEAN AND MAINTAIN FLOOR BEHIND COOKING EQUIPMENT AND FLOOR DRAINS,IN THE KITCHEN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
NO FOOD HANDLER TRAINING CERTIFICATE PROVIDED ON SITE,INSTRUCTED TO PROVIDE
58ALLERGEN TRAINING AS REQUIRED−2
NO ALLERGEN TRAINING CERTIFICATES PROVIDED ON SITE. INSTRUCTED TO PROVIDE FOR ALL CERTIFIED FOOD SERVICE MANAGERS

Base deductions−31 pts

Jul 23

Canvass InspectionCleanPass

No violations

100/100inspection score

Nov 22

Complaint InspectionPass

2 High2 Med6 Basic

10 total

58/100inspection score

−42 pts

High Priority (2)

−20 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
PER THE MANAGER ON SITE, THE HEAT DISH MACHINE IS NO LONGER IN USE DUE TO THE DOOR NOT LATCHING CLOSED, THAT AUTOMATICALLY RUNS THE DISH MACHINE. DISHWARE/UTENSILS ARE WASHED, RINSED, AND SANITIZED IN THE 3 COMPARTMENT SINKS OR FIRST-FLOOR DISH MACHINE. THE UNIT HAS BEEN TAGGED AND HELD FOR INSPECTION. ONCE THE FACILITY WANTS TO REPAIR AND USE THE DISH MACHINE, THE FACILITY MUST EMAIL CDPHFOOD@CITYOFCHICAGO.ORG AND FAX WITH A WRITTEN REQUEST AT 312-746-4240 TO AN INSPECTOR TO COME OUT ON SITE TO TEST THE DISH MACHINE AND, IF REPAIRED PROPERLY, TO HAVE THE TAG REMOVED. PRIORITY VIOLATION 7-38-025 NO CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
THE INTERIOR OF THE ICE MACHINE SHOOT IS SOILED WITH CALCIUM DEBRIS. THE FACILITY MUST WASH, RINSE, SANITIZE, AND MAINTAIN.

Intermediate (2)

−10 pts

35APPROVED THAWING METHODS USED−5
FROZEN RAW FISH PRODUCTS IN THE WALK-IN COOLER HAVE BEEN THAWED WHILE STILL WRAPPED IN REDUCED OXYGEN PACKAGING (ROP) LOCATED NEAR THE SUSHI/RETAIL AREA. PACKAGING MUST BE REMOVED FROM FISH IN ROP BEFORE THAWING UNDER REFRIGERATION OR RUNNING WATER.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
PREPACKAGED FOODS (PREMADE SUSHI) IN THE DISPLAY COOLER NEAR SUSHI AREA DO NOT HAVE THE ADDRESS POSTED ON THE LABEL. LABEL WITH: 1) COMMON NAME OF FOOD, 2) INGREDIENTS, 3) NET QUANTITIES, 4) NAME AND ADDRESS OF PACKAGER, 5) FOOD ALLERGENS, 6) NUTRITION LABELING, 7) SALMONID FISH ADDITIVES USED.

Basic (6)

−12 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
CYLINDER BOWL USED AS A SCOOP WITHOUT A HANDLE IN DRY STORAGE FOOD CONTAINER IN SUSHI AREA. THE FACILITY MUST PROVIDE A SCOOP WITH A HANDLE. MANAGER ON SITE REMOVED THE ITEM USED AS A SCOOP.
41WIPING CLOTHS: PROPERLY USED & STORED−2
IN-USE WIPING CLOTHS ARE NOT STORED PROPERLY. FOUND ON MOVING CART IN BASEMENT PREP AREA. CLOTHS USED TO WIPE SURFACES, AND EQUIPMENT SHALL BE HELD IN A PROPER SANITIZER SOLUTION. CLOTHS IN-USE FOR WIPING SURFACES IN CONTACT WITH RAW ANIMAL FOODS SHALL BE KEPT SEPARATE FROM CLOTHS USED FOR OTHER PURPOSES. IN-USE CLOTHES MUST BE LAUNDERED DAILY.
43IN-USE UTENSILS: PROPERLY STORED−2
UTENSILS STORED IN STAGNANT WATER IN SUSHI AREA. UTENSILS MUST BE STORED WITH UTENSILS HANDLES FACING UP AND OUT OF THE FOOD ITEM; ON A CLEAN AND SANITIZED SURFACE; IN RUNNING WATER; IN A CONTAINER OF HOT WATER MAINTAINED AT OR ABOVE 135F.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
CUTTING BOARDS ARE SERVERELY SCRATCHED WHICH PREVENTS PROPER CLEANING AND SANITIZING OF EQUIPMENT FOUND IN BASEMENT PREPAREA. FACILITY MUST RESURFACE BOARD OR REPLACE CUTTING BOARD.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
CRATES USED AS STORAGE AND MEANS OF ELEVATION IN DRY STORAGE AREA AND NEAR PREP AREA IN BASEMENT. FACILITY MUST PROVIDE A DURABLE, SMOOTH, AND EASILY CLEANABLE SURFACE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
ICE/FROST BUILDUP NEAR WALK-IN FREEZER #3 FAN GUARD. FACILITY MUST REMOVE ICE/FROST BUILDUP, CLEAN, AND MAINTAIN.

Base deductions−42 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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