What is Koko's Mediterranean Grill's health inspection score?

Koko's Mediterranean Grill has a SafeDine safety score of 59 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Koko's Mediterranean Grill last inspected?

Koko's Mediterranean Grill was last inspected on November 4, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Koko's Mediterranean Grill have?

Koko's Mediterranean Grill has 46 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Koko's Mediterranean Grill safe to eat at?

Koko's Mediterranean Grill has a safety score of 59/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Koko's Mediterranean Grill serve?

Koko's Mediterranean Grill serves Mediterranean cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Koko's Mediterranean Grill

Name: Koko's Mediterranean Grill
Address: 1760 W CHICAGO AVE, Chicago, 60622
Rating: 59

1760 W CHICAGO AVE, Chicago

Last Inspected: 11/4/2025

▲Improving

Own or manage this restaurant?

Claim it to unlock analytics →

0Fair

Mediterranean•Wicker Park

Ranked #432 of 579 in Wicker ParkBetter than 58% of mediterranean restaurants

Improving

6 inspections

Last: Nov 4, 2025

high confidence

Directions Order

Inspections

Clean Rate

7.7

Avg Violations

5 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

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

-42

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-15 pts

Potential hazards • 5 pts each

Basic

-13 pts

Best practices • 2 pts each

Inspection Timeline

+9 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

1760 W CHICAGO AVE, Chicago, IL 60622

Open in Maps

View Menu Order Online

Violation Timeline

Aug 2022

1 inspections

5 basic

Aug

Dec 2023

1 inspections

5 basic

Nov 2024

1 inspections

1 intermediate

7 basic

Nov

Dec 2024

1 inspections

2 basic

Oct 2025

1 inspections

1 high priority

6 intermediate

13 basic

Oct

Nov 2025

1 inspections

2 intermediate

4 basic

Inspection History

6 records on file

2 Canvass Re-Inspection4 Canvass

Nov 25

Canvass Re-Inspection InspectionLatestPass

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
3-302.12 : MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
6-202.15 : OBSERVED A GAP ALONG BOTTOM OF CENTER PREP AREA EXIT DOOR MUST MAKE DOOR TIGHT FITTING.

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-501.11 : MUST REPAIR OR REPLACE WORN DOOR GASKETS ON FRONT PREP COOLER,REAR 2- DOOR REACH IN FREEZER & REACH IN COOLER.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-501.11 : MUST REPAIR OR REPLACE WORN DOOR GASKETS ON FRONT PREP COOLER,REAR 2- DOOR REACH IN FREEZER & REACH IN COOLER.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11(C) : MUST CLEAN DEBRIS BUILD UP FROM MEAT SLICER,REACH IN & PREP COOLERS,ICE DISPENSER ON SODA MACHINE.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
6-501.14 : MUST CLEAN DEBRIS BUILD UP FROM FILTERS AND HOOD AT COOKING EQUIPMENT.

Base deductions−18 pts

Oct 25

Canvass InspectionFail

1 High6 Med13 Basic

20 total1 risk factor

29/100inspection score

−66 pts

High Priority (1)

−10 pts

8HANDS CLEAN & PROPERLY WASHEDRisk Factor−10
OBSERVED MALE FOOD HANDLER RINSING GLOVED HANDS AT 1- COMPARTMENT SINK AND THEN REMOVED GLOVES AND RINSE HANDS UNDER RUNNING WATER AND THEN PLACED ON PLASTIC GLOVES WITHOUT WASHING HANDS PROPER AT DESIGNATED HAND WASHING SINK.INSTRUCTED MANAGER ON HAND WASHING & WHERE NEEDED. (PRIORITY FOUNDATION 7-38-010)(COS)(CITATION ISSUED)

Intermediate (6)

−30 pts

21PROPER HOT HOLDING TEMPERATURES−5
OBSERVED IMPROPER TEMPERATURES OF TCS READY TO EAT FOODS SUCH AS 10LBS. COOKED CHICKEN RANGING FROM 116.7F-122.4F INSIDE OF HOT HOLDING UNIT. PRODUCT WAS DISCARDED BY MANAGER MUST HAVE HOT HOLDING FOODS AT 135.0F OR ABOVE. APPX. 10LBS.$30.(PRIORITY 7-38-005)(COS)(CITATION ISSUED)
22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER TEMPERATURES OF TCS COOKED READY TO EAT FOODS SUCH AS 10LBS. COOKED CHICKEN BREAST RANGING AT 71.6F.10LBS. COOKED CHICKEN KABOBS-71.0F.10LBS.DICED CHICKEN-128.3F INSIDE OF COLD HOLDING UNIT. PRODUCT WAS DISCARDED BY MANAGER MUST HAVE COLD HOLDING FOODS AT 41..0F OR BELOW. APPX. 30LBS.$90.(PRIORITY 7-38-005)(COS)(CITATION ISSUED)(CONSOLIDATED VIOLATION)
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED REPACKAGED DESSERTS ON DISPLAY FOR SALE WITHOUT PROPER INFO GIVEN.MUST PROVIDE AND MAINTAIN.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED EVIDENCE OF APPX. 25 OR MORE LIVE SMALL FLIES FLYING AROUND,ON WALL AND EXTERIOR OF WALK IN COOLER ON 1ST FL.,IN FRONT MOPSINK CLOSET,REAR PREP/DISH WASHING AREAS.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 10/28/25.(PRIORITY FOUNDATION 7-38-020(A)(CITATION ISSUED)
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED A GAP ALONG BOTTOM OF CENTER PREP AREA EXIT DOOR MUST MAKE DOOR TIGHT FITTING.

Basic (13)

−26 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED SEVERAL BOXES OF PLASTIC CUPS AND FOOD STORAGE TRAYS UNDERNEATH WASTE LINE PIPES IN BASEMENT MUST REMOVE AND STORE PROPERLY TO PREVENT CROSS CONTAMINATION.
41WIPING CLOTHS: PROPERLY USED & STORED−2
MUST STORE WIPING CLOTHS IN A SANITIZER SOLUTION WHEN NOT IN USE FROM COUNTERS AND CUTTING BOARDS.
46GLOVES USED PROPERLY−2
OBSERVED IMPROPER USAGE OF GLOVES BY EMPLOYEE .
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST REPAIR OR REPLACE WORN DOOR GASKETS ON FRONT PREP COOLER,REAR 2- DOOR REACH IN FREEZER & REACH IN COOLER.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST ELIMINATE CRATES USED FOR FOOD STORAGE THROUGHOUT BASEMENT AND PROVIDE ADEQUATE SHELVING UNITS.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST CLEAN DEBRIS BUILD UP FROM MEAT SLICER,REACH IN & PREP COOLERS,ICE DISPENSER ON SODA MACHINE.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
MUST REPAIR OR REPLACE LEAKY BACKFLOW DEVICE UNDERNEATH REAR 3- COMPARTMENT SINK.MUST SECURE LID ON SUMP PUMP IN BASEMENT.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST PROVIDE A HOOKING SYSTEM TO HANG UP WET MOPS IN BOTH MOPSINK CLOSETS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST REPAIR OR REPLACE STAINED CEILING TILES IN REAR 1ST FL. STORAGE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST CLEAN FOOD DEBRIS BUILD UP FROM FLOOR UNDER,AROUND,ALONG WALL BASES IN PREP AND DISH WASHING AREAS,BASEMENT.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
MUST CLEAN DEBRIS BUILD UP FROM FILTERS AND HOOD AT COOKING EQUIPMENT.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATIONS FROM REPORT #2608489 12/5/24 NOT CORRECTED -#57-2-102.13 OBSERVED SEVERAL FOOD HANDLING EMPLOYEES WITHOUT A FOOD HANDLER CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL FOOD HANDLING EMPLOYEES MUST SHOW PROOF OF TRAINING. #58- 2-102.13 OBSERVED THE CERTIFIED FOOD MANAGERS WITHOUT AN ALLERGEN TRAINING CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST SHOW PROOF OF ALLERGEN TRAINING. (PRIORITY FOUNDATION 7-42-090)(CITATION ISSUED)
62COMPLIANCE WITH CLEAN INDOOR AIR ORDINANCE−2
OBSERVED EVIDENCE OF A PLASTIC FOOD CONTAINER BEING USED AS AN ASH TRAY WITH APPX 100 OR CIGARETTE BUTTS ON FLOOR UNDERNEATH FOOD STORAGE RACK IN BASEMENT.INSTRUCTED MANAGER THAT THERE IS NO SMOKING OR STORAGE OF SMOKING MATERIALS ALLOWED ON PREMISES.(7-32-020(C)(COS)

Base deductions−66 pts

Risk factor bonus (1× +5)−5 pts

Dec 24

Canvass Re-Inspection InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13 OBSERVED SEVERAL FOOD HANDLING EMPLOYEES WITHOUT A FOOD HANDLER CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL FOOD HANDLING EMPLOYEES MUST SHOW PROOF OF TRAINING.
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13 OBSERVED THE CERTIFIED FOOD MANAGERS WITHOUT AN ALLERGEN TRAINING CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST SHOW PROOF OF ALLERGEN TRAINING.

Base deductions−4 pts

Nov 24

Canvass InspectionPass w/ Conditions

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
OBSERVED NO CONSUMER ADVISORY DISCLOSURE OR REMINDER STATEMENT ON THE MENU BOARD FOR RAW OR UNDERCOOKED FOODS. PREMISES SERVES RAW OR UNDERCOOKED STEAK AND EGGS. MANAGEMENT INSTRUCTED TO DISCLOSE OR DESCRIBE WHICH FOODS CAN BE ORDERED RAW OR UNDERCOOKED AND LINK THOSE ITEMS TO A REMINDER STATEMENT ON THE MENU BOARD. MUST INCLUDE THE FOLLOWING SENTENCE BEFORE THE REMINDER STATEMENT:"THESE FOODS CAN BE ORDERED RAW OR UNDERCOOKED OR MAY CONTAIN RAW OR UNDERCOOKED INGREDIENTS." PRIORITY FOUNDATION VIOLATION 7-38-005.

Basic (7)

−14 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED WET WIPING CLOTHS STORED ON TOP OF THE PREP TABLES. MANAGEMENT INSTRUCTED TO STORE WET WIPING CLOTHS IN A CONTAINER OF SANITIZER WHEN NOT IN USE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
CLEAN THE STORAGE SHELVES IN THE REAR FOOD PREP AREA. CLEAN THE PREP TABLES IN THE FRONT PREP AREA.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED NO COVERED WASTE RECEPTACLE PROVIDED IN THE EMPLOYEE WASHROOM. MANAGEMENT INSTRUCTED TO PROVIDE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
REPLACE THE BROKEN AND MISSING BASEBOARD WALL TILES INSIDE OF THE BASEMENT WALK-IN COOLER.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED SEVERAL FOOD HANDLING EMPLOYEES WITHOUT A FOOD HANDLER CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL FOOD HANDLING EMPLOYEES MUST SHOW PROOF OF TRAINING.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED THE CERTIFIED FOOD MANAGERS WITHOUT AN ALLERGEN TRAINING CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST SHOW PROOF OF ALLERGEN TRAINING.
61SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC−2
OBSERVED NO INSPECTION REPORT SUMMARY POSTED IN THE PUBLIC VIEW. MANAGEMENT WAS GIVEN A COPY OF TODAY'S INSPECTION REPORT SUMMARY AND WAS INSTRUCTED TO POST IT IN THE PUBLIC VIEW. PRIORITY FOUNDATION VIOLATION 7-42-010(B). CITATION ISSUED.

Base deductions−19 pts

Dec 23

Canvass InspectionPass

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
OBSERVED SINGLE SERVICE TRAYS STORED FACING UP ON THE SHELVES AT THE COOK LINE. INSTRUCTED TO INVERT TRAYS TO PROTECT FROM OVERHEAD CONTAMINATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED TORN GASKETS ON THE TALL REACH-IN COOLER AT THE END OF LINE NEXT TO HANDSINK. INSTRUCTED TO REPAIR AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED SPILLED FOOD DEBRIS AND SOIL RESIDUE ON THE SHELVING AND AT THE BOTTOM OF TWO DOOR REACH-IN PREP COOLER. INSTRUCTED TO CLEAN AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED DUST ACCUMULATION ON THE FAN GUARDS IN THE UPSTAIRS WALK-IN COOLER. INSTRUCTED TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED WET MOP STORED INSIDE THE BUCKET IN THE UTILITY AREA. INSTRUCTED TO HANG MOPS TO ALLOW TO DRY WHEN NOT IN USE.

Base deductions−10 pts

Aug 22

Canvass InspectionPass

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

40PERSONAL CLEANLINESS−2
OBSERVED TWO FOOD HANDLERS PREPPING FOOD WITHOUT HAIR RESTRAINTS. INSTRUCTED PERSON IN CHARGE THAT ALL FOOD HANDLERS MUST WEAR A HAIR RESTRAINT.
41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED WET WIPING CLOTHS ON SEVERAL PREP SURFACE AREAS. INSTRUCTED TO PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION BETWEEN USES TO PREVENT CONTAMINATION OF EQUIPMENT & FOOD. MUST MAINTAIN
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED TAPE ON THE 2-DOOR REFRIGERATOR DOOR HANDLES IN KITCHEN AREA. INSTRUCTED TO REPAIR OR REPLACE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED MILK CRATES BEING USED AS SHELVING THROUGHOUT THE WALK-IN COOLER (UPSTAIRS) AND STORAGE AREA DOWNSTAIRS. MUST REMOVE AND PROVIDE SHELVING THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED EXPIRED FOOD HANDLER CERTIFICATES. INSTRUCTED TO MAINTAIN RECORDS AT ALL TIMES.

Base deductions−10 pts

Community Reviews

No reviews yet. Be the first to share your experience!

Leave a Review

Community Safety Reports

No reviewed safety reports. Help keep others safe by reporting any food safety concerns.

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.

Explore More

Restaurants in Chicago Mediterranean Restaurants Best in Chicago All Illinois Restaurants