What is Meli Cafe ON Dearborn's health inspection score?

Meli Cafe ON Dearborn 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 Meli Cafe ON Dearborn last inspected?

Meli Cafe ON Dearborn was last inspected on April 17, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Meli Cafe ON Dearborn have?

Meli Cafe ON Dearborn has 35 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Meli Cafe ON Dearborn safe to eat at?

Meli Cafe ON Dearborn has a good safety record with a score of 70/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Meli Cafe ON Dearborn serve?

Meli Cafe ON Dearborn serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Meli Cafe ON Dearborn

Name: Meli Cafe ON Dearborn
Address: 500 S DEARBORN ST, Chicago, 60605
Rating: 70

500 S DEARBORN ST, Chicago

Last Inspected: 4/17/2026

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0Good

American•South Loop

Ranked #214 of 291 in South LoopBetter than 22% of american restaurants

Declining

8 inspections

Last: Apr 17, 2026

high confidence

Directions Order

Inspections

Clean Rate

4.4

Avg Violations

1 month ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

Pest issuesHigh Priority

Evidence of pests found during inspection

Plumbing issues

Plumbing or waste disposal problems

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-30

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-11 pts

Potential hazards • 5 pts each

Basic

-4 pts

Best practices • 2 pts each

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

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500 S DEARBORN ST, Chicago, IL 60605

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Violation Timeline

Jan 2023

2 inspections

1 high priority

5 intermediate

4 basic

Jan

May 2024

1 inspections

1 high priority

2 basic

Oct 2024

1 inspections

1 intermediate

2 basic

Oct

Jan 2025

1 inspections

1 high priority

2 intermediate

2 basic

Feb 2025

1 inspections

1 basic

Feb

May 2025

1 inspections

1 high priority

2 intermediate

6 basic

Apr 2026

1 inspections

1 high priority

3 intermediate

Apr

Inspection History

8 records on file

4 Canvass2 Complaint2 Canvass Re-Inspection

Apr 26

Canvass InspectionLatestPass with Conditions

1 High3 Med

4 total1 risk factor

70/100inspection score

−25 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROLRisk Factor−10

Intermediate (3)

−15 pts

22PROPER COLD HOLDING TEMPERATURES−5
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−5
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−5

Base deductions−25 pts

Risk factor bonus (1× +5)−5 pts

May 25

Complaint InspectionPass w/ Conditions

1 High2 Med6 Basic

9 total1 risk factor

63/100inspection score

−32 pts

High Priority (1)

−10 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CERTIFIED MANAGER FROM 8:30AM TO 9:00AM WHILE TCS FOODS SUCH AS CHICKEN, EGGS WERE PREPARED AND SERVED. AT 9:00AM CERTIFIED MANAGER KARINA BARRAGAN ARRIVED ON SITE. INSTRUCTED TO MAINTAIN EMPLOYEE HOLDING CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATE ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.

Intermediate (2)

−10 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
ALL BULK FOOD CONTAINERS MUST BE LABELED WITH COMMODITY NAME(SUGAR, OATMEAL, ETC). INSTRUCTED TO CORRECT AND MAINTAIN
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
FOUND DEAD ROACHES THROUGHOUT DRY STORAGE AREA. MUST REMOVE, CLEAN, SANITIZE AND MAINTAIN.

Basic (6)

−12 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED SOILED WIPING CLOTHS STORED ON PREP TABLES. INSTRUCTED MANAGER TO STORE IN SANITIZING SOLUTION BETWEEN USES.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED A MINOR LEAK AT THE 3 COMPARTMENT AND HANDWASHING SINK AT THE PREP AREA. INSTRUCTED TO REAIR AND MAINTAIN.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OBSERVED DEBRIS AROUND DUMPSTER. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED SOILED MOP HEADS NOT PROPERLY STORED. INSTRUCTED MANAGER TO HANG MOP HEADS TO PREVENT INSECT BREEDING.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DEBRIS ON FLOORS ALONG WALLS AND CORNERS IN UTILITY AND STORAGE AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED BURNT OUT LIGHT BULB IN THE MAIN PREP AREA. INSTRUCTED TO REPLACE.

Base deductions−32 pts

Risk factor bonus (1× +5)−5 pts

Feb 25

Canvass Re-Inspection InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-201.11 FOUND THAT ALL THREE BUILT-IN STOPPERS LOCATED AT THE 3-COMPARTMENT SINK ARE INOPERABLE AND UNABLE TO HOLD WATER. MUST REPAIR AND MAINTAIN.

Base deductions−2 pts

Jan 25

Canvass InspectionFail

1 High2 Med2 Basic

5 total

76/100inspection score

−24 pts

High Priority (1)

−10 pts

15FOOD SEPARATED AND PROTECTED−10
OBSERVED INADEQUATE FOOD STORAGE PRACTICIES. OBSERVED RAW CHICKEN STORED OVER POTATOES. FOOD SHALL BE PROTECTED FROM CROSS CONTAMINATION BY ARRANGING ALL FOODS TO BE STORED , HELD AND DISPLAYED IN ORDER OF MINIMUM COOKING TEMOERATURES. PRIORITY VIOLATION 7-38-005. CITATION ISSUED. ITEMS STORED CORRECTLY AT THE TIME OF INSPECTION.

Intermediate (2)

−10 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
FOUND DEAD ROACHES THROUGHOUT KITCHEN UNDER COOLERS, HANDWASHING SINKS, AND AGAINST WALLS. MUST REMOVE, CLEAN, SANITIZE AND MAINTAIN.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
FOUND APPROX. 3 LIVE ROACHES NEXT TO COOLER LOCATED IN KITCHEN ON THE SERVICE LINE. THE COOLER IS DIRECTLY NEXT TO THE WALL AND THE HANDWASHING SINK IS LOCATED RIGHT BEHIND IT. INSTRUCTED MANAGER TO ELIMINATE ROACH ACTIVITY CLEAN, SANITIZE AND MAINTAIN SAID AREAS. RECOMMENDED CONTACTING PEST CONTROL. PRIORITY FOUNDATION VIOLATION. 7-38-020(A). CITATION ISSUED.

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
FOUND THAT ALL THREE BUILT-IN STOPPERS LOCATED AT THE 3-COMPARTMENT SINK ARE INOPERABLE AND UNABLE TO HOLD WATER. MUST REPAIR AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
FOUND HIGH TEMPERATURE DISH MACHINE LEAKING FROM DRAIN PIPE AT ENTRANCE OF DISH MACHINE. ALSO NOTED WATER LEAKING FROM SPRAYER BASIN. MUST REPAIR AND MAINTAIN.

Base deductions−24 pts

Oct 24

Complaint InspectionPass

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
Bulk food containers ( sugar, salt) not labeled. Instructed to label and maintain.

Basic (2)

−4 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
Deli cups used as a scoop for bulk food. Instructed to use proper scoops.
43IN-USE UTENSILS: PROPERLY STORED−2
Ice scoops placed on top of ice cubes at bar, instructed to keep off.

Base deductions−9 pts

May 24

Canvass InspectionPass w/ Conditions

1 High2 Basic

3 total

86/100inspection score

−14 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
High Temp dish machine not sanitizing at final rinse, 120f final rinse temp, no Chemical sanitizer provided neither. Machine was being used during inspection. Instructed manager to provide proper final rinse temp or chemical sanitizer. Priority violation 7-38-025. Machine is tagged not allowed to use. must contact the office of CDPH when repaired.

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
Using deli cups as a scoop, instructed to use proper scoops.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
Heavy dust noted at fan covers in walk-in cooler, instructed to clean and maintain.

Base deductions−14 pts

Jan 23

Canvass Re-Inspection InspectionPass

1 Med1 Basic

2 total

93/100inspection score

−7 pts

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
4-204.112(B) OBSERVED NO THERMOMETER IN A REFRIGERATION UNIT LOCATED AT THE FRONT FOOD PREP AREA. INSTRUCTED TO PROVIDE THERMOMETERS IN ALL REFRIGERATION UNITS THAT DO NOT HAVE A THERMOMETER EITHER INSIDE OR ON THE UNIT.

Basic (1)

−2 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.11 OBSERVED STYROFORM OVER THE WALL IN THE REAR FOOD PREP AREA. INSTRUCTED TO REMOVE, ALL SURFACES IN A FOOD PREP AREA MUST BE SMOOTH AND EASILY CLEANABLE.

Base deductions−7 pts

Jan 23

Canvass InspectionFail

1 High4 Med3 Basic

8 total

64/100inspection score

−36 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
4-501.114 OBSERVED A LOW TEMPERATURE DISH MACHINE NOT PROPERLY SANITIZING AT 0PPM OF SANITIZING SOLUTION AND A HIGH TEMPERATURE DISH MACHINE NOT PROPERLY SANITIZING AT 120F DURING THE INSPECTION. MANAGER USED THE FACILITY'S LOW TEMPERATURE DISH MACHINE TEST STRIPS AND THE FACILITY'S HIGH TEMPERATURE DISH MACHINE TEST STRIPS TO VERIFY THAT BOTH DISH MACHINES WERE NOT PROPERLY SANITIZING. INSTRUCTED TO ALWAYS MAINTAIN A PROPER FINAL RINSE SANITIZING TEMPERATURE OF 180F AT THE HIGH TEMPERATURE DISH MACHINE AND A PROPER SANITIZING CONCENTRATION OF 50PPM-100PPM AT THE LOW TEMPERATURE DISH MACHINE AT ALL TIMES. ECOLAB ARRIVED DURING THE INSPECTION AND BY THE END OF THE INSPECTION BOTH DISH MACHINES WERE MAINTAINING PROPER SANITIZING LEVELS. PRIORITY VIOLATION. CITATION ISSUED 7-38-025.

Intermediate (4)

−20 pts

25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
3-603.11 OBSERVED NO CONSUMER ADVISORY DISCLOSURE ON THE MENU FOR ITEMS THAT CAN BE ORDERED UNDERCOOKED OR RAW (EGGS BENEDICT DISHES AND THE BREAKFAST SANDWICH DISH). INSTRUCTED TO PROVIDE A DISCLOSURE ON BOTH MENU ITEMS AND MAINTAIN. PRIORITY FOUNDATION 7-38-005.
36THERMOMETERS PROVIDED & ACCURATE−5
4-204.112(B) OBSERVED NO THERMOMETER IN A REFRIGERATION UNIT LOCATED AT THE FRONT FOOD PREP AREA. INSTRUCTED TO PROVIDE THERMOMETERS IN ALL REFRIGERATION UNITS THAT DO NOT HAVE A THERMOMETER EITHER INSIDE OR ON THE UNIT.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
6-202.13 OBSERVED A CAN OF RAID ON THE CHEMICAL STORAGE SHELF. INSTRUCTED TO REMOVE AND ONLY ALLOW PEST CONTROL TO HANDLE ALL PEST CONTROL.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
6-501.111 OBSERVED EVIDENCE OF LIVE INSECT ACTIVITY ON SITE. OBSERVED ABOUT 30 LIVE SMALL FLIES LOCATED ON THE WALLS, DOORWAY AND CEILING BY THE HIGH TEMPERATURE DISH MACHINES, ABOUT 10 LIVE SMALL FLIES ON THE WALLS AND CEILING BY THE 3 COMPARTMENT SINK, ABOUT 10 LIVE SMALL FLIES ON THE WALL BY THE UTILITY SINK AND ABOUT 10 LIVE SMALL FLIES LOCATED ON THE WALL BY THE FRONT BAR 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).

Basic (3)

−6 pts

45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
4-904.11 OBSERVED TABLEWARE (FORKS, KNIVES, SPOONS) BEING PRESET AT THE CUSTOMER DINING TABLES WITHOUT BEING PROTECTED FROM POSSIBLE CONTAMINATION. INSTRUCTED TO PROTECT ALL TABLEWARE FROM POSSIBLE CONTAMINATION AT ALL TIMES, OR DO NOT PRESET CUSTOMER DINING TABLES OR SET CUSTOMER TABLES UPON THE CUSTOMERS ARRIVAL.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11(C) OBSERVED MINOR FOOD DEBRIS IN BETWEEN COOKING EQUIPMENT AND UNDER THE FLAT TOP GRILL. INSTRUCTED TO CLEAN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.11 OBSERVED STYROFORM OVER THE WALL IN THE REAR FOOD PREP AREA. INSTRUCTED TO REMOVE, ALL SURFACES IN A FOOD PREP AREA MUST BE SMOOTH AND EASILY CLEANABLE.

Base deductions−36 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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