What is Kabobi's health inspection score?

Kabobi has a SafeDine safety score of 63 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Kabobi last inspected?

Kabobi was last inspected on February 7, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Kabobi have?

Kabobi has 28 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Kabobi safe to eat at?

Kabobi has a safety score of 63/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Kabobi serve?

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

Official Health Record

Kabobi

Name: Kabobi
Address: 4748 N KEDZIE AVE, Chicago, 60625
Rating: 63

4748 N KEDZIE AVE, Chicago

Data may be outdated — inspected 2/7/2025

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0Fair

American•Lincoln Square

Ranked #318 of 447 in Lincoln SquareBetter than 17% of american restaurants

Improving

5 inspections

Last: Feb 7, 2025

low confidence

Directions Order

Inspections

20%

Clean Rate

5.6

Avg Violations

14 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

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Pest issuesHigh Priority

Evidence of pests found during inspection

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-37

Final Score

Impact Breakdown

High Priority

-11 pts

Direct health hazards • 10 pts each

Intermediate

-4 pts

Potential hazards • 5 pts each

Basic

-4 pts

Best practices • 2 pts each

Freshness Penalty

-12 pts

Score reduced due to stale inspection data

Inspection Timeline

+43 pts

100

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

4748 N KEDZIE AVE, Chicago, IL 60625

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Violation Timeline

Jan 2023

2 inspections

1 high priority

2 intermediate

6 basic

Jan

Mar 2023

1 inspections

3 high priority

1 basic

Feb 2024

1 inspections

5 high priority

3 intermediate

7 basic

Feb

Feb 2025

1 inspections

Inspection History

5 records on file

2 Canvass2 Complaint1 Canvass Re-Inspection

Feb 25

Canvass InspectionLatestCleanOut of Business

No violations

100/100inspection score

Feb 24

Complaint InspectionPass w/ Conditions

5 High3 Med7 Basic

15 total1 risk factor

16/100inspection score

−79 pts

High Priority (5)

−50 pts

8HANDS CLEAN & PROPERLY WASHEDRisk Factor−10
OBSERVED POOR HYGIENIC PRACTICES.OBSERVED FOOD HANDLER PERFORMING MULTIPLE TASKS CLEANING PREP TABLE THEN IMMEDIATELY CHANGED SOILED GLOVES THEN RETURNED TO PREPARE FOODS ON THE STOVE AND NO HANDWASHING.MUST WASH HANDS AT EVERY POSSIBLE CONTAMINATION.MANAGER CORRECTED THE ISSUE.PRIORITY VIOLATION 7-38-010,CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HANDWASHING SIGNAGE AT HAND SINK IN THE DISHWASHING AREA.INSTRUCTED TO PROVIDE AND MAINTAIN.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO LIQUID HAND SOAP AVAILABLE AT THE HANDWASHING SINK WHILE DISHES WERE ACTIVELY BEING WASHED LOCATED AT THE REAR DISHWASHING ROOM.INSTRUCTED TO PROVIDE AND MAINTAIN AT ALL TIMES.PRIORITY FOUNDATION VIOLATION 7-38-030(C),CITATION ISSUED.
15FOOD SEPARATED AND PROTECTED−10
OBSERVED RAW FISH SALMON BEING STORED DIRECTLY NEXT TO COOKED EGGPLANT AND COOKED BEEF STEW IN THE COOKS 2 DOOR STAND-UP COOLER.INSTRUCTED TO PROPERLY PROTECT COOKED SAID FOODS FROM RAW ANIMAL ORIGIN FOODS DURING STORAGE.MANAGER VOLUNTARILY DISCARDED CONTAINER OF EGG PLANT AND CONTAINER OF BEEF STEW AT THIS TIME. PRIORITY VIOLATION 7-38-005,CITATION ISSUED.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED THE 2 DOOR STAND-UP COOLER IN THE MAIN KITCHEN PREP AREA WITH AN AIR TEMPERATURE OF 50.0F.THE COOLER WAS USED TO STORE (TCS FOODS) SUCH AS YOGURT AND RICE PUDDINGS ETC.MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE COOLER AT 41F OR COLDER AT ALL TIMES.MANAGEMENT IMMEDIATELY NOTIFIED REFRIGERATION REPAIR SERVICE AT THIS TIME.PRIORITY VIOLATION 7-38-005,CITATION ISSUED.

Intermediate (3)

−15 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF (TCS FOODS) INSIDE OF THE WALK-IN COOLER.OBSERVED COOKED CHICK PEAS AT 46.9F,COOKED CHICKEN AT 46.2F,COOKED LAMB AT 46.4F AND IMPROPER COLD HOLDING TEMPERATURES OF (TCS FOODS)OBSERVED INSIDE THE 2 DOOR STAND-UP COOLER IN THE MAIN KITCHEN PREP AREA YOGURT AT 50.8 F AND RICE PUDDING AT 50.0 F.MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 60#'S OF FOOD WORTH $550.00.INSTRUCTED MANAGEMENT TO COLD HOLD ALL (TCS FOODS) AT 41F OR COLDER AT ALL TIMES.PRIORITY VIOLATION 7-38-005,CITATION ISSUED.
36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED NO THERMOMETER INSIDE THE HUMMUS REFRIGERATOR LOCATED BEHIND THE FRONT SERVICE COUNTER.INSTRUCTED TO PROVIDE AND MAINTAIN AN ACCURATE,WORKING VISIBLE THERMOMETER IN REFRIGERATION UNIT.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED BULK CONTAINERS IN BASEMENT DRY STORAGE RACK WITHOUT A LABEL. INSTRUCTED TO PROVIDE THE COMMON NAME ON ALL BULK CONTAINERS TO PROPERLY IDENTIFY ITEM (SALT, SUGAR, FLOUR ETC).

Basic (7)

−14 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED STAINED CUTTING BOARDS IN THE FIRST FLOOR AND BASEMENT PREP AREAS. INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO DETAIL CLEAN THE MAIN KITCHEN STORAGE RACKS TO REMOVE DUST BUILD-UP DEBRIS AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO RE-GROUT FLOOR TILES WITH DEEP SEAMS THROUGHOUT THE REAR DISHWASHING ROOM AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO DETAIL CLEAN FLOORS ALONG THE WALLS AND IN ALL CORNERS ESPECIALLY BEHIND THE COOKING EQUIPMENTS TO REMOVE ALL FOOD SPLASHED DEBRIS AND DETAIL CLEAN WALLS AND CEILING SECTION AT SIDE NORTH WEST PREP AREA WITH ACCUMULATION OF DUSTS.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
INSTRUCTED TO DETAIL CLEAN THE MAIN KITCHEN EXHAUST HOODS/FILTERS TO REMOVE ACCUMULATION OF HANGING GREASE BUILD-UP AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
ALLERGEN TRAINING IS REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION CERTIFICATE.INSTRUCTED TO COMPLETE TRAINING AND MAINTAIN CERTIFICATE ON SITE AS REQUIRED.
61SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC−2
PREVIOUS INSPECTION REPORT SUMMARY FROM (3/29/2023) WAS NOT DISPLAYED FOR THE PUBLIC TO VIEW.TODAY'S INSPECTION REPORT SUMMARY WAS ISSUED AND DISPLAYED AND VISIBLE TO THE PUBLIC AT ALL TIMES.PRIORITY FOUNDATION VIOLATION 7-42-010 (B), CITATION ISSUED.

Base deductions−79 pts

Risk factor bonus (1× +5)−5 pts

Mar 23

Complaint InspectionPass w/ Conditions

3 High1 Basic

4 total2 risk factors

58/100inspection score

−32 pts

High Priority (3)

−30 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
OBSERVED NO PERSON IN CHARGE WITH VALID CHICAGO FOOD SANITATION CERTIFICATE. INSTRUCTED MANAGER TO DESIGNATE PERSON IN CHARGE DURING ALL HOURS OF OPERATION.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY UPON ARRIVAL WHILE TCS FOODS ARE BEING PREPARED,HANDLED AND SERVED SUCH AS (CHICKEN AND FISH) MUST BE ON SITE AT ALL TIMES.(PRIORITY FOUNDATION 7-38-012)(CITATION ISSUED)
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED EMPLOYEE WASHING POTS AND PANS ON FLOOR USING HOSE HOOKED UP TO MOP SINK. INSTRUCTED MANAGER TO ENSURE ALL DISHES ARE WASHED IN 3 COMPARTMENT SINK OR DISH MACHINE TO ENSURE ALL DISHES ARE WASHED RINSED AND SANITIZED. EMPLOYEE MOVED DISHES TO 3 COMPARTMENT SINK. PRIORITY VIOLATION 7-38-025 CITATION ISSUED.

Basic (1)

−2 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED HOLE IN WALL IN BASEMENT BEHIND PREP COUNTER ACROSS FROM HAND WASHING SINK. INSTRUCTED MANAGER TO SEAL HOLE.

Base deductions−32 pts

Risk factor bonus (2× +5)−10 pts

Jan 23

Canvass Re-Inspection InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED VENTILATION UNITS ABOVE GRIDDLE AREAS IN THE FRONT PREP AREA WTIH AN ACCUMULATION OF GREASE AND DUST. INSTRUCTED MANAGER TO CLEAN ALL FILTERS ABOVE THE GRIDDLE AREAS.

Base deductions−2 pts

Jan 23

Canvass InspectionFail

1 High2 Med5 Basic

8 total

70/100inspection score

−30 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED COOOLER WITH AN INADEQUATE INTERNAL AIR TEMPERATURE OF 48 F. INSTRUCTED MANAGER TO ENSURE ALL COOLERS HAVE AN INTERNAL AIR TEMPERATURE OF 41 F AND BELOW. UNIT TAGGED. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED COOKED EGGPLANTS STORED AT AN INADEQUATE TEMPERATURE OF 46 F; OBSERVED MEAT SAUCE STORED AT AN IN ADEQUATE TEMPERATURE OF 52 F. INSTRUCTED MANAGER TO ENSURE ALL TCS COLD FOODS ARE HELD AT 41 F AND BELOW. MANAGER DISCARDED 5 POUNDS OF MEAT SAUCE AND 3 POUNDS OF COOKED EGGPLANT ($15). PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED SEVERAL ROACH CARCASSES THROUGHOUT BASEMENT FLOOR AND IN CEILING. INSTRUCTED MANAGER TO REMOVE CARCASSES AND SANITIZE AREA.

Basic (5)

−10 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED ALUMINUM FOIL COVERING COOKING SURFACES NEAR PREP AREA. INSTRUCTED MANAGER TO REMOVE FOIL.
50HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE−2
OBSERVED NO HOT WATER THROUGHOUT FACILITY. HOT WATER MEASURED AT 77 F IN SEVERAL SINKS INCLUDING: 3 COMPARTMENT SINK, 4 HAND WASHING SINKS AND 1 PREP SINK. INSTRUCTED MANAGER TO PROVIDE HOT WATER WITH A MINIMUM TEMPERATURE OF 100 F FOR ALL HAND WASHING SINKS AND 110 F FOR ALL OTHER SINKS. PRIORITY VIOLATION 7-38-030(C) CITATION ISSUED.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OBSERVED OUTSIDE DUMPSTER RECEPTACLES MISSING LIDS. INSTRUCTED MANAGER TO PROVIDE LID; OBSERVED OUTSIDE GREASE RECEPTACLE WITH HEAVY GREASE BUILD UP INSTRUCTED MANAGER TO CLEAN. PRIORITY FOUNDATION VIOLATION 7-38-020(B) CITATION ISSUED
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED VENTILATION UNITS WITH AN ACCUMULATION OF DUST. INSTRUCTED MANAGER TO REMOVE DUST.
60PREVIOUS CORE VIOLATION CORRECTED−2
OBSERVED PREVIOUS CORE VIOLATIONS NOT CORRECTED WITHIN SPECIFIED TIMEFRAME. REPORT #2547187 DATED JANUARY 31ST 2022 INSTRUCTED MANAGERS TO: LABEL ALL FOOD CONTAINERS, DETAIL CLEAN HOOD AND FILTERS, CLEAN WALLS AND CEILING IN BASEMENT MEAT COOLER, PROVIDE A FOOD ALLERGEN CERTIFICATION FOR ALL CERTIFIED MANAGERS, AND TO PLACE HAND WASHING SIGNAGE ON ALL HAND WASHING SINKS. OBSERVED HAND WASHING SINKS WITH NO SIGNAGE IN REAR PREP AND IN BASEMENT, OBSERVED HOOD AND FILTERS WITH AN ACCUMULATION OF DUST AND GREASE, OBSERVED WALK IN MEAT COOLER IN BASEMENT WITH MOLD LIKE SUBSTANCE BUILD UP ON WALLS AND CEILING, OBSERVED UNLABELED FOOD CONTAINERS, OBSERVED CERTIFIED FOOD MANAGER WITH NO FOOD ALLERGEN TRAINING. INSTRUCTED MANAGER TO ADDRESS ALL PREVIOUS CORE VIOLATIONS. PRIORTY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.

Base deductions−30 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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