What is Kawayan Llc's health inspection score?

Kawayan Llc has a SafeDine safety score of 67 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Kawayan Llc last inspected?

Kawayan Llc was last inspected on May 13, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Kawayan Llc have?

Kawayan Llc has 22 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Kawayan Llc safe to eat at?

Kawayan Llc has a safety score of 67/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Kawayan Llc

Name: Kawayan Llc
Address: 4859 N MILWAUKEE AVE, Chicago, 60630
Rating: 67

4859 N MILWAUKEE AVE , Chicago

Data may be outdated — inspected 5/13/2024

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0Fair

Chicago

Ranked #960 of 1000 in Chicago

Improving

4 inspections

Last: May 13, 2024

low confidence

Directions Order

Inspections

25%

Clean Rate

5.5

Avg Violations

25 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Plumbing issues

Plumbing or waste disposal problems

Pest issuesHigh Priority

Evidence of pests found during inspection

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-33

Final Score

Impact Breakdown

High Priority

-4 pts

Direct health hazards • 10 pts each

Intermediate

-1 pts

Potential hazards • 5 pts each

Basic

-4 pts

Best practices • 2 pts each

Freshness Penalty

-18 pts

Score reduced due to stale inspection data

Inspection Timeline

+34 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

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4859 N MILWAUKEE AVE , Chicago, IL 60630

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Violation Timeline

Jun 2022

1 inspections

1 high priority

3 basic

Jun

Aug 2023

2 inspections

5 high priority

2 intermediate

11 basic

May 2024

1 inspections

May

Inspection History

4 records on file

3 Canvass1 Canvass Re-Inspection

May 24

Canvass InspectionLatestCleanOut of Business

No violations

100/100inspection score

Aug 23

Canvass Re-Inspection InspectionPass

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11(C): OBSERVED INTERIOR SURFACES OF ALL COLDING UNITS WILL SPILLAGE ON INTERIOR IN REAR KITCHEN PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN. OBSERVED ICE BUILDUP ON INTERIOR OF ONE DOOR UPRIGHT FREEZER IN REAR STORAGE AREA WHERE HOT WATER TANK IS LOCATED. INSTRUCTED TO REMOVE ICE BUILDUP AND MAINTAIN
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
5-205.15: OBSERVED LEAKING DRAIN PIPE OF ONE COMPARTMENT SINK IN FOOD PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.12: OBSERVED FOOD DEBRIS UNDERNEATH ALL COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN. OBSERVED DUSTY WALLS AND CEILING IN DINING AREA AND REAR KITCHEN PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
6-501.14: OBSERVED DUSTY CEILING VENT COVERS THROUGHOUT PREMISES. INSTRUCTED TO CLEAN AND MAINTAIN. OBSERVED DUST AND GREASE ON INTERIOR SURFACES OF HOOD AND FILTER. INSTRUCTED TO CLEAN AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13: OBSERVED NO PROOF OF FOOD HANDLER TRAINING FOR ONE EMPLOYEE WORKING ON PREMISES. INSTRUCTED ALL EMPLOYEES MUST OBTAIN FOOD HANDLER TRAINING, CURRENT PROOF OF FOOD HANDLER TRAINING MUST BE MAINTAINED ON PREMISES AT ALL TIMES.

Base deductions−10 pts

Aug 23

Canvass InspectionFail

5 High2 Med6 Basic

13 total2 risk factors

18/100inspection score

−72 pts

High Priority (5)

−50 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
OBSERVED NO CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER ON SITE WHILE TCS FOODS SUCH AS PORK ARE PREPARED, COOKED AND SERVED. INSTRUCTED CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER MUST BE ON PREMISES AT ALL TIMES WHILE TCS FOODS ARE PREPARED, COOKED AND SERVED. PRIORITY FOUNDATION VIOLATION NO CITATION ISSUED.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER ON SITE WHILE TCS FOODS SUCH AS PORK ARE PREPARED, COOKED AND SERVED. INSTRUCTED CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER MUST BE ON PREMISES AT ALL TIMES WHILE TCS FOODS ARE PREPARED, COOKED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO PAPER TOWELS AT HANDWASHING SINK IN DISHWASHING AREA. INSTRUCTED MANAGER HAND DRYING PROVISIONS MUST BE PROVIDED AT ALL HANDWASHING SINKS AT ALL TIMES. CORRECTED ON SITE EMPLOYEE PROVIDED PAPER TOWELS AT HANDWASHING SINK LOCATED IN THE DISHWASHING AREA. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CONSOLIDATED VIOLATION.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NON DRAINING HANDWASHING SINK IN DISHWASHING AREA. INSTRUCTED TO REPAIR HANDWASHING SINK AND MAINTAIN ALL HANDWASHING SINKS IN GOOD CONDITION SO THAT THEY ARE ACCESSIBLE AT ALL TIMES FOR EMPLOYEE USE. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION CONSOLIDATED WITH ABOVE VIOLATION CITATION ISSUED.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED COLD TCS FOODS BEING HELD IN ONE DOOR REFRIGERATOR WITH IMPROPER AMBIENT TEMPERATURE OF 54.1F. INSTRUCTED MANAGER ALL COLD HOLDING UNITS ON PREMISES MUST BE MAINTAINED AT 41F AND BELOW. CORRECTED ON SITE HELD FOR INSPECTION TAG PLACED ON ONE DOOR REFRIGERATOR IN REAR PREP AREA. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVE COLD TCS FOODS HELD AT IMPROPER TEMPERATURE SUCH AS PORK 54.3F, 55.2F AND 65.8F, BEEF 53.2F AND 53.1 CHICKEN 52.0 AND SHELLED RAW EGGS 50.6F. INSTRUCTED MANAGER ALL COLD TCS FOODS MUST BE HELD AT 41F AND BELOW. CORRECTED ON SITE MANAGER VOLUNTARILY DISCARDED AND DENATURED FOOD($400/ 53LBS). PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED 15 MICE DROPPINGS IN STORAGE CABINET UNDERNEATH FRONT COUNTER. INSTRUCTED TO ELIMINATE PEST ACTIVITY, CLEAN AND SANITIZE AFFECTED AREAS. PRIORITY FOUNDATION VIOLATION 7-38-020(A) CITATION ISSUED

Basic (6)

−12 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED WIPING CLOTHES LAYING ON PREP TABLE. INSTRUCTED WIPING CLOTHES ARE HELD BETWEEN USES IN CHEMICAL SANITIZER SOLUTION.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED INTERIOR SURFACES OF ALL COLDING UNITS WILL SPILLAGE ON INTERIOR IN REAR KITCHEN PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN. OBSERVED ICE BUILDUP ON INTERIOR OF ONE DOOR UPRIGHT FREEZER IN REAR STORAGE AREA WHERE HOT WATER TANK IS LOCATED. INSTRUCTED TO REMOVE ICE BUILDUP AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED LEAKING DRAIN PIPE OF ONE COMPARTMENT SINK IN FOOD PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FOOD DEBRIS UNDERNEATH ALL COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN. OBSERVED DUSTY WALLS AND CEILING IN DINING AREA AND REAR KITCHEN PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED DUSTY CEILING VENT COVERS THROUGHOUT PREMISES. INSTRUCTED TO CLEAN AND MAINTAIN. OBSERVED DUST AND GREASE ON INTERIOR SURFACES OF HOOD AND FILTER. INSTRUCTED TO CLEAN AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED NO PROOF OF FOOD HANDLER TRAINING FOR ONE EMPLOYEE WORKING ON PREMISES. INSTRUCTED ALL EMPLOYEES MUST OBTAIN FOOD HANDLER TRAINING, CURRENT PROOF OF FOOD HANDLER TRAINING MUST BE MAINTAINED ON PREMISES AT ALL TIMES.

Base deductions−72 pts

Risk factor bonus (2× +5)−10 pts

Jun 22

Canvass InspectionPass w/ Conditions

1 High3 Basic

4 total

84/100inspection score

−16 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
FOUND NO PAPER TOWELS AT 2 HAND SINKS AT PREPARATION AREAS.PRIORITY FOUNDATION. CITATION ISSUED. 7-38-030C. PROVIDED PAPER TOWELS AT HAND SINKS BY THE END OF INSPECTION.

Basic (3)

−6 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
FOUND FOOD CONTAINERS ON DRYING RACKS NOT STORED PROPERLY.MUST STORE INVERTED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FOUND HOLES ALONG WALLS AT DRY STORAGE AREAS UNDER SHELVING UNITS. MUST SEAL.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FOUND FLOORS NOT CLEAN AT DRY STORAGE AREAS UNDER SHELVING UNITS.MUST CLEAN.

Base deductions−16 pts

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Community Safety Reports

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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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