What is Parkside Gyros's health inspection score?

Parkside Gyros has a SafeDine safety score of 74 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Parkside Gyros last inspected?

Parkside Gyros was last inspected on July 17, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Parkside Gyros have?

Parkside Gyros has 20 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Parkside Gyros safe to eat at?

Parkside Gyros has a good safety record with a score of 74/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Parkside Gyros serve?

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

Official Health Record

Parkside Gyros

Name: Parkside Gyros
Address: 7355 N CLARK ST, Chicago, 60626
Rating: 74

7355 N CLARK ST, Chicago

Last inspected 8mo ago

▲Improving

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0Good

American•Rogers Park

Ranked #111 of 202 in Rogers ParkBetter than 17% of american restaurants

Improving

4 inspections

Last: Jul 17, 2025

medium confidence

Directions Order

Inspections

25%

Clean Rate

Avg Violations

9 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

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

Employee hygiene

Personal hygiene practices not followed

Food storage

Food not properly stored or protected

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-26

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-6 pts

Potential hazards • 5 pts each

Basic

-7 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

+9 pts

Latest

100% weight

2nd

60% weight

100

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

7355 N CLARK ST, Chicago, IL 60626

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Violation Timeline

Nov 2022

1 inspections

7 basic

Nov

Jul 2023

1 inspections

Dec 2024

1 inspections

2 high priority

2 intermediate

5 basic

Dec

Jul 2025

1 inspections

1 intermediate

3 basic

Inspection History

4 records on file

4 Canvass

Jul 25

Canvass InspectionLatestPass

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED FOOD STORED IN CONTAINERS IN ALL THE COOLERS, WALK IN COOLER AND DRY STORAGE WITHOUT PROPER LABELING OF NAME. INSTRUCTED TO PERSON IN CHARGE TO PROVIDE A LABEL REFLECTING THE FOOD ITEM'S NAME WHEN FOOD HAS BEEN REMOVE FROM ITS ORIGINAL PACKAGING.

Basic (3)

−6 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED AN EXCESSIVE AMOUNT OF DEBRIS AND ICE BUILDUP ON THE INTERIOR OF REACH IN COOLER. INSTRUCTED TO REMOVE EXCESS ICE, DETAIL CLEAN, AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FOOD DEBRIS AND SPILLS ON THE FLOORS AND SURFACES THROUGHOUT THE FACILITY. INSTRUCTED TO DETAIL CLEAN UNDER ALL SHELVING UNITS, INTERIOR OF PREP DISH AREA, AROUND DISH MACHINE, PREP TABLES AND ALL COOKING EQUIPMENT TO REMOVE SPILLS, FOOD DEBRIS, DIRT BUILDUP AND/OR GREASE. INSTRUCTED TO INCREASE CLEANING FREQUENCY AND MAINTAIN AT ALL TIMES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED MISSING CEILINGS TILE PANELS IN MAIN DINING AREA REPLACED WITH CARDBOARD. INSTRUCTED TO REPAIR, REPLACE MISSING PANELS AND/OR REPLACE THE STAINED CEILING TILES.

Base deductions−11 pts

Dec 24

Canvass InspectionPass w/ Conditions

2 High2 Med5 Basic

9 total2 risk factors

50/100inspection score

−40 pts

High Priority (2)

−20 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
THE PERSON IN CHARGE DOES NOT HAVE A VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION.SEE VIOLATION #2 FOR CITATION
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
NO VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE POSTED ON THE PREMISES. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.

Intermediate (2)

−10 pts

20PROPER COOLING TIME AND TEMPERATURE−5
OBSERVED COOKED TCS FOODS IMPROPERLY COOLING IN THE TALL REACH-IN COOLER. COOKED POTATOES IN A DEEP METAL PAN TIGHTLY COVERED WITH PLASTIC WRAP AT AN IMPROPER TEMPERATURE OF 122.7F. ALSO NOTED COOKED CHICKEN IN A DEEP METAL PAN TIGHTLY COVERED WITH PLASTIC WRAP AT AN IMPROPER TEMPERATURE OF 119.3F. REVIEWED PROPER COOLING METHODS AND MANAGER REMOVED ALL FOODS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED PREPARED TCS SOUR CREAM BASED GYROS SAUCE BEING HELD AT AN IMPROPER TEMPERATURE OF 58.6F INSIDE THE ABOVE MENTIONED TALL REACH-IN COOLER IN BETWEEN THE ABOVE MENTIONED HOT FOODS IMPROPERLY COOLING. SAUCE DISCARDED. PRIORIUTY VIOLATION 7-38-005. SEE THE ABOVE VIOLATION #20 FOR CITATION.

Basic (5)

−10 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
ALL PREP AREA WIPING CLOTHS MUST BE HELD IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.
43IN-USE UTENSILS: PROPERLY STORED−2
NOTED IN-USE COOKS LINE UTENSILS BEING STORED IN A CONTAINER OF WATER AT A TEMPERATURE OF 68.1F. IF STORED IN WATER, MUST MAINTAIN A MINIMUM TEMPERATURE OF 135F OR STORE ON/IN A CLEAN SURFACE/CONTAINER AND WASH, RINSE, SANITIZE AS NEED OR EVERY 4 HOURS.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
ALL STORED ITEMS THROUGHOUT THE FACILITY MUST BE STORED ELEVATED FROM THE FLOORS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE CARDBOARD BOXES AS FOOD CONTAINERS INSIDE THE COOLERS. MUST BE WASHABLE OR FOOD GRADE DISPOSABLE MATERIAL.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST NOT USE TINFOIL AS LINER FOR SHELVING ABOVE THE THREE COMPARTMENT SINK.----DIRTY METAL DRAWER INTERIOR UNDER THE REAR METAL PREP TABLE.

Base deductions−40 pts

Risk factor bonus (2× +5)−10 pts

Jul 23

Canvass InspectionCleanPass

No violations

100/100inspection score

Nov 22

Canvass InspectionPass

7 Basic

7 total

86/100inspection score

−14 pts

Basic (7)

−14 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
BAG OF ONIONS STORED ON THE FLOOR IN THE KITCHEN AREA. FACILITY MUST ENSURE THAT ALL FOOD ITEMS ARE STORED 6 INCHES ABOVE THE FLOOR.
40PERSONAL CLEANLINESS−2
MANAGER ON SITE DOES NOT HAVE A HAIR RESTRAINT. ALL EMPLOYEES MUST HAVE HAIR RESTRAINT WHEN HANDLING FOOD.
41WIPING CLOTHS: PROPERLY USED & STORED−2
IN-USE WIPING CLOTHS ARE NOT STORED PROPERLY. FOUND ON/NEAR MEAT CUTTING BOARD. 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 CLOTHS MUST BE LAUNDERED DAILIY. MANAGER PROVIDED SANITIZER BUCKET ON SITE.
43IN-USE UTENSILS: PROPERLY STORED−2
UTENSILS STORED IN STAGNANT WATER NEAR ICE CREAM STATION. 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
FOIL USED AS LINING ON SHELVING ABOVE DISH AND UNDER COOKLINE AREA.-----CARDBOARD USED AS PROP TO LIFT MICROWAVE AND BOX OF FRIES IN THE FRONT COOKLINE.-----FLAT CRATES USED AS MEANS OF STORAGE NEAR MOP SINK.----- FACILITY MUST PROVIDE A SMOOTH, EASILY CLEANABLE, NON-ABSORBENT, DURABLE SURFACE THAT IS EASY TO MONITOR DEBRIS UNDERNEATH.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
NO FOOD HANDLER CERTIFICATES PROVIDED FOR ACTIVE EMPLOYEES ON SITE. FACILITY MUST ENSURE THAT ALL FOOD EMPLOYEES WHO DO NOT HAVE A CITY CERTIFICATE MUST OBTAIN A FOOD HANDLER CERTIFICATE.
58ALLERGEN TRAINING AS REQUIRED−2
EXPIRED FOOD ALLERGEN CERTIFICATE PROVIDED ON SITE. FACILITY MUST ENSURE THAT ALL CITY CERTIFIED MANAGERS MUST OBTAIN A VALID/ACTIVE FOOD ALLERGEN CERTIFICATE.

Base deductions−14 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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