What is Idof Fresh Mediterranean's health inspection score?

Idof Fresh Mediterranean has a SafeDine safety score of 0 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Idof Fresh Mediterranean last inspected?

Idof Fresh Mediterranean was last inspected on March 24, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Idof Fresh Mediterranean have?

Idof Fresh Mediterranean has 42 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Idof Fresh Mediterranean safe to eat at?

Idof Fresh Mediterranean has a safety score of 0/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Idof Fresh Mediterranean serve?

Idof Fresh Mediterranean serves Mediterranean cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Idof Fresh Mediterranean

Name: Idof Fresh Mediterranean
Address: 851 W BELMONT AVE, Chicago, 60657
Rating: 0

851 W BELMONT AVE, Chicago

Last Inspected: 3/24/2026

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0Poor

Mediterranean•Lakeview

Ranked #824 of 997 in LakeviewBetter than 46% of mediterranean restaurants

Declining

7 inspections

Last: Mar 24, 2026

high confidence

Directions Order

Inspections

29%

Clean Rate

Avg Violations

2 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

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

-98

Final Score

Impact Breakdown

High Priority

-3 pts

Direct health hazards • 10 pts each

Intermediate

-37 pts

Potential hazards • 5 pts each

Basic

-1 pts

Best practices • 2 pts each

Inspection Timeline

-52 pts

Latest

100% weight

100

2nd

60% weight

3rd

30% weight

Real-time Score: 2/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (0/100) which is computed during our regular data sync.

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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851 W BELMONT AVE, Chicago, IL 60657

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Violation Timeline

Sep 2022

1 inspections

1 high priority

2 intermediate

4 basic

Sep

Sep 2023

1 inspections

1 high priority

1 intermediate

2 basic

Aug 2024

2 inspections

1 intermediate

3 basic

Aug

Jul 2025

2 inspections

2 high priority

2 intermediate

4 basic

Mar 2026

1 inspections

6 high priority

13 intermediate

Mar

Inspection History

7 records on file

5 Canvass2 Canvass Re-Inspection

Mar 26

Canvass InspectionLatestPass with Conditions

6 High13 Med

19 total6 risk factors

0/100inspection score

−125 pts

High Priority (6)

−60 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
6PROPER EATING, TASTING, DRINKING, OR TOBACCO USERisk Factor−10
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLERisk Factor−10
29COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCPRisk Factor−10
32VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODSRisk Factor−10
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROLRisk Factor−10

Intermediate (13)

−65 pts

22PROPER COLD HOLDING TEMPERATURES−5
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−5
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−5
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−5
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−5
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−5
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−5
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−5

Base deductions−125 pts

Risk factor bonus (6× +5)−30 pts

Jul 25

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Jul 25

Canvass InspectionFail

2 High2 Med4 Basic

8 total

62/100inspection score

−38 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND SIGN AVAILABLE IN BATHROOM INSTRUCTING EMPLOYEES TO WASH HANDS. INSTRUCTED MANAGER TO PROVIDE A HAND SINK INSTRUCTING EMPLOYEES TO WASH HANDS PRIOR TO RETURNING TO WORK.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED INTERIOR OF ICE MACHINE UPPER COMPARTMENT OF DRINK DISPENSER IN LOBBY TO BE HEAVILY SOILED AND COVERED WITH A BLACK AND GREY SLIME AND SUBSTANCE THAT IS DRIPPING ONTO THE ICE. ICE IS USED FOR HUMAN CONSUMPTION. INSTRUCTED MANAGER TO CLEAN, SANTITIZE, AND MAINTAIN INTERIOR AND FOOD CONTACT SURFACES OF ICE MACHINE. PRIORITY FOUNDATION VIOLATION, 7-38-005. CITATION ISSUED.

Intermediate (2)

−10 pts

35APPROVED THAWING METHODS USED−5
OBSERVED VARIOUS PIECES OF BEEF THAWING IN FOOD PREP SINK AT ROOM TEMPERATURE IN THE MIDDLE PREP/MEAT PREP ROOM IN REAR. INSTUCTED TO THAW ALL FOODS APPROPRIATELY AS ALLOWED BY CODE.
36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED NO THERMOMETER PRESENT IN THE TWO DOOR REACH IN COOLER LOCATED NEXT TO ENTRANCE TO THE REAR PREP AREA. INSTRUCTED MANAGER TO PROVIDE A THERMOMETER TO MEASURE THE INTERNAL AMBIENT AIR TEMPERATURE OF COOLER.

Basic (4)

−8 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED VARIOUS FOOD ITEMS IN BOXES STORED ON THE FLOOR IN THE DRY STORAGE AREA, IN THE WALK IN COOLER AND IN THE WALK IN FREEZER. INSTRUCTED MANAGER TO ELEVATE ALL FOOD ITEMS AT LEAST 6 INCHES OFF THE FLOOR.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
OBSERVED SINGLE SERVICE ITEMS STORED IN BOXES ON THE FLOOR IN THE MEAT PREP ROOM AS WELL AS ON THE FLOOR NEXT TO THE REAR EXIT DOOR IN THE HALL LEADING TO ALLEY. INSTRUCTED MANAGER TO ELEVATE ALL SINGLE SERVICE ITEMS AT LEAST 6 INCHES OFF THE FLOOR.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED THE TWO DOOR STANDING COOLER IN REAR AND VARIOUS DRY STORAGE SHELVES TO HAVE CARDBOARD USED AS A LINER. INSTRUCTED MANAGER TO REMOVE AND PROVIDE A SMOOTH, EASILY CLEANABLE, AND NON ABSORBENT REPLACMENT FOR LINERS.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED THE HAND SINK IN THE REAR PREP/STORAGE ROOM, THE SOUTHERN MOST HAND SINK IN KITCHEN PREP, TO BE LEAKING FROM BASE OF FAUCET WHEN IN USE. INSTRUCTED TO SERVICE AND MAINTAIN IN GOOD REPAIR.

Base deductions−38 pts

Aug 24

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Aug 24

Canvass InspectionFail

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED 1/4 INCH GAP AT FRONT ENTRANCE DOOR SWEEP. MUST RODENT PROOF SAID DOOR.

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
2-DOOR PREP AREA REACH IN COOLER DOOR RUBBER GASKET RIPPED. MUST REPAIR/REPLACE SAID DAMAGED DOOR RUBBER GASKET.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
STORAGE ROOM FLOOR CLUTTERED. INSTRUCTED MANAGER MUST ELEVATE ALL ITEMS OFF FLOOR/REMOVE ITEMS IN STORAGE ROOM.
60PREVIOUS CORE VIOLATION CORRECTED−2
THE FOLLOWING PREVIOUS CORE VIOLATIONS FROM REPORT #2582601 DATED ON 09/29/23 NOT CORRECTED-#16 ICE CHUTE AT SELF-SERVE ICE MACHINE WITH BEGINNING OF PINK SUBSTANCE BUILD UP, MUST CLEAN, SANITIZE AND MAINTAIN AND #57 RENEW EXPIRED FOOD HANDLER TRAINING CERTIFICATES, VALID ONLY FOR 3 YEARS. INSTRUCTED MANAGER SAID PREVIOUS CORE VIOLATIONS MUST BE CORRECTED BY THE DATE OF REINSPECTION. PRIORITY FOUNDATION 7-42-090.

Base deductions−11 pts

Sep 23

Canvass InspectionPass

1 High1 Med2 Basic

4 total

81/100inspection score

−19 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
ICE SHOOTER AT SELF-SERVE ICE MACHINE WITH BEGINNING OF PINK SUBSTANCE BUILD UP, MUST CLEAN, SANITIZE AND MAINTAIN.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
NOTED PRE-PACKAGED COOKIES ON DISPLAY AND FOR SALE ARE NOT PROPERLY LABELED WITH THE BUSINESS NAME, ADDRESS, AND LIST OF INGREDIENTS. MUST PROVIDE

Basic (2)

−4 pts

54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
NOTED OUTSIDE GREASE CONTAINER AND SURROUNDING NOT MAINTAINED WITH THICK GREASE ON THE GROUND AROUND THE GREASE CONTAINER AND TOP OF CONTAINER. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN GREASE CONTAINER AND ITS SURROUNDING.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
RENEW EXPIRED FOOD HANDLER TRAINING CERTIFICATE.VALID ONLY FOR YEARS

Base deductions−19 pts

Sep 22

Canvass InspectionPass w/ Conditions

1 High2 Med4 Basic

7 total1 risk factor

67/100inspection score

−28 pts

High Priority (1)

−10 pts

6PROPER EATING, TASTING, DRINKING, OR TOBACCO USERisk Factor−10
NOTED EMPLOYEES DRINKING AND PREPARING FOOD IN THE KITCHEN PREP AREA. INSTRUCTED MANAGEMENT TO PROVIDE A DESIGNATED AREA FOR EMPLOYEES TO DRINK AND EAT AND NOT AT THE PREP AREAS.

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TCS FOOD ITEMS INSIDE SERVICE COOLERS TO BE IMPROPER:-HUMMUS 46.7F, BABA GHANOUSH 45.1F, DOLMA 56.9F, CHICKPEAS 45.1F, COUSCOUS 44.5F, CUCUMBER SALAD 48.2F, SLICED ONIONS 52.5F THE MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 18 LBS OF PRODUCTS WORTH $300.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005.
36THERMOMETERS PROVIDED & ACCURATE−5
NOTED NO THERMOMETERS INSIDE REFRIGERATION UNIT CONSPICUOUSLY POSTED TO MONITOR THE AMBIENT TEMPERATURE OF EQUIPMENT. INSTRUCTED TO EQUIP ALL REFRIGERATION UNITS WITH ACCURATE AND WORKING THERMOMETER

Basic (4)

−8 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
NOTED INDIVIDUAL TO-GO DISPOSABLE CONTAINERS AND BOWLS WITH NO HANDLE USED FOR SCOOPING SERVING FOOD AT THE SERVICE PREP COOLERS. INSTRUCTED TO PROVIDE TONGS, SERVING SPOONS, OR LADLE FOR SCOOPING FOOD.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
NOTED OUTSIDE GREASE CONTAINER AND SURROUNDING NOT MAINTAINED WITH THICK GREASE ON THE GROUND AROUND THE GREASE CONTAINER AND TOP OF CONTAINER. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN GREASE CONTAINER AND ITS SURROUNDING. PRIORITY FOUNDATION #7-38-020(B).
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED DIRTY AND DUSTY CEILING FANS INSIDE THE WALK-IN COOLER AND PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
NOTED HEAVY DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS, AND EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS, AND PIPES/CONDUITS.

Base deductions−28 pts

Risk factor bonus (1× +5)−5 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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