What is Tarboush Mediterranean Grill's health inspection score?

Tarboush Mediterranean Grill has a SafeDine safety score of 70 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Tarboush Mediterranean Grill last inspected?

Tarboush Mediterranean Grill was last inspected on September 13, 2022. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Tarboush Mediterranean Grill have?

Tarboush Mediterranean Grill has 11 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Tarboush Mediterranean Grill safe to eat at?

Tarboush Mediterranean Grill has a good safety record with a score of 70/100. While there are some noted violations, overall compliance is solid.

Official Health Record

Tarboush Mediterranean Grill

Name: Tarboush Mediterranean Grill
Address: 1608 W NORTH AVE, Chicago, 60622
Rating: 70

1608 W NORTH AVE , Chicago

Data may be outdated — inspected 9/13/2022

▲Improving

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0Good

Wicker Park

Ranked #387 of 579 in Wicker Park

Improving

2 inspections

Last: Sep 13, 2022

low confidence

Directions Order

Inspections

50%

Clean Rate

5.5

Avg Violations

44 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Plumbing issues

Plumbing or waste disposal problems

Facility conditionHigh Priority

Building maintenance or structural issues

Other violation

Regulatory compliance issue

Permit/documentationHigh Priority

Administrative or documentation issue

Food labeling

Food not properly labeled or dated

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-34

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-6 pts

Best practices • 2 pts each

Freshness Penalty

-15 pts

Score reduced due to stale inspection data

Inspection Timeline

+51 pts

100

Latest

100% weight

2nd

60% weight

Real-time Score: 66/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (70/100) 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

1608 W NORTH AVE , Chicago, IL 60622

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Inspection History

2 records on file

2 Canvass

Sep 22

Canvass InspectionLatestCleanOut of Business

No violations

100/100inspection score

Jul 22

Canvass InspectionPass w/ Conditions

2 High1 Med8 Basic

11 total2 risk factors

49/100inspection score

−41 pts

High Priority (2)

−20 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CERTIFIED CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER ON SITE AT START TIME OF INSPECTION WHILE MEDIRERRANEAN DISHES BEING COOKED. THE DESIGNATED PERSON IN CHARGE, WHO IS PHYSICALLY ON SITE, MUST OBTAIN AND MAINTAIN A VALID CITY OF CHICAGO FOOD SERVICE SANITATION LICENSE. VIOLATION CORRECTED ON SITE; THE CERTIFIED CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER, MOUNIR ZEKKARI, ARRIVED ON SITE APPROX 40MINS THROUGH INSPECTION. PRIORITY FOUNDATION VIOLATION #7-38-012. CITATION ISSUED
3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
OBSERVED BLANK COPIES OF EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED FACILITY TO MAINTAIN POLICY WITH VERIFIABLE SIGNED COPIES ON SITE FOR ALL FOOD EMPLOYEES IN ACKNOWLEDGMENT OF REPORTING AGREEMENT. PRIORITY FOUNDATION VIOLATION #7-38-010.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED NO LABEL FOR BULK STORAGE CONTAINER (SALT OR SUGAR) STORED ON THE DRY STORAGE SHELF. INSTRUCTED PERSON IN CHARGE ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH CONTENTS NAME.

Basic (8)

−16 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED WET WIPING CLOTHS ON SEVERAL PREP SURFACE AREAS. INSTRUCTED TO PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION BETWEEN USES TO PREVENT CONTAMINATION OF EQUIPMENT & FOOD. MUST MAINTAIN
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED FROZEN CHICKEN AND BEEF STORED IN PLASTIC GROCERY BAGS IN THE ONE DOOR FREEZER. MANAGEMENT INSTRUCTED TO USE PROPER FOOD GRADE STORAGE BAGS AND CONTAINERS ONLY.
50HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE−2
OBSERVED A NO WATER COMING OUT OF THE FACUET OF THE HAND SINK IN THE REAR DISH/FOOD PREP AREA. WATER IS NOT SUFFICIENT CAPACITY TO MEET THE PEAK WATER DEMANDS.INFORMED PERSON IN CHARGE FACILITY MUST REPAIR AND MAINTAIN. PRIORITY FOUNDATION VIOLATION #7-38-030(C). CITATION ISSUED. WATER PRESSURE IS AVAILABLE AT THIS TIME. (COS)
50HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE−2
OBSERVED NO HOT WATER ON PREMISES. HOT WATER IS NOT OBSERVED AT THE FOLLOWING SINKS: HANDSINKS (68.1) & (68.0), WASHBOWL SINKS (68.4) & (68.1), 1-COMPARTMENT SINK AND 3-COMPARTMENT SINK (70.1). INFORMED PERSON IN CHARGE HOT WATER GENERATION AND DISTRIBUTION SYSTEMS SHALL BE SUFFICIENT TO MEET THE PEAK HOT WATER DEMANDS THROUGH THE RETAIL FOOD ESTABLISHMENT. MUST CORRECT AND MAINTAIN. SERVICE TECHNICIAN ARRIVED ON SITE AND NOW ALL SINKS ARE MAINTAINED BETWEEN 102F - 105F. PRIORITY VIOLATION #7-38-030(C). CITATION ISSUED.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED DRAINPIPE LEAKING UNDER HAND WASHING SINK IN MAIN FOOD PREP AREA AND THE HAND SINK IN THE REAR DISH AREA.OBSERVED LEAK UNDER 1ST COMPARTMENT AT THREE COMPARTMENT SINK. INSTRUCTED TO REPAIR LEAKING DRAINPIPE.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED A FLICKERING LIGHT IN THE MAIN FOOD PREP AREA. INSTRUCTED TO REPLACE AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED DUST AND GREASE ACCUMULATION ON THE VENTILATION HOOD AND FILTERS ABOVE THE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN AT ALL TIMES.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED EXPIRED FOOD HANDLER CERTIFICATES ON SITE. INSTRUCTED TO MAINTAIN RECORDS AT ALL TIMES.

Base deductions−41 pts

Risk factor bonus (2× +5)−10 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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