What is Nando's Peri-peri's health inspection score?

Nando's Peri-peri has a SafeDine safety score of 92 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Nando's Peri-peri last inspected?

Nando's Peri-peri was last inspected on August 19, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Nando's Peri-peri have?

Nando's Peri-peri has 21 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Nando's Peri-peri safe to eat at?

Yes, Nando's Peri-peri has an excellent safety record with a score of 92/100. This indicates strong compliance with health and safety standards.

Official Health Record

Nando's Peri-peri

Name: Nando's Peri-peri
Address: 670 W DIVERSEY PKWY, Chicago, 60614
Rating: 92

670 W DIVERSEY PKWY, Chicago

Last inspected 7mo ago

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0Excellent

Lincoln Park

Ranked #127 of 754 in Lincoln Park

Stable

6 inspections

Last: Aug 19, 2025

medium confidence

Directions Order

Inspections

17%

Clean Rate

3.5

Avg Violations

8 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Plumbing issues

Plumbing or waste disposal problems

Employee hygiene

Personal hygiene practices not followed

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-8

Final Score

Impact Breakdown

High Priority

-1 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-3 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

+3 pts

Latest

100% weight

100

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

670 W DIVERSEY PKWY, Chicago, IL 60614

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Violation Timeline

Apr 2023

1 inspections

2 high priority

1 intermediate

5 basic

Apr

Feb 2024

2 inspections

3 high priority

4 basic

Feb 2025

2 inspections

1 high priority

3 basic

Feb

Aug 2025

1 inspections

2 basic

Inspection History

6 records on file

4 Canvass2 Canvass Re-Inspection

Aug 25

Canvass InspectionLatestPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED MISSING LIGHT BULB AT VENTILATION HOOD IN FRONT AND REAR PREP AREAS. MUST INSTALL LIGHT BULB.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED MISSING ALLERGEN TRAINING FOR CERTIFIED FOOD MANAGER. MUST PROVIDE ALLEREN TRAINING CERTIFICATE FOR ALL CERTIFIED FOOD MANAGERS.

Base deductions−4 pts

Feb 25

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Feb 25

Canvass InspectionFail

1 High3 Basic

4 total

84/100inspection score

−16 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED INTERIOR OF ICE MACHINE COMPONENTS TO BE HEAVILY SOILED AND COVERED WITH A BLACK SUBSTANCE ON INTERNAL COMPONENTS FOR CREATING AND STORING 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.

Basic (3)

−6 pts

40PERSONAL CLEANLINESS−2
OBSERVED EMPLOYEES IN FRONT PREPARATION AREA PREPARING AND SERVING FOOD WITHOUT WEARING ANY EFFECTIVE HAIR RESTRAINTS. INSTRUCTED MANAGER THAT ALL FOOD HANDLING EMPLOYEES MUST WEAR APPROPRIATE HAIR RESTRAINT AT ALL TIMES FOOD IS BEING PREPARED AND SERVED.
43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED SCOOPS STORED IN DRY STORAGE BINS WITH HANDLES IN CONTACT WITH FOOD ITEMS IN BINS. INSTRUCTED MANAGER TO STORE ALL SCOOPS WITH HANDLES NOT IN CONTACT WITH FOOD ITEMS IN BETWEEN USE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED HEAVY BUILD UP OF BLACK SLIME AND DEBRIS IN BOTH FLOOR DRAINS IN THE DISH WASHING AREA IN REAR. OBSERVED FOOD DEBRIS BUILD UP ON FLOOR BY FRYERS AND NEXT TO COKING EQUIPMENT IN FRONT PREP AREA. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN AREAS FREE OF EXCESSIVE DEBRIS AND BUILD UP.

Base deductions−16 pts

Feb 24

Canvass Re-Inspection InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DIRT AND DEBRIS INSIDE LIGHT SHIELD COVERS IN REAR DISHWASHING AREA. MUST CLEAN AND MAINTAIN.

Base deductions−2 pts

Feb 24

Canvass InspectionFail

3 High3 Basic

6 total1 risk factor

59/100inspection score

−36 pts

High Priority (3)

−30 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CITY OF CHICAGO FOOD SERVICE CERTIFIED MANAGER ON SITE NOR CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE POSTED WHILE TCS FOODS ARE BEING PREPARED AND SERVED SUCH AS CHICKEN, SANDWICHES AND SALADS. INSTRUCTED ABOVE THAT CITY OF CHICAGO CERTIFIED FOOD MANAGER HAS TO BE ON SITE AT ALL TIMES FOOD IS BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED EXPOSED HAND WASHING SINK IN FRONT FOOD PREPARATION AREA NOT MAINTAINING PROPER HOT WATER TEMPERATURE OF AT LEAST 100F. WATER TEMPERATURE 83.4F AT THIS TIME OF INSPECTION. INSTRUCTED PERSON IN CHARGE TO REPAIR AND RESTORE HOT WATER TO AT TEMPERATURE OF 100F AND MAINTAINED FOR PROPER HAND WASHING.FACILITY HAS ANOTHER SINK WITH CLOSE PROXIMITY FOR EMPLOYEES TO WASH THEIR HANDS. PRIORITY VIOLATION 7-38-030(C). CITATION ISSUED. A 2-DAYS NOTICE WAS GIVEN TO COME INTO COMPLIANCE.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED THE LOW TEMPERATURE DISH MACHINE NOT PROPERLY SANITIZING AT 0PPM OF CHLORINE DURING THE INSPECTION. MACHINE WAS IN USE. INSTRUCTED PERSON IN CHARGE SAID EQUIPMENT MUST PROPERLY SANITIZE 50-100PPM OF CHLORINE AT ALL TIMES. UNIT TAGGED AND HELD FOR INSPECTION BY THE HEALTH DEPARTMENT AND MAY NOT BE USED. PRIORITY VIOLATION 7-38-025 CITATION ISSUED. TECHNICIAN ON SITE LOW TEMPERATURE DISH MACHINE HAS BEEN REPAIRED AND NOW IS PROPERLY SANITIZING 100PM.

Basic (3)

−6 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED LEAKING PIPE UNDERNEATH EXPOSED HAND WASHING SINK IN REAR PREP AREA. MUST REPAIR AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED REAR EXPOSED HAND WASHING SINK DRAINING SLOW. MUST REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DIRT AND DEBRIS INSIDE LIGHT SHIELD COVERS IN REAR DISHWASHING AREA. MUST CLEAN AND MAINTAIN.

Base deductions−36 pts

Risk factor bonus (1× +5)−5 pts

Apr 23

Canvass InspectionPass w/ Conditions

2 High1 Med5 Basic

8 total

65/100inspection score

−35 pts

High Priority (2)

−20 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED NOT SANITIZING AT THE THREE COMPARTMENT SINK WHILE POTS/PANS WERE BEING WASHED. SINK SET TO WASH, RINSE AND SANITIZE WITH WASHED PANS INSIDE THE THIRD COMPARTMENT SANITIZING SINK WITHOUT ANY QUATERNARY SANITIZER BEING USED. OPPM QUATERNARY NOTED. INSTRUCTED TO RESET THE SINK PROPERLY AND REWASH ALL POTS/PANS PREVIOUSLY RINSED WITHOUT THE SANITIZER. PRIORITY VIOLATION 7-38-025 CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
SOME AREAS IN THE UPPER PORTION OF THE ICE MACHINE IN NEED OF CLEANING.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
ALL BULK FOODS NOT IN THE ORIGINAL CONTAINERS MUST BE LABELED WITH THE PRODUCT COMMON NAME.

Basic (5)

−10 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
MUST PROVIDE A WASHABLE GUARD BETWEEN THE METAL RACK SHELVING OF THE RAW CHICKEN AND METAL RACK SHELVING DIRECTLY NEXT TO CHICKEN FOR PREPARED READY TO EAT, OPEN COOLING FOODS IN THE WALK-IN COOLER.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
TO GO FOOD CONTAINERS MUST BE STORED INVERTED.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INTERIOR OF THE CHLORINE CHEMICAL DISH MACHINE WITH DIRT AND ENCRUSTED FOOD DEBRIS. MUST CLEAN AND MAINTAIN.----MUST NOT USE CARDBOARD OR TAPE AS LINER FOR SHELVING IN THE OFFICE DRY FOOD STORAGE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOORS IN THE FOLLOWING AREAS WITH FOOD DEBRIS, EXCESSIVE GREASE, DIRT AND GRIME: UNDER AND BEHIND ALL FRONT COOKS LINE AND REAR PREP COOKING EQUIPMENT. UNDER AND BEHIND ALL PREP TABLES, SODA DISPENSING SYSTEM, CARBON DIOXIDE TANK, HOT WATER TANK, ALONG BASEBOARDS AT METAL DOORS ON FRONT COOKS LINE, REAR SHELVING AT WALK-IN COOLER ENTRANCE.-----ALL FLOOR DRAINS AT THE DISH ROOM, IN THE REAR PREP AREA, AT THE ICE MACHINE. MUST CLEAN AND MAINTAIN ALL.----MISSING CEILING TILE ABOVE THE REAR PREP TABLE AT THE ICE MACHINE. MUST REPLACE.----WALL CAULKING THROUGHOUT THE DISH ROOM IN POOR REPAIR, PEELING FROM WALL AND BLACKENED WITH MOLD. MUST REPLACE.-----EXCESSIVE DUST THROUGHOUT THE CEILING OF THE DISH ROOM ON TILES, VENTS AND LIGHT SHIELDS. MUST CLEAN AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL EMPLOYEES. MUST PROVIDE.

Base deductions−35 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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