What is Ramen-san's health inspection score?

Ramen-san has a SafeDine safety score of 25 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Ramen-san last inspected?

Ramen-san was last inspected on May 13, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Ramen-san have?

Ramen-san has 40 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Ramen-san safe to eat at?

Ramen-san has a safety score of 25/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Ramen-san serve?

Ramen-san serves Japanese cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Ramen-san

Name: Ramen-san
Address: 1962 N HALSTED ST, Chicago, 60614
Rating: 25

1962 N HALSTED ST, Chicago

Last Inspected: 5/13/2026

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0Poor

Japanese•Lincoln Park

Ranked #597 of 764 in Lincoln ParkBetter than 37% of japanese restaurants

Declining

7 inspections

Last: May 13, 2026

high confidence

Directions Order

Inspections

14%

Clean Rate

5.7

Avg Violations

This month

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

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Employee hygiene

Personal hygiene practices not followed

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-50

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-26 pts

Potential hazards • 5 pts each

Basic

-2 pts

Best practices • 2 pts each

Inspection Timeline

-51 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 50/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (25/100) 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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1962 N HALSTED ST, Chicago, IL 60614

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Violation Timeline

May 2022

1 inspections

May

Jul 2022

1 inspections

2 high priority

1 intermediate

4 basic

Aug 2022

1 inspections

1 high priority

4 basic

Aug

Jun 2023

1 inspections

1 high priority

3 intermediate

8 basic

Sep 2024

1 inspections

4 basic

Sep

Jun 2025

1 inspections

1 basic

May 2026

1 inspections

2 high priority

9 intermediate

May

Inspection History

7 records on file

4 Canvass1 Complaint1 Canvass Re-Inspection1 Non-Inspection

May 26

Canvass InspectionLatestPass

2 High9 Med

11 total2 risk factors

25/100inspection score

−65 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLERisk Factor−10
16FOOD-CONTACT SURFACES: CLEANED & SANITIZEDRisk Factor−10

Intermediate (9)

−45 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−5
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−5
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−5
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−5
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−5

Base deductions−65 pts

Risk factor bonus (2× +5)−10 pts

Jun 25

Canvass InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED HEAVY GREASE SPILLS INSIDE OF COOKING FRYERS AND ON EXTERIOR OF FRYERS. MUST CLEAN AND MAINTAIN.

Base deductions−2 pts

Sep 24

Canvass InspectionPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED WIPING CLOTHS STORED ON TOP OF PREP TABLES. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.
43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED ICE SCOOPS STORED ON TOP OF ICE BIN IN FRONT BAR AREA. MUST PROPERLY STORE ICE SCOOP IN A CLEAN CONTAINER TO PREVENT CONTAMINATION.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED RUST ON METAL SHELVING IN THE BASEMENT WINE WALK-IN COOLER. MUST REPAINT OR REPLACE SHELVING.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DIRT AND DEBRIS ON FLOOR AROUND ICE MACHINE LOCATED IN THE BASEMENT AND INSIDE WALK-IN FREEZER. MUST CLEAN FLOOR AND MAINTAIN.

Base deductions−8 pts

Jun 23

Complaint InspectionPass w/ Conditions

1 High3 Med8 Basic

12 total

59/100inspection score

−41 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
THE ABOVE MENTIONED COOKS LINE COOLER NOTED AT IMPROPER TEMPERATURE OF 44.4F WITH FOOD SUCH AS RECENTLY BOILED EGGS AT 60F. COOLER WAS COMPLETELY EMPTIED OF STILL WARM/HOT PREPARED FOODS AND LOWERED TO A TEMPERATURE OF 37.9F AFTER APPROXIMATELY 1 HOUR. REVIEWED PROPER COOLING METHODS OF PREPARED FOODS BEFORE STORING IN COLD HOLDING COOKS LINE COOLER. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Intermediate (3)

−15 pts

22PROPER COLD HOLDING TEMPERATURES−5
NOTED THE FOLLOWING FOODS AT IMPROPER COLD TEMPERATURES INSIDE THE COOKS LINE COOLER COOKED EGGS AT 57.3F, COOKED CHICKEN AT 46.4F, KIM CHEE AT 44.9F, MISO AT 57F, BOILED EGGS AT 60F. ALL FOODS DISCARDED. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
MENU ITEM SUCH AS UNDER COOKED "MOULTON EGG" NOT REMINDED ON THE MENU TO SEE THE CONSUMER ADVISORY STATEMENT. MANAGER CORRECTED AND PRINTED NEW MENUS DURING THE INSPECTION. PRIORITY FOUNDATION VIOLATION.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
ALL BULK FOOD CONTAINERS MUST BE LABELED WITH THE PRODUCT COMMON NAME.

Basic (8)

−16 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
MUST PROVIDE A BARRIER BETWEEN THE CLEAN STORED POT/PANS/FOOD STORAGE CONTAINERS AND THE BASEMENT UTILITY SERVICE SINK OR REMOVE ALL EQUIPMENT FROM THE SINK AREA.
40PERSONAL CLEANLINESS−2
FOOD HANDLERS WITH BEARDS MUST WEAR EFFECTIVE BEARD RESTRAINTS.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
ALL STORED ITEMS THROUGHOUT ALL STORAGE CLOSETS THROUGHOUT THE FACILITY MUST BE ELEVATED AND ORGANIZED.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
EXCESSIVE RUST ON METAL SHELVING IN THE BASEMENT WALK-IN COOLER. MUST REMOVE RUST.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
METAL SHELVING INSIDE THE COOKS LINE DRAWER COOLERS WITH PEELING PLASTIC. MUST REMOVE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
ALL RAW WOODEN WALLS THROUGHOUT BOTH BASEMENT MENS AND WOMENS WASHROOMS MUST BE SEALED TO BE SMOOTH AND CLEANABLE.-----MISSING DRAIN COVER IN THE UTILITY SERVICE SINK IN THE 1ST FLOOR KITCHEN. MUST REPLACE.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
MUST PROVIDE PROOF OF FOOD HANDLER TRAINING OR NEW HIRE EMPLOYEE DOCUMENTATION FOR ALL FOOD HANDLERS.
58ALLERGEN TRAINING AS REQUIRED−2
NO PROOF OF ALLERGEN TRAINING FOR AL THE CITY OF CHICAGO CERTIFIED FOOD MANAGERS. MUST PROVIDE.

Base deductions−41 pts

Aug 22

Canvass Re-Inspection InspectionPass w/ Conditions

1 High4 Basic

5 total

82/100inspection score

−18 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
4-301.11: WE OBSERVED PREP COOLER IN THE FIRST FLOOR KITCHEN AT AIR TEMP OF 60F. PREPARED TCS FOOD WERE STORED INSIDE THE MENTIONED UNIT: COOKED SHRIMP.VARIOUS KIND OF SALAD:TUNA,CREAMY SHRIMP,LUMP FISH SALADS. AIR COOLER MUST MAINTAIN TEMP OF 41F AND BELOW.TAGGED UNIT "HELD FOR INSPECTION" DO NOT USE. PRIORITY VIOLATION:7-38-005,CITATION ISSUED UNIT REMAINS TAGGED,AIR TEMP OF 48F TO 51F

Basic (4)

−8 pts

43IN-USE UTENSILS: PROPERLY STORED−2
3-304.12: MULTI USE CLEAN STORED UTENSILS MUST BE INVERTED IN THE KITCHEN, TO MINIMIZE SOURCE OF CONTAMINATION
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-101.19: MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-602.13: TRAYS STORED INSIDE THE COOLER WITH ENCRUSTED BLOOD AND GREASE.CLEAN AND MAINATIN
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
6-202.11: DEBRIS AT LIGHT SHIELD IN BASEMENT PREP AREA,CLEAN AND MAINTAIN

Base deductions−18 pts

Jul 22

Canvass InspectionFail

2 High1 Med4 Basic

7 total

67/100inspection score

−33 pts

High Priority (2)

−20 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED ICE/FOOD NOT PROTECTED. INTERIOR OF THE ICE MACHINES UPPER WATER RESERVOIR, WITH BLACK AND PINK SLIME SUBSTANCE DRIPPING DOWN INTO THE ICE AND TOUCHING THE ICE CUBES.ICE IS USED FOR HUMAN CONSUMPTION. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN UNIT. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
WE OBSERVED PREP COOLER IN THE FIRST FLOOR KITCHEN AT AIR TEMP OF 60F. PREPARED TCS FOOD WERE STORED INSIDE THE MENTIONED UNIT: COOKED SHRIMP.VARIOUS KIND OF SALAD:TUNA,CREAMY SHRIMP,LUMP FISH SALADS. AIR COOLER MUST MAINTAIN TEMP OF 41F AND BELOW.TAGGED UNIT "HELD FOR INSPECTION" DO NOT USE. PRIORITY VIOLATION:7-38-005,CITATION ISSUED

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
TCS FOODS AT IMPROPER TEMPERATURE: COOKED PORK ROAST AT TEMP OF 46.0F TO 46.1F, STORED INSIDE WALK-IN COOLER IN BASEMENT. SLICED AND SEPARATED IN SMALL BAGS BEEF AT TEMP OF 55.6F; LARGE SHRIMPS AT TEMP OF 55.7F; MIXED SHRIMP AT 57.1F; MIXED CREAMY FISH AT TEMP OF 62.3F.ROLLS 11(WITH MIXTURE OF SHRIMPS, CRABS, AND LOBSTER) AT TEMP OF 57F; STONE CRAB AT TEMP OF 50F; BURRATA OF CHEESE AT TEMP OF 55.7F; SHRIMP AND BUTTER AT TEMP OF 55.4F; COLD FOOD MUST MAINTAIN TEMP OF 41F AND BELOW. FOOD DISCARDED AND DENATURED BY MANAGER AND EMPLOYEE.POUNDS 47,VALUE 317 PRIORITY VIOLATION: 7-38-005,CITATION ISSUED

Basic (4)

−8 pts

43IN-USE UTENSILS: PROPERLY STORED−2
MULTI USE CLEAN STORED UTENSILS MUST BE INVERTED IN THE KITCHEN, TO MINIMIZE SOURCE OF CONTAMINATION
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
TRAYS STORED INSIDE THE COOLER WITH ENCRUSTED BLOOD AND GREASE.CLEAN AND MAINATIN
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
DEBRIS AT LIGHT SHIELD IN BASEMENT PREP AREA,CLEAN AND MAINTAIN

Base deductions−33 pts

May 22

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

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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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