What is Radaios Bros Franksville Inc's health inspection score?

Radaios Bros Franksville Inc has a SafeDine safety score of 95 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Radaios Bros Franksville Inc last inspected?

Radaios Bros Franksville Inc was last inspected on January 29, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Radaios Bros Franksville Inc have?

Radaios Bros Franksville Inc has 21 total violations across 9 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Radaios Bros Franksville Inc safe to eat at?

Yes, Radaios Bros Franksville Inc has an excellent safety record with a score of 95/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Radaios Bros Franksville Inc serve?

Radaios Bros Franksville Inc serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Radaios Bros Franksville Inc

Name: Radaios Bros Franksville Inc
Address: 3550 N HARLEM AVE, Chicago, 60634
Rating: 95

3550 N HARLEM AVE, Chicago

Last Inspected: 1/29/2026

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0Excellent

American•Chicago

Ranked #313 of 1000 in ChicagoBetter than 22% of american restaurants

Improving

9 inspections

Last: Jan 29, 2026

high confidence

Directions Order

Inspections

22%

Clean Rate

2.3

Avg Violations

4 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

Facility condition

Building maintenance or structural issues

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-5

Final Score

Impact Breakdown

High Priority

-3 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

+6 pts

100

Latest

100% weight

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

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3550 N HARLEM AVE, Chicago, IL 60634

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Violation Timeline

Aug 2022

2 inspections

1 intermediate

2 basic

Aug

Jul 2023

1 inspections

3 high priority

4 basic

Jul 2024

2 inspections

1 high priority

1 intermediate

2 basic

Jul

Mar 2025

1 inspections

1 high priority

3 basic

Apr 2025

1 inspections

1 basic

Apr

Jan 2026

2 inspections

1 high priority

1 intermediate

Inspection History

9 records on file

4 Canvass Re-Inspection5 Canvass

Jan 26

Canvass Re-Inspection InspectionLatestCleanPass

No violations

100/100inspection score

Jan 26

Canvass InspectionPass w/ Conditions

1 High1 Med

2 total

85/100inspection score

−15 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED IMPROPER AMBIENT TEMPERATURE INSIDE OF PREP COOLER AT 47F LOCATED AT MAIN PREP LINE. AMBIENT TEMPERATURE INSIDE OF A COLD HOLDING UNIT MUST BE AT 41F OR BELOW. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED HOTDOGS AT IMPROPER COLD HOLDING TEMPERATURE AT 47F IN PREP COOLER. THE FOLLOWING TCS FOODS WERE ALSO AT IMPROPER COLD HOLDING TEMPERATURE RANGING FROM 46-48F SUCH AS COOKED GYROS, GYROS SAUCE CONTAINING SOUR CREAM AND SAURKRAUT. TIME TEMPERATURE CONTROL FOR SAFETY FOODS MUST BE HELD AT 41F OR BELOW. FOOD VOLUNTARILY DISCARDED. FOOD WEIGHING APPROXIMATELY 10 LBS AT A COST OF $50.00. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

Base deductions−15 pts

Apr 25

Canvass Re-Inspection InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.11--OBSERVED GREASE SPILLS ON FLOORS UNDER COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN.

Base deductions−2 pts

Mar 25

Canvass InspectionFail

1 High3 Basic

4 total

84/100inspection score

−16 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO PAPER TOWELS AT HAND WASHING SINK AT MAIN PREP LINE WHILE COOK WAS HANDLING FOOD. MUST PROVIDE PAPER TOWELS AT HAND WASHING SINK AT ALL TIMES FOR EMPLOYEES TO WASH HANDS. PRIORITY FOUNDATION VIOLATION. 7-38-030(C). CITATION ISSUED. EMPLOYEE REPLENISHED PAPER TOWELS AT HAND SINK DURING INSPECTION.

Basic (3)

−6 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED GREASE SPILLS ON FLOORS UNDER COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED JACKET STORED ON TOP OF MEAT SLICER IN REAR PREP AREA. MUST STORE PERSONAL ITEMS IN DESIGNATED AREA AWAY FROM FOOD PREP, CLEAN EQUIPMENT/UTENSILS.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATION NOT CORRECTED FROM 7/19/2024, REPORT #2597794. #55--6-501.11--OBSERVED HEAVY GREASE BUILD UP ON TOP OF OUTSIDE OIL CONTAINER. MUST CLEAN AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-42-090. CITATION ISSUED.

Base deductions−16 pts

Jul 24

Canvass Re-Inspection InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.11--OBSERVED HEAVY GREASE BUILD UP ON TOP OF OUTSIDE OIL CONTAINER. MUST CLEAN AND MAINTAIN.

Base deductions−2 pts

Jul 24

Canvass InspectionPass w/ Conditions

1 High1 Med1 Basic

3 total

83/100inspection score

−17 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED IMPROPER AMBIENT TEMPERATURE INSIDE OF PREP COOLER AT 81F. PROPER AMBIENT TEMPERATURE INSIDE OF A COLD HOLDING UNIT MUST BE AT 41F OR BELOW. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED HOT DOGS AT IMPROPER COLD HOLDING TEMPERATURE AT 80F INSIDE OF PREP COOLER. ALSO OBSERVED THE FOLLOWING ITEMS AT IMPROPER COLD HOLDING TEMPERATURE SUCH AS CORNDOGS, SLICED CHEESE, GYRO SAUCE, HARD BOILED EGGS AND SLICED TOMATOES FOUND BETWEEN 44-80F. TCS FOODS MUST BE HELD AT 41F OR BELOW. FOOD DISCARDED. FOOD WEIGHING APPROXIMATELY 15 LBS AT A COST OF $125.00. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

Basic (1)

−2 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED HEAVY GREASE BUILD UP ON TOP OF OUTSIDE OIL CONTAINER. MUST CLEAN AND MAINTAIN.

Base deductions−17 pts

Jul 23

Canvass InspectionPass w/ Conditions

3 High4 Basic

7 total3 risk factors

47/100inspection score

−38 pts

High Priority (3)

−30 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
OBSERVED NO PERSON IN CHARGE PRESENT WITH CITY OF CHICAGO CERTIFIED MANAGER CERTIFICATE.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CERTIFIED FOOD MANAGER ON SITE OR VALID DOCUMENTATION WHILE (TCS FOODS)CHILI,HOT DOGS ETC. ARE BEING PREPARED/HANDLED. INSTRUCTED PERSON IN CHARGE, A CERTIFIED FOOD MANAGER WITH CITY OF CHICAGO FOODSERVICE SANITATION CERTIFICATE MUST BE PRESENT WHILE HANDLING (TCS FOODS).PRIORITY FOUNDATION VIOLATION 7-38-012,CITATION ISSUED.
3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON THE PREMISES.INSTRUCTED TO PROVIDE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE AND MAINTAIN.PRIORITY FOUNDATION 7-38-010,CITATION ISSUED.

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CHIPPED PAINT AND RUST ON THE WIRE STORAGE RACKS IN THE WALK-IN COOLERS.INSTRUCTED TO REMOVE CHIPPED PAINT AND RUST AND REPAINT OR REPLACE THE SHELVES AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO REMOVE ACCUMULATIONS OF HANGING DUST BUILD-UP AT CEILING AND ATTACHED EQUIPMENTS ABOVE THE FRONT MAIN PREP LINE COOLERS AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED NO FOOD HANDLER CERTIFICATES PROVIDED ON THE PREMISES.MUST SHOW PROOF OF TRAINING FOR ALL FOOD HANDLING EMPLOYEES AND MAINTAIN AS REQUIRED.
58ALLERGEN TRAINING AS REQUIRED−2
ALLERGEN TRAINING IS REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION CERTIFICATE.INSTRUCTED TO COMPLETE TRAINING AND KEEP CERTIFICATE ON SITE.

Base deductions−38 pts

Risk factor bonus (3× +5)−15 pts

Aug 22

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Aug 22

Canvass InspectionFail

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
FOUND NO REMINDER/DISCLOSURE STATEMENTS WRITTEN INSIDE TAKEOUT MENUS/DIGITAL BILLBOARD MENU.PRIORITY FOUNDATION. NO CITATION ISSUED. 7-38-005. MUST PROVIDE.

Basic (2)

−4 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
FOUND NO SPLASH GUARD BETWEEN DISHMACHINE AND PREPARATION TABLE. MUST PROVIDE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FOUND CLUTTER STORED ON SHELVING UNITS AT REAR OF PREMISES.(TOOLS, ETC.)MUST REMOVE.

Base deductions−9 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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