What is Ghareeb Nawaz Restaurant's health inspection score?

Ghareeb Nawaz Restaurant has a SafeDine safety score of 91 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Ghareeb Nawaz Restaurant last inspected?

Ghareeb Nawaz Restaurant was last inspected on July 14, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Ghareeb Nawaz Restaurant have?

Ghareeb Nawaz Restaurant has 40 total violations across 14 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Ghareeb Nawaz Restaurant safe to eat at?

Yes, Ghareeb Nawaz Restaurant has an excellent safety record with a score of 91/100. This indicates strong compliance with health and safety standards.

Official Health Record

Ghareeb Nawaz Restaurant

Name: Ghareeb Nawaz Restaurant
Address: 2032-2036 W DEVON AVE, Chicago, 60659
Rating: 91

2032-2036 W DEVON AVE, Chicago

Last inspected 8mo ago

▲Improving

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0Excellent

Chicago

Ranked #960 of 1000 in Chicago

Improving

10 inspections

Last: Jul 14, 2025

medium confidence

Directions Order

Inspections

10%

Clean Rate

Avg Violations

9 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

Plumbing issues

Plumbing or waste disposal problems

Facility condition

Building maintenance or structural issues

Other violation

Regulatory compliance issue

Permit/documentation

Administrative or documentation issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-9

Final Score

Impact Breakdown

High Priority

-3 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-1 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

+7 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

2032-2036 W DEVON AVE, Chicago, IL 60659

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Violation Timeline

Apr 2024

2 inspections

3 high priority

2 intermediate

10 basic

Apr

Aug 2024

1 inspections

1 high priority

1 intermediate

6 basic

Sep 2024

1 inspections

5 basic

Sep

Dec 2024

2 inspections

2 basic

Apr 2025

2 inspections

1 intermediate

6 basic

Apr

Jul 2025

2 inspections

1 high priority

1 intermediate

1 basic

Inspection History

10 records on file

3 Complaint Re-Inspection3 Complaint1 Canvass Re-Inspection1 Canvass2 Short Form Complaint

Jul 25

Complaint Re-Inspection InspectionLatestCleanPass

No violations

100/100inspection score

Jul 25

Complaint 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
FOUND BOTH 2-DOOR PREP COOLER ALONG COOKLINE AND DIARY REACH IN COOLER NOT MAINTAINED, AMBIENT AIR TEMPERATURE BETWEEN 48.0 F AND 51.0 F. FOUND CHICKEN, MILK, ETC. INSIDE SAID COOLERS. INSTRUCTED MANAGER MUST REPAIR BOTH COOLERS, AMBIENT AIR TEMPERATURE MUST BE 41.0 OR BELOW. PRIORITY VIOLATION 7-38-005.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
FOUND THE FOLLOWING TCS FOODS HELD AT IMPROPER TEMPERATURES BETWEEN 48.0 F AND 51.0 F INSIDE PREP AREA 2-DOOR REACH IN COOLER ALONG COOKLINE AND INSIDE DAIRY REACH IN COOLER-CHICKEN, STEAK, MILK AND GROUND BEEF. INSTRUCTED MANAGER ALL TCS FOODS MUST BE HELD AT 41.0 F OR BELOW IF HELD COLD. PRIORITY VIOLATION 7-38-005. ALL OUT OF TEMPERATURE TCS FOODS VOLUNTARILY DISCARDED. FOODS DISCARDED WEIGHT- 30 LBS VALUED AT $150.00.

Basic (1)

−2 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED ICE BUILD UP ON CONDENSER INSIDE 2-DOOR REACH IN COOLER ALONG COOKLINE. MUST REMOVE ICE BLOCK BUILD UP INSIDE COOLER AND MAINTAIN.

Base deductions−17 pts

Apr 25

Canvass Re-Inspection InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
1-COMPARTMENT SINK FAUCET LEAKING AT BASE. MUST REPAIR AND MAINTAIN 1-COMPARTMENT SINK.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED ACCUMULATED DUST BUILD UP ON PREP AREA CEILING TILES AROUND CEILING VENTILATION COVERS. INSTRUCTED MANAGER TO DETAIL CLEAN CEILING TILES/VENTILATION COVERS AND MAINTAIN.

Base deductions−4 pts

Apr 25

Canvass InspectionFail

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
NO THERMOMETER INSIDE 7-UP STAND UP REACH IN COOLER AT FRONT AREA. MUST PROVIDE A WORKING THERMOMETER INSIDE SAID COOLER.

Basic (4)

−8 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
CLEAN ALL COOKING SURFACES AND TABLES THROUGHOUT THE FOOD PREP AREA INCLUDING THE EXTERIOR OF THE OVENS, PREP TABLES, 1 BURNER STOVES, DEEP FRYER, PREP COOLERS INSIDE AND OUT, FOOD STORAGE SHELVES, BOTTOM OF THE HOT HOLDING DISPLAY UNIT AT THE FRONT COUNTER, INTERIOR OF ALL MICROWAVES, THE FLOOR MIXER AND DOUGH SHEETER.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
1-COMPARTMENT SINK FAUCET LEAKING AT BASE. MUST REPAIR AND MAINTAIN 1-COMPARTMENT SINK.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OBSERVED ACCUMULATED GREASE ENCRUSTED ON EXTERIOR OF OUTSIDE GREASE CONTAINER AND ALLEY FLOOR. MUST CLEAN EXTERIOR OF GREASE CONTAINER AND SURROUNDING ALLEY FLOOR BY DATE OF REINSPECTION. PRIORITY FOUNDATION 7-38-020(B).
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED ACCUMULATED DUST BUILD UP ON PREP AREA CEILING TILES AROUND CEILING VENTILATION COVERS ALSO OBSERVED GREASE AND FOOD DEBRIS ON FLOOR UNDERNEATH COOKING EQUIPMENT IN REAR PREP AREA. INSTRUCTED MANAGER TO DETAIL CLEAN, SANITIZE, AND MAINTAIN.

Base deductions−13 pts

Dec 24

Short Form Complaint InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
INSTRUCTED TO CLEAN, REPAINT OR REPLACE RUSTY METAL RACKS INSIDE THE WALK-IN COOLER.

Base deductions−2 pts

Dec 24

Short Form Complaint InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED WALL BEHIND TOILET INSIDE WOMEN'S WASHROOM IN POOR REPAIR WITH OPENING. INSTRUCTED TO FIX.

Base deductions−2 pts

Sep 24

Complaint Re-Inspection InspectionPass

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

40PERSONAL CLEANLINESS−2
OBSERVED EMPLOYEES WITH BEARD AND WITHOUT A BEARD RESTRAINT IN PREP AND SERVING AREA. INSTRUCTED TO PROVIDE BEARD RESTRAINTS FOR ALL FOOD HANDLERS WITH BEARDS.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
SINGLE SERVING(SPOON,FORKES,ETC) USED FOR CUSTOMERS MUST BE PROTECTED/INVERT TO MINIMIZE SOURCE OF CONTAMINATION
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
PREP TABLE SLUMPED DUE TO LEGS OF THE TABLE NOT EQUAL.TABLE IS IN POOR REPAIR.REPAIR/REPLACE
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
ACCUMULATED GREASE AND FOOD DEBRIS ON WALLS, UTILITY CONNECTIONS AND EQUIPMENT SURFACES BEHIND COOKING LINE.MUST CLEAN AND MAINTAIN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
COVER IS REQUIRED AT RECEPTACLE INSIDE THE WOMEN'S WASHROOM

Base deductions−10 pts

Aug 24

Complaint InspectionPass w/ Conditions

1 High1 Med6 Basic

8 total

73/100inspection score

−27 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
PREP COOLER ACROSS THE COOKING EQUIPMENT MAINTAINS AIR TEMP OF 50F TO 60F. TEMPERATURE TAKEN WITH BOTH THERMOMETERS (SANITARIAN AND MANAGER). COOLERS MUST MAINTAINS AIR 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
WE OBSERVED COOKED TCS FOODS AT IMPROPER TEMPERATURE STORED INSIDE THE PREP TABLE ACCROSS FROM COOKING EQUIPMENTS: TWO DOZEN FRESH EGGS AT TEMP OF 61.7F,COOKED CHICKEN AT TEMP OF 50.9F;BONELESS CHICKEN WITH SAUCE AT TEMP OF 61.4F;CHICKEN KABOB AT TEMP OF 48.5F.PULLED BEEF AT TEMP OF 61.5F.COLD FOOD MUST MAINTAIN TEMP OF 41F AND BELOW. FOOD DISCARDED AND DENATURED BY THE EMPLOYEES.POUNDS 37.VALUE 200. PRIORITY VIOLATION:7-38-005,CITATION ISSUED.

Basic (6)

−12 pts

40PERSONAL CLEANLINESS−2
OBSERVED EMPLOYEES WITH BEARD AND WITHOUT A BEARD RESTRAINT IN PREP AND SERVING AREA. INSTRUCTED TO PROVIDE BEARD RESTRAINTS FOR ALL FOOD HANDLERS WITH BEARDS.
41WIPING CLOTHS: PROPERLY USED & STORED−2
MUST STORE WIPING CLOTHS IN PREP AREAS IN SANITIZER BUCKET BETWEEN USES TO PREVENT CROSS CONTAMINATION. INSTRUCTED TO MAINTAIN.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
SINGLE SERVING USED FOR CUSTOMERS MUST BE PROTECTED/INVERT TO MINIMIZE SOURCE OF CONTAMINATION
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST PROVIDE PROPER SINK STOPPERS FOR THE THREE COMPARTMENT SINK. PREP TABLE SLUMPED DUE TO LEGS OF THE TABLE NOT EQUAL.TABLE IS IN POOR REPAIR.REPAIR/REPLACE
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
ACCUMULATED GREASE AND FOOD DEBRIS ON WALLS, UTILITY CONNECTIONS AND EQUIPMENT SURFACES BEHIND COOKING LINE.MUST CLEAN AND MAINTAIN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
COVER IS REQUIRED AT RECEPTACLE INSIDE THE WOMEN'S WASHROOM

Base deductions−27 pts

Apr 24

Complaint Re-Inspection InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
MUST REPAIR LEAKING FAUCET AT ONE LAGE COMPARTMENT SINK,AT THREE COMPARTMENT SINK,AND REPAIR MECHANICAL DRAIN RELEASE FROM UNDER THE THREE COMPARTMENT SINKS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOOR IN FRONT ON COOKING EQUIPMENT WAS REPAIRED HOW EVER NOT EASILY CLEANABLE.MUST REPAIR WITH A SMOOTH SURFACE FLOOR CEMENT AT REAR PREP AREA AT SAID AREA.

Base deductions−4 pts

Apr 24

Complaint InspectionFail

3 High2 Med8 Basic

13 total1 risk factor

39/100inspection score

−56 pts

High Priority (3)

−30 pts

5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
FOUND NO KIT FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED FACILITY TO MAINTAIN ANY APPROPRIATE SUPPLIES ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
HANDWASHING SINK IN THE REAR PREP AREA NOT ACCESSIBLE FOR HANDWASHING. A LARGE GRAY GARBAGE CONTAINER(WITH GARBAGE IN IT) WAS IN FRONT OF THE SAID SINK, BLOOKING THE SINK.EMPLOYEE REMOVED CONTAINER AFTER MY REQUEST. PRIORITY FOUNDATION VIOLATION :7-38-030(C),CONSOLIDATE WITH ABOVE VIOLATION.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NO SOAP PROVIDED AT TWO HANDWASHING SINK IN PREP AREA.SOAP WAS PROVIDED UPON MY REQUET. PRIORITY FOUNDATION VIOLATION:7-38-030(C),CITATION ISSUED.

Intermediate (2)

−10 pts

21PROPER HOT HOLDING TEMPERATURES−5
TCS HOT FOODS STORED AT FRONT HOT HOLDING UNIT AT IMPROPER TEMPERATURE: CHICKEN AT TEMP OF 100.4F;BEEF SAMOSA AT 123.1F;117.5F,FRENCH FRIES AT TEMP OF 92.8F AND TWO LARGE POTS OF COOKED RICE AT TEMP OF 92.3F,94.5F AND 101.8F.HOT FOOD MUST MAINTAIN TEMP OF 135F AND ABOVE.NO TIME AND TEMPERATURE LOG PROVIDED FOR MENTIONED TCS FOODS. HOT FOOD MUST MAINTAIN TEMP OF 135F AND ABOVE.FOOD DISCARDED ABD DENATURED: POUNDS 50, VALUE 115.CITATION ISSUED PRIORITY VIOLATION:7-38-005,CITATION ISSUED
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED LIVE ROACHES(APPROX 6) INSIDE THE THREE DOOR REACH-IN COOLER AT PREP AREA ACROSS FROM COOKING EQUIPMENT. LIVE ROACHES WERE AT HINGHES OF THE DOOR AND INSIDE RUBBER GASKETS.INSTRUCTED TO REMOVE ,CLEAN AND SANITIZE MENTIONED AREA. PRIORITY FOUNDATION:7-38-020(A),CITATION ISSUED

Basic (8)

−16 pts

45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
PLASTIC UTENSILS USED FOR COSTUMERS(FRONT/REAR PREP SERVING AREAS. MUST BE PROPERLY STORED,INVERT 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
MUST NOT USE CARDBOARD AS LINER FOR SHELVING INSIDE REACH-IN COOLER AND ON SHELVES THROUGHOUT THE PREMISES. MUST BE SMOOTH AND CLEANABLE SURFACE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
ACCUMULATED GREASE AND FOOD DEBRIS ON WALLS, UTILITY CONNECTIONS AND EQUIPMENT SURFACES BEHIND COOKING LINE.MUST CLEAN AND MAINTAIN.ALSO MUST CLEAN INSIDE THE OVENS: GREASE AND COOKED FOOD
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
MUST REPAIR LEAKING FAUCET AT ONE LAGE COMPARTMENT SINK,AT THREE COMPARTMENT SINK,AND REPAIR MECHANICAL DRAIN RELEASE FROM UNDER THE THREE COMPARTMENT SINKS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOOR IN FRONT ON COOKING EQUIPMENT WAS REPAIRED HOW EVER NOT EASILY CLEANABLE.MUST REPAIR WITH A SMOOTH SURFACE FLOOR CEMENT AT REAR PREP AREA AT SAID AREA.WATER LEAKING FROM ROOF TO REAR SECTION OF DINING ROOM.DINING ROOM IS CLOSED AND CONSTRUCTION REPAIR PERSON CALLED.PER MANAGER STATEMENT.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
EXPIRED FOOD HANDLER TRAINING CERTIFICATES PROVIDED ON SITE,INSTRUCTED TO RE-NEW CERTIFICATE,VALID ONLY FOR 3 YEARS.
58ALLERGEN TRAINING AS REQUIRED−2
EXPIRED ALLERGEN TRAINING CERTIFICATES PROVIDED ON SITE FROM 2022. INSTRUCTED RE-NEW SAID CERTIFICATE,FOR ALL CERTIFIED FOOD SERVICE MANAGERS

Base deductions−56 pts

Risk factor bonus (1× +5)−5 pts

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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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