What is Memo's Restaurant,inc.'s health inspection score?

Memo's Restaurant,inc. has a SafeDine safety score of 71 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Memo's Restaurant,inc. last inspected?

Memo's Restaurant,inc. was last inspected on October 10, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Memo's Restaurant,inc. have?

Memo's Restaurant,inc. has 31 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Memo's Restaurant,inc. safe to eat at?

Memo's Restaurant,inc. has a good safety record with a score of 71/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Memo's Restaurant,inc. serve?

Memo's Restaurant,inc. serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Memo's Restaurant,inc.

Name: Memo's Restaurant,inc.
Address: 6322 W GRAND AVE, Chicago, 60639
Rating: 71

6322 W GRAND AVE , Chicago

Data may be outdated — inspected 10/10/2024

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0Good

American•Chicago

Ranked #960 of 1000 in ChicagoBetter than 17% of american restaurants

Improving

5 inspections

Last: Oct 10, 2024

low confidence

Directions Order

Inspections

40%

Clean Rate

6.2

Avg Violations

18 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Pest issues

Evidence of pests found during inspection

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

-32

Final Score

Impact Breakdown

High Priority

-5 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-7 pts

Best practices • 2 pts each

Freshness Penalty

-12 pts

Score reduced due to stale inspection data

Inspection Timeline

+31 pts

100

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 68/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (71/100) 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

6322 W GRAND AVE , Chicago, IL 60639

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Violation Timeline

Aug 2022

2 inspections

3 high priority

2 intermediate

6 basic

Aug

Mar 2023

1 inspections

2 high priority

2 intermediate

3 basic

Apr 2024

1 inspections

2 high priority

1 intermediate

10 basic

Apr

Oct 2024

1 inspections

Inspection History

5 records on file

4 Canvass1 Canvass Re-Inspection

Oct 24

Canvass InspectionLatestCleanOut of Business

No violations

100/100inspection score

Apr 24

Canvass InspectionPass w/ Conditions

2 High1 Med10 Basic

13 total1 risk factor

50/100inspection score

−45 pts

High Priority (2)

−20 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED FACILITY WITHOUT A VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE POSTED ONSITE FOR FOOD EMPLOYEES. INFORMED PERSON IN CHARGE CITY OF CHICAGO ORIGINAL FOOD SERVICE CERTIFICATE MUST BE POSTED ALONG WITH THE CERTIFIED MANAGER ON SITE WHEN TIME AND TEMPERATURE CONTROL FOR SAFETY(TCS) FOODS ARE STORED. PRIORITY FOUNDATION VIOLATION #7-38-012. CITATION ISSUED.
9NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED−10
OBSERVED FOOD HANDLER TOUCH READY-TO-EAT FOOD TORTILLA WITH BARE HANDS AND ADD TO CHEESE AND ONIONS IN KITCHEN AT FOOD LINE. FOOD EMPLOYEES? MAY NOT CONTACT EXPOSED, READY-TO-EAT FOOD WITH THEIR BARE HANDS. MUST USE SUITABLE UTENSILS SUCH AS DELI TISSUE, SPATULAS, TONGS, SINGLE-USE GLOVES, OR DISPENSING EQUIPMENT. PRIORITY VIOLATION. 7-38-010. CITATION ISSUED.

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED SEVERAL DEAD ROACHES BESIDE THE 2 DOOR COOLERS IN PREP AREA. MUST REMOVE AND CLEAN

Basic (10)

−20 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD ITEMS STORED ON FLOOR IN PREP AREA. INSTRUCTED MANAGER TO ELEVATE ALL FOOD SIX INCHES OFF FLOOR.
40PERSONAL CLEANLINESS−2
OBSERVED A FOOD HANDLING EMPLOYEE NOT WEARING A HAIR RESTRAINT WHILE PREPARING FOOD. INSTRUCTED MANAGEMENT THAT ALL FOOD HANDLING EMPLOYEES MUST WEAR A HAIR RESTRAINT WHILE PREPARING FOOD.
41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED SOILED WIPING CLOTHS STORED ON PREP TABLES. INSTRUCTED MANAGER TO STORE IN SANITIZING SOLUTION BETWEEN USES.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED TORN/DAMAGED AND DIRTY RUBBER GASKET ON COOLERS; INSTRUCTED TO REPAIR OR REPLACE GASKET.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED ACCUMULATED GREASE AND FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES, COOLERS, FREEZERS, SHELVING UNITS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FOUND DIRT AND OLD FOOD DEBRIS ON THE FLOORS IN THE DISH AREA, THE PREP AREA, INSIDE THE STORAGE "BUS". ALSO NOTED OLD FOOD SPLATTERS ON THE WALLS IN THE DISH AREA AND IN THE REAR PREP AREA. INSTRUCTED MANAGEMENT TO CLEAN ALL SAID AREAS AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED SOILED MOP HEADS NOT PROPERLY STORED. INSTRUCTED MANAGER TO HANG MOP HEADS TO PREVENT INSECT BREEDING.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
NOTED BURNED OUT LIGHT BULBS IN THE KITCHEN PREP AREA. INSTRUCTED MANAGEMENT TO REPLACE ALL BURNED OUT LIGHT BULBS AND PROVIDE ADEQUATE LIGHTING IN SAID AREA
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED NO FOOD HANDLERS CERTIFICATES ON SITE. INSTRUCTED MANAGER TO COMPLY WITH THE IDPH FOOD HANDLER REQUIREMENT.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED FOOD SERVICE SANITATION MANAGER WITHOUT FOOD ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO MEET REQUIREMENT.

Base deductions−45 pts

Risk factor bonus (1× +5)−5 pts

Mar 23

Canvass InspectionPass w/ Conditions

2 High2 Med3 Basic

7 total

64/100inspection score

−36 pts

High Priority (2)

−20 pts

14REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION−10
OBSERVED NO SHELLSTOCK TAGS RETAINED ON SITE. ESTABLISHMENT HAS COCTEL DE PULPO CON OSTIONES ON MENU WHICH IS A SHRIMP COCKTAIL SERVED WITH RAW OYSTERS ACCORDING TO EMPLOYEE. MANAGER STATES THEY ORDER FRESH OYSTERS ONCE A MONTH. The identity of the source of SHELLSTOCK that are sold or served shall be maintained by retaining SHELLSTOCK tags or labels for 90 calendar days from the date that is recorded on the tag or label. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED MINOR PINK AND BLACK BUILD UP INSIDE OF ICE MACHINE AT BAR. MUST DETAIL CLEAN AND MAINTAIN.

Intermediate (2)

−10 pts

23PROPER DATE MARKING AND DISPOSITION−5
OBSERVED EXPIRED COOKED TACO MEAT WHICH HAD A DATE LABELED 3/7/2023. ALSO OBSERVED COOKED CHICHARRONES WITH A DATE LABELED 2/23/2023. COOKED EL PASTOR DID NOT HAVE A DATE MARKED ON CONTAINER. EMPLOYEE STATED IT WAS COOKED MORE THAN 24 HOURS AGO. COOKED TCS FOODS CAN BE HELD FOR A MAXIMUM OF 7 DAYS. DAY 1 COUNTS AS THE PREP DATE. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED. MANAGER VOLUNTARILY DISCARDED FOOD. FOOD WEIGHING APPROXIMATELY 15 LBS AT A COST OF $50.00.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED ABOUT A 1/4 INCH GAP AT BOTTOM OF FRONT DOOR ENTRANCE. INSTRUCTED TO PROVIDE RODENT PROOF STRIP THAT COVERS GAP TO PREVENT ENTRY POINTS FOR PESTS.

Basic (3)

−6 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED CRATES ON FLOORS BY REAR DOOR WHICH HAD GREEN ONIONS AND CILANTRO. MUST KEEP FOOD AT LEAST 6 INCHES OFF FLOORS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED RAW WOOD WHERE SALSA AND SOUP CONTAINERS WERE STORED ABOVE PREP COOLER. OBSERVED RUSTY SHELVES IN WALK IN COOLER. INSTRUCTED TO PROPERLY SEAL OR PAINT.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED BURNT OUT LIGHT AT VENTILATION HOOD. MUST REPLACE LIGHT BULB AND PROVIDE ADEQUATE LIGHTING.

Base deductions−36 pts

Aug 22

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Aug 22

Canvass InspectionFail

3 High2 Med6 Basic

11 total

48/100inspection score

−52 pts

High Priority (3)

−30 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO PAPER TOWELS AT THE DISH AND PREP AREA HANDWASHING SINKS. MANAGEMENT INSTRUCTED THAT ALL HANDWASHING SINKS MUST BE EQUIPPED WITH A HAND DRYING PROVISION AT ALL TIMES. PRIORITY FOUNDATION 7-38-030(C). CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO SOAP AT THE BAR AND PREP AREA HANDWASHING SINKS. INSTRUCTED MANAGEMENT THAT ALL HANDWASHING SINKS MUST BE EQUIPPED WITH HAND CLEANING LIQUID AT ALL TIMES. PRIORITY FOUNDATION 7-38-030-(C). CONSOLIDATED WITH ABOVE CITATION.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
UNABLE TO VERIFY THE LOW TEMPERATURE DISH MACHINE SANITIZING CONCENTRATION. PRIORITY VIOLATION 7-38-025. INSTRUCTED TO CONTINUE USING THE 3-COMP SINK TO WASH, RINSE, AND SANITIZE ALL DISHES UNTIL MACHINE HAS BEEN SERVICED/REPAIRED. PRIORITY VIOLATION 7-38-025. DISH MACHINE TAGGED AND MAY NOT BE USED UNTIL REINSPECTED BY CDPH.

Intermediate (2)

−10 pts

25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
OBSERVED AN INCOMPLETE CONSUMER ADVISORY FOR RAW/UNDERCOOKED FOODS; THE ADVISORY IS MISSING A DISCLOSURE STATEMENT. INSTRUCTED MANAGEMENT TO ADD A DISCLOSURE STATEMENT TO THE CURRENT ADVISORY THAT SAYS "ITEMS CAN BE SERVED RAW OR UNDERCOOKED OR CONTAIN UNDERCOOKED INGREDIENTS". PRIORITY FOUNDATION 7-38-005.
28TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED−5
FOUND PERSONAL CARE ITEMS (VITIMINS, ETC.) STORED THROUGHOUT DRY STORAGE AND DISH STORAGE AREAS. INSTRUCTED MANAGEMENT TO STORE PERSONAL CARE ITEMS IN A SEPARATE DESIGNATED AREA AND MAINTAIN.

Basic (6)

−12 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST DETAIL CLEAN THE TOP OF THE BEER COOLER INSIDE THE BAR, AND THE PREP/STORAGE TABLES (BOTTOM SHELVES) INSIDE THE KITCHEN PREP AND DISH WASHING AREAS.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OBSERVED THE OUTSIDE GARBAGE DUMPSTER OVERFLOWING WITH TRASH PREVENTING LID CLOSURE. INSTRUCTED MANAGEMENT TRASH MUST BE STORED INSIDE THE GARBAGE RECEPTACLE SO THAT IT IS INACCESSIBLE TO PESTS. PRIORITY FOUNDATION VIOLATION 7-38-020(B). CITATION ISSUED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED AN EXCESSIVE AMOUNT OF CLUTTER INSIDE THE STORAGE BUS BEING USED TO STORE TO-GO/SINGLE SERVICE ITEMS. MUST REMOVE ALL UNNECESSARY ITEMS FROM THE STORAGE BUS THAT ARE UNRELATED TO THE BUSINESS OPERATION, REORGANIZE ALL REMAINING ITEMS, AND STORE ITEMS OFF FLOOR TO ALLOW FOR ADEQUATE FACILITY CLEANING.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FOUND DIRT AND OLD FOOD DEBRIS ON THE FLOORS IN THE DISH AREA, THE PREP AREA, INSIDE THE STORAGE "BUS", AND THROUGHOUT THE BASEMENT. ALSO NOTED OLD FOOD SPLATTERS ON THE WALLS IN THE DISH AREA AND IN THE REAR PREP AREA. INSTRUCTED MANAGEMENT TO CLEAN ALL SAID AREAS AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED BROKEN BASE COVING TILES IN THE MENS WASHROOM, AND A HOLE IN THE WALL UNDERNEATH THE DELI SLICER PREP TABLE IN THE REAR PREP AREA. INSTRUCTED TO REPAIR BASE COVING TILES AND HOLE, AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
NOTED BURNED OUT LIGHT BULBS IN THE KITCHEN PREP AREA. INSTRUCTED MANAGEMENT TO REPLACE ALL BURNED OUT LIGHT BULBS AND PROVIDE ADEQUATE LIGHTING IN SAID AREA.

Base deductions−52 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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