What is Cozy Corner Restaurant's health inspection score?

Cozy Corner Restaurant has a SafeDine safety score of 80 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Cozy Corner Restaurant last inspected?

Cozy Corner Restaurant was last inspected on April 14, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Cozy Corner Restaurant have?

Cozy Corner Restaurant has 37 total violations across 7 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Cozy Corner Restaurant safe to eat at?

Cozy Corner Restaurant has a good safety record with a score of 80/100. While there are some noted violations, overall compliance is solid.

Official Health Record

Cozy Corner Restaurant

Name: Cozy Corner Restaurant
Address: 6349-6353 N CLARK ST, Chicago, 60660
Rating: 80

6349-6353 N CLARK ST, Chicago

Data may be outdated — inspected 4/14/2025

▲Improving

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0Good

Edgewater

Ranked #133 of 282 in Edgewater

Improving

7 inspections

Last: Apr 14, 2025

low confidence

Directions Order

Inspections

14%

Clean Rate

5.3

Avg Violations

14 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Plumbing issues

Plumbing or waste disposal problems

Pest issuesHigh Priority

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-25

Final Score

Impact Breakdown

High Priority

-4 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-6 pts

Best practices • 2 pts each

Freshness Penalty

-12 pts

Score reduced due to stale inspection data

Inspection Timeline

+17 pts

Latest

100% weight

100

2nd

60% weight

3rd

30% weight

Real-time Score: 75/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (80/100) 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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6349-6353 N CLARK ST, Chicago, IL 60660

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Violation Timeline

Oct 2022

2 inspections

2 high priority

1 intermediate

7 basic

Oct

May 2023

2 inspections

3 high priority

1 intermediate

5 basic

Jul 2024

2 inspections

3 high priority

3 intermediate

9 basic

Jul

Apr 2025

1 inspections

3 basic

Inspection History

7 records on file

2 Canvass2 Complaint Re-Inspection2 Complaint1 Canvass Re-Inspection

Apr 25

Canvass InspectionLatestPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

43IN-USE UTENSILS: PROPERLY STORED−2
ICE SCOOP IMPROPERLY STORES INSIDE ICE MACHINE. INSTRUCTED MANAGER MUST PROVIDE A CLEAN CONTAINER FOR ICE SCOOP.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED ACCUMULATED DUST BUILD UP ON FRONT PREP AREA COOLERS CONDENSERS. MUST CLEAN COOLERS CONDENSERS AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
REAR PREP AREA 3-COMPARTMENT SINK FAUCET LEAKING AT BASE. MUST REPAIR AND MAINTAIN.

Base deductions−6 pts

Jul 24

Complaint Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Jul 24

Complaint InspectionFail

3 High3 Med9 Basic

15 total

37/100inspection score

−63 pts

High Priority (3)

−30 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NOTED THE FRONT SERVER STATION HAND WASHING SINK NOT ACCESSIBLE FOR USE. SINK BEING USED WITH A DIRTY COFFEE POT INSIDE. REVIEWED ALL HAND WASHING SINKS MUST BE USED FOR HAND WASHING PURPOSES ONLY. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NOTED NO PAPER TOWELS AVAILABLE FOR THE HAND SINK AT THE FRONT SERVER BAR AREA/ 3 COMPARTMENT SINK LOCATION. MUST PROVIDE AT ALL TIMES AT ALL HAND WASHING SINKS. PRIORITY FOUNDATION VIOLATION 7-38-030(C) SEE THE ABOVE VIOLATION #10 FOR CITATION.
15FOOD SEPARATED AND PROTECTED−10
OBSERVED FOODS NOT BEING STORED PROTECTED INSIDE COOLERS. OBSERVED RAW PORK BEING STORED ON SHELVING DIRECTLY ABOVE COOKED, READY TO EAT TURKEY AND HAM INSIDE THE TALL REACH-IN COOLER AND RAW BEEF PATTIES AND STEAK STORED DIRECTLY ABOVE READY TO EAT SLICED HAM INSIDE THE WALK-IN COOLER. MANAGEMENT REMOVED ALL. REVIEWED PROPER STORAGE OF RAW ANIMAL ORIGIN FOODS WITH READY TO EAT FOODS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Intermediate (3)

−15 pts

20PROPER COOLING TIME AND TEMPERATURE−5
OBSERVED A LARGE 5 GALLON CONTAINER OF PREPARED SOUP IMPROPERLY COOLING ON THE REAR METAL PREP TABLE. SOUP TEMPERATURE NOTED AT 111.F. COOK STATED THE SOUP WAS PREPARED THREE HOURS PRIOR. REVIEWED PROPER COOLING PROCEDURES, TIME/TEMPERATURES FOR COOLING COOKED TCS FOODS. MANAGER VOLUNTARILY DISCARDED APPROXIMATELY 25 LBS SOUP. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
21PROPER HOT HOLDING TEMPERATURES−5
OBSERVED APPROXIMATELY 3 LBS COOKED CHICKEN HELD HOT IN THE STEAM TABLE AT IMPROPER HOT HOLDING TEMPERATURES OF 115.7F AND 1 LB GRILLED ONION IN SAME STEAM TABLE AT 109.2F. REVIEWED PROPER HOT HOLDING TEMPERATURE REQUIREMENTS. ALL DISCARDED. PRIORITY VIOLATION 7-38-005 SEE THE ABOVE VIOLATION #20 FOR CITATION.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
ALL BULK FOOD CONTAINERS MUST BE LABELED WITH THE PRODUCT COMMON NAME.

Basic (9)

−18 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
NOTED PREP AREA WIPING CLOTHS BEING IMPROPERLY STORED ON PREP SURFACES AND NOT IN THE PROVIDED SANITIZING BUCKETS IN BETWEEN USE. INSTRUCTED TO PROPERLY STORE IN THE SANITIZING SOLUTION.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
NOTED CLEAN CUTTING BOARDS AND CLEAN TABLEWARE BEING IMPROPER STORED ON THE FLOOR AND ON BULK OIL CONTAINERS IN THE HOT WATER AREA. MUST PROPERLY STORE ALL CLEAN UTENSILS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE INVERTED METAL FOOD CONTAINERS AS A MEANS OF ELEVATION IN THE WALK-IN COOLER.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION IN THE REAR PREP STORAGE AREA.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST NOT USE CARDBOARD AS LINER FOR SHELVING UNDER THE STORED BREAD ABOVE THE COOKS LINE PREP COOLERS. MUST BE SMOOTH, CLEANABLE SURFACE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED MOLDY WALL CAULKING AT DISH MACHINE. MUST REPLACE.----OBSERVED PEELING PLASTIC ON THE FLOOR OF THE WALK-IN FREEZER. MUST REMOVE.FLOORS MUST BE SMOOTH AND CLEANABLE.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
NOTED EMPLOYEES PERSONAL BELONGINGS BEING STORED IN THE DRY FOOD STORAGE AREA. MUST PROPERLY STORE IN THE DESIGNATED EMPLOYEE STORAGE AREA PROVIDED.
58ALLERGEN TRAINING AS REQUIRED−2
no proof of allergen training or certificates for all city of chicago certified food managers. must provide.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATION NOT CORRECTED FROM 5-12-23 REPORT #2575795. #47- NOTED TORN RUBBER GASKET INSIDE DOOR OF THE WALK IN COOLER AT THE KITCHEN PREP. INSTRUCTED TO DETAIL REPAIR AND MAINTAIN AND/OR REPLACE. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.

Base deductions−63 pts

May 23

Complaint Re-Inspection 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
NOTED TORN RUBBER GASKET INSIDE DOOR OF THE WALK IN COOLER AT THE KITCHEN PREP. INSTRUCTED TO DETAIL REPAIR AND MAINTAIN AND/OR REPLACE.

Base deductions−2 pts

May 23

Complaint InspectionFail

3 High1 Med4 Basic

8 total1 risk factor

52/100inspection score

−43 pts

High Priority (3)

−30 pts

6PROPER EATING, TASTING, DRINKING, OR TOBACCO USERisk Factor−10
NOTED EMPLOYEES DRINKING AND PREPARING FOOD AT THE KITCHEN PREP AREA. INSTRUCTED MANAGEMENT TO PROVIDE A DESIGNATED AREA FOR EMPLOYEES TO DRINK AND EAT AND NOT AT THE PREP AREAS.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NOTED NO PAPER TOWELS AT THE HAND WASHING SINK OF THE FRONT PREP AREA. INSTRUCTED TO HAVE SOAP AND PAPER TOWELS AT ALL HAND WASHING SINKS. PRIORITY FOUNDATION VIOLATION #7-38-030(C). CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NOTED NO HAND WASHING SIGNS AT THE HAND WASHING SINKS. INSTRUCTED TO HAVE HAND WASHING SINGNS AT ALL AHND WASH SINKS.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TCS FOOD ITEMS INSIDE SERVICE COOLERS TO BE IMPROPER:-EGGS 56.8F, CREAM OF CHICKEN 50.5F.MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 15 LBS OF PRODUCTS WORTH $30.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED TORN RUBBER GASKET INSIDE DOOR OF THE WALK IN COOLER AT THE KITCHEN PREP. INSTRUCTED TO DETAIL REPAIR AND MAINTAIN AND/OR REPLACE.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
NOTED NO SANITIZER TEST STRIP KIT ON SITE AT THE TIME OF INSPECTION. INSTRUCTED TO HAVE A TEST STRIP KIT ON SITE AT ALL TIMES TO PROPERLY MONITOR THE STRENGTH OF THE SANITIZER PF. PRIORITY FOUNDATION. VIOLATION#7-38-005. CITATION ISSUED.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
NOTED PREMISE USING A HIGH TEMPERATURE DISH WASHER WITH GAUGE READING 188F; HOWEVER NOTED NO TEMPERATURE TEST STRIPSOR IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR. INSTRUCTED TO PROVIDE AND IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR, STRIPS/STICKERS. PRIORITY FOUNDATION VIOLATION#7-38-005. CITATION ISSUED TODAY. CONSOLIDATED WITH ABOVE VIOLATION.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
NOTED OUTSIDE GREASE CONTAINER AND SURROUNDING NOT MAINTAINED WITH THICK GREASE ON THE GROUND AROUND THE GREASE CONTAINER AND ON TOP OF CONTAINER. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN GREASE CONTAINER AND ITS SURROUNDING. PRIORITY FOUNDATION VIOLATION#7-38-020(B). CITATION ISSUED

Base deductions−43 pts

Risk factor bonus (1× +5)−5 pts

Oct 22

Canvass Re-Inspection InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

43IN-USE UTENSILS: PROPERLY STORED−2
3-304.12--- NOTED THE COOK'S LINE IN USE UTENSILS IE: KNIVES, BEING IMPROPERLY STORED IN CONTAINERS OF ICE WATER AND CONTAINERS OF WATER UNDER 135F. MUST PROPERLY STORE PROTECTED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
: 6-201.11--- NOTED MOLDY WALL CAULKING AT THE DISH MACHINE. MUST REPLACE.

Base deductions−4 pts

Oct 22

Canvass InspectionFail

2 High1 Med5 Basic

8 total

65/100inspection score

−35 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NO HOT WATER IS AVAILABLE AT THE LEFT WASHBOWL IN THE MEN'S WASHROOM. MAXIMUM TEMPERATURE NOTED AT 88.1F. MUST PROVIDE HOT WATER WITH A MINIMUM TEMPERATURE OF 100F. PRIORITY VIOLATION 7-38-030 (C) CITATION ISSUED.
15FOOD SEPARATED AND PROTECTED−10
OBSERVED ANIMAL-ORIGIN RAW BURGER PATTIES IN THE BOTTOM REFRIGERATED DRAWER DIRECTLY NEXT TO AND TOUCHING READY-TO-EAT MARCEPAN TOPPINGS FOR PANCAKES. ALSO OBSERVED READY-TO-EAT BREAD, SOME NOT BAGGED, STORED DIRECTLY NEXT TO AND TOUCHING RAW EGGS IN THE WALK-IN COOLER. ALL FOODS WERE REMOVED. REVIEWED PROPER FOOD STORAGE FOR RAW AND READY-TO-EAT FOODS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Intermediate (1)

−5 pts

21PROPER HOT HOLDING TEMPERATURES−5
NOTED APPROXIMATELY 10 LBS COOKED SAUSAGE IN A PAN UNDER A HEAT LAMP ON THE COOKS LINE AT INADEQUATE HOT HOLDING TEMPERATURES RANGING BETWEEN 120F TO 127.4F. FOOD DISCARDED. REVIEWED PROPER HOT HOLDING TEMPERATURE OF 135F OR GREATER. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Basic (5)

−10 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
ALL PREP AREA WIPING CLOTHS MUST BE HELD IN THE SANITIZING CONTAINERS PROVIDED BETWEEN USE.
43IN-USE UTENSILS: PROPERLY STORED−2
NOTED THE COOKS LINE IN USE UTENSILS IE: KNIVES, BEING IMPROPERLY STORED IN CONTAINERS OF ICE WATER AND CONTAINERS OF WATER UNDER 135F. MUST PROPERLY STORE PROTECTED.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE TINFOIL AND USE CARDBOARD EGG FLATS AS A MEANS OF ELEVATION FOR CLEAN DISHWARE ON THE COOKS LINE. MUST USE CLEANABLE MATERIAL.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED MOLDY WALL CAULKING AT THE DISH MACHINE. MUST REPLACE.
58ALLERGEN TRAINING AS REQUIRED−2
NO PROOF OF ALLERGEN TRAINING OR CERTIFICATE FOR ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS. MUST PROVIDE FOR ALL.

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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