What is Ema's health inspection score?

Ema has a SafeDine safety score of 42 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Ema last inspected?

Ema was last inspected on June 25, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Ema have?

Ema has 23 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Ema safe to eat at?

Ema has a safety score of 42/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Ema serve?

Ema serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Ema

Name: Ema
Address: 74 W ILLINOIS ST, Chicago, 60654
Rating: 42

74 W ILLINOIS ST, Chicago

Last inspected 9mo ago

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0Poor

American•River North

Ranked #408 of 547 in River NorthBetter than 17% of american restaurants

Stable

4 inspections

Last: Jun 25, 2025

medium confidence

Directions Order

Inspections

25%

Clean Rate

5.8

Avg Violations

10 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

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Employee hygiene

Personal hygiene practices not followed

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-58

Final Score

Impact Breakdown

High Priority

-25 pts

Direct health hazards • 10 pts each

Intermediate

-6 pts

Potential hazards • 5 pts each

Basic

-7 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

-5 pts

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

74 W ILLINOIS ST, Chicago, IL 60654

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Violation Timeline

Jun 2022

1 inspections

Jun

Nov 2023

1 inspections

1 high priority

1 intermediate

4 basic

May 2024

1 inspections

3 high priority

2 intermediate

5 basic

May

Jun 2025

1 inspections

3 high priority

1 intermediate

3 basic

Inspection History

4 records on file

3 Canvass1 Complaint

Jun 25

Canvass InspectionLatestPass w/ Conditions

3 High1 Med3 Basic

7 total

59/100inspection score

−41 pts

High Priority (3)

−30 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED HANDWASHING SINK OBSTRUCTED WITH HOSE HOOKUP IN THE MAIN KITCHEN FOOD PREP AREA WHILE EMPLOYEES WERE ACTIVELY COOKING AND PREPPING FOOD. INSTRUCTED TO REMOVE HOSE ON FAUCET, EXPLAINED HANDWASHING SINKS MUST ALWAYS BE AVAILABLE FOR STAFF TO USE.PRIORITY FOUNDATION VIOLATION 7-38-030 (C),CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED HANDSINK IN THE MAIN KITCHEN FOOD PREP AREA WHILE EMPLOYEES WERE ACTIVELY COOKING AND PREPPING FOOD WITHOUT HAND SOAP. INFORMED PERSON IN CHARGE THAT HAND SOAP MUST BE AVAILABLE AT HANDSINKS AT ALL TIMES. FOOD HANDLER OBTAINED HAND SOAP FOR HAND SINK DURING TIME OF INSPECTION.PRIORITY FOUNDATION VIOLATION 7-38-030(C).VIOLATION CONSOLIDATED WITH THE ABOVE CITATION.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED BLACK MOLD-LIKE SUBSTANCE BEHIND PANEL OF ICE MACHINE DRIPPING INTO ICE.INSTRUCTED MANAGER TO WASH, CLEAN, SANITIZE AND MAINTAIN. ICE IS USED FOR HUMAN CONSUMPTION.PRIORITY FOUNDATION VIOLATION 7-38-005,CITATION ISSUED.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED TIME/TEMPERATURE CONTROL FOR HUMMUS AT IMPROPER COLD HOLDING TEMPERATURES RANGING FROM 50F - 53.4f LOCATED IN 4 DR COLD HOLDING UNIT IN COOK AREA. INSTRUCTED TO DISCARD AND DENATURE SAID TCS FOODS AND TO MAINTAIN A COLD HOLDING TEMPERATURE OF 41F AT ALL TIMES.MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 5# OF FOOD WORTH $100.00.PRIORITY VIOLATION 7-38-005,CITATION ISSUED.

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CUTTING BOARDS IN THE REAR PREP AREA WITH OPEN SEAMS AND DARK STAINS. INSTRUCTED TO REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS AND MAINTAIN AT ALL TIMES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FLOOR DRAINS WITH HEAVY BUILDUP OF GREASE AND FOOD DEBRIS BY COOK STATION. OBSERVED BROKEN GLASS AND DEBRIS IN FRONT BAR AREA. INSTRUCTED TO CLEAN, SANITIZE, AND MAINTAIN AS A MEANS OF PREVENTING PEST ACTIVITY AND POTENTIAL FOOD CONTAMINATION.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2

Base deductions−41 pts

May 24

Canvass InspectionPass w/ Conditions

3 High2 Med5 Basic

10 total1 risk factor

45/100inspection score

−50 pts

High Priority (3)

−30 pts

6PROPER EATING, TASTING, DRINKING, OR TOBACCO USERisk Factor−10
OBSERVED EMPLOYEE DRINKING FROM UNCOVERED BEVERAGE CONTAINER STORED ABOVE CLEAN EQUIPMENT AND UTENSILS IN THE DISH MACHINE AREA. INSTRUCTED TO RELOCATE BEVERAGE CONTAINER AND STORE EMPLOYEE BEVERAGES IN A CONTAINER THAT IS DESIGNED TO PREVENT CONTAMINATION OF EXPOSED EQUIPMENT AND UTENSILS AND MAINTAIN. PERSON-IN-CHARGE CLEANED AND SANITIZED ALL EXPOSED EQUIPMENT AND UTENSILS.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED SELF-SERVICE AREA LINE COOLER AT 55.0F, IMPROPER TEMPERATURE FOR COLD-HOLDING. TAGGED COOLER FOR INSPECTION WHILE ON-SITE. INSTRUCTED TO CEASE USE OF COOLER TO STORE TCS FOODS UNTIL REPAIRED OR REPLACED AND RE-INSPECTED BY CDPH. PRIORITY VIOLATION. 7-38-005 CITATION ISSUED.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED TCS FOOD ITEMS STORED COVERED WHILE COOLING: GRILLED VEGETABLES IN THE WALK-IN COOLER, GARLIC SAUCE IN THE WALK-IN COOLER, COOKED VEGETABLES AT THE SALAD LINE AREA UPRIGHT COOLER. INSTRUCTED TO STORE COOLING TCS FOOD ITEMS LOOSELY COVERED OR UNCOVERED AND MAINTAIN.

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED SEVERAL TCS FOOD ITEMS AT IMPROPER TEMPERATURE FOR COLD-HOLDING IN THE SELF-SERVICE AREA SALAD LINE COOLER: TOMATO/CUCUMBER SALAD AT 52.1F, MIXED VEGETABLE SALAD AT 47.8F, PREPARED SAUCE AT 67.8F. INSTRUCTED TO DISCARD AND DENATURE TCS FOOD ITEMS. PERSON-IN-CHARGE DISCARDED ALL TCS FOODS AT IMPROPER TEMPERATURES AND DENATURED WITH BLEACH ON-SITE. PRIORITY VIOLATION. 7-38-005 CITATION ISSUED.
36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED KITCHEN AREA SALAD PREP COOLER MISSING INTERNAL AMBIENT AIR THERMOMETER. INSTRUCTED TO PROVIDE AN AMBIENT AIR THERMOMETER IN A CONSPICUOUS LOCATION IN ALL COLD-HOLDING UNITS USED TO STORE TCS FOOD AND MAINTAIN.

Basic (5)

−10 pts

43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED IN-USE UTENSILS STORED WITH HANDLE IN THE FOOD ITEM IN MULTIPLE LOCATIONS: STORED IN FALAFEL MIX IN THE WALK-IN COOLER, STORED IN ICE AT THE BAR AREA ICE MACHINE. INSTRUCTED TO RELOCATE UTENSILS AND STORE IN-USE UTENSILS WITH THE HANDLE OUT OF THE FOOD ITEM TO PREVENT CONTAMINATION AND MAINTAIN.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED MULTI-USE EQUIPMENT (PLATES) STORED UNCOVERED/NOT INVERTED AT THE MAIN COOK LINE. INSTRUCTED TO STORE MULTI-USE EQUIPMENT COVERED OR INVERTED TO PREVENT CONTAMINATION AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED INTERIOR CAVITY OF KITCHEN AREA SALAD COOLER TO BE SOILED WITH DEBRIS AND WATER. INSTRUCTED TO CLEAN NONFOOD-CONTACT SURFACES OF EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF SOIL AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED THREE CEILING PANELS ABOVE KITCHEN AREA COOK LINE TO BE HEAVILY SOILED AND NO LONGER EASILY CLEANABLE. INSTRUCTED TO REMOVE AND REPLACE CEILING TILES WITH TILES THAT AREA SMOOTH AND EASILY-CLEANABLE AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED VENTS IN THE REAR UTILITY SINK AREA TO BE SOILED WITH DUST AND DEBRIS. INSTRUCTED TO CLEAN INTAKE AND EXHAUST AIR DUCTS AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF SOIL AND DEBRIS AND MAINTAIN.

Base deductions−50 pts

Risk factor bonus (1× +5)−5 pts

Nov 23

Canvass InspectionPass

1 High1 Med4 Basic

6 total

77/100inspection score

−23 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND WASHING SIGNAGE IN REAR PREP HAND WASHING SINK AND CUSTOMER'S WASHROOMS. MUST PROVIDE HAND WASHING SIGNS AND MAINTAIN.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
MUST LABEL FOOD STORAGE CONTANERS WHEN FOOD IS NOT IN THE ORIGINAL CONTAINER.

Basic (4)

−8 pts

40PERSONAL CLEANLINESS−2
OBSERVED EMPLOYEE SERVING AND PREPARING FOOD WITHOUT WEARING HAIR RESTRAINT. EMPLOYEES MUST WEAR A HAIR RESTRAINT AT ALL TIMES FOOD IS BEING PREPARED AND SERVED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DIRT AND DEBRIS ON FLOOR IN REAR DISHWASHING AREA. MUST CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DUST AND DIRT ON WALLS AND CEILING IN REAR DISH WASHING AREA AND FRONT SERVING/PREP AREA. MUST CELAND AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED DUST BUILD UPON ON VENTILATION VENTS THROUGHOUT REAR FOOD PREPARATION AREA AND DISH WASHING AREA. MUST CLEAN AND MAINTAIN.

Base deductions−23 pts

Jun 22

Complaint InspectionCleanPass

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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