What is Rao Family Restaurant's health inspection score?

Rao Family Restaurant has a SafeDine safety score of 78 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Rao Family Restaurant last inspected?

Rao Family Restaurant was last inspected on February 24, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Rao Family Restaurant have?

Rao Family Restaurant has 35 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Rao Family Restaurant safe to eat at?

Rao Family Restaurant has a good safety record with a score of 78/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Rao Family Restaurant serve?

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

Official Health Record

Rao Family Restaurant

Name: Rao Family Restaurant
Address: 6347 W GRAND AVE, Chicago, 60639
Rating: 78

6347 W GRAND AVE, Chicago

Last Inspected: 2/24/2026

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0Good

American•Chicago

Ranked #774 of 1000 in ChicagoBetter than 22% of american restaurants

Improving

5 inspections

Last: Feb 24, 2026

high confidence

Directions Order

Inspections

Clean Rate

Avg Violations

3 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Plumbing issues

Plumbing or waste disposal problems

Facility condition

Building maintenance or structural issues

12x

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-28

Final Score

Impact Breakdown

High Priority

-1 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-13 pts

Best practices • 2 pts each

Inspection Timeline

+15 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 72/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (78/100) 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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6347 W GRAND AVE, Chicago, IL 60639

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Violation Timeline

Sep 2022

1 inspections

1 intermediate

9 basic

Sep

Apr 2023

1 inspections

1 basic

Feb 2024

1 inspections

1 high priority

1 intermediate

7 basic

Feb

Mar 2025

1 inspections

1 high priority

1 intermediate

7 basic

Feb 2026

1 inspections

6 basic

Feb

Inspection History

5 records on file

5 Canvass

Feb 26

Canvass InspectionLatestPass

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD CONTAINERS STORED ON THE FLOOR IN THE WALK-IN COOLER, PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO PROPERLY STORE AND PROTECT FOOD ITEMS FROM CONTAMINATION WHILE STORED BY ELEVATING AT LEAST SIX INCHES FROM THE FLOOR ON RAISED SHELVING UNITS.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED PLATES NOT INVERTED. INSTRUCTED TO INVERT PLATES AFTER SANITIZING AND AIR DRYING.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED BROKEN DISHWASHER ON PREMISES COVERED WITH CLOTH TOWEL. INSTRUCTED TO REPAIR OR REMOVE FROM PREMISES.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OBSERVED STORAGE AREA AND ENCLOSURE FOR REFUSE, RECYCLABLES, OR RETURNABLES LITTERED WITH UNNECESSARY ITEMS (EX. TRASH, SHOPPING CARTS, EMPTY BUCKETS, ETC). INSTRUCTED TO REMOVE AND MAINTAIN A MENTIONED AREAS SHALL BE MAINTAINED FREE OF UNNECESSARY ITEMS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED GREASE BUILDUP, FOOD DEBRIS, AND DIRT ON FLOOR UNDER COOKING EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, DISH WASHING, AND STORAGE. INSTRUCTED MANAGER TO CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN ALL AREAS. OBSERVED DUST BUILDUP ON FANS, PIPE/CONDUITS, WALLS, LIGHT SHIELDS IN COOKING AREA AND CEILING AND WALL VENTS IN PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN ALL FANS, LIGHT SHIELDS AND CEILING/WALL VENTS.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED THE VENTILATION HOOD AND FILTERS ABOVE THE COOKING EQUIPMENT IN NEED OF CLEANING. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN AT ALL TIMES. RECOMMENDED INCREASED CLEANING FREQUENCY.

Base deductions−12 pts

Mar 25

Canvass InspectionPass w/ Conditions

1 High1 Med7 Basic

9 total1 risk factor

66/100inspection score

−29 pts

High Priority (1)

−10 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CITY OF CHICAGO FOOD SANITATION MANAGER ON SITE WHILE TCS FOODS ARE BEING PREPPED (SUCH AS CHICKEN, BEEF). INSTRUCTED MUST HAVE A CITY OF CHICAGO FOOD SANITATION MANAGER ON SITE AT ALL TIMES WHEN TCS FOODS ARE BEING PREPPED/SERVED. INSTRUCTED MUST POST A VALID CITY OF CHICAGO FOOD SANITATION MANAGER CERTIFICATION IN PLAIN VIEW OF CUSTOMERS AT ALL TIMES.PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED TCS FOODS HELD AT IMPROPER INTERNAL TEMPERATURES IN THE COLD COOLER HOLDING UNIT, SUCH AS 10LBS OF SHRIMP AT 51.2F AND 5LBS OF BROKEN EGGS AT 63.8F. MANAGER DISCARDED AND DENATURED A TOTAL 30LBS AT $150. ALL COLD TCS FOOD MUST MAINTAIN 41F OR BELOW . PRIORITY VIOLATION. CITATION ISSUED 7-38-005.

Basic (7)

−14 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD ITEMS STORED ON FLOOR IN WALK-IN FREEZER. INSTRUCTED MANAGER TO ELEVATE ALL FOOD SIX INCHES OFF FLOOR.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED THE INSIDE OF THE DEEP FRYER OIL FILTERING UNIT WITH A BUILD UP OF GREASE AND FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN ALL
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED CARDBOARD BEING USED AS SHELF LINER NEAR THE COOKS LINE AND INSIDE THE WALK-IN COOLER. MUST REMOVE CARDBOARD AND PROVIDE SURFACES THAT ARE NON-ABSORBENT, SMOOTH, AND CLEANABLE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED AN EXCESSIVE BUILDUP OF GREASE AND ENCRUSTED FOOD DEBRIS ON THE WOK STATION. DETAIL CLEAN THE DEEP FRYERS, PREP TABLES, STORAGE SHELVES, AND OVEN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
CLEAN THE GREASE ON THE FLOOR UNDER THE WOK STATION AND ALONG WALLS AND UNDER EQUIPMENT IN THE FOOD PREP AREA.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED A HEAVY ACCUMULATION OF DIRT, DUST, GREASE, FOOD SPLATTER AND FOOD DEBRIS ON THE WALLS AND FLOORS ESPECIALLY ALONG THE HOT FOOD SERVICE LINE UNDER AND AROUND THE COOKING EQUIPMENT AND NON COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN ALL AREAS.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED NO FOOD HANDLER CERTIFICATES ON SITE AT TIME OF INSPECTION. INSTRUCTED ALL EMPLOYEES MUST COMPLETE FOOD HANDLER TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.

Base deductions−29 pts

Risk factor bonus (1× +5)−5 pts

Feb 24

Canvass InspectionPass w/ Conditions

1 High1 Med7 Basic

9 total

71/100inspection score

−29 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED THE LOW TEMPERATURE DISH MACHINE NOT PROPERLY SANITIZING AT 0PPM OF CHLORINE DURING THE INSPECTION. INSTRUCTED MANAGER SAID EQUIPMENT MUST PROPERLY SANITIZE AT 50PPM-100PPM OF CHLORINE ALL TIMES. UNIT TAGGED AND HELD FOR INSPECTION BY THE DEPARTMENT OF HEALTH AND MAY NOT BE USED. PRIORITY VIOLATION. CITATION ISSUED 7-38-025.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED TCS FOODS HELD AT IMPROPER INTERNAL TEMPERATURES IN THE WALK-IN COOLER HOLDING UNIT, SUCH AS 5LBS OF BEEF AT 55.2F, 15LBS OF DICE CHICKEN AT 67.8F AND 10LBS OF CHICKEN BREAST AT 63.4F. MANAGER DISCARDED AND DENATURED A TOTAL 30LBS AT $150. ALL COLD TCS FOOD MUST MAINTAIN 41F OR BELOW . PRIORITY VIOLATION. CITATION ISSUED 7-38-005.

Basic (7)

−14 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED WIPING CLOTHS STORED IN TOP OF PREP TABLES IN KITCHEN FOOD PREPARATION AREA. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN SE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED CARDBOARD BEING USED AS SHELF LINER NEAR THE COOKS LINE AND INSIDE THE WALK-IN COOLER. MUST REMOVE CARDBOARD AND PROVIDE SURFACES THAT ARE NON-ABSORBENT, SMOOTH, AND CLEANABLE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED THE INSIDE OF THE DEEP FRYER OIL FILTERING UNIT WITH A BUILD UP OF GREASE AND FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN ALL
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED AN EXCESSIVE BUILDUP OF GREASE AND ENCRUSTED FOOD DEBRIS ON THE WOK STATION. DETAIL CLEAN THE DEEP FRYERS, PREP TABLES, STORAGE SHELVES, AND OVEN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED A HEAVY ACCUMULATION OF DIRT, DUST, GREASE, FOOD SPLATTER AND FOOD DEBRIS ON THE WALLS AND FLOORS ESPECIALLY ALONG THE HOT FOOD SERVICE LINE UNDER AND AROUND THE COOKING EQUIPMENT AND NON COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN ALL AREAS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
CLEAN THE GREASE ON THE FLOOR UNDER THE WOK STATION AND ALONG WALLS AND UNDER EQUIPMENT IN THE FOOD PREP AREA.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
NOTED HEAVY DIRT AND GREASE ACCUMULATION ON THE EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD,

Base deductions−29 pts

Apr 23

Canvass InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST CLEAN FLOORS THROUGHOUT KITCHEN PREP AREA.

Base deductions−2 pts

Sep 22

Canvass InspectionPass w/ Conditions

1 Med9 Basic

10 total

77/100inspection score

−23 pts

Intermediate (1)

−5 pts

23PROPER DATE MARKING AND DISPOSITION−5
OBSERVED READY-TO-EAT, TCS FOOD (COOKED CHICKEN, PORK, SHRIMP, AND BEEF) HELD FOR OVER 24 HOURS NOT DATE MARKED TO INDICATE THE DATE IN WHICH THE FOOD MUST BE DISCARDED OR CONSUMED. MANAGEMENT INSTRUCTED TO DATE MARK ALL READY-TO-EAT, TCS FOODS HELD OVER 24 HOURS; FOOD DISCARDED. PRIORITY FOUNDATION 7-38-005. CITATION ISSUED.

Basic (9)

−18 pts

43IN-USE UTENSILS: PROPERLY STORED−2
FOUND RICE SPOONS/UTENSILS STORED INSIDE A CONTAINER OF ROOM TEMPERATURE WATER. MUST STORE ALL UTENSILS INSIDE FOOD WITH HANDLE OUT OF FOOD, ON A CLEAN SURFACE PROTECTED FROM CONTAMINATION, IN RUNNING WATER, OR IN ANOTHER APPROVED WAY.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED CARDBOARD BEING USED AS SHELF LINER NEAR THE COOKS LINE AND INSIDE THE WALK-IN COOLER. MUST REMOVE CARDBOARD AND PROVIDE SURFACES THAT ARE NON-ABSORBENT, SMOOTH, AND CLEANABLE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
FOUND A MOLD-LIKE SUBSTANCE ON THE GASKETS OF THE WALK-IN COOLER AND FREEZER DOORS. OBSERVED HEAVY DIRT BUILD UP ON THE METAL RACKS INSIDE THE WALK-IN COOLER. NOTED HEAVY GREASE AND DIRT ACCUMULATION ON THE EXTERIOR SURFACES OF THE FRYER AND OVEN. ALSO NOTED THE FAUCET, HANDLES AND EXTERIOR PORTIONS OF THE 2-COMPARTMENT SINK SOILED WITH HEAVY GREASE AND FOOD. INSTRUCTED MANAGEMENT TO DETAIL CLEAN ALL SAID AREAS AND MAINTAIN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
MUST PROVIDE A COVERED WASTE RECEPTACLE INSIDE THE UNISEX EMPLOYEE WASHROOM AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED THE BASE COVING INSIDE THE EMPLOYEE UNISEX WASHROOM PEELING OFF THE WALL. INSTRUCTED TO REATTACH TO WALL AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED EXCESSIVE CLUTTER AND UNNECESSARY ARTICLES STORED OUTSIDE NEAR THE KITCHEN EXIT DOOR AND ALONG THE FENCE. INSTRUCTED TO REMOVE ALL EQUIPMENT THAT IS UNNECESSARY TO THE OPERATION AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
NOTED HEAVY DIRT AND GREASE ACCUMULATION ON THE EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS, AND PIPES/CONDUITS. ALSO NOTED HEAVY DUST BUILD UP ON THE WASHROOM VENTILTION COVER. MUST CLEAN AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
NOTED EXPIRED AND MISSING FOOD HANDLER CERTIFICATES. INSTRUCTED MANAGEMENT THAT ALL EMPLOYEES WHO HANDLE FOOD MUST PROVIDE A VALID, NON-EXPIRED FOOD HANDLER CERTIFICATE.
58ALLERGEN TRAINING AS REQUIRED−2
FOUND THE ALLERGEN TRAINING CERTIFICATE ON SITE EXPIRED. INSTRUCTED MANAGEMENT THAT ALL CITY OF CHICAGO FOOD MANAGERS MUST COMPLETE ALLERGEN TRAINING AND KEEP A NON-EXPIRED CERTIFICATE ON SITE.

Base deductions−23 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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