What is The Mukase Restaurant & Africa Foods's health inspection score?

The Mukase Restaurant & Africa Foods has a SafeDine safety score of 66 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was The Mukase Restaurant & Africa Foods last inspected?

The Mukase Restaurant & Africa Foods was last inspected on March 7, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does The Mukase Restaurant & Africa Foods have?

The Mukase Restaurant & Africa Foods has 36 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is The Mukase Restaurant & Africa Foods safe to eat at?

The Mukase Restaurant & Africa Foods has a safety score of 66/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

The Mukase Restaurant & Africa Foods

Name: The Mukase Restaurant & Africa Foods
Address: 1361-1363 W WILSON AVE, Chicago, 60640
Rating: 66

1361-1363 W WILSON AVE, Chicago

Data may be outdated — inspected 3/7/2025

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0Fair

Uptown

Ranked #448 of 745 in Uptown

Improving

5 inspections

Last: Mar 7, 2025

low confidence

Directions Order

Inspections

20%

Clean Rate

7.2

Avg Violations

13 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

Plumbing issues

Plumbing or waste disposal problems

Pest issuesHigh Priority

Evidence of pests found during inspection

Other violation

Regulatory compliance issue

11x

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-34

Final Score

Impact Breakdown

High Priority

-3 pts

Direct health hazards • 10 pts each

Intermediate

-4 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

+39 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

1361-1363 W WILSON AVE, Chicago, IL 60640

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Violation Timeline

Sep 2022

1 inspections

1 high priority

1 intermediate

5 basic

Sep

May 2023

1 inspections

2 high priority

3 basic

Oct 2024

2 inspections

4 high priority

4 intermediate

16 basic

Oct

Mar 2025

1 inspections

Inspection History

5 records on file

4 Canvass1 Canvass Re-Inspection

Mar 25

Canvass InspectionLatestCleanOut of Business

No violations

100/100inspection score

Oct 24

Canvass Re-Inspection InspectionPass

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

35APPROVED THAWING METHODS USED−5
OBSERVED IMPROPER THAWING PROCEDURE ON FROZEN FISH IN THE 2 COMPARTMENT SINK. INSTRUCTED MANAGEMENT, THAWING MUST OCCUR UNDER REFRIGERATION THAT MAINTAINS THE FOOD TEMPERATURE AT 41.0F OR LESS OR COMPLETELY SUBMERGED UNDER RUNNING WATER OR THAWED IN A MICROWAVE OVEN AND IMMEDIATELY TRANSFERRED TO CONVENTIONAL COOKING EQUIPMENT WITH NO INTERRUPTION IN THE PROCESS. INSTRUCTED TO MAINTAIN CORRECT THAWING PROCEDURES.

Basic (6)

−12 pts

53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
6-501.19 (2) WASHROOM DOOR MUST BE SELF CLOSING. INSTRUCTED TO INSTALL SELF CLOSING DEVICE.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
5-501.115 OBSERVED DEBRIS AND SOME GREASE ON GROUND UNDER AND AROUND GREASE DUMPSTER IN REAR OUTSIDE. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.114 INSTRUCTED TO REMOVE UNNECESSARY ARTICLES, BED/CLUTTER STORED IN REAR SIDE DRY FOOD STORAGE ROOM AND IN REAR STORAGE ROOM TO PREVENT PEST HARBORAGE.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
6-303.11 ADDITIONAL LIGHTING NEEDED IN REAR DRY FOOD STORAGE SIDE ROOM
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13 FOOD HANDLERS WITH NO PROOF OF FOOD HANDLER TRAINING CERTIFICATE. INSTRUCTED MANAGEMENT, ALL FOOD HANDLERS THAT DO NOT HAVE CITY OF CHICAGO FOODSERVICE SANITATION CERTIFICATE SHALL COMPLETE AN APPROVED FOOD HANDLER TRAINING PROGRAM.
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13 FOUND NO APPROVED ALLERGEN TRAINING CERTIFICATE AVAILABLE. INSTRUCTED ANY PERSON WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE TO COMPLY WITH ALLERGEN TRAINING CERTIFICATION.

Base deductions−17 pts

Oct 24

Canvass InspectionFail

4 High3 Med10 Basic

17 total2 risk factors

15/100inspection score

−75 pts

High Priority (4)

−40 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
PERSON IN CHARGE DOES NOT HAVE A CITY OF CHICAGO SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
FOUND NO CERTIFIED FOOD MANAGER ON SITE WHILE TCS FOODS (CHICKEN, BEEF, GOAT MEAT, FISH ETC) ARE BEING PREPARED AND SERVED. INSTRUCTED PERSON IN CHARGE, A CERTIFIED FOOD MANAGER WITH CITY OF CHICAGO FOODSERVICE SANITATION CERTIFICATE MUST BE PRESENT AT ALL TIMES THAT TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) FOOD IS BEING PREPARED, HELD FOR SERVICE, OR SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND SOAP PROVIDED AT THE HAND WASHING SINK IN THE KITCHEN PREP/DISHWASHING AREA. INSTRUCTED TO PROVIDE HAND SOAP AT ALL HAND WASHING SINKS AT ALL TIMES (CORRECTED ON SITE - PERSON IN CHARGE PROVIDED HANDSOAP) PRIORITY FOUNDATION VIOLATION 7-38-030(C)
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND DRYING DEVICE OR PAPERTOWEL PROVIDED AT THE HAND WASHING SINK IN THE KITCHEN PREP/DISHWASHING AREA. INSTRUCTED TO PROVIDE HAND DRYING DEVICE OR PAPER TOWEL AT ALL HAND WASHING SINKS AT ALL TIMES. (CORRECTED ON SITE- PERSON IN CHARGE PROVIDED PAPERTOWEL) PRIORITY FOUNDATION 7-38-030 (C) CITATION ISSUED. (CONSOLIDATED WITH THE ABOVE CITATION).

Intermediate (3)

−15 pts

22PROPER COLD HOLDING TEMPERATURES−5
FOUND TCS FOODS (COOKED RICE AND BEANS) AT IMPROPER TEMPERATURE REQUIREMENT STORED A PLASTIC CONTAINER ON TOP OF PREP TABLE WITH AN INTERNAL TEMPERATURE OF 65.8F INSTRUCTED PERSON IN CHARGE, TCS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF BELOW 41.0F AND HOT HOLDING TEMPERATURE OF ABOVE 135.0F. MANAGEMENT DISCARDED THE SAID FOOD PRODUCTS. TOTAL VALUE $ 75.00 TOTAL WEIGHT 10 LBS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED
35APPROVED THAWING METHODS USED−5
OBSERVED IMPROPER THAWING PROCEDURE ON FROZEN FISH IN THE 2 COMPARTMENT SINK. INSTRUCTED MANAGEMENT, THAWING MUST OCCUR UNDER REFRIGERATION THAT MAINTAINS THE FOOD TEMPERATURE AT 41.0F OR LESS OR COMPLETELY SUBMERGED UNDER RUNNING WATER OR THAWED IN A MICROWAVE OVEN AND IMMEDIATELY TRANSFERRED TO CONVENTIONAL COOKING EQUIPMENT WITH NO INTERRUPTION IN THE PROCESS. INSTRUCTED TO MAINTAIN CORRECT THAWING PROCEDURES.
36THERMOMETERS PROVIDED & ACCURATE−5
INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS.

Basic (10)

−20 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
INSTRUCTED NOT USE PLASTIC SODA CRATES MILK CRATES AS A MEANS OF ELEVATION THROUGHOUT THE KITCHEN. MUST USE PROPER RAISED SHELVES 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
INSTRUCTED TO REPAIR SLOW DRAINING AND LEAKY DRAINPIPE UNDERNEATH HANDSINK IN THE KITCHEN PREP/DISHWASHING AREA.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
(2) WASHROOM DOOR MUST BE SELF CLOSING. INSTRUCTED TO INSTALL SELF CLOSING DEVICE.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OBSERVED DEBRIS AND SOME GREASE ON GROUND UNDER AND AROUND GREASE DUMPSTER IN REAR OUTSIDE. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO REMOVE UNNECESSARY ARTICLES, BED/CLUTTER STORED IN REAR SIDE DRY FOOD STORAGE ROOM AND IN REAR STORAGE ROOM TO PREVENT PEST HARBORAGE.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
INSTRUCTED TO REPLACE MISSING LIGHTSHIELDS ABOVE KITCHEN PREP/DISHWASHING AREA.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
ADDITIONAL LIGHTING NEEDED IN REAR DRY FOOD STORAGE SIDE ROOM.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
FOOD HANDLERS WITH NO PROOF OF FOOD HANDLER TRAINING CERTIFICATE. INSTRUCTED MANAGEMENT, ALL FOOD HANDLERS THAT DO NOT HAVE CITY OF CHICAGO FOODSERVICE SANITATION CERTIFICATE SHALL COMPLETE AN APPROVED FOOD HANDLER TRAINING PROGRAM.
58ALLERGEN TRAINING AS REQUIRED−2
FOUND NO APPROVED ALLERGEN TRAINING CERTIFICATE AVAILABLE. INSTRUCTED ANY PERSON WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE TO COMPLY WITH ALLERGEN TRAINING CERTIFICATION.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT# 2575269 ISSUED ON 05-02-2023 PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED #10 - OBSERVED NO HANDWASHING SIGNAGE AT THE EXPOSED HANDSINK ADJACENT TO THE THREE-COMPARTMENT SINK LOCATED IN THE REAR DISHWASHING AREA. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE HANDWASHING SIGNAGE AT ALL HANDWASHING SINKS AND MAINTAIN. #10 - OBSERVED HANDSOAP DISPENSOR ON WALL ABOVE THE THREE COMPARTMENT SINK. INSTRUCTED THE PERSON IN CHARGE TO REMOVE HANDSOAP DISPENSOR AND ENSURE THAT EMPLOYEES ARE ONLY WASHING THEIR HANDS AT HANDWASHING SINKS. #49 - OBSERVED INTERIOR OF REACH IN REFRIGERATORS AND REACHED IN FREEZERS IN REAR PREPARATION AREA UNCLEAN WITH EXCESSIVE FOOD SPILLS. INSTRUCTED THE PERSON IN CHARGE TO CLEAN AND SANITIZE THE INTERIOR OF REACH-IN FREEZERS AND REACH-IN REFRIGERATORS. #53 - OBSERVED NO COVERED RECEPTACLE CAN IN THE UNISEX TOILET ROOM, LOCATED IN THE REAR. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE A COVE

Base deductions−75 pts

Risk factor bonus (2× +5)−10 pts

May 23

Canvass InspectionPass

2 High3 Basic

5 total

74/100inspection score

−26 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HANDWASHING SIGNAGE AT THE EXPOSED HANDSINK ADJACENT TO THE THREE-COMPARTMENT SINK LOCATED IN THE REAR DISHWASHING AREA. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE HANDWASHING SIGNAGE AT ALL HANDWASHING SINKS AND MAINTAIN.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED HANDSOAP DISPENSOR ON WALL ABOVE THE THREE COMPARTMENT SINK. INSTRUCTED THE PERSON IN CHARGE TO REMOVE HANDSOAP DISPENSOR AND ENSURE THAT EMPLOYEES ARE ONLY WASHING THEIR HANDS AT HANDWASHING SINKS.

Basic (3)

−6 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED INTERIOR OF REACH IN REFRIGERATORS AND REACHED IN FREEZERS IN REAR PREPARATION AREA UNCLEAN WITH EXCESSIVE FOOD SPILLS. INSTRUCTED THE PERSON IN CHARGE TO CLEAN AND SANITIZE THE INTERIOR OF REACH-IN FREEZERS AND REACH-IN REFRIGERATORS.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED NO COVERED RECEPTACLE CAN IN THE UNISEX TOILET ROOM, LOCATED IN THE REAR. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE A COVERED RECEPTACLE AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FOOD DEBRIS AND SPILLS ON THE FLOORS AND SURFACES THROUGHOUT THE FACILITY. INSTRUCTED TO DETAIL CLEAN UNDER ALL SHELVING UNITS, UNDER ALL COOKING EQUIPMENT, AND PREP TABLES TO REMOVE SPILLS, FOOD DEBRIS, DIRT BUILDUP, AND-OR GREASE. INSTRUCTED THE PERSON IN CHARGE TO INCREASE CLEANING FREQUENCY AND MAINTAIN AT ALL TIMES.

Base deductions−26 pts

Sep 22

Canvass InspectionPass w/ Conditions

1 High1 Med5 Basic

7 total1 risk factor

70/100inspection score

−25 pts

High Priority (1)

−10 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON PREMISES WHILE TCS FOODS-FISH, COOKED RICE, ETC.- ARE PREPARED. INSTRUCTED A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON PREMISES WHILE TCS FOODS ARE PREPARED. PRIORITY FOUNDATION 7-38-012.

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
NO THERMOMETER INSIDE PREP AREA STAND UP 1-DOOR REACH IN COOLER. MUST PROVIDE A WORKING THERMOMETER FOR SAID COOLER.

Basic (5)

−10 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED ACCUMULATED GREASE AND DUST BUILD-UP ON THE VENTILATION HOOD AND VENTILATION FILTERS. MUST CLEAN AND MAINTAIN VENTILATION HOOD/FILTERS.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
PREP AREA HANDWASH SINK PIPE DRAINING SLOWLY. INSTRUCTED MANAGER PREP AREA HANDWASH SINK MUST DRAIN QUICKLY.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED ACCUMULATED FOOD AND DIRT BUILD-UP ON WALLS AND FLOOR UNDER AND AROUND EQUIPMENT IN THE PREP AND DISHWASHER AREA. INSTRUCTED MANAGER MUST DETAIL CLEAN WALLS, FLOOR THROUGHOUT PREP AND DISHWASHING AREA AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
NO FOOD HANDLERS TRAINING CERTIFICATES ON-PREMISES. INSTRUCTED MANAGER ALL FOOD HANDLERS MUST BE CERTIFIED WITH NAMES OF EMPLOYEES ON PREMISES.
58ALLERGEN TRAINING AS REQUIRED−2
NO FOOD ALLERGEN TRAINING CERTIFICATE ON-PREMISES. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS MUST HAVE FOOD ALLERGEN TRAINING CERTIFICATES ON-PREMISES.

Base deductions−25 pts

Risk factor bonus (1× +5)−5 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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