What is Noonokabab's health inspection score?

Noonokabab has a SafeDine safety score of 46 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Noonokabab last inspected?

Noonokabab was last inspected on April 24, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Noonokabab have?

Noonokabab has 36 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Noonokabab safe to eat at?

Noonokabab has a safety score of 46/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Noonokabab

Name: Noonokabab
Address: 4707-4713 N KEDZIE AVE, Chicago, 60625
Rating: 46

4707-4713 N KEDZIE AVE, Chicago

Data may be outdated — inspected 4/24/2025

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0Poor

Lincoln Square

Ranked #339 of 448 in Lincoln Square

Declining

4 inspections

Last: Apr 24, 2025

low confidence

Directions Order

Inspections

25%

Clean Rate

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

Pest issues

Evidence of pests found during inspection

Plumbing issues

Plumbing or waste disposal problems

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-58

Final Score

Impact Breakdown

High Priority

-2 pts

Direct health hazards • 10 pts each

Intermediate

-11 pts

Potential hazards • 5 pts each

Basic

-13 pts

Best practices • 2 pts each

Freshness Penalty

-12 pts

Score reduced due to stale inspection data

Inspection Timeline

-10 pts

Latest

100% weight

100

2nd

60% weight

3rd

30% weight

Real-time Score: 42/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (46/100) 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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4707-4713 N KEDZIE AVE, Chicago, IL 60625

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Violation Timeline

Jun 2023

1 inspections

1 intermediate

6 basic

Jun

Jan 2024

2 inspections

3 high priority

3 intermediate

11 basic

Apr 2025

1 inspections

1 high priority

3 intermediate

8 basic

Apr

Inspection History

4 records on file

1 Suspected Food Poisoning1 Complaint Re-Inspection1 Complaint1 Canvass

Apr 25

Suspected Food Poisoning InspectionLatestPass w/ Conditions

1 High3 Med8 Basic

12 total1 risk factor

54/100inspection score

−41 pts

High Priority (1)

−10 pts

8HANDS CLEAN & PROPERLY WASHEDRisk Factor−10
OBSERVED POOR HYGIENIC PRACTICES. OBSERVED FOOD HANDLERS PERFORMING MULTIPLE TASKS AT COOKLINE. OBSERVED FOOD HANDLER PLATING COOKED RICE INTO A TRAY PAN WHILE GLOVES ON THEN WIPED GLOVES ON PANTS/APRON IMMEDIATELY CONTINUED TO PREPARE FOODS AND NO HANDWASHING; OBSERVED OTHER FOOD HANDLER WASHING HIS HANDS WHILE GLOVES ON AND CONTINUED TO HANDLE READY-TO-EAT FOODS.INSTRUCTED TO WASH HANDS AFTER ANY AND EVERY POSSIBLE CONTAMINATION. PRIORITY VIOLATION 7-38-010, CITATION ISSUED.

Intermediate (3)

−15 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS INSIDE OF THE 6-DOOR STAND-UP COOLER IN THE MAIN KITCHEN PREP AREA THE SAID COOLER WITH AN AIR TEMPERATURE OF 41.2F AT THIS TIME. OBSERVED CONTAINERS OF CREAMY GARLIC SAUCE MADE ON SITE INTERNAL TEMPERATURES RANGING FROM (47.0-50.1F) AND RED SAUCE WITH (GARLIC, CILANTRO, TOMATO SAUCE) MADE ON SITE INTERNAL TEMPERATURES RANGING FROM (46.6F-50.0F). MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 30#'S OF FOOD WORTH $200.00. INSTRUCTED MANAGER,(TCS FOODS) MUST MAINTAIN COLD HOLDING TEMPERATURE OF 41.0F OR COLDER AND HOT HOLDING TEMPERATURE OF 135 F OR HOTTER AT ALL TIMES. PRIORITY VIOLATION 7-38-005, CITATION ISSUED.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED BULK CONTAINERS IN THE FRONT PREP AREA WITHOUT A LABEL.INSTRUCTED TO PROVIDE THE COMMON NAME ON ALL BULK CONTAINERS TO PROPERLY IDENTIFY ITEM (SALT, SUGAR, FLOUR ETC.)
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED THE 2 REAR SIDE EXIT DOORS WITH GAP OPENINGS APPROX: 1/4 INCH AT BOTTOM RIGHT CORNER OF EXIT DOOR AND SIDE FRAME OF DOOR.INSTRUCTED TO MAKE BOTH SAID DOORS TIGHT FITTING TO PREVENT PEST ENTRY AND TO MAINTAIN.

Basic (8)

−16 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CHIPPED PAINT AND RUST ON THE WIRE STORAGE RACKS IN THE WALK-IN COOLER. INSTRUCTED TO REMOVE CHIPPED PAINT AND RUST AND REPAINT OR REPLACE THE SHELVES.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED A TORN DOOR GASKET INSIDE OF THE 6-DOOR STAND-UP COOLER.INSTRUCTED TO REPLACE THE TORN DOOR GASKET AND TO MAINTAIN.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED LARGE POTS USED TO COOK FOODS IN THE FOOD PREP AREA.INSTRUCTED TO PROVIDE PROPER PROCEDURE FOR WASHING, RINSING, AND SANITIZING OR PROVIDE SMALLER POTS THAT CAN BE FULLY SUBMERGED IN THE 3-COMPARTMENT SINK.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO DETAIL CLEAN INTERIORS OF PREP COOLERS,INTERIORS AND EXTERIORS OF OF THE DISH MACHINES AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED WATER LEAKS AT BASE OF FAUCETS AT 2 DISHWASHING 3-COMPARTMENT SINKS.INSTRUCTED TO REPAIR PLUMBING LEAKS AT BOTH SAID 3-COMPARTMENT SINKS AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO REPAIR THE BROKEN FLOOR AREAS IN FRONT OF THE 3-COMPARTMENT SINKS IN THE DISHWASHING AREA AND MAINTAIN IN GOOD REPAIR.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
INSTRUCTED TO DETAIL CLEAN THE KITCHEN EXHAUST HOODS/FILTERS TO REMOVE EXCESSIVE ACCUMULATION OF GREASE BUILD-UP AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
INSTRUCTED TO REMOVE ACCUMULATION OF DUSTS ON CEILING VENTILATION COVER IN EMPLOYEE UNISEX WASHROOM AND MAINTAIN.

Base deductions−41 pts

Risk factor bonus (1× +5)−5 pts

Jan 24

Complaint Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Jan 24

Complaint InspectionFail

3 High3 Med11 Basic

17 total1 risk factor

28/100inspection score

−67 pts

High Priority (3)

−30 pts

6PROPER EATING, TASTING, DRINKING, OR TOBACCO USERisk Factor−10
OBSERVED PERSONAL DRINKS OF EMPLOYEES OPEN AND UNCOVERED IN VARIOUS LOCATIONS OF PREP AREA INCLUDING COLD HOLDING UNITS AND EQUIPMENT RACKS. INSTRUCTED MANAGER TO HAVE EMPLOYEES USE PROPER HANDLING OF DRINKS IN FOOD PREP AREA, DRINKING FROM CUPS/ BOTTLES WITH SEALING LIDS.
9NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED−10
OBSERVED FOOD HANDLER EMPLOYEE TOUCHING READY TO EAT (RTE) WITH BARE HANDS DURING PREP. OBSERVED EMPLOYEE TOUCHING BREAD OFF THE COOKING GRILL WITH BARE HANDS. INSTRUCTED MANAGER THAT THE READY TO EAT FOODS CAN NOT BE HANDLED WITH BARE HANDS - USE GLOVES, TONGS, SPATULA, WAX PAPER ETC.. PRIORITY VIOLATION 7-38-010 CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND WASHING SIGNAGE IN REAR EMPLOYEE WASHROOM AND REAR FOOD PREP AREAS. INSTRUCTED TO PROVIDE AND MAINTAIN HANDWASHING SIGNAGE IN SAID LOCATIONS.

Intermediate (3)

−15 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED DRY BULK FOOD CONTAINER IN THE REAR FOOD PREP AREA WITHOUT LABELS. INSTRUCTED TO PROVIDE AND MAINTAIN LABELS TO INDENTIFY DRY PRODUCTS STORED, EXAMPLE (SALT, FLOUR, ETC.).
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED GAP IN BOTTOM CENTER OF NORTH AND SOUTH ENTRANCE DOORS AND GAP IN THE CENTER AND RIGHT CORNER OF REAR DRY STORAGE DOOR WHICH LEADS TO OUTSIDE DUMPSTER AREA. INSTRUCTED MANAGER TO REPLACE CLOSURE TO DOOR TO MAINTAIN TIGHT SEAL TO PREVENT PEST ENTRY.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED APPROX. 100 RODENT (MICE) DROPPINGS IN VARIOUS LOCATIONS ALONG THE WALLS AND IN ALL CORNERS OF THE REAR DRY STORAGE ROOM, ELECTRICAL STORAGE ROOM, FRONT FULL SERVICE PREP AREA, AND APPROX. 30 RODENT (MICE) DROPPINGS IN CLUTTERED OFFICE/ LIQUOR STORAGE ROOM. INSTRUCTED TO REMOVE AND DETAIL CLEAN AND SANITIZE ALL THE AFFECTED AREAS. RECOMMENDATION TO NOTIFY LICENSED PEST CONTROL COMPANY FOR SERVICE. PRIORITY FOUNDATION VIOLATION 7-38-020(A) CITATION ISSUED.

Basic (11)

−22 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED UTENSILS BEING STORED WITH FOOD CONTACT SURFACE RIGHT SIDE UP. INSTRUCTED MANAGER TO STORE UTENSILS WITH FOOD CONTACT SURFACE DOWN AND AWAY FROM CONTAMINANTS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED SEVERAL CUTTING BOARDS WORN OUT WITH DEEP CUTS AND STAINED STORED ON SHELVES IN KITCHEN PREP AREA ALSO THE CUTTING BOARD ON PREP LINE COOLER WORN OUT WITH DEEP CUTS AND STAINS. INSTRUCTED TO REPLACE AND MAINTAIN CUTTING BOARDS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED RUSTED SHELVES IN WALK IN COOLER, AND IN FRONT 2 DOOR COOLER AT SOUTH END PREP STATION. INSTRUCTED TO REPLACE RUSTED SHELVING AND SAID LOCATIONS AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED KITCHEN STORAGE RACKS WITH SPILLAGE AND DRY FOOD DEBRIS, COOKING STOVE WITH DRIED UP FOOD DEBRIS, SIDES OF COOKING EQUIPMENT WITH EXCESSIVE GREASE BUILD UP INCLUDING PIPES BEHIND COOKING EQUIPMENTS WITH GREASE BUILD UP, EXTERIOR TOP SURFACE OF DISH MACHINE WITH DRIED UP DEBRIS AND STOAGE RACKS IN REAR DRY STORAGE ROOM. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED WATER LEAK AT BASE OF SPRAYER FOR THE 3 COMPARTMENT SINK LOCATED IN KITCHEN FOOD PREP AREA AND LEAK AT DRAIN PIPE AT THE REAR LOW TEMP. DISH MACHINE. INSTRUCTED TO REPAIR PLUMBING LEAKS AND MAINTAIN.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OBSERVED UNUSED PIECES OF EQUIPMENT SUCH AS UNUSED RACKS AND METAL ALONG FENCE OF ENCLOSED RECEPTACLE AREA. INSTRUCTED TO REMOVE UNNECESSARY ITEMS AND DETAIL CLEAN AND MAINTAIN ENCLOSURE AREA TO PREVENT PEST HARBORAGE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND ORGANIZE REAR DRY STORAGE AREA AND OFFICE/ LIQUOR STORAGE ROOM AND REMOVE UNNECESSARY ITEMS/ UNUSED EQUIPMENT AND LITTER DUE TO POTENTIAL PEST HARBORAGE AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DUST AND DEBRIS ON LIGHTS, FOOD ON FLOORS UNDERNEATH PREP AREAS, REFRIGERATION AND COOKING STATIONS AND FLOOR DRAINS UNDERNEATH 3COMPARTMENT SINKS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN FLOORS, WALLS AND CEILINGS.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED INADEQUATE LIGHTING IN STORAGE HALL LEADING TO DRY STORAGE ROOM AND BURNT OUT LIGHT BULBS ABOVE KITCHEN EXHAUST HOODS. INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN AN ABUNDANCE OF LIGHTING.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED MISSING LIGHT SHIELD COVER FOR LIGHT FIXTURE ABOVE REAR CENTER FOOD PREP AREA AND ONE LIGHT SHIELD COVER MISSING IN REAR WALK IN COOLER. INSTRUCTED TO PROVIDE LIGHT SHIELD COVER OR SHATTERPROOF LIGHT BULBS AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED CITY OF CHICAGO CERTIFIED FOOD SERVICE MANAGER ON SITE WITH EXPIRED ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO PROVIDE AND MAINTAIN AS REQUIRED.

Base deductions−67 pts

Risk factor bonus (1× +5)−5 pts

Jun 23

Canvass InspectionPass w/ Conditions

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED A TCS FOOD PERSIAN SALAD BEING HELD AT 46.0F. COLD TCS FOODS MUST BE HELD AT 41.0F AND BELOW. PERSIAN SALAD WAS VOLUNTARILY DISCARDED (0.5LBS/$15). PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

Basic (6)

−12 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED ICE BUILDUP ALONG EDGE OF WALKIN FREEZER DOOR. INSTRUCTED TO DEFROST AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED SODA NOZZLE WITH BLACK BUILDUP IN HOLDER AND NOZZLE. INSTRUCTED TO DETAIL CLEAN HOLDER AND NOZZLE AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED CLUTTER SUCH AS RACKS AND UNUSED EQUIPMENT IN GARBAGE DUNPSTER AREA. INSTRUCTED TO DECLUTTER AND CLEAN AREA TO PREVENT PEST HARBORAGE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FLOORS OF WALKIN COOLER WITH FOOD DEBRIS. SWEEP FREEZER FLOOR AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED FILTER ABOVE LARGE WARMER/OVEN IN FINE DINING ROOM WITH DUST BUILDUP INSIDE. OBSERVED GREASE AND DUST BUILDUP ON FILTERS IN HOODS IN KITCHEN ABOVE GRILLS. INSTRUCTED TO CLEAN AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGERS WITHOUT ALLERGEN TRAINING. INSTRUCTED TO OBTAIN AND MAINTAIN ON PREMISES.

Base deductions−17 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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