What is Roti Modern Mediterranean's health inspection score?

Roti Modern Mediterranean has a SafeDine safety score of 87 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Roti Modern Mediterranean last inspected?

Roti Modern Mediterranean was last inspected on April 21, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Roti Modern Mediterranean have?

Roti Modern Mediterranean has 21 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Roti Modern Mediterranean safe to eat at?

Yes, Roti Modern Mediterranean has an excellent safety record with a score of 87/100. This indicates strong compliance with health and safety standards.

Official Health Record

Roti Modern Mediterranean

Name: Roti Modern Mediterranean
Address: 1526 E 53RD ST, Chicago, 60615
Rating: 87

1526 E 53RD ST, Chicago

Last inspected 11mo ago

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0Excellent

Hyde Park

Ranked #48 of 245 in Hyde Park

Stable

5 inspections

Last: Apr 21, 2025

medium confidence

Directions Order

Inspections

Clean Rate

4.2

Avg Violations

12 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Employee illnessHigh Priority

Sick employee handling food — illness transmission risk

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Employee hygiene

Personal hygiene practices not followed

Pest issues

Evidence of pests found during inspection

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-13

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-4 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

0 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

1526 E 53RD ST, Chicago, IL 60615

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Violation Timeline

May 2023

2 inspections

3 high priority

1 intermediate

11 basic

May

Oct 2023

1 inspections

2 basic

May 2024

1 inspections

2 basic

May

Apr 2025

1 inspections

2 basic

Inspection History

5 records on file

3 Canvass1 Complaint1 Canvass Re-Inspection

Apr 25

Canvass InspectionLatestPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST CLEAN THE INTERIOR OF REACH IN COOLERS TO REMOVE SPILLS AND/OR DEBRIS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOORS NEED CLEANING TO REMOVE SPILLS AND DEBRIS THROUGH OUT THE PREP AND DISH WASHING AREA.

Base deductions−4 pts

May 24

Canvass InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
CLEAN FLOORS IN THE REAR AND MAINTAIN DRY AS POSSIBLE TO PREVENT POSSIBLE BREEDING PLACE FOR PESTS.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
FLITERS ABOVE COOKING EQUIPMENT NEEDS CLEANING TO REMOVE DEBRIS.

Base deductions−4 pts

Oct 23

Complaint InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO CLEAN THE EXTERIOR AND INTERIOR BOTTOM OF THE FRYER IN THE COOKING AREA. INSTRUCTED TO CLEAN PREP TABLES (TOPS AND BOTTOMS).
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN FLOORS UNDER AROUND AND BEHIND KITCHEN EQUIPMENT. REMOVE STANDING WATER NEXT TO COOKING EQUIPMENT IN THE CORNER AREA.

Base deductions−4 pts

May 23

Canvass Re-Inspection InspectionPass

1 High5 Basic

6 total

80/100inspection score

−20 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
ALL COOKING EQUIPMENT IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD BUILD UP. INTERIOR OF ALL REACH IN COOLER IN FRONT AND SIDE PREP AREAS IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD SPILLS AND BUILD UP. INSTRUCTED TO DETAIL CLEAN ALL AREAS AND MAINTAIN.

Basic (5)

−10 pts

40PERSONAL CLEANLINESS−2
HAIR RESTRAINTS NEEDED FOR ALL FOOD HANDLERS. LONG HAIR MUST BE TIED UP OR IN A HAIR RESTRAINT. INSTRUCTED TO CORRECT AND MAINTAIN.
41WIPING CLOTHS: PROPERLY USED & STORED−2
ALL WIPING CLOTHS MUST BE STORED IN A CLEAN SANITIZING SOLUTION WHEN NOT IN USE. INSTRUCTED TO PROVIDE AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
CUTTING BOARDS IN NEED OF REPLACING. WORN DISCOLORED AND HAVE DEEP CUTS. INSTRUCTED TO REPLACE
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
ALL CONTACT SURFACES IN NEED OF CLEANING. ALL DOOR HANDLES ON REACH IN COOLERS, INTERIOR OF REACH IN COOLERS, RUBBER GASKETS ON REACH IN COOLERS AND ALL SIDE OF REACH IN COOLERS. INSTRUCTED TO DETAIL CLEAN TO REMOVE ALL BUILD UP AND SPLATTER.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOORS THROUGHOUT FRONT, SIDE AND REAR PREP AREAS NOT CLEAN. INSTRUCTED TO CLEAN UNDER AND AROUND ALL EQUIPMENT, IN BETWEEN COOLERS AND WALLS, UNDER 3 COMPARTMENT SINK, IN CORNERS. ALL BUILD UP OF DERBIS IN NEED OF REMOVING. WALLS WITH FOOD SPLATTER THAT NEEDS REMOVING. INSTRUCTED TO CORRECT AND MAINTAIN.

Base deductions−20 pts

May 23

Canvass InspectionFail

2 High1 Med6 Basic

9 total1 risk factor

58/100inspection score

−37 pts

High Priority (2)

−20 pts

5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
NO VOMIT OR DIARRHEA CLEAN UP KIT ON SITE AT TIME OF INSPECTION. INSTRUCTED PERSON IN CHARGE TO OBTAIN AND MAINTAIN KIT AT ALL TIMES PRIORITY FOUNDATION 7-38-005 CITATION ISSUED
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
ALL COOKING EQUIPMENT IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD BUILD UP. INTERIOR OF ALL REACH IN COOLER IN FRONT AND SIDE PREP AREAS IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD SPILLS AND BUILD UP. INSTRUCTED TO DETAIL CLEAN ALL AREAS AND MAINTAIN.

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED 10-12 FLIES AROUND WET TOWEL HOLDER. INSTRUCTED TO REMOVE ALL FLY ACTIVITY CONTACT PEST CONTROL FOR SERVICE. PRIORITY FOUNDATION 7-38-020(A) CITATION ISSUED

Basic (6)

−12 pts

40PERSONAL CLEANLINESS−2
HAIR RESTRAINTS NEEDED FOR ALL FOOD HANDLERS. LONG HAIR MUST BE TIED UP OR IN A HAIR RESTRAINT. INSTRUCTED TO CORRECT AND MAINTAIN.
41WIPING CLOTHS: PROPERLY USED & STORED−2
ALL WIPING CLOTHS MUST BE STORED IN A CLEAN SANITIZING SOLUTION WHEN NOT IN USE. INSTRUCTED TO PROVIDE AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
CUTTING BOARDS IN NEED OF REPLACING. WORN DISCOLORED AND HAVE DEEP CUTS. INSTRUCTED TO REPLACE
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
ALL CONTACT SURFACES IN NEED OF CLEANING. ALL DOOR HANDLES ON REACH IN COOLERS, INTERIOR OF REACH IN COOLERS, RUBBER GASKETS ON REACH IN COOLERS AND ALL SIDE OF REACH IN COOLERS. INSTRUCTED TO DETAIL CLEAN TO REMOVE ALL BUILD UP AND SPLATTER.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOORS THROUGHOUT FRONT, SIDE AND REAR PREP AREAS NOT CLEAN. INSTRUCTED TO CLEAN UNDER AND AROUND ALL EQUIPMENT, IN BETWEEN COOLERS AND WALLS, UNDER 3 COMPARTMENT SINK, IN CORNERS. ALL BUILD UP OF DERBIS IN NEED OF REMOVING. WALLS WITH FOOD SPLATTER THAT NEEDS REMOVING. INSTRUCTED TO CORRECT AND MAINTAIN.
61SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC−2
NO SUMMARY POSTED AS REQUIRED INSTRUCTED PERSON ON SITE TO POST SUMMARY IN SITE OF CUSTOMERS AND TO MAINTAIN AT ALL TIMES. PRIORITY FOUNDATION 7-42-010(B) CITATION ISSUED

Base deductions−37 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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