What is ML Kitchen Inc.'s health inspection score?

ML Kitchen Inc. has a SafeDine safety score of 84 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was ML Kitchen Inc. last inspected?

ML Kitchen Inc. was last inspected on February 2, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does ML Kitchen Inc. have?

ML Kitchen Inc. has 55 total violations across 10 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is ML Kitchen Inc. safe to eat at?

ML Kitchen Inc. has a good safety record with a score of 84/100. While there are some noted violations, overall compliance is solid.

Official Health Record

ML Kitchen Inc.

Name: ML Kitchen Inc.
Address: 1138 W TAYLOR ST, Chicago, 60607
Rating: 84

1138 W TAYLOR ST, Chicago

Last Inspected: 2/2/2026

Own or manage this restaurant?

Claim it to unlock analytics →

0Good

West Loop

Ranked #580 of 1000 in West Loop

Stable

10 inspections

Last: Feb 2, 2026

high confidence

Directions Order

Inspections

10%

Clean Rate

5.5

Avg Violations

2 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Other violation

Regulatory compliance issue

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-19

Final Score

Impact Breakdown

High Priority

-7 pts

Direct health hazards • 10 pts each

Intermediate

-1 pts

Potential hazards • 5 pts each

Basic

-9 pts

Best practices • 2 pts each

Inspection Timeline

-3 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 81/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (84/100) 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

1138 W TAYLOR ST, Chicago, IL 60607

Open in Maps

View Menu Order Online

Violation Timeline

Jun 2022

1 inspections

2 high priority

1 intermediate

4 basic

Jun

Mar 2023

1 inspections

2 high priority

1 intermediate

6 basic

Apr 2023

1 inspections

5 basic

Apr

Mar 2024

2 inspections

1 high priority

3 intermediate

10 basic

Apr 2024

1 inspections

1 intermediate

3 basic

Apr

May 2025

1 inspections

Jul 2025

1 inspections

1 high priority

1 intermediate

6 basic

Jul

Aug 2025

1 inspections

2 basic

Feb 2026

1 inspections

1 high priority

5 basic

Feb

Inspection History

10 records on file

5 Canvass4 Canvass Re-Inspection1 Non-Inspection

Feb 26

Canvass InspectionLatestPass w/ Conditions

1 High5 Basic

6 total

80/100inspection score

−20 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
LOW TEMPERATURE WAREWASHING UNIT UNABLE TO SANITIZE, 0 PPM OF CHLORINE WHEN TESTED AFTER MULTIPLE CYCLES. UNIT NOT IN USE DURING INSPECTION. PRIORITY VIOLATION 7-38-025 . REPAIR TECHNICIAN ARRIVED BY END OF INSPECTION AND REPAIRED. UNIT PROPERLY SANITIZING AT 100PM OF CHLORINE.

Basic (5)

−10 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
FOOD CONTAINERS BEING STORED ON FLOOR IN WALK IN COOLER AND FREEZER. INSTD TO ELEVATE 6 INCHES ON PROPER SHELVING AND MAINTAIN
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
CARDBOARD AND ALUMINUM FOIL BEING USED AS LINER ON STORAGE SHELVES THRU OUT PREP AREA. INSTD TO REMOVE CARDBOARD AND ALUMINUM FOIL SO AS SURFACES TO BE SMOOTH, EVEN, AND EASILY CLEANABLE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
THE FOLLOWING WITH EXCESSIVE FOOD DEBRIS ACCUMULATION: INTERIOR OF ALL PREP COOLERS AROUND RUBBER DOOR GASKETS, CAN OPENER BLADE AND HOLDER, BASINS OF ALL SINKS, EXTERIOR SIDES OF ICE MACHINE, AND ALL STORAGE SHELVES. INSTD TO CLEAN ALL AND MAINTAIN
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
EXCESSIVE CLUTTER, UNUSED EQUIPMENT IN BASEMENT. INSTD TO REMOVE ANY UNNCESSARY ITEMS, AND ORGANIZE/MAINTAIN AREA
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
MISSING LIGHTSHIELDS FOR LIGHTS IN PREP AREA. INSTD TO PROVIDE LIGHTSHIELDS OR PROOF OF SHATTER RESISTANT BULBS AND MAINTAIN.

Base deductions−20 pts

Aug 25

Canvass Re-Inspection InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-602.13 CLEAN THE GREASE AND FOOD BUILDUP ON THE 2-BURNER STOVE AND WOK STATION.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13 OBSERVED SEVERAL FOOD HANDLING EMPLOYEES WITHOUT A FOOD HANDLER CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL FOOD HANDLING EMPLOYEES MUST SHOW PROOF OF FOOD HANDLER TRAINING.

Base deductions−4 pts

Jul 25

Canvass InspectionFail

1 High1 Med6 Basic

8 total

73/100inspection score

−27 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED THE AIR TEMPERATURE INSIDE OF THE WALK-IN COOLER AT 47F. THE WALK-IN COOLER WAS USED TO STORE TCS FOODS SUCH AS MEATS AND CHEESE. MANAGEMENT INSTRUCTED TO MAINTAIN THE COOLER BELOW 41F. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS INSIDE OF THE WALK-IN COOLER. OBSERVED EGGS AT 46F, PORK AT 45F, CHICKEN AT 48-57F, CREAM CHEESE AT 48F, EGG ROLLS AT 75F, CRAB RANGOON AT 60F, DUMPLINGS AT 46F, TOFU AT 45F, AND SHRIMP AT 45F. MANAGEMENT INSTRUCTED TO MAINTAIN ALL COLD TCS FOODS BELOW 41F. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

Basic (6)

−12 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
CLEAN THE GREASE AND FOOD BUILDUP ON THE 2-BURNER STOVE, WOK STATION, AND INTERIOR OF THE DEEP FRYER.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OBSERVED AN EXCESSIVE GREASE BUILDUP ON THE TOP AND SIDES OF THE OUTSIDE GREASE DUMPSTER. MANAGEMENT INSTRUCTED TO CLEAN OR REPLACE THE GREASE DUMPSTER. PRIORITY FOUNDATION VIOLATION 7-38-020(B). CITATION ISSUED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
CLEAN THE DUST AND GREASE BUILDUP ON THE CEILING TILES OF THE FOOD PREP AREA.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
CLEAN THE GREASE BUILDUP ON THE VENTILATION HOOD AND FILTERS ABOVE THE COOKING EQUIPMENT.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED SEVERAL FOOD HANDLING EMPLOYEES WITHOUT A FOOD HANDLER CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL FOOD HANDLING EMPLOYEES MUST SHOW PROOF OF FOOD HANDLER TRAINING.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED THE CERTIFIED FOOD MANAGER WITH AN EXPIRED FOOD ALLERGEN TRAINING CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST SHOW VALID PROOF OF ALLERGEN TRAINING.

Base deductions−27 pts

May 25

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

Apr 24

Canvass Re-Inspection InspectionPass

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
3-302.12 OBSERVED FOOD STORAGE CONTAINERS WITHOUT LABELS CONTAINING THE COMMON NAME OF FOODS. INSTRUCTED TO PROVIDE.

Basic (3)

−6 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
3-305.11 OBSERVED FOOD CONTAINERS STORED ON THE FLOOR IN THE WALK-IN COOLER, FREEZER, 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.
41WIPING CLOTHS: PROPERLY USED & STORED−2
3-304.14 OBSERVED WET WIPING CLOTHS ON SEVERAL PREP SURFACE AREAS. INSTRUCTED TO PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION BETWEEN USES TO PREVENT CONTAMINATION OF EQUIPMENT & FOOD. MUST MAINTAIN
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.12 OBSERVED GREASE BUILDUP, FOOD DEBRIS, AND DIRT ON THE FLOOR UNDER COOKING EQUIPMENT, ALONG WALLS, AND IN ALL CORNERS IN PREP, DISHWASHING, STORAGE, AND BASEMENT AREAS. INSTRUCTED MANAGER TO CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS, AND ALL CORNERS IN ALL AREAS. OBSERVED DUST BUILDUP ON THE FAN IN THE WALK-IN COOLER, LIGHT SHIELDS IN THE 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.

Base deductions−11 pts

Mar 24

Canvass Re-Inspection InspectionFail

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
3-302.12 OBSERVED FOOD STORAGE CONTAINERS WITHOUT LABELS CONTAINING THE COMMON NAME OF FOODS. INSTRUCTED TO PROVIDE.

Basic (5)

−10 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
3-305.11 OBSERVED FOOD CONTAINERS STORED ON THE FLOOR IN THE WALK-IN COOLER, FREEZER, 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.
40PERSONAL CLEANLINESS−2
2-402.11 OBSERVED FOOD HANDLERS PREPPING FOOD WITHOUT HAIR RESTRAINTS. INSTRUCTED PERSON IN CHARGE THAT ALL FOOD HANDLERS MUST WEAR A HAIR RESTRAINT.
41WIPING CLOTHS: PROPERLY USED & STORED−2
3-304.14 OBSERVED WET WIPING CLOTHS ON SEVERAL PREP SURFACE AREAS. INSTRUCTED TO PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION BETWEEN USES TO PREVENT CONTAMINATION OF EQUIPMENT & FOOD. MUST MAINTAIN
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
: 6-501.12 OBSERVED GREASE BUILDUP, FOOD DEBRIS, AND DIRT ON THE FLOOR UNDER COOKING EQUIPMENT, ALONG WALLS, AND IN ALL CORNERS IN PREP, DISHWASHING, STORAGE, AND BASEMENT AREAS. INSTRUCTED MANAGER TO CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS, AND ALL CORNERS IN ALL AREAS. OBSERVED DUST BUILDUP ON THE FAN IN THE WALK-IN COOLER, LIGHT SHIELDS IN THE 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.
59PREVIOUS PRIORITY FOUNDATION VIOLATION CORRECTED−2
OBSERVED PREVIOUS PRIORITY FOUNDATION VIOLATION #60 NOT CORRECTED WITHIN SPECIFIED TIME FRAME ON THE INSPECTION REPORT #2591208 DATED 3/18/24: 49- OBSERVED A MOLD-LIKE BUILD-UP, DIRT, AND GREASE ON THE METAL SHELVING UNITS IN THE WALK-IN COOLER. MUST DETAIL CLEAN SHELVING AND MAINTAIN. INSTRUCTED THE PERSON IN CHARGE THAT THE VIOLATION SHALL NOW CLASSIFIED AS A PRIORITY ITEM DUE TO PREVIOUS NONCOMPLIANCE. MUST CORRECT BEFORE RE-INSPECTION. PRIORITY VIOLATION #7-42-090. CITATION ISSUED.

Base deductions−15 pts

Mar 24

Canvass InspectionFail

1 High2 Med5 Basic

8 total

70/100inspection score

−30 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED MISSING HANDWASH SIGNAGE AT FRONT SMOOTHIE BAR HANDSINK. INSTRUCTED TO INSTALL AND MAINTAIN.

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED TCS FOODS HELD AT IMPROPER INTERNAL TEMPERATURES IN THE REAR PREP COLD HOLDING UNIT, SUCH AS 10 LBS OF CHICKEN AT 50.1F, 2 LBS OF SHRIMP AT 48.3F, AND 2 LBS OF EGG ROLLS AT 48.5F. THE MANAGER DISCARDED AND DENATURED A TOTAL OF 14 LBS AT $150. ALL COLD TCS FOOD MUST MAINTAIN 41F OR BELOW. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED FOOD STORAGE CONTAINERS WITHOUT LABELS CONTAINING THE COMMON NAME OF FOODS. INSTRUCTED TO PROVIDE.

Basic (5)

−10 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD CONTAINERS STORED ON THE FLOOR IN THE WALK-IN COOLER, FREEZER, 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.
40PERSONAL CLEANLINESS−2
OBSERVED FOOD HANDLERS PREPPING FOOD WITHOUT HAIR RESTRAINTS. INSTRUCTED PERSON IN CHARGE THAT ALL FOOD HANDLERS MUST WEAR A HAIR RESTRAINT.
41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED WET WIPING CLOTHS ON SEVERAL PREP SURFACE AREAS. INSTRUCTED TO PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION BETWEEN USES TO PREVENT CONTAMINATION OF EQUIPMENT & FOOD. MUST MAINTAIN
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED GREASE BUILDUP, FOOD DEBRIS, AND DIRT ON THE FLOOR UNDER COOKING EQUIPMENT, ALONG WALLS, AND IN ALL CORNERS IN PREP, DISHWASHING, STORAGE, AND BASEMENT AREAS. INSTRUCTED MANAGER TO CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS, AND ALL CORNERS IN ALL AREAS. OBSERVED DUST BUILDUP ON THE FAN IN THE WALK-IN COOLER, LIGHT SHIELDS IN THE 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.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATION FROM REPORT #2573230 ON 3/27/23 WAS NOT CORRECTED: 49- OBSERVED A MOLD-LIKE BUILD-UP, DIRT, AND GREASE ON THE METAL SHELVING UNITS IN THE WALK-IN COOLER. MUST DETAIL CLEAN SHELVING AND MAINTAIN. PRIORITY FOUNDATION 7-42-090. CITATION ISSUED.

Base deductions−30 pts

Apr 23

Canvass Re-Inspection InspectionPass

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-602.13 OBSERVED A MOLD-LIKE BUILD-UP, DIRT, AND GREASE ON THE METAL SHELVING UNITS IN THE WALK-IN COOLER. MUST DETAIL CLEAN SHELVING AND MAINTENANCE.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
5-205.15 OBSERVED THE LEFT SINK (ONE OUT OF TWO SINKS) IN THE WOMEN'S WASHROOM AT 82F. INSTRUCTED MANAGEMENT TO REPAIR SO THE SINK MAINTAINS A HOT WATER TEMPERATURE OF 100-120F.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.11 OBSERVED FLOOR TILES MISSING GROUT IN THE DISHWASHING AREA. MUST RE-GROUT THE FLOOR TILES IN THE DISHWASHING AREA AND MAINTAIN THEM.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.114 OBSERVED EXCESSIVE CLUTTER AND UNNECESSARY ARTICLES STORED THROUGHOUT THE BASEMENT. MUST REMOVE ALL ITEMS/ARTICLES UNNECESSARY TO THE OPERATION, DETAIL CLEAN AREA, AND ORGANIZE ALL REMAINING ITEMS, STORING OFF THE FLOOR TO ENSURE ADEQUATE FACILITY CLEANING.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13 OBSERVED NO FOOD HANDLER CERTIFICATES FOR EMPLOYEES, NOT MANAGERS. INSTRUCTED MANAGEMENT THAT ALL EMPLOYEES WHO HANDLE OR PREPARE FOOD MUST COMPLETE FOOD HANDLER TRAINING AND KEEP CERTIFICATES ON SITE.

Base deductions−10 pts

Mar 23

Canvass InspectionFail

2 High1 Med6 Basic

9 total2 risk factors

53/100inspection score

−37 pts

High Priority (2)

−20 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE AT THE TIME OF INSPECTION. INSTRUCTED TO PROVIDE AN EMPLOYEE HEALTH POLICY THAT INCLUDES A SIGNED ACKNOWLEDGEMENT FROM EACH EMPLOYEE. PRIORITY FOUNDATION 7-38-010. CITATION ISSUED.
5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
OBSERVED NO VOMIT/DIARRHEA CLEANUP KIT OR WRITTEN PROCEDURES ON SITE AT INSPECTION TIME. INSTRUCTED MANAGEMENT TO PROVIDE. PRIORITY FOUNDATION 7-38-005. CITATION ISSUED.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
FOUND COLD TCS FOODS AT IMPROPER COLD HOLDING TEMPERATURES IN THE 3-DOOR PREP COOLER. RAW CHICKEN, RAW BEEF, AND RAW SHRIMP ARE FOUND AT TEMPERATURES RANGING FROM 47F TO 49F. INSTRUCTED TO DISCARD AND DENATURE SAID TCS FOODS AND ALWAYS MAINTAIN ALL COLD-HOLDING TCS FOODS AT OR BELOW 41F. PRIORITY VIOLATION 7-38-005. CITATION ISSUED. FOOD DISCARDED.

Basic (6)

−12 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED A MOLD-LIKE BUILD-UP, DIRT, AND GREASE ON THE METAL SHELVING UNITS IN THE WALK-IN COOLER. MUST DETAIL CLEAN SHELVING AND MAINTENANCE.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED THE LEFT SINK (ONE OUT OF TWO SINKS) IN THE WOMEN'S WASHROOM AT 82F. INSTRUCTED MANAGEMENT TO REPAIR SO THE SINK MAINTAINS A HOT WATER TEMPERATURE OF 100-120F.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FLOOR TILES MISSING GROUT IN THE DISHWASHING AREA. MUST RE-GROUT THE FLOOR TILES IN THE DISHWASHING AREA AND MAINTAIN THEM.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED EXCESSIVE CLUTTER AND UNNECESSARY ARTICLES STORED THROUGHOUT THE BASEMENT. MUST REMOVE ALL ITEMS/ARTICLES UNNECESSARY TO THE OPERATION, DETAIL CLEAN AREA, AND ORGANIZE ALL REMAINING ITEMS, STORING OFF THE FLOOR TO ENSURE ADEQUATE FACILITY CLEANING.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED NO FOOD HANDLER CERTIFICATES FOR EMPLOYEES WHO ARE NOT MANAGERS. INSTRUCTED MANAGEMENT THAT ALL EMPLOYEES WHO HANDLE OR PREPARE FOOD MUST COMPLETE FOOD HANDLER TRAINING AND KEEP CERTIFICATES ON SITE.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATIONS FROM 6/23/2022 REPORT #2559779 NOT CORRECTED: VIOLATION #55 (6-201.11) MUST CLEAN GREASE FROM FLOORS AROUND COOKING EQUIPMENT IN THE MAIN PREP AREA. VIOLATION #55 (6-501.114) MUST REMOVE CARDBOARD ON FLOORS THAT ARE USED AS FLOOR MATS IN THE KITCHEN. VIOLATION #55 (6-201.13) OBSERVED WALL DAMAGE (METAL PIECES MISSING, WALL OPEN, INSULATION SHOWING, ETC.) UNDERHAND SINK IN KITCHEN (DISH AREA). IT MUST REPAIR TO MAKE THE SURFACE SMOOTH AND EASILY CLEANABLE. MUST CORRECT PREVIOUS CORE VIOLATIONS. PRIORITY FOUNDATION 7-42-090. CITATION ISSUED.

Base deductions−37 pts

Risk factor bonus (2× +5)−10 pts

Jun 22

Canvass InspectionPass w/ Conditions

2 High1 Med4 Basic

7 total

67/100inspection score

−33 pts

High Priority (2)

−20 pts

15FOOD SEPARATED AND PROTECTED−10
OBSERVED RAW BEEF STORED DIRECTLY ON TOP OF RAW CHICKEN WHICH WERE STORED IN SAME CONTAINER. ALSO OBSERVED RAW BEEF STORED DIRECTLY ON TOP OF RAW SHRIMP WHICH WERE STORED IN SAME CONTAINER. OBSERVED RAW BEEF THAT WAS LEAKING BLOOD FROM BAG IN WHICH RAW CHICKEN WAS STORED IN THE SAME CONTAINER. INSTRUCTED MANAGER TO DISCARD AND DENATURE FOOD. FOOD WEIGHING APPROXIMATELY 30 LBS AT A COST OF $125.00. MUST ARRANGE EACH TYPE OF FOOD IN SEPARATE EQUIPMENT SO THAT CROSS CONTAMINATION IS PREVENTED. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED IMPROPER AMBIENT TEMPERATURE INSIDE OF PREP COOLER AT 47.8F. PROPER AMBIENT TEMPERATURE INSIDE OF A COLD HOLDING UNIT MUST BE AT 41.0F OR BELOW. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED RAW CHICKEN AT IMPROPER COLD HOLDING TEMPERATURE AT 48.2F. ALSO OBSERVED SHRIMP AT 52.3F, BEEF AT 43.8F AND FISH AT 54.1F. TCS FOODS MUST BE HELD AT PROPER COLD HOLDING TEMPERATURE AT 41.0F OR BELOW. FOOD HAS BEEN DISCARDED AND DENATURED. FOOD WEIGHING APPROXIMATELY 15 LBS AT A COST OF $75.00. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

Basic (4)

−8 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST CLEAN GREASE FROM FLOORS AROUND COOKING EQUIPMENT IN MAIN PREP AREA.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST REMOVE CARD BOARD ON FLOORS THAT ARE USED AS FLOOR MATS IN KITCHEN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED HEAVY GREASE BUILD UP ON TOP OF OUTSIDE GREASE OIL TANK. MUST CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED WALL DAMAGED (METAL PIECES MISSING, WALL OPEN, INSULATION SHOWING,ETC.) UNDER HAND SINK IN KITCHEN (DISH AREA). MUST REPAIR TO MAKE SURFACE SMOOTH AND EASILY CLEANABLE.

Base deductions−33 pts

Community Reviews

No reviews yet. Be the first to share your experience!

Leave a Review

Community Safety Reports

No reviewed safety reports. Help keep others safe by reporting any food safety concerns.

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.

Explore More

Restaurants in Chicago Unknown Restaurants Best in Chicago All Illinois Restaurants