What is South OF The Border's health inspection score?

South OF The Border has a SafeDine safety score of 79 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was South OF The Border last inspected?

South OF The Border was last inspected on November 18, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does South OF The Border have?

South OF The Border has 30 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is South OF The Border safe to eat at?

South OF The Border has a good safety record with a score of 79/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does South OF The Border serve?

South OF The Border serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

South OF The Border

Name: South OF The Border
Address: 1416 W MORSE AVE, Chicago, 60626
Rating: 79

1416 W MORSE AVE, Chicago

Last Inspected: 11/18/2025

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0Good

American•Rogers Park

Ranked #90 of 202 in Rogers ParkBetter than 17% of american restaurants

Stable

6 inspections

Last: Nov 18, 2025

high confidence

Directions Order

Inspections

17%

Clean Rate

Avg Violations

5 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Plumbing issues

Plumbing or waste disposal problems

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Facility condition

Building maintenance or structural issues

Permit/documentation

Administrative or documentation issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-21

Final Score

Impact Breakdown

High Priority

-6 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-9 pts

Best practices • 2 pts each

Inspection Timeline

+5 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

1416 W MORSE AVE, Chicago, IL 60626

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Violation Timeline

Nov 2022

2 inspections

1 high priority

1 intermediate

8 basic

Nov

Nov 2023

1 inspections

Sep 2024

1 inspections

1 intermediate

8 basic

Sep

Mar 2025

1 inspections

1 intermediate

6 basic

Nov 2025

1 inspections

1 high priority

3 basic

Nov

Inspection History

6 records on file

1 Complaint4 Canvass1 Canvass Re-Inspection

Nov 25

Complaint InspectionLatestPass

1 High3 Basic

4 total

84/100inspection score

−16 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED THE ICE BIN INTERIOR IN NEED OF CLEANING. INSTRUCTED TO REMOVE ICE, CLEAN AND MAINTAIN AT ALL TIMES.

Basic (3)

−6 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
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 IN REAR.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED TAPE AROUND DRAINPIPE OF HANDSINK IN MAIN PREP AREA. INSTRUCTED TO REMOVE AND REPAIR DRAINPIPE AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED LOOSE DEBRIS, DIRT AND DUST BUILDUP ON THE FLOORS AND CORNERS THROUGHOUT THE FACILITY. INSTRUCTED TO DETAIL CLEAN AND INCREASE CLEANING FREQUENCY OF FLOORS. MUST MAINTAIN AT ALL TIMES.

Base deductions−16 pts

Mar 25

Canvass InspectionPass

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
SOME FOOD CONTAINERS NOT LABELED WITH COMMON NAME:FLOUR ETC. AT EAST STORAGE AREA.

Basic (6)

−12 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
BROKEN RUBBER GASKET INSIDE THE TWO DOOR REACH-IN COOLERS IN PREP AREA.REPAIR/REPLACE
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
REMOVE ENCRUSTED FOOD DEBRIS INSIDE THE MICROWAVE(TOP PART)
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST NOT USE CARDBOARD AS LINER FOR SHELVING IN STORAGE AREA AND KITCHEN. MUST BE SMOOTH AND CLEANABLE SURFACE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
REMOVE FOOD DEBRIS INSIDE THE RUBBER GASKET INSIDE THE TWO DOOR REACH-IN COOLER.MUST REMOVE EXCESS ICE BUILD-UP INSIDE THE WHITE REACH-IN COOLER. EXCESS GREASE INSIDE THE DEEP FRYER.CLEAN AND MAINTAIN
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
LEAKING FAUCET AT THREE COMPARTMENT SINK IN THE KITCHEN.REPAIR ISSUE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
EXCESS GREASE ON FLOORS UNDER COOKING EQUIPMENT.CLEAN AND MAINTAIN

Base deductions−17 pts

Sep 24

Canvass InspectionPass w/ Conditions

1 Med8 Basic

9 total

79/100inspection score

−21 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
DRY FOOD IN CONTAINERS MUST BE LABELED WITH COMMON NAME

Basic (8)

−16 pts

43IN-USE UTENSILS: PROPERLY STORED−2
ICE SCOOP MUST BE STORED IN A CLEAN CONTAINER BETWEEN USE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
BROKEN RUBBER GASKET INSIDE THE TWO DOOR REACH-IN COOLERS IN THE KITCHEN REPLACE
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
SOME CUTTING BOARDS IN THE KITCHEN WITH DARK STAINS AND DEEP CUTS,MUST REFINISH OR REPLACE SAID CUTTING BOARDS
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
THREE COMPARTMENT SINK NOT MAINTAINED. WHEN WATER IS RELEASED FROM FIRST WASH COMPARTMENT SINK WATER BACKS UP AT MIDDLE AND THIRD COMPARTMENT SINK .INSTRUCTED TO REPAIR ISSUE. PRIORITY FOUNDATION VIOLATION:7-38-025,CITATION ISSUED. ON 9-27-2024 THREE COMPARTMENT SINK REPAIRED.NO LONGER BACKING UP.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
GREASE BUILD UP INSIDE THE DEEP FRYER,CLEAN AND MAINTAIN
52SEWAGE & WASTE WATER PROPERLY DISPOSED−2
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
GREASE ON FLOOR UNDER THE COOKING EQUIPMENT IN THE KITCHEN.CLEAN AND MAINTAIN
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
NO PERSONAL ITEMS STORED IN PREP AND FOOD STORAGE.ITEMS MUST BE STORED AWAY FROM FOOD AND FOOD PRODUCTS

Base deductions−21 pts

Nov 23

Canvass InspectionCleanPass

No violations

100/100inspection score

Nov 22

Canvass Re-Inspection InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.114: UNNECESSARY ITEMS / NONFUNCTIONAL EQUIPMENT WERE FOUND IN THE BASEMENT. THE PREMISES SHALL BE FREE OF ITEMS UNNECESSARY TO THE OPERATION OR MAINTENANCE OF THE ESTABLISHMENT. THIS INCLUDES EQUIPMENT THAT IS NONFUNCTIONAL OR NO LONGER USED.

Base deductions−2 pts

Nov 22

Canvass InspectionPass w/ Conditions

1 High1 Med7 Basic

9 total

71/100inspection score

−29 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
PREP-LINE COOLER NEXT TO THE STAND-UP FREEZER IN THE KITCHEN IS AT AN IMPROPER TEMPERATURE 51.2F. DISCARDED ALL AFFECTED TCS ITEMS. UNIT TAGGED AND HELD FOR INSPECTION. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
MEASURED IMPROPER COLD HOLDING TEMPERATURE. RICE 60F AND PICADILLO (GROUND MEAT) 54-55.7. TCS FOOD ITEMS WERE DISCARDED ON-SITE. APPROXIMATELY 15 POUNDS AT $75 WAS DISCARDED ON SITE. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Basic (7)

−14 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
PLASTIC SINGLE-USE CUPS WITHOUT A HANDLE ARE USED AS A SCOOP IN DRY STORAGE FOOD CONTAINERS. THE FACILITY MUST PROVIDE A SCOOP WITH A HANDLE.
43IN-USE UTENSILS: PROPERLY STORED−2
POTS HANGING ON A WOODEN RACK ABOVE THE 3 COMPARTMENT SINK HAS FOOD CONTACT SURFACE EXPOSED TO THE CEILING. THE FACILITY MUST INVERT POTS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
FOIL USED AS LINING ON SHELF ABOVE COOKLINE. FACILITY MUST PROVIDE A SMOOTH, EASILY CLEANABLE, DURABLE, AND NON-ABSORBENT SURFACE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
UNNECESSARY ITEMS / NONFUNCTIONAL EQUIPMENT WERE FOUND IN THE BASEMENT. THE PREMISES SHALL BE FREE OF ITEMS UNNECESSARY TO THE OPERATION OR MAINTENANCE OF THE ESTABLISHMENT. THIS INCLUDES EQUIPMENT THAT IS NONFUNCTIONAL OR NO LONGER USED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
RAW WOOD USED ABOVE 3 COMPARTMENT SINK IS USED AS A BOARD TO HOLD POTS. THE FACILITY MUST SEAL RAW WOOD TO ENSURE ALL SURFACES: ARE SMOOTH, EASILY CLEANABLE, DURABLE, AND NON-ABSORBENT.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
THE FLOOR WAS SOILED WITH DRY STORAGE FOOD DEBRIS OUTSIDE THE WALK-IN COOLER. THE FACILITY MUST BE CLEAN AND MAINTAINED.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
EXPIRED FOOD HANDLER CERTIFICATES ARE PROVIDED ON-SITE. MANAGEMENT MUST ENSURE ALL EMPLOYEES HAVE FOOD HANDLER CERTIFICATES FOR THOSE WHO DO NOT HAVE A CITY MANAGER CERTIFICATE.

Base deductions−29 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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