What is Kameya Ramen's health inspection score?

Kameya Ramen has a SafeDine safety score of 81 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Kameya Ramen last inspected?

Kameya Ramen was last inspected on June 16, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Kameya Ramen have?

Kameya Ramen has 18 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Kameya Ramen safe to eat at?

Kameya Ramen has a good safety record with a score of 81/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Kameya Ramen serve?

Kameya Ramen serves Ramen cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Kameya Ramen

Name: Kameya Ramen
Address: 604 W BELMONT AVE, Chicago, 60657
Rating: 81

604 W BELMONT AVE, Chicago

Last inspected 11mo ago

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0Good

Ramen•Lakeview

Ranked #485 of 997 in LakeviewBetter than 93% of ramen restaurants

Declining

5 inspections

Last: Jun 16, 2025

medium confidence

Directions Order

Inspections

20%

Clean Rate

3.6

Avg Violations

11 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

Cross-contamination

Raw and cooked foods not properly separated

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

-0 pts

Direct health hazards • 10 pts each

Intermediate

-5 pts

Potential hazards • 5 pts each

Basic

-6 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

-13 pts

Latest

100% weight

100

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

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604 W BELMONT AVE, Chicago, IL 60657

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Violation Timeline

Dec 2023

1 inspections

1 intermediate

1 basic

Dec

May 2024

2 inspections

3 high priority

6 basic

May 2025

1 inspections

May

Jun 2025

1 inspections

2 intermediate

5 basic

Inspection History

5 records on file

3 Canvass1 Non-Inspection1 Canvass Re-Inspection

Jun 25

Canvass InspectionLatestPass

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

36THERMOMETERS PROVIDED & ACCURATE−5
VISIBLE AND WORKING THERMOMETER NEEDED AT THE FRON 3-DOOR SUSHI PREP COOLER. MUST PROVIDE THERMOMETER AND MAINTAIN.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
MUST PROPERLY LABEL FOOD STORAGE CONTAINES WHEN FOOD IS NOT IN THE ORIGINAL CONTAINER.

Basic (5)

−10 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED RUSTY BOTTOM OF PREP TABLE IN THE BASEMENT FOOD PREP AREA. MUST REPAINT WITH NON-TOXIC PAINT AND MAINTAIN. OBSERVED PREMISES USING PLASTIC GROCERY BAGS AS A FOOD CONTAINERS INSIDE MEAT CHEST FREEZER LOCATED IN THE BASEMENT FOOD STORAGE AREA. MUST USE FOOD GRADE DISPOSABLE PLASTIC BAGS OR WASHABLE CONTAINERS.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED EXCESSIVE AMOUNT OF ICE BUILD UP INSIDE SEAFOOD CHEST FREEZER LOCATED IN KITCHEN FOOD PREP AREA. MUST REMOVE ICE AND CLEAN FREEZER.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DIRT AND FOOD DEBRIS ACCUMULATED INSIDE FLOOR DRAINS IN KITHEN FOOD PREPARATION AREA. MUST CLEAN AND MAINTAIN. OBSERVED HEAVY DUST BUILD UP ON CEILING VENTILATION VENTS IN BOTH UNISEX CUSTOMERS/EMPLOYEES WASHROOMS. MUST CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED GREASE AND DIRT ON FLOOR UNDERNEATH 3-COMPARTMENT SINK IN REAR KITHEN FOOD PREP AREA. MUST CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED BURN OUT LIGHT BULBS ABOVE FOOD STORAGE SHELVING IN MAIN KITCHEN FOOD PREP AREA AND ABOVE MEAT CHEST FREEZER ON BASEMENT FOOD STORAGE AREA. MUST REPLACE AND MAINTAIN.

Base deductions−20 pts

May 25

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

May 24

Canvass Re-Inspection InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
NOTED MAGNETIC KNIFE HOLDER AT SUSHI LINE WITH DIRT AND FOOD DEBRIS. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.

Base deductions−2 pts

May 24

Canvass InspectionFail

3 High5 Basic

8 total

60/100inspection score

−40 pts

High Priority (3)

−30 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NOTED SOAP AND PAPER TOWELS AT BASEMENT DUMP SINK. INSTRUCTED TO MOVE HAND WASHING AND DRYING PROVISIONS TO ABOVE HANDWASHING SINK FOR PROPER USE OF DUMP SINK.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NOTED NO HANDWASHING SIGNAGE AT SUSHI PREP LINE HAND WASHING SINK. INSTRUCTED TO PROVIDE AND MAINTAIN.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NOTED PAPER TOWEL HOLDER FOR SUSHI LINE HANDWASH SINK ABOVE CLEAN PLATES AND UTENSILS ON PREP TABLE. INSTRUCTED TO PLACE PAPER TOWEL HOLDER ABOVE SINK TO PREVENT CONTAMINATION FROM HAND DRIPPAGE.

Basic (5)

−10 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
NOTED PLANTS ON THE SIDE OF SUSHI LINE AND ABOVE FOOD IN STORAGE CONTAINERS. INSTRUCTED TO REMOVE PLANTS AS IT IS A SOURCE FOR CONTAMINATION TO SUSHI LINE AND SURROUNDING FOOD ITEMS.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
NOTED MAGNETIC KNIFE HOLDER AT SUSHI LINE WITH DIRT AND FOOD DEBRIS. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN. NOTED CARDBOARD USED A SHELFLINER IN BASEMENT ON FOOD STORAGE RACK. INSTRUCTED TO REMOVE CARDBOARD AND REPLACE WITH NONPOROUS SURFACE THAT IS SMOOTH AND CLEANABLE. NOTED PREP TABLE DIRECTLY IN FRONT OF COOK LINE STOVE WITH BUILD UP OF GREASE AND FOOD DEBRIS. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
NOTED RUSTED SHELF IN BASMENT THAT STORES DRY INGREDIENTS. INSTRUCTED TO CLEAN, REFINISH TO A SMOOTH AND CLEANABLE SURFACE AND MAINTAIN.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
NOTED OUTSIDE GREASE RECEPTACLES WITH EXCESSIVE GREASE BUILDUP ON THE EXTERIOR SURFACE OF TOPS. INSTRCUTED TO CLEAN AND MAINTAIN RECEPTACLES TO PREVENT PEST ACTIVITY. PRIORITY FOUNDATION VIOLATION 7-38-020(b) CITATION ISSUED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED EVIDENCE OF LEAK ON BASEMENT WALLS, DUST AND DEBRIS BEHIND ALL FREEZERS AND REFRIGERATORS IN BASEMENT PREP AREA, BASEMENT FLOORS NOT CLEAN WITH CRACKS, STANDING WATER AND FOOD DEBRIS. INSTRUCTED TO CLEAN AND SANITIZE FLOORS AND WALLS AND MAINTAIN SMOOTH CLEANABLE SURFACES.

Base deductions−40 pts

Dec 23

Canvass InspectionPass

1 Med1 Basic

2 total

93/100inspection score

−7 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
FOUND BULK FOOD NOT LABELED.(STARCH,FLOUR,ETC.)MUST LABEL.

Basic (1)

−2 pts

58ALLERGEN TRAINING AS REQUIRED−2
SANITATION MANAGER WITH NO ALLERGEN TRAINING.MUST PROVIDE.

Base deductions−7 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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