What is Seashell Restaurants's health inspection score?

Seashell Restaurants has a SafeDine safety score of 57 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Seashell Restaurants last inspected?

Seashell Restaurants was last inspected on April 11, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Seashell Restaurants have?

Seashell Restaurants has 26 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Seashell Restaurants safe to eat at?

Seashell Restaurants has a safety score of 57/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Seashell Restaurants

Name: Seashell Restaurants
Address: 601 E 79TH ST, Chicago, 60619
Rating: 57

601 E 79TH ST, Chicago

Last inspected 11mo ago

▲Improving

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0Fair

Chicago

Ranked #1000 of 1000 in Chicago

Improving

3 inspections

Last: Apr 11, 2025

medium confidence

Directions Order

Inspections

Clean Rate

8.7

Avg Violations

12 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Plumbing issues

Plumbing or waste disposal problems

Pest issuesHigh Priority

Evidence of pests found during inspection

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

-43

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-13 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

+21 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

601 E 79TH ST, Chicago, IL 60619

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Violation Timeline

Oct 2024

1 inspections

10 basic

Oct

Apr 2025

2 inspections

3 high priority

1 intermediate

12 basic

Inspection History

3 records on file

1 Canvass Re-Inspection1 Complaint1 Canvass

Apr 25

Canvass Re-Inspection InspectionLatestPass

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
WIPING CLOTHS NOT PROPERLY STORED. INSTRUCTED TO STORE IN SANITIZING SOLUTION (MUST BE AT THE REQUIRED PPM) WHEN NOT IN USE. MAINTAIN SAME.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
RUSTY STORAGE RACKS INSIDE THE WALK IN COOLER AND IN THE REAR STORAGE AREA. INSTRUCTED TO REMOVE RUST OR REPLACE RACKS. MAINTAIN SMOOTH AND EASILY CLEANABLE SURFACE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
PREP CARTS AND INTERIOR OF HAND WASHING SINK WITH FOOD AND DIRT BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN ALL.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
TOILET ROOM IN NEED OF CLEANING, TOILET, HAND SINK, FLOOR AND GARBAGE CAN. INSTRUCTED TO CLEAN AND MAINTAIN TOILET ROOM.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
WATER STAINED CEILING TILES IN THE TOILET ROOM. INSTRUCTED TO REPLACE AND MAINTAIN.

Base deductions−10 pts

Apr 25

Complaint InspectionFail

3 High1 Med7 Basic

11 total3 risk factors

36/100inspection score

−49 pts

High Priority (3)

−30 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
PIC DOES NOT HAVE A CHICAGO CERTIFIED FOOD MANAGER'S CERTIFICATE. INSTRUCTED TO OBTAIN AND MAINTAIN A VALID CHICAGO FOOD SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION CITATION WRITTEN ON VIOLATION #2.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
NO CHICAGO CFM ON SITE WHILE COOKING/SERVING TCS FOODS (CHICKEN, BEEF, FISH, ETC.) INSTRUCTED TO HAVE A CFM ON SITE AT ALL TIMES WHEN PREPARING/SERVING TCS FOODS. PRIORITY FOUNDATION 7-38-012 CITATION ISSUED
8HANDS CLEAN & PROPERLY WASHEDRisk Factor−10
POOR HYGIENIC PRACTICES, FOOD HANDLER MULTI TASKING (TOUCHING HIS PERSONAL PHONE, PUTTING AWAY FOOD, THAWING FOOD, PREPARING FOOD) WITHOUT PROPERLY WASHING HIS HANDS AND JUST PUTTING ON GLOVES. INSTRUCTED TO PROPERLY WASH HANDS WHEN MULTI-TASKING, TOUCHING PHONE, BODY, ETC. PRIORITY VIOLATION 7-38-010 CITATION ISSUED

Intermediate (1)

−5 pts

35APPROVED THAWING METHODS USED−5
TCS FOODS NOT PROPERLY BEING THAWED. FISH AND CHICKEN SITTING IN CONTAINERS OF WATER. INSTRUCTED TO PROPERLY THAW UNDER COOL RUNNING WATER, MICROWAVE OR IN COOLER.

Basic (7)

−14 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
WIPING CLOTHS NOT PROPERLY STORED. INSTRUCTED TO STORE IN SANITIZING SOLUTION (MUST BE AT THE REQUIRED PPM) WHEN NOT IN USE. MAINTAIN SAME.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
RUSTY STORAGE RACKS INSIDE THE WALK IN COOLER AND IN THE REAR STORAGE AREA. INSTRUCTED TO REMOVE RUST OR REPLACE RACKS. MAINTAIN SMOOTH AND EASILY CLEANABLE SURFACE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
PREP CARTS AND INTERIOR OF HAND WASHING SINK WITH FOOD AND DIRT BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN ALL.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
LEAK AT THE BASE OF THE FAUCET ON THE HAND WASHING SINK BY GYROS EQUIPMENT. INSTRUCTED TO FIX AND MAINTAIN LEAK AT HAND WASHING SINK.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
TOILET ROOM IN NEED OF CLEANING, TOILET, HAND SINK, FLOOR AND GARBAGE CAN. INSTRUCTED TO CLEAN AND MAINTAIN TOILET ROOM.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
WATER STAINED CEILING TILES IN THE TOILET ROOM. INSTRUCTED TO REPLACE AND MAINTAIN.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATIONS FROM REPORT #2605360 DATED 10/25/24 NOT CORRECTED AND/OR MAINTAINED. INSTRUCTED TO CORRECT AND MAINTAIN: -43. THE TONGS ARE STORED HANGING OFF OF THE OVEN HANDLE. INSTRUCTED TO STORE IN A CLEAN BIN/CONTAINER. MAINTAIN SAME. -49. THE INTERIOR OF THE FRYERS WITH A THICK ACCUMILATION OF DIRT, GREASE AND DUST BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FRYERS. -49. THE INTERERIOR/EXTERIOR OF THE REACH IN COOLERS/FREEZER DOORS, RUBBER GASKETS AND LOWER SURFACES WITH A THICK ACCUMILATION OF FOOD, DIRT AND DEBRIS BUILD UP. INSTRUCTEDTO DETAIL CLEAN AND MAINTAIN ALL COOLERS AND FREEZERS. -55. THE TILE UNDER THE REAR HAND WASHING SINK IS MISSING. INSTRUCTED TO REPLACE AND MAINTAIN. -THE FLOOR INSIDE THE WALK IN COOLER IS IN POOR REPAIR AND IS A TRIP HAZARD. INSTRUCTED TO FIX FLOOR AND MAINTAIN A SMOOTH AND EASILY CLEANABLE FLOOR SURFACE. -THE FLOORS IN THE CORNERS AND UNDER/AROUND THE HEAVY EQUIPMENT WITH FOOD, GREASE, DIRT AND DEBRIS. INSTRUCTED TO CLEAN AND MA

Base deductions−49 pts

Risk factor bonus (3× +5)−15 pts

Oct 24

Canvass InspectionPass

10 Basic

10 total

80/100inspection score

−20 pts

Basic (10)

−20 pts

43IN-USE UTENSILS: PROPERLY STORED−2
THE TONGS ARE STORED HANGING OFF OF THE OVEN HANDLE. INSTRUCTED TO STORE IN A CLEAN BIN/CONTAINER. MAINTAIN SAME.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
THE INTERIOR OF THE FRYERS WITH A THICK ACCUMILATION OF DIRT, GREASE AND DUST BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FRYERS.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
THE INTERERIOR/EXTERIOR OF THE REACH IN COOLERS/FREEZER DOORS, RUBBER GASKETS AND LOWER SURFACES WITH A THICK ACCUMILATION OF FOOD, DIRT AND DEBRIS BUILD UP. INSTRUCTEDTO DETAIL CLEAN AND MAINTAIN ALL COOLERS AND FREEZERS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
THE TILE UNDER THE REAR HAND WASHING SINK IS MISSING. INSTRUCTED TO REPLACE AND MAINTAIN. -THE FLOOR INSIDE THE WALK IN COOLER IS IN POOR REPAIR AND IS A TRIP HAZARD. INSTRUCTED TO FIX FLOOR AND MAINTAIN A SMOOTH AND EASILY CLEANABLE FLOOR SURFACE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
THE FLOORS IN THE CORNERS AND UNDER/AROUND THE HEAVY EQUIPMENT WITH FOOD, GREASE, DIRT AND DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MOP STORED INSIDE OF DIRTY WATER IN MOP BUCKET. INSTRUCTED TO STORE HANGING UP WHEN NOT IN USE FOR PROPER AIR DRYING. MAINTAIN SAME.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
CLUTTER IN THE REAR DISH WASHING AREA. INSTRUCTED TO ELIMINATE UNNECESSARY ITEMS, ORGANIZE AND MAINTAIN THE AREA.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
VENTILATION PANELS ON THE VENTILATION HOOD ABOVE THE COOKING EQUIPMENT WITH A THICK BUILDUP OF GREASE, DIRT AND DUST. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN PANELS.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
FOOD HANDLER ON SITE WITH NO FOOD HANDLER CERTIFICATE. INSTRUCTED TO HAVE ALL FOOD HANDLERS MEET THE REQUIREMENTS AND PROVIDE PROOF. MAINTAIN SAME.
58ALLERGEN TRAINING AS REQUIRED−2
ALL CHICAGO CERTIFIED FOOD MANAGERS MUST TAKE THE ALLERGEN TRAINING CERTIFICATE AND PROVIDE PROOF. MAINTAIN SAME.

Base deductions−20 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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