What is Happy Cafe OF Chicago, Inc's health inspection score?

Happy Cafe OF Chicago, Inc 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 Happy Cafe OF Chicago, Inc last inspected?

Happy Cafe OF Chicago, Inc was last inspected on May 6, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Happy Cafe OF Chicago, Inc have?

Happy Cafe OF Chicago, Inc has 31 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Happy Cafe OF Chicago, Inc safe to eat at?

Happy Cafe OF Chicago, Inc has a good safety record with a score of 79/100. While there are some noted violations, overall compliance is solid.

Official Health Record

Happy Cafe OF Chicago, Inc

Name: Happy Cafe OF Chicago, Inc
Address: 2351 S WENTWORTH AVE, Chicago, 60616
Rating: 79

2351 S WENTWORTH AVE, Chicago

Last inspected 11mo ago

▲Improving

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0Good

Chinatown

Ranked #240 of 459 in Chinatown

Improving

5 inspections

Last: May 6, 2025

medium confidence

Directions Order

Inspections

Clean Rate

6.2

Avg Violations

11 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Employee hygiene

Personal hygiene practices not followed

Plumbing issues

Plumbing or waste disposal problems

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-21

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-9 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

+7 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

2351 S WENTWORTH AVE, Chicago, IL 60616

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Violation Timeline

Jun 2022

1 inspections

1 intermediate

11 basic

Jun

Apr 2023

1 inspections

3 basic

Jan 2024

2 inspections

4 intermediate

7 basic

Jan

May 2025

1 inspections

5 basic

Inspection History

5 records on file

4 Canvass1 Canvass Re-Inspection

May 25

Canvass InspectionLatestPass

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

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.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED MULTIPLE FOOD ITEMSSTORED IN PLASTIC GROCERY BAGS IN THE COOLERS FREEZER. MANAGEMENT INSTRUCTED TO USE PROPER FOOD GRADE STORAGE BAGS AND CONTAINERS ONLY.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED GREASE BUILDUP ON COOKING EQUIPMENT, WALLS, SURROUNDING FLOORS AND SHELVING UNITS IN THE KITCHEN/PREP AREAS. INSTRUCTED TO DEGREASE, CLEAN AND SANITIZE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED GREASE BUILDUP, FOOD DEBRIS, AND DIRT ON FLOOR UNDER COOKING EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, DISH WASHING AND STORAGE AREAS. INSTRUCTED MANAGER TO CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN ALL AREAS. OBSERVED DUST BUILDUP ON FAN IN WALK-IN COOLER, LIGHT SHIELDS IN 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−10 pts

Jan 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 THREE CONTAINERS OF FOOD ITEMS NOT LABELED UNDER THE FOOD PREP TABLES IN THE REAR PREP AREA. INSTRUCTED TO PROVIDE LABELS ON ALL FOOD ITEMS NOT IN THEIR ORIGINAL PACKAGE AND MAINTAIN.

Basic (3)

−6 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
3-305.12: OBSERVED POTATOES AND ONIONS STORED ON THE FLOOR UNDER THE PIPES OF THE HANDWASHING SINK IN THE REAR PREP AREA. INSTRUCTED TO RELOCATE FOOD ITEMS AND REFRAIN FROM STORING FOOD ITEMS UNDER PIPES OF EQUIPMENT.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
4-904.11: OBSERVED CLEAN PLATES STORED UNDER ON THE EXPEDITOR TABLE IN THE REAR FOOD PREP AREA NOT WITH FOOD RESIDUE AND NOT INVERTED. INSTRUCTED TO INVERT SAID PLATES IN ORDER TO PREVENT CONTAMINATING THE PLATES.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11(B): OBSERVED THE FLOORS THROUGHOUT THE WALK-IN COOLER WITH FOOD DEBRIS AND DRIED UP LIQUID SPILLAGE. INSTRUCTED TO CLEAN AND MAINTAIN SAID FLOORS.

Base deductions−11 pts

Jan 24

Canvass InspectionFail

3 Med4 Basic

7 total

77/100inspection score

−23 pts

Intermediate (3)

−15 pts

21PROPER HOT HOLDING TEMPERATURES−5
OBSERVED COOKED PORK STORED AT IMPROPER HOT HOLDING TEMPERATURES INSIDE OF THE A 27 GALLON TOTE STORED ON THE FLOOR IN THE FOOD PREP AREA. THE TEMPERATURE OF THE PORK WAS 87.8F. MANAGER DENATURED AND DISCARDED APPROXIMATELY 200LBS AT $450 WORTH PRODUCT. MUST COMPLY WITH THE HOT HOLDING TEMPERATURE REQUIREMENT OF 135F OR ABOVE AND INSIDE ADEQUATE HOT HOLDING UNITS AT ALL TIMES. PRIORITY 7-38-005, CITATION ISSUED
22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS. OBSERVED RAW PORK IN A 27 GALLON TOTE ON THE FLOOR IN THE REAR FOOD PREP AREA AT 67.5F. ALSO OBSERVED PORK (49.7-50.7F), 10 EGGS (51.2F), CHICKEN GARLIC (48.9F) STORED INSIDE A PREP COOLER ACROSS FROM THE VENTILATION HOOD AT IMPROPER COLD HOLDING TEMPERATURES. MANAGER DISCARDED APPROX. 10 LBS AT $40 PRODUCT. MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW AT ALL TIMES. APPROX. 10 LBS AT $40 PRIORITY 7-38-005, CITATION CONSOLIDATED WITH VIOLATION #21
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED THREE CONTAINERS OF FOOD ITEMS NOT LABELED UNDER THE FOOD PREP TABLES IN THE REAR PREP AREA. INSTRUCTED TO PROVIDE LABELS ON ALL FOOD ITEMS NOT IN THEIR ORIGINAL PACKAGE AND MAINTAIN.

Basic (4)

−8 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED POTATOES AND ONIONS STORED ON THE FLOOR UNDER THE PIPES OF THE HANDWASHING SINK IN THE REAR PREP AREA. INSTRUCTED TO RELOCATE FOOD ITEMS AND REFRAIN FROM STORING FOOD ITEMS UNDER PIPES OF EQUIPMENT.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED CLEAN PLATES STORED UNDER ON THE EXPEDITOR TABLE IN THE REAR FOOD PREP AREA NOT WITH FOOD RESIDUE AND NOT INVERTED. INSTRUCTED TO INVERT SAID PLATES IN ORDER TO PREVENT CONTAMINATING THE PLATES.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE FLOORS THROUGHOUT THE WALK-IN COOLER WITH FOOD DEBRIS AND DRIED UP LIQUID SPILLAGE. INSTRUCTED TO CLEAN AND MAINTAIN SAID FLOORS.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM 04/03/2023, REPORT #2573571 #49: INSTRUCTED TO CLEAN A SMALL UPPER AREA OF THE ICE MACHINE BEHIND FRONT SERVING COUNTER AND MAINTAIN. #49: OBSERVED GREASE AND FOOD DEBRIS ON COOKING EQUIPMENT EXTERIOR SURFACES (WOK AREA, FRYER, STEAMER) INSTRUCTED TO CLEAN AND MAINTAIN. #55: THE FLOORS AND WALL AROUND AND UNDER COOKING EQUIPMENT NEED CLEANING; CLEAN FLOOR AND WALL.ALSO CLEAN THE VENTILATION FAN ON THE CEILING OF THE WASHROOM TO REMOVE DUST OBSERVED. PRIORITY FOUNDATION:7-42-090, CITATION ISSUED

Base deductions−23 pts

Apr 23

Canvass InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO CLEAN A SMALL UPPER AREA OF THE ICE MACHINE BEHIND FRONT SERVING COUNTER AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED GREASE AND FOOD DEBRIS ON COOKING EQUIPMENT EXTERIOR SURFACES (WOK AREA, FRYER, STEAMER) INSTRUCTED TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
THE FLOORS AND WALL AROUND AND UNDER COOKING EQUIPMENT NEED CLEANING; CLEAN FLOOR AND WALL. ALSO CLEAN THE VENTILATION FAN ON THE CEILING OF THE WASHROOM TO REMOVE DUST OBSERVED.

Base deductions−6 pts

Jun 22

Canvass InspectionPass

1 Med11 Basic

12 total

73/100inspection score

−27 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
ALL BULK FOOD ITEMS IN NEED OF PROPER LABELING WITH NAME OF PRODUCT. INSTRUCTED TO CORRECT AND MAINTAIN.

Basic (11)

−22 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
INTERIOR OF ICE MACHINE IN NEED OF CLEANING TO REMOVE ALL BUILD UP. INSTRUCTED TO CORRECT AND MAINTAIN.
41WIPING CLOTHS: PROPERLY USED & STORED−2
SPONGES MUST BE CHANGED OFTEN. SPONGES TEND TO HOLD BACTERIA. INSTRUCTED TO CORRECT AND MAINTAIN.
43IN-USE UTENSILS: PROPERLY STORED−2
ICE SCOOP MUST BE STORED IN A CLEAN SANITIZED LOCATION, SCOOP MUST NOT BE STORED IN RICE. INSTRUCTED TO CORRECT AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
CUTTING BOARDS IN NEED OF CLEANING TO REMOVE ALL BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
CAN OPENER IN NEED OF CLEANING TO REMOVE ALL BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
ALL DOOR HANDLES TO REACH IN COOLERS IN NEED OF CLEANING TO REMOVE ALL BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN CLEAN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
ALL COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL FOOD BUILD UP INSTRUCTED TO CLEAN AND MAINTAIN CLEAN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
ALL STORAGE SHELVES IN WALK IN AND REACH IN COOLER IN NEED OF CLEANING. INSTRUCTED TO CORRECT AND MAINTAIN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
GARBAGE RECEPTICLE IN WASHROOM IN NEED OF COVER. INSTRUCTED TO CORRECT AND MAINTAIN COVERED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
WALLS THROUGHOUT PREP AREA IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD SPLATTER AND BUILD UP. FLOORS THROUGHOUT PREP AREA IN NEED OF DETAIL CLESANING UNDER AND AROUND ALL EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
AIR VENTS IN NEED OF CLEANING TO REMOVE ALL DUST BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.

Base deductions−27 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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