What is D' Candela's health inspection score?

D' Candela has a SafeDine safety score of 70 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was D' Candela last inspected?

D' Candela was last inspected on March 5, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does D' Candela have?

D' Candela has 23 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is D' Candela safe to eat at?

D' Candela has a good safety record with a score of 70/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does D' Candela serve?

D' Candela serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

D' Candela

Name: D' Candela
Address: 3447-3449 W IRVING PARK RD, Chicago, 60618
Rating: 70

3447-3449 W IRVING PARK RD, Chicago

Data may be outdated — inspected 3/5/2025

▼Declining

Own or manage this restaurant?

Claim it to unlock analytics →

0Good

American•North Center

Ranked #392 of 551 in North CenterBetter than 17% of american restaurants

Declining

5 inspections

Last: Mar 5, 2025

low confidence

Directions Order

Inspections

Clean Rate

4.6

Avg Violations

13 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

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Permit/documentation

Administrative or documentation issue

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-30

Final Score

Impact Breakdown

High Priority

-6 pts

Direct health hazards • 10 pts each

Intermediate

-4 pts

Potential hazards • 5 pts each

Basic

-6 pts

Best practices • 2 pts each

Freshness Penalty

-12 pts

Score reduced due to stale inspection data

Inspection Timeline

-13 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

3447-3449 W IRVING PARK RD, Chicago, IL 60618

Open in Maps

View Menu Order Online

Violation Timeline

Dec 2022

1 inspections

1 high priority

6 basic

Dec

Nov 2023

1 inspections

2 intermediate

5 basic

Mar 2024

1 inspections

1 basic

Mar

May 2024

1 inspections

1 intermediate

1 basic

Mar 2025

1 inspections

1 high priority

1 intermediate

4 basic

Mar

Inspection History

5 records on file

5 Canvass

Mar 25

Canvass InspectionLatestPass w/ Conditions

1 High1 Med4 Basic

6 total

77/100inspection score

−23 pts

High Priority (1)

−10 pts

9NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED−10
OBSERVED FOOD HANDLER TOUCH READY TO EAT FOOD (SHREDDED CARROTS) WITH BARE HAND. INSTRUCTED PERSON IN CHARGE OF FOOD EMPLOYEES MAY NOT CONTACT EXPOSED, READY-TO-EAT FOOD WITH THEIR BARE HANDS AND SHALL USE SUITABLE UTENSILS SUCH AS DELI TISSUE, SPATULAS, TONGS, SINGLE-USE GLOVES, OR DISPENSING EQUIPMENT. PRIORITY VIOLATION #7-38-010. CITATION ISSUED.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED FOOD STORED IN CONTAINERS IN ALL THE COOLERS, WALK IN COOLER AND DRY STORAGE WITHOUT PROPER LABELING OF NAME. INSTRUCTED TO PERSON IN CHARGE TO PROVIDE A LABEL REFLECTING THE FOOD ITEM'S NAME WHEN FOOD HAS BEEN REMOVED FROM ITS ORIGINAL PACKAGING.

Basic (4)

−8 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED PLATES AND BOWLS NOT INVERTED. INSTRUCTED TO INVERT PLATES AND BOWLS AFTER SANITIZING AND AIR DRYING.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CUTTING BOARDS IN THE REAR PREP AREA WITH OPEN SEAMS AND DARK STAINS. INSTRUCTED TO REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS AND MAINTAIN AT ALL TIMES.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED TORN DOOR GASKET INSIDE OF THE 2 DOOR REACH-IN COOLER. INSTRUCTED TO REPLACE
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED MOP IN A POSITION THAT DOES NOT ALLOW TO DRY PROPERLY AND PREVENT PEST HARBORAGE. MUST STORE MOP AFTER USE IN A MOUNTED POSITION THAT ALLOWS FOR AIR-DRYING WITHOUT SOILING AND PEST HARBORAGING.

Base deductions−23 pts

May 24

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.(FLOUR,SUGAR,ETC.)MUST PROVIDE.

Basic (1)

−2 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FLOORS ON COOKING LINE AND IN FRONT OF DISHMACHINE WITH CRACKED AND BROKEN FLOOR TILES. RESTRORE TO A SMOOTH AND EASILY CLEANABLE CONDITION AND MAINTAIN.

Base deductions−7 pts

Mar 24

Canvass InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FLOORS ON COOKING LINE AND IN FRONT OF DISHMACHINE WITH CRACKED AND BROKEN FLOOR TILES. RESTRORE TO A SMOOTH AND EASILY CLEANABLE CODITION AND MAINTAIN.

Base deductions−2 pts

Nov 23

Canvass InspectionPass

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

36THERMOMETERS PROVIDED & ACCURATE−5
INSTRUCTED TO PROVIDE THERMOMETER VSIBLE INSIDE ALL COOLERS INCLUDING INSIDE WALK-IN COOLER.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
INSTRUCTED TO CLEAN AND LABEL FOOD STORAGE CONTAINERS IN THE KITCHEN AND IN THE BASEMENT STORAGE AREA IDENTIFIED WITH COMMON NAME (FLOUR, RICE, CHICKEN STOCK ETC)

Basic (5)

−10 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
FOOD ITEMS MUST BE STORED 6" OFF THE FLOOR IN THE BASEMENT STORAGE AREA TO PREVENT CONTAMINATION AND FOR EASY ACCESS ON CLEANING.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
INSTRUCTED TO REMOVE CARDBOARD LINER ON STORAGE SHELVES IN THE BASEMENT STORAGE AREA.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
INSTRUCTED NOT TO USE GROCERY BAGS FOR FOOD STORAGE INSIDE REACH-IN FREEZERS IN THE KITCHEN, MUST USE FOOD GRADE STORAGE BAGS.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR SURFACES OF DISHMACHINE IN REAR PREP/DISHWASHING AREA.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS, UNDER AND AROUND 3 COMPARTMENT SINK IN REAR PREP/DISHWASHING AREA AND THROUGHOUT BASEMENT STORAGE AREA.

Base deductions−20 pts

Dec 22

Canvass InspectionPass w/ Conditions

1 High6 Basic

7 total

78/100inspection score

−22 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED BLACK SLIMY SUBSTANCES ON INTERIOR WATER COMPONENTS OF THE ICE MAKER,DRIPPING INTO ICE "ICE IS USED FOR HUMAN CONSUMPTION".MANAGEMENT WAS INSTRUCTED TO TURN OFF MACHINE, REMOVE ICE AND HAVE INTERIOR OF ICE MACHINE CLEANED AND SANITIZED AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005,CITATION ISSUED.

Basic (6)

−12 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED EXPOSED WASTE WATER PIPES ABOVE DRY FOOD STORAGE AREAS LOCATED IN BASEMENT. INSTRUCTED MANAGER TO ENCASE OR OTHERWISE REPAIR TO INTERCEPT POTENTIAL DRIPS.
41WIPING CLOTHS: PROPERLY USED & STORED−2
WIPING CLOTHS MUST BE STORED IN A CLEAN CONTAINER WITH SANITIZING SOLUTION IN KITCHEN PREP AREA.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CHIPPED PAINT AND RUST ON THE WIRE STORAGE RACKS IN THE WALK-IN COOLER. INSTRUCTED TO REMOVE CHIPPED PAINT AND RUST AND REPAINT OR REPLACE THE SHELVES.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
INSTRUCTED TO DETAIL CLEAN KITCHEN EXHAUST HOODS/FILTERS TO REMOVE HANGING GREASE BUILD-UP AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED EXPIRED FOOD HANDLER CERTIFICATES PROVIDED ON THE PREMISES.INSTRUCTED TO PROVIDE AND MAINTAIN CURRENT FOOD HANDLER CERTIFICATES.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED THE CERTIFIED FOOD MANAGER WITH EXPIRED ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO PROVIDE AND MAINTAIN.

Base deductions−22 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 American Restaurants Best in Chicago All Illinois Restaurants