What is Siri Indian Restaurant's health inspection score?

Siri Indian Restaurant has a SafeDine safety score of 77 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Siri Indian Restaurant last inspected?

Siri Indian Restaurant was last inspected on February 25, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Siri Indian Restaurant have?

Siri Indian Restaurant has 34 total violations across 11 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Siri Indian Restaurant safe to eat at?

Siri Indian Restaurant has a good safety record with a score of 77/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Siri Indian Restaurant serve?

Siri Indian Restaurant serves Indian cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Siri Indian Restaurant

Name: Siri Indian Restaurant
Address: 1520 W TAYLOR ST, Chicago, 60607
Rating: 77

1520 W TAYLOR ST, Chicago

Data may be outdated — inspected 2/25/2025

▲Improving

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0Good

Indian•West Loop

Ranked #560 of 1000 in West LoopBetter than 82% of indian restaurants

Improving

10 inspections

Last: Feb 25, 2025

low confidence

Directions Order

Inspections

40%

Clean Rate

3.4

Avg Violations

15 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Employee hygiene

Personal hygiene practices not followed

Food labeling

Food not properly labeled or dated

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-23

Final Score

Impact Breakdown

High Priority

-6 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-3 pts

Best practices • 2 pts each

Freshness Penalty

-12 pts

Score reduced due to stale inspection data

Inspection Timeline

+11 pts

100

Latest

100% weight

2nd

60% weight

100

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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1520 W TAYLOR ST, Chicago, IL 60607

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Violation Timeline

Jan 2023

2 inspections

4 high priority

9 basic

Jan

Mar 2023

1 inspections

1 high priority

3 intermediate

3 basic

Sep 2023

1 inspections

Sep

Oct 2023

1 inspections

1 basic

Aug 2024

3 inspections

1 high priority

1 intermediate

4 basic

Aug

Feb 2025

2 inspections

2 high priority

1 intermediate

4 basic

Inspection History

10 records on file

4 Canvass Re-Inspection2 Complaint2 Canvass1 Short Form Complaint1 Complaint Re-Inspection

Feb 25

Canvass Re-Inspection InspectionLatestCleanPass

No violations

100/100inspection score

Feb 25

Complaint InspectionPass w/ Conditions

2 High1 Med4 Basic

7 total

67/100inspection score

−33 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED MISSING HANDWASH SIGNAGE AT RESTROOM AND ALL PREP HANDSINKS. INSTRUCTED TO PROVIDE AND MAINTAIN.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
NOTED LOW-TEMPERATURE DISH WASHING MACHINE IN USE NOT PROPERLY SANITIZING. THE SANITIZING STRENGTH OF THE SANITIZER (CHLORINE) AT THE TIME OF INSPECTION WAS 0 PPM. INSTRUCTED NOT TO USE UNIT UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH (CDPH). TAGGED UNIT. PRIORITY VIOLATION #7-38-025. CITATION ISSUED.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED MULTIPLE FOOD STORAGE CONTAINERS WITHOUT LABELS CONTAINING THE COMMON NAME OF FOODS. INSTRUCTED TO PROVIDE.

Basic (4)

−8 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD ITEMS STORED ON THE FLOOR IN THE REAR PREP AREA, WALK-IN COOLER, WALK-IN, AND FREEZER. INSTRUCTED MANAGER TO ELEVATE ALL FOOD SIX INCHES OFF THE FLOOR.
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 MILK CRATES BEING USED AS SHELVING THROUGHOUT THE PREP AND STORAGE AREAS. MUST REMOVE AND PROVIDE SHELVING 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED GREASE BUILDUP, FOOD DEBRIS, AND DIRT ON THE 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 ALL CORNERS IN ALL AREAS.

Base deductions−33 pts

Aug 24

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Aug 24

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Aug 24

Canvass InspectionPass w/ Conditions

1 High1 Med4 Basic

6 total

77/100inspection score

−23 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
NOTED LOW-TEMPERATURE DISH WASHING MACHINE IN USE NOT PROPERLY SANITIZING. THE SANITIZING STRENGTH OF THE SANITIZER (CHLORINE) AT THE TIME OF INSPECTION WAS 0 PPM. EQUIPMENT MUST BE PROPERLY SANITIZED AT A MINIMUM OF 50 PPM. INSTRUCTED NOT TO USE UNIT UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH (CDPH). TAGGED UNIT. PRIORITY VIOLATION #7-38-025. CITATION ISSUED.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED FOOD STORAGE CONTAINERS WITHOUT LABELS CONTAINING THE COMMON NAME OF FOODS. INSTRUCTED TO PROVIDE.

Basic (4)

−8 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.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED WATER BACKING UP AT THE 3-COMPARTMENT SINK AREA. WHEN WATER IS RELEASED FROM THE 2ND SINK BASIN, WATER BACKS UP INTO THE 1ST AND 3RD SINK BASINS. INSTRUCTED MANAGER TO REPAIR BEFORE RE-INSPECTION DATE. PRIORITY FOUNDATION VIOLATION #7-38-025. CITATION ISSUED.
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 THE FLOOR UNDER COOKING EQUIPMENT, ALONG WALLS, AND IN ALL CORNERS IN PREP, DISHWASHING, STORAGE, AND BASEMENT AREAS. INSTRUCTED MANAGER TO CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS, AND IN ALL CORNERS IN ALL AREAS.

Base deductions−23 pts

Oct 23

Short Form Complaint InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED HEAVY BUILD UP OF GREASE, FOOD DEBRIS, AND DIRT ON FLOORS, WALLS, AND SIDES OF EQUIPMENT THROUGHOUT PREP AREA. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN IN GOOD CONDITION.

Base deductions−2 pts

Sep 23

Complaint Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Mar 23

Complaint InspectionPass w/ Conditions

1 High3 Med3 Basic

7 total

69/100inspection score

−31 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED THE LOW-TEMPERATURE DISH MACHINE THAT IS CURRENTLY IN USE, NOT SANITIZING. CHLORINE READING 0 PPM AT THE TIME OF INSPECTION. PRIORITY VIOLATION 7-38-025. CITATION ISSUED. MACHINE TAGGED AND MAY NOT BE USED UNTIL REINSPECTED BY CDPH AND MAINTAINING PROPER SANITIZER CONCENTRATION.

Intermediate (3)

−15 pts

21PROPER HOT HOLDING TEMPERATURES−5
OBSERVED HOT TCS FOOD AT IMPROPER HOT HOLDING TEMPERATURES. OBSERVED SAMOSAS (FRIED POTATO PASTRIES) IN THE HOT-HOLDING UNIT AT 120-129F. OBSERVED TWO LARGE CONTAINERS OF RICE LOCATED IN RICE WARMERS AT 107-120F. INSTRUCTED MANAGEMENT THAT ALL HOT-HOLDING FOODS MUST BE AT 135F OR ABOVE AT ALL TIMES. FOOD DISCARDED. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
22PROPER COLD HOLDING TEMPERATURES−5
FOUND COLD TCS FOODS AT IMPROPER COLD HOLDING TEMPERATURES. OBSERVED A CONTAINER OF HARD BOILED EGGS ON THE PREP COUNTER AT 54F. OBSERVED A LARGE CONTAINER OF COOKED RICE AND CHICKEN MIX IN THE WALK-IN COOLER AT 46F-48F. INSTRUCTED TO DISCARD AND DENATURE SAID TCS FOODS AND ALWAYS MAINTAIN ALL COLD HOLDING TCS FOODS AT OR BELOW 41F. PRIORITY VIOLATION 7-38-005. CONSOLIDATED WITH ABOVE CITATION. FOOD DISCARDED.
36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED NO AMBIENT AIR THERMOMETER INSIDE THE HOT-HOLDING CASE AT THE FRONT COUNTER. INSTRUCTED TO PROVIDE CONSPICUOUS AND EASILY READABLE THERMOMETERS INSIDE ALL COLD AND HOT HOLDING UNITS TO MONITOR THE AMBIENT AIR TEMPERATURE OF EQUIPMENT PROPERLY.

Basic (3)

−6 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
FOUND HEAVY BUILD-UP OF FOOD DEBRIS AND GREASE ON THE PREP COOLERS AND INSIDE THE FRYER ON THE COOKS LINE. MUST CLEAN AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED A 2ND FAUCET INSTALLED ON THE FRONT PREP HANDWASHING SINK USED TO FILL WATER BOTTLES WITH FILTERED WATER. INSTRUCTED MANAGEMENT: REMOVE THE 2ND FAUCET AND MAINTAIN THE HANDWASHING SINK FOR WASHING HANDS ONLY.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED NO PROOF OF TRAINING FOR ALL FOOD HANDLERS. INSTRUCTED TO PROVIDE AND MAINTAIN RECORDS AT ALL TIMES.

Base deductions−31 pts

Jan 23

Canvass Re-Inspection InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED A BLACK, MOLD-LIKE BUILD-UP ON THE DISH MACHINE TRAYS. ALSO OBSERVED DIRT AND OLD FOOD DEBRIS BUILD UP ON THE METAL SHELVING INSIDE THE WALK-IN COOLER. MUST CLEAN SAID ITEMS AND MAINTAIN THEM.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
5-205.15 OBSERVED A 2ND FAUCET INSTALLED ON THE FRONT PREP HANDWASHING SINK USED TO FILL WATER BOTTLES WITH FILTERED WATER. INSTRUCTED MANAGEMENT: REMOVE THE 2ND FAUCET AND MAINTAIN THE HANDWASHING SINK FOR WASHING HANDS ONLY.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13 OBSERVED NO PROOF OF TRAINING FOR ALL FOOD HANDLERS. INSTRUCTED TO PROVIDE AND MAINTAIN RECORDS AT ALL TIMES.

Base deductions−6 pts

Jan 23

Canvass InspectionFail

4 High6 Basic

10 total

48/100inspection score

−52 pts

High Priority (4)

−40 pts

9NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED−10
OBSERVED FOOD EMPLOYEES HANDLING READY-TO-EAT FOOD (SHREDDED CHEESE) WITH BARE HANDS. THE FOOD EMPLOYEE WAS GRABBING SHREDDED CHEESE AND SPRINKLING IT ON A FLATBREAD, BEING WARMED UP ON THE FLATTOP GRILL WITH BARE HANDS. INSTRUCTED MANAGEMENT THAT ALL READY-TO-EAT FOODS MUST BE HANDLED WITH SUITABLE UTENSILS OR GLOVES. EMPLOYEE WASHED HANDS AND PUT ON CLEAN GLOVES. PRIORITY VIOLATION 7-38-010. CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED THE REAR PREP HANDWASHING SINK BLOCKED WITH SHELVING, A PREP TABLE, AND COOKING EQUIPMENT. INSTRUCTED TO ALWAYS MAKE HANDWASHING SINKS ACCESSIBLE AT ALL TIMES TO ALLOW FOR PROPER HANDWASHING. MANAGEMENT RELOCATED ITEMS AND THE HANDWASHING SINK IS NOW ACCESSIBLE FOR EMPLOYEES. PRIORITY FOUNDATION 7-38-030(C). CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO SOAP AT THE PREP AREA OR DISH AREA HANDWASHING SINKS. INSTRUCTED MANAGEMENT THAT ALL HANDWASHING SINKS MUST BE SUPPLIED WITH HAND SOAP. MUST PROVIDE. PRIORITY FOUNDATION 7-38-030(C). CONSOLIDATED WITH THE ABOVE CITATION.
15FOOD SEPARATED AND PROTECTED−10
OBSERVED INADEQUATE FOOD STORAGE PRACTICES. OBSERVED OVERFILLED CONTAINERS OF RAW CHICKEN STORED DIRECTLY OVER OPEN BUCKETS OF YOGURT AND COOKED VEGETABLE SAUCE. INSTRUCTED MANAGEMENT THAT FOOD SHALL BE PROTECTED FROM CROSS-CONTAMINATION BY ARRANGING ALL FOODS TO BE STORED, HELD, AND DISPLAYED IN ORDER OF MINIMUM COOKING TEMPERATURES. VIOLATION CORRECTED ON SITE; THE FACILITY HAS REMOVED/DISCARDED ITEMS FROM UNDERNEATH THE RAW CHICKEN AND HAS STORED ALL FOOD ITEMS CORRECTLY AT THIS TIME. PRIORITY VIOLATION 7-38-005. CITATION ISSUED

Basic (6)

−12 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED A BLACK, MOLD-LIKE BUILD-UP ON THE DISH MACHINE TRAYS. ALSO OBSERVED DIRT AND OLD FOOD DEBRIS BUILD UP ON THE METAL SHELVING INSIDE THE WALK-IN COOLER. MUST CLEAN SAID ITEMS AND MAINTAIN THEM.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED A 2ND FAUCET INSTALLED ON THE FRONT PREP HANDWASHING SINK USED TO FILL WATER BOTTLES WITH FILTERED WATER. INSTRUCTED MANAGEMENT: REMOVE THE 2ND FAUCET AND MAINTAIN THE HANDWASHING SINK FOR WASHING HANDS ONLY.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OBSERVED A DOOR, WOOD, AND OTHER MISCELLANEOUS CLUTTER NEAR THE REAR EXIT DOOR IN THE DUMPSTER STORAGE AREA. INSTRUCTED TO REMOVE AND MAINTAIN DUMPSTER STORAGE AREA FREE OF ANY UNNECESSARY ITEMS TO PREVENT RODENT HARBORAGE.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED NO PROOF OF TRAINING FOR ALL FOOD HANDLERS. INSTRUCTED TO PROVIDE AND MAINTAIN RECORDS AT ALL TIMES.
58ALLERGEN TRAINING AS REQUIRED−2
NOTED A CITY OF CHICAGO CERTIFIED FOOD MANAGER WITHOUT ALLERGEN TRAINING. INSTRUCTED MANAGEMENT THAT ALL CITY OF CHICAGO FOOD MANAGERS MUST COMPLETE ALLERGEN TRAINING AND KEEP CERTIFICATES ON SITE.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATION FROM 4/25/2022 REPORT #2554784 NOT CORRECTED: VIOLATION #55 (6-201.11) INSTRUCTED TO CLEAN GREASE OFF FLOORS AROUND COOKING EQUIPMENT IN THE PREP AREA. MUST CORRECT PREVIOUS CORE VIOLATIONS. PRIORITY FOUNDATION 7-42-090. CITATION ISSUED.

Base deductions−52 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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