What is Kim's Home Cooking's health inspection score?

Kim's Home Cooking has a SafeDine safety score of 61 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Kim's Home Cooking last inspected?

Kim's Home Cooking was last inspected on June 17, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Kim's Home Cooking have?

Kim's Home Cooking has 31 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Kim's Home Cooking safe to eat at?

Kim's Home Cooking has a safety score of 61/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Kim's Home Cooking serve?

Kim's Home Cooking serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Kim's Home Cooking

Name: Kim's Home Cooking
Address: 4829 N KEDZIE AVE, Chicago, 60625
Rating: 61

4829 N KEDZIE AVE, Chicago

Last inspected 9mo ago

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0Fair

American•Lincoln Square

Ranked #325 of 447 in Lincoln SquareBetter than 17% of american restaurants

Declining

6 inspections

Last: Jun 17, 2025

medium confidence

Directions Order

Inspections

33%

Clean Rate

5.2

Avg Violations

10 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

Employee hygiene

Personal hygiene practices not followed

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-39

Final Score

Impact Breakdown

High Priority

-11 pts

Direct health hazards • 10 pts each

Intermediate

-10 pts

Potential hazards • 5 pts each

Basic

-10 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

-29 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

4829 N KEDZIE AVE, Chicago, IL 60625

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Violation Timeline

Feb 2023

2 inspections

1 high priority

1 intermediate

1 basic

Feb

Jun 2024

1 inspections

2 high priority

6 basic

Apr 2025

2 inspections

3 intermediate

3 basic

Apr

Jun 2025

1 inspections

2 high priority

3 intermediate

9 basic

Inspection History

6 records on file

2 Complaint1 Canvass Re-Inspection2 Canvass1 Complaint Re-Inspection

Jun 25

Complaint InspectionLatestPass w/ Conditions

2 High3 Med9 Basic

14 total

47/100inspection score

−53 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED INADEQUATE HAND WASHING FACILITIES. FRONT PREP HAND WASHING SINK NOT ACCESSIBLE FOR USE. FRESH TOMATOES AND BEVERAGE BEING STORED INSIDE THE SINK. MANAGER REMOVED. REVIEWED THAT HAND WASHING SINKS ARE FOR HAND WASHING PURPOSES ONLY. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED AN EMPLOYEE WASHING DISHES AT THE THREE COMPARTMENT SINK WITH THE SINK SET TO WASH, RINSE AND SANITIZE WITHOUT CHLORINE OR QUATERNARY SANITIZER IN THE FINAL RINSE. MANAGEMENT STATES CHLORINE IS USED. 0 PPM CHLORINE NOTED AT THIS TIME. REVIEWED THE PROPER SANITIZATION LEVEL REQUIRED. INSTRUCTED TO PROPERLY SET THE SINK AND RE-WASH ALL DISHES. PRIORITY VIOLATION 7-38-025 CITATION ISSUED.

Intermediate (3)

−15 pts

20PROPER COOLING TIME AND TEMPERATURE−5
OBSERVED IMPROPER COOLING OF COOKED BEEF. NOTED A LARGE, DEEP POT OF COOKED BEEF ON THE FLAT TOP GRILL AT 112.6F THAT THE MANAGER STATED WAS COOLING AND COOKED AT 11 AM. REVIEWED PROPER COOLING TIME AND TEMPERATURES. INSTRUCTED MANAGER TO REHEAT BEEF BACK UP TO 165F THEN THE BEGIN THE COOLING PROCESS AGAIN USING SHALLOW PANS, ICE BATHS, QUICK FREEZER CHILLS ETC.TO ACHIEVE 70F WITHIN 2 HOURS THEN TO 41F WITHIN 4 ADDITIONAL HOURS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
21PROPER HOT HOLDING TEMPERATURES−5
NOTED A PAN OF FISH CAKES COVERED WITH PLASTIC WRAP ON TOP OF A CHEST FREEZER IN THE FRONT PREP AREA AT AN IMPROPER TEMPERATURE OF 85.7F. APPROXIMATELY 5 LBS DISCARDED. PRIORITY VIOLATION 7-38-005. SEE THE ABOVE VIOLATION #20 FOR CITATION.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
ALL BULK FOOD CONTAINERS ON THE COOKS LINE INCLUDING SPICES MUST BE LABELED WITH THE PRODUCT COMMON NAME.

Basic (9)

−18 pts

40PERSONAL CLEANLINESS−2
ALL FOOD HANDLERS/PREPARERS MUST WEAR EFFECTIVE HAIR RESTRAINTS.
41WIPING CLOTHS: PROPERLY USED & STORED−2
ALL PREP AREA WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.
43IN-USE UTENSILS: PROPERLY STORED−2
NOTED IN-USE COOKS LINE RICE SCOOPS BEING STORED IN A CONTAINER OF WATER AT A TEMPERATURE OF 80.9F. IF STORED IN HOT WATER, MUST MAINTAIN A MINIMUM TEMPERATURE OF 135F OR STORE ON/IN A CLEAN SURFACE/CONTAINER AND WASH, RINSE, SANITIZE AS NEED OR EVERY 4 HOURS.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
ALL STORED ITEMS THROUGHOUT THE FRONT PREP AND THE HALLWAY STORAGE ROOM MUST BE ELEVATED FROM THE FLOORS.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
ALL RAW WOODEN SHELVING IN THE FRONT AND REAR KITCHEN MUST BE PAINTED, SEALED AND NON-ABSORBENT.----MUST NOT USE PAPER TOWELS, CARDBOARD OR TIN FOIL AS LINER FOR SHELVING OR EQUIPMENT. ALL MUST BE SMOOTH AND CLEANABLE.----NOTED PEELING PLASTIC ON THE METAL FRONT DOOR OF THE DEEP FRYER. MUST REMOVE PEELING PLASTIC.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST NOT USE CARDBOARD AS MATTING FOR FLOORS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MISSING TILE COVING UNDER AND BEHIND THE THREE COMPARTMENT SINK GREASE TRAP. INSTRUCTED TO REPLACE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
SOILED MOP HEADS WHEN NOT IN USE MUST BE STORED AT THE UTILITY SERVICE SINK INVERTED.
58ALLERGEN TRAINING AS REQUIRED−2
ALL THE CITY OF CHICAGO CERTIFIED FOOD MANAGERS MUST HAVE PROOF OF ALLERGEN TRAINING OR CERTIFICATE.

Base deductions−53 pts

Apr 25

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Apr 25

Canvass InspectionFail

3 Med3 Basic

6 total

79/100inspection score

−21 pts

Intermediate (3)

−15 pts

36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED MISSING THERMOMETERS INSIDE THE COOLERS IN THE KITCHEN PREP AREA.INSTRUCTED TO PROVIDE AND MAINTAIN ACCURATE;WORKING VISIBLE THERMOMETERS IN COOLERS.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED BULK CONTAINERS IN REAR STORAGE RACK WITHOUT A LABEL.INSTRUCTED TO PROVIDE THE COMMON NAME ON ALL BULK CONTAINERS TO PROPERLY IDENTIFY ITEM (SALT, SUGAR, FLOUR ETC). .
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED EVIDENCE OF PEST ACTIVITY ON THE PREMISES.OBSERVED 2 LIVE COCKROACHES ON FLOOR BEHIND THE REFRIGERATION UNIT NEXT TO THE KITCHEN STORAGE RACK AND 5 RAT DROPPINGS ON CORNER FLOOR UNDERNEATH THE DISHWASHING 3-COMPARTMENT SINK AREA.INSTRUCTED TO DETAIL CLEAN AND SANITIZE AND REMOVE ALL EVIDENCE OF PEST ACTIVITY FROM ALL AFFECTED AREAS.ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE THE PEST ACTIVITY.PRIORITY FOUNDATION VIOLATION 7-38-020(A),CITATION ISSUED.

Basic (3)

−6 pts

56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
INSTRUCTED TO DETAIL CLEAN THE KITCHEN EXHAUST HOOD/FILTERS TO REMOVE ACCUMULATION OF GREASE BUILD-UP AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED A FOOD HANDLING EMPLOYEE WITH EXPIRED FOOD HANDLER CERTIFICATE. INSTRUCTED TO SHOW PROOF OF TRAINING FOR ALL FOOD HANDLING EMPLOYEES AS REQUIRED.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT #2595927 DATED:06/07/2024 #47--4-501.12: **C** Cutting Surfaces. OBSERVED STAINED CUTTING BOARDS STORED ON KITCHEN STORAGE RACK.INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS AND MAINTAIN. #49--4-602.13: NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. INSTRUCTED TO DETAIL CLEAN THE EXTERIOR OF GREASE TRAP,PREP TABLES,FOOD STORAGE CONTAINERS,INTERIOR AND EXTERIOR OF THE KITCHEN FREEZER AND PREP COOLERS,KITCHEN STORAGE RACKS,AND DEEP FRYER. #55--6-501.13: **C** Cleaning Floors, Dustless Methods 6-501.114: **C** Maintaining Premises, Unnecessary Items and Litter. INSTRUCTED TO DETAIL CLEAN FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT THE REAR MAIN KITCHEN PREP AREA TO REMOVE GREASE BUILD-UP AND SPILLED DRIED-UP FOOD DEBRIS ESPECIALLY UNDER AND AROUND COOLERS AND COOKING EQUIPMENTS. INSTRUCTED TO CORRECT NOTED VIOLATIONS AND MAINTAIN BY

Base deductions−21 pts

Jun 24

Canvass InspectionPass w/ Conditions

2 High6 Basic

8 total

68/100inspection score

−32 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
FOUND NO HAND SOAP AT HANDWASHING SINK NEXT TO THE 3-COMPARTMENT SINK.HANDWASHING SINKS MUST BE SUPPLIED WITH HAND SOAP AND MAINTAIN AT ALL TIMES.PRIORITY FOUNDATION VIOLATION 7-38-030(C),CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
FOUND NO HAND PAPERTOWELS OR HAND DRYING DEVICE AT HANDWASHING SINK NEXT TO THE 3-COMPARTMENT SINK.MANAGEMENT INSTRUCTED TO PROVIDE AND MAINTAIN HAND PAPERTOWELS AT HANDWASHING SINKS AT ALL TIMES.PRIORITY FOUNDATION VIOLATION 7-38-030(C),VIOLATION CONSOLIDATED WITH THE ABOVE CITATION.

Basic (6)

−12 pts

40PERSONAL CLEANLINESS−2
OBSERVED MANAGER WITH NO HAIR RESTRAINT IN THE FOOD PREP AREA.INSTRUCTED TO PROVIDE HAIR RESTRAINT FOR ALL EMPLOYEES IN THE FOOD PREP AREA.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED STAINED CUTTING BOARDS STORED ON KITCHEN STORAGE RACK.INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO DETAIL CLEAN THE EXTERIOR OF GREASE TRAP,PREP TABLES,FOOD STORAGE CONTAINERS,INTERIOR AND EXTERIOR OF THE KITCHEN FREEZER AND PREP COOLERS,KITCHEN STORAGE RACKS,AND DEEP FRYER.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED NO COVERED WASTE RECEPTACLE PROVIDED IN THE UNISEX WASHROOM.INSTRUCTED TO PROVIDE AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO DETAIL CLEAN FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT THE REAR MAIN KITCHEN PREP AREA TO REMOVE GREASE BUILD-UP AND SPILLED DRIED-UP FOOD DEBRIS ESPECIALLY UNDER AND AROUND COOLERS AND COOKING EQUIPMENTS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND ORGANIZE REAR DRY STORAGE AREA AND REMOVE UNNECESSARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE AND ELEVATE MOPS,BROOMS CLEANING EQUIPMENTS OFF THE FLOOR AT LEAST 6" INCHES TO FACILITATE CLEANING.

Base deductions−32 pts

Feb 23

Complaint Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Feb 23

Complaint InspectionFail

1 High1 Med1 Basic

3 total

83/100inspection score

−17 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED EMPLOYEE WASH AND RINSE DISHES BUT NOT SANITIZE. INSTRUCTED MANAGER TO ENSURE ALL DISHES ARE SANITIZED AFTER BEING WASHED AND RINSED. PRIORITY VIOLATION 7-38-025. CITATION ISSUED

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED NO FOOD THERMOMETER ON SITE FOR MEASURING TEMPERATURES OF TCS FOODS. INSTRUCTED MANAGER TO PROVIDE METAL STEM FOOD THERMOMETER. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

Basic (1)

−2 pts

52SEWAGE & WASTE WATER PROPERLY DISPOSED−2
OBSERVED INADEQUATE WASTE WATER DISPOSAL AT THREE COMPARTMENT SINK. WHEN ONE COMPARTMENT DRAINS ANOTHER ONE FLOODS. INSTRUCTED MANAGER TO SERVICE 3 COMPARTMENT SINK. PRIORITY VIOLATION 7-38-030 (C). CITATION ISSUED

Base deductions−17 pts

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Community Safety Reports

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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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