What is JJ Fish's health inspection score?

JJ Fish has a SafeDine safety score of 66 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was JJ Fish last inspected?

JJ Fish was last inspected on April 14, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does JJ Fish have?

JJ Fish has 60 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is JJ Fish safe to eat at?

JJ Fish has a safety score of 66/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does JJ Fish serve?

JJ Fish serves Seafood cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

JJ Fish

Name: JJ Fish
Address: 5211 W NORTH AVE, Chicago, 60639
Rating: 66

5211 W NORTH AVE, Chicago

Last Inspected: 4/14/2026

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0Fair

Seafood•Belmont Cragin

Ranked #60 of 69 in Belmont CraginBetter than 48% of seafood restaurants

Improving

10 inspections

Last: Apr 14, 2026

high confidence

Directions Order

Inspections

20%

Clean Rate

Avg Violations

2 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Pest issues

Evidence of pests found during inspection

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-34

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-25 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

+39 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

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5211 W NORTH AVE, Chicago, IL 60639

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Violation Timeline

Nov 2022

1 inspections

2 basic

Nov

Apr 2023

1 inspections

1 high priority

1 intermediate

4 basic

Aug 2023

2 inspections

2 high priority

2 intermediate

5 basic

Aug

Nov 2024

1 inspections

6 high priority

2 intermediate

9 basic

Oct 2025

1 inspections

1 high priority

1 intermediate

3 basic

Oct

Apr 2026

4 inspections

1 high priority

20 intermediate

Inspection History

10 records on file

3 Complaint Re-Inspection4 Complaint2 Canvass1 Canvass Re-Inspection

Apr 26

Complaint Re-Inspection InspectionLatestPass

1 Med

1 total

95/100inspection score

−5 pts

Intermediate (1)

−5 pts

58ALLERGEN TRAINING AS REQUIRED−5

Base deductions−5 pts

Apr 26

Complaint Re-Inspection InspectionFail

9 Med

9 total

55/100inspection score

−45 pts

Intermediate (9)

−45 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−5
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−5
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−5
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5
58ALLERGEN TRAINING AS REQUIRED−5
60PREVIOUS CORE VIOLATION CORRECTED−5

Base deductions−45 pts

Apr 26

Complaint InspectionFail

1 High10 Med

11 total1 risk factor

35/100inspection score

−60 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLERisk Factor−10

Intermediate (10)

−50 pts

19PROPER REHEATING PROCEDURES FOR HOT HOLDING−5
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−5
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−5
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−5
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5
58ALLERGEN TRAINING AS REQUIRED−5
60PREVIOUS CORE VIOLATION CORRECTED−5

Base deductions−60 pts

Risk factor bonus (1× +5)−5 pts

Apr 26

Complaint InspectionCleanNo Entry

No violations

100/100inspection score

Oct 25

Canvass InspectionPass

1 High1 Med3 Basic

5 total

79/100inspection score

−21 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED BUILD UP OF MOLD-LIKE SUBSTANCE ON INTERIOR OF WALK IN COOLER WALLS. INSTRUCTED PERSON IN CHARGE TO DETAIL CLEAN AND MAINTAIN.

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED FLY PAPER IN REAR PREP AREA. INSTRUCTED PERSON IN CHARGE TO REMOVE AND HAVE LICENSED PEST CONTROL TECHNICIAN ABATE FLY ACTIVITY.

Basic (3)

−6 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED SHELVING IN WALK IN COOLER WITH BUILD UP OF RUST AND DEBRIS. INSTRUCTED PERSON IN CHARGE TO REMOVE RUST OR REPLACE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED BUILD UP OF FOOD DEBRIS AND GRIME ON FLOOR IN REAR AREA UNDER SLIDING DOOR COOLER AND SHELVING, AROUND GREASE TRAP, AND UNDER ROLLING DRY INGREDIENT CONTAINERS. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED HOOD SYSTEM WITH EXCESSIVE BUILD UP OF GREASE AND DUST. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.

Base deductions−21 pts

Nov 24

Canvass InspectionPass w/ Conditions

6 High2 Med9 Basic

17 total2 risk factors

2/100inspection score

−88 pts

High Priority (6)

−60 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
NO CERTIFIED FOOD MANAGER WAS PRESENT WHILE TCS FOODS (FISH AND CHICKEN) WERE BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE TCS FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.
5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
OBSERVED NO KIT AND PROCEDURE ON SITE FOR RESPONDING TO VOMIT AND DIARRHEA AT TIME OF INSPECTION. INSTRUCTED TO MAINTAIN KIT CONTAINING ALL NECESSARY SUPPLIES INCLUDING A SANITIZER RATED AS EFFECTIVE AGAINST NOROVIRUS ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND SOAP AVAILABLE AT HANDSINK IN FRONT PREP AREA. INSTRUCTED TO PROVIDE HANDSOAP AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030 (C) CITATION ISSUED
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO PAPER TOWELS AT EXPOSED HAND WASHING SINK IN DISHWASHING AREA. INSTRUCTED TO MAINTAIN PAPER TOWELS AT ALL EXPOSED HAND WASHING SINKS AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C). CITATION COMBINED WITH ABOVE VIOLATION.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED EXPOSED HAND WASHING SINK FRONT PREP AREA RENDERED INACCESSIBLE BY CONTAINERS OF CHICKEN AND CONTAINER OF FLOUR BEING PLACED IN FORNT OF IT. INSTRUCTED TO MAINTAIN ALL EXPOSED HAND WASHING SINKS OPEN AND ACCESSIBLE FOR HAND WASHING. PRIORITY FOUNDATION VIOLATION 7-38-030(C). CITATION COMBINED WITH ABOVE.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED WALK-IN COOLER NOT MAINTAINING PROPER TEMPERATURE 69.2F. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN COOLER AT 41F OR BELOW. PREP COOLER IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH. PRIORITY 7-38-005 NOT IN USE SO NO CITATION ISSUED.

Intermediate (2)

−10 pts

36THERMOMETERS PROVIDED & ACCURATE−5
FOUND METAL STEM THERMOMETER FOR TAKING FOOD TEMPERATURES INOPERABLE. INSTRUCTED MANAGER TO PROVIDE A WORKING THERMOMETER AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED BULK FOOD STORAGE CONTAINERS NOT LABELED WITH NAME OF INGREDIENTS.

Basic (9)

−18 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD ITEMS STORED ON FLOOR IN REAR AREA. INSTRUCTED MANAGER TO ELEVATE ALL FOOD SIX INCHES OFF FLOOR.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CARDBOARD USED AS LINER ON SHELVING UNITS IN PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO REMOVE ALL CARDBOARD FROM SHELVING UNITS. ALL FOOD AND NON-FOOD CONTACT SURFACES MUST BE SMOOTH AND EASILY CLEANABLE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED THE INSIDE OF THE DEEP FRYER OIL FILTERING UNIT WITH A BUILD UP OF GREASE AND FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN ALL
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED ACCUMULATED GREASE AND FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES, COOLERS, FREEZERS, SHELVING UNITS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED EXTREMELY SLOW DRAINAGE AT THE HAND WASHING SINK IN THE FRONT PREP AREA. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED A HEAVY ACCUMULATION OF DIRT, DUST, GREASE, FOOD SPLATTER AND FOOD DEBRIS ON THE WALLS AND FLOORS ESPECIALLY ALONG THE HOT FOOD SERVICE LINE UNDER AND AROUND THE COOKING EQUIPMENT AND NON COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN ALL AREAS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED SOILED MOP HEADS NOT PROPERLY STORED. INSTRUCTED MANAGER TO HANG MOP HEADS TO PREVENT INSECT BREEDING.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED THE HOOD VENTILATION FILTERS WITH A BUILD UP OF DUST AND GREASE. INSTRUCTED TO CLEAN AND MAINTAIN AS A MEANS OF HELPING PREVENT POSSIBLE CONTAMINATION OF FOODS BEING PREPARED AS IT SITS OVER A COLD PREP STATION
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO ALLERGEN TRAINING CERTIFICATE. INSTRUCTED ABOVE THAT ALL CERTIFIED FOOD MANAGERS MUST OBTAIN FOOD ALLERGEN CERTIFICATE.

Base deductions−88 pts

Risk factor bonus (2× +5)−10 pts

Aug 23

Complaint Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Aug 23

Complaint InspectionFail

2 High2 Med5 Basic

9 total2 risk factors

50/100inspection score

−40 pts

High Priority (2)

−20 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
NO CERTIFIED FOOD MANAGER WAS PRESENT WHILE TCS FOODS (FISH AND CHICKEN) WERE BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE TCS FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.
3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON THE PREMISES. MANAGEMENT INSTRUCTED TO HAVE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION 7-38-010. CITATION ISSUED.

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS STORED IN THE FOOD PREP AREA AND PREP COOLERS. OBSERVED FISH AT 46F, SHRIMP AT 68F, COOKED RICE AT 55F, AND BBQ SAUCES AND COCKTAIL SAUCES AT 75F. MANAGEMENT INSTRUCTED TO MAINTAIN ALL COLD TCS FOODS BELOW 41F. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED APPROX. 20 LIVE SMALL FLYING INSECTS ON THE WALLS, EQUIPMENT AND BOXES OF STOCK IN THE FOOD PREP AREA, DISH WASHING AREA AND STORAGE AREAS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE THE PEST ACTIVITY. PRIORITY FOUNDATION VIOLATION 7-38-020(A). CITATION ISSUED.

Basic (5)

−10 pts

40PERSONAL CLEANLINESS−2
OBSERVED A FOOD HANDLING EMPLOYEE WITH NO HAIR AND BEARD RESTRAINTS. MANAGEMENT INSTRUCTED THAT ALL FOOD HANDLING EMPLOYEES MUST WEAR EFFECTIVE HAIR RESTRAINTS.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
CLEAN THE STORAGE SHELVES, PREP TABLES, DRY FOOD STORAGE CONTAINERS, INTERIOR OF PREP COOLERS, SINKS, AND EXTERIOR OF THE GREASE TRAP.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
CLEAN THE GREASE ON THE WALL NEXT TO THE GRILL AND THE DISH WASHING AREA. CLEAN THE FLOOR OF THE DISH WASHING AREA AROUND THE GREASE TRAP AND UNDER THE 3 COMPARTMENT SINK.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATIONS FROM REPORT #2574396 ON 4/17/23 NOT CORRECTED: 49 - MUST CLEAN HEAVY GREASE LOCATED INSIDE COOKING FRYERS AND UNDER GRILL AREA. 58 - OBSERVED CERTIFIED MANAGER WITHOUT THE ALLERGEN TRAINING CERTIFICATE. INSTRUCTED ABOVE THAT ALL CERTIFIED FOOD MANAGERS MUST OBTAIN FOOD ALLERGEN CERTIFICATE. PRIORITY FOUNDATION VIOLATION. 7-42-090. CITATION ISSUED.
61SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC−2
OBSERVED NO INSPECTION REPORT SUMMARY POSTED ON THE PREMISES IN PUBLIC VIEW. MANAGEMENT WAS GIVEN A COPY OF TODAY'S INSPECTION REPORT SUMMARY AND WAS INSTRUCTED TO POST IT IN VIEW OF ALL CUSTOMERS. PRIORITY FOUNDATION 7-42-010(B). CITATION ISSUED.

Base deductions−40 pts

Risk factor bonus (2× +5)−10 pts

Apr 23

Complaint InspectionPass w/ Conditions

1 High1 Med4 Basic

6 total

77/100inspection score

−23 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO SOAP AT HAND WASHING SINK LOCATED BY DISH WASHING AREA. OBSERVED NO SOAP AT HAND WASHING SINK IN TOILET ROOM. INSTRUCTED TO PROVIDE SOAP AT HAND SINKS AT ALL TIMES FOR EMPLOYEES TO WASH HANDS. PRIORITY FOUNDATION VIOLATION. 7-38-030(C). CITATION ISSUED. EMPLOYEE PROVIDED SOAP AT HAND SINK AT END OF INSPECTION.

Intermediate (1)

−5 pts

23PROPER DATE MARKING AND DISPOSITION−5
OBSERVED EXPIRED POTATO SALAD WITH AN EXPIRATION DATE 4/9/2023. OBSERVED COLESLAW AND PASTA SALAD PACKAGED WITH NO EXPIRATION DATE. PREPARED FOOD CAN BE HELD FOR A MAXIMUM OF 7 DAYS. DAY OF PREPARATION COUNTS AS DAY 1. EMPLOYEE VOLUNTARILY DISCARDED FOOD. FOOD WEIGHING APPROXIMATELY 30 LBS AT A COST OF $100.00. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

Basic (4)

−8 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST CLEAN HEAVY GREASE LOCATED INSIDE COOKING FRYERS AND UNDER GRILL AREA.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED HEAVY DUST AND GREASE AT VENTILATION HOOD. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATION FROM 11/5/2021 REPORT #2537843 NOT CORRECTED. VIOLATION #57 (2-102.13) OBSERVED NO PROOF OF FOOD HANDLERS CERTIFICATES ON PREMISES. INSTRUCTED TO PROVIDE FOOD HANDLERS CERTIFICATES FOR ALL EMPLOYEES WHO DO NOT HAVE CITY OF CHICAGO CERTIFICATED. MUST PROVIDE FOOD HANDLER TRAINING CERTIFICATES FOR ALL EMPLOYEES. VIOLATION #58 (2-102.13) OBSERVED CERTIFIED MANAGER WITHOUT THE ALLERGEN TRAINING CERTIFICATE. INSTRUCTED ABOVE THAT ALL CERTIFIED FOOD MANAGERS MUST OBTAIN FOOD ALLERGEN CERTIFICATE. PRIORITY FOUNDATION VIOLATION. 7-42-090. CITATION ISSUED.
61SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC−2
SUMMARY REPORT NOT POSTED IN PLAIN VIEW OF ESTABLISHMENT'S CUSTOMERS FROM 11/25/2022, REPORT #2567539. MANAGER HAD SUMMARY REPORT STORED IN BINDER. INSTRUCTED TO POST RECENT SUMMARY REPORT VISIBLE TO THE PUBLIC AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-42-010(B). CITATION ISSUED.

Base deductions−23 pts

Nov 22

Canvass Re-Inspection InspectionPass w/ Conditions

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED HEAVY DIRT AND FOOD BUILD UP ON THE GASKETS INSIDE THE 2-DOOR PREP COOLER LOCATED CLOSEST TO THE FRONT COUNTER. MUST CLEAN AND MAINTAIN.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATIONS FROM 11/5/2021 REPORT #2537843 NOT CORRECTED: VIOLATION #57 (2-102.13) OBSERVED NO PROOF OF FOOD HANDLERS CERTIFICATES ON PREMISES. INSTRUCTED TO PROVIDE FOOD HANDLERS CERTIFICATES FOR ALL EMPLOYEES WHO DO NOT HAVE CITY OF CHICAGO CERTIFICATED. MUST PROVIDE FOOD HANDLER TRAINING CERTIFICATES FOR ALL EMPLOYEES. VIOLATION #58 (2-102.13) OBSERVED CERTIFIED MANAGER WITHOUT THE ALLERGEN TRAINING CERTIFICATE. INSTRUCTED ABOVE THAT ALL CERTIFIED FOOD MANAGERS MUST OBTAIN FOOD ALLERGEN CERTIFICATE. VIOLATIONS NOT CORRECTED AT TODAYS INSPECTION 11/25/22. MUST CORRECT PREVIOUS CORE VIOLATIONS. PRIORITY FOUNDATION 7-42-090. CITATION ISSUED.

Base deductions−4 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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