What is The Momo World's health inspection score?

The Momo World 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 The Momo World last inspected?

The Momo World was last inspected on July 9, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does The Momo World have?

The Momo World has 19 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is The Momo World safe to eat at?

The Momo World has a good safety record with a score of 79/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does The Momo World serve?

The Momo World serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

The Momo World

Name: The Momo World
Address: 727 W MAXWELL ST, Chicago, 60607
Rating: 79

727 W MAXWELL ST, Chicago

Last inspected 9mo ago

▲Improving

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0Good

American•West Loop

Ranked #564 of 1000 in West LoopBetter than 17% of american restaurants

Improving

5 inspections

Last: Jul 9, 2025

medium confidence

Directions Order

Inspections

Clean Rate

3.8

Avg Violations

9 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Employee illnessHigh Priority

Sick employee handling food — illness transmission risk

Plumbing issues

Plumbing or waste disposal problems

Employee hygiene

Personal hygiene practices not followed

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Facility condition

Building maintenance or structural issues

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

-0 pts

Potential hazards • 5 pts each

Basic

-8 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

+12 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

727 W MAXWELL ST, Chicago, IL 60607

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Violation Timeline

Aug 2022

1 inspections

5 basic

Aug

Sep 2022

1 inspections

1 basic

Jun 2023

1 inspections

1 high priority

3 basic

Jun

Apr 2024

1 inspections

1 high priority

4 basic

Jul 2025

1 inspections

4 basic

Jul

Inspection History

5 records on file

4 Canvass1 Canvass Re-Inspection

Jul 25

Canvass InspectionLatestPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
CLEAN THE TOP OF THE STOVE, DEEP FRYER, PREP TABLES, FOOD STORAGE CONTAINERS, WIRE STORAGE RACK, STEAMER UNIT AND MICROWAVE.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
REPAIR THE DRAIN LINE WATER LEAK UNDER THE EXPOSED HAND WASHING SINK IN THE DISH WASHING AREA.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
SEAL THE CORNER SEAMS OF THE WALLS IN THE REAR PREP AREA/DISH WASHING AREA.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
CLEAN THE FLOOR UNDER THE COOKING EQUIPMENT AND UNDER THE 3-COMPARTMENT SINK. CLEAN THE DUST AND GREASE BUILDUP ON THE WALLS AND CEILING TILES OF THE FOOD PREP AREA.

Base deductions−8 pts

Apr 24

Canvass InspectionPass w/ Conditions

1 High4 Basic

5 total1 risk factor

77/100inspection score

−18 pts

High Priority (1)

−10 pts

5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
"OBSERVED FACILITY WITHOUT A BODILY FLUID SPILL KIT AND NO CORRESPONDING CLEAN-UP PROCEDURE FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED FACILITY TO DEVELOP A CLEAN-UP PROCEDURE AND MAINTAIN APPROPRIATE SUPPLIES THAT CORRESPOND WITH THE ON-SITE PLAN. MUST KEEP BOTH THE POLICY AND SUPPLIES ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION #7-38-005. CITATION ISSUED."

Basic (4)

−8 pts

45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
OBSERVED BOXES OF SINGLE SERVICE ITEMS STORED DIRECTLY ON THE FLOOR BEHIND THE FRONT COUNTER AND HALLWAY LEADING TO THE WASHROOM. MUST ELEVATE ITEMS OFF THE FLOOR AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST DEFROST HEAVY ICE BUILD UP ON FLOOR IN WALK-IN FREEZER. OBSERVED HEAVY GREASE BUILD UP ON THE EXTERIOR OF THE COOKING FRYER AND STOVE AS WELL AS HEAVY GREASE ON THE INTERIOR OF THE COOKING FRYER. MUST DETAIL CLEAN AND MAINTAIN.
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 ALL CORNERS IN ALL AREAS. OBSERVED DUST BUILDUP ON THE FAN IN THE WALK-IN COOLER, LIGHT SHIELDS IN THE 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.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED THE VENTILATION HOOD AND FILTERS ABOVE THE COOKING EQUIPMENT IN NEED OF CLEANING. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN AT ALL TIMES.

Base deductions−18 pts

Risk factor bonus (1× +5)−5 pts

Jun 23

Canvass InspectionPass w/ Conditions

1 High3 Basic

4 total1 risk factor

79/100inspection score

−16 pts

High Priority (1)

−10 pts

5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
FOUND NO CLEAN-UP PROCEDURE ON PREMISES FOR VOMIT AND DIARRHEAL EVENTS. ALSO OBSERVED WERE INCOMPLETE SUPPLIES. MANAGEMENT INSTRUCTED TO PROVIDE A CLEAN-UP PROCEDURE AND SUPPLIES AND MAINTAIN ON SITE. PRIORITY FOUNDATION 7-38-005. CITATION ISSUED.

Basic (3)

−6 pts

40PERSONAL CLEANLINESS−2
OBSERVED A FOOD HANDLER PREPARING FOOD ON THE COOK'S LINE WITHOUT WEARING A HAIR RESTRAINT. MUST PROVIDE.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
OBSERVED BOXES OF SINGLE SERVICE ITEMS STORED DIRECTLY ON THE FLOOR BEHIND THE FRONT COUNTER AND HALLWAY LEADING TO THE WASHROOM. MUST ELEVATE ITEMS OFF THE FLOOR AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED HEAVY GREASE AND FOOD BUILD-UP ON ALL COOKING EQUIPMENT (STOVE, FRYER, MICROWAVE, ETC) AND SHELVING THROUGHOUT THE PREP AREA. MUST CLEAN ALL SHELVES AND EQUIPMENT AND MAINTAIN.

Base deductions−16 pts

Risk factor bonus (1× +5)−5 pts

Sep 22

Canvass Re-Inspection InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.11--MUST REPAIR SODA MACHINE IN DINING AREA USED BY CUSTOMERS AND DETAIL CLEAN BLACK SLIME BUILD UP INSIDE OF ICE DISPENSER AT SODA MACHINE.

Base deductions−2 pts

Aug 22

Canvass InspectionFail

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED WATER NOT DRAINING BELOW LAST COMPARTMENT SINK LOCATED AT 3-COMPARTMENT SINK ON RIGHT SIDE. MUST REPAIR 3-COMPARTMENT SINK TO WASH, RINSE AND SANITIZE EQUIPMENT AND UTENSILS. PRIORITY FOUNDATION VIOLATION. 7-38-025. CITATION ISSUED.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST DEFROST HEAVY ICE BUILD UP ON FLOOR IN WALK IN FREEZER. OBSERVED HEAVY GREASE BUILD UP ON EXTERIOR OF COOKING FRYER AND STOVE AS WELL AS HEAVY GREASE INTERIOR OF COOKING FRYER. MUST DETAIL CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST REPAIR SODA MACHINE IN DINING AREA USED BY CUSTOMERS AND DETAIL CLEAN BLACK SLIME BUILD UP INSIDE OF ICE DISPENSER AT SODA MACHINE.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED LIGHT NOT WORKING AT VENTILATION HOOD (MIDDLE). MUST REPLACE WITH OPERABLE LIGHTING.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED EXPIRED ALLERGEN TRAINING ON SITE. INSTRUCTED TO PROVIDE ALLERGEN TRAINING FOR ALL CERTIFIED FOOD MANAGERS.

Base deductions−10 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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