What is Mole Village Restaurant's health inspection score?

Mole Village Restaurant has a SafeDine safety score of 59 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Mole Village Restaurant last inspected?

Mole Village Restaurant was last inspected on July 28, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Mole Village Restaurant have?

Mole Village Restaurant has 32 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Mole Village Restaurant safe to eat at?

Mole Village Restaurant has a safety score of 59/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Mole Village Restaurant serve?

Mole Village Restaurant serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Mole Village Restaurant

Name: Mole Village Restaurant
Address: 2302 S BLUE ISLAND AVE, Chicago, 60608
Rating: 59

2302 S BLUE ISLAND AVE, Chicago

Last inspected 9mo ago

▲Improving

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0Fair

American•Pilsen

Ranked #316 of 411 in PilsenBetter than 22% of american restaurants

Improving

4 inspections

Last: Jul 28, 2025

medium confidence

Directions Order

Inspections

Clean Rate

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 controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Plumbing issues

Plumbing or waste disposal problems

Pest issues

Evidence of pests found during inspection

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-46

Final Score

Impact Breakdown

High Priority

-8 pts

Direct health hazards • 10 pts each

Intermediate

-7 pts

Potential hazards • 5 pts each

Basic

-11 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

+19 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 54/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (59/100) which is computed during our regular data sync.

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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2302 S BLUE ISLAND AVE, Chicago, IL 60608

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Violation Timeline

Mar 2023

1 inspections

2 high priority

1 intermediate

3 basic

Mar

Apr 2024

1 inspections

1 high priority

1 intermediate

7 basic

Jul 2025

2 inspections

3 high priority

3 intermediate

11 basic

Jul

Inspection History

4 records on file

1 Canvass Re-Inspection3 Canvass

Jul 25

Canvass Re-Inspection InspectionLatestPass

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
6-501.112: OBSERVED DEAD ROACHES ON THE FLOORS UNDER THE COLD HOLDING UNITS. INSTRUCTED TO REMOVE DEAD ROACHES FROM FACILITY AND MAINTAIN.

Basic (5)

−10 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
4-901.12: OBSERVED WIPING CLOTHS IMPROPERLY STORED THROUGHOUT FACILITY FRONT AND REAR PREP AREAS. INSTRUCTED TO PROPERLY STORE AND MAINTAIN.
43IN-USE UTENSILS: PROPERLY STORED−2
3-304.12: OBSERVED TONGS STORED ON THE HANDLE OF THE OVEN. INSTRUCTED TO PROPERLY STORE TO AVOID POSSIBLE CONTAMINATION.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
4-301.12: OBSERVED BOWLS BEING USED AS SINK STOPPERS. INSTRUCTED TO PROVIDE THREE ADEQUATE SINK STOPPERS. INSTRUCTED TO PROVIDE AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11(C): OBSERVED THE SHELVES UNDER THE PREP TABLE NEXT TO THE THREE COMPARTMENT SINK WITH SLIGHT BUILD UP OF FOOD. ALSO, THE LOWER COMPARTMENTS UNDER THE FLAT TOP GRILL WITH BUILD UP OF GREASE AND FOOD. INSTRUCTED TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.12: OBSERVED THE FLOORS IN NEED OF CLEANING IN THE BASEMENT, IN THE ENTIRE REAR PREP AREA (ESPECIALLY BEHIND COLD HOLDING UNITS AND UNDER COOKING EQUIPMENT. ALSO THE WALLS NEAR THE PREP COOLERS AND HANDWASHING SINK IN NEED OF CLEANING IN THE REAR PREP AREA. INSTRUCTED TO DEEP CLEAN AND MAINTAIN.

Base deductions−15 pts

Jul 25

Canvass InspectionFail

3 High2 Med6 Basic

11 total1 risk factor

43/100inspection score

−52 pts

High Priority (3)

−30 pts

8HANDS CLEAN & PROPERLY WASHEDRisk Factor−10
OBSERVED IMPROPER HAND CLEANING PROCEDURE. OBSERVED ONE FOOD HANDLER RINSE HAND WITHOUT USING SOAP AND DRIED HANDS ON A WIPING CLOTH. OBSERVED ANOTHER FOOD HANDLER RINSE HANDS WITH GLOVES ON AND ON ANOTHER OCCASION RINSED HANDS WITHOUT SOAP AND USED A WIPING CLOTH FOR A HAND DRYING PROVISION. INSTRUCTED TO PROPERLY WASH BARE HANDS WITH SOAP AND USE AN ADEQUATE HAND DRYING PROVISION. PRIORITY 7-38-010, CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HOT AND COLD RUNNING WATER AT HANDWASHING SINK IN FOOD PREP AREA. HANDWASHING SINK FOUND NOT BEING USED; FOOD HANDLERS WERE OBSERVED USING THE SERVICE SINK, UNTIL REPAIRED, PER MANAGER. INSTRUCTED TO REPAIR HANDWASHING SINK, SO THAT IT HAS HOT AND COLD RUNNING WATER AT ALL TIMES AND MAINTAINED. PRIORITY VIOLATION 7-38-030(C), CITATION ISSUED
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED IMPROPER TEMPERATURE OF PREP COOLER AT 55.0F WITH TCS FOODS STORED INSIDE FOR SALE. A HELD FOR INSPECTION TAG WAS PLACED ON THE UNIT. PLEASE REVIEW COMMENTS FOR TAG REMOVAL INSTRUCTIONS. MUST HAVE COLD HOLDING UNITS AT 41.0�F OR BELOW. PRIORITY 7-38-005, CITATION ISSUED

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS ON SITE. FOUND IN A REFRIGERATOR RAW, WHOLE CHICKENS AT 51.8�F. TWO CONTAINERS OF RICE (53.4�F), RAW SHRIMP (53.0�F), PORK STEW (53.7�F), TWO CARTONS OF HALF AND HALF (59.8�F), SOUR CREAM (52.5�F), DICED TOMATOES (50.4�F), ALL FOUND IN THE LARGE PREP COOLER IN THE REAR PREP AREA. INSTRUCTED ALL COLD HOLDING FOODS MUST BE 41�F OR BELOW. APPROXIMATELY 85LBS OF PRODUCT WERE DISCARDED AT $197 WORTH OF PRODUCT. PRIORITY VIOLATION 7-38-005, CITATION ISSUED
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED DEAD ROACHES ON THE FLOORS UNDER THE COLD HOLDING UNITS. INSTRUCTED TO REMOVE DEAD ROACHES FROM FACILITY AND MAINTAIN.

Basic (6)

−12 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED WIPING CLOTHS IMPROPERLY STORED THROUGHOUT FACILITY FRONT AND REAR PREP AREAS. INSTRUCTED TO PROPERLY STORE AND MAINTAIN.
43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED TONGS STORED ON THE HANDLE OF THE OVEN. INSTRUCTED TO PROPERLY STORE TO AVOID POSSIBLE CONTAMINATION.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED BOWLS BEING USED AS SINK STOPPERS. INSTRUCTED TO PROVIDE THREE ADEQUATE SINK STOPPERS. INSTRUCTED TO PROVIDE AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE SHELVES UNDER THE PREP TABLE NEXT TO THE THREE COMPARTMENT SINK WITH SLIGHT BUILD UP OF FOOD. ALSO, THE LOWER COMPARTMENTS UNDER THE FLAT TOP GRILL WITH BUILD UP OF GREASE AND FOOD. INSTRUCTED TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED THE FLOORS IN NEED OF CLEANING IN THE BASEMENT, IN THE ENTIRE REAR PREP AREA (ESPECIALLY BEHIND COLD HOLDING UNITS AND UNDER COOKING EQUIPMENT. ALSO THE WALLS NEAR THE PREP COOLERS AND HANDWASHING SINK IN NEED OF CLEANING IN THE REAR PREP AREA. INSTRUCTED TO DEEP CLEAN AND MAINTAIN.
60PREVIOUS CORE VIOLATION CORRECTED−2
OBSERVED PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM 04/11/2024, REPORT #2592602 #10:6-301.14 OBSERVED NO HAND WASHING SIGNS AT THE REAR FOOD PREP AREA HAND WASHING SINK. INSTRUCTED TO PROVIDE. #37: 3-302.12 OBSERVED DRY STORAGE CONTAINERS NOT LABELED WITH THE PRODUCT NAME. INSTRUCTED TO LABEL ALL DRY STORAGE CONTAINERS #49: 4-601.11(C) OBSERVED PREP COOLER DOOR GASKETS AND TOP COOLER LOADER WITH ACCUMULATED FOOD DEBRIS. INSTRUCTED TO CLEAN. #53: 5-501.17 OBSERVED NO COVERED RECEPTACLE INSIDE THE EMPLOYEES' TOILET ROOMS. INSTRUCTED TO PROVIDE. #55: 6-501.12 OBSERVED ACCUMULATED FOOD AND DIRT DEBRIS LOCATED BEHIND THE COOKING EQUIPMENT, ACCUMULATED FOOD AND GREASE DEBRIS IN BETWEEN THE STOVE AND FLAT-TOP GRILL, AND ACCUMULATED DIRT DEBRIS BEHIND THE PREP COOLER. INSTRUCTED TO CLEAN ALL. #58: 2-102.13 OBSERVED THE CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER WITHOUT PROOF OF ALLERGEN TRAINING. INSTRUCTED TO PROVIDE AT ALL TIMES FOR ALL MANAGERS. PRIORITY FOUNDATION:7-42-090, CITATIO

Base deductions−52 pts

Risk factor bonus (1× +5)−5 pts

Apr 24

Canvass InspectionPass

1 High1 Med7 Basic

9 total

71/100inspection score

−29 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
6-301.14 OBSERVED NO HAND WASHING SIGNS AT THE REAR FOOD PREP AREA HAND WASHING SINK. INSTRUCTED TO PROVIDE.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
3-302.12 OBSERVED DRY STORAGE CONTAINERS NOT LABELED WITH THE PRODUCT NAME. INSTRUCTED TO LABEL ALL DRY STORAGE CONTAINERS.

Basic (7)

−14 pts

45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
4-502.13 OBSERVED CARDBOARD BEING REUSED FOR A FLOOR LINER AND ALUMINUM BEING USED AS A SHELF LINER IN THE REAR FOOD PREP AREA. INSTRUCTED TO REMOVE, ALL SURFACES MUST BE SMOOTH AND EASILY CLEANABLE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11(C) OBSERVED PREP COOLER DOOR GASKETS AND TOP COOLER LOADER WITH ACCUMULATED FOOD DEBRIS. INSTRUCTED TO CLEAN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
5-205.15 OBSERVED THE COLD WATER KNOB STRIPPED AND UNABLE TO TURN ON PROPERLY IN THE REAR FOOD PREP AREA. INSTRUCTED TO REPAIR.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
5-501.17 OBSERVED NO COVERED RECEPTACLE INSIDE THE WOMEN'S AND EMPLOYEES' TOILET ROOMS. INSTRUCTED TO PROVIDE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.114 OBSERVED ITEMS STORED ON THE FLOORS IN THE DRY STORAGE HALLWAY. INSTRUCTED TO ELEVATE EVERYTHING AT LEAST 6 INCHES FROM THE GROUND.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.12 OBSERVED ACCUMULATED FOOD AND DIRT DEBRIS LOCATED BEHIND THE COOKING EQUIPMENT, ACCUMULATED FOOD AND GREASE DEBRIS IN BETWEEN THE STOVE AND FLAT-TOP GRILL, AND ACCUMULATED DIRT DEBRIS BEHIND THE PREP COOLER. INSTRUCTED TO CLEAN ALL.
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13 OBSERVED THE CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER WITHOUT PROOF OF FOOD HANDLER TRAINING. INSTRUCTED TO PROVIDE AT ALL TIMES FOR ALL MANAGERS.

Base deductions−29 pts

Mar 23

Canvass InspectionPass w/ Conditions

2 High1 Med3 Basic

6 total

69/100inspection score

−31 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HANDWASHING CLEANSER AT THE EMPLOYEE TOILET ROOM HANDWASHING SINK. ALL HANDWASHING SINKS MUST BE EQUIPPED WITH HAND-CLEANING LIQUID AT ALL TIMES. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-030-(C). CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND DRYING PROVISION IN THE EMPLOYEE TOILET ROOM, HAND WASHING SINK, AND FRONT PREP AREA. ALL HANDWASHING SINKS MUST BE EQUIPPED WITH A HAND DRYING PROVISION AT ALL TIMES. INSTRUCTED MANAGER TO PROVIDE.CORRECTED ON SITE. PRIORITY FOUNDATION. 7-38-030(C). CITATION CONSOLIDATED WITH ABOVE VIOLATION.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
FOUND IMPROPER COLD HOLDING TEMPERATURES OF RICE AND CHICKEN RANGING FROM 59F - 63F LOCATED IN REACH IN COOLER. MUST PROVIDE A MINIMUM COLD HOLDING TEMPERATURE OF 41F. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CUTTING BOARDS IN THE PREP AREA DISCOLORED (BLACK) WITH DEEP GROOVES. INSTRUCTED TO RESURFACE AND MAINTAIN OR REPLACE.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED NO COVERED RECEPTACLE INSIDE OF UNISEX EMPLOYEE TOILET ROOM AND WOMEN'S TOILET ROOM. INSTRUCTED TO PROVIDE.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
FOUND FOOD HANDLERS WITHOUT PROOF OF FOOD HANDLER TRAINING. INSTRUCTED MANAGER TO PROVIDE PROOF OF FOOD HANDLER TRAINING FOR ALL FOOD HANDLERS.

Base deductions−31 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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