What is Hummus Grill Inc's health inspection score?

Hummus Grill Inc has a SafeDine safety score of 51 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Hummus Grill Inc last inspected?

Hummus Grill Inc was last inspected on October 15, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Hummus Grill Inc have?

Hummus Grill Inc has 36 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Hummus Grill Inc safe to eat at?

Hummus Grill Inc has a safety score of 51/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Hummus Grill Inc serve?

Hummus Grill Inc serves Mediterranean cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Hummus Grill Inc

Name: Hummus Grill Inc
Address: 744 N DAMEN AVE, Chicago, 60622
Rating: 51

744 N DAMEN AVE, Chicago

Last inspected 7mo ago

▲Improving

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0Fair

Mediterranean•Wicker Park

Ranked #443 of 583 in Wicker ParkBetter than 54% of mediterranean restaurants

Improving

4 inspections

Last: Oct 15, 2025

medium confidence

Directions Order

Inspections

Clean Rate

Avg Violations

7 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Pest issuesHigh Priority

Evidence of pests found during inspection

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-51

Final Score

Impact Breakdown

High Priority

-5 pts

Direct health hazards • 10 pts each

Intermediate

-8 pts

Potential hazards • 5 pts each

Basic

-13 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

+26 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 49/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (51/100) 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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744 N DAMEN AVE, Chicago, IL 60622

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Violation Timeline

Sep 2023

1 inspections

2 high priority

1 intermediate

4 basic

Sep

Sep 2024

1 inspections

1 high priority

5 basic

Oct 2025

2 inspections

4 high priority

5 intermediate

14 basic

Oct

Inspection History

4 records on file

1 Canvass Re-Inspection3 Canvass

Oct 25

Canvass Re-Inspection InspectionLatestPass

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-101.19 : OBSERVED CARDBOARD LINED ON LOWER SHELVING UNIT OF REAR PREP TABLES MUST REMOVE FOR SURFACES TO BE SMOOTH AND EASILY CLEANABLE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-501.11 : MUST REPAIR OR REPLACE MISSING LID ON BULK FOOD STORAGE CONTAINERS.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
4-301.12 : OBSERVED POTS TO LARGE TO BE SUBMERGED INTO 3- COMPARTMENT SINK MUST PROVIDE A WRITTEN PROCEDURE ON HOW TO PROPERLY SANITIZE,REMOVE POTS OR PROVIDE A LARGER SINK.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
6-501.14 : MUST CLEAN GREASE BUILD UP FROM FILTERS AT REAR HOOD OF COOKING EQUIPMENT.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
6-202.11: MUST REPLACE BURNTOUT LIGHTS IN REAR PREP AREA.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13 : OBSERVED MISSING FOOD HANDLERS TRAINING FOR EMPLOYEES MUST PROVIDE AND MAINTAIN.

Base deductions−12 pts

Oct 25

Canvass InspectionFail

4 High5 Med8 Basic

17 total3 risk factors

4/100inspection score

−81 pts

High Priority (4)

−40 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
PIC DOESN'T HAVE A CERTIFIED FOOD MANAGERS CERTIFICATE MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-012)
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY WHILE TCS FOODS ARE BEING PREPARED,HANDLED AND SERVED SUCH AS (RICE,HUMMUS,SOUP,CHICKEN KABOBS)MUST BE ON SITE AT ALL TIMES.(PRIORITY FOUNDATION 7-38-012)(CITATION ISSUED)
3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
OBSERVED NO SIGNED EMPLOYEES HEALTH POLICIES MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-010)(CITATION ISSUED)
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED MULTI-USE UTENSILS BEING SANITIZED AT 0.0PPM'S AT 3- COMPARTMENT SINK BY MALE FOOD HANDLER.OBSERVED A SOAPY TOWEL BEING USED TO WASH POTS,RINSED UNDER RUNNING WATER AND PLACED ON UPPER SHELF ABOVE COOKING EQUIPMENT.MUST SET UP SINK TO PROPERLY WASH,RINSE AND SANITIZE MULTI-USE UTENSILS.(PRIORITY 7-38-025)(COS)(CITATION ISSUED)

Intermediate (5)

−25 pts

23PROPER DATE MARKING AND DISPOSITION−5
OBSERVED READY TO EAT TCS FOODS BEING HELD FOR MORE THAN 24 HOURS STORED INSIDE OF SEVERAL COOLERS (SLICED TOMATOES,SALADS,DRESSINGS,HUMMUS,ETC)WITHOUT DATE MARKINGS MUST PROVIDE DATE MARKINGS OF WHEN FOOD WAS PREPARED AND TO BE CONSUMED OR USED BY.(PRIORITY FOUNDATION 7-38-005)(CITATION ISSUED)
36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED NO PROBE THERMOMETER FOR TAKING INTERNAL FOOD TEMPERATURES OF FOOD MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-005)(CITATION ISSUED)
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED NO PEST CONTROL LOGBOOK WITH RECEIPT OF SERVICE FOR ONE CURRENT CALENDAR YEAR MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-020(C)(CITATION ISSUED)
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED A GAP IN CENTER OF FRONT DOUBLA ENTRY DOORS MUST MAKE TIGHT FITTING.

Basic (8)

−16 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CARDBOARD LINED ON LOWER SHELVING UNIT OF REAR PREP TABLES MUST REMOVE FOR SURFACES TO BE SMOOTH AND EASILY CLEANABLE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST REPAIR OR REPLACE MISSING LID ON BULK FOOD STORAGE CONTAINERS.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED POTS TO LARGE TO BE SUBMERGED INTO 3- COMPARTMENT SINK MUST PROVIDE A WRITTEN PROCEDURE ON HOW TO,REMOVE POTS OR PROVIDE A LARGER SINK.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM FRYER CABINET, GRILL TABLE & PREP TABLES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST REPAIR OR REPLACE MISSING CEILING TILES IN REAR PREP AREA.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
MUST CLEAN GREASE BUILD UP FROM FILTERS AT BOTH HOODS OF COOKING EQUIPMENT.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
MUST REPLACE BURNTOUT LIGHTS IN REAR PREP AREA & HOOD OF COOKING EQUIPMENT.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED MISSING FOOD HANDLERS TRAINING FOR EMPLOYEES MUST PROVIDE AND MAINTAIN.

Base deductions−81 pts

Risk factor bonus (3× +5)−15 pts

Sep 24

Canvass InspectionPass w/ Conditions

1 High5 Basic

6 total

80/100inspection score

−20 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED SPOON AND FOOD DEBRIS, INCLUDING WHOLE CHICKPEAS, INSIDE HAND WASHING SINK. HAND WASHING SINKS MAY BE USED FOR NO OTHER PURPOSE THAN HAND WASHING. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED.

Basic (5)

−10 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD IN BINS STORED DIRECTLY ON FLOOR. INSTRUCTED MANAGER TO ENSURE ALL FOOD ITEMS ARE AT LEAST 6 INCHES OFF FLOOR.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CARDBOARD BEING UTILIZED AS SHELVING IN DRY STORAGE AREA.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED GREASE AND AND DEBRIS BUILD UP ON FILTERS ABOVE STOVE. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO CERTIFIED FOOD MANAGER WITH FOOD ALLERGEN TRAINING. INSTRUCTED MANAGER TO COMPLY WITH REQUIREMENT.
61SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC−2
OBSERVED NO PREVIOUS SUMMARY REPORT POSTED. INSTRUCTED MANAGER TO INSURE ALL SUMMARY REPORTS ARE POSTED IN A CONSPICUOUS LOCATION. PRIORITY FOUNDATION VIOLATION 7-42-010(b) CITATION ISSUED.

Base deductions−20 pts

Sep 23

Canvass InspectionPass w/ Conditions

2 High1 Med4 Basic

7 total2 risk factors

57/100inspection score

−33 pts

High Priority (2)

−20 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
PERSON IN CHARGE AT THIS TIME OF INSPECTION DOES NOT HAVE A VALID CITY OF CHICAGO FOOD MANAGER CERTIFICATE. INSTRUCTED MANAGEMENT THAT THE PERSON IN CHARGE MUST HAVE A VALID CITY OF CHICAGO FOOD MANAGER CERTIFICATE.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WHILE TCS FOODS SUCH AS CHICKEN AND HUMMUS WERE BEING PREPARED AND SERVED. INSTRUCTED MANAGEMENT THAT A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE TCS FOODS ARE BEING PREPARED OR SERVED. PRIORITY FOUNDATION 7-38-012, CITATION ISSUED.

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
MUST PROVIDE THERMOMETERS IN ALL OF REACH-IN COOLERS THROUGHOUT FACILITY.

Basic (4)

−8 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
MUST PROVIDE LID COVERS FOR BEAN FOOD STORAGE CONTAINERS IN THE DRY STORAGE AREA.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED FOOD DEBRIS BUILD UP IN GASKETS IN REACH-IN COOLERS IN THE BACK PREP/DISHWASHING AREA, AND ON THE BOTTOM OF THREE DOOR FREEZER. INSTRUCTED TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED MISSING CEILING TILES IN THE PREP/DISHWASHING AREA. INSTRUCTED TO PROVIDE AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED DUST AND DIRT BUILD UP ON THE VENTILATION HOOD ABOVE COOKLINE AND ABOVE STOVE IN THE REAR PREP AREA. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

Base deductions−33 pts

Risk factor bonus (2× +5)−10 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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