What is Himalayan Sherpa Kitchen's health inspection score?

Himalayan Sherpa Kitchen has a SafeDine safety score of 70 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Himalayan Sherpa Kitchen last inspected?

Himalayan Sherpa Kitchen was last inspected on June 20, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Himalayan Sherpa Kitchen have?

Himalayan Sherpa Kitchen has 28 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Himalayan Sherpa Kitchen safe to eat at?

Himalayan Sherpa Kitchen has a good safety record with a score of 70/100. While there are some noted violations, overall compliance is solid.

Official Health Record

Himalayan Sherpa Kitchen

Name: Himalayan Sherpa Kitchen
Address: 2701 W LAWRENCE AVE, Chicago, 60625
Rating: 70

2701 W LAWRENCE AVE, Chicago

Last inspected 9mo ago

▲Improving

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0Good

Lincoln Square

Ranked #289 of 447 in Lincoln Square

Improving

6 inspections

Last: Jun 20, 2025

medium confidence

Directions Order

Inspections

17%

Clean Rate

4.7

Avg Violations

10 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Pest issues

Evidence of pests found during inspection

Employee hygiene

Personal hygiene practices not followed

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-30

Final Score

Impact Breakdown

High Priority

-5 pts

Direct health hazards • 10 pts each

Intermediate

-6 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

+23 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

2701 W LAWRENCE AVE, Chicago, IL 60625

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Violation Timeline

Apr 2022

1 inspections

1 high priority

4 basic

Apr

Dec 2023

2 inspections

1 basic

Oct 2024

1 inspections

1 high priority

3 basic

Oct

Jun 2025

2 inspections

1 high priority

4 intermediate

13 basic

Inspection History

6 records on file

1 Canvass Re-Inspection4 Canvass1 Non-Inspection

Jun 25

Canvass Re-Inspection InspectionLatestPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
: 2-102.13--- NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATE FOR ALL REQUIRED EMPLOYEES. MUST PROVIDE.

Base deductions−2 pts

Jun 25

Canvass InspectionFail

1 High4 Med12 Basic

17 total

46/100inspection score

−54 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
1ST FLOOR PREP TWO DOOR COOLER NOT OPERATING AT ADEQUATE TEMPERATURE. COOLER NOTED AT 58F. NO FOODS INSIDE COOLER DURING THE INSPECTION. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED, MAINTAINS A TEMPERATURE OF 41F OR BELOW AND C.D.P.H CONTACTED FOR RE-INSPECTION AND TAG REMOVAL. PRIORITY VIOLATION.

Intermediate (4)

−20 pts

23PROPER DATE MARKING AND DISPOSITION−5
OBSERVED PREPARED TCS FOODS HELD IN COOLERS LONGER THAN 24 HOURS NOT PROPERLY DATE LABELED WITH AN EXPIRATION DATE. NO LABELS NOTED ON SEVERAL FOODS SUCH AS COOKED CHICKEN, COOKED RICE, COOKED STEWS. ALL DISCARDED. REVIEWED DATE LABELING REQUIREMENTS OF PROVIDING AN EXPIRATION DATE NO LONGER THAN 7 DAYS ON ALL TCS PREPARED FOODS. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
36THERMOMETERS PROVIDED & ACCURATE−5
NO METAL STEM THERMOMETER ON SITE TO MONITOR HOT AND COLD FOOD TEMPERATURES. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
ALL BULK FOODS NOT STORED IN THE ORIGINAL CONTAINERS INCLUDING SPICES, MUST BE LABELED WITH THE PRODUCT COMMON NAME.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
KITCHEN REAR EXIT SCREENED DOOR NOT RODENT PROOFED ON THE BOTTOM THRESHOLD. OPEN 1 INCH GAP ON BOTTOM AND TORN MESH SCREEN WITH OPENINGS AND REPAIRED WITH DUCT TAPE. MUST PROVIDE A TIGHT FITTING SEAL ON ALL SIDES OF THE DOOR AND MUST NOT USE DUCT TAPE AS A MEANS OF REPAIR.

Basic (12)

−24 pts

40PERSONAL CLEANLINESS−2
ALL FOOD PREPARERS MUST WEAR EFFECTIVE HAIR RESTRAINTS.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
ALL TO GO FOOD CONTAINERS MUST BE STORED INVERTED.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
ALL STORED CHEMICALS UNDER THE KITCHEN THREE COMPARTMENT SINK AND STORED ITEMS THROUGHOUT THE BASEMENT FOOD PREP MUST BE ELEVATED FROM THE FLOORS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS IN BOX FREEZERS. MUST USE FOOD GRADE DISPOSABLE BAGS OR WASHABLE FOOD CONTAINERS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS THROUGHOUT THE FACILITY.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE DUCT TAPE AS A GUARD EDGES OF THE SPLASH GUARDS ON THE HAND WASHING SINKS.----MUST NOT USE TINFOIL AS SPLASH GUARDS ON SHELVING NEXT TO THE KITCHEN HAND SINK.----PRESSED WOOD SHELVING ABOVE THE KITCHEN PREP TABLE IN POOR REPAIR, CHIPPING AND PEELING. INSTRUCTED TO REPLACE.----MUST NOT USE PLUMBERS PUTTY AS A SEALANT ON THREE COMPARTMENT SINK SEPARATORS.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
NO CHLORINE CHEMICAL TEST STRIPS ON SITE TO MONITOR SANITIZATION LEVELS AT THE THREE COMPARTMENT SINK AND FOR THE CHLORINE CHEMICAL SANITIZING DISH WASHING MACHINE BEING USED DURING THE INSPECTION. PRIORITY FOUNDATION 7-38-005 CITATION ISSUED.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
METAL BACKSPLASH OF THE STOVE DIRTY WITH BURNT FOOD DEBRIS.----INTERIOR OF THE BASEMENT BOX FREEZER WITH FOOD SPILLAGE. MUST CLEAN AND MAINTAIN ALL.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST NOT USE PAPER AS LINER FOR SHELVING IN THE DINING ROOM WHERE CLEAN DISHES ARE STORED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOORS THROUGHOUT THE 1ST FLOOR PREP AND DISH AREA WITH DIRT AND DEBRIS. MUST CLEAN AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATE FOR ALL REQUIRED EMPLOYEES. MUST PROVIDE.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATION NOT CORRECTED FROM 10-16-24 REPORT #2604742 #55- INSTRUCTED TO DETAIL CLEAN AND ORGANIZE THE SOUTH END BASEMENT STORAGE ROOM AND REMOVE UNNECESSARY ARTICLES/UNUSED BROKEN FOOD EQUIPMENTS/REFRIGERATION UNITS DUE TO POTENTIAL PEST HARBORAGE AND ELEVATE MOPS,BROOMS CLEANING EQUIPMENTS OFF THE FLOOR AT LEAST 6" INCHES TO FACILITATE CLEANING,(NO MILK CRATES FOR STORING OR ELEVATING ITEMS). PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.

Base deductions−54 pts

Oct 24

Canvass InspectionPass

1 High3 Basic

4 total

84/100inspection score

−16 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED A SLIGHT DEBRIS ACCUMULATION ENCRUSTED ON THE INTERIOR OF THE ICE MACHINE.MUST REMOVE DEBRIS, DETAIL CLEAN INSIDE ICE MACHINE/HAVE SERVICED AND MAINTAIN ICE MACHINE AT ALL TIMES.

Basic (3)

−6 pts

48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED SLIGHT OPENING ON TOP OF THE MIDDLE DIVIDER OF THE KITCHEN DISHWASHING 3-COMPARTMENT SINK.INSTRUCTED TO REPAIR APPLY A LIGHT WELD SO THAT IT IS SMOOTH,EASILY CLEANABLE SURFACE AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND ORGANIZE THE SOUTH END BASEMENT STORAGE ROOM AND REMOVE UNNECESSARY ARTICLES/UNUSED BROKEN FOOD EQUIPMENTS/REFRIGERATION UNITS DUE TO POTENTIAL PEST HARBORAGE AND ELEVATE MOPS,BROOMS CLEANING EQUIPMENTS OFF THE FLOOR AT LEAST 6" INCHES TO FACILITATE CLEANING,(NO MILK CRATES FOR STORING OR ELEVATING ITEMS).
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED MISSING WALL PANEL ON EAST WALL DIRECTLY BEHIND THE CONDIMENT STORAGE RACK IN THE KITCHEN PREP AREA.INSTRUCTED TO PROVIDE AND MAINTAIN SAID WALL SO THAT IT IS SMOOTH,EASILY CLEANABLE SURFACE.

Base deductions−16 pts

Dec 23

Canvass InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FLOOR NEAR GRIDDLE WITH GREASE BUILD UP. INSTRUCTED MANAGER TO CLEAN.

Base deductions−2 pts

Dec 23

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

Apr 22

Canvass InspectionPass

1 High4 Basic

5 total

82/100inspection score

−18 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
INSTRUCTED TO CLEAN AND MAINTAIN INTERIOR SURFACES OF ICE MACHINE WITH MINIMAL BUILD-UP.

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
INSTRUCTED NOT TO USE GROCERY BAGS FOR FOOD STORAGE. MUST USE FOOD GRADE STORAGE BAGS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN, REMOVE/REPLACE WORN OUT CAULKING WITH BLACKMOLD LIKE BUILD UP BEHIND 3 COMPARTMENT SINK IN REAR PREP/COOKING AREA.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN AND MAINTAIN LIGHTSHIELDS ABOVE REAR FOOD PREP/KITCHEN AREA.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2 FOOD HANDLERS WITH NO PROOF OF FOOD HANDLER TRAINING CERTIFICATE. INSTRUCTED TO PROVIDE CERTIFICATE FOR EACH EMPLOYEE.

Base deductions−18 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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