What is EN Hakkore 2.0's health inspection score?

EN Hakkore 2.0 has a SafeDine safety score of 80 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was EN Hakkore 2.0 last inspected?

EN Hakkore 2.0 was last inspected on July 21, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does EN Hakkore 2.0 have?

EN Hakkore 2.0 has 31 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is EN Hakkore 2.0 safe to eat at?

EN Hakkore 2.0 has a good safety record with a score of 80/100. While there are some noted violations, overall compliance is solid.

Official Health Record

EN Hakkore 2.0

Name: EN Hakkore 2.0
Address: 1467 N MILWAUKEE AVE, Chicago, 60622
Rating: 80

1467 N MILWAUKEE AVE, Chicago

Last inspected 8mo ago

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0Good

Wicker Park

Ranked #273 of 579 in Wicker Park

Stable

5 inspections

Last: Jul 21, 2025

medium confidence

Directions Order

Inspections

Clean Rate

6.2

Avg Violations

9 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Employee illnessHigh Priority

Sick employee handling food — illness transmission risk

Cross-contamination

Raw and cooked foods not properly separated

Other violationHigh Priority

Regulatory compliance issue

13x

Permit/documentationHigh Priority

Administrative or documentation issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-20

Final Score

Impact Breakdown

High Priority

-4 pts

Direct health hazards • 10 pts each

Intermediate

-1 pts

Potential hazards • 5 pts each

Basic

-3 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

+4 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

1467 N MILWAUKEE AVE, Chicago, IL 60622

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Violation Timeline

Aug 2022

1 inspections

1 high priority

4 basic

Aug

Dec 2023

1 inspections

2 high priority

2 intermediate

11 basic

Oct 2024

2 inspections

3 high priority

1 intermediate

5 basic

Oct

Jul 2025

1 inspections

1 high priority

1 basic

Inspection History

5 records on file

4 Canvass1 Canvass Re-Inspection

Jul 25

Canvass InspectionLatestPass

1 High1 Basic

2 total1 risk factor

83/100inspection score

−12 pts

High Priority (1)

−10 pts

6PROPER EATING, TASTING, DRINKING, OR TOBACCO USERisk Factor−10
Open employees drink containers on prep table, instructed to keep off food production table.

Basic (1)

−2 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
damaged Window sill behind 3-comp sink used to place we utensils, instructed to provide non absorbent smooth surface

Base deductions−12 pts

Risk factor bonus (1× +5)−5 pts

Oct 24

Canvass Re-Inspection InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-602.13 CLEAN THE INTERIOR OF THE DEEP FRYERS WITH ENCRUSTED GREASE INSIDE OF THEM.

Base deductions−2 pts

Oct 24

Canvass InspectionFail

3 High1 Med4 Basic

8 total

57/100inspection score

−43 pts

High Priority (3)

−30 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED THE EXPOSED HAND WASHING SINK AT THE FRONT SERVICE STATION NOT ACCESSIBLE FOR USE. A DISH DRYING RACK WAS PLACED OVER THE TOP OF THE HAND-WASHING SINK BASIN WITH DISHES DRYING ON TOP OF THE RACK. MANAGEMENT INSTRUCTED THAT ALL HAND WASHING SINKS MUST BE ACCESSIBLE FOR USE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C). CITATION ISSUED.
29COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP−10
OBSERVED NO VALID pH TEST FUR SUSHI RICE ON THE PREMISES. MANAGEMENT INSTRUCTED TO HAVE A CURRENT pH TEST (LESS THAN 5 YEARS OLD) ON THE PREMISES FOR SUSHI RICE. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
32VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS−10
OBSERVED NO VALID pH TEST FUR SUSHI RICE ON THE PREMISES. MANAGEMENT INSTRUCTED TO HAVE A CURRENT pH TEST (LESS THAN 5 YEARS OLD) ON THE PREMISES FOR SUSHI RICE. PRIORITY FOUNDATION VIOLATION 7-38-005. SEE VIOLATION #29 ABOVE FOR CITATION.

Intermediate (1)

−5 pts

25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
OBSERVED NO CONSUMER ADVISORY DISCLOSURE ON THE PRINTED MENU AND MENU BOARD TO INFORM THE CUSTOMER REGARDING CONSUMING RAW OR UNDERCOOKED FOODS. MANAGEMENT WAS INSTRUCTED TO DISCLOSE OR DESCRIBE WHICH FOODS CAN BE ORDERED RAW OR UNDERCOOKED AND LINK THOSE ITEMS TO THE REMINDER STATEMENT. MUST PROVIDES A REMINDER STATEMENT ON THE MENU BOARD. MUST INCLUDE THE FOLLOWING STATEMENT BEFORE THE REMINDER STATEMENT: "THESE FOODS CAN BE ORDERED RAW OR UNDERCOOKED OR MAY CONTAIN RAW OR UNDERCOOKED INGREDIENTS." PRIORITY FOUNDATION VIOLATION 7-38-005.

Basic (4)

−8 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
CLEAN THE INTERIOR OF THE DEEP FRYERS WITH ENCRUSTED GREASE INSIDE OF THEM.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
CLEAN THE GREASE ON TOP OF THE GREASE STORAGE CONTAINER OUTSIDE OF THE RESTAURANT.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO VALID ALLERGEN TRAINING CERTIFICATES ON THE PREMISES. MANAGEMENT INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST HAVE A VALID ALLERGEN TRAINING CERTIFICATE.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATIONS FROM REPORT #2587440 ON 12/27/23 NOT CORRECTED: 57 - OBSERVED NO FOOD HANDLER CERTIFICATES ON SITE AT THE TIME OF INSPECTION. INSTRUCTED ALL EMPLOYEES MUST COMPLETE FOOD HANDLER TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-42-090. CITATION ISSUED.

Base deductions−43 pts

Dec 23

Canvass InspectionPass w/ Conditions

2 High2 Med11 Basic

15 total2 risk factors

38/100inspection score

−52 pts

High Priority (2)

−20 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CERTIFIED MANAGER FROM 11:05AM TO 11:55AM WHILE TCS FOODS SUCH AS TUNA WERE PREPARED. AT 11:55AM CERTIFIED MANAGER JONGPIL PARK ARRIVED ON SITE. INSTRUCTED TO MAINTAIN EMPLOYEE HOLDING CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATE ON SITE AT ALL TIMES. 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.

Intermediate (2)

−10 pts

35APPROVED THAWING METHODS USED−5
OBSERVED FROZEN MEAT THAWING IN BOX IN THE BASEMENT. MANAGEMENT INSTRUCTED TO THAW TCS FOODS UNDER COLD RUNNING WATER, IN THE REFRIGERATOR OR IN THE MICROWAVE AS PART OF A CONTINUOUS COOKING PROCESS.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
INSTRUCTED TO LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN THE ORIGINAL CONTAINER.

Basic (11)

−22 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED NO SPLASH GUARD IN REAR PREP AREA. MUST INSTALL A WASHABLE SPLASHGUARD.
43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED ICE SCOOP LAYING ON TOP OF ICE IN BASEMENT. INSTRUCTED MANAGER TO STORE ICE SCOOP HANDLE UP ABOVE ICE TO PREVENT CONTAMINATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED HEAVY BUILD UP OF GREASE AND GRIME INSIDE FRYER CABINETS LOCATED IN REAR KITCHEN PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED TORN GASKET IN THE FREEZER IN BASEMENT. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE DUCT TAPE AS A MEANS OF REPAIR ON COLD HOLDING COOLERS IN PREP AREA. THE SURFACE MUST BE SMOOTH AND CLEANABLE
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. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED RESIDUE ON INTERIOR SURFACES OF ICE MACHINE IN BASEMENT. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED CLUTTER STORED ON FLOOR IN THE BASEMENT STORAGE AREA AND BEHIND BAR AREA LEADING TO THE BASEMENT. INSTRUCTED MANAGER TO REMOVE ALL UNUSED ARTICLES AND EQUIPMENT TO PREVENT PEST HARBORAGE.
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.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED ONE BURNT OUT LIGHT BULB IN THE MAIN PREP LINE. INSTRUCTED TO REPLACE
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED NO FOOD HANDLER CERTIFICATES ON SITE AT TIME OF INSPECTION. INSTRUCTED ALL EMPLOYEES MUST COMPLETE FOOD HANDLER TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.

Base deductions−52 pts

Risk factor bonus (2× +5)−10 pts

Aug 22

Canvass InspectionPass w/ Conditions

1 High4 Basic

5 total1 risk factor

77/100inspection score

−18 pts

High Priority (1)

−10 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED PERSON IN CHARGE WITHOUT ORIGINAL CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE ON SITE WHILE PREPARING AND HANDLING TIME AND TEMPERATURE CONTROL FOR SAFETY(TCS) FOODS DURING INSPECTION. PRESENTED SERVSAFE CERT WITH 05/06/2019 EXAM DATE. INFORMED PERSON IN CHARGE CITY OF CHICAGO ORIGINAL FOOD SERVICE CERTIFICATE MUST REMAIN POSTED ON SITE AND CERTIFIED MANAGER ON SITE DURING TCS FOOD PREP, COOKING, SERVING AND OPERATING HOURS. PRIORITY FOUNDATION VIOLATION #7-38-012. CITATION ISSUED.

Basic (4)

−8 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED WET WIPING CLOTHS ON SEVERAL PREP SURFACE AREAS. INSTRUCTED TO PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION BETWEEN USES TO PREVENT CONTAMINATION OF EQUIPMENT & FOOD. MUST MAINTAIN
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED CLUTTER STORED ON FLOOR IN THE BASEMENT STORAGE AREA AND BEHIND BAR AREA LEADING TO THE BASEMENT. INSTRUCTED MANAGER TO REMOVE ALL UNUSED ARTICLES AND EQUIPMENT TO PREVENT PEST HARBORAGE.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED AN ACCUMULATION OF DUST/DIRT/DEBRIS BUILDUP ON THE TOILET ROOM EXHAUST VENTILATION. MUST DETAIL CLEAN AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED EXPIRED FOOD HANDLER CERTIFICATES. INSTRUCTED TO MAINTAIN RECORDS AT ALL TIMES.

Base deductions−18 pts

Risk factor bonus (1× +5)−5 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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