What is Idof Fresh Mediterranean's health inspection score?

Idof Fresh Mediterranean 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 Idof Fresh Mediterranean last inspected?

Idof Fresh Mediterranean was last inspected on March 11, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Idof Fresh Mediterranean have?

Idof Fresh Mediterranean has 41 total violations across 8 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Idof Fresh Mediterranean safe to eat at?

Idof Fresh Mediterranean has a good safety record with a score of 70/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Idof Fresh Mediterranean serve?

Idof Fresh Mediterranean serves Mediterranean cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Idof Fresh Mediterranean

Name: Idof Fresh Mediterranean
Address: 6558 N SHERIDAN RD, Chicago, 60626
Rating: 70

6558 N SHERIDAN RD, Chicago

Data may be outdated — inspected 3/11/2025

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0Good

Mediterranean•Rogers Park

Ranked #133 of 202 in Rogers ParkBetter than 69% of mediterranean restaurants

Declining

8 inspections

Last: Mar 11, 2025

low confidence

Directions Order

Inspections

25%

Clean Rate

5.1

Avg Violations

13 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

Cross-contamination

Raw and cooked foods not properly separated

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Plumbing issues

Plumbing or waste disposal problems

Pest issuesHigh Priority

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-30

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-13 pts

Best practices • 2 pts each

Freshness Penalty

-12 pts

Score reduced due to stale inspection data

Inspection Timeline

-7 pts

Latest

100% weight

2nd

60% weight

100

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

6558 N SHERIDAN RD, Chicago, IL 60626

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Violation Timeline

Sep 2022

2 inspections

1 intermediate

9 basic

Sep

Mar 2023

1 inspections

Oct 2023

1 inspections

2 high priority

1 intermediate

3 basic

Oct

Dec 2023

2 inspections

5 high priority

1 intermediate

4 basic

May 2024

1 inspections

2 intermediate

4 basic

May

Mar 2025

1 inspections

9 basic

Inspection History

8 records on file

3 Canvass3 Complaint1 Complaint Re-Inspection1 Short Form Complaint

Mar 25

Canvass InspectionLatestPass

9 Basic

9 total

82/100inspection score

−18 pts

Basic (9)

−18 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST PROVIDE PROPER SINK STOPPERS FOR THE THREE COMPARTMENT SINK.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
CLEAN ICE CHUTE AT SELF SERVE AT ICE MACHINE IN DINING AREA.SANITIZE AND MAINTAIN
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
ADDITIONAL HOT WATER FLOW AT HANDWASHING SINK IN DISHROOM.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
MUST PROVIDED THREE WORKING STOPPERS FOR THE THREE COMPARTMENT SINKS
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST CLEAN DEBRIS UNDER SHELVES,INSIDE THE FLOOR DRAIN UNDER THREE COMPARTMENT SINK(REMOVE GRIMES AND RUST).ALSO DETAIL CLEAN INSIDE THE CABINET UNDER THE ICE MACHINE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST NOT USE CARDBOARD BOXES AS MATTING FOR FLOORS INCLUDED INSIDE THE WALK-IN COOLER. MATTING MUST BE WASHABLE/CLEANABLE.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
NO FOOD HANDLER TRAINING CERTIFICATE PROVIDED ON SITE,INSTRUCTED TO PROVIDE PRESENT CERTIFICATE ARE ALL EXPIRED FROM:2023
58ALLERGEN TRAINING AS REQUIRED−2
NO ALLERGEN TRAINING CERTIFICATES PROVIDED ON SITE. INSTRUCTED TO PROVIDE FOR ALL CERTIFIED FOOD SERVICE MANAGERS.

Base deductions−18 pts

May 24

Complaint InspectionPass w/ Conditions

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS AT FROM PREPARATION AREA. OBSERVED ONE STORAGE CONTAINER OF GROUND BEEF PORTIONS TO BE LEFT AT ROOM TEMPERATURE ON COUNTER. OBSERVED 108 PORTIONS OF GROUND BEEF TO BE AT 55.2F, ABOVE THE REQUIRED COLD HOLDING OF 41F. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 10 LBS OF BEEF VALUED AT $60. INSTRUCTED MANAGEMENT TO COLD HOLD ALL TCS FOODS AT 41F OR COLDER AT ALL TIMES. PRIORITY VIOLATION, 7-38-005. CITATION ISSUED.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED DRY STORAGE CONTAINERS IN REAR PREPARATION AND DRY GOODS STORAGE AREA TO NOT HAVE LABEL. INSTRUCTED MANAGER TO LABEL ALL DRY GOODS STORAGE BINS WITH THE COMMON NAME OF THE CONTENTS (FLOUR, SALT, SUGAR, ETC.).

Basic (4)

−8 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED DRY GOODS STORAGE BINS OF SALT AND POWDERED ITEMS TO BE STORED WITHOUT A LID. INSTRUCTED TO PROVIDE A TIGHT SEALING LID TO PROTECT FROM POTENTIAL CONTAMINATION.
39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED CANNED GOODS AND DRINKS STORED ON THE FLOOR UNDER SHELVES IN THE REAR PREPARATION AREA. INSTRUCTED MANAGER TO STORE ALL ITEMS AT LEAST 6 INCHES OFF THE FLOOR TO PROTECT AGAINST POTENTIAL SOURCES OF CONTAMINATION.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED SPILLAGE AND FOOD DEBRIS (LETTUCE CUTTINGS) ON FLOOR IN THE WALK IN COOLER. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN AREA FREE OF SPILLAGE AND FOOD DEBRIS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED PERSONAL ITEMS AND UNUSED ITEMS STORED ON SHELVES IN THE REAR DRY STORAGE AND DRINK STORAGE AREA. INSTRUCTED TO REMOVE ALL ITEMS UNNECESARRY TO OPERATION OF FACILITY.

Base deductions−18 pts

Dec 23

Complaint Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Dec 23

Complaint InspectionFail

5 High1 Med4 Basic

10 total2 risk factors

27/100inspection score

−63 pts

High Priority (5)

−50 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
OBSERVED NO ONE ON SITE AT THE TIME OF INSPECTION DEMONSTRATING FOOD SAFETY KNOWLEDGE
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WHILE TIME/TEMPERATURE-CONTROLLED FOR SAFETY FOODS INCLUDING BEEF ARE PREPARED COOKED, AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NO SIGNAGE AT REAR FOOD PREP & UTENSIL WASHING AREA HAND SINK INSTRUCTING EMPLOYEES TO WASH HANDS. MUST POST SIGNAGE.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
WATER DISPENSING FAUCET ATTACHED TO FRONT FOOD PREP AREA HAND SINK. MUST REMOVE WATER DISPENSING FAUCET, HAND SINK MUST ONLY BE USED FOR HAND WASHING. PRIORITY FOUNDATION VIOLATION 7-38-030(c).
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED 2 DRAWER COLD HOLDING UNIT NOT MAINTAINING PROPER TEMPERATURE OF 41F OR LESS THROUGHOUT. REPAIR AND MAINTAIN REFRIGERTION/COLD HOLD UNIT AND MAINTAIN. NO TIME TEMPERAURE FOOD WITHIN COOLER AT TIME OF INSPECTION. COOLER WAS TAGGED. PRIORITY VIOLATION 7-38-005. NO CITATION ISSUED.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED LARGE SHEET TRAY OF MEAT BALLS ON COUNTER NEXT TO GRILL AT ROOM TEMPERAURE OF 57F. 10LBS OF MEATBALLS VALUED AT $30 WERE VOLUNTARILY DISCARDED. PRIOIRTY VIOLATION 7-38-005

Basic (4)

−8 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
REAR PREP AREA TABLESIDE CAN OPENER AND BRACKET NOT CLEAN. MUST CLEAN AND MAINTAIN EQUIPMENT.
50HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE−2
OBSERVED NO HOT WATER THROUGHOUT AT MULTIPLE SINKS INCLUDING HANDWASHING SINKS, WASHBOWL SINKS AND 3 COMPARTMENT SINK. OBSERVED HOT WATER TO BE 60.3F - 61.6F THROUGHOUT FACILITY. PRIORITY VIOLATION 7-38-030(C). MUST RESTORE HOT RUNNING WATER TO ALL SINKS.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
WASTE RECEPTACLES IN UNISEX TOILET ROOMS MISSING LIDS/COVERS. MUST PROVIDE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
CAULKING ALONG TOP OF REAR 3 COMPARTMETN SINK IS NOT CLEAN. MUST CLEAN OR RECAULK.

Base deductions−63 pts

Risk factor bonus (2× +5)−10 pts

Oct 23

Complaint InspectionPass w/ Conditions

2 High1 Med3 Basic

6 total2 risk factors

59/100inspection score

−31 pts

High Priority (2)

−20 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
OBSERVED NO ONE ON SITE AT THE TIME OF INSPECTION DEMONSTRATING FOOD SAFETY KNOWLEDGE
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WHILE TIME TEMPERATURE-CONTROLLED FOR SAFETY FOODS, INCLUDING BEEF ARE PREPARED COOKED, AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012

Intermediate (1)

−5 pts

21PROPER HOT HOLDING TEMPERATURES−5
OBSERVED APPROXIMATELY 5 LBS OF SLICED COOKED ONIONS IN HOT HOLDING UNIT AT IMPROPER TEMPERATURES RANGING FROM 105F-132F. ALL GRILLED ONIONS WERE VOLUNTARILY DISCARDED. PRIORITY VIOLATION 7-38-005

Basic (3)

−6 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED CARTONS OF OIL ON THE FLOOR. ALL FOOD ITEMS NEED TO BE STORED AT LEAST 6 INCHES OFF THE FLOOR AT ALL TIMES.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OBSERVED ENCLOSURE FOR GARBAGE AREA UNCLEAN. THE AREA NEEDS TO BE DETAIL CLEANED AND MAINTAINED. ALL GARBAGE RECEPTALCES NEED TO BE KEPT COVERED AT ALL TIMES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED TOO MUCH CLUTTER IN THE REAR. REMOVE ALL UNNECESSARY ITEMS, INCLUDING RETURNING BREAD TRAYS ETC. MUST BE ABLE TO MONITOR FOR PEST CONTROL.

Base deductions−31 pts

Risk factor bonus (2× +5)−10 pts

Mar 23

Canvass InspectionCleanPass

No violations

100/100inspection score

Sep 22

Short Form Complaint InspectionPass

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
6-202.15 FRONT DOORS PROPPED OPEN, WHICH ALLOWS ACCESS FOR PESTS. EXTERIOR DOORS SHALL BE: 1) SELF-CLOSING, 2)SOLID AND TIGHT FITTING, AND 3) LIMITED TO DESIGNED USE . DOORS WERE SHUT DURING INSPECTION.

Basic (5)

−10 pts

40PERSONAL CLEANLINESS−2
2-402.11: OBSERVED ONE FOOD HANDLER WITHOUT A HAIR RESTRAINT. INSTRUCTED TO HAVE ALL FOOD HANDLERS WEAR HAIR RESTRAINTS WHILE PREPARING FOOD AND IN THE FOOD PREP AREA AT ALL TIMES.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
4-904.11: OBSERVED A CUTTING BOARD STORED ABOVE THE ONE-COMPARTMENT SINK FAUCET HEAD IN THE REAR FOOD PREP AREA. INSTRUCTED TO PROPERLY STORE SAID KITCHENWARE AND MAINTAIN IT TO AVOID POSSIBLE CONTAMINATION.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.11: OBSERVED THE FLOORS IN THE WALK-IN COOLER AND THROUGHOUT THE REAR FOOD PREP/ DISHWASHING AREA NOT MAINTAINED. INSTRUCTED TO CLEAN AND MAINTAIN SAID FLOORS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.12 SOILED CEILING TILES ABOVE DRY STORAGE AREA ACROSS FROM 1 COMPARTMENT SINK. THE FACILITY MUST BE CLEAN AND MAINTAINED.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
4-202.18: OBSERVED THE VENTILATION HOOD MISSING FILTERS. INSTRUCTED TO REPLACE SAID FILTERS AND MAINTAIN THEM.

Base deductions−15 pts

Sep 22

Canvass InspectionPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

40PERSONAL CLEANLINESS−2
OBSERVED ONE FOOD HANDLER WITHOUT A HAIR RESTRAINT. INSTRUCTED TO HAVE ALL FOOD HANDLERS WEAR HAIR RESTRAINTS WHILE PREPARING FOOD AND IN THE FOOD PREP AREA AT ALL TIMES.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED A CUTTING BOARD STORED ABOVE THE ONE-COMPARTMENT SINK FAUCET HEAD IN THE REAR FOOD PREP AREA. INSTRUCTED TO PROPERLY STORE SAID KITCHENWARE AND MAINTAIN IT TO AVOID POSSIBLE CONTAMINATION.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED THE FLOORS IN THE WALK-IN COOLER AND THROUGHOUT THE REAR FOOD PREP/ DISHWASHING AREA NOT MAINTAINED. INSTRUCTED TO CLEAN AND MAINTAIN SAID FLOORS.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED THE VENTILATION HOOD MISSING FILTERS. INSTRUCTED TO REPLACE SAID FILTERS AND MAINTAIN THEM.

Base deductions−8 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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