What is The Halal Guys's health inspection score?

The Halal Guys has a SafeDine safety score of 66 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was The Halal Guys last inspected?

The Halal Guys was last inspected on February 20, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does The Halal Guys have?

The Halal Guys has 17 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is The Halal Guys safe to eat at?

The Halal Guys has a safety score of 66/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does The Halal Guys serve?

The Halal Guys serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

The Halal Guys

Name: The Halal Guys
Address: 49 W DIVISION ST, Chicago, 60610
Rating: 66

49 W DIVISION ST, Chicago

Data may be outdated — inspected 2/20/2025

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0Fair

American•Old Town

Ranked #270 of 354 in Old TownBetter than 17% of american restaurants

Declining

4 inspections

Last: Feb 20, 2025

low confidence

Directions Order

Inspections

Clean Rate

4.3

Avg Violations

14 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

Plumbing issues

Plumbing or waste disposal problems

Pest issues

Evidence of pests found during inspection

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-34

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-9 pts

Best practices • 2 pts each

Freshness Penalty

-12 pts

Score reduced due to stale inspection data

Inspection Timeline

-17 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

49 W DIVISION ST, Chicago, IL 60610

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Violation Timeline

Oct 2023

1 inspections

1 high priority

1 intermediate

3 basic

Oct

Nov 2023

1 inspections

1 basic

Jul 2024

1 inspections

4 basic

Jul

Feb 2025

1 inspections

1 high priority

1 intermediate

5 basic

Inspection History

4 records on file

3 Canvass1 Canvass Re-Inspection

Feb 25

Canvass InspectionLatestPass w/ Conditions

1 High1 Med5 Basic

7 total1 risk factor

70/100inspection score

−25 pts

High Priority (1)

−10 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED MANAGER ON DUTY ARAR MOHAMMAD WITHOUT THE CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATION. INFORMED THAT A MANAGER ON DUTY MUST HAVE ON SITE OR ON HIS OR HER PERSCON PROPER CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATION WHILE FACILITY IS OPEN AND OPERATING. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED OPENINGS IN THE CEILING IN THE REAR OVER THE BACK DOOR AREA AS WELL AS TO THE LEFT OF THE THREE COMPARTMENT SINK. INSTRUCTED TO SEAL/COVER ALL OPENINGS AS A MEANS OF PREVENTING POSSIBLE PEST AND OR INSECT ACTIVITY.

Basic (5)

−10 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED RAW WOOD FIXTURE EXPOSED OVER THE REAR HAND WASHING SINKLOCATED LEFT OF THE WALK IN COOLING UNIT. INSTRUCTED TO PAINT OR STAIN AS A MEANS OF MAKING SURFACE EASY TO CLEAN AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE SIDES OF THE COOKING EQUIPMENT WITH A BUILD UP OF GREASE AND SPLATTER. INSTRUCTED TO CLEAN AND MAINTAIN ALL EQUIPMENT.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED A LEAK AT THE DRAIN PIPE OF THE HAND WASHING SINK NEAR THE DISH WASHING AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED NO COVERED RECEPTACLE IN THE EMPLOYEE TOILET ROOM. INSTRUCTED TO PROVIDE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED A BUILD UP OF DIRT, SPLATTER AND DEBRIS ON THE WALLS AND FLOORS IN THE REAR STORAGE AREA, THE DISH WASHING AREA AS WELL AS IN THE FRONT FOOD SERVICE AREA UNDER AND AROUND THE COOKING AND NON COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN ALL AREAS AS NEEDED.

Base deductions−25 pts

Risk factor bonus (1× +5)−5 pts

Jul 24

Canvass InspectionPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO CLEAN THE BOTTOM AREA OF THE FRYERS TO REMOVE GREASE. CLEAN EXTERIOR SURFACES OF COOKING EQUIPMENT WHERE NEEDED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN FLOORS UNDER AND AROUND COOKING EQUIPMENT, INSIDE OF WALK-IN COOLER, IN WASHROOM UNDER SINK AND AROUND TOILET, IN REAR PREP AREA AROUND AND BEHIND EQUIPMENT.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
INSTRUCTED THAT ALL NEW FOOD HANDLERS MUST OBTAIN THE REQUIRED FOOD HANDLER TRAINING.
58ALLERGEN TRAINING AS REQUIRED−2
INSTRUCTED THAT ALL CITY OF CHICAGO FOOD SERVICE MANAGERS MUST OBTAIN THE REQUIRED FOOD ALLERGEN TRAINING.

Base deductions−8 pts

Nov 23

Canvass Re-Inspection InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13: FOOD HANDLER CERTIFICATIONS NOT PROVIDED ON SITE. ALL FOOD EMPLOYEES WHO DO NOT HAVE A FOOD MANAGER CERTIFICATE, MUST OBTAIN A VALID FOOD HANDLER CERTIFICATE AND PROVIDE ON SITE AT ALL TIMES.

Base deductions−2 pts

Oct 23

Canvass InspectionPass w/ Conditions

1 High1 Med3 Basic

5 total

79/100inspection score

−21 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
PREPLINE REACH IN COOLER UNDER GRILL AMBIENT AIR MEASURED AT IMPROPER TEMPERATURE OF 55F. ALL TCS FOODS HAVE BEEN DISCARDED ON SITE (REFER TO VIOLATION #22). UNIT HAS BEEN TAGGED AND HELD FOR INSPECTION. FACILITY MUST CONTACT CDPHFOOD@CITYOFCHICAGO.ORG ONCE UNIT IS MAINTAINING A TMPERAURE BELOW 41F AND HAVE STICKER REMOVED BY AN INSPECTOR. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
MEASURED IMPROPER COLD HOLDING TEMPERATURES OF THE FOLLOWING FOODS FOUND IN THE PREPLINE REACH IN COOLER UNDER THE GRILL; 30LBS OF GRYO BEEF MEAT MEASURED AT 51.2F. APPROXIMATELY 30LBS OF FOOD WAS DISCARDED AT A TOTAL APPROXIMATE COST OF $100. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Basic (3)

−6 pts

45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
SINGLE USE DRY STORAGE ITEMS (SINGLE USE CUPS/LIDS, BOWLS) IS STORED IN AN UNAPPROVED LOCATION IN EMPLOYEE RESTROOM. SINGLE USE ITEMS MAY NOT BE STORED IN: 1) LOCKER ROOMS 2) TOILET ROOMS 3) DRESSING ROOMS 4) GARBAGE ROOMS 5) MECHANICAL ROOMS 6) UNDER NON SHIELDED SEWER LINES 7) UNDER LEAKING WATER LINES 8) UNDER OPEN STAIRWELLS 9) UNDER OTHER SOURCES OF CONTAMINATION.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
DRAIN STOPPERS AT 3 COMPARTMENT SINK IN KITCHEN/PREPARATION DEPARTMENT IS MISSING. FACILITY MUST PROVIDE STOPPERS FOR THE 3 COMPARTMENT SINK TO ALLOW FOR PROPER WASH, RINSE, AND SANITIZER SET UP.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
FOOD HANDLER CERTIFICATIONS NOT PROVIDED ON SITE. ALL FOOD EMPLOYEES WHO DO NOT HAVE A FOOD MANAGER CERTIFICATE, MUST OBTAIN A VALID FOOD HANDLER CERTIFICATE AND PROVIDE ON SITE AT ALL TIMES.

Base deductions−21 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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