What is Kala Modern Greek's health inspection score?

Kala Modern Greek has a SafeDine safety score of 78 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Kala Modern Greek last inspected?

Kala Modern Greek was last inspected on February 17, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Kala Modern Greek have?

Kala Modern Greek has 34 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Kala Modern Greek safe to eat at?

Kala Modern Greek has a good safety record with a score of 78/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Kala Modern Greek serve?

Kala Modern Greek serves Greek cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Kala Modern Greek

Name: Kala Modern Greek
Address: 2523 N CLARK ST, Chicago, 60614
Rating: 78

2523 N CLARK ST, Chicago

Last Inspected: 2/17/2026

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0Good

Greek•Lincoln Park

Ranked #383 of 764 in Lincoln ParkBetter than 95% of greek restaurants

Improving

6 inspections

Last: Feb 17, 2026

high confidence

Directions Order

Inspections

17%

Clean Rate

5.7

Avg Violations

3 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

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

Employee hygiene

Personal hygiene practices not followed

Plumbing issues

Plumbing or waste disposal problems

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

-0 pts

Potential hazards • 5 pts each

Basic

-11 pts

Best practices • 2 pts each

Inspection Timeline

+29 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 70/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (78/100) 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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2523 N CLARK ST, Chicago, IL 60614

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Violation Timeline

Oct 2022

1 inspections

2 high priority

1 intermediate

6 basic

Oct

Nov 2022

1 inspections

Apr 2024

1 inspections

2 basic

Apr

Mar 2025

1 inspections

1 high priority

6 basic

Feb 2026

2 inspections

3 high priority

13 basic

Feb

Inspection History

6 records on file

2 Canvass Re-Inspection4 Canvass

Feb 26

Canvass Re-Inspection InspectionLatestPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
3-307.11--- NOTED SEVERAL BASEMENT BOX FREEZERS STORED UNDER WATER PIPING THROUGHOUT THE BASEMENT PREP. INSTRUCTED TO REMOVE FREEZERS OR PROPERLY ENCASE PIPING.
41WIPING CLOTHS: PROPERLY USED & STORED−2
3-304.14---- COOKS LINE WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.

Base deductions−4 pts

Feb 26

Canvass InspectionFail

3 High11 Basic

14 total2 risk factors

38/100inspection score

−52 pts

High Priority (3)

−30 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
THE PERSON IN CHARGE DURING THE INSPECTION DOES NOT HAVE A VALID CITY OF CHICAGO SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
NO VALID CITY OF CHICAGO SANITATION CERTIFICATE POSTED ON THE PREMISES. MUST PROVIDE A VALID CITY OF CHICAGO SANITATION CERTIFICATE AND SUCH A PERSON MUST BE ON SITE AT ALL TIMES FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
MISSING HAND SINK IN THE BASEMENT FOOD PREP AREA WHERE ICE CREAM MAKING MACHINES AND A MEAT SLICER ARE LOCATED AND FOODS PREPARED. MUST PROVIDE A HAND WASHING SINK WITH HOT AND COLD RUNNING WATER THAT PROPERLY DRAINS, SOAP AND PAPER TOWELS, HAND WASHING SIGNAGE. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED.

Basic (11)

−22 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
NOTED SEVERAL BASEMENT BOX FREEZERS STORED UNDER WATER PIPING THROUGHOUT THE BASEMENT PREP. INSTRUCTED TO REMOVE FREEZERS OR PROPERLY ENCASE PIPING.
40PERSONAL CLEANLINESS−2
NOTED SEVERAL COOKS ON COOK'S LINE PREPARING FOODS WITH UNPROTECTED BEARDS. INSTRUCTED TO PROVIDE BEARD RESTRAINTS.
41WIPING CLOTHS: PROPERLY USED & STORED−2
COOKS LINE WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.
43IN-USE UTENSILS: PROPERLY STORED−2
NOTED A KNIFE IMPROPERLY STORED BETWEEN PREP COOLER AND HOT HOLDING UNIT. MUST PROVIDE PROPER KNIFE HOLDER OR STORE ON A CLEAN PREP SURFACE.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
ALL STORED ITEMS THROUGHOUT THE BASEMENT MUST BE ELEVATED FROM THE FLOORS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION THROUGHOUT THE BASEMENT PREP/STORAGE AND MAIN KITCHEN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST NOT USE CARDBOARD AS LINER FOR SHELVING INSIDE KITCHEN CABINETS OR PAPER TOWELS AS LINER UNDER COOKS LINE CUTTING BOARDS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOORS THROUGHOUT THE BASEMENT DRY FOOD STORAGE WITH DIRT AND DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.----NOTED BLACKENED, MOLDY WALL CAULKING AT THE THREE COMPARTMENT SINK. INSTRUCTED TO REPLACE.----NOTED A LARGE HOLE IN THE CEILING OF THE EMPLOYEE WASHROOM. INSTRUCTED TO REPAIR TO BE SMOOTH AND CLEANABLE.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL REQUIRED EMPLOYEES. NEW HIRED EMPLOYEES HAVE 30 DAYS TO AQUIRE TRAINING.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATIONS FROM 3-24-25 REPORT #2614376 NOT CORRECTED. #10 OBSERVED NO HAND WASHING SIGN IN CUSTOMER BATHROOM AT TIME OF INSPECTION. INSTRUCTED MANAGER TO PROVIDE HAND WASHING SIGNAGE IN BATHROOM TO INSTRUCT EMPLOYEES THEY MUST WASH HANDS- #47-- OBSERVED TORN PROTECTIVE PLASTIC COATINGS ON INTERIOR OF DOORS OF REACH IN COOLERS ON PREP LINE (BOTH COOLERS) AT TIME OF INSPECTION. INSTRUCTED MANAGER TO REMOVE AND PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE. #56-- OBSERVED LIGHT BULB IN WALK IN COOLER WITH MISSING PROTECTIVE SHIELDING. INSTRUCTED TO REPLACE/PROVIDE TO PROVIDE ADEQUATE PROTECTIVE SHIELDING.PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.
61SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC−2
SUMMARY REPORT GIVEN AND POSTED ON 3-24-25 REPORT #2614376 NOT POSTED AT THIS TIME IN PLAIN VIEW OF THE ESTABLISHMENTS CUSTOMERS. TODAYS SUMMARY POSTED. PRIORITY FOUNDATION VIOLATION 7-42-010(B) CITATION ISSUED.

Base deductions−52 pts

Risk factor bonus (2× +5)−10 pts

Mar 25

Canvass InspectionPass w/ Conditions

1 High6 Basic

7 total

78/100inspection score

−22 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND WASHING SIGN IN CUSTOMER BATHROOM AT TIME OF INSPECTION. INSTRUCTED MANAGER TO PROVIDE HAND WASHING SINAGE IN BATHROOM TO INSTRUCT EMPLOYEES THEY MUST WASH HANDS.

Basic (6)

−12 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED TORN PROTECTIVE PLASTIC COATINGS ON INTERIOR OF DOORS OF REACH IN COOLERS ON PREP LINE (BOTH COOLERS) AT TIME OF INSPECTION. INSTRUCTED MANAGER TO REMOVE AND PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED DIRT, FOOD DEBRIS, AND CRUMBS ACCUMULATING IN PREP COOLER GASKETS AT BOTH PREP COOLERS AT FRONT PREP AREA. INSTRUCTED MANAGER TO DETAIL CLEAN AND MAINTAIN GASKETS FREE OF EXCESSIVE FOOD DEBRIS BUILD UP. OBSERVED HEAVY GREASE BUILD UP ON EXTERIOR OF FLAT TOP GRILL AND INTERIOR COMPARTMENTS/DOOR OF BOTH DEEP FRYERS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FREE OF HEAVY GREASE BUILD UP.
50HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE−2
NOTED INADEQUATE HOT WATER ON PREMISES. TEMPERATURE AT THREE (3) HANDWASH SINKS IN MAIN PREP AREA @74.6F, 72.5F, 75.1F, 3 COMPARTMENT SINK AT 80.5F, 1 COMPARTMENT SINK AT 74.6F, WASHROOM SINK AT 75.1F. PRIORITY VIOLATION CITATION ISSUED. 7-38-030(C). MUST RESTORE AND MAINTAIN HOT RUNNING WATER AT 100F FOR ALL HAND WASHING SINKS AND 110F AT 3 COMPARTMENT SINKS. WATER RESTORED AT MINIMUM OF 100F AND 110 AT HAND WASHING SINKS AND 3 COMP SINK, RESPECTIVELY. PLUMBER ON SITE BY END OF INSPECTION.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED LEAK FROM FAUCET OF ONE (1) COMPARTMENT SINK IN FRONT PREP AREA, AND LEAK FROM FAUCET OF 3 COMPARTMENT FAUCET IN REAR. OBSERVED LEAK FROM DRAIN OF MIDDLE BASIN DRAIN OF 3 COMPARTMENT IN REAR. INSTRUCTED MANAGER TO SERVICE LEAKING SINKS AND DRAIN AND MAINTAIN IN GOOD REPAIR.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED HEAVY GREASE, FOOD DEBRIS, AND LOOSE PLASTIC/TRASH BUILD UP ON THE FLOORS BELOW THE FRYERS, UNDER THE 2 DOOR COOLERS, AND BELOW THE FLAT TOP/OVEN ON SIDE. INSTRUCTED MANAGER TO DETAIL CLEAN ALL AREAS FREE OF EXCESSIVE GREASE AND LOOSE DEBRIS BUILD UP AND MAINTAIN FREE.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED LIGHT BULB IN WALK IN COOLER WITH MISSING PROTECTIVE SHIELDING. INSTRUCTED TO REPLACE/PROVIDE TO PROVIDE ADEQUATE PROTECTIVE SHIELDING.

Base deductions−22 pts

Apr 24

Canvass InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED CUTTING BOARDS ON COOK LINE PREP AREA WITH DEEP CUTS AND DARK STAINS. INSTRUCTED TO RESTORE TO A SMOOTH CLEANABLE SURFACE OR REPLACE AND MAINTAIN AT ALL TIMES.
58ALLERGEN TRAINING AS REQUIRED−2
NOTED NO ALLERGEN CERTIFICATES FOR CERTIFIED FOOD MANAGER ON SITE. INFORMED PERSON IN CHARGE THAT ALLERGEN CERTIFICATES ARE REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION CERTIFICATE. INSTRUCTED TO COMPLETE THE ONLINE TRAINING AND MAINTAIN ON PREMISES AT ALL TIME.

Base deductions−4 pts

Nov 22

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Oct 22

Canvass InspectionPass w/ Conditions

2 High1 Med6 Basic

9 total

63/100inspection score

−37 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED THE FACILITY MISSING THE REQUIRED HANDWASHING SIGNAGE IN THE EMPLOYEE TOILET ROOMS AND AT THE EXPOSED HANDWASHING SINK IN THE FOOD PREP AREA. INSTRUCTED TO POST REQUIRED HANDWASHING SIGNAGE AT SAID LOCATIONS AND MAINTAIN.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED A COLD HOLDING UNIT AT AN IMPROPER COLD HOLDING TEMPERATURE OF 60.0F DURING THE INSPECTION. INSTRUCTED TO DISCARD ALL TCS FOODS AND NOT USE REACH-IN COOLER. INSTRUCTED TO MAINTAIN PROPER COLD-HOLDING TEMPERATURES OF 41F OR BELOW AT ALL TIMES. THE COLD HOLDING UNIT WAS TAGGED AND HELD FOR INSPECTION BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH. IT MAY NOT BE USED UNTIL THE COLD HOLDING UNIT IS RE-INSPECTED BY CDPH AND MAINTAINS A PROPER COLD HOLDING TEMPERATURE OF 41F OR BELOW. PRIORITY VIOLATION 7-38-005, CITATION ISSUED.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS RANGING FROM 57.0-58.6 F, SUCH AS EGGS (57.0F), CREAM CHEESE(57.9 F), MILK (57.0 F), AND BUTTER (58.6F) MANAGER DISCARDED PRODUCT. MUST HAVE COLD-HOLDING FOODS AT 41.0F OR BELOW.APPX. 25LBS AND 1/4 GALLON.$56.PRIORITY 7-38-005, CITATION ISSUED

Basic (6)

−12 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED THE ICE SCOOP STORED ON TOP OF THE ICE MACHINE IN THE BASEMENT STORAGE AREA. INSTRUCTED TO STORE THE ICE SCOOP AND MAINTAIN IT PROPERLY.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED IN THE WALK-IN COOLER, FOOD STORAGE BUCKETS BEING ELEVATED BY MILK CRATES. INSTRUCTED TO REFRAIN FROM USING MILK CRATES FOR STORAGE AND ELEVATION PURPOSES AND USE SURFACES THAT ARE SMOOTH AND EASILY CLEANABLE FOR ELEVATION AND STORAGE PURPOSES.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CUTTING BOARDS WITH OPEN SEAMS AND DARK STAINS IN THE FOOD PREP AREA. INSTRUCTED TO REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED A BROKEN DOWN CARDBOARD BOX ON THE FLOOR NEAR THE THREE-COMPARTMENT SINK IN THE DISHWASHING AREA. INSTRUCTED TO REMOVE THE CARDBOARD BOX AND USE APPROPRIATE MATS FOR THE DISHWASHING AREA AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED NO FOOD HANDLER TRAINING CERTIFICATION FROM EMPLOYEES. INSTRUCTED THAT ALL EMPLOYEES MUST COMPLY WITH FOOD HANDLER'S TRAINING BY THE FOOD HANDLING REGULATION ENFORCEMENT ACT.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.

Base deductions−37 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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