What is Sinya Mediterranean's health inspection score?

Sinya Mediterranean has a SafeDine safety score of 81 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Sinya Mediterranean last inspected?

Sinya Mediterranean was last inspected on July 21, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Sinya Mediterranean have?

Sinya Mediterranean has 28 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Sinya Mediterranean safe to eat at?

Sinya Mediterranean has a good safety record with a score of 81/100. While there are some noted violations, overall compliance is solid.

Official Health Record

Sinya Mediterranean

Name: Sinya Mediterranean
Address: 3224 N DAMEN AVE, Chicago, 60618
Rating: 81

3224 N DAMEN AVE, Chicago

Last inspected 8mo ago

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0Good

North Center

Ranked #275 of 551 in North Center

Stable

5 inspections

Last: Jul 21, 2025

medium confidence

Directions Order

Inspections

Clean Rate

5.6

Avg Violations

9 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Employee illnessHigh Priority

Sick employee handling food — illness transmission risk

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-19

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-5 pts

Potential hazards • 5 pts each

Basic

-7 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

0 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

3224 N DAMEN AVE, Chicago, IL 60618

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Violation Timeline

Mar 2023

1 inspections

4 high priority

2 intermediate

5 basic

Mar

Oct 2024

1 inspections

1 intermediate

3 basic

Nov 2024

1 inspections

1 intermediate

3 basic

Nov

Jul 2025

2 inspections

2 intermediate

7 basic

Inspection History

5 records on file

2 Canvass Re-Inspection2 Canvass1 Suspected Food Poisoning

Jul 25

Canvass Re-Inspection InspectionLatestPass

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
3-302.12 LABEL FOOD STORED INSIDE THE PLASTIC CONTAINERS WITH A COMMON NAME.

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MISSING KNOB AT LID OF THE HOT HOLDING POT. MUST PROVIDE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.11 SEAL HOLE ON WALL BEHIND THE BASEBOARD UNDER THREE COMPARTMENT SINK(WEST
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13 ADDITIONAL ALLERGEN TRAINING CERTIFICATES IS REQUIRED ON SITE FOR ALL CERTIFIED FOOD SERVICE MANAGERS

Base deductions−11 pts

Jul 25

Canvass InspectionFail

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
LABEL FOOD STORED INSIDE THE PLASTIC CONTAINERS WITH A COMMON NAME.

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MISSING KNOB AT LID OF THE HOT HOLDING POT.PROVIDE
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
NOTED OUTSIDE GREASE CONTAINER NOT MAINTAINED WITH THICK GREASE AROUND THE GREASE CONTAINER AND ON TOP OF CONTAINER. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN GREASE CONTAINER AND ITS SURROUNDING. PRIORITY FOUNDATION VIOLATION:7-38-020(B),CITATION ISSUED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
SEAL HOLE ON WALL BEHIND THE BASEBOARD UNDER THREE COMPARTMENT SINK(WEST)
58ALLERGEN TRAINING AS REQUIRED−2
ADDITIONAL ALLERGEN TRAINING CERTIFICATES IS REQUIRED ON SITE FOR ALL CERTIFIED FOOD SERVICE MANAGERS

Base deductions−13 pts

Nov 24

Canvass Re-Inspection InspectionPass w/ Conditions

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
NOTED INTERNAL TEMPERATURE TCS FOOD ITEM INSIDE WALK IN COOLER TO BE IMPROPER:-SOUP 54F.MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 40 LBS OF PRODUCTS WORTH $50.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED. - CORRECTED AT THE TIME OF INSPECTION.

Basic (3)

−6 pts

48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
NOTED A LARGE POTS UNABLE TO FIT INSIDE THE 3 COMPARTMENT SINK FOR PROPER WASHING, RINSING AND SANITIZING. INSTRUCTED TO PROVIDE A PROCEDURE FOR PROPER WASHING AND SANITIZING OF EQUIPMENT OR REMOVE EQUIPMENT.(LARGE POTS AND PANS)
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
NOTED LEAKAGE AT THE U-JOINT PIPE OF THE HAND WASHING SINK AT THE DISH WASHING AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
NOTED OUTSIDE GREASE CONTAINER NOT MAINTAINED WITH THICK GREASE AROUND THE GREASE CONTAINER AND ON TOP OF CONTAINER. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN GREASE CONTAINER AND ITS SURROUNDING. PRIORITY FOUNDATION VIOLATION#7-38-020(B).CITATION ISSUED. - COS

Base deductions−11 pts

Oct 24

Canvass InspectionPass w/ Conditions

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
NOTED INTERNAL TEMPERATURE TCS FOOD ITEM INSIDE WALK IN COOLER TO BE IMPROPER:-SOUP 54F.MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 40 LBS OF PRODUCTS WORTH $50.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.

Basic (3)

−6 pts

48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
NOTED A LARGE POTS UNABLE TO FIT INSIDE THE 3 COMPARTMENT SINK FOR PROPER WASHING, RINSING AND SANITIZING. INSTRUCTED TO PROVIDE A PROCEDURE FOR PROPER WASHING AND SANITIZING OF EQUIPMENT OR REMOVE EQUIPMENT.(LARGE POTS AND PANS)
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
NOTED LEAKAGE AT THE U-JOINT PIPE OF THE HAND WASHING SINK AT THE DISH WASHING AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
NOTED OUTSIDE GREASE CONTAINER NOT MAINTAINED WITH THICK GREASE AROUND THE GREASE CONTAINER AND ON TOP OF CONTAINER. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN GREASE CONTAINER AND ITS SURROUNDING. PRIORITY FOUNDATION VIOLATION#7-38-020(B).CITATION ISSUED.

Base deductions−11 pts

Mar 23

Suspected Food Poisoning InspectionPass w/ Conditions

4 High2 Med5 Basic

11 total3 risk factors

25/100inspection score

−60 pts

High Priority (4)

−40 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON THE PREMISES.INSTRUCTED MANAGEMENT TO PROVIDE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE AND MANTAIN AS REQUIRED.PRIORITY FOUNDATION 7-38-010,CITATION ISSUED.
5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
FOUND NO PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE AND MAINTAIN REQUIRED PROCEDURE/PLAN AND APPROPRIATE SUPPLIES OR KIT. (NECESSARY ITEMS AT A MINIMUM: GLOVES, FACE MASKS, DISPOSABLE MOPS AND APPROPRIATE SANITIZER/SPRAY THAT IS EFFECTIVE AGAINST NOROVIRUS). PRIORITY FOUNDATION VIOLATION 7-38-005,CITATION ISSUED.
8HANDS CLEAN & PROPERLY WASHEDRisk Factor−10
OBSERVED POOR HYGIENIC PRACTICES.OBSERVED FOOD EMPLOYEE IN FRONT PREP AREA COOKING CHICKEN ON GRILL THEN RINSING HANDS UNDER RUNNING WATER WITH GLOVES ON THEN IMMEDIATELY HANDLED READY-TO-EAT PITA BREAD, CUT LETTUCE FOR SALAD AND NO HANDWASHING.INSTRUCTED TO WASH HANDS ONLY AT HANDWASHING SINK AND MUST WASH HANDS AFTER ANY AND EVERY POSSIBLE CONTAMINATION. PRIORITY VIOLATION 7-38-010,CITATION ISSUED.
15FOOD SEPARATED AND PROTECTED−10
OBSERVED RAW CHICKEN ON SKEWERS STORED ABOVE READY-TO-EAT BLENDED CHICKPEA PUREED USED TO PREPARE HUMMUS LOCATED IN WALK-IN-COOLER. INSTRUCTED MANAGEMENT TO PROPERLY STORE ALL RAW FOODS SO THEY WILL NOT CROSS CONTAMINATE READY-TO-EAT FOODS. PRIORITY VIOLATION 7-38-005, CITATION ISSUED.

Intermediate (2)

−10 pts

21PROPER HOT HOLDING TEMPERATURES−5
OBSERVED TWO COOKING SPIT UNITS AT FRONT FOOD PREPARATION AREA NOT ON WITH TCS FOODS AT IMPROPER TEMPERATURES: OBSERVED BEEF/LAMB AT 55.4F-56.1F AND GYRO MEAT AT 64.0F-67.1F. INSTRUCTED MANAGER THAT COOKING SPIT UNITS MUST BE CONTINUOUSLY ON AS MEAT IS SHAVED FOR PLATING FOODS. INSTRUCTED MANAGER, HOT TCS FOODS MUST MAINTAIN HOT HOLDING TEMPERATURES OF ABOVE 135F AT ALL TIMES. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 50# OF FOOD WORTH $500. PRIORITY VIOLATION 7-38-005, CITATION ISSUED.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED BULK CONTAINERS IN REAR WITHOUT A LABEL. INSTRUCTED TO PROVIDE THE COMMON NAME ON ALL BULK CONTAINERS TO PROPERLY IDENTIFY ITEM (SALT, SUGAR, FLOUR ETC).

Basic (5)

−10 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
INSTRUCTED TO PROPERLY STORE ALL WASHCLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED STAINED CUTTING BOARD ON TOP OF THE FRONT PREP LINE COOLER.INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS WITH GREASE AND DRIED FOOD DEBRIS ACCUMULATION ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT PREP/COOKING AREA ESPECIALLY UNDER AND AROUND COOKING EQUIPMENTS.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
INSTRUCTED TO DETAIL CLEAN KITCHEN EXHAUST HOODS/FILTERS TO REMOVE ACCUMULATIONS OF DUSTS BUILD-UP AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
ALLERGEN TRAINING IS REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION CERTIFICATES.INSTRUCTED TO COMPLETE TRAINING AND KEEP CERTIFICATES ON SITE.

Base deductions−60 pts

Risk factor bonus (3× +5)−15 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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