What is Nuevo Billy's Gyros Llc's health inspection score?

Nuevo Billy's Gyros Llc has a SafeDine safety score of 58 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Nuevo Billy's Gyros Llc last inspected?

Nuevo Billy's Gyros Llc was last inspected on June 9, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Nuevo Billy's Gyros Llc have?

Nuevo Billy's Gyros Llc has 24 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Nuevo Billy's Gyros Llc safe to eat at?

Nuevo Billy's Gyros Llc has a safety score of 58/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Nuevo Billy's Gyros Llc serve?

Nuevo Billy's Gyros Llc serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Nuevo Billy's Gyros Llc

Name: Nuevo Billy's Gyros Llc
Address: 7855 S Cottage Grove AVE, Chicago, 60619
Rating: 58

7855 S Cottage Grove AVE , Chicago

Data may be outdated — inspected 6/9/2023

▲Improving

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0Fair

American•Chicago

Ranked #960 of 1000 in ChicagoBetter than 22% of american restaurants

Improving

3 inspections

Last: Jun 9, 2023

low confidence

Directions Order

Inspections

33%

Clean Rate

Avg Violations

36 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

Employee illnessHigh Priority

Sick employee handling food — illness transmission risk

Pest issues

Evidence of pests found during inspection

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-42

Final Score

Impact Breakdown

High Priority

-1 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-6 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+37 pts

100

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

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7855 S Cottage Grove AVE , Chicago, IL 60619

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Violation Timeline

Mar 2023

2 inspections

3 high priority

3 intermediate

18 basic

Mar

Jun 2023

1 inspections

Inspection History

3 records on file

1 Canvass1 Complaint Re-Inspection1 Complaint

Jun 23

Canvass InspectionLatestCleanOut of Business

No violations

100/100inspection score

Mar 23

Complaint Re-Inspection InspectionPass

9 Basic

9 total

82/100inspection score

−18 pts

Basic (9)

−18 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
3-307.11 OBSERVED AN OPENED CAN OF CHEESE SAUCE STORED IN THE PREP COOLER ACROSS FROM THE DEEP FRYING STATION AT THE FRONT FOOD PREP AREA. INSTRUCTED TO REFRAIN FROM STORING ANY OPEN CAN GOODS IN COLD HOLDING UNITS, INSTEAD USE FOOD GRADE BAGS OR CONTAINERS AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-201.11 OBSERVED THE DOOR ON THE WALK-IN COOLER IN DIS-REPAIR AND UNABLE TO CLOSE OR STAY CLOSED INSTRUCTED TO REPAIR SAID EQUIPMENT AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-101.17 OSERVED RAW WOOD ALONG THE EDGES OF THE EQUIPMENT THROUGHOUT THE FOOD PREP AREA. AROUND THE WALK-IN COOLER DOOR, RAW WOOD BEING USED AS A LEG FOR HOLDING COOKING EQUIMENT, AND THE SMALL WALL IN THE FOOD PREP AREA WHERE OUTLETS WERE OBSERVED. INSTRUCTED TO SEAL ALL RAW WOOD WITH FOOD GRADE PAINT IN ALL SAID AREAS, IN ORDER TO MAKE THE SURFACES SMOOTH AND EASLIY CLEANABLE AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-602.13 OBSERVE THE INTERIOR OF THE COLD HOLDING UNITS THROUGHOUT THE FACILITY NOT CLEAN. INSTRUCTED TO CLEAN AND MAINTAIN SAID COLD HOLDING UNITS.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11(B) OBSERVED THE MICROWAVE IN THE FOOD PREP AREA NOT CLEAN WITH FOOD SPLATTERS. INSTRUCTED TO CLEAN AND MAINTAIN SAID EQUIMENT.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.11 OBSERVED THE DOORKNOB MISSING ON THE EPLOYEE TOILET ROOM DOOR. INSTRUCTED TO PROVIDE AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.114 OBSERVED EXCESSIVE USE OF BROKEN-DOWN CARDBOARD BOXES AND SIGNS ON THE SHELVING UNITS AND THE FLOORS OF THE FACILITY AT IN THE FOLLOWING AREAS: THE REAR EXIT DOOR, THE FRONT FOOD PREP AREA AND THE SHELVING UNITS IN THE WALK-IN COOLER. INSTRUCTED TO REMOVE ALL UNNECCESSARY ITEMS AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.11 OBSERVED AN OPENING AT THE FLOOR AND WALL AT THE HANDWASHING SINK AND THE PEPSI COOLER AT THE FRONT SERVICE AREA. INSTRUCTED TO PROPERLY SEAL SAID OPENING AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13 OBSERVED THE CERTIFIED FOOD MANAGERS ON DUTY WITH AN EXPIRED ALLERGEN TRAINING CERTIFICATION (03/11/2020). INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.

Base deductions−18 pts

Mar 23

Complaint InspectionFail

3 High3 Med9 Basic

15 total2 risk factors

27/100inspection score

−63 pts

High Priority (3)

−30 pts

5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
OBSERVED NO VOMITING AND DIARRHEA PROCEDURE AND CLEAN-UP KIT ON PREMISES DURING THE INSPECTION. INSTRUCTED TO HAVE SAID PROCEDURE ALONG WITH REQUIRED EQUIPMENT FOR CLEAN-UP. PRIORITY FOUNDATION VIOLATION 7-38-005, CITATION ISSUED
8HANDS CLEAN & PROPERLY WASHEDRisk Factor−10
OBSERVED, POOR HYGIENIC PRACTICES; FOOD HANDLER ONLY PUT ON GLOVES WITHOUT WASHING THEIR HANDS AFTER COMING FROM OUTSIDE AND THEN BEGAN TO PREPARE FOODS SUCH AS SANDWICHES. INSTRUCTED MANAGER MUST PROPERLY WASH HANDS AFTER ANY POSSIBLE SOURCE OF CONTAMINATION. PRIORITY VIOLATION 7-38-010,CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND DRYING PROVISION AT ANY OF THE HANDWASHING SINKS ON SITE. MUST PROVIDE HAND DRYING PROVISIONS AT ALL HANDWASHING SINKS AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-030(C), CITATION ISSUED

Intermediate (3)

−15 pts

23PROPER DATE MARKING AND DISPOSITION−5
OBSERVED READY TO EAT AND COOKED TEMPERATURE CONTROL FOR SAFETY FOODS (RICE, SLICED DELI MEATS (CORN BEEF, TURKEY,AND HAM)NOT PROPERLY DATED, STORED LONGER THAN 24 HOURS IN THE PREP COOLER ACROSS FROM THE DEEP FRYING STATION IN THE FOOD PREP AREA WITH IMPROPER DATE MARKING. INSTRUCTED TO PROVIDE PROPER DATE MARKING WITH DISPOSITION DATE FOR READY TO EAT FOODS AND COOKED FOODS PREPARED ON SITE AND HELD OVER 24 HOURS IN ALL COLD HOLDING UNITS. ALL FOODS WITHOUT PROPER DATE MARKING HAS BEEN DISCARDED AT THIS TIME. RICE (2LBS), CORN BEEF(2 LBS), HAM (1LB), TURKEY (1LB) AT $40 WERE DISCARDED AT THIS TIME. PRIORITY FOUNDATION VIOLATION 7-38-005, CITATION ISSUED.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED NO PEST CONTROL LOG BOOK WITH THE REQUIRED INFORMATION ON SITE. INSTRUCTED TO RPOVIDE AND MAINTAIN A PEST CONTROL LOG BOOK WITH THE MOST RECENT RECORD OF VISITS, AND A COPY OF THE SERVICE TICKET THAT SETS FORTH PEST CONTROL IDPH LICENSE NUMBER ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38.020 (C), CITATION ISSUED.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED APPROXIMATELY 150-200 MICE DROPPINGS THROUGHOUT THE FACILITY DURING THE INSPECTION IN THE FOLLOWING AREAS: ALONG THE ENTIRE WALL WHERE THE FURNACE IS LOCATE AT THE FRONT AREA OF THE FACILITY, UNDER THE WOODEN PALLET NEXT TO THE FURNACE AREA AT THE FRONT AREA OF THE FACILITY, ON THE FLOOS AND ALONG THE WALLS IN THE DISHWASHING AREA, ON THE SIDES OF THE GREASE TRAP UNDER THE THREE-COMPARTMENT SINK, UNDER THE MEAT SLICER EQUIPMENT AND ON THE FLOORS IN THE SAME AREA, ON THE FLOORS IN THE EMPLOYEE TOILET ROOM, ON THE FLOORS NEAR THE MOP SINK AND SHELVING UNITS IN THE REAR STORAGE AREA, ON THE SHELVING UNITS UNDER THE FOOD PREP TABLES THROUGHOUT THE FACILITY AND GRILLING STATION AT THE FRONT FOOD PREP AREA, AND BEHING THE COOKING EQUIPMENT IN THE FRONT FOOD PREP AREA. INSTRUCTED TO REMOVE ALL DROPPINGS, PEST ACTIVITY, CLEAN AND SANITIZE ALL AFFECTED AREAS PRIOR TO BEING RE-INSPECTED. RECOMMENDED CONTACTING PEST CONTROL. PRIORITY FOUNDATION VIOLATION 7-38-020(A), CITATION ISSUED.

Basic (9)

−18 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED AN OPENED CAN OF CHEESE SAUCE STORED IN THE PREP COOLER ACROSS FROM THE DEEP FRYING STATION AT THE FRONT FOOD PREP AREA. INSTRUCTED TO REFRAIN FROM STORING ANY OPEN CAN GOODS IN COLD HOLDING UNITS, INSTEAD USE FOOD GRADE BAGS OR CONTAINERS AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED THE DOOR ON THE WALK-IN COOLER IN DIS-REPAIR AND UNABLE TO CLOSE OR STAY CLOSED INSTRUCTED TO REPAIR SAID EQUIPMENT AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OSERVED RAW WOOD ALONG THE EDGES OF THE EQUIPMENT THROUGHOUT THE FOOD PREP AREA. AROUND THE WALK-IN COOLER DOOR, RAW WOOD BEING USED AS A LEG FOR HOLDING COOKING EQUIMENT, AND THE SMALL WALL IN THE FOOD PREP AREA WHERE OUTLETS WERE OBSERVED. INSTRUCTED TO SEAL ALL RAW WOOD WITH FOOD GRADE PAINT IN ALL SAID AREAS, IN ORDER TO MAKE THE SURFACES SMOOTH AND EASLIY CLEANABLE AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVE THE INTERIOR OF THE COLD HOLDING UNITS THROUGHOUT THE FACILITY NOT CLEAN. INSTRUCTED TO CLEAN AND MAINTAIN SAID COLD HOLDING UNITS.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE MICROWAVE IN THE FOOD PREP AREA NOT CLEAN WITH FOOD SPLATTERS. INSTRUCTED TO CLEAN AND MAINTAIN SAID EQUIMENT.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED THE DOOR KNOB MISSING ON THE EPLOYEE TOILET ROOM DOOR. INSTRUCTED TO PROVIDE AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED EXCESSIVE USE OF BROKEN DOWN CARD BOARD BOXES AND SIGNS ON THE SHELVING UNITS AND THE FLOORS OF THE FACILITY AT IN THE FOLLOWING AREAS: THE REAR EXIT DOOR, THE FRONT FOOD PREP AREA AND THE SHELVING UNITS IN THE WALK-IN COOLER. INSTRUCTED TO REMOVE ALL UNNECCESSARY ITEMS AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED AN OPENING ATTHE FLOOR AND WALL AT THE HANDWASHING SINK AND THE PEPSI COOLER AT THE FRONT SERVICE AREA. INSTRUCTED TO PROPERLY SEAL SAID AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED THE CERTIFIED FOOD MANAGERS ON DUTY WITH AN EXPIRED ALLERGEN TRAINING CERTIFICATION (03/11/2020). INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.

Base deductions−63 pts

Risk factor bonus (2× +5)−10 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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