What is Savanna Restaurant's health inspection score?

Savanna Restaurant 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 Savanna Restaurant last inspected?

Savanna Restaurant was last inspected on March 4, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Savanna Restaurant have?

Savanna Restaurant has 22 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Savanna Restaurant safe to eat at?

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

What type of cuisine does Savanna Restaurant serve?

Savanna Restaurant serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Savanna Restaurant

Name: Savanna Restaurant
Address: 5657 N LINCOLN AVE, Chicago, 60659
Rating: 81

5657 N LINCOLN AVE, Chicago

Data may be outdated — inspected 3/4/2025

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0Good

American•Chicago

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

Stable

5 inspections

Last: Mar 4, 2025

low confidence

Directions Order

Inspections

20%

Clean Rate

4.4

Avg Violations

15 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

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Employee hygiene

Personal hygiene practices not followed

Permit/documentation

Administrative or documentation issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-19

Final Score

Impact Breakdown

High Priority

-1 pts

Direct health hazards • 10 pts each

Intermediate

-1 pts

Potential hazards • 5 pts each

Basic

-5 pts

Best practices • 2 pts each

Freshness Penalty

-12 pts

Score reduced due to stale inspection data

Inspection Timeline

+3 pts

Latest

100% weight

100

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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5657 N LINCOLN AVE, Chicago, IL 60659

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Violation Timeline

Jun 2022

1 inspections

1 intermediate

5 basic

Jun

Sep 2023

1 inspections

1 high priority

1 intermediate

5 basic

Jul 2024

2 inspections

1 high priority

1 intermediate

4 basic

Jul

Mar 2025

1 inspections

3 basic

Inspection History

5 records on file

4 Canvass1 Canvass Re-Inspection

Mar 25

Canvass InspectionLatestPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
SOME PREP AREA REACH IN COOLERS DOORS RUBBER GASKETS RIPPED. MUST REPAIR/REPLACE DAMAGED COOLERS DOOR RUBBER GASKETS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FOOD BUILD UP ON PREP AREA WALLS BEHIND AND AROUND PREP AREA 3-COMPARTMENT SINK. MUST CLEAN WALLS AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED ACCUMULATED FOOD/GREASE BUILD UP ON VENTILATION HOOD. MUST CLEAN VENTILATION HOOD AND MAINTAIN.

Base deductions−6 pts

Jul 24

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Jul 24

Canvass InspectionFail

1 High1 Med4 Basic

6 total

77/100inspection score

−23 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
WE OBSERVED THREE COOLER UNIT AT IMPROPER AIR TEMP:TWO DOOR REACH-IN COOLER AT TEMP OF 49F TO 53.1F; PREP COOLER ACROSS FROM COOKING EQUIPMENT AQT TEMP OF 47.9F TO 51F,DRAWER COOLER UNIT AT TEMP OF 60F. ALL COOLER TAGGED"HELD FOR INSPECTION" DO NOT USE.COLD UNITS MUST MAINATIN AIR TEMP OF 41F AND BELOW. MANAGER THERMOMETER WAS USED ALSO TO CHECK AIR TEMP TEMPERATURE. OTHER COOLER UNITS ON SITE PRIORITY VIOLATION: 7-38-005,CITATION ISSUED.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
WE OBSERVED TCS FOODS AT IMPROPER TEMPERATURE:24 EACH FRESH EGGS AT TEMP OF 55.2F TO 55.7F;COOKED GROUND PORK AT TEMP OF 51.1F;COOKED RICE AT TEMP OF 49.7F;SHREEDED CHEESE AT TEMP OF 51.3F.PULLED MEAT AT TEMP OF 47.3F;PICO DE GALLO; COOKED ONIONS AT TEMP OF 47.1F;SHREEDED CHEDDAR CHEESE AT TEMP OF 51.7F. LIQUID EGGS(4-16oz CARTONS AT TEMP OF 51.7F.SLICED HAM AT TEMP OF 47.7F TO 49.6F.COOKED DICED SWEET AND REGULAR POTATOES AT TEMP OF 53.8F. DICED TOMATOES AT TEMP OF 48.1F; COOKED SAUSAGE AT TEMP 47.8F.FOOD MENTIONED WAS IN THREE DIFFERENT UNITS:PREP COOLER, TWO DOOR REACH-IN COOLER AND DRAWER UNIT UNDER THE GRILL.FOOD DISCARDED AND DENATURED. POUNDS 18,VALUE 316. PRIORITY VIOLATION:7-38-005,CITATION ISSUED.

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
SEE VIOLATION #60 (4-501.11 AND 4-101-19)
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
HANDLES AT HANDWASHING SINK IN POOR REPAIR, MUST TURN AND TURN HANDLE BEFORE HOT/COLD WATER IS PROVIDED. REPAIR ISSUE
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
FEW FOOD HANDLER TRAINING CERTIFICATE ARE EXPIRED.INSTRUCTED TO RENEW.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM 9-8-2023; REPORT #2581382 #16)4-602.11(B-E): OBSERVED THE INTERIOR GUARD OF THE ICE MACHINE WITH SOME DIRT, NOT CLEAN. INSTRUCTED THE PERSON IN CHARGE TO DETAIL CLEAN AND MAINTAIN. #47)4-101.19: OBSERVED FOIL USED AS A LINER ON SHELVING UNITS IN THE PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO REMOVE ALL FOIL FROM SHELVING UNITS AND MAINTAIN. ALL FOOD AND NON-FOOD CONTACT SURFACES MUST BE SMOOTH AND EASILY CLEANABLE. #47)4-501.11: OBSERVED TORN/DAMAGED AND DIRTY RUBBER GASKET ON DOORS OF PREP COOLER DRAWERS AT THE MAIN COOKLINE IN THE REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO REPAIR OR REPLACE GASKETS AND MAINTAIN. #55)6-501.12: OBSERVED GREASE ON THE FLOOR UNDERNEATH ALL COOKING EQUIPMENT IN THE PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO DETAIL CLEAN FLOORS UNDERNEATH ALL COOKING EQUIPMENT AND MAINTAIN. PRIORITY FOUNDATION VIOLATION:7-42-090,CITATION ISSUED

Base deductions−23 pts

Sep 23

Canvass InspectionPass

1 High1 Med5 Basic

7 total

75/100inspection score

−25 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED THE INTERIOR GUARD OF THE ICE MACHINE WITH SOME DIRT, NOT CLEAN. INSTRUCTED THE PERSON IN CHARGE TO DETAIL CLEAN AND MAINTAIN.

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED NO THERMOMETER CONSPICUOUSLY PLACED IN THE REACH-IN COOLER NEAR THE COFFEE STATION IN THE REAR. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE THERMOMETERS FOR ALL COLD HOLDING EQUIPMENT AND MAINTAIN.

Basic (5)

−10 pts

40PERSONAL CLEANLINESS−2
OBSERVED MULTIPLE FOOD HANDLING EMPLOYEES NOT WEARING HAIR RESTRAINTS WHILE PREPARING FOOD. INSTRUCTED THE PERSON IN CHARGE TO ENSURE ALL FOOD-HANDLING EMPLOYEES WEAR HAIR RESTRAINTS WHILE PREPARING FOOD AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED FOIL USED AS A LINER ON SHELVING UNITS IN THE PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO REMOVE ALL FOIL FROM SHELVING UNITS AND MAINTAIN. ALL FOOD AND NON-FOOD CONTACT SURFACES MUST BE SMOOTH AND EASILY CLEANABLE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED TORN/DAMAGED AND DIRTY RUBBER GASKET ON DOORS OF PREP COOLER DRAWERS AT THE MAIN COOKLINE IN THE REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO REPAIR OR REPLACE GASKETS AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED GREASE ON THE FLOOR UNDERNEATH ALL COOKING EQUIPMENT IN THE PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO DETAIL CLEAN FLOORS UNDERNEATH ALL COOKING EQUIPMENT AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED ONE CERTIFIED FOOD SERVICE MANAGER WITHOUT ALLERGEN AWARENESS TRAINING CERTIFICATE. INSTRUCTED THE PERSON IN CHARGE TO ENSURE THAT ANY INDIVIDUAL THAT HAS A CITY OF CHICAGO FOOD SERVICE MANAGERS CERTIFICATE OBTAINS ALLERGEN AWARENESS TRAINING AND CERTIFICATE AND MAINTAINS.

Base deductions−25 pts

Jun 22

Canvass InspectionPass

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED SOME BULK FOOD CONTAINERS NOT LABELED ON SHELVES IN REAR DRY STORAGE AREA. INSTRUCTED TO LABEL BULK FOOD ITEMS WHEN NOT IN THEIR ORIGINAL PACKAGING.

Basic (5)

−10 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED PLASTIC GROCERY BAGS BEING USED TO STORE FOOD ITEMS IN TWO DOOR REFRIGERATOR LOCATED IN REAR PREP AREA. INSTRUCTED TO USE FOOD GRADE BAGS OR CONTAINERS TO STORE FOOD ITEMS.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED NO COVERED TRASH RECEPTACLE IN THE WOMENS TOILET ROOM. INSTRUCTED TO PROVIDE COVERED TRASH RECEPTACLE AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DEBRIS ON FLOORS THROUGHOUT KITCHEN PREPARATION AREA AND REAR DRY STORAGE AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED VENT COVERS IN BOTH TOILET ROOMS WITH DUST ACCUMULATION. INSTRUCTED TO CLEAN AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED SOME EMPLOYEES WITH EXPIRED FOOD HANDLERS TRAINING. INSTRUCTED TO RENEW EXPIRED FOOD HANDLERS CERTIFICATIONS AND MAINTAIN.

Base deductions−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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