What is Raymonds Hamburgers & Tac Inc.'s health inspection score?

Raymonds Hamburgers & Tac Inc. has a SafeDine safety score of 90 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Raymonds Hamburgers & Tac Inc. last inspected?

Raymonds Hamburgers & Tac Inc. was last inspected on November 18, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Raymonds Hamburgers & Tac Inc. have?

Raymonds Hamburgers & Tac Inc. has 16 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Raymonds Hamburgers & Tac Inc. safe to eat at?

Yes, Raymonds Hamburgers & Tac Inc. has an excellent safety record with a score of 90/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Raymonds Hamburgers & Tac Inc. serve?

Raymonds Hamburgers & Tac Inc. serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Raymonds Hamburgers & Tac Inc.

Name: Raymonds Hamburgers & Tac Inc.
Address: 2653 W CERMAK RD, Chicago, 60608
Rating: 90

2653 W CERMAK RD, Chicago

Last Inspected: 11/18/2025

Own or manage this restaurant?

Claim it to unlock analytics →

0Excellent

American•Pilsen

Ranked #91 of 411 in PilsenBetter than 22% of american restaurants

Stable

4 inspections

Last: Nov 18, 2025

high confidence

Directions Order

Inspections

Clean Rate

Avg Violations

6 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Plumbing issues

Plumbing or waste disposal problems

Other violation

Regulatory compliance issue

Permit/documentation

Administrative or documentation issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-10

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-1 pts

Potential hazards • 5 pts each

Basic

-6 pts

Best practices • 2 pts each

Inspection Timeline

-2 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

Open location in Google Maps →

2653 W CERMAK RD, Chicago, IL 60608

Open in Maps

View Menu Order Online

Violation Timeline

Sep 2023

1 inspections

1 high priority

2 intermediate

4 basic

Sep

Oct 2023

1 inspections

2 basic

Nov 2024

1 inspections

1 intermediate

2 basic

Nov

Nov 2025

1 inspections

4 basic

Inspection History

4 records on file

3 Canvass1 Canvass Re-Inspection

Nov 25

Canvass InspectionLatestPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

43IN-USE UTENSILS: PROPERLY STORED−2
ICE SCOOP STORED IN THE ICE BIN. INSTRUCTED TO STORE HANDLES UP IN ICE BIN OR KEEP SCOOP IN A CLEAN BIN/CONTAINER WHEN NOT IN USE. MAINTAIN SAME.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
LARGE CUTTING BOARDS IN THE REAR PREP AREA WITH DEEP, DARK GROOVES AND STAINS. INSTRUCTED TO EITHER SAND OR REPLACE CUTTING BOARDS TO MAINTAIN A SMOOTH AND EASILY CLEANABLE SURFACE.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
THE HOT/COLD WATER IN THE TOILET ROOM DOES NOT STAY ON LONG ENOUGH FOR ADEQUATE HANDWASHING. INSTRUCTED TO ADJUST THE FAUCETS SO THEY STAY ON FOR AT LEAST 20 SECONDS. MAINTAIN ADEQUATE PLUMBING.
58ALLERGEN TRAINING AS REQUIRED−2
CFM ON DUTY ALLERGEN TRAINING CERTIFICATE IS EXPIRED. INSTRUCTED TO OBTAIN AND MAINTAIN A VALID ALLERGEN CERTIFICATE AT ALL TIMES.

Base deductions−8 pts

Nov 24

Canvass InspectionPass

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
4-204.112(B) NOTED NO THERMOMETER INSIDE COLD HOLD REFRIGERATION UNIT CONSPICUOUSLY POSTED TO MONITOR THE AMBIENT TEMPERATURE OF EQUIPMENT. INSTRUCTED TO EQUIP ALL REFRIGERATION UNITS WITH ACCURATE AND WORKING THERMOMETERS.

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-501.12 OBSERVED TWO CUTTING CUTTING BOARDS IN THE KITCHEN AND ONE IN FRONT OF COLD HOLD UNIT WITH OPEN SEAMS AND DARK STAINS. MUST REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
5-501.17 MUST PROVIDE TOILET ROOM RECEPTACLE WITH COVER FOR SANITARY NAPKINS IN ALL GENDER BATHROOM.

Base deductions−9 pts

Oct 23

Canvass Re-Inspection InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED NO FOOD HANDLER TRAINING FOR EMPLOYEES. ALL EMPLOYEES MUST PROVIDE FOOD HANDLER TRAINING.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO ALLERGEN TRAINING FOR CERTIFIED MANAGERS. ALL CERTIFIED MANAGERS MUST PROVIDE ALLERGEN TRAINING.

Base deductions−4 pts

Sep 23

Canvass InspectionFail

1 High2 Med4 Basic

7 total

72/100inspection score

−28 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND WASHING SIGN A HAND WASHING SINK IN FRONT PREP AREA. INSTRUCTED MANAGER TO PROVIDE HAND WASHING SIGNS AT ALL HAND WASHING SINKS USED BY EMPLOYEES.

Intermediate (2)

−10 pts

25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
OBSERVED NO DISCLOSURE FOR CONSUMER ADVISORY ON MENU. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION 7-38-005 CITATION ISSUED
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED BULK CONTAINERS NOT LABELED IN REAR PREP AREA. INSTRUCTED MANAGER TO LABEL ALL BULK CONTAINERS WITH COMMON NAME OF FOOD.

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED COOKED RICE STORED IN GROCERY BAGS IN HOT HOLDING UNIT AND OPEN PORK STORED IN GROCERY BAGS IN FREEZERS IN BASEMENT. INSTRUCTED MANAGER TO PROPERLY STORE FOOD IN FOOD STORAGE BAGS OR CONTAINERS.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED LEAKING DRAINPIPE UNDER REAR HAND WASHING SINK. INSTRUCTED MANAGER TO REPAIR.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED NO FOOD HANDLER TRAINING FOR EMPLOYEES. ALL EMPLOYEES MUST PROVIDE FOOD HANDLER TRAINING.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO ALLERGEN TRAINING FOR CERTIFIED MANAGERS. ALL CERTIFIED MANAGERS MUST PROVIDE ALLERGEN TRAINING.

Base deductions−28 pts

Community Reviews

No reviews yet. Be the first to share your experience!

Leave a Review

Community Safety Reports

No reviewed safety reports. Help keep others safe by reporting any food safety concerns.

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.

Explore More

Restaurants in Chicago American Restaurants Best in Chicago All Illinois Restaurants