What is Damaojia's health inspection score?

Damaojia has a SafeDine safety score of 69 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Damaojia last inspected?

Damaojia was last inspected on June 16, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Damaojia have?

Damaojia has 37 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Damaojia safe to eat at?

Damaojia has a safety score of 69/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Damaojia serve?

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

Official Health Record

Damaojia

Name: Damaojia
Address: 1217-1219 W FULLERTON AVE, Chicago, 60614
Rating: 69

1217-1219 W FULLERTON AVE, Chicago

Last inspected 11mo ago

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0Fair

American•Lincoln Park

Ranked #511 of 764 in Lincoln ParkBetter than 22% of american restaurants

Stable

5 inspections

Last: Jun 16, 2025

medium confidence

Directions Order

Inspections

Clean Rate

7.4

Avg Violations

11 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

Unsafe food sourceHigh Priority

Food obtained from unapproved or unsafe source

Plumbing issues

Plumbing or waste disposal problems

Employee hygiene

Personal hygiene practices not followed

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-31

Final Score

Impact Breakdown

High Priority

-7 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-4 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

+3 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

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1217-1219 W FULLERTON AVE, Chicago, IL 60614

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Violation Timeline

Jul 2022

2 inspections

4 high priority

3 intermediate

11 basic

Jul

Nov 2023

1 inspections

1 high priority

2 intermediate

10 basic

Oct 2024

1 inspections

1 intermediate

3 basic

Oct

Jun 2025

1 inspections

2 high priority

Inspection History

5 records on file

1 Complaint3 Canvass1 Canvass Re-Inspection

Jun 25

Complaint InspectionLatestPass w/ Conditions

2 High

2 total1 risk factor

75/100inspection score

−20 pts

High Priority (2)

−20 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
NO CERTIFIED FOOD MANAGER ON SITE WHILE TCS FOODS WERE BEING PREPARED AND SERVED(BEEF, CHICKEN). INSTRUCTED TO HAVE A CERTIFIED FOOD MANAGER ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-012. CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
INSTRUCTED TO REMOVE WATER FILTER ATTACHED TO HAND SINK FAUCET BY DISH MACHINE. HAND WASHING SINK IS ONLY USED TO WASH HANDS.

Base deductions−20 pts

Risk factor bonus (1× +5)−5 pts

Oct 24

Canvass InspectionPass

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
NOTED DRY SEASONINGS IN UNLABLED CONTAINERS. INSTRUCTED TO PROVIDE LABELS OF COMMON NAMES OF BULK FOOD ITEMS GOODS REMOVED FROM ITS ORIGINAL CONTAINER

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED EXTERIOR OF REAR CHEST FREEZERS RUSTED AND CORRODED. INSTRUCTED TO REPAIR, RESTORING TO A SMOOTH AND EASY TO CLEAN SURFACE OR REPLACE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
NOTED INTERIOR OF KITCHEN TURBO OVEN WITH ENCRUSTED FOOD DEBRIS, INSTRUCTED TO DEEP CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED NORTHWEST DRY STORAGE CLOSET FILLED WITH STACKED BOXES ON THE FLOOR. INSTRUCTED TO USE PROPER SHELVING A MINIMUM OF 6 INCHES FROM THE GROUND TO DETECT PEST ACTIVITY/ PREVENT PEST HARBORAGE AND EASY CLEANING.

Base deductions−11 pts

Nov 23

Canvass InspectionPass w/ Conditions

1 High2 Med10 Basic

13 total

60/100inspection score

−40 pts

High Priority (1)

−10 pts

11FOOD OBTAINED FROM APPROVED SOURCE−10
NOTED APPROXIMATELY 25 LB DUCK NECKS IN THE REAR TALL REACH-IN COOLER IN 5 LB INDIVIDUALLY VACUUM PACKED BAGS WITHOUT ANY LABEL ON THE PACKAGES. THE OWNER COULD NOT PROVIDE AN INVOICE OR ORIGINAL CONTAINER AND STATED THEY WERE OBTAINED BY THEIR PARTNER IN BUSINESS. DID NOT OBSERVE A VACUUM PACKAGING MACHINE ON SITE. ALL BAGS TAGGED HELD FOR INSPECTION AND MUST NOT USE THE PRODUCT UNTIL PROOF OF SOURCE IS PROVIDED TO C.D.P.H. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Intermediate (2)

−10 pts

36THERMOMETERS PROVIDED & ACCURATE−5
MUST PROVIDE AN INTERNAL THERMOMETER INSIDE THE REAR STORAGE ROOM TALL REACH-IN COOLER.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
ALL BULK FOOD CONTAINERS, SUCH AS RICE, MUST BE LABELED WITH THE PRODUCT COMMON NAME.

Basic (10)

−20 pts

40PERSONAL CLEANLINESS−2
NOTED NONE OF THE FOOD HANDLERS/PREPARERS WITH HAIR RESTRAINTS. MUST PROVIDE.
41WIPING CLOTHS: PROPERLY USED & STORED−2
ALL PREP AREA WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
ALL TO-GO FOOD CONTAINERS MUST BE STORED INVERTED TO PREVENT CONTAMINATION.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
ALL STORED ITEMS THROUGHOUT THE REAR STORAGE/BOX FREEZER ROOM MUST BE ELEVATED FROM THE FLOORS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
TORN RUBBER DOOR GASKET ON THE REAR STORAGE ROOM TALL REACH-IN COOLER. MUST REPLACE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS IN COOLERS AND FREEZERS. MUST USE FOOD-GRADE PLASTIC BAGS OR WASHABLE CONTAINERS.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
LEAK UNDER THE FRONT PREP HAND WASHING SINK. MUST REPAIR.----EXTREMELY LOW COLD WATER PRESSURE AT THE DISHMACHINE HAND SINK AND THE UTILITY SERVICE SINK. MUST INCREASE COLD WATER.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED EXPANDING FOAM SEALANT AROUND PIPING BEHIND THE COOKS LINE MUST BE REMOVED TO BE SMOOTH AND CLEANABLE.----DIRTY FLOOR DRAIN UNDER THE COOKS LINE HAND WASHING SINK.----FLOORS BEHIND BOX FREEZERS WITH DEBRIS. MUST CLEAN AND MAINTAIN ALL.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED SOILED MOPS BEING IMPROPERLY STORED. MUST STORE INVERTED AT THE UTILITY SERVICE SINK.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATION FROM 7-25-22 REPORT #2561204 NOT CORRECTED. #57- 2-102.13: NO FOOD HANDLER TRAINING CERTIFICATE PROVIDED ON SITE. INSTRUCTED TO PROVIDE FOR ALL REQUIRED EMPLOYEES. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.

Base deductions−40 pts

Jul 22

Canvass Re-Inspection InspectionPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-201.11: BROKEN RUBBER GASKET INSIDE THE TWO DOOR REACH-IN COOLERS AT KITCHEN, ACCROSS FROM COOKING EQUIPMET. REPAIR/REPLACE
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-602.13: DE-LIME, CLEAN, AND MAINTAIN INTERIOR SURFACES OF THE LOW TEMP DISH MACHINE.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
5-205.15: SINK STOPPERS IS NEEDED FOR THE THREE COMPARTMENT SINK IN PREP/DISHROOM AREA.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13: NO FOOD HANDLER TRAINING CERTIFICATE PROVIDED ON SITE,INSTRUCTED TO PROVIDE

Base deductions−8 pts

Jul 22

Canvass InspectionFail

4 High3 Med7 Basic

14 total3 risk factors

16/100inspection score

−69 pts

High Priority (4)

−40 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
THE PERSON IN CHARGE AT THE TIME OF INSPECTION DOES NOT HAVE A CITY OF CHICAGO SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED -
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
FOUND NO CERTIFIED FOOD HANDLER ON SITE WHILE TCS FOODS ARE PREPARED AND SERVED TO CUSTOMERS: PORK, RICE ETC. A LEAST ONE CERTIFIED FOOD MANAGER MUST BE ON SITE WHEN FOOD IS HANDLED. PRIORITY FOUNDATION: 7-38-012, CITATION ISSUED.
3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
FOUND NO EMPLOYEE HEALTH POLICY/TRAINING ON-SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY/TRAINING SYSTEM AND MAINTAIN WITH VERIFIABLE DOCUMENTS ON-SITE. PRIORITY FOUNDATION VIOLATION 7-38-010, CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
LOW TEMP DISH MACHINE IN THE KITCHEN, DISPENSING IMPROPER SANITIZER SOLUTION,0ppm. THE UNIT WAS IN USE. TAGGED UNIT "HELD FOR INSPECTION" DO NOT USE. USE A THREE-COMPARTMENT SINK FOR: WASHING, RINSING, AND SANITIZING. PRIORITY VIOLATION:7-38-005,CITATION ISSUED. THE TECHNICIAN ARRIVED AT 1:05 PM AND REPAIRED THE ISSUE. UNIT MAINTAIN 100PPM AT FINAL RINSE. UNTAGGED UNIT.

Intermediate (3)

−15 pts

21PROPER HOT HOLDING TEMPERATURES−5
TCS FOOD AT IMPROPER TEMPERATURE. FOUND A LARGE POT OF COOKED CHICKEN STOCK(WITH CHICKEN BONES)ON TOP OF ONE BURNER UNIT UNDER THE HOOD IN THE KITCHEN AT TEMP OF 92.1F. THE POT WAS COVERED WITH A PIECE OF CARDBOARD. THE PRODUCT WAS COOKED TWO DAYS AGO. HOT FOOD MUST MAINTAIN A TEMP OF 135F AND ABOVE. POUNDS 42, VALUE 10. FOOD DISCARDED AND DENATURE. PRIORITY VIOLATION: 7-38-005,CITATION ISSUED
23PROPER DATE MARKING AND DISPOSITION−5
MUST PROVIDE PROPER LABELS FOR DATE MARKING THE PREPARATION AND CONSUMPTION BY/DISCARD DATE (MAXIMUM OF 7 DAYS TOTAL) OF ALL REFRIGERATED, READY-TO-EAT, TCS FOODS PREPARED ON SITE AND HELD OVER 24HRS(PORK STRIP, VARIOUS SHAPE OF CHICKEN WONTON, CUT VEGETABLE ETC. EMPLOYEE PRESENTLY DATED WITH DISCARDING DATE FOOD MENTIONED. PRIORITY FOUNDATION VIOLATION#: 7-38-005. A CITATION WAS ISSUED.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
FOOD STORED IN STORAGE MUST BE LABLED WITH A COMMON NAME.

Basic (7)

−14 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
BROKEN RUBBER GASKET INSIDE THE TWO DOOR REACH-IN COOLERS AT KITCHEN, ACCROSS FROM COOKING EQUIPMET. REPAIR/REPLACE
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS INSIDE THE COOLERS AND FREEZERS. MUST NOT USE CARDBOARD BOXES AS LINERS FOR SHELVES OR FOR LIDS TO COVER POTS WITH FOOD. MUST USE WASHABLE CONTAINERS OR FOOD GRADE DISPOSABLE PLASTIC BAGS. MUST REMOVE. SURFACE MUST BE SMOOTH, CLEANABLE AND NON-ABSORBENT SURFACE
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
DE-LIME, CLEAN, AND MAINTAIN INTERIOR SURFACES OF THE LOW TEMP DISH MACHINE.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
SINK STOPPERS IS NEEDED FOR THE THREE COMPARTMENT SINK IN PREP/DISHROOM AREA.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
NO FOOD HANDLER TRAINING CERTIFICATE PROVIDED ON SITE,INSTRUCTED TO PROVIDE
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATION NOT CORRECTED FROM FROM6-4-21, REPORT #2510791. #58)2-102.13: ANSI-APPROVED ALLERGEN TRAINING CERTIFICATE IS REQUIRED FOR THE CERTIFIED FOOD MANAGER. PRIORITY FOUNDATION VIOLATION# 7-42-090,CITATION ISSUED

Base deductions−69 pts

Risk factor bonus (3× +5)−15 pts

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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.

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