What is New Zaiqa's health inspection score?

New Zaiqa has a SafeDine safety score of 26 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was New Zaiqa last inspected?

New Zaiqa was last inspected on April 1, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does New Zaiqa have?

New Zaiqa has 75 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is New Zaiqa safe to eat at?

New Zaiqa has a safety score of 26/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does New Zaiqa serve?

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

Official Health Record

New Zaiqa

Name: New Zaiqa
Address: 1316 N CLYBOURN AVE, Chicago, 60610
Rating: 26

1316 N CLYBOURN AVE, Chicago

Last Inspected: 4/1/2026

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0Poor

American•Old Town

Ranked #302 of 367 in Old TownBetter than 22% of american restaurants

Declining

10 inspections

Last: Apr 1, 2026

high confidence

Directions Order

Inspections

10%

Clean Rate

7.5

Avg Violations

2 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Employee hygiene

Personal hygiene practices not followed

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-72

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-39 pts

Potential hazards • 5 pts each

Basic

-1 pts

Best practices • 2 pts each

Inspection Timeline

-6 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 28/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (26/100) which is computed during our regular data sync.

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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1316 N CLYBOURN AVE, Chicago, IL 60610

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Violation Timeline

Jul 2024

1 inspections

6 basic

Jul

Mar 2025

2 inspections

1 intermediate

9 basic

Apr 2025

1 inspections

3 high priority

1 intermediate

2 basic

Apr

Oct 2025

3 inspections

1 high priority

4 intermediate

21 basic

Nov 2025

1 inspections

4 basic

Nov

Mar 2026

1 inspections

1 high priority

15 intermediate

Apr 2026

1 inspections

1 high priority

6 intermediate

Apr

Inspection History

10 records on file

3 Complaint Re-Inspection2 Complaint2 Short Form Complaint1 Canvass Re-Inspection2 Canvass

Apr 26

Complaint Re-Inspection InspectionLatestPass

1 High6 Med

7 total1 risk factor

55/100inspection score

−40 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLERisk Factor−10

Intermediate (6)

−30 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−5
40PERSONAL CLEANLINESS−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−5
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−5

Base deductions−40 pts

Risk factor bonus (1× +5)−5 pts

Mar 26

Complaint InspectionFail

1 High15 Med

16 total1 risk factor

10/100inspection score

−85 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLERisk Factor−10

Intermediate (15)

−75 pts

22PROPER COLD HOLDING TEMPERATURES−5
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−5
40PERSONAL CLEANLINESS−5
43IN-USE UTENSILS: PROPERLY STORED−5
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−5
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−5
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−5
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−5
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−5
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−5
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−5

Base deductions−85 pts

Risk factor bonus (1× +5)−5 pts

Nov 25

Complaint 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
NOTED ASSORTED FOOD ITEMS INSIDE COOLERS AND REFRIGERATION UNITS AND FREEZERS FOOD STORED INSIDE GROCERY BAGS. INSTRUCTED TO PROPERLY STORE ALL FOOD ITEMS INSIDE APPROVED FOOD GRADE CONTAINERS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED UNFINISHED WOOD USED FOR SHELVING AT THE REAR FOOD/DRY STORAGE. INSTRUCTED TO PROVIDE SHELVES WITH NON POROUS WOOD THAT ARE EASILY CLEANABLE AND MAINTAINED.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
NOTED A LARGE POTS ON PREMISE UNABLE TO FIT INSIDE THE DISH WASHING MACHINE FOR PROPER WASHING, RINSING AND SANITIZING. INSTRUCTED TO PROVIDE A PROCEDURE FOR PROPER WASHING AND SANITIZING OF EQUIPMENT OR REMOVE EQUIPMENT.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
NOTED HEAVY DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS AND ON EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS AND PIPES/CONDUITS.

Base deductions−8 pts

Oct 25

Short Form Complaint InspectionFail

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
6-501.111 NOTED OVER 5 LIVE ROACHES ON FLOOR AROUND THE CHEST FREEZER AT THE DISH WASHING AREA. INSTRUCTED TO DETAIL CLEAN AND SANITIZE AFFECTED AREAS, ELIMINATE PEST ACTIVITY. INSTRUCTED TO CONSULT WITH PEST CONTROL COMPANY AND HAVE PREMISES TREATED. PRIORITY FOUNDATION #7-38-020(A). CITATION ISSUED.

Basic (5)

−10 pts

43IN-USE UTENSILS: PROPERLY STORED−2
NOTED SERVING PLATES ON SHELVES AT THE FRONT WAITERS STATION NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES AT THE DINNING TABLES TO PREVENT DUST ACCUMULATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED ASSORTED FOOD ITEMS INSIDE COOLERS AND REFRIGERATION UNITS AND FREEZERS FOOD STORED INSIDE GROCERY BAGS. INSTRUCTED TO PROPERLY STORE ALL FOOD ITEMS INSIDE APPROVED FOOD GRADE CONTAINERS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED UNFINISHED WOOD USED FOR SHELVING AT THE REAR FOOD/DRY STORAGE. INSTRUCTED TO PROVIDE SHELVES WITH NON POROUS WOOD THAT ARE EASILY CLEANABLE AND MAINTAINED.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
NOTED A LARGE POTS ON PREMISE UNABLE TO FIT INSIDE THE DISH WASHING MACHINE FOR PROPER WASHING, RINSING AND SANITIZING. INSTRUCTED TO PROVIDE A PROCEDURE FOR PROPER WASHING AND SANITIZING OF EQUIPMENT OR REMOVE EQUIPMENT.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
NOTED HEAVY DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS AND ON EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS AND PIPES/CONDUITS.

Base deductions−15 pts

Oct 25

Complaint Re-Inspection InspectionPass

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

43IN-USE UTENSILS: PROPERLY STORED−2
NOTED SERVING PLATES ON SHELVES AT THE FRONT WAITERS STATION NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES AT THE DINNING TABLES TO PREVENT DUST ACCUMULATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED ASSORTED FOOD ITEMS INSIDE COOLERS AND REFRIGERATION UNITS AND FREEZERS FOOD STORED INSIDE GROCERY BAGS. INSTRUCTED TO PROPERLY STORE ALL FOOD ITEMS INSIDE APPROVED FOOD GRADE CONTAINERS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED UNFINISHED WOOD USED FOR SHELVING AT THE REAR FOOD/DRY STORAGE. INSTRUCTED TO PROVIDE SHELVES WITH NON POROUS WOOD THAT ARE EASILY CLEANABLE AND MAINTAINED.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
NOTED A LARGE POTS ON PREMISE UNABLE TO FIT INSIDE THE DISH WASHING MACHINE FOR PROPER WASHING, RINSING AND SANITIZING. INSTRUCTED TO PROVIDE A PROCEDURE FOR PROPER WASHING AND SANITIZING OF EQUIPMENT OR REMOVE EQUIPMENT.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
NOTED HEAVY DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS AND ON EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS AND PIPES/CONDUITS.

Base deductions−10 pts

Oct 25

Complaint InspectionFail

1 High3 Med11 Basic

15 total

53/100inspection score

−47 pts

High Priority (1)

−10 pts

15FOOD SEPARATED AND PROTECTED−10
NOTED RAW CHICKEN STORED ABOVE COOKED AND READY TO EAT FOOD (YOGURT) INSIDE REFRIGERATIONS AT THE REAR STORAGE AREA. INSTRUCTED TO ALWAYS STORE COOKED AND READY TO EAT FOODS ABOVE THE UNCOOKED (RAW) FOODS. FOOD MUST ALSO BE COVERED AND PROTECTED. PRIORITY VIOLATION #7-38-005.CITATION ISSUED.

Intermediate (3)

−15 pts

22PROPER COLD HOLDING TEMPERATURES−5
NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TCS FOOD ITEMS INSIDE SERVICE COOLERS TO BE IMPROPER:-EGGS 57.9F, RICE 50.9F, CHICKEN 55.7F, POTATOES IN SAUCE 46F, FRIED ONIONS 75.2F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 51 LBS OF PRODUCTS WORTH $400.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005
23PROPER DATE MARKING AND DISPOSITION−5
NOTED TEMPERATURE CONTROLLED FOR SAFETY FOOD ITEMS PREPARED ON SITE AND HELD FOR MORE THAN 24 HOURS, BUT NO MORE THAT 7 DAYS INSIDE THE 2 DOOR REFRIGERATION UNIT WITHOUT THE DISCARD DATE. SUCH FOOD SHALL BE CLEARLY MARKED TO INDICATE THE DAY OR DATE BY WHICH THE FOOD SHALL BE CONSUMED ON THE PREMISE.INSTRUCTED TO PROPERLY LABEL ALL READY TO EAT FOOD ITEMS WITH PRODUCT NAME AND USED BY DATE. PRIORITY FOUNDATION #7-38-005(A). CITATION ISSUED TODAY.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
6-501.111 NOTED OVER 15 LIVE ROACHES AND OVER 20 FLYING INSECTS ON WALL, SHELVES, CEILING AND EQUIPMENT AT THE KITCHEN PREP AREA AND REAR STORAGE FOOD STORAGE AREA. INSTRUCTED TO DETAIL CLEAN AND SANITIZE AFFECTED AREAS, ELIMINATE PEST ACTIVITY. INSTRUCTED TO CONSULT WITH PEST CONTROL COMPANY AND HAVE PREMISES TREATED. PRIORITY FOUNDATION VIOLATION#7-38-020(A). CITATION ISSUED.

Basic (11)

−22 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
NOTED SERVING PLATE USED FOR SCOOPING AND SERVING FOOD (RICE) FROM THE HOT HOLDING POT AT THE KITCHEN PREP AREA. INSTRUCTED TO PROVIDE TONGS, SERVING SPOONS, OR LADLE FOR SCOOPING FOOD.
43IN-USE UTENSILS: PROPERLY STORED−2
NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA AND FRONT WAITERS STATION NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES AT THE DINNING TABLES TO PREVENT DUST ACCUMULATION.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
NOTED CLEAN CUTTING BOARDS STORED ON THE FLOOR BETWEEN CHEST FREEZER AND 2 DOOR REFREIGERATION UNIT AT THE DISH WASHING AREA. INSTRUCTED TO PROPERLY STORE AND CLEAN UTENSILS AT A STORAGE RACK TO PREVENT CONTAMINATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED UNFINISHED WOOD USED FOR SHELVING AT THE REAR FOOD/DRY STORAGE. INSTRUCTED TO PROVIDE SHELVES WITH NON POROUS WOOD THAT ARE EASILY CLEANABLE AND MAINTAINED.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED CUTTING BOARDS WITH OPEN SEAMS AND DARK STAINS. MUST REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED ASSORTED FOOD ITEMS INSIDE COOLERS AND REFRIGERATION UNITS AND FREEZERS FOOD STORED INSIDE GROCERY BAGS. INSTRUCTED TO PROPERLY STORE ALL FOOD ITEMS INSIDE APPROVED FOOD GRADE CONTAINERS.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
NOTED A LARGE POTS ON PREMISE UNABLE TO FIT INSIDE THE DISH WASHING MACHINE FOR PROPER WASHING, RINSING AND SANITIZING. INSTRUCTED TO PROVIDE A PROCEDURE FOR PROPER WASHING AND SANITIZING OF EQUIPMENT OR REMOVE EQUIPMENT.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED FOOD DEBRIS AND SPILLAGE AT INTERIOR BASE OF TWO DOOR COLD HOLDING UNIT NEAR DISHWASHING AREA. INSTRUCTED TO CLEAN INTERIOR BASE OF TWO DOOR COLD HOLDING UNIT NEAR DISHWASHING AREA AND WHERE EVER NEEDED.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
NOTED LEAKING FAUCET AT THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS THROUGH OUT AT THE FOLLOWING AREAS:- FLOORS UNDERNEATH COOKING STOVE AND FRYERS AT THE FIRST FLOOR PREP AREA, FLOORS AT THE DISH WASHING AREA, SINK OF THE BASEMENT PREP AREA, FLOORS INSIDE THE BATHROOM FLOORS, FLOORS AT THE REAR FOOD DRY STORAGE AREA. MUST DETAIL CLEAN AND SANITIZE ESPECIALLY AREAS WITH ROACH AND FLY ACTIVITIES. MUST UPGRADE HOUSE KEEPING.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
NOTED HEAVY DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS AND ON EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS AND PIPES/CONDUITS.

Base deductions−47 pts

Apr 25

Short Form Complaint InspectionPass w/ Conditions

3 High1 Med2 Basic

6 total2 risk factors

51/100inspection score

−39 pts

High Priority (3)

−30 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
2-101.11: OBSERVED NO PERSON IN CHARGE WITH A VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE. INSTRUCTED A PERSON IN CHARGE WITH A VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE MUST BE ON PREMISES DURING ALL HOURS OF OPERATION. CORRECTED ON SITE MANAGER WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE ARRIVED ON SITE AT 3:05PM. PRIORITY FOUNDATION VIOLATION.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
2-101.11: OBSERVED NO PERSON IN CHARGE WITH A VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE. INSTRUCTED A PERSON IN CHARGE WITH A VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE MUST BE ON PREMISES DURING ALL HOURS OF OPERATION. PRIORITY FOUNDATION VIOLATION. CORRECTED ON SITE MANAGER WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE ARRIVED ON SITE AT 3:05PM. 7-38-012 CITATION ISSUED.
15FOOD SEPARATED AND PROTECTED−10
3-302.11(A:1-2): OBSERVED RAW CHICKEN STORED ABOVE READY TO EAT FOOD. OBSERVED RAW CHICKEN STORED ABOVE COOKED READY TO EAT RICE IN COLDING UNIT.OBSERVED RAW CHICKEN STORED ABOVE READY TO EAT YOGURT SAUCE. CORRECTED ON SITE RAW CHICKEN FROM BOTH COLD HOLDING UNITS MOVED TO DIFFERENT COLD HOLDING UNIT. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
3-501.16(A:2, &B): OBSERVED COLD TCS FOODS, HELD AT IMPROPER TEMPERATURES RANGING BETWEEN 53.2-70.5F. OBSERVED COLD TCS FOODS, MUTTON(53.4-70.5F) AND CHICKEN(53.2-55.2F) HELD AT IMPROPER TEMPERATURE. INSTRUCTED ALL COLD TCS FOOD MUST BE HELD AT 41F OR BELOW. CORRECTED ON SITE MANAGER VOLUNTARILY DISCARDED AND DENATURED FOOD VALUED AT $300 WEIGHING 40LBS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Basic (2)

−4 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11(C): OBSERVED RED ICE BUILDUP ON INTERIOR EDGE OF CHEST FREEZER CONTAINING MEAT. INSTRUCTED TO CLEAN AND SANITIZE INTERIOR OF CHEST FREEZER CONTAINING MEAT. OBSERVED FOOD DEBRIS AND SPILLAGE AT INTERIOR BASE OF TWO DOOR COLD HOLDING UNIT NEAR DISHWASHING AREA. INSTRUCTED TO CLEAN INTERIOR BASE OF TWO DOOR COLD HOLDING UNIT NEAR DISHWASHING AREA.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.12: OBSERVED FOOD DEBRIS ON FLOOR UNDERNEATH COOKLINE AND COLD HOLDING UNIT IN PREP AREA. INSTRUCTED TO CLEAN ALL FLOOR UNDERNEATH COOKLINE AND COLD HOLDING UNIT IN PREP AREA.

Base deductions−39 pts

Risk factor bonus (2× +5)−10 pts

Mar 25

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Mar 25

Canvass InspectionFail

1 Med9 Basic

10 total

77/100inspection score

−23 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED APPROX 5-6 LIVE ROACHES IN REAR DISH WASHING AREA. ONE LOCATED IN THE UPPER LEFT CORNER OVER THE HAND WASHING SINK AND APPROX 5 BEHIND THE LARGE REACH IN COOLING UNIT. PRIORITY FOUNDATION VIOLATION 7-38-020(A) CITATION ISSUED. INSTRUCTED TO CONTACT PEST CONTROL AND HAVE SERVICE PRIOR TO RETURN INSPECTION DATE OF MARCH 12, 2025 WITH PROOF OF PEST SERVICE PROVIDED ON SITE.

Basic (9)

−18 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED KITCHENWARE IN THE DINING AREA FACE UP TO THE CEILING WITH PEOPLE WALKING BY AND FAN GOING. INSTRUCTED TO INVERT KITCHENWARE AS A MEANS OF PREVENTING POSSIBLE CONTAMINATION OF ITEMS STORED.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED FOIL LINING THE WALL IN THE FOOD PREP AREA NEXT TO THE STOVE AND OBSERVED FOIL LINING THE STOVE. INSTRUCTED TO REMOVE, CLEAN AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSEERVED WOOD SHELVING IN PANTRY AREA ACROSS FROM THE REST ROOM WITH BADLY WARPED AND NO EASY TO CLEAN. INSTRUCTED TO REPAIR AND MAINTAIN SHELVING.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED THE SHELVING IN THE REAR BY THE DISH WASHING AREA WHERE THE SMALL DEEP FREEZER IS LOCATED BADLY COVERED WITH DIRT, DUST AND DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED A BUILD UP OF FOOD SPILLAGE INSIDE ALL REACH IN COOLING UNITS. INSTRUCTED TO CLEAN AND MAINTAIN ALL.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE SIDES, UNDER AND SHELVING OF ALL COOKING AND NON COOKING EQUIPMENT WITH A BUILD UP OF DIRT, DUST, GREASE AND FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN ALL.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED THE HAND WASHING SINK IN THE DISH WASHING AREA COMING LOOSE FROM THE WALL. INSTRUCTED TO REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED A HEAVY BUILD UP OF DIRT, DEBRIS, FOOD DEBRIS AND FOOD SPLATTER IN THE REAR DISH WASHINNG AREA WALLS AND FLOORS UNDER AND AROUND ALL EQUIPMENT AS WELL AS IN THE FRONT FOOD PREP AREA AND ALSO IN THE FRONT FOOD SERVICE AREA WHERE THE HOT FOOD IS HELD FOR SERVING. INSTRUCTED TO CLEAN AND MAINTAIN ALL AREAS AS NEEDED TO PREVENT POSSIBLE PEST AND OR INSECT FEEDING, BREEDING AND ACTIVITY.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED A VERY HEAVY ACCUMULATION OF GREASE BUILD UP ON THE HOOD VENTILATION SYSTEM AND FILTERS IN THE REAR FOOD SERVICE AREA. INSTRUCTED TO CLEAN AND MAINTAIN AS A MEANS OF PREVENTING POSSIBLE CONTAMINATION OF FOODS COOKING IN AREA AND FOOD CONTACT SURFACES.

Base deductions−23 pts

Jul 24

Canvass InspectionPass

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED THE HANDLES ON THE TWO DOOR COOLER IN THE DISHWASHING AREA IN POOR REPAIR; INSTRUCTED TO REPLACE HANDLES TO THE DOORS.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO CLEAN AND MAINTAIN THE FOLLOWING: INTERIORS OF REFRIGERATION UNITS (USED AND UNUSED), FREEZERS, EXTERIOR SURFACES OF ALL COOKING EQUIPMENT, PREP TABLES.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
THE FIXTURES (TOILET, SINK) IN WASHROOM NEED CLEANING; INSTRUCTED TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST DETAIL CLEAN FLOORS UNDER AND AROUND ALL KITCHEN EQUIPMENT, UNDER SINKS, IN THE STORAGE ROOM ACROSS FROM WASHROOM AND INSIDE OF WASHROOM. MUST DETAIL CLEAN WALLS AROUND AND BEHIND ALL KITCHEN EQUIPMENT AND SINKS. MUST CLEAN THE VENTILATION FAN ON THE CEILING OF THE WASHROOM TO REMOVE DUST.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO REMOVE UNNECESSARY ITEMS FROM STORAGE ROOM AND REAR OF KITCHEN TO AVOID CLUTTER.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
THE VENTS OVER THE COOKING EQUIPMENT IN THE KITCHEN NEED DETAIL CLEANING; CLEAN VENTS AND MAINTAIN.

Base deductions−12 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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