What is Maharaj Chicago Inc's health inspection score?

Maharaj Chicago Inc has a SafeDine safety score of 70 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Maharaj Chicago Inc last inspected?

Maharaj Chicago Inc was last inspected on February 25, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Maharaj Chicago Inc have?

Maharaj Chicago Inc has 42 total violations across 7 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Maharaj Chicago Inc safe to eat at?

Maharaj Chicago Inc has a good safety record with a score of 70/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Maharaj Chicago Inc serve?

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

Official Health Record

Maharaj Chicago Inc

Name: Maharaj Chicago Inc
Address: 333 S STATE ST, Chicago, 60604
Rating: 70

333 S STATE ST, Chicago

Last Inspected: 2/25/2026

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0Good

American•The Loop

Ranked #519 of 871 in The LoopBetter than 22% of american restaurants

Declining

7 inspections

Last: Feb 25, 2026

high confidence

Directions Order

Inspections

Clean Rate

Avg Violations

3 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Pest issuesHigh Priority

Evidence of pests found during inspection

Employee hygiene

Personal hygiene practices not followed

Facility condition

Building maintenance or structural issues

10x

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-41

Final Score

Impact Breakdown

High Priority

-7 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

-11 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 59/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (70/100) 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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333 S STATE ST, Chicago, IL 60604

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Violation Timeline

Feb 2023

2 inspections

2 intermediate

10 basic

Feb

Mar 2024

1 inspections

1 high priority

2 intermediate

5 basic

Sep 2024

1 inspections

2 high priority

3 basic

Sep

Jun 2025

1 inspections

2 high priority

1 intermediate

5 basic

Jul 2025

1 inspections

5 basic

Jul

Feb 2026

1 inspections

3 high priority

1 basic

Inspection History

7 records on file

4 Canvass2 Canvass Re-Inspection1 Complaint

Feb 26

Canvass InspectionLatestPass w/ Conditions

3 High1 Basic

4 total2 risk factors

58/100inspection score

−32 pts

High Priority (3)

−30 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON PREMISES.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO VALID ORIGINAL CITY OF CHICAGO CERTIFIED FOOD MANAGER CERTIFICATE ON THE PREMISES WHILE TCS FOODS (SANDWICHES) WERE BEING PREPARED AND SERVED. INFORMED MANAGEMENT THAT A VALID ORIGINAL CITY OF CHICAGO CERTIFIED FOOD MANAGER AND CERTIFICATE MUST BE ONSITE AT ALL TIMES WHILE TCS FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION 7-38-012, CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED THE LOW TEMPERATURE DISH MACHINE NOT PROPERLY SANITIZING AT 0PPM OF CHLORINE. INSTRUCTED TO REPAIR AND MAINTAIN AN ADEQUATE SANITIZING CONCENTRATION OF 50PPM-100PPM OF CHLORINE AT ALL TIMES. UNIT TAGGED AND HELD FOR INSPECTION AND MAY NOT BE USED. FACILITY MUST USE THE 3 COMPARTMENT SINK TO WASH RINSE AND SANITIZE ALL EQUIPMENT AND UTENSILS. PRIORITY VIOLATION. CITATION ISSUED 7-38-025.

Basic (1)

−2 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FOOD DEBRIS AND STANDING WATER IN FRONT OF 3-COMPARTMENT SINK AND ALONG BACK WALL ON FLOORS BY DISH MACHINE AND 3-COMPARTMENT SINK. INSTRUCTED TO CLEAN AND MAINTAIN AREA.

Base deductions−32 pts

Risk factor bonus (2× +5)−10 pts

Jul 25

Canvass Re-Inspection InspectionPass

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
3-304.14: OBSERVED SOILED WIPING CLOTHS STORED ON PREP TABLES. INSTRUCTED MANAGER TO STORE IN SANITIZING SOLUTION BETWEEN USES.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-602.13: OBSERVED ACCUMULATED GREASE AND FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES, COOLERS, FREEZERS, SHELVING UNITS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.12: OBSERVED ACCUMULATED FOOD AND GREASE DEBRIS ON THE FLOORS LOCATED BEHIND AND UNDER THE COOKING EQUIPMENT. OBSERVED A BLACK SUBSTANCE ON THE WALL UNDER THE DISH MACHINE AND BY THE 3 COMPARTMENT SINK. OBSERVED ACCUMULATED DUST ON THE CEILING BY THE VENTS IN THE FOOD PREP AREA. INSTRUCTED TO CLEAN AND SANITIZE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.11: OBSERVED A HEAVY ACCUMULATION OF DIRT, DUST, GREASE, FOOD SPLATTER AND FOOD DEBRIS ON THE WALLS AND FLOORS ESPECIALLY ALONG THE HOT FOOD SERVICE LINE UNDER AND AROUND THE COOKING EQUIPMENT AND NON COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN ALL AREAS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.16: OBSERVED SOILED MOP HEADS NOT PROPERLY STORED. INSTRUCTED MANAGER TO HANG MOP HEADS TO PREVENT INSECT BREEDING.

Base deductions−10 pts

Jun 25

Canvass InspectionPass w/ Conditions

2 High1 Med5 Basic

8 total1 risk factor

60/100inspection score

−35 pts

High Priority (2)

−20 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CITY OF CHICAGO FOOD SANITATION MANAGER ON SITE WHILE TCS FOODS ARE BEING PREPPED (SUCH AS CHICKEN). INSTRUCTED MUST HAVE A CITY OF CHICAGO FOOD SANITATION MANAGER ON SITE AT ALL TIMES WHEN TCS FOODS ARE BEING PREPPED/SERVED. INSTRUCTED MUST POST A VALID CITY OF CHICAGO FOOD SANITATION MANAGER CERTIFICATION IN PLAIN VIEW OF CUSTOMERS AT ALL TIMES.PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED LOW TEMPERATURE DISH MACHINE NOT PROPERLY SANITIZING AT 0PPM OF CHLORINE DURING THE INSPECTION. INSTRUCTED MANAGER SAID EQUIPMENT MUST PROPERLY SANITIZE AT 50PPM-100PPM OF CHLORINE ALL TIMES. UNIT TAGGED AND HELD FOR INSPECTION BY THE DEPARTMENT OF HEALTH AND MAY NOT BE USED. PRIORITY VIOLATION. CITATION ISSUED 7-38-025.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (CHICKEN, LENTIL SOUP, A VARIETY OF CHICKEN) AT IMPROPER COLD HOLDING TEMPERATURES RANGING FROM 46F-49F LOCATED IN REACH IN COOLER NEXT TO WEST FOOD ENTRY DOOR. MANAGER VOLUNTARILY DISCARDS AND DENATURES ALL SAID TCS FOODS, APPROX 60 LBS $250. INSTRUCTED TO MAINTAIN A MINIMUM COLD HOLDING TEMPERATURE OF 41F. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED

Basic (5)

−10 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED SOILED WIPING CLOTHS STORED ON PREP TABLES. INSTRUCTED MANAGER TO STORE IN SANITIZING SOLUTION BETWEEN USES.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED ACCUMULATED GREASE AND FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES, COOLERS, FREEZERS, SHELVING UNITS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED ACCUMULATED FOOD AND GREASE DEBRIS ON THE FLOORS LOCATED BEHIND AND UNDER THE COOKING EQUIPMENT. OBSERVED A BLACK SUBSTANCE ON THE WALL UNDER THE DISH MACHINE AND BY THE 3 COMPARTMENT SINK. OBSERVED ACCUMULATED DUST ON THE CEILING BY THE VENTS IN THE FOOD PREP AREA. INSTRUCTED TO CLEAN AND SANITIZE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED A HEAVY ACCUMULATION OF DIRT, DUST, GREASE, FOOD SPLATTER AND FOOD DEBRIS ON THE WALLS AND FLOORS ESPECIALLY ALONG THE HOT FOOD SERVICE LINE UNDER AND AROUND THE COOKING EQUIPMENT AND NON COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN ALL AREAS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED SOILED MOP HEADS NOT PROPERLY STORED. INSTRUCTED MANAGER TO HANG MOP HEADS TO PREVENT INSECT BREEDING.

Base deductions−35 pts

Risk factor bonus (1× +5)−5 pts

Sep 24

Complaint InspectionPass w/ Conditions

2 High3 Basic

5 total

74/100inspection score

−26 pts

High Priority (2)

−20 pts

9NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED−10
Bare hand contact with ready-to-eat foods, observed a food server slicing tomatoes and grabbing it with bare hands to be put in containers for immediate food consumption. Instructed manager not to allow bare hand contact with ready-t-eat foods. Priority violation 7-38-010.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
Low Temp dish washing machine not sanitizing at final rinse, 0pp obtained at Cl test strips. Machine was being used during inspection. Instructed manager to provide proper sanitizer concentration for final rinse. Priority violation 7-38-025.

Basic (3)

−6 pts

40PERSONAL CLEANLINESS−2
Food handlers not wearing hair restraints, Instructed to wear.
43IN-USE UTENSILS: PROPERLY STORED−2
Cooked rice scoop stored in standing water at room temperature. Instructed to keep utensils according to health code i,e.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
shelve through out prep kitchen not clean, food debris and grease build up noted, instructed to clean and maintain.

Base deductions−26 pts

Mar 24

Canvass InspectionPass w/ Conditions

1 High2 Med5 Basic

8 total

70/100inspection score

−30 pts

High Priority (1)

−10 pts

15FOOD SEPARATED AND PROTECTED−10
FOUND RAW CHICKEN STORED IN CARDBOARD BOX WITH ROMA TOMATOES. ALSO NOTED RAW CHICKEN STORED OVER READY TO EAT POTATOES. FOOD SHALL BE PROTECTED FROM CROSS CONTAMINATION BY ARRANGING ALL FOODS TO BE STORED, HELD AND DISPLAYED IN ORDER OF MINIMUM COOKING TEMPERATURES. INSTRUCTED TO COMPLY. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (CHICKEN CURRY, LAMB, HEAVY CREAM, MILK, COOKED CHICKPEAS, A VARIETY OF CHICKEN) AT IMPROPER COLD HOLDING TEMPERATURES RANGING FROM 66F - 50F LOCATED IN REACH IN COOLER (NEXT TO DISHWASHER), WALK IN COOLER, AND SINGLE DOOR COOLER NEXT TO WEST FOOD ENTRY DOOR. MANAGER VOLUNTARILY DISCARDS AND DENATURES ALL SAID TCS FOODS, APPROX 90 LBS $400. INSTRUCTED TO MAINTAIN A MINIMUM COLD HOLDING TEMPERATURE OF 41F. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED
35APPROVED THAWING METHODS USED−5
FOUND LAMB THAWING UNDER FOOD PREP TABLE. INSTRUCTED MANAGER TO THAW MEAT UNDER REFRIGERATION OR COMPLETELY SUBMERGED UNDER RUNNING WATER FOR A PERIOD OF TIME THAT DOES NOT ALLOW THAWED PORTIONS OF READY-TO-EAT FOOD TO RISE ABOVE 41F

Basic (5)

−10 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FLOORS IN FRONT OF PREP COOLERS AND COOKING EQUIPMENT NEED TO BE RE-GROUTED IN ORDER TO MAKE SAID SURFACE SMOOTH AND EASILY CLEANABLE. INSTRUCTED TO MAKE THE FLOOR SURFACE BY THE DISH WASHING AREA SMOOTH AND EASILY CLEANABLE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED ACCUMULATED FOOD AND GREASE DEBRIS ON THE FLOORS LOCATED BEHIND AND UNDER THE COOKING EQUIPMENT. OBSERVED A BLACK SUBSTANCE ON THE WALL UNDER THE DISH MACHINE AND BY THE 3 COMPARTMENT SINK. OBSERVED ACCUMULATED DUST ON THE CEILING BY THE VENTS IN THE FOOD PREP AREA. INSTRUCTED TO CLEAN AND SANITIZE.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
FOUND FILTERS FILLED WITH FLOUR AND GREASE. INTAKE AND EXHAUST AIR DUCTS SHALL BE CLEANED AND FILTERS CHANGED SO THEY ARE NOT A SOURCE OF CONTAMINATION BY DUST, DIRT, AND OTHER MATERIALS. MUST CLEAN AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
FOUND NO PROOF OF FOOD HANDLER TRAINING. INSTRUCTED MANAGER TO PROVIDE PROOF OF FOOD HANDLER TRAINING FOR ALL FOOD HANDLERS.
60PREVIOUS CORE VIOLATION CORRECTED−2
FOUND CONTINUED NON- COMPLIANCE FROM INSPECTION REPORT # 2571286 CONDUCTED ON 2/15/23. THE FOLLOWING PREVIOUS CORE VIOLATIONS WERE NOT CORRECTED: ONE OF TWO CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER'S WITHOUT AN ALLERGEN TRAINING CERTIFICATE. INSTRUCTED ALL CITY OF CHICAGO FOOD SERVICE SANITATION MANAGERS MUST OBTAIN THE ALLERGEN TRAINING CERTIFICATE INSTRUCTED MANAGER TO COMPLY . PRIORITY FOUNDATION VIOLATION. 7-42-090. CITATION ISSUED.

Base deductions−30 pts

Feb 23

Canvass Re-Inspection InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
A MINOR LEAK UNDER THE MIDDLE COMPARTMENT OF THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOORS BY THE DISH WASHING AREA NEED TO BE RE-GROUTED IN ORDER TO MAKE SAID SURFACE SMOOTH AND EASILY CLEANABLE. INSTRUCTED TO MAKE THE FLOOR SURFACE BY THE DISH WASHING AREA SMOOTH AND EASILY CLEANABLE.
58ALLERGEN TRAINING AS REQUIRED−2
ONE OF TWO CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER'S WITHOUT AN ALLERGEN TRAINING CERTIFICATE. INSTRUCTED ALL CITY OF CHICAGO FOOD SERVICE SANITATION MANAGERS MUST OBTAIN THE ALLERGEN TRAINING CERTIFICATE

Base deductions−6 pts

Feb 23

Canvass InspectionFail

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
3-302.12 OBSERVED DRY STORAGE CONTAINERS WITHOUT LABELS CONTAINING THE ITEM NAME. INSTRUCTED TO LABEL ALL DRY STORAGE CONTAINERS.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
6-501.111 OBSERVED EVIDENCE OF PEST ACTIVITY ON SITE. OBSERVED ABOUT 75 LIVE SMALL FLIES ON THE WALLS, BOXES AND ON THE OUTER AREA OF THE WALK IN COOLER. INSTRUCTED TO ELIMINATE LIVE SMALL FLIES ACTIVITY, CLEAN AND SANITIZE AFFECTED AREAS AND RECOMMENDED CONTACTING PEST CONTROL FOR A SERVICE. PRIORITY FOUNDATION. CITATION ISSUED 7-38-020(A).

Basic (7)

−14 pts

45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
4-904.11 OBSERVED FACILITY PRE-SETTING THE CUSTOMER DINING TABLES WITH PLATES NOT INVERTED AND UTENSILS NOT PROTECTED. INSTRUCTED TO ALWAYS PROTECT THE TABLEWARE FROM POSSIBLE CONTAMINATION. MANAGER CORRECTED DURING THE INSPECTION.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11(C) OBSERVED ACCUMULATED DUST, FOOD AND GREASE DEBRIS INSIDE OF THE FRYERS AND IN BETWEEN COOKING EQUIPMENT. INSTRUCTED TO CLEAN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
5-205.15 OBSERVED A MINOR LEAK UNDER THE MIDDLE COMPARTMENT OF THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.11 OBSERVED FLOORS BY THE DISH WASHING AREA NEED TO BE RE-GROUTED IN ORDER TO MAKE SAID SURFACE SMOOTH AND EASILY CLEANABLE. INSTRUCTED TO MAKE THE FLOOR SURFACE BY THE DISH WASHING AREA SMOOTH AND EASILY CLEANABLE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.12 OBSERVED ACCUMULATED FOOD AND GREASE DEBRIS ON THE FLOORS LOCATED BEHIND AND UNDER THE COOKING EQUIPMENT. OBSERVED A BLACK SUBSTANCE ON THE WALL UNDER THE DISH MACHINE AND BY THE 3 COMPARTMENT SINK. OBSERVED ACCUMULATED DUST ON THE CEILING BY THE VENTS IN THE FOOD PREP AREA. INSTRUCTED TO CLEAN AND SANITIZE.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13 OBSERVED NO FOOD HANDLERS CERTIFICATES AVAILABLE FOR INSPECTOR'S REVIEW. INSTRUCTED TO MEET REQUIREMENT.
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13 OBSERVED ONE OF TWO CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER'S WITHOUT AN ALLERGEN TRAINING CERTIFICATE. INSTRUCTED ALL CITY OF CHICAGO FOOD SERVICE SANITATION MANAGERS MUST OBTAIN THE ALLERGEN TRAINING CERTIFICATE.

Base deductions−24 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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