What is Minghin Streeterville's health inspection score?

Minghin Streeterville has a SafeDine safety score of 85 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Minghin Streeterville last inspected?

Minghin Streeterville was last inspected on April 22, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Minghin Streeterville have?

Minghin Streeterville has 54 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Minghin Streeterville safe to eat at?

Yes, Minghin Streeterville has an excellent safety record with a score of 85/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Minghin Streeterville serve?

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

Official Health Record

Minghin Streeterville

Name: Minghin Streeterville
Address: 213-215 E OHIO ST, Chicago, 60611
Rating: 85

213-215 E OHIO ST, Chicago

Last Inspected: 4/22/2026

▲Improving

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0Excellent

American•Streeterville

Ranked #318 of 713 in StreetervilleBetter than 22% of american restaurants

Improving

10 inspections

Last: Apr 22, 2026

high confidence

Directions Order

Inspections

20%

Clean Rate

5.4

Avg Violations

1 month ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Pest issuesHigh Priority

Evidence of pests found during inspection

Facility condition

Building maintenance or structural issues

Permit/documentation

Administrative or documentation issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-27

Final Score

Impact Breakdown

High Priority

-6 pts

Direct health hazards • 10 pts each

Intermediate

-7 pts

Potential hazards • 5 pts each

Basic

-2 pts

Best practices • 2 pts each

Inspection Timeline

+30 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 73/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (85/100) 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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213-215 E OHIO ST, Chicago, IL 60611

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Violation Timeline

Oct 2022

1 inspections

1 intermediate

3 basic

Oct

Oct 2023

2 inspections

2 high priority

3 intermediate

9 basic

Nov 2023

1 inspections

4 basic

Nov

Jun 2024

2 inspections

1 high priority

4 intermediate

11 basic

Jul 2024

1 inspections

Jul

May 2025

1 inspections

4 high priority

7 basic

Apr 2026

2 inspections

1 high priority

4 intermediate

Apr

Inspection History

10 records on file

2 Canvass Re-Inspection3 Canvass2 Complaint1 Recent Inspection1 Complaint Re-Inspection1 Short Form Complaint

Apr 26

Canvass Re-Inspection InspectionLatestPass

1 Med

1 total

95/100inspection score

−5 pts

Intermediate (1)

−5 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−5

Base deductions−5 pts

Apr 26

Canvass InspectionFail

1 High3 Med

4 total1 risk factor

70/100inspection score

−25 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZEDRisk Factor−10

Intermediate (3)

−15 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−5
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5

Base deductions−25 pts

Risk factor bonus (1× +5)−5 pts

May 25

Complaint InspectionPass w/ Conditions

4 High7 Basic

11 total

46/100inspection score

−54 pts

High Priority (4)

−40 pts

14REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION−10
OBSERVED SHELLSTOCK TAGS FOR CLAMS ONLY DATING BACK 30 DAYS. INSTRUCTED MANAGER TO ENSURE SHELLSTOCK TAGS ARE KEPT ON SITE FOR 90 DAYS. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
15FOOD SEPARATED AND PROTECTED−10
OBSERVED LIQUIDS FROM RAW CHICKEN DRIPPING DIRECTLY ON RAW BEEF. RAW BEEF WAS SITTING DIRECTLY ON TOP OF OPEN BUCKET OF CELERY. MANAGER INSTRUCTED EMPLOYEE TO MOVE PAN OF RAW BEEF. EMPLOYEE PICKED UP RAW BEEF AND SAT RAW BEEF ON TOP OF OPEN CONTAINER OF CUT LEAFY GREENS. INSTRUCTED MANAGER TO ENSURE RAW AND READY TO EAT FOODS ARE KEPT SEPARATE AND THAT RAW CHICKEN BE PLACED BELOW RAW BEEF. 1/4 POUND OF CELERY AND 1/2 POUND CUT LEAFY GREENS ($10) DISCARDED BY MANAGER. INSTRUCTED MANAGER TO ENSURE BEEF IS COOKED TO 165 F. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED FOOD EMPLOYEE WASH AND RINSE BOWLS BUT NOT SANITIZE BOWLS. INSTRUCTED MANAGER TO ENSURE DISHES ARE SANITIZED AFTER BEING WASHED AND RINSED. MANAGER INSTRUCTED EMPLOYEE TO SANITIZE DISHES. PRIORITY VIOLATION 7-38-025 CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED HOT WATER DISH MACHINE PROVIDING A FINAL UTENSIL SURFACE TEMPERATURE OF 150 F. INSTRUCTED MANAGER TO ENSURE FINAL UTENSIL SURFACE TEMPERATURE FOR DISHES REACHES 160 F. MANAGER CONTACTED TECHNICIAN TO REPAIR DISH MACHINE. PRIORITY VIOLATION 7-38-025 CITATION CONSOLIDATED WITH PREVIOUS VIOLATION.

Basic (7)

−14 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED BUCKET OF CUT LEAFY GREENS STORED DIRECTLY ON TOP OF GARBAGE CAN. INSTRUCTED MANAGER TO ENSURE UNPACKAGED FOOD IS PROTECTED FROM ENVIRONMENTAL SOURCES OF CONTAMINATION. 1 POUND CUT LEAFY GREENS DISCARDED ($5) PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED ICE SCOOPS STORED IN ICE WITH HANDLE DIRECTLY TOUCHING ICE. INSTRUCTED MANAGER TO STORE UTENSILS WITH HANDLES FACING UPWARD.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CARDBOARD BEING UTILIZED AS SHELVING. INSTRUCTED MANAGER TO REMOVE CARDBOARD AND UTILIZE A NON-ABSORBENT AND EASILY CLEANABLE MATERIAL.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED SOIL BUILD UP ON VARIOUS PIECES OF COOKING EQUIPMENT AND VARIOUS SINKS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OBSERVED OUTSIDE GREASE RECEPTACLE WITH LIGHT BUILD UP. INSTRUCTED MANAGER TO CLEAN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED VARIOUS CEILING TILES DAMAGED, STAINED OR MISSING IN REAR STORAGE AREA. INSTRUCTED MANAGER TO REPLACE CEILING TILES.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED FILTERS ABOVE GRIDDLE WITH AN ACCUMULATION OF DUST AND GREASE. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.

Base deductions−54 pts

Jul 24

Recent Inspection InspectionCleanPass

No violations

100/100inspection score

Jun 24

Complaint Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Jun 24

Complaint InspectionFail

1 High4 Med11 Basic

16 total

48/100inspection score

−52 pts

High Priority (1)

−10 pts

14REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION−10
CONTAINERS OF SHELLSTOCK (BEAUSOLEIL OYSTERS AND CLAMS) LOCATED IN WALK IN COOLER CASE DOES NOT HAVE PROPER SHELLSTOCK TAG IDENTIFICAION. MUST MAINTAIN RECORDS, PROPERLY MARKED TAGS AND STORED THEM FOR 90 DAYS FROM DATE LAST ONE FROM BOX PREPARED OR SOLD. APPROXIMATELY 30LBS AT AN APPROXIMATE COST OF $450.00 OF SHELLSTOCK ITEMS WAS DISCARDED. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

Intermediate (4)

−20 pts

21PROPER HOT HOLDING TEMPERATURES−5
OBSERVED TCS COOKED FOODS SPRING ROLLS 53.3F, PORK & SHRIMP EGG ROLLS 55.6F, AT IMPROPER HOT HOLDING TEMPERATURES, STORED ON THE CART NEAR DEEP FRYING EQUIPMENT IN REAR PREP AREA. 8LBS DISCARDED AT AN APPROXIMATE COST OF $ 75.00 ITEMS WAS DISCARDED. INSTRUCTED TO HOLD HOT TCS FOODS AT 135F OR ABOVE. PRIORITY VIOLATION 7-38-005, CITATION ISSUED
22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER COLDING HOLDING TEMPERATURES OF DUCK ON A PREP TABLE IN THE REAR FOOD PREP AREA. THE TEMPERATURE OF THE DUCK IN THE PREP AREA RANGED 56.6F-58.3F PERSON IN CHARGE DISCARDED APPROXIMATELY 2 WHOLE DUCKS APPROXIMATELY 12 LBS AT $65 PRODUCT DISCARDED. MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW. PRIORITY 7-38-005, HAS BEEN COMBINED WITH ABOVE VIOLATION
35APPROVED THAWING METHODS USED−5
FROZEN CHICKEN, BEEF AND PORK IS THAWING AT ROOM TEMPERATURE IN REAR PREP ON DUNNAGE RACK. TCS FOOD ITEMS WERE STILL FROZEN INSTRUCTED THAT TIME AND TEMPERATURE CONTROL FOR SAFETY (TCS) FOOD MUST BE THAWED: UNDER REFRIGERATION THAT MAINTAINS THE FOOD TEMPERATURE AT 41F OR LESS; COMPLETELY SUBMERGED UNDER RUNNING WATER AT A WATER TEMPERATURE OF 70F OR BELOW AND FOR A PERIOD OF TIME THAT DOES NOT ALLOW THAWED PORTIONS OF READY-TO-EAT FOOD TO RISE ABOVE 41F; PART OF A COOKING PROCESS; OR USING A PROCEDURE IF A PORTION OF FROZEN READY-TO-EAT FOOD IS THAWED AND PREPARED FOR IMMEDIATE SERVICE IN RESPONSE TO AN INDIVIDUAL CONSUMER'S ORDER.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED SEVERAL LARGE FOOD CONTAINERS WITH DRY PRODUCTS. (RICE, SALT, SUGAR, AND MSG,) WITHOUT PROPER COMMON FOOD NAME MARKINGS. MUST LABEL BULK AND WORKING FOOD CONTAINERS WITH CONTENTS COMMON NAME. MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.

Basic (11)

−22 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
SEE VIOLATION #60
43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED IN REAR PREP TONGS AND SERVING UTENSILS STORED DIRECTLY ON SOME FOOD WITH HANDLES IN CONTACT WITH THE FOOD. MUST REMOVE AND STORE ALL UTENSILS WITH THE HANDLES UP AND AWAY FROM DIRECT CONTACT WITH FOOD, IN-BETWEEN USAGE.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
MUST INVERT STORED MULTIUSE UTENSILS INSIDE PLASTIC CONTAINERS WITH HANDLES IN UPRIGHT POSITION AND POTS ON SHELVES IN REAR PREP TABLES
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
OBSERVED FOOD ITEMS IN WLK IN COOLER AND WALK IN FREEZER STORED IN GROCERY BAGS; INSTRUCTED TO STORE ALL FOOD ITEMS IN FOOD GRADE BAGS OR CONTAINERS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CUTTING BOARDS IN THE REAR AND FRONT PREP WITHPREP DISCOLORED, STAINED WITH DEEP CUTS. INSTRUCTED TO RESURFACE OR RE-PLACE AND MAINTAIN
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
SEE VIOLATION# 60
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OBSERVED OUTDOOR GREASE RECEPTACLE WITH GREASE ENCRUSTED ON THE UNIT AND THE AREA AROUND THE GREASE RECEPTACLE NOT MAINTAINED. INSTRUCTED TO CLEAN AND MAINTAIN THE RECEPTACLE AND AREA.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
SEE VIOLATION# 60
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED BURNED OUT LIGHT BULB IN EXHAUST HOOD IN REAR PREP, INSTRUCTED TO REPLACE BULB AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
NOTED HEAVY DIRT AND GREASE ACCUMULATION INSIDE, ON THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS, AND PIPES/CONDUITS.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUSLY CORE VIOLATION NOT CORRECTED FROM REPORT #2583370 DATED 10/13/23 #39 OBSERVED COOKED FOOD ITEMS STORED ON FLOOR INSIDE WALK IN COOLER. INSTRUCTED TO REMOVE AND STORE ALL FOOD ITEMS PROPERLY AT LEAST 6 INCHES OFF THE FLOOR. #49 OBSERVED ALL COOLING UNITS THROUGHOUT PREP AREAS WITH ACCUMULATED DRIED FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES.OBSERVED HEAVY ACCUMULATED GREASE AND FOOD BUILDUP ON HEAVY FYER EQUIPMENT. INSTRUCTED TO DEEP CLEAN AND MAINTAIN. #55 OBSERVED EXCESSIVE CLUTTER, BOXES, DIRTY COOKWARE, EMPLOYEE ITEMS, FURNITURE STORED THROUGHOUT REAR PREP AREA INSTRUCTED TO REMOVE ALL UNNECESARY ITEMS, ORGANIZE, CLEAN AND MAINTAIN SPACE. INSTRUCTED MANAGER TO CORRECT VIOLATION. PRIORITY FOUNDATION VIOLATION # 7-42-090 CITATION ISSUED.

Base deductions−52 pts

Nov 23

Short Form Complaint InspectionPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED COOKED FOOD ITEMS STORED ON FLOOR INSIDE WALK IN COOLER. INSTRUCTED TO REMOVE AND STORE ALL FOOD ITEMS PROPERLY AT LEAST 6 INCHES OFF THE FLOOR.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED ALL COOLING UNITS THROUGHOUT PREP AREAS WITH ACCUMULATED DRIED FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES.OBSERVED HEAVY ACCUMULATED GREASE AND FOOD BUILDUP ON HEAVY FYER EQUIPMENT. INSTRUCTED TO DEEP CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED EXCESSIVE CLUTTER, BOXES, DIRTY COOKWARE, EMPLOYEE ITEMS, FURNITURE STORED THROUGHOUT REAR PREP AREA INSTRUCTED TO REMOVE ALL UNNECESARY ITEMS, ORGANIZE, CLEAN AND MAINTAIN SPACE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED MISSING CEILING/HEAVILY WATER-STAINED TILES IN 2ND FLOOR STORAGE AREA NEAR ICE MACHINE AS WELL AS THRTOUGHOUT MAIN PREP AND REAR STORAGE. INSTRUCTED TO ENLCOSE AND MAINTAIN.

Base deductions−8 pts

Oct 23

Canvass Re-Inspection InspectionPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED COOKED FOOD ITEMS STORED ON FLOOR INSIDE WALK IN COOLER. INSTRUCTED TO REMOVE AND STORE ALL FOOD ITEMS PROPERLY AT LEAST 6 INCHES OFF THE FLOOR.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED ALL COOLING UNITS THROUGHOUT PREP AREAS WITH ACCUMULATED DRIED FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES.OBSERVED HEAVY ACCUMULATED GREASE AND FOOD BUILDUP ON HEAVY FYER EQUIPMENT. INSTRUCTED TO DEEP CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED EXCESSIVE CLUTTER, BOXES, DIRTY COOKWARE, EMPLOYEE ITEMS, FURNITURE STORED THROUGHOUT REAR PREP AREA INSTRUCTED TO REMOVE ALL UNNECESARY ITEMS, ORGANIZE, CLEAN AND MAINTAIN SPACE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED MISSING CEILING/HEAVILY WATER-STAINED TILES IN 2ND FLOOR STORAGE AREA NEAR ICE MACHINE AS WELL AS THRTOUGHOUT MAIN PREP AND REAR STORAGE. INSTRUCTED TO ENLCOSE AND MAINTAIN.

Base deductions−8 pts

Oct 23

Canvass InspectionFail

2 High3 Med5 Basic

10 total

55/100inspection score

−45 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED 2 HANDSINKS LOCATED IN PREP AREA OBSTRUCTED. NOTED STRAINERS, SPOONS, BOWLS, EXCESSIVE AMOUNTS OF FOOD STORED INSIDE SINK BASIN DURING THE TIME OF INSPECTION. NOTED BLACK HOSE CONNECTED TO FAUCET NECK TO PROVIDE WATER AT WOK COOKING STATION. INSTRUCTED TO REMOVE. HANDSINKS SHOULD BE ACCESSIBLE AND USED ONLY FOR HANDWASHING. MUST MAINTAIN. PIC REMOVED ITEMS AND REMOVED HOSE DURING THIS TIME PRIORITY FOUNDATION VIOLATION.FOUNDATION VIOLATION.7-38-030 (c). CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED LARGE ICE MACHINE LOCATED IN 2ND FLOOR STORAGE ROOM WITH BLACK AND PINK MOLD LIKE BUILD UP ON INTERIOR LID OF ICE BIN AND DRIPPING ONTO ICE USED FOR HUMAN CONSUMPTION. INSTRUCTED TO CLEAN AND SANITIZE FOOD CONTACT SURFACE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. #7-38-005. CITATION ISSUED.

Intermediate (3)

−15 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED 20 DOZEN EGGS STORED IN HALLWAYS OF PREP AREA IN BOXES AND UNDER PREP TABLES AT IMPROPER COLD HOLDING TEMPERATURES. NOTED TEMPERATURES BETWEEN 72.5F AND 80F, NOTED CRAB RAGOON APPROX 40LBS CRAB RANGOON @ 64F STORED ON PREP AREA TABLE. INSTRUCTED TO HOLD COLD TCS FOODS AT 41F AND BELOW AT ALL TIMES AND MAINTAIN. PRIORITY VIOLATION. #7-38-005. CITATION CONSILDATED WITH VIOLATION #21. PIC VOLUNATRILY DICARDED DURING TIME OF INSPECTION.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED APPROXIMATELY 75 SMALL AND LARGE LIVE BLACK FLIES IN THE FOLLOWING AREAS OF FACILITY..., PREP, BAR, STORAGE, DISHWASHING AND DINING AREA. INSTRUCTED TO CONTACT PEST CONTROL FOR SERVICE. MUST ELIMINATE FLY ACTIVITY. PRIORITY FOUNDATION VIOLATION. 7-38-020 (A). CITATION ISSUED.
21PROPER HOT HOLDING TEMPERATURES−5
OBSERVED THE FOLLOWING HOT TCS FOOD ITEMS AT IMPROPER TEMPERATURES DURING THE TIME OF INSPECTION. THEY ARE AS FOLLOWS... APPROXIMATELY 8 LBS PORK BELLY @77.0F, 40 LBS COOKED DUCK @80-86.7F, 10 LBS BBQ PORK @80F, EGG ROLLS @77.4F,AND 150 LBS CHICKEN RANGING BETWEEN 90-105F. INSTRUCTED TO HOLD ALL HOT TCS FOODS @135 F OR HIGHER AND MAINTAIN. PIC VOLUNTARILY DISCARDED AND DENATURED ALL SAID ITEMS. PRIORITY VIOLATION. #7-38-005. CITATION ISSUED.

Basic (5)

−10 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED COOKED FOOD ITEMS STORED ON FLOOR INSIDE WALK IN COOLER. INSTRUCTED TO REMOVE AND STORE ALL FOOD ITEMS PROPERLY AT LEAST 6 INCHES OFF THE FLOOR.
40PERSONAL CLEANLINESS−2
OBSERVED FOOD HANDLERS THROUGHOUT PREP AREA WITHOUT HAIR RESTRAINTS. MUST PROVIDE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED ALL COOLING UNITS THROUGHOUT PREP AREAS WITH ACCUMULATED DRIED FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES.OBSERVED HEAVY ACCUMULATED GREASE AND FOOD BUILDUP ON HEAVY FYER EQUIPMENT. INSTRUCTED TO DEEP CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED EXCESSIVE CLUTTER, BOXES, DIRTY COOKWARE, EMPLOYEE ITEMS, FURNITURE STORED THROUGHOUT REAR PREP AREA INSTRUCTED TO REMOVE ALL UNNECESARY ITEMS, ORGANIZE, CLEAN AND MAINTAIN SPACE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED MISSING CEILING/HEAVILY WATER-STAINED TILES IN 2ND FLOOR STORAGE AREA NEAR ICE MACHINE AS WELL AS THRTOUGHOUT MAIN PREP AND REAR STORAGE. INSTRUCTED TO ENLCOSE AND MAINTAIN.

Base deductions−45 pts

Oct 22

Canvass InspectionPass

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
Fly trap ribbons hung at kitchen ceiling, instructed to remove.

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
food containers ( vinegar jugs, hot sauce bottles ) being re-used as a multi-use container, instructed to use proper containers.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
heavy grease build-up noted on floor and pipes behind cook line, instructed to clean and maintain.
58ALLERGEN TRAINING AS REQUIRED−2
no allergen training for food service manager, instructed to obtain.

Base deductions−11 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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