What is EZ Shawarma Llc's health inspection score?

EZ Shawarma Llc has a SafeDine safety score of 64 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was EZ Shawarma Llc last inspected?

EZ Shawarma Llc was last inspected on February 3, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does EZ Shawarma Llc have?

EZ Shawarma Llc has 36 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is EZ Shawarma Llc safe to eat at?

EZ Shawarma Llc has a safety score of 64/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does EZ Shawarma Llc serve?

EZ Shawarma Llc serves Mediterranean cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

EZ Shawarma Llc

Name: EZ Shawarma Llc
Address: 4638 N CUMBERLAND AVE, Chicago, 60656
Rating: 64

4638 N CUMBERLAND AVE, Chicago

Data may be outdated — inspected 2/3/2025

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0Fair

Mediterranean•Chicago

Ranked #995 of 1000 in ChicagoBetter than 63% of mediterranean restaurants

Stable

6 inspections

Last: Feb 3, 2025

low confidence

Directions Order

Inspections

Clean Rate

Avg Violations

14 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

Plumbing issues

Plumbing or waste disposal problems

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-36

Final Score

Impact Breakdown

High Priority

-1 pts

Direct health hazards • 10 pts each

Intermediate

-7 pts

Potential hazards • 5 pts each

Basic

-10 pts

Best practices • 2 pts each

Freshness Penalty

-12 pts

Score reduced due to stale inspection data

Inspection Timeline

-1 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

4638 N CUMBERLAND AVE, Chicago, IL 60656

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Violation Timeline

Jan 2023

2 inspections

2 high priority

9 basic

Jan

Jan 2024

1 inspections

1 high priority

1 intermediate

4 basic

Sep 2024

2 inspections

2 high priority

2 intermediate

6 basic

Sep

Feb 2025

1 inspections

2 intermediate

7 basic

Inspection History

6 records on file

3 Canvass1 Complaint Re-Inspection1 Complaint1 Canvass Re-Inspection

Feb 25

Canvass InspectionLatestPass

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

35APPROVED THAWING METHODS USED−5
NOTED A BOX FROZEN CHICKEN UNDERNEATH THE PREP TABLE. MANAGER STATED THAT THE FISH WAS THERE FOR DEFROSTING. DISCUSSED WITH MANAGEMENT THE DIFFERENT METHODS OF DEFROSTING FOOD:- EITHER UNDER COLD RUNNING WATER OF INSIDE THE REFRIGERATION UNIT. PRODUCT WAS STILL FROZEN.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
NOTED BULK FOOD ITEMS STORED INSIDE CONTAINERS AT THE FOOD PREP/DRY STORAGE NOT PROPERLY LABELED. INSTRUCTED MANAGEMENT THAT ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH CONTENTS NAME.

Basic (7)

−14 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
NOTED DIRTY WIPING CLOTHS ON PREP TABLES AT FRONT AND REAR PREP AREAS NOT PROPERLY STORED. INSTRUCTED TO PROPERLY STORE ALL WASHCLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED ICE BUILD UP INSIDE THE WALK IN FREEZER ON THE FLOOR. INSTRUCTED TO REPAIR AND MAINTAIN THE CONDENSATION UNITS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED CARDBOARD BOXES USED TO LINE SHELVES THROUGH OUT. INSTRUCTED TO CLEAN AND REMOVE ALL CARDBOARD BOXES TO PREVENT HIDING PLACES FOR PEST.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED TORN RUBBER GASKET INSIDE THE DOOR THE REFRIGERATION UNIT BY THE STOVE. INSTRUCTED TO REPAIR AND MAINTAIN AND/OR REPLACE.
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
NOTED DIRTY UNEVEN PAVEMENT ON FLOOR OF WALK IN COOLER. INSTRUCTED TO REPAIT STAINLESS STEEL TILE SURFACES, CLEAN AND MAINTAIN.
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−24 pts

Sep 24

Complaint Re-Inspection InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-602.13- OBSERVED GREASE BUILD UP INSIDE OF COOKING FRYERS. MUST CLEAN AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13--OBSERVED NO ALLERGEN TRAINING CERTIFICATE ON SITE. MUST PROVIDE ALLERGEN TRAINING FOR ALL CERTIFIED FOOD MANAGERS.

Base deductions−4 pts

Sep 24

Complaint InspectionFail

2 High2 Med4 Basic

8 total1 risk factor

57/100inspection score

−38 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(HUMMUS, CHICKEN). INSTRUCTED TO HAVE A CERTIFIED FOOD MANAGER ON SITE AT ALL TIMES WHILE TCS FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION. 7-38-012. CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO PAPER TOWELS AT HAND WASHING SINKS THROUGHOUT ESTABLISHMENT. MUST PROVIDE PAPER TOWELS AT HAND WASHING SINK AT ALL TIMES FOR EMPLOYEES TO PROPERLY DRY HANDS. PRIORITY FOUNDATION VIOLATION. 7-38-030(C). CITATION ISSUED.

Intermediate (2)

−10 pts

36THERMOMETERS PROVIDED & ACCURATE−5
NO METAL STEM THERMOMETER ON SITE. INSTRUCTED TO PROVIDE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED OVER 5 LIVE HOUSE FLIES AROUND DISHWASHING AREA. INSTRUCTED TO ELIMINATE PEST ACTIVITY FROM RETAIL FOOD ESTABLISHMENT. PRIORITY FOUNDATION VIOLATION. 7-38-020(a). CITATION ISSUED.

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CARD BOARD BEING USED AS FLOOR LINERS IN WALK IN COOLER. MUST REMOVE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED GREASE BUILD UP INSIDE OF COOKING FRYERS. MUST CLEAN AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED WATER DRAINING VERY SLOWLY AT PREP HAND WASHING SINK. MUST REPAIR.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO ALLERGEN TRAINING CERTIFICATE ON SITE. MUST PROVIDE ALLERGEN TRAINING FOR ALL CERTIFIED FOOD MANAGERS.

Base deductions−38 pts

Risk factor bonus (1× +5)−5 pts

Jan 24

Canvass InspectionPass

1 High1 Med4 Basic

6 total1 risk factor

72/100inspection score

−23 pts

High Priority (1)

−10 pts

6PROPER EATING, TASTING, DRINKING, OR TOBACCO USERisk Factor−10
NOTED EMPLOYEES DRINKING AND PREPARING FOOD AT THE KITCHEN PREP AREA. INSTRUCTED MANAGEMENT TO PROVIDE A DESIGNATED AREA FOR EMPLOYEES TO DRINK AND EAT AND NOT AT THE PREP AREAS.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
NOTED ASSORTED FOOD ITEMS INSIDE REFRIGERATION UNITS NOT PROPERLY LABELED. INSTRUCTED TO PROPERLY LABEL ALL FOOD ITEMS WITH PRODUCT NAME INCLUDING BULK FOOD CONTAINERS.

Basic (4)

−8 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
FOOD CONTAINERS STORED ON FLOOR IN PREP, STORAGE AND WALK-IN COOLER/FREEZERS. MUST PROVIDE PROPER, RAISED SHELVING TO STORE FOOD CONTAINERS 6" OFF FLOOR.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED TORN RUBBER GASKET INSIDE THE DOOR REFRIGERATION UNIT AT THE KITCHEN PREP. INSTRUCTED TO DETAIL REPAIR AND MAINTAIN AND/OR REPLACE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED FOIL PAPER USED TO LINE SHELVES. INSTRUCTED TO CLEAN AND REMOVE ALL CARDBOARD BOXES TO PREVENT HIDING PLACES FOR PEST.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
NOTED LEAKING PIPE AT BOTTOM PIPE OF THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN.

Base deductions−23 pts

Risk factor bonus (1× +5)−5 pts

Jan 23

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
4-101.11(B, C, D, E)--OBSERVED FROZEN FOODS STORED IN PLASTIC GROCERY BAGS INSIDE OF THE WALK-IN- FREEZER.INSTRUCTED TO USE ONLY FOOD GRADE STORAGE BAGS OR CONTAINERS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-501.12--OBSERVED STAINED CUTTING BOARDS ON TOP OF THE PREP LINE COOLERS.INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.15--OBSERVED CARDBOARD ON THE FLOOR IN FRONT OF THE DISHWASHING 3-COMPARTMENT SINK AREA AND INSIDE OF THE WALK-IN-COOLER.INSTRUCTED TO REMOVE THE CARDBOARD FROM THE FLOOR AREAS.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
4-202.18--INSTRUCTED TO DETAIL CLEAN KITCHEN EXHAUST HOOD TO REMOVE ACCUMULATIONS OF GREASE BUILD-UP AND MAINTAIN.

Base deductions−8 pts

Jan 23

Canvass InspectionFail

2 High5 Basic

7 total1 risk factor

65/100inspection score

−30 pts

High Priority (2)

−20 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON THE PREMISES.INSTRUCTED TO PROVIDE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE.PRIORITY FOUNDATION VIOLATION 7-38-010,CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HOT RUNNING WATER AT HANDWASHING SINK IN EMPLOYEE WASHROOM.(WATER TEMPERATURE AT 70.2 F)AT THIS TIME.INSTRUCTED MANAGEMENT A HANDWASHING SINK WATER TEMPERATURE MUST BE PROVIDED OF AT LEAST 100 F THROUGH A MIXING VALVE OR COMBINATION FAUCET.INSTRUCTED MANAGEMENT TO REPAIR AND MAINTAIN AS REQUIRED.PRIORITY VIOLATION 7-38-030(C),CITATION ISSUED.

Basic (5)

−10 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED FROZEN FOODS STORED IN PLASTIC GROCERY BAGS INSIDE OF THE WALK-IN- FREEZER.INSTRUCTED TO USE ONLY FOOD GRADE STORAGE BAGS OR CONTAINERS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED STAINED CUTTING BOARDS ON TOP OF THE PREP LINE COOLERS.INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED CARDBOARD ON THE FLOOR IN FRONT OF THE DISHWASHING 3-COMPARTMENT SINK AREA AND INSIDE OF THE WALK-IN-COOLER.INSTRUCTED TO REMOVE THE CARDBOARD FROM THE FLOOR AREAS.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
INSTRUCTED TO DETAIL CLEAN KITCHEN EXHAUST HOOD TO REMOVE ACCUMULATIONS OF GREASE BUILD-UP AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
ALLERGEN TRAINING IS REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION CERTIFICATE. INSTRUCTED TO COMPLETE TRAINING AND KEEP CERTIFICATE ON SITE.

Base deductions−30 pts

Risk factor bonus (1× +5)−5 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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