What is Mimi's Chickens's health inspection score?

Mimi's Chickens has a SafeDine safety score of 87 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Mimi's Chickens last inspected?

Mimi's Chickens was last inspected on January 28, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Mimi's Chickens have?

Mimi's Chickens has 36 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Mimi's Chickens safe to eat at?

Yes, Mimi's Chickens has an excellent safety record with a score of 87/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Mimi's Chickens serve?

Mimi's Chickens serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Mimi's Chickens

Name: Mimi's Chickens
Address: 3748 W DIVISION ST, Chicago, 60651
Rating: 87

3748 W DIVISION ST, Chicago

Last Inspected: 1/28/2026

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0Excellent

American•Chicago

Ranked #584 of 1000 in ChicagoBetter than 22% of american restaurants

Improving

6 inspections

Last: Jan 28, 2026

high confidence

Directions Order

Inspections

17%

Clean Rate

Avg Violations

4 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

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-13

Final Score

Impact Breakdown

High Priority

-5 pts

Direct health hazards • 10 pts each

Intermediate

-1 pts

Potential hazards • 5 pts each

Basic

-4 pts

Best practices • 2 pts each

Inspection Timeline

+18 pts

100

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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3748 W DIVISION ST, Chicago, IL 60651

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Violation Timeline

Jun 2022

1 inspections

1 high priority

4 intermediate

6 basic

Jun

Jul 2022

1 inspections

4 basic

Nov 2025

2 inspections

2 high priority

4 intermediate

10 basic

Nov

Dec 2025

1 inspections

1 high priority

4 basic

Jan 2026

1 inspections

Jan

Inspection History

6 records on file

2 Canvass2 Canvass Re-Inspection1 Suspected Food Poisoning Re-inspection1 Suspected Food Poisoning

Jan 26

Canvass InspectionLatestCleanOut of Business

No violations

100/100inspection score

Dec 25

Canvass Re-Inspection InspectionPass

1 High4 Basic

5 total

82/100inspection score

−18 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
6-301.14: OBSERVED NO HANDWASHING SIGN AT THE HANDWASHING SINK IN THE FOOD PREP/DISHWASHING AREA. INSTRUCTED TO PROVIDE AND MAINTAIN.

Basic (4)

−8 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
3-305.11: OBSERVED CONTAINERS OF SLICED CHEESE AND MIXED PEPPERS NOT COVERED NEAR THE HOT HOLDING EQUIPMENT. INSTRUCTED TO COVER AND MAINTAIN.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
4-301.12: OBSERVED THREE SINK STOPPERS MISSING FOR THE THREE COMPARTMENT SINK. INSTRUCTED TO PROVIDE AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.12: OBSERVED THE WALL UNDER THE FOOD PREP TABLE WITH THE GYRO COOKING EQUIPMENT IN THE FRONT PREP AREA ENCRUSTED WITH GREASE. ALSO, THE FLOORS UNDER THE COOKING EQUIPMENT HAVE GREASE BUILDUP. INSTRUCTED DEEP CLEAN ALL WALLS AND FLOORS AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13: OBSERVED NO FOOD HANDLER CERTIFICATES ON SITE AT THIS TIME. INSTRUCTED ALL FOOD HANDLERS MUST TAKE THE FOOD HANDLER COURSE AND MAINTAIN.

Base deductions−18 pts

Nov 25

Canvass Re-Inspection InspectionFail

1 High1 Med4 Basic

6 total

77/100inspection score

−23 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
6-301.14: OBSERVED NO HANDWASHING SIGN AT THE HANDWASHING SINK IN THE FOOD PREP/DISHWASHING AREA. INSTRUCTED TO PROVIDE AND MAINTAIN.

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
6-501.111: OBSERVED EVIDENCE OF PEST ACTIVITY ON SITE. FOUND APPROXIMATELY 25 RAT DROPPINGS, 8 LIVE SMALL FLYING INSECTS, AND 2 BIG FLIES ON SITE DURING INSPECTION. RAT DROPPINGS WERE FOUND IN THE FOLLOWING AREAS: ON THE FLOORS IN THE CORNER NEAR/ SURROUNDING ALL FREEZER CHEST AND WALL BASES. SMALL FLIES ON THE WALLS AND ON HOT SAUCE SQUIRT BOTTLES, AND BG FLIES WERE FOUND FLYING AROUND. INSTRUCTED TO REMOVE RAT DROPPINGS, SMALL AND BIG FLY ACTIVITY, AND CLEAN ALL AFFECTED AREAS/ SURFACES. PRIORITY FOUNDATION VIOLATION 7-38-020(A), CITATION ISSUED.

Basic (4)

−8 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
3-305.11: OBSERVED CONTAINERS OF SLICED CHEESE AND MIXED PEPPERS NOT COVERED NEAR THE HOT HOLDING EQUIPMENT. INSTRUCTED TO COVER AND MAINTAIN.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
4-301.12: OBSERVED THREE SINK STOPPERS MISSING FOR THE THREE COMPARTMENT SINK. INSTRUCTED TO PROVIDE AND MAINTAIN
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.12: OBSERVED THE WALL UNDER THE FOOD PREP TABLE WITH THE GYRO COOKING EQUIPMENT IN THE FRONT PREP AREA ENCRUSTED WITH GREASE. ALSO, THE FLOORS UNDER THE COOKING EQUIPMENT HAVE GREASE BUILDUP. INSTRUCTED DEEP CLEAN ALL WALLS AND FLOORS AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13: OBSERVED NO FOOD HANDLER CERTIFICATES ON SITE AT THIS TIME. INSTRUCTED ALL FOOD HANDLERS MUST TAKE THE FOOD HANDLER COURSE AND MAINTAIN.

Base deductions−23 pts

Nov 25

Canvass InspectionFail

1 High3 Med6 Basic

10 total

63/100inspection score

−37 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HANDWASHING SIGN AT THE HANDWASHING SINK IN THE FOOD PREP/DISHWASHING AREA. INSTRUCTED TO PROVIDE AND MAINTAIN.

Intermediate (3)

−15 pts

21PROPER HOT HOLDING TEMPERATURES−5
OBSERVED IMPROPER HOT HOLDING TEMPERATURES OF FRIEND CHICKEN. FOUND CHICKEN THIGHS AND LEGS AT 88.8F-90.1F UNDER A HEAT LAMP NEAR THE DEEP-FRYING UNIT. MUST HAVE HOT HOLDING FOODS AT 135.0�F OR ABOVE. APPROXIMATELY 10LBS AT $25 WORTH OF PRODUCT DISCARDED PRIORITY 7-38-005, CITATION ISSUED
22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF CHICKEN WINGS. CHICKEN WINGS WERE FOUND IN THE TWO-DOOR COLD HOLDING UNIT AT 50.0�F. MUST HAVE COLD HOLDING FOODS AT 41.0�F OR BELOW. APPROXIMATELY 15LBS AT $55 WORTH OF PRODUCT DISCARDED (PRIORITY 7-38-005) CITATION CONSOLIDATED WITH THE ABOVE CITATION
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED EVIDENCE OF PEST ACTIVITY ON SITE. FOUND APPROXIMATELY 25 RAT DROPPINGS, 8 LIVE SMALL FLYING INSECTS, AND 2 BIG FLIES ON SITE DURING INSPECTION. RAT DROPPINGS WERE FOUND IN THE FOLLOWING AREAS: ON THE FLOORS IN THE CORNER NEAR/ SURROUNDING ALL FREEZER CHEST AND WALL BASES. SMALL FLIES ON THE WALLS AND ON HOT SAUCE SQUIRT BOTTLES, AND BG FLIES WERE FOUND FLYING AROUND. INSTRUCTED TO REMOVE RAT DROPPINGS, SMALL AND BIG FLY ACTIVITY, AND CLEAN ALL AFFECTED AREAS/ SURFACES. PRIORITY FOUNDATION VIOLATION 7-38-020(A), CITATION ISSUED.

Basic (6)

−12 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED CONTAINERS OF SLICED CHEESE AND MIXED PEPPERS NOT COVERED NEAR THE HOT HOLDING EQUIPMENT. INSTRUCTED TO COVER AND MAINTAIN.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED THREE SINK STOPPERS MISSING FOR THE THREE COMPARTMENT SINK. INSTRUCTED TO PROVIDE AND MAINTAIN
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED MOP SINK REMOVED FROM WATER LINE AND BASIN STORED NEAR TOILET ROOM. INSTRUCTED AT LEAST 1 SERVICE SINK OR CURBED CLEANING FACILITY EQUIPPED WITH FLOOR DRAIN PROVIDED AND SHALL BE PROVIDED AND CONVENIENTLY LOCATED FOR CLEANING OF MOPS OR SIMILAR WET FLOOR CLEANING TOOLS AND FOR DISPOSAL OF MOP WATER OR SIMILAR LIQUID WASTE.
52SEWAGE & WASTE WATER PROPERLY DISPOSED−2
OBSERVED IMPROPER DISPOSAL OF WASTEWATER. OBSERVED PIPE THAT DISPOSES WASTE WATER FROM HANDWASHING SINK IN DISHWASHING/ FOOD PREP AREA IS MISSING. WASTE WATER FROM THE HANDWASHING SINK IS GOING INTO A BUCKET. INSTRUCTED TO REPAIR, TO PROVIDE PROPER DISPOSAL OF WASTEWATER. PRIORITY VIOLATION 7-38-030(C), CITATION ISSUED
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED THE WALL UNDER THE FOOD PREP TABLE WITH THE GYRO COOKING EQUIPMENT IN THE FRONT PREP AREA ENCRUSTED WITH GREASE. ALSO, THE FLOORS UNDER THE COOKING EQUIPMENT HAVE GREASE BUILDUP. INSTRUCTED DEEP CLEAN ALL WALLS AND FLOORS AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED NO FOOD HANDLER CERTIFICATES ON SITE AT THIS TIME. INSTRUCTED ALL FOOD HANDLERS MUST TAKE THE FOOD HANDLER COURSE AND MAINTAIN.

Base deductions−37 pts

Jul 22

Suspected Food Poisoning Re-inspection InspectionPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED A BUILD UP OF GREASE AND DEBRIS ON THE SIDES AND UNDER THE COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN ALL.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DRY WALL IN REAR OF FACILITY AT FRONT ENTRANCE TO FOOD PREP AND WALL BEHIND REFRIGERATION IN THE REAR WITH HOLES. INSTRUCTED TO SEAL ALL HOLES AS A MEANS OF PREVENTING POSSIBLE PEST AND INSECT HARBORING AND MAKING SURFACE EASY TO CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED THE HOOD VENTILATION UNIT AND FILTERS WITH A HEAVY ACCUMULATION OF DUST AND GREASE. INSTRUCTED TO CLEAN AND MAINTAIN AS A MEANS OF PREVENTING POSSIBLE CONTAMINATION OF FOODS BEING PREPARED.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED THE LIGHT BULBS IN FRONT OF THE COOKING LINE WITHOUT PROTECTIVE COVERING. INSTRUCTED TO OBTAIN FOR PROTECTION AND PREVENTION OF CONTAMINATION IF GLASS BREAKS.

Base deductions−8 pts

Jun 22

Suspected Food Poisoning InspectionFail

1 High4 Med6 Basic

11 total

58/100inspection score

−42 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED SLIDING DOOR REFRIGERATOR IN REAR OF FACILITY NOT AT PROPER TEMPERATURE OF 41 DEGREES OR LOWER. TCS FOODS(CHICKEN AND BEEF) READING BETWEEN 48-63 DEGREES. SERVICE MAN CONTACTED CORRECTED ON SITE. HOLDING AT 38 DEGREES. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Intermediate (4)

−20 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED TCS FOODS, CHICKEN LEGS, WINGS, THIGHS AND GIZZARDS AS WELL AS GROUND BEEF WITH TEMPERATURES ABOVE THE REQUIRED TEMPEREATURE READING BETWEEN 48.9 AND 63.1 DEGREES. ITEMS DISCARDED AND DENATURED BY OWNER. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
35APPROVED THAWING METHODS USED−5
OBSERVED FRIES THAWING AT ROOM TEMPERATURE NEXT TO DEEP FRYER UNIT. INSTRUCTED TO REMOVE AND THAW PROPERLY (ITEMS STILL FROZEN)
36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED REACH IN COOLER THERMOMETER NOT OPERATING PROPERLY (30 DEGREES) WHEN UNIT WAS NOT WORKING PROPERLY HOLDING FOODS ABOVE 41 DEGREES. INSTRUCTED TO PROVIDE A WORKING THERMOMETER.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED EVIDENCE OF PEST AND INSECT ACTIVITY ON SITE. APPROX 15-20 DROPPINGS BEHIND SMALL DEEP FREEZER IN THE REAR OF FACILITY. APPROX 12-20 DROPPINGS UNDER THE SHELVING UNIT IN THE REAR OF FACILITY HOLDING THE DRY STORAGE. APPRX 25-30 DROPPINGS IN THE STAFF TOILET ROOM IN THE REAR AND APPROX 5-10 NEAR THE HOT WATER UNIT LOCATED JUST LEFT OF THE DISH WASHING AREA. INSTRUCTED TO CONTACT PEST CONTROL UNIT AND TO HAVE A SERVICE WITH PROOF OF SERVICE UPON RETURN INSPECTION, CLEAN AND MAINTAIN ALL AREAS. PRIORITY FOUNDATION VIOLATION 7-38-020(A) CITATION ISSUED.

Basic (6)

−12 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED A BUILD UP OF GREASE AND DEBRIS ON THE SIDES AND UNDER THE COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN ALL.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED THE WALLS AND FLOORS THROUGHOUT FACILITY WITH A BUILD UP OF FLOUR, DIRT, FOOD SPLATTER, GREASE AND DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN ALL AREAS AS A MEANS OF PREVENTING POSSIBLE PEST AND INSECT HARBORING.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED OPEN AIR VENT UNIT IN REAR OF FACILITY OPEN EXPOSING THE INTERIOR TO POSSIBLITIES OF PEST AND OR INSECTS ENTERING AND POSSIBLY HARBORING. INSTRUCTED TO COVER/SEAL AS A MEANS OF PREVENTING EVENTS FROM HAPPENING.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DRY WALL IN REAR OF FACILITY AT FRONT ENTRANCE TO FOOD PREP AND WALL BEHIND REFRIGERATION IN THE REAR WITH HOLES. INSTRUCTED TO SEAL ALL HOLES AS A MEANS OF PREVENTING POSSIBLE PEST AND INSECT HARBORING AND MAKING SURFACE EASY TO CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED THE HOOD VENTILATION UNIT AND FILTERS WITH A HEAVY ACCUMULATION OF DUST AND GREASE. INSTRUCTED TO CLEAN AND MAINTAIN AS A MEANS OF PREVENTING POSSIBLE CONTAMINATION OF FOODS BEING PREPARED.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED THE LIGHT BULBS IN FRONT OF THE COOKING LINE WITHOUT PROTECTIVE COVERING. INSTRUCTED TO OBTAIN FOR PROTECTION AND PREVENTION OF CONTAMINATION IF GLASS BREAKS.

Base deductions−42 pts

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Community Safety Reports

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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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