What is Sfera Sicilian Street Food's health inspection score?

Sfera Sicilian Street Food has a SafeDine safety score of 85 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Sfera Sicilian Street Food last inspected?

Sfera Sicilian Street Food was last inspected on January 9, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Sfera Sicilian Street Food have?

Sfera Sicilian Street Food has 26 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Sfera Sicilian Street Food safe to eat at?

Yes, Sfera Sicilian Street Food 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 Sfera Sicilian Street Food serve?

Sfera Sicilian Street Food serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Sfera Sicilian Street Food

Name: Sfera Sicilian Street Food
Address: 5757-5759 N BROADWAY, Chicago, 60660
Rating: 85

5757-5759 N BROADWAY, Chicago

Last Inspected: 1/9/2026

▲Improving

Own or manage this restaurant?

Claim it to unlock analytics →

0Excellent

American•Edgewater

Ranked #86 of 237 in EdgewaterBetter than 17% of american restaurants

Improving

6 inspections

Last: Jan 9, 2026

high confidence

Directions Order

Inspections

17%

Clean Rate

4.3

Avg Violations

3 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Plumbing issues

Plumbing or waste disposal problems

Facility condition

Building maintenance or structural issues

Other violationHigh Priority

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-15

Final Score

Impact Breakdown

High Priority

-1 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-5 pts

Best practices • 2 pts each

Inspection Timeline

+7 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

5757-5759 N BROADWAY, Chicago, IL 60660

Open in Maps

View Menu Order Online

Violation Timeline

Mar 2023

1 inspections

2 intermediate

4 basic

Mar

Jan 2024

1 inspections

2 high priority

5 basic

Feb 2024

1 inspections

Feb

Jan 2025

1 inspections

2 high priority

6 basic

Feb 2025

1 inspections

2 basic

Feb

Jan 2026

1 inspections

1 intermediate

2 basic

Inspection History

6 records on file

4 Canvass2 Canvass Re-Inspection

Jan 26

Canvass InspectionLatestPass

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED FROZEN PREPACKAGED ARANCINI AND MEATBALLS IMPROPERLY LABELED INSIDE OF THE DISPLAY FREEZER. MANAGEMENT INSTRUCTED TO LABEL ALL PACKAGES WITH NET CONTENTS AND ADDRESS OF MANUFACTURER.

Basic (2)

−4 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED PEELING PAINT ON THE DUCTWORK ABOVE THE LOW TEMPERATURE DISHWASHING MACHINE. MANAGEMENT INSTRUCTED TO REMOVE THE PEELING PAINT.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
REMOVE THE UNUSED VACUUM PACKAGING MACHINE FROM THE PREMISES.

Base deductions−9 pts

Feb 25

Canvass Re-Inspection InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.11--- CRACKED/DAMAGED/MISSING FLOOR TILES IN THE FRONT CASHIER/PREP AREA. MUST REPLACE.----OPENINGS IN THE CEILING AROUND PIPING IN THE MAIN KITCHEN.----OPEN CRACK/CREVICE IN THE CORNER WALL UNDER THE DISH ROOM HAND WASHING SINK. MUST SEAL ALL.
58ALLERGEN TRAINING AS REQUIRED−2
: 2-102.13--- MUST PROVIDE PROOF OF ALLERGEN TRAINING OR CERTIFICATES FOR ALL THE CITY OF CHICAGO CERTIFIED FOOD MANAGERS.

Base deductions−4 pts

Jan 25

Canvass InspectionFail

2 High6 Basic

8 total1 risk factor

63/100inspection score

−32 pts

High Priority (2)

−20 pts

6PROPER EATING, TASTING, DRINKING, OR TOBACCO USERisk Factor−10
NOTED EMPLOYEES OPEN DRINKING CUP IN THE FOOD PREP AREA. MUST HAVE A SEALED BEVERAGE.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NO HOT WATER AVAILABLE AT THE DISH ROOM HAND WASHING SINK. MUST PROVIDE HOT WATER AT HAND SINK WITH A MINIMUM TEMPERATURE OF 100F. PRIORITY FOUNDATION VIOLATION 7-38-030(C).

Basic (6)

−12 pts

43IN-USE UTENSILS: PROPERLY STORED−2
NOTED IN-USE COOKS LINE KNIFE BEING STORED IN A CONTAINER OF WATER AND WIPING CLOTHS AT A TEMPERATURE OF 88 F. IF STORED IN WATER, MUST MAINTAIN A MINIMUM TEMPERATURE OF 135F OR STORE ON/IN A CLEAN SURFACE/CONTAINER AND WASH, RINSE, SANITIZE AS NEED OR EVERY 4 HOURS AND DO NOT STORE WITH WIPING CLOTHS.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
CLEAN MIXING BOWLS AND PANS MUST BE STORED INVERTED.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE MILK CRATE AS A MEANS OF ELEVATION FOR THE FRONT PREP PRINTER AND RAW WOOD AS ELEVATION FOR BASEMENT REFRIGERATION.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
CRACKED/DAMAGED/MISSING FLOOR TILES IN THE FRONT CASHIER/PREP SREA. MUST REPLACE.----OPENINGS IN THE CEILING AROUND PIPING IN THE MAIN KITCHEN.----OPEN CRACK/CREVICE IN THE CORNER WALL UNDER THE DISH ROOM HAND WASHING SINK. MUST SEAL ALL.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
ALL UNNECESSARY ARTICLES STORED THROUGHOUT THE BASEMENT AND STORAGE CLOSETS SUCH AS BICYCLES, MUST BE REMOVED FROM THE PREMISES AND ALL OTHER NEEDED ITEMS MUST BE STORED ELEVATED AND ORGANIZED.
58ALLERGEN TRAINING AS REQUIRED−2
MUST PROVIDE PROOF OF ALLERGEN TRAINING OR CERTIFICATES FOR ALL THE CITY OF CHICAGO CERTIFIED FOOD MANAGERS.

Base deductions−32 pts

Risk factor bonus (1× +5)−5 pts

Feb 24

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Jan 24

Canvass InspectionFail

2 High5 Basic

7 total

70/100inspection score

−30 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NOTED THE DISHWASHING ROOM HAND WASHING SINK NOT ACCESSIBLE FOR USE. SINK BLOCKED BY METAL CART STORING CLEAN DISHES AND SEVERAL PAIRS OF RUBBER CLEANING GLOVES BEING STORED INSIDE THE SINK. INSTRUCTED TO HAND WASHING SINK MUST BE ACCESSIBLE AT ALL TIMES. MANAGER REMOVED ALL. PRIORITY FOUNDATION VIOLATION 7-38-030(C)
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
CHLORINE CHEMICAL DISH WASHING MACHINE NOT PROPER DISPENSING SANITIZER. 0 PPM CHLORINE NOTED. MACHINE TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND PROPERLY DISPENSES CHLORINE. INSTRUCTED TO RE-WASH ALL DISHES NOTED INSIDE THE MACHINE AND USE THE THREE COMPARTMENT SINK FOR ALL DISH WASHING. PRIORITY VIOLATION 7-38-025 CITATION ISSUED.

Basic (5)

−10 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
MUST NOT STORE CLEAN UTENSILS HANGING DIRECTLY ABOVE THE KITCHEN HAND WASHING SINK.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION THROUGHOUT THE FACILITY. ALL FLOORS MUST BE ACCESSIBLE FOR CLEANING AND MONITORING AT ALL TIMES.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
NO CHLORINE CHEMICAL TEST STRIPS ON SITE TO MONITOR SANITIZING AT THE CHLORINE CHEMICAL DISH WASHING MACHINE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
NOTED LEAK UNDER THE FRONT PREP HAND WASHING SINK ONTO THE FLOOR. MUST REPAIR.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
ALL STORED ITEMS THROUGHOUT THE REAR STORAGE ROOM MUST BE ELEVATED AND ORGANIZED AND ALL UNNECESSARY ITEMS REMOVED TO PREVENT PEST HARBORING.

Base deductions−30 pts

Mar 23

Canvass InspectionPass

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
NOTED BULK FOOD ITEMS STORED INSIDE CONTAINERS AT THE FOOD PREP NOT PROPERLY LABELED. INSTRUCTED MANAGEMENT THAT ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH CONTENTS NAME.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
NOTED SID DOOR BY THE STAIR WAY LEADING TO THE WALK IN COOLER NOT RODENT PROOF WITH GAP AT THE BOTTOM OF DOOR (ABOUT 1/4 INCH). INSTRUCTED TO SEAL GAPS TO PREVENT ENTRY POINTS FOR PESTS.

Basic (4)

−8 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
NOTED EMPLOYEE DRINKS STORED AT THE SAME REFRIGERATION UNIT WITH CUSTOMER FOODS. INSTRUCTED TO PROVIDE A DESIGNATED AREA WHERE EMPLOYEES CAN STORE THEIR FOOD.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED HEAVY RUST AND DIRT AT DOOR INSIDE WALK IN COOLER. INSTRUCTED TO DETAIL CLEAN, REPAINT WITH NON TOXIC FOOD GRADE PAINT AND/OR REPLACE.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
NOTED LEAKAGE AT THE BOTTOM PIPE UNDERNEATH THE 3 COMPARTMENT SINK AT THE DISH WASHING AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
NOTED MISSING LIGHTS SHIELDS ABOVE FOOD UTENSIL WASHING AREA INSTRUCTED TO PRVIDE A SHIELDED OR SHATTER RESISTANT BULBS.

Base deductions−18 pts

Community Reviews

No reviews yet. Be the first to share your experience!

Leave a Review

Community Safety Reports

No reviewed safety reports. Help keep others safe by reporting any food safety concerns.

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.

Explore More

Restaurants in Chicago American Restaurants Best in Chicago All Illinois Restaurants