What is Canton Regio Restaurant's health inspection score?

Canton Regio Restaurant has a SafeDine safety score of 71 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Canton Regio Restaurant last inspected?

Canton Regio Restaurant was last inspected on October 2, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Canton Regio Restaurant have?

Canton Regio Restaurant has 24 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Canton Regio Restaurant safe to eat at?

Canton Regio Restaurant has a good safety record with a score of 71/100. While there are some noted violations, overall compliance is solid.

Official Health Record

Canton Regio Restaurant

Name: Canton Regio Restaurant
Address: 1510 W 18TH ST, Chicago, 60608
Rating: 71

1510 W 18TH ST , Chicago

Data may be outdated — inspected 10/2/2023

▲Improving

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0Good

Pilsen

Ranked #281 of 411 in Pilsen

Improving

4 inspections

Last: Oct 2, 2023

low confidence

Directions Order

Inspections

50%

Clean Rate

Avg Violations

32 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Pest issuesHigh Priority

Evidence of pests found during inspection

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-31

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-1 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+17 pts

100

Latest

100% weight

100

2nd

60% weight

3rd

30% weight

Real-time Score: 69/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (71/100) 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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1510 W 18TH ST , Chicago, IL 60608

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Violation Timeline

Jul 2022

2 inspections

9 high priority

8 intermediate

7 basic

Jul

Aug 2022

1 inspections

Oct 2023

1 inspections

Oct

Inspection History

4 records on file

1 Canvass2 Complaint Re-Inspection1 Complaint

Oct 23

Canvass InspectionLatestCleanOut of Business

No violations

100/100inspection score

Aug 22

Complaint Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Jul 22

Complaint Re-Inspection InspectionFail

3 High1 Med1 Basic

5 total3 risk factors

48/100inspection score

−37 pts

High Priority (3)

−30 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
OBSERVED THE PERSON IN CHARGE WITHOUT A CITY OF CHICAGO FOOD SERVICE SANITATION MANAGERS CERTIFICATE. INSTRUCTED TO MEET REQUIREMENT. PRIORITY FOUNDATION. CITATION WRITTEN UNDER VIOLATION #2.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER ON SITE NOR A CERTIFICATE POSTED WHILE TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (BEEF, CHICKEN) ARE BEING PREPARED HANDLED AND SERVED TO THE PUBLIC. INSTRUCTED TO ALWAYS HAVE A CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER ON SITE AT ALL TIMES THE FACILITY IS OPEN AND OPERATING.
3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE.

Intermediate (1)

−5 pts

25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
OBSERVED NO CONSUMER ADVISORY DISCLOSURE FOR BEEF ITEMS (RIBEYE, NEW YORK STRIP) AND NO FOOT NOTE (COOKED TO ORDER) ON THE MENU FOR ALL ITEMS THAT CAN BE ORDERED UNDERCOOKED OR RAW. INSTRUCTED TO PROVIDE.

Basic (1)

−2 pts

57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED NO PROOF OF FOOD HANDLER TRAINING OR EXPIRED CERTIFICATES ON SITE FOR ALL FOOD HANDLERS. INSTRUCTED TO MEET REQUIREMENT.

Base deductions−37 pts

Risk factor bonus (3× +5)−15 pts

Jul 22

Complaint InspectionFail

6 High7 Med6 Basic

19 total3 risk factors

0/100inspection score

−107 pts

High Priority (6)

−60 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
2-101.11 OBSERVED THE PERSON IN CHARGE WITHOUT A CITY OF CHICAGO FOOD SERVICE SANITATION MANAGERS CERTIFICATE. INSTRUCTED TO MEET REQUIREMENT. PRIORITY FOUNDATION. CITATION WRITTEN UNDER VIOLATION #2.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
2-101.11 OBSERVED NO CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER ON SITE NOR A CERTIFICATE POSTED WHILE TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (BEEF, CHICKEN) ARE BEING PREPARED HANDLED AND SERVED TO THE PUBLIC. INSTRUCTED TO ALWAYS HAVE A CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER ON SITE AT ALL TIMES THE FACILITY IS OPEN AND OPERATING. PRIORITY FOUNDATION. CITATION ISSUED 7-38-012.
3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
2-102.14(O) OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION. CITATION ISSUED 7-38-010.
9NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED−10
3-301.11 (B) OBSERVED BARE HAND CONTACT WITH READY TO EAT FOODS. OBSERVED A CHEF TOUCH READY TO EAT LETTUCE WITH HIS BARE HANDS AND A WAITER TOUCH READY TO EAT TORTILLAS WITH HIS BARE HANDS. INSTRUCTED TO NEVER TOUCH READY TO EAT FOODS WITH BARE HANDS, EMPLOYEE MUST USE FOOD GRADE DISPOSABLE GLOVES, TONGS OR SPOONS TO HANDLE ALL READY TO EAT FOODS AT ALL TIMES. PRIORITY VIOLATION. CITATION ISSUED 7-38-010.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
6-301.12 OBSERVED NO HAND DRYING PROVISION LOCATED AT THE HAND WASHING SINK IN THE BASEMENT EMPLOYEE TOILET ROOM. EMPLOYEE PROVIDED PAPER TOWELS DURING THE INSPECTION. INSTRUCTED TO ALWAYS HAVE A HAND DRYING PROVISION AT ALL HAND WASHING SINKS AT ALL TIMES. PRIORITY FOUNDATION. CITATION ISSUED 7-38-030(C).
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
4-301.11 OBSERVED INADEQUATE REFRIGERATION ON PREMISES; OBSERVED THE WALK IN COOLER AT 69F, A PREP COOLER AT 51F AND A SMALL REFRIGERATOR AT 55F. OBSERVED FACILITY DOES NOT HAVE ADEQUATE REFRIGERATION ON SITE FOR THE FLOW OF FOOD/DAILY OPERATIONS. INSTRUCTED TO ALWAYS MAINTAIN ALL REFRIGERATION UNITS AT 41F OR BELOW AT ALL TIMES. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.

Intermediate (7)

−35 pts

21PROPER HOT HOLDING TEMPERATURES−5
3-501.16(A:1) OBSERVED TCS FOOD AT INADEQUATE HOT HOLDING TEMPERATURE; OBSERVED ABOUT 3 LBS OF COOKED CHORIZO AT 113F. INSTRUCTED TO DISCARD AND DENATURE SAID TCS FOOD AND ALWAYS MAINTAIN ALL HOT HOLDING TCS FOOD AT 135F OR ABOVE AT ALL TIMES. PRIORITY VIOLATION. CITATION WRITTEN UNDER VIOLATION #22.
22PROPER COLD HOLDING TEMPERATURES−5
3-501.16(A:2,&B) OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (BEEF, CHICKEN) AT INADEQUATE COLD HOLDING TEMPERATURES LOCATED IN THE WALK IN COOLER, PREP COOLER AND SMALL REFRIGERATOR; OBSERVED ABOUT 10 LBS OF RAW EGGS AT 50F, ABOUT 40 LBS OF RAW BEEF RANGING FROM 59F-61F, ABOUT 5 LBS OF MILK AT 64F, ABOUT 20 LBS OF CHEESE AT 64F, ABOUT 10 LBS OF COOKED BEANS AT 90.5F, ABOUT 20 LBS OF SALSA AT 60F, ABOUT 2 LBS OF SLICED TOMATOES AT 46F, AND ABOUT 5 LBS OF FLAN AT 51F. INSTRUCTED TO DISCARD AND DENATURE SAID TCS FOODS AND ALWAYS MAINTAIN ALL COLD HOLDING TCS FOODS AT 41F OR BELOW AT ALL TIMES. EMPLOYEE DISCARD AND DENATURED SAID FOODS DURING THE INSPECTION. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.
25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
3-603.11 OBSERVED NO CONSUMER ADVISORY DISCLOSURE FOR BEEF ITEMS (RIBEYE, NEW YORK STRIP) AND NO FOOT NOTE (COOKED TO ORDER) ON THE MENU FOR ALL ITEMS THAT CAN BE ORDERED UNDERCOOKED OR RAW. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005.
28TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED−5
7-202.12(C) OBSERVED CANS OF RAID STORED UNDER THE 1ST FLOOR FOOD PREP AREA 3 COMPARTMENT SINK. INSTRUCTED TO NEVER USE COMMERCIAL PESTICIDE AND ONLY ALLOW PEST CONTROL TO SERVICE FOR ALL PESTS. PRIORITY FOUNDATION. CITATION ISSUED 7-38-015.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
6-501.111 OBSERVED EVIDENCE OF LIVE INSECT ACTIVITY ON SITE. OBSERVED ABOUT 10 LIVE LARGE FLIES FLYING AROUND THE BASEMENT FOOD PREP AREA AND ABOUT 5 LIVE LARGE FLIES FLYING IN THE CUSTOMER DINING AREA. INSTRUCTED TO ELIMINATE LIVE INSECT ACTIVITY, CLEAN AND SANITIZE AFFECTED AREAS AND RECCOMENDED CONTACTING PEST CONTROL FOR A SERVICE. PRIORITY FOUNDATION. CITATION ISSUED 7-38-020(A).
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
6-501.112 OBSERVED ABOUT 20 DEAD COCKROACHES ON THE FLOOR AROUND THE GREASE TRAP AND UNDER THE SHELVES LOCATED IN THE BASEMENT PREP AREA. INSTRUCTED TO CLEAN AND SANITIZE.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
6-202.15 OBSERVED FRONT ENTRANCE DOOR NOT RODENT PROOFED WITH A ONE INCH GAP AT THE BOTTOM. INSTRUCTED TO MAKE SAID DOOR TIGHT FITTING.

Basic (6)

−12 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
3-306.11 OBSERVED GLASSES OF WATER AND A UNCOVERED CONTAINER OF ICE BEING STORED BY THE REAR WALKWAY/CUSTOMER DINING AREA WITHOUT PROTECTION FROM POSSIBLE CONTAMINATION. INSTRUCTED TO NEVER STORE ANY FOODS OR DRINK WITHOUT PROTECTION FROM POSSIBLE CONTAMINATION. EMPLOYEE REMOVED SAID ITEMS DURING THE INSPECTION. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.
39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
3-305.11 OBSERVED PREP TABLES LOCATED UNDER PIPING IN THE BASEMENT FOOD PREP AREA. INSTRUCTED TO REMOVE PREP TABLES OR PROVIDE SMOOTH AND EASILY CLEANABLE MATERIAL AROUND SAID PIPING THAT WILL PROTECT FROM POSSIBLE CONTAMINATION.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11(C) OBSERVED MULTIPLE CUTTING BOARDS STAINED WITH DEEP DARK GROOVES. INSTRUCTED TO REPLACE.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
5-204.12 UNABLE TO LOCATE THE BACKFLOW PREVENTION DEVICE ON THE ICE MACHINE LOCATED IN THE BASEMENT FOOD PREP AREA. INSTRUCTED TO LOCATE OR PROVIDE.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
5-501.17 OBSERVED NO COVERED RECEPTACLE INSIDE OF THE EMPLOYEE TOILET ROOM LOCATED IN THE BASEMENT FOOD PREP AREA. INSTRUCTED TO PROVIDE.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13 OBSERVED NO PROOF OF FOOD HANDLER TRAINING OR EXPIRED CERTIFICATES ON SITE FOR ALL FOOD HANDLERS. INSTRUCTED TO MEET REQUIREMENT.

Base deductions−107 pts

Risk factor bonus (3× +5)−15 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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