What is Helfeld's Delicatessen & Catering's health inspection score?

Helfeld's Delicatessen & Catering has a SafeDine safety score of 77 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Helfeld's Delicatessen & Catering last inspected?

Helfeld's Delicatessen & Catering was last inspected on October 27, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Helfeld's Delicatessen & Catering have?

Helfeld's Delicatessen & Catering has 25 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Helfeld's Delicatessen & Catering safe to eat at?

Helfeld's Delicatessen & Catering has a good safety record with a score of 77/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Helfeld's Delicatessen & Catering serve?

Helfeld's Delicatessen & Catering serves Deli cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Helfeld's Delicatessen & Catering

Name: Helfeld's Delicatessen & Catering
Address: 1750 W NORTH AVE, Chicago, 60622
Rating: 77

1750 W NORTH AVE, Chicago

Last Inspected: 10/27/2025

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0Good

Deli•Wicker Park

Ranked #300 of 579 in Wicker ParkBetter than 66% of deli restaurants

Improving

6 inspections

Last: Oct 27, 2025

high confidence

Directions Order

Inspections

33%

Clean Rate

4.2

Avg Violations

6 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

Employee illnessHigh Priority

Sick employee handling food — illness transmission risk

Employee hygiene

Personal hygiene practices not followed

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-23

Final Score

Impact Breakdown

High Priority

-3 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-10 pts

Best practices • 2 pts each

Inspection Timeline

+9 pts

Latest

100% weight

2nd

60% weight

100

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

1750 W NORTH AVE, Chicago, IL 60622

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Violation Timeline

May 2022

1 inspections

May

Jul 2022

1 inspections

2 high priority

3 basic

Dec 2023

1 inspections

1 intermediate

4 basic

Dec

Nov 2024

1 inspections

Oct 2025

2 inspections

2 high priority

1 intermediate

12 basic

Oct

Inspection History

6 records on file

1 Canvass Re-Inspection3 Canvass2 License

Oct 25

Canvass Re-Inspection InspectionLatestPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-501.12 : MUST REPLACE OR REPAIR WORN AND PITTED CUTTING BOARD ON TOPSIDE OF PREP COOLER TO BE IN GOOD REPAIR.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11(C) : MUST CLEAN FOOD DEBRIS BUILD UP FROM COOLERS AND PREP TABLES.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13 : OBSERVED EXPIRED FOOD HANDLERS TRAINING FOR EMPLOYEE MUST PROVIDE AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13 : OBSERVED EXPIRED FOOD ALLERGEN TRAINING FOR FOOD MANAGER MUST PROVIDE AND MAINTAIN.

Base deductions−8 pts

Oct 25

Canvass InspectionFail

2 High1 Med8 Basic

11 total1 risk factor

54/100inspection score

−41 pts

High Priority (2)

−20 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
OBSERVED NO SIGNED EMPLOYEES HEALTH POLICIES MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-010)(CITATION ISSUED)
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED IMPROPER TEMPERATURE OF DELI DISPLAY COOLER WITH TCS READY TO EAT FOODS STORED INSIDE AT 50.0F. A HELD FOR INSPECTION TAG HAS BEEN PLACED ON UNIT.MUST HAVE COLD HOLDING UNIT AT 41.0F OR BELOW. ONCE REPAIRED EMAIL:FOOD@CITYOFCHICAGO.ORG.(COS)(PRIORITY 7-38-005)(CITATION ISSUED)

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER TEMPERATURES OF TCS READY TO EAT STORED IN DELI DISPLAY UNIT FOODS SUCH AS 18LBS.TURKEY-47.4F-50.2F4LBS. SPICY TURKEY-46.1F.8LBS. ROAST BEEF-47.5F-49.6F.3LBS. SALMON-59.7F.10LBS. PASTRAMI-48.2F-49.6F.4LBS. BEEF BRISKET-47.5F.2LBS. TUNA SALAD-48.6F.4LBS. WHITE FISH SALAD-46.7F.4LBS. EGG SALAD-47.3F..5LB-COLE SLAW-46.2F..5LB. RED SLAW-46.2F.1LBS. ANTIPASTA SALAD-48.3F..5LBS. SALAMI-50.7F.2.5 GALLONS CHICKEN & PEAS SOUPS-48.7F-50.7F.PRODUCT WAS DISCARDED BY MANAGER MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW.APPX.104LBS.$900.(COS)(PRIORITY 7-38-005)(CITATION ISSUED)

Basic (8)

−16 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED AN UNAUTHORIZED PERSON (MALE CUSTOMER)WALK THROUGH PREP AREA AND WENT TO TOILET ROOM IN REAR AREA OF FACILITY.INSTRUCTED PIC THAT ONLY EMPLOYEES ARE ONLY ALLOWED TO USE TOILET ROOM DUE TO ENTRY TO PREP AREA AND POSSIBLE CROSS CONTAMINATION.(PRIORITY FOUNDATION 7-38-005)(COS)(CITATION SSUED)
39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
MUST PROVIDE A SPLASH GUARD AT HAND SINK NEXT TO CLEAN DISHES STORAGE SHELF OR REMOVE FROM AREA TO PREVENT CROSS CONTAMINATION.
40PERSONAL CLEANLINESS−2
OBSERVED FOOD HANDLER NOT WEARING A HAIR RESTRAINT WHILE HANDLING FOODS MUST PROVIDE AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST REPLACE OR REPAIR WORN AND PITTED CUTTING BOARD ON TOPSIDE OF PREP COOLER TO BE IN GOOD REPAIR.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED NO CHEMICAL TEST KIT TO CHECK SANITIZING SOLUTION PPM'S AT 3- COMPARTMENT SINK MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-005)(CITATION ISSUED)
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST CLEAN FOOD DEBRIS BUILD UP FROM COOLERS AND PREP TABLES.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED EXPIRED FOOD HANDLERS TRAINING FOR EMPLOYEE MUST PROVIDE AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED EXPIRED FOOD ALLERGEN TRAINING FOR FOOD MANAGER MUST PROVIDE AND MAINTAIN.

Base deductions−41 pts

Risk factor bonus (1× +5)−5 pts

Nov 24

Canvass InspectionCleanPass

No violations

100/100inspection score

Dec 23

Canvass InspectionPass

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

35APPROVED THAWING METHODS USED−5
OBSERVED FROZEN CHICKEN THAWING ON THE TABLE IN THE FOOD PREP AREA. MANAGEMENT INSTRUCTED TO THAW TCS FOODS UNDER COLD RUNNING WATER, IN THE REFRIGERATOR OR IN THE MICROWAVE AS PART OF A CONTINUOUS COOKING PROCESS.

Basic (4)

−8 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED SOILED WIPING CLOTHS STORED ON PREP TABLES. INSTRUCTED MANAGER TO STORE IN SANITIZING SOLUTION BETWEEN USES.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED ACCUMULATED FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES, COOLERS, FREEZERS, SHELVING UNITS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED SOILED MOP HEADS NOT PROPERLY STORED. INSTRUCTED MANAGER TO HANG MOP HEADS TO PREVENT INSECT BREEDING.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DEBRIS ON FLOORS ALONG WALLS AND CORNERS THROUGHOUT FACILITY. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.

Base deductions−13 pts

Jul 22

License InspectionPass w/ Conditions

2 High3 Basic

5 total2 risk factors

64/100inspection score

−26 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 SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY AND MAINTAIN WITH VERIFIABLE SIGNED COPIES ON SITE FOR ALL FOOD EMPLOYEES IN ACKNOWLEDGMENT OF REPORTING AGREEMENT. PRIORITY FOUNDATION VIOLATION #7-38-010. NO CITATION ISSUED.
5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
OBSERVED NO WRITTEN PROCEDURES OR SUPPLIES FOR RESPONDING TO VOMITING OR DIARRHEAL EVENTS. SUPPLIES MUST INCLUDE ADEQUATE SANITIZER THAT ELIMINATES NOROVIRUS. INSTRUCTED FACILITY TO PROVIDE CLEAN UP POLICY AND SUPPLIES TO PROPERLY HANDLE BODILY FLUID SPILLS ON SITE. PRIORITY FOUNDATION VIOLATION #7-38-005. NO CITATION ISSUED.

Basic (3)

−6 pts

53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED NO COVERED RECEPTACLE IN THE UNISEX PUBLIC/EMPLOYEE TOILET ROOM. INSTRUCTED TO PROVIDE AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED WATER STAINED CEILING TILES IN THE TOILET ROOM. INSTRUCTED TO REPLACE THE STAINED CEILING TILES.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED THE CITY OF CHICAGO FOOD CERTIFIED MANAGER WITH NO PROOF OF ALLERGEN TRAINING CERTIFICATE. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS OBTAIN THIS CERTIFICATE.

Base deductions−26 pts

Risk factor bonus (2× +5)−10 pts

May 22

License InspectionCleanNot Ready

No violations

100/100inspection score

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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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