What is Ima's's health inspection score?

Ima's has a SafeDine safety score of 82 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Ima's last inspected?

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

How many health violations does Ima's have?

Ima's has 27 total violations across 8 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Ima's safe to eat at?

Ima's has a good safety record with a score of 82/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Ima's serve?

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

Official Health Record

Ima's

Name: Ima's
Address: 5033 N ELSTON AVE, Chicago, 60630
Rating: 82

5033 N ELSTON AVE, Chicago

Last Inspected: 1/28/2026

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0Good

American•Chicago

Ranked #715 of 1000 in ChicagoBetter than 22% of american restaurants

Stable

8 inspections

Last: Jan 28, 2026

high confidence

Directions Order

Inspections

25%

Clean Rate

3.4

Avg Violations

4 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

Pest issues

Evidence of pests found during inspection

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Permit/documentationHigh Priority

Administrative or documentation issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-22

Final Score

Impact Breakdown

High Priority

-1 pts

Direct health hazards • 10 pts each

Intermediate

-8 pts

Potential hazards • 5 pts each

Basic

-1 pts

Best practices • 2 pts each

Inspection Timeline

-5 pts

Latest

100% weight

100

2nd

60% weight

3rd

30% weight

Real-time Score: 78/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (82/100) 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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5033 N ELSTON AVE, Chicago, IL 60630

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Violation Timeline

Jul 2022

1 inspections

Jul

Aug 2022

1 inspections

1 high priority

3 basic

Jan 2023

1 inspections

1 intermediate

2 basic

Jan

Jan 2024

2 inspections

1 high priority

3 intermediate

7 basic

Jan 2025

1 inspections

2 high priority

3 intermediate

Jan

Mar 2025

1 inspections

Jan 2026

1 inspections

1 high priority

2 intermediate

1 basic

Jan

Inspection History

8 records on file

3 Canvass2 Canvass Re-Inspection1 Complaint2 License

Jan 26

Canvass InspectionLatestPass w/ Conditions

1 High2 Med1 Basic

4 total1 risk factor

73/100inspection score

−22 pts

High Priority (1)

−10 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE DOCUMENTATION OF EMPLOYEES RESPONSIBILITY TO REPORT ANY ILLNESS TRANSMISSIBLE THROUGH FOOD.PRIORITY FOUNDATION 7-38-010

Intermediate (2)

−10 pts

21PROPER HOT HOLDING TEMPERATURES−5
OBSERVED VARIOUS TCS FOODS HELD AT INADEQUATE TEMPERATURES RANGING FROM 79-120 F. INSTRUCTED MANAGER TO ENSURE ALL HOT FOOD IS HELD AT 135 F AND ABOVE. MANAGER DISCARDED 1 2 POUND OF COOKED RICE, 8 POUNDS OF PORK PASTRY, 5 POUNDS COOKED NOODLES, AND 5 POUNDS COOKED VEGETABLES ($100) PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED PASTRIES WITH STICKY RICE SOLD AT ROOM TEMPERATURE (67F). INSTRUCTED MANAGER TO ENSURE ALL COLD TCS FOODS ARE HELD AT 41 F AND ABOVE. MANAGER DISCARDED 250 POUNDS STICKY RICE PASTRIES ($1500) PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION CONSOLIDATED WITH PREVIOUS VIOLATION.

Basic (1)

−2 pts

56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED FILTERS ABOVE OVEN AREA WITH AN ACCUMULATION OF GREASE AND DEBRIS. INSTRUCTED MAANGER TO CLEAN AND MAINTAIN.

Base deductions−22 pts

Risk factor bonus (1× +5)−5 pts

Mar 25

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Jan 25

Canvass InspectionPass w/ Conditions

2 High3 Med

5 total1 risk factor

60/100inspection score

−35 pts

High Priority (2)

−20 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CERTIFIED FOOD MANAGER ON THE PREMISES WHILE TCS FOODS (PORK, BEEF, FISH, ETC.) ARE PREPARED AND SERVED. INSTRUCTED THE PERSON IN CHARGE TO HAVE A CERTIFIED FOOD MANAGER PRESENT ALL TIMES WHILE TCS FOODS ARE PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED HOT HOLDING UNIT NOT MAINTAINING FOOD AT 135F OR HIGHER. HOT HOLDING UNIT MUST BE REPAIRED AND MAINTAINED SO THAT ALL FOOD IS MAINTAINED AT 135 OR HIGHER AT ALL TIMES. PRIORITY VIOLATION 7-38-005 MACHINE WAS TAGGED

Intermediate (3)

−15 pts

21PROPER HOT HOLDING TEMPERATURES−5
OBSERVED MULTIPLE TCS FOODS IN HOT HOLDING UNIT AT IMPROPER TEMPERATURE: COOKED CHICKEN 117.8F, COOKED FISH 109.5, COOKED PORK 121.6F AND COOKED BEEF 117.2F. MANAGER VOLUNTARILY DISCARDED APPROXIMATELY 60 LBS OF TCS FOODS VALUED AT $300 THROUGH DENTATURING PROCESS. ALL HOT TCS FOOD MUST BE MAINTAINED AT A TEMPERATURE OF 135F OR ABOVE DURING STORAGE, PREPARATION, DISPLAY AND SERVICE. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
23PROPER DATE MARKING AND DISPOSITION−5
OBSERVED NO DATE LABELING ON TIME/ TEMPERAURE CONTROLLED FOODS WITHIN WALK IN COOLER HELD OVER 24 HOURS. MUST HAVE LABELS ON ALL FOOD ITEMS SHOWING THE IDENTIY OF PRODUCT AND USE BY/ DISCARD DATE A MAXIMUM OF 7 DAYS FROM THE PREPARATION DATE. PRIORITY FOUNDATION VIOLATION 7-38-005
35APPROVED THAWING METHODS USED−5
OBSERVED APPROXIMATELY 20 LBS OF RAW MEAT DEFROSTING IN A SINK FULL OF COLD WATER. MUST DEFROST FROM FREEZER TO REFRIGERATOR, UNDER COLD RUNNING WATER OR AS PART OF THE COOKING PROCESS.

Base deductions−35 pts

Risk factor bonus (1× +5)−5 pts

Jan 24

Canvass Re-Inspection InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
3-305.11 OBSERVED BOXED FOOD ITEMS BEING STORED ON FLOOR IN WALK-IN COOLER IN THE REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO ELEVATE ALL FOOD ITEMS SIX INCHES FROM FLOOR ON RAISED SHELVING UNITS AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-501.12 OBSERVED MULTIPLE CUTIING BOARDS WITH DEEP SCRATCHES AND STAINS ON PREP SURFACES IN THE REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO RESURFACE/REPLACE CUTTING BOARDS AND MAINTAIN.

Base deductions−4 pts

Jan 24

Canvass InspectionFail

1 High3 Med5 Basic

9 total1 risk factor

60/100inspection score

−35 pts

High Priority (1)

−10 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CERTIFIED FOOD MANAGER ON THE PREMISES WHILE TCS FOODS (PORK, BEEF, FISH, ETC.) ARE PREPARED AND SERVED. INSTRUCTED THE PERSON IN CHARGE TO HAVE A CERTIFIED FOOD MANAGER PRESENT ALL TIMES WHILE TCS FOODS ARE PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.

Intermediate (3)

−15 pts

21PROPER HOT HOLDING TEMPERATURES−5
OBSERVED MULTIPLE TCS FOODS IN HOT HOLDING UNIT AT IMPROPER TEMPERATURE: COOKED CHICKEN 120.2F, COOKED PORK 114.6F AND COOKED BEEF 123.2F. MANAGER VOLUNTARILY DISCARDED APPROXIMATELY 60LBS OF TCS FOODS VALUED AT $350 THROUGH DENTATURING PROCESS. ALL HOT TCS FOOD MUST BE MAINTAINED AT A TEMPERATURE OF 135F OR ABOVE DURING STORAGE, PREPARATION, DISPLAY AND SERVICE. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED PACKAGED FOOD ITEMS IN GRAB AND GO DISPLAY COOLER NOT PROPERLY LABELED WITH INGREDIENTS, NET WEIGHT, ALLERGENS, BUSINESS NAME AND ADDRESS. INSTRUCTED THE PERSON IN CHARGE TO PROPERLY LABEL ALL PACKAGED FOODS IN GRAB AND GO DISPLAY COOLER AND MAINTAIN.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED FOUR LIVE COCKROACHES ON WALL NEXT TO ICE MACHINE IN THE FRONT PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO REMOVE ROACHES, CLEAN SURFACES, AND MAINTAIN PREMISES FREE OF PEST. RECOMMENDED RECEIVING ADDITIONAL PEST CONTROL SERVICE. PRIORITY FOUNDATION VIOLATION 7-38-020(a) CITATION ISSUED.

Basic (5)

−10 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED BOXED FOOD ITEMS BEING STORED ON FLOOR IN WALK-IN COOLER IN THE REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO ELEVATE ALL FOOD ITEMS SIX INCHES FROM FLOOR ON RAISED SHELVING UNITS AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED MULTIPLE CUTIING BOARDS WITH DEEP SCRATCHES AND STAINS ON PREP SURFACES IN THE REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO RESURFACE/REPLACE CUTTING BOARDS AND MAINTAIN.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED NO CHEMICAL SANITIZING TEST STRIPS FOR THE THREE-COMPARTMENT SINK LOCATED IN THE REAR KITCHEN PREPARATION AREA. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE THE APPROPRIATE CHEMICAL SANITIZING TEST STRIPS FOR THE CHEMICAL SANITIZER THAT WILL BE USED FOR THE THREE-COMPARTMENT SINK. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED ACCUMULATED FOOD DEBRIS ON FLOORS THROUGHOUT FRONT AND REAR PREP AREAS. INSTRUCTED THE PERSON IN CHARGE TO DETAIL CLEAN FLOORS AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED NO FOOD HANDLER TRAINING CERTIFICATES ON SITE AT THE TIME OF INSPECTION. INSTRUCTED THE PERSON IN CHARGE TO COMPLY WITH IDPH FOOD HANDLER REQUIREMENTS AND MAINTAIN.

Base deductions−35 pts

Risk factor bonus (1× +5)−5 pts

Jan 23

Complaint InspectionPass w/ Conditions

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED SEVERAL TCS FOOD ITEMS STORED AT INADEQUATE TEMPERATURES RANGING FROM 60-64 F. INSTRUCTED MANAGER TO ENSURE THAT ALL COLD TCS FOODS ARE STORED AT 41 F AND BELOW. MNAGER DISCARDED: 15 POUN, 5 POUNDS, 12 POUNDS BILO,12 SQUARE BIBINGKADS SUMAN CASSAVA, 20 POUNDS LIHIYA, PITI CASSAVA 30 POUNDS, 7 POUNDS PITI CASAVA, 9 POUNDS PUTO, AND 16 POUNDS FLAVORED PUTO ($2166.46) . PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Basic (2)

−4 pts

43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED SCOOPS IN RICE BIN STORED WITH HANDLES DIRECTLY TOUCHING RICE. INSTRUCTED MANAER TO SCOOPS ARE STORED WITH HANDLE FACING UP.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO ALLERGEN AWARENESS TRAINING CERTIFICATE. INSTRUCTED TO ENSURE THAT ANY INDIVIDUAL THAT HOLDS A CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATE HAS COMPLETED AND RECEIVED ALLERGEN AWARENESS TRAINING AND CERTIFICATE.

Base deductions−9 pts

Aug 22

License InspectionPass

1 High3 Basic

4 total

84/100inspection score

−16 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED SOAP AND PAPER TOWELS AT ONE COMPARTMENT SNK LOCATED IN THE FRONT DISPENSING AREA. INSTRUCTED TO REMOVE SOAP AND PAPER TOWELS AND ENSURE THAT SOAP AND PAPER TOWELS ARE ONLY PROVIDED AT HAND WASHING SINKS ONLY.

Basic (3)

−6 pts

53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED NO NO COVERED TRSH RECEPTACLE IN THE EMPLOYEE TOILET ROOM LOCATED IN THE REAR. INSTRUCTED TO PROVIDE A COVERED TRASH RECEPTACLE AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED GAPS SURROUNDING PIPES ABOVE WALK-IN COOLER AND WALK-IN FREEZER. INSTRUCTED TO SEAL GAPS AROUND PIPES AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO ALLERGEN AWARENESS TRAINING CERTIFICATE. INSTRUCTED TO ENSURE THAT ANY INDIVIDUAL THAT HOLDS A CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATE HAS COMPLETED AND RECEIVED ALLERGEN AWARENESS TRAINING AND CERTIFICATE.

Base deductions−16 pts

Jul 22

License InspectionCleanNot Ready

No violations

100/100inspection score

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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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