What is Mira Sushi's health inspection score?

Mira Sushi has a SafeDine safety score of 65 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Mira Sushi last inspected?

Mira Sushi was last inspected on May 15, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Mira Sushi have?

Mira Sushi has 61 total violations across 9 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Mira Sushi safe to eat at?

Mira Sushi has a safety score of 65/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Mira Sushi

Name: Mira Sushi
Address: 2104-2108 S ARCHER AVE, Chicago, 60616
Rating: 65

2104-2108 S ARCHER AVE, Chicago

Last inspected 10mo ago

▲Improving

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0Fair

Chinatown

Ranked #350 of 459 in Chinatown

Improving

9 inspections

Last: May 15, 2025

medium confidence

Directions Order

Inspections

Clean Rate

6.8

Avg Violations

11 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

Pest issuesHigh Priority

Evidence of pests found during inspection

Employee hygiene

Personal hygiene practices not followed

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-35

Final Score

Impact Breakdown

High Priority

-3 pts

Direct health hazards • 10 pts each

Intermediate

-6 pts

Potential hazards • 5 pts each

Basic

-8 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

+20 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

2104-2108 S ARCHER AVE, Chicago, IL 60616

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Violation Timeline

Aug 2022

1 inspections

3 basic

Aug

Nov 2023

2 inspections

5 high priority

2 intermediate

7 basic

Jun 2024

1 inspections

4 basic

Jun

Oct 2024

2 inspections

3 high priority

3 intermediate

12 basic

May 2025

3 inspections

4 high priority

4 intermediate

14 basic

May

Inspection History

9 records on file

1 Short Form Complaint2 Canvass Re-Inspection2 Complaint1 Complaint Re-Inspection2 Canvass1 License

May 25

Short Form Complaint InspectionLatestPass w/ Conditions

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
3-302.12 OBSERVED FOOD STORAGE CONTAINERS WITHOUT LABELS CONTAINING THE COMMON NAME OF FOODS. INSTRUCTED TO PROVIDE.

Basic (4)

−8 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
3-304.14 OBSERVED WET WIPING CLOTHS ON SEVERAL PREP SURFACE AREAS. INSTRUCTED TO PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION BETWEEN USES TO PREVENT CONTAMINATION OF EQUIPMENT & FOOD. MUST MAINTAIN.
50HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE−2
OBSERVED NO HOT WATER ON PREMISES. WATER TEMPERATURE IS 57.7F. HOT WATER IS NOT OBSERVED AT THE FOLLOWING SINKS: PREP HANDSINKS, WASHBOWL SINKS, 1-COMPARTMENT SINKS, AND 3-COMPARTMENT SINK. INFORMED PERSON IN CHARGE HOT WATER GENERATION AND DISTRIBUTION SYSTEMS SHALL BE SUFFICIENT TO MEET THE PEAK HOT WATER DEMANDS THROUGH THE RETAIL FOOD ESTABLISHMENT. MUST CORRECT AND MAINTAIN. PLUMBER RESTORED HOT WATER TO 112F DURING INSPECTION. PRIORITY VIOLATION #7-38-030(C). CITATION ISSUED.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
6-202.12 OBSERVED BURNED OUT LIGHT BULBS A VENTILATION HOOD. INSTRUCTED TO REPLACE BULBS AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13 OBSERVED NO FOOD HANDLERS CERTIFICATES ON SITE. INSTRUCTED MANAGER TO COMPLY WITH THE IDPH FOOD HANDLER REQUIREMENT.

Base deductions−13 pts

May 25

Canvass Re-Inspection InspectionPass

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
3-302.12 OBSERVED FOOD STORAGE CONTAINERS WITHOUT LABELS CONTAINING THE COMMON NAME OF FOODS. INSTRUCTED TO PROVIDE.

Basic (3)

−6 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
3-304.14 OBSERVED WET WIPING CLOTHS ON SEVERAL PREP SURFACE AREAS. INSTRUCTED TO PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION BETWEEN USES TO PREVENT CONTAMINATION OF EQUIPMENT & FOOD. MUST MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
6-202.12 OBSERVED BURNED OUT LIGHT BULBS A VENTILATION HOOD. INSTRUCTED TO REPLACE BULBS AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13 OBSERVED NO FOOD HANDLERS CERTIFICATES ON SITE. INSTRUCTED MANAGER TO COMPLY WITH THE IDPH FOOD HANDLER REQUIREMENT.

Base deductions−11 pts

May 25

Complaint InspectionFail

4 High2 Med7 Basic

13 total2 risk factors

26/100inspection score

−64 pts

High Priority (4)

−40 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
OBSERVED NO PERSON IN CHARGE WITH VALID CHICAGO FOOD SANITATION CERTIFICATE.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY WHILE TCS FOODS ARE BEING PREPARED, HANDLED AND SERVED SUCH AS (SUSHI, CRAB, FISH, RICE,ETC) MUST BE ON SITE AT ALL TIMES. PRIORITY FOUNDATION 7-38-012. CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND WASHING SIGN AT MEN AND WOMEN'S RESTROOM. INSTRUCTED MANAGER TO PROVIDE.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED THE FOLLOWING SINKS NOT MAINTAINED WITH HOT WATER: IMPROPER TEMPERATURE OF HOT WATER OBSERVED AT 1-COMP PREP SINK (57F), 3-COMP DISH SINK (58F), PREP HANDSINK (59F), AND EMPLOYEE WASHROOM HANDSINK 59F). INSTRUCTED PERSON IN CHARGE HOT WATER AT ALL HAND WASHING SINKS MUST BE AT LEAST 100F. SERVICE TECHNICIAN ARRIVED ON SITE AND NOW ALL SINKS ARE MAINTAINED BETWEEN 102F - 105F. PRIORITY VIOLATION #7-38-030(C). CITATION ISSUED.

Intermediate (2)

−10 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED FOOD STORAGE CONTAINERS WITHOUT LABELS CONTAINING THE COMMON NAME OF FOODS. INSTRUCTED TO PROVIDE.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED EVIDENCE OF RODENT ACTIVITY ON THE PREMISES. OBSERVED APPROXIMATELY 20 RAT DROPPINGS ON THE FLOOR IN KITCHEN AREA BEHIND FRYERS. MANAGEMENT INSTRUCTED TO CLEAN AND REMOVE ALL RODENT DROPPINGS FROM ALL AFFECTED AREAS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE THE PEST ACTIVITY. PRIORITY FOUNDATION #7-38-020(A). CITATION ISSUED.

Basic (7)

−14 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD CONTAINERS STORED ON THE FLOOR IN THE WALK-IN COOLER AND FREEZER. INSTRUCTED MANAGER TO PROPERLY STORE AND PROTECT FOOD ITEMS FROM CONTAMINATION WHILE STORED BY ELEVATING AT LEAST SIX INCHES FROM THE FLOOR ON RAISED SHELVING UNITS.
40PERSONAL CLEANLINESS−2
OBSERVED FOOD HANDLERS PREPPING FOOD WITHOUT HAIR RESTRAINTS. INSTRUCTED PERSON IN CHARGE THAT ALL FOOD HANDLERS MUST WEAR A HAIR RESTRAINT.
41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED WET WIPING CLOTHS ON SEVERAL PREP SURFACE AREAS. INSTRUCTED TO PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION BETWEEN USES TO PREVENT CONTAMINATION OF EQUIPMENT & FOOD. MUST MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED LOOSE DEBRIS, DIRT AND DUST BUILDUP ON THE FLOORS AND CORNERS THROUGHOUT THE FACILITY. INSTRUCTED TO DETAIL CLEAN AND INCREASE CLEANING FREQUENCY OF FLOORS. MUST MAINTAIN AT ALL TIMES.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED BURNED OUT LIGHT BULBS A VENTILATION HOOD. INSTRUCTED TO REPLACE BULBS AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED NO FOOD HANDLERS CERTIFICATES ON SITE. INSTRUCTED MANAGER TO COMPLY WITH THE IDPH FOOD HANDLER REQUIREMENT.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATION FROM REPORT #2604253 ON 10/7/24 WERE NOT CORRECTED: OBSERVED THE MANAGER ON SITE WITH AN EXPIRED ALLERGEN TRAINING CERTIFICATE. INSTRUCTED MANAGER TO RENEW CERTIFICATE AND MAINTAIN RECORD ON SITE. PRIORITY FOUNDATION 7-42-090. CITATION ISSUED.

Base deductions−64 pts

Risk factor bonus (2× +5)−10 pts

Oct 24

Complaint Re-Inspection InspectionPass

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
6-202.13: OBSERVED AN ELECTRICAL INSECT CONTROL DEVICE SITTING ON THE BACK LEDGE OF THE PREP COOLER ACROSS FROM THE VENTILATION HOOD. INSECT CONTROL DEVICE WAS OVER A FOOD PREP TABLE AND THE PREP COOLER. INSTRUCTED TO REMOVE AND REFRAIN FROM STORING INSECT CONTROL DEVICES ABOVE FOOD PREP EQUIPMENT.

Basic (6)

−12 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
3-305.12: OBSERVED A BUCKET OF RICE SITTING IN THE MOP SINK BASIN. INSTRUCTED TO REFRAIN FROM STORING FOOD ITEMS IN THE MOP SINK BASIN. MOP SINK BASIN IS ONLY FOR DISPOSAL OF UNSANITARY WATER.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
4-904.11: OBSERVED 2-3 CUTTING BOARDS STORED ON THE FLOOR WITH A WIPING CLOTH UNDERNEATH IN THE FRONT SUSHI PREP AREA. INSTRUCTED TO REFRAIN FROM STORING FOOD CONTACT EQUIPMENT ON THE FLOOR.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11(B): OBSERVED THE REAR, INTERIOR OF THE TOP PART OF THE PREP COOLER WITH DEAD FLIES AND DEBRIS. THE PREP COOLER IS ACROSS FROM THE VENTILATION HOOD. ALSO, OBSERVED THE INTERIOR OF THE MICROWAVE IN NEED OF CLEANING. INSTRUCTED WHEN PREP COOLER REMOVE FOOD ITEMS AT THE TOP AND CLEAN AND MAINTAIN BOTH COOKING EQUIPMENT.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.13: OBSERVED HEAVY BUILD UP OF GREASE, DIRT, FOOD SPLATTER AND DEBRIS ON THE WALLS AND FLOOR OF THE REAR FOOD PREPERATION AREA. UNDER AND AROUND ALL OF THE COOKING AND NON-COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN ALL AREAS AS A MEANS OF PREVENTING POSSIBLE PEST AND OR INSECTS FROM FEEDING, BREEDING AND HARBORING.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.114: OBSERVED THE DRY STORAGE CLOSET WITH BOXES, MOP HEADS, AND OTHER ITEMS NOT ELEVATED. INSTRUCTED TO ORGANIZE AND ELEVATE MENTIONED ITEMS AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13: OBSERVED THE MANAGER ON SITE WITH AN EXPIRED ALLERGEN TRAINING CERTIFICATE. INSTRUCTED MANAGER TO RENEW CERTIFICATE AND MAINTAIN RECORD ON SITE.

Base deductions−17 pts

Oct 24

Complaint InspectionFail

3 High2 Med6 Basic

11 total

48/100inspection score

−52 pts

High Priority (3)

−30 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED THE HANDWASHING SINK IN THE REAR DISHWASHING/FOOD PREP AREA WITH NO DRAINPIPE AT THE BOTTOM. SO, WHEN SINK IS USED WATER COMES FROM THE FAUCET AND POOL ON TO THE MENTIONED AREA FLOOR. INSTRUCTED MANAGER TO REMOVE ALL ITEMS (SOILED DISHWASH WARE) FROM THE 1 COMPARTMENT SINK BASIN IN THE MENTIONED AREA AND PROVIDE SOAP AND PAPER TOWEL AND USE MENTIONED SINK, UNTIL HANDWASHING SINK IS PREPAIRED AND ONLY USE 1 COMPARTMENT SINK FOR HANDWASHING. HANDWASHING SINK MUST BE REPAIRED AND AVAILABLE FOR EMPLOYEES TO USE. PRIORITY FOUNDATION 7-38-030(C), CITATION ISSUED
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED EMPLOYEE IMPROPERLY WASHING DISHES AT THE 3 COMPARTMENT SINK WITHOUT HAVING THE SINK SET UP TO WASH, RINSE AND SANITIZE AS REQUIRED BY THE CODE. SANITIZER BASIN WAS NOT TO SET UP WHILE DISHWARE WAS BEING WASHED. ALSO, OBSERVED EMPLOYEE RINSING WOODEN SPOON AND BIG WOODEN BOWL IN THE 1 COMPARTMENT SINK. LASTLY, THE THREE COMPARTMENT SINK WAS IMPROPERLY LABELED FOR THE ORDER OF HOW DISHWARE SHOULD BE PROPERLY WASHED. INSTRUCTED MANAGER ALWAYS TO SET UP THE SINK WHEN WASHING EQUIPMENT. MANAGER IMMEDIATELY HAD EMPLOYEE SET UP THE 3 COMPARTMENT SINK TO WASH, RINSE AND SANITIZE. PRIORITY VIOLATION 7-38-005, CITATION ISSUED
29COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP−10
OBSERVED NO SUSHI RICE ANALYSIS LETTER OR pH TEST KIT ON-SITE AT THE TIME OF INSPECTION. INSTRUCTED TO HAVE A SUSHI RICE ANALYSIS LETTER OR OBTAIN A pH TEST KIT AND ENSURE THE FOOD HANDLERS KNOW HOW TO USE THE TEST KIT. PRIORITY FOUNDATION 7-38-005, CITATION ISSUED

Intermediate (2)

−10 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED APPROXIMATELY 50 OR MORE RAT DROPPINGS AND 40 OR MORE SMALL FLIES ON SITE. RAT DROPPINGS WERE OBSERVED ON THE FLOORS IN THE FOLLOWING AREAS: UNDER ALL THE COOKING/ COLD HOLDING EQUIPMENT IN THE REAR FOOD PREP/FRONT SUSHI PREP AREA, NEAR THE HOT WATER TANK IN THE REAR FOOD PREP AREA, NEAR THE MOP SINK. THE SMALL FLIES WERE OBSERVED FLYING AROUND AS WELL AS ON THE CEILING TILES IN THE REAR FOOD PREP AREA. INSTRUCTED TO ELIMINATE SMALL FLY ACTIVITY, REMOVE RAT DROPPINGS, CLEAN AND SANITIZE AFFECTED AREAS AND RECOMMENDED CONTACTING PEST CONTROL FOR A SERVICE. PRIORITY FOUNDATION VIOLATION 7-38-020(A), CITATION ISSUED
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED AN ELECTRICAL INSECT CONTROL DEVICE SITTING ON THE BACK LEDGE OF THE PREP COOLER ACROSS FROM THE VENTILATION HOOD. INSECT CONTROL DEVICE WAS OVER A FOOD PREP TABLE AND THE PREP COOLER. INSTRUCTED TO REMOVE AND REFRAIN FROM STORING INSECT CONTROL DEVICES ABOVE FOOD PREP EQUIPMENT.

Basic (6)

−12 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED A BUCKET OF RICE SITTING IN THE MOP SINK BASIN. INSTRUCTED TO REFRAIN FROM STORING FOOD ITEMS IN THE MOP SINK BASIN. MOP SINK BASIN IS ONLY FOR DISPOSAL OF UNSANITARY WATER.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED 2-3 CUTTING BOARDS STORED ON THE FLOOR WITH A WIPING CLOTH UNDERNEATH IN THE FRONT SUSHI PREP AREA. INSTRUCTED TO REFRAIN FROM STORING FOOD CONTACT EQUIPMENT ON THE FLOOR.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE REAR, INTERIOR OF THE TOP PART OF THE PREP COOLER WITH DEAD FLIES AND DEBRIS. THE PREP COOLER IS ACROSS FROM THE VENTILATION HOOD. ALSO, OBSERVED THE INTERIOR OF THE MICROWAVE IN NEED OF CLEANING. INSTRUCTED WHEN PREP COOLER REMOVE FOOD ITEMS AT THE TOP AND CLEAN AND MAINTAIN BOTH COOKING EQUIPMENT.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED HEAVY BUILD UP OF GREASE, DIRT, FOOD SPLATTER AND DEBRIS ON THE WALLS AND FLOOR OF THE REAR FOOD PREPERATION AREA. UNDER AND AROUND ALL OF THE COOKING AND NON-COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN ALL AREAS AS A MEANS OF PREVENTING POSSIBLE PEST AND OR INSECTS FROM FEEDING, BREEDING AND HARBORING.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED THE DRY STORAGE CLOSET WITH BOXES, MOP HEADS, AND OTHER ITEMS NOT ELEVATED. INSTRUCTED TO ORGANIZE AND ELEVATE MENTIONED ITEMS AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED THE MANAGER ON SITE WITH AN EXPIRED ALLERGEN TRAINING CERTIFICATE. INSTRUCTED MANAGER TO RENEW CERTIFICATE AND MAINTAIN RECORD ON SITE.

Base deductions−52 pts

Jun 24

Canvass 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 DUST, DEBRIS AND BLACK AND WHITE SUBSTANCE ON THE WALLS, FLOOR,VENTS AND SHELVING OF THE WALK IN COOLING UNIT IN THE REAR FOOD SERVICE AREA. INSTRUCTED TO CLEAN AND MAINTAIN ALL.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED THE HAND WASHING SINK IN THE FRONT SERVICE AREA DRINING SLOW. INSTRUCTED TO REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED HEAVY BUILD UP OF GREASE, DIRT, FOOD SPLATTER AND DEBRIS ON THE WALLS AND FLOOR OF THE REAR FOOD PREPERATION AREA. UNDER AND AROUND ALL OF THE COOKING AND NON COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN ALL AREAS AS A MEANS OF PREVENTING POSSIBLE PEST AND OR INSECTS FROM FEEDING , BREEDING AND HARBORING.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED A HEAVY ACCUMULATION OF DUST AND GREASE BUILD UP ON THE HOOD VENTILATION SYSTEM AND FILTERS, ALSO ON THE AIR DUCT VENTS. INSTRUCTED TO CLEAN AND MAINTAIN ALL AS A MEANS OF PREVENTING POSSIBLE CONTAMINATION OF NON FOOD CONTACT SURFACES AND FOODS BEING PREPARED IN THE AREA.

Base deductions−8 pts

Nov 23

Canvass Re-Inspection InspectionPass

1 High1 Med3 Basic

5 total

79/100inspection score

−21 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
: OBSERVED NO HANDWASHING SIGNAGE AT HANDSINKS IN MEN'S AND WOMEN'S RESTROOMS. INSTRUCTED PERSON IN CHARGE TO PROVIDE HANDWASHING SIGNAGE AT ALL HANDSINKS AND MAINTAIN AT ALL TIMES.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED WHITE BULK CONTAINERS IN KITCHEN AREA NOT LABELED WITH COMMON NAME (SUGAR, FLOUR). INSTRUCTED PERSON IN CHARGE TO LABEL ALL BULK CONTAINERS WITH COMMON NAME OF INGREDIENT CONTAINED WITHIN.

Basic (3)

−6 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED BUILD UP OF GRIME AND FOOD DEBRIS ON BOTTOMS OF ALL PREP TABLES IN KITCHEN AREA. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED BUILD UP OF DEBRIS ON FLOOR OF PREP AREA IN CORNERS AND UNDER EQUIPMENT. INSTRUCTED PERSON IN CHARGE TO DETAIL CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED BLOWN LIGHT BULBS IN HOOD VENTILATION SYSTEM. INSTRUCTED PERSON IN CHARGE TO REPLACE LIGHT BULBS AND MAINTAIN.

Base deductions−21 pts

Nov 23

Canvass InspectionFail

4 High1 Med4 Basic

9 total1 risk factor

42/100inspection score

−53 pts

High Priority (4)

−40 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. CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HANDWASHING SIGNAGE AT HANDSINKS IN MEN'S AND WOMEN'S RESTROOMS. INSTRUCTED PERSON IN CHARGE TO PROVIDE HANDWASHING SIGNAGE AT ALL HANDSINKS AND MAINTAIN AT ALL TIMES.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED HANDSINK IN FRONT BAR AREA AND REAR DISH AREA TO BE INACCESSIBLE DURING INSPECTION WITH BASIN FILLED WITH UTENSILS, CORDS, AND WIRES. INSTRUCTED PERSON IN CHARGE TO MAINTAIN ALL HANDSINKS TO BE ACCESSIBLE AT ALL TIMES. PRIORITY FOUNDATION #7-38-030(C). CITATION ISSUED
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED FACILITY WITHOUT CHEMICAL SANITIZERS NEEDED TO SANITIZER EQUIPMENT AND UTENSILS AT THREE COMPARTMENT SINK. MUST PROVIDE CHEMICAL SANITIZERS AND BE AVAILABLE FOR USE DURING ALL HOURS OF OPERATION. PRIORITY VIOLATION #7-38-005. CITATION ISSUED

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED WHITE BULK CONTAINERS IN KITCHEN AREA NOT LABELED WITH COMMON NAME (SUGAR, FLOUR). INSTRUCTED PERSON IN CHARGE TO LABEL ALL BULK CONTAINERS WITH COMMON NAME OF INGREDIENT CONTAINED WITHIN.

Basic (4)

−8 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED BUILD UP OF GRIME AND FOOD DEBRIS ON BOTTOMS OF ALL PREP TABLES IN KITCHEN AREA. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED BUILD UP OF DEBRIS ON FLOOR OF PREP AREA IN CORNERS AND UNDER EQUIPMENT. INSTRUCTED PERSON IN CHARGE TO DETAIL CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED BLOWN LIGHT BULBS IN HOOD VENTILATION SYSTEM. INSTRUCTED PERSON IN CHARGE TO REPLACE LIGHT BULBS AND MAINTAIN.
60PREVIOUS CORE VIOLATION CORRECTED−2
OBSERVED PREVIOUS CORE VIOLATIONS FROM REPORT #2562217 DATED: 8/16/2022 NOT CORRECTED; #57 ALL FOOD HANDLERS IN NEED OF FOOD HANDLER CERTIFICATES MUST OBTAIN AND MAINTAIN. #58 ALLERGEN CERTIFICATE NEEDED INSTRUCTED TO OBTAIN AND MAINTAIN. PRIORITY FOUNDATION #7-42-090. CITATION ISSUED.

Base deductions−53 pts

Risk factor bonus (1× +5)−5 pts

Aug 22

License InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
BACKFLOW DEVICE NEEDED AT ICE MACHINE INSTRUCTED TO INSTALL
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
ALL FOOD HANDLERS IN NEED OF FOOD HANDLER CERTIFICATES MUST OBTAIN AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
ALLERGEN CERTIFICATE NEEDED INSTRUCTED TO OBTAIN AND MAINTAIN.

Base deductions−6 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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