What is Falafel Kebab's health inspection score?

Falafel Kebab has a SafeDine safety score of 86 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Falafel Kebab last inspected?

Falafel Kebab was last inspected on March 16, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Falafel Kebab have?

Falafel Kebab has 40 total violations across 7 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Falafel Kebab safe to eat at?

Yes, Falafel Kebab has an excellent safety record with a score of 86/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Falafel Kebab serve?

Falafel Kebab serves Mediterranean cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Falafel Kebab

Name: Falafel Kebab
Address: 1133 W GRANVILLE AVE, Chicago, 60660
Rating: 86

1133 W GRANVILLE AVE, Chicago

Last Inspected: 3/16/2026

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0Excellent

Mediterranean•Edgewater

Ranked #62 of 237 in EdgewaterBetter than 89% of mediterranean restaurants

Improving

6 inspections

Last: Mar 16, 2026

high confidence

Directions Order

Inspections

Clean Rate

6.7

Avg Violations

1 month ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Pest issues

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

-34

Final Score

Impact Breakdown

High Priority

-5 pts

Direct health hazards • 10 pts each

Intermediate

-17 pts

Potential hazards • 5 pts each

Basic

-4 pts

Best practices • 2 pts each

Inspection Timeline

+21 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 66/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (86/100) 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

1133 W GRANVILLE AVE, Chicago, IL 60660

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Violation Timeline

Aug 2022

1 inspections

1 intermediate

2 basic

Aug

Oct 2022

1 inspections

1 intermediate

2 basic

Oct 2023

1 inspections

1 intermediate

4 basic

Oct

Sep 2024

1 inspections

5 high priority

4 intermediate

12 basic

Jun 2025

1 inspections

2 intermediate

2 basic

Jun

Mar 2026

1 inspections

4 intermediate

Inspection History

6 records on file

4 Canvass1 Short Form Complaint1 License

Mar 26

Canvass InspectionLatestPass with Conditions

4 Med

4 total

80/100inspection score

−20 pts

Intermediate (4)

−20 pts

22PROPER COLD HOLDING TEMPERATURES−5
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−5
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5

Base deductions−20 pts

Jun 25

Canvass InspectionPass

2 Med2 Basic

4 total

86/100inspection score

−14 pts

Intermediate (2)

−10 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED FOOD STORED IN CONTAINERS IN ALL THE COOLERS, WALK IN COOLER AND DRY STORAGE WITHOUT PROPER LABELING OF NAME. INSTRUCTED TO PERSON IN CHARGE TO PROVIDE A LABEL REFLECTING THE FOOD ITEM'S NAME WHEN FOOD HAS BEEN REMOVE FROM ITS ORIGINAL PACKAGING.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
INSTRUCTED TO REMOVE, DETAIL CLEAN, SANITIZE, AND MAINTAIN WINDOWSILL NEAR ENTRANCE FREE OF DEAD INSECTS.

Basic (2)

−4 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED SOILED TABLEWARE IMPROPERLY STORED IN REAR WAREWASHING AREA. INSTRUCTED TO STORE TABLEWARE IN AN ARE ELEVATED FROM FLOORS WHERE TABLEWARE WILL NOT BE CONTAMINATED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED MOP IN A POSITION THAT DOES NOT ALLOW TO DRY PROPERLY AND PREVENT PEST HARBORAGE. MUST STORE MOP AFTER USE IN A MOUNTED POSITION THAT ALLOWS FOR AIR-DRYING WITHOUT SOILING AND PEST HARBORAGING.

Base deductions−14 pts

Sep 24

Canvass InspectionPass w/ Conditions

5 High4 Med12 Basic

21 total1 risk factor

1/100inspection score

−94 pts

High Priority (5)

−50 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE FOR ALL EMPLOYEES. MUST PROVIDE A WRITTEN EMPLOYEE HEALTH POLICY VERIFIED BY ALL EMPLOYEES. PRIORITY FOUNDATION VIOLATION 7-38-010 CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
FRONT PREP HAND WASHING SINK NOT ACCESSIBLE FOR USE. SINK FOUND WITH A PLASTIC CONTAINERS INSIDE WITH SOILED TOWELS AND GARBAGE CAN STORED IN FRONT OF THE SINK BLOCKING ITS ACCESSIBILITY. MANAGER REMOVED ALL. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NO PAPER TOWELS LOCATED IN THE EMPLOYEE WASHROOM OR ANY OTHER HAND DRYING MEANS. MUST PROVIDE PAPER TOWELS OR HAND DRYER AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C) SEE THE ABOVE VIOLATION #10 FOR CITATION.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
PLASTIC ICE SHOOT ON THE SODA DISPENSING/ICE DISPENSING MACHINE NOTED DIRTY. MUST CLEAN AND MAINTAIN.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
FACILITY UNABLE TO MAINTAIN ADEQUATE TEMPERATURE IN THE FRONT PREP TWO DOOR COOLER. COOLER NOTED AT 57.7F WITH TCS FOODS SUCH AS SPINACH PIE AT 53.9F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED, MAINTAINS A TEMPERATURE OF 41F OR BELOW AND C.D.P.H CONTACTED FOR RE-INSPECTION AND TAG REMOVAL. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Intermediate (4)

−20 pts

21PROPER HOT HOLDING TEMPERATURES−5
OBSERVED A 1/2 CHICKEN, COOKED ON A PLATE ON SHELVING UNDER THE FLAT TOP GRILL HELD AT AN IMPROPER HOT HOLDING TEMPERATURE OF 87.2F. REVIEWED PROPER HOT HOLDING TEMPERATURE OF 135F OR GREATER AND VARIOUS MEANS OF HOT HOLDING. FOOD DISCARDED. PRIORITY VIOLATION 7-38-005. SEE VIOLATION #22 FOR CITATION.
22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED THE FOLLOWING TCS FOODS HELD IN THE FRONT PREP TWO DOOR COOLER AT IMPROPER TEMPERATURES: CUCUMBER SALAD AT 48F, EGGPLANT SALAD AT 52.7F, TABOULI SALAD AT 51F, HUMMUS AT 48.9F, SPINACH PIE AT 53.9F ALL FOODS DISCARDED. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
ALL PRE-PACKAGED FOODS SUCH AS PASTRIES BEING SOLD AT THE FRONT COUNTER MUST BE PROPERLY LABELED WITH THE BUSINESS NAME AND ADDRESS, LIST OF INGREDIENTS INCLUDING ANY ALLERGEN INGREDIENTS.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
ALL BULK FOODS NOT STORED IN THEIR ORIGINAL CONTAINERS AT THE REAR KITCHEN MUST BE LABELED WITH THE PRODUCT COMMON NAME.

Basic (12)

−24 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED SOILED FLOOR RUGS BEING STORED DIRECTLY ON TOP OF CLEAN KABOB SPEAR UTENSILS. INSTRUCTED TO REMOVE RUGS, PROPERLY STORE IN A NON-FOOD CONTACT AREA AND WASH, RINSE AND SANITIZE CONTAMINATED UTENSILS.----MUST NOT STORE HANGING CLEAN UTENSILS DIRECTLY NEXT TO THE WASH COMPARTMENT OF THE THREE COMPARTMENT SINK.
40PERSONAL CLEANLINESS−2
ALL FOOD PREPARER'S WITH BEARDS MUST WEAR BEARD RESTRAINTS.
43IN-USE UTENSILS: PROPERLY STORED−2
KNIVES NOTED IMPROPERLY STORED BETWEEN PREP COOLERS ON THE FRONT COOKS LINE.ALSO NOTED THE RICE SCOOP WITH ITS HANDLE INSIDE THE RICE. MUST PROPERLY STORE ALL IN USE UTENSILS.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
ALL STORED ITEMS IN THE PATIO STORAGE CLOSET MUST BE ELEVATED FROM THE FLOOR.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION THROUGHOUT THE FACILITY.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED THE REAR PREP GREEN CUTTING BOARD IN POOR REPAIR WITH DEEP, BLACKENED CUTS/GROOVES. INSTRUCTED TO REPLACE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE PLASTIC WRAP AS A SPLASH GUARD BETWEEN CLEAN STORED DISHES AND THE WASH COMPARTMENT OF THE THREE COMPARTMENT SINK.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
TORN RUBBER DOOR GASKET ON THE SOUTH END TWO DOOR COOLER ON THE FRONT PREP COOKS LINE. MUST REPLACE GASKET.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST NOT USE CARDBOARD AS LINER FOR SHELVING IN THE REAR DRY FOOD STORAGE ROOM.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
NOTED THE TABLE TOP CAN OPENER WITH EXCESSIVE RUST ON THE FOOD CONTACT BLADE. MUST REPLACE/REMOVE RUST.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
BLACKEN, MOLDY WALL CAULKING AT THE THREE COMPARTMENT SINK, REAR PREP AND DISH HAND WASHING SINKS. MUST REPLACE ALL CAULKING.----CRACKED/DAMAGED FLOOR TILE AT THE DISH WASHING STATION. MUST REPLACE TO BE SMOOTH, CLEANABLE.----FLOOR OF THE WALK-IN FREEZER WITH EXCESSIVE FOOD SPILLAGE. MUST CLEAN AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL REQUIRED EMPLOYEES. MUST PROVIDE.

Base deductions−94 pts

Risk factor bonus (1× +5)−5 pts

Oct 23

Canvass InspectionPass w/ Conditions

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
NOTED ASSORTED FOOD ITEMS INSIDE REFRIGERATION UNITS NOT PROPERLY LABELED. INSTRUCTED TO PROPERLY LABEL ALL FOOD ITEMS WITH PRODUCT NAMES, INCLUDING BULK FOOD CONTAINERS.

Basic (4)

−8 pts

43IN-USE UTENSILS: PROPERLY STORED−2
NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED HEAVY GREASE ACCUMULATION ON THE FLOOR INSIDE THE WALK-IN FREEZER. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG THE WALL BASE AND UNDERNEATH EQUIPMENT, ESPECIALLY AT THE REAR DRY STORAGE AND DISHWASHING AREA.
60PREVIOUS CORE VIOLATION CORRECTED−2
NOTED THE FOLLOWING PREVIOUS CORE VIOLATION #58 RULE #PA-100-0367 FROM INSPECTION REPORT #2562529 DATED 08/22/2022 NOT CORRECTED. NOTED CERTIFIED FOOD MANAGER ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION. PRIORITY FOUNDATION VIOLATION #7-42-090. CITATION ISSUED.

Base deductions−13 pts

Oct 22

Short Form Complaint InspectionPass

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
: 6-202.15--- OBSERVED SMALL GAPS IN THE REAR WOODEN DOOR, IN THE WALK-IN FREEZER STORAGE AREA. INSTRUCTED TO RODENT PROOF SAID DOOR AND MAINTAIN.

Basic (2)

−4 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
4-904.11--- OBSERVED PLATES IN THE DISHWASHING AREA, NOT INVERTED ON THE SHELVING UNIT. INSTRUCTED TO INVERT SAID PLATES AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
: 2-102.13--- OBSERVED THE CERTIFIED FOOD MANAGER ON SITE WITHOUT EVIDENCE OF THE REQUIRED ALLERGEN TRAINING CERTIFICATE. INSTRUCTED MANAGER THAT ALL CERTIFIED FOOD MANAGERS MUST TAKE THE ALLERGEN COURSE AND MAINTAIN RECORDS ON-SITE AT ALL TIMES.

Base deductions−9 pts

Aug 22

License InspectionPass

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED SAMLL GAPS IN THE REAR WOODEN DOOR, IN THE WALK-IN FREEZER STORAGE AREA. INSTRUCTED TO RODENT PROOF SAID DOOR AND MAINTAIN.

Basic (2)

−4 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED PLATES IN THE DISHWASHING AREA, NOT INVERTED ON THE SHELVING UNIT. INSTRUCTED TO INVERT SAID PLATES AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED THE CERTIFIED FOOD MANAGER ON SITE WITHOUT EVIDENCE OF THE REQUIRED ALLERGEN TRAINING CERTIFICATE. INSTRUCTED MANAGER THAT ALL CERTIFIED FOOD MANAGERS MUST TAKE THE ALLERGEN COURSE AND MAINTAIN RECORDS ON-SITE AT ALL TIMES.

Base deductions−9 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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