What is AL Halal Zaiqa's health inspection score?

AL Halal Zaiqa has a SafeDine safety score of 83 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was AL Halal Zaiqa last inspected?

AL Halal Zaiqa was last inspected on July 10, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does AL Halal Zaiqa have?

AL Halal Zaiqa has 42 total violations across 8 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is AL Halal Zaiqa safe to eat at?

AL Halal Zaiqa has a good safety record with a score of 83/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does AL Halal Zaiqa serve?

AL Halal Zaiqa serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

AL Halal Zaiqa

Name: AL Halal Zaiqa
Address: 449 W NORTH AVE, Chicago, 60610
Rating: 83

449 W NORTH AVE, Chicago

Last inspected 10mo ago

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0Good

American•Old Town

Ranked #188 of 367 in Old TownBetter than 22% of american restaurants

Stable

8 inspections

Last: Jul 10, 2025

medium confidence

Directions Order

Inspections

Clean Rate

5.3

Avg Violations

11 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Pest issuesHigh Priority

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-21

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-4 pts

Potential hazards • 5 pts each

Basic

-6 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

+1 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 79/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (83/100) 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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449 W NORTH AVE, Chicago, IL 60610

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Violation Timeline

Nov 2022

1 inspections

3 high priority

4 basic

Nov

Dec 2023

2 inspections

1 high priority

7 basic

Jan 2024

2 inspections

5 high priority

1 intermediate

9 basic

Jan

Jan 2025

1 inspections

3 basic

Jul 2025

2 inspections

2 intermediate

7 basic

Jul

Inspection History

8 records on file

2 Canvass Re-Inspection3 Canvass1 Complaint Re-Inspection1 Complaint1 License

Jul 25

Canvass Re-Inspection InspectionLatestPass

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
NOTED NO THERMOMETERS INSIDE REFRIGERATION UNIT CONSPICUOUSLY POSTED TO MONITOR THE AMBIENT TEMPERATURE OF EQUIPMENT. INSTRUCTED TO EQUIP ALL REFRIGERATION UNITS WITH ACCURATE AND WORKING THERMOMETER.

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED ASSORTED FOOD ITEMS INSIDE COOLERS AND REFRIGERATION UNITS FOOD STORED INSIDE GROCERY BAGS AND TIN CANS. INSTRUCTED TO PROPERLY STORE ALL FOOD ITEMS INSIDE APPROVED FOOD GRADE CONTAINERS.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
NOTED NO LIGHT INSIDE THE 2 DOOR REFREGERATION UNIT AT THE REAR KITCHEN AREA. INSTRUCTED TO PROVIDE LIGHTING BULB WITH PROTECTIVE SHIELDING.

Base deductions−9 pts

Jul 25

Canvass InspectionFail

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
NOTED NO THERMOMETERS INSIDE REFRIGERATION UNIT CONSPICUOUSLY POSTED TO MONITOR THE AMBIENT TEMPERATURE OF EQUIPMENT. INSTRUCTED TO EQUIP ALL REFRIGERATION UNITS WITH ACCURATE AND WORKING THERMOMETER.

Basic (5)

−10 pts

48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
NOTED THE 3 COMPARTMENT SINK IN POOR REPAIRS. NOTED WATER SIPPING FROM ONE COMPARTMENT TO ANOTHER BETWEEN THE DIVIDER SEPARATING THE COMPARTMENT SINK THUS PREVENTING PROPER PROCEDURE FOR THE WASH RINSE AND SANITIZE PER CODE. INSTRUCTED MANAGER TO SEAL THE OPENING BETWEEN THE DIVIDER. PRIORITY FOUNDATION VIOLATION #7-38-025. CITATION ISSUED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED HEAVY CLUTTER ON SHELVES, AND FLOORS AT THE REAR STORAGE AREA. INSTRUCTED TO CLEAN, ORGANIZE AND REMOVE ALL UNNECESSARY OR UNUSED ARTICLES AND EQUIPMENT TO PREVENT HIDING PLACES FOR PEST.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
NOTED NO LIGHT INSIDE THE 2 DOOR REFREGERATION UNIT AT THE REAR KITCHEN AREA. INSTRUCTED TO PROVIDE LIGHTING BULB WITH PROTECTIVE SHIELDING.
39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
NOTED FOOD CONTAINERS STORED ON FLOOR INSIDE THE WALK-IN COOLER. MUST PROVIDE PROPER, RAISED SHELVING TO STORE FOOD CONTAINERS 6" OFF FLOOR.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED ASSORTED FOOD ITEMS INSIDE COOLERS AND REFRIGERATION UNITS FOOD STORED INSIDE GROCERY BAGS AND TIN CANS. INSTRUCTED TO PROPERLY STORE ALL FOOD ITEMS INSIDE APPROVED FOOD GRADE CONTAINERS.

Base deductions−15 pts

Jan 25

Canvass InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE SHELVING IN THE REAR FOOD PREP AREA NEXT TO THE SMALLER DEEP FREEZER WITH A BUILD UP OF FOOD SPLATTER AND FOOD DEBRIS. INSTRUCTED TO KEEP ALL SHELVING AREAS CLEAN AS TO HELP PREVENT POSSIBLE PEST AND OR INSECT ACTIVITY.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED THE FLOOR BEHIND THE LARGE UPRIGHT COOLING UNITS WITH A BUILD UP OF DEBRIS (POSSIBLE FOOD) AS WELL AS THE FLOOR UNDER THE REAR STORAGE ROOM SHELVING AND THE WALLS NEAR THE SMALL DEEP FREEZER WITH A BUILD UP OF GREASE AND OR FOOD SPILLAGE OR SPLATTER. INSTRUCTED TO CLEAN AND MAINTAIN ALL AREAS.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NEW CITY OF CHICAGO CERTIFIED FOOD SERVICE MANAGER WITHOUT THE ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MR. MUHAMMAD RAFAY TO OBTAIN AND PROVIDE ON SITE.

Base deductions−6 pts

Jan 24

Complaint Re-Inspection InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
4-603.15: EQUIPMENT (LARGE POTS) USED IN THE FACILITY IS TOO LARGE TO FIT AND FULLY IMMERSE WITHIN THE COMPARTMENTS OF THE THREE COMPARTMENT SINK. FACILITY MUST INSTALL A LARGER 3COMPARTMENT SINKTHAT WILL ALLOW ALL EQUIPMENT TO BE IMMERSED, USE SMALLER EQUIPMENT THAT CAN FIT IN THE EXISTING 3 COMPARTMENT SINK OR USE AN ALTERNATIVE METHOD OF MANUAL WAREWASHING APPROVED BY THE HEALTH DEPARTMENT.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13: NO PROOF OF FOOD HANDLER TRAINING PROVIDED. INSTRUCTED TO PROVIDE PROOF OF FOOD HANDLER TRAINING FOR ALL FOOD HANDLERS.
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13: OBSERVED NO PROOF OF ALLERGEN TRAINING FOR CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER. INSTRUCTED TO PROVIDE PROOF OF ALLERGEN TRAINING FOR ALL EMPLOYEES WITH CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER CERTIFICATES

Base deductions−6 pts

Jan 24

Complaint InspectionFail

5 High1 Med6 Basic

12 total2 risk factors

23/100inspection score

−67 pts

High Priority (5)

−50 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
OBSERVED NO CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER ON PREMISES. CORRECTED ON SITE CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER ARRIVED ON SITE AT 12:42PM. INSTRUCTED CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER MUST BE ON PREMISES AT ALL TIMES. PRIORITY FOUNDATION VIOLATION.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER ON PREMISES. CORRECTED ON SITE CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER ARRIVED ON SITE AT 12:42PM. INSTRUCTED CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER MUST BE ON PREMISES AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-012 CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO PAPER TOWELS AT HANDWASHING SINK IN WOMEN'S WASHROOM. INSTRUCTED HAND DRYING PROVISIONS SHALL BE AVAILABLE AT ALL HANDWASHING SINKS AT ALL TIMES. CORRECTED ON SITE PAPER TOWELS PROVIDED AT HANDWASHING SINK IN WOMEN'S WASHROOM. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CONSOLIDATED WITH BELOW VIOLATIONS.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED HOT AND COLD WATER TURNED OFF AT HANDWASHING SINK IN KITCHEN. OBSERVED SAID HANDWASHING SINK LEAKING. INSTRUCTED ALL HANDWASHING SINKS SHALL BE MAINTAINED SO THAT THEY ARE ACCESSIBLE AT ALL TIMES.INSTRUCTED TO REPAIR LEAKING HANDWASHING SINK IN KITCHEN. PRIORITY FOUNDATION VIOLATION. 7-38-030(C) CONSOLIDATED WITH BELOW VIOLATIONS
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED COLD WATER NOT WORKING, HOT WATER AT 161.6F AT HANDWASHING SINK IN MEN'S WASHROOM. INSTRUCTED A HANDWASHING SINK SHALL HAVE MAXIMUM HOT WATER TEMPERATURE OF 120F THROUGH A MIXING VALVE OR COMBINATION FAUCET. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CONSOLIDATED WITH VIOLATIONS ABOVE CITATION ISSUED.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED UNLABELED CUSTOMER SELF-SERVICE PREPACKAGED DESSERTS IN DISPLAY COOLER(MANGO LASSI, KHEER AND GULAB JAMUN). MUST LABEL ITEMS WITH FOOD NAME, INGREDIENTS AND SOURCE.

Basic (6)

−12 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED FOOD FDEBRIS ON TIP OF CAN OPENER. INSTRUCTED TO CLEAN CAN OPENER AND MAINTAIN.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
EQUIPMENT (LARGE POTS) USED IN THE FACILITY IS TOO LARGE TO FIT AND FULLY IMMERSE WITHIN THE COMPARTMENTS OF THE THREE COMPARTMENT SINK. FACILITY MUST INSTALL A LARGER 3COMPARTMENT SINKTHAT WILL ALLOW ALL EQUIPMENT TO BE IMMERSED, USE SMALLER EQUIPMENT THAT CAN FIT IN THE EXISTING 3 COMPARTMENT SINK OR USE AN ALTERNATIVE METHOD OF MANUAL WAREWASHING APPROVED BY THE HEALTH DEPARTMENT.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED LEAKING DRAIN PIPE OF THREE COMPARTMENT SINK, NORTHSIDE COMPARTMENT NEXT GREASE TRAP. INSTRUCTED TO REPAIR LEAKING DRAIN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED DUST ON VENT COVER IN FRONT OF THREE COMPARTMENT. INSTRUCTED TO CLEAN VENT COVER AND MAINTAIN. OBSERVED GREASE BUILDUP ON INTERIOR AND FILTERS OF HOOD. INSTRUCTED TO CLEAN AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
NO PROOF OF FOOD HANDLER TRAINING PROVIDED. INSTRUCTED TO PROVIDE PROOF OF FOOD HANDLER TRAINING FOR ALL FOOD HANDLERS.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO PROOF OF ALLERGEN TRAINING FOR CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER. INSTRUCTED TO PROVIDE PROOF OF ALLERGEN TRAINING FOR ALL EMPLOYEES WITH CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER CERTIFICATES.

Base deductions−67 pts

Risk factor bonus (2× +5)−10 pts

Dec 23

Canvass Re-Inspection InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
4-603.15: **C** Washing, Procedures for Alternative Manual Warewashing Equipment EQUIPMENT (LARGE POTS) USED IN THE FACILITY IS TOO LARGE TO FIT AND FULLY IMMERSE WITHIN THE COMPARTMENTS OF THE THREE COMPARTMENT SINK. FACILITY MUST INSTALL A LARGER 3COMPARTMENT SINKTHAT WILL ALLOW ALL EQUIPMENT TO BE IMMERSED, USE SMALLER EQUIPMENT THAT CAN FIT IN THE EXISTING 3 COMPARTMENT SINK OR USE AN ALTERNATIVE METHOD OF MANUAL WAREWASHING APPROVED BY THE HEALTH DEPARTMENT.

Base deductions−2 pts

Dec 23

Canvass InspectionFail

1 High6 Basic

7 total

78/100inspection score

−22 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
SOAP NOT PROVIDED AT THE HAND SINK IN THE KITCHEN. MANAGER PROVIDED SOAP WHILE ON SITE. PRIORITY FOUNDAITON VIOLATION 7-38-030 (c) CITATION ISSUED.

Basic (6)

−12 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
CONTAINERS OF FOOD STORED ON THE FLOOR IN THE KITCHEN AREA. FACILITY MUST ELEVATE ALL ITEMS AT LEAST 6 INCHES ABOVE THE FLOOR.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
EQUIPMENT (LARGE POTS) USED IN THE FACILITY IS TOO LARGE TO FIT AND FULLY IMMERSE WITHIN THE COMPARTMENTS OF THE THREE COMPARTMENT SINK. FACILITY MUST INSTALL A LARGER 3COMPARTMENT SINKTHAT WILL ALLOW ALL EQUIPMENT TO BE IMMERSED, USE SMALLER EQUIPMENT THAT CAN FIT IN THE EXISTING 3 COMPARTMENT SINK OR USE AN ALTERNATIVE METHOD OF MANUAL WAREWASHING APPROVED BY THE HEALTH DEPARTMENT.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
DRAIN STOPPERS AT 3 COMPARTMENT SINK IN KITCHEN/PREPARATION DEPARTMENT IS MISSING. OBSERVED DISPOSABLE PAPER TOWELS USED AS A DRAIN STOPPER. FACILITY MUST PROVIDE STOPPERS FOR THE 3 COMPARTMENT SINK TO ALLOW FOR PROPER WASH, RINSE, AND SANITIZER SET UP.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
KITCHEN EQUIPMENT/PREPLINE UNITS/HANDLES IN THE COOKLINE IS HEAVILY SOILED WITH FOOD DEBRIS. FACILITY MUST CLEAN AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED LEAKING WATER FAUCET IN THE 3COMPARTMENT SINK. FACILITY MUST REPAIR AND MAINTAIN.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATIONS DATED ON 11/17/22 REPORT #: 2567229 HAS NOT BEEN CORRECTED. #55) 6-501.114: OBSERVED VARIOUS UNUSED COOKING EQUIPMENT STORED IN BASEMENT. INSTRUCTED TO REMOVE UNNECESSARY ITEMS FROM PREMISES. #58) 2-102.13: OBSERVED NO ALLERGEN TRAINING ON SITE AT TIME OF INSPECTION. INSTRUCTED ALL EMPLOYEES HOLDING CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATE MUST COMPLETE ALLERGEN TRAINING AND MAINTAIN RECORDS THEROF ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.

Base deductions−22 pts

Nov 22

License InspectionPass w/ Conditions

3 High4 Basic

7 total2 risk factors

52/100inspection score

−38 pts

High Priority (3)

−30 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
OBSERVED NO VERIFIABLE EMPLOYEE HEALTH POLICY ON SITE AT TIME OF INSPECTION. LEFT TEMPLATE AND INSTRUCTED TO MAINTAIN COPIES OF EMPLOYEE HEALTH POLICY SIGNED BY ALL EMPLOYEES ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-010. NO CITATION ISSUED.
5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
OBSERVED NO KIT AND PROCEDURE ON SITE FOR REPSONDING TO VOMIT AND DIARRHEA. LEFT ONE PAGER AND INSTRUCTED TO MAINTAIN PROCEDURE AND KIT COMPLETE WITH ALL NECESSARY SUPPLIES INCLUDING A SANITIZER RATED AS EFFECTIVE AGAINST NOROVIRUS ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HANDWASHING SIGNAGE AT WASHBOWL SINKS IN TOILET ROOMS AND EXPOSED HANDWASHING SINK IN DISH/PREP AREA. INSTRUCTED TO PROVIDE.

Basic (4)

−8 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED LEAK COMING FROM PIPE IN UNUSED ROOM IN BASEMENT. INSTRUCTED TO REPAIR AND MAINTAIN IN GOOD CONDITION.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED UNUSED, DIRTY STOVE STORED IN REAR OUTDOOR AREA BEHIND AND RESTAURANT AND VARIOUS COOKING EQUIPMENT, RUGS, ETC STORED IN BASEMENT. INSTRUCTED TO REMOVE UNNECESSARY ITEMS FROM PREMISES.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED BUILD UP OF DUST ON FANS IN BOTH TOILET ROOMS. INSTRUCTED TO CLEAN AND MAINTAIN IN GOOD CONDITION.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO ALLERGEN TRAINING ON SITE AT TIME OF INSPECTION. INSTRUCTED ALL EMPLOYEES HOLDING CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATE MUST COMPLETE ALLERGEN TRAINING AND MAINTAIN RECORDS THEROF ON SITE AT ALL TIMES.

Base deductions−38 pts

Risk factor bonus (2× +5)−10 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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