What is Velour's health inspection score?

Velour 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 Velour last inspected?

Velour was last inspected on October 8, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Velour have?

Velour has 20 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Velour safe to eat at?

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

Official Health Record

Velour

Name: Velour
Address: 4742 N CUMBERLAND AVE, Chicago, 60656
Rating: 82

4742 N CUMBERLAND AVE, Chicago

Last inspected 7mo ago

▲Improving

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0Good

Chicago

Ranked #960 of 1000 in Chicago

Improving

5 inspections

Last: Oct 8, 2025

medium confidence

Directions Order

Inspections

Clean Rate

Avg Violations

8 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

Unsafe food sourceHigh Priority

Food obtained from unapproved or unsafe source

Cross-contamination

Raw and cooked foods not properly separated

Plumbing issues

Plumbing or waste disposal problems

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

-22

Final Score

Impact Breakdown

High Priority

-12 pts

Direct health hazards • 10 pts each

Intermediate

-1 pts

Potential hazards • 5 pts each

Basic

-2 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

+17 pts

Latest

100% weight

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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4742 N CUMBERLAND AVE, Chicago, IL 60656

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Violation Timeline

Jun 2023

1 inspections

1 high priority

5 basic

Jun

Jul 2023

1 inspections

3 basic

Mar 2024

1 inspections

2 high priority

2 intermediate

2 basic

Mar

Mar 2025

1 inspections

2 high priority

2 basic

Oct 2025

1 inspections

1 high priority

Oct

Inspection History

5 records on file

1 Complaint2 Canvass1 License Re-Inspection1 License

Oct 25

Complaint InspectionLatestPass w/ Conditions

1 High

1 total

90/100inspection score

−10 pts

High Priority (1)

−10 pts

11FOOD OBTAINED FROM APPROVED SOURCE−10
OBSERVED VACUUM PACKAGED ITEMS IN REAR PREP COOLER. PERSON IN CHARGE STATES IT IS HOME PREPARED FOOD STORED HERE FOR PERSONAL USE. INSTRUCTED TO REMOVE FROM PREMISES AND ONLY STORE FOOD PURCHASED FROM LICENSED DISTRIBUTORS. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

Base deductions−10 pts

Mar 25

Canvass InspectionPass w/ Conditions

2 High2 Basic

4 total

76/100inspection score

−24 pts

High Priority (2)

−20 pts

29COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP−10
NOTED A VACUUM PACKAGING MACHINE ON SITE AND ASSORTED FOOD ITEMS INSIDE THE PREP COOLER VACUUM PACKAGED WITH NO PROOF OF HACCP OR VARIANCE PER HEALTH CODE REQUIREMENT. INSTRUCTED MANAGEMENT DISCONTINUE THE VACUUM PACKAGING PROCESS UNTIL A VARIANCE AND HACCP ARE APPROVED BY THE HEALTH DEPARTMENT.THE FOLLOWING FOOD ITEMS OCTOPUS, SALMONS, STEAK, SHRIMP, TUNA BEEF TENDERLOIN THAT WERE VACUUM PACKAGED DISCARDED APPROXIMATELY 5LBS OF PRODUCTS. PRIORITY FOUNDATION VIOLATION#7-38-005. CITATION ISSUED.
32VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS−10
NOTED A VACUUM PACKAGING MACHINE ON SITE AND ASSORTED FOOD ITEMS INSIDE THE SERVICE PREP COOLER VACUUM PACKAGED WITH NO PROOF OF HACCP OR VARIANCE PER HEALTH CODE REQUIREMENT. INSTRUCTED MANAGEMENT DISCONTINUE THE VACUUM PACKAGING PROCESS UNTIL A VARIANCE AND HACCP ARE APPROVED BY THE HEALTH DEPARTMENT.THE FOOD ITEMS THAT WAS VACUUM PACKAGED WAS DISCARDED. PRIORITY FOUNDATION #7-38-005. CONSOLIDATED WITH ABOVE VIOLATION #29.

Basic (2)

−4 pts

43IN-USE UTENSILS: PROPERLY STORED−2
NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA AND DINING AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED ICE SCOOP STORED INSIDE ICE MACHINE ON ICE. INSTRUCTED TO REMOVE AND PROVIDE AN ICE SCOOP HOLDER.

Base deductions−24 pts

Mar 24

Canvass InspectionPass w/ Conditions

2 High2 Med2 Basic

6 total2 risk factors

56/100inspection score

−34 pts

High Priority (2)

−20 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
NO PERSON IN CHARGE PRESENT AT THE TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
NOTED NO CERTIFIED FOOD MANAGER ON DUTY WITH THE CITY OF CHICAGO FOOD SERVICE CERTIFICATE ON SITE WHILE TCS FOODS (RICE, CHICKEN SOUPS ETC.) WERE BEING PREPARED AND SERVED. INSTRUCTED MANAGEMENT THAT A CERTIFIED FOOD MANAGER WITH THE CITY OF CHICAGO ORIGINAL FOOD SERVICE CERTIFICATE MUST BE PRESENT AT ALL TIMES TCS FOODS ARE PREPARED AND SERVED, AND ALSO THE PERSON IN CHARGE MUST HAVE A CITY OF CHICAGO CERTIFICATE BY NEXT INSPECTION (UPON BEING INSPECTED) PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.

Intermediate (2)

−10 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
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
NOTED BULK FOOD ITEMS STORED INSIDE CONTAINERS AT THE FOOD PREP/DRY STORAGE NOT PROPERLY LABELED. INSTRUCTED MANAGEMENT THAT ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH CONTENTS NAME.

Basic (2)

−4 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.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED CUPS WITH NO HANDLE INSIDE THE ICE MACHINE USE FOR SCOOPING ICE. INSTRUCTED TO REMOVE AND PROVIDE AN ICE SCOOP HOLDER.

Base deductions−34 pts

Risk factor bonus (2× +5)−10 pts

Jul 23

License Re-Inspection InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
4-301.16--MUST PROVIDE AN ADDITIONAL PREP/DUMP SINK FOR FOOD PREPARATION IN THE COFFEE PREP AREA.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
6-501.19--MUST INSTALL A SELF CLOSING DEVICE ON ALL RESTROOM DOORS.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
4-301.14--ELECTRIC OVEN OPERATES AT 21.6-28.7 KILOWATTS. ELECTRICAL COOKING EQUIPMENT THAT OPERATES ABOVE 11 KILOWATTS MUST HAVE A VENILATION HOOD.

Base deductions−6 pts

Jun 23

License InspectionPass w/ Conditions

1 High5 Basic

6 total

80/100inspection score

−20 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
MILK REACH-IN COOLER IN THE COFFEE PREP AREA OBSERVED WITH AN AMBIENT AIR TEMPERATURE OF 60F. ALL COOLER EQUIPMENT MUST BE ABLE TO MAINTAIN TCS FOODS AT 41F OR BELOW. COOLER WAS TAGGED. PRIORITY VIOLATION. 7-38-005.

Basic (5)

−10 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
MUST PROVIDE SPLASH GUARDS ON BOTH SIDES OF THE HANDWASHING SINK IN THE KITCHEN NEXT TO PREP TABLE TO PROTECT FROM CONTAMINATION.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
MUST PROVIDE AN ADDITIONAL PREP/DUMP SINK FOR FOOD PREPARATION IN THE COFFEE PREP AREA.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
MUST INSTALL A SELF CLOSING DEVICE ON ALL RESTROOM DOORS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED OPENINGS AROUND PIPES IN THE DRY FOOD STORAGE CLOSET. INSTRUCTED TO SEAL OR ENCLOSE.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
ELECTRIC OVEN OPERATES AT 21.6-28.7 KILOWATTS. ELECTRICAL COOKING EQUIPMENT THAT OPERATES ABOVE 11 KILOWATTS MUST HAVE A VENILATION HOOD.

Base deductions−20 pts

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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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