What is Arzan Market & Cafe's health inspection score?

Arzan Market & Cafe has a SafeDine safety score of 5 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Arzan Market & Cafe last inspected?

Arzan Market & Cafe was last inspected on September 26, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Arzan Market & Cafe have?

Arzan Market & Cafe has 40 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Arzan Market & Cafe safe to eat at?

Arzan Market & Cafe has a safety score of 5/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Arzan Market & Cafe

Name: Arzan Market & Cafe
Address: 4700 N KIMBALL AVE, Chicago, 60625
Rating: 5

4700 N KIMBALL AVE, Chicago

Last Inspected: 9/26/2025

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0Poor

Lincoln Square

Ranked #350 of 447 in Lincoln Square

Declining

4 inspections

Last: Sep 26, 2025

medium confidence

Directions Order

Inspections

Clean Rate

Avg Violations

7 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

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Pest issuesHigh Priority

Evidence of pests found during inspection

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Employee hygiene

Personal hygiene practices not followed

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-95

Final Score

Impact Breakdown

High Priority

-38 pts

Direct health hazards • 10 pts each

Intermediate

-16 pts

Potential hazards • 5 pts each

Basic

-15 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

-58 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

4700 N KIMBALL AVE, Chicago, IL 60625

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Violation Timeline

Mar 2023

2 inspections

3 high priority

2 intermediate

8 basic

Mar

Sep 2024

1 inspections

2 intermediate

3 basic

Sep 2025

1 inspections

8 high priority

4 intermediate

10 basic

Sep

Inspection History

4 records on file

3 Canvass1 Canvass Re-Inspection

Sep 25

Canvass InspectionLatestPass w/ Conditions

8 High4 Med10 Basic

22 total2 risk factors

0/100inspection score

−120 pts

High Priority (8)

−80 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
THE PERSON IN CHARGE DURING THE INSPECTION DOES NOT HAVE A CITY OF CHICAGO SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WHILE TCS FOODS WERE BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012.CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
SOUTH KITCHEN HAND WASHING SINK NOT ACCESSIBLE FOR USE. NOTED CLEAN PREPPING EQUIPMENT BEING STORED INSIDE THE SINK AND BLOCKED BY A LARGE FAN. INSTRUCTED TO REMOVE ALL AND MAKE SINK ACCESSIBLE. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NOTED THE SOUTH KITCHEN HAND WASHING SINK WITHOUT SOAP. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-030(C) SEE THE ABOVE VIOLATION #10 FOR CITATION.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NOTED THE SOUTH KITCHEN HAND WASHING SINK WITHOUT PAPER TOWELS. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-030(C) SEE THE ABOVE VIOLATION #10 FOR CITATION.
15FOOD SEPARATED AND PROTECTED−10
NOTED IN SEVERAL COOLERS THROUGHOUT THE PREMISES IN BOTH KITCHENS OBSERVED RAW ANIMAL ORIGIN FOODS SUCH AS RAW EGGS, RAW CHICKEN AND RAW BEEF BEING STORED DIRECTLY ABOVE OR ON TOP OF FRESH VEGETABLES, FRESH FRUIT AND PREPARED FOODS. REVIEWED PROPER STORAGE OF RAW ANIMAL ORIGIN FOODS. MANAGER REMOVED ALL FOODS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED DISHWASHER AT THE NORTH KITCHEN THREE COMPARTMENT SINK WASHING CUSTOMER DISHWARES, POTS, PANS WITHOUT SANITIZER. SINK WAS SET WITH SOAP WATER ONLY. REVIEWED WITH MANAGER ON DUTY THE PROPER WAY TO WASH, RINSE AND SANITIZE. PRIORITY VIOLATION 7-38-025 CITATION ISSUED.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
NOTED THE SOUTH KITCHEN COOKS LINE TWO DOOR COOLER UNABLE TO MAINTAIN ADEQUATE TEMPERATURE. COOLER AT 60.8F WITH TCS FOODS SUCH AS COOKED CHICKEN AT 59F AND COOKED BEEF AT 52.5F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED, MAINTAINS A TEMPERATURE OF 41F OR BELOW AND C.D.P.H CONTACTED BY EMAIL REQUEST TO REINSPECT THE COOLER AND REMOVE THE TAG. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Intermediate (4)

−20 pts

20PROPER COOLING TIME AND TEMPERATURE−5
OBSERVED LARGE CONTAINERS OF COOKED TCS FOODS SUCH AS BEEF, STEW AND SOUP IN BOTH KITCHENS IMPROPERLY COOLING. FOODS NOTED IN DEEP CONTAINERS, SOME COVERED WITH METAL LIDS AND PLASTIC WRAP. MANAGER STATES THE FOOD WERE PREPARED IN THE MORNING. TEMPERATURES NOTED AT 79.5F, 130.8. REVIEWED TIME AND TEMPERATURE REQUIREMENTS FOR COOLING TCS FOODS AND PROPER COOLING METHODS. SOME FOODS DISCARDED OTHERS REHEATED TO BEGIN THE COOLING PROCESS AGAIN CORRECTLY. PRIORITY VIOLATION 7-38-005 SEE VIOLATION #22 FOR CITATION.
21PROPER HOT HOLDING TEMPERATURES−5
OBSERVED IN THE SOUTH KITCHEN COOKED RICE AT AN IMPROPER HOT HOLDING TEMPERATURE OF 87.9F IN A RICE COOKER THAT HAD BEEN TURNED OFF. REVIEWED HOT HOLDING TEMPERATURE REQUIREMENTS. PRIORITY VIOLATION 7-38-005 SEE VIOLATION #22 FOR CITATION.
22PROPER COLD HOLDING TEMPERATURES−5
NOTED THE FOLLOWING TCS FOODS HELD AT IMPROPER COLD TEMPERATURE IN THE BELOW MENTIONED COOLER IN THE SOUTH KITCHEN. COOKED CHICKEN AT 59F, COOKED BEEF AT 52.5F, CHEESE AT 56.4F. ALL FOODS DISCARDED. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
ALL BULK FOODS MUST BE LABELED WITH THE PRODUCT COMMON NAME.

Basic (10)

−20 pts

40PERSONAL CLEANLINESS−2
ALL FOOD HANDLERS AND KITCHEN STAFF MUST WEAR EFFECTIVE HAIR RESTRAINTS.
41WIPING CLOTHS: PROPERLY USED & STORED−2
ALL PREP AREA WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
ALL STORED ITEMS THROUGHOUT THE FACILITY MUST BE ELEVATED FROM THE FLOORS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS INSIDE COOLERS AND FREEZERS. MUST USE WASHABLE CONTAINERS OR FOOD GRADE PLASTIC BAGS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
TORN RUBBER DOOR GASKET ON THE TWO DOOR TALL REACH-IN COOLER IN THE SOUTH KITCHEN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST NOT USE PAPER OR TINFOIL AS LINER FOR SHELVING THROUGHOUT BOTH KITCHENS.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
HAND SINK IN THE REAR HALLWAY OF THE SOUTH DINING ROOM WITH NO HOT OR COLD WATER AND MISSING HOT AND COLD HANDLES. MUST REPLACE/REPAIR TO BE OPERATIONAL.----RAW WOODEN 2X4'S USED TO ELEVATE THE HAND SINK IN THE SOUTH CUSTOMER WASHROOM MUST BE PAINTED/SEALED TO BE SMOOTH, CLEANABLE AND NON-ABSORBENT.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED DIRTY FLOOR DRAIN UNDER THE SOUTH KITCHEN HAND WASHING SINK. FLOORS DIRTY UNDER AND AROUND THE NORTH KITCHEN GREASE TRAP AND THREE COMPARTMENT SINK. MUST CLEAN AND MAINTAIN ALL.----MISSING FLOOR DRAIN COVERS IN THE NORTH SIDE KITCHEN AND THE MOP SINK. MUST REPLACE.----FLOOR DRAIN COVER IN THE REAR SOUTH KITCHEN SEALED WITH PLASTIC TAPE. MUST REMOVE.----EXCESSIVE BLACK MOLD ON THE BACKSPLASH OF THE THREE COMPARTMENT SINK IN THE NORTH KITCHEN. MUST REPLACE.----EXCESSIVE GREASE ON THE FLOOR UNDER THE OVEN IN THE SOUTH KITCHEN. MUST CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED SOILED MOPS THROUGHOUT THE KITCHENS/STORAGE IMPROPERLY STORED. MUST STORE INVERTED INSIDE THE UTILITY SERVICE SINKS.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
EMPLOYEES MUST NOT STORE PERSONAL ITEMS SUCH AS HAND BAGS IN THE FOOD PREP/STORAGE AREAS. MUST PROVIDE A DESIGNATED EMPLOYEE STORAGE AREA.

Base deductions−120 pts

Risk factor bonus (2× +5)−10 pts

Sep 24

Canvass InspectionPass

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED NO THERMOMETER INSIDE SMALL REFRIGERATION UNIT IN KITCHEN FOOD PREP AREA.INSTRUCTED TO PROVIDE AND MAINTAIN AN ACCURATE,WORKING THERMOMETER FOR REFRIGERATION UNIT AND MAINTAIN.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED THE REAR EXIT DOOR NEAR THE WASHROOM HALLWAY WITH GAP OPENING APPROX:1/4" INCH AT BOTTOM RIGHT CORNER OF DOOR.INSTRUCTED TO MAKE DOOR TIGHT FITTING ALL ACROSS THE BOTTOM TO PREVENT PEST ENTRY AND MAINTAIN.

Basic (3)

−6 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO DETAIL CLEAN THE INTERIOR OF THE MICROWAVE AND PREP COOLERS AND ON TOP OF THE KITCHEN STOVE AND LARGE OVEN TO REMOVE FOOD SPLASHED DEBRIS AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO DETAIL CLEAN FLOORS WITH GREASE AND DRIED FOOD DEBRIS ACCUMULATION ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT KITCHEN PREP/DISHWASHING AREA ESPECIALLY UNDER AND AROUND COOKING EQUIPMENTS AND FLOOR DRAIN UNDERNEATH THE 3-COMPARTMENT SINK.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED (2) MISSING FILTERS AT KITCHEN EXHAUST HOOD.INSTRUCTED TO PROVIDE AND MAINTAIN.

Base deductions−16 pts

Mar 23

Canvass Re-Inspection InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.11 OBSERVED MISSING CEILING TILES IN KITCHEN STORAGE AREA. INSTRUCTED MANAGER TO REPLACE CEILING TILES.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13 OBSERVED FOOD HANDLERS WITHOUT FOOD HANDLER TRAINING. INSTRUCTED MANAGER TO COMPLY WITH REQUIREMENT.
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13 OBSERVED NO CERTIFIED FOOD MANAGER ON SITE WITH FOOD ALLERGEN TRAINING. INSTRUCTED MANAGER TO COMPLY WITH REQUIREMENT.

Base deductions−6 pts

Mar 23

Canvass InspectionFail

3 High2 Med5 Basic

10 total2 risk factors

40/100inspection score

−50 pts

High Priority (3)

−30 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
OBSERVED NO PERSON IN CHARGE WITH VALID CHICAGO FOOD SANITATION CERTIFICATE. INSTRUCTED MANAGER TO DESIGNATE PERSON IN CHARGE DURING ALL HOURS OF OPERATION.
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 (CHICKEN AND SALMON) MUST BE ON SITE AT ALL TIMES. PRIORITY FOUNDATION 7-38-012.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED HAND WASHING SINK IN FRONT CONSUMER AREA WITH NO PAPER TOWELS. INSTRUCTED MANAGER TO PROVIDE PAPER TOWELS. PRIORITY FOUNDATION VIOLATION 7-38-030(C).

Intermediate (2)

−10 pts

25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
OBSERVED NO CONSUMER ADVISORY REMINDER AND DISCLOSURE NOTICE ON MENU FOR UNDERCOOKED ITEMS. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED NO FOOD THERMOMETER ON SITE FOR MEASURING TEMPERATURES OF TCS FOODS. INSTRUCTED MANAGER TO PROVIDE METAL STEM FOOD THERMOMETER TO TAKE TEMPERATURES OF HOT AND COLD FOODS. PRIORITY FOUNDATION VIOLATION 7-38-005.

Basic (5)

−10 pts

48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED NO TEST STRIPS ON SITE FOR MEASURING SANITIZER. INSTRUCTED MANAGER TO PROVIDE TEST STRIPS TO MEASURE SANITIZER CONCENTRATION. PRIORITY FOUNDATION VIOLATION 7-38-005.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED POTS AND PANS TOO LARGE TO FIT INTO 3 COMPARTMENT SINK. INSTRUCTED MANAGER TO INSTALL LARGER SINK OR ACQUIRE SMALLER POTS AND PANS TO FIT INTO 3 COMPARTMENT SINK. PRIORITY FOUNDATION VIOLATION 7-38-025.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED MISSING CEILING TILES IN KITCHEN STORAGE AREA. INSTRUCTED MANAGER TO REPLACE CEILING TILES.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED FOOD HANDLERS WITHOUT FOOD HANDLER TRAINING. INSTRUCTED MANAGER TO COMPLY WITH REQUIREMENT.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO CERTIFIED FOOD MANAGER ON SITE WITH FOOD ALLERGEN TRAINING. INSTRUCTED MANAGER TO COMPLY WITH REQUIREMENT.

Base deductions−50 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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