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

Arzan Market & Cafe has a SafeDine safety score of 36 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 53 total violations across 5 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 36/100, 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: 4702 N KIMBALL AVE, Chicago, 60625
Rating: 36

4702 N KIMBALL AVE, Chicago

Last Inspected: 9/26/2025

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0Poor

Lincoln Square

Ranked #345 of 447 in Lincoln Square

Declining

5 inspections

Last: Sep 26, 2025

medium confidence

Directions Order

Inspections

Clean Rate

10.6

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

-64

Final Score

Impact Breakdown

High Priority

-17 pts

Direct health hazards • 10 pts each

Intermediate

-9 pts

Potential hazards • 5 pts each

Basic

-13 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

-25 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

4702 N KIMBALL AVE, Chicago, IL 60625

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Violation Timeline

Mar 2023

2 inspections

7 high priority

6 intermediate

8 basic

Mar

Sep 2024

2 inspections

4 high priority

4 intermediate

10 basic

Sep 2025

1 inspections

4 high priority

2 intermediate

8 basic

Sep

Inspection History

5 records on file

3 Canvass2 Canvass Re-Inspection

Sep 25

Canvass InspectionLatestPass w/ Conditions

4 High2 Med8 Basic

14 total2 risk factors

24/100inspection score

−66 pts

High Priority (4)

−40 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.
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.
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.

Intermediate (2)

−10 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.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
ALL BULK FOODS MUST BE LABELED WITH THE PRODUCT COMMON NAME.

Basic (8)

−16 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.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST NOT USE PAPER OR TINFOIL AS LINER FOR SHELVING THROUGHOUT BOTH KITCHENS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED SOILED MOPS THROUGHOUT THE KITCHENS/STORAGE IMPROPERLY STORED. MUST STORE INVERTED INSIDE THE UTILITY SERVICE SINKS.
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.
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−66 pts

Risk factor bonus (2× +5)−10 pts

Sep 24

Canvass Re-Inspection InspectionPass w/ Conditions

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
6-202.11--OBSERVED MISSING LIGHT SHIELD FOR LIGHT FIXTURE IN THE REAR KITCHEN PREP/DISHWASHING AREA.INSTRUCTED TO PROVIDE AND MAINTAIN.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATION NOT CORRECTED FROM INSPECTION REPORT#2572752 DATED:03/17/2023 #58--2-102.13 OBSERVED NO CERTIFIED FOOD MANAGER ON SITE WITH FOOD ALLERGEN TRAINING. INSTRUCTED MANAGER TO COMPLY WITH REQUIREMENT. INSTRUCTED TO COMPLY WITH NOTED VIOLATION AND MAINTAIN AS REQUIRED.PRIORITY FOUNDATION VIOLATION 7-42-090,CITATION ISSUED.

Base deductions−4 pts

Sep 24

Canvass InspectionFail

4 High4 Med8 Basic

16 total

24/100inspection score

−76 pts

High Priority (4)

−40 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND SINK ACCESSIBLE TO THE FRONT OPEN FOOD DISPENSING AREA.INSTRUCTED TO PROVIDE AN ADDITIONAL HANDWASHING SINK WITH HOT AND COLD RUNNING WATER EQUIPPED WITH SOAP, AND PAPER TOWELS ACCESSIBLE TO THE FRONT FOOD DISPENSING AREA OR COMPLETELY REMOVE OPEN FOOD DISPENSING AREA.PRIORITY FOUNDATION VIOLATION 7-38-030(c),CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
INSTRUCTED TO PROVIDE AND MAINTAIN HANDWASHING SIGNAGE AT HAND SINK IN THE KITCHEN PREP/DISHWASHING AREA.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND PAPER TOWELS AT HANDWASHING SINK IN KITCHEN PREP/DISHWASHING AREA.INSTRUCTED TO PROVIDE AND MAINTAIN HANDPAPER TOWELS AT ALL HANDWASHING SINKS AT ALL TIMES.PRIORITY FOUNDATION VIOLATION 7-38-030(C).VIOLATION CONSOLIDATED WITH ABOVE CITATION.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED THE 1-DOOR STAND-UP COOLER IN THE REAR KITCHEN PREP AREA WITH AN AIR TEMPERATURE OF 51.1F.THE COOLER WAS USED TO STORE (TCS FOODS) SUCH AS COOKED CHICKEN AND LENTIL SOUP ETC.INSTRUCTED MANAGEMENT TO REPAIR AND MAINTAIN SAID COOLER AT 41F OR COLDER AT ALL TIMES.MANAGEMENT IMMEDIATELY NOTIFIED REFRIGERATION REPAIR SERVICE.THE SAID COOLER IS TAGGED "HELD FOR INSPECTION" AT THIS TIME.INSTRUCTED NOT TO USE UNTIL REPAIRED.(SEE COMMENTS BELOW).PRIORITY VIOLATION 7-38-005,CITATION ISSUED.

Intermediate (4)

−20 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF (TCS FOODS) INSIDE OF THE 1-DOOR STAND-UP COOLER IN THE REAR KITCHEN PREP/DISHWASHING AREA.OBSERVED LAMB/GYRO MEATS AT 47.7F,LENTIL SOUP AT 46.4F,COOKED POTATOES AT 48.1F,COOKED CHICKEN WITH RICE AT 44.7F.MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 10#'S OF FOOD WORTH $200.00.INSTRUCTED MANAGEMENT TO MONITOR AND MAINTAIN ALL COLD (TCS FOODS) AT 41F OR COLDER AT ALL TIMES.PRIORITY VIOLATION 7-38-005,CITATION ISSUED.
36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED SEVERAL THERMOMETERS MISSING INSIDE REFRIGERATION UNITS IN THE KITCHEN PREP AREAS AND IN DISPLAY COOLERS.INSTRUCTED TO PROVIDE AND MAINTAIN ACCURATE,WORKING THERMOMETERS INSIDE ALL REFRIGERATION UNITS.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED EVIDENCE OF PEST ACTIVITY ON THE PREMISES.OBSERVED APPROXIMATELY 50 RODENT (MICE) DROPPINGS ON THE FLOOR BEHIND-AROUND THE HOT WATER HEATER AND ON FLOOR UNDERNEATH THE DRY STORAGE RACKS IN THE REAR KITCHEN PREP/DISHWASHING AREA.INSTRUCTED TO DETAIL CLEAN AND SANITIZE AND REMOVE ALL RODENT DROPPINGS FROM ALL AFFECTED AREAS.ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE THE PEST ACTIVITY.PRIORITY FOUNDATION VIOLATION 7-38-020(A),CITATION ISSUED.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED THE REAR EXIT DOOR OF THE KITCHEN WITH GAP OPENING APPROX:1/4" INCH AT BOTTOM OF LEFT CORNER OF DOOR.INSTRUCTED TO MAKE DOOR TIGHT FITTING ALL ACROSS THE BOTTOM TO PREVENT PEST ENTRY AND MAINTAIN.

Basic (8)

−16 pts

40PERSONAL CLEANLINESS−2
OBSERVED EMPLOYEES WITH NO HAIR RESTRAINTS IN THE FOOD PREP AREA.INSTRUCTED MANAGER TO PROVIDE HAIR RESTRAINTS FOR ALL EMPLOYEES IN THE FOOD PREP AREA.
41WIPING CLOTHS: PROPERLY USED & STORED−2
INSTRUCTED TO PROPERLY STORE ALL WASHCLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED FROZEN MEATS STORED IN PLASTIC GROCERY BAGS IN THE FREEZERS.INSTRUCTED TO USE ONLY FOOD GRADE STORAGE BAGS OR CONTAINERS AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CARDBOARD BEING USED AS LINER ON PREP TABLES AND ALUMINUM FOILS ON FOOD EQUIPMENTS THROUGHOUT THE REAR KITCHEN PREP AREAS.INSTRUCTED TO REMOVE CARDBOARD AND ENSURE ALL NONFOOD-CONTACT SURFACES REMAIN SMOOTH AND EASILY CLEANABLE.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED BROKEN SELF CLOSING DOOR DEVICE FOR THE REAR EMPLOYEE WASHROOM.INSTRUCTED TO PROVIDE AND MAINTAIN A SELF CLOSING DOOR DEVICE FOR SAID WASHROOM AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS WITH GREASE AND DRIED FOOD DEBRIS ACCUMULATION ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT THE KITCHEN PREP/COOKING AREA ESPECIALLY UNDER AND AROUND COOKING EQUIPMENTS AND ELEVATE STOCK ITEMS OFF THE FLOOR AT LEAST 6"INCHES TO FACILITATE CLEANING.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED MISSING LIGHT SHIELD FOR LIGHT FIXTURE IN THE REAR KITCHEN PREP/DISHWASHING AREA.INSTRUCTED TO PROVIDE AND MAINTAIN.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT#2572752 DATED:03/17/2023 #37--3-302.12 OBSERVED FOOD STORAGE CONTAINERS WITHOUT COMMON NAMES ON ITMES SUCH AS SALT. INSTRUCTED MANAGER TO ENSURE ALL FOOD CONTAINERS ARE LABELED WITH COMMON NAME OF FOOD ITEM. #55--6-501.11 OBSERVED MISSING CEILING TILE IN KITCHEN AREA. INSTRUCTED MANAGER TO REPLACE CEILING TILE IN KITCHEN. #57--2-102.13 OBSERVED FOOD HANDLERS WITHOUT FOOD HANDLER TRAINING. INSTRUCTED MANAGER TO COMPLY WITH REQUIREMENT. #58--2-102.13 OBSERVED NO CERTIFIED FOOD MANAGER ON SITE WITH FOOD ALLERGEN TRAINING. INSTRUCTED MANAGER TO COMPLY WITH REQUIREMENT. INSTRUCTED TO COMPLY WITH NOTED VIOLATIONS AND MAINTAIN BY 9/23/2024.PRIORITY FOUNDATION VIOLATION 7-42-090,CITATION ISSUED.

Base deductions−76 pts

Mar 23

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 COMMON NAMES ON ITMES SUCH AS SALT. INSTRUCTED MANAGER TO ENSURE ALL FOOD CONTAINERS ARE LABELED WITH COMMON NAME OF FOOD ITEM.

Basic (3)

−6 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.11 OBSERVED MISSING CEILING TILE IN KITCHEN AREA. INSTRUCTED MANAGER TO REPLACE CEILING TILE IN KITCHEN
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−11 pts

Mar 23

Canvass InspectionFail

7 High5 Med5 Basic

17 total2 risk factors

0/100inspection score

−105 pts

High Priority (7)

−70 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) MUST BE ON SITE AT ALL TIMES.(PRIORITY FOUNDATION 7-38-012)(CITATION ISSUED)
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED HANDWASHING SINK BLOCKED BY PREP TABLE WITH VARIOUS ITEMS STORED INSIDE THE SINK MAKING IT INACCESSIBLE. INSTRUCTED MANAGER TO ENSURE ALL HAND WASHING SINKS ARE ACCESSIBLE. EMPLOYEES MOVED PREP TABLE AND CLEARED OUT SINK. PRIROITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED HANDWASHING SINK IN KITCHEN WITH NO SOAP. INSTRUCTED MANAGER TO ENSURE SOAP IS PROVIDED AT ALL HAND WASHING SINKS. PRIORITY FOUNDATION VIOLATION 7-38-030(C) COMBINED WITH PREVIOUS VIOLATION.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO PAPER TOWELS AT HAND WASHING SINK IN KITCHEN. INSTRUCTED MANAGER TO PROVIDE PAPER TOWELS TO ALL HAND WASHING SINKS. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED EMPLOYEE WASH AND RINSE DISHES AND THEN PUT DISHES AWAY WITHOUT SANITIZING. INSTRUCTED MANAGER TO ENSURE ALL DISHES ARE SANITIZED AFTER WASHING AND RINSING. PRIORITY VIOLATION 7-38-025 CITATION ISSUED.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED MEAT STEW COOLING IMPROPERLY STORED ON COUNTER IN LARGE CONTAINERS. INSTRUCTED MANAGER TO COOL BY BREAKING LARGER CONTAINERS INTO SHALLOW PANS AND PLACING IN COOLER OR BY OTHER EFFECTIVE METHOD. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

Intermediate (5)

−25 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED CHEESE CREPES STORED AT AN INADEQUATE TEMPERATURE OF 66 F. INSTRUCTED MANAGER TO ENSURE ALL COLD TCS FOODS ARE STORED AT A TEMPERATURE OF 41 F AND BELOW. MANAGER DISCARDED 5 POUNDS CREPES ($60) PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
OBSERVED NO CONSUMER ADVISORY REMINDER AND DISCLAIMER ON MENU FOR UNDERCOOKED ITEMS. INSTRUCTED MANAGER TO PROVIDE.
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 CITATION ISSUED.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED FOOD STORAGE CONTAINERS WITHOUT COMMON NAMES ON ITMES SUCH AS SALT. INSTRUCTED MANAGER TO ENSURE ALL FOOD CONTAINERS ARE LABELED WITH COMMON NAME OF FOOD ITEM.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED 2 LIVE ROACHES IN KITCHEN AREA NEAR 3 COMPARTMENT SINK. INSTRUCTED MANAGER TO SERVICE ALL AFFECTED AREAS. PRIORITY FOUNDATION VIOLATION 7-38-020(A) CITATION ISSUED.

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 CITATION ISSUED.
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 CITATION ISSUED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED MISSING CEILING TILE IN KITCHEN AREA. INSTRUCTED MANAGER TO REPLACE CEILING TILE IN KITCHEN
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−105 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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