What is Tamashii Ramen's health inspection score?

Tamashii Ramen has a SafeDine safety score of 93 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Tamashii Ramen last inspected?

Tamashii Ramen was last inspected on October 24, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Tamashii Ramen have?

Tamashii Ramen has 39 total violations across 7 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Tamashii Ramen safe to eat at?

Yes, Tamashii Ramen has an excellent safety record with a score of 93/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Tamashii Ramen serve?

Tamashii Ramen serves Ramen cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Tamashii Ramen

Name: Tamashii Ramen
Address: 1104 W GRANVILLE AVE, Chicago, 60660
Rating: 93

1104 W GRANVILLE AVE, Chicago

Last Inspected: 10/24/2025

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0Excellent

Ramen•Edgewater

Ranked #27 of 237 in EdgewaterBetter than 98% of ramen restaurants

Improving

7 inspections

Last: Oct 24, 2025

high confidence

Directions Order

Inspections

29%

Clean Rate

5.6

Avg Violations

6 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Pest issuesHigh Priority

Evidence of pests found during inspection

Plumbing issues

Plumbing or waste disposal problems

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Food storage

Food not properly stored or protected

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-7

Final Score

Impact Breakdown

High Priority

-1 pts

Direct health hazards • 10 pts each

Intermediate

-1 pts

Potential hazards • 5 pts each

Basic

-3 pts

Best practices • 2 pts each

Inspection Timeline

+16 pts

100

Latest

100% weight

100

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

1104 W GRANVILLE AVE, Chicago, IL 60660

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Violation Timeline

Feb 2023

2 inspections

2 intermediate

2 basic

Feb

Jan 2024

1 inspections

7 high priority

2 intermediate

10 basic

Feb 2024

1 inspections

4 basic

Feb

Mar 2025

2 inspections

2 high priority

1 intermediate

9 basic

Oct 2025

1 inspections

Oct

Inspection History

7 records on file

3 Canvass2 Canvass Re-Inspection1 License Re-Inspection1 License

Oct 25

Canvass InspectionLatestCleanOut of Business

No violations

100/100inspection score

Mar 25

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Mar 25

Canvass InspectionFail

2 High1 Med9 Basic

12 total1 risk factor

52/100inspection score

−43 pts

High Priority (2)

−20 pts

8HANDS CLEAN & PROPERLY WASHEDRisk Factor−10
OBSERVED THE CERTIFIED FOOD MANAGER WASHING HIS HANDS IN THE ONE COMPARTMENT FOOD PREP SINK. REVIEWED HAND WASHING IS TO BE PERFORMED IN THE DESIGNATED HAND WASHING SINKS ONLY. PRIORITY FOUNDATION VIOLATION 3-38-010 CITATION ISSUED.
15FOOD SEPARATED AND PROTECTED−10
OBSERVED FOUR DOZEN RAW EGGS ON OPEN CARDBOARD FLATS STORED DIRECTLY ABOVE FRESH AND READY TO EAT VEGETABLES SUCH AS CHOPPED GREEN ONION, BEAN SPROUTS ETC IN THE WALK-IN COOLER. REVIEWED THE PROPER STORAGE OF RAW ANIMAL ORIGIN FOODS WITH PREPARED FOODS AND FRESH VEGETABLES. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED OVER 100 RAT DROPPINGS THROUGHOUT THE REAR HALLWAY TO THE OUTDOOR GARBAGE AREA AND WHERE A POT, EMPTY SOY SAUCE CONTAINERS, A METAL TABLE AND UNUSED EQUIPMENT IS STORED. INSTRUCTED TO REMOVE ALL DROPPINGS, SANITIZE ALL AFFECTED AREAS AND RECOMMEND HAVING THE PEST CONTROL CO. SERVICE ESTABLISHMENT FOR RATS. PRIORITY FOUNDATION VIOLATION 7-38-020(A).

Basic (9)

−18 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
ALL PREP AREA WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
ALL PRESET TABLEWARES MUST BE COVERED OR WRAPPED.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE PLASTIC CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
LEAK FROM THE HOT WATER TANK ONTO THE FLOOR. MUST REPAIR.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
SOILED MOP HEAD NOTED IMPROPERLY STORED INSIDE THE UTILITY SERVICE SINK. MUST PROPERLY STORE INVERTED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
CEILING VENTS IN THE CUSTOMER WASHROOM AND ABOVE THE REAR PREP AREA WITH EXCESSIVE DUST AND GREASE. MUST CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
DIRTY FLOOR DRAIN UNDER THE THREE COMPARTMENT AND ONE COMPARTMENT SINKS.---EXCESSIVE GREASE UNDER THE WHEELS OF THE COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN ALL.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
ALL BROKEN AND UNUSED EQUIPMENT INSIDE THE ESTABLISHMENT AND IN THE REAR HALLWAY MUST BE REMOVED FROM THE PREMISES TO PREVENT PEST HARBORING.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATIONS FROM 2-5-24 REPORT #2589132 NOT CORRECTED.#45- ALL STORED ITEMS THROUGHOUT THE ENTIRE FACILITY MUST BE ELEVATED FROM THE FLOORS.#47-- MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS IN FREEZERS AND COOLERS. MUST USE FOOD GRADE DISPOSABLE PLASTIC BAGS. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.

Base deductions−43 pts

Risk factor bonus (1× +5)−5 pts

Feb 24

Canvass Re-Inspection InspectionPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
4-903.11(A;C)--- ALL STORED ITEMS THROUGHOUT THE ENTIRE FACILITY MUST BE ELEVATED FROM THE FLOORS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-101.11(B, C, D, E)--- MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS IN FREEZERS AND COOLERS. MUST USE FOOD GRADE DISPOSABLE PLASTIC BAGS.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-602.13-----NOTED PLASTIC ON EXTERIOR METAL SURFACE OF THE DISH MACHINE. MUST REMOVE TO BE SMOOTH AND CLEANABLE.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
6-501.19--- BROKEN SELF-CLOSING DEVICE ON THE EMPLOYEE WASHROOM DOOR THAT OPENS TO THE FOOD PREP AREA. MUST REPAIR/REPLACE.

Base deductions−8 pts

Jan 24

Canvass InspectionFail

7 High2 Med10 Basic

19 total3 risk factors

0/100inspection score

−100 pts

High Priority (7)

−70 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 FOOD SERVICE SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE DURING THE INSPECTION WHILES TCS FOODS SUCH AS COOKED RICE AND EGGS ARE BEING SERVED. A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE WHEN TCS ARE PREPARED AND SERVED. CITY OF CHICAGO CERTIFIED FOOD MANAGER ARRIVED ON SITE AT THE END OF THE INSPECTION WITH ADDITIONAL EMPLOYEE SANITATION CERTIFICATES NOT POSTED ON THE PREMISES DURING THE INSPECTION. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.
8HANDS CLEAN & PROPERLY WASHEDRisk Factor−10
OBSERVED COOK WEARING GLOVES HANDLING FOODS, LOAD THE DISH WASHING MACHINE WITH DIRTY DISHES, WASH OFF SINK FAUCET WITH GLOVED HANDS THEN CONTINUE HANDLING AND PREPARING FOODS ALL WEARING THE SAME PAIR OF GLOVES. REVIEWED PROPER GLOVE USAGE AND WHEN TO WASH HANDS WITH MANAGER THAT ARRIVED AT THE END OF THE INSPECTION. PRIORITY VIOLATION 7-38-010 CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NO COLD WATER AVAILABLE AT THE PREP/DISH HAND WASHING SINK AND THE HOT WATER NOTED TOO HOT EXCEEDING 150F. MUST PROVIDE COLD WATER AT THE SINK AS THE HOT WATER CAN NOT EXCEED 120F FOR HAND WASHING. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NOTED THE PREP/DISH HAND WASHING SINK BLOCKED BY A SERVER TRAY STORED INSIDE THE SINK. HAND SINKS MUST BE ACCESSIBLE FOR USE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C). SEE THE ABOVE VIOLATION #10 FOR CITATION.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NO PAPER TOWELS AVAILABLE AT THE PREP/DISH HAND WASHING SINK OR THE EMPLOYEE WASHROOM HAND SINK. MUST PROVIDE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C) SEE THE ABOVE VIOLATION #10 FOR CITATION.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
INTERIOR OF THE ICE MACHINES UPPER ICE SHOOT AND ICE CONTACT SURFACES NOTED WITH A BLACK SLIME SUBSTANCE DRIPPING INTO AND TOUCHING THE ICE FOR CONSUMPTION INSIDE THE MACHINE. INSTRUCTED TO REMOVE ALL BLACK SLIME SUBSTANCE, CLEAN AND SANITIZE ALL INTERIOR SURFACES OF THE MACHINE. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

Intermediate (2)

−10 pts

23PROPER DATE MARKING AND DISPOSITION−5
OBSERVED PREPARED TCS FOODS SUCH AS COOKED PORK IN THE REAR TALL REACH-IN COOLER, COOKED BEEF, COOKED EGGS INSIDE THE WALK-IN COOLER WITH NO EXPIRATION DATES OR ANY DATE LABELING SYSTEM. INSTRUCTED ALL PREPARED TCS FOODS HELD LONGER THAN 24 HOURS MUST BE DATE LABELED WITH AN EXPIRATION DATE NO LONGER THAN 7 DAYS. ALL FOODS DISCARDED. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
BULK FOOD AND SPICE CONTAINERS SUCH AS DRIED SEAWEED MUST BE LABELED WITH THE PRODUCT COMMON NAME.

Basic (10)

−20 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
NOTED SOILED WIPING CLOTHS THROUGHOUT THE PREP AREA ON PREP SURFACES. WIPING CLOTHS MUST BE HELD IN A SANITIZING SOLUTION BETWEEN USE.
43IN-USE UTENSILS: PROPERLY STORED−2
KNIVES IMPROPERLY STORED BETWEEN THE WALL AND ELECTRICAL CONDUITS AT THE TWO COMPARTMENT SINK. MUST PROPERLY STORE.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
ALL STORED ITEMS THROUGHOUT THE ENTIRE 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 IN FREEZERS AND COOLERS. MUST USE FOOD GRADE DISPOSABLE PLASTIC BAGS.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
NO IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR ON SITE TO MEASURE THE INTERNAL TEMPERATURE OF THE HIGH TEMPERATURE DISH WASHING MACHINE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INTERIOR AND EXTERIOR OF COOKS LINE EQUIPMENT, SHELVING AND COOLERS WITH EXCESSIVE GREASE AND FOOD DEBRIS. MUST CLEAN AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
RUSTY BOTTOM METAL SHELVING UNDER THE KITCHEN PREP TABLE. MUST REMOVE RUST.----NOTED PLASTIC ON EXTERIOR METAL SURFACE OF THE DISH MACHINE. MUST REMOVE TO BE SMOOTH AND CLEANABLE.----EXTREMELY DIRTY MOP SINK. MUST CLEAN AND MAINTAIN.----MUST NOT USE CARDBOARD AS LINER FOR SHELVING THROUGHOUT.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
BROKEN SELF-CLOSING DEVICE ON THE EMPLOYEE WASHROOM DOOR THAT OPENS TO THE FOOD PREP AREA. MUST REPAIR/REPLACE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED DIRTY FLOOR DRAIN UNDER THE THREE COMPARTMENT SINK.----DIRT, GREASE AND FOOD DEBRIS UNDER AND BEHIND ALL COOKS LINE EQUIPMENT. MUST CLEAN AND MAINTAIN ALL.----NOTED DEAD INSECTS IN THE CEILING LIGHT SHIELD AT THE FRONT OF THE KITCHEN. MUST REMOVE.----CHIPPING PEELING PAINT ABOVE THE REAR KITCHEN TALL REACH-IN COOLERS. MUST REMOVE.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL EMPLOYEES. MUST PROVIDE.

Base deductions−100 pts

Risk factor bonus (3× +5)−15 pts

Feb 23

License Re-Inspection InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
NOTED WASH ROOMS (CUSTOMERS BATHROOM)ON PREMISE WITH GARBAGE RECEPTACLES AND NO LIDS. INSTRUCTED TO PROVIDE TRASH CANS WITH LIDS AT ALL WOMEN WASH ROOMS AND UNISEX WASH ROOMS

Base deductions−2 pts

Feb 23

License InspectionFail

2 Med1 Basic

3 total

88/100inspection score

−12 pts

Intermediate (2)

−10 pts

25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
3-603.11 ESTABLISHMENT INTURNS TO SERVE UNDERCOOKED FOOD ITEMS (TUNA) WITH NO CONSUMER ADVISORY, DISCLOSURE OR REMINDERS TO THE CUSTOMERS. INSTRUCTED TO HAVE A CONSUMER ADVISORY ON THE MENU WITH A DISCLOSURE NOTICE AND REMINDER STATEMENT. PRIORITY FOUNDATION #7-38-005. NO CITATION ISSUED TODAY.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
NOTED NO PEST CONTROL LOG BOOK ON SITE AT THE TIME OF INSPECTION. INSTRUCTED TO HAVE A PEST CONTROL LOG BOOK AT ALL TIMES. PRIORITY FOUNDATION #-38-020(C). NO CITATION ISSUED.

Basic (1)

−2 pts

53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
NOTED WASH ROOMS (CUSTOMERS BATHROOM)ON PREMISE WITH GARBAGE RECEPTACLES AND NO LIDS. INSTRUCTED TO PROVIDE TRASH CANS WITH LIDS AT ALL WOMEN WASH ROOMS AND UNISEX WASH ROOMS

Base deductions−12 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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