What is Indian Shine Restaurant's health inspection score?

Indian Shine Restaurant has a SafeDine safety score of 81 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Indian Shine Restaurant last inspected?

Indian Shine Restaurant was last inspected on October 7, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Indian Shine Restaurant have?

Indian Shine Restaurant has 18 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Indian Shine Restaurant safe to eat at?

Indian Shine Restaurant has a good safety record with a score of 81/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Indian Shine Restaurant serve?

Indian Shine Restaurant serves Indian cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Indian Shine Restaurant

Name: Indian Shine Restaurant
Address: 518 W HARRISON ST, Chicago, 60607
Rating: 81

518 W HARRISON ST , Chicago

Data may be outdated — inspected 10/7/2024

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0Good

Indian•West Loop

Ranked #543 of 1000 in West LoopBetter than 87% of indian restaurants

Improving

4 inspections

Last: Oct 7, 2024

low confidence

Directions Order

Inspections

50%

Clean Rate

4.5

Avg Violations

18 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Plumbing issues

Plumbing or waste disposal problems

Employee hygiene

Personal hygiene practices not followed

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-19

Final Score

Impact Breakdown

High Priority

-3 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-2 pts

Best practices • 2 pts each

Freshness Penalty

-12 pts

Score reduced due to stale inspection data

Inspection Timeline

+8 pts

100

Latest

100% weight

2nd

60% weight

100

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

518 W HARRISON ST , Chicago, IL 60607

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Violation Timeline

Jun 2023

2 inspections

3 high priority

1 intermediate

8 basic

Jun

Apr 2024

1 inspections

1 high priority

1 intermediate

4 basic

Oct 2024

1 inspections

Oct

Inspection History

4 records on file

2 Canvass1 License Re-Inspection1 License

Oct 24

Canvass InspectionLatestCleanOut of Business

No violations

100/100inspection score

Apr 24

Canvass InspectionPass w/ Conditions

1 High1 Med4 Basic

6 total

77/100inspection score

−23 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO PAPER TOWELS IN THE WASHROOM AT THE WASHBOWL SINK NOR THE HAND SINK IN THE PREP AREA. INFORMED PERSON IN CHARGE THAT PAPER TOWELS MUST BE AVAILABLE AT HAND SINKS AT ALL TIMES. THE FOOD HANDLER OBTAINED PAPER TOWELS FOR THE HAND SINK DURING THE TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION #7-38-030(C). CITATION ISSUED.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED TCS FOODS HELD AT IMPROPER INTERNAL TEMPERATURES IN THE FRONT PREP COLD HOLDING UNIT, SUCH AS 3 LBS OF CHICKEN AT 47.8F AND 3 LBS OF SLICED VEGETABLES AT 48.5F. THE MANAGER DISCARDED AND DENATURED A TOTAL OF 6LBS AT $95. ALL COLD TCS FOOD MUST MAINTAIN 41F OR BELOW. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.

Basic (4)

−8 pts

40PERSONAL CLEANLINESS−2
OBSERVED FOOD HANDLERS PREPPING FOOD WITHOUT HAIR RESTRAINTS. INSTRUCTED PERSON IN CHARGE THAT ALL FOOD HANDLERS MUST WEAR A HAIR RESTRAINT.
41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED WET WIPING CLOTHS ON SEVERAL PREP SURFACE AREAS. INSTRUCTED TO PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION BETWEEN USES TO PREVENT CONTAMINATION OF EQUIPMENT & FOOD. MUST MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED LOOSE DEBRIS, DIRT, AND DUST BUILDUP ON THE FLOORS AND CORNERS THROUGHOUT THE FACILITY. INSTRUCTED TO DETAIL CLEAN AND INCREASE CLEANING FREQUENCY OF FLOORS. MUST MAINTAIN AT ALL TIMES.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED FOOD SERVICE SANITATION MANAGER WITHOUT FOOD ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO MEET REQUIREMENT.

Base deductions−23 pts

Jun 23

License Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Jun 23

License InspectionFail

3 High1 Med8 Basic

12 total

49/100inspection score

−51 pts

High Priority (3)

−30 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED THE WASHROOM HANDWASHING SINK WITH NO HOT WATER. THE WATER TEMPERATURE IS AT 60F. INSTRUCTED MANAGEMENT THAT ALL HANDWASHING SINKS MUST PROVIDE HOT WATER AT 100-120F. PRIORITY VIOLATION 7-38-030(C).
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HANDWASHING SIGNAGE AT THE PREP/DISH AREA HANDWASHING SINK. MUST PROVIDE.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
EQUIPMENT NOT MAINTAINING PROPER TEMPERATURE. NOTED THE TEMPERATURE OF THE WALK-IN COOLER TO BE IMPROPER AT 46F. INSTRUCTED TO REPAIR AND TO NOT USE EQUIPMENT UNTIL MAINTAINING PROPER TEMPERATURE OF 41F AND BELOW. PRIORITY VIOLATION 7-38-005.

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED NO METAL STEM PROBE THERMOMETER ON THE PREMISES CAPABLE OF TAKING HOT AND COLD FOOD TEMPERATURES. MANAGEMENT MUST PROVIDE A THERMOMETER TO TAKE HOT AND COLD FOOD TEMPERATURES. PRIORITY FOUNDATION 7-38-005.

Basic (8)

−16 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED UNSEALED WOOD USED UNDERNEATH THE MOP SINK. MUST PAINT/SEAL WOOD TO MAKE IT SMOOTH, NON-ABSORBENT, EASILY CLEANABLE, AND MAINTAINED.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED FACILITY WITHOUT A CHEMICAL TEST KIT ON SITE FOR THE SANITIZER (QUAT) STORED ON SITE. INFORMED PERSON IN CHARGE OF A TEST KIT THAT ACCURATELY MEASURES THE CONCENTRATION IN MG/L OF A SANITIZING SOLUTION MUST BE PROVIDED. PRIORITY FOUNDATION VIOLATION 7-38-005.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED AN ACCUMULATION OF DIRT AND FOOD DEBRIS BUILD UP ON THE METAL SHELVING RACKS INSIDE THE WALK-IN COOLER. MUST DETAIL CLEAN AND MAINTAINED.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED NO COVERED WASTE RECEPTACLE INSIDE THE UNISEX WASHROOM. MUST PROVIDE.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED NO SELF-CLOSING DEVICE ON THE WASHROOM DOOR. INSTRUCTED MANAGEMENT THAT ALL WASHROOM DOORS MUST BE COMPLETELY ENCLOSED AND PROVIDED WITH TIGHT FITTING AND SELF-CLOSING DOORS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED POROUS CEILING TILES IN THE PREP/DISH AREA. INSTRUCTED MANAGEMENT THAT ALL FLOORS, CEILINGS, AND WALLS IN AREAS THAT ARE SUBJECT TO MOISTURE (DISH & FOOD PREP AREAS) MUST BE SMOOTH, DURABLE, EASILY CLEANABLE, AND NON-ABSORBENT. MUST PROVIDE.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED A LIGHT BULB WITHOUT A LIGHT SHIELD IN THE VENTILATION HOOD LOCATED OVER COOKING EQUIPMENT. MUST PROVIDE A LIGHT SHIELD AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED NO MECHANICAL VENTILATION INSIDE THE WASHROOM. MUST PROVIDE AND MAINTAIN.

Base deductions−51 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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