What is Toro Asian Buffet, Inc.'s health inspection score?

Toro Asian Buffet, Inc. has a SafeDine safety score of 85 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Toro Asian Buffet, Inc. last inspected?

Toro Asian Buffet, Inc. was last inspected on August 4, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Toro Asian Buffet, Inc. have?

Toro Asian Buffet, Inc. has 49 total violations across 8 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Toro Asian Buffet, Inc. safe to eat at?

Yes, Toro Asian Buffet, Inc. has an excellent safety record with a score of 85/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Toro Asian Buffet, Inc. serve?

Toro Asian Buffet, Inc. serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Toro Asian Buffet, Inc.

Name: Toro Asian Buffet, Inc.
Address: 4616-4618 W DIVERSEY AVE, Chicago, 60639
Rating: 85

4616-4618 W DIVERSEY AVE, Chicago

Last inspected 8mo ago

▲Improving

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0Excellent

American•Chicago

Ranked #1000 of 1000 in ChicagoBetter than 17% of american restaurants

Improving

8 inspections

Last: Aug 4, 2025

medium confidence

Directions Order

Inspections

13%

Clean Rate

6.1

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

Cross-contamination

Raw and cooked foods not properly separated

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Pest issuesHigh Priority

Evidence of pests found during inspection

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-15

Final Score

Impact Breakdown

High Priority

-6 pts

Direct health hazards • 10 pts each

Intermediate

-3 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

+9 pts

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

4616-4618 W DIVERSEY AVE, Chicago, IL 60639

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Violation Timeline

Sep 2023

2 inspections

2 high priority

1 intermediate

15 basic

Sep

Jul 2024

1 inspections

1 high priority

3 intermediate

8 basic

Aug 2024

1 inspections

2 intermediate

7 basic

Aug

Jul 2025

3 inspections

4 high priority

3 intermediate

2 basic

Aug 2025

1 inspections

1 basic

Aug

Inspection History

8 records on file

2 Complaint Re-Inspection2 Complaint1 Canvass Re-Inspection1 Canvass1 License Re-Inspection1 License

Aug 25

Complaint Re-Inspection InspectionLatestPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
3-304.14 NOTED PURPLE WIPING CLOTH ON CUTTING BOARD ATTACHED TO COOKSLINE PREP COOLER. ALSO OBSERVED A PILE OF WIPING CLOTHS IN LEFT CORNER OF SAME PREP COOLER. INSTRUCTED TO HOLD IN-USE WIPING CLOTHS IN PROPER SANITIZING BUCKETS WITH SANITIZING SOLUTION IN BETWEEN USE. ALL UNUSED WIPING CLOTHS ARE TO BE STORED IN DESIGNATED AREA AWAY FROM FOOD.

Base deductions−2 pts

Jul 25

Complaint InspectionFail

2 High2 Med1 Basic

5 total

68/100inspection score

−32 pts

High Priority (2)

−20 pts

15FOOD SEPARATED AND PROTECTED−10
OBSERVED COOKED SHRIMP AND RAW SHRIMP STORED TOGETHER IN PREP COOLER AT COOKSLINE.PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED NO CHEMICAL SANITIZING SOLUTION FOR WAREWASHING MACHINE ON SITE. NOTED CHEMICAL SANITIZER CONCENTRATION AT 0 PPM. INSTRUCTED MANAGEMENT TO PROVIDE AND MAINTAIN CHEMICAL SANITIZER ON SITE AT ALL TIMES. PRIORITY VIOLATION #7-38-025. CITATION ISSUED.

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER INTERNAL TEMPERATURES OF THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOODS AT SUSHI AREA COOLER (RICE 70.7 F, EGG 45.6 F, CRAB STICKS 45.0 F, AND COOKED SHRIMP IN COOKSLINE PREP COOLER AT 50.5 F. MANAGER DISCARDED AND DENATURED APPROXIMATELY 15 VALUED AT 200 PRIORITY VIOLATION #7-38-005. CITATION ISSUED.
23PROPER DATE MARKING AND DISPOSITION−5
OBSERVED READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) FOODS (COOKED SQUID, RIBS, POTATOES, EGG ROLLS, SHRIMP BALLS, SALMON, MUSSELS, FRIED CHICKEN, HONG KONG CHICKEN, PIZZA, ORANGE CHICKEN,SUSHI) IN KITCHEN 2 SLIDING DOOR REFRIGERATOR NOT LABELED TO INDICATE THE PRODUCT'S NAME AND DATE BY WHICH THE FOOD MUST BE SOLD, DISCARDED, OR CONSUMED WITHIN 7 DAYS OF PREPARATION. INSTRUCTED TO PROVIDE PROPER LABELS FOR DATE MARKING AND DISCARD DATE FOR REFRIGERATED, READY-TO-EAT, TCS FOODS HELD OVER 24 HOURS PLACED IN ALL COLD-HOLDING UNITS. PERSON IN CHARGE DISCARDED AND DENATURED APPROX. 50 LBS VALUED AT $ 570 PRIORITY FOUNDATION VIOLATION #7-38-005. CITATION ISSUED

Basic (1)

−2 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
NOTED PURPLE WIPING CLOTH ON CUTTING BOARD ATTACHED TO COOKSLINE PREP COOLER. ALSO OBSERVED A PILE OF WIPING CLOTHS IN LEFT CORNER OF SAME PREP COOLER. INSTRUCTED TO HOLD IN-USE WIPING CLOTHS IN PROPER SANITIZING BUCKETS WITH SANITIZING SOLUTION IN BETWEEN USE. ALL UNUSED WIPING CLOTHS ARE TO BE STORED IN DESIGNATED AREA AWAY FROM FOOD.

Base deductions−32 pts

Jul 25

Complaint Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Jul 25

Complaint InspectionFail

2 High1 Med1 Basic

4 total

73/100inspection score

−27 pts

High Priority (2)

−20 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED EMPLOYEE WASHING DISHES AT THE SET UP 3 COMPARTMENT SINK WITHOUT SANITIZING SOLUTION IN SANITIZING SINK. NOTED CHEMICAL SANITIZER CONCENTRATION AT 0 PPM. INSTRUCTED MANAGEMENT TO SET UP THE SINK WHEN WASHING DISHES. PERSON IN CHARGE EMPTIED SINKS, INSTRUCTED DISHWASHER TO USE MACHINE. PRIORITY VIOLATION #7-38-025. CITATION ISSUED.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
NOTED IMPROPER TEMPERATURE OF COLD-HOLDING EQUIPMENT. AMBIENT AIR OF 2 DOOR REFRIGERATOR 67.8 F, SUSHI TABLE 64.8 F, DESSERT TABLE 55.4 F. PRIORITY VIOLATION 7-38-005 CITATION ISSUED UNITS TAGGED

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
NOTED IMPROPER INTERNAL TEMPERATURES OF TCS FOOD AT SUSHI TABLE & DESSERT TABLE IN LOBBY AND IN 2 DOOR COOLER IN KITCHEN. SUSHI TABLE: CRAB SUSHI 63, AVOCADO & CRAB SUSHI 63 F, MUSCLES 63 F, SALAD 53.2 F, SHRIMP 54.1, TOMATOES 49.3 F, EGGS 56.1 F. DESSERT BAR: SLICED MELONS 52.3 F, PAPAYA 52.7 F, WATERMELON 80.8 F AND IN TWO DOOR COOLER: SLICED MELONS 50.4 F, HARD BOILED EGGS 48.7 F, PERSON IN CHARGE REMOVED ALL OTHER TCS FOODS (MIXED LEAFY GREENS, SEAWEED SALAD, MUSCLES, AND CONDIMENTS) FROM COOLER AND DISCARDED AND DENATURED APPROX. 440 LBS VALUED AT $2000 PRIORITY VIOLATION 7-38-005 CITATION

Basic (1)

−2 pts

60PREVIOUS CORE VIOLATION CORRECTED−2
NOTED CONTINUED NON-COMPLIANCE FROM REPORT #2598437 CONDUCTED ON 8/1/24. PREVIOUS CORE VIOLATIONS NOT CORRECTED: (47) OBSERVED THE INSIDE OF THE DEEP FRYER OIL FILTERING UNIT WITH A BUILDUP OF GREASE AND FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN ALL ---(49) OBSERVED ACCUMULATED GREASE AND FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES, COOLERS, FREEZERS, SHELVING UNITS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN. MUST CORRECT CORE VIOLATIONS BY THE DATE ON THE REPORT. PRIORITY FOUNDATION VIOLATION #7-42-090. CITATION ISSUED.

Base deductions−27 pts

Aug 24

Canvass Re-Inspection InspectionPass

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

35APPROVED THAWING METHODS USED−5
OBSERVED FROZEN MEAT THAWING IN A PLASTIC CONTAINER IN THE FOOD PREP AREA. MANAGEMENT INSTRUCTED TO THAW TCS FOODS UNDER COLD RUNNING WATER, IN THE REFRIGERATOR OR IN THE MICROWAVE AS PART OF A CONTINUOUS COOKING PROCESS.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED ITEMS OUT OF THE ORIGINAL CONTAINERS WITHOUT LABELS CONTAINING THE PRODUCT NAME. INSTRUCTED TO LABEL ALL FOODS AND SPICES WITH COMMON NAME THAT ARE OUT OF THE ORIGINAL CONTAINERS.

Basic (7)

−14 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD ITEMS STORED ON FLOOR IN WALK-IN COOLER AND FREEZER AND PREP AREAS. INSTRUCTED MANAGER TO ELEVATE ALL FOOD SIX INCHES OFF FLOOR.
41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED SOILED WIPING CLOTHS STORED ON PREP TABLES. INSTRUCTED MANAGER TO STORE IN SANITIZING SOLUTION BETWEEN USES.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED THE INSIDE OF THE DEEP FRYER OIL FILTERING UNIT WITH A BUILD UP OF GREASE AND FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN ALL
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED ACCUMULATED GREASE AND FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES, COOLERS, FREEZERS, SHELVING UNITS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBBSERVED MINOR LEAK AT THE SINK BY THE LOW DISHWASHING MACHINE. INSTRUCTED TO FIX AND MAINTAIN
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED A HEAVY ACCUMULATION OF DIRT, DUST, GREASE, FOOD SPLATTER AND FOOD DEBRIS ON THE WALLS AND FLOORS ESPECIALLY ALONG THE HOT FOOD SERVICE LINE UNDER AND AROUND THE COOKING EQUIPMENT AND NON COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN ALL AREAS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FOUND AN ACCUMULATION DIRT AND OLD FOOD DEBRIS ON THE FLOOR AND INSIDE THE DRAIN UNDERNEATH THE DUMP SINK LOCATED NEXT TO THE COFFEE BEAN GRINDER. MUST DETAIL CLEAN AND MAINTAIN

Base deductions−24 pts

Jul 24

Canvass InspectionFail

1 High3 Med8 Basic

12 total

59/100inspection score

−41 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED THE LOW TEMPERATURE DISH MACHINE NOT PROPERLY SANITIZING AT 0PPM OF CHLORINE DURING THE INSPECTION. INSTRUCTED MANAGER SAID EQUIPMENT MUST PROPERLY SANITIZE AT 50PPM-100PPM OF CHLORINE ALL TIMES. UNIT TAGGED AND HELD FOR INSPECTION BY THE DEPARTMENT OF HEALTH AND MAY NOT BE USED. PRIORITY VIOLATION. CITATION ISSUED 7-38-025.

Intermediate (3)

−15 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED TCS FOODS HELD AT IMPROPER INTERNAL TEMPERATURES IN THE REAR PREP AREA, SUCH AS 50LBS OF CHICKEN AT 75.2F, 15LBS SHRIMP AT 62.8F AND 10LBS OF FISH AT 64.4F. MANAGER DISCARDED AND DENATURED A TOTAL 75LBS AT $250. ALL COLD TCS FOOD MUST MAINTAIN 41F OR BELOW . PRIORITY VIOLATION. CITATION ISSUED 7-38-005.
35APPROVED THAWING METHODS USED−5
OBSERVED FROZEN MEAT THAWING IN A PLASTIC CONTAINER IN THE FOOD PREP AREA. MANAGEMENT INSTRUCTED TO THAW TCS FOODS UNDER COLD RUNNING WATER, IN THE REFRIGERATOR OR IN THE MICROWAVE AS PART OF A CONTINUOUS COOKING PROCESS.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED ITEMS OUT OF THE ORIGINAL CONTAINERS WITHOUT LABELS CONTAINING THE PRODUCT NAME. INSTRUCTED TO LABEL ALL FOODS AND SPICES WITH COMMON NAME THAT ARE OUT OF THE ORIGINAL CONTAINERS.

Basic (8)

−16 pts

48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED NO SANITIZER TESTING DEVICES ON SITE AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED ACCUMULATED GREASE AND FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES, COOLERS, FREEZERS, SHELVING UNITS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBBSERVED MINOR LEAK AT THE SINK BY THE LOW DISHWASHING MACHINE. INSTRUCTED TO FIX AND MAINTAIN
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FOUND AN ACCUMULATION DIRT AND OLD FOOD DEBRIS ON THE FLOOR AND INSIDE THE DRAIN UNDERNEATH THE DUMP SINK LOCATED NEXT TO THE COFFEE BEAN GRINDER. MUST DETAIL CLEAN AND MAINTAIN
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED A HEAVY ACCUMULATION OF DIRT, DUST, GREASE, FOOD SPLATTER AND FOOD DEBRIS ON THE WALLS AND FLOORS ESPECIALLY ALONG THE HOT FOOD SERVICE LINE UNDER AND AROUND THE COOKING EQUIPMENT AND NON COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN ALL AREAS.
39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD ITEMS STORED ON FLOOR IN WALK-IN COOLER AND FREEZER AND PREP AREAS. INSTRUCTED MANAGER TO ELEVATE ALL FOOD SIX INCHES OFF FLOOR.
41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED SOILED WIPING CLOTHS STORED ON PREP TABLES. INSTRUCTED MANAGER TO STORE IN SANITIZING SOLUTION BETWEEN USES.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED THE INSIDE OF THE DEEP FRYER OIL FILTERING UNIT WITH A BUILD UP OF GREASE AND FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN ALL

Base deductions−41 pts

Sep 23

License Re-Inspection InspectionPass

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-101.19: OBSERVED PEELING SURFACE OF PREP TABLE HOLDING FLAT TOP GRILL IN FRONT PREP AREA. INSTRUCTED TO REMOVE/REPAIR PEELING SURFACE OF PREP TABLE, SURFACE OF NONFOOD CONTACT SURFACES SHALL BE SMOOTH FOR EASE OF CLEANABILITY. OBSERVED UNSEALED BRICK WALL IN BUFFET AREA. INSTRUCTED TO SEAL BRICK WALL IN BUFFET AREA FOR EASE OF CLEANABILITY. OBSERVED UNSEALED WOOD IN INTERIOR OF CABINETS IN BUFFET AREA UNDERNEATH HOT AND COLD HOLDING UNITS IN BUFFET AREA. INSTRUCTED TO SEAL WOOD IN INTERIOR CABINETS FOR EASE OF CLEANABILITY.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-501.11: OBSERVED DAMAGED GASKET OF TWO DOOR REFRIGERATOR IN REAR PREP AREA. INSTRUCTED TO REPAIR/REPLACE GASKET AND MAINTAIN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
6-501.18: OBSERVED BUILDUP ON INTERIOR OF HANDWASHING SINK IN FRONT AND REAR PREP AREAS. INSTRUCTED TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.114: OBSERVED ICE CREAM DISPENSER IN REAR HALLWAY , MANAGER STATES WILL NOT USE ITEM. INSTRUCTED TO REMOVE UNNECESSARY ITEMS FROM PREMISES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.12: OBSERVED DEAD INSECTS AND DEBRIS IN WINDOWSILLS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN. OBSERVED DEBRIS IN INTERIOR CABINET AND FLOOR IN FRONT PREP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN. OBSERVED DEBRIS ON FLOOR UNDERNEATH HOT AND COLD HOLDING UNITS IN BUFFET AREA. INSTRUCTED TO DETAIL CLEAN FLOORS UNDERNEATH HOT AND COLD HOLDING UNITS IN BUFFET AREA AND MAINTAIN. OBSERVED BUILDUP ON INTERIOR OF THREE COMPARTMENT SINK AND TWO COMPARTMENT SINK. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

Base deductions−10 pts

Sep 23

License InspectionFail

2 High1 Med10 Basic

13 total1 risk factor

50/100inspection score

−45 pts

High Priority (2)

−20 pts

5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
OBSERVED NO SPRAY EFFECTIVE AGAINST NOROVIRUS IN VOMIT AND DIARRHEA SPILL KIT. INSTRUCTED TO OBTAIN SPRAY EFFECTIVE AGAINST NOROVIRUS AND MAINTAIN ON PREMISE.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED IMPROPER MINIMUM TEMPERATURE OF 76.3F AND 84.5F AT HANDWASHING SINKS IN WOMEN'S WASHROOM. INSTRUCTED ALL HANDWASHING SINK SHALL PROVIDE WATER AT A MINIMUM TEMPERATURE OF AT LEAST 100F. INSTRUCTED TO REPAIR AND MAINTAIN. PRIORITY VIOLATION 7-38-030(C)

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED NO COMPLETE PEST CONTROL LOG BOOK ON PREMISES. INSTRUCTED TO OBTAIN COMPLETE PEST CONTROL LOG BOOK AND MAINTAIN ON PREMISES AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-020(C)

Basic (10)

−20 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED FORK, KNIVES AND SPOONS STORED WITH HANDLES DOWN. INSTRUCTED TO INVERT UTENSILS AND STORE WITH HANDLES UP TO PREVENT CONTAMINATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED PEELING SURFACE OF PREP TABLE HOLDING FLAT TOP GRILL IN FRONT PREP AREA. INSTRUCTED TO REMOVE/REPAIR PEELING SURFACE OF PREP TABLE, SURFACE OF NONFOOD CONTACT SURFACES SHALL BE SMOOTH FOR EASE OF CLEANABILITY. OBSERVED UNSEALED BRICK WALL IN BUFFET AREA. INSTRUCTED TO SEAL BRICK WALL IN BUFFET AREA FOR EASE OF CLEANABILITY. OBSERVED UNSEALED WOOD IN INTERIOR OF CABINETS IN BUFFET AREA UNDERNEATH HOT AND COLD HOLDING UNITS IN BUFFET AREA. INSTRUCTED TO SEAL WOOD IN INTERIOR CABINETS FOR EASE OF CLEANABILITY.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED DAMAGED GASKET OF TWO DOOR REFRIGERATOR IN REAR PREP AREA. INSTRUCTED TO REPAIR/REPLACE GASKET AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED BLACK STAIN ON UPPER INTERIOR OF ICE MACHINE. INSTRUCTED TO CLEAN AND MAINTAIN. OBSERVED SPILLAGE ON INTERIOR WALLS AND BASE OF PEPSI COOLER IN FRONT PREP AREA. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED DECREASED WATER FLOW IN WOMEN'S WASHROOM AT HANDWASHING SINKS. INSTRUCTED TO REPAIR AND MAINTAIN. OBSERVED SLOW DRAINING HANDWASHING SINK IN FRONT PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED BUILDUP ON INTERIOR OF HANDWASHING SINK IN FRONT AND REAR PREP AREAS AND DISHWASHING AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DRINK DISPENSER IN REAR HALLWAY AND MEAT CUTTER ON PREP TABLE, MANAGER WILL NOT USE ITEMS. INSTRUCTED TO REMOVE UNNECESSARY ITEMS FROM PREMISES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DEAD INSECTS AND DEBRIS IN WINDOWSILLS AND GLASS DISPLAY CABINETS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN. OBSERVED DRYWALL DEBRIS IN INTERIOR OF CABINET UNDERNEATH FOUNTAIN MACHINE. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN. OBSERVED DEBRIS IN INTERIOR CABINET AND FLOOR IN FRONT PREP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN. OBSERVED DEBRIS ON FLOOR OF UNDERNEATH HOT AND COLD HOLDING UNITS IN BUFFET AREA. INSTRUCTED TO DETAIL CLEAN FLOORS UNDERNEATH HOT AND COLD HOLDING UNITS IN BUFFET AREA AND MAINTAIN. OBSERVED BUILDUP ON INTERIOR OF THREE COMPARTMENT SINK AND TWO COMPARTMENT SINK. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED NON WORKING MECHANICAL VENTILATION IN WOMEN AND MEN'S WASHROOMS. INSTRUCTED TO REPAIR MECHANICAL VENTILATION IN WOMEN AND MEN'S WASHROOMS AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO PROOF OF ALLERGEN TRAINING CERTIFICATION FOR CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER. INSTRUCTED TO PROVIDE AND MAINTAIN PROOF OF ALLERGEN TRAINING FOR ALL CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGERS.

Base deductions−45 pts

Risk factor bonus (1× +5)−5 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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