What is Nayo's African Cuisines's health inspection score?

Nayo's African Cuisines has a SafeDine safety score of 73 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Nayo's African Cuisines last inspected?

Nayo's African Cuisines was last inspected on September 25, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Nayo's African Cuisines have?

Nayo's African Cuisines has 29 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Nayo's African Cuisines safe to eat at?

Nayo's African Cuisines has a good safety record with a score of 73/100. While there are some noted violations, overall compliance is solid.

Official Health Record

Nayo's African Cuisines

Name: Nayo's African Cuisines
Address: 1418 W HOWARD ST, Chicago, 60626
Rating: 73

1418 W HOWARD ST, Chicago

Last Inspected: 9/25/2025

▲Improving

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0Good

Rogers Park

Ranked #118 of 202 in Rogers Park

Improving

6 inspections

Last: Sep 25, 2025

medium confidence

Directions Order

Inspections

Clean Rate

4.8

Avg Violations

7 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Plumbing issues

Plumbing or waste disposal problems

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Pest issues

Evidence of pests found during inspection

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-27

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-7 pts

Potential hazards • 5 pts each

Basic

-7 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

+7 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

1418 W HOWARD ST, Chicago, IL 60626

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Violation Timeline

Aug 2023

3 inspections

3 high priority

3 intermediate

7 basic

Aug

Sep 2024

1 inspections

1 intermediate

3 basic

Sep 2025

2 inspections

1 high priority

3 intermediate

8 basic

Sep

Inspection History

6 records on file

1 Canvass Re-Inspection1 Canvass1 Complaint2 License Re-Inspection1 License

Sep 25

Canvass Re-Inspection InspectionLatestPass

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 STORED IN CONTAINERS IN ALL THE COOLERS, WALK IN COOLER AND DRY STORAGE WITHOUT PROPER LABELING OF NAME. INSTRUCTED TO PERSON IN CHARGE TO PROVIDE A LABEL REFLECTING THE FOOD ITEM'S NAME WHEN FOOD HAS BEEN REMOVE FROM ITS ORIGINAL PACKAGING.

Basic (3)

−6 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-602.13 MUST NOT USE TIN FOIL AS LINER FOR COOKING EQUIPMENT OR CARDBOARD AS LINER FOR FLOORS. MUST BE SMOOTH AND CLEANABLE
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
5-205.15 OBSERVED LEAK AT THE FAUCET AND DRAINPIPE OF THREE-COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
5-205.15 OBSERVED ONE-COMPARTMENT SINK IN LOWER-LEVEL AREA WITHOUT HOT OR COLD WATER. MANAGER STATED SINK IS NOT USED FOR FOOD PREPARATION. INSTRUCTED THAT ALL SINKS ON PREMISES NEED TO HAVE ADEQUATE HOT AND COLD WATER WITH ADEQUATE PRESSURE.

Base deductions−11 pts

Sep 25

Canvass InspectionFail

1 High2 Med5 Basic

8 total1 risk factor

65/100inspection score

−30 pts

High Priority (1)

−10 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY AND MAINTAIN WITH VERIFIABLE SIGNED COPIES ON SITE FOR ALL FOOD EMPLOYEES IN ACKNOWLEDGMENT OF REPORTING AGREEMENT. PRIORITY FOUNDATION VIOLATION #7-38-010. CITATION ISSUED.

Intermediate (2)

−10 pts

23PROPER DATE MARKING AND DISPOSITION−5
OBSERVED READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) FOODS (RICE, MEAT PIES, BEEF) NOT DATE MARKED TO INDICATE THE PRODUCT'S NAME AND DATE IN WHICH THE FOOD MUST BE SOLD, DISCARDED OR CONSUMED WITHIN 7 DAYS. INSTRUCTED TO PROVIDE PROPER LABELS FOR DATE MARKING AND DISCARD DATE FOR REFRIGERATED, READY-TO-EAT, TCS FOODS HELD OVER 24HRS PLACED IN ALL COLD-HOLDING UNITS. MANAGER DISCARDED APPROXIMATELY 10 LBS OF FOOD VALUED AT APPROXIMATELY $75. PRIORITY FOUNDATION VIOLATION #7-38-005. CITATION ISSUED.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED FOOD STORED IN CONTAINERS IN ALL THE COOLERS, WALK IN COOLER AND DRY STORAGE WITHOUT PROPER LABELING OF NAME. INSTRUCTED TO PERSON IN CHARGE TO PROVIDE A LABEL REFLECTING THE FOOD ITEM'S NAME WHEN FOOD HAS BEEN REMOVE FROM ITS ORIGINAL PACKAGING.

Basic (5)

−10 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED FROZEN CHICKEN, BEEF, & GOAT, STORED IN PLASTIC GROCERY BAGS IN THE FREEZER. MANAGEMENT INSTRUCTED TO USE PROPER FOOD GRADE STORAGE BAGS AND CONTAINERS ONLY.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED FACILITY 3-COMPARTMENT SINK FOR WAREWASHING NOT MEETING REQUIREMENTS. WATER TEMPERATURE OF THE SINK WAS OBSERVED AT 10.57F. INFORMED THE PERSON IN CHARGE THAT THE PROPER WATER TEMPERATURE OF THE 3-COMPARTMENT SINK SHALL BE MAINTAINED AT A MINIMUM TEMPERATURE OF 110F. PRIORITY VIOLATION #7-38-025. CITATION ISSUED.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST NOT USE TIN FOIL AS LINER FOR COOKING EQUIPMENT OR CARDBOARD AS LINER FOR FLOORS. MUST BE SMOOTH AND CLEANABLE
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED ONE-COMPARTMENT SINK IN LOWER-LEVEL AREA WITHOUT HOT OR COLD WATER. MANAGER STATED SINK IS NOT USED FOR FOOD PREPARATION. INSTRUCTED THAT ALL SINKS ON PREMISES NEED TO HAVE ADEQUATE HOT AND COLD WATER WITH ADEQUATE PRESSURE.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED LEAK AT THE FAUCET AND DRAINPIPE OF THREE-COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN.

Base deductions−30 pts

Risk factor bonus (1× +5)−5 pts

Sep 24

Complaint InspectionPass w/ Conditions

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
FOUND COOKED COW FEET INSIDE PLASTIC BAGS,STORED INSIDE THE TWO DOOR REACH-IN COOLER AT TEMP OF 44.7F TO 45.9F.FOOD WAS COOKED ON 9-3-24 IN THE EVENING,PER MANAGER STATEMENT.COLD FOOD MUST MAINTAIN 41F AND BELOW. FOOD DISCARDED AND DENATURED BY THE MANAGER,POUNDS 50,VALUE 163. PRIORITY VIOLATION:7-38-005,CITATION ISSUED.

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST NOT USE TIN FOIL AS LINER FOR COOKING EQUIPMENT OR CARDBOARD AS LINER FOR COOLER SHELVING. MUST BE SMOOTH AND CLEANABLE. INTERIOR AND EXTERIOR OF THE GAS STOVE WITH EXCESSIVE GREASE AND FOOD DEBRIS. MUST CLEAN AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
THREAD FAUCET AT HANDWASHING SINK IN PREP AREA.INSTRUCTED TO PROVIDE UNTHREAD FAUCET

Base deductions−11 pts

Aug 23

License Re-Inspection InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FLOOR AROUND GREASE TRAP UNDER 3 COMPARTMENT SINK NOT SMOOTH AND EASILY CLEANABLE. RESTORE SURFACE TO SMOOTH AND EASILY CLEANABLE CONDITION AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO PROOF OF ALLERGEN TRAINING FOR FOOD MANAGERS. MUST PROVIDE.

Base deductions−4 pts

Aug 23

License Re-Inspection InspectionFail

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED NO ADEQUATE PEST CONTROL ON SITE. MUST PROVIDE PEST CONTROL LOG BOOK WITHALL REQUIRED AND SUPPORTING DOCUMENTATION. PRIORITY FOUNDATION VIOLATION 7-38-020

Basic (2)

−4 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FLOOR AROUND GREASE TRAP UNDER 3 COMPARTMENT SINK NOT SMOOTH AND EASILY CLEANABLE. RESTORE SURFACE TO SMOOTH AND EASILY CLEANABLE CONDITION AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO PROOF OF ALLERGEN TRAINING FOR FOOD MANAGERS. MUST PROVIDE.

Base deductions−9 pts

Aug 23

License InspectionFail

3 High2 Med3 Basic

8 total2 risk factors

44/100inspection score

−46 pts

High Priority (3)

−30 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
OBSERVED NO EMPLOYEE HEALTH POLICIES ON SITE.MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-010
5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
OBSERVED NO BODILY FLUID CLEAN-UP KIT ON SITE. MUST PROVIDE AND MAINTAIN PRIORITY FOUNDATION 7-38-005
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED GRILL NOT INSTALLED UNDERHOOD. INSTALL GRILL TO PREPARE, AND HEAT FOOD PROPERLY PROPERLY. PRIORITY VIOLATION 7-38-005

Intermediate (2)

−10 pts

36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED METAL STEM THERMOMETER MUST BE OPERATIONAL. PRIORITY FOUNDATION VIOLATION 7-38-005
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED NO PEST CONTROL LOG BOOK ON SITE. MUST PROVIDE PEST CONTROL LOG BOOK FROM LICENSED PEST CONTROL FACILITY. PRIORITY FOUNDATION VIOLATION

Basic (3)

−6 pts

54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OBSERVED NO DUMPSTER IN PLACE AND NO CONTRACT FROM WASTE MANAGEMENT COMPANY PROVIDED. PRIORITY FOUNDATION VIOLATION 7-38-020(B)
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FLOOR AROUND GREASE TRAP UNDER 3 COMPARTMENT SINK NOT SMOOTH AND EASILY CLEANABLE. RESTORE SURFACE TO SMOOTH AND EASILY CLEANABLE CONDITION AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO PROOF OF ALLERGEN TRAINING FOR FOOD MANAGERS. MUST PROVIDE.

Base deductions−46 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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