What is Granny's Kitchen's health inspection score?

Granny's Kitchen has a SafeDine safety score of 29 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Granny's Kitchen last inspected?

Granny's Kitchen was last inspected on September 25, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Granny's Kitchen have?

Granny's Kitchen has 26 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Granny's Kitchen safe to eat at?

Granny's Kitchen has a safety score of 29/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Granny's Kitchen serve?

Granny's Kitchen serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Granny's Kitchen

Name: Granny's Kitchen
Address: 2632 E 75TH ST, Chicago, 60649
Rating: 29

2632 E 75TH ST , Chicago

Data may be outdated — inspected 9/25/2023

▲Improving

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0Poor

American•Chicago

Ranked #960 of 1000 in ChicagoBetter than 22% of american restaurants

Improving

2 inspections

Last: Sep 25, 2023

low confidence

Directions Order

Inspections

50%

Clean Rate

Avg Violations

32 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Employee illnessHigh Priority

Sick employee handling food — illness transmission risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Pest issuesHigh Priority

Evidence of pests found during inspection

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-79

Final Score

Impact Breakdown

High Priority

-11 pts

Direct health hazards • 10 pts each

Intermediate

-9 pts

Potential hazards • 5 pts each

Basic

-11 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+100 pts

100

Latest

100% weight

2nd

60% weight

Real-time Score: 21/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (29/100) which is computed during our regular data sync.

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

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2632 E 75TH ST , Chicago, IL 60649

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Inspection History

2 records on file

1 Canvass1 Complaint

Sep 23

Canvass InspectionLatestCleanOut of Business

No violations

100/100inspection score

Aug 23

Complaint InspectionFail

7 High5 Med14 Basic

26 total4 risk factors

0/100inspection score

−123 pts

High Priority (7)

−70 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
NO CERTIFIED MANAGER ON SITE
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
NO CITY OF CHICAGO SANITATION CERTIFICATE ON SITE OR PROOF OF CERTIFICATE. INSTRUCTED TO PROVIDE A CITY OF CHICAGO SANITATION AND PERSON ON SITE AT ALL TIMES WHEN COOKING PREPING, HOLDING AND SERVING TCS FOOD ITEMS. EGGS, BACON, CHICKEN ETC... PRIORITY FOUNDATION 7-38-012 CITATION ISSUED
3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE DOCUMENTATION OF EMPLOYEES RESPONSIBILITY TO REPORT ANY ILLNESS TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION 7-38-010 CITATION ISSUED
5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
OBSERVED NO ADEQUATE SUPPLIES ON SITE TO PROPERLY RESPOND TO VOMIT AND/OR DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005 CITATION ISSUED
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NO HAND SOAP IN EMPLOYEE WASHROOM TO PROPERLY WASH HANDS. INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN SOAP AT ALL TIMES. NO PAPER TOWELS AT HANDSINK IN REAR PREP AREA. INSTRUCTED TO PROVIDE AND MAINTAIN AT ALL TIMES. PRIORITY FOUNDATION 7-38-030(C) CITATION ISSUED
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED SMOOTHIE STATION IN DINING AREA NOT IN USE AT THIS TIME, HOWEVER INSTRUCTED MANAGER TO HAVE A CITY PLUMBED HANDSINK INSTALLED IF THE STATION PLANS TO BE IN USE.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
FOUND CHEMICAL DISHMANCHINE WITH 0PPM AT RINSE. MACHINE MAY NOT BE USED UNTIL CORRECTED. MACHINE IS HELD FOR INSPECTION AT THIS TIME. PRIORITY 7-38-025 CITATION ISSUED

Intermediate (5)

−25 pts

25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
MISSING DISCLOSURE FOR CONSUMER ADVISORY ON THE MENU. INSTRUCTED TO DISCLOSE ON THE MENU WHICH FOODS ARE COOKED TO ORDER (EX. EGGS, HAMBURGERS, STEAK) WITH AN ASTERISK NEXT TO THOSE SPECIFIC ITEMS; AND THEN BY ASTERISKING THEM TO A FOOTNOTE THAT STATES THESE ITEMS ARE SERVED RAW OR UNDERCOOKED OR CONTAIN (OR MAY CONTAIN) RAW OR UNDERCOOKED INGREDIENTS AND ALSO A REMINDER STATEMENT SUCH AS "Consuming raw or undercooked MEATS, POULTRY, seafood, shellfish, or EGGS may increase your RISK of foodborne illness, especially if you have certain medical conditions" PRIORITY FOUNDATION VIOLATION 7-38-005
28TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED−5
OBSERVED EMPLOYEE PERSONAL BELONGINGS IN FOOD PREP AREAS. INSTRUCTED TO PROVIDE AREA TO STORE PERSONAL BELONGINGS.
36THERMOMETERS PROVIDED & ACCURATE−5
NO STEM THERMOMETER ON SITE TO ADEQUATELY MEASURE TEMPERATURES. INSTRUCTED TO OBTAIN AND MAINTAIN STEM THERMOMETER ON SITE AT ALL TIMES. PRIORITY FOUNDATION 7-38-005 CITATION ISSUED
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
MUST INSTALL AND MAINTAIN CONTAINERS FOR ALL BULK COMMODITIES. IE... FLOUR, SUGAR, CAKE MIX ETC. ALL CONTAINERS MUST BE SEALED AND LABELED WITH COMMODITY NAME. INSTRUCTED TO CORRECT AND MAINTAIN.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED RODENT DROPPINGS IN BASEMENT APPROX 20-25 AT SIDE AREA, OBSERVED 40-50 DROPPINGS AND 3 DEAD MICE ON GLUE BOARDS IN CLOSET IN DONUT PREP ROOM, 20-25 DROPPINGS IN CLOSET NEXT TO EMPLOYEE WASHROOM. NO COMPLETE LOGBOOK ON SITE AT TIME OF INSPECTION. INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN LOGBOOK AT ALL TIMES. INSTRUCTED TO CONTACT PEST CONTROL COMPANY FOR SERVICE, CONTRACT AND LOGBOOK. PRIORITY FOUNDATION 7-38-020(A) CITATION ISSUED

Basic (14)

−28 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
ALL WIPING CLOTHS MUST BE IN A CLEAN SANITIZING SOLUTION. INSTRUCTED TO PROVIDE AND MAINTAIN.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
ALL FOOD/EQUIPMENT STORED ON FLOOR MUST BE ELEVATED. INSTRUCTED TO CORRECT AND MAINTAIN.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
ALL SINGLE USE ARTICLES STORED IN BASEMENT MUST BE COVERED AND FREE FROM CONTAMINATION. INSTRUCTED TO CORRECT AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
LARGE CAN OPENER IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NEW CUTTING BOARDS NEEDED IN PREP AREA, WORN AND DISCOLORED. INSTRUCTED TO REPLACE AND MAINTAIN.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
NO CHEMICAL TEST STRIPS ON SITE AT TIME OF INSPECTION TO ADEQUATELY MEASEURE SANITIZER. INSTRUCTED TO OBTAIN AND MAINTAIN AT ALL TIMES. PRIORITY FOUNDATION 7-38-005 CITATION ISSUED
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
ALL EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL BUILD UP OF GREASE AND FOOD BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
ALL DRINK DISPENSOR NOZZLES AND AROUND NOZZLES IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
LEAK AT HANDSINK AT P-TRAP AT FRONT HANDSINK, LEAK AT FAUCET AT 3 COMPARTMET SINK. INSTRUCTED TO CORRECT AND MAINTAIN.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OBSERVED OUTSIDE GARBAGE RECEPTACLES WITH DAMAGED LIDS AND GREASE CONTAINER WITH GREASE BUILD UP ON AROUND TOP OF CONTAINER. INTRUCTED TO REPAIR AND REPLACE CONTAINERS. PRIORITY FOUNDATION 7-38-020(B) CITATION ISSUED
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOORS AND WALLS THROUGHOUT IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD SPILLS AND SPLATTERS. INSTRUCTED TO CORRECT AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
MECHANICAL VENTILATION IN NEED OF DETAIL CLEANING TO REMOVE ALL GREASE AND DUST BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
ALL EMPLOYEES IN NEED OF FOOD HANDLER CERTIFICATES. INSTRUCTED TO OBTAIN AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
NO ALLERGEN CERTIFICATE ON SITE. INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN ALLERGEN CERTIFICATE.

Base deductions−123 pts

Risk factor bonus (4× +5)−20 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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