What is Shawarm & Grill's health inspection score?

Shawarm & Grill has a SafeDine safety score of 95 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Shawarm & Grill last inspected?

Shawarm & Grill was last inspected on December 1, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Shawarm & Grill have?

Shawarm & Grill has 51 total violations across 8 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Shawarm & Grill safe to eat at?

Yes, Shawarm & Grill has an excellent safety record with a score of 95/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Shawarm & Grill serve?

Shawarm & Grill serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Shawarm & Grill

Name: Shawarm & Grill
Address: 438 W DIVERSEY PKWY, Chicago, 60614
Rating: 95

438 W DIVERSEY PKWY, Chicago

Last Inspected: 12/1/2025

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0Excellent

American•Lincoln Park

Ranked #91 of 764 in Lincoln ParkBetter than 22% of american restaurants

Improving

8 inspections

Last: Dec 1, 2025

high confidence

Directions Order

Inspections

13%

Clean Rate

6.4

Avg Violations

6 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Pest issues

Evidence of pests found during inspection

Plumbing issues

Plumbing or waste disposal problems

Employee hygiene

Personal hygiene practices not followed

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-5

Final Score

Impact Breakdown

High Priority

-1 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-1 pts

Best practices • 2 pts each

Inspection Timeline

+10 pts

100

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

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438 W DIVERSEY PKWY, Chicago, IL 60614

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Violation Timeline

Oct 2023

2 inspections

7 high priority

1 intermediate

15 basic

Oct

Sep 2024

2 inspections

3 intermediate

9 basic

Apr 2025

1 inspections

1 intermediate

10 basic

Apr

Aug 2025

1 inspections

2 high priority

2 basic

Nov 2025

1 inspections

1 basic

Nov

Dec 2025

1 inspections

Inspection History

8 records on file

1 Complaint Re-Inspection1 Short Form Complaint2 Complaint1 Canvass Re-Inspection1 Canvass1 License Re-Inspection1 License

Dec 25

Complaint Re-Inspection InspectionLatestCleanPass

No violations

100/100inspection score

Nov 25

Short Form Complaint InspectionFail

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATION NOT CORRECTED FROM 8-19-2025, REPORT #2622446. #55--INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT ESPECIALLY BEHIND COOKING EQUIPMENT AND DISH WASHING AREA. PRIORITY FOUNDATION VIOLATION. 7-42-090. CITATION ISSUED.

Base deductions−2 pts

Aug 25

Complaint InspectionPass w/ Conditions

2 High2 Basic

4 total1 risk factor

71/100inspection score

−24 pts

High Priority (2)

−20 pts

8HANDS CLEAN & PROPERLY WASHEDRisk Factor−10
NOTED EMPLOYEE WHILE WEARING GLOVES ADJUSTED HIS HAT, WENT TO THE REAR WALK IN COOLER AND RETURNED TO THE PREP AREA TO CONTINUE PREPPING. ANOTHER EMPLOYEE USED THE PHONE WITH GLOVES ON AND CONTINUED PREPPING ALL WITHOUT CHANGING GLOVES OR WASHING HANDS. DISCUSSED WITH MANAGEMENT THE NO BARE HAND CONTACT POLICY WITH READY TO EAT FOODS. MUST CHANGE GLOVES AFTER A CHNGE IN TASK OR MOVING FROM ONE AREA TO ANOTHER. PRIORITY VIOLATION CITATION ISSUED 7-38-010.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NOTED NO SOAP AT THE HANDWASHING SINK OF THE FRONT PREP AREA. INSTRUCTED TO HAVE SOAP AND PAPER TOWELS AT ALL HAND WASHING SINKS. PRIORITY FOUNDATION VIOLATION #7-38-030(C). CITATION ISSUED.

Basic (2)

−4 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT ESPECIALLY BEHIND COOKING EQUIPMENT AND DISH WASHING AREA.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
NOTED HEAVY DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS AND ON EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS AND PIPES/CONDUITS.

Base deductions−24 pts

Risk factor bonus (1× +5)−5 pts

Apr 25

Complaint InspectionPass

1 Med10 Basic

11 total

75/100inspection score

−25 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED THREE (3) DEAD ROACHES UNDER THE 3 COMPARTMENT SINK AND BEHIND THE WATER HEATER AT TIME OF INSPECTION. INSTRUCTED MANAGER TO DETAIL CLEAN AND REMOVE ALL EVIDENCE OF EVIDENCE OF PEST ACTIVITY AND ANY DEAD INSECTS.

Basic (10)

−20 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED BOXES OF FOOD AND DRINKS STORED ON THE FLOOR IN THE REAR DRY STORAGE AREA NEXT TO THE STAIRS. INSTRUCTED MANAGER TO ELEVATE ALL FOOD ITEMS AT LEAST 6 INCHES OFF THE FLOOR.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED SHELF AT FRONT CASHIER PREP AREA TO BE MADE OF UNFINISHED AND UNPAINTED WOOD. INSTRUCTED MANAGER TO SEAL AND PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE IN THE PREP AREA.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE FRONT SHELVES IN THE FRONT PREP AREA TO BE HEAVILY SOILED WITH LOOSE RICE, TRASH, AND FOOD DEBRIS, AND THE SIDES OF THE FRYER TO BE HEAVILY COVERED IN GREASE. OBSERVED THE INTERIOR OF THE SINGLE DOOR REACH IN COOLER INSTRUCTED MANAGER TO DETAIL CLEAN SURFACE AREAS AND MAINTAIN FREE OF EXCESSIVE FOOD DEBRIS AND GREASE BUILD UP.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED SLOW DRAINING HAND SINK AT THE FRONT PREP AREA. INSTRUCTED MANAGER TO SERVICE AND MAINTAIN HAND SINK IN GOOD REPAIR.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FLOORS IN REAR PREP AREA BELOW SINGLE OVEN TO BE HEAVILY SOILED WITH FOOD DEBRIS AND TRASH AND FLOOR BELOW ONE/MIDDLE SHELF HOLDING MEATS TO BE SOILED HEAVILY WITH SPILLAGE FOOD DEBRIS. INSTRUCTED TO DETAIL CLEAN FLOOR BELOW OVEN IN REAR PREP AREA AND BELOW MIDDLE SHELF IN WALK IN COOLER.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED MULTIPLE PIECES OF EQUIPMENT (TWO DOOR COOLER, SMALL GRILL, OTHER BOXES AND PIECES OF SHELVING) STORED OUTSIDE AROUND THE CORNER OF THE BUILDING AND LEADING TO THE TRASH AREA. INSTRUCTED MANAGER TO REMOVE ALL ITEMS NOT NECESSARY TO FUNCTION OF FACILITY.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED MOP STORED SUBMERGED IN BUCKET FULL OF DIRTY WATER IN REAR STORAGE AREA. INSTRUCTED MANAGER TO STORE MOPS TO ALLOW FOR AIR DRYING IN BETWEEN USE.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED EXHAUST HOOD IN MAIN PREP AREA TO BE MISSING A FILTER, CREATING A LARGE GAP IN THE MAIN PREP AREA. INSTRUCTED MANAGER TO SERVICE AND PROVIDE REPLACEMENT FILTER.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED THE LIGHT IN THE WALK IN COOLER WITH A MISSING PROTECTIVE LIGHT SHIELD. INSTRUCTED MANAGER TO PROVIDE A PROTECTIVE LIGHT SHIELD ON LIGHTS IN ALL STORAGE AND PREP AREAS.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO ALLERGEN TRAINING FOR CERTIFIED FOOD MANAGER AT TIME OF INSPECTION. INSTRUCTED MANAGER TO COMPLETE AND MAINTAIN ALLERGEN TRAINING FOR ALL CERTIFIED FOOD MANAGERS.

Base deductions−25 pts

Sep 24

Canvass Re-Inspection InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

40PERSONAL CLEANLINESS−2
2-402.11//NOTED FOOD HANDLER IN FRONT PREP AREA WITH OUT HAIR RESTRAINTS. INSTRUCTED TO PROVIDE AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11(C): (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. NOTED RACK HOLDING MARINATING CHICKEN AND BEEF SKEWERS AND SHELVES IN WALK IN COOLER IN NEED OF CLEANING. INSTRUCTED TO DEEP CLEAN AND SANITIZE AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.11//NOTED FLOORS AT FRONT COOKS LINE, BEHIND WATER HEATER IN REAR DISHROOM AND PREP AREA, AND INTERIOR WALLS OF WALK IN COOLER IN NEED OF CLEANING. INSTRUCTED TO DEEP CLEAN AND SANITIZE AND MAINTAIN.

Base deductions−6 pts

Sep 24

Canvass InspectionFail

3 Med6 Basic

9 total

73/100inspection score

−27 pts

Intermediate (3)

−15 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER INTERNAL TEMPERATURE OF TCS FOODS COOKED CHICKEN SHAWARMA 45.7 F, COOKED BEEF SHAWARMA 45.3 F, HUMMUS 44.7 F, BOILED CHICKPEAS 44.7 F IN WALK-IN COOLER APPROXIMATELY 190 LBS VALUED AT $776.00 DISCARDED AND DENATURED BY THE PERSON IN CHARGE. PRIORITY VIOLATION 7-38-005 CITATION ISSUED
36THERMOMETERS PROVIDED & ACCURATE−5
NOTED NO METAL STEM THERMOMETER ON SITE TO MONITOR THE INTERNAL FOOD TEMPERATURE OF TCS FOOD COOKED, DELIVERED AND SERVED. FACILITY MUST OBTAIN AND MAINTAIN PROPER THERMOMETERS. PRIORITY FOUNDATION VIOLATION #7-38-005. CITATION ISSUED
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED EVIDENCE OF RODENT ACTIVITY ON THE PREMISES. OBSERVED APPROXIMATELY 40 RODENT DROPPINGS ON THE FLOOR IN REAR DISHROOM AND UNDERNEATH REAR HANDWASH SINK. ALSO OBSERVED APPROXIMATELY 20 GNATS IN REAR PREP AREA/DISHROOM INSTRUCTED REMOVE ALL RODENT DROPPINGS FROM AFFECTED AREAS AND SANITIZE ALL SURFACES. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE THE PEST ACTIVITY. PRIORITY FOUNDATION #7-38-020(A). CITATION ISSUED.

Basic (6)

−12 pts

40PERSONAL CLEANLINESS−2
NOTED FOOD HANDLER IN FRONT PREP AREA WITH OUT HAIR RESTRAINTS. INSTRUCTED TO PROVIDE AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
NOTED RACK HOLDING MARINATING CHICKEN AND BEEF SKEWERS AND SHELVES IN WALK IN COOLER IN NEED OF CLEANING. INSTRUCTED TO DEEP CLEAN AND SANITIZE AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
NOTED SLOW DRAIN AND LEAK AT FRONT PREPAREA HAND WASH SINK. INSTRUCTED TO REPAIR AND MAINTAIN.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED CLUTTER IN REAR STORAGE AREA BETWEEN WALK-IN COOLER AND NORTHEAST WALL. INSTRUCTED TO REMOVE ALL UNUSED AND UNNECESSARY ITEMS, ELEVATING ALL KEPT ITEMS A MINIMUM OF 6 INCHES FROM THE GROUND
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED FLOORS AT FRONT COOKS LINE, BEHIND WATER HEATER IN REAR DISHROOM AND PREP AREA, AND INTERIOR WALLS OF WALK IN COOLER IN NEED OF CLEANING. INSTRUCTED TO DEEP CLEAN AND SANITIZE AND MAINTAIN.

Base deductions−27 pts

Oct 23

License Re-Inspection InspectionPass

1 High4 Basic

5 total

82/100inspection score

−18 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
: 6-301.14--- MUST PROVIDE HANDWASHING SIGNAGE AT ALL HAND WASHING SINKS.

Basic (4)

−8 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11(B)--- INTERIOR OF ALL COOLERS AND RUBBER DOOR GASKETS OF COOLERS WITH FOOD DEBRIS.---EXTERIOR OF ALL COOKS LINE EQUIPMENT WITH GREASE AND DEBRIS. MUST CLEAN ALL.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.114---: METAL FILE CABINET USED AS A TOOL BOX MUST BE REMOVED FROM THE REAR FOOD PREP AREA.---- ALL STORED ITEMS ON THE REAR OUTDOOR WALKWAY/PATIO AND THE REAR KITCHEN MUST BE REMOVED. : 6-201.11--- ALL OPEN SEAMS, GAPS IN WALLS AND BASEBOARD ON THE COOKS LINE AND THROUGHOUT THE REAR INCLUDING THE WOODEN COUNTERTOP BEHIND THE MICROWAVE OVEN MUST BE SEALED.-----ALL EXPANDING SPRAY FOAM USED AS A SEALANT FOR WALL OPENINGS MUST BE REMOVED OR CUT DOWN TO BE SMOOTH AND CLEANABLE.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13--- NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES.FOR ALL EMPLOYEES. MUST PROVIDE.
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13----: NO PROOF OF ALLERGEN TRAINING OR CERTIFICATE FOR THE PENDING CITY OF CHICAGO CERTIFIED FOOD MANAGER. MUST PROVIDE.

Base deductions−18 pts

Oct 23

License InspectionFail

6 High1 Med11 Basic

18 total2 risk factors

3/100inspection score

−87 pts

High Priority (6)

−60 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION.
5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
NO WRITTEN CLEANING PROCEDURE FOR A VOMIT/DIARRHEA EVENT OR REQUIRED EQUIPMENT. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
MUST PROVIDE SOAP AT ALL HAND WASH BOWLS. PRIORITY FOUNDATION VIOLATION.PRIORITY FOUNDATION VIOLATION 7-38-030(c) NO CITATION ISSUED
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
MUST PROVIDE PAPER TOWELS AT ALL HAND WASHING SINKS. PRIORITY FOUNDATION VIOLATION.PRIORITY FOUNDATION VIOLATION 7-38-030(c) NO CITATION ISSUED
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
MUST PROVIDE HANDWASHING SIGNAGE AT ALL HAND WASHING SINKS.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
NO APPROVED CHEMICAL SANITIZER ON SITE DURING INSPECTIONS. MUST PROVIDE. PRIORITY VIOLATION.PRIORITY VIOLATION 7-38-005 NO CITATION ISSUED

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
MUST PROVIDE AN ACCURATE INTERNAL THERMOMETER FOR THE WALK-IN COOLER.

Basic (11)

−22 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST PROVIDE STOPPERS FOR THE THREE CPARTMENT SINK.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
MUST PROVIDE CHEMICAL TEST STRIPS FOR THE SANITIZER OF CHOICE. PRIORITY FOUNDATION VIOLATION.PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
MUST PROVIDE A DRAINBOARD OR METAL RACK SHELVING AT THE THREE COMPARTMENT SINK.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INTERIOR OF ALL COOLERS INCLUDING THE WALLS OF THE WALK-IN COOLER AND RUBBER DOOR GASKETS OF COOLERS WITH FOOD DEBRIS.---EXTERIOR OF ALL COOKS LINE EQUIPMENT WITH GREASE AND DEBRIS. MUST CLEAN ALL.----RUSTY BLADE ON THE TABLE TOP CAN OPENER. MUST REPLACE.
50HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE−2
NO HOT WATER THROUGHOUT THE PREMISES. HOT WATER TEMPERATURE NOTED AT 75.9F. MUST PROVIDE A MINIMUM HOT WATER TEMPERATURE OF 100F AT THE HAND WASHING SINK AND 110F AT THE THREE-COMPARTMENT SINK. PRIORITY VIOLATION 7-38-030(c)NO CITATION ISSUED
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
LEAK UNDER THE FRONT HAND WASHING SINK ONTO THE FLOOR. MUST REPAIR.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
METAL FILE CABINET USED AS A TOOL BOX MUST BE REMOVED FROM THE REAR FOOD PREP AREA.---- ALL STORED ITEMS ON THE REAR OUTDOOR WALKWAY/PATIO AND THE REAR KITCHEN MUST BE REMOVED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
WALL VENT COVER WITH EXCESSIVE DIRT/DUST. MUST CLEAN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
WALLS ON THE COOKS LINE AND UNDER THE REAR HAND WASHING SINK WITH GREASE AND FOOD SPLATTER. MUST CLEAN AND MAINTAIN. ALL OPEN SEAMS, GAPS IN WALLS AND BASEBOARD ON THE COOKS LINE AND THROUGHOUT THE REAR INCLUDING THE WOODEN COUNTER TOP BEHIND THE MICROWAVE OVEN MUST BE SEALED.----CHIPPING PAINTED BRICK NEXT TO THE THREE COMPARTMENT SINK. MUST REMOVE CHIPPING PAINT AND RESEAL.----ALL EXPANDING SPRAY FOAM USED AS A SEALANT FOR WALL OPENINGS MUST BE REMOVED OR CUT DOWN TO BE SMOOTH AND CLEANABLE.----ALL RAW WOOD THROUGHOUT THE DISH ROOM MUST BE PAINTED/SEALED.----FLOORS THROUGHOUT THE DISH AREA WITH DIRT AND DEBRIS. MUST CLEAN.----MISSING CEILING TILE IN THE DISH AREA. MUST REPLACE/SEAL.----DIRTY WALL OF THE WOMEN'S WASHROOM DOOR. MUST CLEAN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES.FOR ALL EMPLOYEES. MUST PROVIDE.
58ALLERGEN TRAINING AS REQUIRED−2
NO PROOF OF ALLERGEN TRAINING OR CERTIFICATE FOR THE PENDING CITY OF CHICAGO CERTIFIED FOOD MANAGER. MUST PROVIDE.

Base deductions−87 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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