What is Mura Mura Ramen's health inspection score?

Mura Mura Ramen has a SafeDine safety score of 97 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Mura Mura Ramen last inspected?

Mura Mura Ramen was last inspected on July 21, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Mura Mura Ramen have?

Mura Mura Ramen has 18 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Mura Mura Ramen safe to eat at?

Yes, Mura Mura Ramen has an excellent safety record with a score of 97/100. This indicates strong compliance with health and safety standards.

Official Health Record

Mura Mura Ramen

Name: Mura Mura Ramen
Address: 1217 W DEVON AVE, Chicago, 60660
Rating: 97

1217 W DEVON AVE, Chicago

Last inspected 10mo ago

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0Excellent

Edgewater

Ranked #16 of 282 in Edgewater

Stable

5 inspections

Last: Jul 21, 2025

medium confidence

Directions Order

Inspections

40%

Clean Rate

3.6

Avg Violations

10 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Employee illnessHigh Priority

Sick employee handling food — illness transmission risk

Pest issues

Evidence of pests found during inspection

Facility conditionHigh Priority

Building maintenance or structural issues

Other violation

Regulatory compliance issue

Permit/documentation

Administrative or documentation issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-7

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

+1 pts

100

Latest

100% weight

100

2nd

60% weight

3rd

30% weight

Real-time Score: 93/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (97/100) 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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1217 W DEVON AVE, Chicago, IL 60660

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Violation Timeline

Dec 2023

1 inspections

2 high priority

2 basic

Dec

Sep 2024

1 inspections

5 intermediate

8 basic

Oct 2024

1 inspections

1 basic

Oct

Jul 2025

2 inspections

Inspection History

5 records on file

2 Canvass1 Non-Inspection1 Canvass Re-Inspection1 License

Jul 25

Canvass InspectionLatestCleanPass

No violations

100/100inspection score

Jul 25

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

Oct 24

Canvass Re-Inspection InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
----NOTED PLASTIC TARP USED AS A MEANS OF REPAIR IN THE CEILING OF THE REAR KITCHEN. MUST MAKE ALL CEILING REPAIRS TO BE SMOOTH AND CLEANABLE MATERIAL.

Base deductions−2 pts

Sep 24

Canvass InspectionFail

5 Med8 Basic

13 total

59/100inspection score

−41 pts

Intermediate (5)

−25 pts

23PROPER DATE MARKING AND DISPOSITION−5
NOTED VARIOUS TCS FOODS SUCH AS COOKED PORK, COOKED PORK BROTH AND COOKED PORK INSIDE STUFFED BUNS HELD UNDER REFRIGERATION OVERNIGHT WITHOUT DATE LABELS OF EXPIRATION DATES. NO LABELS OF ANY KIND ON ANY FOODS. REVIEWED PROPER DATE LABELING OF SUCH FOODS MUST HAVE AN EXPIRATION DATE NO LONGER THAN 7 DAYS. ALL FOODS DISCARDED. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
MENU DOES NOT DISCLOSE AND INFORM CONSUMERS THE SPECIFIC MENU ITEMS SUCH AS SOFT BOILED EGGS USED FOR ALL RAMEN BOWLS THAT ARE RAW OR UNDERCOOKED. MUST DISCLOSE AND REMIND CUSTOMERS OF SUCH FOOD ON BOTH THE PRINTED AND VIRTUAL MENUS. PRIORITY FOUNDATION VIOLATION.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
ALL BULK FOOD CONTAINERS MUST BE LABELED WITH THE PRODUCT COMMON NAME.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
NOTED APPROXIMATELY 7 LIVE ROACHES INCLUDING BABY ROACHES UNDER AND AROUND THE THREE COMPARTMENT SINK, GREASE TRAP AND SHELVING ABOVE BOX FREEZER. RECOMMEND HAVING THE PEST CONTROL CO. SERVICE ESTABLISHMENT FOR ROACHES AND INSTRUCTED TO ELIMINATE ALL ROACH ACTIVITY. PRIORITY FOUNDATION VIOLATION 7-38-020(A) CITATION ISSUED.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
NOTED THE REAR KITCHEN EXIT/ENTRANCE NOT PROTECTED FROM PESTS. HANGING MESH CURTAIN OBSERVED WITH LARGE OPENING IN THE MIDDLE AND NOT TIGHT FITTING ON ALL SIDES. MUST PROVIDE A SCREENED DOOR TIGHT FITTING ON ALL SIDES, NO HOLES/OPENINGS.

Basic (8)

−16 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED HANGING CLOTH CURTAINS SEPARATING THE KITCHEN FROM THE FRONT COUNTER EXTREMELY DIRTY/SOILED. MUST CLEAN AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE CARDBOARD AS FOOD CONTAINERS INSIDE FREEZERS. MUST BE WASHABLE MATERIAL.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INTERIOR OF THE SMALL MICROWAVE OVEN EXTREMELY DIRTY WITH EXCESSIVE FOOD SPLATTER. MUST CLEAN AND MAINTAIN.
41WIPING CLOTHS: PROPERLY USED & STORED−2
ALL PREP AREA WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION WHEN NOT IN USE.
43IN-USE UTENSILS: PROPERLY STORED−2
MUST NOT USE/STORE PLASTIC CUPS WITHOUT HANDLES FOR SCOOPS INSIDE THE BULK FOOD CONTAINERS.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED ALL SHELVING THROUGHOUT THE KITCHEN DIRTY, GREASY WITH ALL STORED ITEMS STORED ON SHELVING GREASY. INSTRUCTED TO CLEAN ALL.----OBSERVED PEELING PLASTIC ON METAL SURFACE OF THE REFRIGERATION UNIT. MUST REMOVE ALL PLASTIC FROM ALL METAL SURFACES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED SOILED MOP HEADS IMPROPERLY STORED IN THE MOP SINK. MUST PROPERLY STORE INVERTED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED EXPANDING SPRAY FOAM BEING USED THROUGHOUT THE FACILITY UNEVEN AND BUMPY ALONG ALL BASEBOARDS AND THROUGHOUT WALLS THROUGHOUT THE PREP, DISH AND FRONT COUNTER AREAS. MUST REMOVE/CUT DOWN TO BE SMOOTH AND CLEANABLE.----NOTED PLASTIC TARP USED AS A MEANS OF REPAIR IN THE CEILING OF THE REAR KITCHEN. MUST MAKE ALL CEILING REPAIRS TO BE SMOOTH AND CLEANABLE MATERIAL.-----FLOORS THROUGHOUT THE ENTIRE FACILITY WITH DIRT, DEBRIS AND DEAD ROACHES. MUST CLEAN AND MAINTAIN.

Base deductions−41 pts

Dec 23

License InspectionPass w/ Conditions

2 High2 Basic

4 total2 risk factors

66/100inspection score

−24 pts

High Priority (2)

−20 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
NOTED NO EMPLOYEE HEALTH POLICY ON SITE AT THE TIME OF INSPECTION FOLLOWING THE NEW CODE AND GUIDELINES. INSTRUCTED TO HAVE VERIFICATION OF POLICY FOR EACH EMPLOYEE ON SITE AT ALL TIMES. PRIORITY FOUNDATION #7-38-010. NO CITATION ISSUED TODAY
5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
MANAGEMENT UNABLE TO PROVIDE A PROCEDURE FOR CLEANING UP VOMITING AND DIARRHEA.INSTRUCTED TO HAVE ONE INCLUDING THE CHEMICALS AND SUPPLIES NEEDED. PRIORITY FOUNDATION #7-38-005. NO CITATION ISSUED

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED CARDBOARD BOXES USED TO LINE SHELVES AT THE KITCHEN PREP AREA. INSTRUCTED TO CLEAN AND REMOVE ALL CARDBOARD BOXES TO PREVENT HIDING PLACES FOR PEST.
58ALLERGEN TRAINING AS REQUIRED−2
NOTED CERTIFIED FOOD MANAGERS WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.

Base deductions−24 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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