What is Harold's Chicken Shack's health inspection score?

Harold's Chicken Shack has a SafeDine safety score of 37 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Harold's Chicken Shack last inspected?

Harold's Chicken Shack was last inspected on March 5, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Harold's Chicken Shack have?

Harold's Chicken Shack has 67 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Harold's Chicken Shack safe to eat at?

Harold's Chicken Shack has a safety score of 37/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Harold's Chicken Shack serve?

Harold's Chicken Shack serves Chicken cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Harold's Chicken Shack

Name: Harold's Chicken Shack
Address: 917 W 87TH ST, Chicago, 60620
Rating: 37

917 W 87TH ST, Chicago

Data may be outdated — inspected 3/5/2025

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0Poor

Chicken•Chicago

Ranked #960 of 1000 in ChicagoBetter than 97% of chicken restaurants

Improving

5 inspections

Last: Mar 5, 2025

low confidence

Directions Order

Inspections

Clean Rate

13.4

Avg Violations

13 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Employee illnessHigh Priority

Sick employee handling food — illness transmission risk

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-63

Final Score

Impact Breakdown

High Priority

-7 pts

Direct health hazards • 10 pts each

Intermediate

-4 pts

Potential hazards • 5 pts each

Basic

-15 pts

Best practices • 2 pts each

Freshness Penalty

-12 pts

Score reduced due to stale inspection data

Inspection Timeline

+48 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

917 W 87TH ST, Chicago, IL 60620

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Violation Timeline

Jan 2024

2 inspections

5 high priority

3 intermediate

23 basic

Jan

Feb 2024

1 inspections

2 high priority

1 intermediate

10 basic

Feb 2025

1 inspections

4 high priority

2 intermediate

13 basic

Feb

Mar 2025

1 inspections

4 basic

Inspection History

5 records on file

1 Complaint Re-Inspection1 Complaint2 License Re-Inspection1 License

Mar 25

Complaint Re-Inspection InspectionLatestPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
3-307.11 : MUST PROVIDE A SPLASH GUARD AT HAND SINK NEXT TO 3- COMPARTMENT SINK TO PREVENT CROSS CONTAMINATION.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11(C) : MUST DEFROST AND CLEAN CHEST FREEZER.MUST CLEAN DEBRIS BUILD UP FROM SERVICE COUNTER.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.13 : MUST CLEAN EXCESSIVE GREASE, FLOUR AND DEBRIS BUILD UP FROM FLOOR UNDER,AROUND,ALONG WALL BASES THROUGHOUT PREMISES.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13 : MUST PROVIDE FOOD HANDLERS TRAINING FOR ALL EMPLOYEES.

Base deductions−8 pts

Feb 25

Complaint InspectionFail

4 High2 Med13 Basic

19 total2 risk factors

14/100inspection score

−76 pts

High Priority (4)

−40 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
OBSERVED NO SIGNED EMPLOYEES HEALTH POLICIES MUST BE PROVIDED AND MAINTAINED.(PRIORITY FOUNDATION 7-38-010)(CITATION ISSUED)
5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
OBSERVED NO CLEAN-UP POLICY PROCEDURE AND ITEMS FOR VOMITING AND DIARRHEA.MUST PROVIDE AND MAINTAIN. (PRIORITY FOUNDATION 7-38-005)(CITATION ISSUED)
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
MUST REPAIR OR REPLACE SLOW DRAIN AT HAND SINK IN TOILET ROOM.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
MUST PROVIDE HAND WASHING SIGNS AT HAND SINKS IN PREP/DISH WASHING AREAS.

Intermediate (2)

−10 pts

21PROPER HOT HOLDING TEMPERATURES−5
OBSERVED IMPROPER TEMPERATURES OF APPX. 20LBS. A VARIETY OF COOKED CHICKEN (LEGS,WINGS, TIGHS,BREAST)RANGING FROM 86.7F-104.0F INSIDE OF FRYER BASKETS UNDER LAMP.PRODUCT WAS DISCARDED BY MANAGER.MUST HAVE HOT HOLDING FOODS AT 135.0F OR ABOVE. APPX. 20LBS. $80.(PRIORITY 7-38-005)(COS)(CITATION ISSUED)
22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER TEMPERATURES OF TCS FOODS SUCH AS 30LBS. RAW PERCH AT 47.0F. INSIDE OF 2- DOOR REACH IN COOLER.1LBS. COLE SLAW AT 61.1F ON PREP TABLE PRODUCT WAS DISCARDED BY MANAGER MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW.(PRIORITY 7-38-005)(CONSOLIDATED VIOLATION )(COS)

Basic (13)

−26 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
MUST PROVIDE A SPLASH GUARD AT HAND SINK NEXT TO 3- COMPARTMENT SINK TO PREVENT CROSS CONTAMINATION.
40PERSONAL CLEANLINESS−2
OBSERVED COATS AND JACKETS STORED ON REAR FOOD STORAGE SHELVES AND PREP TABLES MUST REMOVE AND STORE PROPERLY.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST REPAIR OR REPLACE WORN DOOR GASKET ON 1- DOOR REAR REACH IN COOLER.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED NO CHEMICAL TEST KIT TO CHECK SANITIZING SOLUTION PPM'S AT 3- COMPARTMENT SINK MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-005)(CITATION ISSUED)
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST DEFROST AND CLEAN CHEST FREEZER.MUST CLEAN PREP TABLES AND SERVICE COUNTER.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
MUST REPAIR OR REPLACE MISSING FAUCET AT MOPSINK.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST CLEAN GREASE ,DUST BUILD UP AND FOOD SPLATTER FROM WALLS AND CEILINGS THROUGHOUT PREMISES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST REPAIR OR REPLACE HOLE IN WALL BEHIND CHEST FREEZER.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST CLEAN EXCESSIVE GREASE, FLOUR AND DEBRIS BUILD UP FROM FLOOR UNDER,AROUND,ALONG WALL BASES THROUGHOUT PREMISES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST CLEAN DEBRIS BUILD UP FROM LIGHT SHIELD IN FRONT PREP AREA.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
MUST PROVIDE LIGHT SHIELD IN REAR PREP AREA.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
MUST PROVIDE FOOD HANDLERS TRAINING FOR ALL EMPLOYEES.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATIONS FROM REPORT #2588991 2/1/24 NOT CORRECTED.#37-3-302.12 : MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.#47-4-201.11 : MUST REPLACE DAMAGED PLASTIC BINS TO BE IN GOOD REPAIR. #47-4-501.11 : MUST REPAIR OR REPLACE WORN DOOR GASKETS ON 2- DOOR REACH IN COOLER.#47- 4-101.19 : MUST REMOVE CARDBOARD FROM LOWER SHELVES OF PREP TABLES AND RUST FROM PREP TABLES AND SHELVING UNITS.#49-4-601.11(C) : MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM FRYER CABINET,REACH IN COOLERS.#53-5-501.17 : MUST PROVIDE A GARBAGE CAN WITH LID IN UNISEX TOILET ROOM. #55-6-201.11 : MUST CLEAN GREASE FROM WALL BEHIND COOKING EQUIPMENT AND DUST FROM UPPER WALL IN TOILET ROOM.#55-6-201.13 : MUST REPAIR OR REPLACE DAMAGED FLOORTILES THROUGHOUT,STAINED & DAMAGED CEILING TILES IN LOBBY.#54-5-501.12 : OBSERVED OUTSIDE REAR YARD WITH MASSIVE AMOUNT OF CLUTTER AGAINST BUILDING AND THROUGHOUT(ABANDON CARS,ARTICLES,TRAILER CONTAINER,ETC)MUST REMOVE AND MAINTAIN TO PREVENT RO

Base deductions−76 pts

Risk factor bonus (2× +5)−10 pts

Feb 24

License Re-Inspection InspectionPass w/ Conditions

2 High1 Med10 Basic

13 total2 risk factors

45/100inspection score

−45 pts

High Priority (2)

−20 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
2-102.14(O) OBSERVED NO SIGNED EMPLOYEES HEALTH POLICIES MUST BE PROVIDED AND MAINTAINED.(PRIORITY FOUNDATION 7-38-010)
5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
2-501.11 OBSERVED NO CLEAN-UP POLICY PROCEDURE AND ITEMS FOR VOMITING AND DIARRHEA.MUST PROVIDE AND MAINTAIN. (PRIORITY FOUNDATION 7-38-005)

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
3-302.12 : MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE

Basic (10)

−20 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
4-903.11 (A;B;D) : MUST INVERT PLASTIC FOOD BINS ON SHELVING UNITS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-101.19 : MUST REMOVE CARDBOARD FROM LOWER SHELVES OF PREP TABLES AND RUST FROM PREP TABLES AND SHELVING UNITS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-501.11 : MUST REPAIR OR REPLACE WORN DOOR GASKETS ON 2- DOOR REACH IN COOLER.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-201.11 : MUST REPLACE DAMAGED PLASTIC BINS TO BE IN GOOD REPAIR.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11(C) : MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM FRYER CABINET,REACH IN COOLERS
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
5-501.17 : MUST PROVIDE A GARBAGE CAN WITH LID IN UNISEX TOILET ROOM.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
5-501.12 : OBSERVED OUTSIDE REAR YARD WITH MASSIVE AMOUNT OF CLUTTER AGAINST BUILDING AND THROUGHOUT(ABANDON CARS,ARTICLES,TRAILER CONTAINER,ETC)MUST REMOVE AND MAINTAIN TO PREVENT RODENT HARBORAGE AREA.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.11 : MUST CLEAN GREASE FROM WALL BEHIND COOKING EQUIPMENT AND DUST FROM UPPER WALL IN TOILET ROOM
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
: 6-201.13 : MUST REPAIR OR REPLACE DAMAGED FLOORTILES THROUGHOUT,STAINED & DAMAGED CEILING TILES IN LOBBY.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
6-501.14 : MUST CLEAN EXCESSIVE GREASE BUILD UP ON FILTERS AT HOOD OF COOKING EQUIPMENT

Base deductions−45 pts

Risk factor bonus (2× +5)−10 pts

Jan 24

License Re-Inspection InspectionFail

2 High2 Med10 Basic

14 total2 risk factors

40/100inspection score

−50 pts

High Priority (2)

−20 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
2-102.14(O) : OBSERVED NO SIGNED EMPLOYEES HEALTH POLICIES MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-010)
5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
2-501.11 : OBSERVED NO CLEAN-UP POLICY PROCEDURE AND ITEMS FOR VOMITING AND DIARRHEA.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-005)

Intermediate (2)

−10 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
3-302.12 : MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED EVIDENCE OF APPX. 50 OR MORE RAT DROPPINGS ON FLOOR IN BASEMENT,ON BRICKS,UNDER STAIRS AMONGST STANDING WATER AND A DEAD DECAYED RAT. MUST REMOVE DROPPINGS, DEAD RAT AND STANDING WATER AND MAINTAIN.(PRIORITY FOUNDATION 7-38-020(A)

Basic (10)

−20 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
4-903.11 (A;B;D) : MUST INVERT PLASTIC FOOD BINS ON SHELVING UNITS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-201.11 : MUST REPLACE DAMAGED PLASTIC BINS TO BE IN GOOD REPAIR.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-501.11 : MUST REPAIR OR REPLACE WORN DOOR GASKETS ON 2- DOOR REACH IN COOLER.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-101.19 : MUST REMOVE CARDBOARD FROM LOWER SHELVES OF PREP TABLES AND RUST FROM PREP TABLES AND SHELVING UNITS.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11(C) : MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM FRYER CABINET,REACH IN COOLERS
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
5-501.17 : MUST PROVIDE A GARBAGE CAN WITH LID IN UNISEX TOILET ROOM.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
5-501.12 : OBSERVED OUTSIDE REAR YARD WITH MASSIVE AMOUNT OF CLUTTER AGAINST BUILDING AND THROUGHOUT(ABANDON CARS,ARTICLES,TRAILER CONTAINER,ETC)MUST REMOVE AND MAINTAIN TO PREVENT RODENT HARBORAGE AREA.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.13 : MUST REPAIR OR REPLACE DAMAGED FLOORTILES THROUGHOUT,STAINED & DAMAGED CEILING TILES IN LOBBY.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.11 : MUST CLEAN GREASE FROM WALL BEHIND COOKING EQUIPMENT AND DUST FROM UPPER WALL IN TOILET ROOM.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
6-501.14 : MUST CLEAN EXCESSIVE GREASE BUILD UP ON FILTERS AT HOOD OF COOKING EQUIPMENT

Base deductions−50 pts

Risk factor bonus (2× +5)−10 pts

Jan 24

License InspectionFail

3 High1 Med13 Basic

17 total2 risk factors

29/100inspection score

−61 pts

High Priority (3)

−30 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
OBSERVED NO SIGNED EMPLOYEES HEALTH POLICIES MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-010)
5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
OBSERVED NO CLEAN-UP POLICY PROCEDURE AND ITEMS FOR VOMITING AND DIARRHEA.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-005)
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND WASHING SINK IN REAR PREP/DISH WASHING AREA WITH HOT & COLD RUNNING WATER,SOAP & TOWELS MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-030(C)

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.

Basic (13)

−26 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
MUST INVERT PLASTIC FOOD BINS ON SHELVING UNITS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST REPLACE DAMAGED PLASTIC BINS TO BE IN GOOD REPAIR.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST REPAIR OR REPLACE WORN DOOR GASKETS ON 2- DOOR REACH IN COOLER.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST REMOVE CARDBOARD FROM LOWER SHELVES OF PREP TABLES AND RUST FROM PREP TABLES AND SHELVING UNITS.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED GREASE TRAP AT 3- COMPARTMENT SINK OVERFLOWING WATER FROM LID AND POOLING ONTO FLOOR MUST REPAIR AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM FRYER CABINET,REACH IN COOLERS.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
MUST REPAIR OR REPLACE LEAKY PIPE AT MOPSINK.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
MUST PROVIDE A GARBAGE CAN WITH LID IN UNISEX TOILET ROOM.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OBSERVED OUTSIDE REAR YARD WITH MASSIVE AMOUNT OF CLUTTER AGAINST BUILDING AND THROUGHOUT(ABANDON CARS,ARTICLES,TRAILER CONTAINER,ETC)MUST REMOVE AND MAINTAIN TO PREVENT RODENT HARBORAGE AREA.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OBSERVED NO CONTRACT FOR OUTSIDE GARBAGE DUMPSTER MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-020(B)
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST CLEAN GREASE FROM WALL BEHIND COOKING EQUIPMENT AND DUST FROM UPPER WALL IN TOILET ROOM.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST REPAIR OR REPLACE DAMAGED FLOORTILES THROUGHOUT,STAINED & DAMAGED CEILING TILES IN LOBBY.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
MUST CLEAN EXCESSIVE GREASE BUILD UP ON FILTERS AT HOOD OF COOKING EQUIPMENT.

Base deductions−61 pts

Risk factor bonus (2× +5)−10 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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