What is AL Safa's health inspection score?

AL Safa has a SafeDine safety score of 74 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was AL Safa last inspected?

AL Safa was last inspected on August 13, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does AL Safa have?

AL Safa has 40 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is AL Safa safe to eat at?

AL Safa has a good safety record with a score of 74/100. While there are some noted violations, overall compliance is solid.

Official Health Record

AL Safa

Name: AL Safa
Address: 3146 W TOUHY AVE, Chicago, 60645
Rating: 74

3146 W TOUHY AVE, Chicago

Last inspected 9mo ago

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0Good

Chicago

Ranked #960 of 1000 in Chicago

Stable

5 inspections

Last: Aug 13, 2025

medium confidence

Directions Order

Inspections

Clean Rate

Avg Violations

10 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

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

-26

Final Score

Impact Breakdown

High Priority

-0 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

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

-5 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

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3146 W TOUHY AVE, Chicago, IL 60645

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Violation Timeline

Feb 2024

1 inspections

2 high priority

1 intermediate

10 basic

Feb

Oct 2024

1 inspections

4 basic

Mar 2025

1 inspections

2 intermediate

11 basic

Mar

Apr 2025

1 inspections

1 intermediate

Aug 2025

1 inspections

2 intermediate

7 basic

Aug

Inspection History

5 records on file

3 Complaint1 Complaint Re-Inspection1 License

Aug 25

Complaint InspectionLatestPass w/ Conditions

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

23PROPER DATE MARKING AND DISPOSITION−5
OBSERVED READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) FOODS (DELI MEAT) 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. PRIORITY FOUNDATION VIOLATION #7-38-005. NO 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 (7)

−14 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED RAW MEAT STORED IN GROCERY BAGS IN UPRIGHT FREEZER. INSTRUCTED TO REMOVE AND TO STORE FOOD ITEMS IN FOOD GRADE CONTAINERS.
39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD ITEMS STORED IN 2-DOOR REFRIGERATOR UNCOVERED. INSTRUCTED TO PROVIDED FOOD GRADE LIDS AND/OR COVERINGS WHEN STORING ALL FOOD ITEMS TO PREVENT CONTAMINATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CUTTING BOARDS IN THE REAR PREP AREA WITH OPEN SEAMS AND DARK STAINS. INSTRUCTED TO REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS AND MAINTAIN AT ALL TIMES.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE INTERIOR OF ALL COOLERS AND FREEZERS WITH FOOD DEBRIS AND SPILLS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED HANDWASHING SINK IN PREP AREA TO BE SLOW-DRAINING. PERSON IN CHARGE WAS ADVISED TO UNCLOG SINK AS A POSSIBLE SOLUTION. INSTRUCTED TO CORRECT ISSUE AND MAINTAIN AT ALL TIMES.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED THE TOILET ROOM IN NEED OF CLEANING. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN AT ALL TIMES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED GREASE BUILDUP ON FLOORS AROUND COOKING EQUIPMENT, WALLS, IN ALL CORNERS AND SHELVING UNITS IN THE PREP AREA. INSTRUCTED TO DEGREASE, CLEAN AND SANITIZE.

Base deductions−24 pts

Apr 25

Complaint Re-Inspection InspectionPass

1 Med

1 total

95/100inspection score

−5 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
NEWLY INSTALLED MESH SCREEN DOOR AT THE REAR EXIT MUST BE RODENT/INSECT PROOFED ON ALL SIDES. NOTED LARGE OPEN GAPS ON ALL SIDES AND BOTTOM THRESHOLD.

Base deductions−5 pts

Mar 25

Complaint InspectionFail

2 Med11 Basic

13 total

68/100inspection score

−32 pts

Intermediate (2)

−10 pts

23PROPER DATE MARKING AND DISPOSITION−5
OBSERVED APPROXIMATLY 20 LBS OF THE ASSORTED PREPARED TCS NOT DATE LABELED WITH AN EXPIRATION DATE NO LONGER THAN 7 DAYS. NO DATES OF ANY KIND. PREPARED HUMMUS, PREPARED SAUCES, COOKED LAMB, COOKED CHICKEN. ALL FOODS DISCARDED. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
ALL PRE-PACKAGED PREPARED FOODS, SUCH AS OLIVES AND DESSERTS, INSIDE GRAB AND GO COOLER AND COUNTERTOP MUST BE PROPERLY LABELED WITH THE BUSINESS NAME, ADDRESS, LIST OF INGREDIENTS AND ALLERGY WARNING IF NEEDED.

Basic (11)

−22 pts

40PERSONAL CLEANLINESS−2
MUST PROVIDE BEARD RESTRAINTS FOR FOOD HANDLERS WITH BEARDS.
41WIPING CLOTHS: PROPERLY USED & STORED−2
ALL PREP AREA WIPING CLOTHS MUST BE HELD IN A SANITIZING SOLUTION BETWEEN USE.
43IN-USE UTENSILS: PROPERLY STORED−2
MUST USE FOOD SCOOPS WITH HANDLES INVERTED INSIDE FOODS.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
NOTED SOILED LINENS IMPROPERLY STORED. MUST PROPERLY STORED IN A SEALED CONTAINER.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
ALL CLEAN STORED POTS/PANS MUST BE STORED INVERTED.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE RAW WOODEN BLOCKS AS LIFTS FOR KABOBS INSIDE COOLERS OR ON FOOD CARTS. MUST BE SMOOTH, CLEANABLE MATERIAL.----MUST NOT USE TAPE AS A MEANS OF REPAIR INSIDE THE FRONT SMALL COOLER.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INTERIOR AND EXTERIOR OF ALL COOKS LINE EQUIPMENT,STEAM TABLES, COOLERS, FREEZERS WITH DIRT,GREASE AND FOOD DEBRIS. MUST CLEAN AND MAINTAIN.----COOKS LINE CUTTING BOEAD BADLY STAINED AND IN POOR CONDITION. MUST REPLACE OR RESURFACE.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OUTSIDE WASTE RECEPTACLE WITH OVERFLOWING GARBAGE AND FOOD WASTE. GARBAGE ON THE GROUNDS SURROUNDING THE CONTAINERS INCLUDING A USED GREASE RECEPTACLE ENCRUSTED WITH GREASE. RECEPTACLE LID UNABLE TO CLOSE TIGHT FITTING. INSTRUCTED TO REMOVE ALL OVERFLOWING GARBAGE, REMOVE GARBAGE FROM THE GROUND AND PROVIDE A TIGHT FITTING LID. PRIORITY FOUNDATION VIOLATION 7-38-020(B) CITATION ISSUED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED DIRTY FLOORS THROUGHOUT THE FACILITY, DIRTY WALLS AT THE THREE COMPARTMENT SINK. MUST CLEAN AND MAINTAIN.----OPEN HOLE TO PIPING INSIDE THE EMPLOYEE WASHROOM. MUST SEAL.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
SOILED MOP HEADS IMPROPERLY STORED INSIDE THE MOP SINK. MUST STORE INVERTED.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATIONS FROM REPORT #2604123 FROM 10-4-24 NOT CORRECTED. #40- OBSERVED FOOD HANDLERS NOT WEARING HAIR RESTRAINTS. INSTRUCTED ALL FOOD HANDLERS MUST WEAR EFFECTIVE HAIR RESTRAINTS.#49- OBSERVED FOOD DEBRIS ON PREP AREA SHELVES. MUST CLEAN ALL PREP AREA SHELVES AND MAINTAIN.#57- OBSERVED ONE FOOD HANDLER WITHOUT FOOD HANDLER CERTIFICATE. INSTRUCTED ALL FOOD HANDLERS MUST HAVE FOOD HANDLERS CERTIFICATE. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.

Base deductions−32 pts

Oct 24

Complaint InspectionPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

40PERSONAL CLEANLINESS−2
OBSERVED FOOD HANDLERS NOT WEARING HAIR RESTRAINTS. INSTRUCTED ALL FOOD HANDLERS MUST WEAR EFFECTIVE HAIR RESTRAINTS.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED FOOD DEBRIS ON PREP AREA SHELVES. MUST CLEAN ALL PREP AREA SHELVES AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED LIGHT BULBS (X2) NOT WORKING ABOVE PREP AREA. MUST REPLACE WITH WORKING CEILING LIGHT BULBS.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED ONE FOOD HANDLER WITHOUT FOOD HANDLER CERTIFICATE. INSTRUCTED ALL FOOD HANDLERS MUST HAVE FOOD HANDLERS CERTIFICATE.

Base deductions−8 pts

Feb 24

License InspectionPass w/ Conditions

2 High1 Med10 Basic

13 total1 risk factor

50/100inspection score

−45 pts

High Priority (2)

−20 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
FOUND NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED TO PROVIDE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION VIOLATION 7-38-010
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
INSTRUCTED TO PROVIDE HANDWASHING SIGNAGE AT HANDSINK INSIDE CUSTOMER WASHROOM.

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL PREP AND REACH-IN COOLERS.

Basic (10)

−20 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
INSTRUCTED TO REFINISH OR REPLACE CUTTING BOARD WITH DEEP SEAMS AND STAIN ON TOP OF PREP COOLER IN PREP/COOKING AREA.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
INSTRUCTED CLEAN, REPAINT OR REPLACE RUSTY METAL RACKS INSIDE 2 DOOR REACH-IN COOLER IN PREP/COOKING AREA.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
INSTRUCTED TO PROVIDE WORKING DRAIN STOPPERS AT 3 COMPARTMENT SINK IN PREP/DISHWASHING AREA.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR SURFACES OF ALL REACH-IN COOLERS, FREEZERS AND PREP COOLERS WITH DRIED FOOD DEBRIS ACCUMULATION.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
REAR EMPLOYEE TOILET ROOM DOOR MUST BE SELF CLOSING. INSTRUCTED TO INSTALL SELF CLOSING DEVICE.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
EMPLOYEE AND CUSTOMERS TOILET RECEPTACLE MUST BE SELF CLOSING. INSTRUCTED TO PROVIDE LID/COVER.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS IN PREP/DISHWASHING AREA ESPECIALLY IN CORNERS BEHIND HOT WATER TANK AND FLOOR UNDER AND BEHIND COOLERS WITH DRIED FOOD SPILLAGE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN CEILING VENT COVER WITH DUST ACCUMULATION ABOVE FRONT SERVICE COUNTER
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
LIGHTBULB MUST BE SHIELDED AT KITCHEN HOOD (FAR LEFT) ABOVE COOKING EQUIPMENT.
58ALLERGEN TRAINING AS REQUIRED−2
CERTIFIED FOOD MANAGER WITHOUT AN ALLERGEN TRAINING CERTIFICATE. INSTRUCTED MANAGEMENT, ANY PERSON WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE TO COMPLY WITH ALLERGEN TRAINING CERTIFICATION.

Base deductions−45 pts

Risk factor bonus (1× +5)−5 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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