What is Fried Rice Express's health inspection score?

Fried Rice Express has a SafeDine safety score of 76 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Fried Rice Express last inspected?

Fried Rice Express was last inspected on April 11, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Fried Rice Express have?

Fried Rice Express has 16 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Fried Rice Express safe to eat at?

Fried Rice Express has a good safety record with a score of 76/100. While there are some noted violations, overall compliance is solid.

Official Health Record

Fried Rice Express

Name: Fried Rice Express
Address: 7108 W HIGGINS AVE, Chicago, 60656
Rating: 76

7108 W HIGGINS AVE, Chicago

Data may be outdated — inspected 4/11/2025

▲Improving

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0Good

Chicago

Ranked #960 of 1000 in Chicago

Improving

3 inspections

Last: Apr 11, 2025

low confidence

Directions Order

Inspections

33%

Clean Rate

5.3

Avg Violations

14 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

Other violation

Regulatory compliance issue

Facility conditionHigh Priority

Building maintenance or structural issues

Permit/documentation

Administrative or documentation issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-30

Final Score

Impact Breakdown

High Priority

-3 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-6 pts

Best practices • 2 pts each

Freshness Penalty

-12 pts

Score reduced due to stale inspection data

Inspection Timeline

+21 pts

100

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 70/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (76/100) 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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7108 W HIGGINS AVE, Chicago, IL 60656

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Violation Timeline

Feb 2024

1 inspections

5 basic

Feb

Mar 2025

1 inspections

2 high priority

1 intermediate

8 basic

Apr 2025

1 inspections

Apr

Inspection History

3 records on file

1 Canvass Re-Inspection1 Canvass1 License

Apr 25

Canvass Re-Inspection InspectionLatestCleanPass

No violations

100/100inspection score

Mar 25

Canvass InspectionFail

2 High1 Med8 Basic

11 total1 risk factor

54/100inspection score

−41 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 ONE ON SITE AT ALL TIMES. PRIORITY FOUNDATION #VIOLATION7-38-010. CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NOTED HAND WASH SINK AT THE KITCHEN PREP AREA NOT ACCESSIBLE WITH STRAINER AND BOWL INSIDE THE SINK AT THE KITCHEN PREP/DISH WASHING AREA. INSTRUCTED TO HAVE ALL HAND WASHING SINKS ACCESSIBLE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION #7-38-030(C). CITATION ISSUED.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
NOTED BULK FOOD ITEMS STORED INSIDE CONTAINERS AT THE BASEMENT FOOD PREP/DRY STORAGE NOT PROPERLY LABELED. INSTRUCTED MANAGEMENT THAT ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH CONTENTS NAME.

Basic (8)

−16 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
NOTED FOOD CONTAINERS STORED ON FLOOR INSIDE THE WALK-IN COOLER. MUST PROVIDE PROPER, RAISED SHELVING TO STORE FOOD CONTAINERS 6" OFF FLOOR.
39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
NOTED A BOWL WITH NO HANDLE USED FOR SCOOPING SERVING FOOD AT THE SERVICE PREP COOLERS. INSTRUCTED TO PROVIDE TONGS, SERVING SPOONS, OR LADLE FOR SCOOPING FOOD.
41WIPING CLOTHS: PROPERLY USED & STORED−2
NOTED DIRTY WIPING CLOTHS ON PREP TABLES AT FRONT AND REAR PREP AREAS. NOT PROPERLY STORED. INSTRUCTED TO PROPERLY STORE ALL WASHCLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED FOIL AND BUTCHER PAPAER USED TO LINE SHELVES AT THE PREP AREA. INSTRUCTED TO CLEAN AND REMOVE ALL CARDBOARD BOXES TO PREVENT HIDING PLACES FOR PEST.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED RUSTY AND DIRTY SHELVES INSIDE WALK IN COOLERS AT THE KITCHEN PREP AREA. INSTRUCTED TO DETAIL CLEAN, REPAINT WITH NON TOXIC FOOD GRADE PAINT AND/OR REPLACE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
NOTED KNIVES STORED BETWEEN PREP TABLES, BEHIND 3 COMPARTMENT SINK AND COUNTER TOPS. INSTRUCTED TO PROPERLY CLEAN AND STORE ALL KNIVES INSIDE THE DRAWER OR INSIDE A KNIFE RACK.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
NOTED EMPLOYEES AT WORK WITH NO FOOD HANDLER CERTIFICATES. INSTRUCTED MANAGEMENT THAT ALL EMPLOYEES ARE REQUIRED TO HAVE THE FOOD HANDLER CERTIFICATES ON SITE AT ALL TIMES AND ONE MONTH (30 DAYS) GRACE PERIOD FOR NEW HIRES
60PREVIOUS CORE VIOLATION CORRECTED−2
NOTED THE FOLLOWING CORE VIOLATIONS 39, 55, 56, 58 WITH THE RULES NUMBERS BELOW FROM INSPECTION 2590250 DATED 2/28/2024 NOT CORRECTED:- -39)3-307.11 NOTED MISSING LIDS AT THE ICE BINS OF THE FRONT PREP AREA AND MISSING LIDS AT THE SERVICE PREP COOLERS OF THE KITCHEN PREP AREA (USING LARGE TRAYS AS COVERS). INSTRUCTED TO PROVIDE ICE BINS COVERS AND REPAIR OR REPLACE MISSING LIDS FOR THE SERVICE COOLERS. -#55)6-201.11: INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT ESPECIALLY AT THE KITCHEN PREP AREA AND THE DISH WASHING AREA. MUST ALSO CLEAN AND MAINTAIN ALL FLOOR DRAINS. -#55)6-501.12: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN ALL COOKING EQUIPMENT ESPECIALLY UNDERNEATH THE COOKING STOVE. -#56)4-202.18: 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. -#58)2-102.13: NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TR

Base deductions−41 pts

Risk factor bonus (1× +5)−5 pts

Feb 24

License InspectionPass

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
FOOD CONTAINERS STORED ON FLOOR INSIDE WALK-IN COOLER. MUST PROVIDE PROPER, RAISED SHELVING TO STORE FOOD CONTAINERS 6" OFF FLOOR.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED ASSORTED FOOD ITEMS INSIDE WALK IN COOLER AND REFRIGERATION UNITS FOOD STORED INSIDE GROCERY BAGS AND TIN CANS. INSTRUCTED TO PROPERLY STORE ALL FOOD ITEMS INSIDE APPROVED FOOD GRADE CONTAINERS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT THROUGHOUT THE KITCHEN PREP 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.
58ALLERGEN TRAINING AS REQUIRED−2
NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.

Base deductions−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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