What is Max's Restaurant Corporation's health inspection score?

Max's Restaurant Corporation has a SafeDine safety score of 48 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Max's Restaurant Corporation last inspected?

Max's Restaurant Corporation was last inspected on March 27, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Max's Restaurant Corporation have?

Max's Restaurant Corporation has 20 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Max's Restaurant Corporation safe to eat at?

Max's Restaurant Corporation has a safety score of 48/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Max's Restaurant Corporation serve?

Max's Restaurant Corporation serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Max's Restaurant Corporation

Name: Max's Restaurant Corporation
Address: 5300 W MADISON ST, Chicago, 60644
Rating: 48

5300 W MADISON ST, Chicago

Data may be outdated — inspected 3/27/2025

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0Poor

American•Chicago

Ranked #960 of 1000 in ChicagoBetter than 22% of american restaurants

Stable

3 inspections

Last: Mar 27, 2025

low confidence

Directions Order

Inspections

Clean Rate

6.7

Avg Violations

14 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Plumbing issues

Plumbing or waste disposal problems

Employee hygiene

Personal hygiene practices not followed

Pest issues

Evidence of pests found during inspection

Permit/documentationHigh Priority

Administrative or documentation issue

Facility conditionHigh Priority

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-52

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-13 pts

Best practices • 2 pts each

Freshness Penalty

-12 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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5300 W MADISON ST, Chicago, IL 60644

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Violation Timeline

Mar 2024

1 inspections

1 high priority

1 basic

Mar

Mar 2025

2 inspections

2 high priority

1 intermediate

15 basic

Inspection History

3 records on file

1 Canvass Re-Inspection1 Canvass1 License

Mar 25

Canvass Re-Inspection InspectionLatestPass w/ Conditions

1 High7 Basic

8 total1 risk factor

71/100inspection score

−24 pts

High Priority (1)

−10 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
2-101.11 OBSERVED PERSON IN CHARGE WITHOUT VALID ORIGINAL CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE PREARING TCS FOODS (CHICKEN, SLICED TOMATOES, gyros, BEEF). INSTRUCTED TO PROVIDE AND MAINTAIN ON-SITE WHILE OPEN AND OPERATING. PRIORITY FOUNDATION VIOLATION. #7-38-012. CITATION ISSUED.

Basic (7)

−14 pts

40PERSONAL CLEANLINESS−2
OBSERVED FOOD HANDLER WITHOUT HAIR RESTRAINT DURING THE TIME OF INSPECTION. INSTRUCTED TO PROVIDE AND MAINTAIN TO PREVENT CONTAMINATION.
41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED SOILED WIPING CLOTHS AIR DRYING AND STORED THROUGHOUT PREP AREAS ON PREP TABLES. INSTRUCTED TO STORE IN SANITIZING BUCKET WITH SOLUTION AT 50 PPM.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-201.11 OBSERVED A 2-DOOR COOLING UNIT WHERE BEEF AND CHICKEN ARE STORED WITH BROKEN HANDLES AND TAPE HOLDING TOGETHER THE GASKETS ON THE COOLING UNIT. INSTRUCTED TO REAPIR AND MAINTAIN IN GOOD CONDITION.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-602.13 OBSERVED COOLING UNITS THROUGHOUT FRONT AND REAR PREP AREAS IN NEED OF CLEANING ON INTERIOR AND EXTERIOR SURFACES. MUST MIANTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
5-205.15 OBSERVED PIPING UNDERNEATH HANDS LEAKING IN THE REAR PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN IN GOOD CONDITION.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.13 OBSERVED DRIED FOOD DEBRIS ON FLOORS BEHIND ALL HEAVY EQUIPMENT. INSTRUCTED TO REMOVE HEAVY GREASE BUILDUP UNDER FRYING EQUIPMENT.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
6-303.11 OBSERVED BROKEN LIGHT BULBS IN THE FRONT PREP AREA ABOVE THE PREP TABLE/COOLING UNITS. INSTRUCTED TO REPLACE.

Base deductions−24 pts

Risk factor bonus (1× +5)−5 pts

Mar 25

Canvass InspectionFail

1 High1 Med8 Basic

10 total1 risk factor

64/100inspection score

−31 pts

High Priority (1)

−10 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED PERSON IN CHARGE WITHOUT VALID ORIGINAL CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE PREARING TCS FOODS (CHICKEN, SLICED TOMATOES, BEEF). INSTRUCTED TO PROVIDE AND MAINTAIN ON-SITE WHILE OPEN AND OPERATING. PRIORITY FOUNDATION VIOLATION. #7-38-012. CITATION ISSUED.

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED APPROXIMATELY 60 SMALL RODENT DROPPINGS SCATTERED ON THE FLOOR IN REAR PREP, ON SHELVING UNITS OF PREP TABLES, INSIDE CARDBOARD BOXES CONTAINING UNUSED EQUIPMENT, SCATTERED ON THE FLOOR BEHIND WIRED RACK WHERE NACHO CHEESE IS STORED, ON TOP OF GREY BINS, AND RACK NEXT TO 3 COMPARTMENT SINK. PRIORITY FOUNDATION VIOLATION. #7-38-020 (A). CITATION ISSUED.

Basic (8)

−16 pts

40PERSONAL CLEANLINESS−2
OBSERVED FOOD HANDLER WITHOUT HAIR RESTRAINT DURING THE TIME OF INSPECTION. INSTRUCTED TO PROVIDE AND MAINTAIN TO PREVENT CONTAMINATION.
41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED SOILED WIPING CLOTHS AIR DRYING AND STORED THROUGHOUT PREP AREAS ON PREP TABLES. INSTRUCTED TO STORE IN SANITIZING BUCKET WITH SOLUTION AT 50 PPM.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED WALLS WITH EXCESSIVE SPLATTER THROUGHOUT THE PREP AREA. INSURED TO CLEAN AND MAINTAIN TO PREVENT PEST HARBORAGE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED A 2-DOOR COOLING UNIT WHERE BEEF AND CHICKEN ARE STORED WITH BROKEN HANDLES AND TAPE HOLDING TOGETHER THE GASKETS ON THE COOLING UNIT. INSTRUCTED TO REAPIR AND MAINTAIN IN GOOD CONDITION.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED COOLING UNITS THROUGHOUT FRONT AND REAR PREP AREAS IN NEED OF CLEANING ON INTERIOR AND EXTERIOR SURFACES. MUST MIANTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED PIPING UNDERNEATH HANDS LEAKING IN THE REAR PREP AREA. INSTRUCTED TO REAPIR AND MAINTAIN IN GOOD CONDITION.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DRIED FOOD DEBRIS ON FLOORS BEHIND ALL HEAVY EQUIPMENT. INSTRUCTED TO REMOVE HEAVY GREASE BUILDUP UNDER FRYING EQUIPMENT.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED BROKEN LIGHT BULBS IN THE FRONT PREP AREA ABOVE THE PREP TABLE/COOLING UNITS. INSTRUCTED TO REPLACE.

Base deductions−31 pts

Risk factor bonus (1× +5)−5 pts

Mar 24

License InspectionPass w/ Conditions

1 High1 Basic

2 total1 risk factor

83/100inspection score

−12 pts

High Priority (1)

−10 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
OBSERVED NO SIGNED EMPLOYEE HEALTH POLICIES ON SITE FOR ALL FOODS AND CONDITIONAL EMPLOYEES. INSTRUCTED TO PROVIDE AND MAINTAIN ON-SITE FOR REVIEW. PRIORITY FOUNDATION VIOLATION. #7-38-010. NO CITATION ISSUED.

Basic (1)

−2 pts

53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED TOILET ROOM DOOR NOT SELF-CLOSING. INSTRUCTED TO PROVIDE.

Base deductions−12 pts

Risk factor bonus (1× +5)−5 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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