What is Rangoli Kabob Indian Cuisine's health inspection score?

Rangoli Kabob Indian Cuisine has a SafeDine safety score of 87 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Rangoli Kabob Indian Cuisine last inspected?

Rangoli Kabob Indian Cuisine was last inspected on January 21, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Rangoli Kabob Indian Cuisine have?

Rangoli Kabob Indian Cuisine has 13 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Rangoli Kabob Indian Cuisine safe to eat at?

Yes, Rangoli Kabob Indian Cuisine has an excellent safety record with a score of 87/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Rangoli Kabob Indian Cuisine serve?

Rangoli Kabob Indian Cuisine serves Indian cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Rangoli Kabob Indian Cuisine

Name: Rangoli Kabob Indian Cuisine
Address: 1023 W BELMONT, Chicago, 60657
Rating: 87

1023 W BELMONT, Chicago

Last Inspected: 1/21/2026

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0Excellent

Indian•Lakeview

Ranked #239 of 979 in LakeviewBetter than 93% of indian restaurants

Improving

3 inspections

Last: Jan 21, 2026

high confidence

Directions Order

Inspections

Clean Rate

4.3

Avg Violations

3 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Employee hygiene

Personal hygiene practices not followed

Pest issues

Evidence of pests found during inspection

Permit/documentation

Administrative or documentation issue

Facility conditionHigh Priority

Building maintenance or structural issues

Food labeling

Food not properly labeled or dated

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-13

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-6 pts

Best practices • 2 pts each

Inspection Timeline

+9 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

1023 W BELMONT, Chicago, IL 60657

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Violation Timeline

Mar 2024

1 inspections

1 high priority

1 intermediate

2 basic

Mar

Feb 2025

1 inspections

2 intermediate

4 basic

Jan 2026

1 inspections

3 basic

Jan

Inspection History

3 records on file

1 Canvass1 Complaint1 License

Jan 26

Canvass InspectionLatestPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED RUSTED/ FOOD ENCRUSTED STORAGE RACKS IN WALK IN COOLER, SURFACES MUST BE SMOOTH AND EASILY CLEANABLE.PROVIDE CORRECT STOPPERS FOR 3-COMP SINK IN PREP /DISH AREA. INSTRUCTED TO MAINTAIN
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED VARIETY OF SAUCES AND VEGTABLE PREP STORED IN PLASTIC HOME DEPOT, MENARDS, AND CHEMICAL (OLD SOAP) BUCKETS. MANAGEMENT INSTRUCTED TO USE PROPER FOOD GRADE STORAGE BAGS, BUCKETS AND CONTAINERS ONLY.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED UTILITY SINK AND 3 COMPARTMENT SINK LEAKING FROM FAUCET INSTRUCTED TO REPAIR AND MAINTAIN.

Base deductions−6 pts

Feb 25

Complaint InspectionPass

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
NOTED KEEMA SAMOSA ON MENU LISTED AS "DEEP-FRIED TURNOVERS STUFFED WITH MILD MINCED LAMB AND PEAS" PERSON IN CHARGE SAYS BEEF IS USED. FOOD SHALL BE OFFERED FOR HUMAN CONSUMPTION IN A WAY THAT DOES NOT MISLEAD OR MISINFORM THE CONSUMER. INSTRUCTED TO UPDATE MENU WITH CORRECT INGREDIENTS OFFERED/USED IN DISH.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
NOTED BULK SEASONING IN KITCHEN AND AT SERVICE STATION WITHOUT LABELS. INSTRUCTED TO PROVIDE LABELS OF COMMON NAME OF ITEMS REMOVED FROM ITS ORIGINAL CONTAINER

Basic (4)

−8 pts

40PERSONAL CLEANLINESS−2
41WIPING CLOTHS: PROPERLY USED & STORED−2
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED BROKEN STOPPERS AT 3 COMPARTMENT SINK. OBSERVED FACILITY USING CUPS AS STOPPERS. INSTRUCTED TO PROVIDE STOPPERS FOR 3-COMP SINK AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED STAINED AND DEEPLY CUT CUTTING BOARD AT COOKLINE PREP STATION. INSTRUCTED TO DEEP CLEAN, REMOVING STAINS AND RESTORE TO A SMOOTH AND EASY TO CLEAN SURFACE BY SANDING AND SEALING OR REPLACE AND MAINTAIN.

Base deductions−18 pts

Mar 24

License InspectionPass w/ Conditions

1 High1 Med2 Basic

4 total1 risk factor

76/100inspection score

−19 pts

High Priority (1)

−10 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
NO EMPLOYEE HEALTH POLICY ON PREMISES. INSTRUCTED MUST HAVE AN EMPLOYEE HEALTH POLICY ON PREMISES. PRIORITY FOUNDATION 7-38-010.

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED 1/4 INCH GAP BETWEEN FRONT ENTRANCE DOORS. MUST RODENT PROOF SAID DOORS.

Basic (2)

−4 pts

56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
BOTH MENS AND WOMENS WASHROOMS CEILING MECHANICAL FANS NOT WORKING. MUST PROVIDE WORKING CEILING MECHANICAL FANS IN BOTH MENS AND WOMENS WASHROOMS.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED ONE FOOD MANAGER WITHOUT FOOD ALLERGEN TRAINING CERTIFICATE. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS MUST HAVE FOOD ALLERGEN TRAINING CERTIFICATES.

Base deductions−19 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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