What is Ruman Chai Shai & Restaurant's health inspection score?

Ruman Chai Shai & Restaurant has a SafeDine safety score of 95 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Ruman Chai Shai & Restaurant last inspected?

Ruman Chai Shai & Restaurant was last inspected on April 15, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Ruman Chai Shai & Restaurant have?

Ruman Chai Shai & Restaurant has 34 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Ruman Chai Shai & Restaurant safe to eat at?

Yes, Ruman Chai Shai & Restaurant has an excellent safety record with a score of 95/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Ruman Chai Shai & Restaurant serve?

Ruman Chai Shai & Restaurant serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Ruman Chai Shai & Restaurant

Name: Ruman Chai Shai & Restaurant
Address: 6348 N ARTESIAN AVE, Chicago, 60659
Rating: 95

6348 N ARTESIAN AVE, Chicago

Last Inspected: 4/15/2026

Own or manage this restaurant?

Claim it to unlock analytics →

0Excellent

American•West Ridge

Ranked #8 of 26 in West RidgeBetter than 22% of american restaurants

Stable

6 inspections

Last: Apr 15, 2026

high confidence

Directions Order

Inspections

Clean Rate

5.7

Avg Violations

2 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

Plumbing issues

Plumbing or waste disposal problems

Pest issuesHigh Priority

Evidence of pests found during inspection

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-6

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-2 pts

Best practices • 2 pts each

Inspection Timeline

+1 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 94/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (95/100) 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

Open location in Google Maps →

6348 N ARTESIAN AVE, Chicago, IL 60659

Open in Maps

View Menu Order Online

Violation Timeline

Mar 2024

1 inspections

2 high priority

3 basic

Mar

Oct 2024

1 inspections

5 high priority

2 intermediate

10 basic

Nov 2024

2 inspections

2 intermediate

6 basic

Nov

Jul 2025

1 inspections

3 basic

Apr 2026

1 inspections

1 intermediate

Apr

Inspection History

6 records on file

2 Complaint1 Canvass2 Complaint Re-Inspection1 License

Apr 26

Complaint InspectionLatestPass

1 Med

1 total

95/100inspection score

−5 pts

Intermediate (1)

−5 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5

Base deductions−5 pts

Jul 25

Canvass InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
MOP SINK DRAIN PIPE LEAKING. MUST REPAIR AND MAINTAIN MOP SINK.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
NO COVERED TRASH RECEPTACLE IN WASHROOM. MUST PROVIDE.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
VENTILATION HOOD WITH ACCUMULATED FOOD BUILD UP. MUST CLEAN VENTILATION HOOD AND MAINTAIN.

Base deductions−6 pts

Nov 24

Complaint Re-Inspection InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
INSTRUCTED TO PROVIDE BACKFLOW PREVENTER DEVICE FOR THE MOPSINK FAUCET IN THE KITCHEN PREP AREA.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
INSTRUCTED TO REPLACE MISSING LIGHTSHIELDS AND MUST CLEAN AND MAINTAIN LIGHTSHIED WITH DEAD INSECTS ABOVE KITCHEN PREP AREA.

Base deductions−4 pts

Nov 24

Complaint Re-Inspection InspectionFail

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
UNLABELED FOOD CONTAINERS. MUST LABEL ALL FOOD IN CONTAINERS WITH COMMON NAME OF FOOD.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED 7 LIVE ROACHES ON PREMISES AT PREP AREAS AND 8 RODENT DROPPINGS IN FRYER CABINET. INSTRUCTED MANAGER MUST REMOVE ALL ROACHES AND RODENT DROPPINGS. ELIMINATE ACTIVITY. PRIORITY VIOLATION 7-38-020(A). HAVE PREMISES SERVICED BY PEST CONTROL COMPANY.

Basic (4)

−8 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
NO SPLASH GUARDS ON MOP SINK BETWEEN THE SINK AND FOOD EQUIPMENT & SHELVES. MUST INSTALL WASHABLE SPLASH GUARDS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MICROWAVES NOT CLEAN. MUST CLEAN INSIDE AND OUTSIDE OF EQUIPMENT.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
ACCUMULATED GREASE AND FOOD DEBRIS ON WALLS, UTILITY CONNECTIONS AND EQUIPMENT SURFACES BEHIND THE COOKING LINE. ACCUMULATED AND DRIED FOOD DEBRIS ON COOKING EQUIPMENT, SHELVES, RACKS, GREASE TRAP, SINKS, FOOD CONTAINERS AND COOLERS/FREEZERS. MUST CLEAN AND MAINTAIN ALL.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
MOP SINK WAS REMOVED. INSTRUCTED MANAGER MUST RE-INSTALL MOP SINK WITH RUNNING HOT AND COLD WATER, AND A BACKFLOW PREVENTION DEVICE, ON PREMISES.

Base deductions−18 pts

Oct 24

Complaint InspectionFail

5 High2 Med10 Basic

17 total2 risk factors

10/100inspection score

−80 pts

High Priority (5)

−50 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
PERSON IN CHARGE AT THE TIME OF INSPECTION DOES NOT HAVE A CITY OF CHICAGO SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED -
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
NO ORIGINAL AND VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE POSTED NOR PROVIDED ON SITE. ONLY A COLOR COPY IS POSTED. INSTRUCTED TO PROVIDE ORIGINAL CERTIFICATE(S). AT LEAST ONE CERTIFIED FOOD MANAGER MUST BE ON SITE WHEN FOOD IS HANDLED WITH ORIGINAL CERTIFICATE POSTED. PRIORITY FOUNDATION: 7-38-012, CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NO PAPER TOWELS WERE PROVIDED AT ALL HANDWASHING SINK IN THE KITCHEN, WASHROOM AND WASHBOWL IN THE DINING AREA FOR CUSTOMERS. MUST PROVIDE DISPOSABLE TOWELS AT ALL HAND SINKS. PRIORITY FOUNDATION VIOLATION: 7-38-030(C). CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NO SIGNAGE INSTRUCTING EMPLOYEES TO WASH HANDS AT ALL HAND SINKS. MUST POST SIGNAGE.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED EMPLOYEE WASHING, RINSING AND THEN STORING MULTI-USE UTENSILS: POTS, CONTAINERS ETC. AT THREE COMPARTMENT SINK. NO SANITIZING SOLUTION USED AT THIRD COMPARTMENT SINK. SANITARIAN CORRECTED ISSUE AND SET UP THREE COMPARTMENT SINK. SANITIZER SOLUTION AT THIRD COMPARTMENT, 100ppm. THREE COMPARTMENT SINK MUST BE SET-UP PROPERLY FOR WASH, RINSE AND SANITIZE OF MULTI-USE UTENSILS AND EQUIPMENT. PRIORITY VIOLATION:7-38-005. CITATION ISSUED.

Intermediate (2)

−10 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
UNLABELED FOOD CONTAINERS. MUST LABEL ALL FOOD IN CONTAINERS WITH COMMON NAME OF FOOD.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
PEST INFESTATION. OBSERVED NUMEROUS LIVE ROACHES, OVER 100, IN DIFFERENT AREAS OF PREMISES: DINING AREA ON CUSTOMER USE HANDWASHING WASHBOWL AND ON DINING TABLES, ON FLOORS UNDER THE DOOR BETWEEN DINING AND KITCHEN, UNDER AND INSIDE THE POP REACH COOLER IN RUBBER GASKET AT SAME AREA. ROACHES INSIDE THE PLASTIC GRAY CONTAINER WITH CLEAN UTENSILS UNDER PREP TABLES AND INSIDE OF CAN OPENER. ON WALLS AT THREE COMPARTMENT SINK, CRAWLING ALL OVER INCLUDED INSIDE THE THREE COMPARTMENT SINK. INSIDE AND AROUND HANDWASHING SINKS. ON TOP CUTTING BOARDS. INSIDE RUBBER GASKET OF REACH-IN COOLER IN PREP AREA. WHEN MOVED THE PLASTIC CONTAINER OF DRY SPICES ON TOP OF THE PREP TABLE ROACHES SCATTERED ALL OVER THE TABLES. FOUR HOUSEFLIES ON SITE IN THE PREP AREA. LANDING ON PREP TABLES AND IN-USE CUTTING BOARDS. RODENT DROPPINGS IN KITCHEN ABOVE THE SHELF UNDER THE COOKING EQUIPMENT AND IN THE REAR FOOD STORAGE ROOM UNDER SHELVES BY THE WASHROOM (APPROX. 80 RODENT DROPPINGS). MUST CONTACT PEST CONTR

Basic (10)

−20 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
NO SPLASH GUARDS ON MOP SINK BETWEEN THE SINK AND FOOD EQUIPMENT & SHELVES. MUST INSTALL WASHABLE SPLASH GUARDS.
40PERSONAL CLEANLINESS−2
OBSERVED MALE EMPLOYEE NOT WEARING EFFECTIVE HAIR RESTRAINT. INSTRUCTED TO PROVIDE.
41WIPING CLOTHS: PROPERLY USED & STORED−2
MUST STORE WIPING CLOTHS IN PREP AREAS IN SANITIZER BUCKET BETWEEN USES TO PREVENT CROSS CONTAMINATION. INSTRUCTED TO MAINTAIN.
43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED CLEAN FOOD CONTAINERS STORED INSIDE THE MOP SINK. INSTRUCTED TO REMOVE: WASH, RINSE AND SANITIZE MENTIONED UTENSILS. MOP SINK IS ONLY DESIGNATED FOR WASHING MOPS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MICROWAVES NOT CLEAN. MUST CLEAN INSIDE AND OUTSIDE OF EQUIPMENT.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
CUTTING BOARDS ARE STAINED AND UNCLEAN. MUST REPLACE STAINED CUTTING BOARDS.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
ACCUMULATED GREASE AND FOOD DEBRIS ON WALLS, UTILITY CONNECTIONS AND EQUIPMENT SURFACES BEHIND THE COOKING LINE. ACCUMULATED AND DRIED FOOD DEBRIS ON COOKING EQUIPMENT, SHELVES, RACKS, GREASE TRAP, SINKS, FOOD CONTAINERS AND COOLERS/FREEZERS. MUST CLEAN AND MAINTAIN ALL.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
GREASE, LITTER AND FOOD DEBRIS ON FLOORS AND WALLS. CLEAN AND MAINTAIN ALL.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OPENING ON WALLS BY THE THREE COMPARTMENT SINK. CAULK SMOOTLY BEHIND THE HANDWASHING SINKS IN PREP AREA.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
NO FOOD HANDLER TRAINING CERTIFICATES WERE PROVIDED ON SITE, INSTRUCTED TO PROVIDE FOR ALL FOOD HANDLERS.

Base deductions−80 pts

Risk factor bonus (2× +5)−10 pts

Mar 24

License InspectionPass w/ Conditions

2 High3 Basic

5 total2 risk factors

64/100inspection score

−26 pts

High Priority (2)

−20 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY/TRAINING SYSTEM AND MAINTAIN WITH VERIFIABLE DOCUMENTS ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-010.
5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
NO PROCEDURE/PLAN AND KIT FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED FACILITY TO DEVELOP AND MAINTAIN A PROCEDURE/PLAN AND TO MAINTAIN ANY APPROPRIATE SUPPLIES ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-005.

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS INSIDE THE BOX FREEZERS. MUST USE WASHABLE CONTAINERS OR FOOD GRADE DISPOSABLE PLASTIC BAGS. MUST REPLACE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
WOOD PLATFORM UNDER THE GRILL AT REAR PREP AREA MUST BE REMOVED.SURFACE MUST BE SMOOTH AND EASILY CLEANABLE
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
ADDITIONAL CLEANING IS REQUIRED INSIDE THE OVENS.

Base deductions−26 pts

Risk factor bonus (2× +5)−10 pts

Community Reviews

No reviews yet. Be the first to share your experience!

Leave a Review

Community Safety Reports

No reviewed safety reports. Help keep others safe by reporting any food safety concerns.

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.

Explore More

Restaurants in Chicago American Restaurants Best in Chicago All Illinois Restaurants