What is MR Tandoor's health inspection score?

MR Tandoor has a SafeDine safety score of 64 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was MR Tandoor last inspected?

MR Tandoor was last inspected on March 5, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does MR Tandoor have?

MR Tandoor has 23 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is MR Tandoor safe to eat at?

MR Tandoor has a safety score of 64/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does MR Tandoor serve?

MR Tandoor serves Indian cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

MR Tandoor

Name: MR Tandoor
Address: 1505 W JARVIS AVE, Chicago, 60626
Rating: 64

1505 W JARVIS AVE, Chicago

Data may be outdated — inspected 3/5/2025

▲Improving

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0Fair

Indian•Rogers Park

Ranked #151 of 203 in Rogers ParkBetter than 64% of indian restaurants

Improving

3 inspections

Last: Mar 5, 2025

low confidence

Directions Order

Inspections

Clean Rate

7.7

Avg Violations

15 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Employee illnessHigh Priority

Sick employee handling food — illness transmission risk

Pest issues

Evidence of pests found during inspection

Plumbing issues

Plumbing or waste disposal problems

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-34

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-4 pts

Potential hazards • 5 pts each

Basic

-10 pts

Best practices • 2 pts each

Freshness Penalty

-12 pts

Score reduced due to stale inspection data

Inspection Timeline

+11 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 66/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (64/100) 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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1505 W JARVIS AVE, Chicago, IL 60626

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Violation Timeline

Apr 2024

1 inspections

2 high priority

2 intermediate

10 basic

Apr

May 2024

1 inspections

3 basic

Mar 2025

1 inspections

1 intermediate

5 basic

Mar

Inspection History

3 records on file

1 Canvass1 License Re-Inspection1 License

Mar 25

Canvass InspectionLatestPass

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
REMOVE DEAD INSECT ON HALLWAY UNDER THE SHELVES.

Basic (5)

−10 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS INSIDE COOLERS. MUST NOT USE CARDBOARD BOXES AS FOOD CONTAINERS.ALSO REMOVE ALL ALUMINUM FOIL ON SHELVES,COOKING EQUIPMENT REMOVE. MUST USE WASHABLE CONTAINERS OR FOOD GRADE DISPOSABLE PLASTIC BAGS.REPLACE
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
PEELING AND BUBBLED WHITE MATERIAL WITH EXPOSED WIRE INSIDE THE MICROWAVE IN THE KITCHEN.INSTRUCTED NOT TO USE AND REPLACE UNIT.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
ACCUMULATED GREASE AND FOOD DEBRIS ON WALLS, UTILITY CONNECTIONS AND EQUIPMENT SURFACES BEHIND COOKING LINE,ALSO GREASE AT EXTERIOR OF COOKING EQUIPMENT.MUST CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST NOT USE CARDBOARD BOXES AS MATTING FOR FLOORS AND UNDER COOKING EQUIPMENT. MATTING MUST BE WASHABLE/CLEANABLE.

Base deductions−15 pts

May 24

License Re-Inspection InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
SPLASH GUARD IS NEEDED BETWEEN UTILITY SINK AND SHELF STORINGCLEAN POTS AND PANS NEXT TO UTILITY SINK. SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED FOOD RESIDUE AND DEBRIS IN GASKET OF REACH IN COOLER AT MAIN GRILL LINE. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN GASKETS FREE OF FOOD RESIDUE AND DEBRIS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED CEILING TILES IN THE REAR STORAGE HALL NEAR HANDWASHING SINK TO BE LOOSE AND NOT SECURED, EXPOSING THE SPACE ABOVE. INSTRUCTED MANAGER TO REPAIR OR REPLACE CEILING TILES TO PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE.

Base deductions−6 pts

Apr 24

License InspectionFail

2 High2 Med10 Basic

14 total2 risk factors

40/100inspection score

−50 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
FOUND 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.

Intermediate (2)

−10 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED SPICE STORAGE CONTAINERS ON THE MAIN PREPARATION AND GRILLING AREA TO NOT HAVE LABELS. INSTRUCTED MANAGER TO LABEL ALL STORAGE CONTAINERS WITH THE COMMON NAME OF CONTENTS.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED APPROX 60 MOUSE DROPPINGS THROUGHOUT THE PREMISES IN THE PREPARATION AREA ON THE SHELVES, ON THE FLOOR IN THE NORTHEAST CORNER OF KITCHEN BEHIND STORAGE SHELVES, IN THE REAR HALLWAY ON THE SHELVES LEADING TO EMPLOYEE BATHROOM. INSTRUCTED MANAGER TO CLEAN, SANITIZE, AND MAINTAIN AREA FREE OF DROPPINGS. PRIORITY FOUNDATION VIOLATION 7-38-020(a), CITATION ISSUED.

Basic (10)

−20 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
SPLASH GUARD IS NEEDED BETWEEN UTILITY SINK AND SHELF STORINGCLEAN POTS AND PANS NEXT TO UTILITY SINK. SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED UTENSILS STORED ON SHELF NEAR 3 COMPARTMENT SINK TO NOT BE INVERTED AND WITH FOOD CONTACT SURFACE EXPOSED. INSTRUCTED MANAGER TO INVERT ALL UTENSILS DURING STORAGE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED ALUMINUM FOIL AND CARBDOARD USED TO LINE SHELVES AND SIDES OF EQUIPMENT IN THE GRILL PREPARATION AREA AND THE STORAGE SHELVES NEAR THE 3 COMPARTMENT SINK; ALSO OBSERVED THE USE OF BARE WOOD AS SHELVES ON RACK NEAR 3 COMPARTMENT SINK INSTRUCTED MANAGER TO REMOVE AND PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED NO CHEMICAL TEST STRIPS FOR ANY SANITIZING SOLUTION AT TIME OF INSPECTION. INSTRUCTED MANAGER TO OBTAIN AND MAKE CHEMICAL TEST STRIPS AVAILABLE FOR USE DURING ALL HOURS OF OPERATION. PRIORITY FOUNDATION VIOLATION, 7-38-005. CITATION ISSUED.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED FOOD RESIDUE AND DEBRIS IN GASKET OF REACH IN COOLER AT MAIN GRILL LINE. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN GASKETS FREE OF FOOD RESIDUE AND DEBRIS.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED DRAINBOARD AT THREE COMPARTMENT SINK TO BE LOOSE AND NOT ATTACHED TO SINK. INSTRUCTED MANAGER TO REPAIR AND ATTACH DRAINBOARD TO 3 COMPARTMENT SINK, AND TO PROVIDE A SMOOTH AND CLEANABLE SURFACE.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED WASTE RECEPTACLE IN UNISEX EMPLOYEE BATHROOM TO NOT HAVE A LID. INSTRUCTED MANAGER TO PROVIDE A COVERED WASTE RECEPTACLE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED CEILING TILES IN THE REAR STORAGE HALL NEAR HANDWASHING SINK TO BE LOOSE AND NOT SECURED, EXPOSING THE SPACE ABOVE. INSTRUCTED MANAGER TO REPAIR OR REPLACE CEILING TILES TO PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
NO FOOD HANDLER TRAINING CERTIFICATE PROVIDED ON SITE FOR THE PRESENT EMPLOYEE.INSTRUCTED TO PROVIDE
58ALLERGEN TRAINING AS REQUIRED−2
NO ALLERGEN TRAINING CERTIFICATES PROVIDED ON SITE. INSTRUCTED TO PROVIDE FOR ALL CERTIFIED FOOD SERVICE MANAGERS.

Base deductions−50 pts

Risk factor bonus (2× +5)−10 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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