What is Early Morning Delight's health inspection score?

Early Morning Delight has a SafeDine safety score of 85 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Early Morning Delight last inspected?

Early Morning Delight was last inspected on December 15, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Early Morning Delight have?

Early Morning Delight has 19 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Early Morning Delight safe to eat at?

Yes, Early Morning Delight has an excellent safety record with a score of 85/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Early Morning Delight serve?

Early Morning Delight serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Early Morning Delight

Name: Early Morning Delight
Address: 1924 W IRVING PARK RD, Chicago, 60613
Rating: 85

1924 W IRVING PARK RD, Chicago

Last Inspected: 12/15/2025

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0Excellent

American•Lakeview

Ranked #352 of 979 in LakeviewBetter than 17% of american restaurants

Improving

3 inspections

Last: Dec 15, 2025

high confidence

Directions Order

Inspections

Clean Rate

6.3

Avg Violations

4 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Plumbing issues

Plumbing or waste disposal problems

Facility condition

Building maintenance or structural issues

Food storage

Food not properly stored or protected

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-15

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-1 pts

Potential hazards • 5 pts each

Basic

-10 pts

Best practices • 2 pts each

Inspection Timeline

+6 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

1924 W IRVING PARK RD, Chicago, IL 60613

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Violation Timeline

May 2024

1 inspections

9 basic

May

Feb 2025

1 inspections

1 intermediate

5 basic

Dec 2025

1 inspections

4 basic

Dec

Inspection History

3 records on file

2 Canvass1 License

Dec 25

Canvass InspectionLatestPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
OBSERVED ITEMS STORED ON THE FLOOR ON THE BASEMENT NON-FOOD STORAGE AREA. ALL STORAGE ITEMS STORED THROUGHOUT THE BASEMENT MUST BE ELEVATED FROM THE FLOOR.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED EXESSIVE AMOUNT OF ICE BUILD UP INSIDE THE CHEST FREEZER LOCATED IN REAR PREP AREA. MUST REMOVE ICE AND CLEAN INTERIORS OF CHEST FREEZER.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DUST ACCUMULATION INSIDE CEILING VENTILATION VENTS IN BOTH UNISEX WASHROOMS. MUST CLEAN AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED ONE OF THE CITY OF CHICAGO CERTIFIED FOOD SERVICE MANAGER WITH NO PROOF OF ALLERGEN TRAINING CERTIFICATE. INSTRUCTED MANAGEMENT THAT ALL CERTIFIED FOOD SERVICE MANAGERS MUST HAVE OR PROVIDE PROOF OF ALLERGEN TRAINING AT ALL TIMES.

Base deductions−8 pts

Feb 25

Canvass InspectionPass

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
MUST PROPERLY LABELED FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN THE ORIGINAL CONTAINERS.

Basic (5)

−10 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED WIPING CLOTHS STORED ON TOP OF PREP TABLES IN FRONT FOOD PREPARATION AREA. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED RUSTY BOTTOM OF FOOD PREP TABLE IN REAR FOOD PREPARATION AREA. MUST REPAINT OR REPLACE.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED NO COVERED WASTE RECEPTACLE PROVIDED IN THE SECOND UNISEX EMPLOYEES/CUSTOMERS WASHROOM. MUST PROVIDE AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVE FEW OPENINGS INTO WALL BEHIND EXPOSED HAND WASHING SINK IN FRONT FOOD PREPARATION AREA. MUST SEAL AND MANTAIN. ALSO OBSERVED PEELING PAINT ON WALL NEXT TO FRONT EXPOSED HAND WASHING SINK LOCATED IN FRONT FOOD PREPARATION AREA. OBSERVED DIRT AND DEBRIS ON FLOOR UNDER AROND AND BEHIND COOKING EAQUIPMENT AND BEHIND REFRIGERATION UNITS IN FRONT AND REAR PREP AREAS. MUST CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED HEAVY DUST BUILD UP ON VENTILATION VENT INSIDE UTILITY MOP ROOM. MUST CLEAN AND MAINTAIN.

Base deductions−15 pts

May 24

License InspectionPass

9 Basic

9 total

82/100inspection score

−18 pts

Basic (9)

−18 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
INSTRUCTED TO INSTALL A SPLASH GUARD ON THE LEFT SIDE OF THE COOKS LINE HAND WASHING SINK BETWEEN THE SINK AND STORED CLEAN PANS/SHELVING.
43IN-USE UTENSILS: PROPERLY STORED−2
NOTED IN-USE COOKS LINE UTENSILS BEING STORED IN A CONTAINER OF WATER AT A TEMPERATURE OF 92.7F. IF STORED IN HOT WATER, MUST MAINTAIN A MINIMUM TEMPERATURE OF 135F OR STORE ON/IN A CLEAN SURFACE/CONTAINER AND WASH, RINSE, SANITIZE AS NEED OR EVERY 4 HOURS.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
MUST NOT STORE CLEAN POTS HANGING ABOVE THE WASHBASIN AT THE COMPARTMENT SINK.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST NOT USE CLOTH TOWELS, TIN FOIL OR PAPER TOWELS AS LINER FOR SHELVING THROUGHOUT THE FACILITY. SHELVING MUST BE SMOOTH AND CLEANABLE.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
NOTED SLOW DRAINING HAND WASHING SINK IN THE FRONT PREP AREA. MUST REPAIR TO PROPERLY DRAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED DAMAGED/MISSING FLOOR TILE WITH EXPOSED RAW WOOD AT THE FRONT PREP AREA. MUST REPLACE/REPAIR.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
ALL UNNECESSARY STORED ITEMS THROUGHOUT THE BASEMENT MUST BE REMOVED FROM THE PREMISES TO PREVENT PEST HARBORING. ALL OTHER STORED ITEMS MUST BE ELEVATED AND ORGANIZED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED MISSING COVING WITH OPEN GAP/CREVICE IN THE REAR PREP AREA NEAR THE EXIT DOOR. MUST REPLACE COVING.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
MUST PROVIDE A LIGHT SHIELD OR SHATTER PROOF BULBS ABOVE THE FRONT PREP DRY FOOD STORAGE AREA.

Base deductions−18 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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