What is Khamai's health inspection score?

Khamai has a SafeDine safety score of 40 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Khamai last inspected?

Khamai was last inspected on April 16, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Khamai have?

Khamai has 34 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Khamai safe to eat at?

Khamai has a safety score of 40/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Khamai

Name: Khamai
Address: 6576-6590 N SHERIDAN, Chicago, 60626
Rating: 40

6576-6590 N SHERIDAN, Chicago

Last inspected 11mo ago

▲Improving

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0Poor

Rogers Park

Ranked #167 of 202 in Rogers Park

Improving

4 inspections

Last: Apr 16, 2025

medium confidence

Directions Order

Inspections

Clean Rate

8.5

Avg Violations

12 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Employee illnessHigh Priority

Sick employee handling food — illness transmission risk

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Pest issuesHigh Priority

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-60

Final Score

Impact Breakdown

High Priority

-13 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-3 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

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

6576-6590 N SHERIDAN, Chicago, IL 60626

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Violation Timeline

Jun 2024

2 inspections

7 high priority

3 intermediate

13 basic

Jun

Apr 2025

2 inspections

8 high priority

3 basic

Inspection History

4 records on file

1 Canvass Re-Inspection1 Canvass1 License Re-Inspection1 License

Apr 25

Canvass Re-Inspection InspectionLatestPass w/ Conditions

2 High1 Basic

3 total2 risk factors

68/100inspection score

−22 pts

High Priority (2)

−20 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
PERSON IN CHARGE DOES NOT HAVE A CITY OF CHICAGO SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
NO VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED ON THE PREMISES OR SUCH A PERSON ON SITE WHILE TCS FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.

Basic (1)

−2 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-602.13--- ACCUMULATED GREASE AND FOOD DEBRIS INSIDE DEEP FRYER BY THE NORTH WALL.MUST CLEAN AND MAINTAIN.

Base deductions−22 pts

Risk factor bonus (2× +5)−10 pts

Apr 25

Canvass InspectionFail

6 High2 Basic

8 total2 risk factors

26/100inspection score

−64 pts

High Priority (6)

−60 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 FOR PRESENT MANAGER ON DUTY. INSTRUCTED TO PROVIDE. A LEAST ONE CERTIFIED FOOD MANAGER MUST BE ON SITE WHEN FOOD IS HANDLED. PRIORITY FOUNDATION: 7-38-012, CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
WE OBSERVED THE FOLLOWING HANDWASHING SINK NOT MAINTAINED,NO PAPER TOWELS PROVIDED AT THE FOLLOWING HANDWASHING SINKS: FRONT BAR ,DISHROOM, FIRST PREP AREA, COFFEE AREA AND REAR PREP AREA. UPON MY REQUEST PAPER TOWELS PROVIDED AT SAID HANDWASHING SINK. PRORITY FOUNDATION VIOLATION: 7-38-030(C), CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
EXPOSED HAND SINK AT BAR NOT ACCESSIBLE, STORED INSIDE THE SAID SINK WERE SPOONS, CUPS AND OTHER ITEMS, ETC. UPON MY REQUEST EMPLOYEE REMOVED ITEMS FROM HAND WASHING SINK. INSTRUCTED HAND WASHING SINK IS ONLY FOR HANDWASHING. PRIORITY FOUNDATION VIOLATION: 7-38-030(C). CONSOLIDATED WITH ABOVE VIOLATION.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
WE OBSERVED NO CHLORINE DETECTED AT THE FINAL RINSE OF THE LOW TEMPERATURE DISH MACHINE(0PPM). MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE MACHINE WITH A FINAL RINSE OF 100PPM CHLORINE. TAGGED UNIT "HELD FOR INSPECTION",DO NOT USE.MUST USE THREE COMPARTMENT SINK OR HIGH TEMP DISHMACHINE IN THE KITCHEN. PRIORITY VIOLATION: 7-38-025. CITATION ISSUED. TECHNICIAN ON SITE, RESOLVED ISSUE,PRESENTLY 100ppm.UNTAGGED UNIT,INSTRUCTED TO USE AND MAINATAIN
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
ICE/FOOD NOT PROTECTED. WE OBSERVED PINK AND BLACK SLIME SUBSTANCE AT SURFACE OF WHITE FRONT PANEL DRIPPING INTO ICE CUBES AT ICE BIN. INSTRUCTED TO CLEAN AND SANITIZE INTERIOR OF THE ICE MACHINE THROUGHOUT. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
ACCUMULATED GREASE AND FOOD DEBRIS INSIDE DEEP FRYER BY THE NORTH WALL.MUST CLEAN AND MAINTAIN.

Base deductions−64 pts

Risk factor bonus (2× +5)−10 pts

Jun 24

License Re-Inspection InspectionPass w/ Conditions

1 High4 Basic

5 total1 risk factor

77/100inspection score

−18 pts

High Priority (1)

−10 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
FOUND 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.

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
SOME CUTTING BOARDS FOR PREP COOLERS IN THE KITCHEN WITH DARK STAINS AND DEEP CUTS,MUST REFINISH OR REPLACE SAID CUTTING BOARDS
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
BROKEN RUBBER GASKET INSIDE THE TWO DOOR REACH-IN COOLERS AT KITCHEN BY THE WALK-IN COOLER AND TWO DOOR PREP COOLER ACCROSS FROM DEEP FRYER. REPAIR ISSUE
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
GREASE BUILD UP INSIDE CABINET OF THE DEEP FRYER. CLEAN INCLUDED THE WHEELS OF THE UNIT
58ALLERGEN TRAINING AS REQUIRED−2
NO ALLERGEN TRAINING CERTIFICATES PROVIDED ON SITE. INSTRUCTED TO PROVIDE FOR ALL CERTIFIED FOOD SERVICE MANAGERS

Base deductions−18 pts

Risk factor bonus (1× +5)−5 pts

Jun 24

License InspectionFail

6 High3 Med9 Basic

18 total2 risk factors

0/100inspection score

−93 pts

High Priority (6)

−60 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
FOUND 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.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
MUST RELOCATE HANDWASHING SINK AT BAR AREA: FROM AT END OF THE BAR COUNTER TO THE MIDDLE OF THE BAR COUNTER.SO HANDWASHING IS ACCEPTABLE TO ALL EMPLOREE.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
PAPER TOWEL DISPENSERS AND PAPER TOWELS ARE MISSING FROM HANDWASHING SINKS. INSTRUCTED TO PROVIDE AT SID SINKS.PRIORITY FOUNDATION VIOLATION:7-38-030(C)
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED DRAIN PIPE FROM CEILING DRAINING WATER INSIDE THE HANDWASHING SINK IN PREP AREA.INSTRUCTED TO RE-LOCATE DRAIN PIPE TO A FLOOR DRAIN
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
MIDDLE PREP COOLER ACCROSS FROM COOKING EQUIPMENT MAINATINS AIR TEMP OF 50F TO 55.1F.MUST MAINTAIN TEMP OF 41F AND BELOW. PRIORITY VIOLATION:7-38-005

Intermediate (3)

−15 pts

23PROPER DATE MARKING AND DISPOSITION−5
MUST PROVIDE PROPER LABELS FOR DATE MARKING THE PREPARATION AND CONSUME BY/DISCARD DATE (MAXIMUM OF 7 DAYS TOTAL) OF ALL REFRIGERATED, READY-TO-EAT, TCS FOODS PREPARED ON SITE AND HELD OVER 24HRS. PRIORITY FOUNDATION VIOLATION#: 7-38-005.
25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
MUST PROVIDE CONSUMER ADVISORY (ON SITE), REMINDER (IN THE MENU), AND DISCLOSURE (BY THE FOOD ITEMS) FOR ALL UNDERCOOKED FOODS. PRIORITY FOUNDATION VIOLATION#: 7-38-005. NO CITATION ISSUED.
25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
3-603.11 MUST INDICATE ON MENU "COOK TO ORDER" PHRASE FOR EGGS,STEAKS, ETC. PRIORITY FOUNDATION VIOLATION:7-38-005,

Basic (9)

−18 pts

43IN-USE UTENSILS: PROPERLY STORED−2
MUST INVERT CLEAN MULTI USE UTENSILS IN PREP AREA
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
BROKEN RUBBER GASKET INSIDE THE TWO DOOR REACH-IN COOLERS AT KITCHEN BY THE WALK-IN COOLER AND TWO DOOR PREP COOLER ACCROSS FROM DEEP FRYER. REPAIR ISSUE
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
SOME CUTTING BOARDS FOR PREP COOLERS IN THE KITCHEN WITH DARK STAINS AND DEEP CUTS,MUST REFINISH OR REPLACE SAID CUTTING BOARDS
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
NO CHLORINE CHEMICAL TEST STRIPS ON SITE TO CHECK SANITIZING LEVELS FOR THE BAR LOW TEMP DISHMACHINE . MUST PROVIDE CHLORINE TEST STRIPS. PRIORITY FOUNDATION VIOLATION 7-38-005
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
INSTRUCTED TO PROVIDE AND IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR,STRIPS/STICKERS. PRIORITY FOUNDATION VIOLATION:7-38-005.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
GREASE BUILD UP INSIDE CABINET OF THE DEEP FRYER. CLEAN INCLUDED THE WHEELS OF THE UNIT.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
STAFF WASHROOM IN THE KITCHEN NOT SELF CLOSING.INSTRUCTED TO PROVIDE A SELF CLOSING DEVICE
58ALLERGEN TRAINING AS REQUIRED−2
NO ALLERGEN TRAINING CERTIFICATES PROVIDED ON SITE. INSTRUCTED TO PROVIDE FOR ALL CERTIFIED FOOD SERVICE MANAGERS

Base deductions−93 pts

Risk factor bonus (2× +5)−10 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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