What is Quetta Sajji House's health inspection score?

Quetta Sajji House has a SafeDine safety score of 68 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Quetta Sajji House last inspected?

Quetta Sajji House was last inspected on March 18, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Quetta Sajji House have?

Quetta Sajji House has 16 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Quetta Sajji House safe to eat at?

Quetta Sajji House has a safety score of 68/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Quetta Sajji House serve?

Quetta Sajji House serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Quetta Sajji House

Name: Quetta Sajji House
Address: 2114-2116 W DEVON AVE, Chicago, 60659
Rating: 68

2114-2116 W DEVON AVE, Chicago

Data may be outdated — inspected 3/18/2025

▲Improving

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0Fair

American•Chicago

Ranked #960 of 1000 in ChicagoBetter than 22% of american restaurants

Improving

3 inspections

Last: Mar 18, 2025

low confidence

Directions Order

Inspections

Clean Rate

5.3

Avg Violations

14 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Employee illnessHigh Priority

Sick employee handling food — illness transmission risk

Cross-contamination

Raw and cooked foods not properly separated

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

-32

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-5 pts

Best practices • 2 pts each

Freshness Penalty

-12 pts

Score reduced due to stale inspection data

Inspection Timeline

+26 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

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2114-2116 W DEVON AVE, Chicago, IL 60659

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Violation Timeline

Sep 2024

2 inspections

3 high priority

2 intermediate

9 basic

Sep

Mar 2025

1 inspections

2 basic

Inspection History

3 records on file

1 Canvass1 License Re-Inspection1 License

Mar 25

Canvass InspectionLatestPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
PREP AREA HANDWASH SINK PIPE LEAKING. MUST REPAIR AND MAINTAIN PREP AREA HANDWASH SINK.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
STORAGE ROOM FLOOR CLUTTERED THROUGHOUT. INSTRUCTED MANAGER MUST ELEVATE ALL ITEMS OFF STORAGE ROOM FLOOR OR REMOVE ITEMS.

Base deductions−4 pts

Sep 24

License Re-Inspection 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
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.

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
BROKEN SCREEN MESH AND SCREEN DOOR AT REAR EXIT DOOR,INSTRUCTED TO REPAIR OR KEEP MAIN DOOR CLOSED AT ALL TIMES.

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED BROKEN STOPPERS.MUST PROVIDE PROPER SINK STOPPERS FOR THE THREE COMPARTMENT SINK.
58ALLERGEN TRAINING AS REQUIRED−2
NO ALLERGEN TRAINING CERTIFICATES PROVIDED ON SITE. INSTRUCTED TO PROVIDE FOR ALL CERTIFIED FOOD SERVICE MANAGERS

Base deductions−19 pts

Risk factor bonus (1× +5)−5 pts

Sep 24

License InspectionFail

2 High1 Med7 Basic

10 total2 risk factors

51/100inspection score

−39 pts

High Priority (2)

−20 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.

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
BROKEN SCREEN MESH AND SCREEN DOOR AT REAR EXIT DOOR,INSTRUCTED TO REPAIR OR KEEP MAIN DOOR CLOSED AT ALL TIMES.

Basic (7)

−14 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
SPLASH GUARD IS NEEDED BETWEEN THREE COMPARTMENT SINK AND MOP SINK IN THE KITCHEN. SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED BROKEN STOPPERS.MUST PROVIDE PROPER SINK STOPPERS FOR THE THREE COMPARTMENT SINK.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
NO CHEMICAL TEST STRIPS ON SITE TO BE ABLE TO CHECK SANITIZER LEVELS AT THREE COMPARTMENT SINK. MUST PROVIDE CHEMICAL TEST STRIP ACCORDING TO SANITING SOLUTION. PRIORITY FOUNDATION VIOLATION 7-38-005
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
CLEAN UNDER THE STOVE AND INSIDE THE TWO DOOR REACH-IN COOLER BY THE THREE COMPARTMENT SINK
50HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE−2
NO HOT WATER PROVIDED ON SITE.HOT WATE TANK WAS TURNED OFF.TURNED ON DURING INSPECTION.MUST PROVIDE HOT WATER THROUGHOUT.INSTRUCTED MANAGER PROPER HOT WATER TEMPERATURE AT HAND WASHING SINKS MUST BE AT A MINIMUM OF 100.0F OR HIGHER THROUGH A MIXING VALVE OR COMBINATION FAUCET. HOT WATER TEMPERATURE AT THREE COMPARTMENT SINK MUST BE AT LEAST 110.0F TO PROPERLY WASH, RINSE AND SANITIZE UTENSILS AND EQUIPMENT. PRIORITY VIOLATION. 7-38-030(C). CITATION ISSUED.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
EXCESS ITEMS(WOODS,BROKEN WALLS CARDBOARDS AND ETC.)ACCUMULATE OUTSIDE GROUND BY THE GARBAGE CONTAINER AND BY THE REAR DOOR.OBSERVED RAT DROPPINGS ON TOP MATERIALS STORED ON GROUND.MUST REMOVE ALL ITEMS FROM MENTIONED AREA. PRIORITY FOUNDATION VIOLATION 7-38-020(B)
58ALLERGEN TRAINING AS REQUIRED−2
NO ALLERGEN TRAINING CERTIFICATES PROVIDED ON SITE. INSTRUCTED TO PROVIDE FOR ALL CERTIFIED FOOD SERVICE MANAGERS

Base deductions−39 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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