What is Ezankaya's health inspection score?

Ezankaya has a SafeDine safety score of 73 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Ezankaya last inspected?

Ezankaya was last inspected on May 20, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Ezankaya have?

Ezankaya has 17 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Ezankaya safe to eat at?

Ezankaya has a good safety record with a score of 73/100. While there are some noted violations, overall compliance is solid.

Official Health Record

Ezankaya

Name: Ezankaya
Address: 1320-1322 W DEVON AVE, Chicago, 60660
Rating: 73

1320-1322 W DEVON AVE, Chicago

Last inspected 12mo ago

▲Improving

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0Good

Edgewater

Ranked #180 of 282 in Edgewater

Improving

3 inspections

Last: May 20, 2025

medium confidence

Directions Order

Inspections

Clean Rate

5.7

Avg Violations

12 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Plumbing issues

Plumbing or waste disposal problems

Other violation

Regulatory compliance issue

Permit/documentationHigh Priority

Administrative or documentation issue

Facility condition

Building maintenance or structural issues

Food storage

Food not properly stored or protected

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-27

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-9 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

+10 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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1320-1322 W DEVON AVE, Chicago, IL 60660

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Violation Timeline

Oct 2024

1 inspections

8 basic

Oct

May 2025

2 inspections

1 high priority

8 basic

Inspection History

3 records on file

1 Canvass Re-Inspection1 Canvass1 License

May 25

Canvass Re-Inspection InspectionLatestPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-501.12 OBSERVED ALL CUTTING BOARDS THROUGHOUT PREMISES WITH OPEN SEAMS AND DARK STAINS. INSTRUCTED TO REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS AND MAINTAIN AT ALL TIMES.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-602.13 OBSERVED AN EXCESSIVE AMOUNT OF DEBRIS AND ICE BUILDUP ON THE INTERIOR OF ALL UPRIGHT AND REACH-IN FREEZERS. INSTRUCTED TO REMOVE EXCESS ICE, CLEAN, AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11(B) OBSERVED INTERIOR OF DEEP FRYERS WITH EXCESSIVE GREASE BUILDUP AND DIRTY FRYING OIL. INSTRUCTED TO REMOVE OIL, DETAIL CLEAN, AND MAINTAIN.

Base deductions−6 pts

May 25

Canvass InspectionFail

1 High5 Basic

6 total1 risk factor

75/100inspection score

−20 pts

High Priority (1)

−10 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED FACILITY FOOD HANDLERS PREPARING AND HANDLING�TIME AND TEMPERATURE CONTROL FOR SAFETY(TCS) FOODS WITHOUT ORIGINAL CITY OF CHICAGO FOOD SERVICE MANAGER AND CERTIFICATE ON SITE. INFORMED PERSON IN CHARGE CITY OF CHICAGO ORIGINAL FOOD SERVICE CERTIFICATE MUST REMAIN POSTED ON SITE AND CERTIFIED MANAGER ON SITE DURING TCS FOOD PREP, COOKING, SERVING AND OPERATING HOURS. PRIORITY FOUNDATION VIOLATION #7-38-012. CITATION ISSUED.

Basic (5)

−10 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED ALL CUTTING BOARDS THROUGHOUT PREMISES WITH OPEN SEAMS AND DARK STAINS. INSTRUCTED TO REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS AND MAINTAIN AT ALL TIMES.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
FOBSERVED AN EXCESSIVE AMOUNT OF DEBRIS AND ICE BUILDUP ON THE INTERIOR OF ALL UPRIGHT AND REACH-IN FREEZERS. INSTRUCTED TO REMOVE EXCESS ICE, CLEAN, AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED INTERIOR OF DEEP FRYERS WITH EXCESSIVE GREASE BUILDUP AND DIRTY FRYING OIL. INSTRUCTED TO REMOVE OIL, DETAIL CLEAN, AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED GREASE BUILDUP, FOOD DEBRIS, AND DIRT ON FLOOR UNDER COOKING EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, DISH WASHING, STORAGE AND BASEMENT AREAS. INSTRUCTED MANAGER TO CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN ALL AREAS. OBSERVED DUST BUILDUP ON FAN IN WALK-IN COOLER, LIGHT SHIELDS IN COOKING AREA AND CEILING AND WALL VENTS IN PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN ALL FANS, LIGHT SHIELDS AND CEILING/WALL VENTS.
60PREVIOUS CORE VIOLATION CORRECTED−2
OBSERVED PREVIOUS CORE VIOLATIONS FROM REPORT #2604341 DATED 10/08/2024. THEY ARE AS FOLLOWS: #45. ALL STORED ITEMS THROUGHOUT THE FACILITY MUST BE ELEVATED FROM THE FLOORS. #49. INTERIOR OF THE OVEN WITH BURNT FOOD DEBRIS AND GREASE. MUST CLEAN AND MAINTAIN. #55. NOTED OPEN CRACKS/CREVICES/OPENINGS/HOLES THROUGHOUT THE FACILITY IN THE MAIN KITCHEN, IN THE REAR KITCHEN AND IN THE EMPLOYEE WASHROOM IN WALLS, FLOORS, AND CEILING. MUST SEAL ALL TO BE SMOOTH AND CLEANABLE.-----CRACKED AND DAMAGED FLOOR TILES IN THE MAIN KITCHEN AND DISH AREA MUST BE REPLACED.----FLOORS UNDER THE KITCHEN THREE COMPARTMENT SINK AND WOK LINE DIRTY.----EXCESSIVE GREASE NOTED ON ALL PIPES AND ELECTRICAL CONDUITS BEHIND THE WOK LINE. MUST CLEAN AND MAINTAIN ALL.----NOTED EXPANDING SPRAY FOAM USED AS A SEALANT THROUGHOUT THE FACILITY ON WALLS. MUST REMOVE UNEVEN FOAM TO BE SMOOTH AND CLEANABLE.----EXCESSIVE DUST ON THE CEILING VENT IN THE CUSTOMER WASHROOM. MUST CLEAN AND MAINTAIN. #55. ALL UNUSED ITEMS STORED T

Base deductions−20 pts

Risk factor bonus (1× +5)−5 pts

Oct 24

License InspectionPass

8 Basic

8 total

84/100inspection score

−16 pts

Basic (8)

−16 pts

45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
ALL STORED ITEMS THROUGHOUT THE FACILITY MUST BE ELEVATED FROM THE FLOORS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE DUCT TAPE AS MEANS OF REPAIR FOR THE SUSHI PREP COOLER.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
TORN RUBBER DOOR GASKET ON THE COOKS LINE TWO DOOR COOLER. MUST REPLACE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
ALL RAW WOODEN SHELVING THROUGHOUT THE FRONT CASHIER COUNTER, SUSHI PREP, ON WALLS MUST BE PAINTED/SEALED.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
-INTERIOR OF THE OVEN WITH BURNT FOOD DEBRIS AND GREASE. MUST CLEAN AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
PIPING UNDER THE THREE COMPARTMENT SINK REPAIRED WITH DUCT TAPE. MUST REMOVE TAPE AND PROPERLY REPAIR.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
ALL UNUSED ITEMS STORED THROUGHOUT THE FACILITY IE: ON THE REAR EXIT WALKWAY, IN THE REAR STORAGE ROOM AND STORAGE ROOM THROUGH THE DOORWAY IN THE CUSTOMER WASHROOM, MUST BE REMOVED FROM THE PREMISES. ALL OTHER NEEDED STORED ITEMS MUST BE ELEVATED FROM THE FLOORS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED OPEN CRACKS/CREVICES/OPENINGS/HOLES THROUGHOUT THE FACILITY IN THE MAIN KITCHEN, IN THE REAR KITCHEN AND IN THE EMPLOYEE WASHROOM IN WALLS, FLOORS, AND CEILING. MUST SEAL ALL TO BE SMOOTH AND CLEANABLE.-----CRACKED AND DAMAGED FLOOR TILES IN THE MAIN KITCHEN AND DISH AREA MUST BE REPLACED.----FLOORS UNDER THE KITCHEN THREE COMPARTMENT SINK AND WOK LINE DIRTY.----EXCESSIVE GREASE NOTED ON ALL PIPES AND ELECTRICAL CONDUITS BEHIND THE WOK LINE. MUST CLEAN AND MAINTAIN ALL.----NOTED EXPANDING SPRAY FOAM USED AS A SEALANT THROUGHOUT THE FACILITY ON WALLS. MUST REMOVE UNEVEN FOAM TO BE SMOOTH AND CLEANABLE.----EXCESSIVE DUST ON THE CEILING VENT IN THE CUSTOMER WASHROOM. MUST CLEAN AND MAINTAIN. PEELING PAINT ON WALLS AND CEILING IN THE WASHROOM STORAGE ROOM. MUST REMOVE PEELING PAINT.

Base deductions−16 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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