What is Terminal 5's health inspection score?

Terminal 5 has a SafeDine safety score of 65 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Terminal 5 last inspected?

Terminal 5 was last inspected on June 2, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Terminal 5 have?

Terminal 5 has 16 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Terminal 5 safe to eat at?

Terminal 5 has a safety score of 65/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Terminal 5 serve?

Terminal 5 serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Terminal 5

Name: Terminal 5
Address: 5134 W IRVING PARK RD, Chicago, 60641
Rating: 65

5134 W IRVING PARK RD, Chicago

Last Inspected: 6/2/2026

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0Fair

American•Old Irving Park

Ranked #16 of 18 in Old Irving ParkBetter than 22% of american restaurants

Declining

3 inspections

Last: Jun 2, 2026

high confidence

Directions Order

Inspections

Clean Rate

5.3

Avg Violations

This month

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Plumbing issues

Plumbing or waste disposal problems

Facility condition

Building maintenance or structural issues

Other violation

Regulatory compliance issue

Permit/documentationHigh Priority

Administrative or documentation issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-31

Final Score

Impact Breakdown

High Priority

-3 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-5 pts

Best practices • 2 pts each

Inspection Timeline

-12 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 69/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (65/100) 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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5134 W IRVING PARK RD, Chicago, IL 60641

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Violation Timeline

Feb 2025

1 inspections

6 basic

Feb

Jan 2026

1 inspections

1 high priority

6 basic

Jun 2026

1 inspections

2 high priority

1 intermediate

Jun

Inspection History

3 records on file

1 Complaint1 Canvass1 License

Jun 26

Complaint InspectionLatestPass with Conditions

2 High1 Med

3 total2 risk factors

65/100inspection score

−25 pts

High Priority (2)

−20 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
8HANDS CLEAN & PROPERLY WASHEDRisk Factor−10

Intermediate (1)

−5 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5

Base deductions−25 pts

Risk factor bonus (2× +5)−10 pts

Jan 26

Canvass InspectionPass w/ Conditions

1 High6 Basic

7 total

78/100inspection score

−22 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED EXPOSED HAND WASHING SINK IN DISHWASHING AREA RENDERED INACCESSIBLE BY GARBAGE BAG AND WIPING CLOTHES BEING PLACED INSIDE IT. INSTRUCTED TO MAINTAIN ALL EXPOSED HAND WASHING SINKS OPEN AND ACCESSIBLE FOR HAND WASHING. PRIORITY FOUNDATION VIOLATION 7-38-030(C). CITATION ISSUED.

Basic (6)

−12 pts

43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED ICE SCOOP LAYING ON TOP OF ICE IN BAR. INSTRUCTED MANAGER TO STORE ICE SCOOP HANDLE UP ABOVE ICE TO PREVENT CONTAMINATION.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED ACCUMULATED GREASE AND FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES, COOLERS, FREEZERS, SHELVING UNITS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DEBRIS ON FLOORS ALONG WALLS AND CORNERS IN UTILITY AND STORAGE AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED SOILED MOP HEAD NOT PROPERLY STORED. INSTRUCTED MANAGER TO HANG MOP HEADS TO PREVENT INSECT BREEDING.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED THE HOOD VENTILATION FILTERS WITH A BUILD UP OF DUST AND GREASE. INSTRUCTED TO CLEAN AND MAINTAIN AS A MEANS OF HELPING PREVENT POSSIBLE CONTAMINATION OF FOODS.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED NO FOOD HANDLERS CERTIFICATES ON SITE. INSTRUCTED MANAGER TO COMPLY WITH THE IDPH FOOD HANDLER REQUIREMENT.

Base deductions−22 pts

Feb 25

License InspectionPass

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED NON-FUNCTIONAL 1-COMPARTMENT AND 2-COMPARTMENT SINKS IN THE BASEMENT AREA IN POOR REPAIR, RUSTED AND NO LONGER EASILY-CLEANABLE. INSTRUCTED TO REMOVE NON-FUNCTIONAL 1-COMPARTMENT AND 2-COMPARTMENT SINKS IN THE BASEMENT AREA UNNECESSARY TO FOOD OPERATIONS AND MAINTAIN ALL FUNCTIONAL PLUMBING EQUIPMENT IN GOOD REPAIR AND EASILY-CLEANABLE.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED NO UTILITY SINK OR OTHER CURBED CLEANING FACILITY ON PREMISES FOR THE PROPER CLEANING OF MOPS AND DISPOSAL OF MOP WATER. INSTRUCTED TO INSTALL AT LEAST ONE UTILITY/SERVICE SINK OR CURBED CLEANING FACILITY TO ALLOW FOR PROPER DISPOSAL OF MOP WATER ON-SITE AND MAINTAIN AT ALL TIMES.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OBSERVED NO WASTE RECEPTACLE IN THE MEN'S WASHROOM FOR THE DISPOSAL OF PAPER TOWELS OR OTHER TOILETRIES. INSTRUCTED TO PROVIDE AT LEAST ONE WASTE RECEPTACLE IN MEN'S WASHROOM FOR DISPOSAL OF TOILETRIES AND MAINTAIN AT ALL TIMES.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED BUILD UP OF GREASE AND CONDENSATION ON EXTERIOR SURFACES OF VENTILATION HOOD AND ADJACENT CEILING TILES IN THE KITCHEN AREA ABOVE THE MAIN COOK LINE. INSTRUCTED TO MAINTAIN VENTILATION HOOD SYSTEM OF ADEQUATE NUMBER AND CAPACITY TO PREVENT GREASE OR CONDENSATION FROM COLLECTING ON ADJACENT WALLS, CEILINGS, AND FIXTURES AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED NO MECHANICAL OR OTHER VENTILATION SYSTEM PROVIDED IN MEN'S AND WOMEN'S TOILET ROOMS ON-SITE, WINDOW-MOUNTED VENTILATION PORTS OBSTRUCTED BY PLASTIC COVER. INSTRUCTED TO REMOVE PLASTIC COVER AND MAINTAIN ADEQUATE MECHANICAL VENTILATION IN TOILET ROOMS TO REMOVE OBNOXIOUS FUMES OR ODORS.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED CERTIFIED FOOD MANAGERS PRESENT WITH NO ALLERGEN AWARENESS TRAINING OR CERTIFICATE(S) ON-SITE AT TIME OF LICENSE INSPECTION. INSTRUCTED TO PROVIDE ALL CERTIFIED FOOD MANAGER WITH ADDITIONAL ALLERGEN AWARENESS TRAINING AND MAINTAIN CERTIFICATE(S) ON-SITE FOR REVIEW AT ALL TIMES.

Base deductions−12 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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