What is Sandwichon Cafe's health inspection score?

Sandwichon Cafe has a SafeDine safety score of 62 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Sandwichon Cafe last inspected?

Sandwichon Cafe was last inspected on February 23, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Sandwichon Cafe have?

Sandwichon Cafe has 28 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Sandwichon Cafe safe to eat at?

Sandwichon Cafe has a safety score of 62/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Sandwichon Cafe serve?

Sandwichon Cafe serves Cafe cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Sandwichon Cafe

Name: Sandwichon Cafe
Address: 2651 N HARLEM AVE, Chicago, 60707
Rating: 62

2651 N HARLEM AVE, Chicago

Last Inspected: 2/23/2026

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0Fair

Cafe•Chicago

Ranked #960 of 1000 in ChicagoBetter than 37% of cafe restaurants

Stable

4 inspections

Last: Feb 23, 2026

high confidence

Directions Order

Inspections

Clean Rate

Avg Violations

3 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

Employee illnessHigh Priority

Sick employee handling food — illness transmission risk

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-38

Final Score

Impact Breakdown

High Priority

-12 pts

Direct health hazards • 10 pts each

Intermediate

-4 pts

Potential hazards • 5 pts each

Basic

-13 pts

Best practices • 2 pts each

Inspection Timeline

-5 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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2651 N HARLEM AVE, Chicago, IL 60707

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Violation Timeline

Dec 2024

2 inspections

3 high priority

2 intermediate

4 basic

Dec

Jun 2025

1 inspections

3 high priority

1 intermediate

5 basic

Feb 2026

1 inspections

1 high priority

1 intermediate

8 basic

Feb

Inspection History

4 records on file

2 Canvass1 License Re-Inspection1 License

Feb 26

Canvass InspectionLatestPass w/ Conditions

1 High1 Med8 Basic

10 total

69/100inspection score

−31 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED THE HANDWASHING SINK IN THE FRONT PREP AREA NOT ACCESSIBLE FOR USE.HAND SINK BEING BLOCKED BY A LARGE FULL SHEET TRAY WITH BAKED PASTRIES WHILE FOOD HANDLERS ACTIVELY PREPARING FOODS AT THIS TIME.INSTRUCTED MANAGER, HANDWASHING SINK MUST BE ACCESSIBLE FOR EMPLOYEES TO WASH HANDS AT ALL TIMES.MANAGER REMOVED.PRIORITY FOUNDATION VIOLATION 7-38-030, CITATION ISSUED.

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED BROKEN/MISSING THERMOMETERS INSIDE COOLERS LOCATED AT FRONT PREP AREA.INSTRUCTED TO PROVIDE AND MAINTAIN VISIBLE ACCURATE, WORKING THERMOMETERS INSIDE SAID COOLERS.

Basic (8)

−16 pts

40PERSONAL CLEANLINESS−2
OBSERVED EMPLOYEE WITH NO HAIR RESTRAINT IN THE FOOD PREP AREA.INSTRUCTED MANAGER TO PROVIDE HAIR RESTRAINTS FOR ALL EMPLOYEES IN THE FOOD PREP AREA.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CHIPPED PAINT AND RUST ON THE WIRE STORAGE RACKS IN THE KITCHEN STAND-UP COOLER.INSTRUCTED TO REMOVE CHIPPED PAINT AND RUST AND REPAINT OR REPLACE THE SHELVES AND MAINTAIN. OBSERVED RAW WOOD SHELVES IN THE REAR STORAGE AREA.INSTRUCTED TO PAINT OR SEAL THE SHELVES AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
BACKFLOW PREVENTION DEVICE NOT LOCATED AT ICE MAKER.MUST INSTALL SO BACKFLOW PREVENTION DEVICE MAY BE LOCATED TO BE SERVICED AND MAINTAINED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO REPLACE WATERSTAINED CEILING TILES IN THE FRONT PREP AREA AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
INSTRUCTED TO DETAIL CLEAN THE KITCHEN HOOD/FILTERS TO REMOVE ACCUMULATION OF GREASE BUILD-UP AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED A FOOD HANDLING EMPLOYEE WITHOUT A FOOD HANDLER CERTIFICATE.INSTRUCTED TO SHOW PROOF OF TRAINING FOR ALL FOOD HANDLING EMPLOYEES.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED THE CERTIFIED FOOD MANAGER WITHOUT THE ALLERGEN TRAINING CERTIFICATE. MUST SHOW PROOF OF TRAINING AND MAINTAIN.
61SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC−2
PREVIOUS INSPECTION REPORT SUMMARY FROM (06/04/2025) WAS NOT DISPLAYED FOR THE PUBLIC TO VIEW.TODAY'S INSPECTION REPORT SUMMARY WAS ISSUED AND MUST BE DISPLAYED AND VISIBLE TO THE PUBLIC AT ALL TIMES.PRIORITY FOUNDATION VIOLATION 7-42-010 (B), CITATION ISSUED.

Base deductions−31 pts

Jun 25

Canvass InspectionPass w/ Conditions

3 High1 Med5 Basic

9 total1 risk factor

50/100inspection score

−45 pts

High Priority (3)

−30 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CERTIFIED FOOD MANAGER ON SITE, WHILE OPEN AND OPERATING. INSTRUCTED A CERTIFIED FOOD MANAGER MUST BE ON SITE WITH THE ORIGINAL CITY OF CHICAGO CERTIFICATE AT ALL TIMES WHILE OPEN AND OPERATING. PRIORITY FOUNDATION VIOLATION 7-38-012, CITATION ISSUED
9NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED−10
OBSERVED EMPLOYEE USE BARE HANDS ON READY TO EAT FOOD. OBSERVED FOOD HANDLER ASSEMBLE BREAKFAST SANDWICH (TOAST, EGG, HAM) WITH BARE HANDS TO SERVE TO CUSTOMER. MUST USE GLOVES OR OTHER ALTERNATIVE APPROVED METHODS WHEN HANDLING READY TO EAT FOOD AND PRODUCTS. APPROXIMATELY 1LB AT $8 WORTH OF PRODUCT DISCARDED. FOOD HANDLER WASHED HANDS AND PUT ON GLOVES WHEN INSTRUCTED. PRIORITY VIOLATION 7-38-010, CITATION ISSUED
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED TWO INACCESSIBLE HANDWASHING SINKS ON SITE. THERE AS AN EMPTY DETERGENT BOTTLE IN THE HANDWASHING SINK IN THE DISHWASHING AREA. THERE WAS A FULL SHEET TRAY WITH BAKED PASTRIES AND A CUTTING BOARD COVERING THE ENTIRE BASIN OF THE HANDWASHING SINK IN THE FRONT FOOD PREP AREA. INSTRUCTED TO MAINTAIN ALL HANDWASHING SINKS SO THAT IT IS ACCESSIBLE AT ALL TIMES FOR EMPLOYEE USE. ALL HANDWASHING SINKS WERE CLEARED WHEN INSTRUCTED. PRIORITY FOUNDATION 7-38-030(C), CITATION ISSUED

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED NO FOOD STORAGE CONTAINERS AND SQUIRT BOTTLES NOT LABELED IN THE FRONT FOOD PREP AREA. INSTRUCTED TO LABEL WITH COMMON FOOD NAME AND MAINTAIN.

Basic (5)

−10 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED WHITE RICE AND YELLOW RICE INSIDE THE HOT HOLDING UNITS INSIDE FOOD 4 LESS DISPOSABLE GROCERY BAGS. INSTRUCTED TO USE FOOD GRADE SURFACES FOR STORING FOOD ITEMS.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED SPOONS AND FORKS NOT INVERTED IN AT THE DRAIN BOARD OF THE THREE COMPARTMENT SINK. INSTRUCTED TO INVERT AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE SURFACES UNDER THE FLAT TOP GRILLS UNDER THE VENTILATION HOOD WITH GREASE BUILD UP AND IN NEED OF CLEANING.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED A LEAK AT THE PIPE UNDER THE RINSE COMPARTMENT OF THE THREE COMPARTMENT SINK. LEAK IS CAUSING FLOOR TO BE WET. ALSO, FOUND THE HANDWASHING SINK IN THE FRONT PREP AREA WITH A SLOW DRAIN. INSTRUCTED TO REPAIR AND MAINTAIN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED THE DOOR TO THE TOILET ROOM NOT SELF CLOSING. INSTRUCTED TO PROVIDE A SELF CLOSING DEVICE ON MENTIONED DOOR AND MAINTAIN.

Base deductions−45 pts

Risk factor bonus (1× +5)−5 pts

Dec 24

License Re-Inspection InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED SOILED MOP HEADS NOT PROPERLY STORED. INSTRUCTED MANAGER TO HANG MOP HEADS TO PREVENT INSECT BREEDING.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO ALLERGEN TRAINING ON SITE AT TIME OF INSPECTION. INSTRUCTED ALL EMPLOYEES HOLDING CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATES MUST COMPLETE ALLERGEN TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.

Base deductions−4 pts

Dec 24

License InspectionFail

3 High2 Med2 Basic

7 total2 risk factors

46/100inspection score

−44 pts

High Priority (3)

−30 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
OBSERVED NO VERIFIABLE EMPLOYEE HEALTH POLICY ON SITE AT TIME OF INSPECTION. LEFT TEMPLATE AND INSTRUCTED TO MAINTAIN COPIES OF VERIFIABLE HEALTH POLICY SIGNED BY ALL EMPLOYEES ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-010. CITATION ISSUED.
5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
OBSERVED NO KIT AND PROCEDURE ON SITE FOR RESPONDING TO VOMIT AND DIARRHEA AT TIME OF INSPECTION. INSTRUCTED TO MAINTAIN KIT CONTAINING ALL NECESSARY SUPPLIES INCLUDING A SANITIZER RATED AS EFFECTIVE AGAINST NOROVIRUS ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND WASHING SIGNAGE THROUGHOUT THE FACILITY. INSTRUCTED TO PROVIDE HAND WASHING SIGNAGE FOR ALL HAND WASHING SINKS IN THE FACILITY

Intermediate (2)

−10 pts

25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
OBSERVED INCORRECT CONSUMER ADVISORY ON MENUS. ITEMS NOT STARRED ON MENU FOR UNDERCOOKED OR RAW ITEMS (EGGS, BURGERS, ETC.) INSTRUCTED TO CORRECT CONSUMER ADVISORY BY ADDED REMINDER (*) NEXT TO ITEMS THAT ARE NOT FULLY COOKED. MUST PROVIDE FOOTNOTE THAT STATES IF ITEMS ARE SERVED RAW OR COOKED TO ORDER. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION
36THERMOMETERS PROVIDED & ACCURATE−5
FOUND METAL STEM THERMOMETER FOR TAKING FOOD TEMPERATURES INOPERABLE. INSTRUCTED MANAGER TO PROVIDE A WORKING THERMOMETER AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED

Basic (2)

−4 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED SOILED MOP HEADS NOT PROPERLY STORED. INSTRUCTED MANAGER TO HANG MOP HEADS TO PREVENT INSECT BREEDING.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO ALLERGEN TRAINING ON SITE AT TIME OF INSPECTION. INSTRUCTED ALL EMPLOYEES HOLDING CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATES MUST COMPLETE ALLERGEN TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.

Base deductions−44 pts

Risk factor bonus (2× +5)−10 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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