What is Indian Dhaba's health inspection score?

Indian Dhaba has a SafeDine safety score of 60 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Indian Dhaba last inspected?

Indian Dhaba was last inspected on January 29, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Indian Dhaba have?

Indian Dhaba has 25 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Indian Dhaba safe to eat at?

Indian Dhaba has a safety score of 60/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Indian Dhaba serve?

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

Official Health Record

Indian Dhaba

Name: Indian Dhaba
Address: 2325 W TAYLOR ST, Chicago, 60612
Rating: 60

2325 W TAYLOR ST, Chicago

Last Inspected: 1/29/2026

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0Fair

Indian•Near West Side

Ranked #157 of 197 in Near West SideBetter than 62% of indian restaurants

Stable

4 inspections

Last: Jan 29, 2026

high confidence

Directions Order

Inspections

Clean Rate

6.3

Avg Violations

2 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Employee illnessHigh Priority

Sick employee handling food — illness transmission risk

Pest issues

Evidence of pests found during inspection

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-40

Final Score

Impact Breakdown

High Priority

-8 pts

Direct health hazards • 10 pts each

Intermediate

-4 pts

Potential hazards • 5 pts each

Basic

-7 pts

Best practices • 2 pts each

Inspection Timeline

-2 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

2325 W TAYLOR ST, Chicago, IL 60612

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Violation Timeline

Mar 2025

2 inspections

4 high priority

1 intermediate

6 basic

Mar

Jan 2026

2 inspections

4 high priority

2 intermediate

8 basic

Inspection History

4 records on file

1 Short Form Complaint1 Canvass1 License Re-Inspection1 License

Jan 26

Short Form Complaint InspectionLatestPass w/ Conditions

1 High1 Med4 Basic

6 total1 risk factor

72/100inspection score

−23 pts

High Priority (1)

−10 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
2-101.11: OBSERVED NO CERTIFIED FOOD MANAGER WITH THE ORIGINAL CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE ON SITE, WHILE OPEN AND OPERATING. A PICTURE OF THE FOOD MANAGER CERTIFICATE FROM STATEFOODSAFETY (02/10/2025) WAS PROVIDED. INSTRUCTED A CERTIFIED FOOD MANAGER MUST BE ON SITE WITH THE ORIGINAL CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE POSTED AT ALL TIMES WHILE FOODS ARE BEING PREPARED AND SERVED. NO PICTURES OR COPIES OF CITY OF CHICAGO CERTIFICATE IS NOT ALLOWED. PRIORITY FOUNDATION VIOLATION 7-38-012, CITATION ISSUED

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
6-501.112: OBSERVED DEAD SMALL FLIES IN THE BASIN OF THE MOP SINK. INSTRUCTED TO REMOVE, CLEAN, AND MAINTAIN.

Basic (4)

−8 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11(B): OBSERVED THE INTERIOR OF THE COOLERS WITH STANDING WATER, DEBRIS, AND IN NEED OF CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.114: OBSERVED BROKEN DOWN CARDBOARD BOXES ON THE FLOORS IN THE FRONT PREP AREA AND REAR DISHWASHING AREA. INSTRUCTED TO REMOVE AND MAINTAIN FLOORS TO BE SMOOTH AND EASILY CLEANABLE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.12: OBSERVED THE FLOORS THROUGHOUT THE FACILITY IN NEED OF CLEANING. ESPECIALLY UNDER THE COOKING EQUIPMENT UNDER THE VENTILATION HOOD. ALSO, WALLS UNDER THE FRONT SERVICE COUNTER IN NEED OF CLEANING. INSTRUCTED TO DEEP CLEAN, CLEAN MORE FREQUENTLY, AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13: OBSERVED NO ALLERGEN TRAINING CERTIFICATE FROM THE CERTIFIED FOOD MANAGER ON SITE.

Base deductions−23 pts

Risk factor bonus (1× +5)−5 pts

Jan 26

Canvass InspectionPass w/ Conditions

3 High1 Med4 Basic

8 total1 risk factor

52/100inspection score

−43 pts

High Priority (3)

−30 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CERTIFIED FOOD MANAGER WITH THE ORIGINAL CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE ON SITE, WHILE OPEN AND OPERATING. A PICTURE OF THE FOOD MANAGER CERTIFICATE FROM STATEFOODSAFETY (02/10/2025) WAS PROVIDED. INSTRUCTED A CERTIFIED FOOD MANAGER MUST BE ON SITE WITH THE ORIGINAL CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE POSTED AT ALL TIMES WHILE FOODS ARE BEING PREPARED AND SERVED. NO PICTURES OR COPIES OF CITY OF CHICAGO CERTIFICATE IS NOT ALLOWED. PRIORITY FOUNDATION VIOLATION 7-38-012, CITATION ISSUED
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND DRYING PROVISION AT THE HANDWASHING SINK IN THE REAR DISHWASHING AREA AND IN THE FRONT FOOD PREP AREA.INSTRUCTED MUST MAINTAIN HAND DRYING PROVISION AT ALL HANDWASHING SINKS AT ALL TIMES. PAPER TOWELS WERE PROVIDED AT THIS TIME. PRIORITY FOUNDATION VIOLATION 7-38-030(C), CITATION ISSUED
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED LOW-TEMPERATURE DISHWASHING MACHINE (NOT IN USE) NOT PROPERLY SANITIZING. SANITIZING STRENGTH OF SANITIZER (CHLORINE) AT THE TIME OF INSPECTION WAS 0 PPM. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS PROPERLY SANITIZING. PLEASE REASE COMMENTS FOR TAG REMOVAL INSTRUCTIONS. PRIORITY VIOLATION 7-38-025, NO CITATION ISSUED

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED DEAD SMALL FLIES IN THE BASIN OF THE MOP SINK. INSTRUCTED TO REMOVE, CLEAN, AND MAINTAIN.

Basic (4)

−8 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE INTERIOR OF THE COOLERS WITH STANDING WATER, DEBRIS, AND IN NEED OF CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED BROKEN DOWN CARDBOARD BOXES ON THE FLOORS IN THE FRONT PREP AREA AND REAR DISHWASHING AREA. INSTRUCTED TO REMOVE AND MAINTAIN FLOORS TO BE SMOOTH AND EASILY CLEANABLE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED THE FLOORS THROUGHOUT THE FACILITY IN NEED OF CLEANING. ESPECIALLY UNDER THE COOKING EQUIPMENT UNDER THE VENTILATION HOOD. ALSO, WALLS UNDER THE FRONT SERVICE COUNTER IN NEED OF CLEANING. INSTRUCTED TO DEEP CLEAN, CLEAN MORE FREQUENTLY, AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO ALLERGEN TRAINING CERTIFICATE FROM THE CERTIFIED FOOD MANAGER ON SITE.

Base deductions−43 pts

Risk factor bonus (1× +5)−5 pts

Mar 25

License Re-Inspection InspectionPass w/ Conditions

1 High

1 total

90/100inspection score

−10 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED THE 2 DOOR PREP COOLER BEHIND THE FRONT COUNTER WITH AN AIR TEMPERATURE OF 70F. NO TCS FOODS WERE STORED IN THE COOLER AT THE TIME OF THE INSPECTION. MUST REPAIR AND MAINTAIN THE COOLER BELOW 41F. PRIORITY VIOLATION 7-38-005.

Base deductions−10 pts

Mar 25

License InspectionFail

3 High1 Med6 Basic

10 total2 risk factors

43/100inspection score

−47 pts

High Priority (3)

−30 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON THE PREMISES. MANAGEMENT INSTRUCTED TO HAVE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION VIOLATION 7-38-010.
5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
OBSERVED NO CLEAN UP SUPPLIES ON THE PREMISES TO RESPOND TO A VOMIT OR DIARRHEAL EVENT. MANAGEMENT INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
NO SANITIZER WAS OBSERVED AT THE FINAL RINSE AT THE LOW TEMPERATURE DISH MACHINE. MANAGEMENT INSTRUCTED TO REPAIR THE MACHINE SO THAT A FINAL RINSE OF 100 PPM CHLORINE IS ACHIEVED. PRIORITY VIOLATION 7-38-025.

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED APPROX. 200 RAT DROPPINGS ON THE FLOOR OF THE BASEMENT. MANAGEMENT INSTRUCTED TO CLEAN AND REMOVE ALL RODENT DROPPINSG FROM ALL AFFECTED AREAS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE THE PEST ACTIVITY. PRIORITY FOUNDATION VIOLATION 7-38-020(A).

Basic (6)

−12 pts

48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED NO CHEMICAL TEST STRIPS TO MEASURE THE CHLORINE CONCENTRATION AT THE LOW TEMPERATURE DISH MACHINE. MANAGEMENT INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
CLEAN THE INTERIOR OF THE ICE MACHINE LOCATED NEXT TO THE 3 COMPARTMENT SINK.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
REPAIR THE HOLES IN THE WALL ABOVE THE PREP TABLE IN THE REAR PREP AREA. PATCH AND SEAL THE HOLES IN THE FOUNDATION CONCRETE WALLS AND FLOOR OF THE BASEMENT TO ELIMINATE PEST ACTIVITY.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED EXCESSIVE CLUTTER IN THE BASEMENT UNDER THE STAIRCASE AND ALONG THE WALLS THAT IS CONTRIBUTING TO PEST HARBORAGE CONDITIONS. MUST REMOVE ALL UNUSED EQUIPMENT FROM THE KITCHEN PREP AREAS AND BASEMENT. STORE REMAINING ITEMS 6" OFF OF THE FLOOR AND AWAY FROM THE WALLS.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
MUST PROVIDE FOOD HANDLER CERTIFICATES FOR ALL FOOD HANDLING EMPLOYEES.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED THE CERTIFIED FOOD MANAGER WITHOUT AN ALLERGEN TRAINING CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST HAVE AN ALLERGEN TRAINING CERTIFICATE.

Base deductions−47 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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