What is Strings Ramen's health inspection score?

Strings Ramen has a SafeDine safety score of 55 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Strings Ramen last inspected?

Strings Ramen was last inspected on February 5, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Strings Ramen have?

Strings Ramen has 28 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Strings Ramen safe to eat at?

Strings Ramen has a safety score of 55/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Strings Ramen serve?

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

Official Health Record

Strings Ramen

Name: Strings Ramen
Address: 1353-1355 W FULLERTON AVE, Chicago, 60614
Rating: 55

1353-1355 W FULLERTON AVE, Chicago

Last Inspected: 2/5/2026

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0Fair

Ramen•Lincoln Park

Ranked #566 of 754 in Lincoln ParkBetter than 82% of ramen restaurants

Improving

3 inspections

Last: Feb 5, 2026

high confidence

Directions Order

Inspections

Clean Rate

9.3

Avg Violations

2 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Food storage

Food not properly stored or protected

Other violation

Regulatory compliance issue

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-45

Final Score

Impact Breakdown

High Priority

-13 pts

Direct health hazards • 10 pts each

Intermediate

-7 pts

Potential hazards • 5 pts each

Basic

-16 pts

Best practices • 2 pts each

Inspection Timeline

+7 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

1353-1355 W FULLERTON AVE, Chicago, IL 60614

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Violation Timeline

May 2025

1 inspections

1 basic

May

Jan 2026

1 inspections

4 high priority

3 intermediate

10 basic

Feb 2026

1 inspections

1 intermediate

9 basic

Feb

Inspection History

3 records on file

1 Canvass Re-Inspection1 Canvass1 License

Feb 26

Canvass Re-Inspection InspectionLatestPass

1 Med9 Basic

10 total

77/100inspection score

−23 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
ALL BULK FOODS NOT STORED IN THE ORIGINAL CONTAINERS MUST BE LABELED WITH THE PRODUCT NAME.

Basic (9)

−18 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
ALL PREP AREA WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
ALL PREP AREA WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
ALL STORED BOXED ITEMS THROUGHOUT THE FACILITY AND STORED ITEMS INSIDE THE KITCHEN CLOSET MUST BE ELEVATED FROM THE FLOORS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
EXTREMELY DIRTY UTILITY MOP SINK. INSTRUCTED TO CLEAN AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
BROKEN LID OF THE COOKS LINE TWO DOOR COOLER WITH EXPOSED INSULATION AND REPAIRED WITH TAPE.----ALSO NOTED SEVERAL PLASTIC FOOD CONTAINERS THROUGHOUT THE WALK-IN COOLER AND IN CLEAN STORED UTENSIL AREA BROKEN/CRACKED AND REPAIRED WITH TAPE. INSTRUCTED TO REPLACE ALL.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INTERIOR AND EXTERIOR OF ALL COOLERS, FREEZERS, GAS STOVES, COOKS LINE WOK AND TABLE TOP CAN OPENER DIRTY WITH FOOD DEBRIS, GREASE AND FOOD SPILLAGE. MUST CLEAN ALL AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED EXTREMELY DIRTY FLOOR DRAIN UNDER THE DISH MACHINE SCRAPER SINK.----DIRTY FLOORS UNDER THE DISH MACHINE, THREE COMPARTMENT SINK, BEHIND WATER HEATER AND UNDER ALL COOKS LINE EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN ALL.----MISSING FLOOR TILES AT THE DISH MACHINE AREA. INSTRUCTED TO REPLACE TO BE SMOOTH AND CLEANABLE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
CLEANING TOOLS IMPROPERLY STORED INSIDE THE UTILITY MOP SINK. INSTRUCTED TO STORE SOILED MOPS INVERTED.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL REQUIRED EMPLOYEES. MUST PROVIDE.

Base deductions−23 pts

Jan 26

Canvass InspectionFail

4 High3 Med10 Basic

17 total

25/100inspection score

−75 pts

High Priority (4)

−40 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NOTED THE COOKS LINE HAND WASHING SINK NOT ACCESSIBLE FOR USE. SINK BLOCKED BY A LARGE GARBAGE CAN AND A PLASTIC FOOD CART WITH TOGO FOOD CONTAINERS STORED. INSTRUCTED TO REMOVE ALL AND MAKE THE SINK ACCESSIBLE. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NO SOAP AVAILABLE AT THE COOKS LINE (WEST) HAND WASHING SINK AND THE FRONT PREP AND WASHING SINK. INSTRUCTED TO PROVIDE DURING THE INSPECTION. PRIORITY FOUNDATION VIOLATION 7-38-030(C). SEE THE ABOVE VIOLATION #10 FOR CITATION.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NO PAPER TOWELS AVAILABLE AT THE COOKS LINE (WEST) HAND WASHING SINK AND THE DISH HAND WASHING SINK. INSTRUCTED TO PROVIDE DURING THE INSPECTION. PRIORITY FOUNDATION VIOLATION 7-38-030(C). SEE THE ABOVE VIOLATION #10 FOR CITATION.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED EMPLOYEE WASHING DISHES AT THE THREE COMPARTMENT SINK WITHOUT SANITIZING IN THE FINAL RINSE COMPARTMENT. EMPLOYEE WASHING POTS AND PANS WITHOUT SANITIZER THEN STORE THE PANS WITH OTHER CLEAN POTS/PANS. REVIEWED PROPER SANITIZING REQUIREMENTS. INSTRUCTED TO PROPERLY SET THE SINK TO SANITIZE WITH CHLORINE AND RE-WASH AND SANITIZE DURING THE INSPECTION. PRIORITY VIOLATION 7-38-025 CITATION ISSUED.

Intermediate (3)

−15 pts

23PROPER DATE MARKING AND DISPOSITION−5
OBSERVED APPROXIMATELY 100 LBS PREPARED TCS FOODS THROUGHOUT THE WALK-IN COOLER SUCH AS COOKED ASSORTED MEATS, BROTHS, SAUCES NOT DATE LABELED WITH AN EXPIRATION DATE. NO DATES ON FOODS OF ANY TYPE. ALL FOODS DISCARDED. REVIEWED DATE LABELING REQUIREMENTS. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
SMALLER MENU DOES NOT DISCLOSE AND INFORM CONSUMERS THE SPECIFIC MENU ITEMS THAT ARE RAW OR UNDERCOOKED SUCH AS TOMAGO (UNDERCOOKED EGG) IN BOWL DISHES. MUST DISCLOSE AND REMIND CUSTOMERS OF SUCH FOOD ON BOTH THE PRINTED AND VIRTUAL MENUS. PRIORITY FOUNDATION VIOLATION.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
ALL BULK FOODS NOT STORED IN THE ORIGINAL CONTAINERS MUST BE LABELED WITH THE PRODUCT NAME.

Basic (10)

−20 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
ALL PREP AREA WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
MUST NOT USE SOILED PAPER TOWELS WRAPPED AROUND PLASTIC SQUEEZE BOTTLES AS GRIPS ON THE COOKS LINE. MUST BE SMOOTH CLEANABLE.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
ALL STORED BOXED ITEMS THROUGHOUT THE FACILITY AND STORED ITEMS INSIDE THE KITCHEN CLOSET MUST BE ELEVATED FROM THE FLOORS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
EXTREMELY DIRTY UTILITY MOP SINK. INSTRUCTED TO CLEAN AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
BROKEN LID OF THE COOKS LINE TWO DOOR COOLER WITH EXPOSED INSULATION AND REPAIRED WITH TAPE.----ALSO NOTED SEVERAL PLASTIC FOOD CONTAINERS THROUGHOUT THE WALK-IN COOLER AND IN CLEAN STORED UTENSIL AREA BROKEN/CRACKED AND REPAIRED WITH TAPE. INSTRUCTED TO REPLACE ALL.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INTERIOR AND EXTERIOR OF ALL COOLERS, FREEZERS, GAS STOVES, COOKS LINE WOK AND TABLE TOP CAN OPENER DIRTY WITH FOOD DEBRIS, GREASE AND FOOD SPILLAGE. MUST CLEAN ALL AND MAINTAIN.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OUTSIDE WALKWAY TO THE WASTE RECEPTACLES WITH A HUGE AMOUNT OF PILED OLD EQUIPMENT,FOOD BOXES, CRATES, USED OIL CONTAINERS AND USED DIRTY SOY SAUCE CONTAINERS. INSTRUCTED TO REMOVE ALL FROM THE OUTSIDE GROUNDS. PRIORITY FOUNDATION VIOLATION 7-38-020(B) CITATION ISSUED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
CLEANING TOOLS IMPROPERLY STORED INSIDE THE UTILITY MOP SINK. INSTRUCTED TO STORE SOILED MOPS INVERTED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED EXTREMELY DIRTY FLOOR DRAIN UNDER THE DISH MACHINE SCRAPER SINK.----DIRTY FLOORS UNDER THE DISH MACHINE, THREE COMPARTMENT SINK, BEHIND WATER HEATER AND UNDER ALL COOKS LINE EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN ALL.----MISSING FLOOR TILES AT THE DISH MACHINE AREA. INSTRUCTED TO REPLACE TO BE SMOOTH AND CLEANABLE.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL REQUIRED EMPLOYEES. MUST PROVIDE.

Base deductions−75 pts

May 25

License InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED ONE ALLERGEN TRAINING CERTIFICATE MISSING FOR CERTIFIED FOOD MANAGER. INSTRUCTED TO HAVE ALL CERTIFIED FOOD MANAGERS COMPLETE ALLERGEN TRAINING AND PROVIDE PROOF ON SITE AT ALL TIMES.

Base deductions−2 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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