What is The New Valois Rest Inc's health inspection score?

The New Valois Rest Inc has a SafeDine safety score of 70 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was The New Valois Rest Inc last inspected?

The New Valois Rest Inc was last inspected on April 21, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does The New Valois Rest Inc have?

The New Valois Rest Inc has 30 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is The New Valois Rest Inc safe to eat at?

The New Valois Rest Inc has a good safety record with a score of 70/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does The New Valois Rest Inc serve?

The New Valois Rest Inc serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

The New Valois Rest Inc

Name: The New Valois Rest Inc
Address: 1518 E 53RD ST, Chicago, 60615
Rating: 70

1518 E 53RD ST, Chicago

Last Inspected: 4/21/2026

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0Good

American•Hyde Park

Ranked #168 of 274 in Hyde ParkBetter than 22% of american restaurants

Declining

7 inspections

Last: Apr 21, 2026

high confidence

Directions Order

Inspections

Clean Rate

4.3

Avg Violations

1 month ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Plumbing issues

Plumbing or waste disposal problems

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

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

-23

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-9 pts

Potential hazards • 5 pts each

Basic

-3 pts

Best practices • 2 pts each

Inspection Timeline

-17 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 77/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (70/100) 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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1518 E 53RD ST, Chicago, IL 60615

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Violation Timeline

Nov 2022

1 inspections

1 intermediate

2 basic

Nov

May 2023

1 inspections

1 high priority

7 basic

Apr 2024

1 inspections

3 basic

Apr

Dec 2024

2 inspections

1 high priority

1 intermediate

7 basic

Jan 2025

1 inspections

3 basic

Jan

Apr 2026

1 inspections

1 high priority

3 intermediate

Inspection History

7 records on file

5 Canvass1 Complaint1 Canvass Re-Inspection

Apr 26

Canvass InspectionLatestPass

1 High3 Med

4 total1 risk factor

70/100inspection score

−25 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZEDRisk Factor−10

Intermediate (3)

−15 pts

36THERMOMETERS PROVIDED & ACCURATE−5
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5

Base deductions−25 pts

Risk factor bonus (1× +5)−5 pts

Jan 25

Complaint InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE SHELVING INSIDE THE REAR WALK IN COOLER(1) DIRTY. MUST CLEAN AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED THE FAUCETS AT THE 3 COMP SINKS WITH LEAKS. MUST REPAIR AND MAINTAIN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED THE GARBAGE CAN LID MISSING IN THE REAR UNISEX EMPLOYEE'S WASHROOM. MUST REPLACE AND MAINTAIN AS REQUIRED.

Base deductions−6 pts

Dec 24

Canvass Re-Inspection InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE SHELVING INSIDE THE REAR WALK IN COOLER DIRTY. MUST CLEAN AND MAINTAIN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED THE GARBAGE CAN LID MISSING IN THE REAR UNISEX EMPLOYEE'S WASHROOM. MUST REPLACE AND MAINTAIN AS REQUIRED
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOORS NEED CLEANING THROUGH OUT ALONG THE WALL BASE AND CORNERS TO REMOVE SPILLS, GREASE AND/OR DEBRIS

Base deductions−6 pts

Dec 24

Canvass InspectionPass w/ Conditions

1 High1 Med4 Basic

6 total

77/100inspection score

−23 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED THE FRONT SALAD PREP COOLER AT AN IMPROPER AIR TEMP OF 50.1F. WHICH HOLD TCS FOODS. INSTRUCTED MANAGER NOT TO USE UNTIL IT HOLDS AND MAINTAIN THE PROPER TEMP OF 41F OR BELOW. COOLER WAS TAGGED / HELD FOR INSPECTION. PRIORITY CIATION ISSUED #7-38-005.

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN WORKING THERMOMETERS INSIDE ALL COOLERS.

Basic (4)

−8 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED WIPING CLOTHES LAYING ON PREP TABLES. INSTRUCTED MANAGER TO PROPERLY STORE WIPING CLOTHES IN SANITIZING SOLUTION WHEN NOT IN USE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE SHELVING INSIDE THE REAR WALK IN COOLER DIRTY. MUST CLEAN AND MAINTAIN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED THE GARBAGE CAN LID MISSING IN THE REAR UNISEX EMPLOYEE'S WASHROOM. MUST REPLACE AND MAINTAIN AS REQUIRED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOORS NEED CLEANING THROUGH OUT ALONG THE WALL BASE AND CORNERS TO REMOVE SPILLS, GREASE AND/OR DEBRIS.

Base deductions−23 pts

Apr 24

Canvass InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
MUST INVERT DISHES ON THE FRONT SERVING LINE TO PREVENT POSSIBLE CONTAMATION.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST CLEAN DRY FOOD STORAGE SHELVING / RACKS TO REMOVE DEBRIS AND/OR SPILLS. ALSO CLEAN SHELVES UNDERNEATH THE COOKING EQUIPMENT TO REMOVE SPILLS,DEBRIS AND/OR GREASE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOORS NEED CLEAN IN THE REAR STORAGE AREAS TO REMOVE DEBRIS AND/OR SPILLS. ALSO MUST KEEP FLOORS DRY AS POSSILBE TO PREVENT A BREEDING PLACE FOR PEST.

Base deductions−6 pts

May 23

Canvass InspectionPass

1 High7 Basic

8 total

76/100inspection score

−24 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
ALL COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL FOOD AND GREASE BUILD UP. INSTRUCTED TO DETAIL CLEAN ALL STOVES AND GRILL TOPS.

Basic (7)

−14 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
ALL WIPING CLOTHS MUST BE STORED IN A CLEAN SANITIZING SOLUTION WHEN NOT IN USE. CORRECT AND MAINTAIN.
43IN-USE UTENSILS: PROPERLY STORED−2
KNIVES MUST BE IN KNIFE CLEAN KNIFE HOLDER WHEN NOT IN USE. KNIVES MAY NOT BE STORED BETWEEN COOLER AND WALL OR ON BOTTOM OF STEAM TABLE. INSTRUCTED TO PROPERLY STORE WHEN NOT IN USE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
CUTTING BOARDS THAT ARE STAINED OR HAVE DEEP CUTS IN NEED OF REPLACING. INSTRUCTED TO CORRECT AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
CLEAN INTERIOR OF REACH IN COOLER TO REMOVE ALL FOOD SPILLS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
LEAK AT P-TRAP ON 3 COMPARTMENT SINK. 3RD COMPARTMENT AREA IN LEAKING. INSTRUCTED TO CORRECT AND MAINTAIN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
UNISEX TOLETROOMS IN NEED OF COVERED GARBAGE CONTAINERS. INSTRUCTED TO CORRECT AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOORS IN DRY STORAGE AREA IN NEED OF CLEANING TO REMOVE SOME FOOD SPILLS. INSTRUCTED TO CLEAN AND MAINTAIN.

Base deductions−24 pts

Nov 22

Canvass InspectionPass

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
SOME BULK STORAGE CONTAINERS IN KITCHEN NOT LABELED; INSTRUCTED TO LABEL CONTAINER WITH NAME OR PRODUCT INSIDE.

Basic (2)

−4 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO CLEAN THE BOTTOM OF THE FRYER IN THE REAR KITCHEN AREA, CLEAN AREA UNDER STEAMTABLE AND GRILL IN FRONT PREP AREA.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED LIGHT DUST ON CEILING VENTS AND LIGHT SHIELDS IN KITCHEN AREA; CLEAN WHERE NEEDED TO REMOVE DUST. THE FLOORS NEED CLEANING UNDER AROUND AND BEHIND FRYER, GRILL AREA AND OTHER KITCHEN EQUIPMENT. ALSO CLEAN FLOOR IN BASEMENT AREA WHERE GREASE RECEPTORS OBSERVED.

Base deductions−9 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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