What is G N P H #nine Inc's health inspection score?

G N P H #nine Inc has a SafeDine safety score of 67 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was G N P H #nine Inc last inspected?

G N P H #nine Inc was last inspected on February 5, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does G N P H #nine Inc have?

G N P H #nine Inc has 35 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is G N P H #nine Inc safe to eat at?

G N P H #nine Inc has a safety score of 67/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does G N P H #nine Inc serve?

G N P H #nine Inc serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

G N P H #nine Inc

Name: G N P H #nine Inc
Address: 4229 W IRVING PARK RD, Chicago, 60641
Rating: 67

4229 W IRVING PARK RD, Chicago

Last Inspected: 2/5/2026

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0Fair

American•Chicago

Ranked #907 of 1000 in ChicagoBetter than 22% of american restaurants

Stable

5 inspections

Last: Feb 5, 2026

high confidence

Directions Order

Inspections

20%

Clean Rate

Avg Violations

4 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

Employee illnessHigh Priority

Sick employee handling food — illness transmission risk

Pest issuesHigh Priority

Evidence of pests found during inspection

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-50

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-8 pts

Potential hazards • 5 pts each

Basic

-13 pts

Best practices • 2 pts each

Inspection Timeline

-3 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 50/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (67/100) 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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4229 W IRVING PARK RD, Chicago, IL 60641

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Violation Timeline

Jun 2022

1 inspections

Jun

Jan 2025

1 inspections

5 high priority

2 intermediate

3 basic

Feb 2025

1 inspections

1 intermediate

3 basic

Feb

Jan 2026

1 inspections

2 high priority

3 intermediate

7 basic

Feb 2026

1 inspections

1 high priority

1 intermediate

7 basic

Feb

Inspection History

5 records on file

1 Canvass Re-Inspection2 Canvass1 Complaint Re-Inspection1 Complaint

Feb 26

Canvass Re-Inspection InspectionLatestPass w/ Conditions

1 High1 Med7 Basic

9 total1 risk factor

66/100inspection score

−29 pts

High Priority (1)

−10 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO FOOD EMPLOYEE WITH CITY OF CHICAGO CERTIFIED FOOD MANAGER TRAINING OR ORIGINAL CERTIFICATE ON-SITE WHILE TCS FOODS ARE PREPARED AND SERVED (EGGS, COOKED MEATS, SANDWICHES) AT TIME OF INSPECTION. INSTRUCTED TO MAINTAIN AT LEAST ONE FOOD EMPLOYEE WITH CITY OF CHICAGO CERTIFIED FOOD MANAGER TRAINING AND ORIGINAL CERTIFICATE ON-SITE AT ALL TIMES OF FOOD OPERATIONS. PRIORITY FOUNDATION VIOLATION. 7-38-012 CITATION ISSUED.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED ITEMS OUT OF THE ORIGINAL CONTAINERS WITHOUT LABELS CONTAINING THE PRODUCT NAME. INSTRUCTED TO LABEL ALL FOODS AND SPICES WITH COMMON NAME THAT ARE OUT OF THE ORIGINAL CONTAINERS.

Basic (7)

−14 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CARDBOARD USED AS LINER ON SHELVING UNITS IN WALK-IN COOLER, PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO REMOVE ALL CARDBOARD FROM SHELVING UNITS. ALL FOOD AND NON-FOOD CONTACT SURFACES MUST BE SMOOTH AND EASILY CLEANABLE.
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 SOILED MOP HEADS NOT PROPERLY STORED. INSTRUCTED MANAGER TO HANG MOP HEADS TO PREVENT INSECT BREEDING.
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.
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 BEING PREPARED.
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
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED FOOD SERVICE SANITATION MANAGER WITHOUT FOOD ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO MEET REQUIREMENT.

Base deductions−29 pts

Risk factor bonus (1× +5)−5 pts

Jan 26

Canvass InspectionFail

2 High3 Med7 Basic

12 total2 risk factors

41/100inspection score

−49 pts

High Priority (2)

−20 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY WHILE TCS FOODS ARE BEING PREPARED,HANDLED AND SERVED SUCH AS (EGGS, CHICKEN,ETC) MUST BE ON SITE AT ALL TIMES.(PRIORITY FOUNDATION 7-38-012)(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. CITATION ISSUED.

Intermediate (3)

−15 pts

23PROPER DATE MARKING AND DISPOSITION−5
FOUND READY TO EAT TCS FOODS IN COOLER NOT DATE MARKED. INSTRUCTED THE PERSON IN CHARGE THAT ALL READY TO EAT TCS FOODS HELD FOR 24 HOURS MUST BE PROPERLY DATE MARKED WITH THE DATE THE FOOD WILL BE SOLD, DISCARDED OR CONSUMED. PRIORITY FOUNDATION 7-38-005.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED ITEMS OUT OF THE ORIGINAL CONTAINERS WITHOUT LABELS CONTAINING THE PRODUCT NAME. INSTRUCTED TO LABEL ALL FOODS AND SPICES WITH COMMON NAME THAT ARE OUT OF THE ORIGINAL CONTAINERS.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED NO PEST CONTROL LOG BOOK PROVIDED ON-SITE WITH PEST CONTROL SERVICE REPORTS.LAST REPORT ON SITE FROM 1/30/25. INSTRUCTED TO PROVIDE PEST CONTROL LOG BOOK WITH ALL PEST CONTROL SERVICE REPORTS AND ALL OTHER ITEMS REQUIRED BY THE LAW AND MAINTAIN AVAILABLE FOR REVIEW ON-SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-020(C) CITATION ISSUED.

Basic (7)

−14 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CARDBOARD USED AS LINER ON SHELVING UNITS IN WALK-IN COOLER, PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO REMOVE ALL CARDBOARD FROM SHELVING UNITS. ALL FOOD AND NON-FOOD CONTACT SURFACES MUST BE SMOOTH AND EASILY CLEANABLE.
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 SOILED MOP HEADS NOT PROPERLY STORED. INSTRUCTED MANAGER TO HANG MOP HEADS TO PREVENT INSECT BREEDING.
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.
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 BEING PREPARED.
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.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED FOOD SERVICE SANITATION MANAGER WITHOUT FOOD ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO MEET REQUIREMENT.

Base deductions−49 pts

Risk factor bonus (2× +5)−10 pts

Feb 25

Complaint Re-Inspection InspectionPass

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED SEVERAL COLD-HOLDING UNITS THROUGHOUT REAR KITCHEN AREA MISSING INTERNAL AMBIENT AIR THERMOMETERS AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE AT LEAST ONE INTERNAL AMBIENT AIR THERMOMETER IN ALL EQUIPMENT USED TO COLD-HOLD TCS FOOD ITEMS AND MAINTAIN AT ALL TIMES.

Basic (3)

−6 pts

43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVE IN-USE KNIFE STORED BETWEEN EQUIPMENT (COOLER LIDS) IN THE FRONT KITCHEN AREA. INSTRUCTED TO RELOCATE KNIFE AND STORE IN-USE UTENSILS ON A CLEAN, SANITIZED SURFACE IN BETWEEN USES AND MAINTAIN.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED CLEAN PLATES AND SINGLE-SERVICE ITEMS (STYROFOAM TO-GO CONTAINERS) STORED UNCOVERED/NOT INVERTED IN THE FRONT KITCHEN AREA. INSTRUCTED TO STORE CLEAN EQUIPMENT AND SINLGE-SERVICE ITEMS COVERED OR INVERTED TO PREVENT CONTAMINATION AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED CEILING VENTILATION IN THE REAR EMPLOYEE WASHROOM IN POOR REPAIR, NOT FUNCTIONAL. INSTRUCTED TO REPAIR OR REPLACE CEILING VENTILATION IN THE REAR EMPLOYEE WASHROOM AND MAINTAIN VENTILATION IN WASHROOMS TO REMOVE OBNOXIOUS ODORS.

Base deductions−11 pts

Jan 25

Complaint InspectionFail

5 High2 Med3 Basic

10 total3 risk factors

19/100inspection score

−66 pts

High Priority (5)

−50 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
OBSERVED PERSON-IN-CHARGE PRESENT MISSING CITY OF CHICAGO CERTIFIED MANAGER TRAINING AND ORIGINAL CERTIFICATE ON-SITE AT TIME OF INSPECTION. INSTRUCTED TO MAINTAIN PERSON-IN-CHARGE WITH CITY OF CHICAGO CERTIFIED FOOD MANAGER TRAINING AND ORIGINAL CERTIFICATE ON-SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO FOOD EMPLOYEE WITH CITY OF CHICAGO CERTIFIED FOOD MANAGER TRAINING OR ORIGINAL CERTIFICATE ON-SITE WHILE TCS FOODS ARE PREPARED AND SERVED (EGGS, COOKED MEATS, SANDWICHES) AT TIME OF INSPECTION. INSTRUCTED TO MAINTAIN AT LEAST ONE FOOD EMPLOYEE WITH CITY OF CHICAGO CERTIFIED FOOD MANAGER TRAINING AND ORIGINAL CERTIFICATE ON-SITE AT ALL TIMES OF FOOD OPERATIONS. PRIORITY FOUNDATION VIOLATION. 7-38-012 CITATION ISSUED.
8HANDS CLEAN & PROPERLY WASHEDRisk Factor−10
OBSERVED SEVERAL FOOD EMPLOYEES IN KITCHEN AREA AND FRONT SERVER PREP AREA WASH HANDS WITH IMPROPER HANDWASHING PROCEDURE, WASHED HANDS FOR LESS THAN 20 SECONDS WITH WATER LESS THAN 100.0F AND WITHOUT PROPER HAND DRYING PROCEDURES. INSTRUCTED TO PROVIDE TRAINING FOR ALL FOOD HANDLING STAFF ON PROPER HANDWASHING PROCEDURES INCLUDING WASHING HANDS FOR AT LEAST 20 SECONDS WITH WATER OF AT LEAST 100.0F AND WITH ADEQUATE HAND DRYING PROCEDURES. DISCUSSED WITH PERSON-IN-CHARGE AND ALL FOOD EMPLOYEES RE-WASHED HANDS WITH PROPER HANDWASHING PROCEDURES ON-SITE. PRIORITY VIOLATION. 7-38-010 CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED HANDWASHING SINK IN THE REAR WAREWASHING AREA (NEXT TO 3-COMPARTMENT SINK) OBSTRUCTED BY 5-GALLON BUCKETS AND HANDWASHING SINK IN THE FRONT SERVER PREP AREA OBSTRUCTED BY WIPING CLOTH BUCKET, HANDWASHING SINKS INACCESSIBLE FOR USE IN HANDWASHING AT TIME OF INSPECTION. INSTRUCTED TO MAINTAIN ALL HANDWASHING SINKS ON-SITE FREE FROM OBSTRUCTIONS AND ACCESSIBLE FOR USE IN HANDWASHING AT ALL TIMES. PERSON-IN-CHARGE REMOVED ALL OBSTRUCTIONS FROM HANDWASHING SINKS AT TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION. 7-38-030(C) CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED DISPOSABLE PAPER TOWELS NOT PROVIDED AT THE REAR WAREWASHING AREA HANDWASHING SINK (NEXT TO 3-COMPARTMENT SINK). INSTRUCTED TO PROVIDE DISPOSABLE PAPER TOWELS AT ALL HANDWASHING SINKS FOR USE IN DRYING HANDS AFTER HANDWASHING AND MAINTAIN AT ALL TIMES. PERSON-IN-CHARGE PROVIDED DISPOSABLE PAPER TOWELS TO HANDWASHING SINK AT TIME OF INSPECTION. PRIORITY FOUNDATION VIOALTION. 7-38-030(C) CITATION COMBINED WITH ABOVE VIOLATION.

Intermediate (2)

−10 pts

36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED SEVERAL COLD-HOLDING UNITS THROUGHOUT REAR KITCHEN AREA MISSING INTERNAL AMBIENT AIR THERMOMETERS AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE AT LEAST ONE INTERNAL AMBIENT AIR THERMOMETER IN ALL EQUIPMENT USED TO COLD-HOLD TCS FOOD ITEMS AND MAINTAIN AT ALL TIMES.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED NO PEST CONTROL LOG BOOK PROVIDED ON-SITE WITH PEST CONTROL SERVICE REPORTS. INSTRUCTED TO PROVIDE PEST CONTROL LOG BOOK WITH ALL PEST CONTROL SERVICE REPORTS AND ALL OTHER ITEMS REQUIRED BY THE LAW AND MAINTAIN AVAILABLE FOR REVIEW ON-SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-020(C) CITATION ISSUED.

Basic (3)

−6 pts

43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVE IN-USE KNIFE STORED BETWEEN EQUIPMENT (COOLER LIDS) IN THE FRONT KITCHEN AREA. INSTRUCTED TO RELOCATE KNIFE AND STORE IN-USE UTENSILS ON A CLEAN, SANITIZED SURFACE IN BETWEEN USES AND MAINTAIN.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED CLEAN PLATES AND SINGLE-SERVICE ITEMS (STYROFOAM TO-GO CONTAINERS) STORED UNCOVERED/NOT INVERTED IN THE FRONT KITCHEN AREA. INSTRUCTED TO STORE CLEAN EQUIPMENT AND SINLGE-SERVICE ITEMS COVERED OR INVERTED TO PREVENT CONTAMINATION AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED CEILING VENTILATION IN THE REAR EMPLOYEE WASHROOM IN POOR REPAIR, NOT FUNCTIONAL. INSTRUCTED TO REPAIR OR REPLACE CEILING VENTILATION IN THE REAR EMPLOYEE WASHROOM AND MAINTAIN VENTILATION IN WASHROOMS TO REMOVE OBNOXIOUS ODORS.

Base deductions−66 pts

Risk factor bonus (3× +5)−15 pts

Jun 22

Canvass InspectionCleanOut of Business

No violations

100/100inspection score

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Community Safety Reports

No reviewed safety reports. Help keep others safe by reporting any food safety concerns.

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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