What is Fornetto & Mei's Corner's health inspection score?

Fornetto & Mei's Corner has a SafeDine safety score of 57 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Fornetto & Mei's Corner last inspected?

Fornetto & Mei's Corner was last inspected on December 30, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Fornetto & Mei's Corner have?

Fornetto & Mei's Corner has 63 total violations across 9 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Fornetto & Mei's Corner safe to eat at?

Fornetto & Mei's Corner has a safety score of 57/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Fornetto & Mei's Corner

Name: Fornetto & Mei's Corner
Address: 105 -111 E DELAWARE PL, Chicago, 60611
Rating: 57

105 -111 E DELAWARE PL, Chicago

Last Inspected: 12/30/2025

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0Fair

Streeterville

Ranked #492 of 705 in Streeterville

Improving

9 inspections

Last: Dec 30, 2025

high confidence

Directions Order

Inspections

11%

Clean Rate

Avg Violations

3 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Pest issuesHigh Priority

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

-43

Final Score

Impact Breakdown

High Priority

-22 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-11 pts

Best practices • 2 pts each

Inspection Timeline

+8 pts

Latest

100% weight

2nd

60% weight

100

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

105 -111 E DELAWARE PL, Chicago, IL 60611

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Violation Timeline

Jun 2022

1 inspections

1 high priority

2 basic

Jun

Dec 2022

1 inspections

1 basic

Jun 2023

3 inspections

7 high priority

5 intermediate

18 basic

Jun

Jul 2024

1 inspections

2 high priority

1 intermediate

5 basic

Dec 2024

1 inspections

Dec

Dec 2025

2 inspections

6 high priority

2 intermediate

13 basic

Inspection History

9 records on file

3 Complaint Re-Inspection3 Canvass1 Canvass Re-Inspection2 Complaint

Dec 25

Complaint Re-Inspection InspectionLatestFail

1 High6 Basic

7 total

78/100inspection score

−22 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NOTED HAND WASHING SINK AT THE PIZZA PREP AREA IN POOR REPAIRS WITH NO HOT OR COLD RUNNING WATER AT THE WASH SINK.INSTRUCTED TO HAVE HOT AND COLD RUNNING WATER AT ALL HAND WASHING SINKS.PRIORITY VIOLATION #7-38-030(C). CITATION ISSUED.

Basic (6)

−12 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
NOTED FOOD CONTAINERS STORED ON FLOOR AT THE DRY STORAGE AREAS. MUST PROVIDE PROPER, RAISED SHELVING TO STORE FOOD CONTAINERS 6" OFF FLOOR.
43IN-USE UTENSILS: PROPERLY STORED−2
3-304.12: **C** In-Use Utensils, Between-Use Storage NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA AND BUFFET STATION AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES AT THE DINNING TABLES TO PREVENT DUST ACCUMULATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED TORN RUBBER GASKET INSIDE THE DOOR OF 2 DOOR REFRIGERATION UNIIT AT THE KITCHEN PREP. INSTRUCTED TO REPAIR AND MAINTAIN AND/OR REPLACE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED THE FOLLOWING --HEAVY GREASE ACCUMULATION UNDERNEATH COOKING EQUIPMENT --HEAVY DIRT AND WET FLOORS THROUGH OUT THE DISH WASHING AREA AND PREP SINK. --FLOOR DRAINS AT SAME. --PEEALING PAINT ON WALLS LEADING TO THE BASEMENT DRY STORAGE AREA. --FLOORS AT THE BAR. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
NOTED HEAVY DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS AND ON EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS AND PIPES/CONDUITS.
59PREVIOUS PRIORITY FOUNDATION VIOLATION CORRECTED−2
NOTED PREVIOUS PRIORITY FOUNDATION VIOLATION #29 (RULE #3-502.11) NOT CORRECTED NOTED SUSHI RICE INSIDE THE 2 DOOR REFRIGERATION UNIT WITH NO SUSHI LAB ANALYSES LETTER ON SITE OR TEST KIT FOR ONSITE TESTING AT THE TIME OF INSPECTION. INSTRUCTED TO OBTAIN THE LAB ANALYSES LETTER OR OBTAIN A TEST KIT.PRIORITY VIOLATION #7-42-090. CITATION ISSUED.

Base deductions−22 pts

Dec 25

Canvass InspectionFail

5 High2 Med7 Basic

14 total

26/100inspection score

−74 pts

High Priority (5)

−50 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NOTED NO PAPER TOWELS AT HAND WASH SINKS OF THE KITCHEN PREP/DISH WASHING AREA,WAITERS STATION AND BAR. INSTRUCTED TO HAVE SOAP AND PAPER TOWELS AT ALL HAND WASHING SINKS. PRIORITY FOUNDATION VIOLATION#7-38-030(C). CITATION ISSUED.
13FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED−10
NOTED HEAVY BUILD UP ON CONDENSATION UNIT AND SHELVES DRIPPING ONTO FOOD ITEMS STORED ON SHELVES INSIDE THE FREEZER. MANAGER IMMEDIATELY AND VOLUNTARILY THROUGH DENATURING PROCESS.INSTRUCTED DEFROST AND REPAIR THE CONDENSATION UNIT AND MAINTAIN. PRIORITY VIOLATION #7-38-005. CITATION ISSUED
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
NOTED UPPER COMPARTMENT OF ICE MACHINE NOT CLEANED. INSTRUCTED TO SANITIZE, CLEAN AND MAINTAIN.
29COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP−10
NOTED SUSHI RICE INSIDE THE 2 DOOR REFRIGERATION UNIT WITH NO SUSHI LAB ANALYSES LETTER ON SITE OR TEST KIT FOR ONSITE TESTING AT THE TIME OF INSPECTION. INSTRUCTED TO OBTAIN THE LAB ANALYSES LETTER OR OBTAIN A TEST KIT. PRIORITY FOUNDATION VIOLATION#7-38-005. CITATION ISSUED.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
EQUIPMENT NOT MAINTAINING PROPER TEMPERATURE. NOTED TEMPERATURE OF WALK IN COOLER TO BE IMPROPER AT 48.5F. INSTRUCTED NOT TO USE EQUIPMENT UNTIL MAINTAINING PROPER TEMPERATURE OF 41F AND BELOW. PRIORITY VIOLATION 7-38-005. CITATION ISSUED

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TCS FOOD ITEMS INSIDE SERVICE COOLER AND WALK IN COOLER TO BE IMPROPER:-SALMON 48.9F, CHEESE 59.3F, LIQUID EGGS 45F,MILK 53.1F, EGGS 48.7F CHEESE 50.7F/49.8F, HOLLANDAISE SAUCE 46.9F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 91 LBS OF PRODUCTS WORTH $900.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005
36THERMOMETERS PROVIDED & ACCURATE−5
NOTED NO THERMOMETERS INSIDE REFRIGERATION UNIT CONSPICUOUSLY POSTED TO MONITOR THE AMBIENT TEMPERATURE OF EQUIPMENT. INSTRUCTED TO EQUIP ALL REFRIGERATION UNITS WITH ACCURATE AND WORKING THERMOMETER

Basic (7)

−14 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
NOTED FOOD CONTAINERS STORED ON FLOOR IN INSIDE THE WALK-IN FREEZERS. MUST PROVIDE PROPER, RAISED SHELVING TO STORE FOOD CONTAINERS 6" OFF FLOOR.
43IN-USE UTENSILS: PROPERLY STORED−2
NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA AND BUFFET STATION AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES AT THE DINNING TABLES TO PREVENT DUST ACCUMULATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED TORN RUBBER GASKET INSIDE THE DOOR OF 2 DOOR REFRIGERATION UNIIT AT THE KITCHEN PREP. INSTRUCTED TO REPAIR AND MAINTAIN AND/OR REPLACE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED SOME USE OF MILK CRATES FOR ELEVATION INSIDE THE WALK IN COOLER. INSTRUCTED NOT TO USE MILK CRATES FOR ELEVATION TO PREVENT HIDING PLACES FOR PEST. MUST PROVIDE APPROPRIATE SHELVING FOR STORAGE. ALL FOOD ITEMS MUST ALSO BE STORED 6" AWAY FROM THE WALL
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE ICE CABINET AT THE BAT WITH HEAVY DIRT ACCUMULATION.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED THE FOLLOWING --HEAVY GREASE ACCUMULATION UNDERNEATH COOKING EQUIPMENT --HEAVY DIRT AND WET FLOORS THROUGH OUT THE DISH WASHING AREA AND PREP SINK. --FLOOR DRAINS AT SAME. --PEEALING PAINT ON WALLS LEADING TO THE BASEMENT DRY STORAGE AREA. --FLOORS AT THE BAR. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
NOTED HEAVY DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS AND ON EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS AND PIPES/CONDUITS.

Base deductions−74 pts

Dec 24

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Jul 24

Canvass InspectionPass w/ Conditions

2 High1 Med5 Basic

8 total

65/100inspection score

−35 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HANDWASHING SIGNAGE PROVIDED AT THE COFFEE PREP AREA HANDWASHING SINK. INSTRUCTED TO PROVIDE ADEQUATE HANDWASHING SIGNAGE TO ALL HANDWASHING SINKS AND MAINTAIN AT ALL TIMES.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED THE FOLLOWING COLD-HOLDING UNITS AT IMPROPER TEMPERATURE FOR COLD-HOLDING TCS FOOD ITEMS IN THE MAIN KITCHEN AREA: REACH-IN SUSHI COOLER AT 46.0F, 2-DOOR UPRIGHT COOLER AT 55.0F (NEAR GRILL). FACILITY AWARE OF 2-DOOR UPRIGHT COOLER IN POOR REPAIR AND TCS FOOD ITEMS REMOVED BY PERSON-IN-CHARGE PRIOR TO INSPECTION. INSTRUCTED TO CEASE USE OF MENTIONED EQUIPMENT FOR COLD-HOLDING OF TCS FOOD ITEMS UNTIL REPAIRED/REPLACED AND RE-INSPECTED TO CDPH PRIOR TO USE. TAGGED COOLERS WITH INFORMATION TO CONTACT CDPH ON-SITE. APPROXIMATELY 5.0 LBS OF FOOD VALUED AT APPROXIMATELY $150.00 DISCARDED ON-SITE. PERSON-IN-CHARGE REMOVED ALL TCS FOOD ITEMS FROM REACH-IN SUSHI COOLER ON-SITE AT TIME OF INSPECTION. PRIORITY VIOLATION. 7-38-005 CITATION ISSUED.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED THE FOLLOWING TCS FOOD ITEMS IN THE KITCHEN AREA REACH-IN SUSHI COOLER AT IMPROPER TEMPERATURE FOR COLD-HOLDING: RAW SALMON AT 45.1F, RAW TUNA AT 46.0F, COOKED EEL AT 45.9F. INSTRUCTED TO DENATURE AND DISCARD TCS FOOD ITEMS AT IMPROPER COLD-HOLDING TEMPERATURES. PERSON-IN-CHARGE DENATURED AND DISCARDED OUT-OF-TEMPERATURE FOOD ITEMS ON-SITE AT TIME OF INSPECTION. PRIORITY VIOLATION. 7-38-005 CITATION ISSUED.

Basic (5)

−10 pts

43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED IN-USE UTENSILS (TONGS, SPATULA, LADLE) STORED AT MAIN PREP LINE IN CONTAINER WITH STILL WATER WHILE BETWEEN USES. INSTRUCTED TO STORE IN-USE UTENSILS IN DRY, CLEAN, SANITIZED CONTAINER OR SURFACE BETWEEN USES AND MAINTAIN.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED CLEAN EQUIPMENT AND UTENSILS (PLATES, SILVERWARE) STORED UNCOVERED/NOT INVERTED ON THE TOP SHELF OF THE MAIN KITCHEN PREP LINE. INSTRUCTED TO STORE CLEAN EQUIPMENT AND UTENSILS COVERED OR INVERTED TO PREVENT CONTAMINATION FROM THE PREMISES AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED ALUMINUM FOIL USED TO LINE NONFOOD-CONTACT SURFACES OF COOKING AND STORAGR EQUIPMENT (GRILL, STOVETOP, DRY STORAGE SHELVES) THROUGHOUT THE KITCHEN AREA. INSTRUCTE TO REMOVE ALUMINUM FOIL AND MAINTAIN NONFOOD-CONTACT SURFACES OF EQUIPMENT SMOOTH AND EASILY-CLEANABLE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED GASKETS ON DOOR OF WALK-IN COOLER TO BE IN POOR REPAIR AND MISSING IN SOME AREAS ALONG DOOR FRAME. INSTRUCTED TO REPAIR OR REPLACE WALK-IN COOLER DOOR GASKETING AND MAINTAIN ALL EQUIPMENT IN GOOD REPAIR.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED NONFOOD-CONTACT SURFACES (INTERIOR CAVITY) OF SMALL PREP LINE COOLER IN REAR KITCHEN AREA TO BE SOILED WITH WATER AND FOOD DEBRIS. INSTRUCTED TO CLEAN NONFOOD-CONTACT SURFACES OF EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF SOIL AND MAINTAIN.

Base deductions−35 pts

Jun 23

Complaint Re-Inspection InspectionPass

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED LARGE DEAD ROACHES ON FLOOR IN STORAGE CLOSETS ATTACHED TO COFFEE PREP AREA, AND ON FLOORS EMPLOYEE LOCKER/UNIFROM ROOM. INSTRUCTED TO REMOVE CLEAN AND SANITIZE.

Basic (5)

−10 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED WIPING CLOTHS AIR DRYING ON PREP TABLES. INSTRUCTED TO STORE INSIDE SANITIZER BUCKET WITH @ LEAST 50PPM SANITIZER STRENTH WHILE IN BETWEEN USE
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
OBSERVED KITCHENWARE ON DINING ROOM TABLES UNCOVERED. INSTRUCTED TO COVER TO PREVENT MISCELLANEUS FORMS OS CONTAMINATION.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED LARGE HOLES IN WALL OF STORAGE CLOSET NEXT TO COFFEE/BEVERAGE PREP AREA AS WELL AS WOMENS LOCKEROOM.INSTRUCTED TO REPAIR OR ENCLOSE TO PREVENT PEST ENTRY.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED BURNED OUT LIGHT BULBS IN THE FOLLOWING AREAS... INSIDE 2 DOOR COOLER, DRY STORAGE AREA ATTACHED TO REAR PREP AREA, AND NEAR WIC. INSTRUCTED TO REPLACE AND PROVIDE ADEQUATE LIGHTING
58ALLERGEN TRAINING AS REQUIRED−2
NO ALLERGEN TRAINING CERTIFICATES ON SITE FOR CITY OF CHICAGO CERTIFIED FOOD MANAGER. MUST OBTAIN AND MAINTAIN.

Base deductions−15 pts

Jun 23

Complaint Re-Inspection InspectionFail

3 High2 Med7 Basic

12 total1 risk factor

41/100inspection score

−54 pts

High Priority (3)

−30 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE DURING TIME OF RE-INSPECTION WITH VALID ORIGINAL CERTIFICATE WHILE PREPARING AND SERVING TCS FOODS (EGGS, SALMON, MILK, SLICED TOMATOES) INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUDATION VIOLATION. 7-38-012. CITATION ISSUED.
29COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP−10
SEE VIOLATION #59.
32VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS−10
SEE VIOLATION #59.

Intermediate (2)

−10 pts

25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
SEE VIOLATION # 59.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED LARGE DEAD ROACHES ON FLOOR IN STORAGE CLOSETS ATTACHED TO COFFEE PREP AREA, AND ON FLOORS EMPLOYEE LOCKER/UNIFROM ROOM. INSTRUCTED TO REMOVE CLEAN AND SANITIZE.

Basic (7)

−14 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED WIPING CLOTHS AIR DRYING ON PREP TABLES. INSTRUCTED TO STORE INSIDE SANITIZER BUCKET WITH @ LEAST 50PPM SANITIZER STRENTH WHILE IN BETWEEN USE
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
OBSERVED KITCHENWARE ON DINING ROOM TABLES UNCOVERED. INSTRUCTED TO COVER TO PREVENT MISCELLANEUS FORMS OS CONTAMINATION.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED LARGE HOLES IN WALL OF STORAGE CLOSET NEXT TO COFFEE/BEVERAGE PREP AREA AS WELL AS WOMENS LOCKEROOM.INSTRUCTED TO REPAIR OR ENCLOSE TO PREVENT PEST ENTRY.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED BURNED OUT LIGHT BULBS IN THE FOLLOWING AREAS... INSIDE 2 DOOR COOLER, DRY STORAGE AREA ATTACHED TO REAR PREP AREA, AND NEAR WIC. INSTRUCTED TO REPLACE AND PROVIDE ADEQUATE LIGHTING.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED NO FOOD HANDLER CERTIFICATES ON SITE FOR REVIEW. MUST PROVIDE.
58ALLERGEN TRAINING AS REQUIRED−2
NO ALLERGEN TRAINING CERTIFICATES ON SITE FOR CITY OF CHICAGO CERTIFIED FOOD MANAGER. MUST OBTAIN AND MAINTAIN.
59PREVIOUS PRIORITY FOUNDATION VIOLATION CORRECTED−2
OBSERVED PREVIOUS PRIORITY FOUNDATION VIOLATIONS NOT CORRECTED ON REPORT #2577150 ON 6/12/23.VIOLATIONS STATE 25)3-603.11"Observed no Consumer Advisory for raw or undercooked foods. Instructed to identify such foods EGGS, SUSHI, FISH, STEAK(Disclosure) by asterisking them to a foot note that states: "Items can be served raw or undercooked or contain undercooked ingredients" and add a statement that says: "Consuming raw or undercooked animal products may increase your risk of food borne illness, especially if you have medical conditions (Reminder)". MUST PROVIDE. #7-38-005. NO CITATION ISSUED. #29) 8-103.12(B) NO RECORDS (LAB REPORT) TO VERIFY PH AVAILABLE ON SITE FOR SUSHI RICE DURING TIME OF INSPECTION. INSTRUCTED TO PROVIDE AND MAINTAIN FOR REVIEW. PRIORITY FOUNDATION VIOLATION. #7-38-005. CITATION ISSUED. INSTRUCTED TO CORRECT.PRIORITY VIOLATION. 7-42-090. CITATION ISSUED.

Base deductions−54 pts

Risk factor bonus (1× +5)−5 pts

Jun 23

Complaint InspectionFail

4 High2 Med6 Basic

12 total2 risk factors

28/100inspection score

−62 pts

High Priority (4)

−40 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE DURING TIME OF INSPECTION WHILE PREPARING AND SERVING TCS FOODS SUCH AS (CHOPPED TOMATOES, EGGS, SALMON ETC). INSTRUCTED TO PROVIDE AND MAINTAIN AT LEAST ONE CFM WITH VALID ORIGINAL CERTIFICATE POSTED. PRIORITY FOUNDATION VIOLATION. #7-38-012. CITATION ISSUED.
5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
OBSERVED NO WRITTEN POLICY ON SITE OR NECCESARY ITEMS ON SITE USED TO CLEAN UP A VOMIT OR DIARRHEAL EVENT THAT COULD OCCUR IN THE STABLISHMENT. INSTRUCTED TO PROVIDE AND MAINTAIN AT ALL TIMES. PRIORITY FOUNDATION VIOLAION. #7-38-005. CITATION ISSUED.
29COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP−10
NO RECORDS (LAB REPORT) TO VERIFY PH AVAILABLE ON SITE FOR SUSHI RICE DURING TIME OF INSPECTION. INSTRUCTED TO PROVIDE AND MAINTAIN FOR REVIEW. PRIORITY FOUNDATION VIOLATION. #7-38-005. CITATION ISSUED.
32VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS−10
SEE VIOLATION #29.

Intermediate (2)

−10 pts

25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
Observed no Consumer Advisory for raw or undercooked foods. Instructed to identify such foods EGGS, SUSHI, FISH, STEAK(Disclosure) by asterisking them to a foot note that states: "Items can be served raw or undercooked or contain undercooked ingredients" and add a statement that says: "Consuming raw or undercooked animal products may increase your risk of food borne illness, especially if you have medical conditions (Reminder)". MUST PROVIDE. #7-38-005. NO CITATION ISSUED.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED LARGE DEAD ROACHES ON FLOOR IN STORAGE CLOSETS ATTACHED TO COFFEE PREP AREA, AND ON FLOORS EMPLOYEE LOCKER/UNIFROM ROOM. INSTRUCTED TO REMOVE CLEAN AND SANITIZE.

Basic (6)

−12 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED WIPING CLOTHS AIR DRYING ON PREP TABLES. INSTRUCTED TO STORE INSIDE SANITIZER BUCKET WITH @ LEAST 50PPM SANITIZER STRENTH WHILE IN BETWEEN USE.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
OBSERVED KITCHENWARE ON DINING ROOM TABLES UNCOVERED. INSTRUCTED TO COVER TO PREVENT MISCELLANEUS FORMS OS CONTAMINATION.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED LARGE HOLES IN WALL OF STORAGE CLOSET NEXT TO COFFEE/BEVERAGE PREP AREA AS WELL AS WOMENS LOCKEROOM.INSTRUCTED TO REPAIR OR ENCLOSE TO PREVENT PEST ENTRY.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED BURNED OUT LIGHT BULBS IN THE FOLLOWING AREAS... INSIDE 2 DOOR COOLER, DRY STORAGE AREA ATTACHED TO REAR PREP AREA, AND NEAR WIC. INSTRUCTED TO REPLACE AND PROVIDE ADEQUATE LIGHTING.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED NO FOOD HANDLER CERTIFICATES ON SITE FOR REVIEW. MUST PROVIDE.
58ALLERGEN TRAINING AS REQUIRED−2
NO ALLERGEN TRAINING CERTIFICATES ON SITE FOR CITY OF CHICAGO CERTIFIED FOOD MANAGER. MUST OBTAIN AND MAINTAIN.

Base deductions−62 pts

Risk factor bonus (2× +5)−10 pts

Dec 22

Complaint InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
Mop heads not hung to dry in mop chemical room causing foul smell, instructed to hang to better house keeping.

Base deductions−2 pts

Jun 22

Canvass InspectionPass w/ Conditions

1 High2 Basic

3 total

86/100inspection score

−14 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
No Paper towels provided at main kitchen hand wash sink, instructed to provide and maintain. Priority foundation violation 7-38-030(c)

Basic (2)

−4 pts

57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
No food handlers certificate for kitchen staff, Instructed to obtain.
58ALLERGEN TRAINING AS REQUIRED−2
No allergen training certificate for food service managers, Instructed to obtain.

Base deductions−14 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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