What is Popeyes Chicken/indian Swaad's health inspection score?

Popeyes Chicken/indian Swaad has a SafeDine safety score of 96 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Popeyes Chicken/indian Swaad last inspected?

Popeyes Chicken/indian Swaad was last inspected on September 8, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Popeyes Chicken/indian Swaad have?

Popeyes Chicken/indian Swaad has 21 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Popeyes Chicken/indian Swaad safe to eat at?

Yes, Popeyes Chicken/indian Swaad has an excellent safety record with a score of 96/100. This indicates strong compliance with health and safety standards.

Official Health Record

Popeyes Chicken/indian Swaad

Name: Popeyes Chicken/indian Swaad
Address: 500 W MADISON ST, Chicago, 60661
Rating: 96

500 W MADISON ST, Chicago

Last inspected 8mo ago

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0Excellent

West Loop

Ranked #736 of 1000 in West Loop

Stable

6 inspections

Last: Sep 8, 2025

medium confidence

Directions Order

Inspections

17%

Clean Rate

3.5

Avg Violations

9 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 hygiene

Personal hygiene practices not followed

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Permit/documentation

Administrative or documentation issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-4

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-1 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

+3 pts

100

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

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500 W MADISON ST, Chicago, IL 60661

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Violation Timeline

Jun 2022

1 inspections

2 high priority

7 basic

Jun

Sep 2022

1 inspections

1 high priority

1 intermediate

5 basic

Jul 2023

1 inspections

1 high priority

1 intermediate

Jul

Jan 2024

1 inspections

2 basic

Sep 2024

1 inspections

1 basic

Sep

Sep 2025

1 inspections

Inspection History

6 records on file

2 Canvass3 Complaint1 Short Form Complaint

Sep 25

Canvass InspectionLatestCleanPass

No violations

100/100inspection score

Sep 24

Complaint InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
Using paper cups as a scoop for bulk food containers, instructed to use proper scoops.

Base deductions−2 pts

Jan 24

Complaint InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

40PERSONAL CLEANLINESS−2
Food handler not wearing beard restraints, instructed to wear.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
Wire rack shelves installed above open food station with possibility of object falling through shelves onto food, instructed to install a barrier.

Base deductions−4 pts

Jul 23

Canvass InspectionPass

1 High1 Med

2 total

85/100inspection score

−15 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED ICE SCOOPER STORED ON THE ICE MACHINE'S SIDE WITH THE FOOD CONTACT SURFACE EXPOSED. INSTRUCTED ON HOW TO STORE ICE SCOOP BETWEEN USES PROPERLY.

Intermediate (1)

−5 pts

35APPROVED THAWING METHODS USED−5
OBSERVED FACILITY NOT MEETING THAWING REQUIREMENTS. FOOD HANDLER THAWING FROZEN BAGS OF BEANS IN TWO-COMPARTMENT PREP SINK SITTING IN STAGNANT WATER IN THE THREE-COMPARTMENT SINK. INFORMED FOOD HANDLER OF PROPER THAWING METHODS (MUST UTILIZE RUNNING WATER WITH ENOUGH VOLATILITY WHEN THAWING). MUST MEET PROPER THAWING REQUIREMENTS AND MAINTAIN.

Base deductions−15 pts

Sep 22

Short Form Complaint InspectionPass w/ Conditions

1 High1 Med5 Basic

7 total1 risk factor

70/100inspection score

−25 pts

High Priority (1)

−10 pts

8HANDS CLEAN & PROPERLY WASHEDRisk Factor−10
OBSERVED FOOD HANDLER SCRATCH ARM WITH BARE HANDS TOUCH HAT AND THEN PROCEED TO PUT ON GLOVES AND FRY CHICKEN. INSTRUCTED FOOD HANDLER TO WASH HANDS. PRIORITY VIOLATION. 7.38.010. CITATION ISSUED.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
FOUND CHICKEN AT IMPROPER COLD HOLDING TEMPERATURES RANGING FROM 48F - 46F, LOCATED IN WALK IN COOLER AND COLD HOLDING BATTER STATION. INSTRUCTED TO DISCARD AND DENATURE ALL SAID TCS FOODS (200LBS CHICKEN $400) . INSTRUCTED TO MAINTAIN A MINIMUM COLD HOLDING TEMPERATURE OF 41F. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

Basic (5)

−10 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CARDBOARD USED AS LINER ON FRYER UNITS IN PREP. INSTRUCTED MANAGER ALL FOOD AND NON-FOOD CONTACT SURFACES MUST BE SMOOTH AND EASILY CLEANABLE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED SURFACES HEAVILY SOILED ON COOKING EQUIPMENT IN REAR, HAND SINK IN REAR, AND DOOR (AND DOOR HANDLE) OF WALK IN COOLER. MUST DETAIL CLEAN AND SANITIZE ALL SURFACE. MUST CLEAN AT A FREQUENCY TO PREVENT BUILD UP OF DEBRIS. MUST MAINTAIN SAME.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
FOUND THE INSIDE OF THE BULK FLOUR CONTAINER FILLED WITH DRIED BATTER. INSTRUCTED MANAGER TO CLEAN,SANITIZE AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FOOD DEBRIS, DIRT BUILDUP AND SPILLS ON THE FLOORS THROUGHOUT THE FACILITY. INSTRUCTED TO DETAIL CLEAN UNDER ALL SHELVING UNITS, INTERIOR OF PREP COOLERS, HOT-HOLDING UNITS, PREP TABLES AND DEEP FRYERS TO REMOVE SPILLS, FOOD DEBRIS, DIRT BUILDUP AND/OR GREASE. MUST MAINTAIN AT ALL TIMES
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED NO LIGHT IN THE 3RD STORAGE UNIT. INSTRUCTED TO PROVIDE

Base deductions−25 pts

Risk factor bonus (1× +5)−5 pts

Jun 22

Complaint InspectionPass w/ Conditions

2 High7 Basic

9 total2 risk factors

56/100inspection score

−34 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 (CHICKEN,COLESLAW,FRENCH FRIES,ETC) MUST BE ON SITE AT ALL TIMES.(PRIORITY FOUNDATION 7-38-012)(CITATION ISSUED)
3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE DOCUMENTATION OF EMPLOYEES RESPONSIBILITY TO REPORT ANY ILLNESS TRANSMISSIBLE THROUGH FOOD.PRIORITY FOUNDATION 7-38-010

Basic (7)

−14 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CARDBOARD USED AS LINER ON FRYER UNITS IN PREP. INSTRUCTED MANAGER ALL FOOD AND NON-FOOD CONTACT SURFACES MUST BE SMOOTH AND EASILY CLEANABLE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED SURFACES HEAVILY SOILED ON COOKING EQUIPMENT IN REAR, HAND SINK IN REAR, AND DOOR (AND DOOR HANDLE) OF WALK IN COOLER. MUST DETAIL CLEAN AND SANITIZE ALL SURFACE. MUST CLEAN AT A FREQUENCY TO PREVENT BUILD UP OF DEBRIS. MUST MAINTAIN SAME.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FOOD DEBRIS, DIRT BUILDUP AND SPILLS ON THE FLOORS THROUGHOUT THE FACILITY. INSTRUCTED TO DETAIL CLEAN UNDER ALL SHELVING UNITS, INTERIOR OF PREP COOLERS, HOT-HOLDING UNITS, PREP TABLES AND DEEP FRYERS TO REMOVE SPILLS, FOOD DEBRIS, DIRT BUILDUP AND/OR GREASE. MUST MAINTAIN AT ALL TIMES
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
MUST DETAIL CLEAN EXCESSIVE DUST ACCUMULATION FROM HOOD FILTERS. INSTRUCTED TO MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED NO LIGHT IN THE 3RD STORAGE UNIT. INSTRUCTED TO PROVIDE
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−34 pts

Risk factor bonus (2× +5)−10 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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