What is Hub's Gyros II Inc's health inspection score?

Hub's Gyros II Inc has a SafeDine safety score of 79 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Hub's Gyros II Inc last inspected?

Hub's Gyros II Inc was last inspected on October 29, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Hub's Gyros II Inc have?

Hub's Gyros II Inc has 52 total violations across 8 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Hub's Gyros II Inc safe to eat at?

Hub's Gyros II Inc has a good safety record with a score of 79/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Hub's Gyros II Inc serve?

Hub's Gyros II Inc serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Hub's Gyros II Inc

Name: Hub's Gyros II Inc
Address: 5540 N LINCOLN AVE, Chicago, 60625
Rating: 79

5540 N LINCOLN AVE, Chicago

Last Inspected: 10/29/2025

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0Good

American•Lincoln Square

Ranked #217 of 447 in Lincoln SquareBetter than 17% of american restaurants

Improving

8 inspections

Last: Oct 29, 2025

high confidence

Directions Order

Inspections

13%

Clean Rate

6.5

Avg Violations

5 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Plumbing issues

Plumbing or waste disposal problems

Employee hygiene

Personal hygiene practices not followed

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

-21

Final Score

Impact Breakdown

High Priority

-3 pts

Direct health hazards • 10 pts each

Intermediate

-4 pts

Potential hazards • 5 pts each

Basic

-9 pts

Best practices • 2 pts each

Inspection Timeline

+24 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

5540 N LINCOLN AVE, Chicago, IL 60625

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Violation Timeline

May 2022

1 inspections

1 intermediate

6 basic

May

Dec 2022

1 inspections

4 basic

Oct 2023

2 inspections

2 high priority

3 intermediate

1 basic

Oct

Oct 2024

1 inspections

1 high priority

4 intermediate

6 basic

Oct 2025

3 inspections

2 high priority

4 intermediate

18 basic

Oct

Inspection History

8 records on file

2 Canvass Re-Inspection2 Canvass3 Complaint1 Complaint Re-Inspection

Oct 25

Canvass Re-Inspection InspectionLatestPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
--NOTED DIRTY AND RUSTY METAL RACK SHELVING THROUGHOUT THE WALK-IN COOLER. INSTRUCTED TO CLEAN, REMOVE RUST AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
- OBSERVED MISSING AND DAMAGED FLOOR TILES THROUGHOUT THE FRONT PREP COOKS LINE ALSO WITH MISSING TILE GROUT. INSTRUCTED TO REPAIR/REPLACE.

Base deductions−4 pts

Oct 25

Canvass Re-Inspection InspectionFail

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

23PROPER DATE MARKING AND DISPOSITION−5
OBSERVED PREPARED TCS FOODS SUCH AS CHILI, SOUPS, BEEF BROTH THROUGHOUT THE WALK-IN COOLER WITH NO LABELS OF ANY KIND. NOT DATE LABELED WITH AN EXPIRATION DATE NO LONGER THAN 7 DAYS. REVIEWED AGAIN THE REQUIREMENTS FOR DATE LABING PREPARED TCS FOODS. ALL FOODS DISCARDED. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

Basic (6)

−12 pts

40PERSONAL CLEANLINESS−2
2-402.11--- NOTED FOOD HANDLER/COOK WITH BEARD. MUST PROVIDE A BEARD RESTRAINT.
41WIPING CLOTHS: PROPERLY USED & STORED−2
3-304.14--- ALL PREP AREA WIPING CLOTHS MUST BE STORED IN A CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
--NOTED DIRTY AND RUSTY METAL RACK SHELVING THROUGHOUT THE WALK-IN COOLER. INSTRUCTED TO CLEAN, REMOVE RUST AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.11--- OBSERVED MISSING AND DAMAGED FLOOR TILES THROUGHOUT THE FRONT PREP COOKS LINE ALSO WITH MISSING TILE GROUT.---- MISSING WALL TILE AT THE ENTRANCE TO THE WALK-IN COOLER. INSTRUCTED TO REPLACE/REPAIR ALL.
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13--- ALL CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST HAVE PROOF OF ALLERGEN TRAINING OR CERTIFICATE ON SITE.
59PREVIOUS PRIORITY FOUNDATION VIOLATION CORRECTED−2
PREVIOUS PRIORITY FOUNDATION VIOLATION #60 FROM 10-20-25 REPORT #2625606 NOT CORRECTED. #49- INSTRUCTED TO DETAIL CLEAN THE GREASE ON THE OUTSIDE OF THE COOKING GRILL,INTERIOR OF MICROWAVE AND GASKETS WITH FOOD DEBRIS IN PREP COOLERS AND STORAGE SHELVINGS WITH SPILLED FOOD DEBRIS UNDERNEATH THE COOKING PREP LINES AND MAINTAIN.#55- OBSERVED DIRTY FLOORS WITH SPILLED FOOD DEBRIS,LITTER UNDERNEATH THE REAR DRY STORAGE RACKS. INSTRUCTED TO CLEAN FLOORS IN DETAIL INCLUDING ALL FLOOR DRAINS AND MAINTAIN.PRIORITY VIOLATION 7-42-090 CITATION ISSUED.

Base deductions−17 pts

Oct 25

Canvass InspectionFail

2 High3 Med10 Basic

15 total

45/100inspection score

−55 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NO PAPER TOWELS LOCATED AT THE FRONT PREP HAND WASHING SINK AND THE EMPLOYEE WASHROOM. MUST PROVIDE PAPER TOWELS AT ALL HAND WASHING SINKS AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C).CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED THE DISHWASHER WASHING POTS, PANS, UTENSILS AT THE THREE COMPARTMENT SINK THAT WAS SET TO WASH RINSE AND SANITIZE WITHOUT SANITIZER IN THE FINAL RINSE. 0 PPM QUATERNARY AND 0 PPM CHLORINE. INSTRUCTED MANAGER TO RESET THE SINK WITH ADEQUATE SANITIZER IN THE SANITIZING RINSE. PRIORITY VIOLATION 7-38-025 CITATION ISSUED.

Intermediate (3)

−15 pts

21PROPER HOT HOLDING TEMPERATURES−5
NOTED TCS SOUPS IN HOT HOLDING UNITS HELD AT IMPROPER TEMPERATURES OF 89.1F AND 122.4F. REVIEWED PROPER REHEATING AND HOT HOLDING TEMPERATURE REQUIREMENTS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
23PROPER DATE MARKING AND DISPOSITION−5
NOTED PREPARED TCS FOODS SUCH AS COOKED MEATS, SOUPS THROUGHOUT THE WALK-IN COOLER WITH NO DATE LABELING. NO DATES OR LABELS OF ANY KIND ON ANY FOODS. REVIEWED ALL PREPARED TCS FOODS HELD LONGER THAN 24 HOURS MUST BE DATE LABELED WITH AN EXPIRATION DATE NO LONGER THAN 7 DAYS. ALL FOODS DISCARDED. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
28TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED−5
NOTED APPROXIMATELY 200 LBS OF ASSORTED PREPARED FOODS SUCH AS SOUPS, GYRO SAUCE, GRAVY BEING STORED THROUGHOUT THE WALK-IN COOLER IN USED DISH SOAP PLASTIC BUCKETS. REVIEWED PROPER FOOD GRADE CONTAINER USE. ALL FOODS DISCARDED. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Basic (10)

−20 pts

40PERSONAL CLEANLINESS−2
NOTED FOOD HANDLER/COOK WITH BEARD. MUST PROVIDE A BEARD RESTRAINT.
41WIPING CLOTHS: PROPERLY USED & STORED−2
ALL PREP AREA WIPING CLOTHS MUST BE STORED IN A CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.
43IN-USE UTENSILS: PROPERLY STORED−2
NOTED IN-USE COOKS LINE UTENSILS BEING STORED IN A CONTAINER OF WATER AT A TEMPERATURE OF 61.5F. IF STORED IN WATER, MUST MAINTAIN A MINIMUM TEMPERATURE OF 135F OR STORE ON/IN A CLEAN SURFACE/CONTAINER AND WASH, RINSE, SANITIZE AS NEED OR EVERY 4 HOURS.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
NOTED DIRTY HAND WASHING SINK AT THE FRONT GRILL LINE. INSTRUCTED TO CLEAN AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST NOT USE CARDBOARD BOXES OR PLASTIC GROCERY BAGS AS FOOD CONTAINERS IN DRY FOOD STORAGE OR THE WALK-IN FREEZER. MUST USE WASHABLE CONTAINERS OR FOOD GRADE PLASTIC DISPOSABLE BAGS.-----NOTED DIRTY AND RUSTY METAL RACK SHELVING THROUGHOUT THE WALK-IN COOLER. INSTRUCTED TO CLEAN, REMOVE RUST AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
MISSING HOT AND COLD HANDLE ON THE EMPLOYEE WASHROOM WASHBOWL. INSTRUCTED TO REPLACE.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
NOTED DIRTY TOILET BOWL IN THE EMPLOYEE WASHROOM. INSTRUCTED TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED MISSING AND DAMAGED FLOOR TILES THROUGHOUT THE FRONT PREP COOKS LINE ALSO WITH MISSING TILE GROUT.---- MISSING WALL TILE AT THE ENTRANCE TO THE WALK-IN COOLER. INSTRUCTED TO REPLACE/REPAIR ALL.----WATER DAMAGED CEILING TILES IN THE EMPLOYEE WASHROOM. MUST REPLACE.----DAMAGED WALL NEXT TO THE EMPLOYEE WASHROOM TOILET. INSTRUCTED TO REPAIR TO BE SMOOTH AND CLEANABLE.----FLOORS THROUGHOUT THE WALK-IN FREEZER WITH EXCESSIVE FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
ALL CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST HAVE PROOF OF ALLERGEN TRAINING OR CERTIFICATE ON SITE.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATIONS FROM REPORT #2604032 ON 10-3-24 NOT CORRECTED. #49- INSTRUCTED TO DETAIL CLEAN THE GREASE ON THE OUTSIDE OF THE COOKING GRILL,DEEP FRYER,INTERIOR OF MICROWAVE AND GASKETS WITH FOOOD DEBRIS IN PREP COOLERS AND STORAGE SHELVINGS WITH SPILLED FOOD DEBRIS UNDERNEATH THE COOKING PREP LINES AND MAINTAIN.#47-: INSTRUCTED NOT TO USE MILK CRATES FOR STORING OF FOOD ITEMS OR ELEVATING ARTICLES/EQUIPMENTS.MUST PROPERLY USE RAISED SHELVING 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.#55- OBSERVED DIRTY FLOORS WITH SPILLED FOOD DEBRIS,LITTER UNDERNEATH THE REAR DRY STORAGE RACKS AND EXCESSIVE GREASE BUILD-UP UNDER AND AROUND ALL THE COOKING EQUIPMENTS.INSTRUCTED TO CLEAN FLOORS IN DETAIL INCLUDING ALL FLOOR DRAINS AND MAINTAIN.PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.

Base deductions−55 pts

Oct 24

Complaint InspectionPass w/ Conditions

1 High4 Med6 Basic

11 total1 risk factor

53/100inspection score

−42 pts

High Priority (1)

−10 pts

8HANDS CLEAN & PROPERLY WASHEDRisk Factor−10
OBSERVED POOR HYGIENIC PRACTICES;OBSERVED COOK PERFORMING MULTIPLE TASKS.OBSERVED COOK HANDLING RAW HAMBURGERS WITH GLOVED HANDS THEN WIPED ON DIRTY APRON THEN WENT ON TO HANDLE HAMBURGER BUNS THEN CHANGED DIRTY GLOVES ALL WITHOUT WASHING HANDS.MUST WASH HANDS AFTER EVERY POSSIBLE CONTAMINATION. MANAGER CORRECTED THE ISSUE.PRIORITY VIOLATION 7-38-010,CITATION ISSUED.

Intermediate (4)

−20 pts

21PROPER HOT HOLDING TEMPERATURES−5
OBSERVED COOKED RICE AT IMPROPER TEMPERATURES OF 110.1F-120.7F INSIDE OF THE HOT HOLDING UNIT NEXT TO COOKING GRILL.MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 10#'S OF FOOD WORTH $100.00 .INSTRUCTED TO HOT HOLD ALL TCS FOODS AT 135F OR HOTTER AND MAINTAIN.PRIORITY VIOLATION 7-38-005,CITATION ISSUED.
22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS INSIDE OF THE WALK-IN COOLER.OBSERVED CHICKEN WITH RICE AT IMPROPER TEMPERATURES OF 51.4F-60.7F. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 3#'S OF FOOD WORTH $40.00.PRIORITY VIOLATION 7-38-005.CONSOLIDATED WITH ABOVE CITATION.
36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED NO THERMOMETERS INSIDE THE HAMBURGER REFRIGERATOR LOCATED AT COOKS LINE.INSTRUCTED TO PROVIDE AND MAINTAIN VISIBLE ACCURATE AND WORKING THERMOMETERS IN REFRIGERATION UNITS.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED GAP OPENING APPROX:1/4" AT BOTTOM RIGHT CORNER OF REAR EXIT DOOR LEADING TO GARBAGE DUMPSTER.INSTRUCTED TO MAKE DOOR TIGHT FITTING TO PREVENT PEST ENTRY AND MAINTAIN.

Basic (6)

−12 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
INSTRUCTED NOT TO USE MILK CRATES FOR STORING OF FOOD ITEMS OR ELEVATING ARTICLES/EQUIPMENTS.MUST PROPERLY USE RAISED SHELVING 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO DETAIL CLEAN THE GREASE ON THE OUTSIDE OF THE COOKING GRILL,DEEP FRYER,INTERIOR OF MICROWAVE AND GASKETS WITH FOOOD DEBRIS IN PREP COOLERS AND STORAGE SHELVINGS WITH SPILLED FOOD DEBRIS UNDERNEATH THE COOKING PREP LINES AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED MANUAL SINK STOPPER AT BOTTOM OF FAR LEFT COMPARTMENT OF THE 3-COMPARTMENT SINK IN POOR REPAIR,LOOSE.INSTRUCTED TO REPAIR PLUMBING ISSUE AND MAINTAIN.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OBSERVED OUTSIDE GARBAGE DUMPSTERS OVERFLOWING WITH TRASH AND BOXES.INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE OUTSIDE GARBAGE AREAS AT ALL TIMES.LIDS/COVERS MUST BE KEPT CLOSED TO PREVENT PEST HARBORAGE.MANAGER CORRECTED THE ISSUE.PRIORITY FOUNDATION VIOLATION 7-38-020(b),CITATION ISSUED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DIRTY FLOORS WITH SPILLED FOOD DEBRIS,LITTER UNDERNEATH THE REAR DRY STORAGE RACKS AND EXCESSIVE GREASE BUILD-UP UNDER AND AROUND ALL THE COOKING EQUIPMENTS.INSTRUCTED TO CLEAN FLOORS IN DETAIL INCLUDING ALL FLOOR DRAINS AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
INSTRUCTED TO DETAIL CLEAN THE KITCHEN EXHAUST HOOD/FILTERS TO REMOVE ACCUMULATION OF HANGING GREASE BUILD-UP AND MAINTAIN.

Base deductions−42 pts

Risk factor bonus (1× +5)−5 pts

Oct 23

Complaint Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Oct 23

Complaint InspectionFail

2 High3 Med1 Basic

6 total

63/100inspection score

−37 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED 3 HAND WASHING SINKS WITH NO HAND DRYING PROVISIONS, INCLUDING 2 0F 3 HAND WASHING SINKS IN KITCHEN AND 1 OF 1 HAND WASHING SINK IN STAFF TOILET ROOM. INSTRUCTED MANAGER TO PROVIDE HAND DRYING PROVISIONS FOR ALL HAND WASHING SINKS. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED COOLER WITH AN AMBIENT AIR TEMPERATURE OF 56 F. INSTRUCTED MANAGER TO ENSURE ALL COLD HOLDING UNITS ARE HELD AT 41 F AND BELOW. COOLER TAGGED. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Intermediate (3)

−15 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED MILK HELD AT AN INADEQUATE TEMPERATURE OF 48 F. INSTRUCTED MANAGER TO ENSURE ALL COLD FOODS ARE HELD AT 41 F AND BELOW. THE MANAGER DISCARDED 1/2 GALLON OF MILK ($7) PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED NO FOOD THERMOMETER ON SITE FOR MEASURING TEMPERATURES OF HOT AND COLD TCS FOODS. INSTRUCTED MANAGER TO PROVIDE METAL STEM FOOD THERMOMETER. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED 15 SMALL FLIES THROUGHOUT THE FACILITY, INCLUDING THE KITCHEN AND THE STAFF TOILET ROOM. INSTRUCTED MANAGER TO SERVICE ALL AREAS AFFECTED BY PESTS. PRIORITY FOUNDATION VIOLATION 7-38-020(A) CITATION ISSUED.

Basic (1)

−2 pts

60PREVIOUS CORE VIOLATION CORRECTED−2
OBSERVED PREVIOUS CORE VIOLATIONS NOT CORRECTED WITHIN SPECIFIED TIMEFRAME. REPORT #2569053, DATED DECEMBER 28, 2022, INSTRUCTED THE FACILITY TO #39 STORE ITEMS AT LEAST 6 INCHES OFF THE FLOOR, #41 STORE IN-USE TOWELS FOR WIPING EQUIPMENT AND COUNTERS IN SANITIZER SOLUTION, AND #47 REMOVE RUST FROM SHELVING IN WALK-IN COOLER AND MAINTAIN IN GOOD CONDITION. OBSERVED FOOD STORED ON THE FLOOR IN WALK-IN COOLER AND FREEZER; OBSERVED CLOTH TOWELS FOR WIPING COUNTER STORED ON COUNTER; OBSERVED RUSTY SHELVES IN WALK-IN COOLER. INSTRUCTED MANAGER TO ADDRESS ALL PREVIOUS CORE VIOLATIONS. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.

Base deductions−37 pts

Dec 22

Complaint InspectionPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD ITEMS STORED ON FLOOR IN WALK-IN COOLER AND FREEZER, LOCATED IN THE REAR PREPARATION AREA. INSTRUCTED THE PERSON IN CHARGE TO ELEVATE ALL FOOD SIX INCHES OFF FLOOR.
41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED SOILED WIPING CLOTHS STORED ON PREP TABLES. INSTRUCTED THE PERSON IN CHARGE TO STORE IN SANITIZING SOLUTION BETWEEN USES.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED RUST ON SHELVES IN WALK-IN COOLER, LOCATED IN THE REAR PREPARATION AREA. INSTRUCTED THE PERSON IN CHARGE TO REMOVE RUST AND MAINTAIN IN GOOD REPAIR.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FOOD DEBRIS/SPILLS ON FLOORS THROUGHOUT FRONT AND REAR PREPARATION AREAS. INSTRUCTED THE PERSON IN CHARGE TO DETAIL CLEAN AND MAINTAIN.

Base deductions−8 pts

May 22

Canvass InspectionPass

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
INSTRUCTED TO RODENT PROOF BOTTOM/CORNER OF REAR EXIT DOOR.

Basic (6)

−12 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
FOUND CUTTING BOARD ON TOP OF (2) PREP COOLER (INFRONT PREP/COOKING AREA) WITH DEEP SEAMS AND STAIN. INSTRUCTED TO REFINISH OR REPLACE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN STORAGE RACKS WITH EXCESSIVE GREEN MOLD LIKE BUILD UP INSIDE WALK IN COOLER (BY THE DOOR).
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
INSTRUCTED TO CLEAN AND MAINTAIN REAR OUTSIDE GARBAGE AREA. NOTED SOME GREASE AND LITTER ON GROUND.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS IN REAR PREP AREA AND IN FRONT PREP COOKING AREA ESPECIALLY UNDER AND AROUND COOKING EQUIPMENT WITH GREASE AND DRIED FOOD DEBRIS ACCUMULATION.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FOUND MISSING FLOOR TILES UNDERNEATH 4 DOOR PREP COOLER INFRONT PREP/COOKING AREA. INSTRUCTED TO REPLACE TILES OR LEVEL.
58ALLERGEN TRAINING AS REQUIRED−2
FOUND CERTIFIED FOOD MANAGER WITH EXPIRED ALLERGEN TRAINING CERTIFICATE. INSTRUCTED ANY PERSON WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE TO COMPLY WITH CURRENT ALLERGEN TRAINING CERTIFICATION.

Base deductions−17 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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