What is Cocula Restaurant's health inspection score?

Cocula Restaurant has a SafeDine safety score of 81 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Cocula Restaurant last inspected?

Cocula Restaurant was last inspected on August 7, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Cocula Restaurant have?

Cocula Restaurant has 39 total violations across 7 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Cocula Restaurant safe to eat at?

Cocula Restaurant has a good safety record with a score of 81/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Cocula Restaurant serve?

Cocula Restaurant serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Cocula Restaurant

Name: Cocula Restaurant
Address: 5241 S PULASKI RD, Chicago, 60632
Rating: 81

5241 S PULASKI RD, Chicago

Last inspected 9mo ago

▼Declining

Own or manage this restaurant?

Claim it to unlock analytics →

0Good

American•Chicago

Ranked #960 of 1000 in ChicagoBetter than 22% of american restaurants

Declining

7 inspections

Last: Aug 7, 2025

medium confidence

Directions Order

Inspections

Clean Rate

5.6

Avg Violations

10 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Plumbing issues

Plumbing or waste disposal problems

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-19

Final Score

Impact Breakdown

High Priority

-5 pts

Direct health hazards • 10 pts each

Intermediate

-4 pts

Potential hazards • 5 pts each

Basic

-5 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

-8 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

Open location in Google Maps →

5241 S PULASKI RD, Chicago, IL 60632

Open in Maps

View Menu Order Online

Violation Timeline

Apr 2023

2 inspections

2 high priority

3 intermediate

4 basic

Apr

Feb 2024

1 inspections

2 high priority

1 intermediate

7 basic

Mar 2024

1 inspections

2 high priority

7 basic

Mar

May 2025

2 inspections

2 intermediate

4 basic

Aug 2025

1 inspections

1 high priority

1 intermediate

3 basic

Aug

Inspection History

7 records on file

1 Complaint3 Canvass Re-Inspection3 Canvass

Aug 25

Complaint InspectionLatestPass

1 High1 Med3 Basic

5 total

79/100inspection score

−21 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
INTERIOR PANEL OF ICE MACHINE WITH RESIDUE. INSTD TO DETAIL CLEAN AND MAINTAIN

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
COMMON NAME MISSING ON SPICE CONTAINERS. INSTD TO LABEL WITH COMMON NAME AND MAINTAIN

Basic (3)

−6 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
FOOD STORAGE ON FLOOR IN WALK IN COOLER. INSTD TO ELEVATE 6 INCHES ON PROPER SHELVING AND MAINTAIN
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
CONDENSOR LINE LEAKING IN PREP COOLER CAUSING WATER ACCUMULATION ON BOTTOM OF COOLER. INSTD TO REPAIR AND MAINTAIN
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
ONE BURNER STOVE NOT UNDER VENTILATION HOOD. INSTD TO HAVE COMPLETELY UNDER VENTILATION HOOD OR REMOVE FROM PREMISES

Base deductions−21 pts

May 25

Canvass Re-Inspection 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
4-101.11(B, C, D, E): CERAMIC/CLAY DRINKING CUPS ON SITE. INSTD TO ENSURE CUPS ARE LEAD FREE OR LEAD SAFE LEVELS AND MAINTAIN DOCUMENTATION OF SUCH ON SITE; OR REMOVE CUPS FROM PREMISES

Base deductions−2 pts

May 25

Canvass InspectionFail

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
OBSERVED NO DISCLOSURE FOR CONSUMER ADVISORY ON MENU. INSTRUCTED TO PROVIDE A DISCLOSURE ON THE MENU FOR ALL ITEMS (EGGS ANY STYLE, STEAK, OYSTERS) THAT CAN BE ORDERED UNDERCOOKED OR RAW AND ADD A REMINDER ON THE MENU THAT READS: *THESE ITEMS CAN BE ORDERED UNDERCOOKED OR RAW. PRIORITY FOUNDATION VIOLATION #7-38-005.
28TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED−5
EMPLOYEE PERSONAL BELONGINGS IMPROPERLY STORED WITH DRY STORAGE ITEMS. INSTD TO STORE IN DESIGNATED AREA

Basic (3)

−6 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
CONTAINER OF LIMES AND CONTAINER OF SEALED CHERRIES STORED ON FLOOR IN BAR. INSTD TO ELEVATE ALL FOOD ITEMS 6 ITEMS AND MAINTAIN
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
CERAMIC/CLAY DRINKING CUPS ON SITE. INSTD TO ENSURE CUPS ARE LEAD FREE OR LEAD SAFE LEVELS AND MAINTAIN DOCUMENTATION OF SUCH ON SITE; OR REMOVE CUPS FROM PREMISES
52SEWAGE & WASTE WATER PROPERLY DISPOSED−2
WASTE WATER BACKING UP FROM FLOOR DRAIN UNDERNEATH 1-COMPARTMENT SCRAPE SINK AT WAREWASHING AREA WHEN DRAINING/RUNNNG SINK. INSTD TO REPAIR AND HAVE PROPERLY DRAINING. CITATION ISSUED 7-38-030(C) PRIORITY

Base deductions−16 pts

Mar 24

Canvass Re-Inspection InspectionPass w/ Conditions

2 High7 Basic

9 total1 risk factor

61/100inspection score

−34 pts

High Priority (2)

−20 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
2-101.11 NO VALID CITY OF CHICAGO SANITATION CERTIFICATION ON SITE. INSTRUCTED THE PERSON IN CHARGE THAT A VALID CITY OF CHICAGO CERTIFICATE IS REQUIRED ON SITE AT ALL TIMES AS WELL AS THE CERTFIED MANAGER. PRIORITY FOUNDATION #7-38-012 CITATION ISSUED
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
6-301.13 OBSERVED MISSING HANDWASHING SIGN AT BAR AREA HANDWASHING SINK. INSTRUCTED TO PROVIDE ADEQUATE HANDWASHING SIGNAGE TO ALL HANDWASHING SINKS AND MAINTAIN

Basic (7)

−14 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
3-307.11 OBSERVED BOWL USED AS SCOOP IN VARIOUS DRY STORAGE CONTAINERS THROUGHOUT FACILITY. INSTRUCTED TO REMOVE BOWL AND REPLACE WITH UTENSILS WITH HANDLES TO PREVENT BARE-HAND CONTACT WITH DRY FOOD WHEN SCOOPING AND MAINTAIN
43IN-USE UTENSILS: PROPERLY STORED−2
3-304.12 OBSERVED ICE SCOOP STORED DIRECTLY IN ICE AT ICE MACHINE. INSTRUCTED TO REMOVE SCOOP AND STORE WITH FOOD-CONTACT SURFACE OF UTENSIL STORED DIRECTLY IN THE FOOD ITEM TO AVOID BARE-HAND CONTACT WITH FOOD WHEN HANDLING THE UTENSIL AND MAINTAIN
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-101.19 OBSERVED GASKETS AT FRONT KITCHEN AREA COOLERS IN POOR REPAIR AND SOILED. INSTRUCTED TO CLEAN AND SANITIZE OR REPLACE GASKETS WITH A CLEAN, SMOOTH, AND EASILY CLEANABLE MODEL
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-202.16 OBSERVED ALUMINUM FOIL USED TO LINE NONFOOD-CONTACT SURFACES (FOOD STORAGE SHELVES) THROUGHOUT KITCHEN AREAS. OBSERVED CARDBOARD USED TO LINE DRY STORAGE SHELVES IN THE REAR STORAGE AREA. INSTRUCTED TO REMOVE ALUMINUM FOIL AND CARDBOARD AND USE A SURFACE THAT IS SMOOTH, FREE FROM SHARP EDGES, AND EASILY CLEANABLE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11(B) OBSERVED SOIL AND DEBRIS ON THE INTERIOR CAVITY OF THE 3-DOOR COOLER ALONG THE MAIN KITCHEN LINE. INSTRUCTED TO CLEAN AND SANITIZE NONFOOD-CONTACT SURFACES AT ADEQUATE FREQUENCY TO PREVENT BUILDUP OF SOIL AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
5-205.15 OBSERVED SMALL LEAKS AT BAR AREA HANDWASHING SINK AND FRONT KITCHEN AREA HANDWASHING SINK DRAIN PLUMBING. OBSERVED DISH MACHINE AREA HANDWASHING SINK FAUCET FIXTURE IN POOR REPAIR. INSTRUCTED TO REPAIR OR REPLACE PLUMBING FIXTURES AND MAINTAIN PLUMBING FIXTURES IN GOOD REPAIR AT ALL TIMES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.114 OBSERVED CLUTTER AND UNNECESSARY ITEMS BEHIND THE SODA MACHINE IN SERVER AREA. INSTRUCTED TO REMOVE UNNECESSARY ITEMS FROM THE PREMISES AND MAINTAIN AN AREA FREE OF ITEMS NOT NECESSARY FOR FOOD OPERATION

Base deductions−34 pts

Risk factor bonus (1× +5)−5 pts

Feb 24

Canvass InspectionFail

2 High1 Med7 Basic

10 total

61/100inspection score

−39 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED MISSING HANDWASHING SIGN AT BAR AREA HANDWASHING SINK. INSTRUCTED TO PROVIDE ADEQUATE HANDWASHING SIGNAGE TO ALL HANDWASHING SINKS AND MAINTAIN.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED MANUAL WAREWASHING SETUP AT BAR AREA 3-COMPARTMENT SINK WITHOUT ADEQUATE SANITIZER SOLUTION(0PPM) IN BASIN. INSTRUCTED TO PROVIDE APPROVED SANITIZING CHEMICAL AT ADEQUATE CONCENTRATION TO SANITIZE FOOD-CONTACT SURFACES TO ALL MANUAL WAREWASHING EQUIPMENT AT ALL TIMES IN WHICH WAREWASHING IS PERFORMED. PERSON-IN-CHARGE ADDED ADEQUATE SANITIZER SOLUTION TO 3-COMPARTMENT SINK ON-SITE. PRIORITY VIOLATION. #7-38-025 CITATION ISSUED.

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED APPROXIMATELY 70 RODENT DROPPINGS IN AREAS THROUGHOUT THE FACILITY: ON THE FLOOR BEHIND THE SODA MACHINE IN THE SERVER AREA AND BENEATH THE HANDWASHING SINK IN THE FRONT KITCHEN AREA. INSTRUCTED TO REMOVE DROPPINGS AND CLEAN AND SANITIZE AFFECTED AREAS AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. #7-38-020(A) CITATION ISSUED.

Basic (7)

−14 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED BOWL USED AS SCOOP IN VARIOUS DRY STORAGE CONTAINERS THROUGHOUT FACILITY. INSTRUCTED TO REMOVE BOWL AND REPLACE WITH UTENSILS WITH HANDLES TO PREVENT BARE-HAND CONTACT WITH DRY FOOD WHEN SCOOPING AND MAINTAIN.
43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED ICE SCOOP STORED DIRECTLY IN ICE AT ICE MACHINE. INSTRUCTED TO REMOVE SCOOP AND STORE WITH FOOD-CONTACT SURFACE OF UTENSIL STORED DIRECTLY IN THE FOOD ITEM TO AVOID BARE-HAND CONTACT WITH FOOD WHEN HANDLING THE UTENSIL AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED GASKETS AT FRONT KITCHEN AREA COOLERS IN POOR REPAIR AND SOILED. INSTRUCTED TO CLEAN AND SANITIZE OR REPLACE GASKETS WITH A CLEAN, SMOOTH, AND EASILY CLEANABLE MODEL.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED ALUMINUM FOIL USED TO LINE NONFOOD-CONTACT SURFACES (FOOD STORAGE SHELVES) THROUGHOUT KITCHEN AREAS. OBSERVED CARDBOARD USED TO LINE DRY STORAGE SHELVES IN REAR STORAGE AREA. INSTRUCTED TO REMOVE ALUMINUM FOIL AND CARDBOARD AND USE SURFACE THAT IS SMOOTH, FREE FROM SHARP EDGES, AND EASILY-CLEANABLE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED SOIL AND DEBRIS ON THE INTERIOR CAVITY OF THE 3-DOOR COOLER ALONG THE MAIN KITCHEN LINE. INSTRUCTED TO CLEAN AND SANITIZE NONFOOD-CONTACT SURFACES AT ADEQUATE FREQUENCY TO PREVENT BUILDUP OF SOIL AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED SMALL LEAKS AT BAR AREA HANDWASHING SINK AND FRONT KITCHEN AREA HANDWASHING SINK DRAIN PLUMBING. OBSERVED DISH MACHINE AREA HANDWASHING SINK FAUCET FIXTURE IN POOR REPAIR. INSTRUCTED TO REPAIR OR REPLACE PLUMBING FIXTURES AND MAINTAIN PLUMBING FIXTURES IN GOOD REPAIR AT ALL TIMES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED CLUTTER AND UNNECESSARY ITEMS BEHIND THE SODA MACHINE IN SERVER AREA. INSTRUCTED TO REMOVE UNNECESSARY ITEMS FROM THE PREMISES AND MAINTAIN AREA FREE OF ITEMS NOT NECESSARY TO FOOD OPERATION.

Base deductions−39 pts

Apr 23

Canvass Re-Inspection InspectionPass

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
3-302.12-OBSERVED BULK INGREDIENT 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 (2)

−4 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.16- NOTED UNFINISHED CONCRETE FLOORS IN THE DISHWASH AREA. INSTRUCTED PERSON IN CHARGE THAT FLOORS SHALL BE FINISHED AND SEALED TO PROVIDE A SMOOTH, NONABSORBENT AND EASILY CLEANABLE SURFACE. INSTRUCTED TO SEAL UNFINISHED FLOORS.
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13- OBSERVED FOOD SERVICE SANITATION MANAGER WITHOUT FOOD ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO MEET REQUIREMENT.

Base deductions−9 pts

Apr 23

Canvass InspectionFail

2 High2 Med2 Basic

6 total1 risk factor

61/100inspection score

−34 pts

High Priority (2)

−20 pts

8HANDS CLEAN & PROPERLY WASHEDRisk Factor−10
OBSERVED FOOD HANDLER WITH GLOVES WIPING COUNTERTOP WITH SANITIZED CLOTH AND THEN IMMEDIATELY HANDLING READY TO EAT FOODS (TOMATOES AND LETTUCE) WITH SAME GLOVES AND NOT WASHING HANDS. INSTRUCTED TO WASH HANDS AND CHANGE GLOVES AFTER CHANGING TASKS. PRIORITY VIOLATION #7-38-010. CITATION ISSUED.�
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED HANDSINK IN REAR PREP/ DISHWASH AREA NOT STOCKED WITH HAND SOAP. INFORMED PERSON IN CHARGE THAT HAND SOAP MUST BE AVAILABLE AT HANDSINKS AT ALL TIMES. FOOD HANDLER OBTAINED HAND SOAP FOR HAND SINK DURING TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION #7-38-030(C). CITATION ISSUED.

Intermediate (2)

−10 pts

25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
"OBSERVED NO DISCLOSURE AND REMINDER ON THE PRINTED MENU FOR FOOD PRODUCTS THAT CAN BE ORDERED RAW OR UNDERCOOKED. INSTRUCTED TO PROVIDE A DISCLOSURE ON THE MENU FOR ALL ITEMS (EGGS ANY STYLE, STEAK, OYSTERS) THAT CAN BE ORDERED UNDERCOOKED OR RAW AND ADD A REMINDER ON THE MENU THAT READS: *THESE ITEMS CAN BE ORDERED UNDERCOOKED OR RAW. CONSUMING UNDERCOOKED OR RAW FOODS CAN INCREASE YOUR RISK OF FOODBORNE ILLNESS. (REFER TO CDPH CONSUMER ADVISORY HANDOUT) PRIORITY FOUNDATION VIOLATION #7-38-005.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED BULK INGREDIENT 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 (2)

−4 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED UNFINISHED CONCRETE FLOORS IN THE DISHWASH AREA. INSTRUCTED PERSON IN CHARGE THAT FLOORS SHALL BE FINISHED AND SEALED TO PROVIDE A SMOOTH, NONABSORBENT AND EASILY CLEANABLE SURFACE. INSTRUCTED TO SEAL UNFINISHED FLOORS.
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 (1× +5)−5 pts

Community Reviews

No reviews yet. Be the first to share your experience!

Leave a Review

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.

Explore More

Restaurants in Chicago American Restaurants Best in Chicago All Illinois Restaurants