What is Nicky's's health inspection score?

Nicky's has a SafeDine safety score of 62 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Nicky's last inspected?

Nicky's was last inspected on May 22, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Nicky's have?

Nicky's has 40 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Nicky's safe to eat at?

Nicky's has a safety score of 62/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Nicky's serve?

Nicky's serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Nicky's

Name: Nicky's
Address: 5801 S KEDZIE AVE, Chicago, 60629
Rating: 62

5801 S KEDZIE AVE, Chicago

Last Inspected: 5/22/2026

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0Fair

American•Chicago Lawn

Ranked #42 of 50 in Chicago LawnBetter than 22% of american restaurants

Declining

7 inspections

Last: May 22, 2026

high confidence

Directions Order

Inspections

Clean Rate

5.7

Avg Violations

1 month ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Employee illnessHigh Priority

Sick employee handling food — illness transmission risk

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

-40

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-6 pts

Potential hazards • 5 pts each

Basic

-1 pts

Best practices • 2 pts each

Inspection Timeline

-9 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 60/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (62/100) 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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5801 S KEDZIE AVE, Chicago, IL 60629

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Violation Timeline

Aug 2023

1 inspections

3 high priority

4 basic

Aug

Apr 2024

1 inspections

3 intermediate

5 basic

May 2025

2 inspections

1 high priority

4 intermediate

9 basic

May

Jun 2025

1 inspections

2 intermediate

3 basic

May 2026

2 inspections

4 high priority

2 intermediate

May

Inspection History

7 records on file

2 Short Form Complaint1 Complaint1 Canvass Re-Inspection3 Canvass

May 26

Short Form Complaint InspectionLatestPass

2 High1 Med

3 total2 risk factors

65/100inspection score

−25 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLERisk Factor−10
16FOOD-CONTACT SURFACES: CLEANED & SANITIZEDRisk Factor−10

Intermediate (1)

−5 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−5

Base deductions−25 pts

Risk factor bonus (2× +5)−10 pts

May 26

Complaint InspectionPass

2 High1 Med

3 total2 risk factors

65/100inspection score

−25 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLERisk Factor−10
16FOOD-CONTACT SURFACES: CLEANED & SANITIZEDRisk Factor−10

Intermediate (1)

−5 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−5

Base deductions−25 pts

Risk factor bonus (2× +5)−10 pts

Jun 25

Short Form Complaint InspectionPass

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

36THERMOMETERS PROVIDED & ACCURATE−5
4-204.112(B) OBSERVED NO AMBIENT AIR THERMOMETERS INSIDE THE DISPLAY COOLER AT THE FRONT LINE. INSTRUCTED TO PROVIDE.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
3-302.12 OBSERVED FOOD STORAGE CONTAINERS (WITH SEASONINGS LEMON PEPPER, BARBRQUE SPICE AND BEANS) WITHOUT LABELS CONTAINING THE COMMON NAME OF FOODS. INSTRUCTED TO PROVIDE.

Basic (3)

−6 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
3-307.11 OBSERVED SMALL WHITE BOWL INSIDE FOOD CONTAINER WITH BEANS BEING USED AS A SCOOP IN THE WALK-IN COOLER. INSTRUCTED TO REMOVE.
41WIPING CLOTHS: PROPERLY USED & STORED−2
3-304.14 OBSERVED IMPROPER STORAGE OF WIPING CLOTHS IN PREP AREA. INSTRUCTED TO STORE PROPERLY.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13 OBSERVED NO PROOF OF TRAINING FOR ALL FOOD HANDLERS. INSTRUCTED TO PROVIDE.

Base deductions−16 pts

May 25

Canvass Re-Inspection InspectionPass

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

36THERMOMETERS PROVIDED & ACCURATE−5
4-204.112(B) OBSERVED NO AMBIENT AIR THERMOMETERS INSIDE THE DISPLAY COOLER AT THE FRONT LINE. INSTRUCTED TO PROVIDE.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
3-302.12 OBSERVED FOOD STORAGE CONTAINERS (WITH SEASONINGS LEMON PEPPER, BARBRQUE SPICE AND BEANS) WITHOUT LABELS CONTAINING THE COMMON NAME OF FOODS. INSTRUCTED TO PROVIDE.

Basic (3)

−6 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
3-307.11 OBSERVED SMALL WHITE BOWL INSIDE FOOD CONTAINER WITH BEANS BEING USED AS A SCOOP IN THE WALK-IN COOLER. INSTRUCTED TO REMOVE.
41WIPING CLOTHS: PROPERLY USED & STORED−2
3-304.14 OBSERVED IMPROPER STORAGE OF WIPING CLOTHS IN PREP AREA. INSTRUCTED TO STORE PROPERLY.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13 OBSERVED NO PROOF OF TRAINING FOR ALL FOOD HANDLERS. INSTRUCTED TO PROVIDE.

Base deductions−16 pts

May 25

Canvass InspectionFail

1 High2 Med6 Basic

9 total1 risk factor

63/100inspection score

−32 pts

High Priority (1)

−10 pts

5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
OBSERVED FACILITY WITH NO VOMIT DIARRHEAL SPILL KIT AND NO CORRESPONDING CLEAN UP PROCEDURE FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.

Intermediate (2)

−10 pts

36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED NO AMBIENT AIR THERMOMETERS INSIDE THE DISPLAY COOLER AT THE FRONT LINE. INSTRUCTED TO PROVIDE.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED FOOD STORAGE CONTAINERS (WITH SEASONINGS LEMON PEPPER, BARBRQUE SPICE AND BEANS) WITHOUT LABELS CONTAINING THE COMMON NAME OF FOODS. INSTRUCTED TO PROVIDE.

Basic (6)

−12 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED SMALL WHITE BOWL INSIDE FOOD CONTAINER WITH BEANS BEING USED AS A SCOOP IN THE WALK-IN COOLER. INSTRUCTED TO REMOVE.
41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED IMPROPER STORAGE OF WIPING CLOTHS IN PREP AREA. INSTRUCTED TO STORE PROPERLY.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED 3-COMPARTMENT SINK NOT MAINTAINED; SINK IS LEAKING MASSIVELY AT DRAINPIPE WHEN WATER FROM ONE COMPARTMENT IS DRAINED. INSTRUCTED TO REPAIR. PRIORITY FOUNDATION VIOLATION. 7-38-025. CITATION ISSUED.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OBSERVED OUTSIDE DUMPSTER WITH BROKEN AND CRACKED LID PREVENTING TIGHT FITTING LID. INSTRUCTED TO REPLACE. PRIORITY FOUNDATION VIOLATION. 7-38-020(B). CITATION ISSUED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED IMPROPER STORAGE OF MOP INSIDE OF EMPLOYEE WASHROOM. INSTRUCTED TO STORE PROPERLY BETWEEN USAGE.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED NO PROOF OF TRAINING FOR ALL FOOD HANDLERS. INSTRUCTED TO PROVIDE.

Base deductions−32 pts

Risk factor bonus (1× +5)−5 pts

Apr 24

Canvass InspectionPass

3 Med5 Basic

8 total

75/100inspection score

−25 pts

Intermediate (3)

−15 pts

28TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED−5
OBSERVED PERSONAL CARE ITEMS STORED ABOVE DRY FOOD ITEMS AT THE STORAGE SHELF (NEAR STAIRS). INSTRUCTED TO RELOCATE PERSONAL CARE ITEMS SO THEY DO NOT CONTAMINATE FOOD OR EQUIPMENT AND MAINTAIN.
35APPROVED THAWING METHODS USED−5
OBSERVED RAW PORK RIB TIPS THAWING AT ROOM TEMPERATURE AT THE REAR STORAGE SHELF (NEAR STAIRS), AT 34.5F AT TIME OF INSPECTION. INSTRUCTED TO RELOCATE TO REFRIGERATION AND USE APPROVED THAWING METHODS, SUCH AS THAWING UNDER COLD RUNNING WATER AND MAINTAIN.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED BULK DRY FOOD CONTAINERS WITHOUT ADEQUATE IDENTITY LABELS ON SHELF IN UPSTAIRS DRY STORAGE AREA. INSTRUCTED TO LABEL ALL DRY FOOD CONTAINERS WITH COMMON NAME OF THE FOOD AND MAINTAIN.

Basic (5)

−10 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED MULTI-USE BOWL USED AS SCOOP IN BULK DRY FOOD CONTAINER (NEAR WALK-IN COOLER). INSTRUCTED TO REMOVE BOWL AND REPLACE WITH UTENSIL WITH A HANDLE TO PREVENT CONTAMINATION AND MAINTAIN.
43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED IN-USE LADLE STORED IN STILL WATER AT COOK LINE. INSTRUCTED TO REMOVE LADLE FROM STILL WATER AND STORE IN-USE UTENSILS ON CLEAN, DRY SURFACE AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED NONFOOD-CONTACT SURFACES OF DRY STORAGE CONTAINERS NEAR WALK-IN COOLER TO BE SOILED WITH FOOD DEBRIS. INSTRUCTED TO CLEAN AND SANITIZE NONFOOD-CONTACT SURFACES OF EQUIPMENT AND FOOD CONTAINERS AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF SOIL AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FLOOR BENEATH DRY STGORAGE SHELF NEAR WALK-IN COOLER TO BE HEAVILY SOILED WITH FOOD DEBRIS. INSTRUCTED TO CLEAN FLOORS AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF SOIL AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED HOLE IN FACILITY WALL IN EMPLOYEE RESTROOM. INSTRUCTED TO REPAIR OR REPLACE WALL PANEL AND MAINTAIN FACILITIES IN GOOD REPAIR.

Base deductions−25 pts

Aug 23

Canvass InspectionPass w/ Conditions

3 High4 Basic

7 total2 risk factors

52/100inspection score

−38 pts

High Priority (3)

−30 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
OBSERVED NO PERSON IN CHARGE WITH VALID CHICAGO FOOD SANITATION CERTIFICATE.
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.
9NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED−10
OBSERVED FOOD HANDLER TOUCH READY TO EAT FOOD (SLICING TOMATOES) WITH BARE HANDS. FOOD EMPLOYEES' MAY NOT CONTACT EXPOSED, READY-TO-EAT FOOD WITH THEIR BARE HANDS AND SHALL USE SUITABLE UTENSILS SUCH AS DELI TISSUE, SPATULAS, TONGS, SINGLE-USE GLOVES, OR DISPENSING EQUIPMENT. EMPLOYEE WASHED HANDS AND PUT GLOVES ON DURING INSPECTION. PRIORITY VIOLATION #7-38-010. CITATION ISSUED.

Basic (4)

−8 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD CONTAINERS STORED ON THE FLOOR IN THE WALK-IN COOLER, PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO PROPERLY STORE AND PROTECT FOOD ITEMS FROM CONTAMINATION WHILE STORED BY ELEVATING AT LEAST SIX INCHES FROM THE FLOOR ON RAISED SHELVING UNITS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED VARIOUS FOOD ITEM STORED IN PLASTIC STORAGE TOTES IN THE COOLER AND FREEZER. MANAGEMENT INSTRUCTED TO USE PROPER FOOD GRADE STORAGE BAGS AND CONTAINERS ONLY.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DEBRIS ON FLOORS ALONG WALLS AND CORNERS IN STAIRWAY LEDGE LEADING TO UPSTAIRS STORAGE AREA. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED FOOD SERVICE SANITATION MANAGER WITHOUT FOOD ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO MEET REQUIREMENT.

Base deductions−38 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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