What is Damenzo's Inc's health inspection score?

Damenzo's Inc has a SafeDine safety score of 70 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Damenzo's Inc last inspected?

Damenzo's Inc was last inspected on January 15, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Damenzo's Inc have?

Damenzo's Inc has 48 total violations across 8 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Damenzo's Inc safe to eat at?

Damenzo's Inc has a good safety record with a score of 70/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Damenzo's Inc serve?

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

Official Health Record

Damenzo's Inc

Name: Damenzo's Inc
Address: 2322-2324 W TAYLOR ST, Chicago, 60612
Rating: 70

2322-2324 W TAYLOR ST, Chicago

Last Inspected: 1/15/2026

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0Good

American•Near West Side

Ranked #146 of 198 in Near West SideBetter than 22% of american restaurants

Improving

8 inspections

Last: Jan 15, 2026

high confidence

Directions Order

Inspections

Clean Rate

Avg Violations

5 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

Employee hygiene

Personal hygiene practices not followed

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-30

Final Score

Impact Breakdown

High Priority

-10 pts

Direct health hazards • 10 pts each

Intermediate

-6 pts

Potential hazards • 5 pts each

Basic

-6 pts

Best practices • 2 pts each

Inspection Timeline

+14 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

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2322-2324 W TAYLOR ST, Chicago, IL 60612

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Violation Timeline

Mar 2023

1 inspections

1 intermediate

4 basic

Mar

Sep 2023

1 inspections

1 intermediate

6 basic

Mar 2024

1 inspections

1 high priority

1 intermediate

2 basic

Mar

Feb 2025

2 inspections

2 high priority

2 intermediate

11 basic

Oct 2025

1 inspections

4 basic

Oct

Jan 2026

2 inspections

4 high priority

3 intermediate

6 basic

Inspection History

8 records on file

2 Canvass Re-Inspection3 Canvass3 Complaint

Jan 26

Canvass Re-Inspection InspectionLatestPass

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
4-204.112(B): OBSERVED ONE OF THE WALK-IN COOLERS IN THE BASEMENT WITH NO AMBIENT THERMOMETER. INSTRUCTED TO PROVIDE AND MAINTAIN.

Basic (3)

−6 pts

40PERSONAL CLEANLINESS−2
2-402.11: OBSERVED ONE EMPLOYEE WITHOUT A HAIR RESTRAINT WHILE IN PREP AREA. INSTRUCTED ALL EMPLOYEES MUST WEAR HAIR RESTRAINT WHILE IN PREP AREA.
43IN-USE UTENSILS: PROPERLY STORED−2
3-304.12: OBSERVED IMPROPER STORAGE OF KNIVES NEAR THE FLAT TOP GRILL AREA. FOUND MULTIPLE KNIVES STORED ON THE WALL IN BETWEEN THE PIPES. INSTRUCTED TO REMOVE AND PROPERLY STORE UTENSILS.
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13: OBSERVED AN EXPIRED ALLERGEN FOR MANAGER ON SITE. INSTRUCTED MUST RETAKE COURSE AND MAINTAIN RECORDS ON SITE.

Base deductions−11 pts

Jan 26

Canvass InspectionFail

4 High2 Med3 Basic

9 total1 risk factor

39/100inspection score

−56 pts

High Priority (4)

−40 pts

8HANDS CLEAN & PROPERLY WASHEDRisk Factor−10
OBSERVED MULTIPLE FOOD HANDLERS DEMONSTRATE IMPROPER HAND CLEANING PROCEDURES. OBSERVED ONE FOOD HANDLER PUT HANDS IN THE WASH BASIN OF THE THREE COMPARTMENT SINK FILLED WITH DISH WATER AND DIRTY DISHES, RINSE HANDS AND DRY ON APRON. ANOTHER FOOD HANDLER RINSES HANDS WITHOUT USING SOAP AND DRIES HANDS ON AN APRON. LASTLY, ANOTHER FOOD HANDLER WIPING HANDS AND ARMS WITH WIPING CLOTH. ALL MENTIONED FOOD HANDLERS WERE INSTRUCTED TO PROPERLY WASH HANDS WITH SOAP AND DRY WITH A PROPER HAND DRYING PROVISION. PRIORITY VIOLATION 7-38-010, CITATION ISSUED
9NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED−10
OBSERVED BARE HAND CONTACT WITH READY TO EAT (RTE) FOOD. FOOD HANDLER TOOK A COOKED PIZZA OUT OF THE OVEN, PLACED IT INTO A TO-GO BOX, AND SPRINKLED SEASONING ON THE PIZZA WITH THEIR BARE HANDS. INSTRUCTED MUST USE GLOVES OR OTHER ALTERNATIVE APPROVED METHODS WHEN HANDLING READY-TO-EAT FOOD AND PRODUCTS. PRODUCT WAS DISCARDED AT THIS TIME: 6 LB AT $40 WORTH OF PRODUCT DISCARDED. PRIORITY VIOLATION 7-38-010, CITATION CONSOLIDATED WITH VIOLATION #8.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED PINK AND BLACK MOLD-LIKE SUBSTANCE IN THE INTERIOR PANEL ABOVE THE ICE INSIDE OF THE ICE MACHINE. INSTRUCTED TO CLEAN, SANITIZE, AND MAINTAIN. ICE MACHINE IS USED FOR HUMAN CONSUMPTION. PRIORITY FOUNDATION VIOLATION 7-38-005, CITATION ISSUED
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED IMPROPER TEMPERATURE INSIDE THE WALK-IN COOLER NEAR THE PIZZA PREP AREA. WALK-IN COOLER WAS FOUND AT 51.0F WITH TCS FOODS STORED INSIDE. INSTRUCTED ALL COLD HOLDING UNITS MUST BE 41F OR BELOW AT ALL TIMES. PERSON IN CHARGE WAS ABLE TO ADJUST THE TEMPERATURE OF THE UNIT AND THE UNIT MET THE COMPLIANCE WITH THE COLD HOLDING TEMPERATURE BEFORE THE CONCLUSION OF THE INSPECTION. PRIORITY VIOLATION 7-38-005, CITATION ISSUED

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS STORED INSIDE THE WALK-IN COOLER. FOUND 2 BOXES AND 1 BAG OF RAW ITALIAN SAUSAGE (47.8F-52.2F), 2 BAGS OF PEPPERONI (50.1F-51.2F), 1/2 OF MILK (52.0F), PANS OF COOKED, PORK ITALIAN SAUSAGE, COOKED, TURKEY SAUSAGE (51.8F). INSTRUCTED MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW AT ALL TIMES. APPROXIMATELY 85LBS AT $280 WORTH OF PRODUCT WAS DISCARDED AT THE TIME OF THE INSPECTION. PRIORITY 7-38-005, CITATION ISSUED
36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED ONE OF THE WALK-IN COOLERS IN THE BASEMENT WITH NO AMBIENT THERMOMETER. INSTRUCTED TO PROVIDE AND MAINTAIN.

Basic (3)

−6 pts

40PERSONAL CLEANLINESS−2
OBSERVED ONE EMPLOYEE WITHOUT A HAIR RESTRAINT WHILE IN PREP AREA. INSTRUCTED ALL EMPLOYEES MUST WEAR HAIR RESTRAINT WHILE IN PREP AREA.
43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED IMPROPER STORAGE OF KNIVES NEAR THE FLAT TOP GRILL AREA. FOUND MULTIPLE KNIVES STORED ON THE WALL IN BETWEEN THE PIPES. INSTRUCTED TO REMOVE AND PROPERLY STORE UTENSILS.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED AN EXPIRED ALLERGEN FOR MANAGER ON SITE. INSTRUCTED MUST RETAKE COURSE AND MAINTAIN RECORDS ON SITE.

Base deductions−56 pts

Risk factor bonus (1× +5)−5 pts

Oct 25

Complaint InspectionPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST CLEAN AND MAINTAIN THE INTERIOR OF THE WALK IN COOLER SHELVING,STORAGE SHELVING IN THE BASEMENT, AND SHELVING UNDER COOKING EQUIPMENT. ALSO CLEAN THE INTERIOR OF THE ICE MACHINE.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED THE SELF CLOSING DEVICE ON THE EMPLOYEE'S WASHROOM DOOR IN POOR REPAIR. MUST REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED THE EXTERIOR OF THE VENTS VERY DIRTY WITH GREASE, DUST AND DEBRIS ABOVE THE PREP AREA. MUST DETAIL CLEAN AND MAINTAIN. ALSO CLEAN ALL FANS IN THE WINDOWS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOORS NEED CLEANING AROUND COOKING EQUIPMENT AND UNDERNEATH STORAGE SHELVING IN THE BASEMENT TO REMOVE SPILLS AND DEBRIS.

Base deductions−8 pts

Feb 25

Canvass Re-Inspection InspectionPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-602.13 CLEAN THE INTERIOR OF THE 3-DOOR TACO PREP COOLER, STOVE, AND PIZZA OVEN IN THE PIZZA PREP AREA.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.12 CLEAN THE FLOOR OF THE BASEMENT STORAGE ROOMS.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
6-501.14 OBSERVED EXCESSIVE GREASE BUILDUP ON THE VENTILATION HOOD AND FILTERS ABOVE THE FLAT TOP GRILL AND TACO PREP AREA. MANAGEMENT INSTRUCTED TO CLEAN GREASE FROM THE VENTILATION HOOD AND FILTERS.
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13 OBSERVED THE CERTIFIED FOOD MANAGER ON DUTY WITHOUT AN ALLERGEN TRAINING CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST SHOW PROOF OF ALLERGEN TRAINING.

Base deductions−8 pts

Feb 25

Canvass InspectionFail

2 High2 Med7 Basic

11 total

56/100inspection score

−44 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HOT WATER PROVIDED AT THE EXPOSED HAND WASHING SINK IN THE REAR FOOD PREP AREA NEXT TO THE BACK DOOR. MANAGEMENT INSTRUCTED TO PROVIDE HOT RUNNING WATER ABOVE 100F AT THE EXPOSED HAND WASHING SINK TO WASH HANDS PROPERLY. PRIORITY VIOLATION 7-38-030(C). CITATION ISSUED.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED THE WALK-IN COOLER IN THE REAR FOOD PREP AREA WITH AN AIR TEMPERATURE OF 46F. THE COOLER WAS USED TO STORE TCS FOODS SUCH AS MEATS AND CHEESES. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE COOLER BELOW 41F. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

Intermediate (2)

−10 pts

21PROPER HOT HOLDING TEMPERATURES−5
OBSERVED CHEESE, SAUSAGE, AND PEPPERONI PIZZA SLICES INSIDE OF THE HOT HOLDING UNIT WITH A TEMPERATURE OF 99F. MANAGEMENT INSTRUCTED TO MAINTAIN ALL HOT TCS FOODS ABOVE 135F AT ALL TIMES. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER COLD-HOLDING TEMPERATURES OF TCS FOODS INSIDE THE REAR PREP AREA WALK-IN COOLER. OBSERVED BEEF AT 45F, CHICKEN AT 44F, SALAD DRESSINGS AT 46-63F, COOKED PASTA AT 45F, CUT LETTUCE AT 46F, WHIPPING CREAM AT 45F, CHEESE AT 45F, GYRO SAUCE AT 44F, AND SALSA AT 47F. MANAGEMENT INSTRUCTED TO MAINTAIN ALL COLD TCS FOODS BELOW 41F. PRIORITY VIOLATION 7-38-005. SEE VIOLATION #21 ABOVE FOR CITATION.

Basic (7)

−14 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
CLEAN THE INTERIOR OF THE 3-DOOR TACO PREP COOLER, STOVE, AND PIZZA OVEN IN THE PIZZA PREP AREA.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OBSERVED EXCESSIVE GARBAGE AND LITTER ON THE GROUND SURROUNDING THE OUTSIDE GARBAGE DUMPSTER AND INSIDE THE DUMPSTER CORRAL. MANAGEMENT INSTRUCTED TO KEEP THE OUTSIDE GARBAGE AREA CLEAN AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-020(B). CITATION ISSUED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
CLEAN THE FLOOR OF THE BASEMENT STORAGE ROOMS.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED EXCESSIVE GREASE BUILDUP ON THE VENTILATION HOOD AND FILTERS ABOVE THE FLAT TOP GRILL AND TACO PREP AREA. MANAGEMENT INSTRUCTED TO CLEAN GREASE FROM THE VENTILATION HOOD AND FILTERS.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED THE CERTIFIED FOOD MANAGER ON DUTY WITHOUT AN ALLERGEN TRAINING CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST SHOW PROOF OF ALLERGEN TRAINING.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATION FROM REPORT #2590692 ON 3/8/24 NOT CORRECTED: 45 - OBSERVED UNWRAPPED PLASTIC SINGLE-USE UTENSILS SUCH AS FORKS, KNIVES, AND SPOONS STORED IN A CARDBOARD BOX IN THE REAR FOOD PREP AREA. MANAGEMENT INSTRUCTED TO STORE UTENSILS IN A PROPER, CLEAN CONTAINER. PRIORITY FOUNDATION VIOLATION 7-42-090. CITATION ISSUED.
61SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC−2
NO INSPECTION REPORT SUMMARY WAS POSTED IN THE PUBLIC VIEW. MANAGEMENT WAS GIVEN A COPY OF TODAY'S INSPECTION REPORT SUMMARY AND WAS INSTRUCTED TO POST IT IN THE PUBLIC VIEW. PRIORITY FOUNDATION VIOLATION 7-42-010(B). CITATION ISSUED.

Base deductions−44 pts

Mar 24

Complaint InspectionPass w/ Conditions

1 High1 Med2 Basic

4 total

81/100inspection score

−19 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED THE WALK-IN COOLER AT THE REAR FOOD PREP AREA AND BASEMENT AT IMPROPER TEMPERATURES. THE WALK-IN COOLER AT THE REAR FOOD PREP AREA HAD AN AIR TEMPERATURE OF 50F, AND THE BASEMENT WALK-IN COOLER HAD AN AIR TEMPERATURE OF 50F. BOTH COOLERS WERE USED TO STORE TCS FOODS, SUCH AS MEAT AND CHEESES. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN BOTH COOLERS BELOW 41F. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER COLD-HOLDING TEMPERATURES OF TCS FOODS INSIDE THE REAR PREP WALK-IN COOLER AND BASEMENT WALK-IN COOLER. OBSERVED BEEF AT 50F, CHICKEN AT 52F, SOUR CREAM AT 51F, ITALIAN SAUSAGE AT 47F, SALSA AT 50F, EGGS AT 51F, HEAVY CREAM AT 52F, AND MILK AT 49F. MANAGEMENT INSTRUCTED TO MAINTAIN ALL TCS FOODS COLD BELOW 41F. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

Basic (2)

−4 pts

43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED PLASTIC CUPS USED AS LIDS FOR SALSAS AND STORED INSIDE THE SALSA CONTAINER. MANAGEMENT INSTRUCTED TO USE A UTENSIL WITH A HANDLE TO SCOOP SALSA FROM THE CONTAINERS.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
OBSERVED UNWRAPPED PLASTIC SINGLE-USE UTENSILS SUCH AS FORKS, KNIVES, AND SPOONS STORED IN A CARDBOARD BOX IN THE REAR FOOD PREP AREA. MANAGEMENT INSTRUCTED TO STORE UTENSILS IN A PROPER, CLEAN CONTAINER.

Base deductions−19 pts

Sep 23

Complaint InspectionPass

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED WINDOW IN HOT FOODS SECTION AND REAR BACK DOOR IN PIZZA PREP AREA OPEN AT THE TIME OF INSPECTION. INSTRUCTED TO KEEP ALL WINDOWS AND DOORS CLOSED AND TIGHT FITTING TO PREVENT PEST ENTRY.

Basic (6)

−12 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED DAMAGED GASKETS ON THE INSIDE OF TACO PREP COOLER. INSTRUCTED TO REPAIR AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CHIPPED AND RUSTED SHELVING IN THE MAIN WALK-IN COOLER DOWNSTAIRS. INSTRUCTED TO PROVIDE OR REPLACE WITH NEW SHELVING THAT IS SMOOTH, DURABLE, AND EASILY CLEANABLE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED HEAVY ICE ACCUMULATION ON THE WALK-IN FREEZER FLOOR IN THE BASEMENT. INSTRUCTED TO DEFROST, CLEAN AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED FOOD RESIDUE IN BETWEEN GASKETS IN ALL REACH-IN PREP COOLERS UPSTAIRS, ON THE WALK-IN COOLER SHELVING IN THE HOT FOODS SECTION, AND DUST ACCUMULATION ON ALL FAN GUARDS INSIDE OF WALK-IN COOLERS AND THROUGHOUT FACILITY. INSTRUCTED TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DUST, DEBRIS, AND GREASE BUILD UP ON THE FLOORS UNDER PIZZA OVEN AND UNDER STOVE IN THE PIZZA PREP AREA. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED DUST AND DEBRIS BUILD UP IN ALL VENTILATION HOODS UPSTAIRS.INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

Base deductions−17 pts

Mar 23

Canvass InspectionPass

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED BULK CONTAINERS OF ITEMS NOT LABELED WITH COMMON INGREDIENT NAME(FLOUR, BEANS). INSTRUCTED PERSON IN CHARGE TO LABEL ALL BULK CONTAINERS WITH COMMON INGREDIENT NAME FOR EASE OF IDENTIFICATION.

Basic (4)

−8 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED CRACK WALL TILE TO THE RIGHT OF REAR HANDSINK NEAR EXTERIOR DOOR IN KITCHEN. INSTRUCTED PERSON IN CHARGE TO REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DEBRIS AND RESIDUE BUILD UP THROUGHOUT BASEMENT AREA UNDER EQUIPMENT AND SHELVING. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED CRACKED AND STAINED CEILING TILES IN MEN'S RESTROOM. INSTRUCTED PERSON IN CHARGE TO REPAIR OR REPLACE AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED BUILD UP OF GREASE ON FILTERS IN VENTILATION SYSTEM. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.

Base deductions−13 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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