What is Fiya Restaurant's health inspection score?

Fiya 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 Fiya Restaurant last inspected?

Fiya Restaurant was last inspected on January 30, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Fiya Restaurant have?

Fiya Restaurant has 42 total violations across 7 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Fiya Restaurant safe to eat at?

Fiya 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 Fiya Restaurant serve?

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

Official Health Record

Fiya Restaurant

Name: Fiya Restaurant
Address: 5419 N CLARK ST, Chicago, 60640
Rating: 81

5419 N CLARK ST, Chicago

Last Inspected: 1/30/2026

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0Good

American•Uptown

Ranked #220 of 751 in UptownBetter than 22% of american restaurants

Improving

7 inspections

Last: Jan 30, 2026

high confidence

Directions Order

Inspections

Clean Rate

Avg Violations

5 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Pest issuesHigh Priority

Evidence of pests found during inspection

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-19

Final Score

Impact Breakdown

High Priority

-6 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-9 pts

Best practices • 2 pts each

Inspection Timeline

+6 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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5419 N CLARK ST, Chicago, IL 60640

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Violation Timeline

Sep 2022

1 inspections

1 intermediate

5 basic

Sep

Jun 2023

1 inspections

3 basic

Oct 2024

1 inspections

4 high priority

1 intermediate

7 basic

Oct

Jul 2025

2 inspections

4 high priority

1 intermediate

3 basic

Jan 2026

2 inspections

2 high priority

11 basic

Jan

Inspection History

7 records on file

2 Complaint Re-Inspection2 Complaint3 Canvass

Jan 26

Complaint Re-Inspection InspectionLatestPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED RUSTY AND DIRTY SHELVES INSIDE WALK IN COOLERS AT THE BASEMENT FOOD/DRY STORAGE AREA. INSTRUCTED TO CLEAN, REPAINT WITH NON TOXIC FOOD GRADE PAINT AND/OR REPLACE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED HEAVY CLUTTER ON SHELVES, FLOORS UNUSED EQUIPMENT THROUGHOUT THE BASEMENT FOOD/DRY STORAGE. INSTRUCTED TO DETAIL CLEAN, ORGANIZE AND REMOVE ALL UNNECESSARY OR UNUSED ARTICLES AND EQUIPMENT TO PREVENT HIDING PLACES FOR PEST.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN AND MAINTAIN FLOORS THROUGHOUT THE BASEEMENT FOOD/DRY STORAGE AREA AND ALONG WALL BASE OF THE BAR AND COOKING EQUIPMENT AT THE KITCHEN PREP AREA.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
NOTED HEAVY DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS AND ON EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE.

Base deductions−8 pts

Jan 26

Complaint InspectionFail

2 High7 Basic

9 total

66/100inspection score

−34 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NOTED NO PAPER TOWELS AT THE BAR AND SERVICE STATION. INSTRUCTED TO HAVE SOAP AND PAPER TOWELS AT ALL HAND WASHING SINKS. PRIORITY FOUNDATION VIOLATION #7-38-030(C). CITATION ISSUED.
15FOOD SEPARATED AND PROTECTED−10
NOTED RAW EGGS STORED ABOVE CONTAINERS OF COOKED AND READY TO EAT FOOD ITEMS INSIDE WALK IN COOLER AT THE BASEMENT FOOD/DRY STORAGE AREAS. INSTRUCTED TO ALWAYS STORE COOKED AND READY TO EAT FOODS ABOVE THE UNCOOKED (RAW) FOODS. FOOD MUST ALSO BE COVERED AND PROTECTED.PRIORITY VIOLATION #7-38-005. CITATION ISSUED.

Basic (7)

−14 pts

40PERSONAL CLEANLINESS−2
NOTED EMPLOYEES AT THE PREP AREA PREPARING FOOD WITH NO HAIR RESTRAINTS OR PROTECTION. INSTRUCTED TO WEAR HAIR RESTRAINTS OR PROTECTION AT ALL TIMES
43IN-USE UTENSILS: PROPERLY STORED−2
NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREAS AND PIZZA STATION NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED RUSTY AND DIRTY SHELVES INSIDE WALK IN COOLERS AT THE BASEMENT FOOD/DRY STORAGE AREA. INSTRUCTED TO CLEAN, REPAINT WITH NON TOXIC FOOD GRADE PAINT AND/OR REPLACE.
52SEWAGE & WASTE WATER PROPERLY DISPOSED−2
NOTED WASTE WATER BACKUP (SEWAGE) FROM THE FLOOR DRAIN ONTO THE FLOOR WHEN WATER IS RELEASED FROM THE 3 COMPARTMENT SINK. INSTRUCTED MANAGEMENT TO REPAIR AND MAINTAIN.PRIORITY VIOLATION#7-38-030(C). CITATION ISSUED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED HEAVY CLUTTER ON SHELVES, FLOORS UNUSED EQUIPMENT THROUGHOUT THE BASEMENT FOOD/DRY STORAGE. INSTRUCTED TO DETAIL CLEAN, ORGANIZE AND REMOVE ALL UNNECESSARY OR UNUSED ARTICLES AND EQUIPMENT TO PREVENT HIDING PLACES FOR PEST.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN AND MAINTAIN FLOORS THROUGHOUT THE BASEEMENT FOOD/DRY STORAGE AREA, DISH WASHING AREA AND ALONG WALL BASE OF THE BAR AND COOKING EQUIPMENT AT THE KITCHEN PREP AREA.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
4-202.18 NOTED HEAVY DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS AND ON EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS AND PIPES/CONDUITS.

Base deductions−34 pts

Jul 25

Complaint 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
OBSERVED TORN GASKET ON THE BOTTOM OF THREE DOOR REACH-IN COOLER IN THE REAR PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.

Base deductions−2 pts

Jul 25

Complaint InspectionFail

4 High1 Med2 Basic

7 total

51/100inspection score

−49 pts

High Priority (4)

−40 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
MUST PROVIDE HANDWASHING SIGNAGE FOR HANDWASHING SINK IN THE BAR.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED 1 OF THE 2 METERED HANDWASHING SINKS IN THE WOMENS CUSTOMER RESTROOM NOT WORKING. INSTRUCTED TO REPAIR AND MAINTAIN.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED BLACK MOLD-LIKE BUILDUP ON THE INSIDE PANEL OF RESTAURANT ICE MACHINE DRIPPING INTO ICE USED FOR HUMAN CONSUMPTION. PRIORITY FOUNDATION VIOLATION, 7-38-005. CITATION ISSUED.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
PREP COOLER #2 IN OVEN STATION NOT MAINTAINING PROPER TEMPERATURE. NOTED TEMPERATURE OF COOLER TO BE AT 58.0F. UNIT TAGGED AND HELD FOR INSPECTION BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH AND MAY NOT BE USED UNTIL RE-INSPECTED AND MAINTAINING PROPER TEMPERATURE OF 41F AND BELOW. PRIORITY VIOLATION, 7-38-005. CITATION ISSUED.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED TIME & TEMPERATURE CONTROL FOR SAFETY FOODS (EGG YOLK, SOUR CREAM, SALMON, CHICKEN) AT IMPROPER COLD HOLDING TEMPERATURES IN THE OVEN STATION PREP COOLER DURING THE INSPECTION; 15LBS OF RAW SALMON PACKAGES AT 56.3F, 25 LBS OF RAW MARINATED CHICKEN AT 56.1F, 5 LBS OF SOUR CREAM AT 57.6, AND 2 LBS OF EGG YOLK AT 57.7F. INSTRUCTED TO DISCARD AND DENATURE ALL SAID TCS FOODS AND MAINTAIN ALL COLD HOLDING TCS FOODS AT 41F OR BELOW AT ALL TIMES. CHEF DISCARDED ALL SAID TCS FOODS, ESTIMATED COST OF ALL FOODS IS APPROX. $300. PRIORITY VIOLATION, 7-38-005, CITATION ISSUED.

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED TORN GASKET ON THE BOTTOM OF THREE DOOR REACH-IN COOLER IN THE REAR PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED A LEAK FROM THE PIPING UNDERNEATH HANDWASHING SINK IN THE REAR PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.

Base deductions−49 pts

Oct 24

Canvass InspectionPass w/ Conditions

4 High1 Med7 Basic

12 total2 risk factors

31/100inspection score

−59 pts

High Priority (4)

−40 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
PERSON IN CHARGE DOES NOT HAVE A CITY OF CHICAGO SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
FOUND NO CERTIFIED FOOD MANAGER ON SITE WHILE TCS FOODS (BEEF,CHICKEN, SOUPS, SALADS ETC) ARE BEING PREPARED AND SERVED. INSTRUCTED PERSON IN CHARGE, A CERTIFIED FOOD MANAGER WITH CITY OF CHICAGO FOODSERVICE SANITATION CERTIFICATE MUST BE PRESENT AT ALL TIMES THAT TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) FOOD ARE BEING HANDLED. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
FOUND LOW TEMPERATURE DISH WASHING MACHINE AT IMPROPER FINAL SANITIZING RINSE AT 0 PPM CHLORINE CONCENTRATION (DISHMACHINE NOT IN USED AT TIME OF INSPECTION) INSTRUCTED MANAGER TO FIX AND MAINTAIN. A MECHANICAL DISHWASHING MACHINES SHOULD PROVIDE A FINAL SANITIZING RINSE OF EITHER 50 ? 100 PPM CHLORINE (FOR CHEMICAL SANITIZING MACHINE) OR 180F FINAL RINSE (FOR HOT WATER SANITIZING MACHINE). DISHMACHINE TAGGED ?HELD FOR INSPECTION?. INSTRUCTED NOT TO USE UNTIL REPAIRED. TECHNICIAN ARRIVED ON SITE (CORRECTED ON SITE) FINAL SANITIZING RINSE NOW AT 100 PPM CHLORINE CONCENTRATION. PRIORITY VIOLATION 7-38-025 CITATION ISSUED
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR OF ICE MACHINE WITH MINIMAL MINERAL BUILD-UP.

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS INCLUDING THE 2 WALK-IN COOLER IN THE BASEMENT.

Basic (7)

−14 pts

54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OBSERVED LEAVES AND DEBRIS ON GROUND UNDER AND AROUND GARBAGE DUMPSTER IN REAR OUTSIDE AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO SEAL HOLES ON WALL IN PREP/DISHWASHING AREA.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS, UNDER STORAGE RACKS INSIDE WALK-IN COOLER/WALK-IN FREEZER IN THE BASEMENT.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN AND MAINTAIN LIGHTSHIELDS WITH DEAD INSECTS ABOVE KITCHEN FOOD PREP AREA.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
INSTRUCTED TO REPLACE NON WORKING (MIDDLE) LIGHTBULB OF THE KITCHEN HOOD.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED FOOD HANDLERS WITH EXPIRED FOOD HANDLER TRAINING CERTIFICATE. INSTRUCTED MANAGEMENT, ALL FOOD HANDLERS THAT DO NOT HAVE CITY OF CHICAGO FOODSERVICE SANITATION CERTIFICATE SHALL COMPLETE CURRENT APPROVED FOOD HANDLER TRAINING PROGRAM.
58ALLERGEN TRAINING AS REQUIRED−2
SOME CERTIFIED FOOD MANAGER WITHOUT AN ALLERGEN TRAINING CERTIFICATE. INSTRUCTED MANAGEMENT, ANY PERSON WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE TO COMPLY WITH ALLERGEN TRAINING CERTIFICATION.

Base deductions−59 pts

Risk factor bonus (2× +5)−10 pts

Jun 23

Canvass InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD CONTAINERS STORED ON THE FLOOR IN BASEMENT DRY STORAGE AREA. INSTRUCTED THE PERSON IN CHARGE TO PROPERLY STORE AND PROTECT FOOD ITEMS FROM CONTAMINATION WHILE STORED BY ELEVATING AT LEAST SIX INCHES FROM THE FLOOR ON RAISED SHELVING UNITS AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED MULTIPLE CUTTING BOARDS WITH DEEP SCRATCHES AND STAINS ON PREP STATIONS IN THE REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO RESURFACE/REPLACE CUTTING BOARDS AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED CLUTTER STORED ON FLOOR IN BASEMENT. INSTRUCTED THE PERSON IN CHARGE TO REMOVE ALL UNUSED ARTICLES AND EQUIPMENT TO PREVENT PEST HARBORAGE AND MAINTAIN.

Base deductions−6 pts

Sep 22

Canvass InspectionPass

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED 1/2 INCH GAP AT FRONT DOORS SWEEPS IN FRONT OF SEATING TABLES. MUST RODENT PROOF SAID DOORS.

Basic (5)

−10 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED ACCUMULATED DUST BUILD-UP ON SOME PREP AREA REACH IN COOLER CONDENSERS. MUST CLEAN ALL COOLERS AND CONDENSERS AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
PIZZA PREP AREA HANDWASH SINK DRAIN PIPE LEAKING. MUST REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DUST BUILD-UP ON PREP AREA CEILING TILES/CEILING VENTILATION COVERS. MUST CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FOOD SPILLS AND LITTER ON BAR FLOOR UNDER SINKS. MUST DETAIL CLEAN FLOOR AND FLOOR DRAINS AT BAR.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED MISSING OR EXPIRED FOOD ALLERGEN TRAINING CERTIFICATES. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS MUST HAVE UPDATED FOOD ALLERGEN TRAINING CERTIFICATES ON PREMISES.

Base deductions−15 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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