What is Miso Asian Kitchen's health inspection score?

Miso Asian Kitchen has a SafeDine safety score of 78 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Miso Asian Kitchen last inspected?

Miso Asian Kitchen was last inspected on February 3, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Miso Asian Kitchen have?

Miso Asian Kitchen has 25 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Miso Asian Kitchen safe to eat at?

Miso Asian Kitchen has a good safety record with a score of 78/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Miso Asian Kitchen serve?

Miso Asian Kitchen serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Miso Asian Kitchen

Name: Miso Asian Kitchen
Address: 4449 N BROADWAY, Chicago, 60640
Rating: 78

4449 N BROADWAY, Chicago

Data may be outdated — inspected 2/3/2025

▲Improving

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0Good

American•Uptown

Ranked #255 of 751 in UptownBetter than 22% of american restaurants

Improving

6 inspections

Last: Feb 3, 2025

low confidence

Directions Order

Inspections

17%

Clean Rate

4.2

Avg Violations

16 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Plumbing issues

Plumbing or waste disposal problems

Employee hygiene

Personal hygiene practices not followed

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-22

Final Score

Impact Breakdown

High Priority

-3 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-3 pts

Best practices • 2 pts each

Freshness Penalty

-12 pts

Score reduced due to stale inspection data

Inspection Timeline

+13 pts

100

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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4449 N BROADWAY, Chicago, IL 60640

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Violation Timeline

Sep 2022

1 inspections

1 high priority

6 basic

Sep

Oct 2022

1 inspections

3 basic

May 2023

2 inspections

8 basic

May

Oct 2024

1 inspections

1 high priority

2 intermediate

4 basic

Feb 2025

1 inspections

Feb

Inspection History

6 records on file

4 Canvass2 Canvass Re-Inspection

Feb 25

Canvass InspectionLatestCleanOut of Business

No violations

100/100inspection score

Oct 24

Canvass InspectionPass

1 High2 Med4 Basic

7 total

72/100inspection score

−28 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
INSTRUCTED TO PROVIDE HANDWASHING SIGNAGE AT HAND SINK IN PREP (DISHWASHING) AREA

Intermediate (2)

−10 pts

36THERMOMETERS PROVIDED & ACCURATE−5
INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS IN THE KITCHEN AND IN BASEMENT STORAGE AREA.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
INSTRUCTED TO PROPERLY LABEL FOOD STORAGE CONTAINERS IDENTIFIED WITH COMMON NAME (SALT, SUGAR, RICE ETC)

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
INSTRUCTED TO SEAL/PAINT RAW WOOD SHELF UNDERNEATH SUSHI COOLER IN THE KITCHEN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
INSTRUCTED TO INSTALL BACKFLOW PREVENTER DEVICE FOR (HOT AND COLD) FAUCET AT MOP SINK IN THE REAR AREA.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN AND REMOVE UNNECESSARY ARTICLES (PREP COOLER, STEAM TABLE, BOXES ETC) AND CLITTER IN REAR OUTSIDE AREA AND IN BASEMENT STORAGE AREA TO PREVENT PEST HARBORAGE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN AND MAINTAIN LIGHTSHIELDS WITH DEAD INSECTS ABOVE PREP/COOKING AREA.

Base deductions−28 pts

May 23

Canvass Re-Inspection InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-501.12 OBSERVED MULTIPLE CUTTING BOARDS WITH DEEP SCRATCHES AND STAINS IN THE REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO RESURFACE/REPLACE CUTTING BOARDS AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-602.13 OBSERVED SOME GREASE BUILD AND FOOD DEBRIS ON SURFACE OF COOKING EQUIPMENT IN THE REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO DETAIL CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.12 OBSERVED GREASE BUILDUP, FOOD DEBRIS, AND DIRT ON FLOOR UNDER COOKING EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, AND DISH WASHING AREA. INSTRUCTED THE PERSON IN CHARGE TO CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN ALL AREAS AND MAINTAIN.

Base deductions−6 pts

May 23

Canvass InspectionFail

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

40PERSONAL CLEANLINESS−2
OBSERVED FOOD HANDLERS PREPPING FOOD WITHOUT HAIR RESTRAINTS. INSTRUCTED THE PERSON IN CHARGE TO ENSURE THAT ALL FOOD HANDLERS WEAR A HAIR RESTRAINTS TO PREVENT CONTAMINATION OF FOOD AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED MULTIPLE CUTTING BOARDS WITH DEEP SCRATCHES AND STAINS IN THE REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO RESURFACE/REPLACE CUTTING BOARDS AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED SOME GREASE BUILD AND FOOD DEBRIS ON SURFACE OF COOKING EQUIPMENT IN THE REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO DETAIL CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED GREASE BUILDUP, FOOD DEBRIS, AND DIRT ON FLOOR UNDER COOKING EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP,D AND DISH WASHING AREA. INSTRUCTED THE PERSON IN CHARGE TO CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN ALL AREAS AND MAINTAIN.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATIONS FROM 10/07/2022 INSPECTION, REPORT #2565012 NOT CORRECTED: #49-OBSERVED ACCUMULATED GREASE BUILD-UP ON VENTILATION HOOD. MUST CLEAN AND MAINTAIN VENTILATION HOOD. #55-BASEMENT FLOOR CLUTTERED ALONG EAST WALL. INSTRUCTED MANAGER MUST ELEVATE/REMOVE ALL CLUTTER FROM BASEMENT FLOOR TO PREVENT POTENTIAL PEST HARBORAGE. #57-NO FOOD HANDLERS TRAINING CERTIFICATES ON-PREMISES. INSTRUCTED MANAGER ALL FOOD HANDLERS MUST BE CERTIFIED WITH NAMES OF EMPLOYEES ON PREMISES. #58 - NO FOOD ALLERGEN TRAINING CERTIFICATES ON-PREMISES. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS HAVE FOOD ALLERGEN TRAINING CERTIFICATES. CITATION ISSUED. 7-42-090 PRIORITY FOUNDATION. CITATION ISSUED.

Base deductions−10 pts

Oct 22

Canvass Re-Inspection InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11(C) OBSERVED ACCUMULATED GREASE BUILD-UP ON THE VENTILATION HOOD. MUST CLEAN AND MAINTAIN VENTILATION HOOD.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13 NO FOOD HANDLERS TRAINING CERTIFICATES ON-PREMISES. INSTRUCTED MANAGER ALL FOOD HANDLERS MUST BE CERTIFIED WITH THE NAMES OF EMPLOYEES ON PREMISES.
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13 NO FOOD ALLERGEN TRAINING CERTIFICATES ON-PREMISES. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS HAVE FOOD ALLERGEN TRAINING CERTIFICATES.

Base deductions−6 pts

Sep 22

Canvass InspectionFail

1 High6 Basic

7 total

78/100inspection score

−22 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED SLIGHT CALICIUM BUILD UP INSIDE ICE MACHINE. MUST CLEAN INTERIOR OF ICE MACHINE AND MAINTAIN.

Basic (6)

−12 pts

48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
NO SANITIZING TEST STRIPS ON PREMISES. INSTRUCTED MANAGER MUST PROVIDE SANITIZING TEST STRIPS ON PREMISES. PRIORITY FOUNDATION 7-38-005.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED ACCUMULATED GREASE BUILD-UP ON VENTILATION HOOD. MUST CLEAN AND MAINTAIN VENTILATION HOOD.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
BASEMENT FLOOR CLUTTERED ALONG EAST WALL. INSTRUCTED MANAGER MUST ELEVATE/REMOVE ALL CLUTTER FROM BASEMENT FLOOR TO PREVENT POTENTIAL PEST HARBORAGE.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED ONE MISSING CEILING LIGHT COVER ABOVE THE PREP AREA. MUST PROVIDE.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
NO FOOD HANDLERS TRAINING CERTIFICATES ON-PREMISES. INSTRUCTED MANAGER ALL FOOD HANDLERS MUST BE CERTIFIED WITH NAMES OF EMPLOYEES ON PREMISES.
58ALLERGEN TRAINING AS REQUIRED−2
NO FOOD ALLERGEN TRAINING CERTIFICATES ON-PREMISES. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS HAVE FOOD ALLERGEN TRAINING CERTIFICATES.

Base deductions−22 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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