What is Chinese Kitchen And Sushi's health inspection score?

Chinese Kitchen And Sushi has a SafeDine safety score of 80 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Chinese Kitchen And Sushi last inspected?

Chinese Kitchen And Sushi was last inspected on May 12, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Chinese Kitchen And Sushi have?

Chinese Kitchen And Sushi has 48 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Chinese Kitchen And Sushi safe to eat at?

Chinese Kitchen And Sushi has a good safety record with a score of 80/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Chinese Kitchen And Sushi serve?

Chinese Kitchen And Sushi serves Chinese cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Chinese Kitchen And Sushi

Name: Chinese Kitchen And Sushi
Address: 420-422 W 31ST ST, Chicago, 60616
Rating: 80

420-422 W 31ST ST, Chicago

Last Inspected: 5/12/2026

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0Good

Chinese•Chinatown

Ranked #241 of 465 in ChinatownBetter than 90% of chinese restaurants

Stable

9 inspections

Last: May 12, 2026

high confidence

Directions Order

Inspections

11%

Clean Rate

5.3

Avg Violations

1 month 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

Cross-contamination

Raw and cooked foods not properly separated

Pest issues

Evidence of pests found during inspection

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-18

Final Score

Impact Breakdown

High Priority

-1 pts

Direct health hazards • 10 pts each

Intermediate

-14 pts

Potential hazards • 5 pts each

Basic

-1 pts

Best practices • 2 pts each

Inspection Timeline

-3 pts

Latest

100% weight

100

2nd

60% weight

3rd

30% weight

Real-time Score: 82/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (80/100) 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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420-422 W 31ST ST, Chicago, IL 60616

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Violation Timeline

Apr 2022

1 inspections

1 intermediate

3 basic

Apr

Nov 2023

2 inspections

1 intermediate

7 basic

May 2024

1 inspections

3 basic

May

Sep 2024

2 inspections

3 high priority

6 intermediate

12 basic

May 2025

2 inspections

1 high priority

3 intermediate

4 basic

May

May 2026

1 inspections

4 intermediate

Inspection History

9 records on file

3 Complaint1 Canvass Re-Inspection2 Canvass3 Complaint Re-Inspection

May 26

Complaint InspectionLatestPass

4 Med

4 total

80/100inspection score

−20 pts

Intermediate (4)

−20 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−5

Base deductions−20 pts

May 25

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

May 25

Canvass InspectionFail

1 High3 Med4 Basic

8 total

67/100inspection score

−33 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED FACILITY EQUIPMENT FOR COLD HOLDING IN DISREPAIR. NOTED REACH IN PREP COOLER TO BE AT IMPROPER TEMPERATURE OF 53.0F. INFORMED PERSON IN CHARGE TO REPAIR OR REPLACE FOR PROPER COLD HOLDING OF 41 DEGREES F OR BELOW. TAGGED UNIT. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.

Intermediate (3)

−15 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED RAW FOODS HELD AT IMPROPER INTERNAL TEMPERATURES IN THE KITCHEN PREP COLD HOLDING UNIT, SUCH AS 3LBS OF SHRIMP AT 50.2F AND 10LBS OF CHICKEN AT 47.8F. A MANAGER DISCARDED AND DENATURED A TOTAL 13LBS AT $100. ALL COLD TCS FOOD MUST MAINTAIN 41F OR BELOW. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED FOOD STORAGE CONTAINERS WITHOUT LABELS CONTAINING THE COMMON NAME OF FOODS. INSTRUCTED TO PROVIDE.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED EVIDENCE OF MICE ON PREMISES. OBSERVED APPROXIMATELY 60 MICE DROPPINGS ON FLOOR ALONG WALLS IN STORAGE AREA, ALONG WALLS THROUGHOUT KITCHEN PREPARATION AREA, AND AT FRONT SUSHI PREP AREA. ADVISED MANAGER TO CALL AN EXTERMINATOR FOR SERVICE, CLEAN AND SANITIZE ALL AREAS. PRIORITY FOUNDATION 7-38-020 (A). CITATION ISSUED

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED MILK CRATES BEING USED AS SHELVING THROUGHOUT THE PREP AND STORAGE AREAS. MUST REMOVE AND PROVIDE SHELVING THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED GREASE BUILDUP ON COOKING EQUIPMENT, WALLS, SURROUNDING FLOORS AND SHELVING UNITS IN THE KITCHEN/PREP AREAS. INSTRUCTED TO DEGREASE, CLEAN AND SANITIZE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED LOOSE DEBRIS, DIRT AND DUST BUILDUP ON THE FLOORS AND CORNERS THROUGHOUT THE FACILITY. INSTRUCTED TO DETAIL CLEAN AND INCREASE CLEANING FREQUENCY OF FLOORS. MUST MAINTAIN AT ALL TIMES.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED FOOD SERVICE SANITATION MANAGER WITHOUT FOOD ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO MEET REQUIREMENT.

Base deductions−33 pts

Sep 24

Complaint Re-Inspection InspectionPass

1 High1 Med6 Basic

8 total

73/100inspection score

−27 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
6-301.14: OBSERVED HANDWASHING SIGNAGE MISSING FROM HANDWASHING SINK BEHIND SUSHI BAR AND IN THE TOILET ROOM IN THE REAR STORAGE CLOSET. INSTRUCTED TO PROVIDE AND MAINTAIN.

Intermediate (1)

−5 pts

35APPROVED THAWING METHODS USED−5
3-501.13: OBSERVED TWO BOXES OF SHRIMP THAWING AT ROOM TEMPERATURE ON THE DRAINBOARD OF THE THREE COMPARTMENT SINK IN THE REAR FOOD PREP AREA. INSTRUCTED TO USE PROPER THAWING METHODS SUCH AS LEAVING ITEM IN REFRIGERATOR OVER NIGHT OR UNDER COLD RUNNING WATER.

Basic (6)

−12 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
3-305.12: OBSERVED A BIN OF RAW CHICKEN ON THE FLOOR IN THE WALK-IN COOL UNDER A SHELF. INSTRUCTED TO REFRAIN FROM STORING FOOD ITEMS ON THE FLOOR AND ATLEAST 6 INCHES OFF THE GROUND AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11(C): OBSERVED THE FOLLOWING IN NEED OF DEEP CLEANING IN THE REAR FOOD PREP AREA: THE OUTERIOR (ESPECIALLY HINGES OF EQUIPMENT) AND INTERIOR OF COLD HOLDING UNITS, THE SIDES OF THE COOKING EQUIPMENT, THE SHELVES UNDER THE FOOD PREP TABLES, AND THE INSIDE OF THE OPENING UNDER THE HOT HOLDING UNIT. INSTRUCTED TO REMOVE GREASE BUILD UP AND DEBRIS FROM ALL MENTIONED SURFACES AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11(B): OBSERVED THE TOPS AND CONTAINERS OF THE BULK DRY INGREDIENT CONTAINERS IN THE REAR FOOD PREP AREA WITH BUILD UP OF DEBRIS AND IN NEED OF CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.114: OBSERVED THE REAR STORAGE AREA WITH CLUTTER AND UNUSED EQUIPMENT. INSTRUCTED TO REMOVE UNNECESSARY ITEMS, DECLUTTER, AND ORGANIZE MENTIONED CLOSET AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.13: OBSERVED ALL OF THE FLOORS IN THE REAR FOOD PREP AREA IN NEED OF DEEP CLEANING ESPCIALLY UNDER THE COOKING EQUIPMENT UNDER THE VENTILATION HOOD. INSTRUCTED TO DEEP CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.12: OBSERVED THE WALLS NEAR THE COOKING EQUIPMENT IN NEED OF CLEAN. INSTRUCTED TO REMOVE GREASE/FOOD SPLATTERS AND CLEAN.

Base deductions−27 pts

Sep 24

Complaint InspectionFail

2 High5 Med6 Basic

13 total

43/100inspection score

−57 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED THE ONLY HANDWASHING SINK IN THE REAR FOOD PREP/DISHWASHING AREA INACCESSIBLE. FOUND A 44 GALLON GARBAGE CAN IN FRONT OF THE HANDWASHING SINK IN THE REAR FOOD PREP/DISHWASHING AREA. ALSO, OBSERVED A METAL BOWL STORED INSIDE THE HANDWASHING SINK. INSTRUCTED TO KEEP ALL HANDWASHING SINKS ACCESSIBLE FOR HANDWASHING. PRIORITY FOUNDATION 7-38-030(C), CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED HANDWASHING SIGNAGE MISSING FROM HANDWASHING SINK BEHIND SUSHI BAR AND IN THE TOILET ROOM IN THE REAR STORAGE CLOSET. INSTRUCTED TO PROVIDE AND MAINTAIN.

Intermediate (5)

−25 pts

21PROPER HOT HOLDING TEMPERATURES−5
OBSERVED IMPROPER HOT HOLDING TEMPERATURES OF TCS FOOD. FOUND COOKED BEEF IN A STRAINER STORED ON THE DRAIN BOARD OF THE THREE COMPARTMENT SINK IN THE REAR FOOD PREP AREA AT 73.9F. APPROXIMATELY 20LBS AT $75 WORTH OF PRODUCT DISCARDED AT THIS TIME. INSTRUCTED TO KEEP HOT FOODS AT 135F OR ABOVE AT ALL TIMES. PRIORITY 7-38-005, CITATION ISSUSED
22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER COLD HOLDING TEMPERATURES TCS FOODS. FOUND 34 EGGS IN THE PREP COOLER RANGING 51.2F-62.0F. ALSO, FOUND COOKED BEEF AT 47.0F IN THE PREP COOLER DIRECTLY ACROSS FORM THE WOK STATION. MANAGER DISCARDED APPROXIMATELY 30LBS AT $115 WORTH OF PRODUCT. MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW. PRIORITY 7-38-005 CITATION CONSOLIDATED WITH VIOLATIION #21.
35APPROVED THAWING METHODS USED−5
OBSERVED TWO BOXES OF SHRIMP THAWING AT ROOM TEMPERATURE ON THE DRAINBOARD OF THE THREE COMPARTMENT SINK IN THE REAR FOOD PREP AREA. INSTRUCTED TO USE PROPER THAWING METHODS SUCH AS LEAVING ITEM IN REFRIGERATOR OVER NIGHT OR UNDER COLD RUNNING WATER.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED THREE DEAD MICE ON STICKY TRAPS UNDER THE WOK COOKING EQUIPMENT IN THE REAR FOOD PREP AREA. ALSO, OBSERVED STICKY TRAPS WITH DEAD ROACHES ON THE FLOORS THROUGHOUT THE REAR FOOD PREP AREA. INSTRUCTED TO REMOVE DEAD MICE, REPLACE WITH AN ENCLOSED RODENT TRAP. ALSO, MUST REPLACE INSECT STICKY TRAPS WITH DEAD BUGS AND PUT NEW ONES DOWN TO MONITOR ACTIVITY.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED APPROXIMATELY 80 MICE DROPPINGS ON SITE. MICE DROPPINGS WERE OBSERVED IN THE REAR FOOD PREP AREA IN THE FOLLOWING AREAS: ON THE SHELVES UNDER THE FOOD PREP TABLES ACROSS FROM THE THREE COMPARMENT SINK, ON THE FLOOR IN THE DRY STORAGE AREA, ON THE FLOOR UNDER THE COOKING AND COLD HOLING UNITS, AND ON THE FLOORS NEAR THE DISHWASHING UNIT. ALSO, OBSERVED MICE DROPPINGS ON THE FLOORS IN THE FOLLOWING, IN THE FRONT PREP AREAS: IN THE EMPLOYEE TOILET ROOM IN THE STORAGE AREA, AT THE FRONT SERVICE/ PREP AREA NEAR THE UNUSED ICE MACHINE AND BEHIND THE EQUIPMENT IN THE MENTIONED AREA. INSTURCTED TO REMOVE MICE DROPPINGS, CLEAN AND SANITIZE. SUGGEST CONTACTING PEST CONTROL FOR A SERVICE. PRIORITY FOUNDATION 7-38-020(A), CITATION ISSUED

Basic (6)

−12 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED A BIN OF RAW CHICKEN ON THE FLOOR IN THE WALK-IN COOL UNDER A SHELF. INSTRUCTED TO REFRAIN FROM STORING FOOD ITEMS ON THE FLOOR AND ATLEAST 6 INCHES OFF THE GROUND AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE FOLLOWING IN NEED OF DEEP CLEANING IN THE REAR FOOD PREP AREA: THE OUTERIOR (ESPECIALLY HINGES OF EQUIPMENT) AND INTERIOR OF COLD HOLDING UNITS, THE SIDES OF THE COOKING EQUIPMENT, THE SHELVES UNDER THE FOOD PREP TABLES, AND THE INSIDE OF THE OPENING UNDER THE HOT HOLDING UNIT. INSTRUCTED TO REMOVE GREASE BUILD UP AND DEBRIS FROM ALL MENTIONED SURFACES AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE TOPS AND CONTAINERS OF THE BULK DRY INGREDIENT CONTAINERS IN THE REAR FOOD PREP AREA WITH BUILD UP OF DEBRIS AND IN NEED OF CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED THE REAR STORAGE AREA WITH CLUTTER AND UNUSED EQUIPMENT. INSTRUCTED TO REMOVE UNNECESSARY ITEMS, DECLUTTER, AND ORGANIZE MENTIONED CLOSET AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED ALL OF THE FLOORS IN THE REAR FOOD PREP AREA IN NEED OF DEEP CLEANING ESPCIALLY UNDER THE COOKING EQUIPMENT UNDER THE VENTILATION HOOD. INSTRUCTED TO DEEP CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED THE WALLS NEAR THE COOKING EQUIPMENT IN NEED OF CLEAN. INSTRUCTED TO REMOVE GREASE/FOOD SPLATTERS AND CLEAN.

Base deductions−57 pts

May 24

Canvass 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
OBSERVED THE SECOND LOWER TWO DOOR REACH IN COOLER WITH WORN AND TORN GASKET SEALS. INSTRUCTED TO REPAIR AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE SIDES OF THE COOKING EQUIPMENT WITH A BUILD UP OF GREASE, DIRT AND FOOD SPLATTER. INSTRUCTED TO CLEAN ALL AND MAINTAIN AS A MEANS OF PREVENTING POSSIBLE PEST AND OR INSECT FEEDING AND HARBORING.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED A LEAK AT THE DRAIN PIPE OF THE REAR HAND WASHING SINK IN THE FOOD PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN IN GOOD WORKING ORDER.

Base deductions−6 pts

Nov 23

Complaint Re-Inspection InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED BUILD UP OF DEBRIS AND RESIDUE ON BOTTOMS OF ALL PREP TABLES. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED PEELING PAINT AND DAMAGE ON WALL NEXT TO DISH MACHINE. INSTRUCTED PERSON IN CHARGE TO REPAIR AND MAINTAIN SMOOTH AND EASILY CLEANABLE.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED BUILD UP OF GREASE ON HOOD VENITALTION SYSTEM IN KITCHEN AREA. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.

Base deductions−6 pts

Nov 23

Complaint InspectionFail

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED APPROXIMATELY 60 MOUSE DROPPINGS SCATTERED IN KITCHEN PREP AREA IN THE FOLLOWING AREAS: ON FLOOR IN CORNERS IN DRY STORAGE ROOM AROUND HOT WATER HEATER, ON FLOOR NEAR DISHMACHINE, ON FLOOR NEAR GREASE TRAP OF 3-COMPARTMENT SINK. PRIORITY FOUNDATION 7-38-020(A). CITATION ISSUED.

Basic (4)

−8 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED BUILD UP OF DEBRIS AND RESIDUE ON BOTTOMS OF ALL PREP TABLES. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED EXCESSIVE DEBRIS ON FLOOR IN DRY STORAGE ROOM. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED PEELING PAINT AND DAMAGE ON WALL NEXT TO DISH MACHINE. INSTRUCTED PERSON IN CHARGE TO REPAIR AND MAINTAIN SMOOTH AND EASILY CLEANABLE.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED BUILD UP OF GREASE ON HOOD VENITALTION SYSTEM IN KITCHEN AREA. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.

Base deductions−13 pts

Apr 22

Complaint Re-Inspection InspectionPass

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED BULK FOOD CONTAINERS WITH NO LABELS IDENTIFYING THE INGREDIENTS. INSTRUCTED TO ENSURE ALL BULK FOOD STORAGE CONTAINERS BE LABELED WITH THE NAME OF THE PRODUCT INSIDE OF THE CONTAINER.

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED RUSTED SHELVING IN THE WALK IN COOLER LOCATED IN THE KITCHEN PREPARATION AREA. INSTRUCTED TO REMOVE RUST OR REPLACE SHELVING TO THAT IT IS SMOOTH AND EASILY CLEANABLE AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED A LEAK IN THE PIPE OF THE HANDSINK LOCATED IN THE FRONT BEHIND THE MAIN COUNTER. INSTRUCTED TO FIX AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FLOORS THROUGHOUT KITCHEN PREPARATION AREA WITH FOOD DEBRIS AND DIRT. ALSO FOUND DIRT BUILD UP UNDER COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN.

Base deductions−11 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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