What is Selam Market And Restaurant Llc's health inspection score?

Selam Market And Restaurant Llc has a SafeDine safety score of 89 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Selam Market And Restaurant Llc last inspected?

Selam Market And Restaurant Llc was last inspected on October 31, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Selam Market And Restaurant Llc have?

Selam Market And Restaurant Llc has 26 total violations across 7 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Selam Market And Restaurant Llc safe to eat at?

Yes, Selam Market And Restaurant Llc has an excellent safety record with a score of 89/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Selam Market And Restaurant Llc serve?

Selam Market And Restaurant Llc serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Selam Market And Restaurant Llc

Name: Selam Market And Restaurant Llc
Address: 4543 N BROADWAY, Chicago, 60640
Rating: 89

4543 N BROADWAY, Chicago

Last inspected 7mo ago

▲Improving

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0Excellent

American•Uptown

Ranked #88 of 751 in UptownBetter than 22% of american restaurants

Improving

7 inspections

Last: Oct 31, 2025

medium confidence

Directions Order

Inspections

43%

Clean Rate

3.7

Avg Violations

8 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

Cross-contamination

Raw and cooked foods not properly separated

Plumbing issues

Plumbing or waste disposal problems

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-14

Final Score

Impact Breakdown

High Priority

-3 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-5 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

+13 pts

100

Latest

100% weight

2nd

60% weight

100

3rd

30% weight

Real-time Score: 86/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (89/100) 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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4543 N BROADWAY, Chicago, IL 60640

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Violation Timeline

Nov 2022

2 inspections

1 intermediate

4 basic

Nov

Dec 2022

1 inspections

1 intermediate

3 basic

Jul 2023

1 inspections

1 high priority

4 basic

Jul

Dec 2024

1 inspections

Feb 2025

1 inspections

1 high priority

2 intermediate

9 basic

Feb

Oct 2025

1 inspections

Inspection History

7 records on file

4 Canvass2 Non-Inspection1 Canvass Re-Inspection

Oct 25

Canvass InspectionLatestCleanOut of Business

No violations

100/100inspection score

Feb 25

Canvass InspectionPass

1 High2 Med9 Basic

12 total

62/100inspection score

−38 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
INSTRUCTED TO PROVIDE HANDWASHING SIGNAGE AT HANDSINK INFRONT BUTCHER PREP AREA.

Intermediate (2)

−10 pts

36THERMOMETERS PROVIDED & ACCURATE−5
INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE ALL COOLERS (PREP/REACH-IN COOLER/WALK-IN COOLER)
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
INSTRUCTED TO PROPERLY LABEL FOOD STORAGE CONTAINERS IDENTIFIED WITH COMMON NAME (SALT, SUGAR, SPICES ETC)

Basic (9)

−18 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
INSTRUCTED NOT TO USE PLASTIC SODA CRATES OR MILK CRATES AS A MEANS OF ELEVATION THROUGHOUT (KITCHEN, REAR STORAGE, BASEMENT STORAGE AREA, FRONT BUTCHER PREP AREA). MUST USE PROPER RAISED SHELVES 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
INSTRUCTED TO PROVIDE WORKING DRAIN STOPPERS FOR 3 COMPARTMENT SINK IN THE REAR KITCHEN AND IN FRONT BAR AREA.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR SURFACES OF ALL COOLERS, INTERIOR AND EXTERIOR SURFACES OF COOKING STOVE/OVEN WITH EXCESSIVE GREASE AND DRIED FOOD DEBRIS IN THE KITCHEN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
INSTRUCTED TO REPAIR LOOSE 3 COMPARTMENT SINK IN THE KITCHEN AND LOOSE HANDWASHING FAUCET INSIDE THE WOMEN'S WASHROOM.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
BACKFLOW PREVENTER DEVICE NOT LOCATED AT MOPSINK IN THE KITCHEN. INSTRUCTED TO INSTALL SO THAT IT CAN BE LOCATED TO BE SERVICED AND MAINTAINED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO SEAL HOLES ON WALL AROUND REAR PREP/DISHWASHING AREA.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT, UNDER AND BEHIND COOKING EQUIPMENT WITH GREASE AND FOOD DEBRIS AND ALONG THE WALLS UNDER AND BEHIND STORAGE SHELVINGS/RACKS IN THE BASEMENT STORAGE AREA.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
FOOD HANDLERS WITH NO PROOF OF FOOD HANDLER TRAINING CERTIFICATE. INSTRUCTED MANAGEMENT, ALL FOOD HANDLERS THAT DO NOT HAVE CITY OF CHICAGO FOODSERVICE SANITATION CERTIFICATE SHALL COMPLETE AN APPROVED FOOD HANDLER TRAINING PROGRAM.
58ALLERGEN TRAINING AS REQUIRED−2
FOUND NO APPROVED ALLERGEN TRAINING CERTIFICATE AVAILABLE. INSTRUCTED ANY PERSON WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE TO COMPLY WITH ALLERGEN TRAINING CERTIFICATION.

Base deductions−38 pts

Dec 24

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

Jul 23

Canvass InspectionPass

1 High4 Basic

5 total

82/100inspection score

−18 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HANDWASHING SIGNAGE AT THE EXPOSED HADNSINK AT THE FRONT BAR. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE HANDWASHING SIGNAGE AT ALL HANDWASHING SINKS USED BY FOOD EMPLOYEES AND MAINTAIN.

Basic (4)

−8 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED OVERHEAD WASTE PIPES NOT SHIELDED IN THE BASEMENT FOOD STORAGE AREA. INSTRUCTED THE PERSON IN CHARGE TO ENCASE ALL WASTE LINES TO INTERCEPT POTENTIAL DRIPS AND MAINTAIN. (FOOD MAY NOT BE STORED UNDER LEAKY WATER LINES, SEWER LINES, MECHANICAL ROOMS, TOILET ROOMS, LOCKER ROOMS, OPEN STAIRWELLS, GARBAGE ROOMS)
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED RUSTED STORAGE RACKS IN THE THREE DOOR REFRIGERATOR IN THE REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO REMOVE RUST AND ENSURE ALL NONFOOD-CONTACT SURFACES REMAIN SMOOTH AND EASILY CLEANABLE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DIRT BUILDUP IN ALL CORNERS OF THE FLOORS THROUGHOUT THE FACILITY. INSTRUCTED THE PERSON IN CHARGE TO DETAIL CLEAN ALL FLOORS AND IN ALL CORNERS AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED MISSING AND DAMAGED FLOOR TILES IN THE REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO REPAIR TO CREATE A SMOOTH AND EASILY CLEANABLE SURFACE AND MAINTAIN.

Base deductions−18 pts

Dec 22

Canvass Re-Inspection InspectionPass

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
4-204.112(B) BROKEN INSIDE PREP AREA 2-DOOR REACH IN COOLER. INSTRUCTED MANAGER MUST PROVIDE A WORKING THERMOMETER INSIDE SAID COOLER.

Basic (3)

−6 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.12 DIRT/DUST BUILD UP ON BAR FLOOR AND BASEMENT FLOOR IN HOT WATER BOILER ROOM. MUST CLEAN FLOOR AT BAR AND BASEMENT HOT WATER BOILER ROOM AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13 EMPLOYEE FOOD HANDLERS TRAINING CERTIFICATES ON PREMISES. INSTRUCTED ALL FOOD HANDLERS MUST HAVE FOOD HANDLER TRAINING CERTIFICATES ON PREMISES.
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13 FOOD ALLERGEN TRAINING CERTIFICATE ON PREMISES. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS MUST HAVE FOOD ALLERGEN TRAINING CERTIFICATES ON PREMISES.

Base deductions−11 pts

Nov 22

Canvass InspectionPass w/ Conditions

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
THERMOMETER BROKEN INSIDE PREP AREA 2-DOOR REACH IN COOLER. INSTRUCTED MANAGER MUST PROVIDE A WORKING THERMOMETER INSIDE SAID COOLER.

Basic (4)

−8 pts

48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
NO HIGH TEMPERATURE DISHMACHINE THERMOMETER OR HIGH TEMPERATURE DISHMACHINE TEST STRIPS ON PREMISES, HIGH TEMPERATURE DISHMACHINE NOT USED AT THIS TIME. INSTRUCTED MANAGER MUST PROVIDE A HIGH TEMPERATURE DISHMACHINE THERMOMETER OR HIGH TEMPERATURE DISHMACHINE TEST STRIPS ON PREMISES. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DIRT/DUST BUILD UP ON BAR FLOOR AND BASEMENT FLOOR IN HOT WATER BOILER ROOM. MUST CLEAN FLOOR AT BAR AND BASEMENT HOT WATER BOILER ROOM AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
NO EMPLOYEE FOOD HANDLERS TRAINING CERTIFICATES ON PREMISES. INSTRUCTED ALL FOOD HANDLERS MUST HAVE FOOD HANDLER TRAINING CERTIFICATES ON PREMISES.
58ALLERGEN TRAINING AS REQUIRED−2
NO FOOD ALLERGEN TRAINING CERTIFICATE ON PREMISES. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS MUST HAVE FOOD ALLERGEN TRAINING CERTIFICATES ON PREMISES.

Base deductions−13 pts

Nov 22

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

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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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