What is Prime Fish's health inspection score?

Prime Fish has a SafeDine safety score of 100 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Prime Fish last inspected?

Prime Fish was last inspected on June 1, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Prime Fish have?

Prime Fish has 63 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Prime Fish safe to eat at?

Yes, Prime Fish has an excellent safety record with a score of 100/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Prime Fish serve?

Prime Fish serves Seafood cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Prime Fish

Name: Prime Fish
Address: 8022 S HALSTED ST, Chicago, 60620
Rating: 100

8022 S HALSTED ST, Chicago

Last Inspected: 6/1/2026

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0Excellent

Seafood•Auburn Gresham

Ranked #1 of 35 in Auburn GreshamBetter than 100% of seafood restaurants

Stable

10 inspections

Last: Jun 1, 2026

high confidence

Directions Order

Inspections

20%

Clean Rate

6.3

Avg Violations

This month

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Employee illnessHigh Priority

Sick employee handling food — illness transmission risk

Cross-contamination

Raw and cooked foods not properly separated

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-3

Final Score

100

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-1 pts

Best practices • 2 pts each

Inspection Timeline

+3 pts

100

Latest

100% weight

2nd

60% weight

100

3rd

30% weight

Real-time Score: 97/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (100/100) 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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8022 S HALSTED ST, Chicago, IL 60620

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Violation Timeline

May 2022

1 inspections

2 intermediate

3 basic

May

Jan 2023

1 inspections

2 high priority

3 basic

Oct 2023

1 inspections

2 intermediate

3 basic

Oct

Apr 2024

2 inspections

2 intermediate

13 basic

Mar 2025

2 inspections

4 high priority

2 intermediate

24 basic

Mar

Apr 2025

1 inspections

Jan 2026

1 inspections

1 intermediate

2 basic

Jan

Jun 2026

1 inspections

Inspection History

10 records on file

5 Canvass4 Canvass Re-Inspection1 Complaint

Jun 26

Canvass InspectionLatestCleanOut of Business

No violations

100/100inspection score

Jan 26

Canvass InspectionPass

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

35APPROVED THAWING METHODS USED−5
OBSERVED FROZEN CHICKEN BEING IMPROPERLY THAWING OUT IN THE 3 COMPARTMENT SINK. INSTRUCTED MANAGER ON PROPERLY THAWING FOODS UNDER COOL RUNNING WATER OR INSIDE COOLER.

Basic (2)

−4 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST CLEAN THE INTERIOR BOTTOM OF THE FRONT PREP COOLER TO REMOVE SPILLS AND/OR DEBRIS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED THE CEILING TILE ABOVE THE REAR DEEP FREEZER IN POOR REPAIR (WATER DAMAGE). MUST REPLACE AND MAINTAIN.

Base deductions−9 pts

Apr 25

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Mar 25

Canvass Re-Inspection InspectionFail

1 High10 Basic

11 total

70/100inspection score

−30 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
5-202.12 (B-D) : MUST REPAIR OR REPLACE SLOW DRAIN & LEAKY PIPE IN WALL AT HAND SINK IN PREP AREA.

Basic (10)

−20 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
4-903.11 (A;B;D) : MUST REMOVE KNIFE FROM IN BETWEEN WALL AND WOOD ABOVE 3- COMPARTMENT SINK AND STORE IN A PROPER MANNER.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-101.19 : MUST REMOVE RUST FROM LID OF CHEST FREEZER IN REAR PREP AREA.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-501.11 : MUST REPAIR OR REPLACE DAMAGED LID ON REAR CHEST FREEZER TO BE IN GOOD REPAIR.MUST PROVIDE SINK STOPPERS FOR 3- COMPARTMENT SINK.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-501.12 : MUST REPAIR OR REPLACE WORN AND PITTED CUTTING BOARDS TO BE IN GOOD REPAIR.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
4-301.12 : OBSERVED CAULK INSIDE OF FAR LEFT SINK BASIN AT 3- COMPARTMENT SINK MUST REMOVE AND PROVIDE FOOD GRADE CAULKING FOR SEALING.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11(C) : MUST DEFROST ICE FROM ALL CHEST FREEZERS.MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM WHEEL BASES AND LEGS OF ALL EQUIPMENT,WALL KNIFE CADDY.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.13 Inspector Comments: MUST REPAIR OR REPLACE STAINED CEILING TILES IN PREP AREA,LOOSE AND MISSING WALL BASES IN PREP/DISH WASHING AREAS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST CLEAN SPLATTER FROM LIGHT SHIELDS.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13 : OBSERVED NO FOOD HANDLERS TRAINING FOR EMPLOYEE MUST PROVIDE AND MAINTAIN.
59PREVIOUS PRIORITY FOUNDATION VIOLATION CORRECTED−2
PREVIOUS PRIORITY FOUNDATION VIOLATION FROM REPORT #2613476 3/10/25 NOT CORRECTED #38-6-501.111 : STILL OBSERVED EVIDENCE OF APPX. 200 OR MORE MICE DROPPINGS ON FLOOR ALONG WALL BASES OF ALL COOKING EQUIPMENT,IN BETWEEN & BEHIND CHEST FREEZERS,3- COMPARTMENT SINK,ON LOWER SHELVES OF PREP & GRILL TABLES,ON SERVICE COUNTER SHELVING UNITS,ON PIPES ALONG WALLS IN PREP & DISH WASHING AREA,ON UNSED REGISTER ON REAR SHELVING UNIT,INSIDE OF FRYER CABINET,ON FLOOR UNDERNEATH UNUSED COOLER IN REAR STORAGE AREA,ON LEDGE OF SURFACE AT MEAT SLICER,INSIDE OF SILVERWARE AND FOOD STORAGE BINS,ON FLOOR BEHIND TOILET IN TOILET ROOM.MUST REMOVE DROPPINGS CLEAN AND SANITIZE AREAS. MUST HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 3/17/25.#60-8-404.13(B:4) : STILL NOT CORRECTED-#49- 4-601.11(C) : MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM GRILL TABLES,FRYER CABINETS,USED & UNUSED COOLERS,STORAGE SHELVES.#55-6-201.13 : MUST REPAIR OR REPLACE BROKEN & DAMAGED FLOOR TILES WHERE NEEDED. (P

Base deductions−30 pts

Mar 25

Canvass InspectionFail

3 High2 Med14 Basic

19 total1 risk factor

27/100inspection score

−68 pts

High Priority (3)

−30 pts

5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
OBSERVED NO CLEAN-UP POLICY PROCEDURE AND ITEMS FOR VOMITING AND DIARRHEA MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-005)(CITATION ISSUED)
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
MUST REPAIR OR REPLACE SLOW DRAIN & LEAKY PIPE IN WALL AT HAND SINK IN PREP AREA.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED IMPROPER SANITIZING OF MULTI-USE UTENSILS AT 0.0 PPM'S AT 3- COMPARTMENT SINK OBSERVED MALE EMPLOYEE WASHING DISHES WITH SQUIRTING SOAP IN SEVERAL PANS AT SINK .RINSING UNDER RUNNING WATER AND PLACING ON DISH SHELF WITHOUT SANITIZING UTENSILS.INSTRUCTED MANAGER ON PROPER SANITIZING OF UTENSILS.(COS)(PRIORITY 7-38-025)(CITATION ISSUED)

Intermediate (2)

−10 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
MUST LABEL FOOD STORAGE CONTAINERS (SQUEEZE BOTTLES , SHAKERS & BULK) WHEN FOOD IS NOT IN ORIGINAL PACKAGE.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED EVIDENCE OF APPX. 100 OR MORE MICE DROPPINGS ON FLOOR ALONG WALL BASES OF ALL COOKING EQUIPMENT,CHEST FREEZERS,3- COMPARTMENT SINK,PREP TABLES,SERVICE COUNTER SHELVING UNITS.MUST REMOVE DROPPINGS CLEAN AND SANITIZE AREAS. RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 3/10/25.(PRIORITY FOUNDATION 7-38-020(A)(CITATION ISSUED)

Basic (14)

−28 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
MUST PROVIDE A SPLASH GUARD AT HAND SINK NEXT TO FOOD STORAGE RACK OF REMOVE RACK FROM AREA.
40PERSONAL CLEANLINESS−2
OBSERVED CLOTHING STORED ON FOOD STORAGE SHELVES MUST REMOVE AND STORE IN A PROPER MANNER AWAY FROM FOOD ITEMS.
41WIPING CLOTHS: PROPERLY USED & STORED−2
MUST STORE WIPING CLOTHS IN A SANITIZING SOLUTION FROM CUTTING BOARDS AND PREP TABLES WHEN NOT IN USE.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
MUST REMOVE KNIFE FROM IN BETWEEN WALL AND WOOD ABOVE 3- COMPARTMENT SINK AND STORE IN A PROPER MANNER.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
MUST STORE PLASTIC WEAR WITH HANDLES IN UPRIGHT POSITION TO PREVENT CONTAMINATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST REMOVE RUST FROM LID OF CHEST FREEZER IN REAR PREP AREA.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST REPAIR OR REPLACE DAMAGED LID ON REAR CHEST FREEZER TO BE IN GOOD REPAIR.MUST PROVIDE SINK STOPPERS FOR 3- COMPARTMENT SINK.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST REPAIR OR REPLACE WORN AND PITTED CUTTING BOARDS TO BE IN GOOD REPAIR.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED CAULK INSIDE OF FAR LEFT SINK BASIN AT 3- COMPARTMENT SINK MUST REMOVE AND PROVIDE FOOD GRADE CAULKING FOR SEALING.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST DEFROST ICE FROM ALL CHEST FREEZERS.MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM WHEEL BASES AND LEGS OF ALL EQUIPMENT,WALL KNIFE CADDY.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST REPAIR OR REPLACE STAINED CEILING TILES IN PREP AREA,LOOSE AND MISSING WALL BASES IN PREP/DISH WASHING AREAS.,HOLE IN WALL BEHIND WALL OF CHEST FREEZERS.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED NO FOOD HANDLERS TRAINING FOR EMPLOYEE MUST PROVIDE AND MAINTAIN.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATIONS FROM REPORT #2592965 4/17/24 NOT CORRECTED-#47-4-101.19 : MUST REMOVE RUST FROM LID OF GREASE TRAP AT 3- COMPARTMENT SINK.#49- 4-601.11(C) : MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM GRILL TABLES,FRYER CABINETS,USED & UNUSED COOLERS,STORAGE SHELVES.#55-6-201.13 : MUST REPAIR OR REPLACE BROKEN & DAMAGED FLOOR TILES WHERE NEEDED. #56-6-501.14 : MUST CLEAN DEBRIS BUILD UP FROM FILTERS AND HOOD OF COOKING EQUIPMENT.(PRIORITY FOUNDATION 7-42-090)(CITATION ISSUED)
61SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC−2
OBSERVED NO SUMMARY REPORT DISPLAYED AND VISIBLE FOR PUBLIC VIEW A NEW SUMMARY WAS GIVEN AND POSTED AT THIS TIME.(PRIORITY FOUNDATION 7-42-010(B)(CITATION ISSUED)

Base deductions−68 pts

Risk factor bonus (1× +5)−5 pts

Apr 24

Canvass Re-Inspection InspectionPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-101.19 : MUST REMOVE RUST FROM LID OF GREASE TRAP AT 3- COMPARTMENT SINK,PEELING PAINT FROM LOWER SHELVES OF PREP TABLES MUST MAKE SMOOTH AND EASILY CLEANABLE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11(C) : MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM GRILL TABLES,FRYER CABINETS,USED & UNUSED COOLERS,STORAGE SHELVES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.13 Inspector Comments: MUST REPAIR OR REPLACE BROKEN & DAMAGED FLOOR TILES WHERE NEEDED.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
6-501.14 : MUST CLEAN DEBRIS BUILD UP FROM FILTERS AND HOOD OF COOKING EQUIPMENT.

Base deductions−8 pts

Apr 24

Canvass InspectionFail

2 Med9 Basic

11 total

72/100inspection score

−28 pts

Intermediate (2)

−10 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
MUST LABEL SQUEEZE BOTTLES & SHAKERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED EVIDENCE OF APPX. 100 OR MORE MICE DROPPINGS ON SERVICE COUNTER SHELVING UNITS,PREP TABLES IN FRONT AND REAR PREP AREAS,ON FLOOR NEXT TO BAIT BOX AT OVERHEAD SHELVING UNIT,ON RAILINGS ON PAPER GOOD STORAGE,CUTTING BOARD ON SHELVING UNIT,ON FLOOR BEHIND UNUSED REACH IN COOLER IN REAR PREP AREA,GRILL TABLE ,TOILET ROOM AND APPX. 5-7 LIVE SMALL FLIES IN TOILET ROOM AND BEHIND MOPSINK.MUST REMOVE DROPPINGS CLEAN AND SANITIZE AREAS. RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 4/10/24.(PRIORITY FOUNDATION 7-38-020(A)(CITATION ISSUED)

Basic (9)

−18 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST REMOVE RUST FROM LID OF GREASE TRAP AT 3- COMPARTMENT SINK,PEELING PAINT FROM LOWER SHELVES OF PREP TABLES MUST MAKE SMOOTH AND EASILY CLEANABLE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM GRILL TABLES,PREP TABLES,FRYER CABINETS,USED & UNUSED COOLERS,STORAGE SHELVES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST REPAIR OR REPLACE STAINED AND MISSING CEILING TILES IN REAR PREP/DISH WASHING AREA,BROKEN & DAMAGED FLOOR TILES WHERE NEEDED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST REMOVE ,ELEVATE OR ORGANIZE ARTICLES AT SERVICE COUNTER SHELVING UNITS AND OFF OF FLOOR IN REAR AREA BEHIND COOLERS (BOXES).
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM FLOOR UNDER COOKING EQUIPMENT AND REAR AREA.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
MUST CLEAN DEBRIS BUILD UP FROM FILTERS AND HOOD OF COOKING EQUIPMENT.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED NO FOOD HANDLERS TRAINING FOR EMPLOYEE MUST PROVIDE AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO FOOD ALLERGEN TRAINING FOR FOOD MANAGER MUST PROVIDE AND MAINTAIN.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATIONS FROM REPORT #2584220 10/27/23 NOT CORRECTED-#37-3-302.12 : OBSERVED BULK DRY STORAGE CONTAINER WITH OUT LABELS. INSTRUCTED TO LABEL WITH PRODUCTS NAME.#47-4-501.11 : MUST REPAIR AND/OR REPLACE MISSING(BROKEN) DOOR HANDLE ON GLASS REACH IN COOLER.#49- 4-601.11(C) : MUST CLEAN THE INTERIOR FAN COVERS TO REMOVE DUST INSIDE REACH IN COOLER.#55- 6-201.17 : OBSERVED THE AIR VENT COVER IN THE REAR VERY DUST. MUST CLEAN AND MAINTAIN.(PRIORITY FOUNDATION 7-42-090)(CITATION ISSUED)

Base deductions−28 pts

Oct 23

Complaint InspectionPass

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

35APPROVED THAWING METHODS USED−5
OBSERVED FROZEN CHICKEN WINGS IN THE 3 COMP SINK IMPROPERLY THAWING. INSTRUCTED MANAGER TO PROPERLY THAW FOODS UNDER COOL RUNNING WATER OR INSIDE COOLER.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED BULK DRY STORAGE CONTAINER WITH OUT LABELS. INSTRUCTED TO LABEL WITH PRODUCTS NAME.

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST REPAIR AND/OR REPLACE MISSING(BROKEN) DOOR HANDLE ON GLASS REACH IN COOLER.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST CLEAN THE INTERIOR FAN COVERS TO REMOVE DUST INSIDE REACH IN COOLER.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED THE AIR VENT COVER IN THE REAR VERY DUST. MUST CLEAN AND MAINTAIN.

Base deductions−16 pts

Jan 23

Canvass InspectionPass w/ Conditions

2 High3 Basic

5 total2 risk factors

64/100inspection score

−26 pts

High Priority (2)

−20 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
PIC HAS NO VALID CITY OF CHICAGO SANITATION CERTIFICATE AS REQUIRED.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO VALID CITY OF CHICAGO CERTIFIED FOOD SERVICE MANAGER ON SITE WHILE TIME/TEMPERATURE CONTROL FOR SAFETY FOODS/TCS FOODS ARE BEING PREPARED HANDLED AND SERVED TO THE PUBLIC. INSTRUCTED TO ALWAYS HAVE A CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER ON SITE AT ALL TIMES FACILITY IS PREPARING, HANDLING AND SERVING TCS FOODS TO THE PUBLIC. PRIORITY FOUNDATION. CITATION ISSUED 7-38-012.

Basic (3)

−6 pts

40PERSONAL CLEANLINESS−2
OBSERVED THE EMPLOYEE(COOK) WITHOUT PROPER HAIR RESTRAINT. MUST PROVIDE AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST REPAIR OR REPLACE MISSING DOOR HANDLE ON GLASS REACH IN COOLER,WORN DOOR GASKETS ON 1- DOOR GLASS REACH IN COOLER.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE INTERIOR AND EXTERIOR OF ALL COOLERS DIRTY. MUST CLEAN AND MAINTAIN.

Base deductions−26 pts

Risk factor bonus (2× +5)−10 pts

May 22

Canvass Re-Inspection InspectionPass

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
Violation Codes: 3-302.12 Inspector Comments: MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
Violation Codes: 6-202.15 Inspector Comments: OBSERVED AN APPX. "1/2-3/4" GAP ALONG BOTTOM OF FRONT DOOR. MUST MAKE DOOR TIGHT FITTING.

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
Inspector Comments: MUST REPAIR OR REPLACE MISSING DOOR HANDLE ON GLASS REACH IN COOLER,WORN DOOR GASKETS ON 1- DOOR GLASS REACH IN COOLER,3- DOOR PREP COOLER.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
Violation Codes: 4-601.11(C) Inspector Comments: MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM FRYER CABINETS,WHEEL BASES OF EQUIPMENT,GRILL TABLE,3- COMPARTMENT SINK BASIN,PREP AND REACH IN COOLERS.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
Violation Codes: 2-102.13 Inspector Comments: OBSERVED NO FOOD HANDLERS TRAINING FOR EMPLOYEES. MUST PROVIDE AND MAINTAIN.

Base deductions−16 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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