What is Himalayan Restaurant's health inspection score?

Himalayan Restaurant has a SafeDine safety score of 85 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Himalayan Restaurant last inspected?

Himalayan Restaurant was last inspected on March 3, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Himalayan Restaurant have?

Himalayan Restaurant has 46 total violations across 9 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Himalayan Restaurant safe to eat at?

Yes, Himalayan Restaurant has an excellent safety record with a score of 85/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Himalayan Restaurant serve?

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

Official Health Record

Himalayan Restaurant

Name: Himalayan Restaurant
Address: 606 S WABASH AVE, Chicago, 60605
Rating: 85

606 S WABASH AVE, Chicago

Last Inspected: 3/3/2026

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0Excellent

American•South Loop

Ranked #110 of 292 in South LoopBetter than 22% of american restaurants

Improving

9 inspections

Last: Mar 3, 2026

high confidence

Directions Order

Inspections

11%

Clean Rate

5.1

Avg Violations

3 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Employee illnessHigh Priority

Sick employee handling food — illness transmission risk

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Employee hygiene

Personal hygiene practices not followed

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-16

Final Score

Impact Breakdown

High Priority

-1 pts

Direct health hazards • 10 pts each

Intermediate

-1 pts

Potential hazards • 5 pts each

Basic

-6 pts

Best practices • 2 pts each

Inspection Timeline

+20 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 84/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (85/100) 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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606 S WABASH AVE, Chicago, IL 60605

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Violation Timeline

May 2022

1 inspections

1 intermediate

5 basic

May

Jul 2023

3 inspections

3 high priority

5 intermediate

9 basic

Mar 2024

2 inspections

3 high priority

1 intermediate

4 basic

Mar

Sep 2025

2 inspections

3 high priority

1 intermediate

9 basic

Mar 2026

1 inspections

2 basic

Mar

Inspection History

9 records on file

5 Canvass3 Canvass Re-Inspection1 Non-Inspection

Mar 26

Canvass InspectionLatestPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED MILK CRATES USED AS STORAGE AND SHELVING NEXT TO COOKING EQUIPMENT. INSTRUCTED TO REMOVE AND PROVIDE SMOOTH AND EASILY CLEANABLE SHELVING AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED AN ACCUMULATION OF GREASE INSIDE FRYER CABINET. INSTRUCTED TO DEGREASE, CLEAN AND MAINTAIN.

Base deductions−4 pts

Sep 25

Canvass Re-Inspection InspectionPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

40PERSONAL CLEANLINESS−2
OBSERVED A FOOD HANDLING EMPLOYEES NOT WEARING A HAIR RESTRAINT WHILE PREPARING FOOD. INSTRUCTED MANAGEMENT THAT ALL FOOD HANDLING EMPLOYEES MUST WEAR A HAIR RESTRAINT WHILE PREPARING FOOD.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED SOME USE OF MILK CRATES FOR ELEVATION AT THE DISHWASHING AREA . INSTRUCTED NOT TO USE MILK CRATES FOR ELEVATION TO PREVENT HIDING PLACES FOR PEST. MUST PROVIDE APPROPRIATE SHELVING FOR STORAGE. ALL FOOD ITEMS MUST ALSO BE STORED 6" AWAY FROM THE WALL
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED ACCUMULATED GREASE AND FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES, COOLERS, FREEZERS, SHELVING UNITS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO FOOD ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO MEET REQUIREMENT.

Base deductions−8 pts

Sep 25

Canvass InspectionPass w/ Conditions

3 High1 Med5 Basic

9 total2 risk factors

45/100inspection score

−45 pts

High Priority (3)

−30 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CITY OF CHICAGO FOOD SANITATION MANAGER ON SITE WHILE TCS FOODS ARE BEING PREPPED/ SERVED (SUCH AS CHICKEN). INSTRUCTED MUST HAVE A CITY OF CHICAGO FOOD SANITATION MANAGER ON SITE AT ALL TIMES WHEN TCS FOODS ARE BEING PREPPED/SERVED. INSTRUCTED MUST POST A VALID CITY OF CHICAGO FOOD SANITATION MANAGER CERTIFICATION IN PLAIN VIEW OF CUSTOMERS AT ALL TIMES.PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.
5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
OBSERVED NO KIT AND PROCEDURE ON SITE FOR RESPONDING TO VOMIT AND DIARRHEA AT TIME OF INSPECTION. INSTRUCTED TO MAINTAIN KIT CONTAINING ALL NECESSARY SUPPLIES INCLUDING A SANITIZER RATED AS EFFECTIVE AGAINST NOROVIRUS ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED THE LOW TEMPERATURE DISH MACHINE NOT PROPERLY SANITIZING AT 0PPM OF CHLORINE DURING THE INSPECTION. INSTRUCTED MANAGER SAID EQUIPMENT MUST PROPERLY SANITIZE AT 50PPM-100PPM OF CHLORINE ALL TIMES. UNIT TAGGED AND HELD FOR INSPECTION BY THE DEPARTMENT OF HEALTH AND MAY NOT BE USED. PRIORITY VIOLATION. CITATION ISSUED 7-38-025.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED TCS FOODS HELD AT IMPROPER INTERNAL TEMPERATURES IN THE WALK-IN COOLER, SUCH AS 33LBS OF COOKED CHICK PEAS AT 50.2F, 30LBS OF DICE CHICKEN SOUP/STEW AT 50.8F. MANAGER DISCARDED AND DENATURED A TOTAL 63LBS AT $200. ALL COLD TCS FOOD MUST MAINTAIN 41F OR BELOW . PRIORITY VIOLATION. CITATION ISSUED 7-38-005.

Basic (5)

−10 pts

40PERSONAL CLEANLINESS−2
OBSERVED A FOOD HANDLING EMPLOYEES NOT WEARING A HAIR RESTRAINT WHILE PREPARING FOOD. INSTRUCTED MANAGEMENT THAT ALL FOOD HANDLING EMPLOYEES MUST WEAR A HAIR RESTRAINT WHILE PREPARING FOOD.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED SOME USE OF MILK CRATES FOR ELEVATION AT THE DISHWASHING AREA . INSTRUCTED NOT TO USE MILK CRATES FOR ELEVATION TO PREVENT HIDING PLACES FOR PEST. MUST PROVIDE APPROPRIATE SHELVING FOR STORAGE. ALL FOOD ITEMS MUST ALSO BE STORED 6" AWAY FROM THE WALL
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED ACCUMULATED GREASE AND FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES, COOLERS, FREEZERS, SHELVING UNITS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED AN ELECTRICAL RICE COOKER POT (WITH RICE INSIDE) BEING STORED DIRECTLY ON THE GROUND. INSTRUCTED TO STORE ALL ITEMS AT LEAST 6 INCHES FROM THE GROUND AT ALL TIMES.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO FOOD ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO MEET REQUIREMENT.

Base deductions−45 pts

Risk factor bonus (2× +5)−10 pts

Mar 24

Canvass Re-Inspection InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-201.11: **C** Equipment and Utensils- Durability and Strength FOUND RINSE BASIN BUILT IN STOPPER INOPERABLE. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13: **C** Food Handler Training (PA 100-0367 Food Handling Regulation Enforcement Act) FOUND ALL FOOD HANDLER TRAINING'S EXPIRED. INSTRUCTED MANAGER TO PROVIDE PROOF OF FOOD HANDLER TRAINING FOR ALL FOOD HANDLERS.

Base deductions−4 pts

Mar 24

Canvass InspectionFail

3 High1 Med2 Basic

6 total1 risk factor

56/100inspection score

−39 pts

High Priority (3)

−30 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
FOUND NO CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER OR VALID CERTIFICATE ON SITE WHILE TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (CHICKEN) ARE BEING PREPARED AND SERVED TO THE PUBLIC. A VALID CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER CERTIFICATE MUST BE ON SITE AT ALL TIMES WHILE TCS FOODS ARE PREPARED AND SERVED TO THE PUBLIC. PRIORITY FOUNDATION VIOLATION. 7-38-012. CITATION ISSUED
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
FOUND TOILET ROOM HANDWASHING SINK WATER TEMPERATURE RANGE FROM 72F - 78F. INSTRUCTED MANAGER TO PROVIDE A MINIMUM HOT WATER TEMPERATURE OF 100F AT ALL TIMES. PRIORITY VIOLATION. 7-38-030(C). CITATION ISSUED. SINK SERVICED AT TIME OF INSPECTION.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED REACH IN COOLER AT AN IMPROPER COLD HOLDING TEMPERATURE OF 50F AT TIME OF INSPECTION. REACH IN COOLER TAGGED AND HELD FOR INSPECTION BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH. INSTRUCTED TO DISCARD ALL TCS FOODS AND NOT USE REACH IN COOLER. UNTIL IT MAINTAINS A COLD HOLDING TEMPERATURE OF 41F OR BELOW AND IS RE-INSPECTED BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (CHICKEN, COOKED POTAOES, LENTILS) AT IMPROPER COLD HOLDING TEMPERATURES RANGING FROM 49F - 58F LOCATED IN THE REACH IN COOLER ACROSS FROM DISHWASHING AREA, . MANAGER VOLUNTARILY DISCARDS AND DENATURES ALL SAID TCS FOODS, APPROX 45 LBS $250. INSTRUCTED TO MAINTAIN A MINIMUM COLD HOLDING TEMPERATURE OF 41F. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
FOUND RINSE BASIN BUILT IN STOPPER INOPERABLE. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
FOUND ALL FOOD HANDLER TRAINING'S EXPIRED. INSTRUCTED MANAGER TO PROVIDE PROOF OF FOOD HANDLER TRAINING FOR ALL FOOD HANDLERS.

Base deductions−39 pts

Risk factor bonus (1× +5)−5 pts

Jul 23

Canvass Re-Inspection InspectionPass

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
3-302.12 OBSERVED SOME DRY STORAGE CONTAINERS NOT LABELED WITH THE PRODUCT NAMES. INSTRUCTED ALL DRY STORAGE CONTAINERS MUST BE LABELED WITH THE PRODUCT NAME.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
6-202.15 OBSERVED FRONT AND REAR DOORS NOT TIGHT FITTING OR RODENT PROOFED WITH A ONE INCH GAP IN BETWEEN THE TWO FRONT ENTRANCE DOORS AND A ONE INCH GAP UNDER THE REAR DOOR. INSTRUCTED TO MAKE BOTH SAID DOORS TIGHT FITTING AND RODENT PROOFED.

Basic (4)

−8 pts

45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
4-502.13 OBSERVED CARDBOARD BEING REUSED AS A SHELF LINER. INSTRUCTED TO REMOVE CARDBOARD, ALL SURFACES MUST BE SMOOTH AND EASILY CLEANABLE.
46GLOVES USED PROPERLY−2
3-304.15(B-D) OBSERVED FACILITY MUST REVIEW PROPER GLOVE USE WITH FOOD HANDLERS. INSTRUCTED TO REVIEW.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.114 OBSERVED AN ELECTRICAL RICE COOKER POT (WITH RICE INSIDE) BEING STORED DIRECTLY ON THE GROUND. INSTRUCTED TO STORE ALL ITEMS AT LEAST 6 INCHES FROM THE GROUND AT ALL TIMES.
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13 OBSERVED THE CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER ON DUTY WITHOUT THE ALLERGEN AWARENESS TRAINING CERTIFICATE. INSTRUCTED TO MEET REQUIREMENT.

Base deductions−18 pts

Jul 23

Canvass InspectionPass w/ Conditions

3 High3 Med5 Basic

11 total

45/100inspection score

−55 pts

High Priority (3)

−30 pts

9NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED−10
3-301.11(B) OBSERVED A MALE FOOD HANDLER GRAB READY TO EAT FOODS WITH HIS BARE HANDS OUT OF THE FRYER BASKET AND PLACE THE FOOD IN A TO-GO CONTAINER. INSTRUCTED TO DISCARD SAID FOODS AND NEVER ALLOW BARE HAND CONTACT WITH READY TO EAT FOODS. FOOD HANDLERS MUST USE TONGS, UTENSILS OR PROPERLY USE FOOD GRADE DISPOSABLE GLOVES TO HANDLE ALL READY TO EAT FOODS AT ALL TIMES. PRIORITY VIOLATION. CITATION ISSUED 7-38-010.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
4-703.11 OBSERVED A DISH WASHER NOT PROPERLY SANITIZING COOKING EQUIPMENT UTENSILS AND ONLY WASHING (WITH DETERGENT) AND RINSING COOKING EQUIPMENT UTENSILS WITHOUT APPLYING SANITIZER BY THE IMMERSION OF THE COOKING EQUIPMENT UTENSIL IN A SANITIZING SOLUTION AT THE 3 COMPARTMENT SINK. INSTRUCTED MANAGER THAT THE 3 COMPARTMENT SINK MUST BE SET UP TO PROPERLY WASH RINSE AND SANITIZE AT ALL TIMES. PRIORITY VIOLATION. CITATION ISSUED 7-38-025.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
4-301.11 OBSERVED A 2 DOOR REFRIGERATOR, WITH TCS FOODS INSIDE, AT AN INADEQUATE COLD HOLDING TEMPERATURE RANGING BETWEEN 50F-55F. INSTRUCTED TO REPAIR AND MAINTAIN ALL COLD HOLDING UNITS AT 41F OR BELOW AT ALL TIMES. SAID 2 DOOR REFRIGERATOR TAGGED AND HELD FOR INSPECTION AND MAY NOT BE USED. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.

Intermediate (3)

−15 pts

22PROPER COLD HOLDING TEMPERATURES−5
3-501.16(A:2,&B) OBSERVED TCS FOODS AT INADEQUATE COLD HOLDING TEMPERATURES LOCATED IN A 2 DOOR REFRIGERATOR; OBSERVED ABOUT 40 LBS OF COOKED CHICKEN RANGING FROM 48F-51.8F AND WITH THE PREPARED DATES OF 7/16/23 ON THE CONTAINERS, OBSERVED ABOUT 20 LBS OF FRIED CHEESE RANGING FROM 50F-51F WITHOUT LABELS CONTAINING DATES ON THE CONTAINER AND ABOUT 1/2 LB OF DICED TOMATOES AT 51F. INSTRUCTED TO DISCARD AND DENATURE SAID TCS FOODS AND ALWAYS MAINTAIN ALL COLD HOLDING TCS FOODS AT 41F OR BELOW AT ALL TIMES. ALL TCS FOODS DISCARDED VALUED AT $500. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
3-302.12 OBSERVED SOME DRY STORAGE CONTAINERS NOT LABELED WITH THE PRODUCT NAMES. INSTRUCTED ALL DRY STORAGE CONTAINERS MUST BE LABELED WITH THE PRODUCT NAME.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
6-202.15 OBSERVED FRONT AND REAR DOORS NOT TIGHT FITTING OR RODENT PROOFED WITH A ONE INCH GAP IN BETWEEN THE TWO FRONT ENTRANCE DOORS AND A ONE INCH GAP UNDER THE REAR DOOR. INSTRUCTED TO MAKE BOTH SAID DOORS TIGHT FITTING AND RODENT PROOFED.

Basic (5)

−10 pts

40PERSONAL CLEANLINESS−2
2-402.11 OBSERVED MALE FOOD HANDLERS WITHOUT PROPER HAIR RESTRAINTS. INSTRUCTED TO PROVIDE.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
4-502.13 OBSERVED CARDBOARD BEING REUSED AS A SHELF LINER. INSTRUCTED TO REMOVE CARDBOARD, ALL SURFACES MUST BE SMOOTH AND EASILY CLEANABLE.
46GLOVES USED PROPERLY−2
3-304.15(B-D) OBSERVED FACILITY MUST REVIEW PROPER GLOVE USE WITH FOOD HANDLERS. INSTRUCTED TO REVIEW.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.114 OBSERVED AN ELECTRICAL RICE COOKER POT (WITH RICE INSIDE) BEING STORED DIRECTLY ON THE GROUND. INSTRUCTED TO STORE ALL ITEMS AT LEAST 6 INCHES FROM THE GROUND AT ALL TIMES.
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13 OBSERVED THE CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER ON DUTY WITHOUT THE ALLERGEN AWARENESS TRAINING CERTIFICATE. INSTRUCTED TO MEET REQUIREMENT.

Base deductions−55 pts

Jul 23

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

May 22

Canvass InspectionPass

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
ALL BULK FOOD CONTAINERS IN NEED OF PROPER MARKING. INSTRUCTED TO CORRECTED

Basic (5)

−10 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
LARGE CAN OPENER IN NEED OF CLEANING TO REMOVE ALL BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
THE SIDES AND UNDER SIDES OF ALL EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL GREASE AND FOOD BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
ALL LEAKS AT 3 COMPARTMENT SINK AND MOP SINK IN NEED OF REPAIR. INSTRUCTED TO CORRECT AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
ALL HOOD VENT FILTERS IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
ALL SANITATION CERTIFICATE HOLDERS IN NEED OF ALLERGEN CERTIFICATES. INSTRUCTED TO OBTAIN AND MAINTAIN.

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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