What is Mr.nicky's Gyros's health inspection score?

Mr.nicky's Gyros has a SafeDine safety score of 93 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Mr.nicky's Gyros last inspected?

Mr.nicky's Gyros was last inspected on March 13, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Mr.nicky's Gyros have?

Mr.nicky's Gyros has 15 total violations across 10 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Mr.nicky's Gyros safe to eat at?

Yes, Mr.nicky's Gyros has an excellent safety record with a score of 93/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Mr.nicky's Gyros serve?

Mr.nicky's Gyros serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Mr.nicky's Gyros

Name: Mr.nicky's Gyros
Address: 4240 S WENTWORTH AVE, Chicago, 60609
Rating: 93

4240 S WENTWORTH AVE, Chicago

Last Inspected: 3/13/2026

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0Excellent

American•Back of the Yards

Ranked #24 of 57 in Back of the YardsBetter than 22% of american restaurants

Stable

9 inspections

Last: Mar 13, 2026

high confidence

Directions Order

Inspections

33%

Clean Rate

1.7

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

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Other violation

Regulatory compliance issue

Food storage

Food not properly stored or protected

Permit/documentation

Administrative or documentation issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-8

Final Score

Impact Breakdown

High Priority

-1 pts

Direct health hazards • 10 pts each

Intermediate

-7 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

-2 pts

Latest

100% weight

100

2nd

60% weight

3rd

30% weight

Real-time Score: 92/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (93/100) 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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4240 S WENTWORTH AVE, Chicago, IL 60609

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Violation Timeline

Jul 2022

1 inspections

1 basic

Jul

Oct 2022

1 inspections

1 basic

Jun 2023

2 inspections

1 high priority

2 basic

Jun

Jul 2024

1 inspections

1 high priority

2 intermediate

3 basic

Aug 2024

1 inspections

Aug

May 2025

2 inspections

1 high priority

1 intermediate

Mar 2026

1 inspections

2 intermediate

Mar

Inspection History

9 records on file

5 Canvass2 Canvass Re-Inspection1 Complaint Re-Inspection1 Short Form Complaint

Mar 26

Canvass InspectionLatestPass

2 Med

2 total

90/100inspection score

−10 pts

Intermediate (2)

−10 pts

48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−5
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−5

Base deductions−10 pts

May 25

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

May 25

Canvass InspectionPass w/ Conditions

1 High1 Med

2 total

85/100inspection score

−15 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED 2 DOOR REACH IN COOLER LOCATED IN REAR PREP/DISHWASHING AREA AT IMPROPER COLD HOLDING TEMPERATURE DURING TIME OF INSPECTION. NOTED TEMPERATURE OF 49.6F WHILE STORRING TCS FOODS (GYRO, SLICED TURKEY BREAST, TCS SAUCES, MILK). INSTRUCTED TO REPAIR UNIT TO MAINTAIN TEMPERATURE @41F OR BELOW AS REQUIRED. UNIT TAGGED AND HELD FOR INSPECTION. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED THE FOLLOWING TCS FOODS @ IMPROPER TEMPERATURES STORED INSIDE 2 DOOR REACH IN COOLING UNIT LOCATED IN REAR PREP/DISHWASHING AREA DURING TIME OF INSPECTION. THEY ARE A FOLLOWS, APPROXIMATELY 9 LBS GYRO MEAT, HALF GALLON OF WHOLE MILK, 10 LBS TATZIKI SAUCE, SALSA, 10 LBS SLICED CHEESE, 2 LBS SLICED DELI MEAT, 5 LBS SOUR CREAM. ALL SAID ITEMS HAD TEMPERATURES RANGING BETWEEN 49-52F. PIC VOLUNTARILY DISCARDED AND DENATURED. INSTRUCTED TO HOLD ALL TCS FOODS AT 41F OR BELOW AS REQUIRED. PRIORITY VIOLATION. #7-38-005. CITATION ISSUED.

Base deductions−15 pts

Aug 24

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Jul 24

Canvass InspectionPass w/ Conditions

1 High2 Med3 Basic

6 total

74/100inspection score

−26 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED COLD HOLDING UNIT AT AN IMPROPER INTERNAL COLD HOLDING TEMPERATURE OF 46F DURING THE INSPECTION. INSTRUCTED TO DISCARD ALL TCS FOODS AND NOT USE COLD HOOD COOLER. INSTRUCTED COLD HOLD COOLER COOLER MUST MAINTAIN A PROPER COLD HOLDING TEMPERATURE OF 41F OR BELOW AT ALL TIMES. COLD HOLDING UNIT TAGGED AND HELD FOR INSPECTION BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH AND MAY NOT BE USED UNTIL THE COLD HOLDING UNIT IS RE-INSPECTED BY CDPH AND MAINTAINS A PROPER COLD HOLDING TEMPERATURE OF 41F OR BELOW. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
NOTED INTERNAL TEMPERATURES OF THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ITEMS INSIDE THE COLD HOLD UNIT TO BE IMPROPER: GYRO 48.4F, HAMBURGER 54.5F, CHICKEN 47.3F, PIZZA PUFF WITH BEEF PASTRY 46.4F CORNED BEEF 47.1F, CHEESE 47. F SOUR CREAM 49.0F, SHREDDED LETTUCE 48.7F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 45 LBS OF PRODUCTS WORTH $250.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.
35APPROVED THAWING METHODS USED−5
OBSERVED FACILITY NOT MEETING THAWING REQUIREMENTS. FOOD HANDLER THAWING FROZEN CHICKEN IN ONE COMPARTMENT PREP SINK SITTING AT THE BOTTOM WITHOUT BAG OR CONTAINER. INFORMED FOOD MANAGER OF PROPER THAWING METHODS ( MUST UTILIZE RUNNING WATER WITH ENOUGH VOLATILITY WHEN THAWING). MUST MEET PROPER THAWING REQUIREMENTS AND MAINTAIN.

Basic (3)

−6 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED DRY AND WET WIPING CLOTHS ON SEVERAL PREP SURFACE AREAS. INSTRUCTED TO PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION BETWEEN USES TO PREVENT CONTAMINATION OF EQUIPMENT & FOOD. MUST MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
CUTTING BOARDS WITH OPEN SEAMS AND DARK STAINS BY COLD HOLD UNIT IN FRONT PREP AREA. MUST REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED EXCESS GREASE ON AND AROUND COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN ALL COOKING EQUIPMENT, GREASE AND DIRT BUILD-UP THROUGHOUT.

Base deductions−26 pts

Jun 23

Complaint Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Jun 23

Canvass InspectionFail

1 High2 Basic

3 total

86/100inspection score

−14 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED THE ICE BIN INTERIOR IN NEED OF CLEANING. INSTRUCTED TO REMOVE ICE, CLEAN AND MAINTAIN AT ALL TIMES.

Basic (2)

−4 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD CONTAINERS STORED ON THE FLOOR IN THE WALK-IN COOLER. INSTRUCTED MANAGER TO PROPERLY STORE AND PROTECT FOOD ITEMS FROM CONTAMINATION WHILE STORED BY ELEVATING AT LEAST SIX INCHES FROM THE FLOOR ON RAISED SHELVING UNITS.
52SEWAGE & WASTE WATER PROPERLY DISPOSED−2
OBSERVED WASTE WATER BACKING UP FROM THE FLOOR DRAIN IN THE REAR FOOD PREP AREA WHEN THE 3 COMPARTMENT SINK IS DRAINED. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN SO THAT THE FLOOR DRAIN IS NOT BACKING UP WITH WASTE WATER. PRIORITY 7-38-030(C). CITATION ISSUED.

Base deductions−14 pts

Oct 22

Short Form Complaint InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

58ALLERGEN TRAINING AS REQUIRED−2
THE CITY OF CHICAGO FOOD SERVICE MANAGER ON DUTY HAS AN EXPIRED FOOD ALLERGEN TRAINING CERTIFICATE; INSTRUCTED TO OBTAIN A VALID CERTIFICATE.

Base deductions−2 pts

Jul 22

Canvass InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

58ALLERGEN TRAINING AS REQUIRED−2
THE CITY OF CHICAGO FOOD SERVICE MANAGER ON DUTY HAS AN EXPIRED FOOD ALLERGEN TRAINING CERTIFICATE; INSTRUCTED TO OBTAIN A VALID CERTIFICATE.

Base deductions−2 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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