What is Mabes Deli's health inspection score?

Mabes Deli has a SafeDine safety score of 83 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Mabes Deli last inspected?

Mabes Deli was last inspected on May 1, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Mabes Deli have?

Mabes Deli has 26 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Mabes Deli safe to eat at?

Mabes Deli has a good safety record with a score of 83/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Mabes Deli serve?

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

Official Health Record

Mabes Deli

Name: Mabes Deli
Address: 312 E 75TH ST, Chicago, 60619
Rating: 83

312 E 75TH ST, Chicago

Last Inspected: 5/1/2026

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0Good

American•Chatham

Ranked #25 of 39 in ChathamBetter than 22% of american restaurants

Improving

6 inspections

Last: May 1, 2026

high confidence

Directions Order

Inspections

Clean Rate

4.3

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

Pest issuesHigh Priority

Evidence of pests found during inspection

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Employee hygiene

Personal hygiene practices not followed

Permit/documentation

Administrative or documentation issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-18

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-4 pts

Potential hazards • 5 pts each

Basic

-1 pts

Best practices • 2 pts each

Inspection Timeline

+10 pts

Latest

100% weight

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 (83/100) 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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312 E 75TH ST, Chicago, IL 60619

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Violation Timeline

May 2022

1 inspections

1 intermediate

4 basic

May

Jun 2023

1 inspections

1 high priority

1 intermediate

2 basic

Feb 2024

1 inspections

1 high priority

1 intermediate

7 basic

Feb

May 2025

1 inspections

4 basic

Apr 2026

1 inspections

2 high priority

1 intermediate

Apr

May 2026

1 inspections

1 intermediate

Inspection History

6 records on file

1 Canvass Re-Inspection4 Canvass1 License

May 26

Canvass Re-Inspection InspectionLatestPass

1 Med

1 total

95/100inspection score

−5 pts

Intermediate (1)

−5 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−5

Base deductions−5 pts

Apr 26

Canvass InspectionFail

2 High1 Med

3 total2 risk factors

65/100inspection score

−25 pts

High Priority (2)

−20 pts

15FOOD SEPARATED AND PROTECTEDRisk Factor−10
16FOOD-CONTACT SURFACES: CLEANED & SANITIZEDRisk Factor−10

Intermediate (1)

−5 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−5

Base deductions−25 pts

Risk factor bonus (2× +5)−10 pts

May 25

Canvass InspectionPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
OBSERVED SINGLE SERVICE ARTICLES NOT INVERTED IN PREP AREA AND STORED ON FLOOR IN BASEMENT. INSTRUCTED MANAGER TO PROPERLY INVERT AND ELEVATE ALL SINGLE SERVICE ARTICLES TO PROTECT FROM CONTAMINATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED ICE BUILDUP INSIDE SMALL REFRIGERATOR IN SMOOTHIE PREP AREA. INSTRUCTED MANAGER TO DEFROST REFRIGERATOR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DUST BUILDUP ON VENTILATION FANS IN WASHROOMS, DEBRIS ON FLOOR ALONG WALLS AND CORNERS IN PREP AND BASEMENT AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED STAINED CEILING TILES IN CORNER OF CEILING IN PREP AREA. INSTRUCTED MANAGER TO REPLACE AND MAINTAIN.

Base deductions−8 pts

Feb 24

Canvass InspectionPass w/ Conditions

1 High1 Med7 Basic

9 total

71/100inspection score

−29 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED THE FRONT PREP COOLER (WITH THE CUTTING BOARD) NOT ABLE TO MAINTAIN THE REQUIRED TEMPERATURE OF 41F OR LESS. AMBIENT AIR TEMPERATURE WAS 57.2F. INSTRUCTED TO HAVE THE COOLER FIXED OR REPLACED SO AS TO MAINTAIN THE REQUIRED TEMPERATURE OF 41F OR LOWER. PRIORITY 7-38-005 CITATION ISSUED

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED THE FOLLOWING TCS FOODS AT IMPROPER TEMPERATURES: SALMON 59.0F; CUT TOMATOES 59.2F; CHICKEN SALAD 63.5 F; CARTON OF EGGS 63.6F. ITEMS WERE DISCARDED OF, A COMBINED WEIGHT OF APPROXIMATELY 20LBS VALUED AT $30. PRIORITY VIOLATION 7-38-005 CITATION ISSUED INSTRUCTED TO HAVE TCS FOODS HELD/STORED AT THE REQUIRED TEMPERATURE OF 41.F OR LESS.

Basic (7)

−14 pts

40PERSONAL CLEANLINESS−2
OBSERVED FOOD HANDLERS NOT WEARING HAIR RESTRAINTS WHILE IN THE FOOD PREP AREA AND WHILE HANDLING FOOD. INSTRUCTED TO HAVE ALL EMPLOYEES IN THE FOOD PREP AREA AND ESPECIALLY THOSE HANDLING FOODS TO WEAR A HAIR RESTRAINT. MAINTAIN SAME.
43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED A SCOOP USED FOR TCS FOODS NOT PROPERLY STORED. SCOOP STORED INSIDE OF THE PREP COOLER RESTING ON A CARTON OF EGGS. INSTRUCTED TO PROPERLY STORE SCOOP IN A CLEAN BIN IN BETWEEN USE. MAINTAIN SAME.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED THE HAND WASHING SINK IN THE PREP/DISH WASHING AREA IN POOR REPAIR. BOTH KNOBS FOR THE HOT/COLD WATER IS MISSING. INSTRUCTED TO PROVIDE KNOBS/HANDLES AND MAINTAIN. OBSERVED THE CHEST REACH IN FREEZERS IN THE BASEMENT WITH THICK ICE BUILD UP. INSTRUCTED TO REMOVE ICE, CLEAN AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE WHITE REFRIGERATOR BY THE ENTRANCE IN THE BASEMENT WITH A BIG PUDDLE OF BLOOD ON THE LOWER SURFACE. INSTRUCTED TO DETAIL CLEAN, SANITIZE AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED WATER STAINED CEILING TILES IN THE MEN'S TOILET ROOM AND IN THE DINING AREA. INSTRUCTED TO REPLACE CEILING TILES AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED THE FLOORS IN THE CORNERS, UNDER/AROUND THE HEAVY EQUIPMENT IN THE BASEMENT AND 1ST FL PREP AREA WITH FOOD, DIRT AND DEBRIS. -OBSERVED THE VENTS IN THE TOILET ROOMS WITH DIRT/DUST BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN THE FLOORS AND VENTS.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED THE CERTIFIED FOOD MANAGER (CFM) WITH AN EXPIRED ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO HAVE CFM MAINTAIN CURRENT ALLERGEN TRAINING CERTIFICATE(S).

Base deductions−29 pts

Jun 23

Canvass InspectionPass w/ Conditions

1 High1 Med2 Basic

4 total

81/100inspection score

−19 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED IMPROPER TEMPERATURE OF A PREP COOLER IN THE FRONT FOOD PREP AREA AT 56.0F WITH TCS FOODS STORED INSIDE FOR SALE. A HELD FOR INSPECTION TAG HAS PLACED ON UNIT. ONCE REPAIRED, EMAIL TO CDPH. MUST HAVE COLD HOLDING UNITS AT 41.0F OR BELOW. PRIORITY 7-38-005, CITATION ISSUED

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER TEMPERATURE OF TCS FOODS STORED INSIDE A PREP COOLER IN THE FOOD PREP AREA SUCH AS EGGS 50.4F, TURKEY SAUSAGE PATTIES (50.7F), TURKEY BACON 53.9F, CRUMBLED FETA CHEESE (48.6F), CORN BEEF (49.2F), TUNA SALAD (48.9F). MANAGER DISCARDED PRODUCT. INSTRUCTED TO HAVE COLD HOLDING FOODS AT 41.0F OR BELOW.APPX.30LBS AT $50.00 DISCARDED. PRIORITY VIOLATION 7-38-005, CITATION ISSUED

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED ICE BUILD UP ON THE INTERIOR OF THE MINI REFRIGERATOR ACROSS FROM THE THREE COMPARTMENT SINK. INSTRUCTED TO REMOVE ICE BUILD UP AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED THE HANDWASHING SINK IN THE FRONT FOOD PREP/ DISHWASHING AREA MISSING THE KNOBS TO PROPERLY TURN HOT AND COLD WATER ON AND OFF. INSTRUCTED TO PROVIDE BOTH FAUCET KNOBS AND MAINTAIN.

Base deductions−19 pts

May 22

License InspectionPass

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED A PLASTIC CONTAINER OF SUGAR ON REAR SHELVING UNIT WITH NO LABEL. INSTRUCTED MANAGER TO LABEL ALL PRODUCTS WITH COMMON NAME WHEN PRODUCTS ARE NOT IN THE ORIGINAL CONTAINER.

Basic (4)

−8 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD APRONS BEING STORED IN BASEMENT ON OPEN SHELVING WITH TRACES OF DUST FROM CEILING. INSTRUCTED MANAGER TO STORE APRONS IN PROTECTED CONTAINER TO PREVENT CONTAMINATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED ICE BUILDUP ON INTERIOR OF REACH IN FREEZER IN BASEMENT. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED ACCUMULATED GREASE ON PANINI PRESS.INSTRUCTED MANAGER TO REMOVE BUILDUP AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED STAINED CEILING TILES THROUGHOUT. INSTRUCTED MANAGER TO REPAIR/REPLACE AND MAINTAIN.

Base deductions−13 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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