What is MR Chilaquil's health inspection score?

MR Chilaquil has a SafeDine safety score of 22 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was MR Chilaquil last inspected?

MR Chilaquil was last inspected on May 27, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does MR Chilaquil have?

MR Chilaquil has 64 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is MR Chilaquil safe to eat at?

MR Chilaquil has a safety score of 22/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does MR Chilaquil serve?

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

Official Health Record

MR Chilaquil

Name: MR Chilaquil
Address: 3904 W 47TH ST, Chicago, 60632
Rating: 22

3904 W 47TH ST, Chicago

Last Inspected: 5/27/2026

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0Poor

American•Brighton Park

Ranked #35 of 37 in Brighton ParkBetter than 22% of american restaurants

Stable

10 inspections

Last: May 27, 2026

high confidence

Directions Order

Inspections

20%

Clean Rate

6.4

Avg Violations

1 month ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Employee illnessHigh Priority

Sick employee handling food — illness transmission risk

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-73

Final Score

Impact Breakdown

High Priority

-1 pts

Direct health hazards • 10 pts each

Intermediate

-32 pts

Potential hazards • 5 pts each

Basic

-1 pts

Best practices • 2 pts each

Inspection Timeline

0 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 27/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (22/100) 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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3904 W 47TH ST, Chicago, IL 60632

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Violation Timeline

Sep 2023

1 inspections

2 high priority

4 basic

Sep

Mar 2024

1 inspections

Aug 2024

4 inspections

6 high priority

3 intermediate

16 basic

Aug

May 2025

1 inspections

3 high priority

1 intermediate

4 basic

Jun 2025

1 inspections

1 high priority

3 basic

Jun

May 2026

2 inspections

5 high priority

16 intermediate

Inspection History

10 records on file

1 Canvass Re-Inspection2 Canvass4 Complaint Re-Inspection2 Complaint1 Short Form Complaint

May 26

Canvass Re-Inspection InspectionLatestPass

1 High6 Med

7 total1 risk factor

55/100inspection score

−40 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZEDRisk Factor−10

Intermediate (6)

−30 pts

43IN-USE UTENSILS: PROPERLY STORED−5
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−5
52SEWAGE & WASTE WATER PROPERLY DISPOSED−5
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−5

Base deductions−40 pts

Risk factor bonus (1× +5)−5 pts

May 26

Canvass InspectionFail

4 High10 Med

14 total4 risk factors

0/100inspection score

−90 pts

High Priority (4)

−40 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
16FOOD-CONTACT SURFACES: CLEANED & SANITIZEDRisk Factor−10

Intermediate (10)

−50 pts

22PROPER COLD HOLDING TEMPERATURES−5
25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
43IN-USE UTENSILS: PROPERLY STORED−5
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−5
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−5
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−5
52SEWAGE & WASTE WATER PROPERLY DISPOSED−5
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−5

Base deductions−90 pts

Risk factor bonus (4× +5)−20 pts

Jun 25

Complaint Re-Inspection InspectionPass

1 High3 Basic

4 total

84/100inspection score

−16 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
6-301.14: OBSERVED NO HANDWASHING SIGNAGE AT FRONT AREA HAND WASHING SINK. INSTRUCTED TO PROVIDE

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-101.11(B, C, D, E): CERAMIC/CLAY DRINKING CUPS, PLATES, AND BOWLS ON SITE. INSTD TO ENSURE SUCH ITEMS ARE LEAD-FREE OR LEAD-SAFE LEVELS AND MAINTAIN DOCUMENTATION OF SUCH ON-SITE OR REMOVED FROM PREMISES
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
EXCESSIVE CLUTTER/UNNECESSARY ARTICLES (TIRES, NON USED EQUIPMENT) NOTED AT OUTSIDE DINING AREA. INSTD TO REMOVE ALL SUCH ITEMS AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13: MISSING VERIFICATION OF FOOD HANDLER TRAINING FOR EMPLOYEES. INSTD TO PROVIDE AND MAINTAIN VERIFICATION ON SITE AT ALL TIMES.

Base deductions−16 pts

May 25

Complaint InspectionFail

3 High1 Med4 Basic

8 total

57/100inspection score

−43 pts

High Priority (3)

−30 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HANDWASHING SIGNAGE AT FRONT AREA HAND WASHING SINK. INSTRUCTED TO PROVIDE.
15FOOD SEPARATED AND PROTECTED−10
OBSERVED IMPROPER STORAGE OF RAW/UNCOOKED BEEF/STEAK STORED IMMEDIATELY ABOVE COOKED AND READY TO EAT FOOD ITEMS (RED SALSA, RICE AND TACO MEAT) INSIDE COOLER IN PREP AREA. ALSO OBSERVED CONTAINER OF RAW BEEF STORED DIRECTLY ON TOP OF CONTAINER OF COOKED BEEF. READY TO EAT FOOD ITEMS DISCARDED AND DENATURED AT THIS TIME. APPROX 10LBS ESTIMATED COST OF $60. INSTRUCTED TO STORE RAW FOODS AND COOKED AND READY TO EAT FOODS PROPERLY PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED EMPLOYEE WASHING MULTI USE EQUIPMENT IN PREP SINK WITH SOAP AND WATER, RINSING, AND PLACING ON STORAGE SHELF. NO SANITIZER BEING USED. INSTD TO USE 3-COMPARTMENT SINK TO PROPERLY WASH, RINSE AND SANITIZE ALL MULTI USE EQUIPMENT CITATION ISSUED 7-38-025 PRIORITY.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
TCS FOODS AT IMPROPER COLD HOLDING TEMPERATURE. OBSERVED 20 DOZEN RAW EGGS UNREFRIGERATED ON TOP OF DEEP FREEZER RANGING FROM 70.1F-73.0F. APPROXIMATE COST OF EGGS AT $100. ALL DISCARDED AND DENATURED AT THIS TIME. INSTD TO MAINTAIN COLD HOLDING TEMPERATURES AT 41F OR BELOW AT ALL TIMES. CITATION ISSUED 7-38-005 PRIORITY

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
CERAMIC/CLAY DRINKING CUPS, PLATES, AND BOWLS ON SITE. INSTD TO ENSURE SUCH ITEMS ARE LEAD-FREE OR LEAD-SAFE LEVELS AND MAINTAIN DOCUMENTATION OF SUCH ON-SITE OR REMOVED FROM PREMISES
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
NO CHEMICAL TESTING DEVICE FOR CHLORINE ON SITE. INSTD TO OBTAIN TEST STRIPS AND MAINTAIN ON SITE. CITATION ISSUED 7-38-005 PRIORITY FOUNDATION
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
1-BURNER STOVE CONNECTED TO PROPANE TANK AT TORTILLA PREP AREA. ADDITIONAL PROPANE TANKS NOTED IN STORAGE CLOSET WHERE UTILITY SINK LOCATED. PROPANE TANKS USAGE AND STORAGE PROHIBITED. INSTD TO REMOVE FROM PREMISES AND MAINTAIN. EXCESSIVE CLUTTER/UNNECESSARY ARTICLES (TIRES, NON USED EQUIPMENT) NOTED AT OUTSIDE DINING AREA. INSTD TO REMOVE ALL SUCH ITEMS AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
MISSING VERIFICATION OF FOOD HANDLER TRAINING FOR EMPLOYEES. INSTD TO PROVIDE AND MAINTAIN VERIFICATION ON SITE AT ALL TIMES.

Base deductions−43 pts

Aug 24

Complaint Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Aug 24

Complaint Re-Inspection InspectionFail

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
CERAMIC/CLAY DRINKING CUPS AND BOWLS ON SITE. INSTD TO ENSURE CUPS ARE LEAD-FREE OR LEAD-SAFE LEVELS AND MAINTAIN DOCUMENTATION OF SUCH ON-SITE OR REMOVED FROM PREMISES
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED INTERIOR AND EXTERIOR SURFACES OF COLD HOLD UNITS WITH BUILD-UP OF FOOD RESIDUE AND GRIME. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED NO FOOD HANDLER TRAINING ON SITE AT THE TIME OF INSPECTION. INSTRUCTED PERSON IN CHARGE TO PROVIDE AND RETAIN FOOD HANDLER TRAINING CERTIFICATES ON SITE AT ALL TIMES FOR REVIEW.
59PREVIOUS PRIORITY FOUNDATION VIOLATION CORRECTED−2
OBSERVED THE FOLLOWING PREVIOUS PRIORITY FOUNDATION VIOLATIONS FROM REPORT #2598866 NOT CORRECTED AS FOLLOWS: #10 OBSERVED NO HAND WASHING SINK IN FRONT DINING ROOM AREA WHERE TORTILLAS ARE PREPARED WITH BARE HAND CONTACT FOR RESTAURANT USE. INSTRUCTED TO PROVIDE HAND ACCORDING TO FOOD CODE STANDARDS. #38-OBSERVED APPROXIMATELY 20 LARGE FLIES THROUGHOUT THE REAR PREP AREA ON WALLS AND TABLES. INSTRUCTED PERSON IN CHARGE TO WORK WITH LICENSED PEST CONTROL SERVICE TO ABATE PEST ACTIVITY. PRIORITY VIOLATION #7-42-090. CITATION ISSUED. (PRIOR TWO DAY NOTICE GIVEN, FACILITY REMAINS IN NON-COMPLIANCE)

Base deductions−8 pts

Aug 24

Complaint Re-Inspection InspectionFail

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
3-304.14 OBSERVED SOILED RAGS STORED ON TABLES THROUGHOUT PREP AREAS. INSTRUCTED PERSON IN CHARGE THAT ALL CLEANING RAGS MUST BE STORED IN WATER WITH SANITIZER SOLUTION
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-101.13(C) CERAMIC/CLAY DRINKING CUPS AND BOWLS ON SITE. INSTD TO ENSURE CUPS ARE LEAD-FREE OR LEAD-SAFE LEVELS AND MAINTAIN DOCUMENTATION OF SUCH ON-SITE OR REMOVED FROM PREMISES
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-602.13 OBSERVED INTERIOR AND EXTERIOR SURFACES OF COLD HOLD UNITS WITH BUILD-UP OF FOOD RESIDUE AND GRIME. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
4-202.18 OBSERVED BUILD-UP OF GREASE ON FILTERS AND HOOD SYSTEM. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13 OBSERVED NO FOOD HANDLER TRAINING ON SITE AT THE TIME OF INSPECTION. INSTRUCTED PERSON IN CHARGE TO PROVIDE AND RETAIN FOOD HANDLER TRAINING CERTIFICATES ON SITE AT ALL TIMES FOR REVIEW.
59PREVIOUS PRIORITY FOUNDATION VIOLATION CORRECTED−2
8-404.13 (B:3) OBSERVED THE FOLLOWING PREVIOUS PRIORITY FOUNDATION VIOLATIONS FROM REPORT #2598866 NOT CORRECTED AS FOLLOWS: #10 OBSERVED NO HAND WASHING SINK IN FRONT DINING ROOM AREA WHERE TORTILLAS ARE PREPARED WITH BARE HAND CONTACT FOR RESTAURANT USE. INSTRUCTED TO PROVIDE HAND ACCORDING TO FOOD CODE STANDARDS. #38-OBSERVED APPROXIMATELY 20 LARGE FLIES THROUGHOUT THE REAR PREP AREA ON WALLS AND TABLES. INSTRUCTED PERSON IN CHARGE TO WORK WITH LICENSED PEST CONTROL SERVICE TO ABATE PEST ACTIVITY. #60-OBSERVED PREVIOUS CORE VIOLATIONS FROM REPORT #2581504 NOT CORRECTED AS FOLLOWS: #51-NO BACKFLOW DEVICE PROVIDED ON THE ICE MACHINE IN FRONT PREP AREA. INSTRUCTED TO PROVIDE. #52- OBSERVED ICE MACHINE NOT PROPERLY DRAINING FROM POINT OF DISCHARGE TO DISPOSAL. INSTRUCTED TO PROVIDE PROPER DRAINAGE. PRIORITY VIOLATION #7-42-090. CITATION ISSUED.

Base deductions−12 pts

Aug 24

Complaint InspectionFail

6 High3 Med6 Basic

15 total3 risk factors

0/100inspection score

−87 pts

High Priority (6)

−60 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
OBSERVED NO PERSON IN CHARGE WITH FOODSERVICE MANAGER TRAINING.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO VALID CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE ON SITE AT THE TIME OF INSPECTION. INSTRUCTED PERSON IN CHARGE WITH A VALID CITY OF CHICAGO FOODSERVICE SANITATION LICENSE IS REQUIRED ON SITE AS WELL AS A CERTIFIED MANAGER AT ALL TIMES TCS FOODS ARE PREPARED AND SERVED (BEEF, CHICKEN). PRIORITY FOUNDATION #7-38-012. CITATION ISSUED.
5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
OBSERVED NO ADEQUATE SUPPLIES (DISPOSABLE MOP, DISPOSABLE LATEX GLOVES, DISPOSABLE MASK, AND ADEQUATE SANITIZER *MUST ELIMINATE NOROVIRUS*) ON SITE TO PROPERLY CLEAN UP ANY VOMIT OR DIARRHEA EVENTS THAT CAN POTENTIALLY OCCUR INSIDE OF THE FOOD ESTABLISHMENT. INSTRUCTED TO PROVIDE ADEQUATE SUPPLIES FOR VOMIT AND DIARRHEA CLEAN UP. PRIORITY FOUNDATION VIOLATION #7-38-005. CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND WASHING SINK IN FRONT DINING ROOM AREA WHERE TORTILLAS ARE PREPARED WITH BARE HAND CONTACT FOR RESTAURANT USE. INSTRUCTED TO PROVIDE HAND ACCORDING TO FOOD CODE STANDARDS. PRIORITY FOUNDATION VIOLATION #7-38-030(C). CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND DRYING PROVISION AT SINK IN REAR FOOD PREP AREA. INSTRUCTED PERSON IN CHARGE TO PROVIDE HAND DRYING PROVISION AND MAINTAIN AT ALL TIMES. #7-38-030(C). CITATION COMBINED WITH VIOLATION ABOVE.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HANDWASHING CLEANSER AT HANDS IN THE PREP AREA. INSTRUCTED PERSON IN CHARGE TO PROVIDE HANDWASHING CLEANSER AT ALL TIMES. #7-38-030(C) CITATION COMBINED WITH VIOLATION ABOVE.

Intermediate (3)

−15 pts

36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED NO METAL STEM THERMOMETER ON SITE TO MONITOR THE INTERNAL FOOD TEMPERATURE OF TCS FOOD COOKED, DELIVERED AND SERVED. FACILITY MUST OBTAIN AND MAINTAIN PROPER THERMOMETERS. PRIORITY FOUNDATION VIOLATION #7-38-005.CITATION ISSUED.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED APPROXIMATELY 20 LARGE FLIES THROUGHOUT THE REAR PREP AREA ON WALLS AND TABLES. INSTRUCTED PERSON IN CHARGE TO WORK WITH LICENSED PEST CONTROL SERVICE TO ABATE PEST ACTIVITY. PRIORITY FOUNDATION #7-38-020(A). CITATION ISSUED.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED NO CURRENT PEST CONTROL LOGBOOK ON THE PREMISES. INSTRUCTED THE PERSON IN CHARGE THAT A LICENSED PEST CONTROL COMPANY AND OPERATOR MUST PROVIDE AT LEAST 2 PEST INSPECTIONS A YEAR, AND THE REPORTS MUST BE MAINTAINED IN THE LOGBOOK. INSTRUCTED TO PROVIDE A CURRENT PEST CONTROL LOGBOOK AND PEST INSPECTION REPORTS. PRIORITY FOUNDATION #7-38-020(C). CITATION ISSUED

Basic (6)

−12 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED SOILED RAGS STORED ON TABLES THROUGHOUT PREP AREAS. INSTRUCTED PERSON IN CHARGE THAT ALL CLEANING RAGS MUST BE STORED IN WATER WITH SANITIZER SOLUTION
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
CERAMIC/CLAY DRINKING CUPS AND BOWLS ON SITE. INSTD TO ENSURE CUPS ARE LEAD-FREE OR LEAD-SAFE LEVELS AND MAINTAIN DOCUMENTATION OF SUCH ON-SITE OR REMOVED FROM PREMISES
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED INTERIOR AND EXTERIOR SURFACES OF COLD HOLD UNITS WITH BUILD-UP OF FOOD RESIDUE AND GRIME. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED BUILD-UP OF GREASE ON FILTERS AND HOOD SYSTEM. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED NO FOOD HANDLER TRAINING ON SITE AT THE TIME OF INSPECTION. INSTRUCTED PERSON IN CHARGE TO PROVIDE AND RETAIN FOOD HANDLER TRAINING CERTIFICATES ON SITE AT ALL TIMES FOR REVIEW.
60PREVIOUS CORE VIOLATION CORRECTED−2
OBSERVED PREVIOUS CORE VIOLATIONS FROM REPORT #2581504 NOT CORRECTED AS FOLLOWS: #51-NO BACKFLOW DEVICE PROVIDED ON THE ICE MACHINE IN FRONT PREP AREA. INSTRUCTED TO PROVIDE. #52- OBSERVED ICE MACHINE NOT PROPERLY DRAINING FROM POINT OF DISCHARGE TO DISPOSAL. INSTRUCTED TO PROVIDE PROPER DRAINAGE. #58- NO ALLERGEN TRAINING ON SITE FOR ALL CITY OF CHICAGO FOOD MANAGERS. INSTRUCTED MANAGEMENT THAT ALL CITY OF CHICAGO FOOD MANAGERS MUST COMPLETE AND PROVIDE. PRIORITY FOUNDATION #7-42-090. CITATION ISSUED.

Base deductions−87 pts

Risk factor bonus (3× +5)−15 pts

Mar 24

Canvass InspectionCleanOut of Business

No violations

100/100inspection score

Sep 23

Short Form Complaint InspectionPass w/ Conditions

2 High4 Basic

6 total2 risk factors

62/100inspection score

−28 pts

High Priority (2)

−20 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
PIC WITHOUT CITY OF CHICAGO CERTIFIED MANAGER CERTIFICATE OR PROOF OF ENROLLMENT.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
NO CITY OF CHICAGO CERTIFIED MANAGER ON SITE WHILE HANDLING TCS FOODS (CHICKEN). CITATION ISSUED 7-38-012 PRIORITY FOUNDATION. INSTD TO HAVE ON SITE AT ALL TIMES

Basic (4)

−8 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
5-204.12: NO BACKFLOW DEVICE PROVIDED ON THE ICE MACHINE IN FRONT PREP AREA. INSTRUCTED TO PROVIDE.
52SEWAGE & WASTE WATER PROPERLY DISPOSED−2
5-403.12: OBSERVED ICE MACHINE NOT PROPERLY DRAINING FROM POINT OF DISCHARGE TO DISPOSAL. INSTRUCTED TO PROVIDE PROPER DRAINAGE.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
4-301.14 COOKING EQUIPMENT, FRYERS, FLAT TOP GRILLS NOT UNDER VENTILATION. INSTD TO HAVE ALL EQUIPMENT UNDER PROPER COMMERCIAL VENTILATION
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13: NO ALLERGEN TRAINING ON SITE FOR ALL CITY OF CHICAGO FOOD MANAGERS. INSTRUCTED MANAGEMENT THAT ALL CITY OF CHICAGO FOOD MANAGERS MUST COMPLETE AND PROVIDE

Base deductions−28 pts

Risk factor bonus (2× +5)−10 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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