What is Michuu Ethiopian Restaurant's health inspection score?

Michuu Ethiopian Restaurant has a SafeDine safety score of 86 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Michuu Ethiopian Restaurant last inspected?

Michuu Ethiopian Restaurant was last inspected on January 27, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Michuu Ethiopian Restaurant have?

Michuu Ethiopian Restaurant has 19 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Michuu Ethiopian Restaurant safe to eat at?

Yes, Michuu Ethiopian Restaurant has an excellent safety record with a score of 86/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Michuu Ethiopian Restaurant serve?

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

Official Health Record

Michuu Ethiopian Restaurant

Name: Michuu Ethiopian Restaurant
Address: 1023-1025 W WILSON AVE, Chicago, 60640
Rating: 86

1023-1025 W WILSON AVE, Chicago

Last Inspected: 1/27/2026

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0Excellent

Ethiopian•Uptown

Ranked #113 of 751 in UptownBetter than 99% of ethiopian restaurants

Stable

6 inspections

Last: Jan 27, 2026

high confidence

Directions Order

Inspections

17%

Clean Rate

3.2

Avg Violations

5 months 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

Plumbing issues

Plumbing or waste disposal problems

Facility conditionHigh Priority

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-14

Final Score

Impact Breakdown

High Priority

-3 pts

Direct health hazards • 10 pts each

Intermediate

-5 pts

Potential hazards • 5 pts each

Basic

-3 pts

Best practices • 2 pts each

Inspection Timeline

+5 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

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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1023-1025 W WILSON AVE, Chicago, IL 60640

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Violation Timeline

Dec 2023

1 inspections

Dec

Feb 2024

2 inspections

5 high priority

2 intermediate

3 basic

Jan 2025

1 inspections

1 intermediate

1 basic

Jan

Jan 2026

2 inspections

1 high priority

2 intermediate

4 basic

Inspection History

6 records on file

1 Canvass Re-Inspection2 Canvass1 License Re-Inspection2 License

Jan 26

Canvass Re-Inspection InspectionLatestPass

1 Med1 Basic

2 total

93/100inspection score

−7 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
NOTED BULK FOOD ITEMS STORED INSIDE CONTAINERS AT THE REAR FOOD DRY STORAGE NOT PROPERLY LABELED. INSTRUCTED MANAGEMENT THAT ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH CONTENTS NAME.

Basic (1)

−2 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
CUTTING BOARDS WITH OPEN SEAMS AND DARK STAINS. MUST REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS.

Base deductions−7 pts

Jan 26

Canvass InspectionFail

1 High1 Med3 Basic

5 total

79/100inspection score

−21 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NOTED CLOGGED HAND WASH SINK (WATER NOT DRAINING AT ALL) AT THE KITCHEN FOOD PREP AREA.DISCUSSED WITH MANAGER THAT ALL HAND WASH SINKS MUST BE MAINTAINED AT ALL TIMES. PRIORITY FOUNDATION VIOLATION#7-38-030(C). CITATION ISSUED

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
NOTED BULK FOOD ITEMS STORED INSIDE CONTAINERS AT THE REAR FOOD DRY STORAGE NOT PROPERLY LABELED. INSTRUCTED MANAGEMENT THAT ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH CONTENTS NAME.

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
CUTTING BOARDS WITH OPEN SEAMS AND DARK STAINS. MUST REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
NOTED FAUCET OF 2 COMPARTMENT SINK IN POOR REPAIRS WITH WATER DRIPPING FROM THE MAIN PIPE FAUCET. INSTRUCTED TO REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT AT THE REAR DRY STORAGE AND DISH WASHING AREA.

Base deductions−21 pts

Jan 25

Canvass InspectionPass

1 Med1 Basic

2 total

93/100inspection score

−7 pts

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
INSTRUCTED TO PROVIDE ACCURATE AND VISIBLE THERMOMETER INSIDE REACH-IN COOLER.

Basic (1)

−2 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS UNDER AND BEHIND COOLERS IN THE KITCHEN.

Base deductions−7 pts

Feb 24

License Re-Inspection InspectionPass w/ Conditions

2 High1 Med

3 total2 risk factors

65/100inspection score

−25 pts

High Priority (2)

−20 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
2-102.14(O) FOUND NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED TO PROVIDE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION VIOLATION 7-38-010
5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
FOUND NO PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE AND MAINTAIN REQUIRED PROCEDURE/PLAN AND APPROPRIATE SUPPLIES OR KIT. (NECESSARY ITEMS AT A MINIMUM: GLOVES, FACE MASKS, DISPOSABLE MOPS AND APPROPRIATE SANITIZER/SPRAY THAT KILLS NOROVIRUS) .

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
4-204.112(B) INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS.

Base deductions−25 pts

Risk factor bonus (2× +5)−10 pts

Feb 24

License InspectionFail

3 High1 Med3 Basic

7 total2 risk factors

49/100inspection score

−41 pts

High Priority (3)

−30 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
FOUND NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED TO PROVIDE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION VIOLATION 7-38-010
5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
FOUND NO PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE AND MAINTAIN REQUIRED PROCEDURE/PLAN AND APPROPRIATE SUPPLIES OR KIT. (NECESSARY ITEMS AT A MINIMUM: GLOVES, FACE MASKS, DISPOSABLE MOPS AND APPROPRIATE SANITIZER/SPRAY THAT KILLS NOROVIRUS) .
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
INSTRUCTED TO PROVIDE HANDWASHING SIGNAGE AT HANDSINK IN REAR DINING AREA.

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS.

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
INSTRUCTED TO CLEAN AND REPAINT RUSTY METAL STORAGE RACKS INSIDE WALK-IN COOLER.
50HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE−2
OBSERVED INADEQUATE HOT RUNNING WATER AT 3 COMPARTMENT SINK (1023 W WILSON SIDE) WIH A TEMPERATURE OF 100.0F. INSTRUCTED TO FIX. INSTRUCTED MANAGER, MUST SUPPLY AND MAINTAIN HOT RUNNING WATER AT MINIMUM TEMPERATURE OF 110 F AT 3 COMPARTMENT SINK. PRIORITY VIOLATION 7-38-030 (C)
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
BACKFLOW PREVENTER DEVICE NOT LOCATED AT MOPSINK FAUCET (IN REAR DISHWASHING AREA). INSTRUCTED TO INSTALL SO THAT IT CAN BE LOCATED TO BE SERVICED AND MAINTAINED.

Base deductions−41 pts

Risk factor bonus (2× +5)−10 pts

Dec 23

License InspectionCleanNot Ready

No violations

100/100inspection score

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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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