What is Zahra's Kitchen, Llc's health inspection score?

Zahra's Kitchen, Llc has a SafeDine safety score of 35 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Zahra's Kitchen, Llc last inspected?

Zahra's Kitchen, Llc was last inspected on May 28, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Zahra's Kitchen, Llc have?

Zahra's Kitchen, Llc has 22 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Zahra's Kitchen, Llc safe to eat at?

Zahra's Kitchen, Llc has a safety score of 35/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Zahra's Kitchen, Llc serve?

Zahra's Kitchen, Llc serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Zahra's Kitchen, Llc

Name: Zahra's Kitchen, Llc
Address: 4807 N ELSTON AVE, Chicago, 60630
Rating: 35

4807 N ELSTON AVE, Chicago

Last Inspected: 5/28/2026

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0Poor

American•Jefferson Park

Ranked #14 of 14 in Jefferson ParkBetter than 22% of american restaurants

Declining

3 inspections

Last: May 28, 2026

high confidence

Directions Order

Inspections

Clean Rate

7.3

Avg Violations

1 month ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Pest issues

Evidence of pests found during inspection

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

-53

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-28 pts

Potential hazards • 5 pts each

Basic

-4 pts

Best practices • 2 pts each

Inspection Timeline

-39 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 47/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (35/100) 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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4807 N ELSTON AVE, Chicago, IL 60630

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Violation Timeline

May 2025

1 inspections

1 high priority

5 basic

May

Nov 2025

1 inspections

5 basic

May 2026

1 inspections

1 high priority

10 intermediate

May

Inspection History

3 records on file

1 Complaint1 Canvass1 License

May 26

Complaint InspectionLatestPass with Conditions

1 High10 Med

11 total1 risk factor

35/100inspection score

−60 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLERisk Factor−10

Intermediate (10)

−50 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−5
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−5
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−5
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−5
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−5
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5

Base deductions−60 pts

Risk factor bonus (1× +5)−5 pts

Nov 25

Canvass InspectionPass

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED ESTABLISHMENT USING PLASTIC GROCERY BAGS TO HOLD MEATS INSIDE STAND UP FREEZER. INSTRUCTED MANAGER MUST USE FOOD GRADE PLASTIC BAGS ONLY TO HOLD FOODS INSIDE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED FOOD DEBRIS/GRIME BUILD UP ON EXTERIOR AND INTERIOR OF ALL PREP AREA SINKS, FOOD BUILD UP INSIDE PREP AREA COOLERS AND FOOD BUILD UP ON PREP AREA SHELVES. MUST CLEAN EQUIPMENT AND MAINTAIN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
NO COVERED TRASH RECEPTACLE IN CUSTOMER WASHROOM. MUST PROVIDE.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED ACCUMULATED FOOD/GREASE BUILD UP ON VENTILATION HOOD AND HOOD FILTERS. MUST CLEAN VENTILATION HOOD AND HOOD FILTERS.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
NO FOOD HANDLERS CERTIFICATES ON PREMISES. INSTRUCTED MANAGER ALL FOOD HANDLERS MUST BE CERTIFIED WITH NAMES OF EMPLOYEES ON PREMISES.

Base deductions−10 pts

May 25

License InspectionPass w/ Conditions

1 High5 Basic

6 total1 risk factor

75/100inspection score

−20 pts

High Priority (1)

−10 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY/TRAINING SYSTEM AND MAINTAIN WITH VERIFIABLE DOCUMENTS ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-010.

Basic (5)

−10 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NAKED WOOD SHELVES IN BASEMENT STORAGE AREA MUST BE SMOOTH,CLENABLE AND NON-ABSORBENT MATERIAL
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
EAST-SOUTH WALL ABOVE THE FOUR COMPARTMENT SINK HAS ROUGH SURFACE NOT CLEANABLE.SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED WASHROOM IN THE BASEMENT OVERLOADED WITH HOUSEHOLD ITEMS, MOSTLY UNUSED CHAIRS, BOXES WITH BROKEN SMALL APPLIANCES, AND TOOLS. INSTRUCTED TO REMOVE ALL ITEMS IF THE AREA IS USED FOR A WASHROOM OR REMOVE THE TOILET BOWL AND CAP PIPES ON FLOOR.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
PROTECTIVE LIGHT SHIELD IS REQUIRED AT LIGHT BULB IN THE KITCHEN.
58ALLERGEN TRAINING AS REQUIRED−2
ADDITIONAL ALLERGEN TRAINING CERTIFICATES REQUIRED ON SITE. INSTRUCTED TO PROVIDE FOR ALL CERTIFIED FOOD SERVICE MANAGERS

Base deductions−20 pts

Risk factor bonus (1× +5)−5 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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