What is Mama's African Kitchen Restaurant & Bar's health inspection score?

Mama's African Kitchen Restaurant & Bar has a SafeDine safety score of 0 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Mama's African Kitchen Restaurant & Bar last inspected?

Mama's African Kitchen Restaurant & Bar was last inspected on May 27, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Mama's African Kitchen Restaurant & Bar have?

Mama's African Kitchen Restaurant & Bar has 50 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Mama's African Kitchen Restaurant & Bar safe to eat at?

Mama's African Kitchen Restaurant & Bar has a safety score of 0/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Mama's African Kitchen Restaurant & Bar serve?

Mama's African Kitchen Restaurant & Bar serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Mama's African Kitchen Restaurant & Bar

Name: Mama's African Kitchen Restaurant & Bar
Address: 6606 N SHERIDAN RD, Chicago, 60626
Rating: 0

6606 N SHERIDAN RD, Chicago

Last Inspected: 5/27/2026

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0Poor

American•Rogers Park

Ranked #168 of 204 in Rogers ParkBetter than 22% of american restaurants

Stable

9 inspections

Last: May 27, 2026

high confidence

Directions Order

Inspections

44%

Clean Rate

5.6

Avg Violations

1 month ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Employee illnessHigh Priority

Sick employee handling food — illness transmission risk

Cross-contamination

Raw and cooked foods not properly separated

Pest issuesHigh Priority

Evidence of pests found during inspection

Other violation

Regulatory compliance issue

10x

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-134

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-44 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

-1 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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6606 N SHERIDAN RD, Chicago, IL 60626

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Violation Timeline

Aug 2025

2 inspections

6 basic

Aug

Oct 2025

2 inspections

1 intermediate

8 basic

Apr 2026

1 inspections

Apr

May 2026

4 inspections

10 high priority

25 intermediate

Inspection History

9 records on file

2 Complaint Re-Inspection5 Complaint2 License

May 26

Complaint Re-Inspection InspectionLatestFail

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
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLERisk Factor−10
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLERisk Factor−10

Intermediate (10)

−50 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−5
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−5
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−5
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−5
58ALLERGEN TRAINING AS REQUIRED−5
59PREVIOUS PRIORITY FOUNDATION VIOLATION CORRECTED−5

Base deductions−90 pts

Risk factor bonus (4× +5)−20 pts

May 26

Complaint Re-Inspection InspectionNo Entry

2 High7 Med

9 total2 risk factors

35/100inspection score

−55 pts

High Priority (2)

−20 pts

5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLERisk Factor−10

Intermediate (7)

−35 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−5
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−5
58ALLERGEN TRAINING AS REQUIRED−5

Base deductions−55 pts

Risk factor bonus (2× +5)−10 pts

May 26

Complaint InspectionFail

4 High8 Med

12 total4 risk factors

0/100inspection score

−80 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
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLERisk Factor−10

Intermediate (8)

−40 pts

23PROPER DATE MARKING AND DISPOSITION−5
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−5
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−5
58ALLERGEN TRAINING AS REQUIRED−5

Base deductions−80 pts

Risk factor bonus (4× +5)−20 pts

May 26

Complaint InspectionCleanNo Entry

No violations

100/100inspection score

Apr 26

Complaint InspectionCleanNo Entry

No violations

100/100inspection score

Oct 25

Complaint InspectionPass

1 Med8 Basic

9 total

79/100inspection score

−21 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED FOOD STORED IN CONTAINERS IN ALL THE COOLERS, WALK IN COOLER AND DRY STORAGE WITHOUT PROPER LABELING OF NAME. INSTRUCTED TO PERSON IN CHARGE TO PROVIDE A LABEL REFLECTING THE FOOD ITEM'S NAME WHEN FOOD HAS BEEN REMOVE FROM ITS ORIGINAL PACKAGING.

Basic (8)

−16 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD CONTAINERS STORED ON THE FLOOR IN THE WALK-IN COOLER AND MAIN PREP AREA. 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.
41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED WET WIPING CLOTHS ON SEVERAL PREP SURFACE AREAS AND HANGING NEAR HANDWASHING SINK IN BAR AREA. INSTRUCTED TO PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION BETWEEN USES TO PREVENT CONTAMINATION OF EQUIPMENT & FOOD. MUST MAINTAIN
43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED KNIVES BEING STORED IMPROPERLY. INSTRUCTED ON HOW TO PROPERLY STORE UTENSILS BETWEEN USES.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-501.12 OBSERVED CUTTING BOARDS IN THE REAR PREP AREA WITH OPEN SEAMS AND DARK STAINS. INSTRUCTED TO REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS AND MAINTAIN AT ALL TIMES.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
5-205.15 OBSERVED 3 SINKS IN BAR AREA NEXT TO BEER DISPENSER TO BE SLOW DRAINING. INSTRUCTED TO REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.114 OBSERVED OUT OF USE PREP COOLER, BAKERY EQUIPMENT, DELI SLICER, AND EXCESS, CLUTTER AND ITEMS IN REAR STORAGE AND OFFICE AREA. INSTRUCTED TO DECLUTTER AND REMOVE ALL ITEMS FROM PREMISES NOT NECESSARY FOR OPERATION AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED GREASE BUILDUP, FOOD DEBRIS, AND DIRT ON FLOOR UNDER COOKING EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, DISH WASHING, AND STORAGE. INSTRUCTED MANAGER TO CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN ALL AREAS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED MISSING AND DAMAGED POROUS FLOORS THROUGHOUT MAIN PREP AREA. INSTRUCTED TO REPAIR TO CREATE A SMOOTH AND EASILY CLEANABLE SURFACE. MUST MAINTAIN AT ALL TIMES.

Base deductions−21 pts

Oct 25

Complaint InspectionCleanNo Entry

No violations

100/100inspection score

Aug 25

License InspectionPass

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED DAMAGED GASKET AT PREP COOLER ADAJACENT TO HOT COOKING EQUIPMENT. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CUTTING BOARDS IN THE REAR PREP AREA WITH OPEN SEAMS AND DARK STAINS. INSTRUCTED TO REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS AND MAINTAIN AT ALL TIMES.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED DUMP SINK IN BAR AREA NEXT TO BEER DISPENSER TO BE SLOW DRAINING. INSTRUCTED TO REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED OUT OF USE PREP COOLER, BAKERY EQUIPMENT, DELI SLICER, ETC STORED ON SITE FROM PREVIOUS OCCUPANT. INSTRUCTED TO REMOVE ALL ITEMS FROM PREMISES NOT NECESSARY FOR OPERATION AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FLOORS THROUGHOUT MAIN PREP AREA AND IN WALK IN COOLER WITH CHIPPED/PEELING PAINT. INSTRUCTED TO REPAINT/REFINISH TO CREATE A SMOOTH AND EASILY CLEANABLE SURFACE AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO CERTIFIED FOOD MANAGER WITH ALLERGEN TRAINING. INSTRUCTED ANY PERSONS WITH THE CITY OF CHICAGO FOOD SANITATION CERTIFICATE TO COMPLY WITH COMPLETION OF TRAINING. MUST PROVIDE DOCUMENTATION.

Base deductions−12 pts

Aug 25

License InspectionCleanNot Ready

No violations

100/100inspection score

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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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