What is Svea Restaurant's health inspection score?

Svea Restaurant has a SafeDine safety score of 74 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Svea Restaurant last inspected?

Svea Restaurant was last inspected on April 3, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Svea Restaurant have?

Svea Restaurant has 17 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Svea Restaurant safe to eat at?

Svea Restaurant has a good safety record with a score of 74/100. While there are some noted violations, overall compliance is solid.

Official Health Record

Svea Restaurant

Name: Svea Restaurant
Address: 5236 N CLARK ST, Chicago, 60640
Rating: 74

5236 N CLARK ST, Chicago

Data may be outdated — inspected 4/3/2025

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0Good

Uptown

Ranked #337 of 751 in Uptown

Stable

3 inspections

Last: Apr 3, 2025

low confidence

Directions Order

Inspections

Clean Rate

5.7

Avg Violations

15 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

Plumbing issues

Plumbing or waste disposal problems

Permit/documentation

Administrative or documentation issue

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-31

Final Score

Impact Breakdown

High Priority

-1 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-10 pts

Best practices • 2 pts each

Freshness Penalty

-12 pts

Score reduced due to stale inspection data

Inspection Timeline

+4 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 69/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (74/100) 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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5236 N CLARK ST, Chicago, IL 60640

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Violation Timeline

Feb 2023

1 inspections

1 high priority

5 basic

Feb

Apr 2024

1 inspections

2 intermediate

3 basic

Apr 2025

1 inspections

6 basic

Apr

Inspection History

3 records on file

3 Canvass

Apr 25

Canvass InspectionLatestPass

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 WOODEN SHELF BY THE 3 COMPARTMENT SINK AND WOODEN STORAGE SHELVES (BY THE DOOR) LEADING TO DINING AREA IN POOR REPAIR. INSTRUCTED TO REPLACE.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
INSTRUCTED TO REPAIR SLOW DRAINING HAND SINK IN THE REAR KITCHEN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN AND MAINTAIN WALLS WITH GREASE SPILLAGE NEXT TO COOKING EQUIPMENT IN THE KITCHEN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
INSTRUCTED TO REPAIR NON WORKING VENT INSIDE THE WASHROOM.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
SOME FOOD HANDLERS WITH NO PROOF OF FOOD HANDLER TRAINING CERTIFICATE. INSTRUCTED MANAGEMENT, ALL FOOD HANDLERS THAT DO NOT HAVE CITY OF CHICAGO FOODSERVICE SANITATION CERTIFICATE SHALL COMPLETE AN APPROVED FOOD HANDLER TRAINING PROGRAM.
58ALLERGEN TRAINING AS REQUIRED−2
2 CERTIFIED FOOD MANAGER WITHOUT AN ALLERGEN TRAINING CERTIFICATE. INSTRUCTED MANAGEMENT, ANY PERSON WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE TO COMPLY WITH ALLERGEN TRAINING CERTIFICATION.

Base deductions−12 pts

Apr 24

Canvass InspectionPass

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

36THERMOMETERS PROVIDED & ACCURATE−5
Observed no thermometer in reach in cooler in prep area and standing coolers in basement storage area. Instructed manager to provide thermometer in each cold holding unit.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
Instructed to properly label food storage containers (flour, sugar, garbanzo beans etc) identified with common name in prep/cooking area.

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
Instructed to remove cardboard liner on prep shelves in prep/cooking area.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
Observed damaged lid to ice bin in front prep area and damaged plastic food containers in rear prep area. Instructed manager to replace all damaged items with smooth and easily cleanable replacements.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
Observed food debris and trash build up on floor along walls in the bar area in front, in the rear prep area along walls, and in the basement storage area below shelves along walls. Instructed manager to clean and maintain area free of food debris.

Base deductions−16 pts

Feb 23

Canvass InspectionPass

1 High5 Basic

6 total

80/100inspection score

−20 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HANDWASHING SIGNAGE AT THE HANDWASHING SINK LOCATED IN THE FRONT PREPARATION AREA. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE HANDWASHING SIGNAGE AT ALL HANDWASHING SINKS AND MAINTAIN THEM.

Basic (5)

−10 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CUTTING BOARD WITH DEEP SCRATCHES AND DARK STAINS ON PREP TABLE, LOCATED IN REAR PREPARATION AREA. INSTRUCTED THE PERSON IN CHARGE TO RESURFACE/REPLACE THE CUTTING BOARD AND MAINTAIN IT.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED FOIL BEING USED AS LINER ON SHELVING UNIT ABOVE PREP TABLE IN THE REAR PREPARATION AREA. INSTRUCTED THE PERSON IN CHARGE TO REMOVE ALL FOIL FROM THE SHELVING UNIT. ALL FOOD AND NON-FOOD CONTACT SURFACES MUST BE SMOOTH AND EASILY CLEANABLE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED SOME BROKEN AND MISSING FLOOR TILES UNDERNEATH THE THREE-COMPARTMENT SINK LOCATED IN THE REAR PREPARATION AREA. INSTRUCTED THE PERSON IN CHARGE TO REPAIR FLOOR TILES AND MAINTAIN THEM IN GOOD REPAIR.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED BASEMENT WITH CLUTTER AND ITEMS ON FLOOR. INSTRUCTED THE PERSON IN CHARGE TO ORGANIZE BASEMENT AND KEEP ITEMS ELEVATED OFF OF FLOORS.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED ONE EMPLOYEE WITH AN EXPIRED FOOD HANDLER CERTIFICATE. INSTRUCTED THE PERSON IN CHARGE TO RENEW THE EXPIRED FOOD HANDLER CERTIFICATE TO COMPLY WITH IDPH FOOD HANDLER REQUIREMENTS.

Base deductions−20 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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