What is L & M Starlight Restaurant Inc's health inspection score?

L & M Starlight Restaurant Inc has a SafeDine safety score of 94 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was L & M Starlight Restaurant Inc last inspected?

L & M Starlight Restaurant Inc was last inspected on April 16, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does L & M Starlight Restaurant Inc have?

L & M Starlight Restaurant Inc has 27 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is L & M Starlight Restaurant Inc safe to eat at?

Yes, L & M Starlight Restaurant Inc has an excellent safety record with a score of 94/100. This indicates strong compliance with health and safety standards.

What type of cuisine does L & M Starlight Restaurant Inc serve?

L & M Starlight Restaurant Inc serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

L & M Starlight Restaurant Inc

Name: L & M Starlight Restaurant Inc
Address: 8300 S KEDZIE AVE, Chicago, 60652
Rating: 94

8300 S KEDZIE AVE, Chicago

Last Inspected: 4/16/2026

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0Excellent

American•Ashburn

Ranked #4 of 12 in AshburnBetter than 22% of american restaurants

Stable

8 inspections

Last: Apr 16, 2026

high confidence

Directions Order

Inspections

Clean Rate

3.4

Avg Violations

2 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Plumbing issues

Plumbing or waste disposal problems

Facility condition

Building maintenance or structural issues

Other violationHigh Priority

Regulatory compliance issue

Permit/documentation

Administrative or documentation issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-8

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-4 pts

Potential hazards • 5 pts each

Basic

-1 pts

Best practices • 2 pts each

Inspection Timeline

+1 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 92/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (94/100) 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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8300 S KEDZIE AVE, Chicago, IL 60652

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Violation Timeline

Jun 2022

1 inspections

2 high priority

1 intermediate

3 basic

Jun

Jul 2022

1 inspections

1 basic

Mar 2023

1 inspections

2 high priority

3 basic

Mar

Apr 2023

1 inspections

1 basic

May 2024

1 inspections

1 high priority

6 basic

May

May 2025

1 inspections

5 basic

Feb 2026

1 inspections

1 intermediate

Feb

Apr 2026

1 inspections

1 intermediate

Inspection History

8 records on file

1 Short Form Complaint4 Canvass1 Complaint2 Canvass Re-Inspection

Apr 26

Short Form Complaint InspectionLatestPass

1 Med

1 total

95/100inspection score

−5 pts

Intermediate (1)

−5 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5

Base deductions−5 pts

Feb 26

Canvass InspectionPass

1 Med

1 total

95/100inspection score

−5 pts

Intermediate (1)

−5 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5

Base deductions−5 pts

May 25

Canvass InspectionPass

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED THE LARGE CUTTING BOARD IN THE REAR FOOD PREP AREA WHERE THE MEAT SLICER IS WITH A DEEP GROOVE IN THE BOARD AND DEEP CUTTING GROOVES. INSTRUCTED TO REPLACE AS A MEANS OF PREVENTING POSSIBLE CONTAMINATION OF FOODS BEING PREPARED ON BOARD.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE FAN VENT INSIDE THE WALK IN COOLER WITH A BUILD UP DUST. INSTRUCTED TO CLEAN AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED A LEAK AT THE BACK OF THE DISH WASHING MACHINE AT THE TOP NEAR THE END OF THE GREY HOSE. INSTRUCTED TO REPAIR AND MAINTAIN IN GOOD WORKING ORDER.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED A HEAVY BUILD UP OF GREASE AND DEBRIS ON THE FLOOR LEFT SIDE OF THE REACH IN FREEZER LOCATED AT THE END OF THE FOOD SERVICE LINE AT THE WALL. INSTRUCTED TO CLEAN AND MAINTAIN FLOOR.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED THE HOOD VENTILATION SYSTEM AND FILTERS WITH A HEAVY BUILD UP OF GREASE. INSTRUCTED TO CLEAN AND MAINTAIN AS A MEANS OF PREVENTING POSSIBLE CONTAMINATION OF FOOD CONTACT SURFACES BELOW.

Base deductions−10 pts

May 24

Complaint InspectionPass

1 High6 Basic

7 total1 risk factor

73/100inspection score

−22 pts

High Priority (1)

−10 pts

6PROPER EATING, TASTING, DRINKING, OR TOBACCO USERisk Factor−10
OPEN EMPLOYEE BEVERAGE AT PREP LINE. INSTD TO HAVE CLOSED BEVERAGES TO PREVENT CONTAMINATION AND MAINTAIN.

Basic (6)

−12 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
FOOD STORAGE CONTAINERS ON FLOOR OF WALK IN COOLER. INSTD TO ELEVATE 6 INCHES AND MAINTAIN
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
IMPROPER FOOD CONTAINERS BEING USED, RE USING ORIGINAL SOUR CREAM, CREAM CHEESE, BUTTER CONTAINERS THAT ARE WORN AND NOT DESIGNED FOR MULTI USE. INSTD TO DISCARD AFTER ORIGINAL CONTAINER USED AND USE PROPERLY DESIGNED FOOD GRADE CONTAINER DESIGNED FOR MULTI USE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
EXCESSIVE BLACK SUBSTANCE ON CAULKING AROUND EXPOSED HANDSINK IN REAR PREP AREA AND AROUND UTILITY SINK. INSTD TO REMOVE BLACK SUBSTANCE AND MAINTAIN CAULKING CLEAN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
MISSING COVER ON TRASH RECEPTACLES IN FEMALE TOILET ROOM AND EMPLOYEE TOILET ROOM. INSTD TO PROVIDE COVERS FOR RECEPTACLES AND MAINTAIN
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
EXPIRED FOOD HANDLERS TRAINING CERTIFICATE. INSTD TO OBTAIN FOOD HANDLER TRAINING AND MAINTAIN VERIFICATION ON SITE
58ALLERGEN TRAINING AS REQUIRED−2
MISSING ALLERGEN TRAINING FOR CITY OF CHICAGO CERTIFIED MANAGERS. INSTD TO OBTAIN ALLERGEN TRAINING AND MAINTAIN VERIFICATION ON SITE

Base deductions−22 pts

Risk factor bonus (1× +5)−5 pts

Apr 23

Canvass Re-Inspection InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOORS AND WALLS NEED CLEANING IN THE REAR PREP AND STORAGE AREAS TO REMOVE SPILLS, DEBRIS AND/OR GREASE.

Base deductions−2 pts

Mar 23

Canvass InspectionFail

2 High3 Basic

5 total

74/100inspection score

−26 pts

High Priority (2)

−20 pts

9NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED−10
OBSERVED COOKS USING THEIR BARE HANDS AND NOT GLOVES WHEN PREPARING TOAST, AND SLIDING FOODS OFF OF THE SPATULA ONTO THE PLATE. INSTRUCTED MANAGER THERE IS NOT BARE HAND CONTACT WITH READY TO EAT FOODS. INSTRUCTED TO PROVIDE AND MAINTAIN GLOVES FOR COOKS. PRIORTY CITATION #7-38-010.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED THE LOW TEMPERATURE WAREWASHING MACHINE UNABLE TO SANITIZE, 0 PPM FOR CHEMICAL SANITIZER . OBSERVED MACHINE IN USE AT TIME OF INSPECTION. UNIT TAGGED AND HELD FOR INSPECTION. INSTRUCTED TO REPAIR, MAINTAIN AND CONTACT CDPH PRIOR TO USING. PRIORITY VIOLATION 7-38-025.

Basic (3)

−6 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED WIPING CLOTHES LAYING ON THE COUNTER TOP, PREP STATION AND INSIDE THE POCKETS OF THE COOKS WHICH WAS USE TO WIPE PLATES. ALL WIPING CLOTHS MUST BE STORED IN A CLEAN SANITIZING SOLUTION WHEN NOT IN USE. INSTRUCTED TO CORRECT AND MAINTAIN
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
MANAGER COULD NOT PROVIDE CHEMICAL TESTING DEVICE FOR THE DISH WASHING MACHINE AS REQUIRED. INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION CITATION #7-38-005.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOORS AND WALLS NEED CLEANING IN THE REAR PREP AND STAORGAE AREAS TO REMOVE SPILLS, DEBRIS AND/OR GREASE.

Base deductions−26 pts

Jul 22

Canvass Re-Inspection InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-101.11(B, C, D, E): IMPROPER FOOD CONTAINERS BEING USED, RE USING ORIGINAL SOUR CREAM, COTTAGE CHEESE, BUTTER CONTAINERS THAT ARE WORN AND NOT DESIGNED FOR MULTI USE. INSTD TO DISCARD AFTER ORIGINAL CONTAINER USED AND USE PROPERLY DESIGNED FOOD GRADE CONTAINER DESIGNED FOR MULTI USE

Base deductions−2 pts

Jun 22

Canvass InspectionFail

2 High1 Med3 Basic

6 total

69/100inspection score

−31 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
MISSING HANDWASH SIGNAGE AT HANDWASH SINKS IN TOILET ROOMS AND FRONT SERVICE LINE. INSTD TO PROVIDE SIGNAGE AND MAINTAIN
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
LOW TEMPERATURE WAREWASHING MACHINE UNABLE TO SANITIZE, 0 PPM OF CHLORINE. MACHINE NOT IN USE AT TIME OF INSPECTION. UNIT TAGGED AND HELD FOR INSPECTION. INSTD TO REPAIR AND CONTACT CDPH PRIOR TO USING. PRIORITY VIOLATION 7-38-025

Intermediate (1)

−5 pts

25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
MISSING DISCLOSURE FOR CONSUMER ADVISORY ON THE MENU. INSTRUCTED TO DISCLOSE ON THE MENU WHICH FOODS (EX, EGGS, STEAK) CAN BE ORDERED UNDER COOKED/COOKED TO ORDER WITH AN ASTERISK NEXT TO THOSE SPECIFIC ITEMS; AND THEN BY ASTERISKING THEM TO A FOOTNOTE THAT STATES THESE ITEMS ARE SERVED RAW OR UNDERCOOKED OR CONTAIN (OR MAY CONTAIN) RAW OR UNDERCOOKED INGREDIENTS AND ALSO A REMINDER STATEMENT SUCH AS "Consuming raw or undercooked MEATS, POULTRY, seafood, shellfish, or EGGS may increase your RISK of foodborne illness, especially if you have certain medical conditions" PRIORITY VIOLATION 7-38-005

Basic (3)

−6 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
WIPING CLOTHS IMPROPERLY STORED ON CUTTING BOARD. INSTD TO STORE IN SANITIZING SOLUTION WHEN NOT IN USE
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
LOOSE DOOR GASKET ON 2 DOOR PREP COOLER AT MAIN LINE, DOOR UNABLE TO SEAL TIGHTLY CLOSED. INSTD TO REPAIR AND MAINTAIN
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
IMPROPER FOOD CONTAINERS BEING USED, RE USING ORIGINAL SOUR CREAM, COTTAGE CHEESE, BUTTER CONTAINERS THAT ARE WORN AND NOT DESIGNED FOR MULTI USE. INSTD TO DISCARD AFTER ORIGINAL CONTAINER USED AND USE PROPERLY DESIGNED FOOD GRADE CONTAINER DESIGNED FOR MULTI USE

Base deductions−31 pts

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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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