What is Howl AT The Moon's health inspection score?

Howl AT The Moon has a SafeDine safety score of 92 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Howl AT The Moon last inspected?

Howl AT The Moon was last inspected on February 26, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Howl AT The Moon have?

Howl AT The Moon has 22 total violations across 8 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Howl AT The Moon safe to eat at?

Yes, Howl AT The Moon has an excellent safety record with a score of 92/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Howl AT The Moon serve?

Howl AT The Moon serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Howl AT The Moon

Name: Howl AT The Moon
Address: 26-30 W HUBBARD ST, Chicago, 60654
Rating: 92

26-30 W HUBBARD ST, Chicago

Last Inspected: 2/26/2026

▲Improving

Own or manage this restaurant?

Claim it to unlock analytics →

0Excellent

American•River North

Ranked #80 of 551 in River NorthBetter than 22% of american restaurants

Improving

8 inspections

Last: Feb 26, 2026

high confidence

Directions Order

Inspections

50%

Clean Rate

2.8

Avg Violations

3 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

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

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-8

Final Score

Impact Breakdown

High Priority

-6 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-3 pts

Best practices • 2 pts each

Inspection Timeline

+10 pts

100

Latest

100% weight

2nd

60% weight

100

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

Open location in Google Maps →

26-30 W HUBBARD ST, Chicago, IL 60654

Open in Maps

View Menu Order Online

Violation Timeline

Mar 2023

2 inspections

1 high priority

6 basic

Mar

Mar 2024

1 inspections

Apr 2024

2 inspections

1 high priority

2 intermediate

5 basic

Apr

Jan 2025

1 inspections

Feb 2025

1 inspections

2 high priority

5 basic

Feb

Feb 2026

1 inspections

Inspection History

8 records on file

4 Non-Inspection3 Canvass1 Canvass Re-Inspection

Feb 26

Non-Inspection InspectionLatestCleanNo Entry

No violations

100/100inspection score

Feb 25

Canvass InspectionPass w/ Conditions

2 High5 Basic

7 total

70/100inspection score

−30 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HANDWASHING SIGNAGE AT HANDWASHING SINKS IN BOTH BARS, DISHWASHING AREA AND BASEMENT PREP AREA. INSTRUCTED TO POST HANDWASHING SIGNAGE AT ALL HANDWASHING SINKS USED BY FOOD EMPLOYEES THAT NOTIFIES FOOD EMPLOYEES TO WASH THEIR HANDS.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED LOW TEMPERATURE DISH MACHINE IMPROPERLY SANTIZING AT A CONCENTRATION OF 0PPM CHLORINE. CORRECTED ON SITE LOW TEMPERATURE DISH MACHINE REPAIRED BEFORE CONCLUSION OF INSPECTION, SANITIZING PROPERLY AT A CONCENTRATION OF 50PPM CHLORINE AFTER REPAIR. PRIORITY VIOLATION 7-38-025 CITATION ISSUED

Basic (5)

−10 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED NONSMOOTH BUMPY RUBBER INTERIOR OF NOZZLE HOLDERS IN FRONT AND REAR BARS. INSTRUCTED TO REPLACE RUBBER NOZZLE HOLDERS IN SAID AREAS NONFOOD CONTACT SURFACES SHALL BE SMOOTH FOR EASE OF CLEANABILITY. OBSERVED BOXES STORED ON FLOOR IN WALKIN LIQUOR COOLER. INSTRUCTED TO PROVIDE ADEQUATE SHELVING TO ELEVATE ALL FOOD AND NONFOOD ITEMS AT LEAST SIX INCHES OFF OF FLOOR FOR EASE OF CLEANABILITY. OBSERVED RUST ON BLACK SHELVING UNIT IN DISHWASHING AREA. INSTRUCTED TO REMOVE RUST FROM BLACK SHELVING UNIT IN DISHWASHING AREA, NONFOOD CONTACT SURFACES SHALL BE SMOOTH FOR EASE OF CLEANABILITY.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED LEAKING FAUCET OF TWO COMPARTMENT SINK IN BASEMENT PREP AREA. INSTRUCTED TO REPAIR LEAKING FAUCET OF TWO COMPARTMENT SINK IN BASEMENT PREP AREA AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED NO HOT AND COLD RUNNING WATER INSTALLED AT PREP/DUMP SINK IN REAR BAR ON FIRST FLOOR. INSTRUCTED TO INSTALL A PREP/DUMP SINK IN REAR BAR ON FIRST FLOOR A MINIMUM OF ONE SINK USED FOR FOOD PREPARATION, OBTAINING WATER AND DISCARDING LIQUID WASTE IS REQUIRED IN ANY PREPARATION AREA.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DAMAGED OR MISSING FLOOR TILES IN REAR BAR ON OR NEAR STAIRS. OBSERVED DAMAGED TILES ON RAISED TILED AREA LEADING INTO DISHWASHING AREA. INSTRUCTED TO SMOOTHLY REPAIR OR REPLACE DAMAGED FLOOR TILES IN SAID AREA IN REAR BAR AND BASEMENT DISHWASHING AREA. OBSERVED RUSTED AND NON SMOOTH AREAS OF WALKIN COOLER FLOORS IN BASEMENT(NEAR WALKIN FREEZER). INSTRUCTED TO SMOOTHLY REPAIR FLOORS OF BOTH WALKIN COOLERS IN BASEMENT(NEAR WALKIN FREEZER)FOR EASE OF CLEANABILITY.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED NON WORKING LIGHT IN HOOD IN FIRST FLOOR PREP AREA. INSTRUCTED TO REPLACE OR REPAIR NONWORKING LIGHT IN HOOD IN FIRST FLOOR PREP AREA AND MAINTAIN.

Base deductions−30 pts

Jan 25

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

Apr 24

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
4-101.19: OBSERVED NONSMOOTH RUBBER INTERIOR OF NOZZLE HOLDERS IN FRONT WESTSIDE BAR. INSTRUCTED TO REPLACE RUBBER NOZZLE HOLDER NONFOOD CONTACT SURFACES SHALL BE SMOOTH FOR EASE OF CLEANABILITY. OBSERVED BOXES STORED ON FLOOR IN SOUTHSIDE REAR DRY STORAGE. INSTRUCTED TO PROVIDE ADEQUATE SHELVING TO ELEVATE ALL FOOD AND NONFOOD ITEMS AT LEAST SIX INCHES OFF OF FLOOR FOR EASE OF CLEANABILITY.

Base deductions−2 pts

Apr 24

Canvass InspectionPass w/ Conditions

1 High2 Med4 Basic

7 total

72/100inspection score

−28 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED UPRIGHT TWO DOOR COLD HOLDING UNIT USED TO HOLD COLD TCS FOODS AT AN IMPROPER AMBIENT TEMPERATURE OF 48.7F. INSTRUCTED ALL COLD HOLDING UNITS MUST BE MAINTAINED AT 41F OR BELOW. CORRECTED ON SITE HELD FOR INSPECTION TAG PLACED ON UPRIGHT TWO DOOR COLD HOLDING UNIT. PRIORITY VIOLATION 7-38-005 CITATION ISSUED

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED COLD TCS FOODS HELD AT IMPROPER TEMPERATURES RANGING BETWEEN 46.9-48.6F(PORK SAUSAGE 46.9F, BACON 48.0F AND SALSA 48.6F). INSTRUCTED ALL COLD TCS FOOD MUST BE HELD AT 41F OR BELOW. CORRECTED ON SITE MANAGER VOLUNTARILY DISCARDED AND DENATURED FOOD VALUED AT $25 WEIGHING 4LBS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED
25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
OBSERVED NO DISCLOSURE ON MENU STATING ANIMAL DERIVED FOOD WITH AN ASTERISK IS COOKED TO ORDER. CORRECTED ON SITE DISCLOSURE ADDED TO MENU STATING ANIMAL DERIVED FOOD WITH AN ASTERISK IS COOKED TO ORDER BEFORE CONCLUSION OF INSPECTION. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CARDBOARD USED AS SHELF LINER IN BASEMENT DRY STORAGE AND ALUMINUM FOIL USED AS LINER ON BACK OF OVEN. INSTRUCTED TO REMOVE CARDBOARD AND ALUMINUM FOIL LINERS NONFOOD CONTACT SURFACES SHALL BE CORROSION RESISTANT, NONABSORBENT AND SMOOTH FOR EASE OF CLEANABILITY. OBSERVED NONSMOOTH RUBBER INTERIOR OF NOZZLE HOLDERS IN FRONT WESTSIDE BAR. INSTRUCTED TO REPLACE RUBBER NOZZLE HOLDER NONFOOD CONTACT SURFACES SHALL BE SMOOTH FOR EASE OF CLEANABILITY. OBSERVED BOXES STORED ON FLOOR IN SOUTHSIDE REAR DRY STORAGE. INSTRUCTED TO PROVIDE ADEQUATE SHELVING TO ELEVATE ALL FOOD AND NONFOOD ITEMS AT LEAST SIX INCHES OFF OF FLOOR FOR EASE OF CLEANABILITY.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DAMAGED OR MISSING FLOOR TILES IN BASEMENT DISHWASHING AREA IN FRONT OF THREE COMPARTMENT SINK NEAR LONG FLOOR DRAIN. INSTRUCTED TO REPAIR OR REPLACE DAMAGED FLOOR TILES IN SAID AREA IN BASEMENT DISHWASHING AREA.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED DUST ON FILTERS IN HOOD IN BASEMENT. INSTRUCTED TO CLEAN FILTERS IN HOOD IN BASEMENT ABOVE COOKING EQUIPMENT. OBSERVED DUST ON CEILING VENT COVER IN BACK BAR IN AREA NEAR ICE BIN AND OPEN AREA BETWEEN BAR AND KITCHEN. INSTRUCTED TO CLEAN CEILING VENT COVER.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED ONE CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER WITH NO ALLERGEN TRAINING. INSTRUCTED ALL EMPLOYEES WITH CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER CERTIFICATION MUST PROVIDE PROOF OF ALLERGEN TRAINING.

Base deductions−28 pts

Mar 24

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

Mar 23

Canvass InspectionPass

1 High6 Basic

7 total

78/100inspection score

−22 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED ALL SODA GUN NOZZLES SLIGHTLY SOILED LOCATED AT MAIN FLOOR BARS. FACILITY MUST CLEAN AND MAINTAIN.

Basic (6)

−12 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
FOOD STORAGE CONTAINERS IS STORED ON THE FLOOR IN DRY STORAGE AREA IN BASEMENT. ITEMS MUST BE ELEVATED 6 INCHES ABOVE THE FLOOR.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
WOODEN MOVEABLE SHELF USED AS STORAGE IN COOKLINE BASEMENT. FACILITY MUST PROVIDE AN ANSI/NSF APPROVED MATERIAL NEAR THE COOKLINE UNIT THAT IS SMOOTH, DURABLE, EASILY CLEANABLE, AND NON-ABSORBENT.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED GUARD ON STAND-UP FAN IS SOILED WITH DEBRIS. FACILITY MUST CLEAN AND MAINTAIN,
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED BROKEN TILES IN THE COOKLINE BASEMENT FLOOR. FACILITY MUST PROVIDE A SMOOTH, EASILY CLEANABLE, DURABLE, AND NON-ABSORBENT SURFACE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED OPEN HOLES ABOVE HANDSINK ON FIRST FLOOR KITCHEN AREA. FACILITY MUST SEAL HOLES AND PROVIDE A SMOOTH, EASILY CLEANABLE, NON-ABSORBENT SURFACE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED WALK-IN COOLER FLOOR IN DISREPAIR LOCATED IN BASEMENT LIQUOR WALK-IN COOLER. FACILITY MUST PROVIDE A SMOOTH, EASILY CLEANABLE, DURABLE, AND NON-ABSORBENT SURFACE.

Base deductions−22 pts

Mar 23

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

Community Reviews

No reviews yet. Be the first to share your experience!

Leave a Review

Community Safety Reports

No reviewed safety reports. Help keep others safe by reporting any food safety concerns.

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.

Explore More

Restaurants in Chicago American Restaurants Best in Chicago All Illinois Restaurants