What is George's Hot Dog's health inspection score?

George's Hot Dog has a SafeDine safety score of 88 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was George's Hot Dog last inspected?

George's Hot Dog was last inspected on November 3, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does George's Hot Dog have?

George's Hot Dog has 15 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is George's Hot Dog safe to eat at?

Yes, George's Hot Dog has an excellent safety record with a score of 88/100. This indicates strong compliance with health and safety standards.

What type of cuisine does George's Hot Dog serve?

George's Hot Dog serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

George's Hot Dog

Name: George's Hot Dog
Address: 1876 N DAMEN AVE, Chicago, 60647
Rating: 88

1876 N DAMEN AVE, Chicago

Last Inspected: 11/3/2025

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0Excellent

American•Logan Square

Ranked #201 of 735 in Logan SquareBetter than 22% of american restaurants

Stable

3 inspections

Last: Nov 3, 2025

high confidence

Directions Order

Inspections

Clean Rate

Avg Violations

7 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Employee hygiene

Personal hygiene practices not followed

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Facility condition

Building maintenance or structural issues

Permit/documentation

Administrative or documentation issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-12

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-10 pts

Best practices • 2 pts each

Inspection Timeline

0 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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1876 N DAMEN AVE, Chicago, IL 60647

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Violation Timeline

Apr 2023

1 inspections

6 basic

Apr

Nov 2024

1 inspections

4 basic

Nov 2025

1 inspections

5 basic

Nov

Inspection History

3 records on file

3 Canvass

Nov 25

Canvass InspectionLatestPass

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

40PERSONAL CLEANLINESS−2
Food handler Not wearing hair restraint, instructed to wear.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
All chest freezers doors are broken and falling apart, Instructed to replace.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
No drain board for 3-comp sink, no place to put wet utensils after washing, instructed to install.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
No sink stoppers for 3-comp sink, instructed to obtain.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
Clutter noted through out rear storage roam, stacks of old paper, unrelated food material, Instructed to remove clutter and maintain.

Base deductions−10 pts

Nov 24

Canvass InspectionPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED SINGLE-USE STYROFOAM CUP USED AS A SCOOP IN DRY FOOD STORAGE CONTAINER IN THE KITCHEN AREA. INSTRUCTED TO REMOVE SINGLE-USE CUPS FROM CONTAINER AND REPLACE WITH MULTI-USE UTENSIL WITH A HANDLE TO PREVENT CONTAMINATION WHILE SCOOPING AND MAINTAIN.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED KNIVES STORED BENEATH HOT-HOLDING WELL AND BURNER IN THE KITCHEN AREA. INSTRUCTED TO RELOCATE UTENSILS FROM AREAS OF POTENTIAL CONTAMINATION AND STORE ON A CLEAN SURFACE AWAY FROM POTENTIAL SOURCES OF CONTAMINATION AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED HANDWASHING SINK IN THE CUSTOMER RESTROOM NOT SEALED TO ADJOINING WALL WITH CURRENT SEAL IN POOR REPAIR AND MISSING. INSTRUCTED TO REPAIR OR REPLACE SEAL ALONG HANDWASHING SINK TO AJOINING WALL WHEN TO PREVENT SPILLAGE OR SEEPAGE WHILE USING AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FLOOR BENEATH DEEP FRYER IN THE KITCHEN AREA TO BE HEAVILY SOILED WITH GREASE. INSTRUCTED TO CLEAN FLOORS BENEATH EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF GREASE AND OTHER SOILS AND MAINTAIN.

Base deductions−8 pts

Apr 23

Canvass InspectionPass

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

40PERSONAL CLEANLINESS−2
OBSERVED FOOD HANLDERS NOT WEARING HAIR RESTRAINTS. INSRUCTED MANAGER ALL FOOD HANDLERS MUST WEAR EFFECTIVE HAIR RESTRAINTS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
BOTH CHEST FREEZERS INTERIOR DOORS PLASTIC COVERINGS LOOSE FROM FREEZERS DOORS. MUST REATTACH INTERIOR PLASTIC COVERINGS TO CHEST FREEZERS DOORS.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED ACCUMULATED FOOD BUILD UP ON PREP AREA SINKS, SHELVES, INTERIOR OF MICROWAVE. MUST CLEAN ALL EQUIPMENT THROUGHOUT THE PREMISES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED ACCUMULATED FOOD/DIRT BUILD UP ON FLOOR THROUGHOUT PREP AREA, DISHWASH AREA AND REAR STORAGE ROOM. MUST CLEAN FLOOR THROUGHOUT AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
CEILING LIGHT BULB NOT WORKING IN EMPLOYEES WASHROOM. MUST PROVIDE A WORKING CEILING LIGHT BULB IN EMPLOYEES WASHROOM.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED ONE FOOD WORKER WITHOUT FOOD HANDLER CERTIFICATE. INSTRUCTED MUST PROVIDE FOOD HANDLERS CERTIFICATES WITH NAMES OF EMPLOYEES ON PREMISES.

Base deductions−12 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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