What is O'briens Restaurant & Bar's health inspection score?

O'briens Restaurant & Bar has a SafeDine safety score of 98 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was O'briens Restaurant & Bar last inspected?

O'briens Restaurant & Bar was last inspected on January 26, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does O'briens Restaurant & Bar have?

O'briens Restaurant & Bar has 20 total violations across 9 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is O'briens Restaurant & Bar safe to eat at?

Yes, O'briens Restaurant & Bar has an excellent safety record with a score of 98/100. This indicates strong compliance with health and safety standards.

What type of cuisine does O'briens Restaurant & Bar serve?

O'briens Restaurant & Bar serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

O'briens Restaurant & Bar

Name: O'briens Restaurant & Bar
Address: 11601 W TOUHY AVE, Chicago, 60666
Rating: 98

11601 W TOUHY AVE, Chicago

Last Inspected: 1/26/2026

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0Excellent

American•Chicago

Ranked #125 of 1000 in ChicagoBetter than 22% of american restaurants

Stable

9 inspections

Last: Jan 26, 2026

high confidence

Directions Order

Inspections

33%

Clean Rate

2.2

Avg Violations

4 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Other violation

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

-2

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-1 pts

Potential hazards • 5 pts each

Basic

-1 pts

Best practices • 2 pts each

Inspection Timeline

+4 pts

100

Latest

100% weight

100

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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11601 W TOUHY AVE, Chicago, IL 60666

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Violation Timeline

May 2022

1 inspections

1 intermediate

May

Sep 2023

1 inspections

2 intermediate

3 basic

Oct 2023

1 inspections

Oct

Jun 2024

1 inspections

1 high priority

4 basic

Nov 2024

1 inspections

3 basic

Nov

Jan 2025

1 inspections

1 basic

Jul 2025

2 inspections

1 intermediate

4 basic

Jul

Jan 2026

1 inspections

Inspection History

9 records on file

6 Canvass2 Canvass Re-Inspection1 Complaint

Jan 26

Canvass InspectionLatestCleanPass

No violations

100/100inspection score

Jul 25

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Jul 25

Canvass InspectionFail

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED THE FOLLOWING TCS ITEMS STORED AT THE STATED IMPROPER TEMPERATURES INSIDE PREP COOLER LOCATED OPPOSITE COOK LINE: CHICKEN AT 48.1F, CHICKEN AT 52.1F, AND CHICKEN AT 49.6F. MANAGEMENT DISCARDED APPROXIMATELY 60LBS OF PRODUCT VALUED AT APPROXIMATELY $200. INSTRUCTED TO MAINTAIN ALL TCS ITEMS AT OR BELOW 41F AT ALL TIMES. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED TORN GASKET ON HOT HOLD UNIT IN REAR PREP AREA. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED NO CHEMICAL SANITIZER TESTING DEVICES ON SITE AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE CHEMICAL SANITIZER TESTING DEVICES. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED CERTIFIED MANAGER ON DUTY WITHOUT ALLERGEN TRAINING. INSTRUCTED ALL EMPLOYEES HOLDING CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATE MUST COMPLETE ALLERGEN TRAINING AND MAINTAIN RECORDS THEREOF ONSITE AT ALL TIMES.
61SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC−2
OBSERVED NO SUMMARY POSTED FOR PUBLIC VIEW FROM PREVIOUS INSPECTION #2610370 DATED 1/13/2025. SUMMARY REPORT WAS IN FILE IN MANAGER'S OFFICE. LEFT NEW SUMMARY AND INSTRUCTED TO POST FOR PUBLIC VIEW. PRIORITY FOUNDATION VIOLATION 7-42-010(B). CITATION ISSUED.

Base deductions−13 pts

Jan 25

Complaint InspectionPass w/ Conditions

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

50HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE−2
NOTED NO HOT RUNNING WATER THROUGH OUT ESTABLISHMENT. HOT WATER TEMPERATURES WERE AS FOLLOWS:-HAND WASH SINKS AT THE PREP AREA, BAR AND DISHWASHING AREAS 79.1F/58.9F/74.1F, ONE COMPARTMENT SINK 79.2F/81.4F, 3 COMPARTMENT SINK 74.8F. INSTRUCTED MANAGEMENT TO HAVE HOT RUNNING WATER OF ABOUT 100F MINIMUM FOR HAND WASH SINKS AND 110F FOR 3 COMPARTMENT SINKS. PRIORITY VIOLATION #7-38-030(C). CITATION ISSUED.

Base deductions−2 pts

Nov 24

Canvass InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
FOOD CONTAINERS STORED ON FLOOR IN SIDE THE WALK-IN COOLER. MUST PROVIDE PROPER, RAISED SHELVING TO STORE FOOD CONTAINERS 6" OFF FLOOR.
41WIPING CLOTHS: PROPERLY USED & STORED−2
NOTED DIRTY WIPING CLOTHS ON PREP TABLES AT FRONT AND REAR PREP AREAS NOT PROPERLY STORED. INSTRUCTED TO PROPERLY STORE ALL WASHCLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED TORN RUBBER GASKET INSIDE THE DOOR OF 2 DOOR REFRIGERATION UNIT AT THE REAR PREP. INSTRUCTED TO REPAIR AND MAINTAIN AND/OR REPLACE.

Base deductions−6 pts

Jun 24

Canvass InspectionPass w/ Conditions

1 High4 Basic

5 total

82/100inspection score

−18 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED EXPOSED HANDSINK IN REAR PREPARATION AREA NOT ACCESSIBLE, BLOCK WITH CARBOARD BOARD BEING STORED INSIDE HANDSINK. INSTRUCTED THE PERSON IN CHARGE TO ENSURE HANDWASHING SINKS ARE ACCESSIBLE AT ALL TIMES FOR EMPLOYEES TO WASH THEIR HANDS. PRIORITY FOUNDATION VIOLATION 7-38-030(c). CITATION ISSUED. EMPLOYEE REMOVED CARDBOARD FROM HANDWASHING SINK DURING INSPECTION.

Basic (4)

−8 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED BOXED FOOD ITEMS BEING STORED ON FLOOR IN THE WALK-IN COOLER IN THE REAR. INSTRUCTED THE PERSON IN CHARGE TO ELEVATE ALL FOOD ITEMS SIX INCHES FROM FLOOR ON RAISED SHELVING UNITS AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CARDBOARD BEING USED AS LINER ON SHELVING UNITS IN THE WALK-IN COOLER IN THE REAR. INSTRUCTED THE PERSON IN CHARGE TO REMOVE CARDBOARD AND ENSURE ALL NONFOOD-CONTACT SURFACES REMAIN SMOOTH AND EASILY CLEANABLE.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED LEAK AT BASE OF FAUCET AT THE THREE COMPARTMET SINK IN THE REAR WAREWASHING. INSTRUCTED THE PERSON IN CHARGE TO REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FOOD DEBRIS, AND DIRT ON FLOORS UNDER COOKING EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP AND DISH WASHING AREAS. INSTRUCTED THE PERSON IN CHARGE TO CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN ALL AREAS AND MAINTAIN.

Base deductions−18 pts

Oct 23

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Sep 23

Canvass InspectionFail

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

21PROPER HOT HOLDING TEMPERATURES−5
OBSERVED IMPROPER HOT HOLDING TEMPERATURES OF (TCS FOODS)INSIDE A SMALL HOT HOLDING UNIT IN THE PREP AREA. OBSERVED COOKED HAM AT 120F AND COOKED CORNED BEEF AT 125F.INSTRUCTED MANAGEMENT TO MAINTAIN ALL HOT (TCS FOODS) AT 135F OR HOTTER AT ALL TIMES.MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 10#'S OF FOOD WORTH $150.00 AS STATED BY PERSON-IN-CHARGE.PRIORITY VIOLATION 7-38-005,CITATION ISSUED.
25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
OBSERVED IN-COMPLETE CONSUMER ADVISORY DISCLOSURE STATEMENTS WRITTEN ON THE MENUS.MANAGEMENT INSTRUCTED TO DISCLOSE WHICH FOODS CAN BE ORDERED "RAW" OR UNDER COOKED AND LINK THOSE FOODS WITH AN ASTERISK (*) TO A REMINDER STATEMENT THAT STATES THAT EATING RAW OR UNDER COOKED FOODS CAN INCREASE YOUR RISK OF FOOD BORNE ILLNESS. PRIORITY FOUNDATION VIOLATION 7-38-005.

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED STAINED CUTTING BOARD WITH DEEP GROOVES AND STAINS.INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARD AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED (SOME) EXPIRED FOOD HANDLER CERTIFICATES.INSTRUCTED TO PROVIDE AND MAINTAIN CURRENT CERTIFICATES FOR ALL FOOD HANDLERS.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED THE CERTIFIED FOOD MANAGER WITHOUT THE ALLERGEN TRAINING CERTIFICATE. MUST SHOW PROOF OF TRAINING AND MAINTAIN AS REQUIRED.

Base deductions−16 pts

May 22

Canvass InspectionPass

1 Med

1 total

95/100inspection score

−5 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED ALL INDIVIDUALLY WRAPPED COOKIES NEED TO BE LABELED WITH AN INGREDIENT LIST AND NAME OF PRODUCT.

Base deductions−5 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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