What is Murphy's Bleachers's health inspection score?

Murphy's Bleachers has a SafeDine safety score of 68 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Murphy's Bleachers last inspected?

Murphy's Bleachers was last inspected on May 29, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Murphy's Bleachers have?

Murphy's Bleachers has 21 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Murphy's Bleachers safe to eat at?

Murphy's Bleachers has a safety score of 68/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Murphy's Bleachers

Name: Murphy's Bleachers
Address: 3653-3655 N SHEFFIELD AVE, Chicago, 60613
Rating: 68

3653-3655 N SHEFFIELD AVE, Chicago

Last inspected 10mo ago

▲Improving

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0Fair

Lakeview

Ranked #703 of 979 in Lakeview

Improving

5 inspections

Last: May 29, 2025

medium confidence

Directions Order

Inspections

Clean Rate

4.2

Avg Violations

11 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Pest issues

Evidence of pests found during inspection

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-32

Final Score

Impact Breakdown

High Priority

-11 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-5 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

+6 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

3653-3655 N SHEFFIELD AVE, Chicago, IL 60613

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Violation Timeline

Oct 2022

2 inspections

1 high priority

4 basic

Oct

Aug 2023

1 inspections

2 high priority

4 basic

Jul 2024

1 inspections

1 high priority

6 basic

Jul

May 2025

1 inspections

1 high priority

1 intermediate

1 basic

Inspection History

5 records on file

4 Canvass1 Canvass Re-Inspection

May 25

Canvass InspectionLatestPass

1 High1 Med1 Basic

3 total

83/100inspection score

−17 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED HANDWASHING SINK IN THE BASEMENT AREA (NEAR WALK-IN FREEZER) MISSING SIGNAGE NOTIFYING FOOD EMPLOYEES TO WASH HANDS. INSTRUCTED TO PROVIDE ADEQUATE SIGNAGE TO ALL HANDWASHING SINKS AND MAINTAIN AT ALL TIMES.

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED EXTERIOR DOOR IN THE BASEMENT AREA (LEADING TO OUTDOOR STAIRWELL BETWEEN WALK-IN FREEZER AREA AND LIQUOR STORAGE) WITH LARGE GAP GREATER THAN 1/4" BENEATH THE DOOR. INSTRUCTED TO INSTALL DOOR SWEEP OR REPAIR DOOR TO ELIMINATE GAP AND MAINTAIN EXTERIOR OPENING TIGHT-FITTING AND FREE OF GAPS TO PREVENT ENTRY OF PESTS.

Basic (1)

−2 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED NONFOOD-CONTACT SURFACES OF LARGE ICE MACHINE IN THE BASEMENT AREA (NEAR FRONT BAR AREA) TO BE SOILED WITH RUST BUILDUP AND DUST DEBRIS. INSTRUCTED TO CLEAN NONFOOD-CONTACT SURFACES OF EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF RUST AND OTHER SOILS AND MAINTAIN.

Base deductions−17 pts

Jul 24

Canvass InspectionPass

1 High6 Basic

7 total

78/100inspection score

−22 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
INTERIOR OF ALL ICE MACHINES UPPER AREA IN NEED OF CLEANING. MUST CLEAN AND MAINTAIN ALL.

Basic (6)

−12 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
TO GO FOOD CONTAINERS STORED IN THE MAIN KITCHEN MUST BE STORED INVERTED.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
NOTED PEELING PLASTIC ON THE LIDS OF THE ICE FOR CONSUMPTION BINS. PLASTIC BEING USED AS A METAL PROTECTANT. MUST REMOVE TO PREVENT PHYSICAL CONTAMINATION.----NOTED DIRTY TABLE TOP CAN OPENER. MUST CLEAN AFTER EACH USE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST NOT USE DUCT TAPE AS A GUARD ON METAL SHELVING IN THE MAIN KITCHEN. MUST BE SMOOTH AND CLEANABLE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
HOLE IN THE CEILING ABOVE THE PLASTIC CUP STORAGE AREA/ROOM. MUST SEAL TO BE SMOOTH AND CLEANABLE.----EXCESSIVE GREASE ON THE CEILING ABOVE THE KITCHEN PIZZA OVENS. MUST CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED SOILED MOP HEADS IMPROPERLY STORED. MUST STORE INVERT IN THE UTILITY SERVICE SINK WHEN NOT IN USE.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
MISSING LIGHT SHIELDS ABOVE THE WALK-IN FREEZER. MUST REPLACE/PROVIDE.

Base deductions−22 pts

Aug 23

Canvass InspectionPass w/ Conditions

2 High4 Basic

6 total

72/100inspection score

−28 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NOTED NO SOAP AT HAND WASH SINKS OF THE BARS. INSTRUCTED TO HAVE SOAP AND PAPER TOWELS AT ALL HAND WASHING SINKS. PRIORITY FOUNDATION VIOLATION VIOLATION #7-38-030(C). CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NOTED NO PAPER TOWELS AT HAND WASH SINK OF BARS. INSTRUCTED TO HAVE SOAP AND PAPER TOWELS AT ALL HAND WASHING SINKS AT ALL TIMES. PRIORITY FOUNDATION VIOLATION#7-38-030(C). CITATION ISSUED. CONSOLIDATED WITH ABOVE CITATION.

Basic (4)

−8 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
FOOD CONTAINERS (BEER) ARE STORED ON THE FLOOR INSIDE BEER WALK-IN COOLER. MUST PROVIDE PROPER, RAISED SHELVING TO STORE FOOD CONTAINERS 6" OFF THE FLOOR.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED SOME USE OF MILK CRATES FOR ELEVATION AT THE BASEMENT DRY STORAGE AREA BY THE ICE MACHINE. INSTRUCTED NOT TO USE MILK CRATES FOR ELEVATION TO PREVENT HIDING PLACES FOR PESTS. MUST PROVIDE APPROPRIATE SHELVING FOR STORAGE. ALL FOOD ITEMS MUST ALSO BE STORED 6" AWAY FROM THE WALL.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED STAINED CEILING AND PEELING PAINT AT THE BASEMENT DRY/FOOD STORAGE BY THE ICE MACHINE AND THE STAIRWAY LEADING TO THE BAR. INSTRUCTED TO CLEAN, REPAINT WITH NON-TOXIC FOOD GRADE PAINT AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
NOTED HEAVY DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS, AND EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS, AND PIPES/CONDUITS.

Base deductions−28 pts

Oct 22

Canvass Re-Inspection InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-202.16 OBSERVED THE SHELVING UNIT IN THE MAIN FOOD PREP AREA WITH RUST AND DUST WHERE KITCHENWARE (CUTTING BOARDS) WAS STORED. INSTRUCTED TO REFINISH OR PAINT SAID SURFACE WITH FOOD GRADE PAINT AT ALL RUSTY SHELVING UNITS AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-602.13 OBSERVED ON THE COOKING EQUIPMENT UNDER THE VENTILATION HOOD IN THE (SEASONAL) BASEBALL FOOD PREP KITCHEN WITH FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.

Base deductions−4 pts

Oct 22

Canvass InspectionFail

1 High2 Basic

3 total

86/100inspection score

−14 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NOTED NO HOT RUNNING WATER AT THE MEN'S GUEST/EMPLOYEE TOILET ROOM HANDWASHING SINKS. THE TEMPERATURE OF THE WATER WAS 69.5 F AT THE TIME OF INSPECTION. INSTRUCTED TO HAVE HOT RUNNING WATER THAT REACHES AT LEAST 100 F AT ALL HAND WASH SINKS. PRIORITY VIOLATION 7-38-030(C), CITATION ISSUED.

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED THE SHELVING UNIT IN THE MAIN FOOD PREP AREA WITH RUST AND DUST WHERE KITCHEN WARE (CUTTING BOARDS) WERE STORED. INSTRUCTED TO REFINISH OR PAINT SAID SURFACE WITH FOOD GRADE PAINT AT ALL RUSTY SHELVING UNITS AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED ON THE COOKING EQUIPMENT UNDER THE VENTILATION HOOD IN THE (SEASONAL) BASEBALL FOOD PREP KITCHEN WITH FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.

Base deductions−14 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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