What is Chartwell's Dining's health inspection score?

Chartwell's Dining has a SafeDine safety score of 87 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Chartwell's Dining last inspected?

Chartwell's Dining was last inspected on July 2, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Chartwell's Dining have?

Chartwell's Dining has 18 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Chartwell's Dining safe to eat at?

Yes, Chartwell's Dining has an excellent safety record with a score of 87/100. This indicates strong compliance with health and safety standards.

Official Health Record

Chartwell's Dining

Name: Chartwell's Dining
Address: 2250 N SHEFFIELD AVE, Chicago, 60614
Rating: 87

2250 N SHEFFIELD AVE, Chicago

Last inspected 9mo ago

▲Improving

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0Excellent

Lincoln Park

Ranked #220 of 754 in Lincoln Park

Improving

4 inspections

Last: Jul 2, 2025

medium confidence

Directions Order

Inspections

Clean Rate

4.5

Avg Violations

9 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

Plumbing issues

Plumbing or waste disposal problems

Pest issuesHigh Priority

Evidence of pests found during inspection

Sanitation

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

-13

Final Score

Impact Breakdown

High Priority

-3 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-4 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

+10 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

2250 N SHEFFIELD AVE, Chicago, IL 60614

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Violation Timeline

Nov 2022

1 inspections

1 high priority

6 basic

Nov

Nov 2023

1 inspections

4 basic

Oct 2024

1 inspections

1 high priority

2 intermediate

3 basic

Oct

Jul 2025

1 inspections

1 basic

Inspection History

4 records on file

1 Complaint3 Canvass

Jul 25

Complaint InspectionLatestPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED MINOR GREASE SPILLS INSIDE OF COOKING FRYERS LOCATED AT 312 STATION. MUST CLEAN AND MAINTAIN.

Base deductions−2 pts

Oct 24

Canvass InspectionPass w/ Conditions

1 High2 Med3 Basic

6 total

74/100inspection score

−26 pts

High Priority (1)

−10 pts

13FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED−10
NOTED DICED HAM IN "312" KITCHEN AREA AT COOKSLINE COOLER WITH WHITE AND GREEN MOLD. APPROXIMATELY 2 LBS AT $7. PERSON IN CHARGE DISCARDED AND DENATURED PRODUCT. PRIORITY VIOLATION 7-40-050(A) CITATION ISSUED

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER INTERNAL TEMPERATURE OF TCS FOODS DICED SAUSAGE IN FOUR CONTAINERS AT 43 F STORED IN "312" KITCHEN AND VEGAN CHILI 53 F AND BEEF CHILI 51.9 F IN THE MEAT AND DAIRY WALK-IN COOLER. AT APPROXIMATELY 30 LBS VALUED $70 DISCARDED AND DENATURED BY THE PERSON IN CHARGE. PRIORITY VIOLATION 7-38-005 CITATION ISSUED
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
NOTED DRY SEASONSINGS IN ABSURD BIRD KITCHEN, BAKERY, 312 KITCHEN PREP AREA AND IN HOMESTYLE KITCHEN IN UNLABELED CONTAINERS. INSTRUCTED TO PROVIDE LABELS OF ITEMS' COMMON NAME WHEN REMOVED FROM ITS ORIGINAL CONTAINER.

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED CUTTING BOARDS AT ABSURD BIRDS COOK STATION AND STORED ON SHELVES IN KITCHEN WITH DEEP CUTS AND STAINED.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
NOTED NO COVERED RECEPTACLE IN UNISEX KITCHEN EMPLOYEE WASHROOM. INSTRUCTED TO PROVIDE AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED BROKEN CEILING TILE IN DISHROOM ABOVE HIGH TEMPERATURE DISH MACHINE. INSTRUCTED TO REPAIR AND MAINTAIN.

Base deductions−26 pts

Nov 23

Canvass InspectionPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED HIGH-TEMPERATURE DISH MACHINE FINAL RINSE RECORDED ON EXTERIOR DIGITAL GUAGE READING 200F FOR FINAL RINSE MEASURED AT MANIFOLD. A WATERPROOF HIGH-TEMPERATURE THERMOMETER WAS SENT THROUGH THE DISH MACHINE AND READ 160F AT THE PLATE SURFACE. THE EXTERIOR DIGITAL THERMOMETER MUST REFLECT ACCURATE TEMPERATURE FOR THE FINAL RINSE ON THE MACHINE. THE MACHINE WAS NOT IN USE AT THE TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION7-38-005 NO CITATION HAS BEEN ISSUED AT THIS TIME.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED LOW HOT WATER PRESSURE AT THE FRONT SERVICE AREA 312 GRILL. RESTORE HOT WATER PRESSURE AND MAINTAIN.
52SEWAGE & WASTE WATER PROPERLY DISPOSED−2
OBSERVED BUILDUP OF ICE ON WALK-IN FREEZER DOOR. REMOVE ICE AND MAINTAIN DOOR AT ALL TIMES.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED WATER INSIDE LIGHT SHIELDS IN WALK-IN COOLERS. REMOVE WATER AND MAINTAIN LIGHTS IN A CLEAN AND DRY CONDITION.

Base deductions−8 pts

Nov 22

Canvass InspectionPass w/ Conditions

1 High6 Basic

7 total

78/100inspection score

−22 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
FOUR DIFFERENT COOLERS ON SITE ARE NOT IN WORKING CONDITION. TAGGED "FIELD FOR INSPECTION" DO NOT USE. NO FOOD IS STORED INSIDE THE UNIT. INSTRUCTED TO REPAIR UNITS. PRIORITY VIOLATION: 7-38-005.NO CITATION ISSUED

Basic (6)

−12 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
ALL WIPING CLOTHS IN ALL PREP AREAS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
MUST NOT STORE CLEAN CUTTING BOARDS ON THE BACK SPLASH OF THE THREE-COMPARTMENT SINK. MANAGER CORRECTED THE ISSUE BY REMOVING SAID, CUTTING BOARDS
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST NOT USE ALUMINUM FOIL AS A LINER FOR COOKING EQUIPMENT. REMOVE SURFACE MUST BE SMOOTH AND CLEANABLE.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED WRAPPED NECK FAUCET WITH LINENS AT ONE COMPARTMENT SINK AT CATERING AREA. ALSO, THE HANDWASHING SINK IN THE KITCHEN IS SLOWLY DRAINING. IT MUST REPAIR. DRAIN HOSES FROM CEILING DRAINS AT THE HANDWASHING SINK IN THE DELI/SALAD AREA. INSTRUCTED TO RE-LOCATED TO A FLOOR DRAIN
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
KEEP THE FLOOR DRY UNDER THE ICE MACHINE AND SINKS IN THE PREP AREA. RE-ROUTE DRAIN HOSES TO FLOOR DRAINS UNDER MENTIONED UNITS.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
ADDITIONAL FOOD HANDLER TRAINING CERTIFICATE PROVIDED ON SITE, INSTRUCTED TO PROVIDE

Base deductions−22 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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