What is Hopsmith Tavern's health inspection score?

Hopsmith Tavern has a SafeDine safety score of 69 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Hopsmith Tavern last inspected?

Hopsmith Tavern was last inspected on April 14, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Hopsmith Tavern have?

Hopsmith Tavern has 28 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Hopsmith Tavern safe to eat at?

Hopsmith Tavern has a safety score of 69/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Hopsmith Tavern

Name: Hopsmith Tavern
Address: 15 W DIVISION ST, Chicago, 60610
Rating: 69

15 W DIVISION ST, Chicago

Data may be outdated — inspected 4/14/2025

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0Fair

Old Town

Ranked #272 of 367 in Old Town

Declining

5 inspections

Last: Apr 14, 2025

low confidence

Directions Order

Inspections

Clean Rate

5.6

Avg Violations

14 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

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-35

Final Score

Impact Breakdown

High Priority

-6 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-11 pts

Best practices • 2 pts each

Freshness Penalty

-12 pts

Score reduced due to stale inspection data

Inspection Timeline

-16 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 65/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (69/100) which is computed during our regular data sync.

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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15 W DIVISION ST, Chicago, IL 60610

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Violation Timeline

Nov 2022

1 inspections

3 high priority

1 intermediate

2 basic

Nov

Nov 2023

1 inspections

2 high priority

1 intermediate

4 basic

Dec 2023

1 inspections

2 basic

Dec

Aug 2024

1 inspections

4 basic

Apr 2025

1 inspections

1 high priority

1 intermediate

7 basic

Apr

Inspection History

5 records on file

4 Canvass1 Canvass Re-Inspection

Apr 25

Canvass InspectionLatestPass

1 High1 Med7 Basic

9 total

71/100inspection score

−29 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED MISSING HAND WASHING SIGN IN THE MENS UPSTAIRS TOILET ROOM. INSTRUCTED TO PROVIDE.

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED OPENINGS IN THE CEILING IN THE BASEMENT AT THE LARGE WHITE AND YELLOW WASTE PIPES AND OTHER AREAS NEAR. INSTRUCTED TO SEAL ALL OPENINGS AS POSSIBLE AS A MEANS OF PREVENTING POSSIBLE PEST AND OR INSECT ACTIVITY.

Basic (7)

−14 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED THE INSIDE LIP OF THE ICE MACHINE WITH A SMALL BUILD UP OF DARK SUBSTANCE (ICE NOT TOUCHING) INSTRUCTED TO CLEAN AND MAINTAIN AS A MEANS OF PREVENTING POSSIBLE CONTMAINATION OF ICE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED THE DRAIN UNDER THE DISH WASHING MACHINE WITH A BUILD UP OF BROWN SUBSTANCE. INSTRUCTED TO CLEAN AND MAINTAIN AS A MEANS OF PREVENTING POSSIBLE INSECT ACTIVITY.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED A BUILD UP OF FOOD SPLATTER UNDER THE SHELVING WHERE THE MEAT SLICING MACHINE IS LOCATED IN THE REAR FOOD PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN AREA.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED MULTIPLE BOXES ON THE FLOOR IN THE CLOSET AT THE TOP OF THE STAIRS LEADING TO THE ENTRANCE OF THE SECOND FLOOR AREA. INSTRUCTED TO ELEVATE ITEMS OR REMOVE FROM SPACE TO PREVENT A HARBORING SPACE FOR POSSIBLE PEST.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED THE HANDSINK IN THE FRONT BAR AREA AT THE END OF THE BAR WITH A SLOW DRAIN. INSTRUCTED TO REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED THE FLOOR UNDER THE SHELVING IN THE BASEMENT WITH A BUILD UP OF DIRT, DEBRIS AND OTHER ITEMS. INSTRUCTED TO REMOVE ALL CLEAN AND CLEAR.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED THE VENT ABOVE THE DISH WASHING MACHINE WITH A HEAVY BUILD UP OF DUST AND DIRT. INSTRUCTED TO CLEAN AND MAINTAIN AS A MEANS OF PREVENTING POSSIBLE CONTAMINATION OF THE DISHES IN THE AREA.

Base deductions−29 pts

Aug 24

Canvass InspectionPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED HAND WASHING SINK AT THE MAIN BAR AREA WITH A SLOW WATER DRAIN. INSTRUCTED TO REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED SMALL DEBRIS ON FLOOR OF THE UPSTAIRS BAR AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED A BUILD UP OF DUST, DIRT AND DEBRIS IN THE BASEMENT UNDER THE SHELVING THROUGHOUT AS WELL AS THE UPSTAIRS CLOSET LOCATED AT THE TOP OF THE STAIRS OF THE UPSTAIRS DINING AND BAR AREA. INSTRUCTED TO CLEAN AND MAINTAIN AREAS AS A MEANS OF PREVENTING POSSIBLE PEST AND OR INSECT FEEDING, BREEDING AND HARBORING IN AREAS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED LEAKS IN THE CEILING TILE IN THE REAR FOOD PREP AREA NEAR THE MEAT SLICING MACHINE. INSTRUCTED TO REPAIR AND MAINTAIN.

Base deductions−8 pts

Dec 23

Canvass Re-Inspection InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
4-603.15: EQUIPMENT USED IN THE FACILITY IS TOO LARGE TO FIT AND FULLY IMMERSE WITHIN THE COMPARTMENTS OF THE THREE COMPARTMENT SINK. FACILITY MUST INSTALL A LARGER 3COMPARTMENT SINKTHAT WILL ALLOW ALL EQUIPMENT TO BE IMMERSED, USE SMALLER EQUIPMENT THAT CAN FIT IN THE EXISTING 3 COMPARTMENT SINK OR USE AN ALTERNATIVE METHOD OF MANUAL WAREWASHING APPROVED BY THE HEALTH DEPARTMENT.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.114: UNNECESSARY ITEMS / NONFUNCTIONAL EQUIPMENT / CLUTTER FOUND THROUGHOUT BASEMENT. THE PREMISES SHALL BE FREE OF ITEMS UNNECESSARY TO THE OPERATION OR MAINTENANCE OF THE ESTABLISHMENT. THIS INCLUDES EQUIPMENT THAT IS NONFUNCTIONAL OR NO LONGER USED.

Base deductions−4 pts

Nov 23

Canvass InspectionFail

2 High1 Med4 Basic

7 total

67/100inspection score

−33 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
DISPOSABLE PAPER TOWELS NOT PROVIDED AT THE HANDSINK IN THE DISH AND BAR AREA. MANAGER PROVIDED WHILE ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-030 (c) CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
WATER TEMPERATURE AT WOMENS RESTROOM HANDSINK IS MEASURED AT 75F. FACILITY MUST PROVIDE WATER OF AT LEAST 100F THROUGH A MIXING VALVE OR COMBINATION FAUCET. PRIORITY VIOLATION 7-38-030 (C) CITATION ISSUED.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
MEASURED IMPROPER COLD HOLDING TEMPERATURES OF THE FOLLOWING FOODS FOUND IN THE WALK-IN COOLER AND PREP AREA AT ROOM TEMPERATURE; 15LBS OF COOKED CHICKEN MEASURED AT 90-100F, 10LBS OF GUMBO MEASURED AT 47.8F. APPROXIMATELY 25LBS OF FOOD WAS DISCARDED AT A TOTAL APPROXIMATE COST OF $200. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Basic (4)

−8 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED CONTAINERS OF DRY STORAGE FOODS STORED ON THE FLOOR IN DRY STORAGE AREA NEAR DISH. FACILITY MUST ELEVATE ITEMS AT LEAST 6 INCHES ABOVE THE FLOOR.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
EQUIPMENT USED IN THE FACILITY IS TOO LARGE TO FIT AND FULLY IMMERSE WITHIN THE COMPARTMENTS OF THE THREE COMPARTMENT SINK. FACILITY MUST INSTALL A LARGER 3COMPARTMENT SINKTHAT WILL ALLOW ALL EQUIPMENT TO BE IMMERSED, USE SMALLER EQUIPMENT THAT CAN FIT IN THE EXISTING 3 COMPARTMENT SINK OR USE AN ALTERNATIVE METHOD OF MANUAL WAREWASHING APPROVED BY THE HEALTH DEPARTMENT.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED LEAKING PIPE IN BASEMENT NEAR DRY STORAGE. FACILITY MUST REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
UNNECESSARY ITEMS / NONFUNCTIONAL EQUIPMENT / CLUTTER FOUND THROUGHOUT BASEMENT. THE PREMISES SHALL BE FREE OF ITEMS UNNECESSARY TO THE OPERATION OR MAINTENANCE OF THE ESTABLISHMENT. THIS INCLUDES EQUIPMENT THAT IS NONFUNCTIONAL OR NO LONGER USED.

Base deductions−33 pts

Nov 22

Canvass InspectionPass w/ Conditions

3 High1 Med2 Basic

6 total

61/100inspection score

−39 pts

High Priority (3)

−30 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO PAPER TOWELS OR SANITARY HAND DRYING DEVICES AT HAND WASHING SINK IN FRONT BAR AREA. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION. CITATION ISSUED 7-38-030(C).-COS
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND WASHINIG SIGNAGE AT FRONT BAR HAND WASHING SINK AND UPSTAIRS BAR HAND WASHING SINK. INSTRUCTED TO PROVIDE.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBESRVED DARK MINERAL BUILD UP INSIDE BOTH ICE MACHINES. INSTRUCTED TO CLEAN AND MAINTAIN.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED TCS FOODS HELD AT IMPROPER INTERNAL TEMPERATURES IN THE PREP COLD HOLDING UNIT, SUCH AS 15LBS OF BEEF AT 58.8F, 15LBS OF PORK AT 58.8F, 10LBS OF CHEESE AND 10LBS OF SLICED VEGETABLES AT 58.8F. MANAGER DISCARDED A TOTAL 50LBS AT $450. ALL COLD TCS FOOD MUST MAINTAIN 41F OR BELOW. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.

Basic (2)

−4 pts

48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED NO CHEMICAL TEST KITS AVAILABLE AT THREE COMPARTMENT SINKS. INSTRUCTED MANAGER TO PROVIDE TEST KIT FOR PROPER CONCENTRATION IN SANITIZING SOLUTIONS. PRIORITY FOUNDATION 7-38-005 CITATION ISSUED.-COS
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED REAR STAIRWAY THAT LEADS TO THE SECOND FLOOR BAR HAS HEAVY DEBRIS AND FOOD SPLASH STAINS. INSTRUCTED TO CLEAN AND MAINTAIN.

Base deductions−39 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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