What is Weber Grill Restaurant's health inspection score?

Weber Grill Restaurant has a SafeDine safety score of 81 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Weber Grill Restaurant last inspected?

Weber Grill Restaurant was last inspected on November 24, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Weber Grill Restaurant have?

Weber Grill Restaurant has 52 total violations across 8 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Weber Grill Restaurant safe to eat at?

Weber Grill Restaurant has a good safety record with a score of 81/100. While there are some noted violations, overall compliance is solid.

Official Health Record

Weber Grill Restaurant

Name: Weber Grill Restaurant
Address: 539 N STATE ST, Chicago, 60654
Rating: 81

539 N STATE ST, Chicago

Last Inspected: 11/24/2025

▲Improving

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0Good

River North

Ranked #241 of 551 in River North

Improving

8 inspections

Last: Nov 24, 2025

medium confidence

Directions Order

Inspections

Clean Rate

6.5

Avg Violations

7 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Employee hygiene

Personal hygiene practices not followed

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-22

Final Score

Impact Breakdown

High Priority

-3 pts

Direct health hazards • 10 pts each

Intermediate

-1 pts

Potential hazards • 5 pts each

Basic

-10 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

+12 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 78/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (81/100) 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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539 N STATE ST, Chicago, IL 60654

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Violation Timeline

Dec 2022

1 inspections

3 high priority

2 basic

Dec

Dec 2023

1 inspections

3 basic

Jul 2024

2 inspections

1 high priority

2 intermediate

8 basic

Jul

Oct 2025

3 inspections

6 high priority

2 intermediate

21 basic

Nov 2025

1 inspections

4 basic

Nov

Inspection History

8 records on file

1 Short Form Complaint3 Canvass Re-Inspection4 Canvass

Nov 25

Short Form Complaint InspectionLatestPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-501.12---OBSERVED STAINED CUTTING BOARDS IN THE FRONT AND REAR PREP AREAS AND BAR AREA. INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-602.13---INSTRUCTED TO DETAIL CLEAN THE GREASE BUILDUP INSIDE OF THE DEEP FRYERS AND SIDES OF HOT COOKING EQUIPMENTS GRILLS,STOVES,OVEN, HOT HOLDING EQUIPMENTS AT FRONT MAIN PREP AREA AND ON TOP OF THE HIGH TEMPERATURE DISHMACHINE SPLASHED WITH DEBRIS AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.11---OBSERVED DIRTY FLOORS WITH LITTER DEBRIS UNDER AND AROUND THE ICE MACHINE AREA AND EXCESSIVE GREASE BUILD-UP UNDERNEATH ALL COOKING EQUPMENTS,COOLERS AT FRONT MAIN PREP LINE AREAS.INSTRUCTED TO CLEAN FLOORS AND FLOOR DRAINS IN DETAIL AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
4-202.18---INSTRUCTED TO DETAIL CLEAN KITCHEN EXHAUST HOODS/FILTERS TO REMOVE ACCUMULATION OF HANGING DUSTS AND MAINTAIN.

Base deductions−8 pts

Oct 25

Canvass Re-Inspection InspectionPass

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-202.16---OBSERVED CHIPPED PAINT AND RUST ON THE WIRE STORAGE RACKS IN THE WALK-IN COOLER. INSTRUCTED TO REMOVE CHIPPED PAINT AND RUST AND REPAINT OR REPLACE THE SHELVES AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-501.12---OBSERVED STAINED CUTTING BOARDS IN THE FRONT AND REAR PREP AREAS AND BAR AREA. INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-602.13---INSTRUCTED TO DETAIL CLEAN THE GREASE BUILDUP INSIDE OF THE DEEP FRYERS AND SIDES OF HOT COOKING EQUIPMENTS GRILLS,STOVES,OVEN, HOT HOLDING EQUIPMENTS AT FRONT MAIN PREP AREA AND ON TOP OF THE HIGH TEMPERATURE DISHMACHINE SPLASHED WITH DEBRIS AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.11---OBSERVED DIRTY FLOORS WITH LITTER DEBRIS UNDER AND AROUND THE ICE MACHINE AREA AND EXCESSIVE GREASE BUILD-UP UNDERNEATH ALL COOKING EQUPMENTS,COOLERS AT FRONT MAIN PREP LINE AREAS.INSTRUCTED TO CLEAN FLOORS AND FLOOR DRAINS IN DETAIL AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
4-202.18---INSTRUCTED TO DETAIL CLEAN KITCHEN EXHAUST HOODS/FILTERS TO REMOVE ACCUMULATION OF HANGING DUSTS AND MAINTAIN.

Base deductions−10 pts

Oct 25

Canvass Re-Inspection InspectionFail

2 High1 Med8 Basic

11 total

59/100inspection score

−41 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
5-202.12 (A)---CONTINUED TO OBSERVE INADEQUATE HOT RUNNING WATER AT THE FOLLOWING HANDWASHING SINKS: INSIDE THE WASHROOMS WATER TEMPERATURE AT (77.1F-79.9F). INSTRUCTED MANAGEMENT HANDWASHING SINKS WATER TEMPERATURE MUST BE PROVIDED OF AT LEAST 100 F THROUGH A MIXING VALVE OR COMBINATION FAUCET.(PLUMBERS ON SITE AT THIS TIME). **SEE COMMENTS. PRIORITY VIOLATION 7-38-030(C), CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
4-601.11(A)---OBSERVED BLACK SLIMY SUBSTANCES ON INTERIOR WATER COMPONENTS OF THE ICE MACHINE, DRIPPING INTO ICE "ICE IS USED FOR HUMAN CONSUMPTION". INSTRUCTED MANAGEMENT TO TURN OFF MACHINE, REMOVE ICE AND HAVE INTERIOR OF ICE MACHINE CLEANED AND SANITIZED AND MAINTAINED.PRIORITY FOUNDATION VIOLATION 7-38-005.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
3-302.12---OBSERVED BULK CONTAINERS IN REAR WITHOUT A LABEL.INSTRUCTED TO PROVIDE THE COMMON NAME ON ALL BULK CONTAINERS TO PROPERLY IDENTIFY ITEM (SALT, SUGAR, FLOUR ETC).

Basic (8)

−16 pts

40PERSONAL CLEANLINESS−2
2-402.11---OBSERVED EMPLOYEE WITH NO HAIR RESTRAINT IN THE FOOD PREP AREA.INSTRUCTED TO PROVIDED HAIR RESTRAINTS FOR ALL EMPLOYEES IN THE FOOD PREP AREA.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-501.12---OBSERVED STAINED CUTTING BOARDS IN THE FRONT AND REAR PREP AREAS AND BAR AREA. INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-202.16---OBSERVED CHIPPED PAINT AND RUST ON THE WIRE STORAGE RACKS IN THE WALK-IN COOLER. INSTRUCTED TO REMOVE CHIPPED PAINT AND RUST AND REPAINT OR REPLACE THE SHELVES AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-602.13---INSTRUCTED TO DETAIL CLEAN THE GREASE BUILDUP INSIDE OF THE DEEP FRYERS AND SIDES OF HOT COOKING EQUIPMENTS GRILLS,STOVES,OVEN, HOT HOLDING EQUIPMENTS AT FRONT MAIN PREP AREA AND ON TOP OF THE HIGH TEMPERATURE DISHMACHINE SPLASHED WITH DEBRIS AND MAINTAIN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
6-501.19---OBSERVED NO COVERED WASTE RECEPTACLE PROVIDED IN THE EMPLOYEE UNISEX WASHROOM. MUST PROVIDE AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.11---OBSERVED DIRTY FLOORS WITH LITTER DEBRIS UNDER AND AROUND THE ICE MACHINE AREA AND EXCESSIVE GREASE BUILD-UP UNDERNEATH ALL COOKING EQUPMENTS,COOLERS AT FRONT MAIN PREP LINE AREAS.INSTRUCTED TO CLEAN FLOORS AND FLOOR DRAINS IN DETAIL AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
4-202.18---INSTRUCTED TO DETAIL CLEAN KITCHEN EXHAUST HOODS/FILTERS TO REMOVE ACCUMULATION OF HANGING DUSTS AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13---OBSERVED THE CERTIFIED FOOD MANAGER WITHOUT THE ALLERGEN TRAINING CERTIFICATE.ALLERGEN TRAINING IS REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION CERTIFICATE.INSTRUCTED TO COMPLETE TRAINING AND KEEP CERTIFICATE ON SITE.

Base deductions−41 pts

Oct 25

Canvass InspectionFail

4 High1 Med8 Basic

13 total

39/100inspection score

−61 pts

High Priority (4)

−40 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND SOAP PROVIDED AT THE HAND WASHING SINK AT THE FRONT MAIN PREP LINE AREA.INSTRUCTED TO PROVIDE AND MAINTAIN HAND SOAP AT ALL HAND WASHING SINKS AT ALL TIMES.PRIORITY FOUNDATION VIOLATION 7-38-030(C), CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED INADEQUATE HOT RUNNING WATER ON THE PREMISES.THE MEN AND WOMEN WASHROOMS WITH WATER TEMPERATURE RANGING FROM (78.6F-80.0 F) DURING THIS INSPECTION.INSTRUCTED MANAGEMENT A HANDWASHING SINKS WATER TEMPERATURE MUST BE PROVIDED OF AT LEAST 100 F THROUGH A MIXING VALVE OR COMBINATION FAUCET.INSTRUCTED MANAGEMENT TO REPAIR AND MAINTAIN AS REQUIRED.PRIORITY VIOLATION 7-38-030(C), CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED BLACK SLIMY SUBSTANCES ON INTERIOR WATER COMPONENTS OF THE ICE MACHINE, DRIPPING INTO ICE "ICE IS USED FOR HUMAN CONSUMPTION". INSTRUCTED MANAGEMENT TO TURN OFF MACHINE, REMOVE ICE AND HAVE INTERIOR OF ICE MACHINE CLEANED AND SANITIZED AND MAINTAINED.PRIORITY FOUNDATION VIOLATION 7-38-005, CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED THE LOW TEMPERATURE DISHMACHINE AT FRONT BAR AREA (NOT-IN-USE) AT THIS TIME OF INSPECTION;FINAL SANITIZING RINSE AT "0" PPM CHLORINE CONCENTRATION.INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.THE SAID DISHMACHINE IS TAGGED "HELD FOR INSPECTION" AT THIS TIME.A MECHANICAL DISHWASHING MACHINES SHOULD PROVIDE A FINAL SANITIZING RINSE OF EITHER 50 ? 100 PPM CHLORINE (FOR CHEMICAL SANITIZING MACHINE) OR 180F FINAL RINSE (FOR HOT WATER SANITIZING MACHINE).PRIORITY VIOLATION 7-38-025,(** SEE COMMENTS BELOW).

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED BULK CONTAINERS IN REAR WITHOUT A LABEL.INSTRUCTED TO PROVIDE THE COMMON NAME ON ALL BULK CONTAINERS TO PROPERLY IDENTIFY ITEM (SALT, SUGAR, FLOUR ETC).

Basic (8)

−16 pts

40PERSONAL CLEANLINESS−2
OBSERVED EMPLOYEE WITH NO HAIR RESTRAINT IN THE FOOD PREP AREA.INSTRUCTED TO PROVIDED HAIR RESTRAINTS FOR ALL EMPLOYEES IN THE FOOD PREP AREA.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED STAINED CUTTING BOARDS IN THE FRONT AND REAR PREP AREAS AND BAR AREA. INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CHIPPED PAINT AND RUST ON THE WIRE STORAGE RACKS IN THE WALK-IN COOLER. INSTRUCTED TO REMOVE CHIPPED PAINT AND RUST AND REPAINT OR REPLACE THE SHELVES AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO DETAIL CLEAN THE GREASE BUILDUP INSIDE OF THE DEEP FRYERS AND SIDES OF HOT COOKING EQUIPMENTS GRILLS,STOVES,OVEN, HOT HOLDING EQUIPMENTS AT FRONT MAIN PREP AREA AND ON TOP OF THE HIGH TEMPERATURE DISHMACHINE SPLASHED WITH DEBRIS AND MAINTAIN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED NO COVERED WASTE RECEPTACLE PROVIDED IN THE EMPLOYEE UNISEX WASHROOM. MUST PROVIDE AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DIRTY FLOORS WITH LITTER DEBRIS UNDER AND AROUND THE ICE MACHINE AREA AND EXCESSIVE GREASE BUILD-UP UNDERNEATH ALL COOKING EQUPMENTS,COOLERS AT FRONT MAIN PREP LINE AREAS.INSTRUCTED TO CLEAN FLOORS AND FLOOR DRAINS IN DETAIL AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
INSTRUCTED TO DETAIL CLEAN KITCHEN EXHAUST HOODS/FILTERS TO REMOVE ACCUMULATION OF HANGING DUSTS AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED THE CERTIFIED FOOD MANAGER WITHOUT THE ALLERGEN TRAINING CERTIFICATE.ALLERGEN TRAINING IS REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION CERTIFICATE.INSTRUCTED TO COMPLETE TRAINING AND KEEP CERTIFICATE ON SITE.

Base deductions−61 pts

Jul 24

Canvass Re-Inspection InspectionPass

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
4-204.112(B): OBSERVED TWO LINE COOLERS ALONG MAIN COOK LINE MISSING FUNCTIONAL INTERNAL AMBIENT AIR TEMPERATURE THERMOMETERS. INSTRUCTED TO PROVIDE AT LEAST ONE FUNCTIONAL INTERNAL AMBIENT AIR TEMPERATURE THERMOMETER IN A CONSPICUOUS AND EASILY-READABLE LOCATION IN ALL COLD-HOLDING UNITS AND MAINTAIN.

Basic (4)

−8 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
3-307.11: OBSERVED SINGLE-SERVICE BOWL USED AS A SCOOP IN BULK DRY STORAGE CONTAINER IN THE BULK DRY STORAGE AREA. INSTRUCTED TO REMOVE SINGLE-SERVICE AND REPLACE WITH UTENSIL WITH A HANDLE TO AVOID CONTAMINATING FOOD WHILE SCOOPING AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-101.19: OBSERVED ALUMINUM FOIL USED TO LINE NONFOOD-CONTACT SURFACES OF EQUIPMENT AT THE MAIN COOK LINE (GRILL, SALAMANDER). INSTRUCTED TO REMOVE ALUMINUM FOIL AND MAINTAIN NONFOOD-CONTACT SURFACES OF EQUIPMENT SMOOTH AND EASILY-CLEANABLE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11(B): OBSERVED FOOD- AND NONFOOD-CONTACT SURFACES OF COOKING EQUIPMENT ALONG THE MAIN COOK LINE (GRILL, SALAMANDER, CHARCOAL GRILL, STOVETOP) TO BE SOILED WITH ENCRUSTED GREASE DEPOSITS. INSTRUCTED TO CLEAN FOOD- AND NONFOOD-CONTACT SURFACES OF EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF ENCRUSTED GREASE DEPOSITS AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.12: OBSERVED FLOORS BENEATH EQUIPMENT AT THE MAIN COOK LINE TO BE SOILED WITH FOOD DEBRIS AND OTHER SOILS. INSTRUCTED TO CLEAN FLOORS AND OTHER PHYSICAL FACILITIES AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF SOIL AND MAINTAIN.

Base deductions−13 pts

Jul 24

Canvass InspectionFail

1 High1 Med4 Basic

6 total

77/100inspection score

−23 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED HOT WATER SANITIZING DISH MACHINE IN THE WAREWASHING AREA WITH SANITIZING RINSE WATER REACHING MAXIMUM TEMPERATURE OF 133.0F, INSUFFICIENT FOR SANITIZING. INSTRUCTED TO CEASE USE OF HOT WATER SANITIZING DISH MACHINE FOR WAREWASHING UNTIL REPAIRED/REPLACED AND RE-INSPECTED BY CDPH TO REACH A MINIMUM HOT WATER RINSE TEMPERATURE OF 180.0F. ALL EQUIPMENT AND UTENSILS PREVIOUSLY CLEANED IN DISH MACHINE RE-WASHED AND SANITIZED MANUALLY BY EMPLOYEES. PRIORITY VIOLATION. 7-38-025 CITATION ISSUED.

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED TWO LINE COOLERS ALONG MAIN COOK LINE MISSING FUNCTIONAL INTERNAL AMBIENT AIR TEMPERATURE THERMOMETERS. INSTRUCTED TO PROVIDE AT LEAST ONE FUNCTIONAL INTERNAL AMBIENT AIR TEMPERATURE THERMOMETER IN A CONSPICUOUS AND EASILY-READABLE LOCATION IN ALL COLD-HOLDING UNITS AND MAINTAIN.

Basic (4)

−8 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED SINGLE-SERVICE BOWL USED AS A SCOOP IN BULK DRY STORAGE CONTAINER IN THE BULK DRY STORAGE AREA. INSTRUCTED TO REMOVE SINGLE-SERVICE AND REPLACE WITH UTENSIL WITH A HANDLE TO AVOID CONTAMINATING FOOD WHILE SCOOPING AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED ALUMINUM FOIL USED TO LINE NONFOOD-CONTACT SURFACES OF EQUIPMENT AT THE MAIN COOK LINE (GRILL, SALAMANDER). INSTRUCTED TO REMOVE ALUMINUM FOIL AND MAINTAIN NONFOOD-CONTACT SURFACES OF EQUIPMENT SMOOTH AND EASILY-CLEANABLE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED FOOD- AND NONFOOD-CONTACT SURFACES OF COOKING EQUIPMENT ALONG THE MAIN COOK LINE (GRILL, SALAMANDER, CHARCOAL GRILL, STOVETOP) TO BE SOILED WITH ENCRUSTED GREASE DEPOSITS. INSTRUCTED TO CLEAN FOOD- AND NONFOOD-CONTACT SURFACES OF EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF ENCRUSTED GREASE DEPOSITS AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FLOORS BENEATH EQUIPMENT AT THE MAIN COOK LINE TO BE SOILED WITH FOOD DEBRIS AND OTHER SOILS. INSTRUCTED TO CLEAN FLOORS AND OTHER PHYSICAL FACILITIES AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF SOIL AND MAINTAIN.

Base deductions−23 pts

Dec 23

Canvass InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
Shelves for non-food items installed above open food container at front prep area, instructed to remove.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
Hand wash sink next to prep table at rear cook line missing a splash guard, instructed to install.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
Inadequate lighting in walk-in cooler, instructed to add additional light fixture.

Base deductions−6 pts

Dec 22

Canvass InspectionPass w/ Conditions

3 High2 Basic

5 total1 risk factor

61/100inspection score

−34 pts

High Priority (3)

−30 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CERTIFIED MANAGER ON DUTY FROM 12:10-1:05PM WHILE TCS ITEMS SUCH AS CHICKEN AND STEAKS WERE PREPARED. CERTIFIED MANAGER RC SEARFOSS ARRIVED ON SITE AT 1:05PM. INSTRUCTED TO MAINTAIN AN EMPLOYEE HOLDING A CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATE ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO SOAP AT EXPOSED HANDWASHING SINKS ON COOK LINE AND AT BAR. INSTRUCTED TO MAINTAIN SOAP AT ALL EXPOSED HANDWASHING SINKS AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C). CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO PAPER TOWELS AT EXPOSED HANDWASHING SINK IN REAR DISH AREA. INSTRUCTED TO MAINTAIN PAPER TOWELS AT ALL EXPOSED HANDWASHING SINKS AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C). CITATION COMBINED WITH ABOVE VIOLATION.

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED BUILD UP OF ICE IN WALK-IN FREEZER. INSTRUCTED TO CORRECT AND MAINTAIN FREEZER IN GOOD CONDITION.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED BUILD UP OF DUST ON VENT ABOVE DISH AREA. INSTRUCTED TO CLEAN AND MAINTAIN IN GOOD CONDITION.

Base deductions−34 pts

Risk factor bonus (1× +5)−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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