What is Moody's Restaurant Inc's health inspection score?

Moody's Restaurant Inc has a SafeDine safety score of 88 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Moody's Restaurant Inc last inspected?

Moody's Restaurant Inc was last inspected on August 12, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Moody's Restaurant Inc have?

Moody's Restaurant Inc has 63 total violations across 8 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Moody's Restaurant Inc safe to eat at?

Yes, Moody's Restaurant Inc has an excellent safety record with a score of 88/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Moody's Restaurant Inc serve?

Moody's Restaurant Inc serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Moody's Restaurant Inc

Name: Moody's Restaurant Inc
Address: 5908 N BROADWAY, Chicago, 60660
Rating: 88

5908 N BROADWAY, Chicago

Last inspected 9mo ago

▲Improving

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0Excellent

American•Edgewater

Ranked #68 of 282 in EdgewaterBetter than 22% of american restaurants

Improving

8 inspections

Last: Aug 12, 2025

medium confidence

Directions Order

Inspections

Clean Rate

7.9

Avg Violations

10 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

Pest issuesHigh Priority

Evidence of pests found during inspection

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

-12

Final Score

Impact Breakdown

High Priority

-3 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-3 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

+7 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

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5908 N BROADWAY, Chicago, IL 60660

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Violation Timeline

Sep 2022

2 inspections

6 high priority

4 intermediate

21 basic

Sep

Oct 2022

1 inspections

4 basic

Dec 2023

1 inspections

2 high priority

2 intermediate

3 basic

Dec

Aug 2024

1 inspections

1 high priority

2 intermediate

10 basic

Sep 2024

1 inspections

3 basic

Sep

May 2025

1 inspections

1 high priority

1 intermediate

2 basic

Aug 2025

1 inspections

1 basic

Aug

Inspection History

8 records on file

2 Complaint3 Canvass2 Complaint Re-Inspection1 Canvass Re-Inspection

Aug 25

Complaint InspectionLatestPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED A HOLE IN THE FLOOR IN BAR AREA SURROUNDING PIPES. INSTRUCTED TO SEAL AND MAINTAIN.

Base deductions−2 pts

May 25

Canvass InspectionPass

1 High1 Med2 Basic

4 total

81/100inspection score

−19 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED THE ICE BIN INTERIOR IN NEED OF CLEANING. INSTRUCTED TO REMOVE ICE, CLEAN AND MAINTAIN AT ALL TIMES.

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED DEAD INSECTS IN CORNERS THROUGHOUT THE BASEMENT. INSTRUCTED TO REMOVE, DETAIL CLEAN, SANITIZE, AND MAINTAIN.

Basic (2)

−4 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD CONTAINERS STORED ON THE FLOOR IN BASEMENT. INSTRUCTED MANAGER TO PROPERLY STORE AND PROTECT FOOD ITEMS FROM CONTAMINATION WHILE STORED BY ELEVATING AT LEAST SIX INCHES FROM THE FLOOR ON RAISED SHELVING UNITS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED A HOLE IN THE FLOOR IN BAR AREA SURROUNDING PIPES. INSTRUCTED TO SEAL AND MAINTAIN.

Base deductions−19 pts

Sep 24

Complaint Re-Inspection InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
: 6-201.11--- MUST NOT USE CARDBOARD AS MATTING FOR FLOORS AT THE BAR PREP AREA.---- NOTED POOLING WATER ON THE FLOORS THROUGHOUT THE BASEMENT. MUST REMOVE ALL STANDING WATER TO PREVENT FLY BREEDING.---- WALL AT THE ENTRANCE TO THE BASEMENT PREP AREA IN POOR REPAIR WITH OPEN GAPS, CREVICES AND LARGE OPENINGS. MUST SEAL AND BE SMOOTH AND CLEANABLE.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
: 2-102.13--- MUST PROVIDE CURRENT FOOD HANDLER CERTIFICATES FOR ALL REQUIRED EMPLOYEES INCLUDING THE COOK.
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13---- ALL CITY OF CHICAGO FOOD SERVICE MANAGERS MUST HAVE PROOF OF ALLERGEN TRAINING OR CERTIFICATES.

Base deductions−6 pts

Aug 24

Complaint InspectionFail

1 High2 Med10 Basic

13 total

60/100inspection score

−40 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
NOTED THE INTERIOR OF THE ICE MACHINE AND UPPER WATER RESERVOIR WHERE IS ICE FOR CONSUMPTION IS MADE AND DISPENSED WITH BLACK SLIME SUBSTANCE THROUGHOUT. INSTRUCTED TO REMOVE ALL SLIME SUBSTANCE, CLEAN AND SANITIZE ALL AFFECTED AREAS OF THE MACHINE. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
NOTED TCS SLICED TOMATOES HELD IN A ICE BATH BIN FOR STORAGE AT THE BAR PREP AREA AT IMPROPER COLD HOLDING TEMPERATURE OF 51.6F. ALSO OBSERVED PREPARED SLICED POTATOES FOR FRIES IN A BUCKET IN THE BAR PREP AREA AT IMPROPER TEMPERATURE OF 67.4F. REVIEWED ALL PREPARED TCS FOODS MUST BE HELD AT 41F OR BELOW. FOODS DISCARDED. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
NOTED APPROXIMATELY 15 TO 20 SMALL FLIES THROUGHOUT THE BASEMENT FOOD PREP/DISH AREA ON WALLS, FOOD CONTACT EQUIPMENT AND FLYING ABOUT. FLY STRIPS HANGING ABOVE THE THREE COMPARTMENT SINK. PEST CONTROL SERVICE REPORT DATED 8-21-24 NOTED NO PEST ACTIVITY. INSTRUCTED TO ELIMINATE ALL FLY ACTIVITY, REMOVE FLY STRIPS ABOVE FOOD CONTACT AREAS, RECOMMEND HAVING PEST CO. SERVICE SPECIFICALLY FOR FLIES. PRIORITY FOUNDATION VIOLATION 7-38-020(A) CITATION ISSUED.

Basic (10)

−20 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
BAR AND PREP WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
ALL STORED ITEMS THROUGHOUT THE BASEMENT MUST BE ELEVATED FROM THE FLOORS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
YELLOW CUTTING BOARD IN THE BASEMENT PREP IN POOR CONDITION, NOTED BLACKENED WITH DEEP GROOVES AND CUTS. MUST REPLACE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MISSING STOPPERS FOR THE BAR PREP THREE COMPARTMENT SINK. MUST REPLACE ALL STOPPERS.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
NOTED PEELING PLASTIC ON THE EXTERIOR METAL SURFACES OF THE BAR PREP COOLER AND FREEZER. MUST REMOVE ALL PEELING PLASTIC.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
NOTED THE BAR PREP THREE COMPARTMENT SINK EXTREMELY DIRTY. INSTRUCTED TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST NOT USE CARDBOARD AS MATTING FOR FLOORS AT THE BAR PREP AREA.---- NOTED POOLING WATER ON THE FLOORS THROUGHOUT THE BASEMENT. MUST REMOVE ALL STANDING WATER TO PREVENT FLY BREEDING.---- WALL AT THE ENTRANCE TO THE BASEMENT PREP AREA IN POOR REPAIR WITH OPEN GAPS, CREVICES AND LARGE OPENINGS. MUST SEAL AND BE SMOOTH AND CLEANABLE.----RAW WOODEN CEILING THROUGHOUT THE BASEMENT PREP MUST BE PAINTED/SEALED TO BE SMOOTH AND CLEANABLE.----FLOOR OF THE WALK-IN COOLER WITH EXCESSIVE FOOD DEBRIS. MUST CLEAN AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
MUST PROVIDE CURRENT FOOD HANDLER CERTIFICATES FOR ALL REQUIRED EMPLOYEES INCLUDING THE COOK.
58ALLERGEN TRAINING AS REQUIRED−2
ALL CITY OF CHICAGO FOOD SERVICE MANAGERS MUST HAVE PROFF OF ALLERGEN TRAINING OR CERTIFICATES.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATIONS FROM 12-4-23 REPORT #2586266 NOT CORRECTED. #55- INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG WALLBASE AND UNDERNEATH EQUIPMENT, ESPECIALLY AT THE BAR AREA AND BASEMENT FOOD PREP/DRY STORAGE AREA. #56-: 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. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.

Base deductions−40 pts

Dec 23

Canvass InspectionPass w/ Conditions

2 High2 Med3 Basic

7 total2 risk factors

54/100inspection score

−36 pts

High Priority (2)

−20 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
NO PERSON IN CHARGE PRESENT AT THE TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
NOTED NO CERTIFIED FOOD MANAGER ON DUTY WHILE TCS FOODS (HAMBURGERS, CHICKEN, STEAK ETC.) WERE BEING PREPARED AND SERVED. INSTRUCTED MANAGEMENT THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES TCS FOODS ARE PREPARED AND SERVED. ALSO, THE PERSON IN CHARGE MUST HAVE A CITY OF CHICAGO CERTIFICATE BY NEXT INSPECTION (UPON BEING INSPECTED) PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TCS FOOD ITEMS INSIDE ICE COOLING BIN AT THE PREP AREA TO BE IMPROPER:-TOMATOES 55.6F AND LETTUCE 63.2F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 7LBS OF PRODUCTS WORTH $20.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
NOTED BULK FOOD ITEMS STORED INSIDE CONTAINERS AT THE BASEMENT FOOD PREP/DRY STORAGE NOT PROPERLY LABELED. INSTRUCTED MANAGEMENT THAT ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH CONTENTS NAME.

Basic (3)

−6 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
NOTED LEAKAGE AT THE BOTTOM PIPE OF THE 3-COMPARTMENT SINK AT THE BAR AND LEAKING PIPE AT THE CONNECTION TO THE 3-COMPARTMENT SINK OF THE BASEMENT FOOD PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG WALLBASE AND UNDERNEATH EQUIPMENT, ESPECIALLY AT THE BAR AREA AND BASEMENT FOOD PREP/DRY STORAGE AREA.
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−36 pts

Risk factor bonus (2× +5)−10 pts

Oct 22

Complaint Re-Inspection InspectionPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
3-307.11---- THE BASEMENT PREP TABLE NOTED UNDERWATER LINES IN THE BASEMENT PREP. MUST MOVE THE PREP TABLE OR PROVED A CEILING BETWEEN WATER LINES AND THE PREP TABLE.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
: 4-903.11(A; C)--- THE POTATO CUTTING MACHINE MUST BE REMOVED FROM THE OPEN BASEMENT AND MOVED INTO THE BASEMENT FOOD PREP ROOM WHERE THE HAND WASHING SINK IS LOCATED AND ACCESSIBLE.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
5-204.12-- MUST PROVIDE A BACKFLOW PREVENTION DEVICE FOR THE ATTACHED HOSE TO THE WALL FAUCET IN THE BASEMENT PREP AREA.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.11--FLOORS THROUGHOUT THE COOKS LINE, UNDER ALL CABINETS WITH DIRT, GREASE, AND FOOD DEBRIS. MUST CLEAN AND MAINTAIN.----OPEN CRACK/CREVICE AND MISSING WALL CAULKING AT THE WOMEN'S WASHROOM WASHBOWL. MUST REPLACE/REPAIR.

Base deductions−8 pts

Sep 22

Canvass Re-Inspection InspectionFail

8 Basic

8 total

84/100inspection score

−16 pts

Basic (8)

−16 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
3-307.11---- THE BASEMENT PREP TABLE NOTED UNDERWATER LINES IN THE BASEMENT PREP. MUST MOVE PREP TABLE OR PROVED A CEILING BETWEEN WATER LINES AND PREP TABLE.
41WIPING CLOTHS: PROPERLY USED & STORED−2
3-304.14---- ALL PREP AREA WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
: 4-903.11(A; C)--- THE POTATO CUTTING MACHINE MUST BE REMOVED FROM THE OPEN BASEMENT AND MOVED INTO THE BASEMENT FOOD PREP ROOM WHERE THE HAND WASHING SINK IS LOCATED AND ACCESSIBLE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-101.19--- MUST NOT USE TINFOIL AS A MEANS OF REPAIR OR SEALANT INSIDE THE BAR/PREP CABINET.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11(B)-- INTERIOR AND EXTERIOR OF ALL COOK'S LINE COOLERS ARE DIRTY WITH EXCESSIVE FOOD DEBRIS. MUST CLEAN AND MAINTAIN. 4-602.13-- ALL CABINETS AND SHELVING THROUGHOUT THE COOK LINE WITH GREASE AND FOOD DEBRIS. MUST CLEAN AND MAINTAIN.---- SHELVING UNDER THE BASEMENT PREP TABLE WITH EXCESSIVE RUST. MUST REMOVE. SHELVING MUST BE SMOOTH AND CLEANABLE.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
: 5-204.12-- MUST PROVIDE A BACKFLOW PREVENTION DEVICE FOR THE ATTACHED HOSE TO THE WALL FAUCET IN THE BASEMENT PREP AREA.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
: 6-201.11--FLOORS THROUGHOUT THE COOKS LINE, UNDER ALL CABINETS, AND INSIDE THE BASEMENT WALK-IN COOLER WITH DIRT, GREASE, AND FOOD DEBRIS. MUST CLEAN AND MAINTAIN.----OPEN CRACK/CREVICE AND MISSING WALL CAULKING AT THE WOMEN'S WASHROOM WASHBOWL. MUST REPLACE/REPAIR.-----POOLING WATER ON THE FLOORS IN SEVERAL AREAS OF THE BASEMENT. MUST REMOVE AND MAINTAIN DRY FLOORS. 6-501.12---- INTERIOR AND EXTERIOR OF THE COOKS LINE EXHAUST HOOD WITH EXCESSIVE GREASE AND DUST DRIPPING DOWN. MUST CLEAN AND MAINTAIN.
59PREVIOUS PRIORITY FOUNDATION VIOLATION CORRECTED−2
PREVIOUS PRIORITY FOUNDATION VIOLATION #60 FROM 9-21-22 REPORT #2564100 IS STILL NOT CORRECTED. #60---PREVIOUS CORE VIOLATIONS FROM REPORT #2531881 ON 9-24-21 WERE NOT CORRECTED. #55- FOUND EXCESSIVE CLUTTER AT BASEMENT STORAGE. (OLD EQUIPMENT, BOXES, ETC.)MUST CLEAN AND ORGANIZE THE BASEMENT/GET RID OF ALL EXCESSIVE CLUTTER. #57- FOUND SANITATION MANAGER WITH NO ALLERGEN TRAINING. MUST PROVIDE.#38- STILL OBSERVED APPROXIMATELY 20-30 SMALL FLIES IN NUMEROUS AREAS OF THE BASEMENT, IN THE BASEMENT PREP AREA, AT STORED EMPTY KEGS, AND AT THE BAR AREA. MUST REMOVE ALL MOIST, ORGANIC MATERIAL AND ELIMINATE FLY ACTIVITY. PRIORITY VIOLATION 7-42-090 CITATION ISSUED.

Base deductions−16 pts

Sep 22

Canvass InspectionFail

6 High4 Med13 Basic

23 total2 risk factors

0/100inspection score

−106 pts

High Priority (6)

−60 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
THE PERSON IN CHARGE DURING THE INSPECTION DOES NOT HAVE A CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
NO CITY OF CHICAGO CERTIFIED FOOD MANAGER WAS ON SITE WHILE TCS FOODS WERE PREPARED/SERVED, SUCH AS BEEF ON STOVE TOP AT 191.1F. REVIEWED A CITY OF CHICAGO FOOD SERVICE MANAGER MUST BE ON-SITE AT ALL TIMES WHEN FOODS ARE PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
COOKS LINE/BAR HAND WASHING SINK NOT ACCESSIBLE FOR USE. NOTED AN EMPTY BEER STEIN INSIDE AND A LARGE AMOUNT OF ICE DISCARDED INSIDE. ALSO, THE BASEMENT PREP HAND SINK IS NOT ACCESSIBLE, WITH UTENSILS STORED INSIDE THE SINK. REVIEWED HAND SINKS ARE FOR HAND WASHING PURPOSES ONLY AND MUST BE ACCESSIBLE FOR USE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NO SOAP IS AVAILABLE AT THE COOKS LINE/BAR HAND WASHING SINK. MUST PROVIDE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. THE THE ABOVE VIOLATION IS #10 FOR CITATION.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NO PAPER TOWELS ARE LOCATED AT THE COOKS LINE/BAR HAND WASHING SINK OR THE DINING ROOM HAND WASHING SINK. MUST PROVIDE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. SEE THE ABOVE VIOLATION #10 FOR CITATION.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
INTERIOR OF SOME AREAS INSIDE THE ICE BIN AND UPPER AREA ARE NOT CLEAN. INSTRUCTED TO CLEAN AND MAINTAIN.

Intermediate (4)

−20 pts

22PROPER COLD HOLDING TEMPERATURES−5
NOTED APPROXIMATELY 20 LBS OF PRE-COOKED FRENCH FRIES IN A BUCKET ON THE COOK'S LINE AT AN IMPROPER FOOD TEMPERATURE OF 53.2F. REVIEWED COLD FOOD MUST BE HELD AT 41F OR BELOW AND HOT FOODS AT 135F OR ABOVE. ALL DISCARDED. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
THE MENU DOES NOT DISCLOSE AND INFORM CONSUMERS OF THE SPECIFIC MENU ITEMS, SUCH AS BURGERS THAT MAY BE ORDERED RAW, OR UNDERCOOKED. MUST DISCLOSE AND REMIND CUSTOMERS OF SUCH FOOD ON BOTH THE MENUS. PRIORITY FOUNDATION VIOLATION. NO CITATION WAS ISSUED.
36THERMOMETERS PROVIDED & ACCURATE−5
NO METAL STEM THERMOMETER ON SITE TO MONITOR HOT AND COLD FOOD TEMPERATURES. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED THE FOLLOWING LIVE SMALL FLIES IN THE FOLLOWING AREAS: APPROXIMATELY 50 LIVE SMALL FLIES THROUGHOUT THE BAR AND COOKS LINE. 75 FLIES AROUND THE EMPTY STORED KEGS IN THE BASEMENT. 50 THROUGHOUT THE BASEMENT PREP/DISH AREA. RECOMMEND HAVING THE PEST CONTROL CO. SERVICE ESTABLISHMENT FOR FLIES TO ELIMINATE ALL FLY ACTIVITY. PRIORITY FOUNDATION VIOLATION 7-38-020(A) CITATION ISSUED.

Basic (13)

−26 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
THE BASEMENT PREP TABLE NOTED UNDERWATER LINES IN THE BASEMENT PREP. MUST MOVE PREP TABLE OR PROVED A CEILING BETWEEN WATER LINES AND PREP TABLE.
40PERSONAL CLEANLINESS−2
ALL FOOD PREPARERS/HANDLERS MUST WEAR EFFECTIVE BEARD RESTRAINTS.
41WIPING CLOTHS: PROPERLY USED & STORED−2
ALL PREP AREA WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
THE POTATO CUTTING MACHINE MUST BE REMOVED FROM THE OPEN BASEMENT AREA AND MOVED INTO THE BASEMENT FOOD PREP ROOM WHERE THE HAND WASHING SINK IS LOCATED AND ACCESSIBLE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE TINFOIL AS A MEANS OF REPAIR OR SEALANT INSIDE THE BAR/PREP CABINET.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS INSIDE THE BOX FREEZERS. MUST USE FOOD-GRADE PLASTIC BAGS OR WASHABLE CONTAINERS.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INTERIOR AND EXTERIOR OF ALL COOK'S LINE COOLERS ARE DIRTY WITH EXCESSIVE FOOD DEBRIS. MUST CLEAN AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
ALL CABINETS AND SHELVING THROUGHOUT THE COOK LINE WITH GREASE AND FOOD DEBRIS. MUST CLEAN AND MAINTAIN.----MUST NOT USE TINFOIL AS LINER FOR SHELVING UNDER THE BASEMENT PREP TABLE, AND EXCESSIVE RUST MUST BE REMOVED. SHELVING MUST BE SMOOTH AND CLEANABLE.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
MUST PROVIDE A BACKFLOW PREVENTION DEVICE FOR THE ATTACHED HOSE TO THE WALL FAUCETE IN THE BASEMENT PREP AREA.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
NOTED DIRTY TOILET BOWL IN THE WOMEN'S WASHROOM. MUST CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INTERIOR AND EXTERIOR OF THE COOKS LINE EXHAUST HOOD WITH EXCESSIVE GREASE AND DUST DRIPPING DOWN. MUST CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST NOT USE CARDBOARD AS MATTING FOR FLOORS ON THE COOKS LINE.----FLOORS THROUGHOUT THE COOKS LINE, UNDER ALL CABINETS, AND INSIDE THE BASEMENT WALK-IN COOLER WITH DIRT, GREASE, AND FOOD DEBRIS. MUST CLEAN AND MAINTAIN.----OPEN CRACK/CREVICE AND MISSING WALL CAULKING AT THE WOMEN'S WASHROOM WASHBOWL. MUST REPLACE/REPAIR.-----POOLING WATER ON THE FLOORS IN SEVERAL AREAS OF THE BASEMENT. MUST REMOVE AND MAINTAIN DRY FLOORS.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATIONS FROM REPORT #2531881 ON 9-24-21 WERE NOT CORRECTED. #55- FOUND EXCESSIVE CLUTTER AT BASEMENT STORAGE. (OLD EQUIPMENT, BOXES, ETC.)MUST CLEAN AND ORGANIZE BASEMENT/GET RID OF ALL EXCESSIVE CLUTTER. #57- FOUND SANITATION MANAGER WITH NO ALLERGEN TRAINING. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.

Base deductions−106 pts

Risk factor bonus (2× +5)−10 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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