What is Dapper's East Restaurant's health inspection score?

Dapper's East Restaurant has a SafeDine safety score of 74 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Dapper's East Restaurant last inspected?

Dapper's East Restaurant was last inspected on September 15, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Dapper's East Restaurant have?

Dapper's East Restaurant has 72 total violations across 10 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Dapper's East Restaurant safe to eat at?

Dapper's East Restaurant has a good safety record with a score of 74/100. While there are some noted violations, overall compliance is solid.

Official Health Record

Dapper's East Restaurant

Name: Dapper's East Restaurant
Address: 2901 W ADDISON ST, Chicago, 60618
Rating: 74

2901 W ADDISON ST, Chicago

Last Inspected: 9/15/2025

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0Good

North Center

Ranked #366 of 551 in North Center

Declining

10 inspections

Last: Sep 15, 2025

medium confidence

Directions Order

Inspections

10%

Clean Rate

7.2

Avg Violations

7 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Pest issuesHigh Priority

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-26

Final Score

Impact Breakdown

High Priority

-7 pts

Direct health hazards • 10 pts each

Intermediate

-9 pts

Potential hazards • 5 pts each

Basic

-5 pts

Best practices • 2 pts each

Freshness Penalty

-3 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

2901 W ADDISON ST, Chicago, IL 60618

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Violation Timeline

Jul 2022

1 inspections

1 high priority

5 basic

Jul

Aug 2023

2 inspections

1 high priority

3 intermediate

12 basic

Sep 2023

1 inspections

Sep

Jul 2024

1 inspections

3 high priority

3 intermediate

7 basic

Sep 2024

2 inspections

6 high priority

2 intermediate

12 basic

Sep

Jan 2025

2 inspections

1 high priority

1 intermediate

9 basic

Sep 2025

1 inspections

1 high priority

3 intermediate

2 basic

Sep

Inspection History

10 records on file

2 Complaint1 Complaint Re-Inspection3 Canvass Re-Inspection3 Canvass1 Short Form Complaint

Sep 25

Complaint InspectionLatestPass w/ Conditions

1 High3 Med2 Basic

6 total

71/100inspection score

−29 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED HIGH-TEMPERATURE DISH MACHINE UNABLE TO REACH MINIMUM FINAL RINSE WATER TEMPERATURE OF 180.0F (MEASURED 145.0F ON DISH SURFACE THERMOMETER). INSTRUCTED TO REPAIR OR REPLACE HIGH-TEMPERATURE DISH MACHINE TO PROVIDE MINIMUM FINAL RINSE WATER TEMPERATURE OF 180.0F (160.0F SURFACE TEMPERATURE). PERSON-IN-CHARGE CALLED SERVICE TECHNICIAN, TECHNICIAN REPAIRED MACHINE TO PROVIDE FINAL RINSE HOT WATER TEMPERATURE OF 180.0F AT TIME OF INSPECTION. PRIORITY VIOLATION. 7-38-025 CITATION ISSUED.

Intermediate (3)

−15 pts

21PROPER HOT HOLDING TEMPERATURES−5
OBSERVED THE FOLLOWING TCS FOOD ITEMS AT IMPROPER HOT-HOLDING TEMPERATURES: SAUSAGE AT 115.1F AT THE MAIN GRILL LINE, COOKED RICE AT 75.5F AT THE STEAM TABLE. INSTRUCTED TO DENATURE AND DISCARD ALL TCS FOOD ITEMS AT IMPROPER HOT-HOLDING TEMPERATURES AND MAINTAIN ALL TCS FOOD ITEMS AT 135.0F OR ABOVE FOR HOT-HOLDING. DISCARDED APPROXIMATELY 20 LBS OF FOOD VALUED AT APPROXIMATELY $55.00 ON-SITE. PERSON-IN-CHARGE DENATURED AND DISCARDED ALL TCS FOOD ITEMS AT IMPROPER TEMPERATURES AT TIME OF INSPECTION. PRIORITY VIOLATION. 7-38-005 CITATION ISSUED.
22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED THE FOLLOWING TCS FOOD ITEMS AT IMPROPER COLD-HOLDING TEMPERATURES: FISH AT 51.0F IN THE MAIN KITCHEN LINE COOLER, RED SAUCE AT 58.6F AT THE REAR KITCHEN COUNTER, COOKED POTATOES AT 70.6F IN THE MAIN KITCHEN LINE COOLER. INSTRUCTED TO DENATURE AND DISCARD ALL TCS FOOD ITEMS AT IMPROPER COLD-HOLDING TEMPERATURES AND MAINTAIN ALL TCS FOOD ITEMS AT 41.0F OR BELOW FOR COLD-HOLDING. DISCARDED APPROXIMATELY 10 LBS OF FOOD VALUED AT APPROXIMATELY $35.00 ON-SITE. PERSON-IN-CHARGE DENATURED AND DISCARDED ALL TCS FOOD ITEMS AT IMPROPER TEMPERATURES AT TIME OF INSPECTION. PRIORITY VIOLATION. 7-38-005 CITATION COMBINED WITH ABOVE VIOLATION.
28TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED−5
OBSERVED EMPLOYEE PERSONAL CARE ITEMS STORED DIRECTLY ABOVE CLEAN EQUIPMENT IN THE WAREWASHING AREA. INSTRUCTED TO STORE EMPLOYEE PERSONAL CARE ITEMS SUCH THAT THEY DO NOT POSE RISK OF CONTAMINATION OF FOOD, CLEAN EQUIPMENT, OR UTENSILS AND MAINTAIN.

Basic (2)

−4 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED IN-USE WIPING CLOTHS STORED IN WATER WITHOUT SANITIZER ALONG THE MAIN COOK LINE. INSTRUCTED TO STORE WIPING CLOTHS USED TO CLEAN EQUIPMENT SURFACES IN WATER WITH ADEQUATE SANITIZER SOLUTION IN BETWEEN USES AND MAINTAIN.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED CLEAN LINENS AND CLEAN EMPLOYEE UNIFORMS STORED IN THE REAR EMPLOYEE TOILET ROOM. INSTRUCTED TO RELOCATE CLEAN LINENS AND UNIFORMS AND STORE OUTSIDE OF PROHIBITED AREAS SUCH AS TOILET ROOMS AND MAINTAIN.

Base deductions−29 pts

Jan 25

Complaint 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 RUST ON STROAGE SHELVES IN THE WALK-IN COOLER AND WALK-IN FREEZER IN THE REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO REMOVE RUST AND ENSURE ALL NONFOOD-CONTACT SURFACES REMAIN SMOOTH AND EASILY CLEANABLE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-602.13 OBSERVED ACCUMULATED FOOD FOOD DEBRIS ON INTERIOR SURFACES OF ALL COLD HOLDING EQUIPMENT IN REAR PREP AREAS. INSTRUCTED THE PERSON IN CHARGE TO DETAIL CLEAN AND MAINTAIN.

Base deductions−4 pts

Jan 25

Complaint InspectionFail

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 NO SOAP AT HANDWASHING SINKS IN THE REAR WAREWASHING AND BAR AREA. INSTRUCTED THE PERSON IN CHARGE TO ENSURE ALL HANDWASHING SINKS ARE SUPPLIED WITH SOAP AND MAINTAIN. PRIORITY FOUNDATION VIOLATION # 7-38-030(c). CITATION ISSUED. EMPLOYEE REPLENISHED SOAP FOR HANDWASHING SINKS IN REAR WAREWASHING AND BAR AREA DURING INSPECTION.

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED APPROXIMATELY 30 MICE DROPPINGS ON FLOOR UNDERNEATH THE STORAGE SHELVES IN THE REAR DRY STORAGE AREA. INSTRUCTED THE PERSON IN CHARGE TO REMOVE ALL RODENT DROPPINGS, CLEAN SURFACES, AND MAINTAIN PREMISES FREE OF PEST. RECOMMENDED RECEIVE ADDITIONAL PEST CONTROL SERVICE. PRIORITY FOUNDATION VIOLATION 7-38-020(A). CITATION ISSUED.

Basic (7)

−14 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD ITEMS BEING STORED ON FLOOR IN WALK-IN COOLER IN REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO ELEVATE ALL FOOD ITEMS SIX INXHES FROM FLOOR ON RAISED SHELVING UNITS AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED RUST ON STROAGE SHELVES IN THE WALK-IN COOLER AND WALK-IN FREEZER IN THE REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO REMOVE RUST AND ENSURE ALL NONFOOD-CONTACT SURFACES REMAIN SMOOTH AND EASILY CLEANABLE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED MULTIPLE CUTTING BOARDS WITH DEEP SCRATCHES AND STAINS ON PREP SURFACES THROUGHOUT THE REAR PREP AREAS. INSTRUCTED THE PERSON IN CHARGE TO RESURFACE/REPLACE CUTTING BOARDS AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CARDBOARD BEINFG USED AS LINER ON STORAGE SHELVES IN REAR DRY STORAGE AREA. INSTRUCTED THE PERSON IN CHARGE TO REMOVE ALL CARDBOARD AND ENSURE ALL NONFOOD-CONTACT SURFACES REMAIN SMOOTH AND EASILY CLEANABLE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED ACCUMULATED FOOD FOOD DEBRIS ON INTERIOR SURFACES OF ALL COLD HOLDING EQUIPMENT IN REAR PREP AREAS. INSTRUCTED THE PERSON IN CHARGE TO DETAIL CLEAN AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED MULTIPLE CERTIFIED FOOD SERVICE MANAGERS WITH EXPIRED ALLERGEN AWARENESS TRAINING CERTIFICATES AT THE TIME OF INSPECTION. INSTRUCTED THE PERSON IN CHARGE TO RENEW EXPIRED ALLERGEN AWARENESS TRAINING CERTIFICATES AND MAINTAIN.
60PREVIOUS CORE VIOLATION CORRECTED−2
OBSERVED PREVIOUS CORE VIOLATIONS FROM 09/13/2024 INSPECTION, REPORT #2602716 NOT CORRECTED: #6-NOTED EMPLOYEES DRINKING AND PREPARING FOOD AT THE KITCHEN PREP AREA. INSTRUCTED MANAGEMENT TO PROVIDE A DESIGNATED AREA FOR EMPLOYEES TO DRINK AND EAT AND NOT AT THE PREP AREAS. #39-NOTED NO SPLASHGUARD BETWEEN FRONT EXPOSED HAND WASH SINK AND PREP TABLE AND EXPOSED HAND SINK AND DRAINBOARD OF 3 COMPARTMENT SINK AT THE DISH WASHING AREA. MUST INSTALL A WASHABLE SPLASHGUARD. INSTRUCTED TO PROVIDE A COVERED TRASH RECEPTACLE IN TOILET ROOM AND MAINTAIN. #43-NOTED SERVING PLATES ON SHELVES THROUGHOUT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION. #53-NOTED WASH ROOMS ON PREMISE WITH GARBAGE RECEPTACLES AND NO LIDS. INSTRUCTED TO PROVIDE TRASH CANS WITH LIDS AT ALL WOMEN WASH ROOMS AND UNISEX WASH ROOMS. #55-NOTED THE FOLLOWING:- --STANDING WATER ON FLOOR BEHIND THE COOKING STOVE. --THICK GREASE AND DIRT ACCUMULATION ALONG WALL BA

Base deductions−29 pts

Sep 24

Canvass Re-Inspection InspectionPass

2 High1 Med6 Basic

9 total1 risk factor

58/100inspection score

−37 pts

High Priority (2)

−20 pts

6PROPER EATING, TASTING, DRINKING, OR TOBACCO USERisk Factor−10
NOTED EMPLOYEES DRINKING AND PREPARING FOOD AT THE KITCHEN PREP AREA. INSTRUCTED MANAGEMENT TO PROVIDE A DESIGNATED AREA FOR EMPLOYEES TO DRINK AND EAT AND NOT AT THE PREP AREAS.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
NOTED INNER LINING OF ICE MACHINE NOT CLEANED. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
NOTED ASSORTED FOOD ITEMS INSIDE REFRIGERATION UNITS NOT PROPERLY LABELED. INSTRUCTED TO PROPERLY LABEL ALL FOOD ITEMS WITH PRODUCT NAME INCLUDING BULK FOOD CONTAINERS.

Basic (6)

−12 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
NOTED NO SPLASHGUARD BETWEEN FRONT EXPOSED HAND WASH SINK AND PREP TABLE AND EXPOSED HAND SINK AND DRAINBOARD OF 3 COMPARTMENT SINK AT THE DISH WASHING AREA. MUST INSTALL A WASHABLE SPLASHGUARD.
41WIPING CLOTHS: PROPERLY USED & STORED−2
NOTED DIRTY WIPING CLOTHS ON PREP TABLES AT FRONT AND REAR PREP AREAS NOT PROPERLY STORED. INSTRUCTED TO PROPERLY STORE ALL WASHCLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE
43IN-USE UTENSILS: PROPERLY STORED−2
NOTED SERVING PLATES ON SHELVES THROUGHOUT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
NOTED WASH ROOMS ON PREMISE WITH GARBAGE RECEPTACLES AND NO LIDS. INSTRUCTED TO PROVIDE TRASH CANS WITH LIDS AT ALL WOMEN WASH ROOMS AND UNISEX WASH ROOMS
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED THE FOLLOWING:- --STANDING WATER ON FLOOR BEHIND THE COOKING STOVE. --THICK GREASE AND DIRT ACCUMULATION ALONG WALL BASE ESPECIALLY UNDERNEATH COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
NOTED HEAVY DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS AND ON EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS AND PIPES/CONDUITS.

Base deductions−37 pts

Risk factor bonus (1× +5)−5 pts

Sep 24

Canvass Re-Inspection InspectionPass w/ Conditions

4 High1 Med6 Basic

11 total3 risk factors

28/100inspection score

−57 pts

High Priority (4)

−40 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 (RICE, CHICKEN SOUPS 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 AND 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.
6PROPER EATING, TASTING, DRINKING, OR TOBACCO USERisk Factor−10
NOTED EMPLOYEES DRINKING AND PREPARING FOOD AT THE KITCHEN PREP AREA. INSTRUCTED MANAGEMENT TO PROVIDE A DESIGNATED AREA FOR EMPLOYEES TO DRINK AND EAT AND NOT AT THE PREP AREAS.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
NOTED INNER LINING OF ICE MACHINE NOT CLEANED. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
NOTED ASSORTED FOOD ITEMS INSIDE REFRIGERATION UNITS NOT PROPERLY LABELED. INSTRUCTED TO PROPERLY LABEL ALL FOOD ITEMS WITH PRODUCT NAME INCLUDING BULK FOOD CONTAINERS.

Basic (6)

−12 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
NOTED NO SPLASHGUARD BETWEEN FRONT EXPOSED HAND WASH SINK AND PREP TABLE AND EXPOSED HAND SINK AND DRAINBOARD OF 3 COMPARTMENT SINK AT THE DISH WASHING AREA. MUST INSTALL A WASHABLE SPLASHGUARD.
41WIPING CLOTHS: PROPERLY USED & STORED−2
NOTED DIRTY WIPING CLOTHS ON PREP TABLES AT FRONT AND REAR PREP AREAS NOT PROPERLY STORED. INSTRUCTED TO PROPERLY STORE ALL WASHCLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE
43IN-USE UTENSILS: PROPERLY STORED−2
NOTED SERVING PLATES ON SHELVES THROUGHOUT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
NOTED WASH ROOMS ON PREMISE WITH GARBAGE RECEPTACLES AND NO LIDS. INSTRUCTED TO PROVIDE TRASH CANS WITH LIDS AT ALL WOMEN WASH ROOMS AND UNISEX WASH ROOMS
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED THE FOLLOWING:- --STANDING WATER ON FLOOR BEHIND THE COOKING STOVE. --THICK GREASE AND DIRT ACCUMULATION ALONG WALL BASE ESPECIALLY UNDERNEATH COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
NOTED HEAVY DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS AND ON EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS AND PIPES/CONDUITS.

Base deductions−57 pts

Risk factor bonus (3× +5)−15 pts

Jul 24

Canvass InspectionPass w/ Conditions

3 High3 Med7 Basic

13 total1 risk factor

36/100inspection score

−59 pts

High Priority (3)

−30 pts

6PROPER EATING, TASTING, DRINKING, OR TOBACCO USERisk Factor−10
NOTED EMPLOYEES DRINKING AND PREPARING FOOD AT THE KITCHEN PREP AREA. INSTRUCTED MANAGEMENT TO PROVIDE A DESIGNATED AREA FOR EMPLOYEES TO DRINK AND EAT AND NOT AT THE PREP AREAS.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
NOTED INNER LINING OF ICE MACHINE NOT CLEANED. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
EQUIPMENT NOT MAINTAINING PROPER TEMPERATURE. NOTED TEMPERATURE OF SERVICE COOLER AT THE PREP AREA TO BE IMPROPER AT 52F. ALSO NOTED THE DESERT DISPLAY COOLER AT THE DINNING AREA TO BE IMPROPER AT 45.6F.INSTRUCTED NOT TO USE EQUIPMENT UNTIL MAINTAINING PROPER TEMPERATURE OF 41F AND BELOW. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

Intermediate (3)

−15 pts

21PROPER HOT HOLDING TEMPERATURES−5
NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TCS FOOD ITEMS AT THE HOT HOLDING AREA TO BE IMPROPER:- RICE 122F, SAUSAGE 116.4F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF PRODUCT THROUGH DENATURING PROCESS. SEE INVENTORY AT VIOLATION #22. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.
22PROPER COLD HOLDING TEMPERATURES−5
NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TCS FOOD ITEMS INSIDE SERVICE COOLERS TO BE IMPROPER:-LIQUID EGGS 55F, GRITS 50F, SLICED TOMATOES 55.1F, CHEESE 57F, SLICED CUCUMBER 54F, COLESLAW 61F,EGGS 46F, TUNA 50.7F, SLICED FRUITS 51.3F, CHEESE 50F, TURKEY 50.4F, HAM 51F, SAUSAGE PATTY 50F, RICE PUDDING 48.3F, CHOCOLATE CAKE 49F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 41 LBS OF PRODUCTS WORTH $135.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED. CONSOLIDATED WITH THE ABOVE VIOLATION.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
NOTED ASSORTED FOOD ITEMS INSIDE REFRIGERATION UNITS NOT PROPERLY LABELED. INSTRUCTED TO PROPERLY LABEL ALL FOOD ITEMS WITH PRODUCT NAME INCLUDING BULK FOOD CONTAINERS.

Basic (7)

−14 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
NOTED NO SPLASHGUARD BETWEEN FRONT EXPOSED HAND WASH SINK AND PREP TABLE AND EXPOSED HAND SINK AND DRAINBOARD OF 3 COMPARTMENT SINK AT THE DISH WASHING AREA. MUST INSTALL A WASHABLE SPLASHGUARD.
41WIPING CLOTHS: PROPERLY USED & STORED−2
NOTED DIRTY WIPING CLOTHS ON PREP TABLES AT FRONT AND REAR PREP AREAS NOT PROPERLY STORED. INSTRUCTED TO PROPERLY STORE ALL WASHCLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE.
43IN-USE UTENSILS: PROPERLY STORED−2
NOTED SERVING PLATES ON SHELVES THROUGHOUT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
NOTED WASH ROOMS ON PREMISE WITH GARBAGE RECEPTACLES AND NO LIDS. INSTRUCTED TO PROVIDE TRASH CANS WITH LIDS AT ALL WOMEN WASH ROOMS AND UNISEX WASH ROOMS
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
NOTED OUTSIDE GREASE CONTAINER AND SURROUNDING NOT MAINTAINED WITH GREASE ON THE GROUND AROUND THE GREASE CONTAINER AND ON TOP OF CONTAINER. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN GREASE CONTAINER AND ITS SURROUNDING. PRIORITY FOUNDATION #7-38-020(B). CITATION ISSUED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED THE FOLLOWING:- --STANDING WATER ON FLOOR BEHIND THE COOKING STOVE. --THICK GREASE AND DIRT ACCUMULATION ALONG WALL BASE ESPECIALLY UNDERNEATH COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
NOTED HEAVY DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS AND ON EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS AND PIPES/CONDUITS.

Base deductions−59 pts

Risk factor bonus (1× +5)−5 pts

Sep 23

Short Form Complaint InspectionCleanPass

No violations

100/100inspection score

Aug 23

Canvass Re-Inspection InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13 SOME FOOD HANDLERS WITH EXPIRED FOOD HANDLER TRAINING CERTIFICATE. INSTRUCTED TO PROVIDE CURRENT CERTIFICATE FOR EACH EMPLOYEE.

Base deductions−2 pts

Aug 23

Canvass InspectionFail

1 High3 Med11 Basic

15 total

53/100inspection score

−47 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
INSTRUCTED TO INSTALL HANDSINK WITH HOT AND COLD RUNNING WATER EQUIPPED WITH HAND SOAP AND HAND DRYING DEVICE ADJACENT AND ACCESSIBLE TO DISHWASHING AREA. PRIORITY FOUNDATION VIOLATION 7-38-030 (C)

Intermediate (3)

−15 pts

36THERMOMETERS PROVIDED & ACCURATE−5
INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
INSTRUCTED TO PROPERLY LABEL FOOD STORAGE CONTAINERS IDENTIFIED WITH COMMON NAME (FLOUR, BREAD CRUMBS, RICE ETC)
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED OVER 20 RODENT (MICE) DROPPINGS ALONG THE WALLS AND IN ALL CORNERS IN REAR STORAGE AREA, OVER 30 MICE DROPPINGS IN SECOND FLOOR DRY STORAGE AREA. ALSO NOTED DEAD MOUSE AND DEAD ROACHES ON GLUE BOARDS. INSTRUCTED TO REMOVE, CLEAN AND SANITIZE THE AFFECTED AREAS. RECOMMEND TO CONTACT LICENSED PEST CONTROL FOR SERVICE. PRIORITY FOUNDATION VIOLATION 7-38-020 (A) CITATION ISSUED

Basic (11)

−22 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR SURFACES OF ALL PREP AND REACH-IN COOLERS, VENT COVERS WITH EXCESSIVE DUST AND GREASE ACCUMULATION INSIDE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
INSTRUCTED TO TRANSFER FOOD PRODUCTS FROM AN OPEN ORIGINAL CAN CONTAINER INTO FOOD GRADE CONTAINER FOR PROPER FOOD STORAGE INSIDE WALK-IN COOLER.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTES EXTERIOR SURFACES OF 3 COMPARTMENT SINK IN POOR REPAIR. OPENING AT FRONT SIDE METAL SHEET. INSTRUCTED TO SEAL.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN STORAGE RACKS WITH WHITE AND GREEN MOLD LIKE BUILD-UP ANDGREASE INSIDE (2) WALK-IN COOLER.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
INSTRUCTED TO REPAIR LEAKY DRAINPIPE UNDERNEATH MIDDLE AND RIGHT COMPARTMENT OF THE 3 COMPARTMENT SINK IN THE REAR DISHWASHING AREA.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
EMPLOYEE TOILET ROOM DOOR IN REAR OF KITCHEN MUST BE SELF CLOSING. INSTRUCTED TO REPAIR OR REPLACE BROKEN SELF CLOSING DEVICE.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OBSERVED DEBRIS ON GROUND AROUND AND BEHIND GREASE DUMPSTER IN REAR OUTSIDE AREA. INSTRUCTED TO CLEAN GROUND AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED FLOORS IN THE KITCHEN (COOKING AREA) IN POOR REPAIR. INSTRUCTED TO REPAIR OR LEVEL THE SAID FLOORS.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
INSTRUCTED TO REPLACE MISSING LIGHTBULB INSIDE REACH-IN COOLER IN THE COOKING LINE.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
SOME FOOD HANDLERS WITH EXPIRED FOOD HANDLER TRAINING CERTIFICATE. INSTRUCTED TO PROVIDE CURRENT CERTIFICATE FOR EACH EMPLOYEE.
58ALLERGEN TRAINING AS REQUIRED−2
FOUND CERTIFIED MANAGER IN CHARGE WITH EXPIRED ALLERGEN TRAINING CERTIFICATE. INSTRUCTED ANY PERSON WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE TO COMPLY WITH CURRENT ALLERGEN TRAINING CERTIFICATION.

Base deductions−47 pts

Jul 22

Canvass InspectionPass

1 High5 Basic

6 total

80/100inspection score

−20 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HANDWASHING SIGNAGE AT HANDSINKS LOCATED IN BOTH PREPARATION AREAS. INSTRUCTED TO PROVIDE HANDWASHING SIGNAGE INFORMING EMPLOYEES TO WASH THEIR HANDS AT ALL HANDWASHING SINKS.

Basic (5)

−10 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CUTTING BOARDS IN KITCHEN PREPARATION AREA COVERED WITH DEEP GROOVES AND DARK STAINS. INSTRUCTED TO RESURFACE OR REPLACE AND MAINTAIN SMOOTH, CLEANABLE SURFACES.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED NO COVERED TRASH RECEPTACLE IN THE WOMENS TOILET ROOM AND IN THE UNISEX EMPLOYEE TOILET ROOM. INSTRUCTED TO PROVIDE COVERED TRASH RECEPTACLES AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DIRTY FLOORS WITH FOOD DEBRIS/ SPILLS THROUGHOUT KITCHEN PREPARATION AREA. INSTRUCTED MANAGER TO DETAIL CLEAN AND MAINTAIN
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED CEILING VENT COVER IN DISH WASHING AREA WITH DUST BUILD-UP. INSTRUCTED TO CLEAN, REMOVE DUST AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED BURNT OUT LIGHTBULB IN THE REAR DISH WASHING AREA. INSTRUCTED TO REPLACE BURNT OUT LIGHTBULB AND MAINTAIN.

Base deductions−20 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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