What is Buffalo Joe's ON Howard's health inspection score?

Buffalo Joe's ON Howard has a SafeDine safety score of 57 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Buffalo Joe's ON Howard last inspected?

Buffalo Joe's ON Howard was last inspected on September 26, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Buffalo Joe's ON Howard have?

Buffalo Joe's ON Howard has 40 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Buffalo Joe's ON Howard safe to eat at?

Buffalo Joe's ON Howard has a safety score of 57/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Buffalo Joe's ON Howard serve?

Buffalo Joe's ON Howard serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Buffalo Joe's ON Howard

Name: Buffalo Joe's ON Howard
Address: 1841 W HOWARD ST, Chicago, 60626
Rating: 57

1841 W HOWARD ST, Chicago

Last Inspected: 9/26/2025

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0Fair

American•Rogers Park

Ranked #160 of 202 in Rogers ParkBetter than 17% of american restaurants

Stable

5 inspections

Last: Sep 26, 2025

medium confidence

Directions Order

Inspections

Clean Rate

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 issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-43

Final Score

Impact Breakdown

High Priority

-9 pts

Direct health hazards • 10 pts each

Intermediate

-11 pts

Potential hazards • 5 pts each

Basic

-13 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

+1 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

1841 W HOWARD ST, Chicago, IL 60626

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Violation Timeline

Nov 2022

2 inspections

1 high priority

3 intermediate

11 basic

Nov

Jul 2023

1 inspections

1 intermediate

Dec 2024

1 inspections

1 high priority

5 intermediate

11 basic

Dec

Sep 2025

1 inspections

1 high priority

1 intermediate

5 basic

Inspection History

5 records on file

3 Canvass1 Complaint Re-Inspection1 Complaint

Sep 25

Canvass InspectionLatestPass

1 High1 Med5 Basic

7 total

75/100inspection score

−25 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 A 1/4" GAP AT THE LONG EDGE OF THE REAR EXIT DOOR. MUST PROVIDE A TIGHT-FITTING SEAL AT ALL OUTER OPENINGS TO PREVENT THE ENTRY OF PESTS.

Basic (5)

−10 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD CONTAINERS STORED ON THE FLOOR IN THE WALK-IN COOLER. 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.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED TORN DOOR GASKET INSIDE OF THE 2 DOOR PREP COOLER NEAR CASHIER. INSTRUCTED TO REPLACE
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED 3-COMPARTMENT SINK STOPPERS MISSING/NOT WORKING. INSTRUCTED MANAGER MUST PROVIDE WORKING STOPPERS AT 3-COMPARTMENT SINK.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OBSERVED STORAGE AREA AND ENCLOSURE FOR REFUSE, RECYCLABLES, OR RETURNABLES LITTERED WITH UNNECESSARY ITEMS (EX. CRATES, WOODEN PALLETS, ETC). INSTRUCTED TO REMOVE AND MAINTAIN A MENTIONED AREAS SHALL BE MAINTAINED FREE OF UNNECESSARY ITEMS.
58ALLERGEN TRAINING AS REQUIRED−2
NO PROOF OF ALLERGEN TRAINING OR CERTIFICATES FOR ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS.

Base deductions−25 pts

Dec 24

Canvass InspectionPass w/ Conditions

1 High5 Med11 Basic

17 total

43/100inspection score

−57 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED EMPLOYEE WASHING POTS, PANS AND UTENSILS AT THE THREE COMPARTMENT SINK NOT SANITIZING AS THE FINAL RINSE. SINK NOT PROPERLY SET TO WASH, RINSE AND SANITIZE. WASH BASIN ONLY WAS SET UP. REVIEWED PROPER SINK SET UP WITH MANAGER ON SITE. INSTRUCTED TO PROPERLY SET SINK AND REWASH ALL UNSANITIZED DISHWARES AND PANS. PRIORITY VIOLATION 7-38-025 CITATION ISSUED.

Intermediate (5)

−25 pts

21PROPER HOT HOLDING TEMPERATURES−5
OBSERVED APPROXIMATELY 10 LBS COOKED RIB TIPS BEING HELD ON THE COOKS LINE STEAM TABLE HOT HOLDING UNIT AT IMPROPER TEMPERATURES. RIBS NOTED RANGING IN TEMPERATURES BETWEEN 118.9 TO 129.5F. ALL DISCARDED. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED APPROXIMATELY 3 LBS RANCH DAIRY BASED DRESSING HELD AT IMPROPER COLD HOLDING TEMPERATURE OF 52.5F IN THE FRONT COUNTER SMALL REFRIGERATION UNIT. ALL DISCARDED. PRIORITY VIOLATION 7-38-005 SEE THE ABOVE VIOLATION #21 FOR CITATION.
23PROPER DATE MARKING AND DISPOSITION−5
OBSERVED THE FOLLOWING TCS FOODS NOT PROPERLY DATE LABELED WITH AN EXPIRATION DATE. COOKED RIB TIPS AND PREPARED COLESLAW WITH NO LABELS. NOT LABELED WITH PREP OR EXPIRATION DATES. REVIEWED REQUIRED LABELING. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
35APPROVED THAWING METHODS USED−5
NOTED A LARGE PAN OF FROZEN FOOD THAWING ON A PREP TABLE IN THE REAR PREP. MANAGER REMOVED AND PUT THE FOOD IN THE WALK-IN COOLER TO PROPERLY THAW UNDER REFRIGERATION.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
NOTED BULK FOODS NOT PROPERLY LABELED. ALL FOODS NOT STORED IN THEIR ORIGINAL CONTAINERS MUST BE LABELED WITH THE PRODUCT COMMON NAME.

Basic (11)

−22 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED TORN RUBBER DOOR GASKET ON THE WALK-IN FREEZER DOOR. MUST REPLACE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE CARDBOARD BOXES AS PAPER LINERS AT THE FRONT PREP AREA. MUST BE WASHABLE CONTAINER.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
PLASTIC WRAP USED AS A MEANS OF REPAIR FOR METAL RACK SHELVING ABOVE THE THREE COMPARTMENT SINK. MUST NOT USE PLASTIC WRAP. MUST REPLACE.----MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR ITEMS THROUGHOUT THE FACILITY.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INTERIOR DOOR AND COOLER SURFACES OF THE COOKS LINE THREE DOOR COOLER IN POOR REPAIR WITH HOLES, EXPOSED INSULATION AND RAW WOOD. ALSO NOTED THE COOKS LINE ONE DOOR CHICKEN COOLER REPAIRED WITH DUCT TAPE. MUST REPLACE/REPAIR ALL TO BE SMOOTH AND CLEANABLE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST NOT USE CARDBOARD AS LINER FOR SHELVING THROUGHOUT.---DIRTY FAUCET AND HANDLES ON THE COOKS LINE HAND WASHING SINK. MUST CLEAN AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
MISSING HOT AND COLD HANDLE ON THE FAUCET OF THE CUSTOMER WASHROOM WASHBOWL SINK. MUST REPLACE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST NOT USE CARDBOARD AS MATTING FOR FLOORS ON THE COOKS LINE AND THROUGHOUT THE FACILITY-----NOTED BLACKENED MOLDY WALL CAULKING AT THE THREE COMPARTMENT SINK. MUST REPLACE.---NOTED DAMAGED, PEELING CEILING ABOVE THE REAR PREP AREA PREP TABLE. PEELING PAINT ON THE WALL AT THE COOKS LINE HOT HOLDING UNIT. MUST REPAIR.----WATER DAMAGED CEILING TILES IN THE FRONT WAITING AREA AND THE EMPLOYEE WASHROOM. MUST REPLACE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED RAW WOOD WALL MOUNT FOR THE KNIFE HOLDER ON THE COOKS LINE WITH EXCESSIVE GREASE AND FOOD DEBRIS. MUST PROVIDE A SMOOTH, CLEANABLE KNIFE HOLDER.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
INOPERABLE MECHANICAL VENTILATION IN THE CUSTOMER WASHROOM. MUST REPLACE/REPAIR.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL REQUIRED EMPLOYEES. MUST PROVIDE.
58ALLERGEN TRAINING AS REQUIRED−2
NO PROOF OF ALLERGEN TRAINING OR CERTIFICATES FOR ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS. MUST PROVIDE.

Base deductions−57 pts

Jul 23

Canvass InspectionPass

1 Med

1 total

95/100inspection score

−5 pts

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED THERMOMETERS MISSING/ NOT WORKING INSIDE COOLER. MUST INSTALL EASY TO READ WORKING THERMOMETERS INSIDE EVERY REFRIGERATION UNIT.

Base deductions−5 pts

Nov 22

Complaint Re-Inspection InspectionPass

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

35APPROVED THAWING METHODS USED−5
3-501.13: FROZEN RAW FISH HAS BEEN THAWED WHILE STILL WRAPPED IN REDUCED OXYGEN PACKAGING (ROP). PACKAGING MUST BE REMOVED FROM FISH IN ROP PRIOR TO THAWING UNDER REFRIGERATION OR RUNNING WATER.

Basic (4)

−8 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
3-307.11: ICE BUILD-UP WAS FOUND IN CONTACT WITH FOOD STORED IN THE WALK-IN FREEZER. THE FACILITY MUST DISCARD, CLEAN, AND MAINTAIN.
41WIPING CLOTHS: PROPERLY USED & STORED−2
3-304.14: IN-USE WIPING CLOTHS ARE NOT STORED PROPERLY. FOUND PREPARATION COUNTER SURFACES THROUGHOUT THE FACILITY. CLOTHS USED TO WIPE SURFACES AND EQUIPMENT SHALL BE HELD IN A PROPER SANITIZER SOLUTION. CLOTHS IN-USE FOR WIPING SURFACES IN CONTACT WITH RAW ANIMAL FOODS SHALL BE KEPT SEPARATE FROM CLOTHS USED FOR OTHER PURPOSES. IN-USE CLOTHES MUST BE LAUNDERED DAILY.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-101.19: CRATES USED AS ELEVATION AND CARDBOARD USED AS LINING ON SHELVES THROUGHOUT THE KITCHEN FACILITY MUST BE REMOVED. FACILITY MUST REPLACE WITH ITEMS THAT ARE SMOOTH, EASILY CLEANABLE, EASY TO MONITOR DEBRIS ON OR UNDERNEATH, DURABLE, AND NON-ABSORBENT.
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13: CURRENT FOOD ALLERGEN CERTIFICATES HAVE EXPIRED. ALL CITY CERTIFIED MANAGERS MUST OBTAIN AN UPDATED/VALID ALLERGEN CERTIFICATION.

Base deductions−13 pts

Nov 22

Complaint InspectionFail

1 High2 Med7 Basic

10 total

66/100inspection score

−34 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
A SIGN OR POSTER THAT NOTIFIES FOOD EMPLOYEES TO WASH THEIR HANDS IS NOT PROVIDED AT ALL HANDWASHING SINKS USED BY FOOD EMPLOYEES. PROVIDE A CLEARLY VISIBLE HANDWASHING SIGN AT EACH HAND SINK.

Intermediate (2)

−10 pts

35APPROVED THAWING METHODS USED−5
FROZEN RAW FISH HAS BEEN THAWED WHILE STILL WRAPPED IN REDUCED OXYGEN PACKAGING (ROP). PACKAGING MUST BE REMOVED FROM FISH IN ROP PRIOR TO THAWING UNDER REFRIGERATION OR RUNNING WATER.
35APPROVED THAWING METHODS USED−5
FROZEN FISH IS THAWING AT ROOM TEMPERATURE IN 3 COMPARTMENT SINK. TIME AND TEMPERATURE CONTROL FOR SAFETY (TCS) FOOD MUST BE THAWED: UNDER REFRIGERATION THAT MAINTAINS THE FOOD TEMPERATURE AT 41F OR LESS; COMPLETELY SUBMERGED UNDER RUNNING WATER AT A WATER TEMPERATURE OF 70F OR BELOW AND FOR A PERIOD THAT DOES NOT ALLOW THAWED PORTIONS OF READY-TO-EAT FOOD TO RISE ABOVE 41F; PART OF A COOKING PROCESS; OR USING A PROCEDURE IF A PORTION OF FROZEN READY-TO-EAT FOOD IS THAWED AND PREPARED FOR IMMEDIATE SERVICE IN RESPONSE TO AN INDIVIDUAL CONSUMER'S ORDER.

Basic (7)

−14 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
ICE BUILD-UP WAS FOUND IN CONTACT WITH FOOD STORED IN THE WALK-IN FREEZER. THE FACILITY MUST DISCARD, CLEAN, AND MAINTAIN.
41WIPING CLOTHS: PROPERLY USED & STORED−2
IN-USE WIPING CLOTHS ARE NOT STORED PROPERLY. FOUND PREPARATION COUNTER SURFACES THROUGHOUT THE FACILITY. CLOTHS USED TO WIPE SURFACES AND EQUIPMENT SHALL BE HELD IN A PROPER SANITIZER SOLUTION. CLOTHS IN-USE FOR WIPING SURFACES IN CONTACT WITH RAW ANIMAL FOODS SHALL BE KEPT SEPARATE FROM CLOTHS USED FOR OTHER PURPOSES. IN-USE CLOTHES MUST BE LAUNDERED DAILY.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
CRATES USED AS ELEVATION AND CARDBOARD USED AS LINING ON SHELVES THROUGHOUT THE KITCHEN FACILITY MUST BE REMOVED. FACILITY MUST REPLACE WITH ITEMS THAT ARE SMOOTH, EASILY CLEANABLE, EASY TO MONITOR DEBRIS ON OR UNDERNEATH, DURABLE, AND NON-ABSORBENT.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OUTSIDE DUMPSTERS ARE NOT COVERED PROPERLY WITH GARBAGE OVERFILLING DUMPSTERS CREATING A NUISANCE AND PEST ATTRACTION. OUTSIDE DUMPSTERS SHALL BE CONSTRUCTED WITH TIGHT-FITTING LIDS, DOORS, OR COVERS. PRIORITY FOUNDATION VIOLATION 7-38-020 (B) CITATION ISSUED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
CRACKED TILES FOUND NEAR WALL OF WASH COMPARTMENT OF 3 COMPARTMENT SINK AND CRACKED CEILING TILE NEAR MOP SINK. FACILITY MUST RESURFACE/REPLACE CRACKED/MISSING TILES AND ENSURE SURFACES IS SMOOTH, EASILY CLEANABLE, DURABLE, AND NON-ABSORBENT.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
UNNECESSARY ITEMS / NONFUNCTIONAL EQUIPMENT WERE FOUND IN THE OUTSIDE STORAGE SHED LOCATED NEAR OUTSIDE DUMPSTERS. 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.
58ALLERGEN TRAINING AS REQUIRED−2
CURRENT FOOD ALLERGEN CERTIFICATES HAVE EXPIRED. ALL CITY CERTIFIED MANAGERS MUST OBTAIN AN UPDATED/VALID ALLERGEN CERTIFICATION.

Base deductions−34 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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