What is Topo Gigio Ristorante's health inspection score?

Topo Gigio Ristorante has a SafeDine safety score of 65 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Topo Gigio Ristorante last inspected?

Topo Gigio Ristorante was last inspected on May 7, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Topo Gigio Ristorante have?

Topo Gigio Ristorante has 75 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Topo Gigio Ristorante safe to eat at?

Topo Gigio Ristorante has a safety score of 65/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Topo Gigio Ristorante serve?

Topo Gigio Ristorante serves Italian cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Topo Gigio Ristorante

Name: Topo Gigio Ristorante
Address: 1514-1516 N WELLS ST, Chicago, 60610
Rating: 65

1514-1516 N WELLS ST, Chicago

Last Inspected: 5/7/2026

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0Fair

Italian•Old Town

Ranked #282 of 367 in Old TownBetter than 70% of italian restaurants

Stable

10 inspections

Last: May 7, 2026

high confidence

Directions Order

Inspections

Clean Rate

7.5

Avg Violations

1 month 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

Plumbing issues

Plumbing or waste disposal problems

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

-41

Final Score

Impact Breakdown

High Priority

-4 pts

Direct health hazards • 10 pts each

Intermediate

-21 pts

Potential hazards • 5 pts each

Basic

-4 pts

Best practices • 2 pts each

Inspection Timeline

-3 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 59/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (65/100) 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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1514-1516 N WELLS ST, Chicago, IL 60610

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Violation Timeline

May 2022

1 inspections

1 basic

May

Aug 2023

2 inspections

5 high priority

3 intermediate

11 basic

Oct 2023

1 inspections

1 intermediate

4 basic

Oct

Aug 2024

1 inspections

1 intermediate

6 basic

Apr 2025

1 inspections

2 high priority

6 basic

Apr

May 2025

1 inspections

3 high priority

8 basic

Aug 2025

2 inspections

4 high priority

2 intermediate

11 basic

Aug

May 2026

1 inspections

7 intermediate

Inspection History

10 records on file

4 Canvass1 Complaint Re-Inspection1 Complaint1 Short Form Complaint3 Canvass Re-Inspection

May 26

Canvass InspectionLatestPass

7 Med

7 total

65/100inspection score

−35 pts

Intermediate (7)

−35 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−5
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−5
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−5
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−5
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−5

Base deductions−35 pts

Aug 25

Complaint Re-Inspection InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

43IN-USE UTENSILS: PROPERLY STORED−2
3-304.12: **C** In-Use Utensils, Between-Use Storage NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA AND DINING AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES AT THE KITCHEN AND DINNING TABLES TO PREVENT DUST ACCUMULATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED SOME USE OF MILK CRATES FOR ELEVATION INSIDE THE WALK IN COOLER AND BARS, INSTRUCTED NOT TO USE MILK CRATES FOR ELEVATION TO PREVENT HIDING PLACES FOR PEST. MUST PROVIDE APPROPRIATE SHELVING FOR STORAGE. ALL FOOD ITEMS MUST ALSO BE STORED 6" AWAY FROM THE WALL

Base deductions−4 pts

Aug 25

Complaint InspectionFail

4 High2 Med9 Basic

15 total1 risk factor

27/100inspection score

−68 pts

High Priority (4)

−40 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.
14REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION−10
3-202.18 (A)NOTED SHELLFISH (MUSSELS)IN A CONTAINER INSIDE THE SERVICE PREP COOLER WITH NO IDENTIFICATION TAGS AS REQUIRED BY THE CODE. ALSO NOTED CONTAINER OF CLAMS AT SAME WITH MULTIPLE TAGS. INSTRUCTED MANAGEMENT TO ALWAYS HAVE TAGS ATTACHED TO THE EACH BATCH UNTIL THE LAST PRODUCT IS USED AND THEN THE TAG MUST BE STORED FOR AN ADDITIONAL 90 DAYS IN A FOLDER. ALSO THERE SHOULD BE ONLY ONE TAG PER CONTAINER.MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 10 LBS OF PRODUCTS WORTH $19.00 THROUGH DENATURING PROCESS. PRIORITY FOUNDATION VIOLATION #7-38-005.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
NOTED LOW TEMPERATURE DISH WASHING MACHINE IN USE NOT PROPERLY SANITIZING. SANITIZING STRENGTH OF SANITIZER (CHLORINE) AT THE TIME OF INSPECTION WAS 00 PPM. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS PROPERLY SANITIZING AT MINIMUM OF 50 PPM.MANAGER IMMEDIATELY CALLED FOR MAINTENANCE. PRIORITY VIOLATION #7-38-025. CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
NOTED A THICK BLACK AND SLIMY SUBSTANCE INSIDE THE UPPER COMPARTMENT AND INNER LINING OF ICE MACHINE DRIPPING ONTO THE ICE. INSTRUCTED MANAGEMENT NOT TO USE ICE MACHINE UNTIL EQUIPMENT IS DETAILLY CLEANED AND SANITIZE. PRIORITY FOUNDATION #7-38-005. CITATION ISSUED.

Intermediate (2)

−10 pts

23PROPER DATE MARKING AND DISPOSITION−5
NOTED TCS FOODS PREPARED ONSITE AND HELD FOR MORE THAN 24 HOURS AND NO DISCARD DATE. PRIORITY FOUNDATION VIOLATION #7-38-005. CITATION ISSUED.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
NOTED OVER 20 RAT DROPPINGS ON FLOOR ALONG THE WALL BASE OF THE INSIDE BAR AND OUTSIDE BAR. INSTRUCTED TO DETAIL CLEAN AND SANITIZE AFFECTED AREAS, ELIMINATE PEST ACTIVITY. INSTRUCTED TO CONSULT WITH PEST CONTROL COMPANY AND HAVE PREMISES TREATED. PRIORITY FOUNDATION VIOLATION #7-38-020(A). CITATION ISSUED.

Basic (9)

−18 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
NOTED CONTAINERS WITH NO HANDLE USED FOR SCOOPING AND SERVING FOOD AT THE SERVICE PREP COOLERS. INSTRUCTED TO PROVIDE TONGS, SERVING SPOONS, OR LADLE FOR SCOOPING FOOD.
43IN-USE UTENSILS: PROPERLY STORED−2
NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA AND DINING AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES AT THE KITCHEN AND DINNING TABLES TO PREVENT DUST ACCUMULATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED ICE SCOOPS STORED INSIDE ICE MACHINE ON ICE AND INSIDE THE ICE BIN AT THE BAR ON ICE. INSTRUCTED TO REMOVE AND PROVIDE AN ICE SCOOP HOLDER.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED SOME USE OF MILK CRATES FOR ELEVATION INSIDE THE WALK IN COOLER AND BARS, INSTRUCTED NOT TO USE MILK CRATES FOR ELEVATION TO PREVENT HIDING PLACES FOR PEST. MUST PROVIDE APPROPRIATE SHELVING FOR STORAGE. ALL FOOD ITEMS MUST ALSO BE STORED 6" AWAY FROM THE WALL
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED RUSTY AND DIRTY SHELVES INSIDE WALK IN COOLERS AT THE KITCHEN PREP AREA. INSTRUCTED TO DETAIL CLEAN, REPAINT WITH NON TOXIC FOOD GRADE PAINT AND/OR REPLACE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
NOTED A SLIMY AND GREY SUBSTANCE INSIDE THE SODA GUN DISPENSER AT THE BAR. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN
52SEWAGE & WASTE WATER PROPERLY DISPOSED−2
NOTED WASTE WATER COMING OUT FROM THE FLOOR DRAIN BY THE ICE MACHINE ONTO THE FLOOR OF THE BASEMENT FOOD PREP/DRY STORAGE AREA. NO FOOD WAS BEING PREPPED AT THE TIME OF INCIDENCE. MANAGER STATED THAT IT WAS DUE TO THE HEAVY RAINS. INSTRUCTED TO BLOCK AREA AND BRING ALL FOOD ITEMS TO THE FIRST FLOOR INSTRUTED TO CLEAN, SANITIZE AND MAINTAIN. PRIORITY VIOLATION #7-38-030(C). CITATION ISSUED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED THE FOLLOWINGS: ..MULTIPLE HOLES ON CEILING AT THE BASEMENT FOOD PREP/DRY STORAGE AREA ..MISSING FLOOR TILES AT THE DISH WASHING AREA AND BY THE HANDWASHING SINK OF THE KITCHEN PREP AREA. INSTRUCTED TO SEAL ALL HOLES AND OPENINGS WHERE NEEDED TO PREVENT ENRY POINTS FOR RODENT AND REPALCE MISSING TILE ALSO WHER EVER NEEDED AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG WALLBASE AND UNDERNEATH EQUIPMENT ESPECIALLY AT THE BARS AND WHERE RAT DROPPING WERE FOUND.

Base deductions−68 pts

Risk factor bonus (1× +5)−5 pts

May 25

Short Form Complaint InspectionPass w/ Conditions

3 High8 Basic

11 total2 risk factors

44/100inspection score

−46 pts

High Priority (3)

−30 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 ARE PREPARED AND SERVED HAMBURGER, SEAFOOD, PASTA ETC. CERTIFICATES ON SITE (SAFE SERVE ARE EXPIRED). INSTRUCTED TO HAVE THE ORIGINAL CITY OF CHICAGO ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION#7-38-012. CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED THE MEN AND WOMEN TOILET ROOMS UP STAIRS WITH MISSING HAND WASHING SIGNAGE. INSTRUCTED TO PROVIDE FOR EACH ONE.

Basic (8)

−16 pts

40PERSONAL CLEANLINESS−2
NOTED EMPLOYEES AT THE PREP AREA PREPARING FOOD WITH NO HAIR RESTRAINTS OR PROTECTION. INSTRUCTED TO WEAR HAIR RESTRAINTS OR PROTECTION AT ALL TIMES
43IN-USE UTENSILS: PROPERLY STORED−2
NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA AND DINING AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES AT THE KITCHEN PREP AND DINNING TABLES TO PREVENT DUST ACCUMULATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED THE GASKET ON THE M3 REFRIGERATOR IN THE BASEMENT COMING LOOSE FROM THE DOOR. (PROPER TEMP) INSTRUCTED TO REPAIR AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE INSIDE LIP OF THE ICE MACHINE OPENING IN THE BASEMENT WITH A SUBSTANCE BUILDING UP ON THE EDGE. INSTRUCTED TO CLEAN AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED A LEAK AT THE HAND WASHING SINK IN THE REAR DRAIN PIPE AT THE ELBOW AND OBSERVED A LEAK AT THE 1 COMPARTMENT SINK FAUCET LOCATED AT THE SALAD PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED THE WALL COVERING AT THE REAR HAND WASHING SINK BY THE EXIT DOOR COMING LOOSE FROM THE WALL. INSTRUCTED TO REPAIR AND MAINTAIN AS A MEANS OF PREVENTING A POSSIBLE HARBORING SPACE FOR INSECTS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED A BUILD UP OF DRIED FOOD DEBRIS ON THE FLOOR UNDER THE SHELVING IN THE BASEMENT AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED A BUILD UP OF DUST ON THE A/C VENTS IN THE KITCHEN AREA (ALL) INSTRUCTED TO CLEAN AND MAINTAIN ALL VENTS AS A MEANS OF PREVENTING POSSIBLE CONTAMINATION OF FOOD CONTACT SURFACES AND FOODS BEING PREPARED IN AREA.

Base deductions−46 pts

Risk factor bonus (2× +5)−10 pts

Apr 25

Canvass InspectionPass

2 High6 Basic

8 total

68/100inspection score

−32 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED THE MEN AND WOMEN TOILET ROOMS UP STAIRS WITH MISSING HAND WASHING SIGNAGE. INSTRUCTED TO PROVIDE FOR EACH ONE.
14REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION−10
OBSERVED SOME OF THE SHELL STOCK TAGS WITHOUT LAST SOLD DATE ON TAGS. INSTRUCTED TO INFORM ALL STAFF TO DATE MARK FROM LAST DATE OF SOLD/USED ON TAG BEFORE STORING.

Basic (6)

−12 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED THE GASKET ON THE M3 REFRIGERATOR IN THE BASEMENT COMING LOOSE FROM THE DOOR. (PROPER TEMP) INSTRUCTED TO REPAIR AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE INSIDE LIP OF THE ICE MACHINE OPENING IN THE BASEMENT WITH A SUBSTANCE BUILDING UP ON THE EDGE. INSTRUCTED TO CLEAN AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED A LEAK AT THE HAND WASHING SINK IN THE REAR DRAIN PIPE AT THE ELBOW AND OBSERVED A LEAK AT THE 1 COMPARTMENT SINK FAUCET LOCATED AT THE SALAD PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED THE WALL COVERING AT THE REAR HAND WASHING SINK BY THE EXIT DOOR COMING LOOSE FROM THE WALL. INSTRUCTED TO REPAIR AND MAINTAIN AS A MEANS OF PREVENTING A POSSIBLE HARBORING SPACE FOR INSECTS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED A BUILD UP OF DRIED FOOD DEBRIS ON THE FLOOR UNDER THE SHELVING IN THE BASEMENT AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED A BUILD UP OF DUST ON THE A/C VENTS IN THE KITCHEN AREA (ALL) INSTRUCTED TO CLEAN AND MAINTAIN ALL VENTS AS A MEANS OF PREVENTING POSSIBLE CONTAMINATION OF FOOD CONTACT SURFACES AND FOODS BEING PREPARED IN AREA.

Base deductions−32 pts

Aug 24

Canvass InspectionPass

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED MULTIPLE CONTAINERS IN THE BASEMENT STORAGE AREA WITHOUT COMMON NAME. INSTRUCTED TO PROVIDE COMMON NAME FOR ALL CONTAINERS WITH PRODUCT STORED INSIDE.

Basic (6)

−12 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED THE GASKET SEALS AT THE TWO DOOR REACH IN UNIT IN THE SECOND FLOOR KITCHEN BADLY WORN AND THE DOOR HANDLES MISSING EXPOSING SHARP METAL EDGES. INSTRUCTED TO REPAIR AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED A BUILD UP OF FOOD DEBRIS ALONG THE SIDES OF THE COOLING PREP STATIONS IN THE REAR FOOD SERVICE AREA. INSTRUCTED TO CLEAN AND MAINTAIN THE SIDES OF ALL COOKING AND NON COOKING EQUIPMENT AS A MEANS OF PREVENTING POSSIBLE PEST AND OR INSECT FEEDING AND HARBORING IN THE AREAS.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED HAND SINK VERY LOOSE FROM THE WALL AREA IN THE REAR FOOD PREP AREA NEXT TO THE EXIT DOOR. INSTRUCTED TO REPAIR SEALING TIGHT FITTING TO THE WALL.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED A LARGE CLUTTER OF ITEMS STORED AT TOP LANDING AREA OF STAIRS LEADING TO THE SECOND FLOOR KITCHEN AREA. INSTRUCTED TO REMOVE ITEMS AS A MEANS OF PREVENTING POSSIBLE HARBORING SPACE FOR PEST AND INSECTS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FLOOR DRAINS THROUGHOUT THE FOOD SERVICE AREA WITH A BUILD UP OF FOOD DEBRIS, VARIOUS COLORED SUBSTANCES BUILDING UP. INSTRUCTED TO CLEAN AND MAINTAIN ALL.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED HOOD VENTILATION FILTERS IN THE SECOND FLOOR KITCHEN WITH A BUILD UP OF DUST AND GREASE. INSTRUCTED TO CLEAN AND MAINTAIN.

Base deductions−17 pts

Oct 23

Canvass Re-Inspection InspectionPass

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
6-202.15: OBSERVED OUTDOOR BAR NEAR ENTRANCE NOT ENCLOSED WHICH ALLOWS FOR OUTDOOR ELEMENTS AND PESTS TO ENTER. EXTERIOR BAR SHALL BE: SELF-CLOSING, SOLID AND TIGHT FITTING, AND LIMITED TO DESIGNATED USE.

Basic (4)

−8 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
3-304.13: LINENS USED AS NAPKINS FOR CUSTOMER TABLES IS STORED DIRECTLY ON TOP OF FOOD PRODUCTS SUCH AS COOKED VEGETABLES IN COLD HOLDING UNITS. FACILITY MUST REMOVE LINENS THAT IS IN DIRECT CONTACT WITH FOOD.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-501.11: OBSERVED BROKEN INTERNAL CHEST FREEZER LID IN BASEMENT NEAR DRY STORAGE. FACILITY MUST REPAIR OR REPLACE. - MANAGER PROVIDED INVOICE FOR REPLACEMENT.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
4-603.15: EQUIPMENT (LARGE POTS) 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
6-201.13: OBSERVED OPEN GAPS BETWEEN SINK FIXTURES ADJACENT TO WALLS. FACILITY MUST SEAL/CAULK GAP OPENINGS THROUGHOUT FACILITY.

Base deductions−13 pts

Aug 23

Canvass Re-Inspection InspectionFail

1 High4 Basic

5 total

82/100inspection score

−18 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
5-203.11: HANDSINK MISSING ON THE 1ST FLOOR DISH AREA AND MAIN COOKLINE. FACILITY MUST PROVIDE HAND SINKS SO THAT IT IS EASILY ACCESSIBLE TO THE COOKLINE AND DISH AREA. SEE ABOVE PRIORITY FOUNDATION VIOLATION 7-38-030 (c) CITATION ISSUED.

Basic (4)

−8 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
3-304.13: LINENS USED AS NAPKINS FOR CUSTOMER TABLES IS STORED DIRECTLY ON TOP OF FOOD PRODUCTS SUCH AS COOKED VEGETABLES IN COLD HOLDING UNITS. FACILITY MUST REMOVE LINENS THAT IS IN DIRECT CONTACT WITH FOOD.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-501.11: OBSERVED BROKEN INTERNAL CHEST FREEZER LID IN BASEMENT NEAR DRY STORAGE. FACILITY MUST REPAIR OR REPLACE. - MANAGER PROVIDED INVOICE FOR REPLACEMENT.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
4-603.15: EQUIPMENT (LARGE POTS) 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
6-201.13: OBSERVED OPEN GAPS BETWEEN SINK FIXTURES ADJACENT TO WALLS. FACILITY MUST SEAL/CAULK GAP OPENINGS THROUGHOUT FACILITY.

Base deductions−18 pts

Aug 23

Canvass InspectionFail

4 High3 Med7 Basic

14 total

31/100inspection score

−69 pts

High Priority (4)

−40 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
DISPOSABLE PAPER TOWELS NOT PROVIDED FOR THE HANDWASHING SINK IN THE BASEMENT EMPLOYEE RESTROOM. FACILITY MUST PROVIDE. PRIORTY FOUNDATION VIOLATION 7-38-030 (c) CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
HANDSINK MISSING ON THE 1ST FLOOR DISH AREA AND MAIN COOKLINE. FACILITY MUST PROVIDE HAND SINKS SO THAT IT IS EASILY ACCESSIBLE TO THE COOKLINE AND DISH AREA. SEE ABOVE PRIORITY FOUNDATION VIOLATION 7-38-030 (c) CITATION ISSUED.
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.
15FOOD SEPARATED AND PROTECTED−10
OBSERVED RAW EGSS STORED ABOVE READY-TO-EAT PASTA IN THE 2DOOR STAND UP COOLER ON THE 2ND FLOOR KITCHEN----- AND-----RAW FISH STORED ABOVE READY TO EAT FOODS IN THE 2 DOOR STAND UP COOLER LOCATED ON THE 1ST FLOOR COOKLINE. READY-TO-EAT FOODS MUST BE PLACED ABOVE RAW SEAFOOD/EGSS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Intermediate (3)

−15 pts

25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
OBSERVED NO CONSUMER ADVISORY ASTERISK STAR FOR RAW FOOD ON MENU (CAESAR SALAD DRESSING THAT CONTAINS RAW EGGS). Instructed to identify such foods by asterisking them to a foot note that states: "These items can be served raw or undercooked or contain undercooked ingredients" and add a statement that says: "Consuming raw or undercooked animal products may increase your risk of food borne illness, especially if you have medical conditions". PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED OUTDOOR BAR NEAR ENTRANCE NOT ENCLOSED WHICH ALLOWS FOR OUTDOOR ELEMENTS AND PESTS TO ENTER. EXTERIOR BAR SHALL BE: SELF-CLOSING, SOLID AND TIGHT FITTING, AND LIMITED TO DESIGNATED USE.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED APPROXIMATELY OVER 250 SMALL BLACK FLYING INSECTS THROUGHOUT ALL FACILITY (2ND FLOOR BAR/KITCHEN, BASEMENT, 1ST FLOOR DISH AREA/BAR, ENCLOSED GARBAGE AREA, AND OUTDOOR BAR). FACILITY MUST ELIMINATE PEST ACTIVITY IN THE FACILITY USING PROPER LICENSE PEST CONTROL. PRIORITY FOUNDATION VIOLATION 7-38-020 (a) CITATION ISSUED.

Basic (7)

−14 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED COMMERICIAL PACKAGED DRINKS STORED ON THE GOURND IN THE STORAGE CLOSET ON 2ND FLOOR BAR. ITEMS MUST BE AT LEAST 6 INCHES OFF THE GROUND.
39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
LINENS USED AS NAPKINS FOR CUSTOMER TABLES IS STORED DIRECTLY ON TOP OF FOOD PRODUCTS SUCH AS COOKED VEGETABLES IN COLD HOLDING UNITS. FACILITY MUST REMOVE LINENS THAT IS IN DIRECT CONTACT WITH FOOD.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED BROKEN INTERNAL CHEST FREEZER LID IN BASEMENT NEAR DRY STORAGE. FACILITY MUST REPAIR OR REPLACE.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
EQUIPMENT (LARGE POTS) 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
OBSERVED FOOD DEBRIS ON FLOOR IN THE 2ND FLOOR KTICHEN AREA, BASEMENT, AND 1ST FLOOR DISH AREA. FACILITY MUST CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED EXCESSIVE PUDDLE OF WATER ON THE FLOOR THROUGHOUT THE BASEMENT AND 1ST FLOOR DISH AREA. FACILITY MUST CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED OPEN GAPS BETWEEN SINK FIXTURES ADJACENT TO WALLS. FACILITY MUST SEAL/CAULK GAP OPENINGS THROUGHOUT FACILITY

Base deductions−69 pts

May 22

Canvass Re-Inspection InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED 2 CUTTING BOARDS IN REAR 1ST FLOOR PREP AREA COVERED IN DEEP GROOVES AND DARK STAINS. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.

Base deductions−2 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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