What is Rockwell's Neighborhood Grill's health inspection score?

Rockwell's Neighborhood Grill has a SafeDine safety score of 46 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Rockwell's Neighborhood Grill last inspected?

Rockwell's Neighborhood Grill was last inspected on July 17, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Rockwell's Neighborhood Grill have?

Rockwell's Neighborhood Grill has 41 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Rockwell's Neighborhood Grill safe to eat at?

Rockwell's Neighborhood Grill has a safety score of 46/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Rockwell's Neighborhood Grill serve?

Rockwell's Neighborhood Grill serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Rockwell's Neighborhood Grill

Name: Rockwell's Neighborhood Grill
Address: 4632 N ROCKWELL ST, Chicago, 60625
Rating: 46

4632 N ROCKWELL ST, Chicago

Last inspected 10mo ago

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0Poor

American•Lincoln Square

Ranked #338 of 448 in Lincoln SquareBetter than 22% of american restaurants

Stable

6 inspections

Last: Jul 17, 2025

medium confidence

Directions Order

Inspections

Clean Rate

6.8

Avg Violations

10 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Pest issues

Evidence of pests found during inspection

Plumbing issues

Plumbing or waste disposal problems

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-58

Final Score

Impact Breakdown

High Priority

-23 pts

Direct health hazards • 10 pts each

Intermediate

-10 pts

Potential hazards • 5 pts each

Basic

-7 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

-3 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 42/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (46/100) 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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4632 N ROCKWELL ST, Chicago, IL 60625

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Violation Timeline

May 2022

1 inspections

1 high priority

2 intermediate

4 basic

May

Sep 2023

2 inspections

1 high priority

2 intermediate

6 basic

Sep 2024

1 inspections

2 high priority

2 intermediate

6 basic

Sep

Jun 2025

1 inspections

3 high priority

2 intermediate

2 basic

Jul 2025

1 inspections

2 high priority

2 intermediate

4 basic

Jul

Inspection History

6 records on file

2 Complaint3 Canvass1 Canvass Re-Inspection

Jul 25

Complaint InspectionLatestPass

2 High2 Med4 Basic

8 total

62/100inspection score

−38 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED SIGNAGE NOTIFYING FOOD EMPLOYEES TO WASH HANDS NOT PROVIDED AT SEVERAL HANDWASHING SINKS THROUGHOUT THE FACILITY. INSTRUCTED TO PROVIDE ADEQUATE SIGNAGE TO ALL HANDWASHING SINKS AND MAINTAIN AT ALL TIMES.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED SOUP CONTAINER STORED COVERED BY CONTAINER LID WHILE COOLING IN THE 2-DOOR REACH-IN COOLER. INSTRUCTED TO STORE TCS FOOD ITEMS LOOSELY-COVERED OR UNCOVERED (IF PROTECTED FROM OVERHEAD CONTAMINATION) WHILE COOLING AND MAINTAIN.

Intermediate (2)

−10 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED APPROXIMATELY 30-40 DEAD INSECTS (ANTS) BENEATH EQUIPMENT IN THE BASEMENT DRY STORAGE AREA. INSTRUCTED TO REMOVE DEAD OR TRAPPED INSECTS AT ADEQUATE FREQUENCY TO PREVENT BUILD-UP AND COMPOSITION AND ATTRACT OTHER PESTS AND MAINTAIN.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED INSECT CONTROL DEVICE INSTALLED DIRECTLY ABOVE OPEN WIPING CLOTH BUCKET AT THE BAR AREA. INSTRUCTED TO RELOCATE INSECT CONTROL DEVICE AT THE BAR AREA AND INSTALL INSECT CONTROL DEVICES SUCH THAT THEY DO NOT POSE RISK OF CONTAMINATION OF OPEN FOOD, CLEAN EQUIPMENT, AND LINENS AND MAINTAIN.

Basic (4)

−8 pts

43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED IN-USE UTENSILS STORED WITH THE HANDLE BURIED IN THE FOOD ITEM IN THE MAIN KITCHEN AREA. INSTRUCTED TO STORE IN-USE UTENSILS SUCH THAT HANDLES ARE NOT IN CONTACT WITH OPEN FOOD AND MAINTAIN.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED CLEAN SERVING TRAYS AND OTHER EQUIPMENT (PLATES, BOWLS) STORED UNCOVERED/NOT INVERTED AT THE COOK LINE IN THE MAIN KITCHEN AREA. INSTRUCTED TO STORE CLEAN EQUIPMENT INVERTED OR COVERED WHEN NOT IN-USE AND MAINTAIN.
52SEWAGE & WASTE WATER PROPERLY DISPOSED−2
OBSERVED BUILDING CONDENSATE WATER LINE DISCHARGING DIRECTLY ONTO FLOOR IN THE BASEMENT AREA AND CREATING LARGE PUDDLE OF CLEAN WATER ON THE FLOOR. INSTRUCTED TO RE-ROUTE BUILDING CONDENSATE WATER LINE AND MAINTAIN ALL OTHER LIQUID WASTE AND RAINWATER LINES PROPERLY ROUTED TO DISCHARGE INTO SEWAGE SYSTEM.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED BUILD UP OF GREASE AND DUST DEBRIS ALONG THE OUTER RIM AND PIPING OF THE MAIN KITCHEN AREA VENTILATION HOOD SYSTEM. INSTRUCTED TO CLEAN VENTILATION HOOD SYSTEM AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF GREASE AND DUST THAT MAY DRIP ONTO OPEN FOOD AND EQUIPMENT AND MAINTAIN.

Base deductions−38 pts

Jun 25

Complaint InspectionPass w/ Conditions

3 High2 Med2 Basic

7 total

56/100inspection score

−44 pts

High Priority (3)

−30 pts

29COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP−10
OBSERVED FACILITY PACKAGING TCS FOOD (CHICKEN ONLY) UTILIZING REDUCED OXYGEN PACKAGING METHODS FOR PURPOSE OF SOUS VIDE COOKING WITH MACHINE ON-SITE WITHOUT AN APPROVED VARIANCE FROM THE CITY OF CHICAGO. INSTRUCTED TO CEASE UTILIZING REDUCED OXYGEN PACKAGING METHODS AND CEASE SOUS VIDE COOKING FOR TCS FOOD ITEMS AND OBTAIN APPROVED VARIANCE FROM THE CITY OF CHICAGO PRIOR TO RESUMING. NO REDUCED OXYGEN PACKAGED TCS FOOD OBSERVED ON-SITE. PERSON-IN-CHARGE VOLUNTARILY REMOVED REDUCED OXYGEN PACKAGING AND SOUS VIDE EQUIPMENT FROM PREMISES AT TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION. 7-38-005 CITATION ISSUED.
32VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS−10
SEE VIOLATION #29
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED SOUP CONTAINER STORED COVERED BY CONTAINER LID WHILE COOLING IN THE 2-DOOR REACH-IN COOLER. INSTRUCTED TO STORE TCS FOOD ITEMS LOOSELY-COVERED OR UNCOVERED (IF PROTECTED FROM OVERHEAD CONTAMINATION) WHILE COOLING AND MAINTAIN.

Intermediate (2)

−10 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED APPROXIMATELY 30-40 DEAD INSECTS (ANTS) BENEATH EQUIPMENT IN THE BASEMENT DRY STORAGE AREA. INSTRUCTED TO REMOVE DEAD OR TRAPPED INSECTS AT ADEQUATE FREQUENCY TO PREVENT BUILD-UP AND COMPOSITION AND ATTRACT OTHER PESTS AND MAINTAIN.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED PEST CONTROL DEVICE INSTALLED DIRECTLY ABOVE OPEN WIPING CLOTH BUCKET AT THE BAR AREA. INSTRUCTED TO RELOCATE PEST CONTROL DEVICE AND INSTALL PEST CONTROL DEVICES SUCH THAT THEY DO NOT POSE RISK OF CONTAMINATION OF OPEN FOOD, CLEAN EQUIPMENT, OR LINENS AND MAINTAIN.

Basic (2)

−4 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED CLEAN SERVING TRAYS AND OTHER EQUIPMENT (PLATES, BOWLS) STORED UNCOVERED/NOT INVERTED AT THE COOK LINE IN THE MAIN KITCHEN AREA. INSTRUCTED TO STORE CLEAN EQUIPMENT INVERTED OR COVERED WHEN NOT IN-USE AND MAINTAIN.
52SEWAGE & WASTE WATER PROPERLY DISPOSED−2
OBSERVED BUILDING CONDENSATE WATER LINE DISCHARGING DIRECTLY ONTO FLOOR IN THE BASEMENT AREA AND CREATING LARGE PUDDLE OF CLEAN WATER ON THE FLOOR. INSTRUCTED TO RE-ROUTE BUILDING CONDENSATE WATER LINE AND MAINTAIN ALL OTHER LIQUID WASTE AND RAINWATER LINES PROPERLY ROUTED TO DISCHARGE INTO SEWAGE SYSTEM.

Base deductions−44 pts

Sep 24

Canvass InspectionPass

2 High2 Med6 Basic

10 total

58/100inspection score

−42 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HANDWASHING SIGNAGE AT HAND SINK AT BAR AREA.INSTRUCTED TO PROVIDE AND MAINTAIN HANDWASHING SIGNAGE AT HANDWASHING SINKS.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED A SLIGHT DEBRIS ACCUMULATION ENCRUSTED ON THE INTERIOR OF THE ICE MACHINE.MUST REMOVE DEBRIS, DETAIL CLEAN INSIDE ICE MACHINE/HAVE SERVICED AND MAINTAIN ICE MACHINE AT ALL TIMES.

Intermediate (2)

−10 pts

35APPROVED THAWING METHODS USED−5
OBSERVED IMPROPER THAWING BEING DONE ON FROZEN BEEF.THAWING MUST OCCUR WITH FOOD BEING PLACED IN THE REFRIGERATION UNIT OVER NIGHT,OR UNDER COLD RUNNING WATER. INSTRUCTED TO MAINTAIN CORRECT THAWING PROCEDURES.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED BULK CONTAINERS ON KITCHEN SHELF WITHOUT A LABEL.INSTRUCTED TO PROVIDE THE COMMON NAME ON ALL BULK CONTAINERS TO PROPERLY IDENTIFY ITEM (SALT, SUGAR, FLOUR ETC).

Basic (6)

−12 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED RUST ON THE WIRE STORAGE RACKS IN THE WALK-IN COOLER.INSTRUCTED TO REMOVE RUST AND REPAINT OR REPLACE THE SHELVES AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED WATER LEAK AT DRAIN PIPE UNDERNEATH THE KITCHEN HAND SINK.INSTRUCTED TO REPAIR PLUMBING LEAK AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO DETAIL CLEAN WALLS/CEILING IN THE KITCHEN PREP/DISHWASHING AREA TO REMOVE FOOD SPLASHED DEBRIS AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED UNNECESSARY ITEMS,EXCESSIVE LITTER DEBRIS,CONSTRUCTION DEBRIS STORED DIRECTLY OUTSIDE THE REAR EXIT DOOR.INSTRUCTED TO REMOVE UNNECESSARY ITEMS DUE TO POTENTIAL PEST HARBORAGE AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
INSTRUCTED TO DETAIL CLEAND THE KITCHEN EXHAUST HOOD/FILTERS TO REMOVE ACCUMULATION OF GREASE BUILD-UP AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED A FOOD HANDLING EMPLOYEE WITHOUT A FOOD HANDLER CERTIFICATE.INSTRUCTED TO SHOW PROOF OF TRAINING FOR ALL FOOD HANDLING EMPLOYEES AND MAINTAIN.

Base deductions−42 pts

Sep 23

Canvass Re-Inspection 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
4-101.19 OBSERVED RUSTED STORAGE RACKS IN THE KITCHEN ABOVE THE STORAGE AREA. INSTRUCTED MANAGER TO REPAINT OR REPLACE RACKS.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-602.13 OBSERVED STORAGE RACKS IN THE KITCHEN ABOVE THE DISH AND PREP AREA WITH DUST AND DEBRIS BUILD UP. INSTRUCTED MANAGER TO CLEAN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.13 OBSERVED DEBRIS BUILD UP ON FLOORS AROUND THE BAR AREA AND IN THE KITCHEN AREA AROUND EQUIPMENT. INSTRUCTED MANAGER TO DETAIL CLEAN FLOORS.

Base deductions−6 pts

Sep 23

Canvass InspectionFail

1 High2 Med3 Basic

6 total

74/100inspection score

−26 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED CONDIMENT COOLER NEAR KITCHEN WINDOW WITH AN INADEQUATE INTERNAL AIR TEMPERATURE OF 49 F AND SERVICE COOLER ON COOK'S LINE WITH AN INADEQUATE INTERNAL AIR TEMPERATURE OF 50 F. INSTRUCTED MANAGER TO ENSURE ALL COOLERS HAVE AN INTERNAL AIR TEMPERATURE OF 41 F AND BELOW. MANAGER HAD TECHNICIAN SERVICE COOLERS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED SEVERAL TCS FOODS STORED AT INADEQUATE TEMPERATURES RANGING FROM 46-52 F. INSTRUCTED MANAGER TO ENSURE ALL COLD FOODS ARE HELD AT 41 F AND BELOW. MANAGER DISCARDED: 3 POUNDS RANCH, 5 POUNDS REFRIED BEANS, 2 POUNDS CHICKEN TORTILLA SOUP, 3 POUNDS CHIPOTLE RANCH, 3 POUNDS SALSA, AND 5 POUNDS COCKTAIL FRUIT ($115). PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED 15 LARGE FLIES IN THE BASEMENT AREA OF THE FACILITY. INSTRUCTED MANAGER TO MINIMIZE FLY ACTIVITY. PRIORITY FOUNDATION VIOLATION 7-38-020(A). CITATION ISSUED.

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED HEAVY FROST BUILD UP IN ICE CREAM FREEZER CHEST BEHIND BAR. INSTRUCTED MANAGER TO DEFROST OBSERVED STORAGE RACKS IN THE KITCHEN ABOVE THE STORAGE AREA. INSTRUCTED MANAGER TO REPAINT OR REPLACE RACKS.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED STORAGE RACKS IN THE KITCHEN ABOVE THE DISH AND PREP AREA WITH DUST AND DEBRIS BUILD UP. INSTRUCTED MANAGER TO CLEAN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DEBRIS BUILD UP ON FLOORS AROUND THE BAR AREA AND IN THE KITCHEN AREA AROUND EQUIPMENT. INSTRUCTED MANAGER TO DETAIL CLEAN FLOORS.

Base deductions−26 pts

May 22

Canvass InspectionPass

1 High2 Med4 Basic

7 total

72/100inspection score

−28 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
INSTRUCTED TO PROVIDE HANDWASHING SIGNAGE AT ALL HANDSINK (PREP, BAR, WASHROOMS)

Intermediate (2)

−10 pts

36THERMOMETERS PROVIDED & ACCURATE−5
INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE ALL COOLERS.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
INSTRUCTED TO LABEL FOOD STORAGE CONTAINERS IDENTIFIED WITH COMMON NAME (SUGAR, SALT, FLOUR ETC) IN THE BASEMENT STORAGE ROOM

Basic (4)

−8 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
INSTRUCTED TO REPAIR LOOSE FAUCET AT HANDSINK INSIDE CUSTOMER WASHROOM.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT BASEMENT STORAGE AREA.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN CONDENSER FAN COVER WITH EXCESSIVE DUST ACCUMULATION INSIDE BASEMENT BEER WALK-IN COOLER.
58ALLERGEN TRAINING AS REQUIRED−2
FOUND NO APPROVED ALLERGEN TRAINING CERTIFICATE FOR 2 CERTIFIED MANAGER. INSTRUCTED ANY PERSON WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE TO COMPLY WITH ALLERGEN TRAINING CERTIFICATION.

Base deductions−28 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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