What is Fox's Beverly Pub's health inspection score?

Fox's Beverly Pub has a SafeDine safety score of 89 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Fox's Beverly Pub last inspected?

Fox's Beverly Pub was last inspected on May 20, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Fox's Beverly Pub have?

Fox's Beverly Pub has 54 total violations across 8 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Fox's Beverly Pub safe to eat at?

Yes, Fox's Beverly Pub has an excellent safety record with a score of 89/100. This indicates strong compliance with health and safety standards.

Official Health Record

Fox's Beverly Pub

Name: Fox's Beverly Pub
Address: 9956 S WESTERN AVE, Chicago, 60643
Rating: 89

9956 S WESTERN AVE, Chicago

Last inspected 10mo ago

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0Excellent

Chicago

Ranked #408 of 1000 in Chicago

Stable

8 inspections

Last: May 20, 2025

medium confidence

Directions Order

Inspections

13%

Clean Rate

6.8

Avg Violations

11 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

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

-11

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-4 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

-3 pts

Latest

100% weight

100

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

9956 S WESTERN AVE, Chicago, IL 60643

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Violation Timeline

Jun 2022

1 inspections

1 high priority

5 basic

Jun

Mar 2023

2 inspections

2 high priority

2 intermediate

18 basic

Apr 2024

1 inspections

2 intermediate

10 basic

Apr

Oct 2024

2 inspections

5 high priority

1 intermediate

5 basic

May 2025

2 inspections

3 basic

May

Inspection History

8 records on file

4 Canvass1 Non-Inspection1 Complaint Re-Inspection1 Complaint1 Canvass Re-Inspection

May 25

Canvass InspectionLatestPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED HAND SINK WITH LEAK AT DRAIN PIPE IN BASEMENT. INSTRUCTED TO REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED POSSIBLE FOOD SPLATTER ON WALL UNDER PREP TABLES IN BASEMENT. INSTRUCTED TO CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED DUST BUILDUP ON FANS IN THE WALK IN COOLER IN BASEMENT. INSTRUCTED TO CLEAN AND MAINTAIN AS A MEANS OF PREVENTING POSSIBLE CONTAMINATION OF FOOD STORED.

Base deductions−6 pts

May 25

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

Oct 24

Complaint Re-Inspection InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
3-304.14 ALL WIPING CLOTHS MUST BE STORED IN A CLEAN SANITIZING SOLUTION WHEN NOT IN USE. INSTRUCTED TO CORRECT AND MAINTAIN AT ALL TIMES
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.11 FLOORS THROUGHOUT THE BASEMENT PREP AREA ARE IN NEED OF CLEANING TO REMOVE ALL FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN

Base deductions−4 pts

Oct 24

Complaint InspectionFail

5 High1 Med3 Basic

9 total2 risk factors

29/100inspection score

−61 pts

High Priority (5)

−50 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
NO ONE ON SITE WITH CITY OF CHICAGO SANITATION CERTIFICATE
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
NO ONE WITH THE CITY OF CHICAGO SANITATION CERTIFICATE ON SITE WHILE HANDLING TCS FOOD ITEMS SUCH AS SAUSAGE, CHICKEN, CHEESE, ETC. INSTRUCTED MANAGER ON DUTY A PERSON AND THE CERTIFICATE MUST BE ON SITE AT AL TIMES WHEN TCS FOOD ITEMS ARE BEING COOKED PREP OR SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NO PAPER TOWELS IN THE BASEMENT PREP AREA HANDSINK. INSTRUCTED TO HAVE PAPERTOWELS AT ALL TIMES. THE MANAGER ADDED PAPERTOWELS TO THE SINK AREA. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
NOTED LOW-TEMPERATURE DISH WASHING MACHINE IN USE NOT PROPERLY SANITIZING. THE SANITIZING STRENGTH OF THE SANITIZER (CHLORINE) AT THE TIME OF INSPECTION WAS 0 PPM. EQUIPMENT MUST BE PROPERLY SANITIZED AT A MINIMUM OF 50 PPM. INSTRUCTED NOT TO USE UNIT UNTIL REINSPECTED BY CHICAGO DEPT OF PUBLIC HEALTH. THE MACHINE TAGGED HELD FOR INSPECTION AT THIS TIME. PRIORITY VIOLATION 7-38-025 CITATION ISSUED
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED ICE MACHINE WITH HEAVY BLACK AND ORANGE BUILD-UP AT ICE CHUTE. INSTRUCTED MANAGER TO STOP USING ICE AND HAVE MACHINE CLEANED AND SANITIZED PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
FOUND APPROX 15 POUNDS OF RAW CHICKEN AND RAW SALMON IN REACH IN COOLER AT 45-46 DEGREES VALUED AT $50.00. CHICKEN WAS DISCARDED AT THIS TIME. ALL TCS FOOD PRODUCTS SHOULD BE 41.0 DEGREES OR BELOW AT ALL TIMES. PRIORITY VIOLATION 7-38-005 CITATION ISSUED

Basic (3)

−6 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
ALL WIPING CLOTHS MUST BE STORED IN A CLEAN SANITIZING SOLUTION WHEN NOT IN USE. INSTRUCTED TO CORRECT AND MAINTAIN AT ALL TIMES
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
NO CHEMICAL TEST STRIPS ON SITE TO ADEQUATELY MEASURE SANITIZER. INSTRUCTED TO PROVIDE CHEMICAL TEST STRIPS AND MAINTAIN AT ALL TIMES. PRIORITY FOUNDATION 7-38-005 CITATION ISSUED
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOORS THROUGHOUT THE BASEMENT PREP AREA ARE IN NEED OF CLEANING TO REMOVE ALL FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN

Base deductions−61 pts

Risk factor bonus (2× +5)−10 pts

Apr 24

Canvass InspectionPass

2 Med10 Basic

12 total

70/100inspection score

−30 pts

Intermediate (2)

−10 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED INGREDIENTS AT BASEMENT PREP AREA THAT MUST BE PUT INTO CONTAINERS AND LABELED WITH COMMODITY NAME. INSTRUCTED TO CORRECT AND MAINTAIN.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
SIDE DOOR IN NEED OF RODENT PROOFING. INSTRUCTED TO CORRECT AND MAINTAIN.

Basic (10)

−20 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD CONTAINERS STORED ON THE FLOOR IN THE WALK-IN COOLER, PREP AND STORAGE AREAS. 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 CORRECT AND MAINTAIN.
43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED ICE SCOOPER BEING STORED ON THE TOP OF THE ICE BIN. INSTRUCTED ON HOW TO PROPERLY STORE ICE SCOOP BETWEEN USES. CORRECT AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
SHELVING UNITS IN REACH IN COOLERS WITH SOME RUST BUILD UP, PREP TABLES SHELVES IN BASEMENT WITH RUST BUILD UP. INSTRUCTED TO DETAIL CLEAN REMOVE RUST AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
LARGE CAN OPENER IN NEED OF CLEANING TO REMOVE ALL BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
ALL CUTTING BOARDS THAT APPEAR WORN WITH DEEP CUTS OR DARK SPOTS MUST BE CLEANED AND OR REPLACED. CORRECT AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
RUBBER GASKETS ON REACH IN COOLERS IN NEED OF CLEANING AND REPLACING WHERE WORN OR TORN. INSTRUCTED TO CORRECT AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
COOKING EQUIPMENT WITH GREASE BUILD UP THAT IS IN NEED OF DETAIL CLEANING. CLEAN AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INTERIOR OF REACH IN COOLERS IN NEED OF CLEANING TO REMOVE ALL FOOD SPILLS AND BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOORS IN BASEMENT PREP, UNDER DISH MACHINE, FRONT BAR AREA AND PIZZA PREP ROOM IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD SPILLS AND BUILD UP. CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
MECHANICAL VENTILATION IN NEED OF CLEANING TO REMOVE ALL BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.

Base deductions−30 pts

Mar 23

Canvass Re-Inspection InspectionPass

1 Med9 Basic

10 total

77/100inspection score

−23 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED BULK CONTAINERS NOT LABELED IN PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO LABEL ALL BULK CONTAINERS WITH COMMON NAME OF FOOD.

Basic (9)

−18 pts

40PERSONAL CLEANLINESS−2
OBSERVED FOOD HANDLERS NOT WEARING HAIR RESTRAINTS. ALL FOOD HANDLERS MUST WEAR EFFECTIVE HAIR RESTRAINTS.
41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED SOILED WIPING CLOTHS STORED ON PREP TABLES. INSTRUCTED MANAGER TO STORE WIPING CLOTHS IN SANITIZING SOLUTION BETWEEN USES.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
OBSERVED SINGLE SERVICE ARTICLES NOT INVERTED IN PREP AREA. INSTRUCTED MANAGER TO INVERT ALL SINGLE SERVICE ARTICLES TO PROTECT FROM CONTAMINATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED RUST DEPOSITS ON BOTTOM OF PREP TABLES, GREASE TRAPS AND SHELVING UNITS IN PREP, STORAGE AND BASEMENT AREAS. INSTRUCTED MANAGER TO REPAIR/REPLACE AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED MILK CRATES USED AS SHELVING IN PREP, STORAGE, AND BASEMENT AREAS. INSTRUCTED MANAGER TO PROVIDE ADEQUATE SHELVING AND MAINTAIN .
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED ACCUMULATED FOOD DEBRIS AND SPILLS ON INTERIOR AND EXTERIOR SURFACES OF PREP TABLES, SHELVING UNITS, COOLERS, FREEZERS, COOKING EQUIPMENT, ICE MACHINE, BULK CONTAINERS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED LEAKING DRAINPIPE UNDER HAND WASHING SINK IN BASEMENT PREP AREA. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FOOD DEBRIS, SPILLS, DUST BUILDUP ON WALLS, CEILINGS AND FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, DISH WASHING, BASEMENT AND STORAGE AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED LOOSE FLOOR TILES NEAR HAND WASHING SINK IN PIZZA PREP AREA, MISSING BASEBOARDS AND DAMAGED WALL SURFACES IN HALLWAY NEAR CUSTOMER WASHROOMS, PEELING PAINT ON WALLS BEHIND REACH-IN COOLERS, PEELING PAINT AND RUST ON VENT ABOVE COOLERS IN REAR PREP/DISH WASHING AREA. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.

Base deductions−23 pts

Mar 23

Canvass InspectionFail

2 High1 Med9 Basic

12 total

57/100inspection score

−43 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HOT WATER (55.4F)AT HAND WASHING SINK IN PIZZA PREP AREA. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN 100F WATER AT HAND WASHING SINK. PRIORITY 7-38-030(C) CITATION ISSUED
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED HIGH TEMPERATURE DISH MACHINE NOT ADEQUATELY SANITIZING FOOD EQUIPMENT AND UTENSILS WITH FINAL RINSE AT 135F INSTRUCTED MANAGER TO REPAIR DISH MACHINE AND MAINTAIN FINAL RINSE AT 180F. DISH MACHINE IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH. PRIORITY 7-38-025 CITATION ISSUED

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED BULK CONTAINERS NOT LABELED IN PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO LABEL ALL BULK CONTAINERS WITH COMMON NAME OF FOOD.

Basic (9)

−18 pts

40PERSONAL CLEANLINESS−2
OBSERVED FOOD HANDLERS NOT WEARING HAIR RESTRAINTS. ALL FOOD HANDLERS MUST WEAR EFFECTIVE HAIR RESTRAINTS.
41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED SOILED WIPING CLOTHS STORED ON PREP TABLES. INSTRUCTED MANAGER TO STORE WIPING CLOTHS IN SANITIZING SOLUTION BETWEEN USES.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
OBSERVED SINGLE SERVICE ARTICLES NOT INVERTED IN PREP AREA. INSTRUCTED MANAGER TO INVERT ALL SINGLE SERVICE ARTICLES TO PROTECT FROM CONTAMINATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED RUST DEPOSITS ON BOTTOM OF PREP TABLES, GREASE TRAPS AND SHELVING UNITS IN PREP, STORAGE AND BASEMENT AREAS. INSTRUCTED MANAGER TO REPAIR/REPLACE AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED MILK CRATES USED AS SHELVING IN PREP, STORAGE, AND BASEMENT AREAS. INSTRUCTED MANAGER TO PROVIDE ADEQUATE SHELVING AND MAINTAIN .
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED ACCUMULATED FOOD DEBRIS AND SPILLS ON INTERIOR AND EXTERIOR SURFACES OF PREP TABLES, SHELVING UNITS, COOLERS, FREEZERS, COOKING EQUIPMENT, ICE MACHINE, BULK CONTAINERS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED LEAKING DRAINPIPE UNDER HAND WASHING SINK IN BASEMENT PREP AREA. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FOOD DEBRIS, SPILLS, DUST BUILDUP ON WALLS, CEILINGS AND FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, DISH WASHING, BASEMENT AND STORAGE AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED LOOSE FLOOR TILES NEAR HAND WASHING SINK IN PIZZA PREP AREA, MISSING BASEBOARDS AND DAMAGED WALL SURFACES IN HALLWAY NEAR CUSTOMER WASHROOMS, PEELING PAINT ON WALLS BEHIND REACH-IN COOLERS, PEELING PAINT AND RUST ON VENT ABOVE COOLERS IN REAR PREP/DISH WASHING AREA. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.

Base deductions−43 pts

Jun 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
SOAP DISPENSER AND PAPER TOWEL DISPENSER LOCATED ABOVE 3-COMPARTMENT SINK IN BASEMENT. INSTD TO RELOCATE AT HANDWASH SINK AND MAINTAIN

Basic (5)

−10 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
RUSTY WIRE RACKS IN BASEMENT. INSTD TO REMOVE RUST AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
UNWRAPPED PIPES ABOVE 3-COMPARTMENT SINK IN BASEMENT. INSTD TO WRAP/SHIELD SAME TO INTERCEPT POTENTIAL DRIPS
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
EXTERIOR OF BOTH GREASE TRAPS WITH EXCESSIVE RUST (NEAR WAREWASHING MACHINE AND BASEMENT 3-COMPARTMENT SINK). INSTD TO REMOVE RUST AND MAINTAIN SURFACE
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
WALL BEHIND AND UNDERNEATH WAREWASHING MACHINE AND BEHIND 3-COMPARTMENT BASEMENT SINK WITH WORN PAINT AND CRUMBLING SURFACE. INSTD TO REPAIR WALLS AND MAINTAIN SMOOTH, EVEN AND EASILY CLEANABLE.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
VENTILATION FANS IN TOILET ROOMS WITH EXCESSIVE DUST. INSTD TO REMOVE DUST 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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