What is Osteria Via Stato's health inspection score?

Osteria Via Stato has a SafeDine safety score of 92 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Osteria Via Stato last inspected?

Osteria Via Stato was last inspected on February 4, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Osteria Via Stato have?

Osteria Via Stato has 20 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Osteria Via Stato safe to eat at?

Yes, Osteria Via Stato has an excellent safety record with a score of 92/100. This indicates strong compliance with health and safety standards.

Official Health Record

Osteria Via Stato

Name: Osteria Via Stato
Address: 620 N STATE ST, Chicago, 60610
Rating: 92

620 N STATE ST, Chicago

Last Inspected: 2/4/2026

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0Excellent

Old Town

Ranked #93 of 367 in Old Town

Stable

5 inspections

Last: Feb 4, 2026

high confidence

Directions Order

Inspections

20%

Clean Rate

Avg Violations

4 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Plumbing issues

Plumbing or waste disposal problems

Pest issues

Evidence of pests found during inspection

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-10

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-1 pts

Potential hazards • 5 pts each

Basic

-7 pts

Best practices • 2 pts each

Inspection Timeline

+3 pts

Latest

100% weight

2nd

60% weight

100

3rd

30% weight

Real-time Score: 90/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (92/100) 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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620 N STATE ST, Chicago, IL 60610

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Violation Timeline

Jan 2023

1 inspections

2 high priority

5 basic

Jan

Feb 2024

2 inspections

3 basic

Feb 2025

1 inspections

1 intermediate

7 basic

Feb

Feb 2026

1 inspections

2 basic

Inspection History

5 records on file

4 Canvass1 Canvass Re-Inspection

Feb 26

Canvass InspectionLatestPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED SIDES OF COOKING EQUIPMENT IN NEED OF A DETAIL CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FLOOR AREAS IN THE MAIN KITCHEN IN NEED OF A DETAIL CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS UNDER AND BEHIND EQUIPMENT ALONG THE WALLS.

Base deductions−4 pts

Feb 25

Canvass InspectionPass

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED A HOLE AROUND THE SPRINKLER ABOVE THE PRODUCE WALK IN COOLING UNIT. INSTRUCTED TO SEAL AND MAINTAIN.

Basic (7)

−14 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED GREASE BUILD UP ON THE SHELVING OVER THE HOT LINE COOKING SIDE WHERE SKILLETS ARE STORED. INSTRUCTED TO CLEAN AND MAINTAIN SHELVING IN AREA.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE FLOOR IN THE WALK IN FREEZER IN THE REAR FOOD SERVICE AREA WITH A BUILD UP OF DIRT AND DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED A BUILD UP OF GREASE AND FOOD SPILLAGE AND OR DEBRIS ON THE SIDES OF THE COOKING EQUIPMENT IN THE REAR FOOD PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN ALL EQUIPMENT AS A MEANS OF PREVENTING POSSIBLE PEST AND OR INSECT ACTIVITY.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED A LEAK UNDER THE DUMP SINK IN THE FRONT BAR AREA NEXT TO THE THREE COMPARTMENT SINK CAUSING STANDING WATER. ALSO OBSERVED A LEAK AT THE ORANGE FORCE ECOLAB DISPENCER UNIT IN THE BACK FOOD SERVICE AREA A THE UTLILITY SINK. INSTRUCTED TO REPAIR AND MAINTAIN IN GOOD WORKING ORDER.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FLOORS IN THE FOLLOWING AREAS WITH A BUILD UP OF GREASE, DIRT AND DEBRIS. THE REAR DISH WASHING MACHINE (UNDER IT ALONG THE WALL AND FLOOR AREA) THE REAR FOOD COOKING EQUIPMENT END AT THE LEFT SIDE OF THE WALL AREA JUST BEFORE THE WALK INS. THE FLOOR IN THE WINE AREA NEAR THE SHELVING AND UNDER THE SHELVING. THE FLOOR UNDER THE SINK AREA AT THE BAR THREE COMPARTMENT SINK AREA. INSTRUCTED TO CLEAN AND MAINTAIN ALL AREAS.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED A BUILD UP OF GREASE ON THE HOOD VENTILATION FILTERS AND GREASE BUILD UP ON THE HOOD VENTILATION UNIT AT THE BOTTOM JUST ABOVE THE SHELVING WHERE THE SKILLETS ARE STORED. INSTRUCTED TO CLEAN AND MAINTAIN AS A MEANS OF PREVENTING POSSIBLE CONTAMINATION OF THE FOOD CONTACT SURFACES BELOW.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED THE FAN VENTS THROUGHOUT THE REAR FOOD PREP/SERVICE AREA WITH A BUILD UP OF DUST. INSTRUCTED TO CLEAN AND MAINTAIN VENTS.

Base deductions−19 pts

Feb 24

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Feb 24

Canvass InspectionFail

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED NO IRREVERSIBLE TEMPERATURE INDICATOR FOR MEASURING SURFACE TEMPERATURE OF UTENSILS AND OTHER DISHES. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED DUST ON VENT COVER ABOVE ICE MACHINE. INSTRUCTED TO CLEAN VENT COVER ABOVE ICE MACHINE AND MAINTAIN.
60PREVIOUS CORE VIOLATION CORRECTED−2
OBSERVED PREVIOUS CORE VIOLATION NOT CORRECTED FROM INSPECTION REPORT #2569911 DATED 01/19/2023. INSTRUCTED TO CORRECT. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED. -FROST RESIDUE/ICE BUILDUP FOUND NEAR WALK-IN COOLER FAN UNITS IN THE WALK-IN FREEZER-----AND-----WALK-IN COOLER. FACILITY MUST REMOVE AND MAINTAIN. -BACKFLOW PREVENTION DEVICES NOT FOUND ON COFFEE MACHINES IN KITCHEN AREA. FACILITY MUST PROVIDE -UNNECESSARY ITEMS / NONFUNCTIONAL EQUIPMENT FOUND FAR BACK PREPARATION AREA-----AND-----GARAGE BASEMENT. 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.

Base deductions−6 pts

Jan 23

Canvass InspectionPass w/ Conditions

2 High5 Basic

7 total

70/100inspection score

−30 pts

High Priority (2)

−20 pts

9NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED−10
FOOD EMPLOYEE USED BARE HANDS TO HANDLE READY TO EAT FOODS (WARMED TABLE BREAD). FOOD EMPLOYEES SHALL USE SUITABLE UTENSILS SUCH AS DELI TISSUE, SPATULAS/TONGS, DISPENSING EQUIPMENT OR SINGLE USE GLOVES WHEN HANDLING READY TO EAT FOODS. DISCUSSED IMPORTANCE OF WEARING GLOVES WHEN HANDLING READY TO EAT FOODS WITH EMPLOYEE AND MANAGER. PRIORITY VIOLATION 7-38-010 CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
HOT WATER TEMPERATURE MEASURED AT 43.3F IN CUSTOMER MENS RESTROOM LOCATED IN HOTEL SECTION OF FACILITY. HOT WATER MUST BE MAINTAINED AT A TEMPERATURE OF AT LEAST 100F AND ABOVE THROUGH A MIXING VALVE OR COMBINATION FAUCET. OTHER RESTROOMS ARE ACCESSIBLE WITH HOT WATER OF AT LEAST 100F FOR PEMISES UNTIL MENS RESTROOM HAS PROPER HOT WATER MAINTAINED. -DURING EXIT INTERVIEW, BUILDING WORKERS HAS FIXED HANDSINKS AND ARE NOW MAINTAINED AT A TEMPERATURE OF 100F. PRIORITY VIOLATION 7-38-030(C) CITAION ISSUED.

Basic (5)

−10 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
IN-USE WIPING CLOTHS ARE NOT STORED PROPERLY. FOUND ON PREPARATION SURFACES. 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 CLOTHS MUST BE LAUNDERED DAILIY.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
FROST RESIDUE/ICE BUILDUP FOUND NEAR WALK-IN COOLER FAN UNITS IN THE WALK-IN FREEZER-----AND-----WALK-IN COOLER. FACILITY MUST REMOVE AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
BACKFLOW PREVENTION DEVICES NOT FOUND ON COFFEE MACHINES IN KITCHEN AREA. FACILITY MUST PROVIDE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
UNNECESSARY ITEMS / NONFUNCTIONAL EQUIPMENT FOUND FAR BACK PREPARATION AREA-----AND-----GARAGE BASEMENT. 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.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DUST RESIDUE FOUND ON CEILING TILES SCATTERED THROUGHOUT MAIN KITCHEN AREA.

Base deductions−30 pts

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Community Safety Reports

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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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