What is S & G Grill's health inspection score?

S & G Grill has a SafeDine safety score of 79 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was S & G Grill last inspected?

S & G Grill was last inspected on January 20, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does S & G Grill have?

S & G Grill has 29 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is S & G Grill safe to eat at?

S & G Grill has a good safety record with a score of 79/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does S & G Grill serve?

S & G Grill serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

S & G Grill

Name: S & G Grill
Address: 3000 N LINCOLN AVE, Chicago, 60657
Rating: 79

3000 N LINCOLN AVE, Chicago

Last Inspected: 1/20/2026

▲Improving

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0Good

American•Lakeview

Ranked #521 of 979 in LakeviewBetter than 17% of american restaurants

Improving

5 inspections

Last: Jan 20, 2026

high confidence

Directions Order

Inspections

Clean Rate

5.8

Avg Violations

3 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

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

Other violation

Regulatory compliance issue

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-21

Final Score

Impact Breakdown

High Priority

-1 pts

Direct health hazards • 10 pts each

Intermediate

-6 pts

Potential hazards • 5 pts each

Basic

-8 pts

Best practices • 2 pts each

Inspection Timeline

+6 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

3000 N LINCOLN AVE, Chicago, IL 60657

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Violation Timeline

Mar 2023

1 inspections

1 intermediate

9 basic

Mar

Jan 2024

1 inspections

1 basic

Jan 2025

2 inspections

1 high priority

3 intermediate

9 basic

Jan

Jan 2026

1 inspections

1 intermediate

4 basic

Inspection History

5 records on file

4 Canvass1 Canvass Re-Inspection

Jan 26

Canvass InspectionLatestPass

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED NO AMBIENT AIR THERMOMETERS INSIDE THE REACH IN COOLERS INSTRUCTED TO PROVIDE CONSPICUOUS AND EASILY READABLE THERMOMETERS INSIDE ALL REFRIGERATOR UNITS TO PROPERLY MONITOR THE AMBIENT AIR TEMPERATURE OF EQUIPMENT.

Basic (4)

−8 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE INTERIOR OF THE REACH IN COOLERS IN NEED OF CLEANING. INSTRUCTED TO DETAIL CLEAN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED MISSING FLOOR GROUT IN PREP AND DAMAGED FLOOR TILES ON STAIRS LEADING TO BASEMENT STORAGE. INSTRUCTED TO REPAIR TO CREATE A SMOOTH AND EASILY CLEANABLE SURFACE. MUST MAINTAIN AT ALL TIMES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED MISSING CEILINGS TILE PANELS DINING ROOM AND DISH AREA. INSTRUCTED TO REPLACE MISSING CEILING TILES PANELS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FLOOR UNDER COOKING EQUIPMENT IN NEED OF CLEANING, INSTRUCTED TO CLEAN AND MIANTAIN

Base deductions−13 pts

Jan 25

Canvass Re-Inspection InspectionPass

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
3-302.12//NOTED BULK INGREDIENTS IN DRY STORAGE AREA NEAR DISHROOM NOT PROPERLY LABELED. INSTRUCTED TO PROVIDE LABELS OF COMMON NAMES FOR ALL INGREDIENTS REMOVED FROM ITS ORIGINAL CONTAINER.

Basic (4)

−8 pts

43IN-USE UTENSILS: PROPERLY STORED−2
3-304.12//NOTED SPOONS STORED INSIDE FOOD CONTAINERS HELD IN REFRIGERATOR. INSTRUCTED TO REMOVE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-501.12// NOTED CUTTING BOARDS AT COOKSLINE WITH DEEP CUTS AND STAINS. INSTRUCTED TO RESTORE TO A SMOOTH AND EASY TO CLEAN SURFACE OR REPLACE AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-602.13//NOTED ENCRUSTED GREASE BUILD UP AND FOOD DEBRIS ON THE FLOORS AND SIDES OF COOKING EQUIPMENT IN KITCHEN AND ALONG THE WALLS AND FLOORS BEHIND COOKING EQUIPMENT. INSTRUCTED TO DEEP CLEAN, SANITIZE AND MAINTAIN. Apr 7, 2025 ----4-601.11(C)//NOTED EXCESSIVE GREASE BUILD UP UNDERNEATH KITCHEN FRYERS. INSTRUCTED TO DEEP CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.114//NOTED EXCESSIVE CLUTTER ON WEST WALL IN BASEMENT NEAR BASEMENT OFFICE AND IN SOUTHWEST AREA UNDERNEATH STEPS. INSTRUCTED TO REMOVE ALL UNNECESSARY ITEMS AND ELEVATE ALL KEPT ITEMS ON PROPER SHELVING THAT IS NONPOROUS, SMOOTH AND EASY TO CLEAN, AND A MINIMUM OF 6 INCHES FROM THE FLOOR

Base deductions−13 pts

Jan 25

Canvass InspectionFail

1 High2 Med5 Basic

8 total

70/100inspection score

−30 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED BLACK, BROWN AND PINK SUBSTANCE ON TOP INTERIOR OF FULL ICE BIN STORED IN BASEMENT ICE MACHINE. ICE IS USED FOR HUMAN CONSUMPTION. INSTRUCTED TO REMOVE ICE, DEEP CLEAN, SANITIZE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION #7-38-005.CITATION ISSUED

Intermediate (2)

−10 pts

23PROPER DATE MARKING AND DISPOSITION−5
OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) FOODS (COOKED TURKEY, COOKED HAM, CORNED BEEF HASH, COOKED VEGETABELS AND MEAT MIX) IN BASEMENT WALK IN COOLERS AND 2 DOOR REFRIGERATOR AND DELI COOLER IN KITCHEN NOT DATE MARKED TO INDICATE THE PRODUCT'S NAME AND DATE IN WHICH THE FOOD MUST BE SOLD, DISCARDED OR CONSUMED WITHIN 7 DAYS OF PREPARATION. INSTRUCTED TO PROVIDE PROPER LABELS FOR DATE MARKING AND DISCARD DATE FOR REFRIGERATED, READY-TO-EAT, TCS FOODS HELD OVER 24HRS PLACED IN ALL COLD-HOLDING UNITS. PRIORITY FOUNDATION VIOLATION #7-38-005. CITATION ISSUED
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
NOTED BULK INGREDIENTS IN DRY STORAGE AREA NEAR DISHROOM NOT PROPERLY LABELED. INSTRUCTED TO PROVIDE LABELS OF COMMON NAMES FOR ALL INGREDIENTS REMOVED FROM ITS ORIGINAL CONTAINER.

Basic (5)

−10 pts

43IN-USE UTENSILS: PROPERLY STORED−2
NOTED SPOONS STORED INSIDE FOOD CONTAINERS HELD IN REFRIGERATOR. INSTRUCTED TO REMOVE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED CUTTING BOARDS AT COOKSLINE WITH DEEP CUTS AND STAINS. INSTRUCTED TO RESTORE TO A SMOOTH AND EASY TO CLEAN SURFACE OR REPLACE AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
NOTED ENCRUSTED GREASE BUILD UP AND FOOD DEBRIS ON THE FLOORS AND SIDES OF COOKING EQUIPMENT IN KITCHEN AND ALONG THE WALLS AND FLOORS BEHIND COOKING EQUIPMENT. INSTRUCTED TO DEEP CLEAN, SANITIZE AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
NOTED EXCESSIVE GREASE BUILD UP UNDERNEATH KITCHEN FRYERS. INSTRUCTED TO DEEP CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED EXCESSIVE CLUTTER ON WEST WALL IN BASEMENT NEAR BASEMENT OFFICE AND IN SOUTHWEST AREA UNDERNEATH STEPS. INSTRUCTED TO REMOVE ALL UNNECESSARY ITEMS AND ELEVATE ALL KEPT ITEMS ON PROPER SHELVING THAT IS NONPOROUS, SMOOTH AND EASY TO CLEAN, AND A MINIMUM OF 6 INCHES FROM THE FLOOR

Base deductions−30 pts

Jan 24

Canvass InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

58ALLERGEN TRAINING AS REQUIRED−2
ONE FOOD MANAGER WITHOUT FOOD ALLERGEN TRAINING CERTIFICATE. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS MUST HAVE FOOD ALLERGEN TRAINING CERTIFICATES.

Base deductions−2 pts

Mar 23

Canvass InspectionFail

1 Med9 Basic

10 total

77/100inspection score

−23 pts

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
WE OBSERVED TCS FOODS STORED INSIDE THE FRONT SERVING COOLER AT IMPROPER TEMPRETURE:HALF CUT HONEDEW AND CANTALOUPE AT TEMP OF 53.6F; DICED MIXED FRESH FUITS( CANTALOUPE,HONEYDEW AND STRAWBERRIES) AT TEMP OF 47.8F; COTTAGE CHEESE AT TEMP OF 47.6F; YOGURT AT TEMP OF 44.7F TO 45F. COLD FOOD MUST MAINTAIN TEMP OF 41F AND BELOW.POUNDS 8,VALUE20 PRIORITY VIOLATION:7-38-005,CITATION ISSUED.

Basic (9)

−18 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
WASTE PIPE ABOVE THE WHITE CHEST FREEZER, SHELVES WITH MULTI USE UTENSILS,IN BASEMENT AREA MUST BE ENCASED.SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE
41WIPING CLOTHS: PROPERLY USED & STORED−2
A BUCKET WITH SANITIZE SOLUTION AND LINEN MUST BE PROVIDED AT PREP TABLES
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
UTENSILS STORED AT SERVING KITCHEN WINDOW MUST BE INVERTED TO MINIMIZE SOURCE OF CONTAMINATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
RUSTY SHELVES IN BASEMENT AREA USED FOR VARIOUS ITEMS NOT EASILY CLEANABLE.SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE. MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE DUCT TAPE AS A MEANS OF REPAIR ON CEILING IN DISHROOM,ON PREP TABLES IN THE KITCHEN,REMOVE. SURFACE MUST BE SMOOTH,CLEANABALE AND NON-ABSORBENT MATERIAL THE DOOR OF THE TALL REACH-IN COOLER AND THE PLASTIC LID OF THE BULK FLOUR CONTAINER. MUST BE SMOOTH AND CLEANABLE. Edit
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MISSING HANDLES AT COVERS FOR THE HOT STEAM UNIT IN THE KITCHEN(EAST SITE). INSTRUCTED TO REPLACE SAID HANDLES.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
ACCUMULATED GREASE AND FOOD DEBRIS ON WALLS, UTILITY CONNECTIONS AND EQUIPMENT SURFACES BEHIND COOKING LINE.MUST CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
PROTECTIVE LIGHT SHIELD IN DISHROOM NOT PROPERLY INSTALLED.REPAIR ISSUE
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM 3-16-22,REPORT #2552961 #10)6-301.14: NOTED NO HANDWASHING SIGNAGE AT THE EXPOSED HANDWASHING SINKS. INSTRUCTED TO HAVE HANDWASHING SIGNS AT ALL HANDWASHING SINKS. #37) 3-302.12: NOTED ASSORTED FOOD ITEMS INSIDE REFRIGERATION UNITS NOT PROPERLY LABELED. INSTRUCTED TO PROPERLY LABEL ALL FOOD ITEMS WITH PRODUCT NAME INCLUDING BULK FOOD CONTAINERS. #47) 4-102.11(A:1;B:1): NOTED TORN RUBBER GASKET INSIDE THE DOOR OF 2 DOOR REFRIGERATION UNIT AT THE KITCHEN PREP AREA AND INSIDE THE WALK-IN COOLER AT THE BASEMENT FOOD STORAGE. INSTRUCTED TO DETAIL REPAIR AND MAINTAIN AND/OR REPLACE. #55) 6-201.11: NOTED STAINED CEILING TILES ON CEILING AT THE DISHWASHING AREA. INSTRUCTED TO CLEAN THE STAINS, REPAINT AND/OR REPLACE. #55)6-501.12: NOTED CRACKS ON THE FLOOR OF THE BASEMENT FOOD STORAGE AREA. INSTRUCTED TO REPAIR AND MAINTAIN. PRIORITY FOUNDATION VIOLATION:7-42-090,CITATION ISSUED

Base deductions−23 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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