What is Weather Mark Tavern's health inspection score?

Weather Mark Tavern has a SafeDine safety score of 80 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Weather Mark Tavern last inspected?

Weather Mark Tavern was last inspected on May 15, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Weather Mark Tavern have?

Weather Mark Tavern has 53 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Weather Mark Tavern safe to eat at?

Weather Mark Tavern has a good safety record with a score of 80/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Weather Mark Tavern serve?

Weather Mark Tavern serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Weather Mark Tavern

Name: Weather Mark Tavern
Address: 1503 S MICHIGAN AVE, Chicago, 60605
Rating: 80

1503 S MICHIGAN AVE, Chicago

Last Inspected: 5/15/2026

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0Good

American•South Loop

Ranked #174 of 291 in South LoopBetter than 22% of american restaurants

Declining

9 inspections

Last: May 15, 2026

high confidence

Directions Order

Inspections

11%

Clean Rate

5.9

Avg Violations

This month

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Plumbing issues

Plumbing or waste disposal problems

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Food labeling

Food not properly labeled or dated

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-16

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-11 pts

Potential hazards • 5 pts each

Basic

-2 pts

Best practices • 2 pts each

Inspection Timeline

-9 pts

Latest

100% weight

100

2nd

60% weight

3rd

30% weight

Real-time Score: 84/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (80/100) 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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1503 S MICHIGAN AVE, Chicago, IL 60605

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Violation Timeline

Jun 2022

1 inspections

1 high priority

3 basic

Jun

Sep 2023

1 inspections

3 high priority

2 intermediate

6 basic

Oct 2023

1 inspections

1 high priority

2 basic

Oct

Jul 2024

1 inspections

1 intermediate

5 basic

Oct 2025

3 inspections

2 high priority

3 intermediate

20 basic

Oct

Nov 2025

1 inspections

May 2026

1 inspections

4 intermediate

May

Inspection History

9 records on file

5 Canvass1 Short Form Complaint3 Canvass Re-Inspection

May 26

Canvass InspectionLatestPass

4 Med

4 total

80/100inspection score

−20 pts

Intermediate (4)

−20 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−5
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−5
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−5

Base deductions−20 pts

Nov 25

Short Form Complaint InspectionCleanPass

No violations

100/100inspection score

Oct 25

Canvass Re-Inspection InspectionPass

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED ITEMS OUT OF THE ORIGINAL CONTAINERS AND IN STAINLESS STEEL CONTAINERS WITHOUT LABELS CONTAINING THE PRODUCT NAME. INSTRUCTED TO LABEL ALL FOODS AND SPICES WITH COMMON NAME THAT ARE OUT OF THE ORIGINAL CONTAINERS.

Basic (6)

−12 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD ITEMS STORED ON FLOOR IN PREP AREA. INSTRUCTED MANAGER TO ELEVATE ALL FOOD SIX INCHES OFF FLOOR.
43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED ICE SCOOP LAYING ON TOP OF ICE IN BAR. INSTRUCTED MANAGER TO STORE ICE SCOOP HANDLE UP ABOVE ICE TO PREVENT CONTAMINATION
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CARDBOARD USED AS LINER ON FLOORS IN PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO REMOVE ALL CARDBOARD FROM SHELVING UNITS. ALL FOOD AND NON-FOOD CONTACT SURFACES MUST BE SMOOTH AND EASILY CLEANABLE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED ACCUMULATED GREASE AND FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES, COOLERS, FREEZERS, SHELVING UNITS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
THE TRASH RECEPTACLES IN THE WOMEN'S AND UNISEX TOILET ROOMS NEED LIDS. INSTRUCTED TO PROVIDE TRASH RECEPTACLES WITH LIDS AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
THE INTERIOR OF THE FLOOR DRAINS AND FLOORS IN THE CORNERS, UNDER/AROUND ALL HEAVY EQUIPMENT, SINKS AND STORAGE RACKS IN THE FRONT BAR AND REAP PREP WITH DIRT, FOOD, GREASE AND DEBRIS BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FLOOR DRAINS AND FLOORS. THE WALLS BEHIND THE COOKING/COOLING EQUIPMENT IN THE FOOD PREP AREA WITH FOOD SPLATTER, DIRT AND DUST. INSTRUCTED TO CLEAN AND MAINTAIN WALLS.

Base deductions−17 pts

Oct 25

Canvass Re-Inspection InspectionFail

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED ITEMS OUT OF THE ORIGINAL CONTAINERS AND IN STAINLESS STEEL CONTAINERS WITHOUT LABELS CONTAINING THE PRODUCT NAME. INSTRUCTED TO LABEL ALL FOODS AND SPICES WITH COMMON NAME THAT ARE OUT OF THE ORIGINAL CONTAINERS.

Basic (7)

−14 pts

43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED ICE SCOOP LAYING ON TOP OF ICE IN BAR. INSTRUCTED MANAGER TO STORE ICE SCOOP HANDLE UP ABOVE ICE TO PREVENT CONTAMINATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CARDBOARD USED AS LINER ON FLOORS IN PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO REMOVE ALL CARDBOARD FROM SHELVING UNITS. ALL FOOD AND NON-FOOD CONTACT SURFACES MUST BE SMOOTH AND EASILY CLEANABLE.
39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD ITEMS STORED ON FLOOR IN PREP AREA. INSTRUCTED MANAGER TO ELEVATE ALL FOOD SIX INCHES OFF FLOOR.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
FOUND THE THREE COMPARTMENT SINK NOT MAINTAINED; SINK IS LEAK WHEN WATER IS DRAINING AND WASTE WATER IS COLLECTED WITH A BUCKET. INSTRUCTED MANAGEMENT TO GET DRAINAGE SYSTEM SERVICED. PRIORITY FOUNDATION 7-38-025. CITATION ISSUED.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED ACCUMULATED GREASE AND FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES, COOLERS, FREEZERS, SHELVING UNITS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
THE TRASH RECEPTACLES IN THE WOMEN'S AND UNISEX TOILET ROOMS NEED LIDS. INSTRUCTED TO PROVIDE TRASH RECEPTACLES WITH LIDS AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
THE INTERIOR OF THE FLOOR DRAINS AND FLOORS IN THE CORNERS, UNDER/AROUND ALL HEAVY EQUIPMENT, SINKS AND STORAGE RACKS IN THE FRONT BAR AND REAP PREP WITH DIRT, FOOD, GREASE AND DEBRIS BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FLOOR DRAINS AND FLOORS. -THE WALLS BEHIND THE COOKING/COOLING EQUIPMENT IN THE FOOD PREP AREA WITH FOOD SPLATTER, DIRT AND DUST. INSTRUCTED TO CLEAN AND MAINTAIN WALLS.

Base deductions−19 pts

Oct 25

Canvass InspectionFail

2 High1 Med7 Basic

10 total

61/100inspection score

−39 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HOT RUNNING WATER AT ALL 3 BATHROOM HANDWASHING SINKS. TEMPERATURE OF WATER RANGED FROM 74.5-83.2FF AT THE TIME OF INSPECTION. INSTRUCTED TO HAVE HOT AND COLD RUNNING WATER AT A MINIMUM TEMPERATURE OF 100F AT ALL HAND WASH SINKS. PRIORITY VIOLATION 7-38-030(C)
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED THE LOW TEMPERATURE DISH MACHINE NOT PROPERLY SANITIZING AT 0PPM OF CHLORINE DURING THE INSPECTION. INSTRUCTED MANAGER SAID EQUIPMENT MUST PROPERLY SANITIZE AT 50PPM-100PPM OF CHLORINE ALL TIMES. DISHWASHER SANITAZINER NOW AT 75PPM AFTER A NEW BOTTLE WAS REPLACED WITH THE EMPTY ONE. PRIORITY VIOLATION. CITATION ISSUED 7-38-025.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED ITEMS OUT OF THE ORIGINAL CONTAINERS AND IN STAINLESS STEEL CONTAINERS WITHOUT LABELS CONTAINING THE PRODUCT NAME. INSTRUCTED TO LABEL ALL FOODS AND SPICES WITH COMMON NAME THAT ARE OUT OF THE ORIGINAL CONTAINERS.

Basic (7)

−14 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD ITEMS STORED ON FLOOR IN PREP AREA. INSTRUCTED MANAGER TO ELEVATE ALL FOOD SIX INCHES OFF FLOOR.
43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED ICE SCOOP LAYING ON TOP OF ICE IN BAR. INSTRUCTED MANAGER TO STORE ICE SCOOP HANDLE UP ABOVE ICE TO PREVENT CONTAMINATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CARDBOARD USED AS LINER ON FLOORS IN PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO REMOVE ALL CARDBOARD FROM SHELVING UNITS. ALL FOOD AND NON-FOOD CONTACT SURFACES MUST BE SMOOTH AND EASILY CLEANABLE.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
FOUND THE THREE COMPARTMENT SINK NOT MAINTAINED; SINK IS LEAK WHEN WATER IS DRAINING AND WASTE WATER IS COLLECTED WITH A BUCKET. INSTRUCTED MANAGEMENT TO GET DRAINAGE SYSTEM SERVICED. PRIORITY FOUNDATION 7-38-025. CITATION ISSUED.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED ACCUMULATED GREASE AND FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES, COOLERS, FREEZERS, SHELVING UNITS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
THE TRASH RECEPTACLES IN THE WOMEN'S AND UNISEX TOILET ROOMS NEED LIDS. INSTRUCTED TO PROVIDE TRASH RECEPTACLES WITH LIDS AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
THE INTERIOR OF THE FLOOR DRAINS AND FLOORS IN THE CORNERS, UNDER/AROUND ALL HEAVY EQUIPMENT, SINKS AND STORAGE RACKS IN THE FRONT BAR AND REAP PREP WITH DIRT, FOOD, GREASE AND DEBRIS BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FLOOR DRAINS AND FLOORS. -THE WALLS BEHIND THE COOKING/COOLING EQUIPMENT IN THE FOOD PREP AREA WITH FOOD SPLATTER, DIRT AND DUST. INSTRUCTED TO CLEAN AND MAINTAIN WALLS.

Base deductions−39 pts

Jul 24

Canvass InspectionPass

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
BOTH SETS OF DOORS THE FRONT ARE NOT RODENT/INSECT PROOFED. 1/4" GAP IN THE MIDDLE AND AT THE BOTTOM. INSTRUCTED TO RODENT/INSECT PROOF AND MAINTAIN BOTH OR ONE SET OF DOORS.

Basic (5)

−10 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
CAN OPENER IN THE FOOD PREP AREA WITH A BUILD UP OF FOOD AND DIRT. INSTRUCTED TO CLEAN AND MAINTAIN CAN OPENER.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
THE BAR GUN AND ITS HOLDER HAS A PINK AND BROWNISH SUBSTANCES ON THE INTERIOR SURFACE. INSTRUCTED TO CLEAN AND MAINTAIN GUN/HOLDERS.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
THE TRASH RECEPTACLES IN THE WOMEN'S AND UNISEX TOILET ROOMS NEED LIDS. INSTRUCTED TO PROVIDE TRASH RECEPTACLES WITH LIDS AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MOP STORED INSIDE OF MOP BUCKET. INSTRUCTED TO STORE HANGING UP FOR PROPER AIR DRYING. MAINTAIN SAME.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
THE INTERIOR OF THE FLOOR DRAINS AND FLOORS IN THE CORNERS, UNDER/AROUND ALL HEAVY EQUIPMENT, SINKS AND STORAGE RACKS IN THE FRONT BAR AND REAP PREP WITH DIRT, FOOD, GREASE AND DEBRIS BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FLOOR DRAINS AND FLOORS. -THE WALLS BEHIND THE COOKING/COOLING EQUIPMENT IN THE FOOD PREP AREA WITH FOOD SPLATTER, DIRT AND DUST. INSTRUCTED TO CLEAN AND MAINTAIN WALLS.

Base deductions−15 pts

Oct 23

Canvass Re-Inspection InspectionPass

1 High2 Basic

3 total

86/100inspection score

−14 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
4-602.11 OBSERVED A PINKISH BROWN SUBSTANCE ON THE SODA GUN NOZZLE AND INSIDE SODA GUN HOLDERS. INSTRUCTED TO CLEAN AND SANITIZE.

Basic (2)

−4 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11(C) OBSERVED INTERIOR OF FRYER WITH ACCUMULATED DEBRIS. INSTRUCTED TO CLEAN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.12 OBSERVED FLOORS IN NEED OF CLEANING AND THE VENTS ABOVE THE COOKING EQUIPMENT WITH ACCUMULATED DEBRIS. INSTRUCTED TO CLEAN ALL.

Base deductions−14 pts

Sep 23

Canvass InspectionFail

3 High2 Med6 Basic

11 total2 risk factors

38/100inspection score

−52 pts

High Priority (3)

−30 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
2-101.11 OBSERVED NO CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER ON SITE WHILE TCS FOODS (SOUP, DICED TOMATOES) ARE BEING PREPARED HANDLED AND SERVED TO THE PUBLIC. INSTRUCTED TO ALWAYS HAVE A CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER ON SITE AT ALL TIMES THE FACILITY IS OPEN AND OPERATING. PRIORITY FOUNDATION. CITATION ISSUED UNDER VIOLATION #2.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
2-101.11 OBSERVED NO CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER ON SITE WHILE TCS FOODS (SOUP, DICED TOMATOES) ARE BEING PREPARED HANDLED AND SERVED TO THE PUBLIC. INSTRUCTED TO ALWAYS HAVE A CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER ON SITE AT ALL TIMES THE FACILITY IS OPEN AND OPERATING. PRIORITY FOUNDATION. CITATION ISSUED 7-38-012.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
4-602.11 OBSERVED A PINKISH BROWN SUBSTANCE ON THE SODA GUN NOZZLE AND INSIDE SODA GUN HOLDERS. INSTRUCTED TO CLEAN AND SANITIZE.

Intermediate (2)

−10 pts

25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
3-603.11 OBSERVED NO CONSUMER ADVISORY DISCLOSURE AND REMINDER ON THE DIGITAL BRUNCH MENU FOR ALL EGG DISHES THAT CAN BE ORDERED UNDERCOOKED OR RAW. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
6-202.15 OBSERVED A LARGE RETRACTABLE WINDOW OPENED WITHOUT AN ADEQUATE SCREEN IN ORDER TO PREVENT ANY RODENT OR INSECT ENTRY. INSTRUCTED TO PROVIDE AN ADEQUATE SCREEN FOR SAID RETRACTABLE WINDOW OR THE RETRACTABLE WINDOW MUST REMAIN CLOSED AT ALL TIMES.

Basic (6)

−12 pts

45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
4-502.13 OBSERVED CARDBOARD BEING REUSED AS A SHELF LINER. INSTRUCTED TO NOT REUSE CARDBOARD, ALL SURFACES MUST BE SMOOTH AND EASILY CLEANABLE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11(C) OBSERVED INTERIOR OF FRYER WITH ACCUMULATED DEBRIS. INSTRUCTED TO CLEAN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
5-205.15 OBSERVED ONE OF THREE TOILETS NOT PROPERLY FLUSHING. INSTRUCTED TO REPAIR. OBSERVED PIPES GOING DIRECTLY INTO A FLOOR DRAIN UNDER THE 3 COMPARTMENT SINK. INSTRUCTED TO PROVIDE AN AIR GAP OF AT LEAST 6 INCHES BETWEEN PIPES AND THE FLOOR DRAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.12 OBSERVED FLOORS IN NEED OF CLEANING AND THE VENTS ABOVE THE COOKING EQUIPMENT WITH ACCUMULATED DEBRIS. INSTRUCTED TO CLEAN ALL.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13 OBSERVED NO FOOD HANDLER CERTIFICATES AVAILABLE FOR INSPECTOR'S REVIEW. INSTRUCTED TO MEET REQUIREMENT.
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13 OBSERVED NO ALLERGEN TRAINING CERTIFICATE ON SITE. INSTRUCTED TO MEET REQUIREMENT.

Base deductions−52 pts

Risk factor bonus (2× +5)−10 pts

Jun 22

Canvass InspectionPass

1 High3 Basic

4 total

84/100inspection score

−16 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
6-301.14 OBSERVED NO HANDWASHING SIGNS AT THE BAR AND TOILET ROOMS HANDWASHING SINKS. INSTRUCTED TO PROVIDE.

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED GREASE TRAP WITH HOLES ON THE TOP. INSTRUCTED MANAGER TO REPAIR OR REPLACE TOP OF GREASE TRAP. OBSERVED FROST BUILD UP IN FREEZER CHEST. INSTRUCTED MANAGER TO DEFROST FREEZER CHEST.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED SOIL BUILD UP ON EXTERIOR OF COOLERS IN BAR AREA. INSTRUCTED TO CLEAN ALL SURFACES
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED INADEQUATE LIGHTING IN WALK-IN COOLER. INSTRUCTED MANAGER TO PROVIDE ADEQUATE LIGHTING FOR WALK-IN COOLER.

Base deductions−16 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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