What is Mart Anthony's health inspection score?

Mart Anthony 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 Mart Anthony last inspected?

Mart Anthony was last inspected on September 18, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Mart Anthony have?

Mart Anthony has 17 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Mart Anthony safe to eat at?

Mart Anthony has a good safety record with a score of 79/100. While there are some noted violations, overall compliance is solid.

Official Health Record

Mart Anthony

Name: Mart Anthony
Address: 1200 W HUBBARD ST, Chicago, 60642
Rating: 79

1200 W HUBBARD ST, Chicago

Last inspected 8mo ago

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0Good

Chicago

Ranked #960 of 1000 in Chicago

Declining

5 inspections

Last: Sep 18, 2025

medium confidence

Directions Order

Inspections

20%

Clean Rate

3.4

Avg Violations

8 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

Cross-contamination

Raw and cooked foods not properly separated

Employee illnessHigh Priority

Sick employee handling food — illness transmission risk

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-21

Final Score

Impact Breakdown

High Priority

-7 pts

Direct health hazards • 10 pts each

Intermediate

-6 pts

Potential hazards • 5 pts each

Basic

-2 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

-9 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

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1200 W HUBBARD ST, Chicago, IL 60642

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Violation Timeline

May 2022

1 inspections

1 high priority

1 basic

May

Nov 2023

1 inspections

2 high priority

4 basic

Aug 2024

1 inspections

1 high priority

1 intermediate

3 basic

Aug

Sep 2025

2 inspections

1 high priority

2 intermediate

1 basic

Inspection History

5 records on file

4 Canvass1 Non-Inspection

Sep 25

Canvass InspectionLatestPass w/ Conditions

1 High2 Med1 Basic

4 total

78/100inspection score

−22 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
Improper cooling method, cooling down food in tightly covered containers, instructed to loosely cover food during the cooling down process.

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
TCS food was held at an improper temperature. Twenty pounds of Bolognese sauce (ground beef and pork in tomato sauce) were found at 59.5�F, stored in a large plastic container with a tight-fitting lid, in the walk-in cooler. The sauce was placed in the cooler a day before. Instructed the manager to hold all cold TCS foods at 41f or lower. Priority violation 7-38-005. Food discarded was valued at $50.
36THERMOMETERS PROVIDED & ACCURATE−5
Prep cooler missing thermometer, Instructed to provide.

Basic (1)

−2 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
Unable to locate back flow prevention device for ice maker, instructed to install one in a clear view.

Base deductions−22 pts

Sep 25

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

Aug 24

Canvass InspectionPass w/ Conditions

1 High1 Med3 Basic

5 total

79/100inspection score

−21 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED IMPROPER AIR TEMPERATURES INSIDE THE WALK-IN COOLER, 2-DOOR PREP COOLER, AND 2-DOOR SALAD COOLER. OBSERVED THE WALK-IN COOLER AT 50F, THE 2-DOOR PREP COOLER AT 46F, AND THE 2-DOOR SALAD COOLER AT 52F. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN ALL COOLERS BELOW 41F. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS INSIDE THE WALK-IN COOLER, SALAD COOLER, AND 2-DOOR PREP COOLER. OBSERVED EGGS AT 50F, MILK AT 48F, EGGPLANT AT 45F, HAMBURGERS AT 45F, ITALIAN BEEF AT 46F, BLUE CHEESE AT 50F, OYSTERS ROCKEFELLER AT 47F, SAUSAGE AT 47F, STEAKS AT 51F, CAESAR DRESSING AT 52F, CUT TOMATOES AT 46F, CREAM CHEESE AT 44F, HEAVY CREAM AT 44F, SOUP AT 45F, HAM AT 46F, AND CHEESE AT 45F. MANAGEMENT INSTRUCTED TO MAINTAIN ALL COLD FOODS BELOW 41F. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED A TORN DOOR GASKET INSIDE THE BOTTOM DOOR OF THE 2-DOOR PREP COOLER NEXT TO THE EXIT DOOR. MANAGEMENT WAS INSTRUCTED TO REPLACE THE DOOR GASKET.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED NO WORKING MOP SINK ON THE PREMISES. MANAGEMENT INSTRUCTED TO PROVIDE A WORKING MOP SINK WITH RUNNING WATER PROVIDED TO IT.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
REPAIR THE CORNERS OF THE WALLS BETWEEN THE DISH WASHING AREA AND THE PREP AREA.

Base deductions−21 pts

Nov 23

Canvass InspectionPass w/ Conditions

2 High4 Basic

6 total

72/100inspection score

−28 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HANDWASHING SIGNAGE AT EXPOSED HANDWASHING SINK LOCATED IN REAR DISH/PREP AREA. INSTRUCTED TO PROVIDE.
14REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION−10
OBSERVED SHELLSTOCK TAGS NOT MAINTAINED ON SITE FROM LAST 90 DAYS OF SHELLSTOCK PRODUCTS SOLD. INSTRUCTED TO MAINTAIN SHELLSTOCK TAGS ON SITE AS REQUIRED BY LAW. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.

Basic (4)

−8 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED ICE SCOOPS AT BAR STORED DIRECTLY IN ICE CHESTS AND OLD CHEESE CONTAINERS USED FOR FOOD STORAGE. INSTRUCTED TO STORE OUTSIDE OF ICE CHESTS AND USE ONLY FOOD GRADE RE-USABLE CONTAINERS TO AVOID CONTAMINATION.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OBSERVED BUILD UP OF GREASE ON EXTERIOR OF USED COOKING OIL CONTAINER LOCATED IN REAR ALLEY. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN IN GOOD CONDITION.
60PREVIOUS CORE VIOLATION CORRECTED−2
OBSERVED THE FOLLOWING REPEAT CORE VIOLATION NOT CORRECTED FROM REPORT #2555388 DATED 5/6/2022: #58 "NO ALLERGEN TRAINING. ALL CERTIFIED FOOD MANAGERS MUST OBTAIN ALLERGEN TRAINING." INSTRUCTED TO CORRECT AND COME INTO COMPLIANCE. PRIORITY FOUNDATION VIOLATION 7-42-090. CITATION ISSUED.
61SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC−2
OBSERVED NO SUMMARY POSTED FROM PREVIOUS INSPECTION #2555388 DATED 5/6/2022. LEFT NEW SUMMARY AND INSTRUCTED TO POST FOR PUBLIC VIEW. PRIORITY FOUNDATION VIOLATION 7-42-010(B). CITATION ISSUED.

Base deductions−28 pts

May 22

Canvass InspectionPass w/ Conditions

1 High1 Basic

2 total1 risk factor

83/100inspection score

−12 pts

High Priority (1)

−10 pts

5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
PREMISES HAS NO CLEAN UP PROCEDURES OR SUPPLIES TO CLEAN UP VOMIT AND DIARRHEAL EVENTS. MUST PROVIDE SUPPLIES OR BODY FLUID SPILL KIT. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.

Basic (1)

−2 pts

58ALLERGEN TRAINING AS REQUIRED−2
NO ALLERGEN TRAINING. ALL CERTIFIED FOOD MANAGERS MUST OBTAIN ALLERGEN TRAINING.

Base deductions−12 pts

Risk factor bonus (1× +5)−5 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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