What is Toon's Bar & Grill's health inspection score?

Toon's Bar & Grill has a SafeDine safety score of 81 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Toon's Bar & Grill last inspected?

Toon's Bar & Grill was last inspected on January 8, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Toon's Bar & Grill have?

Toon's Bar & Grill has 40 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Toon's Bar & Grill safe to eat at?

Toon's Bar & Grill has a good safety record with a score of 81/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Toon's Bar & Grill serve?

Toon's Bar & Grill serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Toon's Bar & Grill

Name: Toon's Bar & Grill
Address: 3857 N SOUTHPORT AVE, Chicago, 60613
Rating: 81

3857 N SOUTHPORT AVE, Chicago

Last Inspected: 1/8/2026

▲Improving

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0Good

American•Lakeview

Ranked #475 of 979 in LakeviewBetter than 17% of american restaurants

Improving

6 inspections

Last: Jan 8, 2026

high confidence

Directions Order

Inspections

Clean Rate

6.7

Avg Violations

3 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

Plumbing issues

Plumbing or waste disposal problems

Pest issues

Evidence of pests found during inspection

Other violation

Regulatory compliance issue

12x

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-19

Final Score

Impact Breakdown

High Priority

-3 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-9 pts

Best practices • 2 pts each

Inspection Timeline

+14 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

3857 N SOUTHPORT AVE, Chicago, IL 60613

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Violation Timeline

Jan 2023

1 inspections

1 high priority

5 basic

Jan

Mar 2024

2 inspections

3 intermediate

10 basic

Jan 2025

1 inspections

1 intermediate

11 basic

Jan

Jan 2026

2 inspections

1 high priority

1 intermediate

7 basic

Inspection History

6 records on file

2 Canvass Re-Inspection4 Canvass

Jan 26

Canvass Re-Inspection InspectionLatestPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-602.13 CLEAN THE GREASE BUILDUP INSIDE OF THE DEEP FRYERS. CLEAN THE DUST BUILDUP ON THE WIRE STORAGE SHELVES IN THE FOOD PREP AREA.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.12 CLEAN THE GREASE ON THE FLOOR BENEATH THE COOKING EQUIPMENT.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13 OBSERVED A FOOD HANDLING EMPLOYEE WITHOUT A FOOD HANDLER TRAINING CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL FOOD HANDLING EMPLOYEES MUST SHOW VALID PROOF OF FOOD HANDLER TRAINING.

Base deductions−6 pts

Jan 26

Canvass InspectionPass w/ Conditions

1 High1 Med4 Basic

6 total

77/100inspection score

−23 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED THE 2-DOOR PREP COOLER WITH AN AIR TEMPERATURE OF 55F. THE COOLER WAS USED TO STORE TCS FOODS SUCH AS MEATS AND CHEESES. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE PREP COOLER WITH AN AIR TEMPERATURE 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 OF THE 2-DOOR PREP COOLER. OBSERVED CHICKEN AT 60F, CHEESE AT 58F AND HAMBURGERS AT 60F. MANAGEMENT INSTRUCTED TO MAINTAIN ALL COLD TCS FOODS BELOW 41F. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
REPLACE THE DOOR GASKETS FOR THE 2-DOOR PREP COOLER SO THAT THE DOORS CLOSE AND SEAL PROPERLY.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
CLEAN THE GREASE BUILDUP INSIDE OF THE DEEP FRYERS. CLEAN THE DUST BUILDUP ON THE WIRE STORAGE SHELVES IN THE FOOD PREP AREA.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
CLEAN THE GREASE ON THE FLOOR BENEATH THE COOKING EQUIPMENT.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED A FOOD HANDLING EMPLOYEE WITHOUT A FOOD HANDLER TRAINING CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL FOOD HANDLING EMPLOYEES MUST SHOW VALID PROOF OF FOOD HANDLER TRAINING.

Base deductions−23 pts

Jan 25

Canvass InspectionPass

1 Med11 Basic

12 total

73/100inspection score

−27 pts

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
VISIBLE AND WORKING THERMOMETER NEEDED INSIDE 1-DOOR PREP COOLER LOCATED IN KITCHEN FOOD PREP AREA. MUST PROVIDE AND MAINTAIN.

Basic (11)

−22 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED WIPING CLOTHS STORED ON TOP OF PREP TABLE AND 3-COMPARTMENT SINK IN FOOD PREPARATION AREAS. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED RUSTY FOOD STORAGE SHELVING IN REAR FOOD PREPARATION AREA IN THE BASEMENT. MUST RAPAINT/REPLACE SHELVING
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE MILK CRATES FOR PRODUCT ELEVATION INSIDE WALK-IN COOLER LOCATED IN THE BASMENT. MUST USE APPROVED SHELVING.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED GREASE ENCRUSTED INSIDE COOKING EQUIPMENT IN THE KITCHEN FOOD PREPARATION AREA LOCATED IN THE FIRST FLOOR. MUST CLEAN AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
ADDITIONAL WATER PRESSURE NEEDED IN THE FRONT EXPOSED HAND WASHING SINK LOCATED IN THE FRONT BAR AREA. MUST REPAIR AND PROVIDE ADEQUATE WATER PRESSURE.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED NP COVERED WASTE RECEPTACLE PROVIDED IN THE UNISEX EMOLOYEES/CUSTOMERS WASHROOMS. MUST PROVIDE ANAD MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DIRT AND DEBRIS ON FLOOR UNDER AROUND AND BEHIND COOKING EQUIPMENT AND UNDERNEATH FOOD STORAGE SHELVING AND FOOD PREP TABLES IN BASEMENT FOOD PREPARATION AREA. MUST CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DIRT AND DEBRIS BUILD UP ON FLOOR DRAINS THROUGHOUT PREMISES. MUST CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DUST BUILD UP ON CEILING VENTILATION VENTS INSIDE THE UNISEX EMPLOYEES AND CUSTOMERS WASHROOMS. MUST CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED CLUTTER AND UNNECESSARY ITEMS IN REAR OF BASEMENT. MUST REMOVE CLUTTER AND UNNECESSARY ITEMS TO PREVENT RODENT HARBORAGE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED A BIGOPENING INTO CEILING AROUND PIPE IN BASEMENT FOOD PREP AREA. MUST SEAL OPENING AND MAINTAIN FACILITY IN A GOOD REPAIR. ALSO OBSERVED PEELING PAINT ON WALL BEHIND ICE MACHINE LOCATED IN BASEMENT FOOD PREP AREA.

Base deductions−27 pts

Mar 24

Canvass Re-Inspection InspectionPass

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OPEN WINDOW IN THE KITCHEN TO THE OUTDOORS NOT SCREENED. MUST PROVIDE A TIGHT FITTING MESH SCREEN ON OPEN KITCHEN WINDOW TO PREVENT PEST ENTRY.

Basic (2)

−4 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
BOTTOM METAL SHELVING OF THE KITCHEN PREP TABLE NOTED DIRTY/RUSTY. MUST CLEAN AND REMOVE RUST.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
COOK ON SITE WITHOUT PROOF OF FOOD HANDLER TRAINING OR CERTIFICATE. MUST PROVIDE FOR ALL REQUIRED EMPLOYEES.

Base deductions−9 pts

Mar 24

Canvass InspectionFail

2 Med8 Basic

10 total

74/100inspection score

−26 pts

Intermediate (2)

−10 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
ALL BULK FOODS NOT IN THEIR ORIGINAL CONTAINERS MUST BE LABELED WITH THE PRODUCT COMMON NAME.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OPEN WINDOW IN THE KITCHEN TO THE OUTDOORS NOT SCREENED. MUST PROVIDE A TIGHT FITTING MESH SCREEN ON OPEN KITCHEN WINDOW TO PREVENT PEST ENTRY.

Basic (8)

−16 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED PLASTIC FOOD CONTAINERS AND LIDS IN POOR REPAIR WITH CRACKED/DAMAGED PLASTIC. INSTRUCTED TO REPLACE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS AT THE BASEMENT HAND WASHING SINK AND THROUGHOUT.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
NOTED DIRTY FOOD ENCRUSTED FRY SLICER IN THE BASEMENT PREP. MUST CLEAN AFTER EACH USE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
BOTTOM METAL SHELVING OF THE KITCHEN PREP TABLE NOTED DIRTY/RUSTY. MUST CLEAN AND REMOVE RUST.----MUST NOT USE TINFOIL AS LINER FOR TO GO CONTAINER HOLDER. MUST BE SMOOTH, CLEANABLE AND TO PREVENT PHYSICAL CONTAMINATION OF PEELED TIN FOIL.----MUST NOT USE CARDBOARD AS LINER FOR SHELVING THROUGHOUT THE WALK-IN COOLER.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
MISSING LIGHT SHIELD END CAPS THROUGHOUT THE BASEMENT PREP. MUST REPLACE.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
COOK ON SITE WITHOUT PROOF OF FOOD HANDLER TRAINING OR CERTIFICATE. MUST PROVIDE FOR ALL REQUIRED EMPLOYEES.
58ALLERGEN TRAINING AS REQUIRED−2
NO PROOF OF ALLERGEN TRAINING OR CERTIFICATES FOR ALL THE CITY OF CHICAGO CERTIFIED FOOD MANAGERS. MUST PROVIDE.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATIONS FROM 1-26-23 REPORT #2570287NOT CORRECTED. #10-: NOTED NO HAND WASHING SIGNS AT THE HAND WASH SINKS. INSTRUCTED TO HAVE HAND WASHING SIGNS AT ALL HAND WASH SINKS.#55- NOTED PEELING PAINT ON CEILING OF THE BASMENT FOOD PREP/DRY STORAGE. ALSO NOTED HOLES AND OPENINGS ON WALL BY THE HAND WASHING SINK. INSTRUCTED TO REPAIR AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.

Base deductions−26 pts

Jan 23

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
NOTED NO HAND WASHING SIGNS AT THE HAND WASH SINNKS. INSTRUCTED TO HAVE HAND WASHING SIGNS AT ALL HAND WASH SINKS.

Basic (5)

−10 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
NOTED DIRTY WIPING CLOTHS ON PREP TABLES AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO PROPERLY STORE ALL WASHCLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
NOTED LEAKAGE AT THE BOTTOM PIPING OF THE HAND WASHING SINKS AT THE BASEMENT FOOD PREP AREA AND BAR. INSTRUCTED TO REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED CLUTTER AT THE FAR END OF BASEMENT FOOD DRY STORAGE ON FLOOR AND SHELVES. INSTRUCTED TO CLEAN, ORGANIZE AND/OR REMOVE ALL UNNECESSARY ARTICLES TO PREVENT HIDNG PLACES FOR PEST.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED PEELING PAINT ON CEILING OF THE BASMENT FOOD PREP/DRY STORAGE. ALSO NOTED HOLES AND OPENINGS ON WALL BY THE HAND WASHING SINK. INSTRUCTED TO REPAIR AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
NOTED DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS AND ON EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS AND PIPES/CONDUITS.

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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