What is Wilde's health inspection score?

Wilde 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 Wilde last inspected?

Wilde was last inspected on November 24, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Wilde have?

Wilde has 37 total violations across 8 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Wilde safe to eat at?

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

Official Health Record

Wilde

Name: Wilde
Address: 3130 N BROADWAY, Chicago, 60657
Rating: 79

3130 N BROADWAY, Chicago

Last Inspected: 11/24/2025

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0Good

Lakeview

Ranked #529 of 997 in Lakeview

Declining

8 inspections

Last: Nov 24, 2025

high confidence

Directions Order

Inspections

13%

Clean Rate

4.6

Avg Violations

6 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

Employee hygiene

Personal hygiene practices not followed

Pest issues

Evidence of pests found during inspection

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

-6 pts

Direct health hazards • 10 pts each

Intermediate

-7 pts

Potential hazards • 5 pts each

Basic

-6 pts

Best practices • 2 pts each

Inspection Timeline

-15 pts

Latest

100% weight

2nd

60% weight

100

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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3130 N BROADWAY, Chicago, IL 60657

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Violation Timeline

Aug 2022

2 inspections

3 high priority

1 intermediate

13 basic

Aug

Aug 2023

1 inspections

1 high priority

1 intermediate

2 basic

Sep 2023

1 inspections

2 basic

Sep

Jul 2024

2 inspections

1 high priority

2 intermediate

May 2025

1 inspections

1 intermediate

3 basic

May

Nov 2025

1 inspections

1 high priority

2 intermediate

4 basic

Inspection History

8 records on file

1 Complaint4 Canvass3 Canvass Re-Inspection

Nov 25

Complaint InspectionLatestPass

1 High2 Med4 Basic

7 total

72/100inspection score

−28 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND WASHING SIGNS OR POSTERS NEAR HAND WASHING SINK IN REAR BAR AREA. MUST PROVIDE AND MAINTAIN.

Intermediate (2)

−10 pts

36THERMOMETERS PROVIDED & ACCURATE−5
VISIBLE AND WORKING THERMOMETER NEEDED AT 1-DOOR MILK COOLER LOCATED NEXT TO HOT LINE. MUST PROVIDE AND MAINTAIN.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5

Basic (4)

−8 pts

40PERSONAL CLEANLINESS−2
OBSERVED FOOD HANDLER NOT WEARING HAIR RESTRAINT WHEN FOOD IS BEING PREPARED AND SERVED IN THE MAIN KITCHEN FOOD PREP AREA. MUST WEAR HAIR RESTRAINT AT ALL TIMES FOOD IS BEING PREPARED AND SERVED.
43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED ICE SCOOPS STORED INSIDE ICE BIN IN FRONT BAR AREA. MUST PROPERLY STORE ICE SCOOPS IN A CLEAN CONTAINER TO PREVENT CONTAMINATION.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
OBSERVED ITEMS STORED ON FLOOR ON THE 2ND FLOOR STORAGE ROOMS. MUT ELEVATE ITEMS 6INCEHS OFF FLOOR AND MAINTAIN AT ALL TIMES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG WALL BASE AND UNDERNEATH SHELVING ESPECIALLY AT THE REAR DRY STORAGE AREA AND UNDERNEATH STAIRWAYS. OBSERVED DIRT AND DEBRIS ON WALLS ON REAR DISHWASHING AREA. MUST CLEAN AND MAINTAIN.

Base deductions−28 pts

May 25

Canvass InspectionPass

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
VISIBLE AND WORKING THERMOMETER NEEEDED IN THE 4-DOOR PREP SALAD COOLER. MUST PROVIDE AND MAINTAIN.

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED RUSTY FOOD STOAGE SHELVING INSIDE WALK-IN COOLER LOCATED IN REAR FOOD PREPARATION AREA. MUST REPAINT OR REPLACE SHELVING.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DAMAGED CEILING TILES ON THE UNISEX EMPLOYEE WASHROOM LOCATED ON THE 2ND FLOOR. MUST REPAIR OR REPLACE TILES. OBSERVED OPENINGS INTO WALL LEADING TO STAIRS GOING TO THE SECONF FLOOR. MUST REPAIR AND MAINTAIN. MUST REGROUT FLOOR TILES IN FRONT OF 3-COMPARTMENT SINK IN REAR DISHWASHING AREA. MUST REPAIR AND MAINTAIN. OBSERVED PEELING PAINT ON WALL BEHIND HIGH TEMPERATURE DISHWASHING AREA. MUST REPAINT AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DIRT AND DEBRIS ON FLOOR DRAINS THROUGHOUT FOOD PREPARATION AREAS AND REAR DISHWASHING AREA. MUST CLEAN AND MAINTAIN.

Base deductions−11 pts

Jul 24

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Jul 24

Canvass InspectionPass w/ Conditions

1 High2 Med

3 total

80/100inspection score

−20 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
FOUND PREP AREA FRIED FOOD REACH IN COOLER NOT MAINTAINED, AMBIENT AIR TEMPERATURE AT 48.0 F. FOUND COD, CALIMARI, ETC. HELD INSIDE COOLER. INSTRUCTED MANAGER MUST REPAIR SAID COOLER, AMBIENT AIR TEMPERATURE MUST BE 41.0 F OR BELOW. PRIORITY VIOLATION 7-38-005.

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
FOUND THE FOLLOWING TCS FOODS HELD AT IMPROPER TEMPERATURE BETWEEN 48.0 F AND 49.0 F INSIDE PREP FRIED FOOD COOLER- COD, CALIMARI, CUT SWEET POTATOES FRIES AND CHICKEN. INSTRUCTED MANAGER TCS FOODS MUST BE HELD AT 41.0 F OR BELOW IF HELD COLD. ALL OUT OF TEMPERATURE TCS FOODS VOLUNTARILY DISCARDED. PRIORITY VIOLATION 7-38-005. FOODS DISCARDED WEIGHT-21 LBS, VALUED AT $80.00.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED 1/4 INCH GAP AT REAR EXIT DOOR SWEEP. MUST RODENT PROOF SAID DOOR.

Base deductions−20 pts

Sep 23

Canvass Re-Inspection InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-501.11 SOME PREP AREA COOLER DOOR RUBBER GASKETS RIPPED. MUST REPLACE.
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13 MUST UPDATE EXPIRED FOOD ALLERGEN CERTIFICATES.

Base deductions−4 pts

Aug 23

Canvass InspectionPass w/ Conditions

1 High1 Med2 Basic

4 total

81/100inspection score

−19 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
LOWER HALF OF SALAD REACH IN COOLER NOT MAINTAINED, AMBIENT AIR TEMPERATURE AT 55.0 F, FOUND PINEAPPLE GRILLED, BLUE CHEESE DRESSING INSIDE SAID COOLER. PRIORITY VIOLATION 7-38-005. MUST REPAIR COOLER, AMBIENT AIR TEMPERTURE MUST BE 41.0 F OR BELOW.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
FOUND THE FOLLOWING TCS FOODS HELD AT IMPROPER TEMPERATURES BETWEEN 47.0 F AND 49.0 F- MIXED GREENS, PINEAPPLE GRILLED, BLUE CHEESE DRESSING, CHOPPED RED CABBAGE, CUT TOMATOES AND CUT CUCUMBERS. INSTRUCTED MANAGER ALL TCS FOODS MUST BE HELD AT 41.0 F OR BELOW IF HELD COLD. PRIORITY VIOLATION 7-38-005. ALL OUT OF TEMPERATURE TCS FOODS VOLUNTARILY DISCARDED. FOOD DISCARDED WEIGHT- 7 LBS, VALUED AT $27.00.

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
SOME PREP AREA COOLERS DOOR RUBBER GASKETS RIPPED. MUST REPLACE.
58ALLERGEN TRAINING AS REQUIRED−2
MUST UPDATE EXIRED FOOD ALLERGEN CERTIFICATES.

Base deductions−19 pts

Aug 22

Canvass Re-Inspection InspectionPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
5-501.17 THE UNISEX EMPLOYEE RESTROOM DOES NOT HAVE A COVER ON THE WASTE CONTAINER. INSTRUCTED TO PROVIDE A WASTE RECEPTACLE ON THE WASTE CONTAINER.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.114 UNNECESSARY ITEMS/NONFUNCTIONAL EQUIPMENT FOUND ON THE 2ND FLOOR, STORAGE CLOSET LOCATED ON STAIRS AND AREA NEAR STAIRCASE. 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 IN USE.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
6-303.11 NO LIGHT PROVIDED IN STORAGE CLOSET ON 2ND FLOOR. INSTRUCTED TO PROVIDE.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
6-202.11 NO LIGHT SHIELDS FOUND TO COVER FLORECENT LIGHT BULBS IN STORAGE CLOSET ON 2ND FLOOR. INSTRUCTED TO PROVIDE.

Base deductions−8 pts

Aug 22

Canvass InspectionPass w/ Conditions

3 High1 Med9 Basic

13 total

47/100inspection score

−53 pts

High Priority (3)

−30 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
CHLORINE SANITIZING RINSE AT DISH MACHINE MEASURED AT 0 PPM CHLORINE CONCENTRATION. A CHLORINE SOLUTION FOR THE DISHMACHINE MUST BE MAINTAINED AT 50-200PPM. THE DISH MACHINE WAS TAGGED AND HELD FOR INSPECTION. PRIORITY VIOLATION 7-38-025 CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
INTERIOR OF ICE MACHINE DRIP PLATE AND ICE DISPENSING AREA IS NOT CLEAN TO SIGHT AND TOUCH. FACILITY MUST WASH, RINSE, SANITZE, AND MAINTAIN.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
REACH-IN COOLER LOCATED AT START OF COOKLINE AREA AND STAND UP COOLER IN SALAD STATION IS AT IMPROPER TEMPERATURE 50F. DISCARDED ALL AFFECTED TCS ITEMS. BOTH UNITS WERE TAGGED AND HELD FOR INSPECTION. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER COLD HOLDING TEMPERATURE. ARTICHOKE DIP AT 57.6F AND CHORIZO CREAM SAUCE AT 50.2F IN REACH-IN COOLER AT START OF COOK-LINE. GRILLED ONIONS AT 50.1F, COLESLAW AT 50F, AND EGGS AT 50F IN A STAND-UP COOLER IN SALAD STATION. DISCARDED ALL ITEMS WERE ON-SITE. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Basic (9)

−18 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED WET WIPING CLOTHS ON PREP-COUNTERS SCATTERED THROUGHOUT THE KITCHEN AREA. INSTRUCTED TO PLACE WET WIPING CLOTHS SHALL BE HELD IN PROPER SANITISER SOLUTION.
43IN-USE UTENSILS: PROPERLY STORED−2
KNIFE STORED BETWEEN PREP-LINE UNITS IN SALAD STATION.---OBSERVED CAKE CUTTER PLACE IN STAGNANT WATER. INSTRUCTED TO PLACE UTENSILS IN DESIGNATED AREA. ITEMS WERE RELOCATED.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED DEBRIS IN BETWEEN EXTERIOR COOKLINE EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED WATER LEAK AT 3-COMPARTMENT SINK FAUCET FIXTURE. THE FACILITY MUST REPAIR AND MAINTAIN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
THE UNISEX EMPLOYEE RESTROOM DOES NOT HAVE A COVER ON THE WASTE CONTAINER. INSTRUCTED TO PROVIDE A WASTE RECEPTACLE ON THE WASTE CONTAINER.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
UNNECESSARY ITEMS/NONFUNCTIONAL EQUIPMENT FOUND ON THE 2ND FLOOR, STORAGE CLOSET LOCATED ON STAIRS AND AREA NEAR STAIRCASE. 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 IN USE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DEBRIS BEHIND COOKLINE AND DUST ON CEILING VENTS THROUGHOUT KITCHEN AREA. INSTRUCTED FACILITY TO CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
NO LIGHT PROVIDED IN STORAGE CLOSET ON 2ND FLOOR. INSTRUCTED TO PROVIDE.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
NO LIGHT SHIELDS FOUND TO COVER FLORECENT LIGHT BULBS IN STORAGE CLOSET ON 2ND FLOOR. INSTRUCTED TO PROVIDE.

Base deductions−53 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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