What is Top View Restaurant's health inspection score?

Top View Restaurant has a SafeDine safety score of 62 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Top View Restaurant last inspected?

Top View Restaurant was last inspected on May 27, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Top View Restaurant have?

Top View Restaurant has 31 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Top View Restaurant safe to eat at?

Top View Restaurant has a safety score of 62/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Top View Restaurant

Name: Top View Restaurant
Address: 4713-4715 W 63RD ST, Chicago, 60629
Rating: 62

4713-4715 W 63RD ST, Chicago

Last inspected 10mo ago

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0Fair

Chicago

Ranked #1000 of 1000 in Chicago

Stable

5 inspections

Last: May 27, 2025

medium confidence

Directions Order

Inspections

Clean Rate

6.2

Avg Violations

11 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Employee illnessHigh Priority

Sick employee handling food — illness transmission risk

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-38

Final Score

Impact Breakdown

High Priority

-9 pts

Direct health hazards • 10 pts each

Intermediate

-6 pts

Potential hazards • 5 pts each

Basic

-5 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

+3 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

4713-4715 W 63RD ST, Chicago, IL 60629

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Violation Timeline

Apr 2023

1 inspections

1 intermediate

4 basic

Apr

Feb 2024

2 inspections

3 high priority

2 intermediate

10 basic

May 2025

2 inspections

3 high priority

3 intermediate

5 basic

May

Inspection History

5 records on file

1 Canvass Re-Inspection2 Canvass1 Complaint Re-Inspection1 Complaint

May 25

Canvass Re-Inspection InspectionLatestPass

1 High1 Med2 Basic

4 total

81/100inspection score

−19 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
4-602.11(B-E) OBSERVED IMPROPER STORAGE OF ICE SCOOPER ON TOP OF THE ICE INSIDE THE ICE BIN. INSTRUCTED TO STORE PROPERLY BETWEEN USES.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
3-302.12 OBSERVED NO LABELS FOR BULK STORAGE CONTAINERS (FLOUR AND RICE). INSTRUCTED TO LABEL.

Basic (2)

−4 pts

43IN-USE UTENSILS: PROPERLY STORED−2
3-304.12 OBSERVED IMPROPER STORAGE OF KNIVES ON PREP TABLE IN THE PREP AREA. INSTRUCTED TO STORE PROPERLY BETWEEN USAGE.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13 OBSERVED NO PROOF OF TRAINING FOR ALL FOOD HANDLERS. INSTRUCTED TO PROVIDE.

Base deductions−19 pts

May 25

Canvass InspectionFail

2 High2 Med3 Basic

7 total1 risk factor

59/100inspection score

−36 pts

High Priority (2)

−20 pts

5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
OBSERVED FACILITY WITHOUT A VOMIT AND DIARRHEAL SPILL KIT AND NO CORRESPONDING CLEAN UP PROCEDURE FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED IMPROPER STORAGE OF ICE SCOOPER ON TOP OF THE ICE INSIDE THE ICE BIN. INSTRUCTED TO STORE PROPERLY BETWEEN USES.

Intermediate (2)

−10 pts

23PROPER DATE MARKING AND DISPOSITION−5
OBSERVED READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) FOODS (CHICKEN AND HAM) IN WLAK IN COOLER NOT DATE MARKED TO INDICATE THE PRODUCT'S NAME AND DATE IN WHICH THE FOOD MUST BE SOLD, DISCARDED OR CONSUMED WITHIN 7 DAYS. INSTRUCTED TO PROVIDE PROPER LABELS. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED NO LABELS FOR BULK STORAGE CONTAINERS (FLOUR AND RICE). INSTRUCTED TO LABEL.

Basic (3)

−6 pts

43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED IMPROPER STORAGE OF KNIVES ON PREP TABLE IN THE PREP AREA. INSTRUCTED TO STORE PROPERLY BETWEEN USAGE.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OBSERVED OUTSIDE DUMPSTER WITH BROKEN LIDS. INSTRUCTED TO REPLACE TO ENSURE TIGHT FITTING LIDS. PRIORITY FOUNDATION VIOLATION. 7-38-020(B). CITATION ISSUED.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED NO PROOF OF TRAINING FOR ALL FOOD HANDLERS. INSTRUCTED TO PROVIDE.

Base deductions−36 pts

Risk factor bonus (1× +5)−5 pts

Feb 24

Complaint Re-Inspection InspectionPass

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
3-304.13: OBSERVED COOKED SAUSAGE AND COOKED BACON STORED IN DIRECT CONTACT WITH CLEAN LINENS PRIOR TO SERVICE. INSTRUCTED TO REMOVE FOOD ITEMS FROM LINENS AND CEASE USE OF LINENS IN CONTACT WITH FOOD AND MAINTAIN.
43IN-USE UTENSILS: PROPERLY STORED−2
3-304.12: IN-USE UTENSILS STORED IN WATER AT THE SERVER AREA. INSTRUCTED TO REMOVE AND STORE UTENSILS ON CLEAN, SANITIZED SURFACE IN-BETWEEN USES AND MAINTAIN.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
4-502.13 SINGLE-USE SOUR CREAM CONTAINERS CLEANED AND RE-USED AS TO-GO CONTAINERS FOR CUSTOMERS. INSTRUCTED TO CEASE RE-USE OF SINGLE-SERVICE CONTAINERS FOR FOOD STORAGE AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11(C): OBSERVED GASKETS ALONG FRONT COOK LINE COLD-HOLDING UNITS TO BE SOILED. INSTRUCTED TO CLEAN AND SANITIZE GASKETS ON ALL COLD-HOLDING UNITS AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.11: OBSERVED SEVERAL MISSING WALL TILES ABOVE PREP COOLERS ALONG COOK LINE. INSTRUCTED TO REPLACE MISSING WALL TILES AND MAINTAIN.

Base deductions−10 pts

Feb 24

Complaint InspectionFail

3 High2 Med5 Basic

10 total1 risk factor

45/100inspection score

−50 pts

High Priority (3)

−30 pts

8HANDS CLEAN & PROPERLY WASHEDRisk Factor−10
OBSERVED EMPLOYEE UTILIZING GLOVES TO HANDLE RAW STEAK AND UTILIZE SAME GLOVES, WITHOUT HANDWASHING, TO HANDLE READY-TO-EAT FOOD ITEMS SUCH AS DICED HAM AND SLICED CHEESE. INSTRUCTED TO DISCARD MISHANDLED ITEMS AND WASH HANDS AND REPLACE GLOVES IN-BETWEEN TASKS, SUCH AS SWITCHING FROM HANDLING RAW FOOD ITEMS TO READY-TO-EAT FOOD ITEMS. PERSON-IN-CHARGE DISCARDED MISHANDLED FOOD ITEMS AND DISCUSSED PROPER HANDWASHING PROCEDURES WITH EMPLOYEE. PRIORITY VIOLATION, 7-38-010 CITATION ISSUED.
15FOOD SEPARATED AND PROTECTED−10
OBSERVED RAW FOOD STORED OVER READY-TO-EAT FOODS IN SEVERAL AREAS THROUGHOUT THE KITCHEN AREA: RAW SHELL EGGS STORED OVER READY-TO-EAT CORNED HASH IN THE COOK LINE AREA, RAW BEEF STORED OVER READY-TO-EAT POTATOES IN THE SERVING LINE AREA, AND RAW EGGS STORED OVER READY-TO-EAT HAM IN THE WALK-IN COOLER. INSTRUCTED TO RELOCATE RAW FOODS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION. PERSON-IN-CHARGE RELOCATED RAW EGGS AND RAW BEEF BELOW READY-TO-EAT FOODS ON-SITE. PRIORITY VIOLATION. 7-38-005 CITATION ISSUED.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED LARGE/REAR WALK-IN COOLER INSUFFICIENT TEMPERATURE TO COLD-HOLD TCS FOOD ITEMS WITH INTERNAL AMBIENT AIR TEMPERATURE OF 48.9F. PERSON-IN-CHARGE DISCARDED ALL TCS FOOD ITEMS FROM COOLER AND CEASED USE OF COOLER TO STORE TCS FOOD ITEMS. PERSON IN CHARGE ADJUSTED TEMPERATURE OF WALK IN COOLER AND MAINTAIN PROPER TEMPERATURE OF 36.0F BY END ON INSPECTION PRIORITY VIOLATION. 7-38-005 CITATION ISSUED.

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED SEVERAL FOOD ITEMS STORED IN LARGE WALK-IN COOLER ABOVE 41.0F: REFRIED BEANS AT 46.8F, TUNA AT 46.9F, PASTA AT 48.7F, SOUP AT 47.8F. INSTRUCTED TO DISCARD AND DENATURE ALL OUT-OF-TEMPERATURE FOOD ITEMS. PERSON-IN-CHARGE DISCARDED AND DENATURED ALL OUT-OF-TEMPERATURE FOOD ITEMS ON-SITE, APPROXIMATELY 50 LBS WITH $200 OF PRODUCT. PRIORITY VIOLATION. 7-38-005 CITATION ISSUED.
25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
MISSING DISCLOSURE FOR CONSUMER ADVISORY ON THE MENU. INSTRUCTED TO DISCLOSE ON THE MENU WHICH FOODS (EX, EGGS, STEAK, HAMBURGERS ) CAN BE ORDERED UNDER COOKED/COOKED TO ORDER WITH AN ASTERISK NEXT TO THOSE SPECIFIC ITEMS; AND THEN BY ASTERISKING THEM TO A FOOTNOTE THAT STATES THESE ITEMS ARE SERVED RAW OR UNDERCOOKED OR CONTAIN (OR MAY CONTAIN) RAW OR UNDERCOOKED INGREDIENTS IN ADDITION TO THE REMINDER STATEMENT SUCH AS "Consuming raw or undercooked MEATS, POULTRY, seafood, shellfish, or EGGS may increase your RISK of foodborne illness, especially if you have certain medical conditions" PRIORITY FOUNDATION. 7-38-005.

Basic (5)

−10 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED COOKED SAUSAGE AND COOKED BACON STORED IN DIRECT CONTACT WITH CLEAN LINENS PRIOR TO SERVICE. INSTRUCTED TO REMOVE FOOD ITEMS FROM LINENS AND CEASE USE OF LINENS IN CONTACT WITH FOOD AND MAINTAIN.
43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED IN-USE UTENSILS STORED IN WATER AT THE SERVER AREA. INSTRUCTED TO REMOVE AND STORE UTENSILS ON CLEAN, SANITIZED SURFACE IN-BETWEEN USES AND MAINTAIN.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
OBSERVED SINGLE-USE SOUR CREAM CONTAINERS CLEANED AND RE-USED AS TO-GO CONTAINERS FOR CUSTOMERS. INSTRUCTED TO CEASE RE-USE OF SINGLE-SERVICE CONTAINERS FOR FOOD STORAGE AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED GASKETS ALONG FRONT COOK LINE COLD-HOLDING UNITS TO BE SOILED. INSTRUCTED TO CLEAN AND SANITIZE GASKETS ON ALL COLD-HOLDING UNITS AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED SEVERAL MISSING WALL TILES ABOVE PREP COOLERS ALONG COOK LINE. INSTRUCTED TO REPLACE MISSING WALL TILES AND MAINTAIN.

Base deductions−50 pts

Risk factor bonus (1× +5)−5 pts

Apr 23

Canvass InspectionPass

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

28TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED−5
EMPLOYEE PERSONAL BELONGINGS (GLASSES, KEYS, PHONES) IMPROPERLY STORED. INSTD TO STORE IN DESIGNATED AREA

Basic (4)

−8 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
STOCK ON FLOOR IN WALK IN COOLER AND FREEZER. INSTD TO ELEVATE 6 INCHES AND MAINTAIN
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
UNABLE TO LOCATE BACKFLOW PREVENTION DEVICE ON ICE MACHINE. INSTD TO BE ABLE TO LOCATE OR INSTALL AND MAINTAIN SAME
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
LEAK AT PIPE UNDERNEATH SCRAPE SINK AT WAREWASHING AREA. INSTD TO REPAIR AND MAINTAIN
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MISSING AND LOW GROUT AT GROUT LINES AROUND FLOOR TILES THROUGH OUT REAR PREP AREA AND WAREWASHING AREAS, CAUSING EXCESSIVE FOOD DEBRIS ACCUMULATION. INSTD TO REPAIR/ REGROUT FLOOR AND MAINTAIN

Base deductions−13 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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