What is The Aberdeen Tap's health inspection score?

The Aberdeen Tap has a SafeDine safety score of 100 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was The Aberdeen Tap last inspected?

The Aberdeen Tap was last inspected on June 1, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does The Aberdeen Tap have?

The Aberdeen Tap has 22 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is The Aberdeen Tap safe to eat at?

Yes, The Aberdeen Tap has an excellent safety record with a score of 100/100. This indicates strong compliance with health and safety standards.

What type of cuisine does The Aberdeen Tap serve?

The Aberdeen Tap serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

The Aberdeen Tap

Name: The Aberdeen Tap
Address: 440 N ABERDEEN ST, Chicago, 60642
Rating: 100

440 N ABERDEEN ST, Chicago

Last Inspected: 6/1/2026

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0Excellent

American•Noble Square

Ranked #2 of 43 in Noble SquareBetter than 22% of american restaurants

Improving

9 inspections

Last: Jun 1, 2026

high confidence

Directions Order

Inspections

44%

Clean Rate

2.4

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

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Plumbing issues

Plumbing or waste disposal problems

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-6

Final Score

100

Impact Breakdown

High Priority

-3 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-3 pts

Best practices • 2 pts each

Inspection Timeline

+7 pts

100

Latest

100% weight

2nd

60% weight

100

3rd

30% weight

Real-time Score: 94/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (100/100) 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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440 N ABERDEEN ST, Chicago, IL 60642

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Violation Timeline

May 2022

1 inspections

May

Jun 2022

2 inspections

2 high priority

Dec 2023

1 inspections

2 high priority

1 intermediate

7 basic

Dec

Apr 2024

1 inspections

1 high priority

1 intermediate

1 basic

Oct 2024

1 inspections

1 basic

Oct

Oct 2025

1 inspections

Nov 2025

1 inspections

1 high priority

5 basic

Nov

Jun 2026

1 inspections

Inspection History

9 records on file

3 Non-Inspection4 Canvass1 Complaint1 Canvass Re-Inspection

Jun 26

Non-Inspection InspectionLatestCleanNo Entry

No violations

100/100inspection score

Nov 25

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
No handwashing signs in restrooms. Instructed to post.

Basic (5)

−10 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
An ice maker installed under an open staircase in the basement, instructed to install a protection barrier or relocate the ice maker away from the staircase.
39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
Chest freezer installed under cast iron sewer line, instructed to move away from sewer lines.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
Deli cups are not air-dried after washing and stacking. Instructed to air-dry all multi-use utensils.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
The ice maker interior surfaces are not clean, noted a gray film was noted on the upper interior panel. Instructed to clean and maintain.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
Unable to locate the backflow prevention device for both ice makers in basement. Instructed to install.

Base deductions−20 pts

Oct 25

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

Oct 24

Complaint InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
CLEAN THE INTERIOR OF BOTH ICE MACHINES IN THE BASEMENT.

Base deductions−2 pts

Apr 24

Canvass InspectionPass w/ Conditions

1 High1 Med1 Basic

3 total1 risk factor

78/100inspection score

−17 pts

High Priority (1)

−10 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON THE PREMISES. MANAGEMENT INSTRUCTED TO HAVE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION VIOLATION 7-38-010. CITATION ISSUED.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER COLD-HOLDING TEMPERATURES OF TCS FOODS INSIDE THE PREP COOLERS. OBSERVED EGGS AT 57F, CHICKEN AT 46F, ARTICHOKE DIP AT 53F, VEGGIE BURGERS AT 53F, CHEESE AT 56F, AND SAUSAGE AT 44F. MANAGEMENT INSTRUCTED TO MAINTAIN ALL COLD FOODS BELOW 41F. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

Basic (1)

−2 pts

57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED SEVERAL FOOD HANDLING EMPLOYEES WITHOUT A FOOD HANDLER CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL FOOD HANDLING EMPLOYEES MUST SHOW PROOF OF TRAINING.

Base deductions−17 pts

Risk factor bonus (1× +5)−5 pts

Dec 23

Canvass InspectionPass w/ Conditions

2 High1 Med7 Basic

10 total1 risk factor

56/100inspection score

−39 pts

High Priority (2)

−20 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CITY OF CHICAGO FOOD SANITATION MANAGER ON SITE WHILE TCS FOODS ARE BEING PREPPED (SUCH AS CHICKEN). INSTRUCTED MUST HAVE A CITY OF CHICAGO FOOD SANITATION MANAGER ON SITE AT ALL TIMES WHEN TCS FOODS ARE BEING PREPPED/SERVED. INSTRUCTED MUST POST A VALID CITY OF CHICAGO FOOD SANITATION MANAGER CERTIFICATION IN PLAIN VIEW OF CUSTOMERS AT ALL TIMES.PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED THE LOW TEMPERATURE DISH MACHINE IN BAR NOT PROPERLY SANITIZING AT 0PPM OF CHLORINE DURING THE INSPECTION. INSTRUCTED MANAGER SAID EQUIPMENT MUST PROPERLY SANITIZE AT 50PPM-100PPM OF CHLORINE ALL TIMES. PRIORITY VIOLATION. CITATION ISSUED 7-38-025. ECOLAB ARRIVED ON SITE. SANIYIZING AT 100PPM

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
MUST LABEL FOOD STORAGE CONTAINERS WITH COMMON FOOD NAMES; SUGAR, ETC., WHEN FOOD HAS BEEN REMOVED FROM ORIGINAL PACKAGING. INSTRUCTED TO MAINTAIN.

Basic (7)

−14 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED SOILED WIPING CLOTHS STORED ON PREP TABLES. INSTRUCTED MANAGER TO STORE IN SANITIZING SOLUTION BETWEEN USES.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
FOUND TORN REFRIGERATION GASKETS ON MULTIPLE REFRIGERATION UNITS THROUGHOUT FACILITY. INSTRUCTED FACILITY TO REPLACE ALL TORN GASKETS AND MAINTAIN.
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
OBSERVED MISSING COVER IN THE UNISEX WASROOM. INSTRUCTED TO PROVIDE
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED A HEAVY ACCUMULATION OF DIRT, DUST, GREASE, FOOD SPLATTER AND FOOD DEBRIS ON THE WALLS AND FLOORS ESPECIALLY ALONG THE HOT FOOD SERVICE LINE UNDER AND AROUND THE COOKING EQUIPMENT AND NON COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN ALL AREAS.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED THE HOOD VENTILATION FILTERS WITH A BUILD UP OF DUST AND GREASE. INSTRUCTED TO CLEAN AND MAINTAIN AS A MEANS OF HELPING PREVENT POSSIBLE CONTAMINATION OF FOODS BEING PREPARED
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO ALLERGEN TRAINING ON SITE AT TIME OF INSPECTION. INSTRUCTED ALL EMPLOYEES HOLDING CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATES MUST COMPLETE ALLERGEN TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.

Base deductions−39 pts

Risk factor bonus (1× +5)−5 pts

Jun 22

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Jun 22

Canvass InspectionFail

2 High

2 total1 risk factor

75/100inspection score

−20 pts

High Priority (2)

−20 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
PERSON IN CHARGE DOES NOT HAVE ORIGINAL/VALID CITY OF CHICAGO CERTIFIED MANAGER CERTIFICATE. PRIORITY FOUNDATION. 7-38-012. CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
LOW TEMPERATURE DISH MACHINE SANITIZER READING AT 0PPM. ALL LOW TEMPERATURE DISHMACHINES MUST SANITIZE AT LEVEL OF 50-100PPM (CHLORINE) AT ALL TIMES. PRIORITY FOUNDATTION. 7-38-025. CITATION ISSUED.

Base deductions−20 pts

Risk factor bonus (1× +5)−5 pts

May 22

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

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Community Safety Reports

No reviewed safety reports. Help keep others safe by reporting any food safety concerns.

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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