What is Uncommon Ground's health inspection score?

Uncommon Ground has a SafeDine safety score of 48 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Uncommon Ground last inspected?

Uncommon Ground was last inspected on November 3, 2022. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Uncommon Ground have?

Uncommon Ground has 17 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Uncommon Ground safe to eat at?

Uncommon Ground has a safety score of 48/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Uncommon Ground serve?

Uncommon Ground serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Uncommon Ground

Name: Uncommon Ground
Address: 1401-1405 W DEVON AVE, Chicago, 60660
Rating: 48

1401-1405 W DEVON AVE , Chicago

Data may be outdated — inspected 11/3/2022

▲Improving

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0Poor

American•Edgewater

Ranked #233 of 282 in EdgewaterBetter than 22% of american restaurants

Improving

2 inspections

Last: Nov 3, 2022

low confidence

Directions Order

Inspections

50%

Clean Rate

8.5

Avg Violations

43 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Pest issuesHigh Priority

Evidence of pests found during inspection

Other violation

Regulatory compliance issue

Permit/documentationHigh Priority

Administrative or documentation issue

Food labeling

Food not properly labeled or dated

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-56

Final Score

Impact Breakdown

High Priority

-19 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

-15 pts

Score reduced due to stale inspection data

Inspection Timeline

+100 pts

100

Latest

100% weight

2nd

60% weight

Real-time Score: 44/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (48/100) 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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1401-1405 W DEVON AVE , Chicago, IL 60660

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Inspection History

2 records on file

1 Complaint Re-Inspection1 Complaint

Nov 22

Complaint Re-Inspection InspectionLatestCleanOut of Business

No violations

100/100inspection score

Sep 22

Complaint InspectionFail

7 High3 Med7 Basic

17 total2 risk factors

0/100inspection score

−99 pts

High Priority (7)

−70 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
THE PERSON IN CHARGE DURING THE INSPECTION DOES NOT HAVE A CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
NO CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE IS POSTED ON THE PREMISES. NO CITY OF CHICAGO CERTIFIED FOOD MANAGER WAS ON-SITE DURING THE INSPECTION WHILE TCS FOODS WERE PREPARED, SUCH AS CHEESE SAUCE COOLING IN THE WALK-IN COOLER WITH A PREPARATION DATE OF 9-28-22. A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON-SITE AT ALL TIMES WHEN FOODS ARE PREPARED AND SERVED, AND THE CERTIFICATE MUST BE POSTED ON THE PREMISES. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NOTED A COOK USING THE HAND SINK AT THE 1ST FLOOR KITCHEN COFFEE PREP AREA TO DRAIN A CONTAINER OF COOKED RICE, MAKING THE SINK INACCESSIBLE FOR THE USE OF HANDWASHING. REVIEWED THE HAND WASHING SINKS ARE FOR HAND WASHING PURPOSES ONLY. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NO SOAP IS LOCATED AT THE BASEMENT DISH HAND WASHING SINK. MUST PROVIDE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C). SEE THE ABOVE VIOLATION 5-205.11 FOR THE CITATION.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NO PAPER TOWELS LOCATED AT THE BASEMENT DISH HAND WASHING SINK. MUST PROVIDE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C) SEE VIOLATION #5-205.11 FOR CITATION.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
BUSINESS INSTRUCTED ON 4-11-22 REPORT #2554146 TO INSTALL A HANDWASHING SINK WITH HOT AND COLD RUNNING WATER PROPERLY DRAINS, SOAP, AND PAPER TOWELS IN THE BASEMENT FOOD PREP AREA. THE SINK IS NOT INSTALLED. MUST INSTALL AT THIS TIME. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED.
15FOOD SEPARATED AND PROTECTED−10
OBSERVED RAW EGGS BEING STORED ON SHELVING DIRECTLY ABOVE PREPARED READY TO EAT SOUP AND ABOVE FRESH ROMAINE LETTUCE IN THE WALK-IN COOLER. REVIEWED PROPER FOOD PROTECTION DURING STORAGE FOR RAW ANIMAL ORIGIN FOODS AND READY TO EAT VEGETABLES AND PREPARED FOODS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Intermediate (3)

−15 pts

23PROPER DATE MARKING AND DISPOSITION−5
OBSERVED PREPARED TCS FOODS SUCH AS COOKED MEATLOAF, PREPARED SOUP IN THE 1ST FLOOR KITCHEN WALK-IN COOLER NOT DATE LABELED WITH EXPIRATION DATES. NO LABELS ON THE FOOD. OTHER ASSORTED PREPARED FOODS SUCH AS CREAM BASED ARTICHOKE DIP AND SHREDDED CHEDDAR CHEESE WITH PREPARATION DATES ONLY. COOK ON SITE STATES THE MEAT LOAF WAS PREPARED ON 9-25-22. REVIEWED ALL PREPARED TCS FOODS HELD LONGER THAN 24 HOURS MUST BE LABELED WITH AN EXPIRATION DATE NO LONGER THAN 7 DAYS. ALL FOODS DISCARDED. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
35APPROVED THAWING METHODS USED−5
NOTED IMPROPERLY THAWING FROZEN CHICKEN IN A CONTAINER OF STANDING WATER. REVIEWED PROPER THAWING UNDER REFRIGERATION OR COLD RUNNING WATER.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
ALL BULK FOOD CONTAINERS THROUGHOUT MUST BE LABELED WITH THE PRODUCT COMMON NAME.

Basic (7)

−14 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
BROKEN GLASS ON THE DOOR OF THE 1ST. FLOOR WALK-IN COOLER. MUST REPLACE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
EXCESSIVE RUST ON METAL SHELVING THROUGHOUT THE BASEMENT PREP. MUST REMOVE RUST AND MAKE SMOOTH AND CLEANABLE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
POOLING WATER INSIDE THE ONE DOOR COOLER IN THE SALAD PREP AREA. MUST REMOVE AND REMAIN DRY.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED FLOOR BEHIND THE BASEMENT WALK-IN COOLER WITH POOLING LIQUID. MUST REMOVE AND MAINTAIN DRY FLOORS.--OBSERVED CARDBOARD AND DUCT TAPE BEING USED AS A COVER IN THE CEILING OF THE BASEMENT PREP AREA. MUST SEAL/COVER WITH A SMOOTH CLEANABLE MATERIAL.----WALL AT THE ENTRANCE TO THE BASEMENT DISH ROOM AND REAR BASEMENT POT/PAN STORAGE IN POOR REPAIR WITH PEELING PAINT/PLASTER. MUST REPAIR TO BE SMOOTH AND CLEANABLE WITHOUT TAPE AS A MEANS OF REPAIR.---- OTHER SMALL HOLES NOTED IN THE SAME HALLWAY WALL MUST SEAL.----FLOOR BEHIND BOX FREEZER AT THE SALAD PREP AREA WITH FOOD DEBRIS. CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED SOUP BEING PREPARED/COOKED IN THE BASEMENT FOOD PREP AREA USING A HOT PLATE. INSTRUCTED ALL COOKING MUST BE UNDER ADEQUATE APPROVED VENTILATION. MUST REMOVE HOT PLATE FROM THE BASEMENT PREP OR INSTALL ADEQUATE VENTILATION.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
UNABLE TO PROVIDE PROOF OF FOOD HANDLER TRAINING OR CERTIFICATE FOR COOK ON SITE DURING THE INSPECTION. MUST PROVIDE FOR ALL FOOD HANDLERS.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATIONS FROM 4-11-22 REPORT #2554146 WERE NOT CORRECTED. #36-MUST PROVIDE AN INTERNAL THERMOMETER INSIDE THE COOK'S LINE TWO-DOOR COOLER.#45-: ALL ITEMS STORED IN THE BASEMENT REAR STORAGE AREA MUST BE ELEVATED FROM THE FLOORS AND ORGANIZED.----47- BROKEN LID ON THE ONE-DOOR COOLER IN THE 1ST FLR. KITCHEN. MUST REPAIR.#49-TABLETOP CAN OPENERS IN BOTH FOOD PREP AREAS WITH ENCRUSTED FOOD DEBRIS AND RUST-----INTERIOR OF THE UNUSED DRAWER COOLERS ON THE COOK LINE WITH GREASE AND FOOD DEBRIS. MUST CLEAN ALL AND MAINTAIN.---.#51- LEAK ON THE NOZZLE OF THE COOKS LINE HAND WASHING SINK AND REPAIRED WITH TAPE. IT MUST BE PROPERLY REPAIRED. #55- DISH AREA. MUST REPLACE.---FLOOR UNDER THE 1ST FLR. THREE-COMPARTMENT SINK WITH LARGE DIVOTS AND POOLING LIQUID. MUST SEAL TO BE SMOOTH AND CLEANABLE.----FLOORS UNDER THE COOKS LINE EQUIPMENT WITH EXCESSIVE FOOD DEBRIS. MUST CLEAN AND MAINTAIN.---- BASEBOARD COVING UNDER THE COOKS LINE HAND WASHING SINK NOTED PEELING FROM THE WALL WITH A

Base deductions−99 pts

Risk factor bonus (2× +5)−10 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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