What is Logan 11's health inspection score?

Logan 11 has a SafeDine safety score of 78 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Logan 11 last inspected?

Logan 11 was last inspected on October 2, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Logan 11 have?

Logan 11 has 35 total violations across 8 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Logan 11 safe to eat at?

Logan 11 has a good safety record with a score of 78/100. While there are some noted violations, overall compliance is solid.

Official Health Record

Logan 11

Name: Logan 11
Address: 2230-2232 N CALIFORNIA AVE, Chicago, 60647
Rating: 78

2230-2232 N CALIFORNIA AVE, Chicago

Last inspected 7mo ago

▲Improving

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0Good

Logan Square

Ranked #407 of 735 in Logan Square

Improving

7 inspections

Last: Oct 2, 2025

medium confidence

Directions Order

Inspections

Clean Rate

Avg Violations

8 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

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Pest issues

Evidence of pests found during inspection

Facility condition

Building maintenance or structural issues

11x

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-26

Final Score

Impact Breakdown

High Priority

-3 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-10 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

+10 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 74/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (78/100) 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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2230-2232 N CALIFORNIA AVE, Chicago, IL 60647

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Violation Timeline

Jul 2022

1 inspections

1 high priority

1 intermediate

5 basic

Jul

Apr 2023

1 inspections

1 high priority

2 basic

May 2023

1 inspections

1 basic

May

Nov 2024

1 inspections

1 high priority

2 intermediate

1 basic

Aug 2025

1 inspections

2 high priority

2 intermediate

6 basic

Aug

Sep 2025

1 inspections

5 basic

Oct 2025

1 inspections

5 basic

Oct

Inspection History

7 records on file

1 Short Form Complaint2 Canvass Re-Inspection3 Canvass1 Complaint

Oct 25

Short Form Complaint InspectionLatestPass

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-602.13: NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. OBSERVED AT BOTH BAR REACH IN COOLERS IN NEED OF CLEANING, INSTRUCTED TO CLEAN AND MAINTAIN
52SEWAGE & WASTE WATER PROPERLY DISPOSED−2
5-403.12: **C** Other Liquid Wastes and Rainwater OBSERVED WASTEWATER PIPES IN BASEMENT LEAKING, INSTRUCTED TO REPAIR AND MAINTAIN
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.11: **C** Maintained in Good Repair, Facilities (FACILITIES NOT IN GOOD REPAIR) OBSERVED FAUCET AT 3 COMPARTMENT SINK LEAKING, INSTRUCTED TO TREPAIR AND MAINTAIN
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
-501.12: **C** Cleaning, Frequency and Restrictions OBSERVED FOOD DEBRIS AND SPILLS ON THE FLOORS AND SURFACES THROUGHOUT THE FACILITY. INSTRUCTED TO DETAIL CLEAN UNDER ALL SHELVING UNITS, INTERIOR OF PREP DISH AREA, AROUND DISH MACHINE, PREP TABLES AND ALL COOKING EQUIPMENT TO REMOVE SPILLS, FOOD DEBRIS, DIRT BUILDUP AND/OR GREASE. INSTRUCTED TO INCREASE CLEANING FREQUENCY AND MAINTAIN AT ALL TIMES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.13: **C** Floor and Wall Junctures, Coved, and Enclosed or Sealed OBSERVED A HOLE IN THE WALL BEHIND 3 COMPARTMENT SINK IN DISH AREA. INSTRUCTED TO SEAL.

Base deductions−10 pts

Sep 25

Canvass Re-Inspection InspectionPass

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-602.13: NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. OBSERVED AT BOTH BAR REACH IN COOLERS IN NEED OF CLEANING, INSTRUCTED TO CLEAN AND MAINTAIN
52SEWAGE & WASTE WATER PROPERLY DISPOSED−2
5-403.12: **C** Other Liquid Wastes and Rainwater OBSERVED WASTEWATER PIPES IN BASEMENT LEAKING, INSTRUCTED TO REPAIR AND MAINTAIN
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.11: **C** Maintained in Good Repair, Facilities (FACILITIES NOT IN GOOD REPAIR) OBSERVED FAUCET AT 3 COMPARTMENT SINK LEAKING, INSTRUCTED TO TREPAIR AND MAINTAIN
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.12: **C** Cleaning, Frequency and Restrictions OBSERVED FOOD DEBRIS AND SPILLS ON THE FLOORS AND SURFACES THROUGHOUT THE FACILITY. INSTRUCTED TO DETAIL CLEAN UNDER ALL SHELVING UNITS, INTERIOR OF PREP DISH AREA, AROUND DISH MACHINE, PREP TABLES AND ALL COOKING EQUIPMENT TO REMOVE SPILLS, FOOD DEBRIS, DIRT BUILDUP AND/OR GREASE. INSTRUCTED TO INCREASE CLEANING FREQUENCY AND MAINTAIN AT ALL TIMES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.13: **C** Floor and Wall Junctures, Coved, and Enclosed or Sealed OBSERVED A HOLE IN THE WALL BEHIND 3 COMPARTMENT SINK IN DISH AREA. INSTRUCTED TO SEAL.

Base deductions−10 pts

Aug 25

Canvass InspectionFail

2 High2 Med6 Basic

10 total

58/100inspection score

−42 pts

High Priority (2)

−20 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED A LOW TEMPERATURE WAREWASHING MACHINE LOCATED IN THE KITCHEN'S DISH AREA NOT PROPERLY SANITIZING. THE SANITIZING RESIDUAL CONCENTRATION WAS OBSERVED AT 10PPM AT THE TIME OF INSPECTION. INSTRUCTED PERSON IN CHARGE TO REPAIR TO MEET SANITIZING REQUIREMENTS OF 50-100PPM. DISH MACHINE CHEMICAL WAS CHANGED OUT AND IS NOW MEETING THE REQUIREMENTS OF 50 PPM. PRIORITY VIOLATION #7-38-025. CITATION ISSUED.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
NOTED TEMPERATURE OF 2-DOOR REACH IN PREP COOLER TO BE IMPROPER AT 56.7F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURE OF 41�F AND BELOW. REFRIGERATOR UNIT MUST NOT BE USED UNTIL REINSPECTED BYTHE CHICAGO DEPARTMENT OF PUBLIC HEALTH (CDPH). PRIORITY VIOLATION #7-38-005. CITATION ISSUED.

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
NOTED INTERNAL TEMPERATURES OF THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ITEMS INSIDE COLD HOLDING UNIT TO BE IMPROPER: SHRIMP AT 55.6F, VEGGIE BURGERS AT 50.4F, COOKED MUSHROOMS AT 53.6F, WHITE RICE AT 55.9F, SPANISH RICE 54.9F, AND CHICKEN AT 53.2F MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 15 LBS OF PRODUCTS WORTH $250.00 THROUGH THE DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED EVIDENCE OF RODENT ACTIVITY ON THE PREMISES. OBSERVED APPROXIMATELY 40 RAT DROPPINGS ON THE FLOOR OF THE NORTHWEST BAR UNDER 3 3-COMPARTMENT SINK. ALSO OBSERVED APPROXIMATELY 35 SMALL BLACK MFLIES IN THE REAR PREP AND DISH AREA. MANAGEMENT INSTRUCTED TO CLEAN AND REMOVE ALL RODENT DROPPINGS FROM ALL AFFECTED AREAS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE THE PEST ACTIVITY. PRIORITY FOUNDATION #7-38-020(A). CITATION ISSUED.

Basic (6)

−12 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CARDBOARD AND ALUMINUM FOIL USED AS LINER ON FOOD PREP EQUIPMENT AND TABLES. INSTRUCTED TO REMOVE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED AT BOTH BAR REACH IN COOLERS IN NEED OF CLEANING, INSTRUCTED TO CLEAN AND MAINTAIN
52SEWAGE & WASTE WATER PROPERLY DISPOSED−2
OBSERVED WASTEWATER PIPES IN BASEMENT LEAKING, INSTRUCTED TO REPAIR AND MAINTAIN
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FOOD DEBRIS AND SPILLS ON THE FLOORS AND SURFACES THROUGHOUT THE FACILITY. INSTRUCTED TO DETAIL CLEAN UNDER ALL SHELVING UNITS, INTERIOR OF PREP DISH AREA, AROUND DISH MACHINE, PREP TABLES AND ALL COOKING EQUIPMENT TO REMOVE SPILLS, FOOD DEBRIS, DIRT BUILDUP AND/OR GREASE. INSTRUCTED TO INCREASE CLEANING FREQUENCY AND MAINTAIN AT ALL TIMES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED A HOLE IN THE WALL BEHIND 3 COMPARTMENT SINK IN DISH AREA. INSTRUCTED TO SEAL.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FAUCET AT 3 COMPARTMENT SINK LEAKING, INSTRUCTED TO TREPAIR AND MAINTAIN

Base deductions−42 pts

Nov 24

Canvass InspectionPass w/ Conditions

1 High2 Med1 Basic

4 total

78/100inspection score

−22 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED CHICKEN IN THE BASEMENT AREA WALK-IN COOLER STORED COVERED WITH FOOD-GRADE PLASTIC WRAP WHILE COOLING. INSTRUCTED TO STORE TCS FOOD ITEMS UNCOVERED OR LOOSELY-COVERED (IF PROTECTED FROM OVERHEAD CONTAMINATION) WHILE COOLING AND MAINTAIN.

Intermediate (2)

−10 pts

21PROPER HOT HOLDING TEMPERATURES−5
OBSERVED GRILLED ONIONS AT 94.6F STORED IN METAL FOOD CONTAINER ON TOP OF PAN AT THE HOT HOLDING TABLE IN THE MAIN KITCHEN AREA. INSTRUCTED TO DENATURE AND DISCARD GRILLED ONIONS AT IMPROPER HOT-HOLDING TEMPERATURE AND MAINTAIN ALL TCS FOOD ITEMS AT 135.0F OR ABOVE FOR HOT-HOLDING. APPROXIMATELY 2 LBS OF FOOD VALUED APPROXIMATELY $10.00 DISCARDED ON-SITE. PERSON-IN-CHARGE DENATURED AND DISCARDED GRILLED ONIONS AT TIME OF INSPECTION. PRIORITY VIOLATION. 7-38-005 CITATION ISSUED.
22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED THE FOLLOWING TCS FOOD ITEMS STORED AT IMPROPER TEMPERATURE FOR COLD-HOLDING: GROUND BEEF AND POTATOES AT 47.6F, VEGETABLE BURGER PATTIES AT 46.4F, COOKED RICE AT 50.2F IN THE RIGHT-HAND 2-DOOR PREP COOLER IN THE MAIN KITCHEN AREA. INSTRUCTED TO DENATURE AND DISCARD TCS FOOD AT IMPROPER COLD-HOLDING TEMPERATURES AND MAINTAIN ALL TCS FOOD ITEMS AT 41.0F OR BELOW FOR COLD-HOLDING. APPROXIMATELY 18 LBS OF FOOD VALUED APPROXIMATELY $40.00 DISCARDED ON-SITE. PERSON-IN-CHARGE DENATURED AND DISCARDED LISTED TCS FOOD ITEMS AT TIME OF INSPECTION. PRIORITY VIOLATION. 7-38-005 CITATION COMBINED WITH ABOVE VIOLATION.

Basic (1)

−2 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FLOOR IN BASEMENT AREA BEER WALK-IN COOLER TO BE SOILED WITH SPILLS AND OTHER SOILS. INSTRUCTED TO CLEAN FLOORS OF WALK-IN COOLERS AND OTHER PHYSICAL FACILITIES AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF SOIL AND MAINTAIN.

Base deductions−22 pts

May 23

Canvass Re-Inspection InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FOOD DEBRIS/SPILLS ON BASEMENT FLOOR AND 2ND FLOOR ROOMS CLUTTERED. MUST CLEAN BASEMENT FLOOR AND ELEVATE ALL ITEMS OFF 2ND FLOOR STORAGE ROOMS.

Base deductions−2 pts

Apr 23

Canvass InspectionFail

1 High2 Basic

3 total

86/100inspection score

−14 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED PINK SLIME/BLACK DIRT BUILD UP INSIDE ICE MACHINE DRIPPING INTO ICE, ICE USED FOR HUMAN CONSUMPTION. INSTRUCTED MANAGER MUST CLEAN INTERIOR OF ICE MACHINE BY DATE OF REINSPECTION AND MAINTAIN. PRIORITY FOUNATION 7-38-005. ALL ICE INSIDE ICE MACHINE VOLUNTARILY DISCARDED AT THIS TIME.

Basic (2)

−4 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED ACCUMULATED DUST BUILD UP ON WALK IN COOLERS FAN COVERS AND REAR OF COOLERS CONDENSERS. MUST CLEAN AND MAINTAIN EQUIPMENT.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FOOD DEBRIS/SPILLS ON BASEMENT FLOOR AND 2ND FLOOR ROOMS CLUTTERED. MUST CLEAN BASEMENT FLOOR AND ELEVATE ALL ITEMS OFF 2ND FLOOR STORAGE ROOMS/

Base deductions−14 pts

Jul 22

Complaint InspectionPass w/ Conditions

1 High1 Med5 Basic

7 total1 risk factor

70/100inspection score

−25 pts

High Priority (1)

−10 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
NO CERTIFIED FOOD MANAGER WAS PRESENT WHILE TCS FOODS (BEANS AT 143.8F) WERE BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE TCS FOODS ARE BEING PREPARED OR SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.

Intermediate (1)

−5 pts

23PROPER DATE MARKING AND DISPOSITION−5
OBSERVED READY-TO-EAT TCS FOODS (SALAD DRESSINGS, COOKED BEANS, SAUTEED MUSHROOMS, ETC.) STORED PAST THE 7 DAY MAXIMUM USE BY DATE IN THE REFRIGERATOR AND WALK-IN COOLER. MANAGEMENT INSTRUCTED THAT ALL READY-TO-EAT TCS FOODS MUST BE CONSUMED OR DISCARDED WITHIN 7 DAYS. MANAGEMENT VOLUNTARILY DISCARDED APPROX. 10# OF FOOD WORTH $50. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

Basic (5)

−10 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
CLEAN THE STAINLESS STEEL SHELVES ABOVE THE PREP COOLERS AND THE TOP OF THE DISHMACHINE.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
REPAIR THE LEAKS UNDER THE 3 COMPARTMENT SINK IN THE FOOD PREP AREA.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
CLEAN THE DUST ON THE CEILING TILES ABOVE THE DISH WASHING AREA.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
CLEAN THE GREASE AND SOOT ON THE VENTILATION HOOD AND FILTERS ABOVE THE COOKING EQUIPMENT.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
NO FOOD HANDLER CERTIFICATES WERE PROVIDED FOR FOOD HANDLING EMPLOYEES. MUST SHOW PROOF OF TRAINING FOR ALL EMPLOYEES.

Base deductions−25 pts

Risk factor bonus (1× +5)−5 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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