What is Blue Door Kitchen + Garden's health inspection score?

Blue Door Kitchen + Garden has a SafeDine safety score of 98 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Blue Door Kitchen + Garden last inspected?

Blue Door Kitchen + Garden was last inspected on February 10, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Blue Door Kitchen + Garden have?

Blue Door Kitchen + Garden has 34 total violations across 7 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Blue Door Kitchen + Garden safe to eat at?

Yes, Blue Door Kitchen + Garden has an excellent safety record with a score of 98/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Blue Door Kitchen + Garden serve?

Blue Door Kitchen + Garden serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Blue Door Kitchen + Garden

Name: Blue Door Kitchen + Garden
Address: 52 W ELM ST, Chicago, 60610
Rating: 98

52 W ELM ST, Chicago

Last Inspected: 2/10/2026

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0Excellent

American•Old Town

Ranked #30 of 354 in Old TownBetter than 17% of american restaurants

Stable

7 inspections

Last: Feb 10, 2026

high confidence

Directions Order

Inspections

14%

Clean Rate

4.9

Avg Violations

2 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Plumbing issues

Plumbing or waste disposal problems

Pest issues

Evidence of pests found during inspection

Other violation

Regulatory compliance issue

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-2

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-1 pts

Best practices • 2 pts each

Inspection Timeline

+3 pts

100

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

52 W ELM ST, Chicago, IL 60610

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Violation Timeline

May 2022

1 inspections

4 basic

May

Apr 2023

1 inspections

3 high priority

2 intermediate

9 basic

Jul 2024

1 inspections

4 basic

Jul

Dec 2024

2 inspections

1 high priority

2 intermediate

7 basic

Apr 2025

1 inspections

1 intermediate

1 basic

Apr

Feb 2026

1 inspections

Inspection History

7 records on file

4 Canvass1 Complaint Re-Inspection2 Complaint

Feb 26

Canvass InspectionLatestCleanOut of Business

No violations

100/100inspection score

Apr 25

Canvass InspectionPass

1 Med1 Basic

2 total

93/100inspection score

−7 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED HOLES AROUND PIPING IN THE BASEMENT AREA NEAR THE FLOOR KETTLE AS WELL AS SMALL OPENING IN THE CORNERS OF THE CEILING AREAS. INSTRUCTED TO SEAL ANY OPENINGS AS A MEANS OF PREVENTING POSSIBLE PEST AND OR INSECT ACTIVITY.

Basic (1)

−2 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED THE FLOOR IN THE FRONT FOOD PREP AREA NEAR THE DEEP FRYER WITH A BUILD UP OF GREASE AND FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.

Base deductions−7 pts

Dec 24

Complaint Re-Inspection InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
4-301.16: OBSERVED NO PREP/DUMP SINK IN FIRST FLOOR BAR. INSTRUCTED TO INSTALL A PREP/DUMP SINK IN FIRST FLOOR BAR A MINIMUM OF ONE SINK USED FOR FOOD PREPARATION, OBTAINING WATER AND DISCARDING LIQUID WASTE IS REQUIRED IN ANY PREPARATION AREA

Base deductions−2 pts

Dec 24

Complaint InspectionFail

1 High2 Med6 Basic

9 total

68/100inspection score

−32 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HANDWASHING SIGNAGE AT HANDWASHING SINKS IN PREP AND DISHWASHING AREAS. INSTRUCTED TO POST CLEARLY VISIBLE HANDWASHING SIGNAGE AT ALL HANDWASHING SINKS USED BY FOOD EMPLOYEES.

Intermediate (2)

−10 pts

25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
OBSERVED NO DISCLOSURE ON MENU STATING THAT ASTERISKED ANIMAL DERIVED FOODS ARE SERVED UNDERCOOKED OR COOKED TO ORDER. INSTRUCTED TO ADD DISCLOSURE TO MENU STATING THAT ASTERISKED ANIMAL DERIVED FOODS ARE SERVED UNDERCOOKED OR COOKED TO ORDER. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED OPENING AT LEFT SIDE BASE OF REAR EXIT DOOR LEADING TO ALLEY. INSTRUCTED TO SEAL ALL OUTER OPENINGS TO PREVENT PEST ENTRANCE.

Basic (6)

−12 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED NO PREP/DUMP SINK IN FIRST FLOOR BAR. INSTRUCTED TO INSTALL A PREP/DUMP SINK IN FIRST FLOOR BAR A MINIMUM OF ONE SINK USED FOR FOOD PREPARATION, OBTAINING WATER AND DISCARDING LIQUID WASTE IS REQUIRED IN ANY PREPARATION AREA
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED WATER LEAKING FROM HOT WATER KNOB OF FAUCET OF HANDWASHING SINK IN FIRST FLOOR BAR. INSTRUCTED TO REPAIR LEAKING FAUCET OF HANDWASHING SINK IN FIRST FLOOR BAR. OBSERVED LEAKING FROM BASE OF HIGH TEMPERATURE DISH MACHINE IN DISHWASHING AREA. INSTRUCTED TO REPAIR LEAK AT BASE OF HIGH TEMPERATURE DISH MACHINE IN DISHWASHING AREA.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED REDDISH BUILDUP ON INTERIOR OF BOTH FLOOR DRAINS IN FRONT BASEMENT PREP AREA. INSTRUCTED TO CLEAN INTERIOR OF BOTH FLOOR DRAINS IN FRONT BASEMENT PREP AREA.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED NONWORKING CEILING LIGHT IN SOUTHSIDE ALL GENDER WASHROOM ON FIRST FLOOR. INSTRUCTED TO REPAIR OR REPLACE NONWORKING LIGHT IN SOUTHSIDE ALL GENDER WASHROOM ON FIRST FLOOR.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED EXPIRED FOOD HANDLER CERTIFICATES FOR MULTIPLE FOOD HANDLERS. INSTRUCTED TO PROVIDE PROOF OF FOOD HANDLER TRAINING FOR ALL FOOD HANDLERS.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED EXPIRED ALLERGEN TRAINING CERTIFICATE FOR ONE EMPLOYEE WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE. INSTRUCTED TO PROVIDE PROOF OF ALLERGEN TRAINING FOR ALL EMPLOYEES WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATES.

Base deductions−32 pts

Jul 24

Canvass InspectionPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE FLOOR IN THE WALK IN COOLER ON THE LOWER LEVEL DEBRIS UNDER SHELVING. INSTRUCTED TO CLEAN AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED A BUILD UP OF GREASE AND FOOD DEBRIS ON THE SIDES OF THE COOKING EQUIPMENT IN THE FRONT FOOD PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN AS A MEANS OF PREVENTING POSSIBLE PEST AND OR INSECT FEEDING AND HARBORING.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED A LEAK AT THE BASE OF THE FAUCET LOCATED AT THE HAND SINK IN THE FRONT BAR AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED A BUILD UP OF GREASE ON THE FLOOR UNDER THE DEEP FRYERS IN THE FRONT FOOD SERVICE AREA AS WELL AS A BUILD UP OF DIRT AND FOOD DEBRIS IN THE DRAINS IN THE REAR DISH AREA. INSTRUCTED TO CLEAN AND MAINTAIN ALL AREAS.

Base deductions−8 pts

Apr 23

Complaint InspectionPass w/ Conditions

3 High2 Med9 Basic

14 total1 risk factor

37/100inspection score

−58 pts

High Priority (3)

−30 pts

8HANDS CLEAN & PROPERLY WASHEDRisk Factor−10
OBSERVED EMPLOYEE SWITCHED FROM HANDLING DIRTY DISHES TO CLEAN DISHES WITHOUT WASHING HANDS AND CHANGING GLOVES BETWEEN TASKS. FOOD EMPLOYEE MUST PRACTIVE GOOD HYGIENE BY PROPERLY WASHING HANDS WHEN CHANGING TASKS. DISCUSSED PROPER HAND WASHING WITH EMPLOYEE AND MANAGERS ON SITE. PRIORITY VIOLATION 7-38-010 CITATION ISSUED.
29COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP−10
OBSERVED RAW SAUSAGE IS PREPARED WITH REDUCED OXYGEN PACKAGING, FOUND IN BASEMENT WALK-IN COOLER. A HACCP PLAN WAS NOT SUBMITTED TO THE HEALTH DEPARTMENT PRIOR TO ENGAGING IN A ROP OPERATION WITHOUT A VARIENCE. DISCUSSED WITH MANAGER ON SITE. ALL ITEMS HAVE BEEN DISCARDED ON SITE AT AN APPROXIMATE COST OF $150.00 AND AN ESTIMATED WEIGHT VALUE OF 5 POUNDS. ROP MACHINE HAS BEEN TAGGED AND HELD FOR INSPECTION. FACILITY MUST REACH OUT TO HEALTH DEPARTMENT TO INQUIRE MORE INFORMATION AT CDPHFOOD@CITYOFCHICAGO.ORG. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
32VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS−10
OBSERVED RAW SAUSAGE IS PREPARED WITH REDUCED OXYGEN PACKAGING, FOUND IN BASEMENT WALK-IN COOLER. A HACCP PLAN WAS NOT SUBMITTED TO THE HEALTH DEPARTMENT PRIOR TO ENGAGING IN A ROP OPERATION WITHOUT A VARIENCE. DISCUSSED WITH MANAGER ON SITE. ALL ITEMS HAVE BEEN DISCARDED ON SITE AT AN APPROXIMATE COST OF $150.00 AND AN ESTIMATED WEIGHT VALUE OF 5 POUNDS. ROP MACHINE HAS BEEN TAGGED AND HELD FOR INSPECTION. FACILITY MUST REACH OUT TO HEALTH DEPARTMENT TO INQUIRE MORE INFORMATION AT CDPHFOOD@CITYOFCHICAGO.ORG. SEE ABOVE IN VIOLATION #29 FOR PRIORITY VIOLATION 7-38-005 CITATION THAT WAS ISSUED.

Intermediate (2)

−10 pts

28TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED−5
OBSERVED IN-USE COOKLINE UTENSILS STORED IN A QUAT SANITIZER CONTAINER. UTENSILS ARE NOT AIR-DRIED BEFORE USE AND MAY LEAD TO CHEMICAL CONTAMINATION. TOXIC MATERIALS MUST BE STORED SO THEY CANNOT CONTAMINATE FOOD, EQUIPMENT, UTENSILS, LINENS OR SINGLE SERVICE ARTICLES. MANAGER REMOVED IN-USE COOKLINE UTENSILS FROM SANITIZER SOLUTION AND REPLACED WITH CLEAN AND DRY UTENSILS IN AN EMPTY CONTAINER. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
EXTERIOR BACK EXIT DOORS HAS AN OPENING GAP AT BOTTOM OF DOOR WHICH ALLOWS FOR PESTS. EXTERIOR DOORS SHALL BE: SELF-CLOSING, SOLID AND TIGHT FITTING, AND LIMITED TO DESIGNATED USE.

Basic (9)

−18 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
LINENS ARE IN DIRECT CONTACT WITH ASPARAGUS IN THE WALK-IN COOLER. LINENS MAY NOT BE USED IN CONTACT WITH FOODS.
39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
PLASTIC CUPS AND BOWLS USED AS A SCOOP WITHOUT A HANDLE IN DRY STORAGE FOOD CONTAINERS. FACILITY MUST REPLACE WITH SCOOP THAT HAS A HANDLE.
41WIPING CLOTHS: PROPERLY USED & STORED−2
IN-USE WIPING CLOTHS ARE NOT STORED PROPERLY. FOUND PREP COUNTER. CLOTHS USED TO WIPE SURFACES AND EQUIPMENT SHALL BE HELD IN A PROPER SANITIZER SOLUTION. CLOTHS IN-USE FOR WIPING SURFACES IN CONTACT WITH RAW ANIMAL FOODS SHALL BE KEPT SEPARATE FROM CLOTHS USED FOR OTHER PURPOSES. IN-USE CLOTHS MUST BE LAUNDERED DAILIY.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
CLEAN DISHWARE STORED ON SHELVES ON 1ST FLOOR AND BASEMENT HAVE NOT BEEN AIR DRIED PROPERLY AFTER SANITIZING. AFTER CLEANING AND SANITZING ALL EQUIPMENT AND UTENSILS SHALL BE AIR DRIED BEFORE USE. CLOTH DRYING OF EQUIPMENT AND UTENSILS IS NOT APPROVED.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED CLEAN UTENSILS SUCH AS FORKS AND KNIVES SET OUT ON AT CUSTOMER TABLES WHICH IS NOT PROTECTED FROM CONTAMINATION. UTENSILS MUST BE COVERED AND/OR WRAPED CLEAN UTENSILS SHALL BE HANDLED, DISPLAYED, AND DISPENSED SO THAT FOOD AND LIP CONTACT SURFACES ARE PROTECTED FROM CONTAMINATION.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED GASKET HEAVILY SOILED WITH FOOD DEBRIS IN PREP-LINE DRAWER UNDER COOKLINE. FACILITY MUST CLEAN AND MAINTAIN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
THE RESTROOM ON 2ND FLOOR AND MAIN FLOOR DOES NOT HAVE A TIGHT-FITTING AND SELF-CLOSING DOOR. ALL TOILET ROOMS LOCATED WITHIN A FOOD ESTABLISHMENT MUST BE ENCLOSED WITH A TIGHT-FITTING AND SELF-CLOSING DOOR.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
UNNECESSARY ITEMS / NONFUNCTIONAL EQUIPMENT FOUND IN BASEMENT (NEAR EQUIPMENT STORAGE) AND 2ND FLOOR (COFFEE STATION) 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 USED.
58ALLERGEN TRAINING AS REQUIRED−2
CURRENT CITY CERTIFIED MANAGER DOES NOT HAVE A FOOD ALLERGEN CERTIFICATION. ALL CITY/PENDING CITY CERTIFIED MANAGERS MUST OBTAIN A VALID FOOD ALLERGEN CERTIFICATION.

Base deductions−58 pts

Risk factor bonus (1× +5)−5 pts

May 22

Canvass InspectionPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED 2 TORN GAKSETS ON "UNIT 4" REFRIGERATOR LOCATED ACROSS FROM HOT LINE. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
UNABLE TO LOCATE BACKFLOW PREVENTER AT ESPRESSO MACHINE. INSTRUCTED TO INSTALL IN ACCORDANCE WITH ALL RELEVANT LAWS, RULES, AND REGULATIONS.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED NO COVERED TRASH RECEPTACLE INSIDE ALL GENDER EMPLOYEE TOILET ROOM LOCATED IN BASEMENT. INSTRUCTED TO PROVIDE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED UNUSED RERRIGERATOR STORED ON OUTDOOR PATIO. INSTRUCTED TO REMOVE FROM PREMISES TO PREVENT PEST HARBORAGE.

Base deductions−8 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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