What is Ann Sather Restaurant's health inspection score?

Ann Sather Restaurant has a SafeDine safety score of 64 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Ann Sather Restaurant last inspected?

Ann Sather Restaurant was last inspected on February 24, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Ann Sather Restaurant have?

Ann Sather Restaurant has 27 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Ann Sather Restaurant safe to eat at?

Ann Sather Restaurant has a safety score of 64/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Ann Sather Restaurant serve?

Ann Sather Restaurant serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Ann Sather Restaurant

Name: Ann Sather Restaurant
Address: 909 W BELMONT AVE, Chicago, 60657
Rating: 64

909 W BELMONT AVE, Chicago

Data may be outdated — inspected 2/24/2025

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0Fair

American•Lakeview

Ranked #734 of 979 in LakeviewBetter than 17% of american restaurants

Stable

4 inspections

Last: Feb 24, 2025

low confidence

Directions Order

Inspections

Clean Rate

6.8

Avg Violations

14 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Plumbing issues

Plumbing or waste disposal problems

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-36

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-8 pts

Potential hazards • 5 pts each

Basic

-10 pts

Best practices • 2 pts each

Freshness Penalty

-12 pts

Score reduced due to stale inspection data

Inspection Timeline

+4 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

909 W BELMONT AVE, Chicago, IL 60657

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Violation Timeline

Nov 2022

1 inspections

4 basic

Nov

Sep 2023

1 inspections

1 high priority

1 intermediate

11 basic

Mar 2024

1 inspections

1 intermediate

2 basic

Mar

Feb 2025

1 inspections

2 intermediate

5 basic

Inspection History

4 records on file

4 Canvass

Feb 25

Canvass InspectionLatestPass w/ Conditions

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

23PROPER DATE MARKING AND DISPOSITION−5
OBSERVED READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) FOODS (COOKED APPLE SAUCE, COTTAGE CHEESE, SLICED TOMATO AND LETTUCE, TUNA, SAUSAGE GRAVY, CINNAMON ROLL FROSTING MADE WITH TCS FOOD EVAPORATED MILK) TO INDICATE THE PRODUCT'S NAME AND DATE IN WHICH THE FOOD MUST BE SOLD, DISCARDED OR CONSUMED WITHIN 7 DAYS OF PREPARATION. INSTRUCTED TO PROVIDE PROPER LABELS FOR DATE MARKING AND DISCARD DATE FOR REFRIGERATED, READY-TO-EAT, TCS FOODS HELD OVER 24HRS PLACED IN ALL COLD-HOLDING UNITS. PERSON IN CHARGE DISCARDED AND DENATURED APPROX. 25 LBS VALUED AT $100 PRIORITY FOUNDATION VIOLATION #7-38-005. CITATION ISSUED
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
NOTED BULK DRY INGREDIENTS THROUGHOUT KITCHEN AND BASEMENT PREP AREA STORED IN CONTAINERS WITHOUT LABELS. INSTRUCTED TO PROVIDE LABELS OF COMMON NAME FOR ALL ITEMS REMOVED FROM ITS ORIGINAL CONTAINER.

Basic (5)

−10 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
NOTED ONIONS STORED DIRECTLY UNDERNEATH WASTE PIPE ON SHARED RACK WITH POTATOES IN BASEMENT. PERSON IN CHARGE MOVED ONIONS DURING INSPECTION. INSTRUCTED TO PROVIDE PROPER PIPE ENCASEMENT OR REMOVE FOOD AND FOOD STORAGE SHELF FROM UNDERNEATH PIPE AND MAINTAIN.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
NOTED BOWLS AT SERVERS LINE NEXT TO HAND WAS SINK STACKED RIGHT SIDE UP. OBSERVED FOOD DEBRIS ON BOWLS. INSTRUCTED TO STORE INVERTED TO PREVENT CONTAMINATION.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
NOTED ENCRUSTED GREASE ON COOKING EQUIPMENT AND IN THE UNDER COMPARTMENTS OF COOKING EQUIPMEN. INSTRUCTED TO DEEP CLEAN, SANITIZE AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED ITEMS ON THE FLOOR IN STORAGE ROOM AT THE BASE OF THE STEPS TO BASEMENT. INSTRUCTED TO REMOVE ALL UNNECESSARY ITEMS, ALL KEPT ITEMS SHOULD BE STORED ON A NON-POROUS, SMOOTH AND EASY TO CLEAN SHELF THAT IS A MINIMUM OF 6 INCHES OFF THE FLOOR
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED EXPIRED FOOD HANDLER CERTIFICATES. INSTRUCTED TO UPDATE AND MAINTAIN RECORDS AT ALL TIMES.

Base deductions−20 pts

Mar 24

Canvass InspectionPass

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
NO THERMOMETER INSIDE 2-DOOR SERVICE LINE COOLER. MUST PROVIDE A WORKING THERMOMETER INSIDE SAID COOLER.

Basic (2)

−4 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
2-COMPARTMENT SINK LEFT SIDE COMPARTMENT DRAIN PIPE LEAKING. MUST REPAIR AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED ONE CEILING LIGHT BULB COVER CRACKED/DAMAGED ABOVE DISHWASH 3-COMPARTMENT SINK. MUST REPLACE DAMAGED CEILING LIGHT COVER.

Base deductions−9 pts

Sep 23

Canvass InspectionPass w/ Conditions

1 High1 Med11 Basic

13 total1 risk factor

58/100inspection score

−37 pts

High Priority (1)

−10 pts

8HANDS CLEAN & PROPERLY WASHEDRisk Factor−10
OBSERVED AN EMPLOYEE IN THE DISHROOM HANDLING DIRTY DISHES/GLASSES AND PUTTING THEM THROUGH THE HIGH-TEMP DISH MACHINE (RINSED HIS HANDS WITH WATER SPRAY) AND WITHOUT PROPER HAND WASHING, HANDLED AND STORED CLEAN DISHES. MUST WASH YOUR HANDS ONLY AT THE HANDWASHING SINK.MUST WASH HANDS WITH EVERY POSSIBLE CONTAMINATION. MANAGER CORRECTED THE ISSUE. PRIORITY FOUNDATION VIOLATION:7-38-010,CITATION ISSUED

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
NEED TO LABEL WITH COMMON NAME DRY FOOD INGREDIENT STORED INSIDE THE PLASTIC CONTAINER IN PREP AREA

Basic (11)

−22 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
FRESH POTATOES AND ONIONS ARE STORED UNDER WASTE PIPE. THE PIPE MUST BE ENCASED. THE SURFACE MUST BE SMOOTH, CLEAN, AND A NON-ABSORBENT SURFACE OR RELOCATED PRODUCTS. BASEMENT STORAGE AREA.
39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
SPLASH GUARD IS NEEDED BETWEEN HANDWASHING SINK AND PREP COUNTER IN BASEMENT BAKERY PREP AREA SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE.
43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED COOK'S LINE KNIVES BEING STORED IMPROPERLY BETWEEN THE PREP COOLER AND WALL. MANAGER PROPERLY STORED KNIVES
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
BROKEN RUBBER GASKET INSIDE THE DOOR OF THE REACH-IN COOLERS AT THE SERVING STATION IN THE FRONT KITCHEN AREA. REPAIR/REPLACE
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
BROKEN AND MISSING HANDLES AT WHITE CHEST FREEZER. INSTRUCTED TO REPLACE BROKEN HANDLES.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
NO DATA PLATE OPERATION SPECIFICATIONS ARE ATTACHED AT THE TEMP DISHMACHINE. INSTRUCTED TO PROVIDE
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
ACCUMULATED GREASE AND FOOD DEBRIS AT UTILITY CONNECTIONS AND EQUIPMENT SURFACES BEHIND THE COOKING LINE.MUST CLEAN AND MAINTAIN. MUST NOT USE CARDBOARD AS LINER FOR SHELVING INSIDE THE CABINET BY THE OVEN. MUST BE SMOOTH AND CLEANABLE SURFACE.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
NOTED GREASE TRAP LOCATED IN BASEMENT AREA IN POOR REPAIR, RUSTED AND LEAKING FROM THE BOTTOM SEAM ONTO THE SURROUNDING FLOOR. INSTRUCTED TO REPLACE.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
WE OBSERVED AN OPEN SEAM AT THE TOP OF THE SANITIZER COMPARTMENT AT THE COMPARTMENT SINK. INSTRUCTED TO REPAIR ISSUE WITH A SMOOTH, CLEANABLE NON-RUSTING MATERIAL. ALSO, REPAIR LEAKING FAUCETS THROUGHOUT THE PREMISES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
DEBRIS ON THE FLOOR UNDER EQUIPMENT. ALSO KEEP THE FLOOR DRY THROUGHOUT THE KITCHEN.

Base deductions−37 pts

Risk factor bonus (1× +5)−5 pts

Nov 22

Canvass InspectionPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
MUST NOT USE TIN CANS TO STORE FOOD,REMOVE TO A FOOD CONTAINER.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
LEAKING PIPE UNDER ONE AND TWO COMPARTMENT SINK IN BASEMENT AREA.REPAIR ISSUE
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MISSING FLOOR TILE UNDER PREP TABLE IN BAKERY ROOM, REPLACE. BRICKS CRUMBLE TO THE TOUCH. BROKEN EAST WALL AT THE BASEMENT STORAGE AREA.REPAIR ISSUE.SURFACE MUST BE SMOOTH, CLEANABLE AND NON-ABSORBENT MATERIAL
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
EMPLOYEE PERSONAL ITEMS STORED IN THE BASEMENT STORAGE AREA RELOCATE. INSTRUCTED TO PROVIDE A SEPARATE AREA/LOCKER FOR EMPLOYEE PERSONAL ITEMS. NO EMPLOYEE PERSONAL ITEMS MUST BE STORED IN THE PREP AREA OR FOOD STORAGE AREA

Base deductions−8 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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