What is The Original Pancake House's health inspection score?

The Original Pancake House has a SafeDine safety score of 66 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was The Original Pancake House last inspected?

The Original Pancake House was last inspected on November 17, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does The Original Pancake House have?

The Original Pancake House has 37 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is The Original Pancake House safe to eat at?

The Original Pancake House has a safety score of 66/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does The Original Pancake House serve?

The Original Pancake House serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

The Original Pancake House

Name: The Original Pancake House
Address: 22 E BELLEVUE PL, Chicago, 60611
Rating: 66

22 E BELLEVUE PL, Chicago

Last Inspected: 11/17/2025

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0Fair

American•Streeterville

Ranked #517 of 713 in StreetervilleBetter than 22% of american restaurants

Improving

5 inspections

Last: Nov 17, 2025

high confidence

Directions Order

Inspections

Clean Rate

7.4

Avg Violations

6 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

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Pest issues

Evidence of pests found during inspection

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-34

Final Score

Impact Breakdown

High Priority

-11 pts

Direct health hazards • 10 pts each

Intermediate

-4 pts

Potential hazards • 5 pts each

Basic

-9 pts

Best practices • 2 pts each

Inspection Timeline

+21 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

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22 E BELLEVUE PL, Chicago, IL 60611

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Violation Timeline

May 2023

1 inspections

2 intermediate

1 basic

May

Jan 2024

1 inspections

1 high priority

1 intermediate

7 basic

Nov 2024

1 inspections

3 high priority

2 intermediate

7 basic

Nov

Dec 2024

1 inspections

1 high priority

7 basic

Nov 2025

1 inspections

1 high priority

1 intermediate

3 basic

Nov

Inspection History

5 records on file

4 Canvass1 Canvass Re-Inspection

Nov 25

Canvass InspectionLatestPass w/ Conditions

1 High1 Med3 Basic

5 total

79/100inspection score

−21 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
NOTED SERVICE PREP COOLER AT THE KITCHEN TO BE MAINTAINING IMPROPER TEMPERATURE OF 51F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING THE TEMPERATURE OF 41F AND BELOW. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TCS FOOD ITEMS INSIDE SERVICE COOLERS TO BE IMPROPER:-LIQUID EGGS 49F, CHEESE 47.7/46F, EGGS 58.6F, HASHBROWN 48.5F,SLICED TOMATOES 45.1F, SLICED VEGGIES 49.6F, SLICED APPLES 46F, CHORIZO 44F, HAM 48F, SAUSAGE 49.6F POTAOES 47F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 20 LBS OF PRODUCTS WORTH $200.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.

Basic (3)

−6 pts

43IN-USE UTENSILS: PROPERLY STORED−2
NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
NOTED SPRAYER AT THE DISH WASHING SINK HANGING BELOW THE RIM OF THE SINK. INSTRUCTED TO PROVIDE THE DEVICE TO HOLD THE SPRAYER ABOVE THE WATER RIM OF THE SINK. NOTED LEAKING FAUCET AT THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT ESPECIALLY UNDERNEATH EQUIPMENT AND FLOOR MATS AT THE PREP AREA AND DISH WASHING AREA.

Base deductions−21 pts

Dec 24

Canvass Re-Inspection InspectionPass w/ Conditions

1 High7 Basic

8 total

76/100inspection score

−24 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HANDWASHING SIGNAGE IN THE WASHROOM. A SIGN OR POSTER THAT NOTIFIES FOOD EMPLOYEES TO WASH THEIR HANDS SHALL BE PROVIDED AT ALL HANDWASHING SINKS USED BY FOOD EMPLOYEES AND SHALL BE CLEARLY VISIBLE TO FOOD EMPLOYEES. INSTRUCTED TO PROVIDE.

Basic (7)

−14 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED FOOD ITEMS STORED ON FLOOR OF WALKIN COOLER. INSTRUCTED TO PROVIDE ADEQUATE SHELVING TO ELEVATE ALL FOOD AND NONFOOD ITEMS AT LEAST SIX INCHES OFF OF FLOOR FOR EASE OF CLEANABILITY.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED ALUMINUM FOIL USED AS LINER ON FOOD PREP EQUIPMENT AND TABLES. INSTRUCTED TO REMOVE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DAMAGED AND BROKEN FLOOR TILES IN THE DRY STORAGE, REAR PREP AND DISH AREA ROOM. INSTRUCTED TO REPAIR TO CREATE A SMOOTH AND EASILY CLEANABLE SURFACE. MUST MAINTAIN AT ALL TIMES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED MISSING FLOOR GROUT THROUGHOUT THE FOLLOWING AREAS: DRY STORAGE, FRONT & REAR PREP AND DISH AREA, INSTRUCTED TO REPAIR TO CREATE A SMOOTH AND EASILY CLEANABLE SURFACE. MUST MAINTAIN AT ALL TIMES.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO FOOD EMPLOYEE WITH PROOF OF ALLERGEN TRAINING. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS OBTAIN THIS CERTIFICATE.
59PREVIOUS PRIORITY FOUNDATION VIOLATION CORRECTED−2
OBSERVED PREVIOUS PRIORITY FOUNDATION VIOLATIONS NOT CORRECTED WITHIN SPECIFIED TIME FRAME ON THE INSPECTION REPORT DATED FOR 11/26/24:(#38) 6-202.13: OBSERVED FLY STICK TRAPS STORED ON CEILING ABOVE FOOD PREPARATION AREA NEAR ICE MACHINE. FACILITY MUST REMOVE FROM FOOD PREPARATION AND DISH AREAS. INSTRUCTED PERSON IN CHARGE THAT THE VIOLATION SHALL NOW CLASSIFIED AS A PRIORITY ITEM DUE TO PREVIOUS NONCOMPLIANCE. MUST CORRECT BEFORE RE-INSPECTION. PRIORITY VIOLATION #7-42-090. CITATION ISSUED
60PREVIOUS CORE VIOLATION CORRECTED−2
SEE VIOLATION #59

Base deductions−24 pts

Nov 24

Canvass InspectionFail

3 High2 Med7 Basic

12 total1 risk factor

41/100inspection score

−54 pts

High Priority (3)

−30 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED FACILITY FOOD HANDLERS PREPARING AND HANDLING TIME AND TEMPERATURE CONTROL FOR SAFETY(TCS) FOODS (EGGS, MILK, COOKED POTATOES, WITHOUT ORIGINAL CITY OF CHICAGO FOOD SERVICE MANAGER AND CERTIFICATE ON SITE. VOIDED PHOTOCOPY POSTED IN KITCHEN. INFORMED PERSON IN CHARGE THAT AN ORIGINAL CITY OF CHICAGO FOOD SERVICE CERTIFICATE MUST BE POSTED AND CERTIFIED MANAGER MUST ALSO BE ON SITE DURING TCS FOOD PREP, COOKING, SERVING AND OPERATING HOURS. PRIORITY FOUNDATION VIOLATION #7-38-012. CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HANDWASHING SIGNAGE IN THE WASHROOM. A SIGN OR POSTER THAT NOTIFIES FOOD EMPLOYEES TO WASH THEIR HANDS SHALL BE PROVIDED AT ALL HANDWASHING SINKS USED BY FOOD EMPLOYEES AND SHALL BE CLEARLY VISIBLE TO FOOD EMPLOYEES. INSTRUCTED TO PROVIDE.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED HAND SINK IN FRONT PREP BEING USED TO STORE AND FILLED WATERCRAFT, INSTRUCTED THAT HANDWASHING SINK MUST BE ACCESSIBLE AND MAINTAINED AT ALL TIMES. PRIORITY FOUNDATION VIOLATION #7-38-030(C). CITATION ISSUED.

Intermediate (2)

−10 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
SEE VIOLATION#60
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED PEST ACTIVITY WITH APPROX. 30 SMALL FLIES NOTED DURING INSPECTION. 15 SMALL FLY ACTIVITY WAS NOTED ON WALL IN DRY STORAGE AND 15 SMALL FLY ACTIITY IN REAR PREP. INSTRUCTED TO CONSULT PEST CONTROL AS ADDITIONAL SERVICES ARE NEEDED TO MINIMIZE OR ELIMINATE ACTIVITY PRIOR TO RE-INSPECTION. PRIORITY FOUNDATION VIOLATION #7-38-020(A). CITATION ISSUED.

Basic (7)

−14 pts

40PERSONAL CLEANLINESS−2
OBSERVED FOOD HANDLERS IN REAR PREP PREPPING FOOD WITHOUT HAIR RESTRAINTS. INSTRUCTED PERSON IN CHARGE THAT ALL FOOD HANDLERS MUST WEAR A HAIR RESTRAINT.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED ALUMINUM FOIL USED AS LINER ON FOOD PREP EQUIPMENT AND TABLES. INSTRUCTED TO REMOVE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED FOOD ITEMS STORED ON FLOOR OF WALKIN COOLER. INSTRUCTED TO PROVIDE ADEQUATE SHELVING TO ELEVATE ALL FOOD AND NONFOOD ITEMS AT LEAST SIX INCHES OFF OF FLOOR FOR EASE OF CLEANABILITY.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DAMAGED AND BROKEN FLOOR TILES IN THE DRY STORAGE, REAR PREP AND DISH AREA ROOM. INSTRUCTED TO REPAIR TO CREATE A SMOOTH AND EASILY CLEANABLE SURFACE. MUST MAINTAIN AT ALL TIMES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED MISSING FLOOR GROUT THROUGHOUT THE FOLLOWING AREAS: DRY STORAGE, FRONT & REAR PREP AND DISH AREA, INSTRUCTED TO REPAIR TO CREATE A SMOOTH AND EASILY CLEANABLE SURFACE. MUST MAINTAIN AT ALL TIMES.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO FOOD EMPLOYEE WITH PROOF OF ALLERGEN TRAINING. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS OBTAIN THIS CERTIFICATE.
60PREVIOUS CORE VIOLATION CORRECTED−2
NOTED CONTINUED NON-COMPLIANCE FROM REPORT #2587701 CONDUCTED ON 1/8/24. PREVIOUS CORE VIOLATIONS NOT CORRECTED: (#38) 6-202.13: OBSERVED FLY STICK TRAPS STORED ON CEILING ABOVE FOOD PREPARATION AREA NEAR ICE MACHINE. FACILITY MUST REMOVE FROM FOOD PREPARATION AND DISH AREAS. PRIORITY FOUNDATION VIOLATION #7-42-090. CITATION ISSUED.

Base deductions−54 pts

Risk factor bonus (1× +5)−5 pts

Jan 24

Canvass InspectionPass w/ Conditions

1 High1 Med7 Basic

9 total

71/100inspection score

−29 pts

High Priority (1)

−10 pts

9NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED−10
OBSERVED FOOD EMPLOYEE USED BARE HANDS TO HANDLE READY TO EAT FOODS (TEARING BACON AND HOLDING TOAST). FOOD EMPLOYEES SHALL USE SUITABLE UTENSILS SUCH AS DELI TISSUE, SPATULAS/TONGS, DISPENSING EQUIPMENT OR SINGLE USE GLOVES WHEN HANDLING READY TO EAT FOODS. DISCUSSED IMPORTANCE OF WEARING GLOVES WHEN HANDLING READY TO EAT FOODS WITH EMPLOYEE AND MANAGER. PRIORITY VIOLATION 7-38-010 CITATION ISSUED.

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED FLY STICK TRAPS STORED ON CEILING ABOVE FOOD PREPARATION AREA NEAR ICE MACHINE. FACILITY MUST REMOVE FROM FOOD PREPARATION AND DISH AREAS.

Basic (7)

−14 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED CUPS WITHOUT A HANDLE USED AS A SCOOP FOR DRY STORAGE FOODS AND CUT FRUITS IN THE WAIT STATION. FACILITY MUST REPLACE WITH SCOOPS THAT HAVE A HANDLE.
41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED WET WIPING CLOTHES STORED ON TOP OF PREPARATION SURFACES IN THE COOKLINE. 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.
43IN-USE UTENSILS: PROPERLY STORED−2
UTENSILS STORED IN STAGNANT CUPS OF WATER IN FRUIT WAIT STATION AREA. STORE IN-USE UTENSILS: 1) IN THE FOOD WITH THE HANDLE UP AND OUT OF THE FOOD ITEM; 2) STORED ON A CLEAN AND SANITIZED SIRFACE; 3) IN RUNNING WATER; 4) IN CONTAINER OF HOT WATER MAINTAINED AT OR ABOVE 135F.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
CUTTING BOARDS ARE SERVERELY SCRATCHED WHICH PREVENTS PROPER CLEANING AND SANITIZING OF EQUIPMENT IN COOKLINE AREA. FACILITY MUST RESURFACE BOARD OR REPLACE CUTTING BOARD.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED MILK CRATES USED TO STORE CLEAN DISHWARE. FACILITY MUST REPLACE CONTAINERS THAT ARE SMOOTH, EASILY CLEANABLE, DURABLE, AND NON-ABSORBENT.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
EQUIPMENT (LARGE POTS/BOWLS) USED IN THE FACILITY IS TOO LARGE TO FIT AND FULLY IMMERSE WITHIN THE COMPARTMENTS OF THE THREE COMPARTMENT SINK. FACILITY MUST INSTALL A LARGER 3COMPARTMENT SINKTHAT WILL ALLOW ALL EQUIPMENT TO BE IMMERSED, USE SMALLER EQUIPMENT THAT CAN FIT IN THE EXISTING 3 COMPARTMENT SINK OR USE AN ALTERNATIVE METHOD OF MANUAL WAREWASHING APPROVED BY THE HEALTH DEPARTMENT.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
DRAIN STOPPERS AT 3 COMPARTMENT SINK IN KITCHEN/PREPARATION DEPARTMENT IS MISSING. OBSERVED DISPOSABLE PAPER TOWELS USED AS A DRAIN STOPPER. FACILITY MUST PROVIDE STOPPERS FOR THE 3 COMPARTMENT SINK TO ALLOW FOR PROPER WASH, RINSE, AND SANITIZER SET UP.

Base deductions−29 pts

May 23

Canvass InspectionPass w/ Conditions

2 Med1 Basic

3 total

88/100inspection score

−12 pts

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED APPROXIMATELY 5LBS OF DICED HAM AT IMPROPER TEMPERATURES INSIDE OF COLD HOLD UNIT LOCATED IN PREP AREA. NOTED TEMPERATURE @58.1F. INSTRUCTED PERSON IN CHARGE TO HOLD COLD TCS FOODS AT 41F AND BELOW AT ALL TIMES AND MAINTAIN. SAID FOOD ITEM WAS DOSCARDED AND DENATURED DURING THIS TIME. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED BULK BINS WITHOUT LABELS THROUGHOUT PREP AREA (SUGAR, FLOUR, OATS) INSTRUCTED TO PROVIDE COMMON NAME OF PRODUCT WHEN REMOVED FROM ITS ORGINAL PACKAGING.

Basic (1)

−2 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED HEAVILY SOILED TOWELS AIRDRYING ON CUTTING BOARDS AND TABLES THROUGHOUT COFFEE AND REAR PREP AREAS. INSTRUCTED TO STORE INSIDE SANITIZING SOLUTION WITH AT LEAST 50PPM BETWEEN USES.

Base deductions−12 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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