What is Epic Burger's health inspection score?

Epic Burger has a SafeDine safety score of 96 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Epic Burger last inspected?

Epic Burger was last inspected on November 24, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Epic Burger have?

Epic Burger has 19 total violations across 9 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Epic Burger safe to eat at?

Yes, Epic Burger has an excellent safety record with a score of 96/100. This indicates strong compliance with health and safety standards.

Official Health Record

Epic Burger

Name: Epic Burger
Address: 517 S STATE ST, Chicago, 60605
Rating: 96

517 S STATE ST, Chicago

Last Inspected: 11/24/2025

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0Excellent

South Loop

Ranked #48 of 291 in South Loop

Improving

8 inspections

Last: Nov 24, 2025

high confidence

Directions Order

Inspections

25%

Clean Rate

2.4

Avg Violations

6 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Other violation

Regulatory compliance issue

Facility condition

Building maintenance or structural issues

Permit/documentationHigh Priority

Administrative or documentation issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-8

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-2 pts

Best practices • 2 pts each

Inspection Timeline

+9 pts

100

Latest

100% weight

2nd

60% weight

100

3rd

30% weight

Real-time Score: 92/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (96/100) 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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517 S STATE ST, Chicago, IL 60605

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Violation Timeline

Jan 2023

1 inspections

1 high priority

2 intermediate

2 basic

Jan

Feb 2023

1 inspections

2 basic

Nov 2023

2 inspections

1 intermediate

4 basic

Nov

Dec 2024

2 inspections

1 high priority

1 basic

Nov 2025

2 inspections

1 high priority

1 intermediate

3 basic

Nov

Inspection History

8 records on file

2 Short Form Complaint2 Complaint1 Canvass Re-Inspection1 Canvass2 Complaint Re-Inspection

Nov 25

Short Form Complaint InspectionLatestCleanPass

No violations

100/100inspection score

Nov 25

Complaint InspectionFail

1 High1 Med3 Basic

5 total1 risk factor

74/100inspection score

−21 pts

High Priority (1)

−10 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY WHILE TCS FOODS ARE BEING PREPARED,HANDLED AND SERVED SUCH AS (CHICKEN,EGGS,FRENCH FRIES,ETC) MUST BE ON SITE AT ALL TIMES.(PRIORITY FOUNDATION 7-38-012)(CITATION ISSUED)

Intermediate (1)

−5 pts

35APPROVED THAWING METHODS USED−5
OBSERVED FROZEN MEAT THAWING IN A CONTAINER IN THE FOOD PREP AREA. MANAGEMENT INSTRUCTED TO THAW TCS FOODS UNDER COLD RUNNING WATER, IN THE REFRIGERATOR OR IN THE MICROWAVE AS PART OF A CONTINUOUS COOKING PROCESS.

Basic (3)

−6 pts

50HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE−2
OBSERVED NO HOT WATER THROUGHOUT ESTABLISHMENT. FOUND IMPROPER HOT WATER TEMPERATURE AT HAND WASHING SINK IN FRONT AT 73.5F, HOT WATER TEMPERATURE AT 3-COMPARTMENT SINK FOUND AT 74.3F, HOT WATER TEMPERATURE AT HAND SINK IN WOMEN'S BATHROOM FOUND AT 60.5F AND HOT WATER TEMPERATURE AT HAND SINK IN MEN'S BATHROOM FOUND AT 61.3F. INSTRUCTED MANAGER PROPER HOT WATER TEMPERATURE AT HAND WASHING SINKS MUST BE AT A MINIMUM OF 100.0F OR HIGHER THROUGH A MIXING VALVE OR COMBINATION FAUCET. HOT WATER TEMPERATURE AT 3-COMPARTMENT SINK MUST BE AT LEAST 110.0F TO PROPERLY WASH, RINSE AND SANITIZE UTENSILS AND EQUIPMENT. PLUMBERS ON SITE,STILL HOT WATER TEMPERATURE NOT RESOLVED IN ALL SINKS. PRIORITY VIOLATION. 7-38-030(C). CITATION ISSUED
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED SOILED MOP HEADS NOT PROPERLY STORED. INSTRUCTED MANAGER TO HANG MOP HEADS TO PREVENT INSECT BREEDING.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED NO FOOD HANDLERS CERTIFICATES ON SITE. INSTRUCTED MANAGER TO COMPLY WITH THE IDPH FOOD HANDLER REQUIREMENT.

Base deductions−21 pts

Risk factor bonus (1× +5)−5 pts

Dec 24

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Dec 24

Canvass InspectionFail

1 High1 Basic

2 total

88/100inspection score

−12 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
FOUND WOMENS TOILET ROOM HANDWASHING SINK WATER TEMPERATURE AT 57F. INSTRUCTED TO PROVIDE A HANDWASHING SINK WATER TEMPERATURE OF 100F. PRIORITY VIOLATION. 7-38-030(C). CITATION ISSUED.

Basic (1)

−2 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FOUND CAULKING ABOVE 3 COMP SINK FILLED WITH BLACK MOLD LIKE SUBSTANCE. MUST CLEAN AND MAINTAIN OR REMOVE CAULKING AND RECAULK AREA ABOVE 3 COMP SINK.

Base deductions−12 pts

Nov 23

Complaint Re-Inspection InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.12 OBSERVED ACCUMULATED DIRT AND FOOD DEBRIS AROUND THE HOT WATER HEATER, AROUND THE GREASE TRAP AND UNDER AND AROUND ALL DRY STORAGE SHELVES AND COOKING EQUIPMENT. INSTRUCTED TO CLEAN. 6-501.114 OBSERVED ITEMS BEING STORED DIRECTLY ON THE GROUND SUCH AS CONTAINERS OF FRYING OIL, DIRTY EQUIPMENT ETC. INSTRUCTED TO STORE ALL ITEMS AT LEAST 6 INCHES FROM THE GROUND AT ALL TIMES.

Base deductions−2 pts

Nov 23

Short Form Complaint InspectionFail

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
4-302.12 OBSERVED NO METAL STEM THERMOMETER ON SITE TO PROPERLY TAKE TEMPERATURES OF COLD AND HOT FOODS. INSTRUCTED TO PROVIDE AT ALL TIMES. PRIORITY FOUNDATION. CITATION ISSUED 7-38-005.

Basic (3)

−6 pts

40PERSONAL CLEANLINESS−2
2-402.11 OBSERVED SOME FOOD HANDLERS WITHOUT A PROPER HAIR RESTRAINT. INSTRUCTED TO PROVIDE AT ALL TIMES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.12 OBSERVED ACCUMULATED DIRT AND FOOD DEBRIS AROUND THE HOT WATER HEATER, AROUND THE GREASE TRAP AND UNDER AND AROUND ALL DRY STORAGE SHELVES AND COOKING EQUIPMENT. INSTRUCTED TO CLEAN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.114 OBSERVED ITEMS BEING STORED DIRECTLY ON THE GROUND SUCH AS CONTAINERS OF FRYING OIL, DIRTY EQUIPMENT ETC. INSTRUCTED TO STORE ALL ITEMS AT LEAST 6 INCHES FROM THE GROUND AT ALL TIMES.

Base deductions−11 pts

Feb 23

Complaint Re-Inspection InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

40PERSONAL CLEANLINESS−2
2-402.11 OBSERVED THE MANAGER WITHOUT A PROPER HAIR RESTRAINT. INSTRUCTED TO PROVIDE A PROPER HAIR RESTRAINT AT ALL TIMES SUCH AS A HAT OR A HAIR NET.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.13 OBSERVED MINOR ACCUMULATED DEBRIS ON THE FLOOR IN VARIOUS AREAS OF THE FOOD PREP AREA. INSTRUCTED TO CLEAN.

Base deductions−4 pts

Jan 23

Complaint InspectionFail

1 High2 Med2 Basic

5 total

76/100inspection score

−24 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
4-301.11 OBSERVED A PREP COOLER, WITH TCS FOODS INSIDE, AT AN INADEQUATE COLD HOLDING TEMPERATURE OF 52F (PER INTERNAL THERMOMETER). INSTRUCTED TO ALWAYS MAINTAIN ALL COLD HOLDING UNITS AT AN ADEQUATE COLD HOLDING TEMPERATURE OF 41F OR BELOW AT ALL TIMES. SAID UNIT TAGGED AND HELD FOR INSPECTION BY CDPH AND MAY NOT BE USED. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
3-501.16(A:2,&B) OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS AT INADEQUATE COLD HOLDING TEMPERATURES LOCATED IN A PREP COOLER; OBSERVED ABOUT 10 LBS OF GROUND TURKEY AT 52F, ABOUT 4 DOZEN RAW EGGS AT 59F AND ABOUT 1 LB OF RAW CHICKEN AT 57F. INSTRUCTED TO DISCARD AND DENATURE SAID TCS FOODS AND ALWAYS MAINTAIN ALL TCS FOODS AT AN ADEQUATE COLD HOLDING TEMPERATURE OF 41F OR BELOW AT ALL TIMES. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.
25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
3-603.11 OBSERVED NO CONSUMER ADVISORY POSTED NOR A DISCLOSURE OR REMINDER ON THE MENU FOR ALL OF THE PRODUCTS THAT CAN BE ORDERED UNDERCOOKED OR RAW (EGGS). INSTRUCTED TO POST A CONSUMER ADVISORY AND ADD A DISCLOSURE (WITH FOOTNOTE) AND REMINDER ON THE MENU FOR ALL ITEMS THAT CAN BE ORDERED UNDERCOOKED OR RAW. PRIORITY FOUNDATION 7-38-005.

Basic (2)

−4 pts

40PERSONAL CLEANLINESS−2
2-402.11 OBSERVED THE MANAGER WITHOUT A PROPER HAIR RESTRAINT. INSTRUCTED TO PROVIDE A PROPER HAIR RESTRAINT AT ALL TIMES SUCH AS A HAT OR A HAIR NET.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.13 OBSERVED MINOR ACCUMULATED DEBRIS ON THE FLOOR IN VARIOUS AREAS OF THE FOOD PREP AREA. INSTRUCTED TO CLEAN.

Base deductions−24 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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