What is Havana Grill's health inspection score?

Havana Grill has a SafeDine safety score of 73 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Havana Grill last inspected?

Havana Grill was last inspected on May 19, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Havana Grill have?

Havana Grill has 24 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Havana Grill safe to eat at?

Havana Grill has a good safety record with a score of 73/100. While there are some noted violations, overall compliance is solid.

Official Health Record

Havana Grill

Name: Havana Grill
Address: 412 N CLARK ST, Chicago, 60654
Rating: 73

412 N CLARK ST, Chicago

Last inspected 12mo ago

▲Improving

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0Good

River North

Ranked #340 of 551 in River North

Improving

6 inspections

Last: May 19, 2025

low confidence

Directions Order

Inspections

33%

Clean Rate

Avg Violations

13 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Temperature control

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

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-32

Final Score

Impact Breakdown

High Priority

-11 pts

Direct health hazards • 10 pts each

Intermediate

-1 pts

Potential hazards • 5 pts each

Basic

-3 pts

Best practices • 2 pts each

Freshness Penalty

-12 pts

Score reduced due to stale inspection data

Inspection Timeline

+30 pts

100

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 68/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (73/100) 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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412 N CLARK ST, Chicago, IL 60654

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Violation Timeline

Apr 2023

1 inspections

1 high priority

3 intermediate

5 basic

Apr

Jul 2024

1 inspections

2 intermediate

1 basic

Sep 2024

1 inspections

Sep

May 2025

3 inspections

5 high priority

1 intermediate

6 basic

Inspection History

6 records on file

2 Complaint Re-Inspection1 Complaint1 Short Form Complaint2 Canvass

May 25

Complaint Re-Inspection InspectionLatestCleanPass

No violations

100/100inspection score

May 25

Complaint Re-Inspection InspectionFail

2 High3 Basic

5 total

74/100inspection score

−26 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
5-202.12 (A)---CONTINUED TO OBSERVE INADEQUATE HOT RUNNING WATER AT THE FOLLOWING HAND SINKS:HANDSINK AT THE BAR AREA WATER TEMPERATURE AT 93F-97F AND AT THE HAND SINKS INSIDE THE WASHROOMS WATER TEMPERATURE AT 91.0F-95.0F .INSTRUCTED MANAGEMENT HANDWASHING SINKS WATER TEMPERATURE MUST BE PROVIDED OF AT LEAST 100 F THROUGH A MIXING VALVE OR COMBINATION FAUCET.PLUMBERS ON SITE **SEE COMMENTS.PRIORITY VIOLATION 7-38-030(C),CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
6-301.14--OBSERVED NO HANDWASHING SIGNAGE AT HAND SINK IN BASEMENT PREP AREA AND WASHROOMS.INSTRUCTED TO PROVIDE AND MAINTAIN.

Basic (3)

−6 pts

53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
5-501.17--OBSERVED NO COVERED WASTE RECEPTACLE PROVIDED IN THE WOMEN WASHROOM.MUST PROVIDE AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
6-303.11--OBSERVED BURNT-OUT LIGHT BULB FOR LIGHT FIXTURE IN THE BASEMENT FOOD PREP AREA.INSTRUCTED TO REPLACE BURNT-OUT LIGHT BULB AND MAINTAIN ADEQUATE LIGHTING AT ALL TIMES.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
4-202.18--INSTRUCTED TO DETAIL CLEAN THE KITCHEN EXHAUST HOODS/FILTERS TO REMOVE ACCUMULATION OF HANGING GREASE BUILD-UP AND MAINTAIN.

Base deductions−26 pts

May 25

Complaint InspectionFail

3 High1 Med3 Basic

7 total

59/100inspection score

−41 pts

High Priority (3)

−30 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HANDWASHING SIGNAGE AT HAND SINK IN BASEMENT PREP AREA AND WASHROOMS.INSTRUCTED TO PROVIDE AND MAINTAIN.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HOT RUNNING WATER AT THE FOLLOWING HAND SINKS:HANDSINK AT THE BAR AREA AND AT THE HAND SINKS IN THE WASHROOMS (WATER TEMPERATURE RANGING FROM (74.4 F-79.4F).INSTRUCTED MANAGEMENT HANDWASHING SINKS WATER TEMPERATURE MUST BE PROVIDED OF AT LEAST 100 F THROUGH A MIXING VALVE OR COMBINATION FAUCET.INSTRUCTED MANAGEMENT TO REPAIR AND MAINTAIN AS REQUIRED.PRIORITY VIOLATION 7-38-030(C),CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED THE LOW TEMPERATURE DISHMACHINE IN THE BAR AREA (NOT-IN-USE) AT THIS TIME OF INSPECTION;FINAL SANITIZING RINSE AT "0" PPM CHLORINE CONCENTRATION.INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.THE SAID DISHMACHINE IS TAGGED "HELD FOR INSPECTION" AT THIS TIME.A MECHANICAL DISHWASHING MACHINES SHOULD PROVIDE A FINAL SANITIZING RINSE OF EITHER 50 ? 100 PPM CHLORINE (FOR CHEMICAL SANITIZING MACHINE) OR 180F FINAL RINSE (FOR HOT WATER SANITIZING MACHINE).(** SEE COMMENTS BELOW).PRIORITY VIOLATION 7-38-025, NO CITATION ISSUED.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF (TCS FOODS) HELD INSIDE OF THE WALK-IN-COOLER LOCATED IN THE BASEMENT FOOD PREP AREA.OBSERVED COCONUT CREAM SAUCE COOKED FROM PREVIOUS DAY WITH INTERNAL TEMPERATURES RANGING FROM 46.9F-49.8F.MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 20#'S OF FOOD WORTH $100.00.INSTRUCTED MANAGEMENT TO MONITOR AND MAINTAIN ALL COLD (TCS FOODS) AT 41F OR COLDER AT ALL TIMES.PRIORITY VIOLATION 7-38-005,CITATION ISSUED.

Basic (3)

−6 pts

53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED NO COVERED WASTE RECEPTACLE PROVIDED IN THE WOMEN WASHROOM.MUST PROVIDE AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
INSTRUCTED TO DETAIL CLEAN THE KITCHEN EXHAUST HOODS/FILTERS TO REMOVE ACCUMULATION OF HANGING GREASE BUILD-UP AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED BURNT-OUT LIGHT BULB FOR LIGHT FIXTURE IN THE BASEMENT FOOD PREP AREA.INSTRUCTED TO REPLACE BURNT-OUT LIGHT BULB AND MAINTAIN ADEQUATE LIGHTING AT ALL TIMES.

Base deductions−41 pts

Sep 24

Short Form Complaint InspectionCleanPass

No violations

100/100inspection score

Jul 24

Canvass InspectionPass w/ Conditions

2 Med1 Basic

3 total

88/100inspection score

−12 pts

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
Found 40 lbs of beef stew in gravy held in walk-in cooler at 57.4f, stew placed in walk-in cooler a day prior, instructed to hold all cold TCS foods at 41f or lower. priority violation 7-38-005, item discarded valued at $200.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
Rear kitchen door to the alley propped open, instructed to keep kitchen door closed.

Basic (1)

−2 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
Using cloth towels to dry plates, instructed to air dry only.

Base deductions−12 pts

Apr 23

Canvass InspectionPass w/ Conditions

1 High3 Med5 Basic

9 total

65/100inspection score

−35 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED BLOCKED HANDSINK IN BAR. JACKET AND BAR NAPKINS STORED INSIDE SINK BASIN. HANDSINKS MUST BE EASILY ACCESSIBLE AT ALL TIMES. ITEMS WERE REOCATED AT TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION 7-38-030 (C) CITATION ISSUED.

Intermediate (3)

−15 pts

23PROPER DATE MARKING AND DISPOSITION−5
DID NOT OBSERVE ANY DATE LABEL ON CONTAINER OF COOKED GROUND BEEF IN WALK-IN COOLER. DISCUSSED WITH MANAGER THAT ALL PREPARED FOODS MUST BE CLEARLY MARKED WITH A PREPARATION DATE AND INDICATE THE DATE OR DAY BY WHICH THE FOOD SHALL BE CONSUMED, SOLD, OR DISCARDED ON THE PREMISES. APPROXIMATELY 10 POUNDS AT AN APPROXIMATE COST OF $25.00 WAS DISCARDED ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
36THERMOMETERS PROVIDED & ACCURATE−5
THERMOMETERS IS NOT PROVIDED IN SMALL PREP COOLER IN CHIP/SOUP STATION. COLD/HOT HOLDING EQUIPMENT USED FOR TIME/TEMPERATURE CONTROL FOR SAFETY SHALL HAVE AT LEAST ONE THERMOMETER IN AN EASILY VIEWED LOCATION.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
EXTERIOR FRONT ENTRANCE DOOR NEAR DINING AREA IS LEFT OPEN WHICH ALLOWS FOR PESTS. EXTERIOR DOORS SHALL BE: SELF-CLOSING, SOLID AND TIGHT FITTING, AND LIMITED TO DESIGNATED USE.

Basic (5)

−10 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
NACHO CHIP BASKET IS STORED DIRECTLY ON TOP OF NACHOS. MANAGER RELOCATED BASKET OUT OF FOOD PRODUCT.
41WIPING CLOTHS: PROPERLY USED & STORED−2
IN-USE WIPING CLOTHS ARE NOT STORED PROPERLY. FOUND ON PREP SURFACES IN BASEMENT AND 1ST FLOOR 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
TONGS STORED IN CONTAINER OF STANDING WATER ON PREP-LINE UNIT. 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.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED ACCUMILATED DUST ON EXTERNAL VENT UNIT NEXT TO WALK-IN COOLER. FACILITY MUST CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED EMPLOYEE PHONE STORED ON COOKLINE PREP-UNIT LOCATED ON 1ST FLOOR. FOOD ESTABLISHMENTS SHALL A) PROVIDE DESIGNATED DRESSING ROOMS OR DRESSING AREAS FOR EMPLOYEES THAT ROUTINELY CHANGE THEIR CLOTHES IN THE ESTABLISHMENTS; B) PROVIDE LOCKERS OR OTHER SUITABLE FACILITIES FOR THE ORDERLY STORAGE OF EMPLOYEES' CLOTHING AND OTHER POSSESSIONS.

Base deductions−35 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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