What is Gemini Bistro's health inspection score?

Gemini Bistro has a SafeDine safety score of 87 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Gemini Bistro last inspected?

Gemini Bistro was last inspected on September 9, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Gemini Bistro have?

Gemini Bistro has 34 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Gemini Bistro safe to eat at?

Yes, Gemini Bistro has an excellent safety record with a score of 87/100. This indicates strong compliance with health and safety standards.

Official Health Record

Gemini Bistro

Name: Gemini Bistro
Address: 2075 N LINCOLN AVE, Chicago, 60614
Rating: 87

2075 N LINCOLN AVE, Chicago

Last inspected 8mo ago

▲Improving

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0Excellent

Lincoln Park

Ranked #215 of 764 in Lincoln Park

Improving

6 inspections

Last: Sep 9, 2025

medium confidence

Directions Order

Inspections

33%

Clean Rate

5.7

Avg Violations

9 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Pest issuesHigh Priority

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-13

Final Score

Impact Breakdown

High Priority

-3 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-3 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

+17 pts

Latest

100% weight

100

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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2075 N LINCOLN AVE, Chicago, IL 60614

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Violation Timeline

Aug 2022

1 inspections

1 intermediate

1 basic

Aug

Jul 2023

1 inspections

7 high priority

2 intermediate

12 basic

Aug 2023

1 inspections

Aug

Sep 2024

1 inspections

4 high priority

5 basic

Sep 2025

2 inspections

2 basic

Sep

Inspection History

6 records on file

3 Canvass1 Non-Inspection1 Complaint Re-Inspection1 Complaint

Sep 25

Canvass InspectionLatestPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
INSTRUCTED TO PROVIDE DURABLE SPLASH GUARD ON RIGHT SIDE OF HAND SINK IN PREP AREA.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED MISSING ALLERGEN TRAINING CERTIFICATES FOR CERTIFIED FOOD MANAGERS. INSTRUCTED TO PROVIDE ALLERGEN TRAINING FOR ALL CERTIFIED FOOD MANAGERS.

Base deductions−4 pts

Sep 25

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

Sep 24

Canvass InspectionPass w/ Conditions

4 High5 Basic

9 total2 risk factors

40/100inspection score

−50 pts

High Priority (4)

−40 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
PERSON IN CHARGE DOES NOT HAVE A VALID CITY OF CHICAGO SANITATION CERTIFICATE OR POSTED ON PREMISES. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD SERVICE MANAGER ON SITE NOR A VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE WHILE TCS FOODS ARE BEING PREPARED AND SERVED SUCH AS TUNA STEAK, PASTA ETC. INSTRUCTED ABOVE THAT CITY OF CHICAGO CERTIFIED FOOD SERVICE MANAGER MUST BE ON SITE WITH A VALID CITY OF CHICAGO CERTIFICATE. PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND WASHING SIGNS OR POSTERS NEAR HAND WASHING SINK IN FRONT BAR AREA. MUST PROVIDE AND MAINTAIN.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
NO SANITIZER WAS DETECTED AT THE FINAL RINSE OF THE LOW TEMPERATURE DISHWASHING MACHINE LOCATED IN FRONT BAR AREA WHILE MACHINE WAS IN USE. INSTRUCTED TO REPAIR AND MAINTAIN THE MACHINE WITH A FINAL RINSE OF 100PPM CHLORINE. ON 09/26/24 MACHINE HAS BEEN REPAIRED AND NOW PROPERLY SANITIZNG WITH 100PPM CHLORINE PRIORITY VIOLATION 7-38-012 CITATION ISSUED.

Basic (5)

−10 pts

40PERSONAL CLEANLINESS−2
OBSERVED EMPLOYEES NOT WEARING HAIR RESTRAINTS WHILE FOOD IS BEING PREPARED AND SERVED. MUST WEAR HAIR RESTRAINTS WHEN FOOD IS BEING PREPARED AND SERVED.
41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED WIPING CLOTHS STORED ON TOP OF PREP TABLES. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.
43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED ICE SCOOPS STORED ON TOP OF ICE BIN IN FRONT BAR AREA. MUST PROPERLY STORE ICE SCOOPS IN A CLEAN CONTAINER TO PREVENT CONTAMINATION.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DIRT AND DEBRIS ON FLOOR UNDER ARPUND AND BEHIND REFRIGERATION UNITS. MUST REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DIRT AND DUST BUILD UP INSIDE LIGHT SHIELDS ABOVE REAR DISHWASHING AREA AND ABOVE PREP COOLERS. MUST CELAN AND MAINTAIN.

Base deductions−50 pts

Risk factor bonus (2× +5)−10 pts

Aug 23

Complaint Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Jul 23

Complaint InspectionFail

7 High2 Med12 Basic

21 total

0/100inspection score

−104 pts

High Priority (7)

−70 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NOTED NO HAND WASHING SIGNAGE LOCATED AT HAND WASHING SINKS. MUST PROVIDE FOR ALL SINKS.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NOTED INADEQUATE HOT WATER AT BOTH WASHBOWLS IN THE MENS WASHROOM. HOT WATER TEMPERATURE NOTED AT 90.7F. REPAIRMAN ARRIVED DURING THE INSPECTION AND INCREASED THE HOT WATER TEMPERATURE ABOVE 100F. PRIORITY VIOLATION 7-38-030(C) CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NOTED NO DESIGNATED HAND WASHING SINK AT THE BAR. THREE ONE COMPARTMENT SINKS ALL BEING USED AS PREP SINKS WITH PLASTIC STRAINERS IN ALL AND SURROUNDED BY PREPPING TOOLS SUCH AS CUTTING BOARDS, KNIVES ETC. INSTRUCTED MANAGER TO DESIGNATE ONE SINK AS A HAND WASHING SINK ONLY WITH SOAP AND PAPER TOWELS. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
INTERIOR ICE MACHINE UPPER WATER RESERVOIR WITH BLACK SLIME SUBSTANCE ON ICE FOR CONSUMPTION SURFACES INSIDE THE MACHINE AND DRIPPING DOWN INTO THE ICE BIN. INSTRUCTED TO CLEAN AND SANITIZE ALL AFFECTED AREAS. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
29COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP−10
OBSERVED A REDUCED OXYGEN PACKAGING MACHINE ON SITE WITH R.O.P. FOOD ie: STEAKS INSIDE THE COOKS LINE COOLER WITH NO DATE ON PACKAGES. NO VARIANCE APPROVAL ON SITE FOR REVIEW. STEAKS DISCARDED. MACHINE TAGGED HELD FOR INSPECTION. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
32VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS−10
NOTED A REDUCED OXYGEN PACKAGING MACHINE ON SITE WITH NO REQUIRED VARIANCE AND HACCP PLAN FOR THE PROCESS OF PACKAGING MEATS OBSERVED INSIDE THE COOKS LINE COOLER. MACHINE TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL AN APPROVED VARIANCE HAS BEEN GRANTED BY C.D.P.H. SEE THE ABOVE CITATION IN VIOLATION #29 FOR CITATION.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
NOTED TWO COOLERS UNABLE TO MAINTAIN ADEQUATE TEMPERATURES. WALK-IN COOLER AT 49.6F WITH FOOD SUCH AS TUNA AT 47.5F AND COOKS LINE TWO DOOR COOLER AT 54.7F WITH FOOD SUCH AS CHICKEN AT 51.2F. COOLERS TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAIN A TEMPERATURE OF 41F OR BELOW AND C.D.P.H CONTACTED FOR RE-INSPECTION AND TAG REMOVAL. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
NOTED THE FOLLOWING TCS FOODS HELD AT IMPROPER TEMPERATURES IN TWO COOLERS, THE COOKS LINE TWO DOOR COOLER WITH CHICKEN AT 51.2F, OCTOPUS AT 56.1F AND OTHER ASSORTED FOODS. IN THE WALK-IN COOLER NOTED TUNA AT 47.5F, COOKED RISOTTO AT 46.6F AND OTHER ASSORTED FOODS. ALL FOODS IN BOTH COOLERS DISCARDED. PRIORITY CITATION 7-38-005 CITATION ISSUED.
25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
MENU DOES NOT DISCLOSE AND INFORM CONSUMERS THE SPECIFIC MENU ITEMS THAT ARE RAW OR UNDERCOOKED SUCH AS TUNA TARTARE. MUST DISCLOSE AND REMIND CUSTOMERS OF SUCH FOODS ON BOTH THE PRINTED AND VIRTUAL MENUS. PRIORITY FOUNDATION VIOLATION. 7-38-005.

Basic (12)

−24 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
ALL STORED CLEAN POTS PANS MUST BE STORED INVERTED.----ALL STORED EQUIPMENT IN BASEMENT STORAGE MUST BE ELEVATED FROM THE FLOORS.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
MUST NOT USE PLASTIC STRING AS MEANS OF A GRIP ON THE KITCHEN UTENSILS. UTENSILS MUST BE SMOOTH AND CLEANABLE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE TAPE AS A MEANS OF REPAIR ABOVE THE HIGH TEMPERATURE DISH WASHING MACHINE OR THE SPLASH GUARD AT THE DISH ROOM HAND WASHING SINK.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION THROUGHOUT THE FACILITY.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
NOTED NO IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR FOR THE HIGH TEMPERATURE DISH MACHINE. NO IODINE CHEMICAL TEST STRIPS FOR THE BAR DISH WASHING MACHINE AND NO CHLORINE CHEMICAL TEST STRIPS FOR THE DISH ROOM LOW TEMPERATURE CHLORINE SANITIZING DISH WASHING MACHINE. MUST PROVIDE THE APPROPRIATE TEST STRIPS FOR ALL SANITIZING METHODS. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
NOTED EXCESSIVE FOOD DEBRIS ON THE BOTTOM PORTION OF THE COOKS LINE EQUIPMENT AND ON TOP OF THE DISH MACHINE. MUST CLEAN AND MAINTAIN.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
NO WASTE RECEPTACLE LOCATED AT THE FIRST FLOOR KITCHEN HAND WASHING SINK. MUST PROVIDE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED BLACKENED, MOLDY WALL CAULKING AT SEVERAL HAND WASHING SINKS, AT THE HIGH TEMPERATURE DISH MACHINE AND THE DISH ROOM THREE COMPARTMENT SINK. MUST REPLACE ALL.----
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
ALL UNNECESSARY ITEMS IN THE OUTDOOR STORAGE CORRAL MUST BE REMOVED AND ALL OTHER NEEDED ITEMS MUST BE STORED ELEVATED AND ORGANIZED TO PREVENT RODENT HARBORING.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL REQUIRED EMPLOYEES. MUST PROVIDE.
58ALLERGEN TRAINING AS REQUIRED−2
NO PROOF OF ALLERGEN TRAINING OR CERTIFICATES FOR ALL THE CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFIED MANAGERS. MUST PROVIDE.
61SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC−2
SUMMARY REPORT FROM 8-10-22 REPORT #2561949 NOT POSTED VISIBLE IN PLAIN VIEW OF THE ESTABLISHMENTS CUSTOMERS. TODAYS SUMMARY POSTED TO THE PUBLIC. PRIORITY FOUNDATION VIOLATION 7-42-010(B) CITATION ISSUED.

Base deductions−104 pts

Aug 22

Canvass InspectionPass

1 Med1 Basic

2 total

93/100inspection score

−7 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
DRY FOOD IN PLASTIC CONTAINERS IN BASEMENT MUST BE LABELD WITH COMMON NAME

Basic (1)

−2 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
WASTE PIPE ABOVE FOOD SHELVES IN BASEMENT MUST BE ENCASED.SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT MATERIAL.

Base deductions−7 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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