What is East Bank Club's health inspection score?

East Bank Club has a SafeDine safety score of 76 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was East Bank Club last inspected?

East Bank Club was last inspected on September 2, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does East Bank Club have?

East Bank Club has 52 total violations across 12 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is East Bank Club safe to eat at?

East Bank Club has a good safety record with a score of 76/100. While there are some noted violations, overall compliance is solid.

Official Health Record

East Bank Club

Name: East Bank Club
Address: 500 N KINGSBURY ST, Chicago, 60654
Rating: 76

500 N KINGSBURY ST, Chicago

Last inspected 9mo ago

▲Improving

Own or manage this restaurant?

Claim it to unlock analytics →

0Good

River North

Ranked #293 of 551 in River North

Improving

10 inspections

Last: Sep 2, 2025

medium confidence

Directions Order

Inspections

10%

Clean Rate

5.2

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 issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-25

Final Score

Impact Breakdown

High Priority

-13 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-5 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

+23 pts

100

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 75/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (76/100) 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

Open location in Google Maps →

500 N KINGSBURY ST, Chicago, IL 60654

Open in Maps

View Menu Order Online

Violation Timeline

Aug 2022

2 inspections

6 basic

Aug

Sep 2023

1 inspections

2 high priority

1 intermediate

5 basic

Oct 2023

1 inspections

5 basic

Oct

Jul 2024

1 inspections

2 high priority

2 intermediate

2 basic

Oct 2024

3 inspections

3 high priority

6 intermediate

4 basic

Oct

Aug 2025

1 inspections

4 high priority

2 intermediate

8 basic

Sep 2025

1 inspections

Sep

Inspection History

10 records on file

1 Canvass Re-Inspection2 Canvass4 Complaint Re-Inspection2 Complaint1 Recent Inspection

Sep 25

Canvass Re-Inspection InspectionLatestCleanPass

No violations

100/100inspection score

Aug 25

Canvass InspectionFail

4 High2 Med8 Basic

14 total

34/100inspection score

−66 pts

High Priority (4)

−40 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED THE HANDWASHING SINKS IN THE KITCHEN PREP AREA NOT ACCESSIBLE FOR USE.HAND SINKS BEING BLOCKED BY A LARGE UTILITY CARTS AND BOXED ITEMS WHILE, FOOD HANDLERS ACTIVELY PREPARING FOODS AT THIS TIME.INSTRUCTED MANAGER, HANDWASHING SINKS MUST BE ACCESSIBLE FOR EMPLOYEES TO WASH HANDS AT ALL TIMES. MANAGER REMOVED.PRIORITY FOUNDATION VIOLATION 7-38-030 (C), CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED BLACK SLIMY SUBSTANCES ON INTERIOR WATER COMPONENTS OF THE ICE MAKER LOCATED ON THE 2ND FLOOR KITCHEN FOOD PREP AREA, DRIPPING INTO ICE "ICE IS USED FOR HUMAN CONSUMPTION". INSTRUCTED MANAGEMENT TO TURN OFF MACHINE, REMOVE ICE AND HAVE INTERIOR OF ICE MAKER CLEANED AND SANITIZED AND MAINTAINED.PRIORITY FOUNDATION VIOLATION 7-38-005, CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED THE LOW TEMPERATURE DISHMACHINE IN THE FRONT MARKET COFFEE BEVERAGE PREP 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.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED THE DISPLAY MARKET COOLER WITH AN AIR TEMPERATURE OF 50.0F.THE COOLER WAS USED TO STORE TCS FOODS SUCH AS (SUSHI).(NO TCS FOODS STORED IN SAID COOLER AT THIS TIME).INSTRUCTED MANAGER COLD HOLDING UNIT MUST MAINTAIN COLD HOLDING TEMPERATURE OF 41.0F OR COLDER.INSTRUCTED TO REPAIR.THE SUSHI DISPLAY COOLER IS TAGGED "HELD FOR INSPECTION".INSTRUCTED NOT TO USE UNTIL REPAIRED. PRIORITY VIOLATION 7-38-005,NO CITATION ISSUED.(SEE COMMENTS BELOW).

Intermediate (2)

−10 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED EVIDENCE OF PEST ACTIVITY ON THE PREMISES.OBSERVED APPROXIMATELY 25 FLYING INSECTS ON THE WALLS AND CEILINGS IN THE 2ND FLOOR REAR DISHWASHING/KITCHEN FOOD PREP AREA.OBSERVED APPROXIMATELY 20 FLYING INSECTS ON WALLS AND CEILING IN THE FRONT JUICE BEVERAGE PREP AREA.ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE THE PEST ACTIVITY.PRIORITY FOUNDATION VIOLATION 7-38-020(A), CITATION ISSUED.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED APPROX:1/2 INCH GAP OPENING AT BOTTOM RIGHT CORNER OF THE REAR BASEMENT RECEIVING DOCK EXIT DOOR.INSTRUCTED TO MAKE DOOR TIGHT FITTING TO PREVENT PEST ENTRY AND MAINTAIN.

Basic (8)

−16 pts

40PERSONAL CLEANLINESS−2
OBSERVED EMPLOYEE WITH NO HAIR RESTRAINT IN THE FOOD PREP AREA.INSTRUCTED MANAGER TO PROVIDE HAIR RESTRAINTS FOR ALL EMPLOYEES IN THE FOOD PREP AREA.
41WIPING CLOTHS: PROPERLY USED & STORED−2
ALL PREP AREA WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED A TORN DOOR GASKET INSIDE OF THE 2 DOOR STAND-UP COOLER. MANAGEMENT INSTRUCTED TO REPLACE THE TORN DOOR GASKET AND MAINTAIN.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED MISSING SINK STOPPERS FOR THE 4TH FLOOR (SUN DECK) 3-COMPARTMENT SINK AREA.INSTRUCTED TO PROVIDE AND MAINTAIN 3 ADEQUATE WORKING SINK STOPPERS.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO DETAIL CLEAN STORAGE RACKS IN WALK-IN-COOLERS AND REMOVE MOLD-LIKE BUILD-UP AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED BLACKENED, MOLDY WALL CAULKING AT THE DISHWASHING MACHINE AREAS.MUST REPLACE AND MAINTAIN. OBSERVED FLOOR TILES WITH LOW GROUT LOCATED IN THE REAR 2ND FLOOR DISHWASHING AREA.INSTRUCTED TO REPAIR AND MAINTAIN FLOOR TILES.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
INSTRUCTED TO DETAIL CLEAN KITCHEN AND EXHAUST HOOD SYSTEM LOCATED ON THE MAIN 1ST FLOOR KITCHEN PREP COOKING AREAS TO REMOVE ACCUMULATIONS OF GREASE BUILD-UP AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED BURNT-OUT LIGHT BULB FOR LIGHT FIXTURE AT 2ND FLOOR KITCHEN EXHAUST HOOD SYSTEM.INSTRUCTED TO REPLACE AND MAINTAIN ADEQUATE LIGHTING AT ALL TIMES.

Base deductions−66 pts

Oct 24

Complaint Re-Inspection InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
3-307.11: OBSERVED NO RIGHT SIDE SPLASH GUARDS ON HANDWASHING SINKS IN GRILL LINE SAUTE STATION AND SECOND FLOOR BAR. INSTRUCTED TO INSTALL RIGHT SIDE SPLASH GUARDS ON HANDWASHING SINKS IN GRILL LINE SAUTE STATION AND SECOND FLOOR BAR TO PREVENT CONTAMINATION OF FOOD, EQUIPMENT, UTENSILS OR PREP AREA.

Base deductions−2 pts

Oct 24

Complaint Re-Inspection InspectionFail

1 High2 Med1 Basic

4 total

78/100inspection score

−22 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
6-301.14: OBSERVED NO HANDWASHING SIGNAGE AT MULTIPLE HANDWASHING SINKS THROUGHOUT FACILITY USED BY FOOD EMPLOYEES. INSTRUCTED TO POST CLEARLY VISIBLE SIGNAGE AT ALL HANDWASHING SINKS USED BY FOOD EMPLOYEES.

Intermediate (2)

−10 pts

25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
3-603.11: OBSERVED NO ASTERISK ON MENU IDENTIFYING ANIMAL DERIVED FOODS THAT ARE SERVED RAW, UNDERCOOKED OR COOKED TO ORDER. OBSERVED NO DISCLOSURE ON MENU STATING THAT ASTERISKED ANIMAL DERIVED FOODS ARE SERVED RAW, UNDERCOOKED OR COOKED TO ORDER. INSTRUCTED TO ADD ASTERISK IDENTIFYING ALL ANIMAL DERIVED FOODS THAT ARE SERVED RAW, UNDERCOOKED OR COOKED TO ORDER AND TO ADD DISCLOSURE TO MENU STATING THAT ANIMAL DERIVED FOODS WITH AN ASTERISK ARE SERVED RAW, UNDERCOOKED OR COOKED TO ORDER. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
6-501.111: OBSERVED OVER 20 SMALL FLIES IN SECOND FLOOR OF FACILITY. OBSERVED SMALL FLY ACTIVITY IN DISHWASHING AREA AND BAR OF SECOND FLOOR. INSTRUCTED TO ELIMINATE SMALL FLY ACTIVITY AND CLEAN AFFECTED AREAS IN DISHWASHING AREA AND BAR. RECOMMENDED PEST CONTROL SERVICE FACILITY ON OR AFTER 10/17/2024. PRIORITY FOUNDATION VIOLATION 7-38-020(A) CITATION ISSUED

Basic (1)

−2 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
3-307.11: OBSERVED NO RIGHT SIDE SPLASH GUARDS ON HANDWASHING SINKS IN GRILL LINE SAUTE STATION AND SECOND FLOOR BAR. INSTRUCTED TO INSTALL RIGHT SIDE SPLASH GUARDS ON HANDWASHING SINKS IN GRILL LINE SAUTE STATION AND SECOND FLOOR BAR TO PREVENT CONTAMINATION OF FOOD, EQUIPMENT, UTENSILS OR PREP AREA.

Base deductions−22 pts

Oct 24

Complaint InspectionFail

2 High4 Med2 Basic

8 total1 risk factor

51/100inspection score

−44 pts

High Priority (2)

−20 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
OBSERVED NO VERIFIABLE EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED FOOD EMPLOYEES SHALL BE INFORMED IN A VERIFIABLE MANNER OF THEIR RESPONSIBILITY TO REPORT TO THE PERSON IN CHARGE INFORMATION ABOUT THEIR HEALTH AND ACTIVITIES AS THEY RELATE TO DISEASES THAT ARE TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION VIOLATION 7-38-010 CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HANDWASHING SIGNAGE AT MULTIPLE HANDWASHING SINKS THROUGHOUT FACILITY USED BY FOOD EMPLOYEES. INSTRUCTED TO POST CLEARLY VISIBLE SIGNAGE AT ALL HANDWASHING SINKS USED BY FOOD EMPLOYEES.

Intermediate (4)

−20 pts

21PROPER HOT HOLDING TEMPERATURES−5
OBSERVED HOT TCS FOOD(MASHED POTATOES) HELD AT IMPROPER TEMPERATURE OF 116.4F. INSTRUCTED ALL HOT TCS FOOD MUST BE HELD AT 135F OR ABOVE. CORRECTED ON SITE MANAGER VOLUNTARILY DISCARDED AND DENATURED FOOD VALUED AT $13 WEIGHING 10LBS. CONSOLIDATED WITH VIOLATION BELOW PRIORITY VIOLATION 7-38-005 CITATION ISSUED
22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED COLD TCS FOODS HELD AT IMPROPER TEMPERATURES OF 45.9F(CHICKEN) AND 45.7F(YOGURT). INSTRUCTED ALL COLD TCS FOOD MUST BE HELD AT 41F OR BELOW. CORRECTED ON SITE MANAGER VOLUNTARILY DISCARDED AND DENATURED FOOD VALUED AT $124 WEIGHING 37LBS. CONSOLIDATED WITH VIOLATION ABOVE PRIORITY VIOLATION 7-38-005 CITATION ISSUED
25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
OBSERVED NO ASTERISK ON MENU IDENTIFYING ANIMAL DERIVED FOODS THAT ARE SERVED RAW, UNDERCOOKED OR COOKED TO ORDER. OBSERVED NO DISCLOSURE ON MENU STATING THAT ASTERISKED ANIMAL DERIVED FOODS ARE SERVED RAW, UNDERCOOKED OR COOKED TO ORDER. INSTRUCTED TO ADD ASTERISK IDENTIFYING ALL ANIMAL DERIVED FOODS THAT ARE SERVED RAW, UNDERCOOKED OR COOKED TO ORDER AND TO ADD DISCLOSURE TO MENU STATING THAT ANIMAL DERIVED FOODS WITH AN ASTERISK ARE SERVED RAW, UNDERCOOKED OR COOKED TO ORDER. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED OVER 20 SMALL FLIES IN SECOND FLOOR OF FACILITY. OBSERVED SMALL FLY ACTIVITY IN DISHWASHING AREA AND BAR OF SECOND FLOOR. INSTRUCTED TO ELIMINATE SMALL FLY ACTIVITY AND CLEAN AFFECTED AREAS IN DISHWASHING AREA AND BAR. RECOMMENDED PEST CONTROL SERVICE FACILITY ON OR AFTER 10/17/2024. PRIORITY FOUNDATION VIOLATION 7-38-020(A) CITATION ISSUED

Basic (2)

−4 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED NO RIGHT SIDE SPLASH GUARDS ON HANDWASHING SINKS IN GRILL LINE SAUTE STATION AND SECOND FLOOR BAR. INSTRUCTED TO INSTALL RIGHT SIDE SPLASH GUARDS ON HANDWASHING SINKS IN GRILL LINE SAUTE STATION AND SECOND FLOOR BAR TO PREVENT CONTAMINATION OF FOOD, EQUIPMENT, UTENSILS OR PREP AREA.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED TEMPERATURE OF THE WASH SOLUTION IN HIGH TEMPERATURE DISHMACHINES ON FIRST AND SECOND FLOORS AT IMPROPER TEMPERATURES OF 126F AND 150F. INSTRUCTED TO REPAIR BOTH HIGH TEMPERATURE DISH MACHINES WASH SOLUTION IN SPRAY TYPE WAREWASHERS THAT USE HOT WATER TO SANITIZE FOR A SINGLE TANK CONVEYOR DUAL TEMPERATURE MACHINE MAY NOT BE LESS THAN 160F. CORRECTED ON SITE HELD FOR INSPECTION TAGS PLACED ON BOTH HIGH TEMPERATURE DISH MACHINES, ONCE HIGH TEMPERATURE DISH MACHINES HAVE BEEN REPAIRED, INSTRUCTED TO EMAIL FOOD@CITYOFCHICAGO.ORG TO REQUEST TAG REMOVAL PRIOR TO USAGE. PRIORITY FOUNDATION VIOLATION. CITATION ISSUED 7-38-025

Base deductions−44 pts

Risk factor bonus (1× +5)−5 pts

Jul 24

Canvass InspectionPass w/ Conditions

2 High2 Med2 Basic

6 total1 risk factor

61/100inspection score

−34 pts

High Priority (2)

−20 pts

6PROPER EATING, TASTING, DRINKING, OR TOBACCO USERisk Factor−10
Open employees cups noted in food prep area, instructed to keep away.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
Additional hand wash sink is needed at the grill area dish room. instructed to install.

Intermediate (2)

−10 pts

21PROPER HOT HOLDING TEMPERATURES−5
Found 3 lbs of cooked potatoes at 62.4f held in steam table that was not turned on. Instructed to keep TCS food held at proper temperature. Priority violation 7-38-005, item discarded valued at $10.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
Fly trap noted above food prep table, instructed to keep away.

Basic (2)

−4 pts

40PERSONAL CLEANLINESS−2
Food handlers with long hair swinging over food prep tables. long beard with no hair restraints.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
Noted several cloth towels places under and above multi-use utensils. Instructed not to use cloth towels in dish washing area.

Base deductions−34 pts

Risk factor bonus (1× +5)−5 pts

Oct 23

Recent Inspection InspectionPass

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED WIPING CLOTHS STORED ON TOP OF PREP TABLES. MUST PROPERLY STORE WIPING CLOTHC IN A SANITIZING SOLUTION WHEN NOT IN USE.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED LEAKING FAUCET AT THE 3-COMPARTMENT SINK LOCATED IN REAR DISHWASHING AREA. MUST REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED A FEW CEILING TILES IN UTILITY ROOMS. MUST REPAIR REPLACE AND MAINTAIN. OBSERVED BROLEN LIGHT SHIELD COVER IN REAR MAIN KITCHEN FOOD PREP AREA. MUST REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED A FEW CEILING TILES IN UTILITY ROOMS. MUST REPAIR REPLACE AND MAINTAIN. OBSERVED BROLEN LIGHT SHIELD COVER IN REAR MAIN KITCHEN FOOD PREP AREA. MUST REPAIR AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED DUST BUILD UP ON VENTILATION VENTS IN DISHWASHING AND FOOD PREP AREA. MUST CLEAN AND MAINTAIN.

Base deductions−10 pts

Sep 23

Complaint InspectionPass w/ Conditions

2 High1 Med5 Basic

8 total

65/100inspection score

−35 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND PAPER TOWELS OR HAND DRYING DEVICES AT THE HAND WASHING SINK LOCATED IN COLD PREP AREA IN KITCHEN FOOD PREPARATION AREA. INSTRUCTED TO PROVIDE HAND PAPER TOWELS AT ALL HAND WASHING SINKS AND MAINTAIN AT ALL TIMES. PERSON IN CHARGE PROVIDE PAPER TOWELS DURING INSPECTION. PRIORITY FOUNDATION VIOLATION 7-38-030(C). CITATION ISSUED.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED REACH-IN SALAD COOLER LOCATED IN FRONT OF FOOD SHOP SELLING AREA NOT MAINTAINING PROPER TEMPERATURE. OBSERVED AIR TEMPERATURE OF 51.2F. COOLER WAS USED TO STORE TCS FOODS SUCH AS CHICHEN SALADS, POKE SALMON, SANDWICHES. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN COOLER TEMPERATURES BELOW 41.0F AT ALL TIMES. ENGINEER ON SITE COOLER HAS BEEN REPAIR AT THE END OF INSPECTION AND NOW MAINTAING TEMPERATURE OF 39.1F MAY USE COOLER AS USUAL. PRIORITY VIOLATION 7-38-005 CITATION ISSUED

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS INSIDE WALKING COOLER #4 LOCATED IN REAR MAIN KITCHEN FOOD PREPARATION ARE. OBSERVED GIRL AND FRIED CHICKEN ON TRAY WITH INTERNAL TEMPERTURE OF RANGING BETWEEN 53.3F, HONEY CHICKEN TENDERS, BUFFALO CHICKEN, AND BBQ TENDERS FOUND IN TO GO BOXES WITH TEMPERATURE RANGING BETWEEN 50.5F-57.4F, MARSALA CHICKEN 46.7F, COOKED SALMON AND COOKED SHRIMP IN TO GO BOXES AT 47.9F-49.4F, COOKED BEEF ON PLASTIC CONTAINER AT 62.4F RAW CHICKEN STORED IN A BIG PLASTIC CONTAINER AT 52.2F-53.1F. ALSO OBSERVED TCS FOODS NOT MAINTAING PROPER TEMERATURE INSIDE REACH-IN SALAD COOLER IN FOOD SHOP AREA NEXT TO MAIN KITCHEN DOOR. OBSERVED CHICKEN SALAD AT 47.4- 49.6F, CHIPOTLE CHICKEN SALAD AT 48.2F, CALIFORNIA COBB SALAD AT 54.6F, SALMON POKE BOWLS 49.3F-49.7F AND TERIYAKI CHICKEN BOWLS 47.3F-49.2F. MANAGER IMMEDIATELY AND VOLUNTARILY DISCARDED APPROXIMATELY 64# OF FOOD WORTH $598. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Basic (5)

−10 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED WIPING CLOTHS STORED ON TOP OF PREP TABLES. MUST PROPERLY STORE WIPING CLOTHC IN A SANITIZING SOLUTION WHEN NOT IN USE.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED LEAKING FAUCET AT THE 3-COMPARTMENT SINK LOCATED IN REAR DISHWASHING AREA. MUST REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED A FEW CEILING TILES IN UTILITY ROOMS. MUST REPAIR REPLACE AND MAINTAIN. OBSERVED BROLEN LIGHT SHIELD COVER IN REAR MAIN KITCHEN FOOD PREP AREA. MUST REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DIRT AND DEBRIS ON FLOOR UNDERNEATH SHELVING INSIDE WALK-IN COOLERS LOCATED IN REAR MAIN KITCHEN AREA AND BASEMENT. MUST CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED DUST BUILD UP ON VENTILATION VENTS IN DISHWASHING AND FOOD PREP AREA. MUST CLEAN AND MAINTAIN.

Base deductions−35 pts

Aug 22

Complaint Re-Inspection InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED TORN GASKETS ON PREP AND WALK-IN COOLERS THROUGHOUT FACILITY. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED SEVERAL CUTTING BOARDS IN PREP AREAS COVERED IN DEEP GROOVES AND DARK STAINS. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED SLOW DRAINING EXPOSED HAND WASHING SINK IN SUN DECK PREP AREA. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.

Base deductions−6 pts

Aug 22

Complaint Re-Inspection InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED TORN GASKETS ON PREP AND WALK-IN COOLERS THROUGHOUT FACILITY. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED SEVERAL CUTTING BOARDS IN PREP AREAS COVERED IN DEEP GROOVES AND DARK STAINS. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED SLOW DRAINING EXPOSED HAND WASHING SINK IN SUN DECK PREP AREA. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.

Base deductions−6 pts

Community Reviews

No reviews yet. Be the first to share your experience!

Leave a Review

Community Safety Reports

No reviewed safety reports. Help keep others safe by reporting any food safety concerns.

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.

Explore More

Restaurants in Chicago Unknown Restaurants Best in Chicago All Illinois Restaurants