What is Triple Crown Restaurant's health inspection score?

Triple Crown Restaurant has a SafeDine safety score of 78 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Triple Crown Restaurant last inspected?

Triple Crown Restaurant was last inspected on June 16, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Triple Crown Restaurant have?

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

Is Triple Crown Restaurant safe to eat at?

Triple Crown Restaurant has a good safety record with a score of 78/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Triple Crown Restaurant serve?

Triple Crown Restaurant serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Triple Crown Restaurant

Name: Triple Crown Restaurant
Address: 2217 S WENTWORTH AVE, Chicago, 60616
Rating: 78

2217 S WENTWORTH AVE, Chicago

Last inspected 11mo ago

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0Good

American•Chinatown

Ranked #256 of 465 in ChinatownBetter than 22% of american restaurants

Declining

6 inspections

Last: Jun 16, 2025

medium confidence

Directions Order

Inspections

33%

Clean Rate

5.7

Avg Violations

12 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

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-25

Final Score

Impact Breakdown

High Priority

-7 pts

Direct health hazards • 10 pts each

Intermediate

-1 pts

Potential hazards • 5 pts each

Basic

-10 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

-14 pts

Latest

100% weight

100

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 (78/100) 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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2217 S WENTWORTH AVE, Chicago, IL 60616

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Violation Timeline

Dec 2023

2 inspections

1 high priority

2 intermediate

5 basic

Dec

Apr 2024

1 inspections

4 high priority

6 intermediate

6 basic

May 2024

2 inspections

1 intermediate

1 basic

May

Jun 2025

1 inspections

1 high priority

7 basic

Inspection History

6 records on file

3 Canvass3 Canvass Re-Inspection

Jun 25

Canvass InspectionLatestPass w/ Conditions

1 High7 Basic

8 total

76/100inspection score

−24 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
NOTED LOW TEMPERATURE DISH WASHING MACHINE IN USE NOT PROPERLY SANITIZING. SANITIZING STRENGTH OF SANITIZER (CHLORINE) AT THE TIME OF INSPECTION WAS 0 PPM. EQUIPMENT MUST PROPERLY SANITIZE AT A MINIMUM OF 50 PPM. SERVICE TECHNICIAN REPAIRED MACHINE DURING INSPECTION NOW AT 100PPM.PRIORITY VIOLATION #7-38-025. CITATION ISSUED.

Basic (7)

−14 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED WET WIPING CLOTHS ON SEVERAL PREP SURFACE AREAS. INSTRUCTED TO PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION BETWEEN USES TO PREVENT CONTAMINATION OF EQUIPMENT & FOOD. MUST MAINTAIN.
39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD CONTAINERS STORED ON THE FLOOR IN THE WALK-IN COOLER AND WALK-IN FREEZER. INSTRUCTED MANAGER TO PROPERLY STORE AND PROTECT FOOD ITEMS FROM CONTAMINATION WHILE STORED BY ELEVATING AT LEAST SIX INCHES FROM THE FLOOR ON RAISED SHELVING UNITS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED SEVERAL FOOD ITEMS STORED IN PLASTIC GROCERY BAGS IN THE REFRIGERATORS AND IN THE WALK-IN FREEZER. MANAGEMENT INSTRUCTED TO USE PROPER FOOD GRADE STORAGE BAGS AND CONTAINERS ONLY.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED GREASE BUILDUP ON COOKING EQUIPMENT, WALLS, SURROUNDING FLOORS AND SHELVING UNITS IN THE KITCHEN/PREP AREAS. INSTRUCTED TO DEGREASE, CLEAN AND SANITIZE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED CLUTTER STORED ON FLOOR NEXT TO FRONT COUNTER AREA ALONG THE SOUTH WALL.INSTRUCTED MANAGER TO REMOVE ALL UNUSED ARTICLES AND EQUIPMENT TO PREVENT PEST HARBORAGE.
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.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED FOOD SERVICE SANITATION MANAGER WITHOUT FOOD ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO MEET REQUIREMENT.

Base deductions−24 pts

May 24

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

May 24

Canvass Re-Inspection InspectionFail

1 Med1 Basic

2 total

93/100inspection score

−7 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
6-501.111: STILL OBSERVED EVIDENCE 3 LIVE ROACHES AND MICE DROPPINGS. THE LIVE ROACHES WERE OBSERVED ON THE SIDE OF THE DOORS OF THE 4 DOOR FREEZER ACROSS FROM THE EMPLOYEE STORAGE AREA AND IN THE BASEMENT. THE MICE DROPPINGS WERE OBSERVED ON THE 2ND FLOOR IN THE FOLLOWING AREAS: IN THE CREVICES OF THE CEMENT FLOOR IN THE EMPLOYEE STORAGE AREA, UNDER THE DRY BULK INGREDIENT CONTAINERS IN THE REAR FOOD PREP AREA. IN THE BASEMENT DROPPINGS WERE OBSERVED ON THE FLOOR UNDER THE SHELVING UNITS AND ON THE LEGS OF THE SPEED RACK, UNDER THE STAIRS LEADING TO THE BASEMENT. INSTRUCTED ELIMINATE LIVE PEST ACTIVITY, REMOVE ALL DEAD ROACHES AND MICE DROPPINGS, CLEAN AND SANITIZE RECOMMENDED CONTACTING PEST CONTROL FOR A SERVICE. PRIORITY VIOLATION 7-38-020(A), CITATION ISSUED

Basic (1)

−2 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11(C): OBSERVED SEVERE GREASE BUILD UP ON THE PIPES AND THE WALLS SURROUNDING THE DEEP-FRYING UNITS WHERE THE EGG ROLLS AND BEHIND THE COOKING EQUIPMENT WHERE THE DUMPLING ARE PREPARED.

Base deductions−7 pts

Apr 24

Canvass InspectionFail

4 High6 Med6 Basic

16 total1 risk factor

13/100inspection score

−82 pts

High Priority (4)

−40 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
UPON ARRIVAL, OBSERVED NO CERTIFIED FOOD MANAGER ON SITE DURING THE INSPECTION, WHILE OPEN AND OPERATING. INSTRUCTED A CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES WHILE OPEN AND OPERATING. PRIORITY FOUNDATION VIOLATION 7-38-012, CITATION ISSUED
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED HANDWASHING SINK NEAR THE 3 COMPARTMENT SINK ON THE 2ND FLOOR WITH NO HANDWASHING SIGNAGE. INSTRUCTED TO PROVIDE AND MAINTAIN.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED HANDWASHING SINK IN THE REAR FOOD PREP/ DISHWASHING AREA ON THE SECOND FLOOR WITH STANDING WATER AND NOT DRAINING. INSTRUCTED TO REPAIR MENTIONED SINK AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-030 (C), CITATION ISSUED.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED A TWO DOOR REFRIGERATOR ACROSS FROM THE EXPEDITORS TABLE ON THE SIDE WHERE DUMPLINGS ARE PREPARED AT AN IMPROPER TEMPERATURE OF 60.0F. INSTRUCTED ALL COLD HOLDING UNITS MUST BE AT 41F OR BELOW AND MAINTAIN. PRIORITY VIOLATION 7-38-005, CITATION ISSUED

Intermediate (6)

−30 pts

21PROPER HOT HOLDING TEMPERATURES−5
OBSERVED TCS COOKED FOODS SPRING ROLLS (55.0F), EGG 53.6F) CRAB-RANGOONS (67.0F), AND CHICKEN (71.0F) AT IMPROPER HOT HOLDING TEMPERATURES, STORED ON THE CART NEAR DEEP FRYINGEQUIPMENT ON THE SIDE WHERE ROLLS AND FOODS ARE DEEP FRIED ON THE 2ND FLOOR PREP AREA. FOOD VALUED AT $50 APPROX. 8LBS DISCARDED AT THIS TIME. INSTRUCTED TO HOLD HOT TCS FOODS AT 135F OR ABOVE. PRIORITY VIOLATION 7-38-005, CITATION ISSUED
22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS THROUGHOUT THE MAIN FOOD PREP AREA ON THE 2ND FLOOR AND THE BASEMENT. THE FOODS FOUND OUT OF COMPLIANCE ON THE 2ND FLOOR ARE AS FOLLOWED: CHICKEN FEET (50.F), PORK (52.8F) BOTH FOUND IN THE WALK-IN COOLER, IN A PREP COOLER ACROSS FROM THE EXPEDITORS TABLE ON THE SIDE WHERE EGG ROLLS ARE FRIED 3 EGGS (65.6F), BEEF (48.3F), ALL FOOD ITEMS WERE DISCARDED FROM A TWO DOOR REFRIGERATOR NEAR THE DUMPLING PREP AREA: PORK, BBQ PORK, SHRIMP & CHIVE, LOTUS RICE, VEGETABLE, SHRIMP & CORN DUMPLINGS (71.9F), STUFFED PEPPERS, PRESERVED EGGS, WATERCHESTNUT CAKES, AND VARIOUS MEAT FILLINGS FOR THE DUMPLING OF INSIDE OF PREP COOLER. IN THE WALK-IN FREEZER LOCATED IN THE BASEMENT THERE WERE 3 CONTAINERS OF SHRIMP FOUND AT TEMPERATURES RANGING 50.0F-53.0F. MANAGER DISCARDED APPROXIMATELY 355LBS AT $1,000 WORTH OF PRODUCT. MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW. PRIORITY 7-38-005, CITATION CONSOLIDATED WITH VIOLATION #21
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED BULK DRY INGREDIENT STORAGE CONTAINERS NOT LABELED ON THE SECOND FLOOR FOOD PREP AREA. INSTRUCTED TO LABEL ALL FOOD STORAGE CONTAINERS AND MAINTAIN.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED PEST INFESTATION ON SITE. OBSERVED 50 OR MORE LIVE ROACHES AND 500 MICE DROPPINGS AND MORE. MICE DROPPINGS WERE OBSERVED ON THE BASEMENT AND THE 2ND FLOOR. THE FOLLOWING FLOORS ON THE 2ND FLOOR WERE OBSERVED WITH DROPPINGS: IN THE REAR FOOD PREP/ DISHWASHING AREA UNDER THE 2 COMPARTMENT SINK, 3 COMPARTMENT SINK, IN THE EMPLOYEE STORAGE, BEHIND THE COLD HOLDING UNITS NEAR THE WALK-IN COOLER, UNDER THE DRY INGREDIENT STORAGE CONTAINERS THROUGHOUT AREA, ON THE FLOORS THROUGHOUT PREP AREA, IN THE DRY GOODS STORAGE CLOSET NEAR THE WOMEN'S TOILET ROOM. MICE DROPPINGS WERE OBSERVED ON THE SHELVING UNITS WERE FOOD INGREDIENTS WERE STORED ON THE SECOND FLOOR AND ON THENLIDS OF THE DRY INGREDIENT STORAGE CONTAINERS. MICE DROPPINGS WERE OBSERVED IN THE BASEMENT IN THE STORAGE AREA UNDER SHELVING UNITS AND ON BOXES OF GLASSES AND IN THE FOOD PREP/ DISHWASHING AREA UNDER THE SHELVING UNITS, PUSH CARTS NEAR THE ENTRANCE DOOR. THE LIVE ROACHES WERE OBSERVED ON THE SECOND FLOOR IN THE REAR FO
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED A DEAD MOUSE ON THE FLOOR UNDER THE DOUBLE DECKER OVEN ON THE 2ND FLOOR FOOD PREP AREA. INSTRUCTED TO REMOVE DEAD RODENT, CLEAN, AND SANITIZE MENTIONED AREA.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED THE AN OPENEING AT THE BOTTOM OF THE DOOR IN THE BASEMENT LEADING TO THE COMMON HALLWAY. INSTRUCTED TO RODENT PROOF MENTIONED DOOR AND MAINTAIN.

Basic (6)

−12 pts

40PERSONAL CLEANLINESS−2
OBSERVED FOOD HANDLERS WITH NO HAIR RESTRAINTS IN THE FOOD PREP AREAS ON SITE. INSTRUCTED ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED THE DRY STORAGE CLOSET NEXT TO THE WOMEN'S TOILET ROOM WITH BOXES NOT ELEVATED. INSTRUCTED TO ELEVATE ITEMS ON THE FLOOR IN MENTIONED AREA AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED SEVERE GREASE BUILD UP ON THE INSIDE OF THE LOWER COMPARTMENT OF THE DEEP-FRYING UNITS, ON THE PIPES ON THE WALLS NEAR THE DEEP-FRYING UNITS WHERE THE EGG ROLLS ARE PREPARED AND OUTERIOR OF THE COOKING EQUIPMENT THROUGHOUT FOOD PREP/ DISHWASHING AREA ON THE 2ND FLOOR. ALSO, OBSERVED THE OUTERIOR AND INTERIOR OF THE COOKING EQUIPMENT AND COLD HOLDING UNITS THROUGHOUT THE 2ND FLOOR FOOD PREP/ DISHWASHING AREA WITH FOOD DEBRIS BUILD UP AND NOT MAINTAINED. INSTRUCTED TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED THE FLOORS THROUGHOUT THE 2ND FLOOR FOOD PREP/ DISHWASHING AREA WITH GREASE BUILD UP AND FOOD DEBRIS. ESPECIALLY UNDER THE COOKING EQUIPMENT (DEEP FRYERS AND WOK STATION), COLD HOLDING EQUIPMENT, AND FOOD PREP TABLES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED ON THE 2ND FLOOR REAR FOOD PREP AREA THE WALL WITH THE WINDOW WITH GREASE BUILD UP. ALSO OBSERVED MOLD LIKE SUBSTANCE ON THE CEILINGS THROUGHOUT THE BASEMENT DISHWASHING/ FOOD PREP AREA, ESPECIALLY UNDER THE DISHWASHING EQUIPMENT. ALSO, OBSERVED CONDENSATION DRIPPING FROM PIPES BY THE DISHWASHING EQUIPMENT IN THE BASEMENT. INSTRUCTED TO CLEAN ENTIRE WALL AND WINDOWSILL AND MAINTAIN. ALSO, MUST REMOVE BLACK LIKE SUBSTANCE AND STOP LEAKING IN THE BASEMENT.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED CLUTTER UNDER THE STAIRS LEADING TO THE BASEMENT AREA. INSTRUCTED TO DECLUTTER, ORGANIZE, AND REMOVE UNNECCESSARY ITEMS AND MAINTAIN.

Base deductions−82 pts

Risk factor bonus (1× +5)−5 pts

Dec 23

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Dec 23

Canvass InspectionFail

1 High2 Med5 Basic

8 total

70/100inspection score

−30 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO PAPER TOWELS AT HANDSINK IN BASEMENT RESTROOM. INSTRUCTED PERSON IN CHARGE TO PROVIDE HAND DRYING PROVISION AT ALL TIMES.PRIORITY FOUNDATION VIOLATION #7-38-030(C). CITATION ISSUED.

Intermediate (2)

−10 pts

36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED NO METAL STEM THERMOMETER ON SITE TO MONITOR THE INTERNAL FOOD TEMPERATURE OF FOODS (CHICKEN, BEEF) FACILITY MUST OBTAIN AND MAINTAIN PROPER THERMOMETERS ON SITE.PRIORITY FOUNDATION VIOLATION #7-38-005. CITATION ISSUED.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED OVER 1,000 MOUSE DROPPINGS ON PREMISES IN THE FOLLOWING AREAS: COAT STORAGE ROOM ON 2ND FLOOR, BASEMENT AREA (UNDER SHELVING AND BETWEEN EQUIPMENT), NEAR FISH TANKS, IN KITCHEN NEAR CHEMICAL STORAGE. INSTRUCTED PERSON IN CHARGE TO REMOVE ALL DROPPINGS, SANITIZE ALL AREAS AND INFORM PEST CONTROL OF NEED FOR ADDITIONAL SERVICE. PRIORITY VIOLATION #7-38-020(A). CITATION ISSUED.

Basic (5)

−10 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED PLATES NOT INVERTED. INSTRUCTED TO INVERT PLATES AFTER SANITIZING AND AIR DRYING.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED BUILD UP OF GRIME AND FOOD RESIDUE ON INTERIOR OF ALL REACH IN COLD HOLD UNITS. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.
50HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE−2
OBSERVED NO HOT WATER ON PREMISES. HOT WATER IS REGISTERING AT 55.4F. HOT WATER IS NOT OBSERVED AT THE FOLLOWING SINKS: PREP HANDSINKS, WASHBOWL SINKS, 1-COMPARTMENT SINK AND 3-COMPARTMENT SINK. INFORMED PERSON IN CHARGE HOT WATER GENERATION AND DISTRIBUTION SYSTEMS SHALL BE SUFFICIENT TO MEET THE PEAK HOT WATER DEMANDS THROUGH THE RETAIL FOOD ESTABLISHMENT. MUST CORRECT AND MAINTAIN. PRIORITY VIOLATION #7-38-030(C). CITATION ISSUED.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED NO COVERED RECEPTACLE IN WOMEN'S RESTROOMS. INSTRUCTED PERSON IN CHARGE TO PROVIDE COVERED RECEPTACLE AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED EXCESSIVE CLUTTER THROUGHOUT BASEMENT AREA AND IN UTILITY ROOM WHERE WATER HEATER IS STORED. INSTRUCTED PERSON IN CHARGE TO ORGANIZE AND MAINTAIN.

Base deductions−30 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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