What is A V Anthony's's health inspection score?

A V Anthony's has a SafeDine safety score of 89 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was A V Anthony's last inspected?

A V Anthony's was last inspected on March 3, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does A V Anthony's have?

A V Anthony's has 25 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is A V Anthony's safe to eat at?

Yes, A V Anthony's has an excellent safety record with a score of 89/100. This indicates strong compliance with health and safety standards.

What type of cuisine does A V Anthony's serve?

A V Anthony's serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

A V Anthony's

Name: A V Anthony's
Address: 4720 W 63RD ST, Chicago, 60629
Rating: 89

4720 W 63RD ST, Chicago

Last Inspected: 3/3/2026

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0Excellent

American•Chicago

Ranked #510 of 1000 in ChicagoBetter than 22% of american restaurants

Improving

6 inspections

Last: Mar 3, 2026

high confidence

Directions Order

Inspections

17%

Clean Rate

4.2

Avg Violations

3 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

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-11

Final Score

Impact Breakdown

High Priority

-6 pts

Direct health hazards • 10 pts each

Intermediate

-1 pts

Potential hazards • 5 pts each

Basic

-4 pts

Best practices • 2 pts each

Inspection Timeline

+7 pts

Latest

100% weight

2nd

60% weight

100

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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4720 W 63RD ST, Chicago, IL 60629

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Violation Timeline

Nov 2022

1 inspections

2 high priority

3 basic

Nov

Oct 2023

1 inspections

3 high priority

5 basic

Apr 2024

1 inspections

2 high priority

3 basic

Apr

May 2024

1 inspections

Mar 2025

1 inspections

2 high priority

1 intermediate

2 basic

Mar

Mar 2026

1 inspections

2 basic

Inspection History

6 records on file

4 Canvass1 Complaint1 Canvass Re-Inspection

Mar 26

Canvass InspectionLatestPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVE GASKETS ON PREP COOLER TO BE DAMAGED. INSTRUCTED PERSON IN CHARGE TO REPLACE AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED BUILG UP OF DUST ON VENTS IN RESTROOMS. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.

Base deductions−4 pts

Mar 25

Complaint InspectionPass w/ Conditions

2 High1 Med2 Basic

5 total

71/100inspection score

−29 pts

High Priority (2)

−20 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
INTERIOR OF ICE MACHINE NOT CLEAN, SOILED. INSTD TO CLEAN AND MAINTAIN SAME
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
PREP COOLER AT IMPROPER COLD HOLDING TEMPERATURE, INTERNAL AIR TEMPERATURE OF 57.2F. COOLER TAGGED AND HELD FOR INSPECTION AT THIS TIME. INSTD NOT TO USE UNTIL REPAIRED AND REINSPECTED BY CDPH. COOLER MUST BE ABLE TO MAINTAIN COLDS AT 41F OR BELOW. CITATION ISSUED 7-38-005 PRIORITY

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
THE FOLLOWING TCS FOODS AT IMPROPER COLD HOLDING TEMPERATURES IN PREP COOLER: CHICKEN 56.5F, HAMBURGERS 54.1F, STEAK 55.4F, HOT DOGS 56.2.F. ALL DISCARDED AND DENATURED AT THIS TIME, APPROX 10LBS $100 VALUE. INSTD TO MAINTAIN COLD FOODS AT 41F OR BELOW AT ALL TIMES. CITATION ISSUED 7-38-005 PRIORITY

Basic (2)

−4 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
FOOD STORAGE ON FLOOR IN WALK IN FREEZER. INSTD TO ELEVATE 6 INCHES AND MAINTAIN
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
SLOW DRAINING HANDWASH SINK IN REAR PREP/WAREWASHING AREA. INSTD TO REPAIR AND MAINTAIN

Base deductions−29 pts

May 24

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Apr 24

Canvass InspectionFail

2 High3 Basic

5 total

74/100inspection score

−26 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
HANDWASHING SINK IN MAIN PREP AREA NOT ACCESSIBLE, BUCKET IN BASIN INSTD TO MAINTAIN BASIN CLEAR AND ACCESSIBLE AT ALL TIMES. CITATION ISSUED PRIORITY FOUNDATION 7-38-030(C). BUCKET REMOVED DURING INSPECTION
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
INTERIOR PANEL AND CHUTE OF ICE MACHINE WITH EXCESSIVE PINK, BROWN SUBSTANCE. INSTD TO DISPOSE OF ICE, CLEAN AND SANITIZE MACHINE AND MAINTAIN. ICE IS USED FOR HUMAN CONSUMPTION. CITATION ISSUED 7-38-005 PRIORITY FOUNDATION

Basic (3)

−6 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
WIPING CLOTHS IMPROPERLY STORED. INSTD TO STORE IN SANITIZING SOLUTION WHEN NOT IN USE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
CUTTING BOARDS IN PREP AREA HEAVILY STAINED. INSTD TO CLEAN/SANITIZE CUTTING BOARDS AND MAINTAIN
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
CARDBOARD BEING USED AS A CUTTING BOARD AT PIZZA PREP LINE IN REAR PREP AREA. INSTD TO USE PROPER FOOD GRADE EQUIPMENT AND MAINTAIN.

Base deductions−26 pts

Oct 23

Canvass InspectionPass w/ Conditions

3 High5 Basic

8 total

60/100inspection score

−40 pts

High Priority (3)

−30 pts

9NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED−10
MULTIPLE MALE FOOD HANDLERS ASSEMBLING READY TO EAT HAMBURGERS, BEEF SANDWICHES, HOTDOGS WITH BARE HANDS. BARE HAND CONTACT WITH READY TO EAT FOODS IS PROHIBITED. INSTD TO USE GLOVES, UTENSILS, ETC. CITATION ISSUED 7-38-010 PRIORITY. CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO PAPER TOWELS IN THE HAND-SINK IN THE PREP AREA. INFORMED PERSON IN CHARGE THAT PAPER TOWELS MUST BE AVAILABLE AT HAND SINKS AT ALL TIMES. FOOD HANDLER OBTAINED PAPER TOWEL FOR HAND SINK DURING TIME OF INSPECTION PRIORITY FOUNDATION VIOLATION #7-38-030(C). CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED MISSING HANDWASH SIGNAGE IN MENS AND WOMENS RESTROOMS. INSTRUCTED TO PROVIDE AND MAINTAIN.

Basic (5)

−10 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CARDBOARD BEING USED AS FLOORMATS AT THE TRHEE COMNPARTMENT SINK. INSTRUCTED TO REMOVE CARDBOARD AND INSTALL FLOORMATS THAT ARE SMOOTH EASILY CLEANABLE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED AN EXCESSIVE AMOUNT OF DEBRIS AND ICE BUILDUP ON THE FLOOR/WALLS/CEILING OF THE WALK IN FREEZER. MUST REMOVE EXCESS ICE, DETAIL CLEAN, AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED FAUCET AT THREE COMPARTMENT SINK IN DISREPAIR AND LEAKING. INSTRUCTED TO REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FOOD DEBRIS AND SPILLS ON THE FLOORS AND SURFACES THROUGHOUT THE FACILITY. INSTRUCTED TO DETAIL CLEAN UNDER ALL SHELVING UNITS, INTERIOR OF PREP DISH AREA, AROUND DISH MACHINE, PREP TABLES AND ALL COOKING EQUIPMENT TO REMOVE SPILLS, FOOD DEBRIS, DIRT BUILDUP AND/OR GREASE. INSTRUCTED TO INCREASE CLEANING FREQUENCY AND MAINTAIN AT ALL TIMES.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO CERTIFIED FOOD MANAGER WITH ALLERGEN TRAINING. INSTRUCTED ANY PERSONS WITH THE CITY OF CHICAGO FOOD SANITATION CERTIFICATE TO COMPLY WITH COMPLETION OF TRAINING. MUST PROVIDE DOCUMENTATION.

Base deductions−40 pts

Nov 22

Canvass InspectionPass w/ Conditions

2 High3 Basic

5 total

74/100inspection score

−26 pts

High Priority (2)

−20 pts

9NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED−10
MULTIPLE MALE FOOD HANDLERS ASSEMBLING READY TO EAT HAMBURGERS, BEEF SANDWICHES, HOTDOGS WITH BARE HANDS. BARE HAND CONTACT WITH READY TO EATS FOODS IS PROHIBITED. INSTD TO USE GLOVES, UTENSILS, ETC. CITATION ISSUED 7-38-010 PRIORITY.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
HANDWASHING SINK IN MAIN PREP AREA NOT ACCESSIBLE, BUCKET IN BASIN AND TRAYS ON TOP OF SINK. INSTD TO MAINTAIN BASIN CLEAN AND ACCESSIBLE AT ALL TIMES. CITATION ISSUED PRIORITY FOUNDATION 7-38-030(C)

Basic (3)

−6 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
CLEAN MULTI USE TRAYS IMPROPERLY STORED ON FLOOR. INSTD TO STORE ELEVATED AT ALL TIMES.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
USING LARGE 30 GALLON RUBBER GARBAGE CANS TO STORE TZATZIKI SAUCE IN WALK IN COOLER. INSTD TO USE PROPER FOOD GRADE CONTAINERS AND THAT ARE ABLE TO BE PROPERLY, WASH, RINSED AND SANITIZED. CARDBOARD BEING USING AS A CUTTING BOARD IN REAR PREP AREA. INSTD TO USE PROPER CUTTING BOARD AND MAINTAIN
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
MISSING COVER FOR TRASH RECEPTACLE IN TOILET ROOM. INSTD TO PROVIDE AND MAINTAIN

Base deductions−26 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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