What is Harry Caray's Tavern Navy Pier's health inspection score?

Harry Caray's Tavern Navy Pier has a SafeDine safety score of 80 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Harry Caray's Tavern Navy Pier last inspected?

Harry Caray's Tavern Navy Pier was last inspected on May 12, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Harry Caray's Tavern Navy Pier have?

Harry Caray's Tavern Navy Pier has 19 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Harry Caray's Tavern Navy Pier safe to eat at?

Harry Caray's Tavern Navy Pier has a good safety record with a score of 80/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Harry Caray's Tavern Navy Pier serve?

Harry Caray's Tavern Navy Pier serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Harry Caray's Tavern Navy Pier

Name: Harry Caray's Tavern Navy Pier
Address: 700 E GRAND AVE, Chicago, 60611
Rating: 80

700 E GRAND AVE, Chicago

Last Inspected: 5/12/2026

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0Good

American•Streeterville

Ranked #397 of 713 in StreetervilleBetter than 22% of american restaurants

Declining

7 inspections

Last: May 12, 2026

high confidence

Directions Order

Inspections

14%

Clean Rate

2.7

Avg Violations

This month

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

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

-18

Final Score

Impact Breakdown

High Priority

-1 pts

Direct health hazards • 10 pts each

Intermediate

-4 pts

Potential hazards • 5 pts each

Basic

-2 pts

Best practices • 2 pts each

Inspection Timeline

-6 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 82/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (80/100) 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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700 E GRAND AVE, Chicago, IL 60611

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Violation Timeline

Jun 2022

1 inspections

2 basic

Jun

Oct 2023

1 inspections

2 basic

Jul 2024

1 inspections

1 high priority

1 intermediate

5 basic

Jul

Sep 2024

1 inspections

Oct 2025

2 inspections

1 high priority

1 intermediate

4 basic

Oct

May 2026

1 inspections

1 high priority

1 intermediate

Inspection History

7 records on file

5 Canvass1 Canvass Re-Inspection1 Short Form Complaint

May 26

Canvass InspectionLatestPass

1 High1 Med

2 total1 risk factor

80/100inspection score

−15 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZEDRisk Factor−10

Intermediate (1)

−5 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−5

Base deductions−15 pts

Risk factor bonus (1× +5)−5 pts

Oct 25

Canvass Re-Inspection InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-501.11 OBSERVED RUSTED RACKS ON INTERIOR OF WALK IN COOLER. INSTRUCTED MANAGER TO REPAINT OR REPLACE RACKS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.13 OBSERVED STICKY FLOORS IN BAR AREA OF FACILITY. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN FLOORS.

Base deductions−4 pts

Oct 25

Canvass InspectionPass w/ Conditions

1 High1 Med2 Basic

4 total

81/100inspection score

−19 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED COOLER WITH AN INADEQUATE AMBIENT AIR TEMPERATURE OF 48 F. INSTRUCTED MANAGER TO ENSURE ALL COOLERS ARE HELD AT 41 F AND BELOW. MANAGER CONTACTED VENDER PRIOR TO INSPECTION. COOLER TAGGED. PRIORITY VIOLATION 7-38-005 NO CITATION ISSUED.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED TCS FOODS HELD AT INADEQUATE TEMPERATURES RANGING FROM 47-59 F. INSTRUCTED MANAGER TO ENSURE ALL TCS FOODS ARE HELD AT 41 F AND BELOW. MANAGER DISCARDED: 5 POUNDS CUT LEAFY GREENS, 5 POUNDS OF DICED CHICKEN, AND 2 POUND OF SLICED TOMATOES ($120) PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED RUSTED RACKS ON INTERIOR OF WALK IN COOLER. INSTRUCTED MANAGER TO REPAINT OR REPLACE RACKS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED STICKY FLOORS IN BAR AREA OF FACILITY. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN FLOORS.

Base deductions−19 pts

Sep 24

Short Form Complaint InspectionCleanPass

No violations

100/100inspection score

Jul 24

Canvass InspectionPass

1 High1 Med5 Basic

7 total

75/100inspection score

−25 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED THE FOLLOWING HANDWASHING SINKS MISSING HANDWASHING SIGNAGE: HANDWASHING SINK AT FAR END OF MAIN COOK LINE, HANDWASHING SINK IN COFFEE PREP AREA. INSTRUCTED TO PROVIDE ADEQUATE HANDWASHING SIGNAGE TO ALL HANDWASHING SINKS AND MAINTAIN AT ALL TIMES.

Intermediate (1)

−5 pts

35APPROVED THAWING METHODS USED−5
OBSERVED FISH RECEIVED FROM MANUFACTURER IN REDUCED OXYGEN PACKAGING (ROP), BEARING LABEL INDICATING FISH MUST BE KEPT FROZEN WHILE IN ROP, THAWED UNDER REFRIGERATION WHILE STILL CONTAINED IN SEALED REDUCED OXYGEN PACKAGING. INSTRUCTED TO REMOVE REDUCED OXYGEN PACKAGED FISH FROM SEALED PACKAGING PRIOR TO THAWING UNDER REFRIGERATION AND MAINTAIN.

Basic (5)

−10 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED CLEAN LINENS STORED IN CONTACT WITH FOOD (RIBS) IN UPRIGHT HOT-HOLDING UNIT. INSTRUCTED TO REMOVE LINENS FROM FOOD AND CEASE USE OF LINENS IN CONTACT WITH FOOD UNLESS USED TO LINE A CONTAINER FOR DIRECT SERVICE TO CONSUMERS AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED ALUMINUM FOIL AND FOOD-GRADE PLASTIC WRAP USED TO LINE OR TIE DOWN VARIOUS NONFOOD-CONTACT SURFACES OF EQUIPMENT ALONG MAIN COOK LINE (GRILL GREASE PANS, SHELVING, SALAMANDER OVEN BASE). INSTRUCTED TO REMOVE ALUMINUM FOIL AND FOOD-GRADE PLASTIC WRAP AND MAINTAIN ALL NON-FOOD CONTACT SURFACES OF EQUIPMENT SMOOTH AND EASILY-CLEANABLE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED FOOD- AND NONFOOD-CONTACT SURFACES OF COOKING EQUIPMENT ALONG MAIN COOK LINE TO BE SOILED WITH ENCRUSTED GREASE DEPOSITS (GRILL, SALAMANDER OVEN, STOVETOP). INSTRUCTED TO CLEAN FOOD- AND NONFOOD-CONTACT SURFACES OF EQUIPMENT WITH APPROPRIATE CLEANING MATERIALS AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF ENCRUSTED GREASE DEPSOITS AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED SOILED WIPING CLOTHS AND PLASTIC WRAP USED TO LINE OVERHEAD PLUMBING FIXTURES ABOVE CLEAN EQUIPMENT AND SINGLE-SERVICE ARTICLES IN THE 2ND FLOOR STORAGE AREA. INSTRUCTED TO REMOVE SOILED WIPING CLOTHS AND PLASTIC WRAP AND REPLACE WITH A SMOOTH AND EASILY-CLEANABLE SURFACE FOR LINING PLUMBING FIXTURES AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED BASE COVING MISSING IN THE REAR KITCHEN PREP AREA (NEAR EXTERIOR DOOR TO PATIO), WITH ADJOINING WALL AND FLOOR JUNCTION IN POOR REPAIR. INSTRUCTED TO REPAIR WALL JUNCTION AND REPLACE BASE COVING AND MAINTAIN ADEQUATE BASE COVING AND SEALING ALONG WALL JUNCTIONS IN ALL AREAS IN WHICH FOOD IS PREPARED AND METHODS OTHER THAN WATER FLUSHING ARE USED FOR CLEANING FLOORS.

Base deductions−25 pts

Oct 23

Canvass InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

43IN-USE UTENSILS: PROPERLY STORED−2
Keeping knives wedged between coolers, instructed to keep on a clean surface. unable to detach ice scoop holder from wall to wash, instructed to wash scoops regularly.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
Old date stickers not removed from pans during washing, instructed to remove.

Base deductions−4 pts

Jun 22

Canvass InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
Soda gun holder not clean at main bar, instructed to clean and maintain.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
leak noted at drain pipe of prep sink at rear prep area, Instructed to repair and maintain.

Base deductions−4 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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