What is Francesca's ON Chestnut's health inspection score?

Francesca's ON Chestnut has a SafeDine safety score of 82 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Francesca's ON Chestnut last inspected?

Francesca's ON Chestnut was last inspected on July 21, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Francesca's ON Chestnut have?

Francesca's ON Chestnut has 31 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Francesca's ON Chestnut safe to eat at?

Francesca's ON Chestnut has a good safety record with a score of 82/100. While there are some noted violations, overall compliance is solid.

Official Health Record

Francesca's ON Chestnut

Name: Francesca's ON Chestnut
Address: 200 E CHESTNUT ST, Chicago, 60611
Rating: 82

200 E CHESTNUT ST, Chicago

Last inspected 8mo ago

▲Improving

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0Good

Streeterville

Ranked #299 of 705 in Streeterville

Improving

6 inspections

Last: Jul 21, 2025

medium confidence

Directions Order

Inspections

17%

Clean Rate

5.2

Avg Violations

9 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

Unsafe food sourceHigh Priority

Food obtained from unapproved or unsafe source

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

-8 pts

Direct health hazards • 10 pts each

Intermediate

-4 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

+24 pts

100

Latest

100% weight

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

200 E CHESTNUT ST, Chicago, IL 60611

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Violation Timeline

Nov 2022

1 inspections

1 intermediate

1 basic

Nov

Jan 2023

1 inspections

1 high priority

1 intermediate

Jun 2023

1 inspections

2 high priority

3 intermediate

5 basic

Jun

Jun 2024

1 inspections

1 high priority

3 intermediate

9 basic

Jul 2025

2 inspections

2 high priority

1 intermediate

1 basic

Jul

Inspection History

6 records on file

1 Canvass Re-Inspection3 Canvass2 Complaint

Jul 25

Canvass Re-Inspection InspectionLatestCleanPass

No violations

100/100inspection score

Jul 25

Canvass InspectionFail

2 High1 Med1 Basic

4 total

73/100inspection score

−27 pts

High Priority (2)

−20 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED CHLORINE DISH MACHINE WITH A FINAL CHLORINE SANITIZER CONCENTRATION OF 0 PPM. INSTRUCTED MANAGER TO ENSURE DISH MACHINE PROVIDES A MINIMUM CHLORINE CONCENTRATION OF 50 PPM. TECHNICIAN ARRIVED ON SITE TO SERVICE DISH MACHINE. PRIORITY VIOLATION 7-38-025 CITATION ISSUED.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED DESSERT COOLER WITH AN INADEQUATE AMBIENT AIR TEMPERATURE OF 50 F. OBSERVED WALK IN COOLER WITH AMBIENT TEMPERATURES RANGING FROM 37-45. HALF OF THE WALK-IN COOLER HAD AN AMBIENT AIR TEMPERATURE OF 45 F. FOOD ITEMS IN WALK IN COOLER DISCARDED (SEE VIOLATION #22) INSTRUCTED MANAGER TO ENSURE ALL COLD HOLDING UNITS ARE HELD AT AN AMBIENT AIR TEMPERATURE OF 41 F AND BELOW. TECHNICIAN ARRIVED ON SITE TO REPAIR COOLER. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED SEVERAL TCS FOODS STORED AT INADEQUATE TEMPERATURES RANGING FROM 45-56 F. INSTRUCTED MANAGER TO ENSURE ALL COLD FOODS ARE HELD AT 41 F AND BELOW. MANAGER DISCARDED: 10 POUNDS COOKED PASTA, 2 GALLONS OF HALF AND HALF, 10 POUNDS COOKED LASAGNA, 10 POUNDS COOKED CHICKEN, AND 5 POUNDS OF TIRAMISU ($250). PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Basic (1)

−2 pts

60PREVIOUS CORE VIOLATION CORRECTED−2
OBSERVED PREVIOUS CORE VIOLATION NOT CORRECTED. REPORT #2595616 DATED JUNE 3 2024 INSTRUCTED FACILITY TO: #55 CLEAN FLOORS BENEATH EQUIPMENT AND SHELVING. OBSERVED FLOORS UNDERNEATH EQUIPMENT AND SHELVING WITH SOIL AND DEBRIS BUILD UP. INSTRUCTED MANAGER TO ADDRESS PREVIOUS CORE VIOLATION. PRIORITY FOUNDATION VIOLATION 7-42-090 CITAION ISSUES.

Base deductions−27 pts

Jun 24

Canvass InspectionPass w/ Conditions

1 High3 Med9 Basic

13 total

57/100inspection score

−43 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED HANDWASHING SINKS IN THE 1ST FLOOR AND BASEMENT BAR AREAS TO BE MISSING HANDWASHING SIGNAGE. INSTRUCTED TO PROVIDE ADEQUATE HANDWASHING SIGNAGE TO ALL HANDWASHING SINKS AND MAINTAIN AT ALL TIMES.

Intermediate (3)

−15 pts

21PROPER HOT HOLDING TEMPERATURES−5
OBSERVED THE FOLLOWING TCS FOOD ITEMS HELD AT IMPROPER TEMPERATURES FOR HOT-HOLDING AT THE MAIN COOK LINE HOT-HOLDING UNIT: VEAL STOCK AT 103.9F, CHICKEN STOCK AT 104.5F, GRAVY AT 111.4F. INSTRUCTED TO DISCARD AND DENATURE OUT OF TEMPERATURE FOOD ITEMS. PERSON-IN-CHARGE DISCARDED AND DENATURED TCS FOOD ITEMS ON-SITE. PRIORITY VIOLATION. 7-38-005 CITATION ISSUED.
22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED THE FOLLOWING TCS FOOD ITEMS HELD AT IMPROPER TEMPERATURES FOR COLD-HOLDING AT THE MAIN COOK LINE REACH-IN COOLER: PICO DE GALLO AT 48.9F, CHICKEN STRIPS AT 48.7F, MOZZARELLA CHEESE AT 47.7F. INSTRUCTED TO DISCARD AND DENATURE OUT OF TEMPERATURE FOOD ITEMS. PERSON-IN-CHARGE DISCARDED AND DENATURED TCS FOOD ITEMS ON-SITE. PRIORITY VIOLATION. 7-38-005 CITATION COMBINED WITH ABOVE VIOLATION.
36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED NO THERMOMETER PROVIDED IN THE SERVER AREA MILK COOLER. INSTRUCTED TO PROVIDE AMBIENT AIR THERMOMETER IN A CONSPICUOUS LOCATION IN ALL COLD-HOLDING UNITS USED TO STORE TCS FOOD AND MAINTAIN.

Basic (9)

−18 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED CLEAN EQUIPMENT (PLATES AND BOWLS) STORED UNCOVERED/NOT INVERTED ON THE TOP SHELF OF THE MAIN COOK LINE. INSTRUCTED TO STORE CLEAN EQUIPMENT COVERED OR INVERTED TO PREVENT CONTAMINATION AND MAINTAIN.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
OBSERVED BOX OF SINGLE-USE CONTAINERS STORED DIRECTLY ON FLOOR IN THE ICE CREAM PREP AREA. INSTRUCTED TO RELOCATE SINGLE-USE CONTAINERS AND STORE SINGLE-USE ARTICLES AT LEAST 6 INCHES ABOVE THE GROUND AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED GASKETS ON MAIN COOK LINE COOLERS TO BE IN POOR REPAIR AND MISSING. FOUND LIDS OF MAIN COOK LINE COOLERS TO BE IN POOR REPAIR AND LOOSELY-FITTING. INSTRUCTED TO REPAIR OR REPLACE GASKETS AND COOLER LIDS AT MAIN COOK LINE COOLERS AND MAINTAIN ALL EQUIPMENT IN GOOD REPAIR AND PROPER ADJUSTMENT.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED ALUMINUM FOIL USED TO LINE NONFOOD-CONTACT SURFACES OF COOKING EQUIPMENT AT THE MAIN COOK LINE (STOVE, GRILL, GREASE PANS). INSTRUCTED TO REMOVE ALUMINUM FOIL AND MAINTAIN SMOOTH, EASILY-CLEANABLE NONFOOD-CONTACT SURFACES OF EQUIPMENT.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED NO QUATERNARY AMMONIUM SANITIZER CONCENTRATION TEST STRIPS ON-SITE FOR USE WITH 3-COMPARTMENT SINK SANITIZER. INSTRUCTED TO OBTAIN ADEQUATE SANITIZER CONCENTRATION TEST STRIPS FOR QUATERNARY AMMONIUM SANITIZER USED IN 3-COMPARTMENT SINK AND MAINTAIN ON-SITE AT ALL TIMES. PERSON-IN-CHARGE ORDERED QUAT-40 SANITIZER TEST STRIPS ON-SITE AT TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION. 7-38-005 CITATION ISSUED.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED FOOD- AND NONFOOD-CONTACT SURFACES OF COOKING EQUIPMENT ALONG MAIN COOK LINE (STOVE, GRIDDLE) TO BE SOILED WITH ENCRUSTED GREASE DEPOSITS AND OTHER SOILS. INSTRUCTED TO CLEAN AND SANITIZE FOOD- AND NONFOOD-CONTACT SURFACES OF COOKNG EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF ENCRUSTED GREASE DEPOSITS AND SOIL AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED NONFOOD-CONTACT SURFACES OF RIGHT-HAND MAIN COOK LINE COOLER (INTERIOR CAVITY) TO BE SOILED WITH DRIED FOOD DEBRIS. INSTRUCTED TO CLEAN NONFOOD-CONTACT SURFACES OF EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF SOIL AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED FAUCET AT ICE CREAM AREA 2-COMPARTMENT SINK AND DRAIN PLUMBING OF COOK LINE AREA HANDWASHING SINK TO BE LEAKING, BUT FUNCTIONAL. INSTRUCTED TO REPAIR OR REPLACE PLUMBING FIXTURES IN POOR REPAIR AND MAINTAIN ALL PLUMBING FIXTURES IN GOOD REPAIR.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FLOORS BENEATH EQUIPMENT AND SHELVING THROUGHOUT KITCHEN AREA TO BE SOILED WITH DUST AND DEBRIS. INSTRUCTED TO CLEAN FLOORS AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF SOIL AND MAINTAIN.

Base deductions−43 pts

Jun 23

Complaint InspectionPass w/ Conditions

2 High3 Med5 Basic

10 total

55/100inspection score

−45 pts

High Priority (2)

−20 pts

14REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION−10
OBSERVED NO SHELLSTOCK TAGS/LABELS AVAILABLE FOR MUSSELS, CLAMS, SCALLOPS STORED INSIDE OF THE WALK IN COOLER. INSTRUCTED TO PROVIDE AND MAINTAIN RECORDS AS REQUIRED BY CODE. PRIORITY FOUNDATION VIOLATION. PERSON IN CHARGE VOLUNTARILY DISCARDED AND DENATURED SAID FOOD ITEMS. #7-38-005. CITATION ISSUED.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED 3 DOOR COOLER WITH COLH HOLD UNIT ATTACHED LOCATED IN PREP AREA AT IMPROPER TEMPERATURE @56.0F DURING TIME OF INSPECTION WITH TCS FOODS STORED INSIDE. INSTRUCTED TO DISCONTINUE USE, REPAIR AND MAINTAIN TEMPERATURE OF 41F OR BELOW AND MAINTAIN. UNIT TAGGED AND HELD FOR INSPECTION. PRIORITY VIOLATION. #7-38-005(C). CITATION ISSUED.

Intermediate (3)

−15 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED THE FOLLWOING TCS FOODS HELD @ IMPROPER TEMPERATURES DURING TIME OF INSPECTION, THEY ARE AS FOLLOWS. APPROXIMATELY 15 LBS COOKED PORK RANGING BETWEEN 49.1- AND 54.4F,8 LBS LASAGNA @ 64.2F ALL STORED INSIDE WALK IN COOLER. NOTED 4 LBS GROUND PORK @45.3F, 3 LBS COOKED EGGPLANT @ 51.1F, AND 4 LBS CHOPPED TOMATO ALL STORED IN COLD HOLD UNIT IN PREP, NOTED APPROXIMATELY 4 LBS BRUCHETTA @ 72.0F, 2LBS SLICED TOMATO @ 80.1F ALL STORED ON PREP TABLE. NOTED .5 LBS BREADED CHICKEN STRIPS @ 52.2F, 2 LBS SLICED SALAMI @54.1F,2 LBS MAC AND CHEESE BALLS @55.0F,4 LBS CHOPPED TOMATO @ 49.8F, 4 LBS MOZZARELLA CHEESE @ 52.0F ALL STORED INSIDE 3 DOOR REFRIGERATION UNIT IN PREP AREA. INSTRUCTED PERSON IN CHARGE TO HOLD ALL COLD TCS FOODS @ 41F OR BELOW AND MAINTAIN.ALL SAID FOOD ITEMS WERE VOLUNTARILY DISCARDED AND DENATURED DURING THIS TIME. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
23PROPER DATE MARKING AND DISPOSITION−5
OBSERVED VARIOUS TCS ITEMS, WHOLE CHICKEN, PASTA, COOKED PORK, CHICKEN BROTH, (COOKED POTATO, MEATBALLS, ITALIAN SAUSAGE, LASAGNA, COOKED PASTA, ETC PREPARED ON SITE AND HELD MORE THAN 24 HOURS PER PERSON IN CHARGE. INSTRUCTED TO PROVIDE PROPER DATE (DISCARD)DATE LABELING WHILE ON SAID FOOD ITEMS WHILE STORED.INSTRUCTED TO MAINTAIN. PRIORITY FOUNDATION VIOLATION. #7-38-005.CITATION ISSUED.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
MUST PROVIDE LABLES ON WORKING INGREDIENTS IN PREP AREA (SUGAR, SALT, FLOUR, HERBS) AND MAINTAIN.

Basic (5)

−10 pts

40PERSONAL CLEANLINESS−2
OBSERVED FOOD HANDLER WITHOUT EFFECTIVE HAIR RESTRAINT. INSTRUCTED TO PROVIDE.
41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERED HEAVILY SOILED WIPING TOWLES STORED THROUGHOUT PREP AREA INCORRECTLY. INSTRUCTED TO STORE INSIDE SANITIZING BUCKET WITH SANITIZER STRENGTH @ LEAST 50PPM.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED ALL HEAVY EQUIPMENT HEAVILY ACCUMULATED WITH DRIED FOOD AND GREASE DEBRIS.INSTRUCTED TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FLOORS IN PREP AREA WITH GREASE BUILDING UP AND FOOD DEBRIS, INSTRUCTED TO REMOVE CLEAN AND SANITIZE.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NEW CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WITHOUT ALLERGEN TRAINING. INSTRUCTED TO OBTAIN AS REQUIRED.

Base deductions−45 pts

Jan 23

Complaint InspectionPass w/ Conditions

1 High1 Med

2 total

85/100inspection score

−15 pts

High Priority (1)

−10 pts

11FOOD OBTAINED FROM APPROVED SOURCE−10
Food obtained from unapproved source, found 5 boxes of 40 lbs shrimp ravioli with no label, date or a manufacturer name, just a plain unsealed card board with a hand written food name only. invoice on site doesn't list manufacturer address just a p.o Box. instructed manager to obtain food from approved source with proper date and labeling. Priority violation 7-38-005. manager removed food from cooler and placed on box "do not use" to return it to supplier.

Intermediate (1)

−5 pts

35APPROVED THAWING METHODS USED−5
Improper thawing, observed frozen shrimp being thawed in a bucket o with no running water, instructed to thaw TCS according to health code.

Base deductions−15 pts

Nov 22

Canvass InspectionPass

1 Med1 Basic

2 total

93/100inspection score

−7 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
Bulk food containers not labeled, instructed to label and maintain.

Basic (1)

−2 pts

56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
Inadequate lighting in both walk-in coolers, instructed to provide.

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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