What is The Dock AT Montrose Beach's health inspection score?

The Dock AT Montrose Beach has a SafeDine safety score of 91 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was The Dock AT Montrose Beach last inspected?

The Dock AT Montrose Beach was last inspected on July 2, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does The Dock AT Montrose Beach have?

The Dock AT Montrose Beach has 17 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is The Dock AT Montrose Beach safe to eat at?

Yes, The Dock AT Montrose Beach has an excellent safety record with a score of 91/100. This indicates strong compliance with health and safety standards.

What type of cuisine does The Dock AT Montrose Beach serve?

The Dock AT Montrose Beach serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

The Dock AT Montrose Beach

Name: The Dock AT Montrose Beach
Address: 4400 N SIMONDS DR, Chicago, 60640
Rating: 91

4400 N SIMONDS DR, Chicago

Last inspected 9mo ago

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0Excellent

American•Uptown

Ranked #72 of 745 in UptownBetter than 17% of american restaurants

Stable

5 inspections

Last: Jul 2, 2025

medium confidence

Directions Order

Inspections

20%

Clean Rate

3.4

Avg Violations

9 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-9

Final Score

Impact Breakdown

High Priority

-1 pts

Direct health hazards • 10 pts each

Intermediate

-1 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

+5 pts

Latest

100% weight

100

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

4400 N SIMONDS DR, Chicago, IL 60640

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Violation Timeline

Jul 2022

1 inspections

1 intermediate

3 basic

Jul

Jul 2023

1 inspections

1 intermediate

4 basic

Jul 2024

2 inspections

1 high priority

1 intermediate

4 basic

Jul

Jul 2025

1 inspections

2 basic

Inspection History

5 records on file

4 Canvass1 Canvass Re-Inspection

Jul 25

Canvass InspectionLatestPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED PLASTIC CUP BEING USED AS A SCOOP IN THE ICE BIN IN THE FRONT PREP AREA. INSTRUCTED TO USE A SCOOP WITH A HANDLE TO PROTECT FROM CONTAMINATION. MANAGER PROVIDED SCOOP WITH HANDLE.-COS.
43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED SCOOP WITH THE HANDLE STORED INSIDE OF ICE IN THE ICE BIN BEHIND THE BAR. INSTRUCTED TO KEEP ALL UTENSILS STORED WITH THE HANDLE UP AND OUT OF FOOD ITEM TO PROTECT FROM CONTAMINATION. FOOD EMPLOYEE PLACED SCOOP WITH HANDLE UP AND OUT OF FOOD ITEM.-COS.

Base deductions−4 pts

Jul 24

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Jul 24

Canvass InspectionFail

1 High1 Med4 Basic

6 total

77/100inspection score

−23 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
FOUND HAND WASHING SINK (BEHIND THE BAR) NOT ACCESSIBLE FOR USE. SINK BEING BLOCKED BY LIQUOR BOTTLES AND GARBAGE CAN. INSTRUCTED MANAGER TO REMOVE LIQUOR BOTTLES AND GARBAGE CAN IN FRONT OF THE HAND SINK. HANDWASHING SINK MUST BE ACCESSIBLE FOR EMPLOYEES TO WASH HANDS AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
INSTRUCTED TO PROPERLY LABEL FOOD STORAGE CONTAINERS IDENTIFIED WITH COMMON NAME (SALT, SUGAR, FLOUR ETC).

Basic (4)

−8 pts

48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
FOUND NO IRREVERSIBLE REGISTERING TEMPERATURE INDICATORS OR TEST STRIPS/STICKERS WERE PROVIDED TO MEASURE THE SURFACE TEMPERATURE OF UTENSILS/PLATES (HIGH TEMPERATURE DISHMACHINE WITH GAUGE READING 180F). INSTRUCTED MANAGER TO PROVIDE SURFACE TEMPERATURE TEST STRIPS OR IRREVERSIBLE (SURFACE - 160.0F) REGISTERING THERMOMETER TO TAKE THE TEMPERATURE OF THE WATER INSIDE HIGH TEMPERATURE DISHMACHINE. PRIORITY FOUNDATION 7-38-005
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR SURFACES OF SODA (2) GUN HOLDER BEHIND THE BAR.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS UNDER AND AROUND ICE MACHINE INSIDE REAR ICE MACHINE SHED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN AND MAINTAIN WALLS WITH FOOD SPILLAGE AROUND PREP/COOKING AREA ESPECIALLY WALL BEHIND DISHMACHINE.

Base deductions−23 pts

Jul 23

Canvass InspectionPass

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED NO THERMOMETER CONSPICUOUSLY PLACED IN REACH-IN COOLER NEAR GRILL IN THE REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE THERMOMETERS FOR ALL COLD HOLDING EQUIPMENT AND MAINTAIN.

Basic (4)

−8 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD CONTAINERS STORED ON THE FLOOR IN THE WALK-IN FREEZER IN THE REAR NEAR THE DRY STORAGE AREA. INSTRUCTED THE PERSON IN CHARGE TO PROPERLY STORE AND PROTECT FOOD ITEMS FROM CONTAMINATION WHILE STORED BY ELEVATING AT LEAST SIX INCHES FROM THE FLOOR AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED SOME GREASE BUILDUP AND FOOD DEBRIS ON SURFACES OF COOKING EQUIPMENT IN THE REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO DETAIL CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED GREASE AND FOOD DEBRIS ON FLOORS THROUGHOUT THE REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO DETAIL CLEAN FLOORS AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED MISSING CEILING PANEL ABOVE HIGH TEMPERATURE DISH MACHINE IN THE REAR WAREWASHING AREA. INSTRUCTED THE PERSON IN CHARGE TO REPAIR CEILING PANEL AND MAINTAIN IN GOOD REPAIR.

Base deductions−13 pts

Jul 22

Canvass InspectionPass w/ Conditions

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
FOUND THE FOLLOWING TCS FOODS HELD AT IMPROPER TEMPERATURES BETWEEN 45.3 F AND 47.0 F INSIDE THE FRONT AREA WALK-IN COOLER- CEASAR DRESSING, LINE AIDI, CHIPOTLE AIOLI, SHREDDED CHEESE, SLICED CHEDDAR CHEESE, SLICED SWISS CHEESE, AND SLICED PROVOLONE CHEESE. INSTRUCTED MANAGER TCS FOODS MUST BE HELD AT 41.0 F OR BELOW IF HELD COLD. ALL OUT-OF-TEMPERATURE TCS FOODS ARE VOLUNTARILY DISCARDED AT THIS TIME. PRIORITY VIOLATION 7-38-005. FOODS DISCARDED WEIGHT- 80 LBS VALUED AT $150.00. SAID FRONT WALK-IN COOLER AMBIENT AIR TEMPERATURE AT 39.0 F.

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
PREP AREA 2-DOOR REACH-IN COOLER DOOR RUBBER GASKETS RIPPED. MUST REPAIR/REPLACE ALL DAMAGED COOLER DOOR RUBBER GASKETS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
PREP AREA FLOOR TILES WITH LOW GROUT CAUSING STANDING WATER AND FOOD DEBRIS BUILD-UP. INSTRUCTED MANAGER MUST REGROUT FLOOR TILES THROUGHOUT PREP AREA AND KEEP FLOOR CLEAN/DRY.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED ONE MISSING FOOD ALLERGEN TRAINING CERTIFICATE. INSTRUCTED MANAGER ALL CITY OF CHICAGO FOOD MANAGERS MUST HAVE FOOD ALLERGEN TRAINING CERTIFICATES.

Base deductions−11 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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