What is Stolen Saddle's health inspection score?

Stolen Saddle has a SafeDine safety score of 74 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Stolen Saddle last inspected?

Stolen Saddle was last inspected on November 10, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Stolen Saddle have?

Stolen Saddle has 31 total violations across 10 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Stolen Saddle safe to eat at?

Stolen Saddle has a good safety record with a score of 74/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Stolen Saddle serve?

Stolen Saddle serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Stolen Saddle

Name: Stolen Saddle
Address: 3501-3507 N CLARK ST, Chicago, 60657
Rating: 74

3501-3507 N CLARK ST, Chicago

Last Inspected: 11/10/2025

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0Good

American•Lakeview

Ranked #645 of 997 in LakeviewBetter than 22% of american restaurants

Declining

9 inspections

Last: Nov 10, 2025

high confidence

Directions Order

Inspections

44%

Clean Rate

3.4

Avg Violations

7 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Pest issues

Evidence of pests found during inspection

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

-13

Final Score

Impact Breakdown

High Priority

-6 pts

Direct health hazards • 10 pts each

Intermediate

-6 pts

Potential hazards • 5 pts each

Basic

-2 pts

Best practices • 2 pts each

Inspection Timeline

-16 pts

Latest

100% weight

100

2nd

60% weight

100

3rd

30% weight

Real-time Score: 87/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (74/100) 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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3501-3507 N CLARK ST, Chicago, IL 60657

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Violation Timeline

May 2022

3 inspections

2 basic

May

Sep 2023

2 inspections

1 high priority

3 intermediate

16 basic

Aug 2024

2 inspections

1 high priority

3 basic

Aug

Nov 2025

2 inspections

1 high priority

2 intermediate

2 basic

Inspection History

9 records on file

2 Canvass1 Non-Inspection1 Canvass Re-Inspection1 Complaint Re-Inspection4 Complaint

Nov 25

Canvass InspectionLatestPass w/ Conditions

1 High2 Med2 Basic

5 total

76/100inspection score

−24 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND WASHING SIGNS OR POSTERS NEAR HAND WASHING SINKS IN ALL BARS. MUST PROVIDE HAND WASHING SIGNS AND MAINTAIN AT ALL TIMES.

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED TCS FOODS STORED AT IMPROPER COLD HOLDING TEMPERATURE INSIDE 4-DOOR COOLER UNDERNEATH COOKING EQUIPMENT IN KITCHEN FOOD PREP AREA. OBSERVED RAW BURGERS AT 54.4F AND SWISS CHEESE AT 49.3F MANAGER IMMEDIATELY AND VOLUNTARILY DISCARDED 12LBS OF FOOD VALUE OF $50. MUST MAINTAIN ALL COLD TCS FOODS AT 41.0F OR BELOW AT ALL TIMES.PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OUTER OPENINGS NOT PROTECTED. OBSERVED NORTH SIDE DOOR LEADING TO OUTSIDE PATIO WITH 1/2 OPENING ON BOTTOM DOOR. MUST MAKE DOOR RODENT PROOF TO PREVENT PEST ENTRY.

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED THE 4-DOOR COOLER IN KITCHEN FOOD PREP AREA TO HAVE TORN GASKETS ON TOP AND BOTTOM. DOOR. MUST REPAIR/REPLACE AT ALL TIMES.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED RUSTY BOTTOM OF FOOD STORAGE SHELVING INSIDE WALK-IN COOLER. LOCATED IN THE BASMENENT. MUST REPAINT OR REPLACE AND MAINTAIN AT ALL TIMES.

Base deductions−24 pts

Nov 25

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

Aug 24

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Aug 24

Canvass InspectionFail

1 High3 Basic

4 total

84/100inspection score

−16 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED ACCUMULATED PINK SLIME AND BLACK DIRT BUILD UP INSIDE ICE MACHINES DRIPPING INTO ICE, ICE USED FOR HUMAN CONSUMPTION. INSTRUCTED MANAGER MUST CLEAN INTERIOR OF ICE MACHINES BY DATE OF REINSPECTION. PRIORITY FOUNDATION 7-38-005. ALL ICE INSIDE ICE MACHINES VOUNTARILY DISCARDED.

Basic (3)

−6 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED ACCUMULATED DUST BUILD UP ON PREP AREA COOLERS CONDENSERS. MUST CLEAN PREP AREA COOLERS CONDENSERS AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED STANDING WATER ON PREP AREA FLOOR BEHIND COOKING EQUIPMENT. MUST KEEP PREP AREA FLOOR DRY/CLEAN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED SOME PREP AREA CEILING LIGHT BULBS BURNED OUT AND ONE CEILING LIGHT COVER MISSING ABOVE DISHMACHINE. MUST REPLACE BURNED OUT CEILING LIGH BULBS ABOVE PREP AREA AND PROVIDE A COVER FOR CEILING LIGHT BULBS ABOVE DISHMACHINE.

Base deductions−16 pts

Sep 23

Complaint Re-Inspection InspectionPass

1 Med8 Basic

9 total

79/100inspection score

−21 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
3-302.12 MUST LABEL WITH A COMMON NAME FOOD REMOVED FROM ORIGINAL CONTAINER IN PREP AREA AND STORAGE.

Basic (8)

−16 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
3-304.14 A BUCKET WITH SANITIZE SOLUTION AND LINEN MUST BE PROVIDED AT PREP TABLES
43IN-USE UTENSILS: PROPERLY STORED−2
3-304.12 ICE SCOOP MUST BE STORED IN A CLEAN CONTAINER BETWEEN USE, AT BARS AND BASEMENT AREAS.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
4-502.13 MUST NOT USE DUCT TAPE TO REPAIR PREP COOLER BY THE COOKING EQUIPMENT
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-101.19 MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS. THROUGHOUT INSIDE THE PREMISES
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-101.11(B, C, D, E) MISSING HANDLE AT LID OF PREP COOLER IN THE KITCHEN ACCROSS LOW TEMP DISH MACHINE. INSTRUCTED TO REPLACE SAID HANDLE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-501.11 MUST PROVIDE PROPER SINK STOPPERS FOR ONE-COMPARTMENT SINK AT TRAYLINE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-602.13 ACCUMULATION OF GREASE AND FOOD INSIDE THE CABINE OF DEEP FRYERS (REAR PART). HOOD ABOVE COOKING EQUIPMENT WITH GREASE BUILD UP. CLEAN AND MAINTAIN
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
5-501.17 LIDS ARE NEEDED FOR ALL RECEPTACLES IN WOMEN'S AND UNISEX WASHROOMS.

Base deductions−21 pts

Sep 23

Complaint InspectionFail

1 High2 Med8 Basic

11 total

64/100inspection score

−36 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
WE OBSERVED ICE/FOOD NOT PROTECTED. INTERIOR OF THE ICE MACHINE UPPER WATER RESERVOIR, ICE BIN, AND ALL ICE CONTACT SIDES AND INTERIOR OF THE MACHINE WITH BLACK AND PINK SLIME SUBSTANCE DRIPPING DOWN INTO THE ICE. INSTRUCTED TO CLEAN AND SANITIZE THE INTERIOR OF THE ICE MACHINE THROUGHOUT. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
TCS FOOD AT IMPROPER TEMPERATURE. WE OBSERVED TWO PANES OF COOKED MAC AND CHEESE STORED INSIDE THE WALK-IN COOLER AT TEMP OF 45.5F TO 49.8F. COLD FOOD MUST MAINTAIN TEMP OF 41F AND BELOW. EMPLOYEE DISCARDED AND DENATURED SAID FOOD. POUNDS 12, VALUE 18 PRIORITY VIOLATION:7-38-005, CITATION ISSUED.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
MUST LABEL WITH A COMMON NAME FOOD REMOVED FROM ORIGINAL CONTAINER IN PREP AREA AND STORAGE.

Basic (8)

−16 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
A BUCKET WITH SANITIZE SOLUTION AND LINEN MUST BE PROVIDED AT PREP TABLES
43IN-USE UTENSILS: PROPERLY STORED−2
ICE SCOOP MUST BE STORED IN A CLEAN CONTAINER BETWEEN USE, AT BARS AND BASEMENT AREAS.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
MUST NOT USE DUCT TAPE TO REPAIR PREP COOLER BY THE COOKING EQUIPMENT
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS. THROUGHOUT INSIDE THE PREMISES
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MISSING HANDLE AT LID OF PREP COOLER IN THE KITCHEN ACCROSS LOW TEMP DISH MACHINE. INSTRUCTED TO REPLACE SAID HANDLE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST PROVIDE PROPER SINK STOPPERS FOR ONE-COMPARTMENT SINK AT TRAYLINE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
ACCUMULATION OF GREASE AND FOOD INSIDE CABINE OF DEEP FRYERS (REAR PART).HOOD ABOVE COOKING EQUIPMENT WITH GREASE BUILD UP.CLEAN AND MAINTAIN
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
LIDS IS NEEDED FOR ALL RECEPTACLES IN WOMEN'S AND UNISEX WASHROOMS.

Base deductions−36 pts

May 22

Complaint 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
NOTED RUSTY AND DIRTY SHELVES INSIDE WALK-IN COOLERS. INSTRUCTED TO DETAIL CLEAN, REPAINT WITH NON-TOXIC FOOD-GRADE PAINT, AND/OR REPLACE.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
NOTED HEAVY DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS, AND EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS, AND PIPES/CONDUITS.

Base deductions−4 pts

May 22

Complaint InspectionCleanNo Entry

No violations

100/100inspection score

May 22

Complaint InspectionCleanNo Entry

No violations

100/100inspection score

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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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