What is West Town Bakery & Diner's health inspection score?

West Town Bakery & Diner has a SafeDine safety score of 88 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was West Town Bakery & Diner last inspected?

West Town Bakery & Diner was last inspected on May 1, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does West Town Bakery & Diner have?

West Town Bakery & Diner has 27 total violations across 13 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is West Town Bakery & Diner safe to eat at?

Yes, West Town Bakery & Diner has an excellent safety record with a score of 88/100. This indicates strong compliance with health and safety standards.

What type of cuisine does West Town Bakery & Diner serve?

West Town Bakery & Diner serves Bakery cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

West Town Bakery & Diner

Name: West Town Bakery & Diner
Address: 1916-1920 W CHICAGO AVE, Chicago, 60622
Rating: 88

1916-1920 W CHICAGO AVE, Chicago

Last inspected 11mo ago

▲Improving

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0Excellent

Bakery•Wicker Park

Ranked #115 of 579 in Wicker ParkBetter than 85% of bakery restaurants

Improving

10 inspections

Last: May 1, 2025

medium confidence

Directions Order

Inspections

20%

Clean Rate

2.7

Avg Violations

11 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Plumbing issues

Plumbing or waste disposal problems

Pest issues

Evidence of pests found during inspection

Other violationHigh Priority

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-12

Final Score

Impact Breakdown

High Priority

-4 pts

Direct health hazards • 10 pts each

Intermediate

-1 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

+12 pts

100

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

1916-1920 W CHICAGO AVE, Chicago, IL 60622

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Violation Timeline

Dec 2022

1 inspections

2 basic

Dec

Feb 2023

2 inspections

3 high priority

6 basic

May 2023

1 inspections

3 basic

May

Jun 2023

1 inspections

1 basic

May 2024

2 inspections

4 high priority

3 basic

May

Mar 2025

1 inspections

3 high priority

1 intermediate

1 basic

Apr 2025

1 inspections

Apr

May 2025

1 inspections

Inspection History

10 records on file

1 Recent Inspection3 Canvass Re-Inspection2 Canvass1 Short Form Complaint2 Complaint1 Complaint Re-Inspection

May 25

Recent Inspection InspectionLatestCleanPass

No violations

100/100inspection score

Apr 25

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Mar 25

Canvass InspectionFail

3 High1 Med1 Basic

5 total

63/100inspection score

−37 pts

High Priority (3)

−30 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED FOOD EMPLOYEE PUTTING DISHES IN A HOT WATER DISH MACHINE WITH A FINAL UTENSIL SURFACE TEMPERATURE OF 150 F. INSTRUCTED MANAGER TO ENSURE DISH MACHINE PROVIDES A FINAL UTENSIL SURFACE TEMPERATURE OF 160 F BEFORE PUTTING DISH THROUGH MACHINE. THE TECHNICIAN ARRIVED ON SITE TO SERVICE THE DISH MACHINE. PRIORITY VIOLATION 7-38-025 CITATION ISSUED.
29COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP−10
OBSERVED VACUUM PACKAGING MACHINES AND VACUUM PACKAGED FOODS ON SITE WITHOUT A CDPH-APPROVED HACCP PLAN. MANAGEMENT INSTRUCTED THAT A HACCP PLAN MUST BE APPROVED BY CDPH BEFORE FOODS CAN BE VACUUM PACKAGED ON THE PREMISES. VACUUM PACKAGED FOOD TAGGED INCLUDING 10 POUNDS HAM, 8 POUNDS CHICKEN, 1 POUND BREAD, & 1/4 POUND CHEESE. COOLER ALREADY TAGGED FROM THE PREVIOUS YEAR. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
32VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS−10
NO APPROVED HACCP PROGRAM ON THE PREMISES FOR VACUUM PACKAGING TCS FOODS. MANAGEMENT INSTRUCTED TO HAVE AN APPROVED HACCP PROGRAM BEFORE VACUUM PACKAGING TCS FOODS. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION CONSOLIDATED WITH VIOLATION #29.

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED CUSTOMER WITH PET DOG INSIDE FACILITY. LIVE ANIMALS MAY NOT BE ALLOWED IN THE PREMISES OF ANY RETAIL FOOD ESTABLISHMENT. PRIORITY FOUNDATION VIOLATION 7-40-060 CITATION ISSUED

Basic (1)

−2 pts

48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED NO IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR ON SITE AT THE TIME OF INSPECTION. MANAGER ONLY PROVIDED TEST STRIPS FOR MEASURING WATER TEMPERATURE. INSTRUCTED MANAGER TO PROVIDE IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR FOR MEASURING SURFACE TEMPERATURE OF UTENSIL. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.

Base deductions−37 pts

May 24

Canvass Re-Inspection InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
5-501.17 OBSERVED NO COVERED RECEPTACLES IN THE UPSTAIRS WOMEN'S TOILET ROOM. INSTRUCTED MANAGER TO PROVIDE COVERED RECEPTACLES.

Base deductions−2 pts

May 24

Canvass InspectionFail

4 High2 Basic

6 total

56/100inspection score

−44 pts

High Priority (4)

−40 pts

14REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION−10
OBSERVED NO SHELLSTOCK IDENTIFICATION TAGS FOR OYSTERS ON SITE. INSTRUCTED MANAGER TO ENSURE TAGS ARE KEPT ON SITE FOR 90 DAYS. OYSTERS DISCARDED WITH VACUUM PACKAGED FOODS PER VIOLATION #29 PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED HOT WATER DISH MACHINE WITH A LOW FINAL RISE TEMPERATURE. THE FINAL RINSE TEMPERATURE ONLY PROVIDES UTENSILS WITH A SURFACE TEMPERATURE OF 154 F. ALL UTENSILS MUST HAVE A FINAL SURFACE TEMPERATURE OF 160 F FOR ADEQUATE SANITIZING. INSTRUCTED MANAGER TO SERVICE DISH MACHINE. DISH MACHINE TAGGED. TECHNICIAN ARRIVED ON SITE DURING INSPECTION TO SERVICE DISH MACHINE. PRIORITY VIOLATION 7-38-025 CITATION ISSUED.
29COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP−10
OBSERVED VACUUM PACKAGING MACHINES AND VACUUM PACKAGED FOODS ON SITE WITHOUT A CDPH-APPROVED HACCP PLAN. MANAGEMENT INSTRUCTED THAT A HACCP PLAN MUST BE APPROVED BY CDPH BEFORE FOODS CAN BE VACUUM PACKAGED ON THE PREMISES. MANAGER DISCARDED: 8 POUNDS HAM, 1 POUND OYSTERS, 2 POUNDS BURGER MEAT, 5 POUNDS DUCK MEAT, AND 2 POUNDS SALMON($400). VACUUM PACKAGING MACHINES TAGGED. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
32VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS−10
NO APPROVED HACCP PROGRAM ON THE PREMISES FOR VACUUM PACKAGING TCS FOODS. MANAGEMENT INSTRUCTED TO HAVE AN APPROVED HACCP PROGRAM BEFORE VACUUM PACKAGING TCS FOODS. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION CONSOLIDATED WITH VIOLATION #29.

Basic (2)

−4 pts

48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED 3-COMPARTMENT SINK NOT IN PROPER WORKING ORDER. WHEN WATER IS DRAINED IN ONE COMPARTMENT, ANOTHER COMPARTMENT FLOODS. INSTRUCTED MANAGER TO REPAIR 3-COMPARTMENT SINK. PRIORITY FOUNDATION VIOLATION 7-38-025 CITATION ISSUED.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED NO COVERED RECEPTACLES IN THE UPSTAIRS WOMEN'S TOILET ROOM. INSTRUCTED MANAGER TO PROVIDE COVERED RECEPTACLES.

Base deductions−44 pts

Jun 23

Short Form Complaint InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

58ALLERGEN TRAINING AS REQUIRED−2
2-102.13 OBSERVED NO ALLERGEN TRAINING CERTIFICATES ON SITE AT THE TIME OF INSPECTION. INSTRUCTED ALL EMPLOYEES HOLDING CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATES MUST COMPLETE ALLERGEN TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.

Base deductions−2 pts

May 23

Complaint InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED 2 BURNT-OUT BULBS IN THE CEILING IN THE REAR NEAR OVENS. INSTRUCTED TO REPAIR AND MAINTAIN IN GOOD CONDITION.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED BUILD-UP OF DUST ON VENT AND CEILING OVER PREP TABLE LOCATED IN REAR. INSTRUCTED TO CLEAN AND MAINTAIN IN GOOD CONDITION.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO ALLERGEN TRAINING CERTIFICATES ON SITE AT THE TIME OF INSPECTION. INSTRUCTED ALL EMPLOYEES HOLDING CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATES MUST COMPLETE ALLERGEN TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.

Base deductions−6 pts

Feb 23

Complaint Re-Inspection InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-501.11 OBSERVED TORN GASKET ON THE DOOR OF THE WALK-IN COOLER LOCATED CLOSEST TO THE REAR EXIT DOOR. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
5-501.11 OBSERVED A BUILD-UP OF GREASE ON THE EXTERIOR USED COOKING OIL CONTAINER. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN IN GOOD CONDITION.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
6-202.11 OBSERVED ONE UNPROTECTED LIGHTBULB IN THE HOOD OVER THE COOK LINE. INSTRUCTED TO ADD PROTECTIVE SHIELDING.

Base deductions−6 pts

Feb 23

Complaint InspectionPass w/ Conditions

3 High3 Basic

6 total1 risk factor

59/100inspection score

−36 pts

High Priority (3)

−30 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CERTIFIED MANAGER ON DUTY AT THE TIME OF INSPECTION WHILE TCS ITEMS BREAKFAST SANDWICHES WERE PREPARED. INSTRUCTED TO MAINTAIN AN EMPLOYEE HOLDING A CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATE ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED EXPOSED HANDWASHING SINK IN DISH AREA RENDERED INACCESSIBLE BY COOLING RACKS PLACED IN SINK BASIN. INSTRUCTED TO MAINTAIN ALL EXPOSED HANDWASHING SINKS IN A FREE AND ACCESSIBLE MANNER. PRIORITY FOUNDATION VIOLATION 7-38-030(C). CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED LOW-TEMPERATURE DISH MACHINE IN THE REAR DISH AREA MAINTAINING AN IMPROPER CHEMICAL SANITIZER CONCENTRATION OF 0PPM OF CHLORINE. THE MACHINE WAS TAGGED AND HELD FOR INSPECTION. INSTRUCTED TO REPAIR MACHINE SO THAT IT IS CAPABLE OF DELIVERING SANITIZER CONCENTRATIONS BETWEEN 50-100PPM OF CHLORINE. PRIORITY VIOLATION 7-38-025. CITATION ISSUED.

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED TORN GASKET ON DOOR OF WALK-IN COOLER LOCATED CLOSEST TO REAR EXIT DOOR. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OBSERVED BUILD-UP OF GREASE ON EXTERIOR USED COOKING OIL CONTAINER. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN IN GOOD CONDITION.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED ONE UNPROTECTED LIGHTBULB IN HOOD OVER COOK LINE. INSTRUCTED TO ADD PROTECTIVE SHIELDING.

Base deductions−36 pts

Risk factor bonus (1× +5)−5 pts

Dec 22

Canvass Re-Inspection InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

40PERSONAL CLEANLINESS−2
OBSERVED FOOD HANDLERS PREPPING FOOD WITHOUT HAIR RESTRAINTS. INSTRUCTED PERSON IN CHARGE THAT ALL FOOD HANDLERS MUST WEAR A HAIR RESTRAINT.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN ALL COOKING EQUIPMENT, INGREDIENT CONTAINERS, RACKS AND SHELVING WITH FLOUR, DUST, GREASE, AND DIRT BUILD-UP THROUGHOUT. RECOMMENDED TO INCREASE CLEANING FREQUENCY AND MAINTAIN AT ALL TIMES.

Base deductions−4 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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