What is Wildberry Pancakes & Cafe's health inspection score?

Wildberry Pancakes & Cafe has a SafeDine safety score of 71 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Wildberry Pancakes & Cafe last inspected?

Wildberry Pancakes & Cafe was last inspected on March 24, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Wildberry Pancakes & Cafe have?

Wildberry Pancakes & Cafe has 27 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Wildberry Pancakes & Cafe safe to eat at?

Wildberry Pancakes & Cafe has a good safety record with a score of 71/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Wildberry Pancakes & Cafe serve?

Wildberry Pancakes & Cafe serves Cafe cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Wildberry Pancakes & Cafe

Name: Wildberry Pancakes & Cafe
Address: 130 E RANDOLPH ST, Chicago, 60601
Rating: 71

130 E RANDOLPH ST, Chicago

Last inspected 12mo ago

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0Good

Cafe•The Loop

Ranked #505 of 866 in The LoopBetter than 41% of cafe restaurants

Stable

5 inspections

Last: Mar 24, 2025

low confidence

Directions Order

Inspections

Clean Rate

5.4

Avg Violations

13 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

Cross-contamination

Raw and cooked foods not properly separated

Plumbing issues

Plumbing or waste disposal problems

Other violationHigh Priority

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-29

Final Score

Impact Breakdown

High Priority

-6 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-8 pts

Best practices • 2 pts each

Freshness Penalty

-12 pts

Score reduced due to stale inspection data

Inspection Timeline

+1 pts

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

130 E RANDOLPH ST, Chicago, IL 60601

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Violation Timeline

Jan 2023

1 inspections

2 high priority

2 intermediate

Jan

Aug 2023

1 inspections

1 high priority

6 basic

Feb 2024

1 inspections

6 basic

Feb

Apr 2024

1 inspections

6 basic

Mar 2025

1 inspections

1 high priority

3 basic

Mar

Inspection History

5 records on file

3 Canvass1 Short Form Complaint1 Complaint

Mar 25

Canvass InspectionLatestPass

1 High3 Basic

4 total

84/100inspection score

−16 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
MUST PROVIDE HANDWASHING SIGNAGE AT THE HANDWASHING SINK IN THE BASEMENT PREP AREA.

Basic (3)

−6 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED DISH RACKS STORED ON THE FLOOR IN THE DISHWASHING AREA. INSTRUCTED TO ELEVATE DISH RACKS TO PROTECT FROM POSSIBLE CONTAMINATION.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED EMPLOYEES EATING IN THE UPSTAIRS FOOD PREP AREA. INSTRUCTED MANAGEMENT TO PROVIDE A DESIGNATED ARE FOR EMPLOYEES TO EAT AND DRINK AWAY FROM FOOD PRE AREAS.
58ALLERGEN TRAINING AS REQUIRED−2
NO PROOF OF ALLERGEN TRAINING ON SITE FOR ALL CITY OF CHICAGO FOOD MANAGERS. INSTRUCTED MANAGEMENT THAT ALL CITY OF CHICAGO FOOD MANAGERS MUST COMPLETE ALLERGEN TRAINING AND KEEP CERTIFICATE ON SITE.

Base deductions−16 pts

Apr 24

Short Form Complaint InspectionPass

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED SOILED WIPE CLOTHS STORED ON THE CUTTING BOARDS AND PREP TABLES THROUGHOUT THE COOK LINE. INSTRUCTED TO KEEP ALL WET WIPING CLOTHS STORED IN PROPER SANIZING SOLUTION WHEN NOT IN USE.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
OBSERVED PLASTIC SINGLE SERVICE TRAYS STORED FACING UP ON THE COOK LINE SHELVING. INSTRUCTED TO INVERT ALL SINGLE SERVICE ITEMS TO PROTECT FROM OVERHEAD CONTAMINATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED TORN GASKETS ON THE TWO DOOR MILK COOLER NEXT TO PRODUCE WALK-IN COOLER IN THE BASEMENT. INSTRUCTED TO REPAIR AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED DUST BUILD UP ON THE FAN GUARDS IN BOTH WALK-IN COOLERS IN THE BASEMENT. INSTRUCTED TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST CLEAN AND MAINTAIN FLOORS AND FLOOR DRAINS THROUGHOUT THE KITCHEN AND DISHWASHING AREA.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED NO LIGHTING IN THE WALK-IN FREEZER IN THE BASEMENT. INSTRUCTED TO PROVIDE LIGHTING AND MAINTAIN

Base deductions−12 pts

Feb 24

Canvass InspectionPass

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED SOILED WIPE CLOTHS STORED ON THE CUTTING BOARDS AND PREP TABLES THROUGHOUT THE COOK LINE. INSTRUCTED TO KEEP ALL WET WIPING CLOTHS STORED IN PROPER SANIZING SOLUTION WHEN NOT IN USE.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
OBSERVED PLASTIC SINGLE SERVICE TRAYS STORED FACING UP ON THE COOK LINE SHELVING. INSTRUCTED TO INVERT ALL SINGLE SERVICE ITEMS TO PROTECT FROM OVERHEAD CONTAMINATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED TORN GASKETS ON THE TWO DOOR MILK COOLER NEXT TO PRODUCE WALK-IN COOLER IN THE BASEMENT. INSTRUCTED TO REPAIR AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED DUST BUILD UP ON THE FAN GUARDS IN BOTH WALK-IN COOLERS IN THE BASEMENT. INSTRUCTED TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST CLEAN AND MAINTAIN FLOORS AND FLOOR DRAINS THROUGHOUT THE KITCHEN AND DISHWASHING AREA.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED NO LIGHTING IN THE WALK-IN FREEZER IN THE BASEMENT. INSTRUCTED TO PROVIDE LIGHTING AND MAINTAIN.

Base deductions−12 pts

Aug 23

Complaint InspectionPass

1 High6 Basic

7 total1 risk factor

73/100inspection score

−22 pts

High Priority (1)

−10 pts

7NO DISCHARGE FROM EYES, NOSE, AND MOUTHRisk Factor−10

Basic (6)

−12 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
soiled wiping cloths stored too close to ice bin at server line. Instructed to keep away from open foods.
43IN-USE UTENSILS: PROPERLY STORED−2
Ice buckets stored on floor next to ice maker in basement, instructed to store off floor.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
Meat slicer not cleaned properly, found encrusted food build-up behind and around blade, instructed to clean and sanitize properly.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
counter under grill at main kitchen not clean food debris/grease build-up noted. Instructed to clean and maintain.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
Unable to locate backflow prevention device for ice makers in basement, instructed to expose.
64MISCELLANEOUS / PUBLIC HEALTH ORDERS−2

Base deductions−22 pts

Risk factor bonus (1× +5)−5 pts

Jan 23

Canvass InspectionPass w/ Conditions

2 High2 Med

4 total1 risk factor

65/100inspection score

−30 pts

High Priority (2)

−20 pts

6PROPER EATING, TASTING, DRINKING, OR TOBACCO USERisk Factor−10
open employees drink container on prep table, instructed to keep off prep table
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
Improper cooling method. using large tubs to cool down TCS foods, covered tightly. Instructed to use shallow containers and cover loosely to facilitate cool down process. priority foundation violation 7-38-005.

Intermediate (2)

−10 pts

20PROPER COOLING TIME AND TEMPERATURE−5
TCS foods held at improper temperature. found about 50 lbs of cream biscuit gravy stored in 2 large bucket at 58.4f, containers placed in walk-in cooler a day before. also found 10 lbs of hollandaise sauce held at 73.f on counter top with no time stamp or date. instructed to keep all Cold TCS foods at 41f or lower. priority violation 7-38-005. food discarded valued at $150.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
Bulk food containers not labeled ( sugar, flour....) instructed to label.

Base deductions−30 pts

Risk factor bonus (1× +5)−5 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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