What is LA Creperie, Inc.'s health inspection score?

LA Creperie, Inc. has a SafeDine safety score of 93 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was LA Creperie, Inc. last inspected?

LA Creperie, Inc. was last inspected on July 24, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does LA Creperie, Inc. have?

LA Creperie, Inc. has 19 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is LA Creperie, Inc. safe to eat at?

Yes, LA Creperie, Inc. has an excellent safety record with a score of 93/100. This indicates strong compliance with health and safety standards.

What type of cuisine does LA Creperie, Inc. serve?

LA Creperie, Inc. serves French cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

LA Creperie, Inc.

Name: LA Creperie, Inc.
Address: 2845 N CLARK ST, Chicago, 60657
Rating: 93

2845 N CLARK ST, Chicago

Last inspected 8mo ago

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0Excellent

French•Lakeview

Ranked #96 of 979 in LakeviewBetter than 95% of french restaurants

Stable

6 inspections

Last: Jul 24, 2025

medium confidence

Directions Order

Inspections

33%

Clean Rate

3.2

Avg Violations

9 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Plumbing issues

Plumbing or waste disposal problems

Facility condition

Building maintenance or structural issues

Food storage

Food not properly stored or protected

Other violation

Regulatory compliance issue

Permit/documentation

Administrative or documentation issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-7

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 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

0 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

2845 N CLARK ST, Chicago, IL 60657

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Violation Timeline

Sep 2022

1 inspections

1 high priority

5 basic

Sep

Oct 2023

1 inspections

6 basic

Jul 2024

1 inspections

Jul

Aug 2024

1 inspections

5 basic

Jun 2025

1 inspections

Jun

Jul 2025

1 inspections

2 basic

Inspection History

6 records on file

4 Canvass2 Non-Inspection

Jul 25

Canvass InspectionLatestPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED LEAK FROM BASE OF FAUCET AT THE FRONT BAR THREE (3) COMPARTMENT SINK AT TIME OF INSPECTION. INSTRUCTED MANAGER TO SERVICE AND MAINTAIN FAUCET IN GOOD REPAIR.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED ONE LIGHT IN THE BASEMENT DRY STORAGE AREA TO BE NOT SHIELDED OR PROTECTED. INSTRUCTED MANAGER TO REPLACE OR PROVIDE PROTECTIVE SHIELDING FOR ONE LIGHT IN BASEMENT DRY STORAGE AREA.

Base deductions−4 pts

Jun 25

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

Aug 24

Canvass InspectionPass

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED IN USE UTENSILS SUCH AS KNIVES AND TONGS STORED BEHIND WATER PIPES AND ON THE WALL IN THE WALK IN COOLER. INSTRUCTED MANAGER TO STORE ALL UTENSILS IN A CLEAN LOCATION IN BETWEEN USE TO PROTECT AGAINST POTENTIAL SOURCES OF CONTAMINATION.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED FOOD SERVICE EQUIPMENT AND UTENSILS STORED BENEATH UNPROTECTED/NOT SHIELDED WASTEWATER AND SEWER LINES IN THE CRAWL SPACE STORAGE ON RIGHT SIDE OF STAIRS IN BASEMENT. INSTRUCTED MANAGER TO PROVIDE APPROPRIATE SHIELDING OR MOVE ALL FOOD ITEMS AND STORAGE BINS FROM BELOW ANY UNPROTECTED SEWER AND WASTEWATER LINES.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED GASKET OF CENTER DOOR OF 3 DOOR STANDING COOLER TO BE TORN. INSTRUCTED MANAGER TO REPAIR OR REPLACE TO PROVIDE TIGHT SEALING DOOR.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED LEAK FROM DRAIN PIPE ONTO FLOOR AT HAND SINK IN MAIN KITCHEN PREPARATION AREA. INSTRUCTED MANAGER TO SERVICE SINK AND MAINTAIN IN GOOD REPAIR.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED EXCESSIVE DUST AND FOOD DEBRIS BUILD UP ON THE FLOORS IN THE CORNER BELOW THE DISH MACHINE AND UNDER THE FLAT TOP AND OVEN EQUIPMENT IN MAIN KITCHEN PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN AREAS FREE OF SIGNIFICANT DUST AND FOOD DEBRIS BUILD UP.

Base deductions−10 pts

Jul 24

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

Oct 23

Canvass InspectionPass

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
GREASE BUILD-UP AT THE INTERIOR OF THE OVEN, CLEAN AND MAINTAIN
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
MUST NOT USE BRICKS AS A MEANS OF ELEVATION FOR SHELVES IN BASEMENT STORAGE AREA.PROVIDE RAISED SHELVES
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
UNABLE TO LOCATE BACK FLOW PREVENTION DEVICE AT ICE MACHINE WATER LINE,AT PREP/KITCHEN AREA. MUST INSTALL SO BACK FLOW PREVENTION DEVICE MAY BE LOCATED TO BE SERVICED AND MAINTAIN OR TO KNOW THE LOCATION
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
CRACKED CEILING INSIDE THE WALK-IN COOLER.MUST REPAIR OR REPLACE, WITH SMOOTH AND CLEANABLE SURFACE
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED BRICK WALLS IN VARIOUS FOOD STORAGE AREAS NOT SMOOTH AND CLEANABLE. MUST SEAL ALL HOLES, CRACKS, CREVICES AND OPENINGS OF SAID WALLS TO MAKE SMOOTH AND EASILY CLEANABLE.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
ADDITIONAL FOOD HANDLER TRAINING IS REQUIRED ON-SITE.

Base deductions−12 pts

Sep 22

Canvass InspectionPass w/ Conditions

1 High5 Basic

6 total

80/100inspection score

−20 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
NOTED A VERY THICK BLACK AND SLIMY SUBSTANCE INSIDE THE UPPER COMPARTMENT OF ICE MACHINE DRIPPING ONTO THE ICE. INSTRUCTED MANAGEMENT NOT TO USE ICE MACHINE UNTIL EQUIPMENT IS DETAIL CLEANED AND SANITIZE. PRIORITY FOUNDATION #7-38-005

Basic (5)

−10 pts

43IN-USE UTENSILS: PROPERLY STORED−2
NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED TORN RUBBER GASKET INSIDE DOOR OF 2 DOOR REFRIGERATION UNIT AT THE DISH WASHING AREA. INSTRUCTED TO DETAIL REPAIR AND MAINTAIN AND/OR REPLACE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED ICE BUILD UP INSIDE THE CHEST FREEZER AT THE BASEMENT FOOD/DRY STORAGE AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED THE FOLLOWING:- -FLOORS THROUGH OUT ALONG WALL BASE AND UNDERNEATH EQUIPMENT -MULTIPLE CRACKS ON FLOOR AT THE FIRST FLOOR AND BASMENT. -MULTIPLE HOLES AND OPENINGS ON CEILING AT THE BASEMENT FOOD/DRY STORAGE AREA. INSTRUCTED TO CLEAN AND MAINTAIN, RESURFACE FLOORS WHERE EVER NEEDED, SEAL ALL HOLES AND OPENINGS TO PREVENT ENTRY POINTS FOR PEST.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED HEAVY CLUTTER BASEMENT FOOD/DRY STORAGE AREA ON SHELVES AND INSIDE THE DRY STORAGE ROOM (CRAWL SPACE). INSTRUCTED TO DETAIL CLEAN, ORGANIZE AND REMOVE ALL UNNECESSARY OR UNUSED ARTICLES AND EQUIPMENT TO PREVENT HIDING PLACES FOR PEST.

Base deductions−20 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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