What is Horse Thief Hollow's health inspection score?

Horse Thief Hollow has a SafeDine safety score of 76 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Horse Thief Hollow last inspected?

Horse Thief Hollow was last inspected on August 25, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Horse Thief Hollow have?

Horse Thief Hollow has 42 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Horse Thief Hollow safe to eat at?

Horse Thief Hollow has a good safety record with a score of 76/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Horse Thief Hollow serve?

Horse Thief Hollow serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Horse Thief Hollow

Name: Horse Thief Hollow
Address: 10426 S WESTERN AVE, Chicago, 60643
Rating: 76

10426 S WESTERN AVE, Chicago

Last inspected 7mo ago

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0Good

American•Chicago

Ranked #960 of 1000 in ChicagoBetter than 17% of american restaurants

Stable

6 inspections

Last: Aug 25, 2025

medium confidence

Directions Order

Inspections

Clean Rate

Avg Violations

8 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

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-24

Final Score

Impact Breakdown

High Priority

-1 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-13 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

+2 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

10426 S WESTERN AVE, Chicago, IL 60643

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Violation Timeline

Mar 2023

1 inspections

2 high priority

4 basic

Mar

Apr 2023

1 inspections

4 basic

Apr 2024

1 inspections

3 high priority

2 intermediate

7 basic

Apr

Jan 2025

2 inspections

1 high priority

12 basic

Aug 2025

1 inspections

7 basic

Aug

Inspection History

6 records on file

4 Canvass2 Canvass Re-Inspection

Aug 25

Canvass InspectionLatestPass

7 Basic

7 total

86/100inspection score

−14 pts

Basic (7)

−14 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED THE GASKET AT THE TOP OF THE WALK IN COOLING UNIT DOOR THAT LEADS TO THE COOKING AREA IN NEED OF REPAIR. OBSERVED THE GASKETS ON THE 3 DOOR LOWER REACH IN TORN IN NEED OF REPAIR AND THE GASKET OF THE LOWER REACH IN NEXT TO THE 6 BURNER COOKING UNIT IN NEED OF REPAIR. INSTRUCTED TO REPAIR AND MAINTAIN ALL UNITS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED THE DRAINS IN ALL AREAS IN NEED OF A DETAILED CLEANING TO REMOVE DIRT, DEBRIS AND DARK STUBSTANCE BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN ALL AS A MEANS OF PREVENTING INSECT ACTIVITY.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED THE OPENING AREAS OF THE DEEP FRYERS WITH A BUILD UP OF GREASE AND FOOD DEBRIS ON THE INSIDE AND UNDER THE DEEP FRYER UNITS. INSTRUCTED TO CLEAN AND MAINTAIN ALL AS NEEDED.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE WALK IN COOLING UNIT AND FREEZER FLOOR IN NEED OF A DETAIL CLEANING UNDER THE SHELVINGS. INSTRUCTED TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED WALL LEFT OF THE DISH WASHING MACHINE WIH PEELING PAINT AND WHAT APPEARS TO BE MOLD BUILDING UP ON THE WALL AREA. INSTRUCTED TO CLEAN THE WALLS IN THE DISH WASHING AREA, REPAIR AND MAINTAIN PEELING PAINT.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED BUILD UP OF DIRT AND SMALL DEBRIS UNDER THE SHELVING IN THE REAR AREAS ALONG THE WALLS AS WELL AS THE FRONT BAR AREA UNDER THE HAND WASHING SINK AREA. INSTRUCTED TO CLEAN AND MAINTAIN ALL AREAS AS A MEANS OF PREVENTING POSSIBLE PEST AND OR INSECT ACTIVITY.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED THE HOOD VENTILATION FILTERS OVER THE GRILL WITH A BUILD UP OF GREASE. INSTRUCTED TO CLEAN AND MAINTAIN.

Base deductions−14 pts

Jan 25

Canvass Re-Inspection InspectionPass

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED UTENSILS BEING STORED BETWEEN REACH IN UNIT AND CUTTING AREA. INSTRUCTED TO OBTAIN A CLEAN SANITIZED HOLDER FOR ALL UTENSILS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED LARGE CAN OPENER IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
SIDES OF ALL COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
LEAK AT HOSE HOOK UP AT ONE OF THE MOP SINK AREAS. INSTRUCTED TO CORRECT LEAK AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOORS THROUGH OUT IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD SPILLS AND BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
NO ALLERGEN CERTIFICATE ON SITE. INSTRUCTED AMNAGER TO PROVIDE ALLERGEN CERTIFICATE FOR ALL CITY OF CHICAGO SANITATION CERTIFICATE HOLDERS. CORRECT AND MAINTAIN.

Base deductions−12 pts

Jan 25

Canvass InspectionFail

1 High6 Basic

7 total

78/100inspection score

−22 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED A BLACK DARK IN COLOR SUBSTANCE AT LIP AND IN THE INTERIOR OF THE ICE MACHINE. INSTRUCTED MANAGER TO REMOVE ICE AND HAVE ICE MACHINE CLEANED AND SANITZED. PRIORITY FOUNDATION 7-38-005 CITATION ISSUED

Basic (6)

−12 pts

43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED UTENSILS BEING STORED BETWEEN REACH IN UNIT AND CUTTING AREA. INSTRUCTED TO OBTAIN A CLEAN SANITIZED HOLDER FOR ALL UTENSILS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED LARGE CAN OPENER IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
SIDES OF ALL COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
LEAK AT HOSE HOOK UP AT ONE OF THE MOP SINK AREAS. INSTRUCTED TO CORRECT LEAK AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOORS THROUGH OUT IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD SPILLS AND BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
NO ALLERGEN CERTIFICATE ON SITE. INSTRUCTED AMNAGER TO PROVIDE ALLERGEN CERTIFICATE FOR ALL CITY OF CHICAGO SANITATION CERTIFICATE HOLDERS. CORRECT AND MAINTAIN.

Base deductions−22 pts

Apr 24

Canvass InspectionPass w/ Conditions

3 High2 Med7 Basic

12 total

46/100inspection score

−54 pts

High Priority (3)

−30 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED HANDWASHING CLEANSER AND DISPOSABLE PAPER TOWELS PROVIDED AT BAR AREA 3-COMPARTMENT SINK. INSTRUCTED TO RELOCATE CLEANSER AND PAPER TOWELS CLOSER TO THE HANDWASHING SINK.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED DISPOSABLE PAPER TOWELS NOT PROVIDED AT THE BAR AREA HANDWASHING SINK AND KITCHEN HALLWAY AREA HANDWASHING SINK. INSTRUCTED TO PROVIDE DISPOSABLE PAPER TOWELS TO ALL HANDWASHING SINKS AND MAINTAIN AT ALL TIMES. PERSON-IN-CHARGE PROVIDED DISPOSABLE PAPER TOWELS TO BOTH HANDWASHING SINKS. PRIORITY FOUNDATION VIOLATION. 7-38-030(C) CITATION ISSUED.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED LINE COOLER IN THE KITCHEN AREA AT IMPROPER TEMPERATURE OF 47.0F INTERNAL AMBIENT AIR TEMPERATURE. PERSON-IN-CHARGE ADJUSTED EQUIPMENT AT TIME OF INSPECTION, INTERNAL AMBIENT AIR TEMPERATURE REACHED 40.8F AFTER ADJUSTMENT. INSPECTION TAG REMOVED AT TIME OF INSPECTION. FACILITY MAY RESUME USE OF COOLER TO STORE TCS FOOD ITEMS. PRIORITY VIOLATION. 7-38-005 CITATION ISSUED.

Intermediate (2)

−10 pts

21PROPER HOT HOLDING TEMPERATURES−5
OBSERVED BBQ CHICKEN AT 117.1F IN THE REACH-IN WARMER AT THE COOK LINE. INSTRUCTED TO DISCARD AND MAINTAIN TCS FOOD ITEMS AT 135.0F OR ABOVE FOR HOT HOLDING. PERSON-IN-CHARGE DISCARDED AND DENATURED BBQ CHICKEN ON-SITE. APPROXIMATELY 10 LBS VALUED APPROXIMATELY $20 DISCARDED. PRIORITY VIOLATION. 7-38-005 CITATION ISSUED.
22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED THE FOLLOWING ITEMS IN THE KITCHEN AREA AT IMPROPER TEMPERATURE: RAW PORK AT 47.1F AT THE REACH-IN COOLER, RAW BEEF AT 45.6F AT THE GRILL DRAWER COOLER, COOKED SAUSAGE AT 46.5F AT THE LINE COOLER, ET CETERA. INSTRUCTED TO DISCARD AND MAINTAIN TCS FOOD ITEMS AT 41.0F OR BELOW FOR COLD HOLDING. PERSON-IN-CHARGE DISCARDED AND DENATURED ALL FOOD ITEMS AT IMPROPER TEMPERATURE ON-SITE. APPROXIMATELY 40 LBS VALUED APPROXIMATELY $380 DISCARDED. PRIORITY VIOLATION. 7-38-005 CITATION COMBINED WITH ABOVE VIOLATION.

Basic (7)

−14 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED PRETZELS IN CONTAINERS STORED DIRECTLY ON THE FLOOR AT THE COOK LINE AREA. INSTRUCTED TO RELOCATE AND STORE FOOD CONTAINERS AT LEAST 6" ABOVE THE FLOOR AND MAINTAIN.
43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED IN-USE KNIVES STORED BETWEEN COUNTERS AND CUTTING BOARDS AT THE COOK LINE AND SPOONS STORED IN STILL WATER AT THE BAR AREA. INSTRUCTED TO REMOVE AND STORE IN-USE UTENSILS ON A DRY, CLEAN, AND SANITIZED SURFACE AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED GASKETS AT THE REACH-IN WARMER AT THE COOK LINE TO BE MISSING OR IN POOR REPAIR. INSTRUCTED TO REPLACE GASKETS AND MAINTAIN GASKETS IN GOOD REPAIR FOR ALL EQUIPMENT.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED ALUMINUM FOIL USED TO LINE SHELVES NEAR GRILL AT THE COOK LINE. INSTRUCTED TO REMOVE ALUMINUM FOIL AND MAINTAIN SMOOTH, EASILY-CLEANABLE NONFOOD-CONTACT SURFACE.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OBSERVED OUTDOOR GREASE RECEPTACLE LID WITH MINOR GREASE AND DEBRIS. INSTRUCTED TO CLEAN OUTDDOOR GREASE AND WASTE RECEPTACLES AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF SOIL AND DEBRIS AND MAINTAIN.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OBSERVED OUTSIDE WASTE HOLDING ENCLOSURE CLUTTERED AND USED TO STORE UNNECESSARY ITEMS. INSTRUCTED TO REMOVE UNNECESSARY ITEMS AND REDUCE CLUTTER IN OUTDOOR WASTE HOLDING ENCLOSURE AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED MISSING FOOD HANDLER CERTIFICATES FOR ALL FOOD HANDLING STAFF. INSTRUCTED TO PROVIDE FOOD HANDLER TRAINING FOR ALL FOOD HANDLING STAFF AND MAINTAIN CERTIFICATES ON-SITE AT ALL TIMES.

Base deductions−54 pts

Apr 23

Canvass Re-Inspection InspectionPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD ITEMS STORED ON FLOOR IN WALK-IN COOLER, WALK-IN FREEZER AND STORAGE AREAS. INSTRUCTED MANAGER TO ELEVATE ALL FOOD ITEMS SIX INCHES OFF FLOOR.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
OBSERVED DISPOSABLE LIDS STORED ON FLOOR IN PREP/STORAGE AREA. INSTRUCTED MANAGER TO ELEVATE ALL SINGLE SERVICE ARTICLES SIX INCHES OFF FLOOR.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED FOOD DEBRIS AND GREASE BUILDUP ON INTERIOR AND EXTERIOR SURFACES OF FRYERS, GRILL, PREP COOLERS, PREP TABLES, HOLDING UNITS, SHELVING UNITS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FOOD DEBRIS AND SPILLS ON FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN WALK-IN COOLER, WALK-IN FREEZER, PREP, STORAGE AND DISH WASHING AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.

Base deductions−8 pts

Mar 23

Canvass InspectionFail

2 High4 Basic

6 total

72/100inspection score

−28 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HOT WATER (42.6F) AT HAND WASHING SINK IN BREWERY. INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN 100-120F WATER AT ALL HAND WASHING SINKS. PRIORITY 7-38-030(C) CITATION ISSUED
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED BLACK MOLD-LIKE SUBSTANCE ON INTERIOR PANEL OF ICE MACHINE IN BEVERAGE AREA. INSTRUCTED MANAGER TO CLEAN, SANITIZE AND MAINTAIN ICE MACHINE. PRIORITY FOUNDATION 7-38-005 CITATION ISSUED

Basic (4)

−8 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD ITEMS STORED ON FLOOR IN WALK-IN COOLER, WALK-IN FREEZER AND STORAGE AREAS. INSTRUCTED MANAGER TO ELEVATE ALL FOOD ITEMS SIX INCHES OFF FLOOR.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
OBSERVED DISPOSABLE LIDS STORED ON FLOOR IN PREP/STORAGE AREA. INSTRUCTED MANAGER TO ELEVATE ALL SINGLE SERVICE ARTICLES SIX INCHES OFF FLOOR.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED FOOD DEBRIS AND GREASE BUILDUP ON INTERIOR AND EXTERIOR SURFACES OF FRYERS, GRILL, PREP COOLERS, PREP TABLES, HOLDING UNITS, SHELVING UNITS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FOOD DEBRIS AND SPILLS ON FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN WALK-IN COOLER, WALK-IN FREEZER, PREP, STORAGE AND DISH WASHING AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.

Base deductions−28 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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