What is Station Restaurant And Bar, Vinny's Pizza Bar, Boo's health inspection score?

Station Restaurant And Bar, Vinny's Pizza Bar, Boo has a SafeDine safety score of 51 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Station Restaurant And Bar, Vinny's Pizza Bar, Boo last inspected?

Station Restaurant And Bar, Vinny's Pizza Bar, Boo was last inspected on November 26, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Station Restaurant And Bar, Vinny's Pizza Bar, Boo have?

Station Restaurant And Bar, Vinny's Pizza Bar, Boo has 26 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Station Restaurant And Bar, Vinny's Pizza Bar, Boo safe to eat at?

Station Restaurant And Bar, Vinny's Pizza Bar, Boo has a safety score of 51/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Station Restaurant And Bar, Vinny's Pizza Bar, Boo

Name: Station Restaurant And Bar, Vinny's Pizza Bar, Boo
Address: 120 N CANAL ST, Chicago, 60606
Rating: 51

120 N CANAL ST , Chicago

Data may be outdated — inspected 11/26/2024

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0Fair

West Loop

Ranked #682 of 1000 in West Loop

Declining

5 inspections

Last: Nov 26, 2024

low confidence

Directions Order

Inspections

Clean Rate

5.2

Avg Violations

17 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Pest issuesHigh Priority

Evidence of pests found during inspection

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

-49

Final Score

Impact Breakdown

High Priority

-9 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-4 pts

Best practices • 2 pts each

Freshness Penalty

-12 pts

Score reduced due to stale inspection data

Inspection Timeline

-19 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

120 N CANAL ST , Chicago, IL 60606

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Violation Timeline

Nov 2022

2 inspections

8 high priority

2 intermediate

2 basic

Nov

Oct 2023

2 inspections

2 high priority

7 basic

Nov 2024

1 inspections

3 high priority

2 basic

Nov

Inspection History

5 records on file

3 Canvass2 Canvass Re-Inspection

Nov 24

Canvass InspectionLatestPass w/ Conditions

3 High2 Basic

5 total2 risk factors

56/100inspection score

−34 pts

High Priority (3)

−30 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
No certified food service manager on site while handling and serving TCS foods ( chicken, beef... ) Instructed to obtain. Priority foundation violation 7-38-012.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
Low temp dish washing machine at bar area not sanitizing at final rinse, 0ppm of chlorine obtained on test strips, machine was being used during inspection. Instructed to provide proper sanitizer concentration at final rinse. Priority violation 7-38-025.

Basic (2)

−4 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
Meat slicer not cleaned properly behind blade, food debris noted, instructed to clean and maintain.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
No splash guard between hand wash sink and clean utensils rack, instructed to install a barrier.

Base deductions−34 pts

Risk factor bonus (2× +5)−10 pts

Oct 23

Canvass Re-Inspection InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED MISSING CEILINGS TILE PANELS IN THE WALK-IN COOLER AND EMPLOYEE RESTROOM. INSTRUCTED TO REPLACE MISSING CEILING TILES.

Base deductions−2 pts

Oct 23

Canvass InspectionFail

2 High6 Basic

8 total

68/100inspection score

−32 pts

High Priority (2)

−20 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED A WHITE PANEL INSIDE THE ICE MACHINE THAT TOUCHED ICE FILLED WITH A BLACK MOLD-LIKE SUBSTANCE. INSTRUCTED MANAGER TO WASH, CLEAN, SANITIZE AND MAINTAIN. ICE IS USED FOR HUMAN CONSUMPTION. PRIORITY FOUNDATION VIOLATION. 7-38-005.CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED LOW TEMPERATURE DISH WASHING MACHINE IN USE NOT PROPERLY SANITIZING. SANITIZING STRENGTH OF SANITIZER (CHLORINE) AT THE TIME OF INSPECTION WAS 0 PPM. EQUIPMENT MUST PROPERLY SANITIZE AT A MINIMUM OF 50 PPM. INSTRUCTED NOT TO USE UNIT UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH (CDPH). TAGGED UNIT. PRIORITY VIOLATION #7-38-025. CITATION ISSUED.

Basic (6)

−12 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED WET WIPING CLOTHS ON SEVERAL PREP SURFACE AREAS. INSTRUCTED TO PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION BETWEEN USES TO PREVENT CONTAMINATION OF EQUIPMENT & FOOD. MUST MAINTAIN
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED THE ONE COMPAREMENT PREP SINK TO HAVE A LEAK FROM THE FACUET. ALSO OBSERVED A LEAK FROM THE BOTTOM OF THE LOW TEMPERATURE DISH MACHINE. INSTRUCTED TO REPAIR AND MAINTAIN PLUMBING.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED MISSING CEILINGS TILE PANELS IN THE WALK-IN COOLER AND EMPLOYEE RESTROOM. INSTRUCTED TO REPLACE MISSING CEILING TILES.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED BURNT OUT LIGHT BULBS IN THE REAR FOOD PREP AREA ABOVE THE COOLER, INSIDE THE REAR OF THE WALK-IN COOLER AND IN FRONT OF THE DISH MACHINE. INSTRUCTED TO PROVIDE AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED EXPIRED FOOD HANDLER CERTIFICATES. INSTRUCTED TO MAINTAIN RECORDS AT ALL TIMES.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED THE CITY OF CHICAGO FOOD CERTIFIED MANAGER WITH NO PROOF OF ALLERGEN TRAINING CERTIFICATE. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS OBTAIN THIS CERTIFICATE.

Base deductions−32 pts

Nov 22

Canvass Re-Inspection InspectionPass

1 High1 Basic

2 total

88/100inspection score

−12 pts

High Priority (1)

−10 pts

32VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS−10
ROP PACKAGED FOOD DISCARDED. TWO ROP MACHINES REMAIN TAGGED.

Basic (1)

−2 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FOUND WALL BEHIND UTILITY SINK UNFINISHED. INSTRUCTED TO PROVIDE SMOOTH, EASILY CLEANABLE WALLS AT ALL TIMES.

Base deductions−12 pts

Nov 22

Canvass InspectionFail

7 High2 Med1 Basic

10 total1 risk factor

13/100inspection score

−82 pts

High Priority (7)

−70 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
FOUND NO VALID CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER CERTIFICATE POSTED ON SITE WHILE TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (CHICKEN) ARE BEING PREPARED AND SERVED TO THE PUBLIC. A VALID CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER CERTIFICATE MUST BE ON SITE AT ALL TIMES WHILE TCS FOODS ARE PREPARED AND SERVED TO THE PUBLIC. PRIORITY FOUNDATION VIOLATION. 7-38-012. CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND DRYING PROVISION AT HANDWASHING SINK LOCATED AT BOTH BARS. ALL HANDWASHING SINKS MUST BE EQUIPPED WITH A HAND DRYING PROVISION AT ALL TIMES. INSTRUCTED MANAGER TO PROVIDE.PRIORITY FOUNDATION VIOLATION. 7-38-030(C), CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
FOUND CUSTOMER AND EMPLOYEE WOMEN'S AND MEN'S TOILET ROOM HANDWASHING SINK WITHOUT HOT WATER, FOUND WATER TEMPERATURES RANGING FROM 63F- 74F. MUST PROVIDE A MINIMUM HOT WATER TEMPERATURE OF 100F AT ALL TIMES. MUST REPAIR AND MAINTAIN. PRIORITY VIOLATION. 7-38-030(C). CITATION ISSUED
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
FOUND LOW TEMPERATURE DISH MACHINE AT BOTH BARS AND REAR DISHWASHING AREA INADEQUATELY SANITIZING DISHES AT 0 PPM AT TIME OF INSPECTION.MUST PROVIDE ADEQUATE SANITIZING SOLUTION PER MANUFACTURER'S INSTRUCTIONS. THREE LOW TEMPERATURE DISH MACHINES TAGGED AND HELD FOR INSPECTION BY CHICAGO DEPARTMENT OF PUBLIC HEALTH. INSTRUCTED NOT TO USE SAID DISHMACHINES UNTIL CDPH COMES OUT TO INSPECT AND THEY ARE WORKING ADEQUATELY. PRIORITY VIOLATION. 7-38-025. CITATION ISSUED
29COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP−10
FOUND REDUCED OXYGEN PACKAGING MACHINE ON SITE. FACILITY PACKAGING COOKED SHRIMP AND SALMON USING A REDUCED OXYGEN PACKAGING METHOD. FOUND NO DISCARD DATE ON PACKAGING, NOTED A 11/11 PACKAGED DATE. MANAGER STATES ALL FOOD PACKAGED USING A REDUCED OXYGEN PACKAGE METHOD IS STORED FOR SEVEN DAYS IN FRIDGE AND TWO MONTHS IN FREEZER.FOUND NO HACCP PLAN ON SITE. MUST PROVIDE HACCP PLAN FOR ROP ITEMS HELD FOR OVER 48 HOURS. FOOD ITEMS TAGGED AND HELD FOR INSPECTION BY CHICAGO DEPARTMENT OF PUBLIC HEALTH. INSTRUCTED NOT TO USE MENU ITEMS UNTIL HACCP PLAN IS APPROVED BY CDPH. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.
32VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS−10
FOUND REDUCED OXYGEN PACKAGING MACHINE ON SITE. FACILITY PACKAGING COOKED SHRIMP AND SALMON USING A REDUCED OXYGEN PACKAGING METHOD. FOUND NO DISCARD DATE ON PACKAGING, NOTED A 11/11 PACKAGED DATE. MANAGER STATES ALL FOOD PACKAGED USING A REDUCED OXYGEN PACKAGE METHOD IS STORED FOR SEVEN DAYS IN FRIDGE AND TWO MONTHS IN FREEZER.FOUND NO VARIANCE AN ON SITE. MUST PROVIDE VARIANCE FOR ROP ITEMS HELD FOR OVER 48 HOURS. FOOD ITEMS TAGGED AND HELD FOR INSPECTION BY CHICAGO DEPARTMENT OF PUBLIC HEALTH. INSTRUCTED NOT TO USE MENU ITEMS UNTIL HACCP PLAN IS APPROVED BY DEPARTMENT. PRIORITY FOUNDATION VIOLATION. CITATION CONSOLIDATED WITH VIOLATION #29.

Intermediate (2)

−10 pts

23PROPER DATE MARKING AND DISPOSITION−5
FOUND 2 GALLONS OF TOMATO SOUP AND CHICKEN STOCK PREPARED ON 11/4. ALSO NOTED A VARIETY OF IN HOUSE "SPECIAL SAUCE" PREPARE ON 10/21. MUST DISCARD TIME/ TEMPERATURE CONTROL FOR SAFETY FOODS WITHIN 7 DAYS OF PREPARATION. ALSO OBSERVED READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (TCS): COOKED CHICKEN, COOKED BEANS, AND COOKED RICE, HELD FOR OVER 24 HOURS WITHOUT DISCARD DATE. INSTRUCTED FACILITY TO PROVIDE DISCARD DATE FOR ANY READY-TO-EAT TCS FOODS HELD FOR OVER 24 HOURS. INSTRUCTED TO DISCARD A TOTAL OF 10 GALLONS PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
FOUND DISCLOSURE BY ASTERISK AND REMINDER. FOUND NO DISCLOSURE BY FOOT NOTE STATING THAT BURGERS ARE "COOKED TO ORDER" OR "SERVED UNDERCOOKED". INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION VIOLATION.

Basic (1)

−2 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FOUND WALL BEHIND UTILITY SINK UNFINISHED. INSTRUCTED TO PROVIDE SMOOTH, EASILY CLEANABLE WALLS AT ALL TIMES.

Base deductions−82 pts

Risk factor bonus (1× +5)−5 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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