What is Volare's health inspection score?

Volare has a SafeDine safety score of 92 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Volare last inspected?

Volare was last inspected on March 10, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Volare have?

Volare has 30 total violations across 7 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Volare safe to eat at?

Yes, Volare has an excellent safety record with a score of 92/100. This indicates strong compliance with health and safety standards.

Official Health Record

Volare

Name: Volare
Address: 201-205 E GRAND AVE, Chicago, 60611
Rating: 92

201-205 E GRAND AVE, Chicago

Last Inspected: 3/10/2026

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0Excellent

Streeterville

Ranked #152 of 713 in Streeterville

Stable

7 inspections

Last: Mar 10, 2026

high confidence

Directions Order

Inspections

29%

Clean Rate

4.3

Avg Violations

3 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Pest issues

Evidence of pests found during inspection

Plumbing issues

Plumbing or waste disposal problems

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-9

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-4 pts

Potential hazards • 5 pts each

Basic

-4 pts

Best practices • 2 pts each

Inspection Timeline

-4 pts

Latest

100% weight

100

2nd

60% weight

3rd

30% weight

Real-time Score: 91/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (92/100) which is computed during our regular data sync.

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

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201-205 E GRAND AVE, Chicago, IL 60611

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Violation Timeline

Sep 2022

1 inspections

2 high priority

6 intermediate

6 basic

Sep

Nov 2023

1 inspections

1 high priority

5 basic

Jul 2024

1 inspections

Jul

Aug 2024

1 inspections

3 basic

Jul 2025

1 inspections

2 intermediate

1 basic

Jul

Aug 2025

1 inspections

Mar 2026

1 inspections

1 intermediate

3 basic

Mar

Inspection History

7 records on file

5 Canvass1 Canvass Re-Inspection1 Non-Inspection

Mar 26

Canvass InspectionLatestPass

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED 1/4 INCH GAP AT REAR EXIT DOOR SWEEP. MUST RODENT PROOF REAR EXIT DOOR.

Basic (3)

−6 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED COPPER WATER LINE LEAKING UNDER DISHWASH MACHINE DRAIN BOARD. MUST REPAIR LEAK.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
NO COVERED TRASH RECEPTACLE IN EMPLOYEES WASHROOM. MUST PROVIDE.
58ALLERGEN TRAINING AS REQUIRED−2
SOME FOOD ALLERGEN TRAINING CERTIFICATES HAVE EXPIRED. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS MUST HAVE A VALID FOOD ALLERGEN CERTIFICATE.

Base deductions−11 pts

Aug 25

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Jul 25

Canvass InspectionFail

2 Med1 Basic

3 total

88/100inspection score

−12 pts

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED SEVERAL TCS FOODS HELD AT INADEQUATE TEMPERATURES RANGING FROM 45-55 F. INSTRUCTED MANAGER TO ENSURE ALL COLD FOODS ARE HELD AT 41 F AND BELOW. MANAGER DISCARDED: 1 POUND PEAS, 5 POUNDS CHEESE, AND 1 POUND CHICKEN ($25). PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED MORE THAN 20 FLIES THROUGHOUT FACILITY INCLUDING: IN 1ST FLOOR KITCHEN, 2ND FLOOR KITCHEN, STORAGE AREAS, AND DISH AREA. INSTRUCTED MANAGER TO SERVICE ALL AREAS AFFECTED BY PESTS. PEST CONTROL SERVICE RECOMMENDED.

Basic (1)

−2 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 BEFORE GOING BACK DOWN. INSTRUCTED MANAGER TO SERVICE 3 COMPARTMENT SINK. PRIORITY FOUNDATION VIOLATION 7-38-025 CITATION ISSUED.

Base deductions−12 pts

Aug 24

Canvass 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
CUTTING BOARDS WITH OPEN SEAMS AND DARK STAINS. MUST REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED CHIPPING PAINT ON CEILING IN THE FOLLOWING: BASEMENT PREP AND BASMENT DISH STORAGE AREAS. INSTRUCTED REPAIR SO THAT IT IS SMOOTH AND CLEANABLE AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED LID OF COLD HOLDING UNIT IN 1ST FLOOR REAR PREP BROKEN, INSTRUCTED TO REPAIR AND MAINTAIN.

Base deductions−6 pts

Jul 24

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

Nov 23

Canvass InspectionPass

1 High5 Basic

6 total

80/100inspection score

−20 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
INSTRUCTED TO PROVIDE HANDWASHING SIGNAGE AT ALL HANDSINKS THROUGHOUT PREP AREAS.

Basic (5)

−10 pts

40PERSONAL CLEANLINESS−2
OBSERVED FOOD HANDLERS WITHOUT HAIR NETS HANDLING FOOD DURING TIME OF INSPECTION. INSTRUCTED TO PROVIDE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CRATES USED FOR ELEVATION THROUGHOUT PREP AREAS. INSTRUCTED TO REMOVE AND PROVIDE SMOOTH AND EASILY CLEANABLE SURFACES.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED HOT WATER HANDLE ON 3 COMPARTMENT SINK SPINNING AROUND DURING TIME OF INSPECTION (HOT RUNNING WATER AVAILABLE). INSTRUCTED TO REPAIR AND MAINTAIN IN GOOD CONDITION.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED UNISEX TOILET ROOM WITH UNCOVERED RECEPTACLE ATTACHED TO BASEMENT PREP. INSTRUCTED TO PROVIDE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED MISSING CEILING TILE IN 1ST FLOOR PREP, INSTRUCTED TO ENCLOSE.

Base deductions−20 pts

Sep 22

Canvass InspectionPass w/ Conditions

2 High6 Med6 Basic

14 total

38/100inspection score

−62 pts

High Priority (2)

−20 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
Improper cooling method, TCS food placed in large plastic tubs covered tightly in cooling down process placed in walk-in cooler. instructed to use shallow containers, uncover or cover loosely to facilitate cooling down process. priority foundation violation 7-38-005.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
Improper cooling method, TCS food placed in large plastic tubs covered tightly in cooling down process placed in walk-in cooler. instructed to use shallow containers, uncover or cover loosely to facilitate cooling down process. priority foundation violation 7-38-005.

Intermediate (6)

−30 pts

22PROPER COLD HOLDING TEMPERATURES−5
TCS food held at improper temperature found 2 large containers 20 lbs each of meat-based sauce (Bolognese sauce) held at 56.4f at the core, containers were placed in walk-in cooler a day before. instructed to hold all cold TCS foods at 41f or lower. priority violation 7-38-005. 40lbs discarded valued at $600.
36THERMOMETERS PROVIDED & ACCURATE−5
thermometers placed at rear of prep coolers, instructed to keep in warmest part
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
bulk food containers not labeled, instructed to label and maintain.
22PROPER COLD HOLDING TEMPERATURES−5
TCS food held at improper temperature found 2 large containers 20 lbs each of meat-based sauce (Bolognese sauce) held at 56.4f at the core, containers were placed in walk-in cooler a day before. instructed to hold all cold TCS foods at 41f or lower. priority violation 7-38-005. 40lbs discarded valued at $600.
36THERMOMETERS PROVIDED & ACCURATE−5
thermometers placed at rear of prep coolers, instructed to keep in warmest part
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
bulk food containers not labeled, instructed to label and maintain.

Basic (6)

−12 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
deli cups not air dried after washing, instructed to air dry all utensil.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
deli meat slicer not clean behind blade, instructed to clean all food equipment properly and sanitize.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
inadequate lighting in produce walk-in cooler, instructed to provide.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
deli cups not air dried after washing, instructed to air dry all utensil.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
deli meat slicer not clean behind blade, instructed to clean all food equipment properly and sanitize.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
inadequate lighting in produce walk-in cooler, instructed to provide.

Base deductions−62 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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