What is Crosby's Kitchen's health inspection score?

Crosby's Kitchen has a SafeDine safety score of 82 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Crosby's Kitchen last inspected?

Crosby's Kitchen was last inspected on December 5, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Crosby's Kitchen have?

Crosby's Kitchen has 28 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Crosby's Kitchen safe to eat at?

Crosby's Kitchen has a good safety record with a score of 82/100. While there are some noted violations, overall compliance is solid.

Official Health Record

Crosby's Kitchen

Name: Crosby's Kitchen
Address: 3455-3457 N SOUTHPORT AVE, Chicago, 60657
Rating: 82

3455-3457 N SOUTHPORT AVE, Chicago

Last Inspected: 12/5/2025

▲Improving

Own or manage this restaurant?

Claim it to unlock analytics →

0Good

Lakeview

Ranked #396 of 979 in Lakeview

Improving

6 inspections

Last: Dec 5, 2025

high confidence

Directions Order

Inspections

17%

Clean Rate

4.7

Avg Violations

4 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

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Employee hygiene

Personal hygiene practices not followed

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-18

Final Score

Impact Breakdown

High Priority

-10 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-4 pts

Best practices • 2 pts each

Inspection Timeline

+19 pts

100

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

3455-3457 N SOUTHPORT AVE, Chicago, IL 60657

Open in Maps

View Menu Order Online

Violation Timeline

Aug 2022

1 inspections

1 high priority

1 intermediate

2 basic

Aug

Apr 2023

1 inspections

1 high priority

4 basic

May 2024

1 inspections

2 intermediate

4 basic

May

Jan 2025

1 inspections

2 basic

Nov 2025

1 inspections

3 high priority

2 intermediate

6 basic

Nov

Dec 2025

1 inspections

Inspection History

6 records on file

1 Complaint Re-Inspection3 Complaint2 Canvass

Dec 25

Complaint Re-Inspection InspectionLatestCleanPass

No violations

100/100inspection score

Nov 25

Complaint InspectionFail

3 High2 Med6 Basic

11 total

48/100inspection score

−52 pts

High Priority (3)

−30 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND WASHING SIGNS OR POSTERS NEAR HAND WASHING SINKS IN FRONT BAR AREA AND BASEMENT FOOD PREP AREA. MUST PROVIDE HAND WASHING SIGNS OR POSTERS AT THE EXPOSED HAND WASHING SINKS AND MAINTAIN.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED BLACK AND PINK SLIMY SUBSTANCE IN THE INTERIOR CONTACT SURFACES OF ICE MACHINE DRIPPING DOWN INTO ICE. ICE IS BEING USED FOR HUMAN CONSUMPTION. INSTRUCTED MANAGER TO TURN OFF ICE MACHINE REMOVE ICE AND HAVE INTERIOR OF ICE MACHINE CLEANED AND SANITIZED PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED EQUIPMENT NOT MAINTAINING PROPER TEMPERATURES. OBSERVED TEMPERATURE OF 2-DOOR SALAD PREP COOLER LOCATED IN THE FRONT OF KITCHEN FOOD PREP AREA TO BE IMPROPER AT 57.6F. INSTRUCTED TO REPAIR AND BE ABLE TO MAINTAIN TEMPERTAURE OF 41.0F OR BELOW. COLD HOLDING UNIT TAGGED HELD FOR INSPECTION TAG REMOVAL AND MUST NOT USE COOLER UNTIL RE-INSPECTED BY CDPH AND MAINTAINING PROPER COLD HOLDING TEMPERATURE OF 41.0F OR BELOW. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS INSIDE 2-DOOR MEAT PREP COOLER. OBSERVED RAW STEAK AT 46.2F, FRESH FISH 47.7F AND FRESH SALMON AT 47.7F. ALSO OBSERVED IMPROPER COLD HOLDING TEMPERATURES INSIDE FRONT SALAD PREP COOLER. DICED TOMATOES AT 51.5F, TOMATOE RED SAUCE AT 54.8F, CHEESES AT 56.1F, RANCH DREESING 54.6F, CORN AT 57.4F, HOME MADE DRESSINGS AT 56.1F, SPINASH ARTICHOKE AT 56.7. MANAGER IMMEDIATELY AND VOLUNTARILY DISCARDED FOOD APPROXIMATELY 32# OF FOOD VALUE OF $120. INSTRUCTED TO MAINTAIN ALL COLD TCS FOODS AT 41.0F OR BELOW. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN THE ORIGINAL CONTAINERS.

Basic (6)

−12 pts

40PERSONAL CLEANLINESS−2
OBSERVED EMPLOYEES PREPARING AND SERVING FOOD WITHOUT WEARING HAIR RESTRAINTS. MUST WEAR HAIR RESTRAINTS AT ALL TIMES FOOD IS BEING PREPARED AND SERVED.
41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED WIPING CLOTHS STORED ON TOP OF PREP TABLES. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.
43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED ICE SCOOPS STORED INSIDE ICE BINS IN FRONT BAR AREA. MUST PROPERLY STORE ICE BINS IN A CLEAN CONTAINER TO PREVENT CONTAMINATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED RUSTY BOTTOM OF PREP TABLES IN BASEMENT FOOD PREPARATION AREA. MUST REPAINT OR REPLACE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DIRT AND DEBRIS ON WALL UNDERNEATH EXPOSED HAND WASHING SINK IN REAR DISHWASHING AREA. MUST CLEAN AND MAINTAIN. OBSERVED DAMAGED AND CRACKED FLOOR TILES IN REAR FOOD PREPARATION AREA/DISHWASHING AREA. MUST REPAIR/REPLACE AND MAINTAIN FLOOR IN A GOOD REAPIR AT ALL TIMES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DIRT AND DEBRIS INSIDE FLOOR DRAINS IN REAR DISHWASHING AREA. MUST CLEAN AND MAINTAIN.

Base deductions−52 pts

Jan 25

Complaint InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED BUCKETS OF PRODUCE AND SAUCES STORED ON THE FLOOR IN THE BASEMENT DRY STORAGE AREA OF CROSBY'S. INSTRUCTED TO ELEVATE ALL ITEMS AT LEAST 6 INCHES OFF THE GROUND.
43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED SCOOPS IN DRY STORAGE BINS IN BASEMENT WITH HANDLES IN CONTACT WITH ITEMS IN BINS. INSTRUCTED MANAGER TO STORE ALL SCOOPS TO WITH HANDLES NOT IN CONTACT WITH FOOD ITEMS.

Base deductions−4 pts

May 24

Canvass InspectionPass

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

36THERMOMETERS PROVIDED & ACCURATE−5
NO THERMOMETER INSIDE 1-DOOR REACH IN COOLER (NEXT TO BAR). MUST PROVIDE A WORKING THERMOMETER INSIDE COOLER.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED 1/4 INCH GAP AT REAR EXIT DOOR SWEEP. MUST RODENT PROOF SAID DOOR.

Basic (4)

−8 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED FOOD DEBRIS ON SHELVES AT BOTH PREP AREAS. INSTRUCTED MANAGER MUST CLEAN PREP AREA SHELVES AND MAINTAIN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
NO COVERED TRASH RECEPTACLE IN EMPLOYEES WASHROOM. MUST PROVIDE.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED GREASE BUILD UP ON VENTILATION HOOD AND HOOD SPRINKLERS. MUST CLEAN AND MAINTAIN VENTILATION HOOD/HOOD SPRINKLERS.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED ONE FOOD MANAGER WITHOUT FOOD ALLERGEN TRAINING CERTIFICATE. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS MUST HAVE FOOD ALLERGEN TRAINING CERTIFICATES.

Base deductions−18 pts

Apr 23

Canvass InspectionPass

1 High4 Basic

5 total

82/100inspection score

−18 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
INTERIOR OF ICE MACHINE COMPARTMENTS NOT CLEAN (TOP PART AND BIN). ICE IS USED FOR HUMAN CONSUMPTION. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN UNIT

Basic (4)

−8 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
A BUCKET WITH SANITIZE SOLUTION AND LINEN MUST BE PROVIDED AT PREP TABLES
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
BROKEN RUBBER GASKET INSIDE DOOR OF VARIOUS REACH-IN COOLERS. REPAIR/REPLACE
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
GRASE INSIDE THE CABINETS OF DEEP FRYERS CLEAN AND MAINTAIN
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
CAULKING BROKEN WITH BLACK SLIME SUBSTANCE BEHIND SCRAPE SINK ATTACHED AT LOW TEMP DISHMACHINE.REPAIR ISSUE

Base deductions−18 pts

Aug 22

Complaint InspectionPass w/ Conditions

1 High1 Med2 Basic

4 total

81/100inspection score

−19 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
EQUIPMENT NOT MAINTAINING PROPER TEMPERATURE. NOTED TEMPERATURE OF SERVICE COOLER AT THE PREP AREA TO BE IMPROPER AT 50.6F. INSTRUCTED NOT TO USE EQUIPMENT UNTIL MAINTAINING PROPER TEMPERATURE OF 41F AND BELOW. PRIORITY VIOLATION 7-38-005. CITATION ISSUED

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TCS FOOD ITEMS INSIDE SERVICE COOLERS TO BE IMPROPER:-HAMBURGER 45.3F, SALMON 50.4F, FISH 48F, STEAK 60.6F, TURKEY BURGERS 51.6F, POTATOES 45.4F SHRIMP 46F. THE MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 45 LBS OF PRODUCTS WORTH $250.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.

Basic (2)

−4 pts

43IN-USE UTENSILS: PROPERLY STORED−2
NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AND SERVING AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN FLOORS INSIDE WALK IN COOLER WITH CHICKEN SPICE CONDIMEN SPILL AND FLOORS ALONG BALLBASE AND UNDERNEATH EQUIPMENT AT THE KITCHEN PREP AND DISH WASHING AREA.

Base deductions−19 pts

Community Reviews

No reviews yet. Be the first to share your experience!

Leave a Review

Community Safety Reports

No reviewed safety reports. Help keep others safe by reporting any food safety concerns.

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.

Explore More

Restaurants in Chicago Unknown Restaurants Best in Chicago All Illinois Restaurants