What is Port & Park Bistro And Bar's health inspection score?

Port & Park Bistro And Bar has a SafeDine safety score of 94 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Port & Park Bistro And Bar last inspected?

Port & Park Bistro And Bar was last inspected on July 10, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Port & Park Bistro And Bar have?

Port & Park Bistro And Bar has 33 total violations across 8 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Port & Park Bistro And Bar safe to eat at?

Yes, Port & Park Bistro And Bar has an excellent safety record with a score of 94/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Port & Park Bistro And Bar serve?

Port & Park Bistro And Bar serves French cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Port & Park Bistro And Bar

Name: Port & Park Bistro And Bar
Address: 4000-4006 N SOUTHPORT AVE, Chicago, 60613
Rating: 94

4000-4006 N SOUTHPORT AVE, Chicago

Last inspected 9mo ago

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0Excellent

French•Lakeview

Ranked #90 of 979 in LakeviewBetter than 96% of french restaurants

Stable

8 inspections

Last: Jul 10, 2025

medium confidence

Directions Order

Inspections

25%

Clean Rate

4.1

Avg Violations

9 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

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

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-6

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

-1 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

4000-4006 N SOUTHPORT AVE, Chicago, IL 60613

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Violation Timeline

Sep 2022

1 inspections

Sep

Oct 2022

2 inspections

3 high priority

2 intermediate

9 basic

Oct 2023

1 inspections

1 intermediate

6 basic

Oct

Oct 2024

1 inspections

1 high priority

1 intermediate

6 basic

Nov 2024

1 inspections

2 basic

Nov

Jul 2025

2 inspections

2 basic

Inspection History

8 records on file

2 Complaint2 Canvass Re-Inspection3 Canvass1 Non-Inspection

Jul 25

Complaint InspectionLatestPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED FRONT COFFEE BAR AREA HANDWASHING SINK FAUCET TO BE IN POOR REPAIR, COLD WATER DIAL LOOSE BUT FUNCTIONAL. INSTRUCTED TO REPAIR OR REPLACE HANDWASHING SINK COLD WATER DIAL AND MAINTAIN ALL PLUMBING FIXTURES IN GOOD REPAIR.
52SEWAGE & WASTE WATER PROPERLY DISPOSED−2
OBSERVED CLEAN CONDENSATE WATER LINE IN BASEMENT DISCHARGING ONTO BASEMENT FLOOR AND LEAVING POOLED WATER. INSTRUCTED TO REPAIR OR REPLACE CONDENSATE WATER LINE TO DISCHARGE DIRECTLY INTO FLOOR DRAIN OR SEWER SYSTEM AND MAINTAIN.

Base deductions−4 pts

Jul 25

Complaint InspectionCleanNo Entry

No violations

100/100inspection score

Nov 24

Canvass Re-Inspection InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
4-903.12 - OBSERVED FOOD SERVICE ITEMS AND STORAGE BINS STORED BELOW UNPROTECTED WASTE WATER AND SEWER LINES IN THE NORTH PORTION OF THE BASSEMENT DRY STORAGE AREA NEXT TO THE ICE MACHINE. INSTRUCTED MANAGER TO PROTECT/PROVIDE SHIELDING AGAINST ANY POTENTIAL SOURCES OF CONTAMINATION FROM OVERHEAD WASTE WATER AND SEWER LINES, OR REMOVE ALL ITEMS STORED BELOW.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-101.19 - OBSERVED TORN AND MISSING CAULK AT HAND SINK, CREATING GAPS AND A ROUGH SURFACE. INSTRUCTED MANAGER TO REPAIR CAULK AND PROVIDE AND SMOOTH AND EASILY CLEANABLE SURFACE.

Base deductions−4 pts

Oct 24

Canvass InspectionFail

1 High1 Med6 Basic

8 total

73/100inspection score

−27 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED INTERIOR OF ICE MACHINE COMPONENTS IN BASEMENT TO BE HEAVILY SOILED AND COVERED WITH A BLACK AND GREY SLIME AND SUBSTANCE THAT IS DRIPPING ONTO THE ICE. ICE IS USED FOR HUMAN CONSUMPTION. INSTRUCTED MANAGER TO DISCARD ICE, CLEAN, SANTITIZE, AND MAINTAIN INTERIOR AND FOOD CONTACT SURFACES OF ICE MACHINE FREE OF BUILD UP. PRIORITY FOUNDATION VIOLATION, 7-38-005. CITATION ISSUED.

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED SMALL GREY HALF COOLER USED IN FRONT SERVICE AREA TO NOT HAVE AN INTERNAL THERMOMETER. INSTRUCTED MANAGER TO PROVIDE INTERNAL THERMOMETER TO ROUTINELY CHECK AMBIENT INTERNAL AIR TEMPERATURE.

Basic (6)

−12 pts

43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED THE SCOOPS USED IN DRY STORAGE BINS IN BASEMENT PREPARATION AREA ON SOUTH SIDE TO BE STORED WITH HANDLES IN CONTACT WITH CONTENTS OF DRY STORAGE BINS. INSTRUCTED MANAGER TO STORE ALL SCOOPS WITH HANDLES NOT IN CONTACT WITH FOOD ITEMS IN BINS.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED FOOD SERVICE ITEMS AND STORAGE BINS STORED BELOW UNPROTECTED WASTE WATER AND SEWER LINES IN THE NORTH PORTION OF THE BASSEMENT DRY STORAGE AREA NEXT TO THE ICE MACHINE. INSTRUCTED MANAGER TO PROTECT/PROVIDE SHIELDING AGAINST ANY POTENTIAL SOURCES OF CONTAMINATION FROM OVERHEAD WASTE WATER AND SEWER LINES, OR REMOVE ALL ITEMS STORED BELOW.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED THE SPLASH GUARD OF THE HAND SINK IN THE MAIN KITCHEN PREPARATION AREA TO BE COVERED IN A TORN PROTECTIVE PLASTIC LINER AS WELL AS TAPE. OBSERVED TORN AND MISSING CAULK AT HAND SINK, CREATING GAPS AND A ROUGH SURFACE. INSTRUCTED MANAGER TO REMOVE TAPE FROM SPLASH GUARD AND REPAIR CAULK AND PROVIDE AND SMOOTH AND EASILY CLEANABLE SURFACE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED HEAVY FOOD DEBRIS AND SEASONING PRESENT IN THE GASKETS OF ALL DOORS ON THE FRONT PREPARATION COOLERS. INSTRUCTED MANAGER TO DETAIL CLEAN ALL GASKETS WITH HEAVY FOOD DEBRIS BUILD UP, AND TO MAINTAIN FREE OF CRUMBS AND FOOD BUILD UP.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED FOOD HANDLER CERTIFICATES EXPIRED AT TIME OF INSPECTION. INSTRUCTED MANAGER TO ENSURE ALL FOOD HANDLING EMPLOYEES OBTAIN AND MAINTAIN FOOD HANDLER TRAINING AND PROOF, AND ALL NEW EMPLOYEES OBTAIN TRAINING WITHIN 30 DAYS OF HIRE.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED MISSING ALLERGEN TRAINING CERTIFICATE FOR ONE CERTIFIED FOOD MANAGER ON SITE AT TIME OF INSPECTION. INSTRUCTED MANAGER TO PROVIDE PROOF OF ALLERGEN TRAINING FOR ALL CERTIFIED FOOD MANAGERS ON SITE.

Base deductions−27 pts

Oct 23

Canvass InspectionPass

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
NOTED THE SIDE DOOR TO THE BUILDING NOT RODENT PROOF WITH GAP AT THE BOTTOM OF DOOR (ABOUT 1/4 INCH). INSTRUCTED TO SEAL GAPS TO PREVENT ENTRY POINTS FOR PESTS

Basic (6)

−12 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
NOTED MISSING LIDS AT THE ICE BIN AT THE BARS.(USING FOOD TRAY FOR LID). INSTRUCTED TO PROVIDE ICE BIN COVERS.
43IN-USE UTENSILS: PROPERLY STORED−2
NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA AND BAR NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-201.11 NOTED TORN RUBBER GASKET INSIDE THE PREP SERVICE COOLER AT THE KITCHEN PREP. INSTRUCTED TO DETAIL REPAIR AND MAINTAIN AND - OR REPLACE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED HEAVY CLUTTER IN THE BASEMENT FOOD/DRY STORAGE AREA ON SHELVES AND INSIDE THE DRY STORAGE ROOM. INSTRUCTED TO DETAIL CLEAN, ORGANIZE, AND REMOVE ALL UNNECESSARY OR UNUSED ARTICLES AND EQUIPMENT TO PREVENT HIDING PLACES FOR PEST.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG THE WALL BASE AND UNDERNEATH EQUIPMENT, ESPECIALLY AT THE BASEMENT FOOD/DRY STORAGE AREA.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
NOTED EMPLOYEE BELONGINGS ON SHELVES AT THE BASEMENT DRY STORAGE AREA WITH FOOD ITEMS. INSTRUCTED TO PROVIDE A DESIGNATED AREA FOR EMPLOYEES TO STORE THEIR BELONGINGS.

Base deductions−17 pts

Oct 22

Canvass Re-Inspection InspectionPass

1 High1 Med4 Basic

6 total

77/100inspection score

−23 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
6-301.14 OBSERVED THE FACILITY MISSING THE EMPLOYEE HANDWASHING SIGNAGE AT THE EXPOSED HANDWASHING SINKS BEHIND THE REAR BAR AND THE TOILET ROOMS ON SITE. INFORMED PERSON IN CHARGE OF OBTAINING AND MAINTAIN SIGNAGE

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
3-302.12 OBSERVED TWO FOOD STORAGE CONTAINERS IN THE MAIN FOOD PREP AREA NOT LABELED WITH THE FOOD ITEMS COMMON NAMES. INSTRUCTED MANAGERS MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ITS ORIGINAL PACKAGE AND MAINTAIN THEM.

Basic (4)

−8 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
3-307.11 OBSERVED AN EXPOSED HANDWASHING SINK IN BETWEEN THE DRAIN BOARD OF THE THREE-COMPARTMENT SINK AND A FOOD PREP TABLE WITHOUT A SPLASH GUARD. THE HANDWASHING SINK IS LOCATED IN THE MAIN FOOD PREP DISHWASHING AREA. INSTRUCTED TO INSTALL A SMOOTH AND EASILY CLEANABLE SPLASH GUARD AT THE SAID EXPOSED HANDWASHING SINK.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11(B) OBSERVED THE CUTTING BOARD STORED ON THE TOP OF THE COLD HOLDING UNIT IN THE MAIN FOOD PREP AREA COOKING LINE WITH DISCOLORATION AND A RUSTY NAIL USED TO KEEP THE CUTTING BOARD IN PLACE. INSTRUCTED TO REFINE SAID CUTTING BOARD AND REMOVE THE RUSTY NAIL AND MAINTAIN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED IN THE EMPLOYEE/GUEST ALL GENDER TOILET ROOMS RECEPTACLES WITH NO LIDS. INSTRUCTED TO PROVIDE LIDS IN ALL WOMEN AND ALL GENDER TOILET ROOMS AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13 OBSERVED NO ALLERGEN TRAINING CERTIFICATE FOR THE CERTIFIED FOOD MANAGER WITHOUT THE ORIGINAL CITY OF CHICAGO CERTIFICATE AT THIS TIME. INSTRUCTED TO PROVIDE AND MAINTAIN.

Base deductions−23 pts

Oct 22

Canvass InspectionFail

2 High1 Med5 Basic

8 total1 risk factor

60/100inspection score

−35 pts

High Priority (2)

−20 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO ORIGINAL CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE DURING THE INSPECTION, WHILE THE TEMPERATURE CONTROL FOR SAFETY FOODS (CHICKEN) HAS BEEN PREPARED AND SERVED. INSTRUCTED A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE WITH THE ORIGINAL CITY OF CHICAGO CERTIFICATE AT ALL TIMES WHILE FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012.CITATION ISSUED
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED THE FACILITY MISSING THE EMPLOYEE HANDWASHING SIGNAGE AT THE EXPOSED HANDWASHING SINKS BEHIND REAR BAR AND THE TOILET ROOMS ON SITE. INFORMED PERSON IN CHARGE TO OBTAIN AND MAINTAIN SIGNAGE

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED TWO FOOD STORAGE CONTAINERS IN THE MAIN FOOD PREP AREA NOT LABELED WITH THE FOOD ITEMS COMMON NAMES.INSTRUCTED MANAGER, MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE AND MAINTAIN.

Basic (5)

−10 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED AN EXPOSED HANDWASHING SINK IN BETWEEN THE DRAIN BOARD OF THE THREE-COMPARTMENT SINK AND A FOOD PREP TABLE WITHOUT A SPLASH GUARD. THE HANDWASHING SINK IS LOCATED IN THE MAIN FOOD PREP DISHWASHING AREA. INSTRUCTED TO INSTALL A SMOOTH AND EASILY CLEANABLE SPLASH GUARD AT THE SAID EXPOSED HANDWASHING SINK.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE CUTTING BOARD STORED ON THE TOP OF THE COLD HOLDING UNIT IN THE MAIN FOOD PREP AREA COOKING LINE WITH DISCOLORATION AND A RUSTY NAIL USED TO KEEP THE CUTTING BOARD IN PLACE. INSTRUCTED TO REFINE SAID CUTTING BOARD AND REMOVE THE RUSTY NAIL AND MAINTAIN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED IN THE EMPLOYEE/GUEST ALL GENDER TOILET ROOMS RECEPTACLES WITH NO LIDS. INSTRUCTED TO PROVIDE LIDS IN ALL WOMEN AND ALL GENDER TOIETROOMS AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO ALLERGEN TRAINING CERTIFICATE FOR THE CERTIFIED FOOD MANAGER WITHOUT THE ORIGINAL CITY OF CHICAGO CERTIFICATE AT THIS TIME. INSTRUCTED TO PROVIDE AND MAINTAIN.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE(S) VIOLATION(S) NOT CORRECTED FROM INSPECTION REPORT# 2498007 ISSUED ON 04/09/2021. #39 NOTED MISSING LIDS AT THE ICE BINS THROUGHOUT THE BARS. INSTRUCTED TO PROVIDE ICE BINS COVERS. #43 NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA AND BASEMENT FOOD PREP/DRY STORAGE AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION. #47 NOTED RUSTY AND DIRTY SHELVES INSIDE WALK-IN COOLERS IN THE KITCHEN PREP AREA AND BASEMENT WALK-IN COOLER. INSTRUCTED TO DETAIL CLEAN AND REPLACE. #55 INSTRUCTED TO CLEAN AND REPAINT DIRTY AND RUSTY FLOORS INSIDE THE WALK-IN COOLER ON THE FIRST FLOOR AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED

Base deductions−35 pts

Risk factor bonus (1× +5)−5 pts

Sep 22

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

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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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