What is The Admiral AT The Lake's health inspection score?

The Admiral AT The Lake has a SafeDine safety score of 61 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was The Admiral AT The Lake last inspected?

The Admiral AT The Lake was last inspected on March 17, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does The Admiral AT The Lake have?

The Admiral AT The Lake has 29 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is The Admiral AT The Lake safe to eat at?

The Admiral AT The Lake has a safety score of 61/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does The Admiral AT The Lake serve?

The Admiral AT The Lake serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

The Admiral AT The Lake

Name: The Admiral AT The Lake
Address: 929 W FOSTER AVE, Chicago, 60640
Rating: 61

929 W FOSTER AVE, Chicago

Last Inspected: 3/17/2026

▼Declining

Own or manage this restaurant?

Claim it to unlock analytics →

0Fair

American•Uptown

Ranked #520 of 750 in UptownBetter than 22% of american restaurants

Declining

5 inspections

Last: Mar 17, 2026

high confidence

Directions Order

Inspections

Clean Rate

5.8

Avg Violations

2 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

-49

Final Score

Impact Breakdown

High Priority

-3 pts

Direct health hazards • 10 pts each

Intermediate

-9 pts

Potential hazards • 5 pts each

Basic

-5 pts

Best practices • 2 pts each

Inspection Timeline

-25 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 51/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (61/100) 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

Open location in Google Maps →

929 W FOSTER AVE, Chicago, IL 60640

Open in Maps

View Menu Order Online

Violation Timeline

Aug 2022

1 inspections

1 high priority

3 basic

Aug

May 2023

1 inspections

3 basic

Nov 2024

1 inspections

1 intermediate

9 basic

Nov

Jul 2025

1 inspections

1 high priority

5 basic

Mar 2026

1 inspections

3 high priority

3 intermediate

Mar

Inspection History

5 records on file

1 Complaint4 Canvass

Mar 26

Complaint InspectionLatestPass with Conditions

3 High3 Med

6 total3 risk factors

40/100inspection score

−45 pts

High Priority (3)

−30 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLERisk Factor−10
16FOOD-CONTACT SURFACES: CLEANED & SANITIZEDRisk Factor−10
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROLRisk Factor−10

Intermediate (3)

−15 pts

22PROPER COLD HOLDING TEMPERATURES−5
39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−5
43IN-USE UTENSILS: PROPERLY STORED−5

Base deductions−45 pts

Risk factor bonus (3× +5)−15 pts

Jul 25

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
OBSERVED HANDWASHING SINKS WITH METERED FAUCETS IN THE KITCHEN ENTRY PREP AREA AND IN DISHWASHING AREA NEXT TO THREE COMPARTMENT SINK RUNNING LESS THAN 15 SECONDS. INSTRUCTED TO PROVIDE RUNNING WATER WITH AT LEAST 15 SECONDS WITHOUT NEEDING TO REACTIVATE FAUCET.

Basic (5)

−10 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED DISH RACKS AND PANS STORED ON THE FLOOR IN THE DISH MACHINE ROOM. INSTRUCTED TO ELEVATE DISH RACKS AND PANS AT LEAST SIX INCHES ABOVE THE GROUND ONTO ROLLING CARTS TO PROTECT FROM CONTAMINATION.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED LOOSE FAUCETS AT HANDWASHING SINKS IN THE KITCHEN ENTRY PREP AREA AND NEXT TO THREE COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED SPILLED FOOD DEBRIS UNDERNEATH SHELVING IN THE DRY FOOD STORAGE ROOM ON THE 6TH FLOOR. INSTRUCTED TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED WET MOPS STORED IN THE EMPTY BUCKETS IN THE UTILITY ROOM. INSTRUCTED TO HANG MOPS TO ALLOW TO DRY WHEN NOT IN USE.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED INSUFFICIENT LIGHTING IN THE WALK-IN FREEZER. INSTRUCTED PROVIDE SUFFICIENT LIGHTING AND MAINTAIN.

Base deductions−20 pts

Nov 24

Canvass InspectionPass

1 Med9 Basic

10 total

77/100inspection score

−23 pts

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE THE REACH-IN COOLERS (7TH, 8TH, 9TH FLOOR SERVING AREA)

Basic (9)

−18 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
INSTRUCTED NOT TO USE PLASTIC SODA CRATES OR MILK CRATES AS A MEANS OF ELEVATION INSIDE THE PRODUCE WALK-IN COOLER FOR EASY ACCESS ON CLEANING.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
INSTRUCTED TO REPAIR BROKEN RUBBER GASKET AROUND REACH-IN COOLER DOOR (8TH FLOOR SERVING/PREP AREA).
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
INSTRUCTED TO REPLACE OR REFINISH CUTTING BOARD ON TOP OF PREP COOLER BEHIND FRONT (BISTRO) SERVING LINE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN COUNTER UNDERNEATH COFFEE MACHINE, ICE MACHINE, DISPENSING MACHINE IN MAIN BISTRO SERVICE COUNTER, INTERIOR SURFACES OF CABINET UNDERNEATH HOT HOLDING UNIT (7TH, 8TH, 9TH 11TH FLOOR SERVING/PREP AREA)
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OBSERVED SOME DEBRIS ON GROUND UNDER AND AROUND GARBAGE DUMPSTER IN REAR OUTSIDE ENCLOSURE AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS AND FLOOR DRAINS BEHIND COOKING EQUIPMENT (OVENS, STOVE ETC) IN THE MAIN PREP KITCHEN AREA
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN WALL BEHIND DISHMACHINE IN REAR DISHWASHING AREA.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED BASE OF THE CABINETS AROUND SERVICE/PREP AREA (7TH FLOOR) IN POOR REPAIR. INSTRUCTED TO FIX OR REPLACE.
58ALLERGEN TRAINING AS REQUIRED−2
CERTIFIED FOOD MANAGER WITHOUT AN ALLERGEN TRAINING CERTIFICATE. INSTRUCTED MANAGEMENT, ANY PERSON WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE TO COMPLY WITH ALLERGEN TRAINING CERTIFICATION.

Base deductions−23 pts

May 23

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
OBSERVED MULTIPLE CUTTING BOARDS WITH DEEP SCRATCHES AND STAINS ON PREP TABLES LOCATED IN THE REAR PREPARATION AREA ON THE 6TH FLOOR. INSTRUCTED THE PERSON IN CHARGE TO RESURFACE/REPLACE CUTTING BOARDS AND MAINTAIN THEM.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED EXPOSED HANDSINK SLOW DRAINING IN THE FRONT PREPARATION AREA, LOCATED ON THE 6TH FLOOR. INSTRUCTED THE PERSON IN CHARGE TO REPAIR AND MAINTAIN SO THAT THE SINKS DRAIN PROPERLY.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED GREASE BUILDUP, FOOD DEBRIS, AND DIRT ON THE FLOOR UNDER COOKING EQUIPMENT, ALONG WALLS, AND IN ALL CORNERS IN THE REAR PREPARATION AREA, LOCATED ON THE 6TH FLOOR. INSTRUCTED THE PERSON IN CHARGE TO CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS, AND IN ALL CORNERS IN ALL AREAS.

Base deductions−6 pts

Aug 22

Canvass InspectionPass w/ Conditions

1 High3 Basic

4 total1 risk factor

79/100inspection score

−16 pts

High Priority (1)

−10 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON PREMISES WHILE TCS FOODS (MILK, EGGS, ETC.) ARE PREPARED. INSTRUCTED MANAGER A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON PREMISES WHILE TCS FOODS ARE PREPARED. PRIORITY FOUNDATION 7-38-012.

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
6TH FLOOR PREP AREA STAND UP 1-DOOR PRODUCTION COOLER RUBBER DOOR GASKET DOOR NOT TIGHT FITTED. INSTRUCTED MANAGER SAID DOOR RUBBER GASKET MUST BE TIGHT FITTED.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED FOOD BUILD UP ON PREP AREAS HANDWASH SINKS INTERIOR ALSO OBSERVED FOOD DEBRIS INSIDE UNUSED REACH IN COOLER AT BISTRO. MUST CLEAN AND MAINTIAN PREP AREA HANDWASH BOWLS AND INTERIOR OF UNUSED COOLER.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DUST BUILD UP ON CEILING TILES/CEILING VENTILATION COVER AT 6TH FLOOR PREP AREA ABOVE SLICER. MUST CLEAN CEILING TILES/CEILING VENTILATION COVER.

Base deductions−16 pts

Risk factor bonus (1× +5)−5 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 American Restaurants Best in Chicago All Illinois Restaurants