What is Ann Sather's Cafe's health inspection score?

Ann Sather's Cafe has a SafeDine safety score of 79 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Ann Sather's Cafe last inspected?

Ann Sather's Cafe was last inspected on March 4, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Ann Sather's Cafe have?

Ann Sather's Cafe has 21 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Ann Sather's Cafe safe to eat at?

Ann Sather's Cafe has a good safety record with a score of 79/100. While there are some noted violations, overall compliance is solid.

Official Health Record

Ann Sather's Cafe

Name: Ann Sather's Cafe
Address: 3415 N BROADWAY, Chicago, 60657
Rating: 79

3415 N BROADWAY, Chicago

Last Inspected: 3/4/2026

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0Good

Lakeview

Ranked #506 of 979 in Lakeview

Improving

5 inspections

Last: Mar 4, 2026

high confidence

Directions Order

Inspections

Clean Rate

4.2

Avg Violations

1 month ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Plumbing issues

Plumbing or waste disposal problems

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Other violationHigh Priority

Regulatory compliance issue

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-23

Final Score

Impact Breakdown

High Priority

-1 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-8 pts

Best practices • 2 pts each

Inspection Timeline

+10 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 77/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (79/100) 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

3415 N BROADWAY, Chicago, IL 60657

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Violation Timeline

Apr 2023

1 inspections

1 intermediate

5 basic

Apr

Feb 2024

1 inspections

1 basic

Apr 2025

2 inspections

3 high priority

5 basic

Apr

Mar 2026

1 inspections

1 intermediate

5 basic

Inspection History

5 records on file

1 Complaint1 Canvass Re-Inspection3 Canvass

Mar 26

Complaint InspectionLatestPass w/ Conditions

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS SHELLED EGGS AT IMPROPER COLD HOLDING TEMPERATURES RANGING FROM 58F - 62.6 F LOCATED IN REACH IN COOLER. INSTRUCTED TO DISCARD AND DENATURE ALL SAID TCS FOODS AND TO MAINTAIN A COLD HOLDING TEMPERATURE OF 41F AT ALL TIMES. PRIORITY VIOLATION.7-38-005. CITATION ISSUED.

Basic (5)

−10 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CAN OPENER BLADE ENCRUSTED WITH DRIED FOOD, INSTRUCTED TO CLEAN AND OR REPLACE BLADE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE INTERIOR OF THE REACH IN COOLERS IN NEED OF CLEANING. INSTRUCTED TO DETAIL CLEAN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED GREASE BUILDUP ON COOKING EQUIPMENT, WALLS, SURROUNDING FLOORS AND SHELVING UNITS IN THE KITCHEN/PREP AREAS. INSTRUCTED TO DEGREASE, CLEAN AND SANITIZE.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED FAUCET OF 3 COMPARTMENT SINK SPRAYING TO SIDE INSTRUCTED TO REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED PAINT CHIPPING CHIPPED FROM VENT IN DISH NEAR 3 COMP SINK NEAR WATER HEATER. INSTRUCTED TO RESURFACE AND REPAINT CHIPPED AREAS TO ENSURE IT IS SEALED, SMOOTH AND EASILY CLEANABLE.

Base deductions−15 pts

Apr 25

Canvass Re-Inspection InspectionPass

1 High2 Basic

3 total1 risk factor

81/100inspection score

−14 pts

High Priority (1)

−10 pts

6PROPER EATING, TASTING, DRINKING, OR TOBACCO USERisk Factor−10
NOTED EMPLOYEES DRINKING AND PREPARING FOOD AT THE KITCHEN PREP AREA. INSTRUCTED MANAGEMENT TO PROVIDE A DESIGNATED AREA FOR EMPLOYEES TO DRINK AND EAT AND NOT AT THE PREP AREAS.

Basic (2)

−4 pts

43IN-USE UTENSILS: PROPERLY STORED−2
NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED DIRTY AND DUSTY CEILING FANS AT THE REAR DISH WASHING AREA ABOVE THE WALK IN COOLER. INSTRUCTED TO CLEAN AND MAINTAIN AND WHERE EVER NEEDED.

Base deductions−14 pts

Risk factor bonus (1× +5)−5 pts

Apr 25

Canvass InspectionFail

2 High3 Basic

5 total1 risk factor

69/100inspection score

−26 pts

High Priority (2)

−20 pts

6PROPER EATING, TASTING, DRINKING, OR TOBACCO USERisk Factor−10
NOTED EMPLOYEES DRINKING AND PREPARING FOOD AT THE KITCHEN PREP AREA. INSTRUCTED MANAGEMENT TO PROVIDE A DESIGNATED AREA FOR EMPLOYEES TO DRINK AND EAT AND NOT AT THE PREP AREAS.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
NOTED TEMPERATURE OF THE FINAL RINSE HIGH TEMPERATURE DISH WASHING MACHINE TO BE AT 200F. NORMAL RANGE 180F TO 194F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINED AND READING BETWEEN I80F TO 194F. PRIORITY FOUNDATION VIOLATION #7-38-025. CITATION ISSUED.

Basic (3)

−6 pts

43IN-USE UTENSILS: PROPERLY STORED−2
NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED SOME USE OF MILK CRATES FOR ELEVATION AT THE REAR DRY STORAGE AREA. INSTRUCTED NOT TO USE MILK CRATES FOR ELEVATION TO PREVENT HIDING PLACES FOR PEST. MUST PROVIDE APPROPRIATE SHELVING FOR STORAGE. ALL FOOD ITEMS MUST ALSO BE STORED 6" AWAY FROM THE WALL.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED DIRTY AND DUSTY CEILING FANS AT THE REAR DISH WASHING AREA ABOVE THE WALK IN COOLER. INSTRUCTED TO CLEAN AND MAINTAIN AND WHERE EVER NEEDED.

Base deductions−26 pts

Risk factor bonus (1× +5)−5 pts

Feb 24

Canvass InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED ACCUMULATED FOOD DEBRIS ON PREP AREA SHELVES AND FOOD DEBRIS INSIDE PREP AREA COOLERS. MUST CLEAN EQUIPMENT AND MAINTAIN.

Base deductions−2 pts

Apr 23

Canvass InspectionPass

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
LABELS WITH COMMON NAME IS REQUIRED AT PLASTIC CONTAINER WITH FOOD IN THEM,AT REAR STORAGE SHELVES.

Basic (5)

−10 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
A BUCKET WITH SANITIZE SOLUTION AND LINEN MUST BE PROVIDED AT PREP TABLES
43IN-USE UTENSILS: PROPERLY STORED−2
ICE SCOOP MUST BE STORED IN A CLEAN ENCLOSED CONTAINER BETWEEN USE. -
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS. MUST REMOVE FOLDED DIRTY CARDBOARD UNDER THE CAN OPENER AT PREP TABLE. REMOVE. SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
BUILD-UP GRIMES ON CEMENT UNDER THE OUTSIDE GARBAGE CONTAINERS. CLEAN AND MAINTAIN
58ALLERGEN TRAINING AS REQUIRED−2
ADDITIONAL ALLERGEN TRAINING CERTIFICATES IS REQUIREDON SITE. INSTRUCTED TO PROVIDE FOR ALL CERTIFIED FOOD SERVICE MANAGERS

Base deductions−15 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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