What is Red Square's health inspection score?

Red Square has a SafeDine safety score of 83 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Red Square last inspected?

Red Square was last inspected on June 17, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Red Square have?

Red Square has 9 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Red Square safe to eat at?

Red Square has a good safety record with a score of 83/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Red Square serve?

Red Square serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Red Square

Name: Red Square
Address: 1914-1916 W DIVISION ST, Chicago, 60622
Rating: 83

1914-1916 W DIVISION ST, Chicago

Last inspected 9mo ago

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0Good

American•Wicker Park

Ranked #214 of 579 in Wicker ParkBetter than 17% of american restaurants

Stable

3 inspections

Last: Jun 17, 2025

medium confidence

Directions Order

Inspections

Clean Rate

Avg Violations

10 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

Cross-contamination

Raw and cooked foods not properly separated

Other violation

Regulatory compliance issue

Food labeling

Food not properly labeled or dated

Permit/documentation

Administrative or documentation issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-17

Final Score

Impact Breakdown

High Priority

-1 pts

Direct health hazards • 10 pts each

Intermediate

-5 pts

Potential hazards • 5 pts each

Basic

-3 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

+3 pts

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

1914-1916 W DIVISION ST, Chicago, IL 60622

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Violation Timeline

Apr 2023

1 inspections

1 high priority

1 intermediate

3 basic

Apr

Jun 2024

1 inspections

1 intermediate

Jun 2025

1 inspections

1 intermediate

2 basic

Jun

Inspection History

3 records on file

1 Complaint2 Canvass

Jun 25

Complaint InspectionLatestPass

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE (SQUEEZE BOTTLES,ETC)

Basic (2)

−4 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
MUST ELEVATE FOOD FROM FLOOR IN STORAGE CLOSET IN KITCHEN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST CLEAN DEBRIS BUILD UP FROM DISH RACKS AND WALK IN COOLER SHELVING UNITS.

Base deductions−9 pts

Jun 24

Canvass InspectionPass w/ Conditions

1 Med

1 total

95/100inspection score

−5 pts

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED SEVERAL TCS FOOD ITEMS STORED AT INADEQUATE TEMPERATURES RANGING FROM 45 F TO 48 F. INSTRUCTED MANAGER TO ENSURE ALL TCS FOODS ARE HELD AT 41 F AND BELOW. MANAGER DISCARDED: 1/4 POUND CABBAGE, 2 POUNDS MASHED POTATOES, 3 POUNDS RICE, AND 1/4 POUND BEEF STEW ( $100) PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

Base deductions−5 pts

Apr 23

Canvass InspectionPass w/ Conditions

1 High1 Med3 Basic

5 total

79/100inspection score

−21 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED 2 PREP COOLERS IN THE FOOD PREP AREA CONTAINING TCS ITEMS SUCH AS SALMON AND CHICKEN, MAINTAINING IMPROPER AMBIENT TEMPERATURES OF 51.4F AND 49.8F. SEE COMMENTS. INSTRUCTED TO MAINTAIN ALL COOLERS AT OR BELOW AMBIENT TEMPERATURES OF 41F. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED THE FOLLOWING TCS ITEMS HELD AT THE STATED IMPROPER TEMPERATURES IN TWO PREP COOLERS LOCATED IN THE FOOD PREP AREA: SALMON AT 52.7F, CHICKEN AT 44.7F, LAMB AT 44.2F, CHICKEN AT 44.4F, SOUP AT 44.2F, CUT POTATOES AT 58.4F, AND SOUR CREAM AT 59.5F. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 25 LBS OF PRODUCT VALUED AT APPROXIMATELY $100. INSTRUCTED TO MAINTAIN ALL TCS ITEMS AT OR BELOW 41F AT ALL TIMES. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED TORN GASKET ON 1 OF 2 PREP COOLERS LOCATED IN REAR FOOD PREP AREA. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED BUILD-UP OF RUST ON THE INTERIOR OF ICE MACHINE LOCATED IN SERVER STATION. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED BUILD-UP OF FOOD DEBRIS ON THE SIDES OF COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN IN GOOD CONDITION.

Base deductions−21 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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