What is Alegria's Seafood's health inspection score?

Alegria's Seafood 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 Alegria's Seafood last inspected?

Alegria's Seafood was last inspected on July 9, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Alegria's Seafood have?

Alegria's Seafood has 35 total violations across 7 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Alegria's Seafood safe to eat at?

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

What type of cuisine does Alegria's Seafood serve?

Alegria's Seafood serves Seafood cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Alegria's Seafood

Name: Alegria's Seafood
Address: 1024 N ASHLAND AVE, Chicago, 60622
Rating: 79

1024 N ASHLAND AVE, Chicago

Last inspected 10mo ago

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0Good

Seafood•Wicker Park

Ranked #275 of 583 in Wicker ParkBetter than 82% of seafood restaurants

Stable

7 inspections

Last: Jul 9, 2025

medium confidence

Directions Order

Inspections

Clean Rate

Avg Violations

11 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Employee illnessHigh Priority

Sick employee handling food — illness transmission risk

Other violation

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

-25

Final Score

Impact Breakdown

High Priority

-6 pts

Direct health hazards • 10 pts each

Intermediate

-4 pts

Potential hazards • 5 pts each

Basic

-5 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

-5 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 75/100 — 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

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1024 N ASHLAND AVE, Chicago, IL 60622

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Violation Timeline

May 2022

3 inspections

4 high priority

1 intermediate

14 basic

May

Nov 2023

1 inspections

4 basic

Aug 2024

2 inspections

1 high priority

1 intermediate

5 basic

Aug

Jul 2025

1 inspections

1 high priority

1 intermediate

3 basic

Inspection History

7 records on file

3 Canvass1 Canvass Re-Inspection2 Suspected Food Poisoning Re-inspection1 Suspected Food Poisoning

Jul 25

Canvass InspectionLatestPass w/ Conditions

1 High1 Med3 Basic

5 total

79/100inspection score

−21 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
No hand soap provided at basement's prep kitchen hand wash sink, Instructed to provide. Priority foundation violation 7-38-030(c).

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
No thermometer provide in several prep coolers, Instructed to provide.

Basic (3)

−6 pts

43IN-USE UTENSILS: PROPERLY STORED−2
Rice large spoon stored in standing water at room temperature, Instructed to keep under continuous running cold water.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
observed using Styrofoam cups as a food scoop for salsa, Instructed to use proper scoops.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
Peeling paint and shedding sand at Basement wall behind clean utensils shelf , Instructed to provide a smooth surface.

Base deductions−21 pts

Aug 24

Canvass Re-Inspection InspectionPass w/ Conditions

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

61SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC−2
8-304.11(A) PREVIOUS INSPECTION REPORT SUMMARY FROM 8/8/24 WAS NOT POSTED IN THE PUBLIC VIEW. MANAGEMENT WAS GIVEN A COPY OF TODAY'S INSPECTION REPORT SUMMARY AND WAS INSTRUCTED TO POST IT IN VIEW OF ALL CUSTOMERS. PRIORITY FOUNDATION VIOLATION 7-42-010(B). CITATION ISSUED.

Base deductions−2 pts

Aug 24

Canvass InspectionFail

1 High1 Med4 Basic

6 total1 risk factor

72/100inspection score

−23 pts

High Priority (1)

−10 pts

5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
OBSERVED NO CLEAN-UP SUPPLIES ON THE PREMISES TO RESPOND TO A VOMIT OR DIARRHEAL EVENT. MANAGEMENT INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
NO METAL STEM PROBE THERMOMETER WAS PROVIDED ON THE PREMISES TO MEASURE HOT AND COLD FOOD TEMPERATURES. MANAGEMENT INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.

Basic (4)

−8 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
CLEAN THE EXTERIOR OF THE DEEP FRYER, ICE MACHINE, 2-DOOR PREP COOLER, AND 1-DOOR STAND-UP FREEZER.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST REPAIR THE CEILING DRYWALL ABOVE THE 2 BURNER STOVE AND NEXT TO THE VENTILATION HOOD.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
CLEAN THE EXCESSIVE GREASE BUILDUP ON THE VENTILATION HOOD AND FILTERS.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED THE CERTIFIED FOOD MANAGER WITHOUT AN ALLERGEN TRAINING CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST SHOW PROOF OF ALLERGEN TRAINING.

Base deductions−23 pts

Risk factor bonus (1× +5)−5 pts

Nov 23

Canvass InspectionPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED TORN GASKETS ON THE INSIDE OF THREE DOOR PREP COOLER INSTRUCTED TO REPAIR AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED GREASE BUILD UP IN VENTILATION HOOD OVER THE COOKLINE. INSTRUCTED TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED SPILLED FOOD DEBRIS ON THE FLOORS IN THE KITCHEN. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS THROUGHOUT.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED CARDBOARD BEING USED AS FLOOR MATS IN THE REAR PREP AREA. MUST REMOVE AND PROVIDE FLOOR COVERINGS THAT ARE A NON-ABSORBENT, NON-CORROSIVE, SMOOTH, EASILY CLEANABLE SURFACE.

Base deductions−8 pts

May 22

Suspected Food Poisoning Re-inspection InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13 OBSERVED SEVERAL FOOD HANDLING EMPLOYEES WITHOUT A FOOD HANDLER CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL EMPLOYEES MUST SHOW PROOF OF TRAINING.
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13 NO ALLERGEN TRAINING CERTIFICATES WERE PROVIDED FOR THE CERTIFIED FOOD MANAGERS. MANAGEMENT INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST SHOW PROOF OF TRAINING.

Base deductions−4 pts

May 22

Suspected Food Poisoning Re-inspection InspectionFail

1 High6 Basic

7 total1 risk factor

73/100inspection score

−22 pts

High Priority (1)

−10 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
2-101.11 OBSERVED NO CERTIFIED FOOD MANAGER PRESENT WHILE TCS FOODS ARE BEING PREPARED AND SERVED. PREMISES PREPARES SEAFOOD DISHES AND RICE. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE TCS FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.

Basic (6)

−12 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-501.11 OBSERVED HOLES IN THE WALLS OF THE CHEST FREEZER SO THAT INSULATION IS EXPOSED INSIDE OF THE FREEZER. MANAGEMENT INSTRUCTED TO REPAIR OR REPLACE THE FREEZER.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-602.13 CLEAN THE INTERIOR OF THE PREP COOLER AND INTERIOR OF DEEP FRYERS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.12 CLEAN THE WALL BEHIND DISH WASHING AREA. CLEAN THE FLOOR UNDER THE COOKING EQUIPMENT AND DISH WASHING AREA. CLEAN THE BASEBOARD IN THE DISH WASHING AREA.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13 OBSERVED SEVERAL FOOD HANDLING EMPLOYEES WITHOUT A FOOD HANDLER CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL EMPLOYEES MUST SHOW PROOF OF TRAINING.
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13 NO ALLERGEN TRAINING CERTIFICATES WERE PROVIDED FOR THE CERTIFIED FOOD MANAGERS. MANAGEMENT INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST SHOW PROOF OF TRAINING.
59PREVIOUS PRIORITY FOUNDATION VIOLATION CORRECTED−2
8-404.13(B)(3) PREVIOUS PRIORITY FOUNDATION VIOLATION FROM REPORT #2555328 ON 5/5/22 NOT CORRECTED: 25 - OBSERVED NO CONSUMER ADVISORY DISCLOSURE ON THE MENU FOR RAW CEVICHES. MANAGEMENT INSTRUCTED TO DISCLOSE OR DESCRIBE ALL FOODS WHICH CAN BE ORDERED OR ARE NORMALLY SERVED RAW OR UNDERCOOKED. MUST INCLUDE THE ASTERISK FOR ALL CEVICHE ITEMS ON THE MENU. PRIORITY VIOLATION 7-42-090. CITATION ISSUED.

Base deductions−22 pts

Risk factor bonus (1× +5)−5 pts

May 22

Suspected Food Poisoning InspectionFail

3 High1 Med6 Basic

10 total2 risk factors

43/100inspection score

−47 pts

High Priority (3)

−30 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CERTIFIED FOOD MANAGER PRESENT WHILE TCS FOODS (RICE AT 204F) ARE BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE TCS FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.
3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
OBSERVED NO SIGNED EMPLOYEE HEALTH POLICY ON THE PREMISES. MANAGEMENT INSTRUCTED TO HAVE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION VIOLATION 7-38-010. CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED NO CHLORINE SANITIZER DETECTED AT THE FINAL RINSE OF THE DISH MACHINE. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE MACHINE SO A FINAL RINSE OF 100PPM CHLORINE IS DETECTED AT THE FINAL RINSE. PRIORITY VIOLATION 7-38-025.

Intermediate (1)

−5 pts

25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
OBSERVED NO CONSUMER ADVISORY DISCLOSURE ON THE MENU FOR RAW CEVICHES. MANAGEMENT INSTRUCTED TO DISCLOSE OR DESCRIBE ALL FOODS WHICH CAN BE ORDERED OR ARE NORMALLY SERVED RAW OR UNDERCOOKED. MUST INCLUDE THE ASTERISK FOR ALL CEVICHE ITEMS ON THE MENU. PRIORITY FOUNDATION VIOLATION 7-38-005.

Basic (6)

−12 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED HOLES IN THE WALLS OF THE CHEST FREEZER SO THAT INSULATION IS EXPOSED INSIDE OF THE FREEZER. MANAGEMENT INSTRUCTED TO REPAIR OR REPLACE THE FREEZER.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
CLEAN THE INTERIOR OF THE PREP COOLER, INTERIOR OF DEEP FRYERS, AND DISH MACHINE BUS TRAYS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
CLEAN THE WALL BEHIND THE COOKING EQUIPMENT AND DISH WASHING AREA. CLEAN THE FLOOR UNDER THE COOKING EQUIPMENT AND DISH WASHING AREA. CLEAN THE BASEBOARD IN THE DISH WASHING AREA.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
CLEAN THE GREASE ON THE VENTILATION HOOD FILTERS.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED SEVERAL FOOD HANDLING EMPLOYEES WITHOUT A FOOD HANDLER CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL EMPLOYEES MUST SHOW PROOF OF TRAINING.
58ALLERGEN TRAINING AS REQUIRED−2
NO ALLERGEN TRAINING CERTIFICATES WERE PROVIDED FOR THE CERTIFIED FOOD MANAGERS. MANAGEMENT INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST SHOW PROOF OF TRAINING.

Base deductions−47 pts

Risk factor bonus (2× +5)−10 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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