What is Breakfast House Restaurant Inc.'s health inspection score?

Breakfast House Restaurant Inc. has a SafeDine safety score of 74 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Breakfast House Restaurant Inc. last inspected?

Breakfast House Restaurant Inc. was last inspected on July 28, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Breakfast House Restaurant Inc. have?

Breakfast House Restaurant Inc. has 17 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Breakfast House Restaurant Inc. safe to eat at?

Breakfast House Restaurant Inc. has a good safety record with a score of 74/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Breakfast House Restaurant Inc. serve?

Breakfast House Restaurant Inc. serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Breakfast House Restaurant Inc.

Name: Breakfast House Restaurant Inc.
Address: 1800 W GRAND AVE, Chicago, 60622
Rating: 74

1800 W GRAND AVE, Chicago

Last inspected 8mo ago

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0Good

American•Wicker Park

Ranked #350 of 579 in Wicker ParkBetter than 17% of american restaurants

Declining

4 inspections

Last: Jul 28, 2025

medium confidence

Directions Order

Inspections

Clean Rate

4.3

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

Employee hygiene

Personal hygiene practices not followed

Facility condition

Building maintenance or structural issues

Other violationHigh Priority

Regulatory compliance issue

Permit/documentation

Administrative or documentation issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-26

Final Score

Impact Breakdown

High Priority

-6 pts

Direct health hazards • 10 pts each

Intermediate

-6 pts

Potential hazards • 5 pts each

Basic

-7 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

-9 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

1800 W GRAND AVE, Chicago, IL 60622

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Violation Timeline

Apr 2022

1 inspections

2 basic

Apr

Dec 2023

1 inspections

1 intermediate

4 basic

Nov 2024

1 inspections

4 basic

Nov

Jul 2025

1 inspections

1 high priority

2 intermediate

3 basic

Inspection History

4 records on file

4 Canvass

Jul 25

Canvass InspectionLatestPass w/ Conditions

1 High2 Med3 Basic

6 total

74/100inspection score

−26 pts

High Priority (1)

−10 pts

9NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED−10
OBSERVED BARE HAND CONTACT WITH READY TO EAT FOODS, SUCH AS A FEMALE FOOD HANDLER REMOVING FRENCH TOAST FROM THE GRILL WITH BARE HANDS AND PLACING IT INTO A TO-GO CONTAINER. THE PRODUCT WAS DISCARDED BY THE MANAGER. MUST PROVIDE A BARRIER BETWEEN HANDS AND READY TO EAT FOODS (DELI TISSUE, UTENSILS, ETC.)(PRIORITY 7-38-010)(COS)(CITATION ISSUED)

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER TEMPERATURES OF TCS FOODS SUCH AS 4LBS. COOKED ONIONS-68.9F.4LBS. COOKED BELL PEPPERS-68.7F.2LBS. COOKED MUSHROOMS-72.3F.2.5LBS. COOKED SAUSAGE-52.3F.2LBS. COOKED BLACK BEANS-48.0F.ON TOP OF THE PREP COOLER AND INSIDE OF THE WALK-IN COOLER. PRODUCT WAS DISCARDED BY MANAGER MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW.APPX.14.5LBS.$32.(PRIORITY 7-38-005)(CITATION ISSUED)(COS)
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.

Basic (3)

−6 pts

46GLOVES USED PROPERLY−2
OBSERVED FOOD HANDLER NOT USING GLOVES TO HANDLE READY TO EAT FOODS.(COS)
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED EXCESSIVE DEBRIS BUILD UP ON DISH RACKS,REACH IN COOLERS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST REPAIR OR REPLACE DAMAGED FLOOR TILES AND DAMAGED CEILING IN REAR PREP/DISH WASHING AREA.

Base deductions−26 pts

Nov 24

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 THE UPRIGHT FREEZER DOOR HANDLE BROKEN EXSPOSING SHARP METAL. INSTRUCTED TO REPAIR AND MAINTAIN. (SAFETY HAZARD)
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE SIDES OF THE COOKING EQUIPMENT WITH A HEAVY BUILD UP OF GREASE AND FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN ALL AS A MEANS OF PREVENTING POSSIBLE PEST AND OR INSECT FEEDING.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED MISSING FLOOR TILE UNDER THE COUNTER WHERE THE TOASTER UNIT IS LOCATED. INSTRUCTED TO REPAIR AND MAINTAIN AS A MEANS OF MAKING FLOOR EASY TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DIRT, GREASE AND SMALL FOOD DEBRIS UNDER AND AROUND BOTH COOKING AND NON COOKING EQUIPMENT IN THE FOOD SERVICE AREA, PREP AND REAR DISH WASHING AREA. INSTRUCTED TO CLEAN AND MAINTAIN ALL AREAS.

Base deductions−8 pts

Dec 23

Canvass InspectionPass

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED BROKEN THERMOMETER INSIDE OF PREP COOLER ACROSS FROM STOVE. INSTRUCTED TO PROVIDE A NEW THERMOMETER FOR ACCURATE AMBIENT AIR TEMPERATURE.

Basic (4)

−8 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED WET AND DIRTY WIPE CLOTHS STORED ON THE COUNTERS, PREP TABLES, AND FLOORS OF THE FACILITY THROUGHOUT THE KITCHEN AND PREP AREAS. INSTRUCTED TO KEEP WIPE CLOTHS THAT ARE IN USE IN PROPER SANITIZING SOLUTION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED RUSTED SHELVING INSIDE OF WALK-IN COOLER UNIT. INSTRUCTED TO REPLACE OR REPAINT SHELVING TO MAKE SURFACE SMOOTH AND EASILY CLEANABLE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED MISSING FLOORS TILES IN THE PREP/DISHWASHING AREA. INSTRUCTED TO REPAIR OR REPLACE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED CARDBOARD UNDER FLOOR MATS THROUGHOUT KITCHEN AREA. INSTRUCTED TO REMOVE CARDBOARD OR REPLACE WITH A MATERIAL THAT IS SMOOTH AND EASILY CLEANABLE.

Base deductions−13 pts

Apr 22

Canvass InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED MISSING AND DAMAGED FLOOR TILES IN THE KITCHEN NEAR THE GRILL AND DISH WASHING AREA. INSTRUCTED TO REPAIR TO CREATE A SMOOTH AND EASILY CLEANABLE SURFACE. MUST MAINTAIN AT ALL TIMES.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED AN ACCUMULATION OF DIRT/DUST BUILDUP ON BOTH THE WOMEN AND MEN TOILET ROOM EXHAUST VENTILATION. MUST DETAIL CLEAN AND MAINTAIN.

Base deductions−4 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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