What is Beatrix's health inspection score?

Beatrix has a SafeDine safety score of 76 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Beatrix last inspected?

Beatrix was last inspected on August 6, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Beatrix have?

Beatrix has 40 total violations across 9 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Beatrix safe to eat at?

Beatrix has a good safety record with a score of 76/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Beatrix serve?

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

Official Health Record

Beatrix

Name: Beatrix
Address: 519 N CLARK ST, Chicago, 60654
Rating: 76

519 N CLARK ST, Chicago

Last inspected 10mo ago

▲Improving

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0Good

American•River North

Ranked #294 of 551 in River NorthBetter than 22% of american restaurants

Improving

9 inspections

Last: Aug 6, 2025

medium confidence

Directions Order

Inspections

11%

Clean Rate

4.4

Avg Violations

10 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Plumbing issues

Plumbing or waste disposal problems

Permit/documentation

Administrative or documentation issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-34

Final Score

Impact Breakdown

High Priority

-13 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-6 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

+28 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 66/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (76/100) 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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519 N CLARK ST, Chicago, IL 60654

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Violation Timeline

Oct 2022

2 inspections

1 high priority

2 intermediate

1 basic

Oct

Oct 2023

1 inspections

1 intermediate

4 basic

May 2024

1 inspections

1 high priority

2 intermediate

4 basic

May

Oct 2024

1 inspections

2 high priority

3 basic

Dec 2024

1 inspections

1 intermediate

3 basic

Dec

Jul 2025

1 inspections

4 high priority

3 basic

Aug 2025

2 inspections

2 high priority

6 basic

Aug

Inspection History

9 records on file

2 Canvass Re-Inspection3 Canvass1 Short Form Complaint2 Complaint1 Complaint Re-Inspection

Aug 25

Canvass Re-Inspection InspectionLatestPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-501.12---OBSERVED STAINED CUTTING BOARDS IN THE FIRST FLOOR PREP AREAS. INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-602.13---INSTRUCTED TO DETAIL CLEAN EXTERIOR TOP SURFACES OF THE HIGH TEMPERATURE DISHMACHINE TO REMOVE SPILLED DRIED UP DEBRIS AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.11---OBSERVED BLACKENED, MOLDY WALL CAULKING AT THE DISHWASHING AREAS.INSTRUCTED TO REPLACE AND MAINTAIN. INSTRUCTED TO DETAIL CLEAN WALLS BEHIND THE DISHWASHINGMACHINE TO REMOVE EXCESSSIVE DIRT,GRIME BUILD-UP AND CEILING TILES IN TO REMOVE FOOD SPLASHED DEBRIS AND MAINTAIN. OBSERVED DIRTY FLOORS WITH EXCESSIVE FOOD DEBRIS GREASE BUILD-UP UNDER AND AROUND THE HOT COOKING STOVE EQUIPMENTS.CLEAN FLOORS IN DETAIL AND MAINTAIN.

Base deductions−6 pts

Aug 25

Canvass Re-Inspection InspectionFail

2 High3 Basic

5 total

74/100inspection score

−26 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
6-301.14--- INSTRUCTED TO PROVIDE AND MAINTAIN A VISIBLE HANDWASHING SIGNAGE FOR THE REAR FOOD PREP AREA.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
4-601.11(A)---OBSERVED BLACK SLIMY SUBSTANCES ON INTERIOR WATER COMPONENTS OF THE ICE MAKER, DRIPPING INTO ICE "ICE IS USED FOR HUMAN CONSUMPTION". INSTRUCTED MANAGEMENT TO TURN OFF MACHINE, REMOVE ICE AND HAVE INTERIOR OF ICE MAKER CLEANED AND SANITIZED AND MAINTAINED.PRIORITY FOUNDATION VIOLATION 7-38-005, CITATION ISSUED.

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-501.12---OBSERVED STAINED CUTTING BOARDS IN THE FIRST FLOOR PREP AREAS. INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-602.13---INSTRUCTED TO DETAIL CLEAN EXTERIOR TOP SURFACES OF THE HIGH TEMPERATURE DISHMACHINE TO REMOVE SPILLED DRIED UP DEBRIS AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.11---OBSERVED BLACKENED, MOLDY WALL CAULKING AT THE DISHWASHING AREAS.INSTRUCTED TO REPLACE AND MAINTAIN. INSTRUCTED TO DETAIL CLEAN WALLS BEHIND THE DISHWASHINGMACHINE TO REMOVE EXCESSSIVE DIRT,GRIME BUILD-UP AND CEILING TILES IN TO REMOVE FOOD SPLASHED DEBRIS AND MAINTAIN. OBSERVED DIRTY FLOORS WITH EXCESSIVE FOOD DEBRIS GREASE BUILD-UP UNDER AND AROUND THE HOT COOKING STOVE EQUIPMENTS.CLEAN FLOORS IN DETAIL AND MAINTAIN.

Base deductions−26 pts

Jul 25

Canvass InspectionFail

4 High3 Basic

7 total

54/100inspection score

−46 pts

High Priority (4)

−40 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED INADEQUATE HOT RUNNING WATER AT THE FOLLOWING HAND SINKS:HANDSINKS IN BOTH EMPLOYEE MEN/WOMEN WASHROOMS LOCATED IN THE BASEMENT (WATER TEMPERATURE RANGING FROM (84.1F-87.0F).INSTRUCTED MANAGEMENT HANDWASHING SINKS WATER TEMPERATURE MUST BE PROVIDED OF AT LEAST 100 F THROUGH A MIXING VALVE OR COMBINATION FAUCET.INSTRUCTED MANAGEMENT TO REPAIR AND MAINTAIN AS REQUIRED.PRIORITY VIOLATION 7-38-030(C),CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND PAPERTOWELS PROVIDED IN THE FOLLOWING HANDWASHING SINKS: NEXT TO THE REAR PREP AREA, BAR AREA AND IN THE BASEMENT NEAR THE WALK-IN-COOLER.INSTRUCTED TO PROVIDE AND MAINTAIN HAND PAPERTOWELS AT ALL HANDWASHING SINKS AT ALL TIMES.PRIORITY FOUNDATION VIOLATION 7-38-030(C),CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
INSTRUCTED TO PROVIDE AND MAINTAIN A VISIBLE HANDWASHING SIGNAGE FOR THE REAR FOOD PREP AREA.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED BLACK SLIMY SUBSTANCES ON INTERIOR WATER COMPONENTS OF THE ICE MAKER, DRIPPING INTO ICE "ICE IS USED FOR HUMAN CONSUMPTION". INSTRUCTED MANAGEMENT TO TURN OFF MACHINE, REMOVE ICE AND HAVE INTERIOR OF ICE MAKER CLEANED AND SANITIZED AND MAINTAINED.PRIORITY FOUNDATION VIOLATION 7-38-005, CITATION ISSUED.

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED STAINED CUTTING BOARDS IN THE FIRST FLOOR PREP AREAS. INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO DETAIL CLEAN EXTERIOR TOP SURFACES OF THE HIGH TEMPERATURE DISHMACHINE TO REMOVE SPILLED DRIED UP DEBRIS AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED BLACKENED, MOLDY WALL CAULKING AT THE DISHWASHING AREAS.INSTRUCTED TO REPLACE AND MAINTAIN. INSTRUCTED TO DETAIL CLEAN WALLS BEHIND THE DISHWASHINGMACHINE TO REMOVE EXCESSSIVE DIRT,GRIME BUILD-UP AND CEILING TILES IN TO REMOVE FOOD SPLASHED DEBRIS AND MAINTAIN. OBSERVED DIRTY FLOORS WITH EXCESSIVE FOOD DEBRIS GREASE BUILD-UP UNDER AND AROUND THE HOT COOKING STOVE EQUIPMENTS.CLEAN FLOORS IN DETAIL AND MAINTAIN.

Base deductions−46 pts

Dec 24

Short Form Complaint InspectionPass w/ Conditions

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
3-501.16(A:2,&B):OBSERVED COLD TCS FOOD EGG WHITES HELD AT IMPROPER TEMPERATURE OF 55.4F. INSTRUCTED ALL COLD TCS FOOD MUST BE HELD AT 41F OR BELOW. CORRECTED ON SITE MANAGER VOLUNTARILY DISCARDED AND DENATURED FOOD VALUED AT $15 WEIGHING 5LBS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-101.19: OBSERVED TOWELS USED AS LINER AT BASE OF COLD HOLDING UNITS IN BAR. INSTRUCTED TO REMOVE TOWELS FROM BASE OF ALL COLD HOLDING UNITS AT BAR, NON FOOD CONTACT SURFACES OF EQUIPMENT SHALL BE CONSTRUCTED OF CORROSION RESISTANT, NONABSORBENT AND SMOOTH MATERIAL.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
5-501.17: OBSERVED NO COVERED RECEPTACLE IN EMPLOYEE WOMEN'S WASHROOM IN BASEMENT. INSTRUCTED TO PROVIDE COVERED RECEPTACLE IN EMPLOYEE WOMEN'S WASHROOM IN BASEMENT FOR SANITARY PRODUCTS AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.12: OBSERVED DEBRIS AND BUILDUP ON FLOOR, ALONG BASES OF WALLS AND IN CORNERS IN BAR. OBSERVED BUILDUP ON FLOOR AND ON DRAIN UNDERNEATH ICE MACHINE. INSTRUCTED TO CLEAN FLOORS IN BAR AND UNDERNEATH ICE MACHINE

Base deductions−11 pts

Oct 24

Complaint InspectionPass w/ Conditions

2 High3 Basic

5 total

74/100inspection score

−26 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED IMPROPER MINIMUM WATER TEMPERATURE OF 86.0F AT HANDWASHING SINK IN EMPLOYEE WOMEN'S WASHROOM IN BASEMENT. INSTRUCTED A HANDWASHING SINK SHALL BE EQUIPPED TO PROVIDE WATER AT A TEMPERATURE OF AT LEAST 100F THROUGH A MIXING VALVE OR COMBINATION FAUCET. CORRECTED ON SITE HANDWASHING SINK IN EMPLOYEE WOMEN'S WASHROOM IN BASEMENT ADJUSTED BEFORE CONCLUSION OF INSPECTION, OBSERVED PROPER MINIMUM WATER TEMPERATURE OF 104.2F AT SAID HANDWASHING SINK AFTER ADJUSTMENT. PRIORITY VIOLATION 7-38-030(C) CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO PAPER TOWELS AT HANDWASHING SINKS IN BASEMENT. OBSERVED NO PAPER TOWELS AT HANDWASHING SINKS IN EMPLOYEE WOMEN'S WASHROOM AND HANDWASHING SINK IN BASMENT ACROSS FROM WALK IN COOLERS. CORRECTED ON SITE PAPER TOWELS PROVIDED AT SAID HANDWASHING SINKS IN BASEMENT BEFORE CONCLUSION OF INSPECTION. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED.

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED TOWELS USED AS LINER AT BASE OF COLD HOLDING UNITS IN BAR. INSTRUCTED TO REMOVE TOWELS FROM BASE OF ALL COLD HOLDING UNITS AT BAR, NON FOOD CONTACT SURFACES OF EQUIPMENT SHALL BE CONSTRUCTED OF CORROSION RESISTANT, NONABSORBENT AND SMOOTH MATERIAL.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED NO COVERED RECEPTACLE IN EMPLOYEE WOMEN'S WASHROOM IN BASEMENT. INSTRUCTED TO PROVIDE COVERED RECEPTACLE IN EMPLOYEE WOMEN'S WASHROOM IN BASEMENT FOR SANITARY PRODUCTS AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DEBRIS AND BUILDUP ON FLOOR, ALONG BASES OF WALLS AND IN CORNERS IN BAR. OBSERVED BUILDUP ON FLOOR AND ON DRAIN UNDERNEATH ICE MACHINE. INSTRUCTED TO CLEAN FLOORS IN BAR AND UNDERNEATH ICE MACHINE.

Base deductions−26 pts

May 24

Canvass InspectionPass w/ Conditions

1 High2 Med4 Basic

7 total

72/100inspection score

−28 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED LARGE FOOD CONTAINER OF SAUCE IN THE PREP WALK-IN COOLER COOLING WHILE COVERED. INSTRUCTED TO STORE TCS FOODS LOOSELY COVERED OR UNCOVERED WHILE COOLING AND MAINTAIN.

Intermediate (2)

−10 pts

21PROPER HOT HOLDING TEMPERATURES−5
OBSERVED TCS FOOD ITEM AT IMPROPER TEMPERATURE FOR HOT-HOLDING AT THE MAIN COOK LINE GRILL, GRILLED ONIONS AT 109.9F. INSTRUCTED TO DISCARD AND DENATURE TCS FOOD ITEM. PERSON-IN-CHARGE DISCARDED GRILLED ONIONS AND DENATURED WITH BLEACH ON-SITE. APPROX. 2 LBS. VALUED APPROX. $5.00 DISCARDED ON-SITE. PRIORITY VIOLATION. 7-38-005 CITATION ISSUED.
22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED SEVERAL TCS FOOD ITEMS AT IMPROPER TEMPERATURE FOR COLD-HOLDING IN THE GRILL AREA CENTRAL DRAWER COOLER, ROASTED TOMATOES AT 52.1F, CREAM CHEESE AT 50.0F, CUT LEAFY GREENS AT 46.0F. INSTRUCTED TO DISCARD AND DENATURE TCS FOOD ITEMS. PERSON-IN-CHARGE DISCARDED ALL TCS FOODS AT IMPROPER TEMPERATURES AND DENATURED WITH BLEACH ON-SITE. APPROX. 3 LBS. VALUED APPROX. $15.00 DISCARDED ON-SITE. PRIORITY VIOLATION. 7-38-005 CITATION COMBINED WITH ABOVE VIOLATION.

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED ALUMINUM FOIL AND FOOD-GRADE PLASTIC WRAP USED TO LINE NONFOOD-CONTACT SURFACES OF SEVERAL ITEMS OF EQUIPMENT THROUGHOUT THE KITCHEN AND BAR AREAS. INSTRUCTED TO REMOVE ALUMINUM FOIL AND PLASTIC WRAP AND MAINTAIN NONFOOD-CONTACT SURFACES AS SMOOTH AND EASILY-CLEANABLE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED NONFOOD-CONTACT SURFACES OF ICE MACHINE TO BE SOILED WITH DEBRIS. INSTRUCTED TO CLEAN NONFOOD-CONTACT SURFACES OF EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF SOIL AND MAINTAIN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED WOMEN'S EMPLOYEE RESTROOM IN THE BASEMENT AREA MISSING COVERED RECEPTACLE. INSTRUCTED TO PROVIDE COVERED RECEPTACLE FOR WOMEN'S EMPLOYEE RESTROOM AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FLOOR OF UTILITY SINK/ICE MACHINE AREA TO BE SOILED WITH WATER AND DEBRIS. INSTRUCTED TO CLEAN FLOORS AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF SOIL AND MAINTAIN.

Base deductions−28 pts

Oct 23

Canvass InspectionPass w/ Conditions

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS INSIDE FRONT PREP COOLER OBSERVED COOKED RICE 50.3F, TURKEY 51.8F, CREAM SAUCE 57.3F, COOKED MASHROOMS 58.3F, AND CHEESE 56.6F. MANAGEMENT IMMEDIATELY AND VOLUNTARILY DISCARDED APPROXIMATELY 10LBS OF FOOD VALUE OF $50.00. INSTRUCTED TO MAINTAIN ALL TCS FOODS AT 41.1F OR BELOW AT ALL TIMES. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Basic (4)

−8 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED WIPING CLOTHS STORED ON TOP OF PREP TABLES IN MAIN KITCHEN FOOD PREP AREA. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED RUSTY FOOD STORAGE SHELVING INSIDE COOLER BEHIND FRONT BAR AREA. MUST REPAINT OR REPLACE.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED EXPOSED HAND WASHING SINK LOCATED IN FRONT OF WALK-IN COOLER IN BASEMENT. MUST REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DIRT AND DEBRIS ON FLOOR UNDER AROUND AND BEHIND ALL COOKING EQUPMENT. MUST CLEAN AND MAINTAIN.

Base deductions−13 pts

Oct 22

Complaint Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Oct 22

Complaint InspectionFail

1 High2 Med1 Basic

4 total

78/100inspection score

−22 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND WASHING SIGNAGE AT EXPOSED HANDWASHING SINK IN SERVER STATION. INSTRUCTED TO PROVIDE.

Intermediate (2)

−10 pts

36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED NO METAL STEM THERMOMETE ON SITE AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED 5 LIVE BIRDS FLYING BETWEEN DINING ROOM AND FOOD PREP AREA. INSTRUCTED TO REMOVE BIRDS AND MAINTAIN PREMISES FREE OF LIVE ANIMALS. PRIORITY FOUNDATION VIOLATION 7-38-010. CITATION ISSUED.

Basic (1)

−2 pts

48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED NO IRREVERSIBLE THERMOMETER ON SITE AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.

Base deductions−22 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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