What is Doc B's Fresh Kitchen's health inspection score?

Doc B's Fresh Kitchen has a SafeDine safety score of 73 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Doc B's Fresh Kitchen last inspected?

Doc B's Fresh Kitchen was last inspected on March 24, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Doc B's Fresh Kitchen have?

Doc B's Fresh Kitchen has 35 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Doc B's Fresh Kitchen safe to eat at?

Doc B's Fresh Kitchen has a good safety record with a score of 73/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Doc B's Fresh Kitchen serve?

Doc B's Fresh Kitchen serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Doc B's Fresh Kitchen

Name: Doc B's Fresh Kitchen
Address: 100 E WALTON ST, Chicago, 60611
Rating: 73

100 E WALTON ST, Chicago

Last inspected 12mo ago

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0Good

American•Streeterville

Ranked #428 of 705 in StreetervilleBetter than 17% of american restaurants

Stable

6 inspections

Last: Mar 24, 2025

low confidence

Directions Order

Inspections

Clean Rate

5.8

Avg Violations

13 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Temperature controlHigh Priority

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

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-27

Final Score

Impact Breakdown

High Priority

-2 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-8 pts

Best practices • 2 pts each

Freshness Penalty

-12 pts

Score reduced due to stale inspection data

Inspection Timeline

+4 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

100 E WALTON ST, Chicago, IL 60611

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Violation Timeline

Jun 2022

1 inspections

1 high priority

1 basic

Jun

Feb 2023

2 inspections

5 high priority

2 intermediate

13 basic

Feb 2024

1 inspections

2 high priority

2 basic

Feb

Feb 2025

1 inspections

5 basic

Mar 2025

1 inspections

4 basic

Mar

Inspection History

6 records on file

1 Short Form Complaint2 Canvass1 Complaint Re-Inspection2 Complaint

Mar 25

Short Form Complaint InspectionLatestPass

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 MILK CRATES BEING USED AS SHELVING THROUGHOUT THE PREP AND STORAGE AREAS. MUST REMOVE AND PROVIDE SHELVING THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE INTERIOR OF THE REACH IN COOLERS IN NEED OF CLEANING. INSTRUCTED TO DETAIL CLEAN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DRY STORAGE IN REAR WITH 2X2 HOLE IN WALL BEHIND ENTRY DOOR, INSTRUCTED TO REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED PEELING PAINT IN DRY STOREROOM, INSTRUCTED TO RESURFACE AND REPAINT CHIPPED AREAS TO ENSURE WALLS ARE SEALED, SMOOTH AND EASILY CLEANABLE.

Base deductions−8 pts

Feb 25

Canvass InspectionPass

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED MILK CRATES BEING USED AS SHELVING THROUGHOUT THE PREP AND STORAGE AREAS. MUST REMOVE AND PROVIDE SHELVING THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED AN ACCUMULATION OF FOOD DEBRIS ON TABLETOP SWEET POTATO CUTTER LOCATED IN THE REAR PREP AREA. MUST REMOVE DEBRIS AND CLEAN UNIT AFTER EACH USE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE INTERIOR OF THE REACH IN COOLERS IN NEED OF CLEANING. INSTRUCTED TO DETAIL CLEAN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DRY STORAGE IN REAR WITH 2X2 HOLE IN WALL BEHIND ENTRY DOOR, INSTRUCTED TO REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED PEELING PAINT IN DRY STOREROOM, INSTRUCTED TO RESURFACE AND REPAINT CHIPPED AREAS TO ENSURE WALLS ARE SEALED, SMOOTH AND EASILY CLEANABLE.

Base deductions−10 pts

Feb 24

Canvass InspectionPass w/ Conditions

2 High2 Basic

4 total

76/100inspection score

−24 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
No hand soap provided at front kitchen hand wash sink. instructed to provide. Priority foundation violation 7-38-030(C)
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
No hands washing signs in employees/customers restroom, instructed to poste one with color contrast in a clear view.

Basic (2)

−4 pts

43IN-USE UTENSILS: PROPERLY STORED−2
Knives in-use are wedged between cutting board and cooler edge, instructed to keep on a clean surface.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
Food debris noted behind ice maker at back of kitchen. Rear prep kitchen ceiling with dust build-up around vents, instructed to clean and maintain.

Base deductions−24 pts

Feb 23

Complaint Re-Inspection InspectionPass

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
3-307.11: CUPS WITHOUT A HANDLE USED AS SCOOPS IN DRY STORAGE FOOD CONTAINERS SCATTERED IN DRY STORAGE CLOSET AND IN KITCHEN AREA. FACILITY MUST REMOVE AND REPLACE WITH CUPS WITH A HANDLE TO PLACE UP AND OUT OF THE FOOD PRODUCTS.
41WIPING CLOTHS: PROPERLY USED & STORED−2
3-304.14: IN-USE WIPING CLOTHS ARE NOT STORED PROPERLY. FOUND ON ALL PREP SURFACES THROUGHOUT THE FACILITY. CLOTHS USED TO WIPE SURFACES AND EQUIPMENT SHALL BE HELD IN A PROPER SANITIZER SOLUTION. CLOTHS IN-USE FOR WIPING SURFACES IN CONTACT WITH RAW ANIMAL FOODS SHALL BE KEPT SEPARATE FROM CLOTHS USED FOR OTHER PURPOSES. IN-USE CLOTHS MUST BE LAUNDERED DAILIY.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11(B): FAN GUARD IN THE WALK-IN COOLER IS SOILED WITH DEBRIS. FACILITY MUST CLEAN AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
5-204.12: BACKFLOW PREVENTION DEVICES NOT FOUND ON COFFEE MACHINES IN SERVICE STATION AND ON ICE MACHINE. FACILITY MUST PROVIDE AND LOCATE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.114: UNNECESSARY ITEMS/CLUTTER FOUND IN OFFICE AREA. THE PREMISES SHALL BE FREE OF ITEMS UNNECESSARY TO THE OPERATION OR MAINTENANCE OF THE ESTABLISHMENT. THIS INCLUDES EQUIPMENT THAT IS NONFUNCTIONAL OR NO LONGER USED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.12: FLOOR IN DRY STORAGE CLOSET IS SOILED WITH DEBRIS. FACILITY MUST CLEAN AND MAINTAIN.

Base deductions−12 pts

Feb 23

Complaint InspectionFail

5 High2 Med7 Basic

14 total1 risk factor

21/100inspection score

−74 pts

High Priority (5)

−50 pts

8HANDS CLEAN & PROPERLY WASHEDRisk Factor−10
OBSERVED MULTIPLE FOOD EMPLOYEE ENTERING THE KITCHEN PREP AREAS WITHOUT WASHING HANDS AND OBSERVED EMPLOYEES IN THE COOKLINE CHANGE INTO A NEW PAIR OF GLOVE CHANGING WITHOUT WASHING HANDS IN BETWEEN TASKS. FOOD EMPLOYEE MUST PRACTIVE GOOD HYGIENE BY PROPERLY WASHING HANDS WHEN CHANGING TASKS. DISCUSSED PROPER HAND WASHING WITH EMPLOYEE AND MANAGERS ON SITE. PRIORITY VIOLATION 7-38-010 CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
SOAP NOT PROVIDED AT HAND WASHING SINK NEAR COOKLINE STAND UP OVEN. FACILITY MUST ALWAYS ENSURE ALL SINKS ARE STOCKED WITH SOAP TO PRACTICE PROPER HAND WASHING. MANAGER PROVIDED SOAP AT HAND WASHING SINK WHILE ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-030 (C) CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
CHLORINE LOW TEMPERATURE DISH MACHINE IN BAR IS MEASURED AT 0PPM. LOW TEMPERATURE DISH MACHINE MUST BE MEASURED BETWEEN 50-200PPM. FACILITY CANNOT USE DISH MACHINE UNTIL IT IS SERVICED AND MAINTAINED A PROPER CHEMICAL CONCENTRATION. UNIT WAS TAGGED AND HELD FOR INSPECTION. ONCE DISH MACHINE IS REPAIRED. FACILITY MUST CONTACT CDPHFOOD@CITYOFCHICAGO.ORG TO HAVE TAG REMOVED. PRIORITY VIOLATION 7-38-025 CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
SINK AND SURFACE SANITIZER MEASURED AT 0PPM AT DISH ROOM 3COMPARTMENT SINK. MAINTAIN CONCENTRAION BETWEEN 704PPM TO 1875PPM AS INDICATED ON MANUFACTURER'S LABEL. OBSERVED SANITIZER NOT DISPENSING DUE TO AIR GAP. FACILITY DOES HAVE A WORKING HEAT DISH MACHINE AND CHLORINE ON SITE AS A BACKUP SANITIZER FOR THE 3COMPARTMENT SINK. SEE ABOVE PRIORITY VIOLATION 7-38-025 FOR CIATION ISSUED.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED THE METHOD OF COOLING COOKED EGGS AND CHIKCEN AT ROOM TEMPERATURE ON RACK IN KITCHEN IS INADEQUATE. OBSERVED CHICKEN WINGS AND EGGS IN AN APPROXIMATE 5 INCH DEEP PAN FILLED WITH TCS PRODUCTS TO COOL. EMPLOYEES MUST SHALLOW TCS FOODS INTO THINNER PORTIONS INSTEAD OF THICK PORTIONS. FACILITY MUST USE ONE OR MORE OF THE FOLLOWING METHODS BASED ON THE TYPE OF FOOD BEING COOLED; PLACING THE FOOD IN SHALLOW PANS; SEPARATING THE FOOD INTO SMALLER OR THINNER PORTIONS; STIRRING THE FOOD IN A CONTAINER PLACED IN AN ICE WATER BATH; USING CONTAINERS THAT FACILITATE HEAT TRANSFER; ADDING ICE AS IN INGREDIENT; OR OTHER EFFECTICVE METHODS. DISCUSSED HACCP CONCEPT WITH THE PERSON IN CHARGE. ITEMS WERE DISCARDED ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
COOKED EGGS MEASURED AT 71.6F AND CHICKEN WINGS MEASURED AT 84.2F LEFT OUT AT ROOM TEMPERATURE FOUND ON COOLING RACK IN KITCHEN AREA. A TOTAL APPROXIMATE AMOUNT OF 21 POUNDS AND AT AN APPROXIMATE COST OF $31.00 WAS DISCARDED ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED APPROXIMATE TOTAL OF 5 LIVE ROACHES IN THE FOLLOWING AREAS; 4 WERE OBSERVED ON CORNER DOOR OF PREP-LINE UNIT NEAR STAND-UP OVEN. 1 OBSERVED AT "DEAD END" WALL OF COOKLINE AREA. FACILITY MUST WORK WITH A LICENSED PEST CONTROL COMPANY TO ELIMINATE LIVE/DEAD ROACHES IN FACILITY. PRIORITY FOUNDATION VIOLATION 7-38-020 (a) CITATION ISSUED.

Basic (7)

−14 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
CUPS WITHOUT A HANDLE USED AS SCOOPS IN DRY STORAGE FOOD CONTAINERS SCATTERED IN DRY STORAGE CLOSET AND IN KITCHEN AREA. FACILITY MUST REMOVE AND REPLACE WITH CUPS WITH A HANDLE TO PLACE UP AND OUT OF THE FOOD PRODUCTS.
40PERSONAL CLEANLINESS−2
FOOD EMPLOYEE IN SERVICE/EXPEDITE STATION IS NOT WEARING A HAIR RESTRAINT. FOOD EMPLOYEES SHALL WEAR HAIR RESTRAINTS. DISCUSSED WITH EMPLOYEE AND MANAGER ON SITE. EMPLOYEE PLACED HAIR IN HAIR RESTRAINT WHILE ON SITE.
41WIPING CLOTHS: PROPERLY USED & STORED−2
IN-USE WIPING CLOTHS ARE NOT STORED PROPERLY. FOUND ON ALL PREP SURFACES THROUGHOUT THE FACILITY. CLOTHS USED TO WIPE SURFACES AND EQUIPMENT SHALL BE HELD IN A PROPER SANITIZER SOLUTION. CLOTHS IN-USE FOR WIPING SURFACES IN CONTACT WITH RAW ANIMAL FOODS SHALL BE KEPT SEPARATE FROM CLOTHS USED FOR OTHER PURPOSES. IN-USE CLOTHS MUST BE LAUNDERED DAILIY.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
FAN GUARD IN THE WALK-IN COOLER IS SOILED WITH DEBRIS. FACILITY MUST CLEAN AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
BACKFLOW PREVENTION DEVICES NOT FOUND ON COFFEE MACHINES IN SERVICE STATION AND ON ICE MACHINE. FACILITY MUST PROVIDE AND LOCATE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
UNNECESSARY ITEMS/CLUTTER FOUND IN OFFICE AREA. THE PREMISES SHALL BE FREE OF ITEMS UNNECESSARY TO THE OPERATION OR MAINTENANCE OF THE ESTABLISHMENT. THIS INCLUDES EQUIPMENT THAT IS NONFUNCTIONAL OR NO LONGER USED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOOR IN DRY STORAGE CLOSET IS SOILED WITH DEBRIS. FACILITY MUST CLEAN AND MAINTAIN.

Base deductions−74 pts

Risk factor bonus (1× +5)−5 pts

Jun 22

Complaint InspectionPass w/ Conditions

1 High1 Basic

2 total1 risk factor

83/100inspection score

−12 pts

High Priority (1)

−10 pts

8HANDS CLEAN & PROPERLY WASHEDRisk Factor−10
Employees Not washing hands when required, Observed an employee handling soiled dishes then handling clean dishes and then starting slicing vegetables without washing hands in between, only wiping hands with a soiled cloth towel. Instructed manager to have employees wash hands when required. Priority violation 7-38-010.

Basic (1)

−2 pts

43IN-USE UTENSILS: PROPERLY STORED−2
Keeping spatulas in use in a bucket of standing water at room temp, instructed to keep in hot/cold or under continuous running cold water.

Base deductions−12 pts

Risk factor bonus (1× +5)−5 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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