What is Brown Bag Seafood Company's health inspection score?

Brown Bag Seafood Company has a SafeDine safety score of 93 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Brown Bag Seafood Company last inspected?

Brown Bag Seafood Company was last inspected on December 9, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Brown Bag Seafood Company have?

Brown Bag Seafood Company has 24 total violations across 7 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Brown Bag Seafood Company safe to eat at?

Yes, Brown Bag Seafood Company has an excellent safety record with a score of 93/100. This indicates strong compliance with health and safety standards.

Official Health Record

Brown Bag Seafood Company

Name: Brown Bag Seafood Company
Address: 340 E RANDOLPH ST, Chicago, 60601
Rating: 93

340 E RANDOLPH ST, Chicago

Last Inspected: 12/9/2025

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0Excellent

The Loop

Ranked #77 of 865 in The Loop

Stable

7 inspections

Last: Dec 9, 2025

high confidence

Directions Order

Inspections

Clean Rate

3.4

Avg Violations

4 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Plumbing issues

Plumbing or waste disposal problems

Employee hygiene

Personal hygiene practices not followed

Facility condition

Building maintenance or structural issues

Permit/documentation

Administrative or documentation issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-7

Final Score

Impact Breakdown

High Priority

-3 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-3 pts

Best practices • 2 pts each

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

340 E RANDOLPH ST, Chicago, IL 60601

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Violation Timeline

Nov 2022

1 inspections

1 high priority

6 basic

Nov

Aug 2023

1 inspections

1 high priority

1 intermediate

3 basic

Apr 2024

1 inspections

2 basic

Apr

Sep 2024

1 inspections

4 basic

Apr 2025

1 inspections

2 basic

Apr

Nov 2025

1 inspections

1 high priority

2 basic

Dec 2025

1 inspections

1 basic

Dec

Inspection History

7 records on file

1 Complaint Re-Inspection2 Complaint4 Canvass

Dec 25

Complaint Re-Inspection InspectionLatestPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.12: OBSERVED FOOD DEBRIS AND BUILDUP ON FLOOR UNDERNEATH HANDWASHING SINK IN DISHWASHING AREA AND HIGH TEMPERATURE DISH MACHINE. OBSERVED GREASE BUILDUP ON SIDES OF GREASE TRAP AND FLOOR IN DISHWASHING AREA. INSTRUCTED TO CLEAN FLOORS IN DISHWASHING AREA UNDERNEATH HANDWASHING SINK, HIGH TEMPERATURE DISH MACHINE AND GREASE TRAP AND MAINTAIN. OBSERVED DEBRIS ON FLOORS, ALONG BASES OF WALL AND IN CORNERS IN ALL STORAGE CLOSETS IN HALLWAY. INSTRUCTED TO CLEAN FLOORS, ALONG BASES OF WALL AND IN CORNERS IN ALL STORAGE CLOSETS IN HALLWAY AND MAINTAIN

Base deductions−2 pts

Nov 25

Complaint InspectionPass w/ Conditions

1 High2 Basic

3 total

86/100inspection score

−14 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED HIGH TEMPERATURE DISH MACHINE SANITIZING AT IMPROPER TEMPERATURE OF 92F. CORRECTED ON SITE 'HELD FOR INSPECTION' TAG PLACED ON HIGH TEMPERATURE DISH MACHINE. INSTRUCTED ONCE HIGH TEMPERATURE DISH MACHINE HAS BEEN REPAIRED AND IS SANITIZING PROPERLY AT A MINIMUM TEMPERATURE OF 180F E-MAIL FOOD@CITYOFCHICAGO.ORG TO REQUEST TAG REMOVAL PRIOR TO USING UNIT. PRIORITY VIOLATION 7-38-025 CITATION ISSUED

Basic (2)

−4 pts

48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED NO DATA PLATE FOR HIGH TEMPERATURE DISH MACHINE IN DISHWASHING AREA. INSTRUCTED TO PROVIDE AN EASILY ACCESSIBLE AND READABLE DATA PLATE AFFIXED TO THE MACHINE BY THE MANUFACTURER THAT INDICATES THE MACHINE'S DESIGN AND OPERATION SPECIFICATIONS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FOOD DEBRIS AND BUILDUP ON FLOOR UNDERNEATH HANDWASHING SINK IN DISHWASHING AREA AND HIGH TEMPERATURE DISH MACHINE. OBSERVED GREASE BUILDUP ON SIDES OF GREASE TRAP AND FLOOR IN DISHWASHING AREA. INSTRUCTED TO CLEAN FLOORS IN DISHWASHING AREA UNDERNEATH HANDWASHING SINK, HIGH TEMPERATURE DISH MACHINE AND GREASE TRAP AND MAINTAIN. OBSERVED DEBRIS ON FLOORS, ALONG BASES OF WALL AND IN CORNERS IN ALL STORAGE CLOSETS IN HALLWAY. INSTRUCTED TO CLEAN FLOORS, ALONG BASES OF WALL AND IN CORNERS IN ALL STORAGE CLOSETS IN HALLWAY AND MAINTAIN.

Base deductions−14 pts

Apr 25

Canvass InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED DIRTY/PEELING CAULKING AROUND THE THREE COMPARTMENT SINK IN THE DISHWASHING AREA. INSTRUCTED TO CLEAN OR REPLACE CAULKING.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED A LEAK AT THE THREE COMPARTMENT SINK FAUCET IN THE DISHWASHING AREA. INSTRUCTED TO REPAIR AND MAINTAIN.

Base deductions−4 pts

Sep 24

Complaint InspectionPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
MUST INVERT ALL CARDBOARD CONTAINERS TO PROTECT FROM POSSIBLE OVERHEAD CONTAMINATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST REPLACE DAMAGED/STAINED CUTTING BOARD AT THE FOOD PREP LINE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST CLEAN FOOD RESIDUE FROM SHELVING AND DUST FROM FAN GUARDS IN THE WALK-IN COOLER.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST DETAIL CLEAN FOOD DEBRIS AND GREASE BUILD-UP FROM FLOORS UNDER, BETWEEN, AND BEHIND COOKING EQUIPMENT IN THE FOOD PREP AREA.

Base deductions−8 pts

Apr 24

Canvass InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

40PERSONAL CLEANLINESS−2
OBSERVED SOME FOOD EMPLOYEES WITHOUT HAIR RESTRAINTS. INSTUCTED THAT ALL FOOD HANDLING EMPLOYEES MUST WEAR A HAIR RESTRAINT WHILE PREPARING FOOD.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERED A SLOW DRAINAGE AT THE HANDWASHING SINK IN THE PICK-UP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.

Base deductions−4 pts

Aug 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
Improper cooling method used in cooling down hot heavy cream soups, large container with covered lid when placed in walk-in cooler. instructed to break down hot food in smaller portions and cover loosely to facilitate cooling down process, Priority foundation violation 7-38-005.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
Found 20 lbs of clam chowder soap held in a large covered container at 56.4f, soup placed in walk-in cooler a day before. Instructed manager to hold such foods at 41f or lower. Priority violation 7-38-005. Food discarded valued at $30.

Basic (3)

−6 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
Counter under grill with food debris and grease waste, instructed to clean and maintain.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
Food debris and grease build-up noted a long wall base and behind cooking equipment, Instructed to clean and maintain.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
Missing Tiles in dish washing area, instructed to provide smooth easy to clean floors

Base deductions−21 pts

Nov 22

Canvass InspectionPass w/ Conditions

1 High6 Basic

7 total

78/100inspection score

−22 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HOT RUNNING WATER AT UNISEX EMPLOYEE BATHROOM HANDWASHING SINK. TEMPERATURE OF WATER WAS 80.5F AT THE TIME OF INSPECTION. INSTRUCTED TO HAVE HOT AND COLD RUNNING WATER AT A MINIMUM TEMPERATURE OF 100F AT ALL HAND WASH SINKS. PRIORITY VIOLATION 7-38-030(C)

Basic (6)

−12 pts

40PERSONAL CLEANLINESS−2
EFFECTIVE HAIR RESTRAINTS ARE REQUIRED AT ALL TIMES IN PREP AREAS WHEN FOOD IS BEING PREPARED. INSTRUCTED TO MAINTAIN.
41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED SOILED WIPING CLOTHS STORED ON PREP TABLES. INSTRUCTED MANAGER TO STORE IN SANITIZING SOLUTION BETWEEN USES.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED SOME USE OF MILK CRATES FOR ELEVATION AT THE DISHWASHING AREA, AND CASH AREA. INSTRUCTED NOT TO USE MILK CRATES FOR ELEVATION TO PREVENT HIDING PLACES FOR PEST. MUST PROVIDE APPROPRIATE SHELVING FOR STORAGE. ALL FOOD ITEMS MUST ALSO BE STORED 6" AWAY FROM THE WALL
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED ACCUMULATED GREASE AND FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DEBRIS ON FLOORS ALONG WALLS AND CORNERS IN UTILITY, PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO ALLERGEN TRAINING ON SITE AT TIME OF INSPECTION. INSTRUCTED ALL EMPLOYEES HOLDING CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATES MUST COMPLETE ALLERGEN TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.

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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