What is Patio Beef, Inc's health inspection score?

Patio Beef, Inc has a SafeDine safety score of 95 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Patio Beef, Inc last inspected?

Patio Beef, Inc was last inspected on February 6, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Patio Beef, Inc have?

Patio Beef, Inc has 42 total violations across 10 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Patio Beef, Inc safe to eat at?

Yes, Patio Beef, Inc has an excellent safety record with a score of 95/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Patio Beef, Inc serve?

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

Official Health Record

Patio Beef, Inc

Name: Patio Beef, Inc
Address: 6022 N BROADWAY, Chicago, 60660
Rating: 95

6022 N BROADWAY, Chicago

Last Inspected: 2/6/2026

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0Excellent

American•Edgewater

Ranked #27 of 282 in EdgewaterBetter than 22% of american restaurants

Stable

10 inspections

Last: Feb 6, 2026

high confidence

Directions Order

Inspections

30%

Clean Rate

4.2

Avg Violations

4 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

Pest issuesHigh Priority

Evidence of pests found during inspection

Plumbing issues

Plumbing or waste disposal problems

Employee hygiene

Personal hygiene practices not followed

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-5

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-5 pts

Best practices • 2 pts each

Inspection Timeline

0 pts

Latest

100% weight

2nd

60% weight

100

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

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6022 N BROADWAY, Chicago, IL 60660

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Violation Timeline

Jun 2022

1 inspections

1 intermediate

13 basic

Jun

Jul 2022

1 inspections

3 basic

Jan 2023

1 inspections

Jan

May 2023

1 inspections

1 basic

Mar 2024

2 inspections

1 high priority

1 intermediate

6 basic

Mar

Oct 2024

1 inspections

1 high priority

2 intermediate

7 basic

Nov 2024

1 inspections

Nov

Jul 2025

1 inspections

4 basic

Feb 2026

1 inspections

2 basic

Feb

Inspection History

10 records on file

5 Canvass1 Complaint Re-Inspection2 Complaint2 Canvass Re-Inspection

Feb 26

Canvass InspectionLatestPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED NO COVERED WASTE RECEPTACLE IN THE WASHROOM. MANAGEMENT INSTRUCTED TO PROVIDE.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED THE CERTIFIED FOOD MANAGER WITHOUT A VALID ALLERGEN TRAINING CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST SHOW PROOF OF ALLERGEN TRAINING.

Base deductions−4 pts

Jul 25

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 RAW WOOD SHELVES, SURFACES, AND FIXTURES AROUND MAIN PREP ENTRANCE, WALKIN-IN COOLER, AND ON WALLS IN MAIN PREP AREA COUNTER AREA. INSTRUCTED TO SEAL OR PAINT TO PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CUTTING BOARDS IN THE REAR PREP AREA WITH OPEN SEAMS AND DARK STAINS. INSTRUCTED TO REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS AND MAINTAIN AT ALL TIMES.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE INTERIOR OF UPRIGHT FREEZER NEAR ENTRANCE TO MAIN PREP AREA IN NEED OF CLEANING. INSTRUCTED TO DETAIL CLEAN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED MOP IN A POSITION THAT DOES NOT ALLOW TO DRY PROPERLY AND PREVENT PEST HARBORAGE. MUST STORE MOP AFTER USE IN A MOUNTED POSITION THAT ALLOWS FOR AIR-DRYING WITHOUT SOILING AND PEST HARBORAGING.

Base deductions−8 pts

Nov 24

Complaint Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Oct 24

Complaint InspectionFail

1 High2 Med7 Basic

10 total

66/100inspection score

−34 pts

High Priority (1)

−10 pts

15FOOD SEPARATED AND PROTECTED−10
OBSERVED RAW ANIMAL ORIGIN BEEF BURGER PATTIES BEING STORED DIRECTLY ABOVE AN OPEN CONTAINER OF READY TO EAT GYROS SAUCE INSIDE THE WALK-IN COOLER. SAUCE DISCARDED AND REVIEWED PROPER FOOD STORAGE AND PROTECTION. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Intermediate (2)

−10 pts

21PROPER HOT HOLDING TEMPERATURES−5
OBSERVED THE FOLLOWING TCS FOODS HELD AT IMPROPER HOT HOLDING TEMPERATURES. COOKED PEPPERS FOR THE ITALIAN BEEF SANDWICHES IN THE STEAM TABLE AT 130.1F, COOKED CHICKEN UNDER A HOT HOLDING HEAT LAMP RANGING IN TEMPERATURES BETWEEN 113.5F TO 126.6F. ALL DISCARDED. REVIEWED ADEQUATE HOT HOLDING TEMPERATURES OF 135F OR ABOVE. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
NOTED APPROXIMATELY 15 TO 20 MICE DROPPINGS ALONG BASEBOARDS THROUGHOUT THE MOP SINK ROOM AND UNDER SHELVING AT THE ENTRANCE TO THE REAR HALLWAY STORAGE ROOM. INSTRUCTED TO REMOVE ALL DROPPINGS, SANITIZE ALL AREAS. LAST SERVICE REPORT AVAILABLE FOR REVIEW DATED 8-19-24. RECOMMEND HAVING THE PEST CONTROL CO. SERVICE ESTABLISHMENT FOR MICE. PRIORITY FOUNDATION VIOLATION 7-38-020(A) CITATION ISSUED.

Basic (7)

−14 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
MUST NOT STORE CLEAN POTS, PANS AND UTENSILS DIRECTLY ABOVE THE WASH BASIN OF THE THREE COMPARTMENT SINK.
40PERSONAL CLEANLINESS−2
ALL FOOD HANDLERS WITH BEARDS MUST WEAR BEARD RESTRAINTS.
41WIPING CLOTHS: PROPERLY USED & STORED−2
ALL PREP AREA WIPING CLOTHS MUST BE HELD IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION INSIDE THE WALK-IN COOLER OR THROUGHOUT.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
RAW WOODEN BOX BEING USED AS A CONTAINER FOR TO GO MATERIALS. MUST PAINT/SEAL TO BE SMOOTH, CLEANABLE, WASHABLE AND NON-ABSORBENT.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST NOT USE CARDBOARD OR RAW WOOD AS LINER FOR SHELVING ON DRY STORAGE SHELVES OR INSIDE COOLER/FREEZERS.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL REQUIRED EMPLOYEES. MUST PROVIDE.

Base deductions−34 pts

Mar 24

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Mar 24

Canvass InspectionFail

1 High1 Med6 Basic

8 total

73/100inspection score

−27 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED LARGE CONTAINER OF SOUP COOLING IN WALK-IN COOLER AND STORED WITH LID ON. INSTRUCTED TO REMOVE LID AND STORE FOOD IN SMALLER CONTAINERS TO ALLOW FOR ADEQUATE COOLING AND MAINTAIN.

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED APPROXIMATELY 80 RODENT DROPPINGS IN THE FOLLOWING AREAS OF THE FACILITY: BENEATH UTILITY SINK IN REAR AREA, BENEATH AND ON BOTTOM SHELF IN CHEMICAL STORAGE AREA, BENEATH SHELVES AND FREEZERS IN THE REAR HALLWAY, BENEATH SODA BOXES IN REAR HALLWAY, ALONGSIDE THE FRONT COUNTER SAFE. INSTRUCTED TO REMOVE RODENT DROPPINGS, REMOVE NOTED OPEN BAIT IN SAME AREAS. CLEAN AND SANITIZE AFFECTED AREAS AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-38-020(A) CITATION ISSUED.

Basic (6)

−12 pts

40PERSONAL CLEANLINESS−2
OBSERVED EMPLOYEE IN FRONT AREA HANDLING FOOD WITHOUT ADEQUATE HAIR RESTRAINT. INSTRUCTED TO PROVIDE HAIR RESTRAINTS FOR ALL FOOD HANDLERS ON-SITE AND MAINTAIN AT ALL TIMES.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED SOILED ALUMINUM FOIL COVERING GAS LINES TO FOOD EQUIPMENT ALONG COOK LINE. INSTRUCTED TO REMOVE SOILED ALUMINUM FOIL AND UTILIZE COVER OR EQUIPMENT THAT IS SMOOTH AND EASILY-CLEANABLE AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED SOIL ALONG REAR NONFOOD-CONTACT SURFACES OF COOKING EQUIPMENT (GRILL, HOT HOLDING UNIT) ON COOK LINE. INSTRUCTED TO CLEAN AND SANITIZE NONFOOD-CONTACT SURFACES OF COOKING EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF SOIL AND MAINTAIN.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OBSERVED INSIDE WASTE RECEPTACLE AT COOK LINE KEPT COVERED DURING FOOD PREPARATION. INSTRUCTED TO KEEP INSIDE WASTE RECEPTACLES UNCOVERED DURING FOOD PREPARATION TO PREVENT CONTAMINATION AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FLOOR SOILED WITH GREASE BENEATH DEEP FRYERS AT COOK LINE. INSTRUCTED TO CLEAN FLOORS BENEATH EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF GREASE AND SOIL AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED MISSING ALLERGEN AWARENESS CERTIFICATES FOR ALL CERTIFIED FOOD MANAGERS. INSTRUCTED TO PROVIDE ALLERGEN AWARENESS TRAINING FOR ALL CERTIFIED FOOD MANAGERS AND MAINTAIN CERTIFICATES ON-SITE AT ALL TIMES.

Base deductions−27 pts

May 23

Complaint InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
NOTED EMPLOYEE FOOD STORED INSIDE THE WALK IN COOLER WITH CUSTOMER FOODS. INSTRUCTED TO PROVIDE A DESIGNATED AREA WHERE EMPLOYEES CAN STORE THEIR FOOD.

Base deductions−2 pts

Jan 23

Canvass InspectionCleanPass

No violations

100/100inspection score

Jul 22

Canvass Re-Inspection InspectionPass

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-- COOKS LINE CUTTING BOARD FOUND BADLY BURNED/DAMAGED. MUST REPLACE.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
: 2-102.13-- NO PROOF OF TRAINING OR CERTIFICATES FOR ALL FOOD HANDLERS.
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13-- NO VALID ALLERGEN TRAINING CERTIFICATES FOR ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS. MUST PROVIDE.

Base deductions−6 pts

Jun 22

Canvass InspectionFail

1 Med13 Basic

14 total

69/100inspection score

−31 pts

Intermediate (1)

−5 pts

25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
NOTED TCS FOODS SUCH AS BURGERS AND STEAKS ON THE MENU, NOT PROPERLY DISCLOSED OR REMINDED. MUST PROPERLY DISCLOSE AND REMIND THE MENU ITEMS FOR THE POSTED CONSUMER ADVISORY. PRIORITY FOUNDATION VIOLATION.

Basic (13)

−26 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
NOTED AN ICE SCOOP AND OTHER UTENSILS BEING STORED INSIDE A CONTAINER WITH WATER. MUST STORE ALL MULTI-USE UTENSILS IN A CLEAN, DRY CONTAINER.
41WIPING CLOTHS: PROPERLY USED & STORED−2
COOKS LINE WET WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
ALL STORED ITEMS THROUGHOUT THE MOP SINK ROOM MUST BE ELEVATED FROM THE FLOOR.
46GLOVES USED PROPERLY−2
GLOVES MUST BE CHANGED AS NEEDED. FOR EXAMPLE: WHEN LEAVING THE FOOD PREPARATION AREA AND THEN RETURNING WITH THE SAME GLOVES.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
COOKS LINE CUTTING BOARD FOUND BADLY BURNED/DAMAGED. MUST REPLACE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE GROCERY BAGS AS FOOD CONTAINERS THROUGHOUT COOLERS AND FREEZERS. FOOD CONTAINERS MUST BE WASHABLE OR FOOD GRADE PLASTIC BAGS.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST NOT USE CARDBOARD AS LINER FOR SHELVING THROUGHOUT.----EXCESSIVE GREASE NOTED ON THE METAL DOLLY USED TO TRANSPORT GREASE CONTAINER. MUST MAINTAIN CLEAN WHEN NOT IN USE.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
MUST NOT USE DUCT TAPE AS A MEANS OF REPAIR UNDER THE THREE COMPARTMENT SINK.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
SOILED MOP HEADS NOTED IMPROPERLY STORED INSIDE THE MOP SINK. MUST PROPERLY STORE INVERTED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST NOT USE CARDBOARD AS MATTING FOR FLOORS.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
EMPLOYEES PERSONAL BELONGS MUST NOT BE STORED IN A FOOD STORAGE OR FOOD PREP AREA.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
NO PROOF OF TRAINING OR CERTIFICATES FOR ALL FOOD HANDLERS.
58ALLERGEN TRAINING AS REQUIRED−2
NO VALID ALLERGEN TRAINING CERTIFICATES FOR ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS. MUST PROVIDE.

Base deductions−31 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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