What is Timothy O'toole's's health inspection score?

Timothy O'toole's has a SafeDine safety score of 95 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Timothy O'toole's last inspected?

Timothy O'toole's was last inspected on April 28, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Timothy O'toole's have?

Timothy O'toole's has 15 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Timothy O'toole's safe to eat at?

Yes, Timothy O'toole's 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 Timothy O'toole's serve?

Timothy O'toole's serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Timothy O'toole's

Name: Timothy O'toole's
Address: 622 N FAIRBANKS CT, Chicago, 60611
Rating: 95

622 N FAIRBANKS CT, Chicago

Last Inspected: 4/28/2026

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0Excellent

American•Streeterville

Ranked #106 of 713 in StreetervilleBetter than 22% of american restaurants

Improving

5 inspections

Last: Apr 28, 2026

high confidence

Directions Order

Inspections

20%

Clean Rate

Avg Violations

1 month ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Pest issues

Evidence of pests found during inspection

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-16

Final Score

Impact Breakdown

High Priority

-5 pts

Direct health hazards • 10 pts each

Intermediate

-4 pts

Potential hazards • 5 pts each

Basic

-2 pts

Best practices • 2 pts each

Inspection Timeline

+13 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 84/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (95/100) 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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622 N FAIRBANKS CT, Chicago, IL 60611

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Violation Timeline

Apr 2023

1 inspections

2 intermediate

3 basic

Apr

May 2023

1 inspections

May 2024

1 inspections

2 high priority

2 basic

May

May 2025

1 inspections

1 high priority

1 intermediate

3 basic

Apr 2026

1 inspections

1 intermediate

Apr

Inspection History

5 records on file

4 Canvass1 Canvass Re-Inspection

Apr 26

Canvass InspectionLatestPass

1 Med

1 total

95/100inspection score

−5 pts

Intermediate (1)

−5 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−5

Base deductions−5 pts

May 25

Canvass InspectionPass w/ Conditions

1 High1 Med3 Basic

5 total

79/100inspection score

−21 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED EMPLOYEE WASHING DISHES IN LOW TEMPERATURE DISH MACHINE WITH A FINAL CHLORINE SANITIZER CONCENTRATION OF 0 PPM. SANITIZER CONCENTRATION LATER RESTORED TO 50 PPM. INSTRUCTED MANAGER TO ENSURE CHLORINE SANITIZER HAS MINIMUM CONCENTRATION OF 50 PPM BEFORE PLACING DISHED INSIDE MACHINE. PRIORITY VIOLATION 7-38-025 CITATION ISSUED.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED VARIOUS TCS FOODS HELD AT INADEQUATE TEMPERATURES RANGING FROM 46-50 F. INSTRUCTED MANAGER TO ENSURE ALL TCS FOODS ARE HELD AT 41 F AND BELOW. MANAGER DISCARDED: 1 GALLON SPINACH DIP, 7 GALLONS COOKED BLACK BEANS, 10 POUNDS SHEPARD PIE, 3 POUNDS COOKED RICE, 3 POUNDS DICED TOMATOES, 15 POUNDS CORNED BEEF, 8 POUNDS CHICKEN, AND 1 GALLON BEER CHEESE ($300) PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED RUSTED RACKS IN WALK IN FREEZERS. INSTRUCTED MANAGER TO REPAINT OR REPLACE RUSTED RACKS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CARDBOARD BEING UTILIZED AS SHELVING IN DRY STORAGE AREA. INSTRUCTED MANAGER TO REMOVE CARDBOARD AND REPLACE WITH NON-ABSORBENT AND EASILY CLEANABLE MATERIAL.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED CLUTTER BUILD UP IN STORAGE AREA WITH STAIRS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.

Base deductions−21 pts

May 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
OBSERVED HANDWASHING SINKS AT CENTRAL BAR AREA MISSING HANDWASHING SIGNAGE. INSTRUCTED TO PROVIDE ADEQUATE HANDWASHING SIGNAGE TO ALL HANDWASHING SINKS AND MAINTAIN AT ALL TIMES.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED IN-USE CENTRAL BAR AREA DISH MACHINE (NEAR RESTROOMS) WITH CHLORINE SANITIZER CONCENTRATION 0.00 PPM. INSTRUCTED TO CEASE USE OF DISH MACHINE FOR WAREWASHING UNTIL REPAIRED. PERSON-IN-CHARGE HAD MACHINE SERVICED BY LICENSED TECHNICIAN ON-SITE, WITH CHLORINE SANITIZER CONCENTRATION OF 100.00 PPM AFTER REPAIR ON-SITE. PRIORITY VIOLATION. 7-38-025 CITATION ISSUED.

Basic (2)

−4 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED INTERIOR CAVITY NONFOOD-CONTACT SURFACE OF DEEP FRYERS AT MAIN COOK LINE TO BE SOILED WITH GREASE AND FOOD DEBRIS. INSTRUCTED TO CLEAN NONFOOD-CONTACT SURFACES OF EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF SOIL AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED THE FOLLOWING PHYSICAL FACILITIES TO BE SOILED: FLOORS BENEATH DEEP FRYERS AT THE COOK LINE AREA SOILED WITH GREASE, FLOORS BENEATH STORAGE SHELVES IN THE DRY STORAGE AREA TO BE SOILED WITH DRY FOOD DEBRIS. INSTRUCTED TO CLEAN FLOORS AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF SOIL AND MAINTAIN.

Base deductions−24 pts

May 23

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Apr 23

Canvass InspectionFail

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED 3 LIVE ROACHES CRAWLING ON FLOOR AND ALONG WALL BY THE REAR PREP AREA BY THE FRYERS AND FREEZER, AND IN FRONT/BACK OF ICE MACHINE NEAR BEER COOLER DURING THE TIME OF INSPECTION. INSTRUCTED PERSON IN CHARGE TO CONTACT PEST CONTROL FOR SERVICE AND ELIMINATE PEST ACTIVITY. PRIORITY FOUNDATION VIOLATION. 7-38-020 (A). CITATION ISSUED.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED ROACH GLUE BOARDS THROUGHOUT PREP AND STORAGE AREAS ON PREMISE WITH EXCESSIVE AMOUNTS OF DEAD ROACHES AND INSECTS TRAPPED. INSTRUCTED TO REMOVE DEAD PEST AND MAINTAIN.

Basic (3)

−6 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED EXCESSIVE DRIED FOOD AND GREASE BUILD UP NEAR FRYERS ON EQUIPMENT BASES, WHEELS AND INSIDE OF CABINETS. INSTRUCTED TO DEEP CLEAN AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED SLIGHT LEAK ON 3 COMPARTMENT SINK PIPING UNDERNEATH BASIN. INSTRUCTED TO REPAIR IN GOOD CONDITION AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED EXCESSIVE FOOD DEBRIS ON FLOORS THROUGHOUT REAR PREP AREA, HEAVY WATER, BEER AND LIQUOR SYRUPS POOLED ON FLOORS THROUGHOUT BAR AREA, WALK IN COOLER, FREEZERS AND STORAGE AREAS. INSTRUCTED TO REMOVE TRASH, DEEP CLEAN AND ELEVATE ALL ITEMS 6 INCHES ABOVE GROUND.

Base deductions−16 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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