What is Randolph Tavern's health inspection score?

Randolph Tavern has a SafeDine safety score of 85 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Randolph Tavern last inspected?

Randolph Tavern was last inspected on October 23, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Randolph Tavern have?

Randolph Tavern has 17 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Randolph Tavern safe to eat at?

Yes, Randolph Tavern has an excellent safety record with a score of 85/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Randolph Tavern serve?

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

Official Health Record

Randolph Tavern

Name: Randolph Tavern
Address: 188 W RANDOLPH ST, Chicago, 60601
Rating: 85

188 W RANDOLPH ST, Chicago

Last Inspected: 10/23/2025

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0Excellent

American•The Loop

Ranked #213 of 865 in The LoopBetter than 17% of american restaurants

Improving

5 inspections

Last: Oct 23, 2025

high confidence

Directions Order

Inspections

20%

Clean Rate

3.4

Avg Violations

6 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

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

-15

Final Score

Impact Breakdown

High Priority

-7 pts

Direct health hazards • 10 pts each

Intermediate

-7 pts

Potential hazards • 5 pts each

Basic

-1 pts

Best practices • 2 pts each

Inspection Timeline

+17 pts

100

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

188 W RANDOLPH ST, Chicago, IL 60601

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Violation Timeline

Feb 2023

1 inspections

1 intermediate

2 basic

Feb

Feb 2024

1 inspections

4 basic

Feb 2025

1 inspections

1 intermediate

2 basic

Feb

Oct 2025

2 inspections

2 high priority

4 intermediate

1 basic

Inspection History

5 records on file

1 Complaint Re-Inspection1 Complaint3 Canvass

Oct 25

Complaint Re-Inspection InspectionLatestCleanPass

No violations

100/100inspection score

Oct 25

Complaint InspectionFail

2 High4 Med1 Basic

7 total

58/100inspection score

−42 pts

High Priority (2)

−20 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED BLACK MOLDLIKE SUBSTANCE ON UPPER INTERIOR OF ICE MACHINE. INSTRUCTED TO DESTROY ICE, CLEAN AND SANITIZE INTERIOR OF ICE MACHINE TO PREVENT CONTAMINATION OF ICE.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED TWO COLD HOLDING UNITS IN FRONT PREP AREA AT IMPROPER AMBIENT TEMPERATURES RANGING BETWEEN 46.0-54.0F. INSTRUCTED ALL COLD HOLDING UNITS MUST BE MAINTAINED AT 41F OR BELOW. CORRECTED ON SITE HELD FOR INSPECTION TAGS PLACED ON COLD HOLDING UNITS IN FRONT PREP AREA UNDERNEATH FLATTOP GRILL WITH 4 DRAWERS AND TWO DOOR COLD UNIT ACROSS FROM COOKLINE. PRIORITY VIOLATION 7-38-005 CITATION ISSUED

Intermediate (4)

−20 pts

21PROPER HOT HOLDING TEMPERATURES−5
OBSERVED HOT TCS FOOD(COOKED BACON) HELD AT IMPROPER TEMPERATURE OF 91.8F. INSTRUCTED ALL HOT TCS FOOD MUST BE HELD AT 135F OR ABOVE. CORRECTED ON SITE MANAGER VOLUNTARILY DISCARDED AND DENATURED FOOD VALUED AT $50 WEIGHING 3LBS. PRIORITY VIOLATION 7-38-005 CONSOLIDATED WITH VIOLATION BELOW CITATION ISSUED
22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED COLD TCS FOODS, HELD AT IMPROPER TEMPERATURES RANGING BETWEEN 47.3-61.2F. OBSERVED COLD TCS FOODS, CRAB(51.0F), CORN(47.3F), PORK AND CHEESE SANDWICH(55.6F), CHEESE SANDWICH(61.2F), BEEF(51.4F), PICO DE GALLO(51.6F), GUACAMOLE WITH DICED TOMATOES(51.6F), SHREDDED LETTUCE(52.9F), CHEESE(47.7-54.1F), BUTTER(50.2F),SPINACH(50.9F), ARGULA(48.6F), HUMMUS(48.6F), SLICED TOMATOES(49.8F), FISH(54.0F), HAM(56.3F), ROASTED VEGETABLES(52.5F), PORK(51.8F) AND TOFU(52.2F) HELD AT IMPROPER TEMPERATURE. INSTRUCTED ALL COLD TCS FOOD MUST BE HELD AT 41F OR BELOW. CORRECTED ON SITE MANAGER VOLUNTARILY DISCARDED AND DENATURED FOOD VALUED AT $250 WEIGHING 32LBS. PRIORITY VIOLATION 7-38-005 CONSOLIDATED WITH ABOVE CITATION ISSUED.
25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
OBSERVED DISCLOSURE ON MENU NOT STATING THAT ASTERISKED ANIMAL DERIVED FOODS ARE SERVED UNDERCOOKED OR COOKED TO ORDER. INSTRUCTED TO ADD DISCLOSURE TO MENU STATING THAT ANIMAL DERIVED FOODS WITH AN ASTERISK ARE SERVED UNDERCOOKED OR COOKED TO ORDER. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED APPROXIMATELY 30 SMALL FLIES IN BAR. INSTRUCTED TO ELIMINATE SMALL FLY ACTIVITY IN FACILITY AND CLEAN AFFECTED AREAS, RECOMMENDED LICENSED PEST CONTROL COMPANY SERVICE FACILITY ON OR AFTER 10/16/2025. PRIORITY FOUNDATION VIOLATION 7-38-020(A) CITATION ISSUED

Basic (1)

−2 pts

50HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE−2
OBSERVED NO HOT RUNNING WATER ON THE PREMISES, OBSERVED WATER TEMPERATURE RANGING BETWEEN 67.8-68.0F. INSTRUCTED MANAGEMENT TO PROVIDE AND MAINTAIN HOT RUNNING WATER ABOVE 110F AT THE 3 COMPARTMENT SINK AND ABOVE 100F AT ALL HAND WASHING SINKS. INSTRUCTED HOT WATER GENERATION AND DISTRIBUTION SHALL BE SUFFICIENT TO MEET THE PEAK HOT WATER DEMANDS THROUGHOUT THE RETAIL FOOD ESTABLISHMENT. PRIORITY VIOLATION 7-38-030(C), CITATION ISSUED.

Base deductions−42 pts

Feb 25

Canvass InspectionPass

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
MUST LABEL ALL FOOD STORAGE CONTAINERS (FLOUR, SUGAR, VEGGIES, ETC) IN THE DRY FOOD STORAGE AREA AND PREP AREA WITH THE COMMON NAME IF FOOD ITEM.

Basic (2)

−4 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED LINENS STORED IN DIRECT CONTACT WITH LEAFS AND VEGGIES IN THE REACH-IN SALAD COOLER. INSTRUCTED FOOD EMPLOYEES TO NOT STORE LINENS IN DIRECT CONTACT WITH FOOD ITEMS.
39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED DISH RACKS STORED ON THE FLOOR THROUGHOUT THE DISHWASHING AND PREP AREAS IN THE REAR. INSTRUCTED TO ELEVATE AT LEAST SIX INCHES ABOVE THE BROUND OR PROVIDE MORE SHELVING TO PROTECT FROM CONTAMINATION.

Base deductions−9 pts

Feb 24

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 ALUMINUM FOIL BEING USED AS A LINER ON THE BOTTOM SHELF OF PREP TABLE IN THE PREP ROOM. INSTRUCTED TO REMOVE SO THAT SURFACES ARE SMOOTH AND EASILY CLEANABLE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSEVRED MILK CRATES BEING USED AS SHELVING THROUGHOUT THE PREMISES. MUST REMOVE FROM PREMISES AND PROVIDE SHELVING THAT IS FREE OF UNNECESSARY CREVICES AND DESIGNED/CONSTRUCTED TO BE EASILY CLEANABLE.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED LOW HOT WATER PRESSURE AT THE HANDWASHING SINK AT THE END OF COOK LINE. INSTRUCTED TO REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED MISSING CEILING TILES ABOVE WALK-IN COOLER DOOR AND OVER SODA DISPENSERS. INSTRUCTED TO REPLACE OR PROVIDE CEILING TILES.

Base deductions−8 pts

Feb 23

Canvass InspectionPass

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
Bulk food containers not labeled ( sugar, flour...) instructed to label and maintain.

Basic (2)

−4 pts

40PERSONAL CLEANLINESS−2
Food handlers not wearing hair restraints, instructed to wear.
43IN-USE UTENSILS: PROPERLY STORED−2
Ice scoop stored on top of ice cubes at bar service line, instructed to keep off ice cubes.

Base deductions−9 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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