What is Loving Heart's health inspection score?

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

When was Loving Heart last inspected?

Loving Heart was last inspected on February 24, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Loving Heart have?

Loving Heart has 41 total violations across 9 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Loving Heart safe to eat at?

Yes, Loving Heart 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 Loving Heart serve?

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

Official Health Record

Loving Heart

Name: Loving Heart
Address: 838 W MONTROSE AVE, Chicago, 60613
Rating: 85

838 W MONTROSE AVE, Chicago

Last Inspected: 2/24/2026

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0Excellent

American•Lakeview

Ranked #371 of 997 in LakeviewBetter than 22% of american restaurants

Stable

9 inspections

Last: Feb 24, 2026

high confidence

Directions Order

Inspections

11%

Clean Rate

4.6

Avg Violations

3 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

Employee hygiene

Personal hygiene practices not followed

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

-18

Final Score

Impact Breakdown

High Priority

-3 pts

Direct health hazards • 10 pts each

Intermediate

-1 pts

Potential hazards • 5 pts each

Basic

-5 pts

Best practices • 2 pts each

Inspection Timeline

-5 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 82/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (85/100) 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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838 W MONTROSE AVE, Chicago, IL 60613

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Violation Timeline

Oct 2022

1 inspections

2 high priority

1 intermediate

4 basic

Oct

Nov 2022

1 inspections

5 basic

Sep 2023

2 inspections

4 high priority

1 intermediate

6 basic

Sep

Oct 2024

2 inspections

1 high priority

1 intermediate

6 basic

Nov 2024

1 inspections

1 basic

Nov

Mar 2025

1 inspections

1 high priority

1 intermediate

4 basic

Feb 2026

1 inspections

1 high priority

2 basic

Feb

Inspection History

9 records on file

5 Canvass3 Canvass Re-Inspection1 Non-Inspection

Feb 26

Canvass InspectionLatestPass w/ Conditions

1 High2 Basic

3 total1 risk factor

81/100inspection score

−14 pts

High Priority (1)

−10 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
NO VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED ON THE PREMISES. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE TCS FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
REPAIR THE LEFT SIDE DOOR OF THE 3-COOR PREP COOLER SO THAT THE DOOR STAYS ATTACHED WHEN OPENED.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
CLEAN THE INTERIOR OF THE 3-DOOR PREP COOLER AND 2-DOOR FREEZER.

Base deductions−14 pts

Risk factor bonus (1× +5)−5 pts

Mar 25

Canvass InspectionPass w/ Conditions

1 High1 Med4 Basic

6 total

77/100inspection score

−23 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HOT WATER AVAILABLE AT THE EXPOSED HAND WASHING SINK IN FRONT PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN HOT WATER AT THE MINIUM TEMPERATURE OF 100.0F FOR PROPER HAND WASHING. PERSON IN CHARGE TURN ON THE NOZZLE UNDERNEATH THE SINK. HOT WATER AVAILABLE DURING INSPECTION. PRIORITY VIOLATION 7-38-030(C) CITATION ISSUED.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED BULK FOOD STORAGE CONTAINERS NOT LABELED IN FRONT PREP AREA. MUST PROPERLY LABEL FOOD STORAGE CONTAINERS AND MAINTAIN.

Basic (4)

−8 pts

40PERSONAL CLEANLINESS−2
OBSERVED ALL EMPLOYEES NOT WEARING HAIR RESTRAINTS WHILE COOKING AND PREPARING FOOD IN KITCHEN FOOD PREP AREA. MUST WEAR HAIR RESTRAINTS AT ALL TIMES FOOD IS BEING PREPARED AND SERVED.
41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED WIPING CLOTHS STORED ON TOP OF PREP COOLERS AND PREP TABLES. MUST PROPERLY STORE WIPING CLOTHS IN SANITIZING SOLUTION WHEN NOT IN USE.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
OBSERVED ITEMS IN REAR FOOD STORAGE AREA NOT ELEVATED FROM THE FLOOR. MUST ELEVATE ITEMS OFF THE FLOOR AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED INADEQUATE LIGHTING IN REAR FOOD STORAGE AREA. MUST PROVIDE ADEQUATE LIGHTING AT ALL TIMES.

Base deductions−23 pts

Nov 24

Canvass Re-Inspection InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED THE FRONT COUNTER TO BE CONSTRUCTED OF UNFINISHED 2X4's AND THE REAR PARTITION HALF WALL BEHIND THE COUNTER TO BE MADE OF UNFINISHED WOOD. INSTRUCTED MANAGER TO SEAL AND PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE FOR THE COUNTER AND REAR HALF WALL.

Base deductions−2 pts

Oct 24

Canvass InspectionFail

1 High1 Med6 Basic

8 total

73/100inspection score

−27 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED INTERIOR OF ICE MACHINE COMPONENTS IN BASEMENT TO BE HEAVILY SOILED AND COVERED WITH A BLACK AND GREY SLIME AND SUBSTANCE THAT IS DRIPPING ONTO THE ICE AND COVERING MANY INTERIOR COMPONENTS. ICE IS USED FOR HUMAN CONSUMPTION. INSTRUCTED MANAGER TO DISCARD ICE, CLEAN, SANTITIZE, AND MAINTAIN INTERIOR AND FOOD CONTACT SURFACES OF ICE MACHINE FREE OF BUILD UP. PRIORITY FOUNDATION VIOLATION, 7-38-005. CITATION ISSUED.

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED NO THERMOMETER PRESENT IN THE SMALL BLACK SINGLE DOOR COOLER IN FRONT PREPARATION AREA. INSTRUCTED MANAGER TO PROVIDE AN INTERNAL THERMOMETER TO MEASURE AMBIENT AIR TEMPERATURE IN WARMEST AREA OF COOLER.

Basic (6)

−12 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD STORAGE BOXES AND BUCKETS STORED ON THE FLOOR IN THE REAR DRY STORAGE AREA AND NEXT TO THE 3 COMPARTMENT SINK. INSTRUCTED TO ELEVATE ALL FOOD ITEMS AND STORAGE BINS AT LEAST 6 INCHES OFF THE FLOOR.
43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED IN USE SCOOPS IN DRY STORAGE BINS IN REAR DRY STORAGE BINS STORED IN CONTACT WITH FOOD ITEMS IN BINS; OBSERVED SCOOPS FOR RICE STORED IN STAGANT WATER. INSTRUCTED MANAGER TO STORE ALL IN USE UTENSILS AS APPROPRIATE IN BETWEEN USE. STORE WITH HANDLES NOT IN CONTACT WITH FOOD ITEMS AND STORE SCOOPS FOR RICE IN A CLEAN AND DRY LOCATION IN BETWEEN USE.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED THE SPATULAS, SCOOPS, AND WHISKS STORED WITH FOOD CONTACT SURFACES EXPOSED. INSTRUCTED MANAGER TO INVERT ALL UTENSILS AND STORE ALL UTENSILS TO PROTECT FOOD CONTACT SURFACES FROM POTENTIAL SOURCES OF CONTAMINATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED THE TOP OF THE WHITE CHEST FREEZER IN REAR TO BE COVERED WITH A TRASH BAG AND TAPE. INSTRUCTED TO REMOVE AND PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE. OBSERVED THE FRONT COUNTER TO BE CONSTRUCTED OF UNFINISHED 2X4's, A SHELF BELOW THE DESSERT COOLER CONSTRUCTED OF UNFINISHED WOOD, AND THE REAR PARTITION HALF WALL BEHIND THE COUNTER TO BE MADE OF UNFINISHED WOOD. INSTRUCTED MANAGER TO SEAL AND PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE FOR THE COUNTER, SHELF, AND REAR HALF WALL.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED THE MOP SINK IN THE BATHROOM CLOSET TO BE HEAVILY SOILED WITH BLACK SUBSTANCE BUILD UP. INSTRUCTED MANAGER TO DETAIL CLEAN AND MAINTAIN MOP SINK FREE OF EXCESSIVE SUBSTANCE AND GRIME BUILD UP.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED CERTIFIED MANAGER WITH EXPIRED ALLERGEN AWARENESS TRAINING. INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN AN ALLERGEN TRAINING CERTIFICATE FOR EVERY CERTIFIED FOOD MANAGER.

Base deductions−27 pts

Oct 24

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

Sep 23

Canvass Re-Inspection InspectionPass

1 High3 Basic

4 total

84/100inspection score

−16 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
4-602.11(B-E) NOTED UPPER COMPARTMENT OF THE ICE MACHINE WAS NOT CLEANED. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.

Basic (3)

−6 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
3-305.11 FOOD CONTAINERS ARE STORED ON THE FLOOR AT THE REAR DRY FOOD STORAGE. MUST PROVIDE PROPER, RAISED SHELVING TO STORE FOOD CONTAINERS 6" OFF FLOOR.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
5-501.17 NOTED WASHROOMS ON THE PREMISES WITH GARBAGE RECEPTACLES AND NO LIDS. INSTRUCTED TO PROVIDE TRASH CANS WITH LIDS AT ALL WOMEN WASHROOMS AND UNISEX WASHROOMS
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.114 NOTED CLUTTER THROUGHOUT THE PREMISE ON SHELVES, FLOOR, INSIDE CLOSETS AND DRY STORAGE AREAS. INSTRUCTED TO CLEAN, ORGANIZE, AND REMOVE ALL UNNECESSARY ARTICLES TO PREVENT HIDING PLACES FOR PEST.

Base deductions−16 pts

Sep 23

Canvass InspectionFail

3 High1 Med3 Basic

7 total

59/100inspection score

−41 pts

High Priority (3)

−30 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NOTED NO HAND WASHING SINK IN THE DISHWASHING AREA. INSTRUCTED TO HAVE ADDITIONAL HAND WASHING SINK AT THE DISHWASHING AREA. PRIORITY FOUNDATION VIOLATION #7-38-030(C). NO CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
NOTED UPPER COMPARTMENT OF THE ICE MACHINE WAS NOT CLEANED. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
NOTED THE TEMPERATURE OF THE REFRIGERATION UNIT AT THE DISHWASHING AREA TO BE IMPROPER AT 47.9F. INSTRUCTED NO TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURE OF 41F OR BELOW. EQUIPMENT TAGGED AND HELD FOR INSPECTION. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
NOTED TEMPERATURES OF ASSORTED MILK PRODUCTS INSIDE THE COLD HOLDING UNIT (REFRIGERATOR) TO BE IMPROPER:- MILK 57.9F/48.9F/48.2F/64.4F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 5 LBS OF PRODUCTS WORTH $15.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.

Basic (3)

−6 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
FOOD CONTAINERS ARE STORED ON THE FLOOR AT THE REAR DRY FOOD STORAGE. MUST PROVIDE PROPER, RAISED SHELVING TO STORE FOOD CONTAINERS 6" OFF FLOOR.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
NOTED WASHROOMS ON PREMISES WITH GARBAGE RECEPTACLES AND NO LIDS. INSTRUCTED TO PROVIDE TRASH CANS WITH LIDS AT ALL WOMEN WASHROOMS AND UNISEX WASHROOMS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED CLUTTER THROUGHOUT THE PREMISE ON SHELVES, FLOOR, INSIDE CLOSETS AND DRY STORAGE AREAS. INSTRUCTED TO CLEAN, ORGANIZE, AND REMOVE ALL UNNECESSARY ARTICLES TO PREVENT HIDING PLACES FOR PEST.

Base deductions−41 pts

Nov 22

Canvass Re-Inspection InspectionFail

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-202.16 OBSERVED THE SHELVING UNITS IN THE FOOD PREP/ DISHWASHING AREA WITH FOOD DEBRIS BUILD-UP. INSTRUCTED TO CLEAN SAID NON-FOOD CONTACT SURFACES AND MAINTAIN THEM.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-202.16 OBSERVED THE SHELVING UNITS IN THE FOOD PREP/ DISHWASHING AREA WITH FOOD DEBRIS BUILD-UP. INSTRUCTED TO CLEAN SAID NON-FOOD CONTACT SURFACES AND MAINTAIN THEM.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
4-301.12 OBSERVED THE THREE-COMPARTMENT SINK BEING STOPPED UP WITH TOWELS AND GROCERY BAGS. INSTRUCTED TO PROVIDE AND MAINTAIN APPROPRIATE SINK STOPPERS FOR THE THREE-COMPARTMENT SINK.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11(B) OBSERVED SLIGHT BUILD UP THE ICE MACHINE IN THE FRONT CASHIER/COFFEE STATION. INSTRUCTED TO CLEAN SAID SURFACE AND MAINTAIN.
59PREVIOUS PRIORITY FOUNDATION VIOLATION CORRECTED−2
8-404.13 (B:3) PREVIOUS PRIORITY FOUNDATION VIOLATION #10 FROM REPORT# 2565983 DATED ON 10/26/2022 NOT CORRECTED AS FOLLOWS: OBSERVED ONE HANDWASHING SINK AT THE FRONT CASHIER/COFFEE STATION. THERE IS NO HANDWASHING SINK IN THE FOOD PREP/ DISHWASHING AREA. INSTRUCTED TO INSTALL AN ADDITIONAL HANDWASHING SINK EQUIPPED WITH SOAP AND PAPER TOWELS THAT IS ACCESSIBLE TO THE MAIN PREP AREA. PRIORITY VIOLATION #7-42-090, CITATION ISSUED

Base deductions−10 pts

Oct 22

Canvass InspectionFail

2 High1 Med4 Basic

7 total

67/100inspection score

−33 pts

High Priority (2)

−20 pts

9NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED−10
OBSERVED THE FOOD HANDLER ADDING SPINACH AND DICED TOMATOES TO A WRAP WITH THEIR BARE HANDS. THE WRAP WAS THEN WRAPPED IN FOIL TO BE SERVED FOR HUMAN CONSUMPTION. MUST USE GLOVES OR OTHER ALTERNATIVE APPROVED METHODS WHEN HANDLING READY-TO-EAT FOOD AND PRODUCTS. PRIORITY VIOLATION 7-38-010, CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED ONE HANDWASHING SINK AT THE FRONT CASHIER/COFFEE STATION. THERE IS NO HANDWASHING SINK IN THE FOOD PREP/ DISHWASHING AREA. INSTRUCTED TO INSTALL AN ADDITIONAL HANDWASHING SINK EQUIPPED WITH SOAP AND PAPER TOWELS THAT IS ACCESSIBLE TO THE MAIN PREP AREA. PRIORITY VIOLATION #7-38-030(C), NO CITATION ISSUED AT THIS TIME.

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED NO PEST CONTROL LOG BOOK WITH THE REQUIRED INFORMATION. THERE WAS NO RECORD OF VISITS OR COPY OF THE SERVICE TICKET THAT SETS FORTH THE PEST CONTROL IDPH LICENSE NUMBER. MUST PROVIDE AND MAINTAIN ALL UP-TO-DATE REQUIRED PEST CONTROL RECORDS AND DOCUMENTS ON-SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38.020 (C), CITATION ISSUED

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED THE SHELVING UNITS IN THE FOOD PREP/ DISHWASHING AREA WITH FOOD DEBRIS BUILD-UP. INSTRUCTED TO CLEAN SAID NON-FOOD CONTACT SURFACES AND MAINTAIN THEM.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED RAW WOOD USED AS SHELVING UNITS ABOVE THE THREE-COMPARTMENT SINK IN THE DISHWASHING AREA. FOOD ITEMS AND DRYING KITCHENWARE WERE STORED ON THE RAW WOOD. INSTRUCTED TO PAINT SAID SURFACE WITH FOOD GRADE PAINT TO MAKE SURFACE SMOOTH AND EASILY CLEANABLE OR FIND ANOTHER ALTERNATIVE TO SEAL RAW WOOD IN THE FOOD PREP AREA.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED THE THREE-COMPARTMENT SINK BEING STOPPED UP WITH TOWELS AND GROCERY BAGS. INSTRUCTED TO PROVIDE AND MAINTAIN APPROPRIATE SINK STOPPERS FOR THE THREE-COMPARTMENT SINK.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED SLIGHT BUILD UP THE ICE MACHINE IN THE FRONT CASHIER/COFFEE STATION. INSTRUCTED TO CLEAN SAID SURFACE AND MAINTAIN.

Base deductions−33 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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