What is Maple & Ash/ Eight Bar's health inspection score?

Maple & Ash/ Eight Bar has a SafeDine safety score of 29 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Maple & Ash/ Eight Bar last inspected?

Maple & Ash/ Eight Bar was last inspected on May 13, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Maple & Ash/ Eight Bar have?

Maple & Ash/ Eight Bar has 23 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Maple & Ash/ Eight Bar safe to eat at?

Maple & Ash/ Eight Bar has a safety score of 29/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Maple & Ash/ Eight Bar

Name: Maple & Ash/ Eight Bar
Address: 6-8 W MAPLE ST, Chicago, 60610
Rating: 29

6-8 W MAPLE ST, Chicago

Last inspected 10mo ago

▼Declining

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0Poor

Old Town

Ranked #289 of 354 in Old Town

Declining

3 inspections

Last: May 13, 2025

medium confidence

Directions Order

Inspections

Clean Rate

7.7

Avg Violations

11 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

-71

Final Score

Impact Breakdown

High Priority

-36 pts

Direct health hazards • 10 pts each

Intermediate

-6 pts

Potential hazards • 5 pts each

Basic

-9 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

-40 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

6-8 W MAPLE ST, Chicago, IL 60610

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Violation Timeline

Mar 2023

1 inspections

2 high priority

6 basic

Mar

Jul 2024

1 inspections

1 high priority

1 basic

May 2025

1 inspections

5 high priority

2 intermediate

6 basic

May

Inspection History

3 records on file

3 Canvass

May 25

Canvass InspectionLatestPass w/ Conditions

5 High2 Med6 Basic

13 total

28/100inspection score

−72 pts

High Priority (5)

−50 pts

14REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION−10
NOTED COMINGLING. TWO IDENTIFICATION TAGS INSIDE A CONTAINER OF OYSTERS INSIDE THE WALK IN COOLER ON THE 4TH FLOOR. INSTRUCTED MANAGEMENT THAT ONLY ONE IDENTIFICATION TAG IS REQUIRED PER SHELLFISH CONTAINER AS REQUIRED BY LAW. MANAGER IMMENDIATELY DISPOSED OF 15 LBS OF OYSTERS WORTH $250. PRIORITY FOUNDATION VIOLATION #7-38-005. CITATION ISSUED.
14REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION−10
NOTED SHELLFISH (MUSSELS)IN A CONTAINER INSIDE THE 4TH FLOOR WALK IN COOLER WITH NO IDENTIFICATION TAGS AS REQUIRED BY THE CODE. INSTRUCTED MANAGEMENT TO ALWAYS HAVE TAGS ATTACHED TO THE EACH BATCH UNTIL THE LAST PRODUCT IS USED AND THEN THE TAG MUST BE STORED FOR AN ADDITIONAL 90 DAYS IN A FOLDER. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 30 LBS OF PRODUCTS WORTH $179.00 THROUGH DENATURING PROCESS. PRIORITY FOUNDATION VIOLATION #7-38-005.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
NOTED LOW TEMPERATURE DISH WASHING MACHINES AT THE BARS ON THE FIRST AND 4TH FLOORS IN USE NOT PROPERLY SANITIZING. SANITIZING STRENGTH OF SANITIZER (CHLORINE) AT THE TIME OF INSPECTION WAS 00 PPM. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS PROPERLY SANITIZING AT MINIMUM OF 50 PPM.MANAGER IMMEDIATELY CALLED FOR MAINTENANCE. PRIORITY FOUNDATION VIOLATION #7-38-025. CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
NOTED ICE MACHINE NOT MAINTAINED.NOTED SLIMY SUBSTANCE INSIDE THE INNER LINING OF THE ICE MACHINE DRIPPING ONTO THE ICE. ICE IS USED FOR COOLING OF DRINK AND NOT FOR HUMAN CONSUMPTION. INSTRUCTED TO CLEAN AND MAINTAIN.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
NOTED TEMPERATURE OF ASSORTED SERVICE COOLERS ON THE FIRST FLOOR TO BE IMPROPER AT 48.5F, 46F, 48F, 45F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS REPAIRED AND MAINTAINING PROPER TEMPERATURES OF 41F AND BELOW. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TCS FOOD ITEMS INSIDE SERVICE COOLERS TO BE IMPROPER:-CHILI BUTTER 50F, CHEESE 47.1F, PASTER 44.9F, RICE SAUCE WITH CHEESE 49.8F, LAMB 58F, FISH 59.1F, CHEESE 52.9F, CRAB 56.6F, SHRIMP 50.9F/47.8F, TUNA 46F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 80 LBS OF PRODUCTS WORTH $600.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
NOTE REAR EXIT DOOR TO THE BUILDING NOT RODENT PROOF WITH GAP AT THE BOTTOM OF DOOR (ABOUT 1/4 INCH). INSTRUCTED TO SEAL GAPS TO PREVENT ENTRY POINTS FOR PESTS.

Basic (6)

−12 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
NOTED DIRTY WIPING CLOTHS ON PREP TABLES AT PREP AREA ON THE FIRST FLOOR NOT PROPERLY STORED. INSTRUCTED TO PROPERLY STORE ALL WASHCLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE
43IN-USE UTENSILS: PROPERLY STORED−2
NOTED SERVING PLATES ON SHELVES THROUGH OUT ALL THE KITCHEN PREP AREAS, AND DINNING AREAS NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES ON SHELVES AND DINNING TABLES TO PREVENT DUST ACCUMULATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED TORN RUBBER GASKET INSIDE THE PREP SERVICE COOLERS OF THE 1ST FLOOR PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN AND/OR REPLACE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED LOOSE AND MISSING KNOTS ON LID OF SERVICE PREP COOLER ON THE 4TH FLOOR AT THE KITCHEN PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
NOTED PREMISE USING A HIGH TEMPERATURE WAREWASHER WITH GAUGE READING 191F; HOWEVER NOTED NO IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR. INSTRUCTED TO PROVIDE AN IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR, SUCH AS STRIPS/STICKERS OR THERMOMETER. PRIORITY FOUNDATION #7-38-005. CITATION ISSUED.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
NOTED WASH ROOMS ON PREMISE WITH GARBAGE RECEPTACLES AND NO LIDS. INSTRUCTED TO PROVIDE TRASH CANS WITH LIDS AT ALL WOMEN WASH ROOMS AND UNISEX WASH ROOMS

Base deductions−72 pts

Jul 24

Canvass InspectionPass

1 High1 Basic

2 total

88/100inspection score

−12 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED THE INSIDE ICE MACHINE EDGE WITH A LIGHT DARK BUILD UP. (NOT TOUCHING ICE) INSTRUCTED TO CLEAN AND MAINTAIN AS A MEANS OF PREVENTING POSSIBLE CONTAMINATION OF ICE.

Basic (1)

−2 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED INSIDE DEEP FRYERS LOWER OPENING WITH A BUILD UP OF GREASE AND FOOD DEBRIS IN LOWER KITCHEN. INSTRUCTED TO CLEAN AND MAINTAIN AS A MEANS OF PREVENTING POSSIBLE PEST AND OR INSECT FEEDING AND HARBORING.

Base deductions−12 pts

Mar 23

Canvass InspectionPass w/ Conditions

2 High6 Basic

8 total

68/100inspection score

−32 pts

High Priority (2)

−20 pts

14REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION−10
THE DATE WHEN THE LAST SHELLSTOCK WAS SOLD IS NOT RECORDED ON ALL SHELLSTOCK TAGS THAT WERE PROVIDED ON SITE. THE FACILITY MUST RECORD THE DATE WHEN THE LAST SHELLSTOCK WAS SOLD. FACILITY MANAGER WENT THROUGH ALL INVOICE RECEIPTS IN HOUSE TO VERIFY WHEN LAST SHELLSTOCK ITEMS WERE SOLD PER TAG. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
INTERIOR OF THE ICE MACHINES ON THE 4TH FLOOR IS SLIGHTLY SOILED. FACILITY MUST CLEAN AND MAINTAIN.

Basic (6)

−12 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
TABLE NAPKIN LINENS ARE IN DIRECT CONTACT WITH FOOD IN PREP-COOLERS. LINENS MAY NOT BE USED IN CONTACT WITH FOOD.
39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
SINGLE USE PLASTIC CUP USED AS A SCOOP (WITHOUT A HANDLE) FOR ICE IN WALK-IN COOLER. FACILITY MUST PROVIDE A SCOOP WITH A HANDLE.
41WIPING CLOTHS: PROPERLY USED & STORED−2
IN-USE WIPING CLOTHS ARE NOT STORED PROPERLY. FOUND ON PREP SURFACE. CLOTHS USED TO WIPE SURFACES AND EQUIPMENT SHALL BE HELD IN A PROPER SANITIZER SOLUTION. CLOTHS IN-USE FOR WIPING SURFACES IN CONTACT WITH RAW ANIMAL FOODS SHALL BE KEPT SEPARATE FROM CLOTHS USED FOR OTHER PURPOSES. IN-USE CLOTHS MUST BE LAUNDERED DAILIY.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
UNNECESSARY ITEMS / NONFUNCTIONAL EQUIPMENT FOUND IN STORAGE CLOSET NEAR EMPLOYEE RESTROOM ON 4TH FLOOR. THE PREMISES SHALL BE FREE OF ITEMS UNNECESSARY TO THE OPERATION OR MAINTENANCE OF THE ESTABLISHMENT. THIS INCLUDES EQUIPMENT THAT IS NONFUNCTIONAL OR NO LONGER USED.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
EMPLOYEE CLOTHING/PERSONAL ITEMS WERE FOUND STORED IMPROPERLY ON 4TH FLOOR LIQUOR STORAGE ROOM AND BASEMENT DRY STORAGE AREA. FOOD ESTABLISHMENTS SHALL A) PROVIDE DESIGNATED DRESSING ROOMS OR DRESSING AREAS FOR EMPLOYEES THAT ROUTINELY CHANGE THEIR CLOTHES IN THE ESTABLISHMENTS; B) PROVIDE LOCKERS OR OTHER SUITABLE FACILITIES FOR THE ORDERLY STORAGE OF EMPLOYEES' CLOTHING AND OTHER POSSESSIONS.
58ALLERGEN TRAINING AS REQUIRED−2
FOOD ALLERGENS NOT PROVIDED FOR THE PENDING CERTIFIED MANAGERS ON SITE. ALL CITY/PENDING CERTIFIED MANAGERS MUST OBTAIN A VALID FOOD ALLERGEN CERTIFICATE.

Base deductions−32 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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