What is Cellar Door Provisions's health inspection score?

Cellar Door Provisions has a SafeDine safety score of 93 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Cellar Door Provisions last inspected?

Cellar Door Provisions was last inspected on July 8, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Cellar Door Provisions have?

Cellar Door Provisions has 13 total violations across 8 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Cellar Door Provisions safe to eat at?

Yes, Cellar Door Provisions has an excellent safety record with a score of 93/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Cellar Door Provisions serve?

Cellar Door Provisions serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Cellar Door Provisions

Name: Cellar Door Provisions
Address: 3025 W DIVERSEY AVE, Chicago, 60647
Rating: 93

3025 W DIVERSEY AVE, Chicago

Last inspected 10mo ago

▲Improving

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0Excellent

American•Logan Square

Ranked #119 of 735 in Logan SquareBetter than 22% of american restaurants

Improving

8 inspections

Last: Jul 8, 2025

medium confidence

Directions Order

Inspections

63%

Clean Rate

1.6

Avg Violations

11 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

-11

Final Score

Impact Breakdown

High Priority

-1 pts

Direct health hazards • 10 pts each

Intermediate

-1 pts

Potential hazards • 5 pts each

Basic

-2 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

+8 pts

100

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 89/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (93/100) 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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3025 W DIVERSEY AVE, Chicago, IL 60647

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Violation Timeline

Aug 2023

2 inspections

Aug

Dec 2024

4 inspections

3 high priority

2 intermediate

6 basic

Apr 2025

1 inspections

2 basic

Apr

Jul 2025

1 inspections

Inspection History

8 records on file

2 Complaint1 Canvass Re-Inspection1 Recent Inspection2 Canvass2 Non-Inspection

Jul 25

Complaint InspectionLatestCleanPass

No violations

100/100inspection score

Apr 25

Complaint InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

40PERSONAL CLEANLINESS−2
FOODHANDLERS NOT WEARING HAIR RESTRAINTS.HAIR RESTRAINTS BY THE END OF INSPECTION.
58ALLERGEN TRAINING AS REQUIRED−2
FOUND SANITATION MANAGER WITH NO ALLERGEN TRAINING CERTIFICATE.MUST PROVIDE.

Base deductions−4 pts

Dec 24

Canvass Re-Inspection InspectionPass

1 High1 Med3 Basic

5 total

79/100inspection score

−21 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED HANDWASHING SINKS THROUGHOUT KITCHEN AREA AND WASHROOMS MISSING SIGNAGE NOTIFYING FOOD EMPLOYEES TO WASH HANDS. INSTRUCTED TO PROVIDE ADEQUATE HANDWASHING SIGNAGE TO ALL HANDWASHING SINKS AND MAINTAIN AT ALL TIMES.

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED SEVERAL COOLERS THROUGHOUT KITCHEN AREA MISSING INTERNAL AMBIENT AIR THERMOMETERS. INSTRUCTED TO PROVIDE AT LEAST ONE INTERNAL AMBIENT AIR THERMOMETER IN A CONSPICUOUS AND EASILY-VIEWABLE LOCATION IN ALL EQUIPMENT USED TO COLD-HOLD TCS FOOD ITEMS AND MAINTAIN AT ALL TIMES.

Basic (3)

−6 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED SINGLE-USE PLASTIC BOWL IN-USE AS A SCOOP FOR DRY FOOD (FLOUR). INSTRUCTED TO DISCARD SINGLE-USE PLASTIC BOWL AND REPLACE WITH A MULTI-USE UTENSILS WITH A HANDLE TO PREVENT CONTAMINATION WHILE SCOOPING AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED FOOD- AND NONFOOD-CONTACT SURFACES OF THE SALAMANDER OVEN (ABOVE COOK LINE GRILL) TO BE SOILED WITH ENCRUSTED GREASE DEPOSITS. INSTRUCTED TO CLEAN FOOD- AND NONFOOD-CONTACT SURFACES OF COOKING EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF ENCRUSTED GREASE DEPOSITS AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED MECHANICAL VENTILATION IN THE LARGE CUSTOMER WASHROOM (TOWARDS REAR OF FACILITY) IN POOR REPAIR. INSTRUCTED TO REPAIR OR REPLACE LARGE CUSTOMER WASHROOM MECHANICAL VENTILATION TO ALLOW FOR THE ADEQUATE REMOVAL OF EXCESSIVE ODORS OR OTHER NUISANCES AND MAINTAIN.

Base deductions−21 pts

Dec 24

Recent Inspection InspectionCleanNo Entry

No violations

100/100inspection score

Dec 24

Canvass InspectionPass w/ Conditions

2 High1 Med3 Basic

6 total

69/100inspection score

−31 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED HANDWASHING SINKS THROUGHOUT KITCHEN AREA AND WASHROOMS MISSING SIGNAGE NOTIFYING FOOD EMPLOYEES TO WASH HANDS. INSTRUCTED TO PROVIDE ADEQUATE HANDWASHING SIGNAGE TO ALL HANDWASHING SINKS AND MAINTAIN AT ALL TIMES.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED SMALL HIGH-TEMPERATURE DISH MACHINE UNABLE TO REACH MINIMUM RINSE CYCLE WATER TEMPERATURE OF 180.0F AT TIME OF INSPECTION. INSTRUCTED TO REPAIR OR REPLACE SMALL HIGH-TEMPERATURE DISH MACHINE TO ALLOW FOR MINIMUM RINSE CYCLE WATER TEMPERATURE BETWEEN 180.0F AND 194.0F AND MAINTAIN. TAGGED DISH MACHINE ON-SITE WITH INSTRUCTIONS TO CONTACT CDPH ONCE EQUIPMENT IS REPAIRED OR REPLACED AND PRIOR TO USE. PERSON-IN-CHARGE PLACED OUT OF ORDER TAG ON MACHINE AT TIME OF INSPECTION. PRIORITY VIOLATION. 7-38-025 CITATION ISSUED.

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED SEVERAL COOLERS THROUGHOUT KITCHEN AREA MISSING INTERNAL AMBIENT AIR THERMOMETERS. INSTRUCTED TO PROVIDE AT LEAST ONE INTERNAL AMBIENT AIR THERMOMETER IN A CONSPICUOUS AND EASILY-VIEWABLE LOCATION IN ALL EQUIPMENT USED TO COLD-HOLD TCS FOOD ITEMS AND MAINTAIN AT ALL TIMES.

Basic (3)

−6 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED SINGLE-USE PLASTIC BOWL IN-USE AS A SCOOP FOR DRY FOOD (FLOUR). INSTRUCTED TO DISCARD SINGLE-USE PLASTIC BOWL AND REPLACE WITH A MULTI-USE UTENSILS WITH A HANDLE TO PREVENT CONTAMINATION WHILE SCOOPING AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED FOOD- AND NONFOOD-CONTACT SURFACES OF THE SALAMANDER OVEN (ABOVE COOK LINE GRILL) TO BE SOILED WITH ENCRUSTED GREASE DEPOSITS. INSTRUCTED TO CLEAN FOOD- AND NONFOOD-CONTACT SURFACES OF COOKING EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF ENCRUSTED GREASE DEPOSITS AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED MECHANICAL VENTILATION IN THE LARGE CUSTOMER WASHROOM (TOWARDS REAR OF FACILITY) IN POOR REPAIR. INSTRUCTED TO REPAIR OR REPLACE LARGE CUSTOMER WASHROOM MECHANICAL VENTILATION TO ALLOW FOR THE ADEQUATE REMOVAL OF EXCESSIVE ODORS OR OTHER NUISANCES AND MAINTAIN.

Base deductions−31 pts

Dec 24

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

Aug 23

Canvass InspectionCleanPass

No violations

100/100inspection score

Aug 23

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

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Community Safety Reports

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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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