What is Vintage Lounge's health inspection score?

Vintage Lounge has a SafeDine safety score of 78 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Vintage Lounge last inspected?

Vintage Lounge was last inspected on February 5, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Vintage Lounge have?

Vintage Lounge has 21 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Vintage Lounge safe to eat at?

Vintage Lounge has a good safety record with a score of 78/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Vintage Lounge serve?

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

Official Health Record

Vintage Lounge

Name: Vintage Lounge
Address: 1447-1449 W TAYLOR ST, Chicago, 60607
Rating: 78

1447-1449 W TAYLOR ST, Chicago

Data may be outdated — inspected 2/5/2025

Own or manage this restaurant?

Claim it to unlock analytics →

0Good

American•West Loop

Ranked #736 of 1000 in West LoopBetter than 22% of american restaurants

Stable

6 inspections

Last: Feb 5, 2025

low confidence

Directions Order

Inspections

Clean Rate

3.5

Avg Violations

16 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Plumbing issues

Plumbing or waste disposal problems

Pest issues

Evidence of pests found during inspection

Other violation

Regulatory compliance issue

Food labeling

Food not properly labeled or dated

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-22

Final Score

Impact Breakdown

High Priority

-2 pts

Direct health hazards • 10 pts each

Intermediate

-5 pts

Potential hazards • 5 pts each

Basic

-3 pts

Best practices • 2 pts each

Freshness Penalty

-12 pts

Score reduced due to stale inspection data

Inspection Timeline

+1 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

Open location in Google Maps →

1447-1449 W TAYLOR ST, Chicago, IL 60607

Open in Maps

View Menu Order Online

Violation Timeline

Jun 2022

2 inspections

1 high priority

4 intermediate

4 basic

Jun

Jun 2023

2 inspections

2 high priority

2 intermediate

2 basic

Jan 2024

1 inspections

1 high priority

1 intermediate

1 basic

Jan

Feb 2025

1 inspections

1 intermediate

2 basic

Inspection History

6 records on file

3 Canvass1 Complaint2 Canvass Re-Inspection

Feb 25

Canvass InspectionLatestPass

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

35APPROVED THAWING METHODS USED−5
OBSERVED FACILITY NOT MEETING THAWING REQUIREMENTS. FOOD HANDLER THAWING FROZEN CHICKEN IN ONE COMPARTMENT PREP SINK SITTING IN STAGNANT HOT WATER. INFORMED FOOD HANDLER OF PROPER THAWING METHODS (MUST UTILIZE RUNNING WATER WITH ENOUGH VOLATILITY WHEN THAWING). MUST MEET PROPER THAWING REQUIREMENTS AND MAINTAIN. THE MANAGER DISPOSED OF 5 LBS OF CHICKEN AT A COST OF 40 LBS.

Basic (2)

−4 pts

53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED WOMENS RESTROOMS ARE MISSING COVERED RECEPTACLES. INSTRUCTED TO PROVIDE AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED FOOD SERVICE SANITATION MANAGER WITHOUT FOOD ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO MEET REQUIREMENT.

Base deductions−9 pts

Jan 24

Complaint InspectionPass

1 High1 Med1 Basic

3 total

83/100inspection score

−17 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED MISSING HANDWASHING SIGNAGE AT ALL RESTROOMS AND ALL PREP HANDWASH SINKS. INSTRUCTED TO PROVIDE AND MAINTAIN.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
NOTED NO LABELS FOR BULK STORAGE CONTAINERS (FLOUR AND SUGAR). THE INSTRUCTED PERSON IN CHARGE OF ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH THE CONTENTS' NAMES.

Basic (1)

−2 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
THE OBSERVED PLATES ARE NOT INVERTED. INSTRUCTED TO INVERT PLATES AFTER SANITIZING AND AIR DRYING.

Base deductions−17 pts

Jun 23

Canvass Re-Inspection InspectionPass

1 Med

1 total

95/100inspection score

−5 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
6-202.15 OBSERVED THE OUTDOOR BEVERAGE BAR NOT FULLY ENCLOSED. OBSERVED NO WALLS OR COVER PROVIDED FOR THE BAR PROTECTING THE EQUIPMENT AND SINKS FROM ENVIRONMENTAL CONTAMINATION. INSTRUCTED TO INSTALL WALLS FROM FLOOR TO CEILING ALL AROUND THE BAR THAT ARE DURABLE AND SMOOTH, OR PROVIDE A DURABLE COVER. During non-operating hours and periods of inclement weather, the food preparation equipment, including equipment used for dispensing, shall be protected from contamination in a method approved by CDPH.

Base deductions−5 pts

Jun 23

Canvass InspectionFail

2 High1 Med2 Basic

5 total

71/100inspection score

−29 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HANDWASHING SINK IN THE BASEMENT DISHWASHING/PREP AREA THAT ALLOWS FOR CONVENIENT USE BY EMPLOYEES. INSTRUCTED MANAGEMENT THAT A HANDWASHING SINK MUST BE LOCATED INSIDE THIS AREA TO ALLOW FOR CONVENIENT USE BY EMPLOYEES. MUST INSTALL A HANDWASHING SINK IN SAID AREA. PRIORITY FOUNDATION 7-38-030(C). CITATION ISUUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED THE BASEMENT PREP AREA HANDWASHING SINK AND THE BASEMENT MEN'S WASHROOM HANDWASHING SINKS WITHOUT HOT WATER. OBSERVED WATER TEMPERATURES AT 50F-75F. INSTRUCTED MANAGEMENT TO PROVIDE HOT WATER AT 100F-120F AT ALL HANDWASHING SINKS. PRIORITY VIOLATION. 7-38-030(C). CITATION ISSUED. SINKS HAVE BEEN ADJUSTED AT THE TIME OF INSPECTION, AND NOW ALL PROVIDE HOT WATER AT 100F-110F.

Intermediate (1)

−5 pts

25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
OBSERVED AN INCOMPLETE CONSUMER ADVISORY FOR RAW/UNDERCOOKED FOODS - THE ADVISORY IS MISSING A DISCLOSURE STATEMENT. INSTRUCTED MANAGEMENT TO ADD A DISCLOSURE STATEMENT TO THE CURRENT ADVISORY THAT SAYS, "ITEMS CAN BE SERVED RAW OR UNDERCOOKED OR CONTAIN UNDERCOOKED INGREDIENTS. " PRIORITY FOUNDATION 7-38-005.

Basic (2)

−4 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED A HOLE IN THE CEILING DIRECTLY OUTSIDE OF THE BASEMENT PREP AREA WALK-IN COOLER. MUST REPAIR HOLE AND MAINTAIN.
60PREVIOUS CORE VIOLATION CORRECTED−2
NOTED A PREVIOUS CORE VIOLATION FROM 6/15/2022 REPORT #2559391 NOT CORRECTED: VIOLATION #47 (4-101.19) OBSERVED RAW WOODEN SHELVING USED IN STORAGE ROOM IN BASEMENT WHERE PLATES ARE BEING STORED. MUST PROPERLY SEAL OR PAINT SHELVES. MUST CORRECT PREVIOUS CORE VIOLATIONS. PRIORITY FOUNDATION 7-42-090. CITATION ISSUED.

Base deductions−29 pts

Jun 22

Canvass Re-Inspection InspectionPass

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
3-302.12--MUST LABEL BULK FOOD STORAGE CONTAINERS IN BASEMENT STORAGE ROOM TO PROPERLY IDENTIFY FOOD ITEMS.

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-101.19-OBSERVED RAW WOODEN SHELVING USED IN STORAGE ROOM IN BASEMENT WHERE PLATES ARE BEING STORED. MUST PROPERLY SEAL OR PAINT SHELVES.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
6-303.11-OBSERVED LIGHT FIXTURE BROKEN ABOVE DISH MACHINE. MUST REPAIR WITH OPERABLE LIGHTING.

Base deductions−9 pts

Jun 22

Canvass InspectionFail

1 High3 Med2 Basic

6 total1 risk factor

66/100inspection score

−29 pts

High Priority (1)

−10 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE VERIFICATION FOR EACH EMPLOYEE ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-010. CITATION ISSUED.

Intermediate (3)

−15 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED RAW BURGER PATTIES AT IMPROPER COLD HOLDING TEMPERATURE AT 47.4F. ALSO OBSERVED THE FOLLOWING TCS FOODS AT IMPROPER COLD HOLDING TEMPERATURE. STEAK MEAT FOUND AT 46.9F, SPINACH FOUND AT 45.1F, RAW CHICKEN FOUND AT 45.3F, CHICKEN WINGS FOUND AT 48.5F, BACON FOUND AT 47.1F AND EGGS FOUND AT 44.2F. TCS FOODS MUST BE HELD AT 41.0F OR BELOW INSIDE OF A COLD HOLDING UNIT. FOOD HAS BEEN DISCARDED AND DENATURED. ALL FOOD WEIGHING APPROXIMATELY 50 LBS AT A COST OF $200.00. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
Observed no Consumer Advisory for raw or undercooked foods (BURGERS & EGGS). Instructed to identify (Disclosure) such foods by asterisking them to a foot note that states: "Items can be served raw or undercooked or contain undercooked ingredients" and add a statement (Reminder) that says: "Consuming raw or undercooked animal products may increase your risk of food borne illness, especially if you have medical conditions". PRIORITY FOUNDATION VIOLATION. 7-38-005.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
MUST LABEL BULK FOOD STORAGE CONTAINERS IN BASEMENT STORAGE ROOM TO PROPERLY IDENTIFY FOOD ITEMS.

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED RAW WOODEN SHELVING USED IN STORAGE ROOM IN BASEMENT WHERE PLATES ARE BEING STORED. MUST PROPERLY SEAL OR PAINT SHELVES.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED LIGHT FIXTURE BROKEN ABOVE DISH MACHINE. MUST REPAIR WITH OPERABLE LIGHTING.

Base deductions−29 pts

Risk factor bonus (1× +5)−5 pts

Community Reviews

No reviews yet. Be the first to share your experience!

Leave a Review

Community Safety Reports

No reviewed safety reports. Help keep others safe by reporting any food safety concerns.

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.

Explore More

Restaurants in Chicago American Restaurants Best in Chicago All Illinois Restaurants