What is Harry Caray's Seventh Inning Stretch's health inspection score?

Harry Caray's Seventh Inning Stretch has a SafeDine safety score of 91 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Harry Caray's Seventh Inning Stretch last inspected?

Harry Caray's Seventh Inning Stretch was last inspected on October 2, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Harry Caray's Seventh Inning Stretch have?

Harry Caray's Seventh Inning Stretch has 14 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Harry Caray's Seventh Inning Stretch safe to eat at?

Yes, Harry Caray's Seventh Inning Stretch has an excellent safety record with a score of 91/100. This indicates strong compliance with health and safety standards.

Official Health Record

Harry Caray's Seventh Inning Stretch

Name: Harry Caray's Seventh Inning Stretch
Address: 835 N MICHIGAN AVE, Chicago, 60611
Rating: 91

835 N MICHIGAN AVE, Chicago

Last Inspected: 10/2/2025

▲Improving

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0Excellent

Streeterville

Ranked #137 of 705 in Streeterville

Improving

5 inspections

Last: Oct 2, 2025

high confidence

Directions Order

Inspections

20%

Clean Rate

2.8

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

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Plumbing issues

Plumbing or waste disposal problems

Permit/documentation

Administrative or documentation issue

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-9

Final Score

Impact Breakdown

High Priority

-3 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-4 pts

Best practices • 2 pts each

Inspection Timeline

+5 pts

Latest

100% weight

2nd

60% weight

100

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

835 N MICHIGAN AVE, Chicago, IL 60611

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Violation Timeline

Oct 2023

1 inspections

1 intermediate

Oct

Jul 2024

2 inspections

2 high priority

1 intermediate

3 basic

Sep 2025

1 inspections

1 high priority

5 basic

Sep

Oct 2025

1 inspections

1 basic

Inspection History

5 records on file

2 Canvass Re-Inspection3 Canvass

Oct 25

Canvass Re-Inspection InspectionLatestPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-501.11 OBSERVED RUSTED RACKS IN DRY STORAGE AREA AND IN WALK IN COOLER. INSTRUCTED MANAGER TO REPAINT OR REPLACE RUSTED RACKS.

Base deductions−2 pts

Sep 25

Canvass InspectionFail

1 High5 Basic

6 total

80/100inspection score

−20 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED ICE MACHINE WITH PINKISH BLACK BUILD UP ON INTERIOR. INSTRUCTED MANAGER TO ENSURE ALL FOOD CONTACT SURFACES ARE CLEAN TO SIGHT AND TOUCH. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

Basic (5)

−10 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED LARGE KETTLE THAT CANNOT BE MOVED TO DISH MACHINE OR 3 COMPARTMENT SINK. INSTRUCTED MANAGER TO CREATE WRITTEN CLEAN IN PLACE PROCEEDURE FOR WASHING, RINISING, AND SANITIZING.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED RUSTED RACKS IN DRY STORAGE AREA AND IN WALK IN COOLER. INSTRUCTED MANAGER TO REPAINT OR REPLACE RUSTED RACKS.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED (2) 3 COMPARTMENT SINKS NOT IN PROPER WORKING ORDER. 3 COMPARTMENT SINKS HAD A MAXIMUM HOT WATER TEMPERATURE OF 100 F. INSTRUCTED MANAGER TO ENSURE ALL 3 COMPARTMENT SINKS HAVE A MINIMUM HOT WATER TEMPERATURE OF 110 F. MANAGER RESTORED HOT WATER BEFORE THE CONCLUSION OF INSPECTION. PRIORITY FOUNDATION VIOLATION 7-38-025 CITATION ISSUED.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED FILTERS ABOVE GRIDDLE WITH AN ACCUMULATION OF DUST. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED CERTIFIED FOOD MANAGER WITH EXPIRED FOOD ALLERGEN CERTIFICATION. INSTRUCTED MANAGER TO COMPLY WITH FOOD ALLERGEN REQUIREMENT.

Base deductions−20 pts

Jul 24

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Jul 24

Canvass InspectionPass w/ Conditions

2 High1 Med3 Basic

6 total

69/100inspection score

−31 pts

High Priority (2)

−20 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
HIGH TEMP CONVEYOR DISH WASHING MACHINE NOT SANITIZING AT FINAL RINSE WHILE MACHINE IN-USE. FINAL RINSE AT 106.5F ON MACHINE FINAL RINSE GAUGE ALSO VERIFIED WITH IRREVERSIBLE TESTING DEVICE. INSTRUCTED NOT TO USE UNIT UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH (CDPH), DISHMACHINE TAGGED ?HELD FOR INSPECTION?. INSTRUCTED TO PROVIDE 180F AT FINAL RINSE TEMPERATURE. PRIORITY VIOLATION 7-38-025
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED FACILITY EQUIPMENT FOR COLD HOLDING IN DISREPAIR. NOTED 4 DRAWER BASE COOLER UNDER GRILL IN REAR PREP TO BE AT IMPROPER COLD HOLDING TEMP OF 50.1F. INFORMED PERSON IN CHARGE TO REPAIR AND MAINTAIN FOR PROPER COLD HOLDING OF 41F OR BELOW. TAGGED UNIT. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED THE FOLLOWING TCS FOODS BEING HELD AT IMPROPER TEMPERATURE: 5# CHICKEN AT 51.6F, 10# BEEF PATTIES AT 48.6F AND 1# SALMON AT 48.2F. FOOD DISCARDED AND DENATURED BY MANAGER 16# POUNDS, $160.00 VALUE. INSTRUCTED MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOWPRIORITY VIOLATION:7-38-005, CITATION ISSUED

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CUTTING BOARDS IN THE REAR PREP AREA WITH DEEP CUTS AND DARK STAINS. INSTRUCTED TO REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS AND MAINTAIN AT ALL TIMES.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED 1 COMP SINK WITH SPRAYER IN DISHWASHING AREA LEAKING, INSTRUCTED TO REPAIR AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED THE FOLLOWING AREAS IN NEED OF REPLACEMENT LIGHT BULB: WALK IN-COOLER, DRY STORAGE, REAR PREP. INSTRUCTED TO REPAIR REPLACE OR AND MAINTAIN

Base deductions−31 pts

Oct 23

Canvass InspectionPass

1 Med

1 total

95/100inspection score

−5 pts

Intermediate (1)

−5 pts

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

Base deductions−5 pts

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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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