What is Urban Olive's health inspection score?

Urban Olive has a SafeDine safety score of 95 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Urban Olive last inspected?

Urban Olive was last inspected on January 20, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Urban Olive have?

Urban Olive has 30 total violations across 7 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Urban Olive safe to eat at?

Yes, Urban Olive has an excellent safety record with a score of 95/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Urban Olive serve?

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

Official Health Record

Urban Olive

Name: Urban Olive
Address: 11601 W TOUHY AVE, Chicago, 60666
Rating: 95

11601 W TOUHY AVE, Chicago

Last Inspected: 1/20/2026

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0Excellent

American•Chicago

Ranked #318 of 1000 in ChicagoBetter than 22% of american restaurants

Improving

7 inspections

Last: Jan 20, 2026

high confidence

Directions Order

Inspections

14%

Clean Rate

4.3

Avg Violations

4 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Plumbing issues

Plumbing or waste disposal problems

Facility condition

Building maintenance or structural issues

Food storage

Food not properly stored or protected

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-6

Final Score

Impact Breakdown

High Priority

-1 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-2 pts

Best practices • 2 pts each

Inspection Timeline

+6 pts

Latest

100% weight

100

2nd

60% weight

3rd

30% weight

Real-time Score: 94/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (95/100) 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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11601 W TOUHY AVE, Chicago, IL 60666

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Violation Timeline

Jun 2022

1 inspections

1 basic

Jun

May 2023

1 inspections

4 high priority

2 intermediate

7 basic

Apr 2024

1 inspections

2 high priority

6 basic

Apr

Oct 2024

1 inspections

4 basic

Mar 2025

1 inspections

2 high priority

Mar

Oct 2025

1 inspections

Jan 2026

1 inspections

2 basic

Jan

Inspection History

7 records on file

6 Canvass1 Complaint

Jan 26

Canvass InspectionLatestPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED LEAK FROM FAUCET OF 3 COMPARTMENT SINK. INSTRUCTED MNAGER TO SERVICE 3 COMPARTMENT SINK AND MAINTAIN IT IN GOOD CONDITION.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DEBRIS AND SOIL BUILD UP ON FLOOR AROUND AND UNDERNEATH EQUIPMENT IN BAR AREA AND IN STORAGE AREA. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.

Base deductions−4 pts

Oct 25

Canvass InspectionCleanPass

No violations

100/100inspection score

Mar 25

Canvass InspectionPass w/ Conditions

2 High

2 total1 risk factor

75/100inspection score

−20 pts

High Priority (2)

−20 pts

8HANDS CLEAN & PROPERLY WASHEDRisk Factor−10
NOTED EMPLOYEE WHILE WEARING GLOVES AND PREPARING VEGETABLES LEFT THE PREP TABLE AND WENT INTO THE WALK IN COOLER, OPENED THE WALK IN COOLER WITH GLOVES ON, THEN CAME BACK TO THE PREP TABLE AND CONTINUED PREPPING. FINALLY LET THE PREP TABLE AND WENT TO THE FRONT PREP AREA OPENING THE DOOR WITH HAND AND SAME GLOVES ON. THROUGH OUT THE PROCESS EMPLOYEE DID NOT CHANGE THE GLOVES OR WASH THEIR DISCUSSED WITH MANAGEMENT THE HAND WASHING POLICY THAT ENCLUDES WHEN TO WASH HANDS AND WHEN CHANGE GLOVES. PRIORITY VIOLATION# 7-38-010. CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NOTED NO SOAP AT THE HAND WASH SINK OF THE FRONT PREP AREA. INSTRUCTED MANAGEMENT TO HAVE SOAP AND PAPER TOWELS AT ALL HAND WASHING SINKS. PRIORITY FOUNDATION VIOLATION#7-38-030(C). CITATION ISSUED.

Base deductions−20 pts

Risk factor bonus (1× +5)−5 pts

Oct 24

Canvass InspectionPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED BOXED FOOD ITEMS BEING STORED ON FLOOR IN THE WALK-IN COOLER IN THE REAR PREP AREA. INSTRCUTED THE PERSON IN CHARGE TO ELEVATE ALL FOOD ITEMS SIX INCHES FROM FLOOR ON RAISED SHELVING UNITS AND MAINTAIN.
43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED SCOOPS FOR DRY STORAGE CONTAINERS BEING STORED DIRECTLY INSIDE OF THE CONTAINER. INSTRUCTED THE PERSON IN CHARGE TO PROPERLY STORE ALL UTENSILS BETWEEN USE AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED ACCUMULATED FOOD DEBRIS ON INTERIOR SURFACES OF ALL COLD HOLDING EQUIPMENT. INSTRUCTED THE PERSON IN CHARGE TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FOOD DEBRIS ON FLOORS THROUHGOUT THE REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO CLEAN FLOORS AND MAINTAIN.

Base deductions−8 pts

Apr 24

Canvass InspectionPass w/ Conditions

2 High6 Basic

8 total

68/100inspection score

−32 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO PAPER TOWELS AT THE EXPOSED HANDSINK IN THE FRONT PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE PAPER TOWELS AND ENSURE ALL HANDWASHING SINKS ARE SUPPLIED WITH PAPER TOWELS AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-38-030 (C). CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED EXPOSED HANDSINK IN FRONT PREP AREA NOT ACCESSIBLE, BEING BLOCKED BY TRASH CAN. INSTRUCTED THE PERSON IN CHARGE TO REMOVE TRASH CAN AND ENSURE ALL HANDSINKS ARE ACCESSIBLE FOR EMPLOYEES TO WASH THEIR HANDS. PRIORITY FOUNDATION VIOLATION 7-38-030(c), CITATION ISSUED. CONSOLIDATED WITH THE ABOVE VIOLATION.

Basic (6)

−12 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED BULK CONTAINERS OF FOOD BEING STORED ON THE FLOOR INSIDE THE WALK-IN COOLER IN THE REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO ELEVATE ALL FOOD ITEMS SIX INCHES FROM FLOOR ON RAISED SHELVING UNITS AND MAINTAIN.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
OBSERVED SINGLE SERVICE ARTICLES STORED ON FLOOR ALONG WALL IN THE REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO ELEVATE ALL SINGLE SERVICE ARTICLES OFF FLOOR AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED MULTIPLE CUTTING BOARDS WITH DEEP SCRATCHES AND STAINS ON PREP SURFACES THROUGHOUT THE REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO RESURFACE/REPLACE CUTTING BOARDS AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED ACCUMULATED FOOD DEBIRS AND DIRT ON FLOORS THROUGHOUT THE REAR PREP AREAS, WALK-IN COOLER, FREEZERS, ALONG ALL WALLS AND UNDERNEATH ALL COOKING EQUIPMENT. INSTRUCTED THE PERSON IN CHARGE TO DETAIL CLEAN FLOORS AND IN ALL CORNERS AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED BURNTOUT LIGHTBULB IN WALK-IN COOLER IN THE REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO REPLACE BURNTOUT LIGHTBULB AND MAINTAIN ADEQUATE LIGHTING.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED CERTIFIED FOOD SERVICE MANAGER WITHOUT ALLERGEN AWARENESS TRAINING CERTIFICATE AT THE TIME OF INSPECTION. INSTRUCTED THE PERSON IN CHARGE TO ENSURE ALL CERTIFIED FOOD SERVICE MANAGERS OBTAIN ALLERGEN AWARENESS TRAINING AND CERTIFICATE AND MAINTAINS CERTIFICATE ON THE PREMISES AT ALL TIMES.

Base deductions−32 pts

May 23

Complaint InspectionPass w/ Conditions

4 High2 Med7 Basic

13 total2 risk factors

26/100inspection score

−64 pts

High Priority (4)

−40 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
PERSON IN CHARGE DOES NOT HAVE A CITY OF CHICAGO SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
FOUND NO CERTIFIED FOOD MANAGER ON SITE WHILE TCS FOODS (CHICKEN, STEAK, COOKED RICE, SALADS ETC) ETC) ARE BEING PREPARED AND SERVED. INSTRUCTED PERSON IN CHARGE, A CERTIFIED FOOD MANAGER WITH CITY OF CHICAGO FOODSERVICE SANITATION CERTIFICATE MUST BE PRESENT AT ALL TIMES WHEN HANDLING TCS FOODS. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
INSTRUCTED TO PROVIDE HANDWASHING SIGNAGE AT HANDSINK IN FRONT PREP/SERVICE AREA.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF FOOD STORAGE BINS.

Intermediate (2)

−10 pts

35APPROVED THAWING METHODS USED−5
OBSERVED IMPROPER THAWING PROCEDURE ON RAW FROZEN CHICKEN. INSTRUCTED MANAGEMENT, THAWING MUST OCCUR UNDER REFRIGERATION THAT MAINTAINS THE FOOD TEMPERATURE AT 41.0F OR LESS OR COMPLETELY SUBMERGED UNDER RUNNING WATER OR THAWED IN A MICROWAVE OVEN AND IMMEDIATELY TRANSFERRED TO CONVENTIONAL COOKING EQUIPMENT WITH NO INTERRUPTION IN THE PROCESS. INSTRUCTED TO MAINTAIN CORRECT THAWING PROCEDURES.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
INSTRUCTED TO LABEL SOME FOOD CONTAINERS IDENTIFIED WITH COMMON NAME (FLOUR, SALT ETC).

Basic (7)

−14 pts

43IN-USE UTENSILS: PROPERLY STORED−2
NOTED ICE SCOOP STORED ON TOP OF ICE MACHINE. INSTRUCTED TO PROPERLY STORED IN A CLEAN SEPARATE CONTAINER TO PREVENT CONTAMINATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
INSTRUCTED TO REFINISH OR REPLACE WHITE CUTTING BOARDS ON TOP OF PREP TABLE WITH DEEP SEAMS AND STAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN STORAGE RACKS WITH GREASE AND MOLD LIKE ACCUMULATION INSIDE WALK-IN COOLER. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR SURFACES OF DISHMACHINE WITH BROWN MOLDLIKE BUILD-UP. MUST DETAIL CLEAN AND MAINTAIN IEXTERIOR SURFACES OF GREASE BOX WITH EXCESSIVE GREASE AND RUST ACCUMULATION.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS, UNDER AND AROUND 3 COMPARTMENT SINK, INSIDE WALK-IN COOLER, BEHIND HOT WATER TANK AND FLOORS UNDER AND BEHIND GREASE BOX UNDERNEATH DISHMACHINE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO REMOVE PEELING PAINT ON CEILING ABOVE PREP TABLE AND MUST REPLACE MISSING CEILING TILES ABOVE HALLWAY TO THE KITCHEN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED CLEANING EQUIPMENT (BROOMS AND MOPS) STORED ON FLOOR. INSTRUCTED TO PROPERLY STORE OFF THE FLOOR.
58ALLERGEN TRAINING AS REQUIRED−2
FOUND NO APPROVED ALLERGEN TRAINING CERTIFICATE AVAILABLE ON SITE. INSTRUCTED ANY PERSON WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE TO COMPLY WITH ALLERGEN TRAINING CERTIFICATION.

Base deductions−64 pts

Risk factor bonus (2× +5)−10 pts

Jun 22

Canvass InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

52SEWAGE & WASTE WATER PROPERLY DISPOSED−2
OBSERVED FROZEN CONDENSATE BUILT UP IN WALK IN FREEZER. DEFROST AND MAINTAIN.

Base deductions−2 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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