What is Jimmy Buffett's Margaritaville Bar & Grill's health inspection score?

Jimmy Buffett's Margaritaville Bar & Grill has a SafeDine safety score of 94 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Jimmy Buffett's Margaritaville Bar & Grill last inspected?

Jimmy Buffett's Margaritaville Bar & Grill was last inspected on May 19, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Jimmy Buffett's Margaritaville Bar & Grill have?

Jimmy Buffett's Margaritaville Bar & Grill has 25 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Jimmy Buffett's Margaritaville Bar & Grill safe to eat at?

Yes, Jimmy Buffett's Margaritaville Bar & Grill has an excellent safety record with a score of 94/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Jimmy Buffett's Margaritaville Bar & Grill serve?

Jimmy Buffett's Margaritaville Bar & Grill serves Steakhouse cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Jimmy Buffett's Margaritaville Bar & Grill

Name: Jimmy Buffett's Margaritaville Bar & Grill
Address: 700 E GRAND AVE, Chicago, 60611
Rating: 94

700 E GRAND AVE, Chicago

Last Inspected: 5/19/2026

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0Excellent

Steakhouse•Streeterville

Ranked #113 of 713 in StreetervilleBetter than 86% of steakhouse restaurants

Stable

9 inspections

Last: May 19, 2026

high confidence

Directions Order

Inspections

33%

Clean Rate

2.8

Avg Violations

This month

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Pest issues

Evidence of pests found during inspection

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Facility condition

Building maintenance or structural issues

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-5

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-5 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

+5 pts

100

Latest

100% weight

2nd

60% weight

100

3rd

30% weight

Real-time Score: 95/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (94/100) 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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700 E GRAND AVE, Chicago, IL 60611

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Violation Timeline

Aug 2022

2 inspections

1 intermediate

3 basic

Aug

Oct 2023

1 inspections

2 basic

Jul 2024

1 inspections

1 high priority

2 intermediate

3 basic

Jul

Aug 2024

1 inspections

1 intermediate

3 basic

Sep 2025

2 inspections

1 high priority

1 intermediate

4 basic

Sep

May 2026

2 inspections

3 intermediate

Inspection History

9 records on file

4 Canvass Re-Inspection4 Canvass1 Complaint

May 26

Canvass Re-Inspection InspectionLatestCleanPass

No violations

100/100inspection score

May 26

Canvass InspectionFail

3 Med

3 total

85/100inspection score

−15 pts

Intermediate (3)

−15 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5

Base deductions−15 pts

Sep 25

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Sep 25

Complaint InspectionFail

1 High1 Med4 Basic

6 total

77/100inspection score

−23 pts

High Priority (1)

−10 pts

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

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED MORE THAN 25 FLIES THROUGHOUT FACILITY INCLUDING IN BARS, IN KITCHEN, AND IN UPSTAIRS STORAGE. INSTRUCTED MANAGER TO SERVICE ALL AREAS AFFECTED BY PESTS. PRIORITY FOUNDATION VIOLATION VIOLATION 7-38-020(A) CITATION ISSUED.

Basic (4)

−8 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DEBRIS AND SOIL BUILD UP ON FLOORS IN WALK IN COOLERS AND IN FLOOR DRAINS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED FILTERS ABOVE GRIDDLE AREA WITH AN ACCUMULATION OF DUST AND GREASE BUILD UP. INSTRUCTED MANAGER TO CLEAN.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED CERTIFIED FOOD MANAGERS WITH NO FOOD ALLERGEN TRAINING. INSTRUCTED MANAGER TO ENSURE ALL CERTIFIED FOOD MANAGERS HAVE FOOD ALLERGENS.
60PREVIOUS CORE VIOLATION CORRECTED−2
OBSERVED PREVIOUS CORE VIOLATION NOT CORRECTED WITHIN SPECIFIED TIMEFRAME. REPORT #2598426 DATED AUGUST 1 2024 INSTRUCTED MANAGER TO: #55 CLEAN AND MAINTAIN FLOORS. OBSERVED HEAVILY SOILED FLOORS UNDERNEATH AND BEHIND EQUIPMENT THROUGHOUT FACILITY INCLUDING: IN BOTH BAR AREAS, IN CENTRAL COOKING AREA, AND IN REAR COOKING AREA. INSTRUCTED MANAGER TO ADDRESS PREVIOUS CORE VIOLATIONS. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.

Base deductions−23 pts

Aug 24

Canvass Re-Inspection InspectionPass

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED UPRIGHT HOT-HOLDING UNIT IN CENTRAL KITCHEN AREA WITH NO DIGITAL THERMOMETER GAUGE AND MISSING INTERNAL AMBIENT AIR THERMOMETER TO VERIFY HOT-HOLDING UNIT TEMPERATURE. INSTRUCTED TO PROVIDE AT LEAST ONE INTERNAL AMBIENT AIR THERMOMETER WITH A SUFFICIENT TEMPERATURE RANGE IN EACH HOT-HOLDING UNIT USED TO STORE TCS FOOD AND MAINTAIN AT ALL TIMES.

Basic (3)

−6 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED MAINTENANCE TOOLS STORED ABOVE CLEAN UTENSILS AND EQUIPMENT (PLATES) ON THE MAIN KITCHEN AREA PREP SHELF. INSTRUCTED TO RELOCATE MAINTENANCE TOOLS AWAY SUCH THAT THEY DO NOT CONTAMINATE EQUIPMENT OR UTENSILS AND MAINTAIN AT ALL TIMES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FLOORS BENEATH EQUIPMENT IN THE FOLLOWING AREAS TO BE HEAVILY-SOILED WITH GREASE OR OTHER DEBRIS: BENEATH COOKING EQUIPMENT AT CENTRAL KITCHEN COOK LINE, BENEATH COOKING EQUIPMENT AND SHELVES IN THE REAR FOOD PREP AREA, BENEATH COLD-HOLDING EQUIPMENT AND SHELVES THROUGHOUT REAR BAR AREA. INSTRUCTED TO CLEAN FLOORS AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF GREASE STAINS AND OTHER DEBRIS AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED EMPLOYEE PERSONAL ITEMS AND PROPERLY-COVERED BEVERAGES STORED THROUGHOUT COLD-HOLDING UNITS AND OTHER EQUIPMENT STORAGE FACILITIES THROUGHOUT ESTABLISHMENT. INSTRUCTED TO RELOCATE EMPLOYEE ITEMS AND PROVIDE DESIGNATED AREA FOR THE STORAGE OF EMPLOYEE PERSONAL ITEMS SUCH THAT THEY DO NOT CONTAMINATE FOOD OR EQUIPMENT AND MAINTAIN.

Base deductions−11 pts

Jul 24

Canvass InspectionPass w/ Conditions

1 High2 Med3 Basic

6 total

74/100inspection score

−26 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED SMALL PREP WALK-IN COOLER AT IMPROPER INTERNAL TEMPERATURE FOR COLD-HOLDING TCS FOOD ITEMS (56.0F INTERNAL AMBIENT AIR TEMPERATURE AT TIME OF INSPECTION). INSTRUCTED TO REMOVE ALL TCS FOOD FROM COLD-HOLDING UNIT AND CEASE USE OF UNIT FOR COLD-HOLDING TCS FOOD UNTIL REPAIRED OR REPLACED AND RE-INSPECTED BY CDPH PRIOR TO USE. PERSON-IN-CHARGE REMOVED ALL TCS FOOD ITEMS FROM COOLER. WALK-IN COOLER TAGGED ON-SITE WITH INSTRUCTIONS TO CONTACT CDPH PRIOR TO USE. PRIORITY VIOLATION. 7-38-005 CITATION ISSUED.

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED SEVERAL TCS FOOD ITEMS AT IMPROPER TEMPERATURE FOR COLD-HOLDING IN THE SMALL PREP WALK-IN COOLER: CUT TOMATOES AT 54.0F, COOKED CHICKEN AT 49.0F, HAM AT 48.7F, RAW BEEF AT 50.1F, BREADED SHRIMP AT 51.0F. INSTRUCTED TO DENATURE AND DISCARD OUT-OF-TEMPERATURE TCS FOOD ITEMS. PERSON-IN-CHARGE DENATURED AND DISCARDED ALL OUT-OF-TEMPERATURE TCS FOOD ITEMS ON-SITE AT TIME OF INSPECTION. APPROXIMATELY 85.0 LBS OF FOOD VALUED AT APPROXIMATELY $1,000.00 DISCARDED ON-SITE. PRIORITY VIOLATION. 7-38-005 CITATION ISSUED.
36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED UPRIGHT HOT-HOLDING UNIT IN CENTRAL KITCHEN AREA WITH NO DIGITAL THERMOMETER GAUGE AND MISSING INTERNAL AMBIENT AIR THERMOMETER TO VERIFY HOT-HOLDING UNIT TEMPERATURE. INSTRUCTED TO PROVIDE AT LEAST ONE INTERNAL AMBIENT AIR THERMOMETER WITH A SUFFICIENT TEMPERATURE RANGE IN EACH HOT-HOLDING UNIT USED TO STORE TCS FOOD AND MAINTAIN AT ALL TIMES.

Basic (3)

−6 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED MAINTENANCE TOOLS STORED ABOVE CLEAN UTENSILS AND EQUIPMENT (PLATES) ON THE MAIN KITCHEN AREA PREP SHELF. INSTRUCTED TO RELOCATE MAINTENANCE TOOLS AWAY SUCH THAT THEY DO NOT CONTAMINATE EQUIPMENT OR UTENSILS AND MAINTAIN AT ALL TIMES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FLOORS BENEATH EQUIPMENT IN THE FOLLOWING AREAS TO BE HEAVILY-SOILED WITH GREASE OR OTHER DEBRIS: BENEATH COOKING EQUIPMENT AT CENTRAL KITCHEN COOK LINE, BENEATH COOKING EQUIPMENT AND SHELVES IN THE REAR FOOD PREP AREA, BENEATH COLD-HOLDING EQUIPMENT AND SHELVES THROUGHOUT REAR BAR AREA. INSTRUCTED TO CLEAN FLOORS AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF GREASE STAINS AND OTHER DEBRIS AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED EMPLOYEE PERSONAL ITEMS AND PROPERLY-COVERED BEVERAGES STORED THROUGHOUT COLD-HOLDING UNITS AND OTHER EQUIPMENT STORAGE FACILITIES THROUGHOUT ESTABLISHMENT. INSTRUCTED TO RELOCATE EMPLOYEE ITEMS AND PROVIDE DESIGNATED AREA FOR THE STORAGE OF EMPLOYEE PERSONAL ITEMS SUCH THAT THEY DO NOT CONTAMINATE FOOD OR EQUIPMENT AND MAINTAIN.

Base deductions−26 pts

Oct 23

Canvass InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

50HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE−2
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
Food debris noted a long wall base at bar area, instructed to clean and maintain.

Base deductions−4 pts

Aug 22

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Aug 22

Canvass InspectionFail

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
Inadequate insects control. found about 50 live fruit flies in dish washing area, Instructed to eliminate, priority foundation violation 7-38-020(A)

Basic (3)

−6 pts

40PERSONAL CLEANLINESS−2
Food handlers not wearing hair restraints, instructed to wear.
52SEWAGE & WASTE WATER PROPERLY DISPOSED−2
Slow drainage at rear storage room/ice maker floor drain. instructed to repair and maintain.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
Grease and dirt build-up noted under main cook line and dish machine. instructed to clean floors and maintain.

Base deductions−11 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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