What is Sapori's health inspection score?

Sapori has a SafeDine safety score of 62 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Sapori last inspected?

Sapori was last inspected on April 24, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Sapori have?

Sapori has 48 total violations across 8 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Sapori safe to eat at?

Sapori has a safety score of 62/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Sapori serve?

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

Official Health Record

Sapori

Name: Sapori
Address: 2701 N HALSTED ST, Chicago, 60614
Rating: 62

2701 N HALSTED ST, Chicago

Data may be outdated — inspected 4/24/2025

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0Fair

American•Lincoln Park

Ranked #549 of 764 in Lincoln ParkBetter than 22% of american restaurants

Declining

8 inspections

Last: Apr 24, 2025

low confidence

Directions Order

Inspections

Clean Rate

Avg Violations

13 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Plumbing issues

Plumbing or waste disposal problems

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-43

Final Score

Impact Breakdown

High Priority

-15 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-10 pts

Best practices • 2 pts each

Freshness Penalty

-12 pts

Score reduced due to stale inspection data

Inspection Timeline

-7 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 57/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (62/100) 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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2701 N HALSTED ST, Chicago, IL 60614

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Violation Timeline

Sep 2022

1 inspections

3 basic

Sep

Mar 2023

2 inspections

8 high priority

1 intermediate

16 basic

Jun 2023

1 inspections

1 basic

Jun

Jul 2023

2 inspections

4 basic

Jul 2024

1 inspections

1 high priority

8 basic

Jul

Apr 2025

1 inspections

2 high priority

4 basic

Inspection History

8 records on file

3 Canvass4 Complaint Re-Inspection1 Complaint

Apr 25

Canvass InspectionLatestPass

2 High4 Basic

6 total

72/100inspection score

−28 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED THE FOLLOWING HAND SINKS TO NOT HAVE A HAND WASHING SIGN: 2ND FLOOR SINK IN BAR, 1ST FLOOR FRONT BAR, AND HAND SINK NEXT TO 3 COMPARTMENT SINK. INSTRUCTED MANAGER TO PROVIDE A HAND SIGN AT ALL HAND WASHING SINKS INDICATING EMPLOYEES MUST WASH HANDS.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED PREPARED FOODS STORED FOR COOLING IN A COOLER IN THE MAIN PREPARATION AREA ON FIRST FLOOR WITH A LID AND FOIL COVERED. INSTRUCTED MANAGER TO PROPERLY COOL ALL ITEMS AND HOLD UN COVERED TO FACILIATE APPROPRIATE COOLING.

Basic (4)

−8 pts

43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED MULTIPLE SCOOPS THROUGHOUT MAIN PREP AREA ON FIRST FLOOR TO BE STORED WITH HANDLES IN CONTACT WITH FOOD ITEMS IN LARGE DRY STORAGE BINS. INSTRUCTED MANAGER TO STORE ALL SCOOPS TO ENSURE HANDLES ARE NOT IN CONTACT WITH FOOD ITEMS IN BETWEEN USE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED SHELF USED UNDER THE BAR AT THE 2ND FLOOR BAR AREA TO BE MADE FROM UNFINISHED WOOD. OBSERVED SHELF UNDER THE MINI FRIDGE IN THE SHELF AT THE FRONT BAR ON THE 1ST FLOOR. INSTRUCTED TO SEAL/REPLACE UNFINISHED WOODEN SHELVES.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED THE HANDLE OF THE RIGHT SIDE DOOR OF THE TWO DOOR GLASS COOLER IN MAIN PREP AREA TO BE LOOSE AND BROKEN FROM THE BOTTOM. INSTRUCTED TO SERVICE DAMAGED HANDLE AND MAINTAIN IN GOOD REPAIR.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED THE FAUCET AT THE BUSSER STATION ON THE FIRST FLOOR LOCATED DIRECTLY EAST OF THE BAR TO BE LEAKING HEAVILY FROM FAUCET WHEN IN USE. OBSERVED LEAKING FAUCET FROM 2 COMPARTMENT SINK IN THE BASEMENT. INSTRUCTED MANAGER TO SERVICE AND MANITAIN ALL LEAKS IN GOOD REPAIR.

Base deductions−28 pts

Jul 24

Canvass InspectionPass

1 High8 Basic

9 total

74/100inspection score

−26 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
NOTED INTERIOR OF ICE BIN IN BASEMENT IN NEED OF CLEANING. INSTRUCTED TO REMOVE ICE, CLEAN AND MAINTAIN.

Basic (8)

−16 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED BOTTOM SHELF OF VARIOUS PREP TABLES IN KITCHEN RUSTED - ALL SURFACES MUST BE SMOOTH AND EASILY CLEANABLE. INSTRUCTED TO RESTORE OR REPLACE. PIC ORDERED REPLACEMENT SHELVES DURING INSPECTION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED CUTTING BOARDS IN ALL PREP AREAS STAINED AND WITH DEEP CUTS. INSTRUCTED TO RESTORE TO A SMOOTH AND EASILY CLEANABLE SURFACE OR REPLACE AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED MIDDLE SINK OF 3 COMPARTMENT SINK WITH BUILT IN SINK STOPPER NOT PROPERLY HOLDING WATER. INSTRUCTED TO RESTORE TIGHT SEAL OR PROVIDE SINK STOPPERS.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
NOTED EXCESSIVE INCRUSTED GREASE BUILD UP UNDERNEATH NORTHEAST FRYERS AND STOVE. INSTRUCTED TO DEEP CLEAN, SANITIZE AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
NOTED LEALK AT MIDDLE COMPARTMENT OF 3 COMPARTMENT SINK RELEASE HANDLE AND WHITE PIPE TO FLOOR DRAIN. INSTRUCTED TO REPAIR LEAKS AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED BROKEN CEMENT FLOORING IN FRONT BAR. INSTRUCTED TO REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED CLUTTER ON DRYING/STORAGE RACK IN KITCHEN BETWEEN PREP AREAS WITH FOOD CONTACT SURFACES (CUTTING BOARDS, FOOD STORAGE AND TO-GO CONTAINERS) DISORGANIZED. ALSO NOTED MOPS, BROOMS AND DUST PANS ON THE FLOOR IN STORAGE CLOSET. INSTRUCTED TO KEEP ELEVATED FROM FLOOR.

Base deductions−26 pts

Jul 23

Complaint Re-Inspection InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO INSTALL A TIGHT FITTING DOOR ON THE NEWLY CONSTRUCTED WALLS TO THE ELECTRICAL BOXES AND METER AREA ON THE NORTH WALL OF THE BASEMENT FOOD PREP AREA BEHIND THE WALK-IN COOLER.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
ALL NEWLY INSTALLED EXPANDING SPRAY FOAM SEALANT THROUGHOUT THE BASEMENT IN ALL OPENINGS, CRACKS, OPEN HOLES AND SEAMS MUST BE CUT/SMOOTHED DOWN TO BE CLEANABLE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
ALL NEW OPEN CRACKS, CREVICES, OPENINGS SURROUNDING PIPING, OPEN SEAMS IN NEWLY INSTALLED WALLS AND CEILING THROUGHOUT THE BASEMENT MUST BE SEALED TO BE SMOOTH AND CLEANABLE.

Base deductions−6 pts

Jul 23

Complaint Re-Inspection InspectionFail

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

60PREVIOUS CORE VIOLATION CORRECTED−2
: 8-404.13(B:4)--: PREVIOUS CORE VIOLATIONS FROM 3-24-23 REPORT #2573138 NOT CORRECTED.#55- 6-201.11-- MISSING CEILING THROUGHOUT THE BASEMENT DRY FOOD STORAGE, REFRIGERATION/FREEZER UNITS. MUST PROVIDE A SMOOTH, CLEANABLE CEILING AND WALLS THROUGHOUT THE BASEMENT WHERE FOOD, FOOD CONTACT ITEMS OR WHERE FOOD TRAVELS FOR STORAGE WITHOUT HOLES, OPENINGS, CRACKS OR CREVICE. PRIORITY FOUNDATION VIOLATION

Base deductions−2 pts

Jun 23

Complaint Re-Inspection InspectionFail

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATIONS FROM 3-24-23 REPORT #2573138 NOT CORRECTED.#55- 6-201.11-- MISSING CEILING THROUGHOUT THE BASEMENT DRY FOOD STORAGE, REFRIGERATION/FREEZER UNITS. MUST PROVIDE A SMOOTH, CLEANABLE CEILING AND WALLS THROUGHOUT THE BASEMENT WHERE FOOD, FOOD CONTACT ITEMS OR WHERE FOOD TRAVELS FOR STORAGE WITHOUT HOLES, OPENINGS, CRACKS OR CREVICE. #58- 2-102.13-- NO ALLERGEN TRAINING CERTIFICATES PROVIDED ON SITE. INSTRUCTED TO PROVIDE FOR ALL CERTIFIED FOOD SERVICE MANAGERS. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.

Base deductions−2 pts

Mar 23

Complaint Re-Inspection InspectionPass w/ Conditions

1 High5 Basic

6 total

80/100inspection score

−20 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
: 5-203.11-- NO HANDWASHING SINK LOCATED IN THE TO GO PREP AREA WHERE BREADS AND DESSERTS ARE SLICED AND OTHER FOODS PREPARED FOR CARRY OUT. MUST INSTALL A HAND WASHING SINK WITH HOT AND COLD RUNNING WATER, SOAP AND PAPER TOWELS OR REMOVE ALL PREP TABLES, PREP COOLERS/CUTTING BOARDS AND PREP EQUIPMENT. PRIORITY FOUNDATION VIOLATION 7-38-030(C).

Basic (5)

−10 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11(B)---RUSTY METAL RACK SHELVING THROUGHOUT THE BASEMENT WALK-IN COOLER. MUST CLEAN, MAINTAIN AND REMOVE ALL RUST. 4-602.13-- MUST NOT USE CARDBOARD AS LINER FOR SHELVING THROUGHOUT ALL STORAGE AREAS.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
4-301.16-- INSTRUCTED TO INSTALL A ONE COMPARTMENT PREP/SLOP SINK AT THE 1ST AND 2ND FLOOR BARS WITH HOT AND COLD RUNNING WATER THAT PROPERLY DRAINS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.11-- MISSING CEILING THROUGHOUT THE BASEMENT DRY FOOD STORAGE, REFRIGERATION/FREEZER UNITS. MUST PROVIDE A SMOOTH, CLEANABLE CEILING AND WALLS THROUGHOUT THE BASEMENT WHERE FOOD, FOOD CONTACT ITEMS OR WHERE FOOD TRAVELS FOR STORAGE WITHOUT HOLES, OPENINGS, CRACKS OR CREVICE.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
: 2-102.13--- NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL EMPLOYEES. MUST PROVIDE.
58ALLERGEN TRAINING AS REQUIRED−2
: 2-102.13-- NO ALLERGEN TRAINING CERTIFICATES PROVIDED ON SITE. INSTRUCTED TO PROVIDE FOR ALL CERTIFIED FOOD SERVICE MANAGERS

Base deductions−20 pts

Mar 23

Complaint InspectionFail

7 High1 Med11 Basic

19 total1 risk factor

0/100inspection score

−97 pts

High Priority (7)

−70 pts

6PROPER EATING, TASTING, DRINKING, OR TOBACCO USERisk Factor−10
NOTED AN EMPLOYEE EATING ON THE COOKS LINE. REVIEWED EMPLOYEES MUST NOT EAT IN THE FOOD PREPARATION AREAS. FOOD REMOVED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NO HANDWASHING SINK LOCATED IN THE TO GO PREP AREA WHERE BREADS AND DESSERTS ARE SLICED AND OTHER FOODS PREPARED FOR CARRY OUT. MUST INSTALL A HAND WASHING SINK WITH HOT AND COLD RUNNING WATER, SOAP AND PAPER TOWELS OR REMOVE ALL PREP TABLES, PREP COOLERS/CUTTING BOARDS AND PREP EQUIPMENT. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NOTED INADEQUATE HOT WATER AT ALL 2ND FLOOR HANDWASHING SINKS IN ALL THREE WASHROOMS AND AT THE BAR HAND WASHING SINK. WATER NOTED AT 95.7F AT BAR, 85.4F, 90.6F AND 95.1F AT WASHROOM WASHBOWLS. MUST PROVIDE HOT WATER AT A MINIMUM OF 100.F AT ALL SINKS. PRIORITY VIOLATION 7-38-030(C) CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NOTED THE BASEMENT PREP HANDWASHING SINK NOT ACCESSIBLE FOR USE. SINK BEING BLOCKED BY A PORTABLE HEATER AND PORTABLE AIR COOLER ON RACK SHELVING. MANAGEMENT REMOVED. ALSO OBSERVED HANDWASHING SINK AT THE 1ST FLOOR BAR NOT ACCESSIBLE. PLASTIC STRAINER NOTED INSIDE THE SINK. SINK BEING USED AS A PREP/SLOP SINK. MANAGER REMOVED STRAINER. REVIEWED HAND WASHING SINKS MUST BE ACCESSIBLE FOR USE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. SEE THE ABOVE PRIORITY FOUNDATION VIOLATION #10 FOR CITATION.
15FOOD SEPARATED AND PROTECTED−10
OBSERVED FOODS NOT PROTECTED DURING STORAGE. NOTED DOZENS OF ANIMAL ORIGIN EGGS BEING STORED ON SHELVING INSIDE A WALK-IN COOLER DIRECTLY ABOVE CHEESE, TORTILLAS AND OTHER ASSORTED PREPARED FOODS.---ALSO NOTED RAW BEEF KABOBS BEING STORED IN A TALL REACH-IN COOLER ON THE COOKS LINE DIRECTLY ABOVE FRESH SLICED CUCUMBERS AND ASSORTED PREPARED FOODS.----LIQUID EGG YOLK IN A CONTAINER DIRECTLY NEXT TO GRATED CHEESE, READY TO EAT SLICED SAUSAGE IN THE COOKS LINE SERVICE PREP TWO DOOR COOLER. REVIEWED PROPER FOOD PROTECTION OF STORED FOODS. MANAGEMENT REMOVED ALL. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
HIGH TEMPERATURE DISH WASHING MACHINE NOT PROPERLY SANITIZING. BUSINESSES IRREVERSIBLE TEMPERATURE INDICATOR READING A MAXIMUM INTERNAL TEMPERATURE AT THE FINAL RINSE OF 118.5F AND GAUGE ON THE MACHINE NOT OPERATIONAL. MACHINE TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED, SANITIZES AT ADEQUATE HOT TEMPERATURE OF A MINIMUM OF 160F WITH WORKING GAUGES AND C.D.P.H CONTACTED FOR TAG REMOVAL AND RE-INSPECTION. PRIORITY VIOLATION 7-38-025 CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
NOTED THE INTERIOR OF THE ICE MACHINES UPPER WATER RESERVOIR AND ICE FOR CONSUMPTION CONTACT SURFACE IN THE UPPER PORTION WITH A PINK AND BLACK SLIME SUBSTANCE DRIPPING DOWN INTO THE ICE AND ON THE PLASTIC SURFACES. INSTRUCTED TO REMOVE ALL SLIME SUBSTANCE, SANITIZE ALL AREAS. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
NOTED APPROXIMATELY 20 TO 30 RAT DROPPINGS BEHIND REFRIGERATION/FREEZER UNITS IN THE BASEMENT FOOD STORAGE AREA. INSTRUCTED TO REMOVE ALL DROPPINGS, SANITIZE ALL AFFECTED AREAS, SEAL ANY OPENINGS NOTED DURING CLEANING AND RECOMMEND HAVING PEST CO. SERVICE FOR RATS. PRIORITY FOUNDATION VIOLATION 7-38-020(A) CITATION ISSUED.

Basic (11)

−22 pts

40PERSONAL CLEANLINESS−2
NOTED NUMEROUS FOOD HANDLERS WITHOUT EFFECTIVE HAIR RESTRAINTS. MUST PROVIDE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION INSIDE THE WALK-IN COOLERS OR STORAGE AREAS.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST NOT USE CARDBOARD AS LINER FOR SHELVING THROUGHOUT ALL STORAGE AREAS.---- MUST NOT USE TINFOIL AS LINER FOR ALL METAL SHELVING THROUGHOUT THE MAIN KITCHEN 1ST FLOOR.----RAW WOODEN SHELVING INSIDE THE 2ND FLOOR UTILITY SERVICE SINK CLOSET MUST BE PAINTED/SEALED.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
EXTERIOR OF THE BASEMENT ICE MACHINE DIRTY.----RUSTY METAL RACK SHELVING THROUGHOUT THE BASEMENT WALK-IN COOLER. MUST CLEAN, MAINTAIN AND REMOVE ALL RUST.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
LEAK ON THE NOZZLE OF THE COOKS LINE HAND WASHING SINK. MUST REPAIR.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
INSTRUCTED TO INSTALL A ONE COMPARTMENT PREP/SLOP SINK AT THE 1ST AND 2ND FLOOR BARS WITH HOT AND COLD RUNNING WATER THAT PROPERLY DRAINS.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
MUST PROVIDE A COVERED WASTE RECEPTACLE INSIDE THE COED EMPLOYEE WASHROOM ADJACENT TO THE MAIN KITCHEN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MISSING CEILING THROUGHOUT THE BASEMENT DRY FOOD STORAGE, REFRIGERATION/FREEZER UNITS. MUST PROVIDE A SMOOTH, CLEANABLE CEILING AND WALLS THROUGHOUT THE BASEMENT WHERE FOOD, FOOD CONTACT ITEMS OR WHERE FOOD TRAVELS FOR STORAGE WITHOUT HOLES, OPENINGS, CRACKS OR CREVICE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MISSING/DAMAGED BASEBOARD TILE AT THE BASEMENT PREP HAND WASHING SINK. MUST REPLACE.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL EMPLOYEES. MUST PROVIDE.
58ALLERGEN TRAINING AS REQUIRED−2
NO PROOF OF ALLERGEN TRAINING OR CERTIFICATE FOR THE CITY OF CHICAGO CERTIFIED FOOD MANAGER.

Base deductions−97 pts

Risk factor bonus (1× +5)−5 pts

Sep 22

Canvass InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
LEAKING PIPE AND ICE BUILD-UP AT CONDENSER UNIT INSIDE THE WALK-IN FREEZER IN BASEMENT. REPAIR ISSUE. SURFACE MUST BE SMOOTH, CLEANABLE AND NON-ABSORBENT MATERIAL
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MISSING WALL( EXPOSED INSULATION) BEHIND THE ICE MACHINE IN BASEMENT AREA .REPAIR WALL OR RELOCATE UNIT.SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT MATERIAL

Base deductions−6 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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