What is Labriola Bakery Cafe's health inspection score?

Labriola Bakery Cafe has a SafeDine safety score of 81 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Labriola Bakery Cafe last inspected?

Labriola Bakery Cafe was last inspected on July 25, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Labriola Bakery Cafe have?

Labriola Bakery Cafe has 51 total violations across 9 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Labriola Bakery Cafe safe to eat at?

Labriola Bakery Cafe has a good safety record with a score of 81/100. While there are some noted violations, overall compliance is solid.

Official Health Record

Labriola Bakery Cafe

Name: Labriola Bakery Cafe
Address: 535 N MICHIGAN AVE, Chicago, 60611
Rating: 81

535 N MICHIGAN AVE, Chicago

Last inspected 8mo ago

▲Improving

Own or manage this restaurant?

Claim it to unlock analytics →

0Good

Streeterville

Ranked #324 of 705 in Streeterville

Improving

9 inspections

Last: Jul 25, 2025

medium confidence

Directions Order

Inspections

33%

Clean Rate

5.7

Avg Violations

9 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

Cross-contamination

Raw and cooked foods not properly separated

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Plumbing issues

Plumbing or waste disposal problems

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-19

Final Score

Impact Breakdown

High Priority

-6 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-2 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

+17 pts

100

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

535 N MICHIGAN AVE, Chicago, IL 60611

Open in Maps

View Menu Order Online

Violation Timeline

Apr 2023

2 inspections

1 high priority

2 intermediate

3 basic

Apr

Sep 2023

2 inspections

2 high priority

2 intermediate

7 basic

May 2024

2 inspections

5 high priority

2 intermediate

19 basic

May

Dec 2024

1 inspections

Jul 2025

2 inspections

3 high priority

2 intermediate

3 basic

Jul

Inspection History

9 records on file

3 Canvass Re-Inspection3 Canvass2 Complaint1 Complaint Re-Inspection

Jul 25

Canvass Re-Inspection InspectionLatestCleanPass

No violations

100/100inspection score

Jul 25

Canvass InspectionFail

3 High2 Med3 Basic

8 total1 risk factor

49/100inspection score

−46 pts

High Priority (3)

−30 pts

6PROPER EATING, TASTING, DRINKING, OR TOBACCO USERisk Factor−10
OBSERVED FOOD EMPLOYEE DRINKING IN DOUGHNUT SERVICE AREA. INSTRUCTED MANAGER TO ENSURE FOOD EMPLOYEES DO NOT EAT IN SERVICE AND PREP AREAS.
14REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION−10
OBSERVED SHELLSTOCK MISSING FINAL DATE IN WHICH THE SHELLTOCK WAS SOLD. INSTRUCTED MANAGER TO ENSURE THE DATE IN WHICH THE LAST OF THE SHELLSTOCK IS SOLD IS LISTED ON THE TAGS. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED 4 COOLERS HELD AT INADEQUATE TEMPERATURES RANGING FROM 50-59 F. INSTRUCTED MANAGER TO ENSURE ALL COOLERS ARE HELD AT 41 F AND BELOW. TECHNICIAN ARRIVED ON SITE TO SERVICE COOLERS PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED SEVERAL TCS FOODS HELD AT INADEQUATE TEMPERATURES RANGING FROM 46-52 F. INSTRUCTED MANAGER TO ENSURE ALL COLD FOODS ARE HELD AT 41 F AND BELOW. MANAGER DISCARDED: 2 POUNDS BACON, 1 POUND HAM, 1 POUND COOKED HASHED BROWNS, 1 POUND MOZZARELLA, 1 POUND GOAT CHEESE, 1 POUND WHITE CHEDDAR CHEESE, 7 POUNDS SHREDDED CHEESE, 2 POUNDS BOLOGNESE, 1.5 GALLON ALFREDO SAUCE, 1 1/2 POUND MILANAISE, 2 POUNDS BREADED EGGPLANT, 1 POUND PROSCIUTTO, 1 POUND ITALIAN SAUSAGE ($2000) PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED MORE THAN 50 FLIES THROUGHOUT FACILITY INCLUDING IN BASEMENT IN KITCHEN, IN DOUGHNUT DISPLAY CASE, AND IN BAR AREA. INSTRUCTED MANAGER TO SERVICE ALL AREAS AFFECTED BY PESTS. PEST CONTROL SERVICE RECOMMENDED.

Basic (3)

−6 pts

48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED NO IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR ON SITE FOR MEASURING UTENSIL SURFACE TEMPERATURE OF DISHES FROM HOT WATER DISH MACHINE. INSTRUCTED MANAGER TO PROVIDE IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED EXPIRED FOOD HANDLER CERTIFICATES ON SITE. INSTRUCTED MANAGER TO ENSURE ALL FOOD HANDLER CERTIFICATES ARE UPDATED.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED CERTIFIED FOOD MANAGERS WITH NO FOOD ALLERGEN CERTIFICATES. INSTRUCTED MANAGER TO COMPLY WITH FOOD ALLERGEN REQUIREMENT.

Base deductions−46 pts

Risk factor bonus (1× +5)−5 pts

Dec 24

Complaint InspectionCleanPass

No violations

100/100inspection score

May 24

Canvass Re-Inspection InspectionPass

7 Basic

7 total

86/100inspection score

−14 pts

Basic (7)

−14 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD STORED ON FLOOR IN THE FOLLOWING AREAS: WALK IN COOLER IN REAR PREP, BASEMENT, WALK IN FREEZER IN REAR PREP. INSTRUCTED MUST ELEVATE FOOD PRODUCTS FROM FLOOR AND MAINTAIN
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED IN FRONT & REAR PREP CUTTING BOARDS WITH OPEN SEAMS AND DARK STAINS. MUST REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED USE OF MILK CRATES FOR ELEVATION AT THE FRONT PREP, KITCHEN AREA, DISHWASHING AREA, WALK IN COOLERS, WALK IN FREEZER AND DRY STORAGE AREA. INSTRUCTED NOT TO USE MILK CRATES FOR ELEVATION TO PREVENT HIDING PLACES FOR PEST. MUST PROVIDE APPROPRIATE SHELVING FOR STORAGE. ALL FOOD ITEMS MUST ALSO BE STORED 6" AWAY FROM THE WALL
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSEVED IN PIZZA OVEN AREA COLD HOLD UNIT NOT PROPERLY DRAINING, WATER IS DRIPPING INSIDE UNIT, INSTRUCTED TO CLEAN, REPAIR AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED LEAK UNDER THE 3 COMPARTMENT SINK INSTRUCTED TO REPAIR THE MIDDLE AND RIGHT SINK STOPPER LEVERS SO THAT THE SINK BASINS CAN HOLD WATER IN THEM AND MAINTAIN
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED FAUCET IN 3 COMPARTMENT SINK LEAKING, INSTRUCTED TO REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED EXCESSIVE AMOUNT OF FOOD DEBRIS ON FLOOR AND EQUIPMENT IN FRONT PREP, REAR PREP, AND ALL WALK IN COOLERS, AND FLOOR DRAINS. INSTRUCTED TO CLEAN AND MAINTAIN

Base deductions−14 pts

May 24

Canvass InspectionPass w/ Conditions

5 High2 Med12 Basic

19 total1 risk factor

11/100inspection score

−84 pts

High Priority (5)

−50 pts

6PROPER EATING, TASTING, DRINKING, OR TOBACCO USERisk Factor−10
OBSERVED DISH OPERATOR EATING BAKED PASTRIES WHILE IN OPERATION. INSTRUCTED MANAGER TO HAVE DISHWASHER STOP EATING WHILE DISH MACHINE WAS IN OPERATION AND TO PROVIDE DESIGNATED AREA FOR EMPLOYEES FOOD & PERSONAL DRINKS. INSTRUCTED TO MAINTAIN.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HANDWASHING CLEANSER AT BAR AREA, INSTRUCTED TO PROVIDE AND MAINTAIN.PRIORITY FOUNDATION VIOLATION. 7-38-030(C) CITATION ISSUES
14REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION−10
OBSERVED THAT FACILITY PREPARES AND SERVES SHELLFISH. FACILITY DOES NOT KEEP SHELLFISH TAGS OBSERVED STORED WITHOUT PROPER DATING WHEN IS LAST ONE STORED OR PREPARED. 8 POUNDS OF SHELLFISH VOLUNTARILY DISCARD & DENATURED BY MANAGER. MUST MAINTAIN RECORDS, PROPERLY MARKED TAGS AND STORED THEM FOR 90 DAYS FROM DATE LAST ONE FROM BOX PREPARED OR SOLD. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED EXCESSIVE BLACK AND PINK SLIMY SUBSTANCE BUILD UP ON INSIDE INTERIOR PANEL OF ICE MACHINE AND DRIPPING ONTO ICE FOR HUMAN CONSUMPTION.MUST REMOVE BUILD UP, CLEAN, AND SANITIZE. PRIORITY FOUNDATION 7-38-005 CITATION ISSUED
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED WALK IN COOLER IN BASMENT, AT AN IMPROPER COLD HOLDING TEMPERATURE OF 59.9F DURING THE INSPECTION. INSTRUCTED TO DISCARD ALL TCS FOODS AND DO NOT USE WALK IN COOLER. INSTRUCTED WALK-IN COOLER MUST MAINTAIN A PROPER COLD HOLDING TEMPERATURE OF 41F OR BELOW AT ALL TIMES. WALK IN COOLER TAGGED AND HELD FOR INSPECTION BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH AND MAY NOT BE USED UNTIL THE COLD HOLDING UNIT IS RE-INSPECTED BY CDPH AND MAINTAINING A PROPER COLD HOLDING TEMPERATURE FOR 41F OR BELOW. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
FOUND TCS FOOD AT IMPROPER TEMPERATURE: 8# OF MUSSELS AT TEMP OF 51.8F; 8# OF CALAMARI AT TEMP OF 48.8F, 6# DICED GRILLED CHICKEN AT TEMP RANGING 60.6F-57.6F, 280# OF MOZZERELA CHEESE TEMP RANGING 49.6F-61.6F, 200# SHREDDED MOZZERELA RANGING AT TEMP RANGING 59.9F-51.8F, 360# PIZZA DOUGH AT TEMP RANGING 57.8F-61.2F MENTIONED STORED PRODUCTS WERE INSIDE THE COLD HOLD LINE & WALK-IN COOLER. FOOD DISCARDED AND DENATURED BY EMPLOYEE. 862 POUNDS, $1,720.00 VALUE. PRIORITY VIOLATION:7-38-005, CITATION ISSUED.
36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED IN REAR PREP NO THERMOMTERS INSIDE ALL REFERGERATION UNITS TO MONITOR AMBIENT TEMPREATURE OF EQUIPMENT. INSTRUCTED TO EQUIP ALL REFERGERATION UNITS WITH ACCURATE AND WORKING THERMOMETERS ANDF MAINTAIN.

Basic (12)

−24 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD STORED ON FLOOR IN THE FOLLOWING AREAS: WALK IN COOLER IN REAR PREP, BASEMENT, WALK IN FREEZER IN REAR PREP. INSTRUCTED MUST ELEVATE FOOD PRODUCTS FROM FLOOR AND MAINTAIN.
41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED DIRTY WIPING CLOTHS IN DISHWASHING AREAS, AT FRONT AND REAR PREP AREAS. NOT PROPERLY STORED. INSTRUCTED PROPERLY TO STORE ALL WASHCLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED IN FRONT & REAR PREP CUTTING BOARDS WITH OPEN SEAMS AND DARK STAINS. MUST REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED USE OF MILK CRATES FOR ELEVATION AT THE FRONT PREP, KITCHEN AREA, DISHWASHING AREA, AND DRY STORAGE AREA. INSTRUCTED NOT TO USE MILK CRATES FOR ELEVATION TO PREVENT HIDING PLACES FOR PEST. MUST PROVIDE APPROPRIATE SHELVING FOR STORAGE. ALL FOOD ITEMS MUST ALSO BE STORED 6" AWAY FROM THE WALL.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSEVED IN PIZZA OVEN AREA COLD HOLD UNIT NOT PROPERLY DRAINING, WATER IS DRIPPING INSIDE UNIT, INSTRUCTED TO CLEAN, REPAIR AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED ICE BUILD UP INSIDE THE WALK-IN FREEZER CONDENSATION UNIT. INSTRUCTED TO REPAIR AND MAINTAIN THE CONDENSATION UNITS
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
NOTED NO SANITIZER TEST STRIP KIT ON-SITE AT THE TIME OF INSPECTION TO TEST CONCENTRATION OF SANITIZER IN 3 COMPARTMENT SINK. INSTRUCTED TO HAVE A TEST STRIP KIT ON SITE AT ALL TIMES TO MONITOR THE STRENGTH OF THE SANITIZER PF PROPERLY. CORPORATE CHEF PROVIDED TEST STRIP WHEN HE ARRIVED ON SITE. PRIORITY FOUNDATION. 7-38-005 CITATION ISSUED
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED FAUCET IN 3 COMPARTMENT SINK LEAKING, INSTRUCTED TO REPAIR AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED LEAK UNDER THE 3 COMPARTMENT SINK INSTRUCTED TO REPAIR THE MIDDLE AND RIGHT SINK STOPPER LEVERS SO THAT THE SINK BASINS CAN HOLD WATER IN THEM AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED CEILING TILES AND AIR VENTS IN DISHWASHING AREA, FRONT PREP WITH EXCESSIVE AMOUNT OF DUST, INSTRUCTED TO CLEAN AND MAINTAIN SAID AREAS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED EXCESSIVE AMOUNT OF FOOD DEBRIS ON FLOOR AND EQUIPMENT IN FRONT PREP, REAR PREP, AND ALL WALK IN COOLERS.
61SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC−2
NO PREVIOUS INSPECTION SUMMARY REPORT POSTED ON SITE FROM 9/18/23, REPORT #2581866,. NEW SUMMARY REPORT GIVEN AND POSTED PRIORITY FOUNDATION VIOLATION: 7-42-010(B), CITATION ISSUED

Base deductions−84 pts

Risk factor bonus (1× +5)−5 pts

Sep 23

Complaint Re-Inspection InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED PANS OF PIZZA DOUGH STORED ON FLOOR IN WIC.INSTRUCTED TO ELEVATE AND PROPERLY STORE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED ALL HEAVY EQUIPMENT THROUGHOUT PREP AREAS (REFRIGERATION UNITS, PREP /STEAM TABLES, BREAD OVENS ETC WITH EXCRUSTED FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES. INSTRUCTED TO CLEAN AND MAINTAIN.

Base deductions−4 pts

Sep 23

Complaint InspectionFail

2 High2 Med5 Basic

9 total2 risk factors

50/100inspection score

−40 pts

High Priority (2)

−20 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE DURING TIME OF INSPECTION WITH VALID ORIGINAL CERTIFICATE POSTED. THE FACILITY IS OPEN AND OPERATING, PREPARING DELI MEAT, COOKED PASTA, SAUCES, MEATBALLS, AND CHICKEN. INSTRUCTED TO PROVIDE AT LEAST ONCE CFM ON SITE AT ALL TIMES AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-38-012. CITATION ISSUED.
3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
OBSERVED NO SIGNED EMPLOYEE HEALTH POLICIES ON SITE FOR ALL FOOD AND CONDITIONAL EMPLOYEES DURING THE TIME OF INSPECTION. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-38-010. CITATION ISSUED.

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED THE FOLLOWING ITEMS STATED THROUGHOUT THE PREP AREA IN REFRIGERATION UNITS AT IMPROPER TEMPERATURES... THEY ARE AS FOLLOWS: APPROXIMATELY 5 LBS OF COOKED PASTA @49.2F, 3 LBS OF GROUND ITALIAN SAUSAGE @ 51.0F, 4 LBS COOKED MEATBALL @ 100.0F,2 LBS COOKED CHOPPED CHICKEN BREAST @56.2F AND 4 LBS OF BOLOGNESE SAUCE @53.0F. INSTRUCTED TO HOLD ALL COLD TCS FOODS @ 41 OR BELOW AT ALL TIMES. PRIORITY VIOLATION. #7-38-005. CITATION ISSUED. THE PERSON IN CHARGE VOLUNTARILY DISCARDED ALL SAID ITEMS AT THIS TIME.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED APPROXIMATELY 85 SMALL AND LARGE FLIES FLYING THROUGHOUT PREP AREAS, DISH, EMPLOYEE ROOM ON WALLS AND LOCKERS, FLYING AROUND DRAIN IN MOP SINK SECOND FLOOR AND ON ALL EXTERIOR SURFACES OF EQUIPMENT IN BOTH BAR PREP AREAS IN FACILITY. INSTRUCTED TO CONTACT PEST CONTROL FOR SERVICE. MUST ELIMINATE PEST ACTIVITY ON SITE. PRIORITY FOUNDATION VIOLATION. 7-38-020 (A). CITATION ISSUED.

Basic (5)

−10 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED PANS OF PIZZA DOUGH STORED ON FLOOR IN WIC.INSTRUCTED TO ELEVATE AND PROPERLY STORE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED ALL HEAVY EQUIPMENT THROUGHOUT PREP AREAS (REFRIGERATION UNITS, PREP /STEAM TABLES, BREAD OVENS ETC. WITH EXCRUSTED FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES. INSTRUCTED TO CLEAN AND MAINTAIN.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OBSERVED EXCESS TRASH AND MISCELLANEOUS ITEMS ON THE GROUND SURROUNDING THE RECEPTACLE AREA AND NEAR THE FACILITY'S BACK DOOR. INSTRUCTED TO REMOVE, CLEAN AND MAINTAIN TO PREVENT PEST HARBORAGE
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN AND ORGANIZE BASEMENT STORAGE AREA AND ELEVATE EVERY ITEM OFF FLOOR AT LEAST 6 INCHES.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO CERTIFIED FOOD MANAGER ON SITE THAT HOLD ALLERGEN CERTIFICATION CERTIFICATE. INSTRUCTED TO OBTAIN

Base deductions−40 pts

Risk factor bonus (2× +5)−10 pts

Apr 23

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Apr 23

Canvass InspectionFail

1 High2 Med3 Basic

6 total

74/100inspection score

−26 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
Obstructed hand wash sinks in prep area, found pitchers, spoons stored in hand sink basin at caf� prep area, boxes stored in front main kitchen hand wash sink. instructed manager to keep all hand wash sinks accessible at all times during operation. Priority foundation violation 7-38-030(c)

Intermediate (2)

−10 pts

36THERMOMETERS PROVIDED & ACCURATE−5
Several prep coolers missing thermometer, instructed to mount in warmest part of cooler.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
Inadequate insects control. Found about 10 live cockroaches under prep table next to salad station. Instructed to eliminate cockroaches activity, pest control service recommended. Priority foundation violation 7-38-030(A)

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
Meat slicer not clean behind blade housing, food debris noted. Instructed to clean and sanitize slicer properly after usage.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
No test strips for chlorine sanitizer at bar 3-comp sink, Instructed to obtain. Priority foundation violation 7-38-005.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
Heavy dust build-up noted on ceiling vent above salad station, Instructed to clean and maintain.

Base deductions−26 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 Unknown Restaurants Best in Chicago All Illinois Restaurants