What is The Green Door Tavern / The Drifter's health inspection score?

The Green Door Tavern / The Drifter 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 The Green Door Tavern / The Drifter last inspected?

The Green Door Tavern / The Drifter was last inspected on March 30, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does The Green Door Tavern / The Drifter have?

The Green Door Tavern / The Drifter has 23 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is The Green Door Tavern / The Drifter safe to eat at?

Yes, The Green Door Tavern / The Drifter has an excellent safety record with a score of 91/100. This indicates strong compliance with health and safety standards.

What type of cuisine does The Green Door Tavern / The Drifter serve?

The Green Door Tavern / The Drifter serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

The Green Door Tavern / The Drifter

Name: The Green Door Tavern / The Drifter
Address: 676-678 N ORLEANS ST, Chicago, 60654
Rating: 91

676-678 N ORLEANS ST, Chicago

Last Inspected: 3/30/2026

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0Excellent

American•River North

Ranked #95 of 551 in River NorthBetter than 22% of american restaurants

Declining

9 inspections

Last: Mar 30, 2026

high confidence

Directions Order

Inspections

33%

Clean Rate

2.6

Avg Violations

2 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Plumbing issues

Plumbing or waste disposal problems

Facility condition

Building maintenance or structural issues

Permit/documentation

Administrative or documentation issue

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-13

Final Score

Impact Breakdown

High Priority

-1 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-1 pts

Best practices • 2 pts each

Inspection Timeline

-6 pts

Latest

100% weight

100

2nd

60% weight

3rd

30% weight

Real-time Score: 87/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (91/100) 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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676-678 N ORLEANS ST, Chicago, IL 60654

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Violation Timeline

Aug 2022

1 inspections

3 high priority

3 basic

Aug

Dec 2023

1 inspections

Jan 2024

3 inspections

1 high priority

3 intermediate

8 basic

Jan

Jan 2025

1 inspections

Feb 2025

1 inspections

1 high priority

3 basic

Feb

Mar 2026

2 inspections

1 high priority

Inspection History

9 records on file

4 Canvass3 Non-Inspection2 Canvass Re-Inspection

Mar 26

Canvass InspectionLatestPass

1 High

1 total1 risk factor

85/100inspection score

−10 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLERisk Factor−10

Base deductions−10 pts

Risk factor bonus (1× +5)−5 pts

Mar 26

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

Feb 25

Canvass InspectionPass

1 High3 Basic

4 total

84/100inspection score

−16 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HANDWASHING SIGNAGE POSTED AT HANDWASHING SINK IN BASEMENT PREP AREA. INSTRUCTED TO POST CLEARLY VISIBLE HANDWASHING SIGNAGE AT ALL HANDWASHING SINKS USED BY FOOD EMPLOYEES THAT NOTIFIES FOOD EMPLOYEES TO WASH THEIR HANDS.

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED BOXES OF NONFOOD ITEMS STORED ON FLOOR THROUGHOUT STORAGE ROOMS IN BASEMENT. INSTRUCTED TO PROVIDE ADEQUATE SHELVING TO ELEVATE ALL FOOD AND NONFOOD ITEMS IN FACILITY AT LEAST SIX INCHES OFF OF FLOOR FOR EASE OF CLEANABILITY AND TO PREVENT AREAS FOR PEST HARBORAGE.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
UNABLE TO LOCATE BACKFLOW PREVENTION DEVICE ON UTILITY SINK IN BASEMENT. INSTRUCTED TO INSTALL BACKFLOW PREVENTION DEVICE ON UTILITY SINK IN BASEMENT SO THAT IT SHALL BE LOCATED, SERVICED AND MAINTAINED.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO PROOF OF ALLERGEN AWARENESS TRAINING PROVIDED FOR ONE CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER. INSTRUCTED TO PROVIDE PROOF OF ALLERGEN AWARENESS TRAINING FOR ALL CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGERS.

Base deductions−16 pts

Jan 25

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

Jan 24

Canvass Re-Inspection InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.11: OBSERVED STAINED CEILING TILES IN BASEMENT ABOVE UTILITY SINK. INSTRUCTED TO REPLACE STAINED CEILING TILES AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.12: OBSERVED BLACK BUILDUP ON FLOORS AND ALONGS BASES OF WALLS UNDERNEATH BARS ON FIRST FLOOR AND BASEMENT, COOKING EQUIPMENT AND HOLD HOLDING UNIT IN KITCHEN. INSTRUCTED TO CLEAN AND MAINTAIN.

Base deductions−4 pts

Jan 24

Canvass Re-Inspection InspectionFail

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
3-603.11: OBSERVED MENU WITH NO ASTERICK AND DISCLOSURE STATEMENT IDENTIFYING WHICH ANIMAL DERIVED FOODS ARE COOKED TO ORDER(HAMBURGERS). INSTRUCTED TO ADD ASTERICK AND DISCLOSURE STATEMENT IDENTIFYING ALL ANIMAL DERIVED FOODS WHICH ARE COOKED TO ORDER TO MENU(HAMBURGERS). PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED

Basic (2)

−4 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.11: OBSERVED STAINED CEILING TILES IN BASEMENT ABOVE UTILITY SINK. INSTRUCTED TO REPLACE STAINED CEILING TILES AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.12: OBSERVED BLACK BUILDUP ON FLOORS AND ALONGS BASES OF WALLS UNDERNEATH THREE COMPARTMENT SINKS IN DISHWASHING AREA IN KITCHEN ON FIRST FLOOR, IN BARS ON FIRST FLOOR AND BASEMENT AND COOKING EQUIPMENT AND HOLD HOLDING UNIT IN KITCHEN. INSTRUCTED TO CLEAN AND MAINTAIN.

Base deductions−9 pts

Jan 24

Canvass InspectionFail

1 High2 Med4 Basic

7 total

72/100inspection score

−28 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED THREE DOOR COLD HOLDING UNIT IN KITCHEN USED TO HOLD COLD TCS FOODS AT AN IMPROPER AMBIENT TEMPERATURE OF 54.8F. INSTRUCTED ALL COLD HOLDING UNITS MUST BE MAINTAINED AT 41F OR BELOW. CORRECTED ON SITE HELD FOR INSPECTION TAG PLACED ON SAID COLD HOLDING UNIT. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED COLD TCS FOODS HELD AT IMPROPER TEMPERATURES RANGING BETWEEN 48.4-50.9F. CUT LETTUCE 48.6F, ITALIAN BEEF 48.4F AND SLICED TOMATOES 50.9F INSTRUCTED ALL COLD TCS FOOD MUST BE HELD AT 41F OR BELOW. CORRECTED ON SITE MANAGER VOLUNTARILY DISCARDED AND DENATURED FOOD VALUED AT $19 WEIGHING 5LBS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED
25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
OBSERVED MENU WITH NO ASTERICK AND DISCLOSURE STATEMENT IDENTIFYING WHICH ANIMAL DERIVED FOODS ARE COOKED TO ORDER(HAMBURGERS). INSTRUCTED TO ADD ASTERICK AND DISCLOSURE STATEMENT IDENTIFYING ALL ANIMAL DERIVED FOODS WHICH ARE COOKED TO ORDER TO MENU(HAMBURGERS). PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED ALUMINUM FOIL USED AS LINER THROUGHOUT KITCHEN IN AREAS SUCH AS BASE OF TWO DOOR REFIGERATOR, FLAT TOP GRILL, BASE OF PREP TABLE IN KITCHEN. INSTRUCTED TO REMOVE ALUMINUM FOIL AS LINER NONFOOD CONTACT SURFACES SHALL BE SMOOTH FOR EASE OF CLEANABILITY.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED SLOW DRAINING HANDWASHING SINK IN BAR AREA ON FIRST FLOOR. INSTRUCTED TO REPAIR HANDWASHING SINK AND MAINTAIN
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED STAINED CEILING TILES IN BASEMENT ABOVE UTILITY SINK. INSTRUCTED TO REPLACE STAINED CEILING TILES AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED BLACK BUILDUP ON FLOORS AND ALONGS BASES OF WALLS UNDERNEATH THREE COMPARTMENT SINKS IN DISHWASHING AREA IN KITCHEN ON FIRST FLOOR, IN BARS ON FIRST FLOOR AND BASEMENT AND COOKING EQUIPMENT AND HOLD HOLDING UNIT IN KITCHEN. INSTRUCTED TO CLEAN AND MAINTAIN.

Base deductions−28 pts

Dec 23

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

Aug 22

Canvass InspectionPass w/ Conditions

3 High3 Basic

6 total

64/100inspection score

−36 pts

High Priority (3)

−30 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED EXPOSED HAND WASHING SINK IN FIRST FLOOR BAR BLOCKED WITH BUS PAN AND BEING USED FOR DUMPING. INSTRUCTED TO MAINTAIN ALL EXPOSED HAND WASHING SINKS OPEN AND ACCESSIBLE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C). CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO PAPER TOWELS AT FIRST FLOOR AND BASEMENT BAR HAND WASHING SINKS. INSTRUCTED TO MAINTAIN PAPER TOWELS AT ALL EXPOSED HAND WASHING SINKS AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C). CITATION COMBINED WITH ABOVE VIOLATION.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND WASHING SIGNAGE AT EXPOSED HAND WASHING SINKS IN FIRST FLOOR AND BASEMENT BAR. INSTRUCTED TO PROVIDE.

Basic (3)

−6 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED ICE SCOOP STORED DIRECTLY IN ICE CHEST IN FIRST FLOOR BAR. INSTRUCTED TO STORE ICE SCOOP OUTSIDE OF ICE TO AVOID CONTAMINATION.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED 4 OUT OF 5 FOOD HANDLERS WITH EXPIRED FOOD HANDLER TRAINING. INSTRUCTED ALL FOOD EMPLOYEES MUST COMPLETE FOOD HANDLER TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED ALLERGEN TRAINING CERTIFICATE ON SITE EXPIRED. INSTRUCTED ALL EMPLOYEES HOLDING CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATE MUST COMPLETE FOOD HANDLER TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.

Base deductions−36 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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