What is St. Rest Country Kitchen's health inspection score?

St. Rest Country Kitchen has a SafeDine safety score of 78 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was St. Rest Country Kitchen last inspected?

St. Rest Country Kitchen was last inspected on January 14, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does St. Rest Country Kitchen have?

St. Rest Country Kitchen has 22 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is St. Rest Country Kitchen safe to eat at?

St. Rest Country Kitchen has a good safety record with a score of 78/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does St. Rest Country Kitchen serve?

St. Rest Country Kitchen serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

St. Rest Country Kitchen

Name: St. Rest Country Kitchen
Address: 727 E 87TH ST, Chicago, 60619
Rating: 78

727 E 87TH ST, Chicago

Last Inspected: 1/14/2026

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0Good

American•Chicago

Ranked #960 of 1000 in ChicagoBetter than 22% of american restaurants

Improving

4 inspections

Last: Jan 14, 2026

high confidence

Directions Order

Inspections

Clean Rate

5.5

Avg Violations

5 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

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-22

Final Score

Impact Breakdown

High Priority

-12 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-5 pts

Best practices • 2 pts each

Inspection Timeline

+10 pts

Latest

100% weight

2nd

60% weight

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

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727 E 87TH ST, Chicago, IL 60619

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Violation Timeline

Nov 2023

1 inspections

2 high priority

1 intermediate

3 basic

Nov

Oct 2024

1 inspections

7 basic

Jun 2025

1 inspections

2 high priority

1 intermediate

5 basic

Jun

Jan 2026

1 inspections

1 high priority

Inspection History

4 records on file

4 Canvass

Jan 26

Canvass InspectionLatestPass

1 High

1 total

90/100inspection score

−10 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
NOTED TOP INTERIOR OF ICE MACHINE NOT CLEAN. INSTRUCTED TO REMOVE ICE, CLEAN & SANITIZE SURFACE AND MAINTAIN.

Base deductions−10 pts

Jun 25

Canvass InspectionPass w/ Conditions

2 High1 Med5 Basic

8 total

65/100inspection score

−35 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND WASHING SIGNS AT HAND WASHING SINKS. INSTRUCTED MANAGER TO PROVIDE HAND WASHING SIGNS AT ALL HAND WASHING SINKS USED BY EMPLOYEES.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
LOW TEMPERATURE DISH MACHINE NOT ADEQUATELY SANITIZING FOOD EQUIPMENT AND UTENSILS CHEMICAL PPM 0 INSTRUCTED MANAGER TO REPAIR AND MAINTAIN FINAL RINSE AT 100 PPM. DISH MACHINE IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH. PRIORITY 7-38-025 CITATION ISSUED

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5

Basic (5)

−10 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD ITEMS STORED ON FLOOR IN WALK-IN COOLER. INSTRUCTED MANAGER TO ELEVATE ALL FOOD ITEMS SIX INCHES OFF FLOOR.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES, SHELVING UNITS, CABINETS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED LEAKING FAUCET ON 3-COMPARTMENT SINK. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DEBRIS ON FLOOR UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE, AND SERVING AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM REPORT #2604889 ON 10-18-24:57-EXPIRED FOOD HANDLER'S CERTIFICATES. INSTRUCTED TO OBTAIN AND MAINTAIN CURRENT CERTIFICATES AT ALL TIMES.58-CERTIFIED FOOD MANAGER HAS NO ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO OBTAIN AND MAINTAIN A VALID CERTIFICATE. PRIORITY FOUNDATION 7-42-090

Base deductions−35 pts

Oct 24

Canvass InspectionPass

7 Basic

7 total

86/100inspection score

−14 pts

Basic (7)

−14 pts

40PERSONAL CLEANLINESS−2
FOOD HANDLER AND EMPLOYEES IN THE FOOD PREP AND SERVING AREAS NOT WEARING A HAIR RESTRAINT. INSTRUCTED TO HAVE ALL EMPLOYEES IN THE FOOD/SERVING PREP AREAS TO WEAR A HAIR RESTAINT. MAINTAIN SAME.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
CAN OPENER WITH A BUILD UP OF FOOD AND DIRT. INSTRUCTED TO CLEAN AND MAINTAIN CAN OPENER.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
THE BASE OF THE FAUCET ON THE 3-COMPARTMENT SINK LEAKS. FAUCET IS HELD TOGETHER BY TAPE. INSTRUCTED TO FIX AND MAINTAIN GOOD PLUMBING.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOORS IN CORNERS AND UNDER/AROUND HEAVY EQUIPMENT WITH DIRT AND DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
WATER STAINED CEILING TILES IN THE DINING AREA. INSTRUCTED TO REPLACE CEILING TILES AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
EXPIRED FOOD HANDLER'S CERTIFICATES. INSTRUCTED TO OBTAIN AND MAINTAIN CURRENT CERTIFICATES AT ALL TIMES.
58ALLERGEN TRAINING AS REQUIRED−2
CERTIFIED FOOD MANAGER HAS NO ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO OBTAIN AND MAINTAIN A VALID CERTIFICATE.

Base deductions−14 pts

Nov 23

Canvass InspectionPass w/ Conditions

2 High1 Med3 Basic

6 total

69/100inspection score

−31 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HANDWASHING SIGNAGE AT THE HANDWASHING SINK IN THE REAR FOOD PREP AREA/DISHWASHING AREA AND AT THE FRONT FOOD SERVING AREA. INSTRUCTED TO PROVIDE AND MAINTAIN.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED LOW-TEMPERATURE DISHWASHING MACHINE NOT PROPERLY SANITIZING. SANITIZING STRENGTH OF SANITIZER (CHLORINE) AT THE TIME OF INSPECTION WAS 00 P.P.M. THE DISHWASHING MACHINE WAS NOT IN USE. THE UNIT WAS REPAIRED BEFORE THE CONCLUSION OF THE INSPECTION. INSTRUCTED TO MAINTAIN. PRIORITY VIOLATION 7-38-025, NO CITATION ISSUED

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED NO AMBIENT AIR THERMOMETER INSIDE OF THE COLD HOLDING UNIT WITH SODAS AND DESSERT. INSTRUCTED TO PROVIDE AND MAINTAIN.

Basic (3)

−6 pts

40PERSONAL CLEANLINESS−2
OBSERVED FOOD HANDLERS WITH NO HAIR RESTRAINTS. INSTRUCTED FOOD HANDLERS MUST WEAR HAIR RESTRAINTS WHILE IN FOOD PREP AREAS AT ALL TIMES.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED KITCHENWARE (SHEET TRAYS AND BOWLS) AND TABLEWARE (GLASS PLATES) NOT INVERTED ON THE SHELVING UNITS NEAR THE HOT HOLDING UNITS AT THE REAR FOOD PREP AREA. INSTRUCTED TO INVERT ALL MENTIONED ITEMS AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED SLIGHT DEBRIS BUILD UP ON THE FLOOR ON THE SIDE OF THE COLD HOLDING UNIT AT THE FRONT SERVICE AREA WITH PEACH COBBLER AND SODAS AND ALSO ON THE SIDE OF THE WALL IN THE DRY STORAGE CLOSET AT THE REAR OF THE FACILITY. INSTRUCTED TO CLEAN SAID AREAS AND MAINTAIN.

Base deductions−31 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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