What is Burger King #1308's health inspection score?

Burger King #1308 has a SafeDine safety score of 68 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Burger King #1308 last inspected?

Burger King #1308 was last inspected on December 8, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Burger King #1308 have?

Burger King #1308 has 29 total violations across 7 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Burger King #1308 safe to eat at?

Burger King #1308 has a safety score of 68/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Burger King #1308

Name: Burger King #1308
Address: 110 E 95TH ST, Chicago, 60619
Rating: 68

110 E 95TH ST, Chicago

Last Inspected: 12/8/2025

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0Fair

Chicago

Ranked #904 of 1000 in Chicago

Improving

7 inspections

Last: Dec 8, 2025

high confidence

Directions Order

Inspections

14%

Clean Rate

4.1

Avg Violations

6 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Employee hygiene

Personal hygiene practices not followed

Pest issuesHigh Priority

Evidence of pests found during inspection

Plumbing issues

Plumbing or waste disposal problems

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-32

Final Score

Impact Breakdown

High Priority

-7 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-5 pts

Best practices • 2 pts each

Inspection Timeline

+35 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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110 E 95TH ST, Chicago, IL 60619

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Violation Timeline

Nov 2022

1 inspections

1 high priority

1 basic

Nov

Oct 2023

1 inspections

3 high priority

1 intermediate

1 basic

Sep 2024

1 inspections

6 basic

Sep

Dec 2024

1 inspections

Mar 2025

1 inspections

2 high priority

5 basic

Mar

Nov 2025

1 inspections

4 high priority

3 basic

Dec 2025

1 inspections

2 basic

Dec

Inspection History

7 records on file

1 Complaint Re-Inspection3 Complaint3 Canvass

Dec 25

Complaint Re-Inspection InspectionLatestPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF HOLDING UNITS, PREP TABLES, SHELVING UNITS, CABINETS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DEBRIS ON FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.

Base deductions−4 pts

Nov 25

Complaint InspectionFail

4 High3 Basic

7 total2 risk factors

44/100inspection score

−46 pts

High Priority (4)

−40 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
OBSERVED NO PERSON IN CHARGE WITH VALID CHICAGO FOOD SANITATION CERTIFICATE. INSTRUCTED MANAGER TO DESIGNATE PERSON IN CHARGE DURING ALL HOURS OF OPERATION. PRIORITY FOUNDATION
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CHICAGO FOOD SANITATION MANAGER ON SITE OR VALID CERTIFICATE POSTED WHEN TCS FOOD (EGGS, HAMBURGER,CHICKEN) PREPARED AND SERVED. A CHICAGO FOOD SANITATION MANAGER MUST BE ON SITE AND VALID CERTIFICATE POSTED AT ALL TIMES TCS FOOD PREPARED AND SERVED. PRIORITY FOUNDATION 7-38-012 CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HOT WATER AT HAND WASHING SINKS IN MEN (70.2F) AND WOMEN (69.1F) WASHROOMS. INSTRUCTED MANAGER TO PROVIDE HOT WATER AT HAND WASHING SINKS FOR PROPER HAND WASHING. PRIORITY 7-38-030(C) CITATION ISSUED
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND WASHING SIGNS AT HAND WASHING SINKS IN WASHROOM. INSTRUCTED MANAGER TO PROVIDE HAND WASHING SIGNS AT ALL HAND WASHING SINKS USED BY EMPLOYEES.

Basic (3)

−6 pts

40PERSONAL CLEANLINESS−2
OBSERVED FOOD HANDLERS NOT WEARING HAIR RESTRAINTS. ALL FOOD HANDLERS MUST WEAR EFFECTIVE HAIR RESTRAINTS.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF HOLDING UNITS, PREP TABLES, SHELVING UNITS, CABINETS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DEBRIS ON FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.

Base deductions−46 pts

Risk factor bonus (2× +5)−10 pts

Mar 25

Complaint InspectionPass w/ Conditions

2 High5 Basic

7 total2 risk factors

60/100inspection score

−30 pts

High Priority (2)

−20 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
PIC DOES NOT HAVE THE CHICAGO FOOD SANITATION CERTIFICATE. INSTRUCTED TO HAVE ALL PICs OBTAIN AND MAINTAIN CFMs CERTIFICATE. CITATION ISSUED ON VIOLATION #2
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
NO CHICAGO CFM ON SITE WHILE PREPARING/SERVING TCS FOODS (I.E. CHICKEN, FISH, BEEF, ETC.). INSTRUCTED TO HAVE A CFM ON SITE AT ALL TIMES WHEN PREPARING/SERVING TCS FOODS. PRIORITY FOUNDATION 7-38-012 CITATION ISSUED

Basic (5)

−10 pts

40PERSONAL CLEANLINESS−2
MALE EMPLOYEE WITH A LONG BEARD AND NO BEARD RESTRAINT. INSTRUCTED TO WEAR A BEARD RESTRAINT AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
THE HAND WASHING SINK BY THE 3-COMP. SINK LOWER SURFACE IS RUSTY. INSTRUCTED TO REMOVE RUST AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
DINING COUNTER AND TABLES WITH FOOD AND STICKY SUBSTANCE. INSTRUCTED TO CLEAN AND MAINTAIN COUNTER AND TABLES. -INTERIOR OF THE REACH IN FREEZERS WITH ICE BUILD UP AND FOOD/DIRT DEBRIS ON THE LOWER SURFACES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOORS IN THE CORNERS AND UNDER/AROUND THE HEAVY EQUIPMENT WITH FOOD, DIRT AND DEBRIS. -WALLS IN THE FOOD PREP AREA WITH DIRT AND DUST BUILD UP. INSTRUCTED TO CLEAN THE FLOORS, THE WALLS AND MAINTAIN.
59PREVIOUS PRIORITY FOUNDATION VIOLATION CORRECTED−2

Base deductions−30 pts

Risk factor bonus (2× +5)−10 pts

Dec 24

Canvass InspectionCleanOut of Business

No violations

100/100inspection score

Sep 24

Canvass InspectionPass

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

40PERSONAL CLEANLINESS−2
FOOD HANDLERS AND EMPLOYEES IN THE FOOD PREP AREA NOT WEARING HAIR RESTRAINTS. INSTRUCTED TO HAVE FOOD HANDLERS AND EMPLOYEES IN THE FOOD PREP AREA TO WEAR A HAIR RESTRAINT. MAINTAIN SAME.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
THE WASHBOWL IN THE MEN'S TOILET ROOM NEEDS TO BE RECAULKED. INSTRUCTED TO RECAULK AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
THE INTERIOR OF THE FRYERS AND THE FRYER DOORS WITH THICK ACCUMILATION OF GREASE AND DIRT. INSTRUCTED TO CLEAN AND MAINTAIN FRYERS.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
THERE IS A LEAK AT THE BASE OF THE HOT WATER KNOB ON THE RIGHT FAUCET OF THE 3-COMPARTMENT SINK. INSTRUCTED TO REPAIR LEAK AND MAINTAIN GOOD PLUMBING.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
THE INTERIOR OF THE FLOOR DRAINS AND FLOORS IN THE CORNERS, UNDER/AROUND THE STORAGE RACKS, COOKING EQUPMENT AND SINKS WITH FOOD, DIRT AND DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN FLOOR DRAINS AND FLOORS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MOPS ARE NOT PROPERLY STORED WHEN NOT IN USE. INSTRUCTED TO STORE HANGING UP FOR PROPER AIR DRYING AND DO NOT LEAVE IN THE MOP BUCKETS.

Base deductions−12 pts

Oct 23

Complaint InspectionPass w/ Conditions

3 High1 Med1 Basic

5 total2 risk factors

53/100inspection score

−37 pts

High Priority (3)

−30 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
UPON ARRIVAL, OBSERVED NO CERTIFIED FOOD MANAGER WITH THE ORIGINAL CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE ON SITE, WHILE THE TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (BEEF) HAS BEEN PREPARED AND SERVED. INSTRUCTED A CERTIFIED FOOD MANAGER MUST BE ON SITE WITH THE ORIGINAL CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE POSTED AT ALL TIMES WHILE FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012, CITATION ISSUED
5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
OBSERVED NO VOMITING AND DIARRHEA PROCEDURE AND CLEAN-UP KIT ON PREMISES DURING THE INSPECTION. INSTRUCTED TO HAVE SAID PROCEDURE ALONG WITH REQUIRED EQUIPMENT FOR CLEAN-UP. PRIORITY FOUNDATION VIOLATION 7-38-005, CITATION ISSUED
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HANDWASHING SIGNAGE IN THE WOMEN'S TOILET ROOM. INSTRUCTED TO PROVIDE AND MAINTAIN.

Intermediate (1)

−5 pts

24TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS−5
UPON ARRIVAL, OBSERVED APPROXIMATELY 13 FOOD STORAGE BINS OF COOKED BACON STORED ON THE SHELVING UNITS UNDER THE HOT HOLDING UNITS AT ROOM TEMPERATURE WITH TUESDAY AND THURSDAY STICKERS. THE THURSDAY STICKERS WERE THEN CHANGED TO WEDNESDAY WHEN ASKED ABOUT HOLDING PROCESS OF THE BACON. THE PERSON IN CHARGE AT THE TIME SAID THEY HOLD COOKED BACON FOR UP TO TWO DAYS AT ROOM TEMPERATURE. FACILITY IS USING TIME AS A PUBLIC HEALTH CONTROL. FOUND NO TIMES ON SAID FOOD ITEMS. INSTRUCTED MANAGER TO PROVIDE WRITTEN PROCEDURES, SAID PROCEDURES SHALL BE PREPARED IN ADVANCE, MAINTAINED IN THE RETAIL FOOD ESTABLISHMENT AND MADE AVAILABLE TO THE DEPARTMENT UPON REQUEST THAT SPECIFY THE FOOD TEMPERATURE OF 41�F OR LESS WHEN REMOVED FROM COLD HOLDING TEMPERATURE CONTROL, OR 135�F OR GREATER WHEN REMOVED FROM HOT HOLDING TEMPERATURE CONTROL; THE FOOD SHALL BE MARKED OR OTHERWISE IDENTIFIED TO INDICATE THE TIME THAT IS FOUR (4) HOURS PAST THE POINT IN TIME WHEN THE FOOD IS REMOVED FROM TEMPERATURE CONTR

Basic (1)

−2 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED THE FLOORS UNDER THE DEEP-FRYING UNITS WITH SEVERE GREASE BUILD UP AND FOOD DEBRIS. ALSO, OBSERVED THE FLOORS UNDER THE SHELVING WHERE THE CHEMICALS ARE STORED WITH GREEN RESIDUE BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN ALL SAID FLOORS.

Base deductions−37 pts

Risk factor bonus (2× +5)−10 pts

Nov 22

Canvass InspectionPass

1 High1 Basic

2 total

88/100inspection score

−12 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED WATER IN MEN'S TOILET ROOM MEASURED AT 117 F. INSTRUCTED MANAGER TO PROVIDE COLD WATER TO TEMPER HOT WATER AS WATER CAN ONLY REACH A MAXIMUM TEMPERATURE OF 120 F.

Basic (1)

−2 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DEBRIS BUILDUP ON FLOOR THROUGHOUT FACILITY INSTRUCTED MANAGER TO CLEAN.

Base deductions−12 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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