What is Bar Louie's health inspection score?

Bar Louie has a SafeDine safety score of 85 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Bar Louie last inspected?

Bar Louie was last inspected on February 25, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Bar Louie have?

Bar Louie has 14 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Bar Louie safe to eat at?

Yes, Bar Louie has an excellent safety record with a score of 85/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Bar Louie serve?

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

Official Health Record

Bar Louie

Name: Bar Louie
Address: 1325 S HALSTED ST, Chicago, 60607
Rating: 85

1325 S HALSTED ST, Chicago

Last Inspected: 2/25/2026

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0Excellent

American•West Loop

Ranked #363 of 1000 in West LoopBetter than 17% of american restaurants

Improving

6 inspections

Last: Feb 25, 2026

high confidence

Directions Order

Inspections

17%

Clean Rate

2.3

Avg Violations

2 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Pest issuesHigh Priority

Evidence of pests found during inspection

Plumbing issues

Plumbing or waste disposal problems

Facility conditionHigh Priority

Building maintenance or structural issues

Permit/documentationHigh Priority

Administrative or documentation issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-17

Final Score

Impact Breakdown

High Priority

-7 pts

Direct health hazards • 10 pts each

Intermediate

-1 pts

Potential hazards • 5 pts each

Basic

-1 pts

Best practices • 2 pts each

Inspection Timeline

+25 pts

100

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 83/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (85/100) 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

1325 S HALSTED ST, Chicago, IL 60607

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Violation Timeline

Apr 2023

2 inspections

2 high priority

3 basic

Apr

Mar 2024

1 inspections

1 basic

Mar 2025

1 inspections

2 high priority

1 intermediate

1 basic

Mar

Feb 2026

2 inspections

3 high priority

1 basic

Inspection History

6 records on file

2 Canvass Re-Inspection4 Canvass

Feb 26

Canvass Re-Inspection InspectionLatestCleanPass

No violations

100/100inspection score

Feb 26

Canvass InspectionFail

3 High1 Basic

4 total1 risk factor

63/100inspection score

−32 pts

High Priority (3)

−30 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
MISSING EMPLOYEE ACKNOWLEDGED HEALTH POLICY ON SITE. INSTD TO MAINTAIN AN ACCESSIBLE EMPLOYEE ACKNOWLEDGED HEALTH POLICY ON SITE AT ALL TIMES. CITATION ISSUED 7-38-010 PRIORITY FOUNDATION
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
INTERIOR PANEL AND CHUTE OF ICE MACHINE WITH HEAVY ACCUMULATION OF BLACK MOLD LIKE SUBSTANCE. ICE IS USED FOR HUMAN CONSUMPTION INSTD TO DISPOSE OF ICE, CLEAN/SANITIZE MACHINE AND MAINTAIN. CITATION ISSUED 7-38-005 PRIORITY FOUNDATION
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
BAR LOW TEMPERATURE WAREWASHING UNIT UNABLE TO SANITIZE, 0PPM OF CHLORINE WHEN TESTED. UNIT TAGGED AND HELD FOR INSPECTION AT THIS TIME. INSTD NOT TO USE UNTIL REPAIRED AND REINSPECTED BY CDPH. INSTD TO USE 3-COMPARTMENT SINK OR REAR WAREWASHING UNIT TO PROPERLY WASH, RINSE AND SANITIZE MULTI USE EQUIPMENT. BAR UNIT NOT IN USE AT TIME OF INSPECTION. PRIORITY VIOLATION 7-38-025

Basic (1)

−2 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
USING CRATES WITH OPENINGS AND CRACKED SURFACES AS STORAGE BINS FOR MULTI USE EQUIPMENT IN WAREWASHING AREA. INSTD TO USE PROPER STORAGE BINS THAT ARE DURABLE, SMOOTH, EVEN, AND EASILY CLEANABLE.

Base deductions−32 pts

Risk factor bonus (1× +5)−5 pts

Mar 25

Canvass InspectionPass w/ Conditions

2 High1 Med1 Basic

4 total2 risk factors

63/100inspection score

−27 pts

High Priority (2)

−20 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
OBSERVED NO PERSON IN CHARGE WITH VALID CHICAGO FOOD SANITATION CERTIFICATE.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY WHILE TCS FOODS ARE BEING PREPARED, HANDLED AND SERVED SUCH AS (CHICKEN WRAPS, HAMBURGERS, FRENCH FRIES, ETC) MUST BE ON SITE AT ALL TIMES. PRIORITY FOUNDATION 7-38-012. CITATION ISSUED.

Intermediate (1)

−5 pts

25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
OBSERVED MENU WITH A FOOTNOTE REMINDER STATEMENT ON THE MENU AND MISSING DISCLOSURE BY ASTERISK FOR RELATED MENU ITEMS. INSTRUCTED TO PROVIDE BOTH DISCLOSURE STATEMENT AND REMINDER ON THE MENU FOR RAW OR UNCOOKED ANIMAL-BASED FOOD ITEMS OFFERED (EX. HAMBURGERS AND STEAK). (REFER TO ONLINE CDPH CONSUMER ADVISORY GUIDE). EMPLOYEE CORRECTED MENUS DURING INSPECTION. PRIORITY FOUNDATION VIOLATION #7-38-005. NO CITATION ISSUED

Basic (1)

−2 pts

58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED FOOD SERVICE SANITATION MANAGER WITHOUT FOOD ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO MEET REQUIREMENT.

Base deductions−27 pts

Risk factor bonus (2× +5)−10 pts

Mar 24

Canvass InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED CLUTTER STORED ON THE FLOOR IN THE BASEMENT STORAGE AREA. INSTRUCTED MANAGER TO REMOVE ALL UNUSED ARTICLES AND EQUIPMENT TO PREVENT PEST HARBORAGE.

Base deductions−2 pts

Apr 23

Canvass Re-Inspection InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
5-205.15 OBSERVED A LEAK COMING FROM A PIPE UNDERNEATH THE BAR 4 COMPARTMENT SINK. MUST REPAIR AND MAINTAIN.

Base deductions−2 pts

Apr 23

Canvass InspectionFail

2 High2 Basic

4 total

76/100inspection score

−24 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO PAPER TOWELS AT THE REAR DISH AREA AND HANDWASHING SINK. INSTRUCTED MANAGEMENT THAT ALL HANDWASHING SINKS MUST BE EQUIPPED WITH A HAND DRYING PROVISION AT ALL TIMES; INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-030(C). CITATION ISSUED. PAPER TOWELS ARE NOW PROVIDED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
FOUND THE MEN'S WASHROOM HANDWASHING SINKS WITHOUT HOT WATER. WATER TEMPERATURES RANGE FROM 80F-90F. MUST PROVIDE A HOT WATER TEMPERATURE OF 100F-120F AT ALL HANDWASHING SINKS. MUST REPAIR AND MAINTAIN. PRIORITY VIOLATION. 7-38-030(C). CITATION ISSUED.

Basic (2)

−4 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED THE BAR HANDWASHING SINK CLOSEST TO THE FRONT DOOR SLOWLY DRAINING. OBSERVED A LEAK COMING FROM A PIPE UNDERNEATH THE BAR 4 COMPARTMENT SINK. MUST REPAIR ALL AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DIRT, FOOD DEBRIS, AND GARBAGE BUILD UP ON THE FLOOR BEHIND THE DISH MACHINE IN THE BAR. MUST DETAIL CLEAN SAID AREA AND MAINTAIN.

Base deductions−24 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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