What is Blue Door Farm Stand's health inspection score?

Blue Door Farm Stand has a SafeDine safety score of 87 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Blue Door Farm Stand last inspected?

Blue Door Farm Stand was last inspected on December 2, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Blue Door Farm Stand have?

Blue Door Farm Stand has 51 total violations across 7 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Blue Door Farm Stand safe to eat at?

Yes, Blue Door Farm Stand has an excellent safety record with a score of 87/100. This indicates strong compliance with health and safety standards.

Official Health Record

Blue Door Farm Stand

Name: Blue Door Farm Stand
Address: 2010 N HALSTED ST, Chicago, 60614
Rating: 87

2010 N HALSTED ST, Chicago

Last Inspected: 12/2/2025

▲Improving

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0Excellent

Lincoln Park

Ranked #211 of 754 in Lincoln Park

Improving

7 inspections

Last: Dec 2, 2025

high confidence

Directions Order

Inspections

14%

Clean Rate

7.3

Avg Violations

4 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

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Employee hygiene

Personal hygiene practices not followed

Plumbing issues

Plumbing or waste disposal problems

Pest issuesHigh Priority

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-13

Final Score

Impact Breakdown

High Priority

-6 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-3 pts

Best practices • 2 pts each

Inspection Timeline

+21 pts

100

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

2010 N HALSTED ST, Chicago, IL 60614

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Violation Timeline

Feb 2023

2 inspections

7 high priority

5 intermediate

12 basic

Feb

Apr 2024

2 inspections

2 high priority

5 intermediate

7 basic

Aug 2025

1 inspections

2 high priority

1 intermediate

7 basic

Aug

Nov 2025

1 inspections

1 high priority

1 intermediate

1 basic

Dec 2025

1 inspections

Dec

Inspection History

7 records on file

1 Canvass Re-Inspection2 Canvass1 Recent Inspection1 Complaint1 Suspected Food Poisoning Re-inspection1 Suspected Food Poisoning

Dec 25

Canvass Re-Inspection InspectionLatestCleanPass

No violations

100/100inspection score

Nov 25

Canvass InspectionPass w/ Conditions

1 High1 Med1 Basic

3 total

83/100inspection score

−17 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
EQUIPMENT NOT MAINTAINING PROPER TEMPERATURE. NOTED TEMPERATURE OF SERVICE COOLER AT THE PREP AREA TO BE IMPROPERS OF 47.6F. INSTRUCTED NOT TO USE EQUIPMENT UNTIL MAINTAINING PROPER TEMPERATURE OF 41F AND BELOW. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TCS FOOD ITEMS INSIDE SERVICE COOLER TO BE IMPROPER:-CHEESE BALLS 46.1F, CHICKEN SALAD 45F, TURKEY 58.6F, CHEESE/KALE 44.9F, HASH BROWN 70F, MANGO SAUCE 47F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 14LBS OF PRODUCTS WORTH $150F THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.

Basic (1)

−2 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
4-901.12 NOTED DIRTY WIPING CLOTHS ON PREP TABLES AT FRONT AND REAR PREP AREAS. NOT PROPERLY STORED. INSTRUCTED TO PROPERLY STORE ALL WASHCLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE.

Base deductions−17 pts

Aug 25

Canvass InspectionPass w/ Conditions

2 High1 Med7 Basic

10 total

61/100inspection score

−39 pts

High Priority (2)

−20 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
NOTED LOW TEMPERATURE DISH WASHING MACHINE IN USE NOT PROPERLY SANITIZING. SANITIZING STRENGTH OF SANITIZER (CHLORINE) AT THE TIME OF INSPECTION WAS 00 PPM. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS PROPERLY SANITIZING AT MINIMUM OF 50 PPM.MANAGER IMMEDIATELY CALLED FOR MAINTENANCE. PRIORITY VIOLATION #7-38-025. CITATION ISSUED.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
EQUIPMENT NOT MAINTAINING PROPER TEMPERATURE. NOTED TEMPERATURE OF SERVICE COOLER AT THE PREP AREA AND WALK IN COOLER AT THE REAR TO BE IMPROPERS OF 56.4F AND 53F. INSTRUCTED NOT TO USE EQUIPMENT UNTIL MAINTAINING PROPER TEMPERATURE OF 41F AND BELOW. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TCS FOOD ITEMS INSIDE SERVICE COOLER AND WALK IN COOLER TO BE IMPROPER:-CHEESE 56.6F/60F, TURKEY 62.6F, PASTA 48.1F/49.2F, CHICKEN 50F, TURKEY 58.6F, CHEESE/KALE 57F, HAM 57.6F, GUACAMOLE 60F, SOUP, 58F, RICE 50F EGGS 56.3F, POTATOES 51.7F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 272 LBS OF PRODUCTS WORTH $1766F.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.

Basic (7)

−14 pts

40PERSONAL CLEANLINESS−2
NOTED EMPLOYEES AT THE PREP AREA PREPARING FOOD WITH NO HAIR RESTRAINTS OR PROTECTION. INSTRUCTED TO WEAR HAIR RESTRAINTS OR PROTECTION AT ALL TIMES
43IN-USE UTENSILS: PROPERLY STORED−2
NOTED SERVING PLATES ON SHELVES THROUGH OUT THE KITCHEN PREP AREA AND DINING AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES AT THE KITCHEN PREP AREA AND DINNING TABLES TO PREVENT DUST ACCUMULATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED TORN RUBBER GASKET INSIDE THE DOOR OF THE WALK IN COOLER. INSTRUCTED TO REPAIR AND MAINTAIN AND/OR REPLACE.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
NOTED LEAKAGE AT THE FAUCET OF THE SPRAYER AT THE DISH WASHING AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
NOTED OUTSIDE GREASE CONTAINER AND SURROUNDING NOT MAINTAINED WITH THICK GREASE ON THE GROUND AROUND THE GREASE CONTAINER AND ON TOP OF CONTAINER. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN GREASE CONTAINER AND ITS SURROUNDING. PRIORITY FOUNDATION #7-38-020(B). CITATION ISSUED.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
NOTED DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS AND ON EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS AND PIPES/CONDUITS.
58ALLERGEN TRAINING AS REQUIRED−2
NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.

Base deductions−39 pts

Apr 24

Recent Inspection InspectionPass w/ Conditions

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

36THERMOMETERS PROVIDED & ACCURATE−5
VISIBLE AND WORKING THERMOMETER NEEDED IN 2-DOOR COOLER LOCATED NEXT TO FRONT BAR AREA. MUST PROVIDE AND MAINTAIN.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED FOOD STORAGE CONTAINERS NOT PROPERLY LABELED. INSRUCTED TO PROPERLY LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN THE ORIGINAL CONTAINER.

Basic (3)

−6 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DUST BUILD UP ON WALLS IN REAR DISHWASHING AREA. MUST CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DUST BUILD UP ON VENTILATION VENTS IN REAR FOOD PREPARATION AREA/DISHWASHING AREA. MUST CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED GREASE BUILD UP ON VENTILATION HOOD AND FILTERS ABOVE COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN.

Base deductions−16 pts

Apr 24

Complaint InspectionPass w/ Conditions

2 High3 Med4 Basic

9 total

57/100inspection score

−43 pts

High Priority (2)

−20 pts

15FOOD SEPARATED AND PROTECTED−10
OBSERVED A CONTAINER OF RAW HAMBURGERS STORED NEXT TO READY TO EAT CORN TORTILLAS INSIDE FOOD PREP 4-DOOR COOLER. OBSERVED A CONTAINER OF EGGS STORED NEXT TO PICKLES INSIDE 2-DOOR PREP COOLER. INSTRUCTED MANAGEMENT TO STORE FOOD ITEMS ACCORDING TO FOOD CODE TO PREVENT CONTAMINATION. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED 2-DOOR FRONT PREP COOLER WITH AN AIR TEMPERATURE OF 49.9 INSIDE THE UNIT. COOLER WAS USED TO STORE TCS FOODS. INSTRUCTED TO REPAIR AND MAINTAIN COOLER TEMPERATURE BELOW 41.OF. MANAGER ADJUSTED THE COOLER TEMPERATURE. COOLER MAINTAINING TEMPERATURE OF 39.6F AT THE END OF INSPECTION. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

Intermediate (3)

−15 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS STORED INFRONT 2-DOOR PREP COOLER. OBSERVED CHICKEN SALAD AT 44.4F, PASTA 47.7F, COOKED TURKEY SAUSAGES 44.5F, DIJON MAYONNAISE 47.2F, GRAVY 46.3F, CHEESE 46.4F. ALSO OBSERVED A CONTAINER OF CHICKEN SALAD AT 44.3F INSIDE WALK-IN COOLER. MANAGEMENT IMMEDIATELLY AND VOLUNTARILY DISCARDED APPROXIMATELY 22LBS OF FOOD VALUE OF $100 PRIORITY VIOLATION -38-005 CITATION ISSUED.
36THERMOMETERS PROVIDED & ACCURATE−5
VISIBLE AND WORKING THERMOMETER NEEDED IN 2-DOOR COOLER LOCATED NEXT TO FRONT BAR AREA. MUST PROVIDE AND MAINTAIN.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED FOOD STORAGE CONTAINERS NOT PROPERLY LABELED. INSRUCTED TO PROPERLY LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN THE ORIGINAL CONTAINER.

Basic (4)

−8 pts

54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OUTSIDE GARBAGE AREA NOT MAINTAINED. OBSERVED OUTSIDE GARBAGE DUMPSTER OVERFLOWING PREVENTING LID FROM CLOSING PROPERLY. THIS IS HARBORAGE ANA A FOOD SOURCE FOR RODENTS AND OTHER PEST. MANAGER PUSHED GARBAGE DOWN AND TRANSFER GARBAGE INTO ANOTHER CONTAINER. PRIORITY FOUNDATION VIOLATION 7-38-020(B) CITATION ISSUED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DUST BUILD UP ON WALLS IN REAR DISHWASHING AREA. MUST CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DUST BUILD UP ON VENTILATION VENTS IN REAR FOOD PREPARATION AREA/DISHWASHING AREA. MUST CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED GREASE BUILD UP ON VENTILATION HOOD AND FILTERS ABOVE COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN.

Base deductions−43 pts

Feb 23

Suspected Food Poisoning Re-inspection InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
-OPEN GAP/SEAM WITH EXPOSED RAW WOOD AT THE UTILITY SERVICE SINK. MUST REPAIR TO BE SMOOTH, CLEANABLE AND NON-ABSORBENT.-----CEILING ABOVE THE SECOND FLOOR BAR NOTED WITH ROUGH, UNEVEN FIRE RETARDANT. INSTRUCTED TO INSTALL A SMOOTH CLEANABLE CEILING ABOVE THE SECOND FLOOR BAR, WHERE ICE AND BEVERAGES ARE PREPARED AND SERVED.

Base deductions−2 pts

Feb 23

Suspected Food Poisoning InspectionFail

7 High5 Med11 Basic

23 total1 risk factor

0/100inspection score

−117 pts

High Priority (7)

−70 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE FOR THE TWO COOKS WORKING ON SITE DURING THE INSPECTION. MUST PROVIDE FOR ALL EMPLOYEES. PRIORITY FOUNDATION VIOLATION 7-38-010 CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NOTED THE COOKS LINE HAND WASHING SINK NOT ACCESSIBLE FOR USE. SINK BEING BLOCKED BY A LARGE GARBAGE CAN. MANAGER REMOVED. INSTRUCTED TO MAKE SINK ACCESSIBLE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
FRONT PREP COFFEE STATION HAND WASHING SINK NOTED WITHOUT HAND SOAP. MUST PROVIDE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. SEE THE ABOVE VIOLATION #10 FOR CITATION.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NOTED THE SHARDED PAPER TOWEL DISPENSER FOR THE COOKS LINE AND SALAD PREP HAND WASHING SINKS NOT ACCESSIBLE FOR USE. DISPENSER BLOCKED BY TO GO FOOD CONTAINERS. INSTRUCTED THE PAPER TOWEL DISPENSER MUST BE ACCESSIBLE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C) SEE THE ABOVE VIOLATION #10 FOR CITATION.
15FOOD SEPARATED AND PROTECTED−10
OBSERVED A CONTAINER OF RAW EGG WHITES DIRECTLY ON TOP OF A CONTAINER OF READY TO EAT ROASTED CARROT HUMMUS INSIDE THE WALK-IN COOLER. HUMMUS DISCARDED. REVIEWED THE PROPER STORAGE OF RAW AND RTE FOODS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
NOTED THE INTERIOR OF THE ICE MACHINES UPPER WATER RESERVOIR WHERE ICE FOR CONSUMPTION IS MADE WITH LARGE AMOUNTS OF BLACK SLIME SUBSTANCE ON ICE CONTACT SURFACES AND DRIPPING DOWN INTO THE ICE. INSTRUCTED TO CLEAN AND SANITIZE THE INTERIOR OF ALL AREAS AFFECTED. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
NOTED THE DISHROOM LARGE CHEMICAL SANITIZING DISH WASHING MACHINE NOT PROPERLY DISPENSING SANITIZER WHILE DISHES WERE BEING WASHED. NOTED 0 PPM CHLORINE AFTER SEVERAL ATTEMPTS. INSTRUCTED TO USE THE THREE COMPARTMENT SINK OR OTHER DISHWASHINGS MACHINES ON SITE THAT ARE PROPERLY OPERATING FOR DISHWASHING USE. MACHINE TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND PROPERLY SANITIZING. 7-38-025 PRIORITY VIOLATION CITATION ISSUED.

Intermediate (5)

−25 pts

21PROPER HOT HOLDING TEMPERATURES−5
OBSERVED APPROXIMATELY 10 LBS COOKED HASH BROWN PATTIES AT AN IMPROPER TEMPERATURE OF 71.9F BEING STORED ON TRAYS ON A FOOD CART ON THE COOKS LINE. CERTIFIED FOOD MANAGER/CHEF STATED THE PATTIES WERE MADE AT 11 AM. TEMPERATURE WAS TAKEN AT 4 PM. ALL DISCARDED. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED PREPARED ROASTED CARROT HUMMUS AT IMPROPER COLD HOLDING TEMPERATURES IN THE FOLLOWING COOLERS. 3LBS INSIDE THE WALK-IN COOLER AT 50.9F, 1 LB INSIDE THE COOKS LINE TWO DOOR REACH-IN COOLER AT 46.4F. ALSO NOTED 2 LBS COOKED MASHED POTATOES IN SAME COOKS LINE COOLER AT 67.8F AND 15 LBS COOKED, DICED CHICKEN NOT DATE LABELED, IN A DEEP COVERED CONTAINER INSIDE THE WALK-IN COOLER AT 45.5F. ALL COOLERS NOTED AT ADEQUATE TEMPERATURES. ALL FOOD DISCARDED. REVIEWED PROPER COOLING METHODS FOR PREPARED FOODS, PROPER COLD HOLDING TEMPERATURES. PRIORITY VIOLATION 7-38-005 SEE THE ABOVE VIOLATION #21 FOR CITATION.
23PROPER DATE MARKING AND DISPOSITION−5
OBSERVED THE FOLLOWING PREPARED TCS FOODS NOT PROPERLY DATE LABELED WITH AN EXPIRATION DATE NO LONGER THAN 7 DAYS. 15 LBS COOKED, DICED CHICKEN, 20 LBS CUT PREPARED LEAFY GREENS, MASHED POTATOES AND SOUP WITH A PREPARATION DATE ONLY OF OF 2/8 AND 2/6. ALL FOODS DISCARDED. REVIEWED PROPER DATE LABELING OF PREPARED TCS FOODS. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
NOTED SOME MENU ITEM DO NOT DISCLOSE AND INFORM CONSUMERS THE SPECIFIC MENU ITEMS THAT ARE RAW OR UNDERCOOKED.SUCH AS SOME EGG ITEMS AND BURGERS. MUST DISCLOSE AND REMIND CUSTOMERS OF SUCH FOOD ON BOTH THE PRINTED AND VIRTUAL MENUS. PRIORITY FOUNDATION VIOLATION.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
ALL BULK FOOD CONTAINERS MUST BE LABELED WITH THE PRODUCT COMMON NAME.

Basic (11)

−22 pts

40PERSONAL CLEANLINESS−2
ALL FOOD HANDLERS, DISHWASHERS MUST WEAR EFFECTIVE HAIR/BEARD RESTRAINTS.
43IN-USE UTENSILS: PROPERLY STORED−2
ICE SCOOP AT THE ICE MACHINE NOTED IMPROPERLY STORED INSIDE THE ICE WITH HANDLE IN ICE. MUST STORE IN A CLEAN CONTAINER OR HANDLE INVERTED FROM THE ICE.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
ALL STORED ITEMS THROUGHOUT THE REAR HALLWAY STORAGE MUST BE ELEVATED FROM THE FLOORS.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
ALL TOGO FOOD CONTAINERS MUST BE PROPERLY STORED INVERTED AND AWAY FROM HANDWASHING SINKS, PAPER TOWEL DISPENSERS AND ALL OTHER MEANS OF POSSIBLE CONTAMINATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED CLOTH STRING BEING USED AS AN ATTACHMENT TO THE FOOD PEELER AND CORER. FOOD UTENSILS MUST BE A CLEANABLE MATERIAL.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INTERIOR OF THE UPPER PORTION VENT OPENINGS IN THE COOKS LINE LEFT COOLER WITH FOOD DEBRIS. MUST CLEAN AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INTERIOR AND EXTERIOR FONT COFFEE STATION CABINETS WITH COFFEE SPILLAGE AND DEBRIS. MUST CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
WALLS AT THE UTILITY SERVICE SINK AND THREE COMPARTMENT SINK WITH BLACKENED MOLD. MUST CLEAN AND MAINTAIN.----OPEN GAP/SEAM WITH EXPOSED RAW WOOD AT THE UTILITY SERVICE SINK. MUST REPAIR TO BE SMOOTH, CLEANABLE AND NON-ABSORBENT.---FLOOR SURROUNDING THE FRONT COFFEE STATION DISH WASHING MACHINE WITH DIRT, DEBRIS AND POOLING LIQUID. MUST CLEAN AND MAINTAIN.----CEILING ABOVE THE SECOND FLOOR BAR NOTED WITH ROUGH, UNEVEN FIRE RETARDANT. INSTRUCTED TO INSTALL A SMOOTH CLEANABLE CEILING ABOVE THE SECOND FLOOR BAR, WHERE ICE AND BEVERAGES ARE PREPARED AND SERVED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
EXCESSIVE GREASE AND DUST ACCUMULATION INSIDE THE COOKS LINE HOOD FILTERS. MUST CLEAN AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
NO PROOF OF ALLERGEN TRAINING OR CERTIFICATES FOR SOME OF THE CITY OF CHICAGO CERTIFIED FOOD MANAGER. MUST PROVIDE FOR ALL.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM 3-4-22 REPORT #2552527. #49- GRIMES ON PLASTIC BLUE AND GRAY TRAYS USED FOR DISH MACHINE TO WASH MULTI-USE UTENSILS. DETAIL CLEAN. #55- PEELING PAINT AND SCRAPED CEMENT ON FLOOR IN DISH ROOM AND PREP AREAS AT FIRST FLOOR. REPAIR ISSUE. SURFACE MUST BE SMOOTH, CLEANABLE AND NON-ABSORBENT MATERIAL. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.

Base deductions−117 pts

Risk factor bonus (1× +5)−5 pts

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Community Safety Reports

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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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