What is Orso's Restaurant's health inspection score?

Orso's Restaurant has a SafeDine safety score of 90 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Orso's Restaurant last inspected?

Orso's Restaurant was last inspected on January 13, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Orso's Restaurant have?

Orso's Restaurant has 21 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Orso's Restaurant safe to eat at?

Yes, Orso's Restaurant has an excellent safety record with a score of 90/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Orso's Restaurant serve?

Orso's Restaurant serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Orso's Restaurant

Name: Orso's Restaurant
Address: 1401 N WELLS ST, Chicago, 60610
Rating: 90

1401 N WELLS ST, Chicago

Last Inspected: 1/13/2026

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0Excellent

American•Old Town

Ranked #104 of 367 in Old TownBetter than 22% of american restaurants

Improving

5 inspections

Last: Jan 13, 2026

high confidence

Directions Order

Inspections

Clean Rate

4.2

Avg Violations

4 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

Pest issuesHigh Priority

Evidence of pests found during inspection

Plumbing issues

Plumbing or waste disposal problems

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-8

Final Score

Impact Breakdown

High Priority

-3 pts

Direct health hazards • 10 pts each

Intermediate

-1 pts

Potential hazards • 5 pts each

Basic

-3 pts

Best practices • 2 pts each

Inspection Timeline

+17 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 92/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (90/100) 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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1401 N WELLS ST, Chicago, IL 60610

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Violation Timeline

Apr 2022

1 inspections

4 basic

Apr

Apr 2023

1 inspections

1 high priority

1 intermediate

3 basic

Apr 2024

1 inspections

3 high priority

2 intermediate

4 basic

Apr

Jan 2025

1 inspections

2 basic

Jan 2026

1 inspections

1 basic

Jan

Inspection History

5 records on file

5 Canvass

Jan 26

Canvass InspectionLatestPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE SIDES OF THE COOKING EQUIPMENT AND NON COOKING EQUIPMENT IN NEED OF A DETAIL CLEANING FROM DUST AND OR GREASE. INSTRUCTED TO CLEAN AND MAINTAIN ALL AREAS.

Base deductions−2 pts

Jan 25

Canvass InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED LONG CUTTING BOARD ON THE HOT FOOD LINE WITH DEEP DARK STAINS AND CUTTING GROOVES. INSTRUCTED TO REPLACE AS A MEANS OF PREVENTING POSSIBLE CONTAMINATION OF FOODS PLACED ON CUTTING SURFACE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE SIDES OF COOKING EQUIPMENT WITH A BUILD UP OF GREASE, FOOD SPILLAGE DOWN THE SIDES. INSTRUCTED TO CLEAN AND MAINTAIN ALL.

Base deductions−4 pts

Apr 24

Canvass InspectionPass w/ Conditions

3 High2 Med4 Basic

9 total

52/100inspection score

−48 pts

High Priority (3)

−30 pts

14REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION−10
OBSERVED MULTIPLE SHELLSTOCK TAGS FROM MARCH AND APRIL 2024 WITH NO DATE WHEN THE LAST SHELLSTOCK FROM THE CONTAINER IS SOLD OR SERVED. INSTRUCTED THE DATE WHEN THE LAST SHELLSTOCK FROM THE CONTAINER IS SOLD OR SERVED SHALL BE RECORDED ON THE TAG OR LABEL. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
15FOOD SEPARATED AND PROTECTED−10
OBSERVED TWO PANS OF RAW GROUND BEEF STORED ABOVE CONTAINERS OF READY TO EAT ARUGLA, ICEBERG AND ROMAINE LETTUCE IN WALKIN COOLER. CORRECTED ON SITE TWO PANS OF RAW GROUND BEEF RELOCATED TO AREA IN WALKIN COOLER USED TO STORE RAW MEAT. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED SLIGHT PINK AND BLACK SUBSTANCE ON UPPER AND LOWER AREA OF SHIELD OF ICE MACHINE. INSTRUCTED TO CLEAN AND SANITIZE SHIELD IN ICE MACHINE AND MAINTAIN.

Intermediate (2)

−10 pts

25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
OBSERVED NO DISCLOSURE ON MENU STATING WHICH ANIMAL DERIVED FOODS WITH AN ASTERISK ARE SERVED COOKED TO ORDER. CORRECTED ON SITE DISCLOSURE ADDED TO MENU STATING ANIMAL DERIVED FOODS WITH AN ASTERISK ARE SERVED COOKED TO ORDER BEFORE CONCLUSION OF INSPECTION. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED OPENINGS AT TOP OF EXIT DOOR LEADING TO PATIO, AT BASE ON LEFT SIDE OF SOUTHSIDE EXIT DOOR AND LEFT SIDE BASE OF FRONT ENTRANCE OUTER DOOR. INSTRUCTED TO SEAL ALL OUTER OPENINGS TO PREVENT PEST ENTRANCE.

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CRATES USED FOR ELEVATION IN WALKIN COOLERS ON FIRST FLOOR AND IN BASEMENT. INSTRUCTED TO ELIMINATE CRATES USED FOR ELEVATION AND PROVIDE ADEQUATE SHELVING UNITS TO ELEVATE ALL FOOD AND NONFOOD ITEMS AT LEAST SIX INCHES OFF OF FLOOR FOR EASE OF CLEANABILITY.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED DAMAGED GASKETS ON TOP AND BOTTOM OF MIDDLE DOOR OF THREE DOOR COLD HOLDING UNIT IN FRONT OF COOKING EQUIPMENT. INSTRUCTED TO REPAIR OR REPLACE DAMAGED GASKETS ON SAID COLD HOLDING UNIT.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED LEAK AT BASE OF MIDDLE COMPARTMENT OF THREE COMPARTMENT SINK IN DISHWASHING AREA. INSTRUCTED TO REPAIR LEAK AT BASE OF MIDDLE COMPARTMENT OF THREE COMPARTMENT SINK IN DISHWASHING AREA. OBSERVED LOW HOT WATER PRESSURE OF HANDWASHING SINK NEAR EXIT DOOR IN KITCHEN. INSTRUCTED TO INCREASE HOT WATER PRESSURE AT HANDWASHING SINK NEAR EXIT DOOR IN KITCHEN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED DUST ON WALL VENT COVER NEAR CEILING NEAR EXIT AND ABOVE PIZZA OVEN. INSTRUCTED TO CLEAN WALL VENT COVER ABOVE PIZZA OVEN NEAR EXIT.

Base deductions−48 pts

Apr 23

Canvass InspectionPass w/ Conditions

1 High1 Med3 Basic

5 total

79/100inspection score

−21 pts

High Priority (1)

−10 pts

14REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION−10
THE DATE WHEN THE LAST SHELLSTOCK WAS SOLD IS NOT RECORDED ON ALL SHELLSTOCK TAGS THAT WERE PROVIDED ON SITE. THE FACILITY MUST RECORD THE DATE WHEN THE LAST SHELLSTOCK WAS SOLD. FACILITY MANAGER WENT THROUGH ALL INVOICE RECEIPTS IN HOUSE TO VERIFY WHEN LAST SHELLSTOCK ITEMS WERE SOLD PER TAG. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER TEMPERATURE OF TCS FOODS IN THE WALK-IN COOLER BASEMENT AND 1ST FLOOR WALK-IN COOLER. TOMATO MEAT SAUCE MEASURED BETWEEN 50.1-58.9F; TOMATO SAUCE MEASURED BETWEEN 50.3F-54.6F; COOKED CHICKEN MEASURED AT 49.8F. ALL TCS ITEMS HAVE BEEN DISCARDED AT AN APPROXIMATE COST OF $670 AT AN APPROXIMATE WEIGHT OF 380 POUNDS. DISCUSSED PROPER COOLING PROCEDURES OF TCS FOODS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Basic (3)

−6 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
CLEAN DISHWARE STORED ON SHELVES HAVE NOT BEEN AIR DRIED PROPERLY AFTER SANITIZING. AFTER CLEANING AND SANITZING ALL EQUIPMENT AND UTENSILS SHALL BE AIR DRIED BEFORE USE. CLOTH DRYING OF EQUIPMENT AND UTENSILS IS NOT APPROVED.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED MISSING BACKFLOW IN BASEMENT MOP SINK. FACILITY MUST PROVIDE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED HOLE IN WALL IN MOP SINK AREA. FACILITY MUST SEAL AND PROVIDE A SMOOTH, EASILY CLEANABLE, AND NON-ABSORBENT SURFACE.

Base deductions−21 pts

Apr 22

Canvass InspectionPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED ICE SCOOP STORED DIRECTLY IN ICE CHEST AT BAR. INSTRUCTED TO STORE OUTSIDE OF ICE TO PREVENT CONTAMINATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CUTTING BOARD COVERED IN DEEP GROOVES AND DARK STAINS ALONG COOK LINE IN FOOD PRE AREA. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN SMOOTH, CLEANABLE CUTTING SURFACES.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED BUILD UP OF DUST ON FAN IN WALK-IN COOLER LOCATED IN FOOD PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN IN GOOD CONDITION.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO ALLERGEN TRAINING CERTIFICATES ON SITE AT TIME OF INSPECTION. INSTRUCTED ALL EMPLOYEES HOLDING CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATES MUST COMPLETE ALLERGEN TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.

Base deductions−8 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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