What is Griddle 24's health inspection score?

Griddle 24 has a SafeDine safety score of 85 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Griddle 24 last inspected?

Griddle 24 was last inspected on April 2, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Griddle 24 have?

Griddle 24 has 29 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Griddle 24 safe to eat at?

Yes, Griddle 24 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 Griddle 24 serve?

Griddle 24 serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Griddle 24

Name: Griddle 24
Address: 334 W CHICAGO AVE, Chicago, 60654
Rating: 85

334 W CHICAGO AVE, Chicago

Last Inspected: 4/2/2026

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0Excellent

American•River North

Ranked #200 of 551 in River NorthBetter than 22% of american restaurants

Improving

7 inspections

Last: Apr 2, 2026

high confidence

Directions Order

Inspections

29%

Clean Rate

4.1

Avg Violations

2 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Plumbing issues

Plumbing or waste disposal problems

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-14

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-8 pts

Potential hazards • 5 pts each

Basic

-1 pts

Best practices • 2 pts each

Inspection Timeline

+16 pts

100

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 86/100 — 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

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334 W CHICAGO AVE, Chicago, IL 60654

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Violation Timeline

Mar 2023

1 inspections

3 high priority

1 intermediate

1 basic

Mar

Apr 2023

1 inspections

Jun 2024

1 inspections

1 intermediate

4 basic

Jun

Mar 2025

1 inspections

1 high priority

2 intermediate

7 basic

Apr 2025

1 inspections

3 basic

Apr

Mar 2026

1 inspections

1 high priority

5 intermediate

Apr 2026

1 inspections

Apr

Inspection History

7 records on file

1 Complaint Re-Inspection1 Complaint2 Canvass Re-Inspection3 Canvass

Apr 26

Complaint Re-Inspection InspectionLatestCleanPass

No violations

100/100inspection score

Mar 26

Complaint InspectionFail

1 High5 Med

6 total1 risk factor

60/100inspection score

−35 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZEDRisk Factor−10

Intermediate (5)

−25 pts

22PROPER COLD HOLDING TEMPERATURES−5
36THERMOMETERS PROVIDED & ACCURATE−5
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−5

Base deductions−35 pts

Risk factor bonus (1× +5)−5 pts

Apr 25

Canvass Re-Inspection InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-101.19: OBSERVED BOXES STORED ON FLOOR IN BASEMENT AND OBSERVED FOOD ITEMS STORED ON MILK CRATES IN WALK IN COOLER. INSTRUCTED TO PROVIDE ADEQUATE SHELVING UNITS TO ELEVATE ALL FOOD AND NONFOOD ITEMS AT LEAST SIX INCHES OFF OF FLOOR FOR EASE OF CLEANABILITY.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
5-205.15: OBSERVED FAUCET AT SANITIZER COMPARTMENT OF THREE COMPARTMENT SINK LEAKING. INSTRUCTED TO REPAIR LEAKING FAUCET AT THREE COMPARTMENT SINK AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13: OBSERVED ONE EMPLOYEE WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE WITH NO ALLERGEN AWARENESS TRAINING. INSTRUCTED TO PROVIDE ALLERGEN AWARENESS TRAINING FOR ALL EMPLOYEES WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATES.

Base deductions−6 pts

Mar 25

Canvass InspectionFail

1 High2 Med7 Basic

10 total

66/100inspection score

−34 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO PAPER TOWELS AT HANDWASHING SINK IN EMPLOYEE WASHROOM IN BASEMENT. INSTRUCTED HAND DRYING PROVISIONS SHALL BE PROVIDED AT HANDWASHING SINKS AT ALL TIMES. CORRECTED ON SITE PAPER TOWELS PROVIDED AT HANDWASHING SINK IN EMPLOYEE WASHROOM IN BASEMENT BEFORE CONCLUSION OF INSPECTION. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED.

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED COLD TCS FOOD(RAW CRACKED EGGS NOT IN SHELL) HELD AT IMPROPER TEMPERATURE OF 47.7F. INSTRUCTED ALL COLD TCS FOOD MUST BE HELD AT 41F OR BELOW. CORRECTED ON SITE MANAGER VOLUNTARILY DISCARDED AND DENATURED FOOD VALUED AT $50 WEIGHING 10 LBS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
OBSERVED NO ASTERISK ON SPECIALS MENU IDENTIFYING ALL ANIMAL DERIVED FOODS THAT CAN BE SERVED RAW, UNDERCOOKED, COOKED TO ORDER OR CONTAIN RAW OR UNDERCOOKED INGREDIENTS, OBSERVED NO DISCLOSURE ON SPECIALS MENU STATING THAT ASTERISKED ANIMAL DERIVED FOODS ARE SERVED RAW, UNDERCOOKED, COOKED TO ORDER OR CONTAIN RAW OR UNDERCOOKED INGREDIENTS AND OBSERVED NO REMINDER STATEMENT ON SPECIALS MENU. INSTRUCTED TO ADD ASTERSIK TO ALL ANIMAL DERIVED FOODS ON SPECIALS MENU THAT CAN BE SERVED RAW, UNDERCOOKED, COOKED TO ORDER OR CONTAIN RAW OR UNDERCOOKED INGREDIENTS, TO ADD DISCLOSURE TO SPECIALS MENU STATING THAT ANIMAL DERIVED FOODS WITH AN ASTERISK ARE SERVED RAW, UNDERCOOKED, COOKED TO ORDER OR CONTAIN RAW OR UNDERCOOKED INGREDIENTS AND TO ADD REMINDER STATEMENT TO SPECIALS MENU. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED

Basic (7)

−14 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED BOXES STORED ON FLOOR IN BASEMENT AND OBSERVE FOOD ITEMS STORED ON MILK CRATES IN WALK IN COOLER. INSTRUCTED TO PROVIDE ADEQUATE SHELVING UNITS TO ELEVATE ALL FOOD AND NONFOOD ITEMS AT LEAST SIX INCHES OFF OF FLOOR FOR EASE OF CLEANABILITY.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED DRAINPIPE OF SANITIZER COMPARTMENT LEAKING AND OBSERVED FAUCET AT SANITIZER COMPARTMENT LEAKING. INSTRUCTED TO REPAIR LEAKING DRAINPIPE AND LAEKING FAUCET AT THREE COMPARTMENT SINK AND MAINTAIN.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OBSERVED GREASE EXTERIOR TOP OF GREASE CONTAINER. INSTRUCTED TO CLEAN EXTERIOR TOP OF GREASE CONTAINER AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED OPENINGS IN WALLS UNDERNEATH WASH COMPARTMENT OF THREE COMPARTMENT SINK. INSTRUCTED TO SMOOTHLY REPAIR OPENINGS IN WALLS UNDERNEATH WASH COMPARTMENT OF THREE COMPARTMENT SINK FOR EASE OF CLEANABILITY.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED BUILDUP IN FLOOR DRAINS UNDERNEATH DISH MACHINE AND THREE COMPARTMENT SINK. INSTRUCTED TO CLEAN FLOOR DRAINS IN SAID AREAS AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED BLACK BUILDUP ON INTERIOR OF HOOD ABOVE LOW TEMPERATURE DISH MACHINE. INSTRUCTED TO CLEAN INTERIOR OF HOOD ABOVE LOW TEMPERATURE DISH MACHINE.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED TWO EMPLOYEES WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATES WITH NO ALLERGEN AWARENESS TRAINING. INSTRUCTED TO PROVIDE ALLERGEN AWARENESS TRAINING FOR ALL EMPLOYEES WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATES.

Base deductions−34 pts

Jun 24

Canvass InspectionPass w/ Conditions

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED THE FOLLOWING TCS FOOD ITEMS AT IMPROPER COLD-HOLDING TEMPERATURES: LIQUID RAW EGGS AT 51.5F IN THE MAIN LINE 2-DOOR REACH-IN COOLER, RAW BEEF AT 46.7F IN THE SMALL GRILL DRAWER COOLER, MASHED POTATOES AT 45.7F IN THE MAIN KITCHEN LINE COOLER. INSTRUCTED TO DENATURE AND DISCARD TCS FOOD ITEMS OUT OF TEMPERATURE. PERSON-IN-CHARGE DENATURED AND DISCARDED FOOD ITEMS AT TIME OF INSPECTION. APPROXIMATELY 25 LBS. VALUED APPROXIMATELY $50.00 DISCARDED ON-SITE. PRIORITY VIOLATION. 7-38-005 CITATION ISSUED.

Basic (4)

−8 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED DAMP WIPING CLOTHS STORED ON FOOD PREP SURFACES/ON HANDWASHING SINK SPLASH GUARDS IN-BETWEEN USES. INSTRUCTED TO STORE USED WIPING CLOTHS IN APPROVED SANITIZER SOLUTION OR MAINTAIN DRY WHEN USED FOR WIPING SPILLS.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
OBSERVED SINGLE-SERVICE ARTICLES IN BOXES STORED DIRECTLY ON THE FLOOR IN THE BASEMENT AREA. INSTRUCTED TO RELOCATE SINGLE-SERVICE ITEMS AT LEAST 6 INCHES ABOVE THE FLOOR AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED EMPTY EGG CARTONS AND ALUMINUM FOIL USED TO LINE NONFOOD-CONTACT SURFACES OF EQUIPMENT ALONG THE MAIN COOK LINE (SMALL STOVE, GRIDDLE). INSTRUCTED TO REMOVE EGG CARTONS AND ALUMINUM FOIL AND MAINTAIN SMOOTH AND EASILY-CLEANABLE NONFOOD-CONTACT SURFACES OF EQUIPMENT.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED OVEN RACKS IN THE REAR AREA SOILED WITH ENCRUSTED GREASE DEPOSITS. INSTRUCTED TO CLEAN AND SANITIZE FOOD-CONTACT SURFACES OF EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF ENCRUSTED GREASE DEPOSITS AND MAINTAIN.

Base deductions−13 pts

Apr 23

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Mar 23

Canvass InspectionPass w/ Conditions

3 High1 Med1 Basic

5 total

63/100inspection score

−37 pts

High Priority (3)

−30 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
TEMPERATURE OF HOT WATER MEASURED AT 75F IN THE EMPLOYEE BASEMENT RESTROOM. FACILITY MUST PROVIDE WATER OF AT LEAST 100F THROUGH A MIXING VALVE OR COMBINATION FAUCET. EMPLOYEE REPAIRED HANDSINK AND IS NOW MAINTAINING A TEMPERATURE OF 100F. PRIORITY VIOLAITON 7-38-030 (c) CITATION ISSUED.
15FOOD SEPARATED AND PROTECTED−10
OBSERVED RAW EGGS STORED ON TOP SHELF ABOVE READY TO EAT FOODS IN THE WALK-IN COOLER. DISCUSSED THAT READY TO EAT FOODS MUST BE PLACED ON TOP SHELF ABOVE RAW EGGS. EMPLOYEE REORGANIZED WALK-IN COOLER AT TIME OF INSPECTION. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
COOLER LOCATED ON WIRE RACK (NEAR COOKLINE HAND SINK AMBIENT AIR TEMPERATURE MEASURED ABOVE 50.F. ALL TCS FOODS HAVE BEEN DISCARDED. REFER TO VIOLATION #22. COOLER WAS TAGGED AND HELD FOR INSPECTION. ONCE UNIT HAS BEEN REPAIRED PROPERLY OR REPLACED AND MAINTAINING A TEMPERATURE OF 41F AND BELOW. FACILITY MUST CONTACT CDPHFOOD@CITYOFCHICAGO.ORG TO HAVE AN INSPECTOR MAKE A SITE. COOLER IS NOW 41F AND BELOW. PRIORITY VIOLATION CITATION 7-38-005 CITAITON ISSUSED.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
TEMPERATURE OF RAW EGGS STORED IN COOLER LOCATED ON WIRE RACK (NEAR COOKLINE HAND SINK) IS AT IMPROPER TEMPERATURE. RAW EGGS TEMPERATURE MEASURED AT 50.4F. APPROXIMATELY 3 POUNDS OF EGGS AT AN APPROXIMATE COST OF $50 WAS DISCARDED ON SITE. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Basic (1)

−2 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
IN-USE WIPING CLOTHS ARE NOT STORED PROPERLY. FOUND ON PREP SURFACES. CLOTHS USED TO WIPE SURFACES AND EQUIPMENT SHALL BE HELD IN A PROPER SANITIZER SOLUTION. CLOTHS IN-USE FOR WIPING SURFACES IN CONTACT WITH RAW ANIMAL FOODS SHALL BE KEPT SEPARATE FROM CLOTHS USED FOR OTHER PURPOSES. IN-USE CLOTHS MUST BE LAUNDERED DAILIY.

Base deductions−37 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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