What is Red Snapper's health inspection score?

Red Snapper has a SafeDine safety score of 40 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Red Snapper last inspected?

Red Snapper was last inspected on October 25, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Red Snapper have?

Red Snapper has 40 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Red Snapper safe to eat at?

Red Snapper has a safety score of 40/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Red Snapper serve?

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

Official Health Record

Red Snapper

Name: Red Snapper
Address: 400 E 83RD ST, Chicago, 60619
Rating: 40

400 E 83RD ST , Chicago

Data may be outdated — inspected 10/25/2024

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0Poor

American•Chicago

Ranked #960 of 1000 in ChicagoBetter than 22% of american restaurants

Declining

4 inspections

Last: Oct 25, 2024

low confidence

Directions Order

Inspections

Clean Rate

Avg Violations

19 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Employee illnessHigh Priority

Sick employee handling food — illness transmission risk

Pest issuesHigh Priority

Evidence of pests found during inspection

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-74

Final Score

Impact Breakdown

High Priority

-9 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-15 pts

Best practices • 2 pts each

Freshness Penalty

-18 pts

Score reduced due to stale inspection data

Inspection Timeline

-16 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 26/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (40/100) 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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400 E 83RD ST , Chicago, IL 60619

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Violation Timeline

Aug 2022

2 inspections

7 high priority

3 intermediate

8 basic

Aug

Jun 2023

1 inspections

1 high priority

12 basic

Oct 2024

1 inspections

3 high priority

6 basic

Oct

Inspection History

4 records on file

1 Canvass2 Complaint1 Complaint Re-Inspection

Oct 24

Canvass InspectionLatestPass w/ Conditions

3 High6 Basic

9 total2 risk factors

48/100inspection score

−42 pts

High Priority (3)

−30 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
FOUND THE PIC HAS NO CHICAGO CERTIFIED FOOD MANAGER'S (CFM) CERTIFICATE. INSTRUCTED TO OBTAIN AND MAINTAIN A VALID CHICAGO CFM CERTIFICATE. PRIORITY FOUNDATION
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
FOUND NO CHICAGO CFM NOR VALID CERTIFICATE ON SITE WHILE SERVING TCS FOODS (I.E. CHICKEN, FISH, ETC.). INSTRUCTED TO ALWAYS HAVE A CFM AND VALID CERTIFICATE ON SITE DURING HOURS OF OPERATION. PRIORITY FOUNDATION 7-38-012 VIOLATION CITATION ISSUED
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NO HAND WASHING SIGNAGE AT THE FRONT HAND WASHING SINK. INSTRUCTED TO PROVIDE AND MAINTAIN.

Basic (6)

−12 pts

40PERSONAL CLEANLINESS−2
MALE FOOD HANDLER NOT WEARING A HAIR RESTRAINT. INSTRUCTED TO HAVE ALL EMPLOYEES TO WEAR A HAIR RESTRAINT WHEN IN THE FOOD PREP AREAS.
41WIPING CLOTHS: PROPERLY USED & STORED−2
WIPING CLOTHS NOT PROPERLY STORED WHEN NOT IN USE. INSTRUCTED TO STORE IN SANITIZING SOLUTION (MUST BE AT THE REQUIRED PPM) WHEN NOT IN USE. MAINTAIN SAME.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
THE RACKS INSIDE THE WALK IN COOLER WITH PEELING PAINT AND RUSTY SURFACES. INSTRUCTED TO REMOVE RUST, REPAINT USING A NON-TOXIC PAINT OR REPLACE RACKS. MAINTAIN A RUST FREE, SMOOTH AND EASILY CLEANABLE SURFACE.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
TOILET ROOM DOOR IS NOT SELF CLOSING. INSTRUCTED TO PROVIDE A SELF CLOSING DEVICE TO DOOR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
WATER STAINED CEILING TILES IN THE TOILET ROOM AND PREP AREA. INSTRUCTED TO REPLACE AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
FOOD HANDLER ON SITE DOES NOT HAVE A FOOD HANDLERS CERTIFICATE. INSTRUCTED TO OBTAIN AND MAINTAIN A VALID CERTIFICATE.

Base deductions−42 pts

Risk factor bonus (2× +5)−10 pts

Jun 23

Complaint InspectionPass

1 High12 Basic

13 total

66/100inspection score

−34 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HANDWASHING SIGNAGE AT THE HANDWASHING SINK AT THE FRONT FOOD PREP AREA. INSTRUCTED TO PROVIDE AND MAINTAIN.

Basic (12)

−24 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED AN UNCOVERED BIN OF COLESLAW STORED ON THE SHELVING UNIT IN THE WALK-IN COOLER. INSTRUCTED TO COVER ALL FOODS WHILE IN STORAGE TO PREVENT POSSIBLE CONTAMINATION AND MAINTAIN.
39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED A RACK OF BREAD STORED ON THE FLOOR UNFER THE SHELVING UNIT IN THE WALK-IN COOLER. INSTRUCTED TO ELEVATE ALL FOOD ITEMS ATLEAST SIX INCHES OFF THE FLOOR AND MAINTAIN.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
OBSERVED TO GO CONTAINERS NOT INVERTED ON TOP OF THE PREP COOLER IN THE FRONT FOOD PREP AREA. INSTURCTED TO INVERT SAID CONTAINERS AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED A DAMAGED RUBBER GASKET ON THE MIDDLE DOOR OF THE PREP COOLER IN THE FRONT FOOD PREP AREA. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED MISSING THREE SINK STOPPERS FOR THE THREE COMPARTMENT SINK. INSTRUCTED TO PROVIDE AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE OUTERIOR OF THE MICROWAVE INCLUDING THE HANDLE OF THE UNIT NOT CLEAN. INSTUCTED TO CLEAN AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED COLD WATER HANDLE ON THE THREE COMPARTMENT SINK WITH A LEAK. INSTRUCTED TO REPAIR AND MAINTAIN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED NO RECEPTACLE WITH A LID IN THE EMPLOYEE TOILET ROOM. INSTRUCTED TO PROVIDE AND MAINTAIN.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OBSERVED OUTDOOR GREASE CONTAINER WITH DRIED GREASE DROPLETS AND A BUILD UP OF GREASE THROUGHOUT THE UNIT. INSTRUCTED TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED THE FLOORS CLOSE TO THE WALLS IN THE DINING AREA, UNDER AND ON THE SIDE OF THE DEEP FRYING UNIT AND STEAM TABLE NOT WITH DERIS BUILD UP, GREASE BUILD UP, AND NOT MAINTAINED. INSTRUCTED TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED THE VENTILATION COVERS OUTSIDE OF THE VENTILATION SYSTEM WITH DUST BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN SAID COVERS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED AN OPENING AT THE BOTTOM OF THE BLUE WALL ON THE FAR LEFT OF THE FRONT SERVICE AREA NEAR A SHELVING UNIT WITH DRY GOODS STORED. INSTRUCTED TO SEAL SAID HOLE AND MAINTAIN.

Base deductions−34 pts

Aug 22

Complaint Re-Inspection InspectionPass w/ Conditions

1 High1 Med4 Basic

6 total1 risk factor

72/100inspection score

−23 pts

High Priority (1)

−10 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CERTIFIED FOOD MANAGER ON SITE AT TIME OF INSPECTION. INSTRUCTED MANAGER THAT A CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES. PRIORITY FOUNDATION 7-38-012. CITATION ISSUED.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED BULK CONTAINERS OF BREADING AND FLOUR WITH NO LABELS. INSTRUCTED TO LABEL ALL CONTAINERS WITH COMMON NAME THAT ARE OUT OF THE ORIGINAL CONTAINERS.

Basic (4)

−8 pts

40PERSONAL CLEANLINESS−2
OBSERVED MALE EMPLOYEE PREPARING FOOD WITH HAIR RESTRAINT. INSTRUCTED MANAGER THAT ALL EMPLOYEES MUST HAVE HAIR RESTRAINTS WHEN HANDLING FOOD. HAIR NET PROVIDED DURING INSPECTION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED TORN/DAMAGED AND DIRTY RUBBER GASKET ON DOOR OF THE REACH IN PREP COOLERS IN THE FRONT PREP AREA ; INSTRUCTED TO REPAIR OR REPLACE GASKET.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED ACCUMULATED GREASE AND FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES, COOLERS, FREEZERS, SHELVING UNITS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN. (NONFOOD CONTACT SURFACES)
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
EVERY VERTICAL AND HORIZONTAL SURFACE IN FOOD PREP AREA, FLOORS AND WALLS, NEED CLEANING. OBSERVED FOOD DEBRIS AND SPILLED GREASE ON FLOORS. OBSERVED ACCUMULATED DUST ON VENTS AND ON PIPING ABOVE FOOD PREP AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN

Base deductions−23 pts

Risk factor bonus (1× +5)−5 pts

Aug 22

Complaint InspectionFail

6 High2 Med4 Basic

12 total4 risk factors

2/100inspection score

−78 pts

High Priority (6)

−60 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.
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. INSTRUCTED MANAGER THAT A CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES. PRIORITY FOUNDATION 7-38-012 CITATION ISSUED.
3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE DOCUMENTATION OF EMPLOYEES RESPONSIBILITY TO REPORT ANY ILLNESS TRANSMISSIBLE THROUGH FOOD.PRIORITY FOUNDATION 7-38-010 CITATION ISSUED
5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
OBSERVED NO ADEQUATE SUPPLIES ON SITE TO PROPERLY RESPOND TO VOMIT AND/OR DIARRHEAL EVENTS . INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005. CITATION ISSUED
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO SOAP/ HAND CLEANSER AT HANDSINK IN FOOD PREP AREA. INSTRUCTED MANAGER TO PROVIDE SOAP AND MAINTAIN AT ALL TIMES. PRIORITY FOUNDATION 7-38-030(C) CITATION ISSUED
13FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED−10
OBSERVED FOUL SMELLING CHICKEN WITH AN OPAQUE MILKY SUBSTANCE ON SURFACE OF LIQUID AND BROWNISH BEIGE PIECES OF AIR EXPOSED CHICKEN. MANAGER DISCARDED APPROXIMATELY 3 LBS OF CHICKEN AT $20. PRIORITY 7-38-005. CITATION ISSUED

Intermediate (2)

−10 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED BULK CONTAINERS OF BREADING AND FLOUR WITH NO LABELS. INSTRUCTED TO LABEL ALL CONTAINERS WITH COMMON NAME THAT ARE OUT OF THE ORIGINAL CONTAINERS.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED NO PEST CONTROL LOG BOOK ON SITE. INSTRUCTED MANAGER LOG BOOK MUST BE ON SITE AT ALL TIMES WITH THE STATE OF ILLINOIS LICENSING INFORMATION. PRIORITY FOUNDATION 7-38-020(A) CITATION ISSUED

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED TORN/DAMAGED AND DIRTY RUBBER GASKET ON DOOR OF THE REACH IN PREP COOLERS IN THE FRONT PREP AREA ; INSTRUCTED TO REPAIR OR REPLACE GASKET.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED ACCUMULATED GREASE AND FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES, COOLERS, FREEZERS, SHELVING UNITS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN. (NONFOOD CONTACT SURFACES)
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
EVERY VERTICAL AND HORIZONTAL SURFACE IN FOOD PREP AREA, FLOORS AND WALLS, NEED CLEANING. OBSERVED FOOD DEBRIS AND SPILLED GREASE ON FLOORS. OBSERVED ACCUMULATED DUST ON VENTS AND ON PIPING ABOVE FOOD PREP AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED MALE EMPLOYEE WITH NO FOOD HANDLER CERTIFICATE. INSTRUCTED MANAGER TO MEET REQUIREMENT.

Base deductions−78 pts

Risk factor bonus (4× +5)−20 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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