What is Berghoff's's health inspection score?

Berghoff's has a SafeDine safety score of 94 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Berghoff's last inspected?

Berghoff's was last inspected on July 31, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Berghoff's have?

Berghoff's has 40 total violations across 9 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Berghoff's safe to eat at?

Yes, Berghoff's has an excellent safety record with a score of 94/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Berghoff's serve?

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

Official Health Record

Berghoff's

Name: Berghoff's
Address: 17 W ADAMS ST, Chicago, 60603
Rating: 94

17 W ADAMS ST, Chicago

Last inspected 8mo ago

▲Improving

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0Excellent

American•The Loop

Ranked #67 of 865 in The LoopBetter than 17% of american restaurants

Improving

9 inspections

Last: Jul 31, 2025

medium confidence

Directions Order

Inspections

22%

Clean Rate

4.4

Avg Violations

8 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Plumbing issues

Plumbing or waste disposal problems

Food storage

Food not properly stored or protected

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-6

Final Score

Impact Breakdown

High Priority

-2 pts

Direct health hazards • 10 pts each

Intermediate

-1 pts

Potential hazards • 5 pts each

Basic

-1 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

+6 pts

100

Latest

100% weight

100

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

17 W ADAMS ST, Chicago, IL 60603

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Violation Timeline

Jun 2022

3 inspections

7 high priority

1 intermediate

9 basic

Jun

Nov 2022

1 inspections

2 intermediate

7 basic

Jun 2023

1 inspections

5 high priority

3 basic

Jun

Apr 2024

1 inspections

1 high priority

1 intermediate

Jun 2025

2 inspections

1 high priority

1 intermediate

2 basic

Jun

Jul 2025

1 inspections

Inspection History

9 records on file

1 Short Form Complaint3 Canvass Re-Inspection3 Canvass2 Complaint

Jul 25

Short Form Complaint InspectionLatestCleanPass

No violations

100/100inspection score

Jun 25

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Jun 25

Canvass InspectionFail

1 High1 Med2 Basic

4 total

81/100inspection score

−19 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED TWO DOOR UPRIGHT COLD HOLDING UNIT IN FIRST FLOOR PREP AREA AT IMPROPER AMBIENT TEMPERATURE OF 48.6F. INSTRUCTED ALL COLD HOLDING UNITS MUST BE MAINTAINED AT 41F OR BELOW. HELD FOR INSPECTION TAG PLACED ON TWO DOOR UPRIGHT COLD HOLDING UNIT IN FIRST FLOOR PREP AREA. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED COLD TCS FOODS, HELD AT IMPROPER TEMPERATURES RANGING BETWEEN 45.3-65.5F. OBSERVED COLD TCS FOODS, QUINOA SALAD(56.8F),PORK(51.3F), TUNA(49.3F),PORK SAUSAGE(45.3F),SLICED AVOCADO(47.8F), SLICED TOMATOES(53.8F), POTATOES(65.5F) DICED TOMATOES(56.3F), CORN(55.6F), CHICKEN(46.9F) AND BEANS(51.3F) HELD AT IMPROPER TEMPERATURE. INSTRUCTED ALL COLD TCS FOOD MUST BE HELD AT 41F OR BELOW. CORRECTED ON SITE MANAGER VOLUNTARILY DISCARDED AND DENATURED FOOD VALUED AT $180 WEIGHING 25LBS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Basic (2)

−4 pts

48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED NO IRREVERSIBLE TEMPERATURE INDICATOR FOR MEASURING SURFACE TEMPERATURE OF UTENSILS AND OTHER DISHES. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED NO DATA PLATE FOR HIGH TEMPERATURE DISH MACHINE IN BASEMENT. INSTRUCTED TO PROVIDE AN EASILY ACCESSIBLE AND READABLE DATA PLATE AFFIXED TO THE MACHINE BY THE MANUFACTURER THAT INDICATES THE MACHINE'S DESIGN AND OPERATION SPECIFICATIONS.

Base deductions−19 pts

Apr 24

Complaint InspectionPass w/ Conditions

1 High1 Med

2 total

85/100inspection score

−15 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
FOUND 2 OUT OF 3 LOW TEMPERATURE DISH MACHINES INADEQUATELY SANITIZING DISHES AT 0 PPM. INSTRUCTED MANAGER TO PROVIDE A SANITIZING SOLUTION TO ADEQUATELY SANITIZE DISHES PER MANUFACTURER'S INSTRUCTIONS. LOW TEMPERATURE DISH MACHINE TAGGED AND HELD FOR INSPECTION BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH. INSTRUCTED MANAGER TO NO LONGER USE DISH MACHINE UNTIL IT IS RE-INSPECTED BY CDPH AND AT AN ADEQUATE SANITIZING SOLUTION. PRIORITY VIOLATION. 7-38-025. CITATION ISSUED. ENGINEER SERVICES MACHINE AT TIME OF INSPECTION.

Intermediate (1)

−5 pts

20PROPER COOLING TIME AND TEMPERATURE−5
FOUND BEEF AT 77F - 86F LOCATED IN WALK IN COOLER. MANAGER STATES BEEF IS COOLLING AND HAS BEEN COOLING FOR OVER 2HRS. INSTRUCTED TO CHILL TCS FOODS FROM 135F-70F WITHIN 2 HOURS AND CHILL FROM 135F - 41F FOR A TOTAL OF 6 HRS. INSTRUCTED TO CREATE A COOLING CHART TO MONISTOR COOLING.PRIORITY VIOLATION CITATION. 7-38-005.CITATION ISSUED.

Base deductions−15 pts

Jun 23

Canvass InspectionPass w/ Conditions

5 High3 Basic

8 total

44/100inspection score

−56 pts

High Priority (5)

−50 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
6-301.14 OBSERVED NO HAND WASHING SIGNS AT THE HAND WASHING SINKS LOCATED IN THE TOILET ROOMS. INSTRUCTED TO PROVIDE.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
5-205.11 OBSERVED A HAND WASHING SINK BLOCKED WITH A TRAY INSIDE OF THE BASIN. INSTRUCTED TO ONLY USE HAND WASHING SINKS FOR HAND WASHING ONLY AND DO NOT STORE ITEMS INSIDE OF THE BASIN. MANAGER REMOVED ITEM DURING THE INSPECTION. PRIORITY FOUNDATION. CITATION ISSUED 7-38-030(C).
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
6-301.11 OBSERVED NO HAND WASHING CLEANSER AT THE HAND WASHING SINK LOCATED BY THE 1ST FLOOR BAR. INSTRUCTED TO ALWAYS PROVIDE HAND WASHING CLEANSER AT ALL HAND WASHING SINKS AT ALL TIMES. EMPLOYEE PROVIDED HAND WASHING CLEANSER DURING THE INSPECTION. PRIORITY FOUNDATION. CITATION WRITTEN UNDER VIOLATION ABOVE.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
6-301.12 OBSERVED NO HAND DRYING PROVISION AT THE HAND WASHING SINK LOCATED BEHIND THE BAR. INSTRUCTED TO PROVIDE A HAND DRYING PROVISION SUCH AS PAPER TOWELS AT THE HAND WASHING SINKS AT ALL TIMES. EMPLOYEE PROVIDED PAPER TOWELS DURING THE INSPECTION. PRIORITY FOUNDATION. CITATION ISSUED UNDER THE VIOLATION ABOVE.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
4-602.11(B-E) OBSERVED A BROWNISH SUBSTANCE ON THE SODA NOZZLES LOCATED BEHIND THE BAR AND IN THE ICE MACHINE ICE SLOT AREA. INSTRUCTED TO CLEAN AND SANITIZE.

Basic (3)

−6 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
4-904.11 OBSERVED A ICE SCOOP BEING STORED IN ICE AND SCOOPS BEING STORED IN DRESSING IN THE REFRIGERATOR. INSTRUCTED TO PROPERLY STORE ALL KITCHENWARE.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
5-204.12 UNABLE TO LOCATE THE BACKFLOW PREVENTION DEVICE ON THE ICETEA AND COFFEE MACHINES. INSTRUCTED TO LOCATE OR PROVIDE.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
5-501.17 OBSERVED NO COVERED RECEPTACLES INSIDE OF THE UNISEX TOILET ROOMS. INSTRUCTED TO PROVIDE.

Base deductions−56 pts

Nov 22

Complaint InspectionPass w/ Conditions

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

23PROPER DATE MARKING AND DISPOSITION−5
OBSERVED PREPARED TCS FOOD ITEMS (COOKED PASTA,COOKED PORK.) IN CONTAINERS IN WALK IN COOLER WITHOUT LABELS. INSTRUCTED TO PROVIDE DISCARD DATE LABELS (NOT TO EXCEED 7 DAYS) ON ALL FOODS PREPARED ON SITE AND HELD FOR MORE THAN 24 HOURS AND MAINTAIN. MANAGER CORRECTED ON SITE PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED SALT AND FLOUR OUT OF THE ORIGINAL CONTAINERS WITHOUT LABELS CONTAINING THE PRODUCT NAME. INSTRUCTED TO LABEL ALL FOODS AND SPICES WITH COMMON NAME THAT ARE OUT OF THE ORIGINAL CONTAINERS.

Basic (7)

−14 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED SOILED WIPING CLOTHS STORED ON PREP TABLES. INSTRUCTED MANAGER TO STORE IN SANITIZING SOLUTION BETWEEN USES.
43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED ICE SCOOP LAYING ON TOP OF ICE IN BAR. INSTRUCTED MANAGER TO STORE ICE SCOOP HANDLE UP ABOVE ICE TO PREVENT CONTAMINATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED RUSTY SHELVES IN THE WALK IN COOLER IN THE BAKERY DEPARTMENT. INSTRUCTED TO DETAIL CLEAN, REPAINT WITH NON-TOXIC FOOD GRADE PAINT AND/OR REPLACE.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED NO CHLORINE SANITIZER TESTING DEVICES ON SITE AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE. MANAGER GOT ONE FROM ANOTHER FACILITY. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
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 THROUGHOUT FACILITY. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DEBRIS ON FLOORS ALONG WALLS AND CORNERS IN PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED ONE BURNT OUT LIGHT BULB IN THE MAIN PREP LINE AND TWO BURNT OUT LIGHT BULBS IN THE BAKERY. INSTRUCTED TO REPLACE

Base deductions−24 pts

Jun 22

Canvass Re-Inspection InspectionPass

1 High2 Basic

3 total

86/100inspection score

−14 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
FOUND CUSTOMER TOILET ROOM HANDWASHING SINKS WITHOUT HANDWASHING SIGNAGE. INSTRUCTED MANAGER TO PROVIDE.

Basic (2)

−4 pts

57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
FOUND FOOD HANDLERS WITHOUT PROOF OF FOOD HANDLER TRAINING. INSTRUCTED MANAGER TO PROVIDE PROOF OF FOOD HANDLER TRAINING FOR ALL FOOD HANDLERS
58ALLERGEN TRAINING AS REQUIRED−2
FOUND CITY OF CHICAGO FOOD SERVICE MANAGER WITHOUT PROOF OF ALLERGEN TRAINING ON SITE AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE PROOF OF ALLERGEN TRAINING FOR ALL CITY OF CHICAGO FOOD SERVICE MANAGERS.

Base deductions−14 pts

Jun 22

Canvass Re-Inspection InspectionFail

3 High3 Basic

6 total

64/100inspection score

−36 pts

High Priority (3)

−30 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
FOUND CUSTOMER TOILET ROOM HANDWASHING SINKS WITHOUT HANDWASHING SIGNAGE. INSTRUCTED MANAGER TO PROVIDE.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
FOUND AN EXCESSIVE AMOUNT OF BLACK MOLD LIKE SUBSTANCE THROUGHOUT INTERIOR OF ICE MACHINE. ICE IS USED FOR HUMAN CONSUMPTION. MUST CLEAN SANITIZE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-38-005.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
FOUND LOW TEMPERATURE DISH MACHINE FURTHEST FROM BAR ENTRANCE INADEQUATELY SANITIZING AT 0 PPM. DISH MACHINE REMAINS TAGGED, SAID DISH MACHINE NOT IN USE. INSTRUCTED MANAGER TO PROVIDE A MINNIMUM CHLORINE SANITIZING SOLUTION OF 50 - 100PPM.LOW TEMPERATURE DISH MACHINES TAGGED AND HELD FOR INSPECTION BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH AND MAY NOT BE USED UNTIL LOW TEMPERATURE DISH MACHINE IS AT 50 - 100 PPM. LOW TEMP DISH MACHINE CLOSEST TO BAR IS AT 100 PPM . Tg removed PPRIORITY VIOLATION. 7-38-025.

Basic (3)

−6 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
FOUND 2 COMPARTMENT SINKS ON 2ND AND 4TH FLOOR WITHOUT RUNNING RUNNING WATER. INSTRUCTED TO PROVIDE.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
FOUND FOOD HANDLERS WITHOUT PROOF OF FOOD HANDLER TRAINING. INSTRUCTED MANAGER TO PROVIDE PROOF OF FOOD HANDLER TRAINING FOR ALL FOOD HANDLERS
58ALLERGEN TRAINING AS REQUIRED−2
FOUND CITY OF CHICAGO FOOD SERVICE MANAGER WITHOUT PROOF OF ALLERGEN TRAINING ON SITE AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE PROOF OF ALLERGEN TRAINING FOR ALL CITY OF CHICAGO FOOD SERVICE MANAGERS.

Base deductions−36 pts

Jun 22

Canvass InspectionFail

3 High1 Med4 Basic

8 total

57/100inspection score

−43 pts

High Priority (3)

−30 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
FOUND CUSTOMER TOILET ROOM HANDWASHING SINKS WITHOUT HANDWASHING SIGNAGE. INSTRUCTED MANAGER TO PROVIDE.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
FOUND AN EXCESSIVE AMOUNT OF BLACK MOLD LIKE SUBSTANCE THROUGHOUT INTERIOR OF ICE MACHINE. ICE IS USED FOR HUMAN CONSUMPTION. MUST CLEAN SANITIZE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
FOUND 2 OUT OF 3 LOW TEMPERATURE DISH MACHINES INADEQUATELY SANITIZING GLASSES AT 0 PPM LOCATED AT FRONT BAR. INSTRUCTED MANAGER TO PROVIDE A MINNIMUM CHLORINE SANITIZING SOLUTION OF 50 - 100PPM.LOW TEMPERATURE DISH MACHINES TAGGED AND HELD FOR INSPECTION BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH AND MAY NOT BE USED UNTIL LOW TEMPERATURE DISH MACHINE IS AT 50 - 100 PPM. PRIORITY VIOLATION. 7-38-025. CITATION ISSUED.

Intermediate (1)

−5 pts

25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
OBSERVED BURGERS ON MENU SAID ITEMS CAN BE ORDERED UNDER COOKED. INSTRUCTED FACILITY TO PROVIDE FOOTNOTE, DISCLOSURE ( WRITTEN DISCLOSURE AND DISCLOSURE BY ASTERISK) AND REMINDER FOR MENU ITEMS THAT CAN BE ORDERED UNDER COOKED. PRIORITY FOUNDATION VIOLATION.7-38-005

Basic (4)

−8 pts

50HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE−2
FOUND NO HOT WATER ON SITE. HOT WATER GENERATION AND DISTRIBUTION SYSTEMS SHALL BE SUFFICIENT TO MEET THE PEAK HOT WATER DEMANDS THROUGHOUT THE RETAIL FOOD ESTABLISHMENT. PRIORITY VIOLATION. 7-38-030(C). CITATION ISSUED. HOT WATER HEATER SERVICED BY ENGINEER AT TIME OF INSPECTION.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
FOUND 2 COMPARTMENT SINKS ON 2ND AND 4TH FLOOR WITHOUT RUNNING RUNNING WATER. INSTRUCTED TO PROVIDE.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
FOUND FOOD HANDLERS WITHOUT PROOF OF FOOD HANDLER TRAINING. INSTRUCTED MANAGER TO PROVIDE PROOF OF FOOD HANDLER TRAINING FOR ALL FOOD HANDLERS.
58ALLERGEN TRAINING AS REQUIRED−2
FOUND CITY OF CHICAGO FOOD SERVICE MANAGER WITHOUT PROOF OF ALLERGEN TRAINING ON SITE AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE PROOF OF ALLERGEN TRAINING FOR ALL CITY OF CHICAGO FOOD SERVICE MANAGERS.

Base deductions−43 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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