What is Snicker's Bar & Grill's health inspection score?

Snicker's Bar & Grill has a SafeDine safety score of 89 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Snicker's Bar & Grill last inspected?

Snicker's Bar & Grill was last inspected on February 17, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Snicker's Bar & Grill have?

Snicker's Bar & Grill has 21 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Snicker's Bar & Grill safe to eat at?

Yes, Snicker's Bar & Grill has an excellent safety record with a score of 89/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Snicker's Bar & Grill serve?

Snicker's Bar & Grill serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Snicker's Bar & Grill

Name: Snicker's Bar & Grill
Address: 446-448 N STATE ST, Chicago, 60654
Rating: 89

446-448 N STATE ST, Chicago

Last Inspected: 2/17/2026

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0Excellent

American•River North

Ranked #82 of 547 in River NorthBetter than 17% of american restaurants

Stable

6 inspections

Last: Feb 17, 2026

high confidence

Directions Order

Inspections

17%

Clean Rate

3.5

Avg Violations

2 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Pest issues

Evidence of pests found during inspection

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-12

Final Score

Impact Breakdown

High Priority

-3 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-5 pts

Best practices • 2 pts each

Inspection Timeline

-2 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 88/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (89/100) 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

446-448 N STATE ST, Chicago, IL 60654

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Violation Timeline

Jan 2023

2 inspections

1 high priority

1 intermediate

4 basic

Jan

Feb 2024

1 inspections

1 intermediate

5 basic

Mar 2024

1 inspections

3 basic

Mar

Jan 2025

1 inspections

1 high priority

1 basic

Feb 2026

1 inspections

1 intermediate

3 basic

Feb

Inspection History

6 records on file

4 Canvass1 Canvass Re-Inspection1 Non-Inspection

Feb 26

Canvass InspectionLatestPass

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
UNABLE TO LOCATE TO THERMOMETER INSIDE "7-UP" PREP COOLER IN REAR KITCHEN AREA. INSTRUCTED TO PROVIDE AND MAINTAIN THERMOMETERS INSIDE ALL COOLERS USED TO STORE TCS ITEMS.

Basic (3)

−6 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED MEAT FROZEN IN PLASTIC SHOPPING BAGS IN BASEMENT CHEST FREEZER. INSTRUCTED TO STOP AND USE ONLY FOOD GRADE CONTAINERS FOR FOOD STORAGE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED TORN GASKET ON INTERIOR OF "7-UP" COOLER LOCATED IN REAR KITCHEN AREA USED FOR FOOD PREP. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED COOK ON DUTY DURING INSPECTION WITHOUT VALID FOOD HANDLER TRAINING. INSTRUCTED ALL EMPLOYEES MUST COMPLETE FOOD HANDLER TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.

Base deductions−11 pts

Jan 25

Canvass InspectionPass

1 High1 Basic

2 total

88/100inspection score

−12 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HANDWASHING SIGNAGE POSTED AT HANDWASHING SINK IN WOMEN'S WASHROOM. INSTRUCTED TO POST CLEARLY VISIBLE HANDWASHING SIGNAGE THAT NOTIFIES FOOD EMPLOYEES TO WASH THEIR HANDS AT ALL HANDWASHING SINKS USED BY FOOD EMPLOYEES.

Basic (1)

−2 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED STAINED CEILING TILES IN REAR PREP AREA. INSTRUCTED TO REPLACE STAINED CEILING TILES IN REAR PREP AREA AND MAINTAIN. OBSERVED HOLE AT BASE OF WALL NEXT TO THREE COMPARTMENT SINK ON RIGHT SIDE. INSTRUCTED TO SMOOTHLY SEAL HOLE AT BASE OF WALL NEXT TO THREE COMPARTMENT SINK ON RIGHT SIDE FOR EASE OF CLEANABILITY. OBSERVED STAINS AND HOLES ON CEILING IN REAR OF BASEMENT BEHIND WALK IN COOLER. INSTRUCTED TO SMOOTHLY REPAIR HOLES IN CEILING FOR EASE OF CLEANABILITY. INSTRUCTED TO PAINT STAINED CEILING IN REAR OF BASEMENT BEHIND WALK IN COOLER.

Base deductions−12 pts

Mar 24

Canvass Re-Inspection InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-602.13: OBSERVED FOOD DEBRIS AND SPILLAGE ON INTERIOR SHELVES OF ONE DOOR REFRIGERATOR IN KITCHEN. INSTRUCTED TO CLEAN AND MAINTAIN. INSTUCTED MANAGER TO DETAIL CLEAN AND MAINTAIN IN GOOD CONDITION.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13: NO PROOF OF FOOD HANDLER TRAINING PROVIDED FOR ANY EMPLOYEES. INSTRUCTED TO PROVIDE PROOF OF FOOD HANDLER TRAINING FOR ALL FOOD HANDLERS.
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13: NO PROOF OF ALLERGEN TRAINING PROVIDED FOR EMPLOYEE WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE. INSTRUCTED TO PROVIDE PROOF OF ALLERGEN TRAINING FOR ALL EMPLOYEES WITH A CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

Base deductions−6 pts

Feb 24

Canvass InspectionFail

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
OBSERVED NO ASTERICK AND DISCLOSURE STATEMENT ON MENU IDENTIFYING AND STATING WHICH ANIMAL DERIVED FOODS ARE SERVED COOKED TO ORDER. INSTRUCTED TO ADD ASTERICK AND DISCLOSURE STATEMENT TO MENU IDENTIFYING AND STATING WHICH ANIMAL DERIVED FOODS ARE SERVED COOKED TO ORDER. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.

Basic (5)

−10 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED EXPOSED ICE IN ICE BIN ON SOUTHSIDE OF BAR WITH NO LID/COVER ON ICE BIN. INSTRUCTED TO PROVIDE LID/COVER FOR ICE BIN ON SOUTHSIDE OF BAR TO PREVENT CONTAMINATION OF ICE IN ICE BIN DURING STORAGE TO PREVENT EXPOSURE TO SPLASHES, DUST OR OTHER CONTAMINATION.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED FOOD DEBRIS AND SPILLAGE ON INTERIOR SHELVES OF ONE DOOR REFRIGERATOR IN KITCHEN. INSTRUCTED TO CLEAN AND MAINTAIN. OBSERVED NORTHSIDE SODA NOZZLE HOLDER WITH A WHITE GEL LIKE SUBSTANCE INSIDE INSTUCTED MANAGER TO DETAIL CLEAN AND MAINTAIN IN GOOD CONDITION.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FOOD DEBRIS ALONG BASE OF NORTHSIDE WALL OF COUNTER AREA (ON SIDE WHERE FOOD IS COOKED). INSTRUCTED TO CLEAN ALONG BASE OF NORTHSIDE WALL OF COUNTER AREA(ON SIDE WHERE FOOD IS COOKED) AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
NO PROOF OF FOOD HANDLER TRAINING PROVIDED FOR ANY EMPLOYEES. INSTRUCTED TO PROVIDE PROOF OF FOOD HANDLER TRAINING FOR ALL FOOD HANDLERS.
58ALLERGEN TRAINING AS REQUIRED−2
NO PROOF OF ALLERGEN TRAINING PROVIDED FOR EMPLOYEE WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE. INSTRUCTED TO PROVIDE PROOF OF ALLERGEN TRAINING FOR ALL EMPLOYEES WITH A CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE.

Base deductions−15 pts

Jan 23

Canvass InspectionPass

1 High1 Med4 Basic

6 total

77/100inspection score

−23 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
A SIGN OR POSTER THAT NOTIFIES FOOD EMPLOYEES TO WASH THEIR HANDS IS NOT PROVIDED AT RESTROOM HANDWASHING SINKS USED BY FOOD EMPLOYEES. PROVIDE A CLEARLY VISIBLE HANDWASHING SIGN AT EACH HAND SINK.

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
KITCHEN BACK EXIT DOOR THAT LEADS OUTSIDE ALLOWS FOR PESTS. EXTERIOR DOORS SHALL BE: SELF-CLOSING, SOLID AND TIGHT FITTING, AND LIMITED TO DESIGNATED USE.

Basic (4)

−8 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED SODA DISPENSER LINES DIRECTLY ABOVE CONTAINERS OF ICE IN BAR. FOOD (ICE) SHALL BE COVERED IN BAR AREA AND PROTECTED BY CONTAMINATION BY STORING IT: 1) IN A CLEAN, DRY LOCATION; 2) WHERE IT IS NOT EXPOSED TO SPLASH, DUST OR OTHER CONTAMINATION; 3) AT LEAST 6 INCHES ABOVE THE FLOOR. INSTRUCTED FACILITY TO MOVE LINES, COVER LINES, OR COVER ICE CONTAINERS.
39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
FOOD OIL CONTAINERS STORED ON THE FLOOR IN THE KITCHEN. ITEMS MUST BE AT LEAST 6 INCHES ABOVE THE FLOOR.
41WIPING CLOTHS: PROPERLY USED & STORED−2
IN-USE WIPING CLOTHS ARE NOT STORED PROPERLY. FOUND ON BAR PREP COUNTERS. 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.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
CRATES USED AS ELEVATION IN BASEMENT. FACILITY MUST REMOVE AND REPLACE WITH SHELVING THAT IS EASY TO MONITOR DEBRIS UNDERNEATH AND THAT HAS A SMOOTH AND EASILY CLEANABLE SURFACE.

Base deductions−23 pts

Jan 23

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

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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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