What is King Crab House's health inspection score?

King Crab House has a SafeDine safety score of 96 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was King Crab House last inspected?

King Crab House was last inspected on August 22, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does King Crab House have?

King Crab House has 25 total violations across 7 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is King Crab House safe to eat at?

Yes, King Crab House has an excellent safety record with a score of 96/100. This indicates strong compliance with health and safety standards.

Official Health Record

King Crab House

Name: King Crab House
Address: 1816 N HALSTED ST, Chicago, 60614
Rating: 96

1816 N HALSTED ST, Chicago

Last inspected 9mo ago

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0Excellent

Lincoln Park

Ranked #71 of 764 in Lincoln Park

Stable

7 inspections

Last: Aug 22, 2025

medium confidence

Directions Order

Inspections

29%

Clean Rate

3.6

Avg Violations

9 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Facility condition

Building maintenance or structural issues

Food labeling

Food not properly labeled or dated

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-4

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 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

-1 pts

Latest

100% weight

100

2nd

60% weight

100

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

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1816 N HALSTED ST, Chicago, IL 60614

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Violation Timeline

May 2022

1 inspections

1 basic

May

Sep 2023

2 inspections

7 high priority

5 intermediate

6 basic

Oct 2024

1 inspections

2 high priority

2 intermediate

1 basic

Oct

Jul 2025

1 inspections

Aug 2025

2 inspections

1 basic

Aug

Inspection History

7 records on file

2 Complaint2 Non-Inspection2 Canvass1 Complaint Re-Inspection

Aug 25

Complaint InspectionLatestPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OBSERVED GREASE SPILLS ON OUTSIDE OIL CONTAINER. MUST CLEAN AND MAINTAIN.

Base deductions−2 pts

Aug 25

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

Jul 25

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

Oct 24

Canvass InspectionPass w/ Conditions

2 High2 Med1 Basic

5 total

68/100inspection score

−32 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NOTED NO HANDWASH SIGNAGE IN GUEST/EMPLOYEE WASHROOMS AND FRONT BAR AND KITCHEN HANDSINK. INSTRUCTED TO PROVIDE AND MAINTAIN.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
NOTED AMBIENT AIR OF 3 DOOR COOLER AT 44.6 F. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER INTERNAL TEMPERATURE OF TCS FOODS CHICKEN 51.3 F, COOKED SHRIMP 52.8 F, RAW SHRIMP 51.9 F, HAMBURGER 49.6 F, MARINARA 47.3 F. APPROXIMATELY 2O LBS VALUED AT $110.37 DISCARDED AND DENATURED BY THE PERSON IN CHARGE. PRIORITY VIOLATION 7-38-005 CITATION ISSUED
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
NOTED DRY SEASONINGS IN UNLABLED CONTAINERS IN KITCHEN. INSTRUCTED TO PROVIDE LABELS OF COMMON NAMES OF BULK FOOD ITEMS GOODS REMOVED FROM ITS ORIGINAL CONTAINER

Basic (1)

−2 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED CLUTTER IN BASEMENT HOT WATER HEATER CLOSET, WINE STORAGE AREA, AND AREA BETWEEN WINE STORAGE AND WALK IN COOLER AND BETWEEN OUTDOOR PATIO AND REAR EXIT. INSTRUCTED TO DECLUTTER BY REMOVING ALL UNNECESSARY ITEMS ELEVATING ALL KEPT ITEMS ON PROPER SHELVING THAT IS SMOOTH AND EASY TO CLEAN AND A MINIMUM OF 6 INCHES FROM THE GROUND.

Base deductions−32 pts

Sep 23

Complaint Re-Inspection InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
: 2-102.13--- NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL REQUIRED EMPLOYEES. MUST PROVIDE.

Base deductions−2 pts

Sep 23

Complaint InspectionFail

7 High5 Med5 Basic

17 total2 risk factors

0/100inspection score

−105 pts

High Priority (7)

−70 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
NO PERSON IN CHARGE WITH A VALID CITY OF CHICAGO FOOD SERVICE SANITATION CLASS ON 9-14-23 WHEN RETURNED TO COMPLETE INSPECTION FROM 9-13-23. PRIORITY FOUNDATION VIOLATION.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
NO PERSON IN CHARGE WITH A VALID CITY OF CHICAGO FOOD SERVICE SANITATION CLASS ON 9-14-23 WHEN RETURNED TO COMPLETE INSPECTION FROM 9-13-23 WHILE TCS FOODS ARE BEING PREPARED. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NOTED THE FRONT PREP/BAR/OYSTER SHUCKING STATION HAND WASHING SINK NOT ACCESSIBLE FOR USE. THE SINK IS BLOCKED BY A LARGE BLENDER. INSTRUCTED THE HAND WASHING SINK MUST BE ACCESSIBLE FOR USE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NOTED NO PAPER TOWELS LOCATED AT THE FRONT PREP/BAR/OYSTER SHUCKING STATION HAND WASHING SINK. TOWEL DISPENSER LOCATED AROUND THE CORNER AT THE THREE-COMPARTMENT SINK AREA. INSTRUCTED TO PROVIDE ACCESSIBLE PAPER TOWELS AT THE HAND WASHING SINK AT ALL TIMES FOR USE.PRIORITY FOUNDATION VIOLATION. SEE THE ABOVE VIOLATION #10 FOR CITATION.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
INSTRUCTED TO REMOVE THE WALL-MOUNTED PAPER TOWEL DISPENSER FROM THE FRONT PREP THREE-COMPARTMENT SINK AS NOT TO ENCOURAGE HAND WASHING AT THE THREE-COMPARTMENT SINK. HANDS MUST BE WASHED AT THE DESIGNATED HAND-WASHING SINKS ONLY.
15FOOD SEPARATED AND PROTECTED−10
NOTED FOOD NOT PROTECTED DURING STORAGE. OBSERVED RAW EGGS BEING STORED ON TOP METAL RACK SHELVING IN THE WALK-IN COOLER DIRECTLY ABOVE PREPARED READY-TO-EAT COLESLAW AND CORN ON THE COB. FOODS REMOVED. REVIEWED PROPER FOOD STORAGE REQUIREMENTS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
FACILITIES UNABLE TO MAINTAIN ADEQUATE COLD HOLDING TEMPERATURE. COOK LINE COOLER NOTED AT 48.3F WITH FOOD SUCH AS COOKED CRAB AT 49.6F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED, MAINTAINS A TEMPERATURE OF 41F OR BELOW, AND C.D.P.H CONTACTED FOR INSPECTION. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Intermediate (5)

−25 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED THE FOLLOWING TCS FOODS HELD AT IMPROPER COLD HOLDING TEMPERATURES IN THE COOKS LINE REFRIGERATOR. COOKED SHRIMP AT 47.1F AND 53.9F. COOKED CRAB AT 49.6F. ALL FOODS DISCARDED. REVIEWED PROPER COLD HOLDING REQUIREMENTS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
MENU DOES NOT DISCLOSE AND REMIND CONSUMERS OF THE SPECIFIC MENU ITEMS RAW OR UNDERCOOKED. SUCH AS "RAW" OYSTERS AND BURGERS/STEAKS THAT MAY BE COOKED TO ORDER. MUST DISCLOSE AND REMIND CUSTOMERS OF SUCH FOOD ON THE PRINTED AND VIRTUAL MENUS. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
ALL BULK FOODS NOT STORED IN THE ORIGINAL CONTAINER MUST BE LABELED WITH THE PRODUCT COMMON NAME.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
NOTED THE BOTTOM THRESHOLD OF THE BASEMENT PREP REAR EXIT DOOR WITH A 1/2 INCH GAP ALONG THE BOTTOM. MUST PROVIDE A TIGHT-FITTING SEAL ON THE BOTTOM OF THE DOOR TO PREVENT PEST ENTRY.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
NOTED APPROXIMATELY 40 TO 50 MOUSE DROPPINGS ALONG THE BASEBOARD AND BEHIND THE COOLER ON THE COOK LINE. INSTRUCTED TO REMOVE ALL DROPPINGS, SANITIZE ALL AFFECTED AREAS, AND RECOMMEND HAVING THE PEST CONTROL CO. SERVICE FOR MICE AND PROVIDE ALL REQUIRED DOCUMENTATION. PRIORITY FOUNDATION VIOLATION 7-38-020(A) CITATION ISSUED.

Basic (5)

−10 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED THE PLASTIC DISH RACKS AT THE DISHWASHING MACHINE IN POOR REPAIR. BADLY STAINED WITH ENCRUSTED DIRT AND CHIPPING PLASTIC. INSTRUCTED TO REPLACE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED SOILED MOP HEADS IMPROPERLY STORED IN SEVERAL AREAS. INSTRUCTED TO STORE SOILED MOPS INVERTED AT THE UTILITY SERVICE SINK.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOORS IN FOLLOWING WITH DIRT AND DEBRIS UNDER THE FRONT PREP/DISH THREE-COMPARTMENT SINK AND DISH MACHINE. FLOOR UNDER THE COOKS LINE FRYERS AND GRILLS WITH EXCESSIVE GREASE.FLOOR UNDER THE BASEMENT DRY FOOD STORAGE RACKS. MUST CLEAN AND MAINTAIN ALL.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
CEILING VENTILATION COVERS IN BOTH THE 1ST FLOOR WASHROOMS WITH EXCESSIVE DUST. MUST CLEAN AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL REQUIRED EMPLOYEES. MUST PROVIDE.

Base deductions−105 pts

Risk factor bonus (2× +5)−10 pts

May 22

Canvass InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
REPAIR BROKEN COLD WATER HANDLE INSIDE THE UNISEX WASHROOM AT WEST SIDE (FIRST FLOOR).

Base deductions−2 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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