What is Avec's health inspection score?

Avec has a SafeDine safety score of 88 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Avec last inspected?

Avec was last inspected on July 29, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Avec have?

Avec has 27 total violations across 7 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Avec safe to eat at?

Yes, Avec has an excellent safety record with a score of 88/100. This indicates strong compliance with health and safety standards.

Official Health Record

Avec

Name: Avec
Address: 615 W RANDOLPH ST, Chicago, 60661
Rating: 88

615 W RANDOLPH ST, Chicago

Last inspected 9mo ago

▲Improving

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0Excellent

West Loop

Ranked #736 of 1000 in West Loop

Improving

6 inspections

Last: Jul 29, 2025

medium confidence

Directions Order

Inspections

Clean Rate

4.5

Avg Violations

10 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

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Pest issuesHigh Priority

Evidence of pests found during inspection

Employee hygiene

Personal hygiene practices not followed

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-27

Final Score

Impact Breakdown

High Priority

-13 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-4 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

+19 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 73/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (88/100) 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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615 W RANDOLPH ST, Chicago, IL 60661

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Violation Timeline

Dec 2022

1 inspections

1 high priority

1 intermediate

Dec

Oct 2023

2 inspections

4 high priority

8 basic

Sep 2024

1 inspections

1 intermediate

3 basic

Sep

Jul 2025

2 inspections

4 high priority

1 intermediate

4 basic

Inspection History

6 records on file

2 Canvass Re-Inspection4 Canvass

Jul 25

Canvass Re-Inspection InspectionLatestPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED CRACKED AND CHIPPING CEILING TILES ABOVE BASEMENT DISH AREA. INSTRUCTED MANAGER TO REPAIR OR REPLACE TILES.

Base deductions−2 pts

Jul 25

Canvass InspectionFail

4 High1 Med3 Basic

8 total

49/100inspection score

−51 pts

High Priority (4)

−40 pts

9NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED−10
OBSERVED FOOD EMPLOYEE USE BARE HANDS TO ADJUST PITA BREAD REMOVED FROM OVEN. INSTRUCTED MANAGER TO ENSURE NO BARE HAND CONTACT IS MADE WITH READY TO EAT FOOD. MANAGER INSTRUCTED EMPLOYEE TO WEAR GLOVES. PRIORITY VIOLATION 7-38-010 CITATION ISSUED.
13FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED−10
OBSERVED MILK WITH SIGNS OF SPOILAGE. MILK HAD AN EXPIRATION DATE OF 7-13-2025 AND WHEN MILK WAS ATTEMPTED TO BE POURED SAID MILK WAS CURDULING. INSTRUCTED MANAGER TO ENSURE ALL FOOD IS SAFE TO EAT WITHOUT SIGNS OF SPOILAGE. MANAGER DISCARDED 1 GALLON OF MILK ($5) PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
14REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION−10
OBSERVED CLAM SHELLSTOCK TAGS MISSING DATE IN WHICH THE LAST OF THE SHELLSTOCK WAS SOLD. INSTRUCTED MANAGER TO ENSURE WHEN THE LAST OF THE SHELLSTOCK IS SOLD, THE TAG IS MARKED WITH THAT SAID DATE. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED SERVER COOLER WITH AN INADEQUATE AMBIENT AIR TEMPERATURE OF 50 F. INSTRUCTED MANAGER TO ENSURE ALL COLD HOLDING UNITS ARE HELD AT A TEMPERATURE OF 41 F AND BELOW. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED RICOTTA CHEESE HELD AT AN INADEQUATE TEMPERATURE OF 44 F. INSTRUCTED MANAGER TO ENSURE ALL COLD TCS FOODS ARE STORED AT 41 F AND BELOW. MANAGER DISCARDED 1/4 POUND RICOTTA CHEESE. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED RUSTED RACKS IN BASEMENT STORAGE AREA. INSTRUCTED MANAGER TO REPAINT OR REPLACE RACKS.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED 3 COMPARTMENT SINK NOT IN PROPER WORKING ORDER. WHEN WATER IS DRAINED IN ONE COMPARTMENT, ANOTHER COMPARTMENT FLOODS BEFORE GOING BACK DOWN. INSTRUCTED MANAGER TO SERVICE 3 COMPARTMENT SINK. PRIORITY FOUNDATION VIOLATION 7-38-025 CITATION ISSUED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED CRACKED AND CHIPPING CEILING TILES ABOVE BASEMENT DISH AREA. INSTRUCTED MANAGER TO REPAIR OR REPLACE TILES.

Base deductions−51 pts

Sep 24

Canvass InspectionPass

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
Bulk food container ( salt, sugar...) not labeled, instructed to label and maintain.

Basic (3)

−6 pts

43IN-USE UTENSILS: PROPERLY STORED−2
Pizza peel wedged between prep coolers, instructed to store on a clean surface.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
Deli cups not air dried after washing, instructed to air dry all multi-use utensils after washing.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
Inadequate lighting in walk-in cooler, instructed to provide more lights.

Base deductions−11 pts

Oct 23

Canvass Re-Inspection InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED MILK CRATES BEING USED AS SHELVING THROUGHOUT THE DISH AREA LOCATED IN THE BASEMENT. MUST REMOVE AND PROVIDE SHELVING THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED A HOLE IN THE WALL ON THE SIDE OF THE HAND SINK LOCATED IN THE FOOD PREP AREA IN THE BASEMENT. INSTRUCTED TO SEAL.

Base deductions−4 pts

Oct 23

Canvass InspectionFail

4 High6 Basic

10 total

48/100inspection score

−52 pts

High Priority (4)

−40 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED HAND SINK IN FRONT PREP AREA NOT ACCESSIBLE. BASIN WAS FILLED WITH METAL CONTAINER WITH HOLES USED TO CATCH ICE AND USED AS A DUMP SINK. INSTRUCTED THAT SINK MUST BE ACCESSIBLE AND MAINTAINED AT ALL TIMES. THE METAL CONTAINER WAS REMOVED DURING THE INSPECTION TO CORRECT THE VIOLATION. PRIORITY FOUNDATION VIOLATION #7-38-030(C). CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND WASHING SIGN AT THE HAND SINK LOCATED IN THE BASEMENT FOOD PREP/DISH AREA. INSTRUCTED TO PROVIDE AND MAINTAIN.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED ICE SCOOPER BEING STORED ON TOP ON THE ICE MACHINE WITH THE FOOD CONTACT SURFACES EXPOSED IN THE BASEMENT NEAR THE DISH AREA. INSTRUCTED ON HOW TO PROPERLY STORE ICE SCOOP BETWEEN USES.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED A WHITE PANEL INSIDE THE ICE MACHINE (LOCATED IN THE BASEMENT) THAT TOUCHED ICE FILLED WITH A BLACK MOLD-LIKE SUBSTANCE. INSTRUCTED MANAGER TO WASH, CLEAN, SANITIZE AND MAINTAIN. ICE IS USED FOR HUMAN CONSUMPTION. PRIORITY FOUNDATION VIOLATION. 7-38-005.CITATION ISSUED.

Basic (6)

−12 pts

40PERSONAL CLEANLINESS−2
OBSERVED FOOD HANDLERS PREPPING FOOD WITHOUT HAIR RESTRAINTS. INSTRUCTED PERSON IN CHARGE THAT ALL FOOD HANDLERS MUST WEAR A HAIR RESTRAINT.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED MILK CRATES BEING USED AS SHELVING THROUGHOUT THE DISH AREA LOCATED IN THE BASEMENT. MUST REMOVE AND PROVIDE SHELVING THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED NO IRREVERSIBLE TEST STRIPS/TESTING DEVICE ON SITE TO ADEQUATLY ENSURE THE UTENSIL SURFACE TEMPERATURE (160F) AFTER THE FINAL RINSE FOR HIGH TEMP DISH MACHINE. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION #7-38-005.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED THE FRONT HAND SINK IN THE FOOD PREP AREA WATER TO BUILD UP WHILE WASHING YOUR HANDS. INSTRUCTED TO REPAIR PLUMBING AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED A HOLE IN THE WALL ON THE SIDE OF THE HAND SINK LOCATED IN THE FOOD PREP AREA IN THE BASEMENT. INSTRUCTED TO SEAL.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED EXPIRED FOOD HANDLER CERTIFICATES. INSTRUCTED TO MAINTAIN RECORDS AT ALL TIMES.

Base deductions−52 pts

Dec 22

Canvass InspectionPass w/ Conditions

1 High1 Med

2 total

85/100inspection score

−15 pts

High Priority (1)

−10 pts

18PROPER COOKING TIME & TEMPERATURES−10
OBSERVED INTERNAL TEMPERATURE OF COOKED CHICKEN AT 153.6F. COOKED CHICKEN WAS JUST OFF THE GRILL AND PREPARED FOR CUSTOMER'S ORDER IMMEDIATELY. INTERNAL TEMPERATURE OF POULTRY MUST BE AT 165.0F OR ABOVE. MANAGER VOLUNTARILY DISCARDED FOOD. FOOD WEIGHING APPROXIMATELY 1 LB AT A COST OF $9.00. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED COOKED PORK SHOULDER FOUND AT IMPROPER COLD HOLDING TEMPERATURE AT 43.8F INSIDE OF PREP COOLER. TCS FOODS MUST BE HELD AT PROPER COLD HOLDING TEMPERATURE OF 41.0F OR BELOW. FOOD WAS VOLUNTARILY DISCARDED BY CHEF. FOOD WEIGHING APPROXIMATELY 10 LBS AT A COST OF $50.00. PRIORITY VIOLATION. 7-38-005. SEE VIOLATION #18 FOR CITATION.

Base deductions−15 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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