What is Daebak Korean Bbq's health inspection score?

Daebak Korean Bbq has a SafeDine safety score of 71 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Daebak Korean Bbq last inspected?

Daebak Korean Bbq was last inspected on April 23, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Daebak Korean Bbq have?

Daebak Korean Bbq has 36 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Daebak Korean Bbq safe to eat at?

Daebak Korean Bbq has a good safety record with a score of 71/100. While there are some noted violations, overall compliance is solid.

Official Health Record

Daebak Korean Bbq

Name: Daebak Korean Bbq
Address: 2017 S WELLS ST, Chicago, 60616
Rating: 71

2017 S WELLS ST, Chicago

Last inspected 11mo ago

▲Improving

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0Good

Chinatown

Ranked #331 of 459 in Chinatown

Improving

5 inspections

Last: Apr 23, 2025

medium confidence

Directions Order

Inspections

Clean Rate

7.2

Avg Violations

12 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

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-29

Final Score

Impact Breakdown

High Priority

-6 pts

Direct health hazards • 10 pts each

Intermediate

-10 pts

Potential hazards • 5 pts each

Basic

-2 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

+10 pts

Latest

100% weight

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

2017 S WELLS ST, Chicago, IL 60616

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Violation Timeline

Nov 2024

1 inspections

3 high priority

3 intermediate

6 basic

Nov

Dec 2024

2 inspections

1 high priority

4 intermediate

13 basic

Feb 2025

1 inspections

2 high priority

2 intermediate

Feb

Apr 2025

1 inspections

2 intermediate

Inspection History

5 records on file

1 Short Form Complaint2 Complaint2 Complaint Re-Inspection

Apr 25

Short Form Complaint InspectionLatestPass

2 Med

2 total

90/100inspection score

−10 pts

Intermediate (2)

−10 pts

35APPROVED THAWING METHODS USED−5
3-501.13: OBSERVED 6 SLABS OF MEAT BEING IMPROPERLY THAWED AT ROOM TEMPERATURE IN THE REAR FOOD PREP AREA. INSTRUCTED TO USE PROPER THAEING METHODS FOR TCS FOODS.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
3-302.12: OBSERVED DRY INGREDIENT CONTAINERS NOT LABELED IN THE REAR FOOD PREP AREA. INSTRUCTED TO PROVIDE AND MAINTAIN.

Base deductions−10 pts

Feb 25

Complaint InspectionPass w/ Conditions

2 High2 Med

4 total

70/100inspection score

−30 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND DRYING PROVISION AT THE ONLY HANDWASHING SINK IN THE REAR FOOD PREP. ALL HANDWASHING SINKS MUST BE EQUIPPED WITH A HAND DRYING PROVISION AT ALL TIMES. INSTRUCTED MANAGER TO PROVIDE.CORRECTED ON SITE. PRIORITY FOUNDATION. 7-38-030(C), CITATION ISSUED. PAPER TOWEL PROVIDED AT TIME OF INSPECTION.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED LOW-TEMPERATURE DISHWASHING MACHINE IN USE NOT PROPERLY SANITIZING. SANITIZING STRENGTH OF SANITIZER (CHLORINE) AT THE TIME OF INSPECTION WAS 0 PPM, INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS PROPERLY SANITIZING PROPERLY SANITIZING. THREE COMPARTMENT SINK WAS SET UP TO WASH, RINSE, AND SANITIZE DISHWARE. MAINTENANCE ARRIVED ON SITE AND REPAIRED THE MACHINE. PRIORITY VIOLATION 7-38-025, CITATION ISSUED

Intermediate (2)

−10 pts

35APPROVED THAWING METHODS USED−5
OBSERVED 6 SLABS OF MEAT BEING IMPROPERLY THAWED AT ROOM TEMPERATURE IN THE REAR FOOD PREP AREA. INSTRUCTED TO USE PROPER THAEING METHODS FOR TCS FOODS.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED DRY INGREDIENT CONTAINERS NOT LABELED IN THE REAR FOOD PREP AREA. INSTRUCTED TO PROVIDE AND MAINTAIN.

Base deductions−30 pts

Dec 24

Complaint Re-Inspection InspectionPass

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
3-302.12: OBSERVED DRY INGREDIENT STORAGE CONTAINERS IN THE REAR PREP AREA NOT LABELED. INSTRUCTED TO LABEL ALL FOOD STORAGE CONTAINERS WITH FOOD ITEM COMMON NAME.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
6-501.112: OBSERVED STICKY TRAPS ON THE FLOOR IN THE MOP SINK CLOSET FILLED WITH DEAD ROACHES. INSTRUCTED TO REPLACE IN ORDER TO MONITOR ACTIVITY.

Basic (6)

−12 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
3-305.12: OBSERVED A BIG BOWL OF LETTUCE STORED ON THE FLOOR UNDER THE WOK STATION. INSTRUCTED TO REFRAIN FROM STORING FOOD ITEMS ON THE FLOOR AND ATLEAST 6 INCHES OFF THE FLOOR.
40PERSONAL CLEANLINESS−2
2-402.11: OBSERVED FOOD HANDLERS WITHOUT HAIR RESTRAINTS IN THE REAR FOOD PREP AREA. INSTRUCTED TO PROVIDE AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-101.19: OBSERVED THE VENT COVER ABOVE THE BAR AREA WITH DUST BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
5-501.17: OBSERVED WOMEN'S TOILET ROOM WITH NO LID ON THE GARBAGE. INSTRUCTED TO PROVIDE AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13: OBSERVED NO FOOD HANDLER CERTIFICATE ON SITE. INSTRUCTED ALL FOOD HANDLERS MUST HAVE FOOD HANDLER CERTIFICATES.
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13: OBSERVED NO ALLERGEN TRAINING CERTIFICATE FOR CERTIFIED FOOD MANAGER ON SITE. ISNTRUCTED ALL CERTIFIED FOOD MANAGERS MUST TAKE ALLERGEN COURSE AND MAINTAIN RECORDS ON SITE.

Base deductions−22 pts

Dec 24

Complaint Re-Inspection InspectionFail

1 High2 Med7 Basic

10 total1 risk factor

61/100inspection score

−34 pts

High Priority (1)

−10 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
UPON ARRVAL, OBSERVED NO CERTIFIED FOOD MANAGER ON SITE WHILE OPEN AND OPERATING. INSTRUCTED A CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES WHILE OPEN AND OPERATING. PRIORITY FOUNDATION VIOLATION 7-38-012, CITATION ISSUED

Intermediate (2)

−10 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
3-302.12: OBSERVED DRY INGREDIENT STORAGE CONTAINERS IN THE REAR PREP AREA NOT LABELED. INSTRUCTED TO LABEL ALL FOOD STORAGE CONTAINERS WITH FOOD ITEM COMMON NAME.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
6-501.112: OBSERVED STICKY TRAPS ON THE FLOOR IN THE MOP SINK CLOSET FILLED WITH DEAD ROACHES. INSTRUCTED TO REPLACE IN ORDER TO MONITOR ACTIVITY.

Basic (7)

−14 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
3-305.12: OBSERVED A BIG BOWL OF LETTUCE STORED ON THE FLOOR UNDER THE WOK STATION. INSTRUCTED TO REFRAIN FROM STORING FOOD ITEMS ON THE FLOOR AND ATLEAST 6 INCHES OFF THE FLOOR.
40PERSONAL CLEANLINESS−2
2-402.11: OBSERVED FOOD HANDLERS WITHOUT HAIR RESTRAINTS IN THE REAR FOOD PREP AREA. INSTRUCTED TO PROVIDE AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-101.19: OBSERVED THE VENT COVER ABOVE THE BAR AREA WITH DUST BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
5-501.17: OBSERVED WOMEN'S TOILET ROOM WITH NO LID ON THE GARBAGE. INSTRUCTED TO PROVIDE AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13: OBSERVED NO FOOD HANDLER CERTIFICATE ON SITE. INSTRUCTED ALL FOOD HANDLERS MUST HAVE FOOD HANDLER CERTIFICATES.
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13: OBSERVED NO ALLERGEN TRAINING CERTIFICATE FOR CERTIFIED FOOD MANAGER ON SITE. ISNTRUCTED ALL CERTIFIED FOOD MANAGERS MUST TAKE ALLERGEN COURSE AND MAINTAIN RECORDS ON SITE.
59PREVIOUS PRIORITY FOUNDATION VIOLATION CORRECTED−2
OBSERVED PREVIOUS PRIORITY FOUNDATION VIOLATION NOT CORRECTED FROM INSPECTION REPORT# 2607779 ISSUED ON 11/20/2024. #16: STILL OBSERVED EXCESSIVE BLACK MOLD LIKE SUBSTANCE BUILD UP ON THE INTERIOR PANEL OF THE ICE MACHINE ABOVE THE ICE. ICE USED FOR HUMAN CONSUMPTION. MUST REMOVE BUILD UP, CLEAN, AND SANITIZE. PRIORITY VIOLATION 7-42-090, CITATION ISSUED

Base deductions−34 pts

Risk factor bonus (1× +5)−5 pts

Nov 24

Complaint InspectionFail

3 High3 Med6 Basic

12 total1 risk factor

38/100inspection score

−57 pts

High Priority (3)

−30 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
UPON ARRIVAL, NO CERTIFIED FOOD MANAGER ON SITE WHILE OPEN AND OPERATING. INSTRUCTED A CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES WHILE OPEN AND OPERATING. PRIORITY FOUNDATION VIOLATION 7-38-012, CITATION ISSUED
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED LOW-TEMPERATURE DISHWASHING MACHINE (NOT IN USE) NOT PROPERLY SANITIZING. SANITIZING STRENGTH OF SANITIZER (CHLORINE) AT THE TIME OF INSPECTION WAS 0 PPM. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS PROPERLY SANITIZING. MANAGER IMMEDIATELY CALLED MAINTENANCE AND THE MACHINE WAS REPAIRED BEFORE THE CONCLUSION OF THE INSPECTION. PRIORITY VIOLATION 7-38-025, NO CITATION ISSUED
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED EXCESSIVE BLACK MOLD LIKE SUBSTANCE BUILD UP ON THE INTERIOR PANEL OF THE ICE MACHINE ABOVE THE ICE. ICE USED FOR HUMAN CONSUMPTION. MUST REMOVE BUILD UP, CLEAN, AND SANITIZE. PRIORITY FOUNDATION 7-38-005, CITATION ISSUED

Intermediate (3)

−15 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS. FOUND EGGS ON THE FLOOR AT ROOM TEMPERATURE AT 54.9F AND POTATO SALAD IN A COLD HOLDING UNIT AT 59.5F. MANAGER APPROXIMATELY 120 EGGS (10LBS) AND 5LBS OF POTATO SALAD AT $100 WORTH OF PRODUCT. MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW. PRIORITY 7-38-005, CITATION ISSUED
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED DRY INGREDIENT STORAGE CONTAINERS IN THE REAR PREP AREA NOT LABELED. INSTRUCTED TO LABEL ALL FOOD STORAGE CONTAINERS WITH FOOD ITEM COMMON NAME.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED STICKY TRAPS ON THE FLOOR IN THE MOP SINK CLOSET FILLED WITH DEAD ROACHES. INSTRUCTED TO REPLACE IN ORDER TO MONITOR ACTIVITY.

Basic (6)

−12 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED A BIG BOWL OF LETTUCE STORED ON THE FLOOR UNDER THE WOK STATION. INSTRUCTED TO REFRAIN FROM STORING FOOD ITEMS ON THE FLOOR AND ATLEAST 6 INCHES OFF THE FLOOR.
40PERSONAL CLEANLINESS−2
OBSERVED FOOD HANDLERS WITHOUT HAIR RESTRAINTS IN THE REAR FOOD PREP AREA. INSTRUCTED TO PROVIDE AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED THE VENT COVER ABOVE THE BAR AREA WITH DUST BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED WOMEN'S TOILET ROOM WITH NO LID ON THE GARBAGE. INSTRUCTED TO PROVIDE AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED NO FOOD HANDLER CERTIFICATE ON SITE. INSTRUCTED ALL FOOD HANDLERS MUST HAVE FOOD HANDLER CERTIFICATES.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO ALLERGEN TRAINING CERTIFICATE FOR CERTIFIED FOOD MANAGER ON SITE. ISNTRUCTED ALL CERTIFIED FOOD MANAGERS MUST TAKE ALLERGEN COURSE AND MAINTAIN RECORDS ON SITE.

Base deductions−57 pts

Risk factor bonus (1× +5)−5 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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