What is Big Wig's health inspection score?

Big Wig has a SafeDine safety score of 90 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Big Wig last inspected?

Big Wig was last inspected on May 6, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Big Wig have?

Big Wig has 24 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Big Wig safe to eat at?

Yes, Big Wig has an excellent safety record with a score of 90/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Big Wig serve?

Big Wig serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Big Wig

Name: Big Wig
Address: 770 N LA SALLE DR, Chicago, 60654
Rating: 90

770 N LA SALLE DR, Chicago

Last Inspected: 5/6/2026

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0Excellent

American•River North

Ranked #104 of 551 in River NorthBetter than 22% of american restaurants

Stable

9 inspections

Last: May 6, 2026

high confidence

Directions Order

Inspections

Clean Rate

2.7

Avg Violations

1 month 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

Plumbing issues

Plumbing or waste disposal problems

Permit/documentationHigh Priority

Administrative or documentation issue

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-8

Final Score

Impact Breakdown

High Priority

-1 pts

Direct health hazards • 10 pts each

Intermediate

-6 pts

Potential hazards • 5 pts each

Basic

-1 pts

Best practices • 2 pts each

Inspection Timeline

-1 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 92/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (90/100) 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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770 N LA SALLE DR, Chicago, IL 60654

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Violation Timeline

Oct 2022

1 inspections

1 intermediate

3 basic

Oct

Dec 2023

1 inspections

1 basic

Aug 2024

2 inspections

3 high priority

3 basic

Aug

May 2025

2 inspections

4 high priority

1 intermediate

3 basic

Jun 2025

2 inspections

1 high priority

2 basic

Jun

May 2026

1 inspections

2 intermediate

Inspection History

9 records on file

1 Complaint4 Canvass Re-Inspection4 Canvass

May 26

Complaint InspectionLatestPass

2 Med

2 total

90/100inspection score

−10 pts

Intermediate (2)

−10 pts

36THERMOMETERS PROVIDED & ACCURATE−5
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−5

Base deductions−10 pts

Jun 25

Canvass Re-Inspection InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-101.19--OBSERVED CHIPPED PAINT AND RUST ON THE WIRE STORAGE RACKS INSIDE THE WALK-IN COOLER.INSTRUCTED TO REMOVE CHIPPED PAINT AND RUST AND REPAINT OR REPLACE THE SHELVES AND MAINTAIN.

Base deductions−2 pts

Jun 25

Canvass Re-Inspection InspectionPass w/ Conditions

1 High1 Basic

2 total

88/100inspection score

−12 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
5-202.12 (B-D)--METERING FAUCET INSIDE THE MENS WASHROOM MUST PROVIDE A FLOW OF WATER FOR AT LEAST 15 SECONDS WITHOUT THE NEED TO REACTIVATE THE FAUCET AND MAINTAIN.

Basic (1)

−2 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-101.19--OBSERVED CHIPPED PAINT AND RUST ON THE WIRE STORAGE RACKS INSIDE THE WALK-IN COOLER.INSTRUCTED TO REMOVE CHIPPED PAINT AND RUST AND REPAINT OR REPLACE THE SHELVES AND MAINTAIN.

Base deductions−12 pts

May 25

Canvass Re-Inspection InspectionPass w/ Conditions

2 High1 Basic

3 total1 risk factor

73/100inspection score

−22 pts

High Priority (2)

−20 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE OR VALID DOCUMENTATION ON THE PREMISES WHILE TCS FOODS (BEEF,CHICKEN,BEEF ETC.) ARE BEING PREPARED AND SERVED TO CUSTOMERS.INSTRUCTED PERSON-IN-CHARGE THAT A CITY OF CHICAGO CERTIFIED FOOD SERVICE MANAGER MUST BE ON THE PREMISES AT ALL TIMES WHEN (TCS FOODS)ARE PREPARED,HANDLED, AND/OR SERVED.PRIORITY FOUNDATION VIOLATION 7-38-012,CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
METERING FAUCET INSIDE THE MENS WASHROOM MUST PROVIDE A FLOW OF WATER FOR AT LEAST 15 SECONDS WITHOUT THE NEED TO REACTIVATE THE FAUCET AND MAINTAIN.

Basic (1)

−2 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-101.19--OBSERVED CHIPPED PAINT AND RUST ON THE WIRE STORAGE RACKS INSIDE THE WALK-IN COOLER.INSTRUCTED TO REMOVE CHIPPED PAINT AND RUST AND REPAINT OR REPLACE THE SHELVES AND MAINTAIN.

Base deductions−22 pts

Risk factor bonus (1× +5)−5 pts

May 25

Canvass InspectionFail

2 High1 Med2 Basic

5 total

71/100inspection score

−29 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED THE MEN AND WOMEN WASHROOMS HANDWASHING SINKS WITH WATER TEMPERATURE AT 133.1F.THE WATER TEMPERATURE CANNOT BE CONTROLLED BY THE USERS.INSTRUCTED TO REPAIR AND MAINTAIN THE HOT WATER TEMPERATURE IN BOTH WASHROOMS MUST BE BETWEEN 100F-120F.PRIORITY FOUNDATION VIOLATION 7-38-030(C),CITATION ISSUED.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED THE 2-DRAWER COOLER UNDERNEATH THE GRILL IN THE KITCHEN FOOD PREP AREA WITH AN AIR TEMPERATURE OF 50.1F.THE COOLER WAS USED TO STORE (TCS FOODS) SUCH AS CHEESE QUESADILLAS AND BEEF ETC.INSTRUCTED MANAGEMENT TO REPAIR AND MAINTAIN SAID COOLER AT 41F OR COLDER AT ALL TIMES.MANAGEMENT IMMEDIATELY NOTIFIED REFRIGERATION REPAIR SERVICE.THE SAID COOLER IS TAGGED "HELD FOR INSPECTION" AT THIS TIME.INSTRUCTED NOT TO USE UNTIL REPAIRED.PRIORITY VIOLATION 7-38-005,CITATION ISSUED. (SEE COMMENTS).

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF (TCS FOODS) HELD INSIDE OF THE 2-DRAWER COOLER UNDERNEATH THE GRILL IN THE KITCHEN FOOD PREP AREA.OBSERVED BEEF AT 47.3F-48.0F AND CHEESE QUESADILLAS AT 48.2F-49.0F.MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 20#'S OF FOOD WORTH $150.00.INSTRUCTED MANAGEMENT TO MONITOR AND MAINTAIN ALL COLD (TCS FOODS) AT 41F OR COLDER AT ALL TIMES. PRIORITY VIOLATION 7-38-005,CITATION ISSUED.

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CHIPPED PAINT AND RUST ON THE WIRE STORAGE RACKS INSIDE THE WALK-IN COOLER.INSTRUCTED TO REMOVE CHIPPED PAINT AND RUST AND REPAINT OR REPLACE THE SHELVES AND MAINTAIN.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATION NOT CORRECTED FROM INSPECTION REPORT#2601947 DATED:08/29/2024 #57--2-102.13: NO PROOF OF FOOD HANDLER TRAINING PROVIDED. INSTRUCTED TO PROVIDE PROOF OF FOOD HANDLER TRAINING FOR ALL FOOD HANDLERS. INSTRUCTED TO COMPLY WITH NOTED VIOLATION AND MAINTAIN AS REQUIRED. PRIORITY FOUNDATION VIOLATION 7-42-090,CITATION ISSUED.

Base deductions−29 pts

Aug 24

Canvass 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 PROVIDED. INSTRUCTED TO PROVIDE PROOF OF FOOD HANDLER TRAINING FOR ALL FOOD HANDLERS.

Base deductions−2 pts

Aug 24

Canvass InspectionFail

3 High2 Basic

5 total

66/100inspection score

−34 pts

High Priority (3)

−30 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HANDWASHING SIGNAGE AT HANDWASHING SINK IN PREP/DISHWASHING AREA. INSTRUCTED TO POST CLEARLY VISIBLE HANDWASHING SIGNAGE AT ALL HANDWASHING SINKS USED BY FOOD EMPLOYEES.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NON WORKING HAND DRYER AT HANDWASHING SINK IN MEN'S WASHROOM. INSTRUCTED HAND DRYING PROVISION SHALL BE PROVIDED AT ALL HANDWASHING SINKS. CORRECTED ON SITE DISPOSABLE TOWELS PROVIDED FOR HANDWASHING SINK IN MEN'S WASHROOM BEFORE CONCLUSION OF INSPECTION. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED IMPROPER MINIMUM WATER TEMPERATURE OF 94.1F AT HANDWASHING SINK IN MEN'S WASHROOM. INSTRUCTED A HANDWASHING SINK SHALL BE EQUIPPED TO PROVIDE WATER AT A TEMPERATURE OF AT LEAST 100F THROUGH A MIXING VALVE OR COMBINATION FAUCET. PRIORITY VIOLATION 7-38-030(C)CITATION ISSUED.

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED PACKAGES OF BOTTLED WATER STORED ON MILK CRATES IN SMALL STORAGE ROOM WITH UTILITY SINK. INSTRUCTED TO PROVIDE ADEQUATE SHELVING TO ELEVATE ALL FOOD AND NONFOOD ITEMS AT LEAST SIX INCHES OFF OF FLOOR FOR EASE OF CLEANABILITY.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
NO PROOF OF FOOD HANDLER TRAINING PROVIDED. INSTRUCTED TO PROVIDE PROOF OF FOOD HANDLER TRAINING FOR ALL FOOD HANDLERS.

Base deductions−34 pts

Dec 23

Canvass InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

40PERSONAL CLEANLINESS−2
Food handler not wearing hair restraints, Instructed to wear.

Base deductions−2 pts

Oct 22

Canvass InspectionPass w/ Conditions

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED THE FOLLOWING TCS ITEMS HELD AT THE STATED IMPROPER TEMPERATURES IN 2 DOOR PREP COOLER UNDERNEATH FLAT TOP GRILL: BEEF AT 47.3F AND CHICKEN AT 46.4F. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 40LBS OF PRODUCT VALUED AT APPROXIMATELY $500. INSTRUCTED TO MAINTAIN ALL TCS ITEMS AT OR BELOW 41F AT ALL TIMES. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED TORN GASKET ON DOOR OF WALK-IN COOLER. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED NO FOOD HANDLER TRAINING CERTIFICATES ON SITE AT TIME OF INSPECTION. INSTRUCTED ALL FOOD EMPLOYEES MUST COMPLETE FOOD HANDLER TRAINING AND MAINTAIN RECORDS THEROF ON SITE AT ALL TIMES.
60PREVIOUS CORE VIOLATION CORRECTED−2
OBSERVED THE FOLLOWING REPEAT CORE VIOLATION FROM REPORT #2545100 DATED 12/6/2021: #58 " UNABLE TO LOCATE AND VERIFY ALLERGEN TRAINING CERTIFICATES AT TIME OF INSPECTION. MUST PROVIDE PROOF OF ALLERGEN TRAINING FOR ALL CHICAGO CERTIFIED FOOD MANAGERS" INSTRUCTED TO CORRECT AND COME INTO COMPLIANCE. PRIORITY FOUNDATION VIOLATION 7-42-090. CITATION ISSUED.

Base deductions−11 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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