What is Beatrix's health inspection score?

Beatrix has a SafeDine safety score of 80 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Beatrix last inspected?

Beatrix was last inspected on May 7, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Beatrix have?

Beatrix has 20 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Beatrix safe to eat at?

Beatrix has a good safety record with a score of 80/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Beatrix serve?

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

Official Health Record

Beatrix

Name: Beatrix
Address: 834-842 W FULTON MARKET, Chicago, 60607
Rating: 80

834-842 W FULTON MARKET, Chicago

Last Inspected: 5/7/2026

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0Good

American•West Loop

Ranked #736 of 1000 in West LoopBetter than 22% of american restaurants

Declining

6 inspections

Last: May 7, 2026

high confidence

Directions Order

Inspections

Clean Rate

3.3

Avg Violations

1 month ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

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

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

-20

Final Score

Impact Breakdown

High Priority

-1 pts

Direct health hazards • 10 pts each

Intermediate

-11 pts

Potential hazards • 5 pts each

Basic

-3 pts

Best practices • 2 pts each

Inspection Timeline

-5 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

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834-842 W FULTON MARKET, Chicago, IL 60607

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Violation Timeline

Apr 2022

1 inspections

4 high priority

Apr

Apr 2023

1 inspections

1 high priority

1 intermediate

1 basic

Mar 2024

1 inspections

1 intermediate

Mar

Jul 2025

1 inspections

1 high priority

4 basic

Aug 2025

1 inspections

3 basic

Aug

May 2026

1 inspections

4 intermediate

Inspection History

6 records on file

5 Canvass1 Short Form Complaint

May 26

Canvass InspectionLatestPass

4 Med

4 total

80/100inspection score

−20 pts

Intermediate (4)

−20 pts

36THERMOMETERS PROVIDED & ACCURATE−5
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−5
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−5
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−5

Base deductions−20 pts

Aug 25

Short Form Complaint InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-501.12 OBSERVED HEAVILY SCORED AND DISCLORED CUTTING BOARDS BEING USED IN THE SANDWICH PREP AREA. MANAGEMENT INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-501.11 OBSERVED THE LEFT DOOR OF THE 3-DOOR PREP COOLER AT THE GRILL AND SAUTE STATION WITH A TORN DOOR GASKET INSIDE OF THE DOOR. MANAGEMENT INSTRUCTED TO REPLACE THE TORN DOOR GASKET SO THAT THE PREP COOLER DOOR CLOSES PROPERLY.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.12 CLEAN THE FOOD DEBRIS AND SPLATTER FROM THE CEILING TILES IN THE FOOD PREP AREA.

Base deductions−6 pts

Jul 25

Canvass InspectionPass w/ Conditions

1 High4 Basic

5 total

82/100inspection score

−18 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED MOLD-LIKE GROWTH ON INTERIOR CONTACT SURFACES OF THE ICE MACHINES. MANAGEMENT INSTRUCTED TO CLEAN AND SANITIZE THE INTERIOR CONTACT SURFACES OF BOTH ICE MACHINES. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED HEAVILY SCORED AND DISCLORED CUTTING BOARDS BEING USED IN THE SANDWICH PREP AREA. MANAGEMENT INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED THE LEFT DOOR OF THE 3-DOOR PREP COOLER AT THE GRILL AND SAUTE STATION WITH A TORN DOOR GASKET INSIDE OF THE DOOR. MANAGEMENT INSTRUCTED TO REPLACE THE TORN DOOR GASKET SO THAT THE PREP COOLER DOOR CLOSES PROPERLY.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
CLEAN THE FOOD DEBRIS AND SPLATTER FROM THE CEILING TILES IN THE FOOD PREP AREA.
61SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC−2
OBSERVED NO INSPECTION REPORT SUMMARY POSTED IN THE PUBLIC VIEW. MANAGEMENT WAS GIVEN A COPY OF TODAY'S INSPECTION REPORT SUMMARY AND WAS INSTRUCTED TO POST IT IN THE PUBLIC VIEW. PRIORITY FOUNDATION VIOLATION 7-42-010(B). CITATION ISSUED.

Base deductions−18 pts

Mar 24

Canvass InspectionPass

1 Med

1 total

95/100inspection score

−5 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
NOTED NO LABELS FOR BULK STORAGE CONTAINERS (FLOUR AND SUGAR). I INSTRUCTED THE PERSON IN CHARGE OF ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS THAT MUST BE LABELED WITH THE CONTENTS' NAMES.

Base deductions−5 pts

Apr 23

Canvass InspectionPass w/ Conditions

1 High1 Med1 Basic

3 total

83/100inspection score

−17 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED IMPROPER WATER TEMPERATURE AT 78F AT THE HANDWASHING SINK IN THE MARKETPLACE BUFFET AREA; IMPROPER WATER TEMPERATURE AT THE HANDWASHING SINKS IN THE PREP AREAS NEXT TO THE COOKS LINE AND SANDWICH PREP AT 83-94F, AND WATER TEMPERATURE AT 85F AT THE DISH AREA HANDWASHING SINK. THE MINIMUM WATER TEMPERATURE AT HAND WASHING SINKS MUST BE AT 100F-120F. PRIORITY VIOLATION. 7-38-030(C). CITATION ISSUED. THE PLUMBER ARRIVED ON SITE TO FIX THE WATER TEMPERATURE AT THE HAND SINKS; ALL SINKS ARE NOW 100F.

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED A PEST CONTROL LIGHT DEVICE INSTALLED ON THE WALL DIRECTLY ABOVE WALL-MOUNTED FOOD MIXERS. INSTRUCTED MANAGEMENT THAT PEST CONTROL LIGHTS SHALL NOT BE INSTALLED OVER FOOD CONTACT SURFACES. MUST RELOCATED MIXERS OR LIGHT DEVICES AND MAINTAINED THEM.

Basic (1)

−2 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CARDBOARD BEING USED AS A SHELF LINER IN THE REAR DRY STORAGE AREA. MUST REMOVE CARDBOARD AND PROVIDE SHELVING FOR FOOD, NON-ABSORBENT AND EASILY CLEANABLE.

Base deductions−17 pts

Apr 22

Canvass InspectionPass w/ Conditions

4 High

4 total2 risk factors

50/100inspection score

−40 pts

High Priority (4)

−40 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
NO PERSON ON SITE WITH AN ORIGINAL CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED. INSTRUCTED TO HAVE A PERSON IN CHARGE ON SITE AT ALL TIMES WITH AN ORIGINAL CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED. PRIORITY FOUNDATION VIOLATION. 7-38-012. CITATION ISSUED.
8HANDS CLEAN & PROPERLY WASHEDRisk Factor−10
OBSERVED EMPLOYEE TOUCHING REGISTER THEN IMMEDIATELY WENT TO PREPARE COFFEE WITHOUT WASHING HANDS. MUST WASH HANDS BEFORE ENGAGING IN FOOD PREP. PRIORITY VIOLATION. 7-38-010. CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO SOAP AT HAND WASHING SINK LOCATED AT BARISTA STATION. INSTRUCTED TO PROVIDE SOAP AT HAND WASHING SINK AT ALL TIMES TO PROPERLY WASH HANDS. PRIORITY FOUNDATION VIOLATION. 7-38-030(C). CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED IMPROPER WATER TEMPERATURE AT 89.1F AT HAND WASHING SINK IN REAR COFFEE PREP AREA. IMPROPER WATER TEMPERATURE AT HAND SINKS IN GUESTS WOMEN'S BATHROOM AT 86.3F AND 97.7F. WATER TEMPERATURE AT HAND SINK IN FAMILY BATHROOM FOUND AT 88.5F AND WATER TEMPERATURE AT HAND SINK AT PASTRY PREP AREA AT 87.9F. MINIMUM WATER TEMPERATURE AT HAND WASHING SINK MUST BE AT 100.0F OR ABOVE THROUGH A MIXING VALVE OR COMBINATION FAUCET. PRIORITY VIOLATION. 7-38-030(C). CITATION ISSUED. PLUMBER ARRIVED ON SITE TO FIX TEMPERATURE OF WATER AT HAND SINKS.

Base deductions−40 pts

Risk factor bonus (2× +5)−10 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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