What is Red Snapper's health inspection score?

Red Snapper has a SafeDine safety score of 67 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Red Snapper last inspected?

Red Snapper was last inspected on July 16, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Red Snapper have?

Red Snapper has 41 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Red Snapper safe to eat at?

Red Snapper has a safety score of 67/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Red Snapper serve?

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

Official Health Record

Red Snapper

Name: Red Snapper
Address: 5601 W DIVISION ST, Chicago, 60651
Rating: 67

5601 W DIVISION ST, Chicago

Last inspected 8mo ago

▲Improving

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0Fair

American•Chicago

Ranked #1000 of 1000 in ChicagoBetter than 17% of american restaurants

Improving

4 inspections

Last: Jul 16, 2025

medium confidence

Directions Order

Inspections

Clean Rate

10.3

Avg Violations

9 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Employee hygiene

Personal hygiene practices not followed

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-33

Final Score

Impact Breakdown

High Priority

-1 pts

Direct health hazards • 10 pts each

Intermediate

-10 pts

Potential hazards • 5 pts each

Basic

-13 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

+9 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

5601 W DIVISION ST, Chicago, IL 60651

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Violation Timeline

Dec 2024

2 inspections

3 high priority

7 intermediate

14 basic

Dec

Jul 2025

2 inspections

4 intermediate

13 basic

Inspection History

4 records on file

1 Complaint Re-Inspection1 Complaint1 Canvass Re-Inspection1 Canvass

Jul 25

Complaint Re-Inspection InspectionLatestPass

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

35APPROVED THAWING METHODS USED−5
3-501.13: OBSERVED IMPROPER THAWING METHODS OF TCS FOODS. FOUND TWO PACKAGES OF STEAK MEAT IN A CONTAINER OF STILL WATER. INSTRUCTED TO USE PROPER THAWING METHODS SUCH AS COOKING WHILE FROZEN, THAW OVER NIGHT IN COLD HOLDING UNIT, AND UNDER COLD RUNNING WATER.

Basic (6)

−12 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
3-307.11: FOUND TWO CONTAINERS OF SAUCES (BUFFALO AND BBQ) NOT COVERED ON THE PREP TABLE IN THE FRONT. INSTRUCTED TO COVER AT ALL TIMES, WHILE NOT IN USE AND MAINTAIN.
41WIPING CLOTHS: PROPERLY USED & STORED−2
4-901.12: OBSERVED TWO WIPING CLOTHS ON THE SPLASH GUARD OF THE FRONT PREP AREA HANDWASHING SINK. INSTRUCTED TO PUT WIPING CLOTHS IN SANITIZING WATER AND MAINTAIN.
46GLOVES USED PROPERLY−2
3-304.15(B-D): FOUND THE GLOVES BEING USED TO HANDLE FOOD ITEMS ARE EXAM GLOVES. BOXES DO NOT STATE GLOVES CAN BE USED FOR HANDLING FOOD ONLY FOR MEDICAL USE. APPROXIMATELY 100 BOXES OR MORE STORED IN AN UNUSED COLD HOLDING UNIT IN THE OFFICE AREA. INSTRUCTED TO PROVIDE FOOD GRADE GLOVES.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
4-301.12: OBSERVED THREE MISSING SINK STOPPERS FOR THE WAREWASHING SINK. INSTRUCTED TO PROVIDE AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11(B): OBSERVED SLIGHT BLACK LIKE SUBSTANCE BUILD UP ON THE ICE PANEL ABOVE THE ICE INSIDE OF THE ICE MACHINE. INSTRUCTED TO CLEAN AND SANITIZE MENTIONED SURFACE AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13: OBSERVED NO ALLERGEN TRAINING CERTIFICATE FOR THE CERTIFIED FOOD MANAGER ON SITE. INSTRUCTED ALL CERTIFIED FOOD MANAGERS MUST TAKE COURSE AND MAINTAIN RECORDS ON SITE.

Base deductions−17 pts

Jul 25

Complaint InspectionFail

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

19PROPER REHEATING PROCEDURES FOR HOT HOLDING−5
OBSERVED IMPROPER REHEATING PROCEDURE FOR HOT HOLDING TEMPERATURES FOR CHICKEN. OBSERVED A CONTAINER AND A FRYING BASKET OF FRIED CHICKEN OUT AT ROOM TEMPERATURE IN THE FRONT FRYING AREA, WHEN FIRST ENTERING THE PREP AREA AFTER INTRODUCTION. ONCE INSPECTION STARTED, it was found that the CHICKEN WAS RELOCATED TO the DEEP FRYER AND refrigerated to INTERNAL TEMPERATURES RANGING 145-155.0F. INSTRUCTED TO AVOID LEAVING COOKED TCS FOODS AT ROOM TEMPERATURE. ALSO, MUST REHEAT CHICKEN TO 165F FOR HOT HOLDING TO A TEMPERATURE OF 135F OR ABOVE. CHICKEN WAS REHEATED TO 165�F AT THIS TIME. PRIORITY VIOLATION 7-38-005, CITATION ISSUED
22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER COLD HOLDING TEMPERATURES FOR TCS FOOD. FOUND TWO PREPACKAGES OF STEAK MEAT IN A CONTAINER OF STILL WATER AT TEMPERATURES RANGING 66.1F-67.8F. INSTRUCTED TO KEEP COLD HOLDING TEMPERATURES AT 41�F OR BELOW AT ALL TIMES. APPROXIMATELY 18LBS OF PRODUCT WERE DISCARDED AT $68 WORTH OF PRODUCT. PRIORITY 7-38-005, CITATION CONSOLIDATED WITH VIOLATION #19.
35APPROVED THAWING METHODS USED−5
OBSERVED IMPROPER THAWING METHODS OF TCS FOODS. FOUND TWO PACKAGES OF STEAK MEAT IN A CONTAINER OF STILL WATER. INSTRUCTED TO USE PROPER THAWING METHODS SUCH AS COOKING WHILE FROZEN, THAW OVER NIGHT IN COLD HOLDING UNIT, AND UNDER COLD RUNNING WATER.

Basic (7)

−14 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
FOUND TWO CONTAINERS OF SAUCES (BUFFALO AND BBQ) NOT COVERED ON THE PREP TABLE IN THE FRONT. INSTRUCTED TO COVER AT ALL TIMES, WHILE NOT IN USE AND MAINTAIN.
41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED TWO WIPING CLOTHS ON THE SPLASH GUARD OF THE FRONT PREP AREA HANDWASHING SINK. INSTRUCTED TO PUT WIPING CLOTHS IN SANITIZING WATER AND MAINTAIN.
46GLOVES USED PROPERLY−2
FOUND THE GLOVES BEING USED TO HANDLE FOOD ITEMS ARE EXAM GLOVES. BOXES DO NOT STATE GLOVES CAN BE USED FOR HANDLING FOOD ONLY FOR MEDICAL USE. APPROXIMATELY 100 BOXES OR MORE STORED IN AN UNUSED COLD HOLDING UNIT IN THE OFFICE AREA. INSTRUCTED TO PROVIDE FOOD GRADE GLOVES.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED THREE MISSING SINK STOPPERS FOR THE WAREWASHING SINK. INSTRUCTED TO PROVIDE AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED SLIGHT BLACK LIKE SUBSTANCE BUILD UP ON THE ICE PANEL ABOVE THE ICE INSIDE OF THE ICE MACHINE. INSTRUCTED TO CLEAN AND SANITIZE MENTIONED SURFACE AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO ALLERGEN TRAINING CERTIFICATE FOR THE CERTIFIED FOOD MANAGER ON SITE. INSTRUCTED ALL CERTIFIED FOOD MANAGERS MUST TAKE COURSE AND MAINTAIN RECORDS ON SITE.
60PREVIOUS CORE VIOLATION CORRECTED−2
OBSERVED PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM 12/13/2024, REPORT #2608619 #10: 6-301.14 NO HANDWASHING SIGNAGE AT HANDWASHING SINK IN THE DISHWASHING AREA NEXT TO THE THREE-COMPARTMENT SINK. INSTRUCTED TO PROVIDE #36: 4-204.112(B) OBSERVED NO THERMOMETERS IN THE FRONT-LINE AREA DISPLAY COOLERS (2). INSTRUCTED TO PROVIDE. #37: 3-302.12 OBSERVED FOOD STORAGE CONTAINERS WITH NO/MISSING LABELS FOR FISH, SHRIMP, AND CHICKEN BATTER IN THE FOOD PREP AREA AND IN THE BACK PREP/STORAGE AREA. NO/MISSING LABELS ON CONTAINERS FOR LEMON PEPPER, YELLOW, AND WHITE FLOUR. INSTRUCTED TO PROVIDE LABELS WITH THE COMMON NAME OF FOOD ITEMS. #37: 3-602.11(A; B:1-4,6,7; C; D) OBSERVED NO/MISSING LABELS ON BOTTLES WITH CONDIMENTS (HOT/BBQ/KETCHUP SAUCES) AND SPICES (SALT/SUGAR/PEPPER, ETC) IN THE FOOD PREP AND FRONT LINE/SERVING AREAS. INSTRUCTED TO PROVIDE. #55: 6-501.16 OBSERVED MOPS STORED/DRYING IMPROPERLY IN THE UTILITY SINK AREA. INSTRUCTED TO STORE/DRY PROPERLY. PRIORITY FOUNDATION:7-42-090

Base deductions−29 pts

Dec 24

Canvass Re-Inspection InspectionPass

1 High3 Med7 Basic

11 total

61/100inspection score

−39 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
6-301.14 NO HANDWASHING SIGNAGE AT HANDWASHING SINK IN THE DISHWASHING AREA NEXT TO THE THREE COMPARTMENT SINK. INSTRUCTED TO PROVIDE

Intermediate (3)

−15 pts

36THERMOMETERS PROVIDED & ACCURATE−5
4-204.112(B) OBSERVED NO THERMOMETERS IN THE FRONT LINE AREA DISPLAY COOLERS (2). INSTRUCTED TO PROVIDE.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
3-302.12 OBSERVED FOOD STORAGE CONTAINERS WITH NO/MISSING LABELS FOR FISH, SHRIMP AND CHICKEN BATTER IN THE FOOD PREP AREA AND IN THE BACK PREP/STORAGE AREA NO/MISSING LABELS ON CONTAINERS FOR LEMON PEPPER AND YELLOW AND WHITE FLOUR. INSTRUCTED TO PROVIDE LABELS WITH COMMON NAME OF FOOD ITEM.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
3-602.11(A; B:1-4,6,7; C; D) OBSERVED NO/MISSING LABELS ON BOTTLES WITH CONDIMENTS(HOT/BBQ/KETCHUP SAUCES) AND SPICES (SALT/SUGAR/PEPPER, ETC) IN THE FOOD PREP AND FRONT LINE/SERVING AREAS. INSTRUCTED TO PROVIDE.

Basic (7)

−14 pts

40PERSONAL CLEANLINESS−2
2-402.11 OBSERVED FOOD HANDLER IN FOOD PREP AREA WITH NO HAIR RESTRAINT. INSTRUCTED TO PROVIDE.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
4-502.13 OBSERVED SINGLE SERVICE USE ARTICLES (TO GO CONTAINER AND CONDIMENT LIDS) STORED IMPROPERLY ON THE TOP SHELVES IN THE FOOD PREP AREA. INSTRUCTED TO INVERT ARTICLES AND STORE PROPERLY.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11(C) OBSERVED A SMALL ACCUMULATION OF ICE BUILD UP IN THE WALK IN COOLER ALONG WITH THE CEILING SURFACE FLAKING/PEELING OFF. INSTRUCTED TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.16 OBSERVED MOPS STORED/DRYING IMPROPERLY IN THE UTILITY SINK AREA. INSTRUCTED TO STORE/DRY PROPERLY.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
6-501.14 OBSERVED DIRTY CEILING VENTS THROUGHOUT THE FACILITY, IN THE FOOD PREP AREA, BACK STORAGE AREA, DISHWSHING AREA AND EMPLOYEE BATHROOM. INSTRUCTED TO CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
4-202.18 OBSERVED HOOD VENT FILTERS WITH BUILD UP DIRT/DUST/DEBRIS AND GREASE AT THE GRILL/FRYER IN THE FOOD PREP AREA . INSTRUCTED TO CLEAN AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13 OBSERVED EMPLOYEES ON DUTY WITH NO FOOD HANDLERS CERTIFICATE AT THE TIME OF INSPECTION. INSTRUCTED TO PROVIDE.

Base deductions−39 pts

Dec 24

Canvass InspectionFail

2 High4 Med7 Basic

13 total

46/100inspection score

−54 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NO HANDWASHING SIGNAGE AT HANDWASHING SINK IN THE DISHWASHING AREA NEXT TO THE THREE COMPARTMENT SINK. INSTRUCTED TO PROVIDE.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED DIRTY PINK SLIME BUILD UP IN INTERIOR OF ICE MACHINE. INSTRUCTED TO DISPOSE OF ICE AND CLEAN AND SANITIZE MACHINE. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.

Intermediate (4)

−20 pts

36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED NO THERMOMETERS IN THE FRONT LINE AREA DISPLAY COOLERS (2). INSTRUCTED TO PROVIDE.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED FOOD STORAGE CONTAINERS WITH NO/MISSING LABELS FOR FISH, SHRIMP AND CHICKEN BATTER IN THE FOOD PREP AREA AND IN THE BACK PREP/STORAGE AREA NO/MISSING LABELS ON CONTAINERS FOR LEMON PEPPER AND YELLOW AND WHITE FLOUR. INSTRUCTED TO PROVIDE LABELS WITH COMMON NAME OF FOOD ITEM.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED NO/MISSING LABELS ON BOTTLES WITH CONDIMENTS(HOT/BBQ/KETCHUP SAUCES) AND SPICES (SALT/SUGAR/PEPPER, ETC) IN THE FOOD PREP AND FRONT LINE/SERVING AREAS. INSTRUCTED TO PROVIDE.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED APPROXIMATELY 10-12 LIVE SMALL FRUIT FLIES/GNATS IN THE BACK STORAGE AREA AND AT THE BACK PREP TABLE AND ON THE WALL IN THE EMPLOYEE WASHROOM. INSTRUCTED TO PREVENT POINTS OF ENTRY FOR PEST ACTIVITY/HARBORAGE. LAST PEST CONTROL SERVICE ENTRY ON 11/15/24. PRIORITY FOUNDATION VIOLATION 7-38-020(A) CITATION ISSUED.

Basic (7)

−14 pts

40PERSONAL CLEANLINESS−2
OBSERVED FOOD HANDLER IN FOOD PREP AREA WITH NO HAIR RESTRAINT. INSTRUCTED TO PROVIDE.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
OBSERVED SINGLE SERVICE USE ARTICLES (TO GO CONTAINER AND CONDIMENT LIDS) STORED IMPROPERLY ON THE TOP SHELVES IN THE FOOD PREP AREA. INSTRUCTED TO INVERT ARTICLES AND STORE PROPERLY.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED A SMALL ACCUMULATION OF ICE BUILD UP IN THE WALK IN COOLER ALONG WITH THE CEILING SURFACE FLAKING/PEELING OFF. INSTRUCTED TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED MOPS STORED/DRYING IMPROPERLY IN THE UTILITY SINK AREA. INSTRUCTED TO STORE/DRY PROPERLY.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED DIRTY CEILING VENTS THROUGHOUT THE FACILITY, IN THE FOOD PREP AREA, BACK STORAGE AREA, DISHWSHING AREA AND EMPLOYEE BATHROOM. INSTRUCTED TO CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED HOOD VENT FILTERS WITH BUILD UP DIRT/DUST/DEBRIS AND GREASE AT THE GRILL/FRYER IN THE FOOD PREP AREA . INSTRUCTED TO CLEAN AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED EMPLOYEES ON DUTY WITH NO FOOD HANDLERS CERTIFICATE AT THE TIME OF INSPECTION. INSTRUCTED TO PROVIDE.

Base deductions−54 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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