What is Casa Margarita's health inspection score?

Casa Margarita has a SafeDine safety score of 77 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Casa Margarita last inspected?

Casa Margarita was last inspected on February 10, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Casa Margarita have?

Casa Margarita has 31 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Casa Margarita safe to eat at?

Casa Margarita has a good safety record with a score of 77/100. While there are some noted violations, overall compliance is solid.

Official Health Record

Casa Margarita

Name: Casa Margarita
Address: 505 N LAKE SHORE DR, Chicago, 60611
Rating: 77

505 N LAKE SHORE DR, Chicago

Last Inspected: 2/10/2026

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0Good

Streeterville

Ranked #416 of 713 in Streeterville

Declining

5 inspections

Last: Feb 10, 2026

high confidence

Directions Order

Inspections

Clean Rate

6.2

Avg Violations

4 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

Employee illnessHigh Priority

Sick employee handling food — illness transmission risk

Pest issuesHigh Priority

Evidence of pests found during inspection

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

-25

Final Score

Impact Breakdown

High Priority

-12 pts

Direct health hazards • 10 pts each

Intermediate

-4 pts

Potential hazards • 5 pts each

Basic

-6 pts

Best practices • 2 pts each

Inspection Timeline

-13 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 75/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (77/100) 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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505 N LAKE SHORE DR, Chicago, IL 60611

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Violation Timeline

Oct 2023

1 inspections

3 high priority

2 intermediate

Oct

Jul 2024

1 inspections

7 high priority

1 intermediate

4 basic

Aug 2024

2 inspections

1 intermediate

7 basic

Aug

Feb 2026

1 inspections

2 high priority

1 intermediate

3 basic

Inspection History

5 records on file

3 Canvass2 Canvass Re-Inspection

Feb 26

Canvass InspectionLatestPass w/ Conditions

2 High1 Med3 Basic

6 total

69/100inspection score

−31 pts

High Priority (2)

−20 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED SLIGHT PINK BUILD UP INSIDE ICE MACHINE UPPER PORTION. INSTRUCTED MANAGER MUST CLEAN INTERIOR OF ICE MACHINE AND MAINTAIN.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
FOUND WALK IN COOLER AMBIENT AIR TEMPERATURE AT 60.0 F AND COOKLINE REACH IN 3-DOOR COOLER AMBIENT AIR TEMPERATURE AT 48.0 F, FOUND CREAM CHEESE, CHOPPED TOMATOES, ETC. HELD INSIDE SAID COOLERS. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN SAID COOLERS, AMBIENT AIR TEMPERATURE MUST BE 41.0 F OR BELOW. PRIORITY VIOLATION 7-38-005.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
FOUND THE FOLLOWING TCS FOODS HELD AT IMPROPER TEMPERATURES BETWEEN 47.5 F AND 60.0 F INSIDE WALK IN COOLER AND 3-DOOR REACH IN PREP COOLER ALONG COOKLINE- CREAM CHEESE, CHOPPED TOMATOES, CHEESE, CHICKEN AND BUTTER. INSTRUCTED MANAGER TCS FOODS MUST HELD AT 41.0 F OR BELOW IF HELD COLD. PRIORITY VIOLATION 7-38-005. ALL OF OF TEMPERATURE TCS FOODS VOLUNTARILY DISCARDED. FOODS DISCARDED WEIGHT- 150 LBS, VALUED AT $280.00.

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
3-DOOR REACH IN COOLER ALONG COOKLINE DOOR RUBBER GASKETS RIPPED. MUST REPAIR/REPLACE SAID DAMAGED DOOR RUBBER GASKETS.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
DISHWASH 3-COMPARTMENT SINK HOT AND COLD WATER HANDLES STRIPPED. MUST REPAIR.
58ALLERGEN TRAINING AS REQUIRED−2
NO FOOD ALLERGEN TRAINING CERTIFICATE FOR FOOD MANAGER. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS MUST HAVE FOOD ALLERGEN TRAINING CERTIFICATES.

Base deductions−31 pts

Aug 24

Canvass Re-Inspection 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
OBSERVED CUTTING BOARDS IN THE REAR PREP AREA WITH OPEN SEAMS AND DARK STAINS. INSTRUCTED TO REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS AND MAINTAIN AT ALL TIMES
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED THAWED BEEF MEAT STORED IN PLASTIC THANK YOU BAGS IN THE COLD HOLDING UNIT. MANAGEMENT INSTRUCTED TO USE PROPER FOOD GRADE STORAGE BAGS AND CONTAINERS ONLY
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED TWO BURNED OUT LIGHT BULB IN HOOD SYSTEM, INSTURCTED TO REPLACE AND MAINTAIN

Base deductions−6 pts

Aug 24

Canvass Re-Inspection InspectionFail

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
SEE VIOLATION #59

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CUTTING BOARDS IN THE REAR PREP AREA WITH OPEN SEAMS AND DARK STAINS. INSTRUCTED TO REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS AND MAINTAIN AT ALL TIMES
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED THAWED BEEF MEAT STORED IN PLASTIC THANK YOU BAGS IN THE COLD HOLDING UNIT. MANAGEMENT INSTRUCTED TO USE PROPER FOOD GRADE STORAGE BAGS AND CONTAINERS ONL
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED TWO BURNED OUT LIGHT BULB IN HOOD SYSTEM, INSTURCTED TO REPLACE AND MAINTAIN
59PREVIOUS PRIORITY FOUNDATION VIOLATION CORRECTED−2
"OBSERVED PREVIOUS PRIORITY FOUNDATION VIOLATIONS NOT CORRECTED WITHIN SPECIFIED TIME FRAME ON THE INSPECTION REPORT# #: 2598227 DATED FOR 07/29/24: 6-501.111:(38) OBSERVED PEST CONTROL LOGBOOK WITH REPORTS FROM YEAR 2021 SERVICE REPORTS. ALL RETAIL FOOD ESTABLISHMENTS MUST MAINTAIN A LOGBOOK WHICH SHALL BE KEPT FOR A PERIOD OF TWELVE (12) MONTHS AND INCLUDE A COPY OF THE SERVICE TICKETS AND THE PEST CONTROL COMPANY?S ILLINOIS DEPARTMENT OF PUBLIC (IDPH) HEALTH LICENSE NUMBER. INSTRUCTED TO PROVIDE. PRIORITY VIOLATION #7-42-090. CITATION ISSUED."

Base deductions−13 pts

Jul 24

Canvass InspectionFail

7 High1 Med4 Basic

12 total3 risk factors

2/100inspection score

−83 pts

High Priority (7)

−70 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
PIC DOESN'T DEMONSTRATE KNOWLEDGE OF FOOD OPERATION.MUST PROVIDE. (PRIORITY FOUNDATION-NO CITATION ISSUED) ?
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE DURING THE INSPECTION WHILE THE TEMPERATURE CONTROL FOR SAFETY FOODS (CHICKEN) HAS BEEN PREPARED AND SERVED. INSTRUCTED A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012.CITATION ISSUED
5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
OBSERVED NO WRITTEN PROCEDURES OR SUPPLIES FOR RESPONDING TO VOMITING OR DIARRHEAL EVENTS. SUPPLIES MUST INCLUDE ADEQUATE SANITIZER THAT ELIMINATES NOROVIRUS. INSTRUCTED FACILITY TO PROVIDE CLEAN UP POLICY AND SUPPLIES TO PROPERLY HANDLE BODILY FLUID SPILLS ON SITE. PRIORITY FOUNDATION VIOLATION #7-38-005. CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED HANDSINKS IN PREP AREA NOT STOCKED WITH HAND SOAP. INFORMED PERSON IN CHARGE THAT HAND SOAP MUST BE AVAILABLE AT HANDSINKS AT ALL TIMES. FOOD HANDLER OBTAINED HAND SOAP FOR HAND SINK DURING TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION #7-38-030(C). CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
"OBSERVED NO PAPER TOWEL AT THE BAR AT THE HAND WASHING SINK NOR AT THE HAND-SINK IN THE PREP AREA. INFORMED PERSON IN CHARGE THAT PAPER TOWELS MUST BE AVAILABLE AT HAND SINKS AT ALL TIMES. FOOD HANDLER OBTAINED PAPER TOWEL FOR HAND SINK DURING TIME OF INSPECTION. CITATION HAS BEEN COMBINED WITH ABOVE VIOLATION. PRIORITY FOUNDATION VIOLATION #7-38-030(C). CITATION ISSUED."
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED HAND WASHING SINK IN REAR DISH AREA NOT ACCESSIBLE AS EQUIPMENT (STOCK BURNER) WAS INSTALLED IN FRONT OF HAND WASHING SINK IN REAR PREP DISH AREA, INSTRUCTED TO MOVE EQUIPMENT, SO THAT HAND WASHING SINK IS ACCESSIBLE. PRIORITY FOUNDATION VIOLATION #7-38-030(C). CITATION ISSUED. CITATION HAS BEEN COMBINED WITH ABOVE VIOLATION
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
LOW TEMPERATURE DISH WASHING MACHINE IN USE NOT PROPERLY SANITIZING AT BAR AND REAR PREP. SANITIZING STRENGTH OF SANITIZER (CHLORINE) AT THE TIME OF INSPECTION WAS 0 PPM. INSTRUCTED NOT TO USE UNIT UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH (CDPH). TAGGED UNITS. FACILITY WILL USE 3 PART SINK TO WASH ALL DISHES. PRIORITY VIOLATION #7-38-025. CITATION ISSUED.

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED PEST CONTROL LOGBOOK WITH REPORTS FROM YEAR 2021 SERVICE REPORTS. ALL RETAIL FOOD ESTABLISHMENTS MUST MAINTAIN A LOGBOOK WHICH SHALL BE KEPT FOR A PERIOD OF TWELVE (12) MONTHS AND INCLUDE A COPY OF THE SERVICE TICKETS AND THE PEST CONTROL COMPANY?S ILLINOIS DEPARTMENT OF PUBLIC (IDPH) HEALTH LICENSE NUMBER. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION #7-38-020(C)."

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CUTTING BOARDS IN THE REAR PREP AREA WITH OPEN SEAMS AND DARK STAINS. INSTRUCTED TO REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS AND MAINTAIN AT ALL TIMES.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED THAWED BEEF MEAT STORED IN PLASTIC THANK YOU BAGS IN THE COLD HOLDING UNIT. MANAGEMENT INSTRUCTED TO USE PROPER FOOD GRADE STORAGE BAGS AND CONTAINERS ONLY.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED TWO BURNED OUT LIGHT BULB IN HOOD SYSTEM, INSTURCTED TO REPLACE AND MAINTAIN
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO FOOD EMPLOYEE WITH PROOF OF ALLERGEN TRAINING. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS OBTAIN THIS CERTIFICATE.

Base deductions−83 pts

Risk factor bonus (3× +5)−15 pts

Oct 23

Canvass InspectionPass w/ Conditions

3 High2 Med

5 total2 risk factors

50/100inspection score

−40 pts

High Priority (3)

−30 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
No certified food service manager on site while handling and serving TCS foods ( chicken , beef...) instructed to obtain. Priority foundation violation 7-28-012.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
Found cook line prep cooler air temp at 61.3f, cooler is used to store said food items. Instructed to keep all coolers temp at 41f or lower, cooler is tagged not allowed to use. priority violation 7-38-005. must contact the office of CDPH for tag removal when repaired.

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
Found 3 lbs of raw shrimp at 54.3f, 2 lbs of raw chicken at 53.8f and 4 lbs of raw beef at 55.1f, all food items held in prep cooler from a day before. Instructed to hold all cold TCS foods at 41f or lower. Priority violation 7-38-005. food discarded valued at $50.
23PROPER DATE MARKING AND DISPOSITION−5
No discard date provide on cooked food containers ( ground beef, rice...) in walk-in cooler that held for more than 24hr. Priority foundation violation 7-38-005.

Base deductions−40 pts

Risk factor bonus (2× +5)−10 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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