What is Honey Berry Pancakes & Cafe State Street's health inspection score?

Honey Berry Pancakes & Cafe State Street has a SafeDine safety score of 82 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Honey Berry Pancakes & Cafe State Street last inspected?

Honey Berry Pancakes & Cafe State Street was last inspected on May 4, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Honey Berry Pancakes & Cafe State Street have?

Honey Berry Pancakes & Cafe State Street has 67 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Honey Berry Pancakes & Cafe State Street safe to eat at?

Honey Berry Pancakes & Cafe State Street has a good safety record with a score of 82/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Honey Berry Pancakes & Cafe State Street serve?

Honey Berry Pancakes & Cafe State Street serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Honey Berry Pancakes & Cafe State Street

Name: Honey Berry Pancakes & Cafe State Street
Address: 901 S STATE ST, Chicago, 60605
Rating: 82

901 S STATE ST, Chicago

Last Inspected: 5/4/2026

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0Good

American•South Loop

Ranked #161 of 291 in South LoopBetter than 22% of american restaurants

Declining

10 inspections

Last: May 4, 2026

high confidence

Directions Order

Inspections

20%

Clean Rate

6.7

Avg Violations

1 month ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Pest issuesHigh Priority

Evidence of pests found during inspection

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-18

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

-15 pts

Latest

100% weight

100

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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901 S STATE ST, Chicago, IL 60605

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Violation Timeline

Sep 2024

1 inspections

5 high priority

2 intermediate

2 basic

Sep

Sep 2025

5 inspections

12 high priority

3 intermediate

24 basic

Mar 2026

1 inspections

6 high priority

8 intermediate

Mar

Apr 2026

2 inspections

3 intermediate

May 2026

1 inspections

2 high priority

May

Inspection History

10 records on file

3 Short Form Complaint4 Canvass Re-Inspection2 Canvass1 Complaint

May 26

Short Form Complaint InspectionLatestPass with Conditions

2 High

2 total2 risk factors

70/100inspection score

−20 pts

High Priority (2)

−20 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10

Base deductions−20 pts

Risk factor bonus (2× +5)−10 pts

Apr 26

Short Form Complaint InspectionCleanPass

No violations

100/100inspection score

Apr 26

Canvass Re-Inspection InspectionFail

3 Med

3 total

85/100inspection score

−15 pts

Intermediate (3)

−15 pts

25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−5
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−5

Base deductions−15 pts

Mar 26

Canvass InspectionFail

6 High8 Med

14 total6 risk factors

0/100inspection score

−100 pts

High Priority (6)

−60 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLERisk Factor−10
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLERisk Factor−10
16FOOD-CONTACT SURFACES: CLEANED & SANITIZEDRisk Factor−10
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROLRisk Factor−10

Intermediate (8)

−40 pts

22PROPER COLD HOLDING TEMPERATURES−5
25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−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
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−5
58ALLERGEN TRAINING AS REQUIRED−5

Base deductions−100 pts

Risk factor bonus (6× +5)−30 pts

Sep 25

Short Form Complaint InspectionCleanPass

No violations

100/100inspection score

Sep 25

Canvass Re-Inspection InspectionPass w/ Conditions

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

63REMOVAL OF SUSPENSION SIGN−2
OBSERVED WHITE PAPER OBSTRUCTING THE VIEW OF THE LICENSE SUSPENSION SIGN. SIGN WAS TAKEN DOWN WHE HEALTH DEPARTMENT RETURN BUT SOMEONE SENT A VIDOE OF BLOCKING SIGN TO HEALTH DEPARTMENT. INSTRUCTED PREVIOUSLY NOT TO MOVE, REMOVE, ALTER OR CONCEAL SIGN. PRIORITY FOUNDATION VIOLATION 7-42-050. CITATION ISSUED.

Base deductions−2 pts

Sep 25

Canvass Re-Inspection InspectionFail

2 High3 Basic

5 total

74/100inspection score

−26 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
UPN RE-INSPECTION TODAY OBSERVED 1 OUT OF THE 2 HAND WASHING SINKS IN THE FOOD PREP AREAS STILL AT AN INADEQUATE HOT WATER TEMPERATURE OF 65-70F. INSTRUCTED TO MAINTAIN ALL HAND WASHING SINKS AT AN ADEQUATE HOT WATER TEMPERATURE OF 100F AT ALL TIMES. PRIORITY VIOLATION. CITATION ISSUED 7-38-030(C).
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED 1 HANDWASHING SINK INACCESSIBLE PREP AREA IN OPERABLE DUE TO IT LEAKING WHEN IN USE. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-030(c)

Basic (3)

−6 pts

48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED FAUCET AT 3 COMPARTMENT AND IN REAR PREP AREA OF KITCH IN POOR REPAIRS. UNABLE TO SHUT OFF WATER COMPLETELY . INSTRUCTED TO REPAIR AND MAIN
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED NO FOOD HANDLER CERTIFICATES ON SITE AT TIME OF INSPECTION. INSTRUCTED ALL EMPLOYEES MUST COMPLETE FOOD HANDLER TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED FOOD SERVICE SANITATION MANAGER WITHOUT FOOD ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO MEET REQUIREMENT.

Base deductions−26 pts

Sep 25

Canvass Re-Inspection InspectionFail

4 High1 Med9 Basic

14 total

37/100inspection score

−63 pts

High Priority (4)

−40 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
CORRECTED. OBSERVED SOAP AND PAPERTOWELS AT EVERY HANDWASHING STATIONS.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED 1 HANDWASHING SINK INACCESSIBLE PREP AREA IN OPERABLE DUE TO IT LEAKING WHEN IN USE. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-030(c)
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED 1 OUT OF THE 2 HAND WASHING SINKS IN THE FOOD PREP AREAS AT AN INADEQUATE HOT WATER TEMPERATURE OF 65-70F. INSTRUCTED TO MAINTAIN ALL HAND WASHING SINKS AT AN ADEQUATE HOT WATER TEMPERATURE OF 100F AT ALL TIMES. PRIORITY VIOLATION. CITATION ISSUED 7-38-030(C).
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
FOUND LOW TEMPERATURE DISH MACHINE LOCATED AT DISHWASHING AREA INADEQUATELY SANITIZING DISHES AT 0 PPM. INSTRUCTED MANAGER TO PROVIDE A SANITIZING SOLUTION TO ADEQUATELY SANITIZE DISHES PER MANUFACTURER'S INSTRUCTIONS. LOW TEMPERATURE DISH MACHINE TAGGED AND HELD FOR INSPECTION BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH. INSTRUCTED MANAGER TO NO LONGER USE DISH MACHINE UNTIL IT IS RE-INSPECTED BY CDPH AND AT AN ADEQUATE SANITIZING SOLUTION. PRIORITY VIOLATION. 7-38-025. NO CITATION ISSUED. -

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED FOOD ITEMS OUT OF THE ORIGINAL CONTAINERS WITHOUT LABELS CONTAINING THE PRODUCT NAME. INSTRUCTED TO LABEL ALL FOODS AND SPICES WITH COMMON NAME THAT ARE OUT OF THE ORIGINAL CONTAINERS.

Basic (9)

−18 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED ICE BINS WITHOUT LIDS OUTSIDE OF THE BAR AREA. INSTRUCTED TO PROVIDE ICE BIN LIDS IN ORDER TO PROTECT THE ICE FROM ANY POSSIBLE CONTAMINATION.
39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD ITEMS STORED ON FLOOR IN WALK-IN COOLER. INSTRUCTED MANAGER TO ELEVATE ALL FOOD SIX INCHES OFF FLOOR.
43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED ICE SCOOP LAYING ON TOP OF ICE IN BAR. INSTRUCTED MANAGER TO STORE ICE SCOOP HANDLE UP ABOVE ICE TO PREVENT CONTAMINATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED SHELVES COVERED WITH PEELING FOIL ON BOTTOM SHELF OF PREP COUNTER LOCATED OUTSIDE OF WALK-IN COOLERS. ALSO NOTED CARDBOARD AS A SHELF LINER IN KITCHEN ACROSS FROM STOVE. INSTRUCTED TO THOROUGHLY CLEAN AND RESURFACE RUSTED SHELVES TO MAINTAIN SMOOTH AND CLEANABLE SURFACE.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED FAUCET AT 3 COMPARTMENT AND IN REAR PREP AREA OF KITCH IN POOR REPAIRS. UNABLE TO SHUT OFF WATER COMPLETELY . INSTRUCTED TO REPAIR AND MAIN
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED 1 OUT OF 3 HANDWASHING SINK IN BOTH MEN AND WOMEN WASHROOM HANDWASHING SINKS NOT WORKING. INSTRUCTED TO REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED A HEAVY ACCUMULATION OF DIRT, DUST, GREASE, FOOD SPLATTER AND FOOD DEBRIS ON THE WALLS AND FLOORS ESPECIALLY ALONG THE HOT FOOD SERVICE LINE UNDER AND AROUND THE COOKING EQUIPMENT AND NON COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN ALL AREAS.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED NO FOOD HANDLER CERTIFICATES ON SITE AT TIME OF INSPECTION. INSTRUCTED ALL EMPLOYEES MUST COMPLETE FOOD HANDLER TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED FOOD SERVICE SANITATION MANAGER WITHOUT FOOD ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO MEET REQUIREMENT.

Base deductions−63 pts

Sep 25

Canvass InspectionFail

6 High2 Med11 Basic

19 total

8/100inspection score

−92 pts

High Priority (6)

−60 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED HAND WASHING SINKS IN THE FOOD PREP AREAS AT AN INADEQUATE HOT WATER TEMPERATURE OF 71.4F-83.3F. INSTRUCTED TO MAINTAIN ALL HAND WASHING SINKS AT AN ADEQUATE HOT WATER TEMPERATURE OF 100F AT ALL TIMES. PRIORITY VIOLATION. CITATION ISSUED 7-38-030(C).
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND DRYING PROVISION AT THE TWO HAND WASHING SINK LOCATED IN THE REAR FOOD PREP AREA AND AT ALL THE HAND WASHING SINKS LOCATED BEHIND THE BAR AREA AND ALSO THE DISHWASHING AREA. INSTRUCTED TO ALWAYS PROVIDE A HAND DRYING PROVISION AT ALL HAND WASHING SINKS AT ALL TIMES. EMPLOYEE PROVIDED PAPER TOWELS DURING THE INSPECTION. PRIORITY FOUNDATION. CITATION ISSUED 7-38-030(C).
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND WASHING CLEANSER AT ALL HAND WASHING SINKS LOCATED BEHIND THE BAR, HANDWASHING SINK IN THE PREP AREA AND AT THE HAND WASHING SINK LOCATED IN THE DISH WASHING AREA. INSTRUCTED TO PROVIDE HAND WASHING CLEANSER AT ALL HAND WASHING SINKS AT ALL TIMES. PRIORITY FOUNDATION. CITATION ISSUED UNDER THE VIOLATION ABOVE.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED 1 HANDWASHING SINK INACCESSIBLE PREP AREA IN OPERABLE DUE TO IT LEAKING WHEN IN USE. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-030(c)
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
FOUND LOW TEMPERATURE DISH MACHINE LOCATED AT FRONT BAR AND DISHWASHING AREA INADEQUATELY SANITIZING DISHES AT 0 PPM. INSTRUCTED MANAGER TO PROVIDE A SANITIZING SOLUTION TO ADEQUATELY SANITIZE DISHES PER MANUFACTURER'S INSTRUCTIONS. LOW TEMPERATURE DISH MACHINE TAGGED AND HELD FOR INSPECTION BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH. INSTRUCTED MANAGER TO NO LONGER USE DISH MACHINE UNTIL IT IS RE-INSPECTED BY CDPH AND AT AN ADEQUATE SANITIZING SOLUTION. PRIORITY VIOLATION. 7-38-025. CITATION ISSUED. -
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED PREP COOLER NOT MAINTAINING PROPER TEMPERATURE 57.2F. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN COOLER AT 41F OR BELOW. PREP COOLER IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH. PRIORITY 7-38-005 CITATION ISSUED.

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED TCS FOODS HELD AT IMPROPER INTERNAL TEMPERATURES IN THE FRONT PREP COLD HOLDING UNIT, SUCH AS 2 DOZENS OF EGGS AT 55.2F-60.5F, 3LBS OF LIQUID EGG AT 60.8F AND 3LBS OF CHICKEN BREAST AT 47.4F. MANAGER DISCARDED AND DENATURED. ALL COLD TCS FOOD MUST MAINTAIN 41F OR BELOW . PRIORITY VIOLATION. CITATION ISSUED 7-38-005.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED FOOD ITEMS OUT OF THE ORIGINAL CONTAINERS WITHOUT LABELS CONTAINING THE PRODUCT NAME. INSTRUCTED TO LABEL ALL FOODS AND SPICES WITH COMMON NAME THAT ARE OUT OF THE ORIGINAL CONTAINERS.

Basic (11)

−22 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED ICE BINS WITHOUT LIDS OUTSIDE OF THE BAR AREA. INSTRUCTED TO PROVIDE ICE BIN LIDS IN ORDER TO PROTECT THE ICE FROM ANY POSSIBLE CONTAMINATION.
39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD ITEMS STORED ON FLOOR IN WALK-IN COOLER. INSTRUCTED MANAGER TO ELEVATE ALL FOOD SIX INCHES OFF FLOOR.
43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED ICE SCOOP LAYING ON TOP OF ICE IN BAR. INSTRUCTED MANAGER TO STORE ICE SCOOP HANDLE UP ABOVE ICE TO PREVENT CONTAMINATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED SHELVES COVERED WITH PEELING FOIL ON BOTTOM SHELF OF PREP COUNTER LOCATED OUTSIDE OF WALK-IN COOLERS. ALSO NOTED CARDBOARD AS A SHELF LINER IN KITCHEN ACROSS FROM STOVE. INSTRUCTED TO THOROUGHLY CLEAN AND RESURFACE RUSTED SHELVES TO MAINTAIN SMOOTH AND CLEANABLE SURFACE.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED FAUCET AT 3 XCOMPARTMENT AND IN REAR PREP AREA OF KITCH IN POOR REPAIRS. UNABLE TO SHUT OFF WATER COMPLETELY . INSTRUCTED TO REPAIR AND MAIN
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED FOOD DEBRIS IN BETWEEN THE COOKING EQUIPMENT AND UNDER THE FLAT TOP GRILL AS WELL AS STAINED CEILING TILES IN THE REAR FOOD PREP AREA AND A BLACK SUBSTANCE ON THE WALLS IN VARIOUS AREAS OF THE DISH WASHING ROOM. INSTRUCTED TO CLEAN AND SANITIZE ALL.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED RESIDUE ON INTERIOR SURFACES OF ICE MACHINE. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED 1 OUT OF 3 HANDWASHING SINK IN BOTH MEN AND WOMEN WASHROOM HANDWASHING SINKS NOT WORKING. INSTRUCTED TO REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED A HEAVY ACCUMULATION OF DIRT, DUST, GREASE, FOOD SPLATTER AND FOOD DEBRIS ON THE WALLS AND FLOORS ESPECIALLY ALONG THE HOT FOOD SERVICE LINE UNDER AND AROUND THE COOKING EQUIPMENT AND NON COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN ALL AREAS.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED NO FOOD HANDLER CERTIFICATES ON SITE AT TIME OF INSPECTION. INSTRUCTED ALL EMPLOYEES MUST COMPLETE FOOD HANDLER TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED FOOD SERVICE SANITATION MANAGER WITHOUT FOOD ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO MEET REQUIREMENT.

Base deductions−92 pts

Sep 24

Complaint InspectionPass w/ Conditions

5 High2 Med2 Basic

9 total

36/100inspection score

−64 pts

High Priority (5)

−50 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
No hand soap provided at coffee / bar station hand wash sink. Instructed to provide. Priority foundation violation 7-38-030(c).
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
No paper towels provide at all hand wash sinks at main kitchen, dish washing and coffee making/bar areas. Instructed to provide. priority foundation violation 7-38-030(c).
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
Obstructed hand wash sink at dish machine area, utensils placed in hand wash sink, large bussing tubs blocking access to sink. Instructed to keep sink accessible at all times during operation. Priority foundation violation 7-38-030 (c)
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
Leaky drain pipe under dish room hand wash sink, instructed to repair.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
Low temp dish washing machine not sanitizing at final rinse, 0ppm obtained on test strips. Instructed manager to provide proper sanitizer concentration at final rinse. Priority violation 7-38-025.

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
Found 2 large trays of cooked shredded potatoes about 30lbs held at 62.4f. trays placed on a rack at room temperature. instructed manager to keep cold TCS foods held at 41f or lower. Priority violation 7-38-005. food discarded valued at $50.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
Rear kitchen door left propped open, instructed to keep kitchen doors closed or screened and rodent proof all outer opening.

Basic (2)

−4 pts

48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
Faucet at 3-comp sink in poor repair, unable to shut off water completely, instructed to repair and maintain.
58ALLERGEN TRAINING AS REQUIRED−2
No allergen certificate for food service manager. instructed to obtain.

Base deductions−64 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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