What is Somerset/devereaux's health inspection score?

Somerset/devereaux has a SafeDine safety score of 85 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Somerset/devereaux last inspected?

Somerset/devereaux was last inspected on March 24, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Somerset/devereaux have?

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

Is Somerset/devereaux safe to eat at?

Yes, Somerset/devereaux has an excellent safety record with a score of 85/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Somerset/devereaux serve?

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

Official Health Record

Somerset/devereaux

Name: Somerset/devereaux
Address: 1118 N STATE ST, Chicago, 60610
Rating: 85

1118 N STATE ST, Chicago

Last Inspected: 3/24/2026

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0Excellent

American•Old Town

Ranked #174 of 367 in Old TownBetter than 22% of american restaurants

Declining

7 inspections

Last: Mar 24, 2026

high confidence

Directions Order

Inspections

14%

Clean Rate

3.4

Avg Violations

2 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Plumbing issues

Plumbing or waste disposal problems

Pest issuesHigh Priority

Evidence of pests found during inspection

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-13

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-9 pts

Potential hazards • 5 pts each

Basic

-1 pts

Best practices • 2 pts each

Inspection Timeline

-8 pts

Latest

100% weight

100

2nd

60% weight

3rd

30% weight

Real-time Score: 87/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (85/100) 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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1118 N STATE ST, Chicago, IL 60610

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Violation Timeline

Oct 2022

1 inspections

1 basic

Oct

Jan 2023

1 inspections

1 basic

Jun 2023

1 inspections

9 high priority

2 intermediate

Jun

Jul 2024

1 inspections

3 basic

Feb 2025

1 inspections

5 basic

Feb

Mar 2025

1 inspections

Mar 2026

1 inspections

3 intermediate

Mar

Inspection History

7 records on file

4 Complaint1 Short Form Complaint2 Canvass

Mar 26

Complaint InspectionLatestPass

3 Med

3 total

85/100inspection score

−15 pts

Intermediate (3)

−15 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−5
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5

Base deductions−15 pts

Mar 25

Short Form Complaint InspectionCleanPass

No violations

100/100inspection score

Feb 25

Complaint InspectionPass

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED SPLASH GUARD AT THE HAND WASHING SINK ACROSS FROM PIZZA STATION OVEN COMING LOOSE. INSTRUCTED TO REPAIR AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED A BUILD UP OF FOOD DEBRIS AND DARK SUBSTANCE BUILD UP IN THE DRAINS IN THE KITCHEN, HEAVY AT THE DISH WASHING MACHINE. INSTRUCTED TO CLEAN AND MAINTAIN ALL AS A MEANS OF PREVENTING POSSIBLE PEST AND OR INSECT ACTIVITY.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED THE HAND WASHING SINK AT THE HOT BREAKFAST LINE ACROSS FROM THE GRILL LEAKING AT THE FAUCET BASE. INSTRUCTED TO REPAIR AND MAINTAIN IN GOOD WORKING ORDER.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED A BUILD UP OF FOOD DEBRIS AND DIRT AS WELL AS GREASE IN THE FOLLOWING AREA... THE FLOOR AND WALL AT THE HOT LINE, THE FLOOR AND WALL UNDER THE DISH WASHING MACHINE AND SURROUNDING AREA. INSTRUCTED TO CLEAN AND MAINTAIN ALL AREAS.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED LIGHT BUILD UP OF GREASE AND DUST ON THE HOOD VENTILATION SYSTEM FILTERS. INSTRUCTED TO CLEAN AND MAINTAIN.

Base deductions−10 pts

Jul 24

Canvass InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED IN THE FOLLOWING AREAS. THE FLOOR UNDER AND BEHIND THE DISH WASHER WITH A BUILD UP OF DIRT AND DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN. THE MAIN KITCHEN SECOND FLOOR OBSERVED A BUILD UP OF DIRT AND DEBRIS ON FLOOR UNDER SHELVING UNITS OF THE WALL IN FREEZER UNIT. INSTRUCTED TO CLEAN AND MAINTAIN. OBSERVED THE SIDES OF THE EQUIPMENT IN THE FIRST FLOOR LEVEL FOOD PREP AREA NEAR THE DEEP FRYER WITH A BUILD UP OF GREASE, DIRT AND FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN AS A MEANS OF PREVENTING POSSIBLE PEST AND OR INSEC HARBORING.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FOR THE FOLLOWING AREAS: SECOND FLOOR KITCHEN. OBSERVED THE FLOOR AREA UNDER AND AROUND THE DEEP FRYERS WITH A BUILD UP OF GREASE AND SMALL DEBRIS AND DRAINS WITH A BUILD UP OF SLUDGE AND DIRT. INSTRUCTED TO CLEAN AND MAINTAIN AS A MEANS OF PREVENTING POSSIBLE INSECT FEEDING AND HARBORING. FIRST FLOOR KITCHEN AREA: OBSERVED A BUILD UP OF GRIME, DIRT AND DEBRIS UNDER THE DISH WASHING UNIT AND DRAINS. INSTRUCTED TO CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED A LIGHT OUT UNDER THE HOOD VENTILATION UNIT AT THE 18TH FLOOR UNIT KITCHEN AS WELL AS ONE UNDER THE HOOD UNIT AT THE SECOND FLOOR KITCHEN AREA. INSTRUCTED TO PROVIDE.

Base deductions−6 pts

Jun 23

Complaint InspectionPass w/ Conditions

9 High2 Med

11 total1 risk factor

0/100inspection score

−100 pts

High Priority (9)

−90 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
THE PERSON IN CHARGE DOES NOT HAVE A CITY CERTIFICATION OR DOCUMENTATION OF PENDING CITY CERTIFICATE AT THE TIME OF INSPECTION WHILE TCS FOODS SUCH RAW CHICKEN AND RAW BEEF COOKED AND SERVED ON-SITE. NO OTHER ORIGINAL AND VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE WAS POSTED NOR PROVIDED ON-SITE FOR THE PRESENT MANAGER ON DUTY. NO VALID DOCCUMENTATION ON PREMISES. INSTRUCTED TO PROVIDE A LEAST ONE CERTIFIED FOOD MANAGER ON SITE WHEN FOOD IS COOKED AND SERVED ON SITE. CITY CERTIFIED MANAGER ARRIVED ON SITE AT APPROXIMATELY 9AM. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED LARGE COOLING RACK BLOCKING THE HAND SINK IN THE KITCHEN PREP AREA. CHEF ON SITE RELOCATED COOLING RACK TO ENSURE EASY ACCESSIBILITY TO THE HAND SINK. PRIORITY FOUNDATION VIOLATION 7-38-030 (c) CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO WATER PROVIDED AT HANDSINK IN THE EMPLOYEE RESTROOM. FACILITY MUST PROVIDE WATER OF AT LEAST 100F THROUGH A MIXING VALVE OR COMBINATION FAUCET. ENGINEEER ARRIVED ON SITE AND PROVIDED HOT WATER OF AT LEAST 100F. PRIORITY VIOLATION 7-38-030 (C) CITATION ISSUED.
15FOOD SEPARATED AND PROTECTED−10
OBSERVED CONTAINER OF RAW EGGS STORED ABOVE READY TO EAT PRODUCE USED FOR THE BAR IN REACH-IN COOLER. CHEF RELOCATED RAW EGGS TO THE BOTTOM SHELF ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED INTERIOR OF THE ICE MACHINE SLIGHTLY SOILED. FACILITY MUST CLEAN AND MAINTAIN.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
HOT WATER RINSE AT HIGH TEMPERATURE DISH MACHINE IS LESS THAN 180F AND IS MEASURED AT 153.3F. FACILITY MUST REPAIR UNIT SO THAT HOT RINSE IS MAINTAINED BETWEEN 180-194F. ECO LAB ARRIVED ON SITE AND REPAIRED THE DISH MACHINE, WHICH IS NOW REACHING 180F. PRIORITY FOUNDATION VIOLATION 7-38-025 CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED CHLORINE SANITIZER CONCENTRATION AT 0PPM AT KICTHEN DISH MACHINE. INSTRUCTED TO MAINTAIN IT AT 50-200PPM. ECO LAB ARRIVED ON SITE AND REPAIRED THE DISH MACHINE, SANITIZER NOW REACHING 100PPM WHILE ON SITE. PRIORITY 7-38-025 CITATION ISSUED.
29COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP−10
OBSERVED FERMENTED HABANERO HOT SAUCE ON SITE IN THE WALK-IN COOLER. FACILITY DOES NOT HAVE A HACCP/VARIANCE APPROVAL PREPARE FERMENTED HABANERO HOT SAUCE ON SITE. ITEMS WERE DISCARDED (REFER TO VIOLATION #23). FACILITY MUST OBTAIN HEALTH DEPARTMENT APPROVAL PRIOR TO PREPARING FERMENTED PRODUCTS ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
32VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS−10
OBSERVED FERMENTED HABANERO HOT SAUCE ON SITE IN THE WALK-IN COOLER. FACILITY DOES NOT HAVE A HACCP/VARIANCE APPROVAL PREPARE FERMENTED HABANERO HOT SAUCE ON SITE. ITEMS WERE DISCARDED (REFER TO VIOLATION #23). FACILITY MUST OBTAIN HEALTH DEPARTMENT APPROVAL PRIOR TO PREPARING FERMENTED PRODUCTS ON SITE. SEE ABOVE VIOLATION #29 FOR PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION THAT WAS ISSUED.

Intermediate (2)

−10 pts

23PROPER DATE MARKING AND DISPOSITION−5
OBSERVED VARIOUS HOUSEMADE SAUCES MARINARA AND HABANERO HOT SAUCE EXCEEDING THE EXPIRATION DATE. ITEMS PREPARED AND LABELED ON 4/19, 5/11, AND 5/16. TIEMS WERE DISCARDED ON STIE. APPROXIMATELY 12 POUNDS DISCARDED AT AN APPROXIMATE COST OF $20 DISCARDED ON SITE. SEE ABOVE PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
23PROPER DATE MARKING AND DISPOSITION−5
ALL PREPARED FOODS ON SITE DOES NOT HAVE A USE BY DATE/DISCARD. FOOD PREPARED AND HELD IN A FOOD ESTABLISHMENT FOR MORE THAN 24HOURS MUST BE CLEARLY MARKED TO INDICATE THE DATE OR DAY BY WHICH THE FOOD MUST BE CONSUMED, SOLD, OR DISCARDED ON THE PREMISES WHEN HELD AT A TEMPERATURE OF 41F OR LESS FOR A MAXIMUM OF 7DAYS. DISCUSSED WITH THE CHEF ON SITE, CHEF VERIFIED WHEN FOOD WAS MADE AND ADDED EXPIRATION DATE LABELS. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

Base deductions−100 pts

Risk factor bonus (1× +5)−5 pts

Jan 23

Complaint InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
IN-USE WIPING CLOTHS ARE NOT STORED PROPERLY. FOUND ON PREP SURFACES. CLOTHS USED TO WIPE SURFACES AND EQUIPMENT SHALL BE HELD IN A PROPER SANITIZER SOLUTION. CLOTHS IN-USE FOR WIPING SURFACES IN CONTACT WITH RAW ANIMAL FOODS SHALL BE KEPT SEPARATE FROM CLOTHS USED FOR OTHER PURPOSES. IN-USE CLOTHS MUST BE LAUNDERED DAILIY.

Base deductions−2 pts

Oct 22

Canvass InspectionPass w/ Conditions

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OBSERVED DUMPSTERS IN ALLEY OVERFLOWING WITH GARBAGE AND UNABLE TO HAVE LIDS SHUT. INSTRUCTED TO CORRECT AND MAINTAIN TIGHT FITTING LIDS OVER DUMPSTERS AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-020(B). CITATION ISSUED.

Base deductions−2 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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