What is Maison Marcel's health inspection score?

Maison Marcel 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 Maison Marcel last inspected?

Maison Marcel was last inspected on August 5, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Maison Marcel have?

Maison Marcel has 36 total violations across 11 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Maison Marcel safe to eat at?

Yes, Maison Marcel 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 Maison Marcel serve?

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

Official Health Record

Maison Marcel

Name: Maison Marcel
Address: 3114 N BROADWAY, Chicago, 60657
Rating: 85

3114 N BROADWAY, Chicago

Last inspected 9mo ago

▲Improving

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0Excellent

American•Lakeview

Ranked #373 of 997 in LakeviewBetter than 22% of american restaurants

Improving

10 inspections

Last: Aug 5, 2025

medium confidence

Directions Order

Inspections

20%

Clean Rate

3.6

Avg Violations

10 months 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

Employee hygiene

Personal hygiene practices not followed

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-15

Final Score

Impact Breakdown

High Priority

-3 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-4 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

+20 pts

100

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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3114 N BROADWAY, Chicago, IL 60657

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Violation Timeline

May 2022

1 inspections

1 intermediate

3 basic

May

Jun 2022

2 inspections

4 high priority

1 basic

Jul 2022

1 inspections

3 high priority

1 intermediate

Jul

Aug 2023

2 inspections

1 high priority

3 basic

Aug 2024

1 inspections

5 basic

Aug

May 2025

2 inspections

2 high priority

3 intermediate

9 basic

Aug 2025

1 inspections

Aug

Inspection History

10 records on file

4 Canvass2 Canvass Re-Inspection1 Short Form Complaint2 Complaint Re-Inspection1 Suspected Food Poisoning

Aug 25

Canvass InspectionLatestCleanOut of Business

No violations

100/100inspection score

May 25

Canvass Re-Inspection InspectionPass

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
VISIBLE AND WORKING THERMOMETER NEEDED IN THE 2-DOOR PREP COOLER IN REAR FOOD PREPARATION AREA. MUST PROVIDE AND MAINTAIN.

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED FOOD STORAGE SHELVING AND COOKING EQUIPMENT UNDER THE VENTILATION HOOD LINED WITH ALUMINUM FOIL. INSTRUCTED TO REMOVE THE ALUMINUM FOIL FROM SURFACES TO MAKE THE SURFACES SMOOTH AND EASILY CLEANABLE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED RUSTY BOTTOM OF FOOD PREP TABLE IN REAR FOOD PREPARATION AREA. MUST REPAINT OR REPLACE TABLE.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED LEAKING FAUCET BASE AT THE 3-COMPARTMENT SINK LOCATED IN REAR DISHWASHING AREA. MUST REPAIR AND MAINTAIN.

Base deductions−11 pts

May 25

Canvass InspectionFail

2 High2 Med6 Basic

10 total

58/100inspection score

−42 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO PAPER TOWELS PROVIDED AT THE EXPOSED HAND WASHING SINK IN REAR FOOD PREPARATION AREA/DISHWASHING AREA. MANAGEMENT INSTRCUTED TO PROVIDE PAPER TOWELS AT ALL HAND WASHING SINKS AT ALL TIMES. MANAGEMENT PROVIDED PAPER TOWELS DURING INSPECTION. PRIORITY FOUNDATION VIOLATION 7-38-030(C). CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED THE HIGH TEMPERATURE DISH WASHING MACHINE NOT IN USE NOT PROPERLY OPERATING AND SANITIZING AT ADEQUATE TEMPERATURE.MACHINE WAS NOTED BEING PLUGGED IN WITH WATER IN IT'S INTERNAL WASHING RESERVOIR. MUST REPAIR MACHINE WITH A FINL RINSE OF 180.0F. MACHINE TAGGED HELD FOR INSPECTION MAY NOT USE UNTIL IS REPAIRED, PROPERLY REACHES A SANITIZING TEMPERATURE OF 180 AND RE- INSPECTED BY CDPH. PRIORITY VIOLATION 7-38-025 NO CITATION ISSUED.

Intermediate (2)

−10 pts

36THERMOMETERS PROVIDED & ACCURATE−5
VISIBLE AND WORKING THERMOMETER NEEDED IN THE 2-DOOR PREP COOLER IN REAR FOOD PREPARATION AREA. MUST PROVIDE AND MAINTAIN.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN THE ORIGINAL CONTAINER.

Basic (6)

−12 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED RUSTY BOTTOM OF FOOD PREP TABLE IN REAR FOOD PREPARATION AREA. MUST REPAINT OR REPLACE TABLE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED FOOD STORAGE SHELVING AND COOKING EQUIOMENT UNDER THE VENTILATION HOOD LINED WITH ALUMINUM FOIL. INSTRUCTED TO REMOVE THE ALUMINUM FOIL FROM SURFACES TO MAKE THE SURFACES SMOOTH AND EASILY CLEANABLE.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED LEAKING FAUCET BASE AT THE 3-COMPARTMENT SINK LOCATED IN REAR DISHWASHING AREA. MUST REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DIRT AND DEBRIS ON WALLS BEHIND SHELVING AND COOKING EQUIPMENT IN REAR FOOD PREPARATION AREA. MUST CLEN AND MAINTAIN. OBSERVED A FEW MISSING CEILING TILES IN REAR FOOD STOARGE ROOM. MUST REAPIR REPLACE AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DIRT AND FOOD DEBRIS ON FLOOR DRAINS IN REAR FOOD PREPARATION AREA/REAR DISHWASHING AREA. MUST CLEAN AND MAINTAIN FLOOR DRAINS CLEAN AT ALL TIMES.
60PREVIOUS CORE VIOLATION CORRECTED−2
OBSERVED PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT#2598669 ON 08/06/2024. VIOLATION#40. OBSERVED FOOD HANDLERS AT FRONT PREP AREA NOT WEARING HAIR RESTRAINTS. INSTRUCTED ALL FOOD HANDLERS MUST WEAR EFFECTIVE HAIR RESTRAINTS. #43 ICE SCOOP IMPROPERLY STORED INSIDE ICE MACHINE. MUST PROVIDE A CLEAN CONTAINER FOR ICE SCOOP. #58.NO FOOD ALLERGEN TRAINING CERTIFICATE FOR FOOD MANAGER. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS MUST HAVE FOOD ALLERGEN TRAINING CERTIFICATE. PRIORITY FOUNDTION VIOLATION 7-42-090 CITATION ISSUED.

Base deductions−42 pts

Aug 24

Canvass InspectionPass

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

40PERSONAL CLEANLINESS−2
OBSERVED FOOD HANDLERS AT FRONT PREP AREA NOT WEARING HAIR RESTRAINTS. INSTRUCTED ALL FOOD HANDLERS MUST WEAR EFFECTIVE HAIR RESTRAINTS.
43IN-USE UTENSILS: PROPERLY STORED−2
ICE SCOOP IMPROPERLY STORED INSIDE ICE MACHINE. MUST PROVIDE A CLEAN CONTAINER FOR ICE SCOOP.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED ACCUMULATED FOOD/GRIME BUILD UP ON INTERIOR OF BAR HANDWASH SINK/AROUND HOT AND COLD WATER HANDLES. MUST CLEAN AND MAINTAIN INTERIOR OF BAR HANDWASH SINK.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
FRONT PREP AREA HANDWASH SINK PIPE LEAKING. MUST REPAIR AND MAINTAIN SINK.
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 CERTIFICATE.

Base deductions−10 pts

Aug 23

Canvass Re-Inspection InspectionPass w/ Conditions

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

61SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC−2
NO PREVIOUS INSPECTION SUMMARY REPORT POSTED ON SITE FROM:8-9-2023,REPORT #2579821. PRESENTLY POSTED IS INSPECTION SUMMARY REPORT FROM 6-13-2022. NEW SUMMARY REPORT GIVEN AND POSTED. PRIORITY FOUNDATION VIOLATION:7-42-010(B),CITATION ISSUED

Base deductions−2 pts

Aug 23

Canvass InspectionFail

1 High2 Basic

3 total1 risk factor

81/100inspection score

−14 pts

High Priority (1)

−10 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
NOTED NO CERTIFIED FOOD MANAGER ON DUTY WITH THE CITY OF CHICAGO FOOD SERVICE CERTIFICATE ON-SITE WHILE TCS FOODS (RICE, CHICKEN SOUPS ETC.) WERE BEING PREPARED AND SERVED. A CERTIFIED FOOD MANAGER WITH THE CITY OF CHICAGO ORIGINAL FOOD SERVICE CERTIFICATE MUST BE PRESENT AT ALL TIMES TCS FOODS PREPARED AND SERVED, PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.

Basic (2)

−4 pts

48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
NO SANITIZING TEST STRIPS FOR LOW TEMPERATURE DISHMACHINE AND FOR DISHWASH 3-COMPARTMENT SINK. MUST PROVIDE SANITIZING TEST STRIPS FOR BOTH LOW TEMPERATURE DISHMACHINE AND DISHWASH 3-COMPARTMENT SINK BY DATE OF REINSPECTION. PRIORITY FOUNDATION 7-38-005.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
NO COVERED TRASH RECEPTACLE IN WOMENS WASHROOM. MUST PROVIDE.

Base deductions−14 pts

Risk factor bonus (1× +5)−5 pts

Jul 22

Short Form Complaint InspectionPass w/ Conditions

3 High1 Med

4 total3 risk factors

50/100inspection score

−35 pts

High Priority (3)

−30 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
NO PERSON IN CHARGE WAS PRESENT AT THE TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION. NO CITATION WAS ISSUED.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
NOTED NO CERTIFIED FOOD MANAGER ON DUTY WITH THE CITY OF CHICAGO FOOD SERVICE CERTIFICATE ON-SITE WHILE TCS FOODS (RICE, CHICKEN SOUPS ETC.) WERE BEING PREPARED AND SERVED. THE CERTIFIED FOOD MANAGER WITH THE CITY OF CHICAGO ORIGINAL FOOD SERVICE CERTIFICATE MUST BE PRESENT AT ALL TIMES TCS FOODS PREPARED AND SERVED, PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.
8HANDS CLEAN & PROPERLY WASHEDRisk Factor−10
NOTED EMPLOYEE WHILE WEARING GLOVES - -- USED THE WIPE CLOTH TO WIPE THE PREP TABLE IN THE KITCHEN -- TOOK A DIRTY SAUCEPAN TO THE 3 COMPARTMENT SINK, WASHED IT, AND CAME BACK TO CONTINUE PREPPING ALL WITHOUT CHANGING GLOVES OR WASHING HANDS. INSTRUCTED MANAGEMENT THAT GLOVES MUST BE CHANGED AND HANDS WASHED WHEN MOVING FROM ONE PREP AREA TO ANOTHER AND WHEN CHANGING TASKS DURING PREPPING. PRIORITY VIOLATION #7-38-010. CITATION ISSUED.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
3-501.16(A)(2)(B) NOTED THE INTERNAL TEMPERATURE OF THE FOLLOWING TCS FOOD ITEMS INSIDE SERVICE COOLERS AND PREP TABLE TO BE IMPROPER:-EGGS 64.2F, LIQUID EGGS 47.1F, POTATOES 46 F. THE MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 13 LBS OF PRODUCTS WORTH $400.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005

Base deductions−35 pts

Risk factor bonus (3× +5)−15 pts

Jun 22

Complaint Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Jun 22

Suspected Food Poisoning InspectionFail

4 High1 Basic

5 total2 risk factors

48/100inspection score

−42 pts

High Priority (4)

−40 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
THE PERSON IN CHARGE AT THE TIME OF INSPECTION DOES NOT HAVE A CITY OF CHICAGO SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED -
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
NO ORIGINAL AND VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE WAS POSTED NOR PROVIDED ON-SITE ALSO NO CERTIFIED FOOD MANAGER ON SITE WHEN TCS FOOD IS HANDLED AND STORED. INSTRUCTED TO PROVIDE. A LEAST ONE CERTIFIED FOOD MANAGER MUST BE ON SITE WHEN FOOD IS HANDLED. PRIORITY FOUNDATION: 7-38-012, CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
BOTH ICE MACHINES WITH EXCESS BLACK SLIME SUBSTANCE AT THE WATER RESERVOIR. DRIPPING INSIDE THE ICE BIN. ICE IS USED FOR HUMAN CONSUMPTION. MUST CLEAN AND SANITIZE UNIT. PRIORITY FOUNDATION VIOLATION:7-38-005, CITATION ISSUED
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
IMPROPER COOLING PROCESS. FOUND TWO LARGE PLASTIC CONTAINERS OF SOUP WITH LIDS ON INSIDE THE WALK-IN COOLER AT TEMP OF 156.7F TO 165F. IMPROPER COOLING PROCESS(NO LABEL OF TIME AND TEMPERATURE). INFORMATION WAS GIVEN TO EMPLOYEES AND INSTRUCTED TO REMOVE FOOD FROM CONTAINERS AND PROPERLY COOL OFF THE FOOD BY USING METAL SHALLOW PANS. MUST REACH 70F IN TWO HOURS BEFORE IT IS STORED IN A COOLER THAN ADDITIONAL 4 HOURS IS REQUIRED TO REACH 41F AND BELOW. PRIORITY FOUNDATION VIOLATION:7-38-005 CITATION ISSUED.

Basic (1)

−2 pts

40PERSONAL CLEANLINESS−2
EFFECTIVE HAIR RESTRAINT IS REQUIRED IN THE FRONT PREP SERVING AREA.INSTRUCTED TO PROVIDE

Base deductions−42 pts

Risk factor bonus (2× +5)−10 pts

May 22

Complaint Re-Inspection InspectionPass

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
NOTED ASSORTED FOOD ITEMS INSIDE REFRIGERATION UNITS NOT PROPERLY LABELED. INSTRUCTED TO PROPERLY LABEL ALL FOOD ITEMS WITH PRODUCT NAMES, INCLUDING BULK FOOD CONTAINERS.

Basic (3)

−6 pts

43IN-USE UTENSILS: PROPERLY STORED−2
NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
NOTED HEAVY DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS, AND EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS, AND PIPES/CONDUITS.
58ALLERGEN TRAINING AS REQUIRED−2
NOTED NO CERTIFIED FOOD MANAGERS ON DUTY AND NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.

Base deductions−11 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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