What is The Drunken Bean's health inspection score?

The Drunken Bean has a SafeDine safety score of 71 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was The Drunken Bean last inspected?

The Drunken Bean was last inspected on October 6, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does The Drunken Bean have?

The Drunken Bean has 27 total violations across 7 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is The Drunken Bean safe to eat at?

The Drunken Bean has a good safety record with a score of 71/100. While there are some noted violations, overall compliance is solid.

Official Health Record

The Drunken Bean

Name: The Drunken Bean
Address: 400 E SOUTH WATER ST, Chicago, 60601
Rating: 71

400 E SOUTH WATER ST, Chicago

Last Inspected: 10/6/2025

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0Good

The Loop

Ranked #509 of 865 in The Loop

Declining

7 inspections

Last: Oct 6, 2025

high confidence

Directions Order

Inspections

14%

Clean Rate

3.9

Avg Violations

6 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

Cross-contamination

Raw and cooked foods not properly separated

Plumbing issues

Plumbing or waste disposal problems

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-29

Final Score

Impact Breakdown

High Priority

-15 pts

Direct health hazards • 10 pts each

Intermediate

-4 pts

Potential hazards • 5 pts each

Basic

-7 pts

Best practices • 2 pts each

Inspection Timeline

-16 pts

Latest

100% weight

2nd

60% weight

100

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

400 E SOUTH WATER ST, Chicago, IL 60601

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Violation Timeline

Nov 2022

1 inspections

1 high priority

4 intermediate

3 basic

Nov

Oct 2023

1 inspections

1 high priority

1 basic

May 2024

2 inspections

1 high priority

1 intermediate

2 basic

May

Sep 2024

1 inspections

May 2025

1 inspections

1 high priority

1 intermediate

4 basic

May

Oct 2025

1 inspections

2 high priority

1 intermediate

4 basic

Inspection History

7 records on file

2 Complaint4 Canvass1 Canvass Re-Inspection

Oct 25

Complaint InspectionLatestPass w/ Conditions

2 High1 Med4 Basic

7 total

67/100inspection score

−33 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HANDWASHING SIGNAGE AT HANDWASHING SINK IN FACILITY. OBSEVED NO HANDWASHING SIGNAGE AT HANDWASHING SINK IN LOBBY ALL GENDER WASHROOM. INSTRUCTED TO POST CLEARLY VISIBLE SIGNAGE AT ALL HANDWASHING SINKS USED BY FOOD EMPLOYEES THAT NOTIFIES FOOD EMPLOYEES TO WASH THEIR HANDS.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED COLD HOLDING UNITS IN FACILITY AT IMPROPER AMBIENT TEMPERATURES RANGING BETWEEN 47.5-52.2F. OBSERVED TWO DOOR COLD HOLDING UNIT IN MIDDLE PREP AREA AT IMPROPER AMBIENT TEMPERATURE OF 47.5F AND OBSERVED TWO DRAWER COLD HOLDING UNIT IN MIDDLE PREP AREA AT IMPROPER AMBIENT TEMPERATURE OF 52.2F. INSTRUCTED ALL COLD HOLDING UNITS MUST BE MAINTAINED AT 41F OR BELOW. CORRECTED ON SITE HELD FOR INSPECTION TAG PLACED ON TWO DOOR COLD HOLDING UNIT IN MIDDLE PREP AREA. AT TIME OF RECENT INSPECTION ON 10/8/2025 TWO DRAWER COLD HOLDING UNIT REPLACED WITH ONE DOOR COLD HOLDING UNIT AT PROPER AMBIENT TEMPERATURE OF 30.2F. PRIORITY VIOLATION 7-38-005 CITATION ISSUED

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED COLD TCS FOODS, HELD AT IMPROPER TEMPERATURES RANGING BETWEEN 45.5-77.5F. OBSERVED COLD TCS FOODS, CHICKEN(45.9F), PASTA(55.6-60.6F), PORK(56.5F), HAM(63.3F), BEEF(53.4F), CHEESE(45.5-51.8F), PROSCIUTTO(76.3F), BACON(57.9F), GARLIC IN OIL(54.9F), MARINARA SAUCE(50.2F), HEAVY CREAM((52.3F), BUTTER(56.5F), COOKED EGGPLANT(51.1F), PEPPERONI(46.0F), ALFREDO SAUCE(52.0F), SLICED TOMATOES(51.0-53.1F),DICED TOMATOES(54.5-55.0F), SALAD MIX CONTAINING ARGULA, SPINACH AND MESCUL(47.3-49.6F), RAW EGGS IN SHELL(56.7-77.5F), CUT UP ROMAINE(52.2F), PICO DE GALLO CONTAINS DICED TOMATOES(49.3F) AND CHICKEN SALAD (50.0F) HELD AT IMPROPER TEMPERATURE. INSTRUCTED ALL COLD TCS FOOD MUST BE HELD AT 41F OR BELOW. CORRECTED ON SITE MANAGER VOLUNTARILY DISCARDED AND DENATURED FOOD VALUED AT $250 WEIGHING 40LBS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Basic (4)

−8 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED DUST COATED BLACK FAN MOUNTED ON WALL NEAR ENTRANCE TO PREP AREAS IN REAR, FACING TOWARDS COLD HOLDING UNITS. INSTRUCTED TO CLEAN FAN IN SAID AREA TO PREVENT CONTAMINATION OF FOOD.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED BOXES STORED ON FLOOR ALONG WALL LEADING TO REAR PREP/DISHWASHING AREA. INSTRUCTED TO PROVIDE ADEQUATE SHELVING UNITS TO ELEVATE ALL FOOD AND NONFOOD ITEMS AT LEAST SIX INCHES OFF OF FLOOR. OBSERVED BOX OF OIL STORED ON MILK CRATE IN REAR NEXT TO PREP TABLE NEAR REAR EXIT. INSTRUCTED TO PROVIDE ADEQUATE SHELVING TO ELEVATE ALL FOOD AND NON FOOD ITEMS AT LEAST SIX INCHES OFF OF FLOOR FOR EASE OF CLEANABILITY.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED NO COVERED RECEPTACLE IN ALL GENDER WASHROOM IN LOBBY. INSTRUCTED TO PROVIDE COVERED RECEPTACLE IN ALL GENDER WASHROOM IN LOBBY FOR SANITARY PRODUCTS.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED BAGS AND SWEAT SHIRT STORED ON BOTTOM SHELF OF PREP TABLE. INSTRUCTED TO REMOVE SAID ITEMS FROM UNDERNEATH PREP TABLE AND INSTRUCTED TO STORE EMPLOYEE CLOTHING AND OTHER POSSESSIONS IN OTHER SUITABLE AREA OF FACILITY FOR THE ORDERLY STORAGE OF EMPLOYEE CLOTHING AND POSSESSIONS.

Base deductions−33 pts

May 25

Canvass InspectionPass w/ Conditions

1 High1 Med4 Basic

6 total

77/100inspection score

−23 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED TWO DOOR COLD HOLDING UNIT IN FRONT PREP AREA USED TO HOLD COLD TCS FOODS AT IMPROPER AMBIENT TEMPERATURE OF 52.0F. INSTRUCTED ONCE TWO DOOR COLD HOLDING UNIT IN FRONT PREP AREA HAS BEEN REPAIRED AND ABLE TO MAINTAIN TCS FOODS AT 41F OR LESS E-MAIL FOOD@CITYOFCHICAGO.ORG TO REQUEST TAG REMOVAL PRIOR TO USING UNIT. CORRECTED ON SITE HELD FOR INSPECTION TAG PLACED ON COLD HOLDING UNIT IN FRONT PREP AREA. PRIORITY VIOLATION 7-38-005 CITATION ISSUED

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
3-501.16(A:2,&B): OBSERVED COLD TCS FOODS, HELD AT IMPROPER TEMPERATURES RANGING BETWEEN 46.4-55.8F. OBSERVED COLD TCS FOODS, MILK(46.4-49.1F), COLD FOAM CONTAINS MILK(53.4F) AND HALF AND HALF(55.8F) HELD AT IMPROPER TEMPERATURE. INSTRUCTED ALL COLD TCS FOOD MUST BE HELD AT 41F OR BELOW. CORRECTED ON SITE MANAGER VOLUNTARILY DISCARDED AND DENATURED FOOD VALUED AT $25 WEIGHING 20LBS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Basic (4)

−8 pts

50HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE−2
OBSERVED NO HOT RUNNING WATER ON THE PREMISES, WATER TEMPERATURE RANGING FROM 59.4F-59.5F. INSTRUCTED MANAGEMENT TO PROVIDE AND MAINTAIN HOT RUNNING WATER ABOVE 110F AT THE 3 COMPARTMENT SINK AND ABOVE 100F AT ALL HAND WASHING SINKS. INSTRUCTED HOT WATER GENERATION AND DISTRIBUTION SHALL BE SUFFICIENT TO MEET THE PEAK HOT WATER DEMANDS THROUGHOUT THE RETAIL FOOD ESTABLISHMENT. CORRECTED ON SITE HOT WATER RESTORED BEFORE CONCLUSION OF INSPECTION OBSERVED HOT WATER TEMPERATURE AT 3 COMPARTMENT SINK 133.5F AND AT PREP HANDWASHING SINK 117.1F. PRIORITY VIOLATION 7-38-030(C), CITATION ISSUED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED STAINED CEILING TILES IN REAR PREP BETWEEN HOT WATER TANK AND ICE MACHINE. INSTRUCTED TO REPLACE ALL STAINED CEILING TILES THROUGHOUT FACILITY AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED EXPIRED FOOD HANDLER TRAINING CERTIFICATES PROVIDED FOR FOOD HANDLERS. INSTRUCTED TO PROVIDE VALID PROOF OF FOOD HANDLER TRAINING FOR ALL FOOD HANDLERS.
58ALLERGEN TRAINING AS REQUIRED−2
NO PROOF OF ALLERGEN AWARENESS TRAINING CERTIFICATE PROVIDED FOR CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER. INSTRUCTED TO PROVIDE VALID ALLERGEN AWARENESS TRAINING FOR ALL EMPLOYEES WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATES.

Base deductions−23 pts

Sep 24

Complaint InspectionCleanPass

No violations

100/100inspection score

May 24

Canvass Re-Inspection InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

58ALLERGEN TRAINING AS REQUIRED−2
NO PROOF OF ALLERGEN TRAINING ON SITE FOR ALL CITY OF CHICAGO FOOD MANAGERS. INSTRUCTED MANAGEMENT THAT ALL CITY OF CHICAGO FOOD MANAGERS MUST COMPLETE ALLERGEN TRAINING AND KEEP CERTIFICATE ON SITE

Base deductions−2 pts

May 24

Canvass InspectionPass w/ Conditions

1 High1 Med1 Basic

3 total

83/100inspection score

−17 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
EQUIPMENT NOT MAINTAINING PROPER TEMPERATURE. NOTED THE TEMPERATURE OF THE CAFE DAIRY COOLER AT THE FRONT PREP AREA TO BE AT 62.0F. UNIT TAGGED AND HELD FOR INSPECTION BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH AND MAY NOT BE USED UNTIL RE-INSPECTED BY CDPH AND MAINTAINING PROPER TEMPERATURE OF 41F AND BELOW. PRIORITY VIOLATION 7-38-005, CITATION ISSUED.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED MILK AT IMPROPER COLD HOLDING TEMPERATURES IN CAFE REACH-IN COOLER RANGING FROM 49F-57F. INSTRUCTED TO DISCARD MILK AND MAINTAIN ALL COLD-HOLDING TCS FOODS AT OR BELOW 41F. FOOD DISCARDED VALUED AT $10. PRIORITY VIOLATION 7-38-005, CITATION ISSUED.

Basic (1)

−2 pts

58ALLERGEN TRAINING AS REQUIRED−2
NO PROOF OF ALLERGEN TRAINING ON SITE FOR ALL CITY OF CHICAGO FOOD MANAGERS. INSTRUCTED MANAGEMENT THAT ALL CITY OF CHICAGO FOOD MANAGERS MUST COMPLETE ALLERGEN TRAINING AND KEEP CERTIFICATES ON SITE.

Base deductions−17 pts

Oct 23

Canvass InspectionPass w/ Conditions

1 High1 Basic

2 total

88/100inspection score

−12 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
Low temp dish washing machine not sanitizing at final rinse, 0ppm obtained on CL test strips, dish machine was running on an empty sanitizer containers. Instructed manager to provide proper sanitizer concentration. Priority violation 7-38-025.

Basic (1)

−2 pts

40PERSONAL CLEANLINESS−2
Food handler not wearing hair restraint, instructed to wear.

Base deductions−12 pts

Nov 22

Canvass InspectionPass w/ Conditions

1 High4 Med3 Basic

8 total1 risk factor

59/100inspection score

−36 pts

High Priority (1)

−10 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CERTIFIED MANAGER FROM 8:15AM TO 8:50AM WHILE TCS FOODS SUCH AS CHICKEN AND EGGS WERE PREPARED. AT 8:50AM CERTIFIED MANAGER FREDDY SAGAL ARRIVED ON SITE. INSTRUCTED TO MAINTAIN EMPLOYEE HOLDING CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATE ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.

Intermediate (4)

−20 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED TCS FOOD AT IMPROPER TEMPERATURE REQUIREMENT STORED IN SANDWICH PREP COOLER. FOUND INTERNAL TEMPERATURE OF THE FOLLOWING FOOD PRODUCTS. SALMON AT 71.6F, AND CHICKEN AT 46.0F INSTRUCTED ALL TCS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF BELOW 41.0F AND HOT HOLDING TEMPERATURE OF ABOVE 135.0F. OPERATOR VOLUNTARILY DISCARDED AND DENATURED FOODS DURING INSPECTION. PRIORITY VIOLATIONI 7-38-005. CITATION ISSUED
35APPROVED THAWING METHODS USED−5
OBSERVED FROZEN MEAT THAWING IN A PLASTIC CONTAINER IN THE FOOD PREP AREA. MANAGEMENT INSTRUCTED TO THAW TCS FOODS UNDER COLD RUNNING WATER, IN THE REFRIGERATOR OR IN THE MICROWAVE AS PART OF A CONTINUOUS COOKING PROCESS.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED OATMEAL, SALT AND SEASONING 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.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED FOUR DOGS INSIDE FACILITY. INSTRUCTED PREMISES NO DOGS ARE ALLOWED. SPOKE TO PERSON IN CHARGE AND HE DID NOT APPROACH INDIVIDUALS WITH DOGS.PRIORITY FOUNDATION VIOLATION 7.40.060. CITATION ISSUED

Basic (3)

−6 pts

40PERSONAL CLEANLINESS−2
OBSERVED FOOD HANDLING EMPLOYEES NOT WEARING A HAIR RESTRAINT WHILE PREPARING FOOD. INSTRUCTED MANAGEMENT THAT ALL FOOD HANDLING EMPLOYEES MUST WEAR A HAIR RESTRAINT WHILE PREPARING FOOD.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DEBRIS ON FLOORS ALONG WALLS AND CORNERS IN PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO ALLERGEN TRAINING ON SITE AT TIME OF INSPECTION. INSTRUCTED ALL EMPLOYEES HOLDING CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATES MUST COMPLETE ALLERGEN TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.

Base deductions−36 pts

Risk factor bonus (1× +5)−5 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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