What is Red Barrel's health inspection score?

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

When was Red Barrel last inspected?

Red Barrel was last inspected on February 13, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Red Barrel have?

Red Barrel has 33 total violations across 8 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Red Barrel safe to eat at?

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

What type of cuisine does Red Barrel serve?

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

Official Health Record

Red Barrel

Name: Red Barrel
Address: 5214-5220 S ARCHER AVE, Chicago, 60632
Rating: 71

5214-5220 S ARCHER AVE, Chicago

Last Inspected: 2/13/2026

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0Good

American•Chicago

Ranked #877 of 1000 in ChicagoBetter than 22% of american restaurants

Improving

8 inspections

Last: Feb 13, 2026

high confidence

Directions Order

Inspections

Clean Rate

4.1

Avg Violations

3 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Employee illnessHigh Priority

Sick employee handling food — illness transmission risk

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Plumbing issues

Plumbing or waste disposal problems

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-35

Final Score

Impact Breakdown

High Priority

-3 pts

Direct health hazards • 10 pts each

Intermediate

-9 pts

Potential hazards • 5 pts each

Basic

-11 pts

Best practices • 2 pts each

Inspection Timeline

+6 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 65/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (71/100) 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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5214-5220 S ARCHER AVE, Chicago, IL 60632

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Violation Timeline

Apr 2023

2 inspections

1 intermediate

4 basic

Apr

Mar 2024

2 inspections

1 high priority

3 basic

May 2025

2 inspections

1 high priority

4 basic

May

Jan 2026

1 inspections

2 high priority

4 intermediate

6 basic

Feb 2026

1 inspections

1 intermediate

6 basic

Feb

Inspection History

8 records on file

4 Canvass Re-Inspection4 Canvass

Feb 26

Canvass Re-Inspection InspectionLatestPass

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
6-202.15: OBSERVED OPENINGS ON ENTRANCE AND EXIT DOORS OF FACILITY. OBSERVED OPENINGS ON RIGHTSIDE OF FRONT ENTRANCE OUTER DOOR, OBSERVED OPENING IN MIDDLE OF BOTH DOORS AND AT BASE OF RIGHT DOOR OF DOUBLE EXIT DOOR LEADING TO DUMPSTER AREA AND OBSERVED OPENING AT BASE OF LEFT CORNER OF EXIT DOOR IN BANQUET HALL. INSTRUCTED TO SEAL ALL OUTER OPENINGS TO PREVENT PEST ENTRANCE.

Basic (6)

−12 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-101.19: OBSERVED BOXES, CONTAINERS AND RACKS STORED ON FLOOR OR ON MILK CRATES IN FACILITY. OBSERVED BOXES, CONTAINERS OR RACKS STORED ON FLOOR OR ON MILK CRATES IN DRY STORAGE/DISHWASHING AREA AND ARCHER REAR EXIT DOOR IN HALLWAY NEXT TO PREP AREA. INSTRUCTED TO PROVIDE ADEQUATE SHELVING TO ELEVATE ALL FOOD AND NON FOOD ITEMS AT LEAST SIX INCHES OFF FLOOR FOR EASE OF CLEANABILITY.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
4-301.16: OBSERVED NO PREP/DUMP SINK IN BEVERAGE STATION. INSTRUCTED TO INSTALL A PREP/DUMP SINK IN BEVERAGE STATION A MINIMUM OF ONE SINK USED FOR FOOD PREPARATION, OBTAINING WATER AND DISCARDING LIQUID WASTE IS REQUIRED IN ANY PREPARATION AREA.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
5-205.15: OBSERVED RIGHT HANDWASHING SINK IN MEN'S WASHROOM AT IMPROPER TEMPERATURE OF 76.8F. INSTRUCTED A HANDWASHING SINK SHALL BE EQUIPPED TO PROVIDE WATER AT A TEMPERATURE OF AT LEAST 100F THROUGH A MIXING VALVE OR COMBINATION FAUCET. NOTE: THERE IS ONE OTHER PROPERLY FUNCTIONING HANDWASHING SINK IN THE MEN'S WASHROOM.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.11: OBSERVED DAMAGED FLOOR TILES AND MISSING GROUT IN BETWEEN FLOOR TILES IN AREA NEAR BROILER AND OVEN. INSTRUCTED TO SMOOTHLY REPAIR FLOOR TILES AND REGROUT IN BETWEEN FLOOR TILES WHERE GROUT IS MISSING IN SAID AREA FOR EASE OF CLEANABILITY. OBSERVED STAINED OR DUSTY CEILING TILES THROUGHOUT FACILITY. OBSERVED STAINED OR DUSTY CEILING IN PREP/DISHWASHING AREA AND STOREROOM WITH HOT WATER TANK INSTRUCTED TO REPLACE ALL STAINED OR DUSTY CEILING TILES THROUGHOUT FACILITY AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
6-303.11: OBSERVED NON WORKING LIGHTS IN HOOD. INSTRUCTED TO REPLACE/REPAIR NON WORKING LIGHTS IN HOOD AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13: AT TIME OF INSPECTION FACILITY PROVIDED NO PROOF OF ALLERGEN AWARENESS TRAINING CERTIFICATES FOR ONE EMPLOYEE WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE. INSTRUCTED TO PROVIDE PROOF OF ALLERGEN TRAINING FOR ALL EMPLOYEES WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATES.

Base deductions−17 pts

Jan 26

Canvass InspectionFail

2 High4 Med6 Basic

12 total1 risk factor

43/100inspection score

−52 pts

High Priority (2)

−20 pts

5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
OBSERVED ALL NECESSARY ITEMS NOT ON PREMISES FOR COMPLYING WITH PROCEDURE AVAILABLE ON SITE WHEN EMPLOYEES RESPOND TO VOMITTING OR DIARRHEAL EVENTS. INSTRUCTED TO OBTAIN AND MAINTAIN ON PREMISES ALL NECESSARY ITEMS TO FOLLOW WRITTEN PROCEDURE FOR EMPLOYEES TO FOLLOW WHEN RESPONDING TO VOMITTING OR DIARRHEAL EVENTS. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO EXPOSED SINKS FOR HANDWASHING LOCATED IN BARISTA PREP AREA AND IN BANQUET HALL BAR. INSTRUCTED TO INSTALL EXPOSED HANDWASHING SINKS IN BARISTA PREP AREA AND IN BANQUET HALL BAR FOR CONVENIENT USE BY EMPLOYEES. PRIORITY FOUNDATION VIOLATION 7-38-030(C)

Intermediate (4)

−20 pts

21PROPER HOT HOLDING TEMPERATURES−5
OBSERVED HOT TCS FOOD(BACON) HELD AT IMPROPER TEMPERATURE OF 128.3F. INSTRUCTED ALL HOT TCS FOOD MUST BE HELD AT 135F OR ABOVE. CORRECTED ON SITE MANAGER VOLUNTARILY DISCARDED AND DENATURED FOOD VALUED AT $10 WEIGHING 0.25LBS. CONSOLIDATED WITH VIOLATION BELOW PRIORITY VIOLATION 7-38-005 CITATION ISSUED
22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED COLD TCS FOODS, HELD AT IMPROPER TEMPERATURES RANGING BETWEEN 46.2-50.2F. OBSERVED COLD TCS FOODS, SHRIMP(46.2F) AND HEAVY WHIPPING CREAM(50.2F) 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 $5 WEIGHING 1LBS. CONSOLIDATED WITH VIOLATION ABOVE PRIORITY VIOLATION 7-38-005 CITATION ISSUED
25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
OBSERVED SOME ANIMAL DERIVED FOODS THAT CAN BE SERVED RAW, UNDERCOOKED, COOKED TO ORDER OR CONTAIN RAW OR UNDERCOOKED INGREDIENTS WITH NO ASTERISK IDENTIFYING THEM AS SUCH. INSTRUCTED TO ADD AN ASTERISK TO ALL ANIMAL DERIVED FOODS THAT CAN BE SERVED RAW, UNDERCOOKED, COOKED TO ORDER OR CONTAIN RAW OR UNDERCOOKED INGREDIENTS. OBSERVED DISCLOSURE ON MENU NOT STATING THAT ASTERISKED ANIMAL DERIVED FOODS ARE SERVED RAW, UNDERCOOKED OR CONTAIN RAW OR UNDERCOOKED INGREDIENTS. INSTRUCTED TO UPDATE DISCLOSURE ON MENU TO STATE THAT ASTERISKED ANIMAL DERIVED FOODS ARE SERVED RAW, UNDERCOOKED, COOKED TO ORDER OR CONTAIN RAW OR UNDERCOOKED INGREDIENTS. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED OPENINGS ON ENTRANCE AND EXIT DOORS OF FACILITY. OBSERVED OPENINGS ON RIGHTSIDE OF FRONT ENTRANCE OUTER DOOR, OBSERVED OPENING IN MIDDLE OF BOTH DOORS AND AT BASE OF RIGHT DOOR OF DOUBLE EXIT DOOR LEADING TO DUMPSTER AREA AND OBSERVED OPENING AT BASE OF LEFT CORNER OF EXIT DOOR IN BANQUET HALL. INSTRUCTED TO SEAL ALL OUTER OPENINGS TO PREVENT PEST ENTRANCE.

Basic (6)

−12 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED BOXES, CONTAINERS AND RACKS STORED ON FLOOR OR ON MILK CRATES IN FACILITY. OBSERVED BOXES, CONTAINERS OR RACKS STORED ON FLOOR OR ON MILK CRATES IN DRY STORAGE/DISHWASHING AREA AND ARCHER REAR EXIT DOOR IN HALLWAY NEXT TO PREP AREA. INSTRUCTED TO PROVIDE ADEQUATE SHELVING TO ELEVATE ALL FOOD AND NON FOOD ITEMS AT LEAST SIX INCHES OFF FLOOR FOR EASE OF CLEANABILITY.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED NO PREP/DUMP SINK IN BEVERAGE STATION. INSTRUCTED TO INSTALL A PREP/DUMP SINK IN BEVERAGE STATION A MINIMUM OF ONE SINK USED FOR FOOD PREPARATION, OBTAINING WATER AND DISCARDING LIQUID WASTE IS REQUIRED IN ANY PREPARATION AREA.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED RIGHT HANDWASHING SINK IN MEN'S WASHROOM AT IMPROPER TEMPERATURE OF 76.8F. INSTRUCTED A HANDWASHING SINK SHALL BE EQUIPPED TO PROVIDE WATER AT A TEMPERATURE OF AT LEAST 100F THROUGH A MIXING VALVE OR COMBINATION FAUCET. NOTE: THERE IS ONE OTHER PROPERLY FUNCTIONING HANDWASHING SINK IN THE MEN'S WASHROOM.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DAMAGED FLOOR TILES AND MISSING GROUT IN BETWEEN FLOOR TILES IN AREA NEAR BROILER AND OVEN. INSTRUCTED TO SMOOTHLY REPAIR FLOOR TILES AND REGROUT IN BETWEEN FLOOR TILES WHERE GROUT IS MISSING IN SAID AREA FOR EASE OF CLEANABILITY. OBSERVED STAINED OR DUSTY CEILING TILES THROUGHOUT FACILITY. OBSERVED STAINED OR DUSTY CEILING IN PREP/DISHWASHING AREA AND STOREROOM WITH HOT WATER TANK INSTRUCTED TO REPLACE ALL STAINED OR DUSTY CEILING TILES THROUGHOUT FACILITY AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED NON WORKING LIGHTS IN HOOD. INSTRUCTED TO REPLACE/REPAIR NON WORKING LIGHTS IN HOOD AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
AT TIME OF INSPECTION FACILITY PROVIDED NO PROOF OF ALLERGEN AWARENESS TRAINING CERTIFICATES FOR ONE EMPLOYEE WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE. INSTRUCTED TO PROVIDE PROOF OF ALLERGEN TRAINING FOR ALL EMPLOYEES WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATES.

Base deductions−52 pts

Risk factor bonus (1× +5)−5 pts

May 25

Canvass Re-Inspection InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
5-205.15: AIR CONDITIONING DRAIN LINE IMPROPERLY DRAINING INTO MIDDLE BASIN OF 3-COMPARTMENT SINK. INSTD TO PROPERLY ROUTE DRAIN AND MAINTAIN
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
5-501.17: MISSING COVER FOR RECEPTACLE IN EMPLOYEE UNISEX TOILET ROOM. INSTD TO PROVIDE COVER AND MAINTAIN

Base deductions−4 pts

May 25

Canvass InspectionPass w/ Conditions

1 High2 Basic

3 total

86/100inspection score

−14 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
MAIN LOW TEMPERATURE WAREWASHING UNIT IN USE AND UNABLE TO SANITIZE, 0PPM OF SANITIZER AFTER COMPLETE CYCLE. UNIT TAGGED AND HELD FOR INSPECTION AT THIS TIME. INSTD NOT TO USE UNTIL REPAIRED AND REINSPECTED BY CDPH. CITATION ISSUED 7-38-025 PRIORITY. INSTD TO USE 3-COMPARTMENT TO WASH, RINSE AND SANITIZE ALL MULTI USE EQUIPMENT

Basic (2)

−4 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
AIR CONDITIONING DRAIN LINE IMPROPERLY DRAINING INTO MIDDLE BASIN OF 3-COMPARTMENT SINK. INSTD TO PROPERLY ROUTE DRAIN AND MAINTAIN
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
MISSING COVER FOR RECEPTACLE IN EMPLOYEE UNISEX TOILET ROOM. INSTD TO PROVIDE COVER AND MAINTAIN

Base deductions−14 pts

Mar 24

Canvass Re-Inspection InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED HOLE IN FLOOR OF WALK-IN COOLER CAUSING WATER TO POOL. THE PERSON IN CHARGE INSTRUCTED ME TO REPAIR THE FLOOR TO MAKE THE SURFACE SMOOTH AND EASILY CLEANABLE.

Base deductions−2 pts

Mar 24

Canvass InspectionPass w/ Conditions

1 High2 Basic

3 total

86/100inspection score

−14 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED LOW-TEMPERATURE DISH WASHING MACHINE IN USE NOT PROPERLY SANITIZING IN BAR AREA. THE SANITIZING STRENGTH OF THE SANITIZER (CHLORINE) AT THE TIME OF INSPECTION WAS 0 PPM. EQUIPMENT MUST BE PROPERLY SANITIZED AT A MINIMUM OF 50 PPM. INSTRUCTED NOT TO USE UNIT UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH (CDPH). TAGGED UNIT. (ALTERNATIVE WAREWASHING AVAILABLE ON SITE). PRIORITY VIOLATION #7-38-025. CITATION ISSUED.

Basic (2)

−4 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED HOLE IN FLOOR OF WALK-IN COOLER CAUSING WATER TO POOL. THE PERSON IN CHARGE INSTRUCTED ME TO REPAIR THE FLOOR TO MAKE THE SURFACE SMOOTH AND EASILY CLEANABLE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED WHITE PAINTED WOODEN SHELVES IN REAR DRY STORAGE ROOM AND IN COFFEE ROOM NEAR WASHROOMS TO HAVE PEELING PAINT ON SHELVES. INSTRUCTED PERSON IN CHARGE TO REPAIR AND MAINTAIN.

Base deductions−14 pts

Apr 23

Canvass Re-Inspection InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.11: WORN COATING/VARNISH ON BRICK WALLS IN CUSTOMER TOILET ROOMS. INSTD TO SEAL BRICK WALL SO AS TO BE A NON POROUS, SMOOTH, EVEN AND EASILY CLEANABLE SURFACE
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13: MISSING ALLERGEN TRAINING AS REQUIRED FOR CITY OF CHICAGO CERTIFIED MANAGER. INTD TO OBTAIN TRAINING AND MAINTAIN CERTIFICATION ON SITE.

Base deductions−4 pts

Apr 23

Canvass InspectionFail

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
MISSING DISCLOSURE FOR CONSUMER ADVISORY ON THE MENU. INSTRUCTED TO DISCLOSE ON THE MENU WHICH FOODS ARE UNDERCOOKED (COOKED TO ORDER) (EX. HAMBURGERS, EGGS, STEAK, PORK CHOP) WITH AN ASTERISK NEXT TO THOSE SPECIFIC ITEMS; AND THEN BY ASTERISKING THEM TO A FOOTNOTE THAT STATES THESE ITEMS ARE SERVED UNDERCOOKED/COOKED TO ORDER; IN ADDITION TO A REMINIDER STATEMENT SUCH AS "Consuming raw undercooked MEATS, POULTRY, seafood, shellfish, or EGGS may increase your RISK of foodborne illness, especially if you have certain medical conditions" PRIORITY FOUNDATION VIOLATION 7-38-005

Basic (2)

−4 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
WORN COATING/VARNISH ON BRICK WALLS IN CUSTOMER TOILET ROOMS. INSTD TO SEAL BRICK WALL SO AS TO BE A NON POROUS, SMOOTH, EVEN AND EASILY CLEANABLE SURFACE
58ALLERGEN TRAINING AS REQUIRED−2
MISSING ALLERGEN TRAINING AS REQUIRED FOR CITY OF CHICAGO CERTIFIED MANAGER. INTD TO OBTAIN TRAINING AND MAINTAIN CERTIFICATION ON SITE.

Base deductions−9 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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