What is Laschet's Inn's health inspection score?

Laschet's Inn has a SafeDine safety score of 58 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Laschet's Inn last inspected?

Laschet's Inn was last inspected on May 7, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Laschet's Inn have?

Laschet's Inn has 17 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Laschet's Inn safe to eat at?

Laschet's Inn has a safety score of 58/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Laschet's Inn

Name: Laschet's Inn
Address: 2119 W IRVING PARK RD, Chicago, 60618
Rating: 58

2119 W IRVING PARK RD, Chicago

Last inspected 12mo ago

▼Declining

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0Fair

North Center

Ranked #446 of 559 in North Center

Declining

3 inspections

Last: May 7, 2025

medium confidence

Directions Order

Inspections

Clean Rate

5.7

Avg Violations

13 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Pest issuesHigh Priority

Evidence of pests found during inspection

Facility condition

Building maintenance or structural issues

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-42

Final Score

Impact Breakdown

High Priority

-1 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-10 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

-19 pts

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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2119 W IRVING PARK RD, Chicago, IL 60618

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Violation Timeline

Jan 2023

1 inspections

1 high priority

3 basic

Jan

Sep 2024

1 inspections

6 basic

May 2025

1 inspections

2 high priority

5 basic

May

Inspection History

3 records on file

3 Canvass

May 25

Canvass InspectionLatestPass w/ Conditions

2 High5 Basic

7 total2 risk factors

60/100inspection score

−30 pts

High Priority (2)

−20 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
PERSON IN CHARGE DOES NOT HAVE A CITY OF CHICAGO SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
FOUND NO CERTIFIED FOOD MANAGER ON SITE WHILE TCS FOODS (CHICKEN, BEEF, SALAD ETC) ARE BEING PREPARED AND SERVED. INSTRUCTED PERSON IN CHARGE, A CERTIFIED FOOD MANAGER WITH ORIGINAL CITY OF CHICAGO FOODSERVICE SANITATION CERTIFICATE MUST BE PRESENT AT ALL TIMES THAT TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) FOOD ARE BEING HANDLED. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED

Basic (5)

−10 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
INSTRUCTED NOT TO USE MILK CRATE AS A MEANS OF ELEVATION IN THE KITCHEN. MUST USE PROPER RAISED SHELVES 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN AND MAINTAIN WALLS AND CEILING WITH WHITE MOLD LIKE BUILD-UP INSIDE THE BEER WALK-IN COOLER IN THE BASEMENT.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS IN BASEMENT STORAGE AREA. MUST REMOVE UNNECESSARY ARTICLES TO PREVENT PEST HARBORAGE.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
FOOD HANDLERS WITH NO PROOF OF FOOD HANDLER TRAINING CERTIFICATE. INSTRUCTED MANAGEMENT, ALL FOOD HANDLERS THAT DO NOT HAVE CITY OF CHICAGO FOODSERVICE SANITATION CERTIFICATE SHALL COMPLETE AN APPROVED FOOD HANDLER TRAINING PROGRAM
58ALLERGEN TRAINING AS REQUIRED−2
FOUND NO APPROVED ALLERGEN TRAINING CERTIFICATE AVAILABLE . INSTRUCTED ANY PERSON WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE TO COMPLY WITH ALLERGEN TRAINING CERTIFICATION.

Base deductions−30 pts

Risk factor bonus (2× +5)−10 pts

Sep 24

Canvass InspectionPass

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
NOTED CUP WITH NO HANDLE USED FOR SCOOPING SERVING FOOD AT THE SERVICE PREP COOLERS. INSTRUCTED TO PROVIDE TONGS, SERVING SPOONS, OR LADLE FOR SCOOPING FOOD.
39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
FOOD CONTAINERS STORED ON FLOOR IN PREP, STORAGE AND WALK-IN COOLER/FREEZERS. MUST PROVIDE PROPER, RAISED SHELVING TO STORE FOOD CONTAINERS 6" OFF FLOOR.
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.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
NOTED KNIVES STORED BETWEEN 3 COMPARTMENT SINK AND SPLASH GUARD BY THE HAND WASHING SINK AT THE BASEMENT FOOD PREP AREA. INSTRUCTED TO CLEAN AND STORE ALL KNIVES INSIDE A CLEAN DRAWER OR A KNIFE RACK.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED CLUTTER AT THE FAR LEFT OF BASEMENT FOOD PREP/DRY STORAGE AREA. INSTRUCTED TO CLEAN, ORGANIZE AND/OR REMOVE ALL UNNECESSARY ITEMS TO PREVENT HIDING PLACES FOR PEST.
58ALLERGEN TRAINING AS REQUIRED−2
NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.

Base deductions−12 pts

Jan 23

Canvass InspectionPass

1 High3 Basic

4 total

84/100inspection score

−16 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
INSTRUCTED TO PROVIDE HANDWASHING SIGNAGE AT HANDSINK IN REAR PREP AREA AND IN BAR AREA.

Basic (3)

−6 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN AND REORGANIZE REAR BASEMENT STORAGE AREA. FOOD AND NON FOOD ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN AND MAINTAIN CEILING AND LIGHTSHIELD WITH FOOD SPILLAGE ABOVE REAR PREP/COOKING AREA.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
FOOD HANDLERS WITH INCOMPLTE PROOF OF FOOD HANDLER TRAINING CERTIFICATE. INSTRUCTED TO PROVIDE CERTIFICATE FOR EACH EMPLOYEE.

Base deductions−16 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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