What is Smoke Daddy's health inspection score?

Smoke Daddy has a SafeDine safety score of 77 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Smoke Daddy last inspected?

Smoke Daddy was last inspected on August 8, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Smoke Daddy have?

Smoke Daddy has 45 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Smoke Daddy safe to eat at?

Smoke Daddy has a good safety record with a score of 77/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Smoke Daddy serve?

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

Official Health Record

Smoke Daddy

Name: Smoke Daddy
Address: 3636 N CLARK AVE, Chicago, 60613
Rating: 77

3636 N CLARK AVE, Chicago

Last inspected 9mo ago

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0Good

American•Lakeview

Ranked #559 of 997 in LakeviewBetter than 22% of american restaurants

Stable

6 inspections

Last: Aug 8, 2025

medium confidence

Directions Order

Inspections

Clean Rate

7.5

Avg Violations

10 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

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

-23

Final Score

Impact Breakdown

High Priority

-7 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-7 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

+3 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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3636 N CLARK AVE, Chicago, IL 60613

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Violation Timeline

Jul 2022

1 inspections

3 high priority

3 basic

Jul

May 2023

1 inspections

3 high priority

1 intermediate

6 basic

Sep 2023

1 inspections

6 high priority

2 intermediate

3 basic

Sep

May 2024

2 inspections

1 high priority

4 intermediate

8 basic

Aug 2025

1 inspections

1 high priority

4 basic

Aug

Inspection History

6 records on file

3 Canvass1 Canvass Re-Inspection2 Complaint

Aug 25

Canvass InspectionLatestPass w/ Conditions

1 High4 Basic

5 total

82/100inspection score

−18 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED THE LOW TEMPERATURE DISH MACHINE ON 2ND FLOOR PREP AREA TO BE OFF AND UNDER REPAIR AT TIME OF INSPECTION. MACHINE WAS NOT IN USE AT TIME OF INSPECTION. INSTRUCTED TO SERVICE TO MAINTAIN APPROPRIATE SANITIZING SOLUTION CONCENTRAION. TECHNICIAN ON SITE ACTIVELY WORKING ON UNIT. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS ABLE TO MAINTAIN CONCENTRATION OF AT LEAST 50 PPM AND REINSPECTED BY CDPH. PRIORITY VIOLATION, 7-38-025. MACHINE SERVICED AND FULLY FUNCTIONING BY END OF INSPECTION.

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED TORN PLASTIC PROTECTIVE LINING ON THE HOT HOLDING DRAWERS IN THE 1ST FLOOR PREP AREA. INSTRUCTED TO REMOVE ALL TORN PLASTIC LINERS AND PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED TWO (2) OF SIX (2) SINKS IN THE 2ND FLOOR MEN'S BATHROOM TO NOT BE FUNCTIONAL AT TIME OF INSPECTION. ONE SINK FAUCET WAS NOT FULLY TURNING ON AND OPERATIONAL, AND THE OTHER SINK WAS FULLY TURNED OFF TO COMPLETE REPAIRS TO DRAIN. INSTRUCTED TO SERVICE AND MAINTAIN ALL SINKS IN GOOD REPAIR. FOUR (4) FULLY STOCKED AND FUNCTIONING HAND SINKS ARE STILL AVAILABLE FOR USE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED THE FLOORING BELOW THE DEEP FRYERS IN THE SECOND FLOOR PREPARATION AREA TO BE HEAVILY SOILED WITH SPILLAGE AND GREASE BUILD UP. INSTRUCTED MANAGER TO DETAIL CLEAN FLOORING BELOW AND BEHIND TO MAINTAIN FREE OF EXCESSIVE GREASE AND DEBRIS BUILD UP.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED ONLY ONE (1) CERTIFIED FOOD MANAGERS TO BE WITHOUT ALLERGEN TRAINING AT TIME OF INSPECTION. INSTRUCTED MANAGER TO COMPLETE AND MAINTAIN ALLERGEN TRAINING FOR ALL CERTIFIED FOOD MANAGERS.

Base deductions−18 pts

May 24

Canvass Re-Inspection InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-501.11-- TORN RUBBER DOOR GASKET ON THE LID OF THE COOKS LINE FAR LEFT TWO DOOR COOLER. MUST REPLACE. : 4-204.12--- LIDS MUST BE ON THE BAR ICE BINS WHEN BINS ARE NOT IN CONSTANT USE.

Base deductions−2 pts

May 24

Canvass InspectionFail

1 High4 Med7 Basic

12 total

56/100inspection score

−44 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NOTED INADEQUATE HOT WATER LOCATED AT THE FOLLOWING HAND WASHING SINKS. 1ST FLR. SERVER STATION HAND SINK AT A MAXIMUM HOT WATER TEMPERATURE OF 88.8F, 2ND FLR. SERVER STATION HAND SINK AT 73.4F, NOTED A TRICKLE OF HOT WATER AT THE 1ST FLR. COOKS LINE HAND SINK, AND HOT WATER NOTED TURNED OFF FROM UNDER SINK AT THE 2ND FLR. COOKS LINE HAND WASHING SINK. MUST PROVIDE ADEQUATE HOT RUNNING WATER AT ALL HAND WASHING SINKS WITH A MINIMUM TEMPERATURE OF 100F. ALL OTHER HAND SINKS NOTED WITH ADEQUATE HOT WATER. PRIORITY VIOLATION 7-38-030(C) CITATION ISSUED.

Intermediate (4)

−20 pts

20PROPER COOLING TIME AND TEMPERATURE−5
OBSERVED IMPROPER COOLING OF COOKED CHICKEN. APPROXIMATELY 29 LBS COOKED, PULLED CHICKEN WRAPPED TIGHTLY IN 3 TO 5 POUND POUCHES OF PLASTIC WRAP INSIDE THE WALK-IN COOLER AT 57.7F. WHEN ASKED, THE COOK ON SITE STATED IT WAS COOKED BETWEEN 11:30 AM TO 12:30 PM. LATER THE HEAD CHEF STATED IT WAS PREPARED AT 3PM. THE TIME WAS APPROXIMATELY 4:15 PM WHEN THE TEMPERATURE WAS NOTED. NO TEMPERATURE LOGS MAINTAINED OR ON SITE FOR THE COOKED CHICKEN. REVIEWED PROPER COOLING TIME/TEMPERATURE AND PROCEDURES FOR COOLING FOODS. ALL FOODS DISCARDED. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
22PROPER COLD HOLDING TEMPERATURES−5
NOTED INADEQUATE COLD HOLDING TEMPERATURES. APPROXIMATELY 5 LBS PRE-PORTIONED, PREPARED AND BAGGED CORNED BEEF AT AN IMPROPER TEMPERATURE OF 49.4F IN THE COOKS LINE TWO DOOR COOLER. MANAGER STATES THE MEAT WAS PREPARED IN THE MORNING. REVIEWED PROPER COLD HOLDING TEMPERATURE OF TCS FOODS. FOOD DISCARDED. PRIORITY VIOLATION 7-38-005. SEE THE ABOVE VIOLATION #20 FOR CITATION.
25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
NOTED THE BURGERS ON THE MENU ARE NOT PROPERLY REMINDED BY ASTERISKS. AN ASTERISKS WITH THE STATEMENT "THESE ITEMS ARE COOKED TO ORDER" IS FOUND AT THE PRINTED CONSUMER ADVISORY BUT NO FOODS SUCH AS THE BURGERS ARE FOUND WITH THE ASTERISKS. INSTRUCTED TO PROPERLY REMIND CONSUMERS. ALSO NOTED NO CONSUMER ADVISORY REMINDING AND DISCLOSURE ON THE BRUNCH MENU. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
ALL BULK FOOD CONTAINERS NOT STORED IN THE ORIGINAL CONTAINERS MUST BE PROPERLY LABELED WITH THE PRODUCT COMMON NAME.

Basic (7)

−14 pts

40PERSONAL CLEANLINESS−2
NOTED THE CHEF WITH A LARGE BEARD. MUST PROVIDE BEARD RESTRAINTS FOR ALL FOOD PREPARERS WITH BEARDS.
43IN-USE UTENSILS: PROPERLY STORED−2
NOTED IN-USE PLASTIC FOOD SCOOPS IN HOT HELD ASSORTED MEATS IN HOT HOLDING DRAWERS WITH BROKEN HANDLES. MUST REPLACE.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
CLEAN STORED PLATES IN THE 1ST FLR. KITCHEN MUST BE STORED INVERTED.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
LIDS MUST BE ON THE BAR ICE BINS WHEN BINS ARE NOT IN CONSTANT USE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
TORN RUBBER DOOR GASKET ON THE LID OF THE COOKS LINE FAR LEFT TWO DOOR COOLER. MUST REPLACE.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
NOTED A LEAK UNDER THE 2ND FLR. THREE COMPARTMENT SINK SANITIZING COMPARTMENT ONTO THE FLOOR. MUST REPAIR AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
UPON COMPLETION OF INSPECTION FROM 5-8-24 NOTED THE COOKS LINE HAND WASHING SINK BEING USED AS A SLOP SINK WITH DUMPED ICE AND FOOD. INSTRUCTED TO INSTALL A ONE COMPARTMENT SLOP/PREP SINK ON THE COOKS LINE.

Base deductions−44 pts

Sep 23

Complaint InspectionPass w/ Conditions

6 High2 Med3 Basic

11 total1 risk factor

19/100inspection score

−76 pts

High Priority (6)

−60 pts

8HANDS CLEAN & PROPERLY WASHEDRisk Factor−10
NOTED EMPLOYEE WHILE WEARING GLOVES PERFORMED THE FOLLOWING:- -WIPED THEIR HANDS ON THEIR PANTS AND CONTINUED PREPARING A SERVING PLATE WITH CHANGING GLOVES OR WASHING HANDS -WIPED HANDS ON A DIRTY WASH CLOTH AND CONTINUED PREPPING WITHOUT CHANGING GLOVES OR WASHING HANDS -WENT TO THE REFRIGERATION UNIT AND CAME BACK TO THE PREP AREA ALL WITHOUT CH DISCUSSED WITH MANAGEMENT THE POLICY OF USING GLOVES. GLOVES MUST BE CHANGED AND HANDS WASHED WHEN MOVING FROM THE PREP AREA TO ANOTHER AREA AND WHEN CHANGING TASKS. PRIORITY VIOLATION CITATION ISSUED 7-38-010.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NOTED CLOGGED HAND WASH SINK (WATER NOT DRAINING AT ALL) AT THE SECOND-FLOOR FOOD PREP AREA.DISCUSSED WITH THE MANAGER THAT ALL HAND WASH SINKS MUST BE MAINTAINED AT ALL TIMES. PRIORITY FOUNDATION VIOLATION#7-38-030(C). CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
THERE IS NO HOT RUNNING WATER AT THE HAND WASH SINKS ON THE SECOND FLOOR AT THE DISHWASHING AREA. TEMPERATURE OF HOT RUNNING WATER WAS 94.6F. INSTRUCTED MANAGEMENT THAT ALL HAND WASHING SINKS ARE REQUIRED TO HAVE HOT AND COLD RUNNING WATER WITH A MINIMUM TEMPERATURE OF AT LEAST 100F. PRIORITY VIOLATION #7-38-030(C). CITATION ISSUED
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NOTED NO PAPER TOWELS AT THE HAND WASH SINK OF THE SECOND-FLOOR PREP AREA. INSTRUCTED TO HAVE SOAP AND PAPER TOWELS AT ALL HAND-WASHING SINKS PRIORITY FOUNDATION VIOLATION#7-38-030(C). CITATION ISSUED. CONSOLIDATED WITH ABOVE CITATION.
15FOOD SEPARATED AND PROTECTED−10
NOTED RAW EGGS STORED ABOVE COOKED AND READY-TO-EAT VEGETABLES (TOMATOES, ONIONS) INSIDE SERVICE COOLER AT THE KITCHEN PREP AREA. INSTRUCTED ALWAYS TO STORE COOKED AND READY-TO-EAT FOODS ABOVE THE UNCOOKED (RAW) FOODS. FOOD MUST ALSO BE COVERED AND PROTECTED. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
NOTED LOW-TEMPERATURE DISH WASHING MACHINE IN USE NOT PROPERLY SANITIZING. THE SANITIZING STRENGTH OF THE SANITIZER (CHLORINE) AT THE TIME OF INSPECTION WAS 00 PPM. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS PROPERLY SANITIZED AT A MINIMUM OF 50 PPM. MANAGER IMMEDIATELY CALLED FOR MAINTENANCE. PRIORITY VIOLATION #7-38-025. CITATION ISSUED

Intermediate (2)

−10 pts

21PROPER HOT HOLDING TEMPERATURES−5
NOTED IMPROPER INTERNAL TEMPERATURES OF THE FOLLOWING TCS FOOD ITEMS INSIDE HOT HOLDING UNITS: BIKES 103.8F/110F118.4F/120F, CHICKEN 95.2F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 51 LBS OF PRODUCTS WORTH $400.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED
22PROPER COLD HOLDING TEMPERATURES−5
NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TCS FOOD ITEMS INSIDE SERVICE COOLERS TO BE IMPROPER: CORN BEEF 49.3F/72.1F/66.6F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 12 LBS OF PRODUCTS WORTH $40.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005 CITATION ISSUED. CONSOLIDATED WITH THE ABOVE VIOLATION.

Basic (3)

−6 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
NOTED DIRTY WIPING CLOTHS ON PREP TABLES THROUGHOUT THE KITCHEN PREP AREAS NOT PROPERLY STORED. INSTRUCTED TO PROPERLY STORE ALL WASHCLOTHS IN A SANITIZING SOLUTION, ESPECIALLY WHEN NOT IN USE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED TORN RUBBER GASKET ON THE DOOR OF SERVICE COOLER OF FIRST FLOOR PREP AREA. INSTRUCTED TO REPIAR AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
NOTED LEAKING FAUCET AT THE HAND WASHING SINK OF THE 2ND FLOOR PREP AREA. INSTRUCTED TO REAPIR AND MAINTAIN.

Base deductions−76 pts

Risk factor bonus (1× +5)−5 pts

May 23

Canvass InspectionPass w/ Conditions

3 High1 Med6 Basic

10 total

53/100inspection score

−47 pts

High Priority (3)

−30 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NOTED NO SOAP AT HAND WASH SINKS THROUGH OUT THE BAR. INSTRUCTED TO HAVE SOAP AND PAPER TOWELS AT ALL HAND WASH SINK. PRIORITY FOUNDATION VIOLATION#7-38-030(C). CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NOTED NO PAPER TOWELS AT HAND WASH SINKS THROUGH OUT THE BAR. INSTRUCTED TO HAVE SOAP AND PAPER TOWELS AT ALL HAND WASH SINKS. PRIORITY FOUNDATION VIOLATION#7-38-030(C). CITATION ISSUED. CONSOLIDATED WITH ABOVE CITATION.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NOTED NO HOT RUNNING WATER AT THE HAND WASH SINK OF THE SECOND FLOOR DISH WASHING AREA AND PREP AREA. TEMPERATURE OF HOT RUNNING WATER AT THE TIME OF INSPECTION WAS 83.5F AND 77.5F. INSTRUCTED MANAGEMENT THAT THE MINIMUM TEMPERATURE FOR HOT RUNNING WATER AT ALL HAND WASH SINKS MUST BE AT LEAST 100F. PRIORITY VIOLATION #7-38-030(C). CITATION ISSUED.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
NOTED BULK FOOD ITEMS STORED INSIDE CONTAINERS AT THE FOOD PREP AREA NOT PROPERLY LABELED. INSTRUCTED MANAGEMENT THAT ALL BULK FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH CONTENTS NAME.

Basic (6)

−12 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.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED LOOSE AND MISSING KNOTS ON LID OF SERVICE PREP COOLERS AT THE KITCHEN PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
NOTED VERY SLOW DRAIN AT THE HAND WASH SINK OF THE DISH WASHING AREA ON THE SECOND FLOOR.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
NOTED OUTSIDE GREASE CONTAINER AND SURROUNDING NOT MAINTAINED WITH THICK GREASE ON THE GROUND AROUND THE GREASE CONTAINER AND ON TOP OF CONTAINER. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN GREASE CONTAINER AND ITS SURROUNDING. PRIORITY FOUNDATION VIOLATION#7-38-020(B). CITATION ISSUED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN AND MAINTAIN FLOOR DRAINS ON THE SECOND FLOOR PREP AREA.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
NOTED DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS AND ON EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT (SMOKER) ON THE SECOND FLOOR. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS AND PIPES/CONDUITS.

Base deductions−47 pts

Jul 22

Complaint InspectionPass w/ Conditions

3 High3 Basic

6 total

64/100inspection score

−36 pts

High Priority (3)

−30 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED HANDWASHING SINKS THROUGHOUT THE FACILITY(EXPOSED HAND SINKS AND BEHIND BAR AREAS) WITH OUT HANDWASHING CLEANSER. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION,7-38-030(C), CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED HANDWASHING SINKS THROUGHOUT THE FACILITY(EXPOSED SINKS, BEHIND BAR AREAS, AND GROUND FOOD PREP AREA ) WITHOUT ANY HAND DRYING PROVISIONS. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-030(C), CITATION COMBINED WITH PREVIOUS VIOLATION.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED EXPOSED HANDWASHING SINKS WITHOUT SIGNAGE THROUGHOUT THE FACILITY(BAR AREAS). INSTRUCTED TO PROVIDE AND MAINTAIN.

Basic (3)

−6 pts

40PERSONAL CLEANLINESS−2
OBSERVED MULTIPLE FOOD HANDLERS WITHOUT HAIR RESTRAINTS IN THE FOOD PREP AREA AND WHILE HANDLING FOOD. INSTRUCTED MANAGEMENT THAT ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS IN THE FOOD PREP AREAS AT ALL TIMES.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED DAMAGED RUBBER GASKETS IN THE COLD HOLDING UNIT AT THE FIRST FLOOR FOOD PREP AREA. INSTRUCTED TO REPAIR OR REPLACE.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OBSERVED GREASE BUILD UP SURROUNDING THE STORAGE AREA OF THE GREASE RECEPTACLE. INSTRUCTED TO CLEAN AND MAINTAIN SAID AREA.

Base deductions−36 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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