What is LA Baguette Bakery's health inspection score?

LA Baguette Bakery has a SafeDine safety score of 80 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was LA Baguette Bakery last inspected?

LA Baguette Bakery was last inspected on March 4, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does LA Baguette Bakery have?

LA Baguette Bakery has 30 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is LA Baguette Bakery safe to eat at?

LA Baguette Bakery has a good safety record with a score of 80/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does LA Baguette Bakery serve?

LA Baguette Bakery serves Bakery cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

LA Baguette Bakery

Name: LA Baguette Bakery
Address: 4319 - 4321 S ASHLAND AVE, Chicago, 60609
Rating: 80

4319 - 4321 S ASHLAND AVE, Chicago

Last Inspected: 3/4/2026

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0Good

Bakery•Chicago

Ranked #960 of 1000 in ChicagoBetter than 72% of bakery restaurants

Stable

5 inspections

Last: Mar 4, 2026

high confidence

Directions Order

Inspections

Clean Rate

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

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Pest issuesHigh Priority

Evidence of pests found during inspection

Employee hygiene

Personal hygiene practices not followed

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-20

Final Score

Impact Breakdown

High Priority

-3 pts

Direct health hazards • 10 pts each

Intermediate

-4 pts

Potential hazards • 5 pts each

Basic

-3 pts

Best practices • 2 pts each

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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4319 - 4321 S ASHLAND AVE, Chicago, IL 60609

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Violation Timeline

Feb 2023

1 inspections

3 high priority

2 intermediate

4 basic

Feb

Feb 2024

1 inspections

2 intermediate

7 basic

Mar 2025

2 inspections

2 high priority

2 intermediate

6 basic

Mar

Mar 2026

1 inspections

1 high priority

1 intermediate

Inspection History

5 records on file

4 Canvass1 Canvass Re-Inspection

Mar 26

Canvass InspectionLatestPass w/ Conditions

1 High1 Med

2 total1 risk factor

80/100inspection score

−15 pts

High Priority (1)

−10 pts

6PROPER EATING, TASTING, DRINKING, OR TOBACCO USERisk Factor−10
Open cups of coffee for staff placed on prep table, instructed to keep off food contact surface.

Intermediate (1)

−5 pts

21PROPER HOT HOLDING TEMPERATURES−5
TCS foods held at improper temperature, Found 15 lbs of chicken, pork tamales ready for sale held in insulated box at 101.3f, Instructed manager to hold hot TCS foods at 135f or higher. Priority violation 7-38-005. Items discarded valued at $50.

Base deductions−15 pts

Risk factor bonus (1× +5)−5 pts

Mar 25

Canvass Re-Inspection InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
3-304.14 OBSERVED WIPING CLOTHES STORED IN WATER WITH NO CHEMICAL SANITIZER SOLUTION. INSTRUCTED TO STORE WET WIPING CLOTHES IN A CHEMICAL SANITIZER SOLUTION OF ADEQUATE CONCENTRATION BETWEEN USES AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-202.16 OBSERVED THE TALL PLASTIC BIN USED TO STORE DOUGH IN THE WALK-IN COOLER TO BE IN POOR REPAIR, WITH HOLES AND JAGGED EDGES RENDERING THE EQUIPMENT NO LONGER EASILY CLEANABLE. INSTRUCTED TO REPAIR OR REPLACE TALL PLASTIC BIN AND MAINTAIN ALL NONFOOD-CONTACT SURFACES OF EQUIPMENT FREE OF SHARP EDGES OR HOLES AND EASILY CLEANABLE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-602.13 OBSERVED INTERIOR NONFOOD-CONTACT SURFACES OF MICROWAVE AND ICE MACHINE IN THE BAKERY AREA TO BE SOILED. INSTRUCTED TO CLEAN NONFOOD-CONTACT EQUIPMENT SURFACES AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF SOIL AND MAINTAIN.

Base deductions−6 pts

Mar 25

Canvass InspectionFail

2 High2 Med3 Basic

7 total

64/100inspection score

−36 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED HAND SOAP NOT PROVIDED AT THE REAR BAKERY AREA HANDWASHING SINK. INSTRUCTED TO PROVIDE HAND SOAP OR OTHER APPROVED HANDWASHING CLEANSER AT ALL HANDWASHING SINKS AND MAINTAIN AVAILABLE FOR USE AT ALL TIMES. THE PERSON IN CHARGE PROVIDED HAND SOAP AT THE REAR BAKERY AREA HANDWASHING SINK AT THE TIME OF INSPECTION. PRIORITY FOUNDATION. 7-38-030(C) CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO DISPOSABLE PAPER TOWELS PROVIDED AT THE REAR BAKERY AREA HANDWASHING SINK. INSTRUCTED TO PROVIDE DISPOSABLE PAPER TOWELS FOR DRYING HANDS AT ALL HANDWASHING SINKS AND MAINTAIN AVAILABLE FOR USE AT ALL TIMES. THE PERSON IN CHARGE PROVIDED DISPOSABLE PAPER TOWELS AT THE REAR BAKERY AREA HANDWASHING SINK AT THE TIME OF INSPECTION. PRIORITY FOUNDATION. 7-38-030(C) CITATION COMBINED WITH ABOVE VIOLATION.

Intermediate (2)

−10 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED APPROXIMATELY 20 TO 30 RODENT DROPPINGS ON THE FLOOR BENEATH BAKERY CARTS BEHIND THE WALK-IN COOLER IN THE BAKERY STORAGE AREA. INSTRUCTED TO REMOVE DROPPINGS, CLEAN AND SANITIZE AFFECTED AREAS, AND CONTACT PEST CONTROL FOR IMMEDIATE PEST ABATEMENT SERVICE. PRIORITY FOUNDATION VIOLATION. 7-38-020(A) CITATION ISSUED.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED INSECT CONTROL DEVICE INSTALLED DIRECTLY OVER 3-COMPARTMENT SINK. INSTRUCTED TO RELOCATE INSECT CONTROL DEVICE SUCH THAT IT DOES NOT POSE RISK OF CONTAMINATION OF CLEAN EQUIPMENT OR UTENSILS AND MAINTAIN.

Basic (3)

−6 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED WIPING CLOTHS STORED IN WATER WITH NO CHEMICAL SANITIZER SOLUTION. INSTRUCTED TO STORE WET WIPING CLOTHS IN A CHEMICAL SANITIZER SOLUTION OF ADEQUATE CONCENTRATION BETWEEN USES AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED THE TALL PLASTIC BIN USED TO STORE DOUGH IN THE WALK-IN COOLER TO BE IN POOR REPAIR, WITH HOLES AND JAGGED EDGES RENDERING THE EQUIPMENT NO LONGER EASILY CLEANABLE. INSTRUCTED TO REPAIR OR REPLACE TALL PLASTIC BIN AND MAINTAIN ALL NONFOOD-CONTACT SURFACES OF EQUIPMENT FREE OF SHARP EDGES OR HOLES AND EASILY CLEANABLE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED INTERIOR NONFOOD-CONTACT SURFACES OF MICROWAVE AND ICE MACHINE IN THE BAKERY AREA TO BE SOILED. INSTRUCTED TO CLEAN NONFOOD-CONTACT EQUIPMENT SURFACES AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF SOIL AND MAINTAIN.

Base deductions−36 pts

Feb 24

Canvass InspectionPass w/ Conditions

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED NO LABELS FOR BULK STORAGE CONTAINERS (FLOUR AND SUGAR, ETC.) LOCATED NEAR THE WALK-IN COOLER AND REAR DRY STORAGE SHELF NEAR THE TOILET ROOMS. THE INSTRUCTED PERSON IN CHARGE OF ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH THE CONTENTS' NAMES.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED A 1/4" GAP AT THE BOTTOM OF THE REAR EXIT DOOR ON THE LEFT SIDE. MUST PROVIDES A TIGHT-FITTING SEAL AT ALL OUTER OPENINGS TO PREVENT PESTS ' ENTRY.

Basic (7)

−14 pts

40PERSONAL CLEANLINESS−2
OBSERVED FOOD HANDLERS PREPPING FOOD WITHOUT HAIR RESTRAINTS. INSTRUCTED PERSON IN CHARGE THAT ALL FOOD HANDLERS MUST WEAR A HAIR RESTRAINT.
41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED WET WIPING CLOTHS ON SEVERAL PREP SURFACE AREAS. INSTRUCTED TO PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION BETWEEN USES TO PREVENT CONTAMINATION OF EQUIPMENT & FOOD. MUST MAINTAIN
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CARDBOARD USED AS A LINER ON FOOD PREP EQUIPMENT WHERE THE BAGS OF FLOUR ARE STORED. INSTRUCTED TO REMOVE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED AN EXCESSIVE AMOUNT OF DEBRIS AND ICE BUILDUP ON THE FLOOR/WALLS/CEILING OF THE ONE-DOOR FREEZER NEAR THE RESTAURANT AREA OF THE BAKERY. MUST REMOVE EXCESS ICE, DETAIL CLEAN, AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED MOP IN A POSITION THAT DOES NOT ALLOW TO DRY PROPERLY AND PREVENT PEST HARBORAGE. MUST STORE MOP AFTER USE IN A MOUNTED POSITION THAT ALLOWS FOR AIR-DRYING WITHOUT SOILING AND PEST HARBORAGING.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED MISSING CEILING TILE PANELS IN THE REAR FOOD PREP BAKERY AREA AND WATER-STAINED CEILING TILES THROUGHOUT THE FACILITY. INSTRUCTED TO REPAIR AND REPLACE MISSING PANELS AND/OR REPLACE THE STAINED CEILING TILES.
60PREVIOUS CORE VIOLATION CORRECTED−2
OBSERVED PREVIOUS CORE VIOLATION #58 NOT CORRECTED FROM REPORT #2570570 CONDUCTED ON 02/01/2023: 2-102.13 OBSERVED FOOD SERVICE SANITATION MANAGER WITHOUT FOOD ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO MEET REQUIREMENT. VIOLATION #57: 2-102.13 OBSERVED NO PROOF OF TRAINING FOR ALL FOOD HANDLERS. INSTRUCTED TO PROVIDE AND MAINTAIN RECORDS AT ALL TIMES. PRIORITY FOUNDATION VIOLATION #7-42-090. CITATION ISSUED.

Base deductions−24 pts

Feb 23

Canvass InspectionPass w/ Conditions

3 High2 Med4 Basic

9 total2 risk factors

42/100inspection score

−48 pts

High Priority (3)

−30 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
OBSERVED NO PERSON IN CHARGE WITH VALID CHICAGO FOOD SANITATION CERTIFICATE. INSTRUCTED MANAGER TO DESIGNATE PERSON IN CHARGE DURING ALL HOURS OF OPERATION. PRIORITY FOUNDATION.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED FACILITY FOOD HANDLERS PREPARING AND HANDLING TIME AND TEMPERATURE CONTROL FOR SAFETY(TCS) FOODS (BEEF TACOS) WITHOUT ORIGINAL CITY OF CHICAGO FOOD SERVICE MANAGER AND CERTIFICATE ON SITE. INFORMED PERSON IN CHARGE CITY OF CHICAGO ORIGINAL FOOD SERVICE CERTIFICATE MUST REMAIN POSTED ON SITE AND CERTIFIED MANAGER ON SITE DURING TCS FOOD PREP, COOKING, SERVING AND OPERATING HOURS. PRIORITY FOUNDATION VIOLATION #7-38-012. CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND WASHINIG SIGNAGE IN MENS RESTROOM. INSTRUCTED TO PROVIDE.

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
NOTED INTERNAL TEMPERATURES OF THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ITEMS INSIDE THE FRONT PREP COLD HOLDINIG UNIT TO BE IMPROPER: STEAK 50.1 F, GROUND BEEF 49.5F AND STUFFED PEPPERS 49.9F MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 7 LBS OF PRODUCTS WORTH $100.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED. COS.
36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED NO AMBIENT AIR THERMOMETER INSIDE COLD HOLDING COOLER AT FRONT PREP/GRILL AREA. INSTRUCTED TO PROVIDE CONSPICUOUS AND EASILY READABLE THERMOMETERS INSIDE ALL REFRIGERATOR UNITS TO PROPERLY MONITOR THE AMBIENT AIR TEMPERATURE OF EQUIPMENT.

Basic (4)

−8 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED EGGS STORED ON FLOOR IN WALK IN COOLER. INSTRUCTED MANAGER TO STORE ALL FOOD ITEMS SIX INCHES FROM THE FLOOR.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST DETAIL CLEAN FLOORS IN BAKERY, PREP AND CUSTOMER DISPLAY AREAS BEHIND HEAVY EQUIPMENT.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED NO PROOF OF TRAINING FOR ALL FOOD HANDLERS. INSTRUCTED TO PROVIDE AND MAINTAIN RECORDS AT ALL TIMES.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED FOOD SERVICE SANITATION MANAGER WITHOUT FOOD ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO MEET REQUIREMENT.

Base deductions−48 pts

Risk factor bonus (2× +5)−10 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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