What is Swift And Son's Tavern's health inspection score?

Swift And Son's Tavern has a SafeDine safety score of 98 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Swift And Son's Tavern last inspected?

Swift And Son's Tavern was last inspected on October 24, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Swift And Son's Tavern have?

Swift And Son's Tavern has 9 total violations across 10 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Swift And Son's Tavern safe to eat at?

Yes, Swift And Son's Tavern has an excellent safety record with a score of 98/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Swift And Son's Tavern serve?

Swift And Son's Tavern serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Swift And Son's Tavern

Name: Swift And Son's Tavern
Address: 3600-3602 N CLARK ST, Chicago, 60613
Rating: 98

3600-3602 N CLARK ST, Chicago

Last Inspected: 10/24/2025

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0Excellent

American•Lakeview

Ranked #44 of 983 in LakeviewBetter than 17% of american restaurants

Stable

10 inspections

Last: Oct 24, 2025

high confidence

Directions Order

Inspections

50%

Clean Rate

0.9

Avg Violations

6 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Plumbing issues

Plumbing or waste disposal problems

Other violationHigh Priority

Regulatory compliance issue

Facility condition

Building maintenance or structural issues

Food storage

Food not properly stored or protected

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-2

Final Score

Impact Breakdown

High Priority

-1 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-1 pts

Best practices • 2 pts each

Inspection Timeline

+2 pts

Latest

100% weight

100

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

3600-3602 N CLARK ST, Chicago, IL 60613

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Violation Timeline

Jan 2023

2 inspections

Jan

Apr 2023

2 inspections

1 high priority

Oct 2024

2 inspections

2 basic

Oct

Dec 2024

2 inspections

2 high priority

1 intermediate

2 basic

Oct 2025

2 inspections

1 basic

Oct

Inspection History

10 records on file

3 Canvass4 Non-Inspection1 Short Form Complaint1 Suspected Food Poisoning1 Complaint

Oct 25

Canvass InspectionLatestPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED MIDDLE AND RIGHT HANDWASHING SINK IN THE WOMENS FIRST FLORR RESTROOM LEAKING FROM THE HOT WATER HANDLES WHILE RUNNING. INSTRUCTED TO REPAIR AND MAINTAIN.

Base deductions−2 pts

Oct 25

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

Dec 24

Short Form Complaint InspectionPass w/ Conditions

1 High

1 total

90/100inspection score

−10 pts

High Priority (1)

−10 pts

14REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION−10
OBSERVED SHELLSTOCK TAGS FOR ALL PREVIOUS PRODUCT MAINTAINED ON FILE FOR EACH MONTH OF THE PAST YEAR AT TIME OF INSPECTION. DATE OF WHEN THE LAST SHELLSTOCK FROM CONTAINER IS SOLD OR SERVED IS NOT PRESENT OR AVAILABLE ON SHELLSTOCK TAGS FOR PAST 90 DAYS OR ANY SHELLSTOCK TAGS PRESENT FOR PAST YEAR. INSTRUCTED MANAGER TO PROVIDE DATES OF WHEN SHELLSTOCK FROM EACH CONTAINER IS LAST SOLD/SERVED ON EACH SHELLSTOCK TAG, AND TO MAINTAIN ON FILE IN CHRONOLOGICAL ORDER BASED ON DATE OS LAST SALE OR SERVICE. MANAGER AT TIME OF INSPECTION MAINTAINED SHELLSTOCK TAGS IN ORDER OF LAST SALE OR SERVICE BUT DID NOT PROVIDE DATES OF TAGS. CORRECTED AT TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION, 7-38-005. CITATION ISSUED.

Base deductions−10 pts

Dec 24

Suspected Food Poisoning InspectionPass w/ Conditions

1 High1 Med2 Basic

4 total

81/100inspection score

−19 pts

High Priority (1)

−10 pts

14REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION−10
OBSERVED SHELLSTOCK TAGS FOR ALL PREVIOUS PRODUCT MAINTAINED ON FILE FOR EACH MONTH OF THE PAST YEAR AT TIME OF INSPECTION. DATE OF WHEN THE LAST SHELLSTOCK FROM CONTAINER IS SOLD OR SERVED IS NOT PRESENT OR AVAILABLE ON SHELLSTOCK TAGS FOR PAST 90 DAYS OR ANY SHELLSTOCK TAGS PRESENT FOR PAST YEAR. INSTRUCTED MANAGER TO PROVIDE DATES OF WHEN SHELLSTOCK FROM EACH CONTAINER IS LAST SOLD/SERVED ON EACH SHELLSTOCK TAG, AND TO MAINTAIN ON FILE IN CHRONOLOGICAL ORDER BASED ON DATE OS LAST SALE OR SERVICE. MANAGER AT TIME OF INSPECTION MAINTAINED SHELLSTOCK TAGS IN ORDER OF LAST SALE OR SERVICE BUT DID NOT PROVIDE DATES ON TAGS. CORRECTED AT TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION, 7-38-005. CITATION ISSUED.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED THE VARIOUS CUTS OF BEEF STORED IN BOTTOM PORTION OF TWO DOOR VERTICAL COOLER ON MAIN PREP LINE TO BE AT 48.3F TO 50.1F. MANAGER VOLUNTARILY DISCARDED AND DENATURED ALL ITEMS AT IMPROPER TEMPERATURE AT THIS TIME. APPROX. 20 LBS $200 VALUE. CITATION ISSUED. PRIORITY VIOLATION, 7-38-005. INSTRUCTED TO MAINTAIN COLD FOODS AT 41F OR BELOW AT ALL TIMES.

Basic (2)

−4 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FOUND FLOOR NEAR ICE MACHINES IN BASEMENT STORAGE AREA TO BE HEAVILY SOILED WITH WATER. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN. MANAGER FOUND CONDENSATE DRIP LINE TO BE OUT OF PLACE AND REPLACED AT TIME OF INSPECTION.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED EMPLOYEE PERSONAL ITEMS SUCH AS JACKETS AND SWEATERS STORED ON STORAGE RACK WITH CLEAN AND DRY UTENSILS AND BINS IN MAIN KITCHEN PREP AREA. INSTRUCTED MANAGER TO REMOVE AND ENSURE A DESIGNATED AREA IS PROVIDED FOR ALL PERSONAL ITEMS.

Base deductions−19 pts

Oct 24

Canvass InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED UTENSILS SUCH AS SPOONS AS SPATULAS STORED WITH FOOD CONTACT SURFACES POINTED UPWARDS IN CONTAINERS AND EXPOSED. INSTRUCTED MANAGER TO INVERT ALL UTENSILS WHEN STORING TO PROTECT FOOD CONTACT SURFACES FROM POTENTIAL SOURCES OF CONTAMINATION.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE REAR DRIP TRAY IN THE 3 DOOR REACH IN COOLER ACROSS FROM THE PASTRY PREP AREA TO HAVE HEAVY ICE BUILD UP. OBSERVED 2ND FLOOR WINE COOLER TO HAVE HEAVY ICE BUILT UP ON 2 SHELVES. INSTRUCTED MANAGER TO REMOVE ALL EXCESSIVE BUILD UP AND MAINTAIN FREE OF ICE.

Base deductions−4 pts

Oct 24

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

Apr 23

Complaint InspectionPass w/ Conditions

1 High

1 total

90/100inspection score

−10 pts

High Priority (1)

−10 pts

14REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION−10
NOTED 1 TRAY OF OYSTERS WITH NO TAG STORED INSIDE THE WALK-IN COOLER. INSTRUCTED MANAGEMENT ALWAYS TO HAVE TAGS ATTACHED TO THE EACH BATCH UNTIL THE LAST PRODUCT IS USED, AND THEN THE TAG MUST BE STORED FOR AN ADDITIONAL 90 DAYS IN A FOLDER.MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 35 LBS OF PRODUCTS WORTH $110 THRUGH DENATURING PROCESS. PRIORITY FOUNDATION VIOLATION #7-38-005. CITATION ISSUED.

Base deductions−10 pts

Apr 23

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

Jan 23

Canvass InspectionCleanPass

No violations

100/100inspection score

Jan 23

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

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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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