What is Brown Bag Seafood Co.'s health inspection score?

Brown Bag Seafood Co. has a SafeDine safety score of 100 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Brown Bag Seafood Co. last inspected?

Brown Bag Seafood Co. was last inspected on April 21, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Brown Bag Seafood Co. have?

Brown Bag Seafood Co. has 21 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Brown Bag Seafood Co. safe to eat at?

Yes, Brown Bag Seafood Co. has an excellent safety record with a score of 100/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Brown Bag Seafood Co. serve?

Brown Bag Seafood Co. serves Seafood cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Brown Bag Seafood Co.

Name: Brown Bag Seafood Co.
Address: 414 N WELLS ST, Chicago, 60654
Rating: 100

414 N WELLS ST, Chicago

Last Inspected: 4/21/2026

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0Excellent

Seafood•River North

Ranked #12 of 551 in River NorthBetter than 99% of seafood restaurants

Stable

6 inspections

Last: Apr 21, 2026

high confidence

Directions Order

Inspections

17%

Clean Rate

3.5

Avg Violations

2 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

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Pest issuesHigh Priority

Evidence of pests found during inspection

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-2

Final Score

100

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-1 pts

Potential hazards • 5 pts each

Basic

-2 pts

Best practices • 2 pts each

Inspection Timeline

+4 pts

100

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 98/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (100/100) 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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414 N WELLS ST, Chicago, IL 60654

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Violation Timeline

Oct 2022

1 inspections

2 high priority

1 basic

Oct

Aug 2023

2 inspections

2 high priority

2 intermediate

10 basic

Jul 2024

1 inspections

1 intermediate

Jul

Jun 2025

1 inspections

3 basic

Apr 2026

1 inspections

Apr

Inspection History

6 records on file

4 Canvass1 Complaint Re-Inspection1 Complaint

Apr 26

Canvass InspectionLatestCleanPass

No violations

100/100inspection score

Jun 25

Canvass InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED STAINED CUTTING BOARDS IN THE REAR FOOD PREP AREA.INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DIRTY FLOOR DRAINS WITH DEBRI SPILLAGE AT REAR PREP/DISHWASHING AREA.INSTRUCTED TO CLEAN FLOOR DRAINS IN DETAIL AND MOP UP WATER ON FLOOR IN THE DISHWASHING AREA AND MANTAIN FLOORS DRY AT ALL TIMES.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED BURNT-OUT LIGHT BULBS AT FRONT PREP EXHAUST HOOD SYSTEM.INSTRUCTED TO REPLACE BURNT-OUT LIGHT BULBS AND MAINTAIN ADEQUATE LIGHTING AT ALL TIMES.

Base deductions−6 pts

Jul 24

Canvass InspectionPass

1 Med

1 total

95/100inspection score

−5 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
Bulk food container ( flour, sugar...) not labeled, instructed to label.

Base deductions−5 pts

Aug 23

Complaint Re-Inspection InspectionPass w/ Conditions

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-101.19: CRATES USED AS SHELVING AND STORAGE CONTAINERS THROUGHOUT THE KITCHEN. FACILITY MUST PROVIDE STORAGE CONTAINERS AND SHELVING UNITS THAT IS EASY TO MONITOR DEBRIS UNDER AND ON CONTAINER SURFACES, CONTAINER/SHELVING MUST BE SMOOTH, EASILY CLEANABLE, DURABLE, AND NON-ABSORBENT.
61SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC−2
SUMMARY REPORT FROM INSPECTION 8/4/23 IS NOT POSTED IN THE PUBLIC VIEW. STATED TO MANAGER THAT EACH SUMMARY REPORT THAT IS PROVIDED AFTER EVERY INSPECTION MUST BE POSTED IN THE PUBLIC VIEW. PROVIDED MANAGER ON SITE A NEW SUMMARY REPORT THAT IS REQUIRED TO BE POSTED IN THE PUBLIC VIEW. PRIORITY FOUNDATION VIOLATION 7-42-010 (b) CITATION ISSUED.

Base deductions−4 pts

Aug 23

Complaint InspectionFail

2 High2 Med8 Basic

12 total

54/100inspection score

−46 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED SANITIZER BUCKET STORED INSIDE HAND SINK NEAR REGISTER, MAKING IT INACCESSIBLE FROM WASHING HANDS. FACILITY MUST ENSURE THAT ALL HAND SINKS ARE EASILY ACCESSIBLE. BUCKET WAS RELOCATED. PRIORITY FOUNDATION VIOLATION 7-38-030 (c) CITATION ISSUED.
15FOOD SEPARATED AND PROTECTED−10
OBSERVED UNCOVERED CONTAINER OF RAW SALMON STORED ABOVE READY-TO-DRINK BEVERAGES IN STAND UP COOLER NEAR REGISTER. FACILITY MUST REORGANIZE RAW PROTIENS WITH READY-TO-EAT/DRINK ITEMS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
THE FOLLOWING TCS ITEMS MEASURED AT IMPROPER COLD HOLDING TEMPERATURE LOCATED IN THE STAND UP COOLER ACROSS REGISTER, REACH-IN PREP-LIN UNIT, AND WALK-IN COOLER. TEMPERATURE OF RAW SALMON MEASURED AT 53.2F, RAW CHICKEN AT 54.5F, SPINACH 70F, RAW SHRIMP AT 54.6F, AND CRAB MEAT AT 60.3F. AN APPROXIMATE COST OF $197.00 AT AN ESTIMATED WEIGHT OF 39 POUNDS WAS DISCARDED ON SITE. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED APPROXIMATELY 10 SMALL/BIG BLACK FLYING INSECTS NEAR REAR EXIT, DISH, AND PREP AREA. FACILITY MUST ELIMINATE ALL LIVE SMALL/BIG BLACK FLYING INSECT ACTIVITY IN THE FACILITY. PRIORITY FOUNDATION VIOLATION 7-38-020 (a) CITATION ISSUED.

Basic (8)

−16 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
SINGLE USE CONDIMENT CUP WITHOUT A HANDLE, IS USED AS A SCOOP FOR DRY SEASONINGS. FACILITY MUST REPLACE WITH A SCOOP THAT HAS A HANDLE.
39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
FOOD STORAGE AREA NEXT TO HAND SINK MUST BE PROTECTED BY CONTAMINATION. FACILITY MUST PROVIDE A SPLASH GUARD BETWEEN SINK AND FOOD STORAGE AREA SO THAT FOOD IS NOT EXPOSED TO SPLASH, DUST OR OTHER CONTAMINATION
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
CLEAN DISHWARE STORED ON TOP SHELF IN DISH/PREP AREA HAS FOOD CONTACT SURFACE FACING UPWARD. FACILITY MUST INVERT DISHWARE CLOSEST TO CEILING.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
CRATES USED AS SHELVING AND STORAGE CONTAINERS THROUGHOUT THE KITCHEN. FACILITY MUST PROVIDE STORAGE CONTAINERS AND SHELVING UNITS THAT IS EASY TO MONITOR DEBRIS UNDER AND ON CONTAINER SURFACES, CONTAINER/SHELVING MUST BE SMOOTH, EASILY CLEANABLE, DURABLE, AND NON-ABSORBENT.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
AN IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR/TEST STRIPS IS NOT PROVIDED AND READILY ACCESSIBLE FOR MEASURING THE UTENSIL SURFACE TEMPERATURE FOR THE HOT TEMPERATURE DISHWASHER. FACILITY MUST PROVIDE HOT WATER TEMPERATURE-SENSATIVE THERMOMETER/TEST STRIPS. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
ALL GENDER RESTROOM LACKS A COVERED RECEPTACLE FOR DISPOSAL OF FEMININE HYGIENE PRODUCTS. PROVIDE AT LEAST ONE COVERED TRASH RECEPTACLE IN EACH RESTROOM.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OBSERVED OUTSIDE RECEPTACLES HEAVILY SOILED WITH GARBAGE ACCUMILATION AROUND DUMPSTERS ON GROUND. FACILITY MUST CLEAN AND MAINTAIN AREA. PRIORITY FOUNDATION VIOLATION 7-38-020 (b) CITATION ISSUED.
61SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC−2
SUMMARY REPORT FROM INSPECTION 10/31/22 WAS NOT POSTED IN THE PUBLIC VIEW. PROVIDED MANAGER ON SITE OF NEW SUMMARY REPORT THAT IS REQUIRED TO BE POSTED IN THE PUBLIC VIEW. PRIORITY FOUNDATION VIOLATION 7-42-010 (b) CITATION ISSUED.

Base deductions−46 pts

Oct 22

Canvass InspectionPass w/ Conditions

2 High1 Basic

3 total1 risk factor

73/100inspection score

−22 pts

High Priority (2)

−20 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CERTIFIED MANAGER ON SITE FROM 11:20-11:45AM WHILE TCS ITEMS LIKE FISH WERE PREPARED. CERTIFIED MANAGER KATHLEEN COLE ARRIVED ON SITE AT 11:45AM. INSTRUCTED TO MAINTAIN AN EMPLOYEE HOLDING A VALID CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATE ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HANDWASHING SIGNAGE AT EXPOSED HAND WASHING SINKS IN FRONT PREP AREA AND REAR DISH AREA. INSTRUCTED TO PROVIDE.

Basic (1)

−2 pts

54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OBSERVED BUILD UP OF GREASE ON EXTERIOR OF USED COOKING OIL CONTAINER LOCATED IN REAR GARBAGE AREA. INSTRUCTED TO CLEAN AND MAINTAINI IN GOOD CONDITION.

Base deductions−22 pts

Risk factor bonus (1× +5)−5 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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