What is Mordecai Brown's health inspection score?

Mordecai Brown has a SafeDine safety score of 69 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Mordecai Brown last inspected?

Mordecai Brown was last inspected on August 12, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Mordecai Brown have?

Mordecai Brown has 22 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Mordecai Brown safe to eat at?

Mordecai Brown has a safety score of 69/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Mordecai Brown serve?

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

Official Health Record

Mordecai Brown

Name: Mordecai Brown
Address: 3632 N CLARK ST, Chicago, 60613
Rating: 69

3632 N CLARK ST, Chicago

Last inspected 9mo ago

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0Fair

American•Lakeview

Ranked #704 of 997 in LakeviewBetter than 22% of american restaurants

Stable

5 inspections

Last: Aug 12, 2025

medium confidence

Directions Order

Inspections

20%

Clean Rate

4.4

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 controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Plumbing issues

Plumbing or waste disposal problems

Employee hygiene

Personal hygiene practices not followed

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-31

Final Score

Impact Breakdown

High Priority

-15 pts

Direct health hazards • 10 pts each

Intermediate

-1 pts

Potential hazards • 5 pts each

Basic

-6 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

+1 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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3632 N CLARK ST, Chicago, IL 60613

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Violation Timeline

Jan 2023

2 inspections

3 basic

Jan

Aug 2024

2 inspections

2 high priority

2 intermediate

11 basic

Aug 2025

1 inspections

2 high priority

2 basic

Aug

Inspection History

5 records on file

3 Canvass1 Canvass Re-Inspection1 Non-Inspection

Aug 25

Canvass InspectionLatestPass w/ Conditions

2 High2 Basic

4 total

76/100inspection score

−24 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED ONE (1) OF TWO (2) HAND SINKS IN THE MAIN BAR ON THE FIRST FLOOR TO BE MISSING A SIGN INSTRUCTING EMPLOYEES TO WASH HANDS. INSTRUCTED MANAGER TO PROVIDE HAND WASHING SIGNAGE.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED ONE (1) DOOR REACH IN COOLER AT 2ND FLOOR KITCHEN IMMEDIATELY NEXT TO THE EMPLOYEE BATHROOM CURRENTLY BE NOT FUNCTIONING CORRECTLY, WITH THE UNIT COLD HOLDING AT 48.5F. UNIT WAS NOT IN USE AT TIME OF INSPECTION. REACH IN ONE (1) DOOR COOLER TAGGED AND HELD FOR INSPECTION AT THIS TIME. INSTRUCTED NOT TO USE UNTIL ENTIRE COOLER/EQUIPMENT IS ABLE TO MAINTAIN TEMPERATURES OF AT LEAST 41F AND REINSPECTED BY CDPH. PRIORITY VIOLATION, 7-38-005.

Basic (2)

−4 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED ONE (1) OF THREE (3) DUMP SINKS/1 COMPARTMENT SINKS IN THE MAIN BAR LINE TO BE MISSING A FAUCET. INSTRUCTED MANAGER TO SERVICE AND MAINTAIN ALL PLUMBING FIXTURES IN GOOD REPAIR IF PRESENT AT FACILITY.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED THE FLOOR BELOW THE DRAWER COOLER ON THE MAIN PREP LINE ON 2ND FLOOR, AND THE FLOOR ACROSS THE DEEP FRYERS ON 2ND FLOOR TO BE HEAVILY SOILED WITH FOOD DEBRIS AND SPILLAGE. OBSERVED HEAVY FOOD DEBRIS AND LOOSE VEGETABLES/FRUIT ON THE FLOOR BEHIND THE ICE MACHINES IN THE BASEMENT DRY STORAGE AREA. INSTRUCTED MANAGER TO DETAIL CLEAN ALL FLOORS AND CORNERS AND MAINTAIN FREE OF EXCESSIVE TRASH AND FOOD DEBRIS BUILD UP.

Base deductions−24 pts

Aug 24

Canvass Re-Inspection 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
4-101.19---- MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION THROUGHOUT THE FACILITY.----NOTED MASKING TAPE BEING USED AS A GUARD AT THE COOKS LINE HAND WASHING SINK SPLASH GUARD. MUST REMOVE AND USE SMOOTH AND CLEANABLE GUARD MATERIAL
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
: 6-201.17----NOTED FLOOR DRAINS DIRTY AT THE KITCHEN THREE COMPARTMENT SINK AND KITCHEN DISH WASHING MACHINES. INSTRUCTED TO CLEAN AND MAINTAIN ALL.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
4-301.14---- OBSERVED A TWO BASKET OIL DEEP FRYER IN THE FOOD PREP AREA NOT PROPERLY VENTILATED. MUST BE STORED UNDER ADEQUATE VENTILATION OR REMOVED FROM THE PREMISES.

Base deductions−6 pts

Aug 24

Canvass 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
NOTED HAND WASHING SINKS LOCATED AT BOTH BARS NOT ACCESSIBLE FOR USE. SINKS BEING BLOCKED BY STAINERS AND SINKS BEING USED AS DUMP SINKS. REVIEWED WITH MANAGER ALL DESIGNATED HAND WASHING SINKS ARE FOR HAND WASHING PURPOSES ONLY. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NOTED NO PAPER TOWELS LOCATED AT THE DISH MACHINE AREA HAND WASHING SINK. REVIEWED PAPER TOWELS MUST ALWAYS BE AVAILABLE AT ALL HAND WASHING SINKS. PRIORITY FOUNDATION VIOLATION 7-38-030(C) SEE THE ABOVE VIOLATION #10 FOR CITATION.

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
NOTED COOKED SALMON IN THE TOP COLD HOLDING PORTION OF THE COOKS LINE COOLER AT INADEQUATE TEMPERATURE OF 68.5F AND 75F. REVIEWED WITH THE CHEF THAT COLD FOODS MUST BE HELD AT A PROPER COLD HOLDING TEMPERATURE OF 41F OR BELOW. ALSO REVIEWED PROPER COOLING PROCEDURES FOR COOKED SALMON. FOOD DISCARDED. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
NOTED ANIMAL ORIGIN FOODS ON THE MENU SUCH AS SHELLFISH, BURGERS AND STEAKS ARE NOT REMINDED FOR THE CONSUMER ADVISORY FOUND ON THE MENU. ITEMS MISSING ASTERISKS. INSTRUCTED TO PROPERLY REMIND CONSUMERS OF SUCH ITEMS. PRIORITY FOUNDATION VIOLATION 7-38-005.

Basic (8)

−16 pts

40PERSONAL CLEANLINESS−2
COOK ON THE COOKS LINE OBSERVED WITHOUT ADEQUATE HAIR RESTRAINT. MUST PROVIDE.
43IN-USE UTENSILS: PROPERLY STORED−2
NOTED KNIVES BEING IMPROPERLY STORED BETWEEN PREP TABLES ON THE COOKS LINE. MUST PROVIDE A PROPER KNIFE HOLDER.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
CLEAN STORED MIXING BOWLS MUST BE STORED INVERTED.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
ALL STORED ITEMS IN THE 2ND FLOOR STORAGE CLOSET MUST BE ELEVATED FROM THE FLOORS. FOODS IN WALK-IN FREEZER MUST BE ELEVATED FROM THE FLOOR.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION THROUGHOUT THE FACILITY.----NOTED MASKING TAPE BEING USED AS A GUARD AT THE COOKS LINE HAND WASHING SINK SPLASH GUARD. MUST REMOVE AND USE SMOOTH AND CLEANABLE GUARD MATERIAL
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
EXCESSIVE GREASE NOTED ON THE GROUNDS SURROUNDING THE GIANT GREASE TRAP LOCATED IN THE PARKING GARAGE.ALSO GREASE NOTED DRIPPING FROM THE TOP AREAS OF THE TRAP. GREASE TRAP IS A SHARED GREASE TRAP FOR THE ENTIRE BUILDING. MUST REMOVE ALL GREASE AND MAINTAIN CLEAN GROUNDS. PRIORITY FOUNDATION VIOLATION 7-38-020(B).
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED EXCESSIVE DUST ON THE 1ST FLOOR WASHROOM VENTILATION COVER.----NOTED FLOOR DRAINS DIRTY AT THE KITCHEN THREE COMPARTMENT SINK AND KITCHEN DISH WASHING MACHINES. INSTRUCTED TO CLEAN AND MAINTAIN ALL.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED A TWO BASKET OIL DEEP FRYER IN THE FOOD PREP AREA NOT PROPERLY VENTILATED. MUST BE STORED UNDER ADEQUATE VENTILATION OR REMOVED FROM THE PREMISES.

Base deductions−46 pts

Jan 23

Canvass InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

43IN-USE UTENSILS: PROPERLY STORED−2
NOTED NO ICE SCOOP AT THE BARS OF 1ST AND 2ND FLOORS. INSTRUCTED TO PROVIDE ICE SCOOP HOLDERS FOR THE BARS.
43IN-USE UTENSILS: PROPERLY STORED−2
NOTED SERVING PLATES AND GLASSES AT THE KITCHEN AND DINING TABLE NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES AND GLASSES AT THE DINNING TABLES AND KITCHEN SHELVES TO PREVENT DUST ACCUMULATION
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
NOTED SOME WASH ROOMS ON PREMISE WITH GARBAGE RECEPTACLES AND NO LIDS. INSTRUCTED TO PROVIDE TRASH CANS WITH LIDS AT ALL WOMEN WASH ROOMS AND UNISEX WASH ROOMS

Base deductions−6 pts

Jan 23

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

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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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