What is Little Bad Wolf's health inspection score?

Little Bad Wolf has a SafeDine safety score of 70 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Little Bad Wolf last inspected?

Little Bad Wolf was last inspected on May 21, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Little Bad Wolf have?

Little Bad Wolf has 42 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Little Bad Wolf safe to eat at?

Little Bad Wolf has a good safety record with a score of 70/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Little Bad Wolf serve?

Little Bad Wolf serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Little Bad Wolf

Name: Little Bad Wolf
Address: 1541 W BRYN MAWR AVE, Chicago, 60660
Rating: 70

1541 W BRYN MAWR AVE, Chicago

Last inspected 10mo ago

▲Improving

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0Good

American•Edgewater

Ranked #167 of 237 in EdgewaterBetter than 17% of american restaurants

Improving

5 inspections

Last: May 21, 2025

medium confidence

Directions Order

Inspections

Clean Rate

8.4

Avg Violations

11 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-30

Final Score

Impact Breakdown

High Priority

-9 pts

Direct health hazards • 10 pts each

Intermediate

-4 pts

Potential hazards • 5 pts each

Basic

-8 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

+13 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

1541 W BRYN MAWR AVE, Chicago, IL 60660

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Violation Timeline

Nov 2022

1 inspections

1 high priority

1 intermediate

3 basic

Nov

Aug 2023

1 inspections

2 high priority

2 intermediate

9 basic

Jul 2024

2 inspections

3 high priority

1 intermediate

16 basic

Jul

May 2025

1 inspections

1 high priority

1 intermediate

2 basic

Inspection History

5 records on file

2 Canvass1 Complaint Re-Inspection2 Complaint

May 25

Canvass InspectionLatestPass

1 High1 Med2 Basic

4 total

81/100inspection score

−19 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HANDWASHING SIGNAGE AT BAR HANDWASHING SINK AND HANDWASHING SINK IN SERVER'S STATION. INSTRUCTED TO PROVIDE AND MAINTAIN.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
NOTED NO LABELS FOR BULK STORAGE CONTAINERS (FLOUR, SALT, AND SUGAR). INSTRUCTED PERSON IN CHARGE ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH CONTENTS NAME.

Basic (2)

−4 pts

43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED BAR ICE SCOOPER BEING STORED INSIDE OF ICE WITH HANDLE IN CONTACT WITH ICE. INSTRUCTED ON HOW TO PROPERLY STORE ICE SCOOP BETWEEN USE.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED NO COVERED RECEPTACLE FOR PROPER DISPOSAL OF SANITARY NAPKINS IN ALL-GENDER WASHROOM. INSTRUCTED TO PROVIDE COVERED WASTE RECEPTACLE.

Base deductions−19 pts

Jul 24

Complaint Re-Inspection InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-602.13---- MUST NOT USE TIN FOIL OR PLASTIC WRAP AS LINER FOR SHELVING. SHELVING MUST BE A SMOOTH CLEANABLE SURFACE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.11--- NOTED THE WALLS AND BASEBOARDS OR THE OPEN THRESHOLD/ENTRANCEWAY TO THE DISH ROOM WITH OPEN GAPS, OPENINGS SEAMS. MUST SEAL TO BE SMOOTH AND CLEANABLE.
58ALLERGEN TRAINING AS REQUIRED−2
: 2-102.13---- NO PROOF OF ALLERGEN TRAINING OR CERTIFICATES FOR ALL THE CITY OF CHICAGO CERTIFIED FOOD MANAGERS.

Base deductions−6 pts

Jul 24

Complaint InspectionFail

3 High1 Med13 Basic

17 total1 risk factor

34/100inspection score

−61 pts

High Priority (3)

−30 pts

6PROPER EATING, TASTING, DRINKING, OR TOBACCO USERisk Factor−10
OBSERVED DISHWASHER DRINKING AN OPEN BEVERAGE IN THE DISH ROOM WHILE WASHING DISHES. REVIEWED PROPER EATING/DRINKING PROCEDURES F0R EMPLOYEES.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED IN THE UPPER WATER RESERVOIR OF THE ICE MACHINE THAT IS USED FOR CONSUMPTION A BLACK SLIME SUBSTANCE ON ICE CONTACT SURFACES DRIPPING DOWN INTO THE ICE. INSTRUCTED TO CLEAN, SANITIZE, REMOVE ALL BLACK SLIME FROM ALL INTERIOR SURFACES OF THE MACHINE. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
NOTED TWO COOLERS UNABLE TO MAINTAIN ADEQUATE FOOD TEMPERATURE. THE SERVICE LINE TWO DOOR COOLER NOTED AT 55.9F WITH CHOPPED TOMATOES AT 53F. AND THE TALL REACH-IN COOLER AT 68.8F WITH EGGS AT 69F. BOTH COOLERS HELD TAGGED FOR INSPECTION AND MUST NOT USE REPAIRED, MAINTAINS A MINIMUM TEMPERATURE OF 41F AND C.D.P.H CONTACTED FOR RE-INSPECTION AND TAG REMOVAL. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBERVED THE FOLLOWING TCS FOODS HELD AT IMPROPER COLD HOLDING TEMPERATURES IN TWO SEPARATE COOLERS. THE TWO DOOR SERVICE LINE COOLER WITH CHOPPED TOMATOES AT 53F AND ASSORTED DAIRY BASED SAUCES AT 47.4F. IN THE TALL REACH-IN COOLER NOTED CUT LEAFY GREENS AT 69.3F AND EGGS AT 69F. ALL TCS FOODS DISCARDED. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Basic (13)

−26 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
MUST NOT STORE CLEAN UTENSILS DIRECTLY HANGING ABOVE THE KITCHEN HAND WASHING SINK TO PREVENT CONTAMINATION.
40PERSONAL CLEANLINESS−2
NOTED DISHWASHER WITHOUT AN EFFECTIVE HAIR RESTRAINT. MUST PROVIDE.
41WIPING CLOTHS: PROPERLY USED & STORED−2
WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
ALL STORED CHEMICALS IN THE DISH MACHINE ROOM AND CONSTRUCTION MATERIALS IN THE REAR HALLWAY MUST BE ELEVATED FROM THE FLOORS.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
NO QUATERNARY CHEMICAL TEST STRIPS ON SITE FOR QUATERNARY SANITIZER ON PREMISES AND USED AT THE DISH WASHING MACHINE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST NOT USE TIN FOIL OR PLASTIC WRAP AS LINER FOR SHELVING. SHELVING MUST BE A SMOOTH CLEANABLE SURFACE.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
BROKEN SPRING ON THE SPRAYER ARM AT THE TWO COMPARTMENT PREP SINK. NOZZLE FALLS BELOW THE WASHBASIN INTO THE SINK. MUST REPAIR.
52SEWAGE & WASTE WATER PROPERLY DISPOSED−2
NOTED THE ICE MACHINES WASTE WATER DRAIN LINE SECURED WITH DUCT TAPE AND DRAINING INTO THE TWO COMPARTMENT PREP SINK. MUST PROPERLY DRAIN WASTE WATER FROM THE ICE MACHINE INTO A FLOOR DRAIN.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
NOTED IN THE ENCLOSED GARBAGE CONTAINER ROOM EXCESSIVE GREASE AND FOOD DEBRIS ON THE GROUNDS SURROUNDING THE GREASE AND GARBAGE RECEPTACLES ALONG THE BASEBOARD, ON WALLS AND UNDER CONTAINERS. INSTRUCTED TO REMOVE ALL PILED FOOD DEBRIS AND GREASE. PRIORITY FOUNDATION VIOLATION 7-38-020(B) CITATION ISSUED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED THE WALLS AND BASEBOARDS OR THE OPEN THRESHOLD/ENTRANCEWAY TO THE DISH ROOM WITH OPEN GAPS, OPENINGS SEAMS. MUST SEAL TO BE SMOOTH AND CLEANABLE.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED EMPLOYEES PERSONAL BELONGINGS BEING STORED ON THE CLEAN DISH STORAGE SHELVING. MUST PROVIDE ADEQUATE STORAGE FACILITIES AWAY FROM FOOD AND FOOD CONTACT ITEMS FOR EMPLOYEES.
58ALLERGEN TRAINING AS REQUIRED−2
NO PROOF OF ALLERGEN TRAINING OR CERTIFICATES FOR ALL THE CITY OF CHICAGO CERTIFIED FOOD MANAGERS.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATIONS FROM REPORT #2580839 ON 8-28-23 NOT CORRECTED. #40-: NOTED EMPLOYEE WITH LONG BEARDS AND NO BEARD GUARD. INSTRUCTED TO WEAR BEARD GUARD AT ALL TIMES WHEN PREPARING FOOD.#47- NOTED TORN RUBBER GASKET INSIDE THE DOOR OF 2-DOOR REFRIGERATION UNITS AT THE KITCHEN PREP. INSTRUCTED TO DETAIL REPAIR AND MAINTAIN AND REPLACE. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.

Base deductions−61 pts

Risk factor bonus (1× +5)−5 pts

Aug 23

Complaint InspectionPass w/ Conditions

2 High2 Med9 Basic

13 total

52/100inspection score

−48 pts

High Priority (2)

−20 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
NOTED A THICK BLACK AND SLIMY SUBSTANCE INSIDE THE UPPER COMPARTMENT OF THE ICE MACHINE DRIPPING ONTO THE ICE. INSTRUCTED MANAGEMENT NOT TO USE ICE MACHINE UNTIL EQUIPMENT IS DETAIL CLEANED AND SANITIZE. PRIORITY FOUNDATION VIOLATION#7-38-005. CITATION ISSUED
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
EQUIPMENT NOT MAINTAINING PROPER TEMPERATURE. NOTED THE TEMPERATURE OF THE SERVICE COOLER AT THE PREP AREA TO BE IMPROPER AT 50.4F. INSTRUCTED NOT TO USE EQUIPMENT UNTIL MAINTAINING PROPER TEMPERATURE OF 41F AND BELOW. PRIORITY VIOLATION #7-38-005. CITATION ISSUED

Intermediate (2)

−10 pts

21PROPER HOT HOLDING TEMPERATURES−5
NOTED INTERNAL TEMPERATURE OF BEEF AT THE HOT HOLDING UNIT TO IMPROPER AT 119.1F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF FOOD ITEMS 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:-PASTA 47.8F, CHEESE 44.7F, EGGS 84F, TOFU 54F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 15 LBS OF PRODUCTS WORTH $400.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED. CONSOLIDATED WITH THE ABOVE VIOLATION.

Basic (9)

−18 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
NOTED INDIVIDUAL TO-GO DISPOSABLE CONTAINERS AND BOWLS WITH NO HANDLE USED FOR SCOOPING FOOD (PASTA) AT THE SERVICE PREP COOLERS. INSTRUCTED TO PROVIDE TONGS, SERVING SPOONS, OR LADLE FOR SCOOPING FOOD.
40PERSONAL CLEANLINESS−2
NOTED EMPLOYEE WITH LONG BEARDS AND NO BEARD GUARD. INSTRUCTED TO WEAR BEARD GUARD AT ALL TIMES WHEN PREPARING FOOD.
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 AT THE DINING TABLES TO PREVENT DUST ACCUMULATION
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED TORN RUBBER GASKET INSIDE THE DOOR OF 2-DOOR REFRIGERATION UNITS AT THE KITCHEN PREP. INSTRUCTED TO DETAIL REPAIR AND MAINTAIN AND REPLACE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED CUTTING BOARDS WITH DARK STAINS. MUST REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
NOTED NO SANITIZER TEST STRIP KIT ON SITE AT THE TIME OF INSPECTION (CHLORINE). INSTRUCTED TO HAVE A TEST STRIP KIT ON SITE AT ALL TIMES TO MONITOR THE STRENGTH OF THE SANITIZER PROPERLY. PRIORITY FOUNDATION VIOLATION#7-38-005. CITATION ISSUED.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
NOTED A GREY SUBSTANCE INSIDE THE SODA GUN DISPENSER AT THE REAR BY THE DISH WASHING AREA. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.
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 ON WALL 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.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
NOTED HEAVY DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS, AND EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS, AND PIPES/CONDUITS.

Base deductions−48 pts

Nov 22

Canvass InspectionPass w/ Conditions

1 High1 Med3 Basic

5 total

79/100inspection score

−21 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
THE KITCHEN, AS MENTIONED EARLIER COOLER, IS UNABLE TO MAINTAIN AN ADEQUATE TEMPERATURE. COOLER TEMPERATURES WERE NOTED AT 47.8F AND 48F WITH TCS FOOD SUCH AS HARD-BOILED EGGS AT 48.2F. THE COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED, AND C.D.P.H. WAS CONTACTED FOR RE-INSPECTION AND TAG REMOVAL. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED THE FOLLOWING TCS FOODS HELD IN THE KITCHEN TWO-DOOR SALAD COOLER AT IMPROPER TEMPERATURES: HARD-BOILED EGGS AT 48.5F, SAUSAGES AT 46.1F, DICED TOMATOES AT 45.9F, AND DAIRY-BASED SALAD DRESSING AT 46.2F. ALL TCS FOODS WERE DISCARDED. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Basic (3)

−6 pts

43IN-USE UTENSILS: PROPERLY STORED−2
MUST NOT STORE KNIVES AND OTHER IN-USE UTENSILS BETWEEN EQUIPMENT, WALLS, AND SINKS OR HANGING ABOVE THE HAND WASHING SINK.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
INTERIOR DOOR OF THE TALL REACH-IN COOLER IN THE KITCHEN IS IN POOR REPAIR WITH EXPOSED INSULATION. MUST REPAIR TO BE SMOOTH AND CLEANABLE OR REPLACED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOOR UNDER THE BAG IN THE BOX SODA DISPENSER SYSTEM WITH DIRT AND DEBRIS. MUST CLEAN AND MAINTAIN.

Base deductions−21 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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