What is Debevic's Restaurant's health inspection score?

Debevic's Restaurant has a SafeDine safety score of 80 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Debevic's Restaurant last inspected?

Debevic's Restaurant was last inspected on April 9, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Debevic's Restaurant have?

Debevic's Restaurant has 22 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Debevic's Restaurant safe to eat at?

Debevic's Restaurant 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 Debevic's Restaurant serve?

Debevic's Restaurant serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Debevic's Restaurant

Name: Debevic's Restaurant
Address: 159 E OHIO ST, Chicago, 60611
Rating: 80

159 E OHIO ST, Chicago

Last Inspected: 4/9/2026

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0Good

American•Streeterville

Ranked #391 of 713 in StreetervilleBetter than 22% of american restaurants

Declining

8 inspections

Last: Apr 9, 2026

high confidence

Directions Order

Inspections

38%

Clean Rate

2.8

Avg Violations

2 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

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Other violationHigh Priority

Regulatory compliance issue

Food storage

Food not properly stored or protected

Food labeling

Food not properly labeled or dated

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-12

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

-13 pts

Latest

100% weight

100

2nd

60% weight

100

3rd

30% weight

Real-time Score: 88/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (80/100) 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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159 E OHIO ST, Chicago, IL 60611

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Violation Timeline

Jul 2022

2 inspections

2 high priority

2 intermediate

2 basic

Jul

Jul 2023

1 inspections

1 high priority

2 basic

May 2024

1 inspections

2 high priority

2 intermediate

2 basic

May

Jun 2024

1 inspections

1 high priority

2 intermediate

2 basic

Dec 2024

1 inspections

Dec

Mar 2025

1 inspections

Apr 2026

1 inspections

1 high priority

1 intermediate

Apr

Inspection History

8 records on file

4 Canvass2 Complaint2 Canvass Re-Inspection

Apr 26

Canvass InspectionLatestPass with Conditions

1 High1 Med

2 total1 risk factor

80/100inspection score

−15 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROLRisk Factor−10

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5

Base deductions−15 pts

Risk factor bonus (1× +5)−5 pts

Mar 25

Complaint InspectionCleanPass

No violations

100/100inspection score

Dec 24

Canvass InspectionCleanPass

No violations

100/100inspection score

Jun 24

Canvass Re-Inspection InspectionPass

1 High2 Med2 Basic

5 total1 risk factor

71/100inspection score

−24 pts

High Priority (1)

−10 pts

6PROPER EATING, TASTING, DRINKING, OR TOBACCO USERisk Factor−10
OBSERVED EMPLOYEE WITH UNCOVERED BEVERAGE CUP ON PREP TABLE NEXT TO FOOD WHILE PREPARING FOOD. INSTRUCTED TO RELOCATE EMPLOYEE BEVERAGE CUP AND MAINTAIN ALL BEVERACE CUPS COVERED WITH A STRAW TO PREVENT SPLASHES AND CONTAMINATION.

Intermediate (2)

−10 pts

28TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED−5
OBSERVED EMPLOYEE PERSONAL CARE ITEM STORED ABOVE FOOD AT THE REAR PREP LINE. INSTRUCTED TO RELOCATE PERSONAL CARE ITEMS SO THAT THEY CAN NOT CONTAMINATE FOOD AND MAINTAIN.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED DRY FOOD CONTAINERS AT THE REAR PREP LINE WITHOUT ADEQUATE IDENTITY LABELS. INSTRUCTED TO LABEL ALL FOOD CONTAINERS WITH THE COMMON NAME OF THE STORED FOOD AND MAINTAIN.

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED ALUMINUM FOIL USED TO LINE NONFOOD-CONTACT SURFACES OF THE SALAMANDER AT THE MAIN COOK LINE. INSTRUCTED TO REMOVE ALUMINUM FOIL AND MAINTAIN NONFOOD-CONTACT SURFACES OF EQUIPMENT AS SMOOTH AND EASILY-CLEANABLE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED ALUMINUM FOIL USED TO LINE WALL NEXT TO STOVE AT THE MAIN COOK LINE. INSTRUCTED TO REMOVE ALUMINUM FOIL AND MAINTAIN SMOOTH AND EASILY-CLEANABLE WALLS AND OTHER PHYSICAL FACILITY SURFACES.

Base deductions−24 pts

Risk factor bonus (1× +5)−5 pts

May 24

Canvass InspectionFail

2 High2 Med2 Basic

6 total1 risk factor

61/100inspection score

−34 pts

High Priority (2)

−20 pts

6PROPER EATING, TASTING, DRINKING, OR TOBACCO USERisk Factor−10
OBSERVED EMPLOYEE WITH UNCOVERED BEVERAGE CUP ON PREP TABLE NEXT TO FOOD WHILE PREPARING FOOD. INSTRUCTED TO RELOCATE EMPLOYEE BEVERAGE CUP AND MAINTAIN ALL BEVERACE CUPS COVERED WITH A STRAW TO PREVENT SPLASHES AND CONTAMINATION.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED REAR PANEL AND CHUTE OF ICE MACHINE SOILED WITH PINK RESIDUE AND NOT CLEAN TO SIGHT AND TOUCH. INSTRUCTED TO CEASE USE OF ICE MACHINE, DRAIN AND DISCARD ICE, AND CLEAN AND SANITIZE FOOD-CONTACT SURFACES OF ICE MACHINE. PRIORITY FOUNDATION VIOLATION. 7-38-005 CITATION ISSUED.

Intermediate (2)

−10 pts

28TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED−5
OBSERVED EMPLOYEE PERSONAL CARE ITEM STORED ABOVE FOOD AT THE REAR PREP LINE. INSTRUCTED TO RELOCATE PERSONAL CARE ITEMS SO THAT THEY CAN NOT CONTAMINATE FOOD AND MAINTAIN.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED DRY FOOD CONTAINERS AT THE REAR PREP LINE WITHOUT ADEQUATE IDENTITY LABELS. INSTRUCTED TO LABEL ALL FOOD CONTAINERS WITH THE COMMON NAME OF THE STORED FOOD AND MAINTAIN.

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED ALUMINUM FOIL USED TO LINE NONFOOD-CONTACT SURFACES OF THE SALAMANDER AT THE MAIN COOK LINE. INSTRUCTED TO REMOVE ALUMINUM FOIL AND MAINTAIN NONFOOD-CONTACT SURFACES OF EQUIPMENT AS SMOOTH AND EASILY-CLEANABLE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED ALUMINUM FOIL USED TO LINE WALL NEXT TO STOVE AT THE MAIN COOK LINE. INSTRUCTED TO REMOVE ALUMINUM FOIL AND MAINTAIN SMOOTH AND EASILY-CLEANABLE WALLS AND OTHER PHYSICAL FACILITY SURFACES.

Base deductions−34 pts

Risk factor bonus (1× +5)−5 pts

Jul 23

Complaint InspectionPass

1 High2 Basic

3 total

86/100inspection score

−14 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
INTERIOR OF THE ICE MACHINE DRIP IS SLIGHTLY SOILED. FACILITY MUST CLEAN AND MAINTAIN.

Basic (2)

−4 pts

43IN-USE UTENSILS: PROPERLY STORED−2
UTENSILS STORED IN STAGNANT CUP OF WATER IN ICE CREAM STATION. STORE IN-USE UTENSILS: 1) IN THE FOOD WITH THE HANDLE UP AND OUT OF THE FOOD ITEM; 2) STORED ON A CLEAN AND SANITIZED SIRFACE; 3) IN RUNNING WATER; 4) IN CONTAINER OF HOT WATER MAINTAINED AT OR ABOVE 135F.
58ALLERGEN TRAINING AS REQUIRED−2
CURRENT CITY CERTIFIED MANAGER IS NOT ALLERGEN CERTIFIED. ALL CITY CERTIFIED MANAGERS MUST OBTAIN A VALID ALLERGEN CERTIFICATE AND PRESENT ON SITE AT ALL TIMES.

Base deductions−14 pts

Jul 22

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Jul 22

Canvass InspectionPass w/ Conditions

2 High2 Med2 Basic

6 total1 risk factor

61/100inspection score

−34 pts

High Priority (2)

−20 pts

8HANDS CLEAN & PROPERLY WASHEDRisk Factor−10
Hands not washed properly, observed a food handler placing raw beef patties on grill then handling bread and sliced tomatoes without washing hands nor changing gloves, instructed to have employee wash hands as needed. Priority violation 7-38-010.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
Low temp dish washing machine not sanitizing at final rinse, 0pp obtained on final rinse while machine was being used, instructed manager to provide proper sanitizer concentration. Priority violation 7-38-025. machine is tagged not allowed to use, must contact the office of CDPH when ready.

Intermediate (2)

−10 pts

21PROPER HOT HOLDING TEMPERATURES−5
Found a container of 3 lbs cooked chicken at 118.3f, a container of 5 lbs cooked sausage at 122.2f, both food containers placed a way of hot holding in prep area. instructed to hold Hot TCS foods at 135f or higher. priority vioaltion 7-38-005. food discarded valued at $20.
35APPROVED THAWING METHODS USED−5
Unapproved thawing, found frozen poultry being thawed in standing water, instructed to thaw according to health code.

Basic (2)

−4 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
41WIPING CLOTHS: PROPERLY USED & STORED−2
Soiled rags placed on cutting boards, instructed to keep in a sanitized solution.

Base deductions−34 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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