What is Barbaro's health inspection score?

Barbaro has a SafeDine safety score of 61 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Barbaro last inspected?

Barbaro was last inspected on April 29, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Barbaro have?

Barbaro has 49 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Barbaro safe to eat at?

Barbaro has a safety score of 61/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Barbaro serve?

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

Official Health Record

Barbaro

Name: Barbaro
Address: 2525 W NORTH AVE, Chicago, 60647
Rating: 61

2525 W NORTH AVE, Chicago

Last Inspected: 4/29/2026

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0Fair

American•Logan Square

Ranked #555 of 736 in Logan SquareBetter than 22% of american restaurants

Stable

9 inspections

Last: Apr 29, 2026

high confidence

Directions Order

Inspections

33%

Clean Rate

5.4

Avg Violations

1 month ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Pest issues

Evidence of pests found during inspection

Employee hygiene

Personal hygiene practices not followed

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-44

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-28 pts

Potential hazards • 5 pts each

Basic

-3 pts

Best practices • 2 pts each

Inspection Timeline

-1 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 56/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (61/100) 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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2525 W NORTH AVE, Chicago, IL 60647

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Violation Timeline

Jun 2023

1 inspections

Jun

Jul 2023

2 inspections

1 high priority

1 intermediate

2 basic

Nov 2024

2 inspections

2 basic

Nov

Nov 2025

1 inspections

5 high priority

3 intermediate

11 basic

Dec 2025

1 inspections

1 intermediate

10 basic

Dec

Apr 2026

2 inspections

13 intermediate

Inspection History

9 records on file

1 Complaint Re-Inspection1 Complaint2 Canvass Re-Inspection3 Canvass2 Non-Inspection

Apr 26

Complaint Re-Inspection InspectionLatestPass

6 Med

6 total

70/100inspection score

−30 pts

Intermediate (6)

−30 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−5
40PERSONAL CLEANLINESS−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−5
58ALLERGEN TRAINING AS REQUIRED−5

Base deductions−30 pts

Apr 26

Complaint InspectionFail

7 Med

7 total

65/100inspection score

−35 pts

Intermediate (7)

−35 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−5
40PERSONAL CLEANLINESS−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−5
58ALLERGEN TRAINING AS REQUIRED−5

Base deductions−35 pts

Dec 25

Canvass Re-Inspection InspectionPass

1 Med10 Basic

11 total

75/100inspection score

−25 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
6-202.15: **C** Outer Openings, Protected OBSERVED A 1/4" GAP AT THE BOTTOM OF THE REAR EXIT DOOR. MUST PROVIDE A TIGHT FITTING SEAL AT ALL OUTER OPENINGS TO PREVENT THE ENTRY OF PESTS.

Basic (10)

−20 pts

43IN-USE UTENSILS: PROPERLY STORED−2
3-304.12: **C** In-Use Utensils, Between-Use Storage OBSERVED CHEF KNIFE BEING STORED BETWEEN PREP TABLES WHEN NOT IN USE, INSTRUCTED HOW TO STORE KNIFE WHEN NOT IN USE PROPERLY.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-101.19: **C** Nonfood-Contact Surfaces OBSERVED MILK CRATES BEING USED AS SHELVING THROUGHOUT THE PREP AND STORAGE AREAS. MUST REMOVE AND PROVIDE SHELVING THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-102.11: **C** Characteristics- Single-Service and Single-Use OBSERVED ALUMINUM FOIL USED AS LINER ON FOOD PREP EQUIPMENT AND TABLES. INSTRUCTED TO REMOVE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11(B): (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. OBSERVED AN ACCUMULATION OF FOOD DEBRIS ON THE TABLETOP OF THE ONION CUTTER LOCATED IN THE REAR PREP AREA. MUST REMOVE DEBRIS AND CLEAN UNIT AFTER EACH USE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11(B): (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. OBSERVED GREASE BUILDUP ON COOKING EQUIPMENT, WALLS, SURROUNDING FLOORS AND SHELVING UNITS IN THE KITCHEN/PREP AREAS. INSTRUCTED TO DEGREASE, CLEAN AND SANITIZE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.114: **C** Maintaining Premises, Unnecessary Items and Litter OBSERVED CLUTTER STORED ON FLOOR IN REAR OF BASMENT. INSTRUCTED MANAGER TO REMOVE ALL UNUSED ARTICLES AND EQUIPMENT TO PREVENT PEST HARBORAGE
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.11: **C** Floors, Walls, and Ceilings- Cleanability OBSERVED CEILING TILE WITH BLACK MOLD-LIKE SUBSTANCE BULGING OVER PREP TABLE IN BASEMENT. INSTRUCTED TO REPLACE THE STAINED CEILING TILES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.16: **C** Wall and Ceiling Coverings and Coatings OBSERVED CEILING BETWEEN DISH AND PREP CHIPPING AND IN POOR REPAIR INSTRUCTED TO REPAIR, RESURFACE, AND REPAINT CHIPPED AREAS TO ENSURE CEILING IS SEALED, SMOOTH, AND EASILY CLEANABLE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.12: **C** Cleaning, Frequency and Restrictions OBSERVED FOOD DEBRIS AND SPILLS ON THE FLOORS AND SURFACES THROUGHOUT THE FACILITY. INSTRUCTED TO DETAIL CLEAN UNDER ALL SHELVING UNITS, INTERIOR OF PREP DISH AREA, AROUND DISH MACHINE, PREP TABLES, AND ALL COOKING EQUIPMENT TO REMOVE SPILLS, FOOD DEBRIS, DIRT BUILDUP/GREASE, AND CLEAN ALL FLOOR DRAINS THROUGHOUT. INSTRUCTED TO INCREASE CLEANING FREQUENCY AND MAINTAIN AT ALL TIMES.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13: **C** Food Handler Training (PA 100-0367 Food Handling Regulation Enforcement Act) OBSERVED NO PROOF OF TRAINING FOR ALL FOOD HANDLERS. INSTRUCTED TO PROVIDE AND MAINTAIN RECORDS AT ALL TIMES.

Base deductions−25 pts

Nov 25

Canvass InspectionFail

5 High3 Med11 Basic

19 total1 risk factor

8/100inspection score

−87 pts

High Priority (5)

−50 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CERTIFIED CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER ON SITE AT START TIME OF INSPECTION WHILE EGGS WERE BEING COOKED. THE DESIGNATED PERSON IN CHARGE, WHO IS PHYSICALLY ON SITE, MUST OBTAIN AND MAINTAIN A VALID CITY OF CHICAGO FOOD SERVICE SANITATION LICENSE. VIOLATION CORRECTED ON SITE; THE CERTIFIED CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER ARRIVED ON SITE AT THE END OF THE INSPECTION. PRIORITY FOUNDATION VIOLATION #7-38-012. CITATION ISSUED
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED IN BASMENT HANDSINK NOT STOCKED WITH HAND SOAP. INFORMED PERSON IN CHARGE THAT HAND SOAP MUST BE AVAILABLE AT HANDSINKS AT ALL TIMES. PRIORITY FOUNDATION VIOLATION #7-38-030(C). CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO PAPER TOWEL AT THE HAND-SINK IN THE PREP AREA. INFORMED PERSON IN CHARGE THAT PAPER TOWELS MUST BE AVAILABLE AT HAND SINKS AT ALL TIMES. FOOD HANDLER OBTAINED PAPER TOWEL FOR HAND SINK DURING TIME OF INSPECTION PRIORITY FOUNDATION VIOLATION #7-38-030(C). CITATION COMBINED WITH VIOLATION ABOVE.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED HAND SINK IN DISH AREA NOT ACCESSIBLE. HAND SINK BLOCKED WITH POT, PANS, AND BUCKETS OF CHEMICALS FOR LOW TEMP DISH MACHINE STACKED HIGH. NOTED BAR SINK NOT ACCESSIBLE, BASIN FILLED WITH PLASTIC STRAINER. INSTRUCTED THAT THE HAND SINK MUST BE ACCESSIBLE AND MAINTAINED AT ALL TIMES. PRIORITY FOUNDATION VIOLATION #7-38-030(C). CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
NOTED: THE LOW TEMPERATURE DISH WASHING MACHINE IN USE IS NOT PROPERLY SANITIZING. SANITIZING STRENGTH OF SANITIZER (CHLORINE) AT THE TIME OF INSPECTION WAS 0 PPM. INSTRUCTED NOT TO USE THE UNIT UNTIL REINSPECTED BY THE CHICAGO DEPARTMENT OF HEALTH (CDPH). TAGGED UNIT. PRIORITY VIOLATION #7-38-025. CITATION ISSUED.

Intermediate (3)

−15 pts

21PROPER HOT HOLDING TEMPERATURES−5
OBSERVED THE FOLLOWING FOOD NOT MEETING REQUIREMENT OF 135�F OR ABOVE IN THE DESIGNATED HOT-HOLDING UNIT: BEEF(ASADA) AT 120.9�F AND PORK(ALPASTOR) AT 102.9�F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 5 LBS OF PRODUCTS WORTH $100.00 THROUGH THE DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.
22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (12 QUARTS OF CUT PINEAPPLE) AT IMPROPER COLD HOLDING TEMPERATURES RANGING FROM 53.8�F LOCATED IN BASEMENT SINCE 11/18/25. INSTRUCTED TO DISCARD AND DENATURE ALL SAID TCS FOODS AND TO MAINTAIN A COLD HOLDING TEMPERATURE OF 41�F AT ALL TIMES. PRIORITY VIOLATION.7-38-005. CITATION COMBINED WITH VIOLATION ABOVE
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED A 1/4" GAP AT THE BOTTOM OF THE REAR EXIT DOOR. MUST PROVIDE A TIGHT FITTING SEAL AT ALL OUTER OPENINGS TO PREVENT THE ENTRY OF PESTS.

Basic (11)

−22 pts

43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED CHEF KNIFE BEING STORED BETWEEN PREP TABLES WHEN NOT IN USE, INSTRUCTED HOW TO STORE KNIFE WHEN NOT IN USE PROPERLY.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED MILK CRATES BEING USED AS SHELVING THROUGHOUT THE PREP AND STORAGE AREAS. MUST REMOVE AND PROVIDE SHELVING THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED ALUMINUM FOIL USED AS LINER ON FOOD PREP EQUIPMENT AND TABLES. INSTRUCTED TO REMOVE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED GREASE BUILDUP ON COOKING EQUIPMENT, WALLS, SURROUNDING FLOORS AND SHELVING UNITS IN THE KITCHEN/PREP AREAS. INSTRUCTED TO DEGREASE, CLEAN AND SANITIZE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED AN ACCUMULATION OF FOOD DEBRIS ON THE TABLETOP OF THE ONION CUTTER LOCATED IN THE REAR PREP AREA. MUST REMOVE DEBRIS AND CLEAN UNIT AFTER EACH USE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED CLUTTER STORED ON FLOOR IN REAR OF BASMENT. INSTRUCTED MANAGER TO REMOVE ALL UNUSED ARTICLES AND EQUIPMENT TO PREVENT PEST HARBORAGE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FOOD DEBRIS AND SPILLS ON THE FLOORS AND SURFACES THROUGHOUT THE FACILITY. INSTRUCTED TO DETAIL CLEAN UNDER ALL SHELVING UNITS, INTERIOR OF PREP DISH AREA, AROUND DISH MACHINE, PREP TABLES, AND ALL COOKING EQUIPMENT TO REMOVE SPILLS, FOOD DEBRIS, DIRT BUILDUP/GREASE, AND CLEAN ALL FLOOR DRAINS THROUGHOUT. INSTRUCTED TO INCREASE CLEANING FREQUENCY AND MAINTAIN AT ALL TIMES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED CEILING TILE WITH BLACK MOLD-LIKE SUBSTANCE BULGING OVER PREP TABLE IN BASEMENT. INSTRUCTED TO REPLACE THE STAINED CEILING TILES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED CEILING BETWEEN DISH AND PREP CHIPPING AND IN POOR REPAIR INSTRUCTED TO REPAIR, RESURFACE, AND REPAINT CHIPPED AREAS TO ENSURE CEILING IS SEALED, SMOOTH, AND EASILY CLEANABLE.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED NO PROOF OF TRAINING FOR ALL FOOD HANDLERS. INSTRUCTED TO PROVIDE AND MAINTAIN RECORDS AT ALL TIMES.
60PREVIOUS CORE VIOLATION CORRECTED−2
NOTED CONTINUED NON-COMPLIANCE FROM REPORT #2607951 CONDUCTED ON 11/22/2024. PREVIOUS CORE VIOLATIONS NOT CORRECTED: (#51)5-204.12: **C** Backflow Prevention Device, Location (NO BACKFLOW DEVICE). NO BACKFLOW PREVENTION DEVICES AT THE ICE MACHINE.MUST PROVIDE WHERE IT CAN BE LOCATED AND SERVICED. (#55)6-201.11: **C** Floors, Walls, and Ceilings- Cleanability FOUND WALL WITH HOLE BY DISHWASHING AREAS CLOSE TO FLOOR.MUST REPAIR TO PREVENT ROACH/MOUSE HARBORAGE. MUST CORRECT CORE VIOLATIONS BY THE DATE ON THE REPORT. PRIORITY FOUNDATION VIOLATION #7-42-090. CITATION ISSUED.

Base deductions−87 pts

Risk factor bonus (1× +5)−5 pts

Nov 24

Canvass InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
FOUND NO BACKFLOW PREVENTION DEVICES AT ICE MACHINE.MUST PROVIDE WHER IT CAN BE LOCATED AND SERVICED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FOUND WALL WITH HOLE BY DISHWASHING AREAS CLOSE TO FLOOR.MUST REPAIR TO PREVENT ROACH/MOUSE HARBORAGE.

Base deductions−4 pts

Nov 24

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

Jul 23

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Jul 23

Canvass InspectionFail

1 High1 Med2 Basic

4 total

81/100inspection score

−19 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED ACCUMULATED BLACK DIRT BUILD UP INSIDE ICE MACHINE DRIPPING INTO ICE, ICE USED FOR HUMAN CONSUMPTION. INSTRUCTED MANAGER MUST CLEAN INTERIOR OF ICE MACHINE BY DATE OF REINSPECTION. PRIORITY FOUNDATION 7-38-005. ALL ICE INSIDE ICE MACHINE VOLUNTARILY DISCARDED.

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED 1/4 INCH GAP AT REAR EXIT DOOR SWEEP. MUST RODENT PROOF SAID DOOR.

Basic (2)

−4 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
BASEMENT FLOOR CLUTTERED AROUND GAS METERS. MUST ELEVATE ALL ITEMS OFF FLOOR OR REMOVE ITEMS.
58ALLERGEN TRAINING AS REQUIRED−2
ONE FOOD MANAGER WITHOUT FOOD ALLERGEN TRAINING CERTIFICATE. INSRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST HAVE FOOD ALLERGEN TRAINING CERTIFICATE.

Base deductions−19 pts

Jun 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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