What is Beard & Belly's health inspection score?

Beard & Belly has a SafeDine safety score of 81 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Beard & Belly last inspected?

Beard & Belly was last inspected on May 20, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Beard & Belly have?

Beard & Belly has 23 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Beard & Belly safe to eat at?

Beard & Belly has a good safety record with a score of 81/100. While there are some noted violations, overall compliance is solid.

Official Health Record

Beard & Belly

Name: Beard & Belly
Address: 6155-6157 N BROADWAY, Chicago, 60660
Rating: 81

6155-6157 N BROADWAY, Chicago

Last inspected 10mo ago

▲Improving

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0Good

Edgewater

Ranked #103 of 237 in Edgewater

Improving

4 inspections

Last: May 20, 2025

medium confidence

Directions Order

Inspections

Clean Rate

5.8

Avg Violations

11 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Plumbing issues

Plumbing or waste disposal problems

Employee hygiene

Personal hygiene practices not followed

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-19

Final Score

Impact Breakdown

High Priority

-1 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-7 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

+6 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

6155-6157 N BROADWAY, Chicago, IL 60660

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Violation Timeline

Sep 2022

1 inspections

2 intermediate

6 basic

Sep

May 2023

1 inspections

1 high priority

7 basic

May 2024

1 inspections

4 basic

May

May 2025

1 inspections

3 basic

Inspection History

4 records on file

4 Canvass

May 25

Canvass InspectionLatestPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED PLATES AND BOWLS ON METAL STORAGE RACK IN KITCHEN NOT INVERTED. INSTRUCTED TO INVERT PLATES AFTER SANITIZING AND AIR DRYING.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED AN EXCESSIVE ICE BUILDUP ON THE VENTS OF PIE DISPLAY COOLER IN FRONT CASHIER/SERVICE AREA. INSTRUCTED TO REMOVE EXCESS ICE, DETAIL CLEAN, AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED GREASE BUILDUP ON FLOOR BEHIND AND ON WHEELS OF COOKING EQUIPMENT AND DEEP FRYERS. INSTRUCTED MANAGER TO CLEAN FLOORS UNDER COOKING EQUIPMENT AND ALONG WALLS

Base deductions−6 pts

May 24

Canvass InspectionPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
NOTED DIRTY EXTERIOR OF BULK FOOD CONTAINERS IN THE KITCHEN AND BASEMENT DRY FOOD STORAGE.----INTERIOR OF THE BASEMENT ONE DOOR MEAT FREEZER WITH FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN ALL.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
LEAKS UNDER THE KITCHEN THREE COMPARTMENT SINK AND THE BAR 4 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
EXCESSIVE PILED CARDBOARD BOXES IN THE BASEMENT AND ALL STORED ITEMS THROUGHOUT SEVERAL AREAS OF THE BASEMENT WITH ITEMS THAT MUST BE ELEVATED AND ORGANIZED AND ALL UNNECESSARY ITEMS REMOVED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOOR UNDER THE KITCHEN ONE COMPARTMENT SINK AND DEEP FRYER WITH EXCESSIVE GREASE.FLOOR IN THE BASEMENT LARGE WALK-IN COOLER WITH SPILLAGE. MUST CLEAN AND MAINTAIN ALL.----DAMAGED CRACKED FLOOR TILES ON THE COOKS LINE. MUST REPLACE.-----BLACKENED AND MOLDY WALL CAULKING AT THE KITCHEN THREE COMPARTMENT SINK. MUST REPLACE.----LARGE OPEN WALL IN THE BASEMENT HALL, HOLE IN WALL FROM PLUMBING INSTALLATION OF WATER LINE TO THE SODA DISPENSING SYSTEM. MUST SEAL ALL.----MISSONG FLOOR DRAIN COVER IN THE BASEMENT AREA WHERE THE WALK-IN COOLERS ARE. MUST REPLACE COVER.

Base deductions−8 pts

May 23

Canvass InspectionPass

1 High7 Basic

8 total

76/100inspection score

−24 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NOTED NO HAND WASHING SIGNS AT ALL HAND WASH SINKS. INSTRUCTED TO HAVE HAND WASH SINGS AT ALL HAND WASH SINKS.

Basic (7)

−14 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
NOTED MISSING LIDS AT THE FOOD STORAGE CONTAINER AT THE BASEMENT FOOD STORAGE AREA. INSTRUCTED TO PROVIDE PROPER COVERS.
39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
NOTED 2 DOOR REFRIGERATION IMPROPERLY SET-UP IN AT THE DINING AREA/ HALL WAY LEADING TO THE KITCHEN. MUST RELOCATE REFRIGERATION OR PROVIDE A PROTECTIVE DEVICE TO PROTECT THE EQUIPMENT OR MOVE TO A MORE PROTECTED AREA.
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 TO PREVENT DUST ACCUMULATION.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
NOTED DISHES STORED UNDERNEATH NON PORTABLE PIPES AT THE BASEMENT FOOD DRY STORAGE AREA. INSTRUCTED TO REMOVE OR RELOCATE THE DRY DISHES.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
NOTED LEAKAGE AT THE BOTTOM PIPE OF THE 3 COMPARTMENT SINK AT THE KITCHEN PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
NOTED THE EMPLOYEE BATHROOM DOOR AT THE BASEMENT FOOD DRY STORAGE AREA NOT SELF CLOSING. INSTRUCTED TO PROVIDE A SELF CLOSING DEVICE AT THE DOOR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED HOLES AND OPENING ON WALL AT THE BASEMENT FOOD DRY STORAGE. ALSO NOTED ROUGH FLOORS AT THE SAME. INSTRUCTED TO SEAL ALL HOLES AND OPENINGS WHERE EVER NEEDED TO PREVENT ENTRY PLACES FOR PEST. MUST ALSO REGROUT THE FLOOR AND MAKE THEM SMOOTH AND EASILY CLEANABLE.

Base deductions−24 pts

Sep 22

Canvass InspectionPass w/ Conditions

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

19PROPER REHEATING PROCEDURES FOR HOT HOLDING−5
OBSERVED ASSORTED COOKED PORK AND BEEF SLOWLY REHEATED IN A HOT WATER BATH ON THE STOVE TOP. PORK WAS NOTED AT 119.6F, 121.6F, BEEF AT 116.9F, AND 62.6F. ALL FOODS DISCARDED. REVIEWED PROPER REHEATING OF TCS FOODS TO BE RAPIDLY REHEATED TO 165 F, THEN HELD HOT AT A MINIMUM OF 135F. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
21PROPER HOT HOLDING TEMPERATURES−5
OBSERVED THE FOLLOWING TCS FOODS HELD AT IMPROPER HOT HOLDING TEMPERATURE ON THE STEAM TABLE. CHEESE SAUCE AT 91.4F, GRAVY AT 102.6F, AND CHILI AT 94.8F. REVIEWED PROPER HOT HOLDING TEMPERATURE OF A MINIMUM OF 135.F. ALL FOODS DISCARDED. PRIORITY VIOLATION. SEE THE ABOVE VIOLATION #19 FOR CITATION.

Basic (6)

−12 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
NOTED A WORKSHOP WITH A WORKBENCH, TOOLS, SAWDUST, AND DIRT LOCATED DIRECTLY NEXT TO THE ENTRANCE OF THE BASEMENT WALK-IN COOLER. MUST REMOVE OR PROVIDE AN EFFECTIVE BARRIER BETWEEN THE WORKSHOP AREA AND THE WALK-IN COOLER.
40PERSONAL CLEANLINESS−2
ALL FOOD HANDLERS MUST WEAR EFFECTIVE HAIR AND BEARD RESTRAINTS.
41WIPING CLOTHS: PROPERLY USED & STORED−2
PREP AREA WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
THE FOLLOWING EQUIPMENT WAS NOTED DIRTY WITH EXCESSIVE FOOD DEBRIS: INTERIOR AND EXTERIOR OF THE OVEN. INTERIOR AND EXTERIOR OF THE TALL TWO-DOOR REACH-IN KITCHEN FREEZER. MUST CLEAN AND MAINTAIN ALL.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST NOT STORE MOTORIZED SCOOTERS INSIDE THE DINING ROOM.----ALL UNNECESSARY ITEMS STORED THROUGHOUT THE BASEMENT IN VARIOUS STORAGE AREAS MUST BE REMOVED, AND ALL OTHER NEEDED ITEMS MUST BE STORED ELEVATED AND ORGANIZED TO PREVENT PEST HARBORING.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
BACKSPLASH WALL AT THE KITCHEN HAND WASHING SINK IN POOR REPAIR WITH PEELING/DAMAGED PLASTER. MUST REPAIR TO BE SMOOTH AND CLEANABLE.-----DIRTY FLOOR DRAIN UNDER THE KITCHEN THREE-COMPARTMENT SINK.----FLOORS THROUGHOUT THE BASEMENT WITH GREASE, DIRT, AND DEBRIS. MUST CLEAN AND MAINTAIN ALL.

Base deductions−22 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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