What is Broken Barrel's health inspection score?

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

When was Broken Barrel last inspected?

Broken Barrel was last inspected on July 25, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Broken Barrel have?

Broken Barrel has 33 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Broken Barrel safe to eat at?

Broken Barrel 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 Broken Barrel serve?

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

Official Health Record

Broken Barrel

Name: Broken Barrel
Address: 2548 N SOUTHPORT AVE, Chicago, 60614
Rating: 70

2548 N SOUTHPORT AVE, Chicago

Last inspected 8mo ago

▲Improving

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0Good

American•Lincoln Park

Ranked #504 of 755 in Lincoln ParkBetter than 17% of american restaurants

Improving

5 inspections

Last: Jul 25, 2025

medium confidence

Directions Order

Inspections

20%

Clean Rate

6.6

Avg Violations

9 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

Pest issuesHigh Priority

Evidence of pests found during inspection

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Employee hygiene

Personal hygiene practices not followed

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-31

Final Score

Impact Breakdown

High Priority

-5 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-9 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

+38 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 69/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (70/100) 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

2548 N SOUTHPORT AVE, Chicago, IL 60614

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Violation Timeline

Oct 2022

1 inspections

8 basic

Oct

Apr 2024

2 inspections

4 high priority

3 intermediate

7 basic

May 2024

1 inspections

1 high priority

1 intermediate

6 basic

May

Jul 2025

1 inspections

3 basic

Inspection History

5 records on file

3 Canvass1 Canvass Re-Inspection1 Non-Inspection

Jul 25

Canvass InspectionLatestPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

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 KITCHEN PREP TO PREVENT DUST ACCUMULATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED RUSTY AND DIRTY SHELVES INSIDE WALK IN COOLERS AT THE KITCHEN PREP AREA. INSTRUCTED TO DETAIL CLEAN, REPAINT WITH NON TOXIC FOOD GRADE PAINT AND/OR REPLACE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED A BIG HOLE ON CEILING AND CRACKED TILES ON FLOOR ALL AT THE DRY STORAGE ROOM OPPOSITE THE WALK IN COOLER. INSTRUCTED TO REPAIR, SEAL HOLE ON THE CEILING AND MAINTAIN.

Base deductions−6 pts

May 24

Canvass Re-Inspection InspectionPass

1 High1 Med6 Basic

8 total

73/100inspection score

−27 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
4-602.11/NOTED INTERIOR OF ICE MACHINE IN NEED OF CLEANING. INSTRUCTED TO REMOVE ICE, CLEAN AND MAINTAIN AT ALL TIMES.

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
6-202.15/ OBSERVED A 1/4" GAP AT THE BOTTOM OF EXIT DOOR NEAR ICE MACHINE. MUST PROVIDE A TIGHT-FITTING SEAL AT ALL OUTER OPENINGS TO PREVENT THE ENTRY OF PESTS.

Basic (6)

−12 pts

40PERSONAL CLEANLINESS−2
2-402.11/NOTED EMPLOYEES WITHOUT HAIR RESTRAINTS. INSTRUCTED TO PROVIDE AND USE WHILE HANDLING FOOD.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-501.13/NOTED MICROWAVE IN KITCHEN NOT CLEAN. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-602.13/ NOTED GREASE BUILD UP AND DEBRIS UNDER 3 FRYERS IN KITCHEN. INSTRUCTED TO CLEAN SANITIZE AND MAINTAIN
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11/NOTED DUST AND DEBRIS INSIDE OF UNUSED EQUIPMENT AT BACK BAR. INSTRUCTED TO CLEAN AND MAINTAIN OR DISGARD UNUSED EQUIPMENT.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.114/ NOTED CLUTTER AND UNNECESSARY ITEMS ON FLOORS IN STORAGE UNITS THROUGHOUT FACILITY. INSTRUCTED TO REMOVE ALL UNNECESSARY ITEMS, CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
6-202.11/NOTED NO LIGHT SHIELDING IN KITCHEN PREP AREA. INSTRUCTED TO PROVIDE AND MAINTAIN.

Base deductions−27 pts

Apr 24

Canvass InspectionFail

4 High3 Med7 Basic

14 total2 risk factors

21/100inspection score

−69 pts

High Priority (4)

−40 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
NOTED PERSON IN CHARGE WITH NO CERTIFIED FOOD MANAGER CERTIFICATE
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
NOTED NO CERTIFIED FOOD MANAGER ON PREMISES AT TIME OF INSPECTION AND WHILE TCS FOODS ARE BEING HANDLED. PRIORITY FOUNDATION VIOLATION. 7-38-012. CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
NOTED INTERIOR OF ICE MACHINE IN NEED OF CLEANING. INSTRUCTED TO REMOVE ICE, CLEAN AND MAINTAIN AT ALL TIMES.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
NOTED AMBIENT AIR IN REACH IN 2 SWING DOOR WITH FOUR DRAWERS FOR SALADS AT 53 F. PRIORITY FOUNDATION 7-38-005 CITATION ISSUED

Intermediate (3)

−15 pts

22PROPER COLD HOLDING TEMPERATURES−5
NOTED FOOD IN REFRIGERATOR AT IMPROPER TEMPERATURE, EGGS (58.6 F), VARIOUS DRESSINGS RANGING AT 52.3 F TO 56.1 F, CHEESE (54.4), LETTUCE 54.7, APPROX 24 LBS VALUED AT $80 PRIORITY FOUNDATION 7-38-005 CITATION ISSUED
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
NOTED NO PEST CONTROL LOG ON PREMISE. NO PROOF OF PEST CONTROL SERVICE AT THIS TIME. PRIORITY FOUNDATION VIOLATION 7-38-020(c). CITATION ISSUED
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED A 1/4" GAP AT THE BOTTOM OF EXIT DOOR NEAR ICE MACHINE. MUST PROVIDE A TIGHT-FITTING SEAL AT ALL OUTER OPENINGS TO PREVENT THE ENTRY OF PESTS.

Basic (7)

−14 pts

40PERSONAL CLEANLINESS−2
NOTED EMPLOYEES WITHOUT HAIR RESTRAINTS. INSTRUCTED TO PROVIDE AND USE WHILE HANDLING FOOD.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
NOTED PLATES AT COOK LINE, SKILLETS AT COOK LIKE AND POTS IN DISH AREA NOT INVERTED. INSTRUCTED TO INVERT ALL DISH AND COOKWARE AFTER SANITIZING FOR AIR DRYING.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED MICROWAVE IN KITCHEN NOT CLEAN. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
NOTED GREASE BUILD UP AND DEBRIS UNDER 3 FRYERS IN KITCHEN. INSTRUCTED TO CLEAN SANITIZE AND MAINTAIN
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
NOTED DUST AND DEBRIS INSIDE OF UNUSED EQUIPMENT AT BACK BAR. INSTRUCTED TO CLEAN AND MAINTAIN OR DISGARD UNUSED EQUIPMENT.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED CLUTTER AND UNNECESSARY ITEMS ON FLOORS IN STORAGE UNITS THROUGHOUT FACILITY. INSTRUCTED TO REMOVE ALL UNNECESSARY ITEMS, CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
NOTED NO LIGHT SHIELDING IN KITCHEN PREP AREA. INSTRUCTED TO PROVIDE AND MAINTAIN.

Base deductions−69 pts

Risk factor bonus (2× +5)−10 pts

Apr 24

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

Oct 22

Canvass InspectionPass

8 Basic

8 total

84/100inspection score

−16 pts

Basic (8)

−16 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
BROKEN BLACK WRAPS ON THE PIPE UNDER THE CONDENSER UNIT INSIDE THE WALK-IN COOLER WERE INSTRUCTED TO REPAIR. NO FOOD UNDER THE UNIT.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS. THE SURFACE MUST BE SMOOTH, CLEANABLE AND NON-ABSORBENT MATERIAL
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
WE OBSERVED NO BACKFLOW PREVENTION DEVICE PROVIDED AT THE ICE MACHINE WATER LINE IN THE STORAGE AREA. MUST INSTALL SO BACKFLOW PREVENTION DEVICE MAY BE LOCATED TO BE SERVICED AND MAINTAINED OR TO KNOW THE LOCATION
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
WE OBSERVED WATER LEAKING FROM UNDER THE ICE MACHINE/BIN. WATER ON THE FLOOR UNDER THE UNIT. ALSO LEAKING FAUCET AT THE THREE-COMPARTMENT SINK IN THE OUTSIDE BAR AREA. REPAIR ISSUES
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
DEBRIS AND WATER ON THE FLOOR SURROUNDING GARBAGE CONTAINERS. INSTRUCTED TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
EXCESS DEBRIS AND SYRUP SPILLAGE ON FLOORS UNDER ALL BARS. INSTRUCTED TO CLEAN AND MAINTAIN. ALSO, IT MUST CLEAN FLOOR DRAINS. KEEP THE FLOOR DRY INSIDE THE BEER WALK-IN COOLER
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
BROKEN CEMENT ON THE FLOOR AT THE OUTDOOR BAR AREA BY THE NORTH ICE BIN.REPAIR ISSUE. THE SURFACE MUST BE SMOOTH, CLEANABLE AND NON-ABSORBENT MATERIAL
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
BROKEN LIGHT SHIELD IN THE KITCHEN, REPLACE

Base deductions−16 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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