What is The Fat Shallot, Llc's health inspection score?

The Fat Shallot, Llc has a SafeDine safety score of 83 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was The Fat Shallot, Llc last inspected?

The Fat Shallot, Llc was last inspected on August 14, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does The Fat Shallot, Llc have?

The Fat Shallot, Llc has 25 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is The Fat Shallot, Llc safe to eat at?

The Fat Shallot, Llc has a good safety record with a score of 83/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does The Fat Shallot, Llc serve?

The Fat Shallot, Llc serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

The Fat Shallot, Llc

Name: The Fat Shallot, Llc
Address: 2468 N CLARK ST, Chicago, 60614
Rating: 83

2468 N CLARK ST, Chicago

Last inspected 7mo ago

▲Improving

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0Good

American•Lincoln Park

Ranked #301 of 754 in Lincoln ParkBetter than 17% of american restaurants

Improving

5 inspections

Last: Aug 14, 2025

medium confidence

Directions Order

Inspections

20%

Clean Rate

Avg Violations

8 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

Plumbing issues

Plumbing or waste disposal problems

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Facility condition

Building maintenance or structural issues

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-17

Final Score

Impact Breakdown

High Priority

-1 pts

Direct health hazards • 10 pts each

Intermediate

-1 pts

Potential hazards • 5 pts each

Basic

-8 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

+12 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

2468 N CLARK ST, Chicago, IL 60614

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Violation Timeline

Jul 2022

2 inspections

1 high priority

2 intermediate

5 basic

Jul

Jun 2024

2 inspections

1 high priority

1 intermediate

12 basic

Aug 2025

1 inspections

3 basic

Aug

Inspection History

5 records on file

3 Canvass2 Canvass Re-Inspection

Aug 25

Canvass InspectionLatestPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED TOILET ROOM DOOR NOT SELF CLOSING. MUST PROVIDE SELF CLOSING DEVICE ON TOILET ROOM DOOR.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED GREASE SPILLAGE ON FLOOR UNDER COOKING FRYER. MUST CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED PEELING PAINT ABOVE CHEST FREEZER IN REAR. MUST REPAIR.

Base deductions−6 pts

Jun 24

Canvass Re-Inspection InspectionPass

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-501.12/ NOTED CUTTING BOARD WITH DEEP CUTS AND STAINS. INSTRUCTED TO CLEAN, SANITIZE AND RESTORE TO A SMOOTH CLEANABLE SURFACE OR REPLACE AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11(C)/ NOTED BOTTOM SHELVES ON PREP TABLES IN KITCHEN LINED WITH FOIL. INSTRUCTED TO REMOVE, CLEAN AND SANITIZE AND REFINISH TO A SMOOTH AND CLEANABLE SURFACE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.11/ NOTED WALLS AND FLOORS BEHIND GRILL WITH ENCRUSTED GREASE BUILD UP AND FOOD DEBRIS. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
4-202.18/ NOTED FILTERS WITH GREASE AND DUST. INSTRUCTED TO CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
6-202.11/ NOTED MISSING LIGHT SHIELD ABOVE COOK LINE. INSTRUCTED TO PROVICE AND MAINTAIN PROTECTIVE SHIELD OR PROVIDE SHATTERPROOF BULBS AND MAINTAIN PROOF OF THEM BEING SHATTERPROOF ON PREMISE.
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13/ NOTED PERSON IN CHARGE WITHOUT PROOF OF ALLERGEN TRAINING ON SITE. INSTRUCTED TO PROVIDE AND MAINTAIN ON-PREMISE AT ALL TIMES.

Base deductions−12 pts

Jun 24

Canvass InspectionPass w/ Conditions

1 High1 Med6 Basic

8 total

73/100inspection score

−27 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
NOTED DELI COOLER WITH AMBIENT AIR 59 F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURE OF 41F AND BELOW. PRIORITY VIOLATION #7-38-005. CITATION ISSUED. UNIT TAGGED - COS

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER INTERNAL TEMPERATURE OF TCS FOODS LIKE COOKED CORNED BEEF, FRIED CHICKEN TENDERS, CHEESE, POTATO SALAD, LEAFY GREENS, PESTO CHICKEN, TURKEY, SLICED TOMATOES AND MAYO BASE SAUCES, AT TEMPERATURES RANGING FROM 50.1-92.4 F STORED IN DELI COOLER. APPROXIMATELY 50 LBS VALUED $77 DISCARDED AND DENATURED BY THE PERSON IN CHARGE. PRIORITY VIOLATION 7-38-005 CITATION ISSUED - COS

Basic (6)

−12 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED CUTTING BOARD WITH DEEP CUTS AND STAINS. INSTRUCTED TO CLEAN, SANITIZE AND RESTORE TO A SMOOTH CLEANABLE SURFACE OR REPLACE AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
NOTED BOTTOM SHELVES ON PREP TABLES IN KITCHEN LINED WITH FOIL. INSTRUCTED TO REMOVE, CLEAN AND SANITIZE AND REFINISH TO A SMOOTH AND CLEANABLE SURFACE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED WALLS AND FLOORS BEHIND GRILL WITH ENCRUSTED GREASE BUILD UP AND FOOD DEBRIS. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
NOTED FILTERS WITH GREASE AND DUST. INSTRUCTED TO CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
NOTED MISSING LIGHT SHIELD ABOVE COOK LINE. INSTRUCTED TO PROVICE AND MAINTAIN PROTECTIVE SHIELD OR PROVIDE SHATTERPROOF BULBS AND MAINTAIN PROOF OF THEM BEING SHATTERPROOF ON PREMISE.
58ALLERGEN TRAINING AS REQUIRED−2
NOTED PERSON IN CHARGE WITHOUT PROOF OF ALLERGEN TRAINING ON SITE. INSTRUCTED TO PROVIDE AND MAINTAIN ON-PREMISE AT ALL TIMES.

Base deductions−27 pts

Jul 22

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Jul 22

Canvass InspectionFail

1 High2 Med5 Basic

8 total

70/100inspection score

−30 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED ICE/FOOD NOT PROTECTED. INTERIOR OF THE ICE MACHINE UPPER WATER RESERVOIR, ICE BIN, AND ALL ICE CONTACT SIDES AND INTERIOR OF THE MACHINE WITH BLACK SLIME SUBSTANCE DRIPPING DOWN INTO THE ICE. ICE IS USED FOR HUMAN CONSUMPTION. INSTRUCTED TO CLEAN AND SANITIZE THE INTERIOR OF THE ICE MACHINE THROUGHOUT. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
INADEQUATE TEMPERATURE OF TCS FOODS: COOKED CORNED BEEF AT TEMP OF 46.5F,47.7F, AND 48.9F STORED INSIDE THE WALK-IN COOLER. FOOD WAS COOKED ON 7-12-2022. I ALSO FOUND COOKED CHICKEN AT 55.9F STORED ON TOP OF THE STOVE UNDER A VENTILATION HOOD IN THE PREP AREA. COLD FOOD MUST MAINTAIN A TEMP OF 41F AND BELOW. FOOD DISCARDED AND DENATURED. POUND 28, VALUE 295. PRIORITY VIOLATION:7-38-005,CITATION ISSUED
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
FOOD BOTTLES AND SEASONING CONTAINERS IN THE DRY STORAGE CLOSET AND ABOVE THE PREP LINE ARE NOT LABELED. THE FACILITY MUST LABEL ALL FOOD STORAGE CONTAINERS.

Basic (5)

−10 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED WIPING CLOTHS HANGING FROM SPLASH GUARD OF HANDWASHING SINKS TO AIR DRY. INSTRUCTED TO REMOVE. MUST USE A CLEAN WIPING CLOTH, TO MINIMIZE THE SOURCE OF CONTAMINATION
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
NOTED USED LARGE POTS ON SITE ON TOP SHELVES. INSTRUCTED TO PROVIDE A WRITTEN PROCEDURE FOR PROPER WASHING AND TO SANITIZE OF EQUIPMENT OR REMOVE SAID UTENSILS -PRIORITY FOUNDATION 7-38-025 NO CITATION ISSUED
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
ACCUMULATED GREASE AND FOOD DEBRIS ON WALLS, UTILITY CONNECTIONS, HOOD ABOVE COOKING EQUIPMENT, AND INTERIOR AND EXTERIOR OF COOKING EQUIPMENT, ALSO BEHIND COOKING LINE. MUST CLEAN AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
UNABLE TO OBSERVE BACKFLOW PREVENTION DEVICE BEHIND ICE MACHINE DUE TO OBSTRUCTED MISCELLANEOUS OBJECTS. IF A BACKFLOW PREVENTION DEVICE IS NOT INSTALLED MUST INSTALL.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
VENT COVER IN STORAGE CLOSET AND WALK-IN COOLER FAN GUARD IS SOILED WITH DEBRIS. FACILITY MUST CLEAN AND MAINTAIN.

Base deductions−30 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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