What is Baker Miller's health inspection score?

Baker Miller has a SafeDine safety score of 69 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Baker Miller last inspected?

Baker Miller was last inspected on June 12, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Baker Miller have?

Baker Miller has 31 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Baker Miller safe to eat at?

Baker Miller has a safety score of 69/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Baker Miller serve?

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

Official Health Record

Baker Miller

Name: Baker Miller
Address: 4655 N LINCOLN AVE, Chicago, 60625
Rating: 69

4655 N LINCOLN AVE, Chicago

Last inspected 11mo ago

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0Fair

American•Lincoln Square

Ranked #305 of 448 in Lincoln SquareBetter than 22% of american restaurants

Declining

4 inspections

Last: Jun 12, 2025

medium confidence

Directions Order

Inspections

Clean Rate

7.8

Avg Violations

12 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Plumbing issues

Plumbing or waste disposal problems

Employee hygiene

Personal hygiene practices not followed

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-31

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-17 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

-9 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

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4655 N LINCOLN AVE, Chicago, IL 60625

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Violation Timeline

Jun 2022

1 inspections

2 high priority

1 intermediate

7 basic

Jun

Jun 2023

1 inspections

3 basic

Jun 2024

1 inspections

7 basic

Jun

Jun 2025

1 inspections

1 intermediate

10 basic

Inspection History

4 records on file

4 Canvass

Jun 25

Canvass InspectionLatestPass

1 Med10 Basic

11 total

75/100inspection score

−25 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
ALL BULK FOODS NOT STORED IN THE ORIGINAL CONTAINER MUST BE LABELED WITH THE PRODUCT COMMON NAME.

Basic (10)

−20 pts

40PERSONAL CLEANLINESS−2
NOTED FOOD HANDLERS WITHOUT EFFECTIVE HAIR RESTRAINTS. MUST PROVIDE.
41WIPING CLOTHS: PROPERLY USED & STORED−2
PREP WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.
41WIPING CLOTHS: PROPERLY USED & STORED−2
MUST NOT HANG CLOTH WIPING CLOTHS ON THE HAND WASHING SINK SPLASH GUARD.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
ALL STORED TO GO FOOD CONTAINERS IN THE BASEMENT DRY STORAGE AND STORED CHEMICALS THROUGHOUT THE 1ST FLOOR PREP AREA MUST BE ELEVATED FROM THE FLOORS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE DUCT TAPE AS A MEANS OF REPAIR FOR THE 1ST FLOOR PREP OVEN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
EXCESSIVE RUST ON THE TOP PORTION OF THE THREE COMPARTMENT SINKS GREASE TRAP. MUST REMOVE RUST.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OUTSIDE GARBAGE AREA NOTED WITH EXCESSIVE DEBRIS, BOXES, CONSTRUCTION MATERIALS. MUST REMOVE AND MAINTAIN CLEAN GROUNDS SURROUNDING THE GARBAGE AREA.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
MUST PROVIDE A WASTE RECEPTACLE FOR USED PAPER TOWELS AT ALL HAND WASHING SINKS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
PEELING / DAMAGED WALL CAULKING AT THE 1ST FLOOR PREP HAND WASHING SINK MUST BE REPLACED TO BE SMOOTH AND CLEANABLE.
58ALLERGEN TRAINING AS REQUIRED−2
ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS ARE REQUIRED TO OBTAIN ALLERGEN TRAINING. MUST PROVIDE.

Base deductions−25 pts

Jun 24

Canvass InspectionPass

7 Basic

7 total

86/100inspection score

−14 pts

Basic (7)

−14 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CHIPPED PAINT AND RUST ON EXTERIOR OF THE GREASE TRAP BOX LOCATED UNDERNEATH THE 3-COMPARTMENT SINK AREA.INSTRUCTED TO REMOVE CHIPPED PAINT AND RUST AND REPAINT EXTERIOR OF GREASE TRAP BOX AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO DETAIL CLEAN THE PREP TABLES, FOOD STORAGE CONTAINERS, INTERIOR AND EXTERIOR OF THE CHEST FREEZER AND PREP COOLERS,AND CLEAN THE GREASE BUILD-UP INSIDE BOTTOM COMPARTMENT OF DEEP FRYER AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
BACKFLOW PREVENTION DEVICE NOT LOCATED AT ICE MACHINE,COFFEE ESPRESSO MACHINE. INSTRUCTED TO INSTALL SO BACKFLOW PREVENTION DEVICES MAY BE LOCATED TO BE SERVICED AND MAINTAINED.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED WATER LEAKING FROM WATER HEATER FAR RIGHT LOCATED NEAR THE REAR BASEMENT STORAGE EXIT DOOR.INSTRUCTED TO REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND ORGANIZE BASEMENT REAR STORAGE AREAS AND REMOVE CLUTTERED CONDITIONS UNNECESSARY ITEMS/ARTICLES AND UNUSUED BROKEN FOOD EQUIPMENTS DUE TO POTENTIAL PEST HARBORAGE AND ELEVATE MOPS,BROOMS CLEANING EQUIPMENTS OFF THE FLOOR AT LEAST 6" INCHES TO FACILITATE CLEANING AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FLOORS ALONG WALLS AND IN ALL CORNERS THROUGHOUT THE BASEMENT PREP AND 1ST FLOOR PREP AREAS IN NEED FOR A DETAIL CLEANING TO REMOVE SPILLED DRIED FOOD DEBRIS (BAGEL SEEDS) AND DETAIL CLEAN CEILING ABOVE THE FRONT PREP AREA TO REMOVE FOOD SPLASHED DEBRIS AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED BURNT-OUT LIGHTING AT EXHAUST HOOD FRONT PREP AREA.INSTRUCTED TO PROVIDE AND MAINTAIN ADEQUATE LIGHTING AT ALL TIMES.

Base deductions−14 pts

Jun 23

Canvass InspectionPass w/ Conditions

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED CEILING FANS IN DINING ROOM WITH HEAVY DUST BUILD UP. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED 3 COMPARTMENT SINK AND HAND WASHING SINK IN BASEMENT WITH LEAKS FROM FAUCET. WATER CONTINOUSLY RUNS EVEN WHEN SINK IS TURNED OFF.
52SEWAGE & WASTE WATER PROPERLY DISPOSED−2
OBSERVED INADEQUATE WASTE WATER DISPOSAL THROUGH AIR GAP AT 3 COMPARTMENT SINK IN BASEMENT. WHEN WATER IS DRAINED IN 3 COMPARTMENT SINK, THE PIPE CONNECTED TO GREASE TRAP FLOODS FLOOR. INSTRUCTED MANAGER TO SERVICE GREASE TRAP ACCORDINGLY. MANAGER SERVICED GREASE TRAP. PRIORITY VIOLATION 7-38-030(C) CITATION ISSUED.

Base deductions−6 pts

Jun 22

Canvass InspectionPass

2 High1 Med7 Basic

10 total

61/100inspection score

−39 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
INSTRUCTED TO PROVIDE HANDWASHING SIGNAGE AT ALL HANDSINK IN FRONT PREP AND IN BASEMENT PREP AREA.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
INSTRUCTED TO CLEAN AND MAINTAIN INTERIOR SURFACES OF ICE MACHINE WITH CALCIUM BUILD-UP.

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS IN FRONT AND IN BASEMENT PREP AREA.

Basic (7)

−14 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
INSTRUCTED TO SEAL RAW WOOD PANELING IN REAR OF DINING AREA.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR AND EXTERIOR SURFACES OF DISHMACHINE IN BASEMENT, INTERIOR SURFACES OF MOP SINK AND HAND SINK IN PREP AREAS.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR OF CABINET UNDERNEATH COFFEE GRINDER IN FRONT PREP AREA.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO REPLACE MISSING FLOOR BASEBOARD IN REAR SIDE OF DINING AREA.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN AND REMOVE UNNECESSARY ARTICLES IN BASEMENT PREP AREA LEADING TO STAIRCASE TO PREVENT PEST HARBORAGE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN AND MAINTAIN HOOD AND FILTERS WITH GREASE AND DUST ACCUMULATION ABOVE COOKING EQUIPMENT IN FRONT PREP/COOKING AREA.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
INSTRUCTED TO REPLACE (2) NON WORKING LIGHTBULBS IN HOOD INFRONT PREP/COOKING AREA.

Base deductions−39 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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