What is Bryn Mawr Breakfast Club's health inspection score?

Bryn Mawr Breakfast Club has a SafeDine safety score of 71 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Bryn Mawr Breakfast Club last inspected?

Bryn Mawr Breakfast Club was last inspected on February 11, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Bryn Mawr Breakfast Club have?

Bryn Mawr Breakfast Club has 21 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Bryn Mawr Breakfast Club safe to eat at?

Bryn Mawr Breakfast Club has a good safety record with a score of 71/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Bryn Mawr Breakfast Club serve?

Bryn Mawr Breakfast Club serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Bryn Mawr Breakfast Club

Name: Bryn Mawr Breakfast Club
Address: 3348-3352 W BRYN MAWR AVE, Chicago, 60659
Rating: 71

3348-3352 W BRYN MAWR AVE, Chicago

Data may be outdated — inspected 2/11/2025

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0Good

American•Chicago

Ranked #1000 of 1000 in ChicagoBetter than 17% of american restaurants

Improving

4 inspections

Last: Feb 11, 2025

low confidence

Directions Order

Inspections

Clean Rate

5.3

Avg Violations

14 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

Cross-contamination

Raw and cooked foods not properly separated

Employee hygiene

Personal hygiene practices not followed

Plumbing issues

Plumbing or waste disposal problems

Permit/documentation

Administrative or documentation issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-29

Final Score

Impact Breakdown

High Priority

-3 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-7 pts

Best practices • 2 pts each

Freshness Penalty

-12 pts

Score reduced due to stale inspection data

Inspection Timeline

+10 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

3348-3352 W BRYN MAWR AVE, Chicago, IL 60659

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Violation Timeline

Jun 2022

1 inspections

6 basic

Jun

Jul 2023

1 inspections

3 basic

Apr 2024

1 inspections

1 high priority

2 intermediate

7 basic

Apr

Feb 2025

1 inspections

2 basic

Inspection History

4 records on file

4 Canvass

Feb 25

Canvass InspectionLatestPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
3-DOOR PREP AREA REACH IN COOLER DOOR RUBBER GASKETS RIPPED. MUST REPAIR/REPLACE DAMAGED DOOR RUBBER GASKETS.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED ACCUMULATED DUST BUILD UP ON REAR OF WALK IN COOLER CONDENSER. MUST CLEAN AND MAINTAIN WALK IN COOLER CONDENSER.

Base deductions−4 pts

Apr 24

Canvass InspectionPass w/ Conditions

1 High2 Med7 Basic

10 total

66/100inspection score

−34 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
WE OBSERVED TWO DOOR REACH-IN COOLER AT IMPROPER AIR TEMPERATURE:49.7F TO 52F. TCS FOOD WERE STORED INSIDE UNIT:COOKED RICE AT TEMP 48.6F; SOUP AT TEMP OF 49.7F; FRESH/SOFT PIECE OF CHEESE AT TEMP OF 49.9F. UNIT MUST MAINTAIN AIR TEMP OD 41F AND BELOW.TAGGED UNIT "HELD FOR INSPECTION" DO NOT USE. PRIORITY VIOLATION:7-38-005,CITATION ISSUED BY THE TIME SANITARIAN FINISHED WRITE REPORT,OWNER PROVIDE A NEW TWO DOOR REACH-IN COOLER.PRESENTLY MAINTAIN AIR TEMP OF 39F.

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
WE OBSERVED TCS FOODS STORED INSIDE TWO DOOR REACH-IN COOLER AT IMPROPER TEMPERATURE:COOKED RICE AT TEMP 48.6F; SOUP AT TEMP OF 49.7F;COOKED SAUCES AT TEMP OF 48.7F. FRESH/SOFT PIECE OF CHEESE AT TEMP OF 49.9F; TOMATOE SOUP AT TEMP OF 51F; DICED TOMATOES AT TEMP OF 51.3F; PICO DE GALLO AT TEMP OF 50.2F; LEMON CURD AT TEMP OD 50.1F; HOLLANDAISE SAUCE AT TEMP OF 50.6F; COOKED VEGGETABLE IN OIL AT TEMP OF 51.6F ,ROASTED TOMATOES IN OIL AT TEMP OF 51.6F;PAJUN AT TEMP OF 59.4F; FOOD DISCARDED AND DENATURED.COLD FOOD MUST MAINTAIN TEMP OF 41F AND BELOW. POUNDS 21, VALUE 250. PRIORITY VIOLATION: 7-38-005,CITATION ISSUED
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
MUST LABEL DRY FOOD CONTAINERS WITH COMMON NAME:FLOUR,RICE ETC

Basic (7)

−14 pts

40PERSONAL CLEANLINESS−2
OBSERVED EMPLOYEE WITH BEARD AND WITHOUT A BEARD RESTRAINT. OBSERVED SOME EMPLOYEE WITHOUT HAIR RESTRAINTS INSTRUCTED TO PROVIDE BEARD RESTRAINTS FOR ALL FOOD HANDLERS WITH BEARDS,ALSO HAIR RESTRAINT IS REQUIRED FOR ANYONE ENTERING PREP AREA/KITCHEN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
BROKEN RUBBER GASKET INSIDE THE TWO DOOR REACH-IN FREEZER REAR PREP AREA.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
RUSTY SHELVES INSIDE THE WALK-IN COOLER,AND REAR STORAGE.SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS INSIDE THE TWO DOOR REACH-IN FREEZER. REPLACED BROKEN/CRACKED PLASTIC LID ON THE BULK STARCH CONTAINER. MUST REPLACE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
STOPPER AT THREE COMPARTMENT SINK IS WRAPPED IN PLASTIC TO BE ABLE TO HOLD WATER IN THE COMPARTMENT SINK. MUST PROVIDE PROPER SINK STOPPERS FOR THE THREE COMPARTMENT SINK.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST NOT USE ALUMINUM FOIL AS LINER FOR SHELVING IN AT REAR PREP AREA. MUST BE SMOOTH AND CLEANABLE SURFACE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
GREASE AND DEBRIS ON FLOORS BEHIND THE GREASE TRAP AND BEHIND HOT WATER TANK BY THE THREE COMPARTMENT SINK .CLEAN AND MAINTAIN

Base deductions−34 pts

Jul 23

Canvass InspectionPass w/ Conditions

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
FOUND FOOD CONTAINERS NOT STORED PROPERLY ON SHELVING UNITS.MUST STORE INVERTED.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
FOUND NO BACKFLOW PREVENTION INSTALLED AT DRIP COFFEE MACHINE WATERLINE AT COFFEE STATION AREAS.MUST PROVIDE WHERE IT CAN BE LOCATED AND SERVICED.
60PREVIOUS CORE VIOLATION CORRECTED−2
FOUND PREVIOUS CORE VIOLATION NOT CORRECTED FROM REPORT DATED OBSERVED INCOMPLETE ALLERGEN TRAINING. INSTRUCTED PERSON IN CHARGE TO ENSURE THAT ANY INDIVIDUAL THAT HAS A CITY OF CHICAGO FOOD SANITATION CERETIFICATE COMPLETES ALLERGEN TRAINING AND RECEIVES ALLERGEN TRAINING CERTIFICATION AND MAINTAIN.

Base deductions−6 pts

Jun 22

Canvass InspectionPass

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED PLATES AND BOWLS BEING STORED FACING UP ON SHELF IN KITCHEN PREP AREA. INSTRUCTED TO INVERT ALL EQUIPMENT TO PREVENT CONTAMINATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED PLASTIC GROCERY BAGS BEING USED TO STORE FOOD ITEMS IN WALK-IN COOLER LOCATED IN REAR PREP AREA. INSTRUCTED TO USE FOOD GRADE BAGS OR CONTAINERS TO STORE FOOD ITEMS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED RUSTY SHELVES IN WALK-IN COOLER INSTRUCTED TO REMOVE RUST OR REPLACE AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED SOILED INTERIOR IN PREP COOLERS AND TWO DOOR REFRIGERATOR LOCATED IN THE KITCHEN PREPARATION AREA. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN ALL NON-FOOD CONTACT SURFACES.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED EMPLOYEES WITH EXPIRED FOOD HANDLERS CERTIFICATION. INSTRUCTED TO RENEW EXPIRED FOOD HANDLERS CERTIFICATION AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED INCOMPLETE ALLERGEN TRAINING. INSTRUCTED PERSON IN CHARGE TO ENSURE THAT ANY INDIVIDUAL THAT HAS A CITY OF CHICAGO FOOD SANITATION CERETIFICATE COMPLETES ALLERGEN TRAINING AND RECEIVES ALLERGEN TRAINING CERTIFICATION AND MAINTAIN.

Base deductions−12 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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