What is Butcher And The Bear's health inspection score?

Butcher And The Bear has a SafeDine safety score of 82 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Butcher And The Bear last inspected?

Butcher And The Bear was last inspected on September 25, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Butcher And The Bear have?

Butcher And The Bear has 18 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Butcher And The Bear safe to eat at?

Butcher And The Bear has a good safety record with a score of 82/100. While there are some noted violations, overall compliance is solid.

Official Health Record

Butcher And The Bear

Name: Butcher And The Bear
Address: 2721 N HALSTED ST, Chicago, 60614
Rating: 82

2721 N HALSTED ST, Chicago

Last Inspected: 9/25/2025

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0Good

Lincoln Park

Ranked #322 of 754 in Lincoln Park

Declining

6 inspections

Last: Sep 25, 2025

medium confidence

Directions Order

Inspections

33%

Clean Rate

Avg Violations

7 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

Other violationHigh Priority

Regulatory compliance issue

Facility condition

Building maintenance or structural issues

Food storage

Food not properly stored or protected

Permit/documentation

Administrative or documentation issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-18

Final Score

Impact Breakdown

High Priority

-11 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-1 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

-17 pts

Latest

100% weight

100

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

2721 N HALSTED ST, Chicago, IL 60614

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Violation Timeline

Aug 2022

1 inspections

2 high priority

2 intermediate

3 basic

Aug

Jan 2023

1 inspections

2 intermediate

4 basic

Apr 2024

1 inspections

Apr

Jul 2024

1 inspections

1 basic

Sep 2025

2 inspections

2 high priority

1 intermediate

1 basic

Sep

Inspection History

6 records on file

4 Canvass1 Non-Inspection1 Complaint

Sep 25

Canvass InspectionLatestPass w/ Conditions

2 High1 Med1 Basic

4 total

73/100inspection score

−27 pts

High Priority (2)

−20 pts

14REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION−10
OBSERVED RAW OYSTERS IN CONTAINER WITH NO SHELLSTOCK TAG ATTACHED. SHELLSTOCK tags or labels shall remain attached to the container in which the SHELLSTOCK are received until the container is empty. OBSERVED NO DATE RECORDED ON SHELLSTOCK TAG OF THE LAST ITEM SOLD/SERVED. The date when the last SHELLSTOCK from the container is sold or served shall be recorded on the tag or label. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED IMPROPER AMBIENT TEMPERATURE INSIDE OF WALK IN COOLER IN BASEMENT AT 53F. AMBIENT TEMPERATURE INSIDE OF A COLD HOLDING UNIT MUST BE AT 41F OR BELOW. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED TCS FOODS AT IMPROPER COLD HOLDING TEMPERATURE INSIDE OF WALK IN COOLER IN BASEMENT. OBSERVED TCS FOODS SUCH AS LAMB CHOPS, FILET, TARTARE, RIBEYES BONE IN AND OUT, CHICKEN, MEAT SAUCE, COOKED NOODLES WERE ALL HELD AT IMPROPER COLD HOLDING TEMPERATURE BETWEEN 48-53F. TCS FOODS MUST BE HELD AT 41F OR BELOW. FOOD DISCARDED VOLUNTARILY. FOOD WEIGHING APPROXIMATELY 150 LBS AT A COST OF $3,000. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

Basic (1)

−2 pts

58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED MISSING ALLERGEN TRAINING CERTIFICATE FOR ONE CERTIFIED FOOD MANAGER. INSTRUCTED TO PROVIDE ALLERGEN TRAINING FOR ALL CERTIFIED FOOD MANAGERS.

Base deductions−27 pts

Sep 25

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

Jul 24

Canvass InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED CLUTTER IN BASEMENT MOP SINK CLOSET. INSTRUCTED TO ELEVATE MOPS, BROOMS AND DUST PANS.

Base deductions−2 pts

Apr 24

Canvass InspectionCleanOut of Business

No violations

100/100inspection score

Jan 23

Complaint InspectionPass w/ Conditions

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

19PROPER REHEATING PROCEDURES FOR HOT HOLDING−5
NOTED THE FOLLOWING TCS FOODS BEING IMPROPERLY REHEATED FOR HOT HOLDING. COOK SLOWLY REHEATING FOODS IN THE STEAM TABLE. FOODS SUCH AS COOKED RICE AT 57.9F, COOKED CHORIZO AT 45.1, TCS SAUCES AT 47F, BLACK BEANS AT 80.6F. REVIEWED PROPER REHEATING OF COOKED FOODS RAPIDLY TO 165F THEN HOLDING HOT IN THE STEAM TABLE AT A TEMPERATURE NO LESS THAN 135F. INSTRUCTED TO PROPERLY REHEAT ALL FOODS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
21PROPER HOT HOLDING TEMPERATURES−5
OBSERVED THE FOLLOWING TCS COOKED FOODS HELD AT IMPROPER HOT HOLDING TEMPERATURE IN THE ABOVE MENTIONED STEAM TABLE. COOKED RICE AT 57.9F, COOKED CHORIZO AT 45.1, TCS SAUCES AT 47F, BLACK BEANS AT 80.6F. PRIORITY VIOLATION. SEE THE ABOVE VIOLATION #19 FOR CITATION.

Basic (4)

−8 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
EXPOSED FLATWARE AT PRESET DINING ROOM TABLES MUST BE PROTECTED FROM CONTAMINATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST PROVIDE A LID FOR THE BAR ICE BIN WHEN BIN IS NOT IN USE/SERVICE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MISSING WALL TILES AT THE WALL MOUNTED KNIFE HOLDER IN THE KITCHEN. MUST REPLACE.
58ALLERGEN TRAINING AS REQUIRED−2
NO PROOF OF ALLERGEN TRAINING OR CERTIFICATE FOR THE CITY OF CHICAGO PENDING CERTIFIED FOOD MANAGER. MUST PROVIDE.

Base deductions−18 pts

Aug 22

Canvass InspectionPass w/ Conditions

2 High2 Med3 Basic

7 total

64/100inspection score

−36 pts

High Priority (2)

−20 pts

9NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED−10
OBSERVED CROSS-CONTAMINATION FROM HANDS/BARE HAND CONTACT WITH READY-TO-EAT FOODS. COOK SLICING AND DICING FRESH TOMATOES AND CILANTRO, STORE THEM IN A CONTAINER AND STORE THEM INSIDE THE COOLER. REVIEWED GOOD HYGIENIC PRACTICES OF NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. ALL FOOD WAS DISCARDED.POUNDS #3,VALUE 5 PRIORITY VIOLATION 7-38-010 CITATION ISSUED.
13FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED−10
OBSERVED DURING COOLING PROCESS A HOUSE FLY INSIDE COOKED CHICKEN IN A PLASTIC CONTAINER STORED ON TOP THREE-COMPARTMENT SINK IN BASEMENT PREP AREA. FOOD DISCARDED AND DENATURED BY THE OWNER. POUNDS 7, VALUE $10. PRIORITY VIOLATION:7-38-005, CITATION ISSUED.

Intermediate (2)

−10 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
LABEL FOOD IN DRY STORAGE WITH A COMMON NAME.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED SIDE DOOR WIDE OPENED, INSTRUCTED TO KEEP IT CLOSED AT ALL TIMES OR PROVIDE A SCREEN DOOR.

Basic (3)

−6 pts

40PERSONAL CLEANLINESS−2
OBSERVED COOK WITH BEARD AND WITHOUT A BEARD RESTRAINT. INSTRUCTED TO PROVIDE BEARD RESTRAINTS. ALSO OBSERVED EMPLOYEE WITH NO HAIR RESTRAINT. INSTRUCTED TO PROVIDE
41WIPING CLOTHS: PROPERLY USED & STORED−2
A BUCKET WITH SANITIZE SOLUTION AND LINEN MUST BE PROVIDED AT PREP TABLES
43IN-USE UTENSILS: PROPERLY STORED−2
ICE SCOOP MUST BE STORED IN A CLEAN CONTAINER BETWEEN USE BEHIND THE BAR AREA.

Base deductions−36 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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