What is Frontera Grill/topolobambo/bar Sotano's health inspection score?

Frontera Grill/topolobambo/bar Sotano has a SafeDine safety score of 77 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Frontera Grill/topolobambo/bar Sotano last inspected?

Frontera Grill/topolobambo/bar Sotano was last inspected on November 5, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Frontera Grill/topolobambo/bar Sotano have?

Frontera Grill/topolobambo/bar Sotano has 36 total violations across 8 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Frontera Grill/topolobambo/bar Sotano safe to eat at?

Frontera Grill/topolobambo/bar Sotano has a good safety record with a score of 77/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Frontera Grill/topolobambo/bar Sotano serve?

Frontera Grill/topolobambo/bar Sotano serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Frontera Grill/topolobambo/bar Sotano

Name: Frontera Grill/topolobambo/bar Sotano
Address: 443 - 447 N CLARK ST, Chicago, 60654
Rating: 77

443 - 447 N CLARK ST, Chicago

Last inspected 7mo ago

▲Improving

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0Good

American•River North

Ranked #281 of 551 in River NorthBetter than 22% of american restaurants

Improving

8 inspections

Last: Nov 5, 2025

medium confidence

Directions Order

Inspections

25%

Clean Rate

4.5

Avg Violations

7 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

Pest issues

Evidence of pests found during inspection

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-26

Final Score

Impact Breakdown

High Priority

-8 pts

Direct health hazards • 10 pts each

Intermediate

-4 pts

Potential hazards • 5 pts each

Basic

-7 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

+21 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 74/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (77/100) 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

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443 - 447 N CLARK ST, Chicago, IL 60654

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Violation Timeline

Dec 2022

1 inspections

2 high priority

2 intermediate

2 basic

Dec

Sep 2023

1 inspections

2 high priority

2 basic

Aug 2024

1 inspections

Aug

Sep 2024

2 inspections

2 high priority

2 intermediate

4 basic

Sep 2025

1 inspections

1 high priority

1 intermediate

5 basic

Sep

Oct 2025

1 inspections

2 high priority

2 intermediate

5 basic

Nov 2025

1 inspections

2 basic

Nov

Inspection History

8 records on file

1 Suspected Food Poisoning Re-inspection1 Suspected Food Poisoning4 Canvass2 Non-Inspection

Nov 25

Suspected Food Poisoning Re-inspection 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
4-101.19---OBSERVED RUST ON SOME WALLS INSIDE THE WALK-IN-FREEZER.INSTRUCTED TO REMOVE RUST AND REPAIR SO AS TO BE NON-POROUS AND EASILY CLEANABLE SURFACES.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
6-202.11---OBSERVED NO LIGHT SHIELDS FOR LIGHT FIXTURE INSIDE THE MEAT WALK-IN-COOLER.INSTRUCTED TO PROVIDE LIGHT SHIELDS FOR LIGHT FIXTURE OR SHATTER PROOF LIGHT BULBS AND MAINTAIN.

Base deductions−4 pts

Oct 25

Suspected Food Poisoning InspectionFail

2 High2 Med5 Basic

9 total

60/100inspection score

−40 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND SOAP PROVIDED AT THE HANDWASHING SINK AT THE FRONT MAIN KITCHEN PREP LINE AREA WHILE FOOD HANDLERS WERE ACTIVELY PREPARING FOODS.INSTRUCTED TO PROVIDE AND MAINTAIN HAND SOAP AT ALL HANDWASHING SINKS AT ALL TIMES.PRIORITY FOUNDATION VIOLATION 7-38-030(C), CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND PAPER TOWELS PROVIDED AT HANDWASHING SINK AT THE FRONT MAIN KITCHEN PREP LINE AREA WHILE FOOD HANDLERS WERE ACTIVELY PREPARING FOODS.INSTRUCTED TO PROVIDE AND MAINTAIN PAPER TOWELS AT ALL HAND WASHING SINKS AT ALL TIMES.PRIORITY FOUNDATION VIOLATION 7-38-030(C), VIOLATION CONSOLIDATED WITH THE ABOVE CITATION.

Intermediate (2)

−10 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED BULK CONTAINERS IN REAR WITHOUT LABELS. INSTRUCTED TO PROVIDE THE COMMON NAME ON ALL BULK CONTAINERS TO PROPERLY IDENTIFY ITEM(SALT, SUGAR, FLOUR ETC).
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED EVIDENCE OF PEST ACTIVITY ON THE PREMISES.APPROXIMATELY 25 LIVE SMALL FLYING INSECTS OBSERVED ON THE WALLS AND CEILINGS AND EQUIPMENTS IN THE 1ST FLOOR BAR AREAS AND SAME AREA CUSTOMER DINING ROOM.ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE THE PEST ACTIVITY AND MAINTAIN.PRIORITY FOUNDATION VIOLATION 7-38-020(A), CITATION ISSUED.

Basic (5)

−10 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED LARGE POTS/PANS ON STORAGE RACKS NOT PROPERLY STORED AND INVERTED IN THE REAR PREP/DISHWASHING ROOM.INSTRUCTED TO PROPERLY STORE, INVERT TO PREVENT CONTAMINATION BEFORE USE AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED RUST ON SOME WALLS INSIDE THE WALK-IN-FREEZER.INSTRUCTED TO REMOVE RUST AND REPAIR SO AS TO BE NON-POROUS AND EASILY CLEANABLE SURFACES.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED STAINED CUTTING BOARDS IN THE FIRST FLOOR AND BASEMENT PREP AREAS. INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DIRTY FLOORS WITH LITTER DEBRIS SPILLAGE AND BROKEN GLASS AT (FRONTERA) BAR AREA.INSTRUCTED TO CLEAN FLOORS IN DETAIL AND MAINTAIN. INSTRUCTED TO DETAIL CLEAN CEILING AT FRONT MAIN COOKLINE/PASTRY PREP AREA TO REMOVE ACCUMULATION OF HANGING DUSTS DEBRIS AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED NO LIGHT SHIELDS FOR LIGHT FIXTURE INSIDE THE MEAT WALK-IN-COOLER.INSTRUCTED TO PROVIDE LIGHT SHIELDS FOR LIGHT FIXTURE OR SHATTER PROOF LIGHT BULBS AND MAINTAIN.

Base deductions−40 pts

Sep 25

Canvass InspectionPass w/ Conditions

1 High1 Med5 Basic

7 total

75/100inspection score

−25 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED THE LOW TEMPERATURE DISHMACHINE IN THE (FRONTERA) BAR (NOT-IN-USE) AT THIS TIME OF INSPECTION;FINAL SANITIZING RINSE AT "0" PPM CHLORINE CONCENTRATION.INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.THE SAID DISHMACHINE IS TAGGED "HELD FOR INSPECTION" AT THIS TIME.A MECHANICAL DISHWASHING MACHINES SHOULD PROVIDE A FINAL SANITIZING RINSE OF EITHER 50 ? 100 PPM CHLORINE (FOR CHEMICAL SANITIZING MACHINE) OR 180F FINAL RINSE (FOR HOT WATER SANITIZING MACHINE).(** SEE COMMENTS BELOW). PRIORITY VIOLATION 7-38-025, NO CITATION ISSUED.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED BULK CONTAINERS IN REAR WITHOUT LABELS. INSTRUCTED TO PROVIDE THE COMMON NAME ON ALL BULK CONTAINERS TO PROPERLY IDENTIFY ITEM(SALT, SUGAR, FLOUR ETC).

Basic (5)

−10 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
ALL PREP AREA WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED LARGE POTS/PANS ON STORAGE RACKS NOT PROPERLY STORED AND INVERTED IN THE REAR PREP/DISHWASHING ROOM.INSTRUCTED TO PROPERLY STORE, INVERT TO PREVENT CONTAMINATION BEFORE USE AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED RUST ON SOME WALLS INSIDE THE WALK-IN-FREEZER.INSTRUCTED TO REMOVE RUST AND REPAIR SO AS TO BE NON-POROUS AND EASILY CLEANABLE SURFACES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DIRTY FLOORS WITH LITTER DEBRIS SPILLAGE AND BROKEN GLASS AT (FRONTERA) BAR AREA.INSTRUCTED TO CLEAN FLOORS IN DETAIL AND MAINTAIN. INSTRUCTED TO DETAIL CLEAN CEILING AT FRONT MAIN COOKLINE/PASTRY PREP AREA TO REMOVE ACCUMULATION OF HANGING DUSTS DEBRIS AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED NO LIGHT SHIELDS FOR LIGHT FIXTURE INSIDE THE MEAT WALK-IN-COOLER.INSTRUCTED TO PROVIDE LIGHT SHIELDS FOR LIGHT FIXTURE OR SHATTER PROOF LIGHT BULBS AND MAINTAIN.

Base deductions−25 pts

Sep 24

Canvass InspectionPass w/ Conditions

2 High2 Med4 Basic

8 total

62/100inspection score

−38 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HANDWASHING SIGNAGE AT HANDWASHING SINK IN FRONTERA BAR. INSTRUCTED TO POST CLEARLY VISIBLE HANDWASHING SIGNAGE AT ALL HANDWASHING SINKS USED BY FOOD EMPLOYEES.
14REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION−10
OBSERVED FRESH OYSTERS IN MULTIPLE CONTAINERS IN WALK IN COOLER WITH NO SHELLSTOCK TAG IN CONTAINERS. CORRECTED ON SITE CONTAINERS OF FRESH OYSTERS VOLUNTARILY DENATURED AND DISCARDED BY MANAGEMENT,VALUED AT $200 AND WEIGHING 50LBS. OBSERVED MULTIPLE SHELLSTOCK TAGS FROM JUNE,JULY, AUGUST AND SEPTEMBER 2024 WITH NO DATE WHEN THE LAST SHELLSTOCK FROM THE CONTAINER IS SOLD OR SERVED. INSTRUCTED 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.

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED COLD TCS FOOD(ROASTED TOMATILLOS) HELD AT IMPROPER TEMPERATURE OF 46F. INSTRUCTED ALL COLD TCS FOOD MUST BE HELD AT 41F OR BELOW. CORRECTED ON SITE MANAGER VOLUNTARILY DISCARDED AND DENATURED FOOD VALUED AT $10 WEIGHING 5LBS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED OPENINGS AT BASE AND MIDDLE OF FRONT ENTRANCE DOUBLE DOORS. INSTRUCTED TO SEAL ALL OUTER OPENINGS TO PREVENT PEST ENTRANCE.

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED WHITE LONG STAINED CUTTING BOARD IN PREP AREA OF SOTANO BAR(COOKLINE). INSTRUCTED TO RESURFACE OR REPLACE STAINED CUTTING BOARD IN PREP AREA OF SOTANO BAR(COOKLINE) AND MAINTAIN.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED MISSING DATA PLATE ON HIGH TEMPERATURE DISH MACHINE IN DISHWASHING AREA OF FRONTERA. INSTRUCTED TO PROVIDE AN EASILY ACCESSIBLE AND READABLE DATA PLATE AFFIXED TO THE MACHINE BY THE MANUFACTURER THAT INDICATES THE MACHINE'S DESIGN AND OPERATION SPECIFICATIONS.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED NO COVERED RECEPTACLE IN FRONTERA BAR WOMEN'S WASHROOM. INSTRUCTED TO PROVIDE COVERED RECEPTACLE IN FRONTERA BAR WOMEN'S WASHROOM FOR SANITARY PRODUCTS.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
MUTLIPLE EXPIRED FOOD HANDLER CERTIFICATIONS PROVIDED. INSTRUCTED TO PROVIDE FOOD HANDLER TRAINING FOR ALL FOOD HANDLERS.

Base deductions−38 pts

Sep 24

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

Aug 24

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

Sep 23

Canvass InspectionPass w/ Conditions

2 High2 Basic

4 total

76/100inspection score

−24 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND WASHING SOAP AT THE HAND WASHING SINK IN THE EMPLOYEE MEN WASHROOM. MUST PROVIDE HAND SOAP AT ALL TIMES. PERSON IN CHARGE PROVIDED SOAP DURING INSPECTION. PRIORITY FOUNDATION VIOLATION 7-38-030(C). CITATION ISSUED
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED THE LOW TEMPERATURE DISH MACHINE LOCATED IN THE FRONT BAR AREA AND GLASSWARE LOW TEMPERATURE DISH MACHINE LOCATED IN REAR DISH WASHING AREA NOT PROPERLY SANITIZING AT THE TIME OF INSPECTION. FOUND 0PPM CHLORINE. INSTRUCTED TO REPAIR MACHINES SO THAT MACHINES CAN PROPER SANITIZED. MACHINES TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL IS REPAIRED AND PROPERLY SANITIZING. MUST CONTACT CDPH FOR RE-INSPECTION AND TAG REMOVAL PRIORITY VIOLATION 7-38-025. CITATION ISSUED.

Basic (2)

−4 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED WIPING CLOTHS STORE ON TOP OF PREP TABLES IN KITCHEN FOOD PREP AREAS. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING WHEN NOT IN USE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DIRT AND DEBRIS ON FLOOR UNDERNEATH DISHWASHING AREA. MUST CLEAN AND MAINTAIN.

Base deductions−24 pts

Dec 22

Canvass InspectionPass w/ Conditions

2 High2 Med2 Basic

6 total

66/100inspection score

−34 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HANDWASHING SIGNAGE AT EXPOSED HANDWASHING SINKS LOCATED AT GRILL AND BAR. INSTRUCTED TO PROVIDE.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED LOW TEMPERATURE DISH MACHINE LOCATED IN BAR MAINTAINING AN IMPROPER CHEMICAL SANITIZER CONCENTRATION OF 0PPM OF CHLORINE. SEE COMMENTS. INSTRUCTED TO REPAIR SO THAT MACHINE IS CAPABLE OF DELIVERING PROPER SANITIZER CONCENTRATIONS BETWEEN 50-100PPM OF CHLORINE AT ALL TIMES. PRIORITY VIOLATION 7-38-025. CITATION ISSUED.

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED COOKED CHICKEN IN REACH IN COOLER LOCATED OPPOSITE GRILL ON PREP LINE MAINTAINING AN IMPROPER TEMPERATURE OF 58.1F. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 3LBS OF CHICKEN VALUED AT APPROXIMATELY $10. INSTRUCTED TO MAINTAIN ALL TCS ITEMS AT OR BELOW 41F AT ALL TIMES. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED BULK INGREDIENT CONTAINERS IN REAR PREP AREA NOT LABELED. INSTRUCTED TO LABEL WITH COMMON NAME.

Basic (2)

−4 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED ICE SCOOPS STORED DIRECTLY IN ICE AT BAR. INSTRUCTED ICE SCOOPS SHOULD BE STORED OUTSIDE OF ICE TO AVOID CONTAMINATION.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED STEADY LEAK COMING FROM PIPE UNDERNEATH 3 COMPARTMENT SINK LOCATED IN REAR DISH AREA. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.

Base deductions−34 pts

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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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