What is Gaslight's health inspection score?

Gaslight has a SafeDine safety score of 97 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Gaslight last inspected?

Gaslight was last inspected on October 16, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Gaslight have?

Gaslight has 29 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Gaslight safe to eat at?

Yes, Gaslight has an excellent safety record with a score of 97/100. This indicates strong compliance with health and safety standards.

Official Health Record

Gaslight

Name: Gaslight
Address: 2448-2450 N CLARK ST, Chicago, 60614
Rating: 97

2448-2450 N CLARK ST, Chicago

Last inspected 7mo ago

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0Excellent

Lincoln Park

Ranked #59 of 764 in Lincoln Park

Stable

5 inspections

Last: Oct 16, 2025

medium confidence

Directions Order

Inspections

20%

Clean Rate

5.8

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

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Plumbing issues

Plumbing or waste disposal problems

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Facility condition

Building maintenance or structural issues

10x

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-6

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-1 pts

Potential hazards • 5 pts each

Basic

-2 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

+3 pts

Latest

100% weight

100

2nd

60% weight

3rd

30% weight

Real-time Score: 94/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (97/100) 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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2448-2450 N CLARK ST, Chicago, IL 60614

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Violation Timeline

Dec 2023

2 inspections

4 high priority

19 basic

Dec

Jul 2024

1 inspections

1 intermediate

4 basic

Oct 2025

2 inspections

1 basic

Oct

Inspection History

5 records on file

3 Canvass1 Non-Inspection1 Canvass Re-Inspection

Oct 25

Canvass InspectionLatestPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

52SEWAGE & WASTE WATER PROPERLY DISPOSED−2
OBSERVED CONDENSATION PIPE CONNECTED FROM CEILING GOING DIRECTLY INTO HAND SINK AT MAIN DISH WASHING AREA. Condensate drainage must be drained from point of discharge to disposal according to law.

Base deductions−2 pts

Oct 25

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

Jul 24

Canvass InspectionPass w/ Conditions

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER TEMPERATURE OF TCS FOODS SHREDDED CHEESE AND CHEESE SAUCE RANGING FROM 45.3 - 46.2 F STORED IN COOK LINE COOLER AND KITCHEN WALK IN COOLER. APPROXIMATELY 10 LBS VALUED $70 DISCARDED AND DENATURED BY THE PERSON IN CHARGE. PRIORITY VIOLATION 7-38-005 CITATION ISSUED

Basic (4)

−8 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
NOTED POTS ON BOTTOM DRYING RACK, PLATES AND CARRY OUT CONTAINTERS THROUGHOUT KITCHEN STORED UPRIGHT. INSTRUCTED TO INVERT TO PREVENT CONTAMINATION.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
NOTED TOWELS BETWEEN WALL AND SALAMANDER IN KITCHEN TO CATCH DRIPPINGS ALONG THE WALL UNDER VENTALATION HOOD. INSTRUCTED NOT TO USE TOWELS AS MEANS TO CATCH DIPPINGS - IT IS A FIRE HAZARD. INCREASE CLEANING FREQUENCY.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED CLUTTERED STORAGE CLOSET ON MAIN FLOOR WITH ITEMS ON THE FLOOR. INSTRUCTED TO REMOVE ANY UNNECESSARY ITEMS AND ELEVATE KEPT ITEMS A MINIMUM OF SIX INCHES OFF THE FLOOR.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
NOTED VENTILATION HOOD AND FILTERS ABOVE THE COOK LINE IN NEED OF CLEANING. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN AT ALL TIMES.

Base deductions−13 pts

Dec 23

Canvass Re-Inspection InspectionPass

1 High5 Basic

6 total

80/100inspection score

−20 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
4-602.11(B-E)--- SOME INTERIOR AREAS OF THE ICE BIN AT THE RIGHT SIDE ICE MACHINE IN NEED OF CLEANING.

Basic (5)

−10 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
: 4-803.11--- NOTED THE OUTDOOR SOILED LINEN CONTAINER OPEN. MUST PROVIDE/USE THE TIGHT FITTING CLOSURE FOR THE CONTAINER TO PREVENT PEST ATTRACTION. 4-903.11 (A;B;D)--- ALL TO GO CONTAINERS MUST BE INVERTED DURING STORAGE TO PREVENT CONTAMINATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-204.12--- MUST PROVIDE LIDS FOR ALL BAR ICE BINS. 4-202.16--- MUST NOT USE DUCT TAPE AS A MEANS OF REPAIR FOR THE TOP OF THE HOBART FLOOR STAND MIXER OR HANDLES ON COOLERS ON THE COOKS LINE. 4-101.11(B, C, D, E)-- INTERIOR LID OF THE FAR LEFT COOKS LINE COOLER WITH MISSING METAL AND EXPOSED CHIPPING STYROFOAM. MUST REPLACE TO BE SMOOTH AND CLEANABLE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-602.13--- MUST NOT USE CARDBOARD AS LINER FOR SHELVING IN THE BASEMENT DRY FOOD STORAGE AREAS.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
: 5-501.16---- MUST PROVIDE A WASTE RECEPTACLE AT THE KITCHEN HAND WASHING SINK FOR PAPER TOWEL WASTE. 5-501.115--- ALL PLASTIC CRATES AND UNNECESSARY ITEMS STORED OUTSIDE AT THE WASTE CONTAINERS AND IN THE OUTDOOR STAIRWELL MUST BE REMOVED TO PREVENT PEST HARBORING.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-101.11--- CEMENT FLOOR ON THE COOKS LINE IN POOR REPAIR WITH CRACKED, DAMAGED AND UNEVEN DIVOTS IN THE CEMENT. MUST REPAIR TO BE SMOOTH AND CLEANABLE.-----WHITE PLASTIC SOUTH WALL ON THE COOKS LINE IN POOR REPAIR SEPARATING AWAY FROM THE WALL. MUST RE-SEAL/ATTACH.----MUST PROVIDE A SMOOTH, CLEANABLE CEILING ABOVE THE BASEMENT FREEZERS. : 6-201.11--- POOLING WATER IN SEVERAL AREAS OF THE BASEMENT FLOOR. MUST REMOVE AND MAINTAIN DRY FLOORS. 6-501.114--- ALL STORED ITEMS THROUGHOUT BOTH BASEMENTS MUST BE ELEVATED FROM THE FLOORS AND ORGANIZED AND ALL UNUSED EQUIPMENT AND UNNECESSARY ITEMS REMOVED TO PREVENT PEST HARBORING.

Base deductions−20 pts

Dec 23

Canvass InspectionFail

3 High14 Basic

17 total

42/100inspection score

−58 pts

High Priority (3)

−30 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
INADEQUATE HOT WATER AT THE WOMEN'S WASHROOM HAND WASHING SINK LEFT SIDE FAUCET. MAXIMUM HOT WATER TEMPERATURE NOTED AT 74.7F. MUST PROVIDE HOT WATER AT A MINIMUM TEMPERATURE OF 100F. PRIORITY VIOLATION 7-38-030(C) CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
SOME INTERIOR AREAS OF THE ICE BIN ON THE RIGHT SIDE OF THE ICE MACHINE ARE IN NEED OF CLEANING.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
COOKS LINE FAR RIGHT COOLER UNABLE TO MAINTAIN ADEQUATE TEMPERATURE. COOLER NOTED RANGING BETWEEN 44.2F TO 46F. MUST MAINTAIN A TEMPERATURE OF 41F OR BELOW. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED, MAINTAINS A TEMPERATURE OF 41F OR BELOW, AND C.D.P.H CONTACTED FOR RE-INSPECTION AND TAG REMOVAL. NO FOODS INSIDE THE COOLER AT THIS TIME OF INSPECTION. PRIORITY VIOLATION.

Basic (14)

−28 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
ALL TO-GO CONTAINERS MUST BE INVERTED DURING STORAGE TO PREVENT CONTAMINATION.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
NOTED THE OUTDOOR SOILED LINEN CONTAINER OPEN. MUST PROVIDE/USE THE TIGHT FITTING CLOSURE FOR THE CONTAINER TO PREVENT PEST ATTRACTION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE DUCT TAPE AS A MEANS OF REPAIR FOR THE TOP OF THE HOBART FLOOR STAND MIXER OR HANDLES ON COOLERS ON THE COOKS LINE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST PROVIDE LIDS FOR ALL BAR ICE BINS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
THE INTERIOR LID OF THE FAR LEFT COOK LINE COOLER WITH MISSING METAL AND EXPOSED CHIPPING STYROFOAM. MUST REPLACE TO BE SMOOTH AND CLEANABLE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST NOT USE CARDBOARD AS LINER FOR SHELVING IN THE BASEMENT DRY FOOD STORAGE AREAS.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
SLOW-DRAINING WASHBOWL SINK IN THE WOMEN'S WASHROOM. MUST REPAIR.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
NOTED THE OUTSIDE GREASE RECEPTACLE WITH OVERFLOWING GREASE ONTO THE GROUND, EXCESSIVE GREASE ON TOP OF THE LID AND CONTAINER, PAPER DEBRIS ON THE SURROUNDING GROUNDS OF THE WASTE RECEPTACLES. INSTRUCTED TO REMOVE ALL GREASE, CLEAN, AND REMOVE GREASE AND DEBRIS FROM THE SURROUNDING GROUNDS. PRIORITY FOUNDATION VIOLATION 7-38-020(B) CITATION ISSUED.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
MUST PROVIDE A WASTE RECEPTACLE AT THE KITCHEN HAND WASHING SINK FOR PAPER TOWEL WASTE.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
ALL PLASTIC CRATES AND UNNECESSARY ITEMS STORED OUTSIDE THE WASTE CONTAINERS AND IN THE OUTDOOR STAIRWELL MUST BE REMOVED TO PREVENT PEST HARBORING.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
THE CEMENT FLOOR ON THE COOK'S LINE IS IN POOR REPAIR, WITH CRACKED, DAMAGED AND UNEVEN DIVOTS IN THE CEMENT. MUST REPAIR TO BE SMOOTH AND CLEANABLE.-----WHITE PLASTIC SOUTH WALL ON THE COOKS LINE IN POOR REPAIR SEPARATING AWAY FROM THE WALL. MUST RE-SEAL/ATTACH.----MUST PROVIDE A SMOOTH, CLEANABLE CEILING ABOVE THE BASEMENT FREEZERS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
POOLING WATER IN SEVERAL AREAS OF THE BASEMENT FLOOR. MUST REMOVE AND MAINTAIN DRY FLOORS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
ALL STORED ITEMS THROUGHOUT BOTH BASEMENTS MUST BE ELEVATED FROM THE FLOORS AND ORGANIZED, AND ALL UNUSED EQUIPMENT AND UNNECESSARY ITEMS REMOVED TO PREVENT PEST HARBORING.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATION FROM 6-8-21 REPORT #2510994 NOT CORRECTED. #58-: OBSERVED ALL CERTIFIED FOOD MANAGERS NEED TO HAVE ALLERGEN TRAINING.PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.

Base deductions−58 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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