What is Cafecito's health inspection score?

Cafecito has a SafeDine safety score of 81 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Cafecito last inspected?

Cafecito was last inspected on May 1, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Cafecito have?

Cafecito has 27 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Cafecito safe to eat at?

Cafecito has a good safety record with a score of 81/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Cafecito serve?

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

Official Health Record

Cafecito

Name: Cafecito
Address: 401-403 W FULLERTON PKWY, Chicago, 60614
Rating: 81

401-403 W FULLERTON PKWY, Chicago

Last inspected 12mo ago

▲Improving

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0Good

American•Lincoln Park

Ranked #365 of 764 in Lincoln ParkBetter than 22% of american restaurants

Improving

5 inspections

Last: May 1, 2025

medium confidence

Directions Order

Inspections

20%

Clean Rate

5.4

Avg Violations

13 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

-19

Final Score

Impact Breakdown

High Priority

-1 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-6 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

+24 pts

100

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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401-403 W FULLERTON PKWY, Chicago, IL 60614

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Violation Timeline

Sep 2022

1 inspections

1 high priority

1 intermediate

3 basic

Sep

Dec 2023

1 inspections

1 basic

May 2024

1 inspections

2 high priority

1 intermediate

14 basic

May

Apr 2025

1 inspections

1 intermediate

3 basic

May 2025

1 inspections

May

Inspection History

5 records on file

1 Canvass Re-Inspection3 Canvass1 Complaint

May 25

Canvass Re-Inspection InspectionLatestCleanPass

No violations

100/100inspection score

Apr 25

Canvass InspectionFail

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

23PROPER DATE MARKING AND DISPOSITION−5
NOTED TEMPERATURE CONTROLLED FOR SAFETY FOOD ITEMS (BEEF, PORK, CHORIZO ETC) INSIDE THE SERVICE PREP COOLER NOT PROPERLY LABELED. NO LABELS ON CONTAINERS AND NO DISCARD BY DATES DISPLAYED.INSTRUCTED TO PROPERLY LABEL ALL READY TO EAT FOOD ITEMS WITH PRODUCT NAME AND USED BY DATE. PRIORITY FOUNDATION VIOLATION#7-38-005(A). CITATION ISSUED TODAY.

Basic (3)

−6 pts

43IN-USE UTENSILS: PROPERLY STORED−2
NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
NOTED A SLIMY AND GREY SUBSTANCE INSIDE THE SODA GUN DISPENSER AT THE BAR. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.
60PREVIOUS CORE VIOLATION CORRECTED−2
8-404.13(B:4) NOTED THE FOLLOWING CORE VIOLATIONS 40, 41, 47, 53, 55 WITH THE RULES NUMBERS BELOW FROM INSPECTION #594188 DATED 5/8/2024 NOT CORRECTED:- ..40) 2-402.11: OBSERVED EMPLOYEES PREPARING AND SERVING FOOD WITHOUT WEARING HAIR RESTRAINTS IN FOOD PREPARATION AREA. INSTRUCED TO WEAR HAIR RESTRAINTS AT ALL TIMES FOOD IS BEING PREPARED AND SERVED. ..41) 4-901.12: OBSERVED WIPING CLOTHS STORED ON TOP OF PREP TABLES. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE. ..47) 4-101.11(B, C, D, E): OBSERVED RUSTY FOOD STORAGE SHELVING INSIDE WALK-IN COOLER. MUST REPAINT OR REPLACE ..55) 6-501.11: (FACILITIES NOT IN GOOD REPAIR) OBSERVED BROKEN FLOOR AND WALL TILES UNDERNEATH DISHWASHER MACHINE. MUST REPAIR AND MAINTAIN FACILITIES IN GOOD REPAIR. INSTRUCTED MANAGEMENT THAT ALL THE ABOVE VIOLATIONS MUST BE CORRECTED. PRIORITY FOUNDATION VIOLATION #7-42-090. CITATION ISSUED.

Base deductions−11 pts

May 24

Canvass InspectionPass w/ Conditions

2 High1 Med14 Basic

17 total1 risk factor

42/100inspection score

−53 pts

High Priority (2)

−20 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON PREMISES. MANAGEMENT INSTRUCTED TO PROVIDE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION VIOLATION 7-38-010 CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO PAPER TOWELS PROVIDED AT THE EXPOSED HAND WASHING SINK LOCATED NEXT TO 3-COMPARTMENT SINK IN REAR DISHWASHING AREA. INSTRCUTED TO PROVIDE PAPER TOWELS AT ALL TIMES. MANAGER IMMEDIATELY PROVIDED PAPER TOWELS. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED.

Intermediate (1)

−5 pts

23PROPER DATE MARKING AND DISPOSITION−5
OBSERVED INSIDE WALK-IN COOLER PREPARED AND READY TO EAT TCS FOOD SUCH AS COOKED BEEF NOT PROPERLY DATE AND LABELED WITH AN EXPIRATION DATE NO LONGER THAN SEVEN DAYS. OBSERVED NO DATES AT ALL FOOD DISCARDED APPROXIMATELY 20 LBS OF FOOD VALUE OF $80. PRIORITY FOUNDATION VIOLATION 7-38-005, CITATION ISSUED.

Basic (14)

−28 pts

40PERSONAL CLEANLINESS−2
OBSERVED EMPLOYEES PREPARING AND SERVING FOOD WITHOUT WEARING HAIR RESTRAINTS IN FOOD PREPARATION AREA. INSTRUCED TO WEAR HAIR RESTRAINTS AT ALL TIMES FOOD IS BEING PREPARED AND SERVED.
41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED WIPING CLOTHS STORED ON TOP OF PREP TABLES. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.
43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED ICE SCOOPS STORED ON TOP OF ICE MACHINENE IN REAR FOOD PREP AREA. MUST PROPERLY STORE ICE SCOOP IN A CLEAN CONTAINER TO PREVENT CONTAMINATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED RUSTY FOOD STORAGE SHELVING INSIDE WALK-IN COOLER. MUST REPAINT OR REPLACE.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED NO COVERED WASTE RECEPTACLES PROVIDED IN THE UNISEX EMPLOYEE/CUSTOMERS WASHROOM. MUST PROIDE AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DUST AND DIRT INSIDE LIGHTSHIELDS COVERS IN FOOD PREPARATION AREA AND REAR DISHWASHING AREA. MUST CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DIRT AND DEBRIS ON FLOOR UNDERNEATH REAR DISHWASHING AREA. MUST CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DIRT AND DEBRIS ON WALLS BEHIND DISHWASHER MACHINE. MUST CLEAN AND MAINTAN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED BROKEN FLOOR AND WALL TILES UNDERNEATH DISHWASHER MACHINE. MUST REPAIR AND MAINTAIN FACILITIES IN GOOD REPAIR.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED BURN-OUT LIGHT BULB IN FRONT FOOD PREPARATION AREA. MUST PROVIDE AND MAINTAIN ADEQUATE LIGHTING AT ALL TIMES.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED INADEQUATE LIGHTING INSIDE WALK-IN COOLER. MUST PROVIDE ADEQUATE LIGHTING AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED HEAVY DUST BUILD UP ON VENTILATION VENTS INSIDE THE UNISEX WASHROOM AND EMPLOYEES WASHROOM. MUST CLEAN AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED FOOD HANDLING EMPLOYEES WITHOUT FOOD HANDLING TRAINING CERTIFICATES. MUST PROVIDE PROOF OF TRAINING FOR ALL EMPLOYEES WHO DO NOT HAVE CITY OF CHICAGO SANITATION CERTIFICATE.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED CERTIFIED FOOD MANAGERS WITHOUT THE ALLERGEN TRAINING CERTIFICATE. MUST PROVIDE ALLERGEN TRAINING CERTIFICATES FOR ALL CITY OF CHICAGO CERTIFIED FOOD SERVICE MANAGERS.

Base deductions−53 pts

Risk factor bonus (1× +5)−5 pts

Dec 23

Canvass InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED VENTS ABOVE ICE MACHINE AND SODA SYRUPS WITH DUST ACCUMULATION. CLEAN AND MAINTAIN.

Base deductions−2 pts

Sep 22

Complaint InspectionPass w/ Conditions

1 High1 Med3 Basic

5 total

79/100inspection score

−21 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
4-602.11(B-E) PINK SUBSTANCE AT INTERIOR PANEL OF ICE BIN FRONT WHITE PANEL OF THE ICE MACHINE. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN UNIT.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
UPON FULL INSPECTION WE OBSERVED COOKED CUT UP STEAK FOR TACOS AT TEMP OF 45.5F; COOKED WHOLE ROAST BEEF AT TEMP OF 47.8F TO 48.OF; COOKED SLICED PORK AT TENP OF 44.4F TO 45F.MENTIONED PRODUCTS WERE STORED INSIDE WALK-IN COOLER.COLD FOOD MUST MAINTAIN TEMP OF 41F OR BELOW. FOOD DISCARDED AND DENATURED BY THE EMPLOYEE.POUNDS 120,VALUE 1.000. PRIORITY VIOLATION:7-38-005,CITATION ISSUED

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
LEAKING FAUCET AT THREE COMPARTMENT SINK.REPAIR ISSUE
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
GRIMES ON FLOOR UNDER BAR AREA,CLEAN ANF MAINTAIN

Base deductions−21 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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