What is Good Funk/ Beatnic ON The River's health inspection score?

Good Funk/ Beatnic ON The River has a SafeDine safety score of 93 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Good Funk/ Beatnic ON The River last inspected?

Good Funk/ Beatnic ON The River was last inspected on December 4, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Good Funk/ Beatnic ON The River have?

Good Funk/ Beatnic ON The River has 31 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Good Funk/ Beatnic ON The River safe to eat at?

Yes, Good Funk/ Beatnic ON The River has an excellent safety record with a score of 93/100. This indicates strong compliance with health and safety standards.

Official Health Record

Good Funk/ Beatnic ON The River

Name: Good Funk/ Beatnic ON The River
Address: 180 N WACKER DR, Chicago, 60606
Rating: 93

180 N WACKER DR, Chicago

Last Inspected: 12/4/2025

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0Excellent

West Loop

Ranked #167 of 1000 in West Loop

Improving

6 inspections

Last: Dec 4, 2025

high confidence

Directions Order

Inspections

17%

Clean Rate

5.2

Avg Violations

6 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

Cross-contamination

Raw and cooked foods not properly separated

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

-7

Final Score

Impact Breakdown

High Priority

-2 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-1 pts

Best practices • 2 pts each

Inspection Timeline

+15 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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180 N WACKER DR, Chicago, IL 60606

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Violation Timeline

May 2022

1 inspections

4 high priority

1 intermediate

4 basic

May

Jun 2023

1 inspections

3 high priority

8 basic

Jul 2023

1 inspections

2 basic

Jul

May 2024

1 inspections

2 high priority

3 intermediate

2 basic

Jul 2025

1 inspections

1 intermediate

1 basic

Jul

Dec 2025

1 inspections

Inspection History

6 records on file

3 Complaint1 Canvass Re-Inspection2 Canvass

Dec 25

Complaint InspectionLatestCleanPass

No violations

100/100inspection score

Jul 25

Complaint InspectionPass

1 Med1 Basic

2 total

93/100inspection score

−7 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
FOUND BULK FOOD NOT LABELED.(FLOUR,SUGAR,ETC.)MUST PROVIDE.

Basic (1)

−2 pts

58ALLERGEN TRAINING AS REQUIRED−2
FOUND CITY OF CHICAGO SANITATION MANAGER WITH NO ALLERGEN TRAINING.MUST PROVIDE.

Base deductions−7 pts

May 24

Complaint InspectionPass w/ Conditions

2 High3 Med2 Basic

7 total

61/100inspection score

−39 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
No hand drying provisions/ paper towels provided at prep hand sink, instructed to provide. Priority foundation violation 7-38-030(c).
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
No hand soap at front prep/ area where staff were handling seafood, instructed to provide. Priority foundation violation 7-38-030(c).

Intermediate (3)

−15 pts

22PROPER COLD HOLDING TEMPERATURES−5
Found 5 lbs of raw shrimp held in prep cooler at 62.3f, instructed manager to hold cold TCS foods at 41f or lower. Priority foundation violation 7-38-005. shrimp discarded valued at $50.
35APPROVED THAWING METHODS USED−5
Improper thawing of frozen seafood, Instructed to thaw Frozen meat according to health code.
36THERMOMETERS PROVIDED & ACCURATE−5
No thermometer provide at 1st floor kitchen walk-in cooler, instructed to install.

Basic (2)

−4 pts

40PERSONAL CLEANLINESS−2
Food handler not wearing hair restraints, instructed to wear.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
Deli cups not air dried after washing, instructed to air dry all multi-use utensils after washing.

Base deductions−39 pts

Jul 23

Canvass Re-Inspection InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.11 OBSERVED CRACKED/DAMAGED FLOOR TILES IN THE FRONT PREP LINE AREA UNDER THE PREP TABLE AND NEAR THE SALAD LINE AREA. INSTRUCTED TO REPAIR TO CREATE A SMOOTH AND EASILY CLEANABLE SURFACE. MUST MAINTAIN AT ALL TIMES.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
6-303.11 OBSERVED A BURNT-OUT LIGHT BULB LOCATED DOWNSTAIRS NEAR THE DISH ROOM AREA. INSTRUCTED TO PROVIDE AND MAINTAIN.

Base deductions−4 pts

Jun 23

Canvass InspectionFail

3 High8 Basic

11 total

54/100inspection score

−46 pts

High Priority (3)

−30 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND CLEANSER AT THE WASHBOWL SINK NOR PAPER TOWEL IN THE FRONT PREP LINE AREA. INFORMED THE PERSON IN CHARGE THAT HAND CLEANSER AND PAPER TOWELS MUST BE AVAILABLE AT HAND SINKS AT ALL TIMES. THE FOOD HANDLER OBTAINED HAND CLEANSER PAPER TOWEL FOR THE HAND SINK DURING TIME OF INSPECTION PRIORITY FOUNDATION VIOLATION #7-38-030(C). CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED ICE MACHINE LOCATED IN DOWNSTAIRS PREP AREA WITH A BUILD-UP OF BLACK SLIME SUBSTANCE, DRIPPING ONTO ICE CUBES STORED AT BELOW ICE BIN. ICE IS USED FOR HUMAN CONSUMPTION. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION #7-38-005. CITATION ISSUED
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED LOW-TEMPERATURE WAREWASHING MACHINE LOCATED IN THE DOWNSTAIRS BAR AREA NOT PROPERLY SANITIZING. THE SANITIZING RESIDUAL CONCENTRATION WAS OBSERVED AT 0 PPM AT THE TIME OF INSPECTION. INSTRUCTED THE PERSON IN CHARGE TO REPAIR TO MEET SANITIZING REQUIREMENTS OF 50-100PPM. DISH MACHINE WAS SERVICED BY ECOLAB DURING THE INSPECTION. PRIORITY VIOLATION #7-38-025. CITATION ISSUED.

Basic (8)

−16 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD CONTAINERS STORED ON THE FLOOR IN THE WALK-IN COOLER. INSTRUCTED MANAGER TO PROPERLY STORE AND PROTECT FOOD ITEMS FROM CONTAMINATION WHILE STORED BY ELEVATING AT LEAST SIX INCHES FROM THE FLOOR ON RAISED SHELVING UNITS.
40PERSONAL CLEANLINESS−2
OBSERVED FOOD HANDLERS PREPPING FOOD WITHOUT HAIR RESTRAINTS. INSTRUCTED THE PERSON IN CHARGE THAT ALL FOOD HANDLERS MUST WEAR A HAIR RESTRAINT.
41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED WET WIPING CLOTHS ON SEVERAL PREP SURFACE AREAS. INSTRUCTED TO PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION BETWEEN USES TO PREVENT CONTAMINATION OF EQUIPMENT & FOOD. MUST MAINTAIN
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED MILK CRATES BEING USED AS SHELVING THROUGHOUT THE WALK-IN COOLER, PREP, AND STORAGE AREAS. MUST REMOVE AND PROVIDE SHELVING 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED THE HOT WATER HANDLE ON THE HAND SINK LOCATED AT THE DOWNSTAIRS BAR BROKEN. INSTRUCTED TO REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED CRACKED/DAMAGED FLOOR TILES IN THE FRONT PREP LINE AREA UNDER THE PREP TABLE AND NEAR THE SALAD LINE AREA. INSTRUCTED TO REPAIR TO CREATE A SMOOTH AND EASILY CLEANABLE SURFACE. MUST MAINTAIN AT ALL TIMES.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED A BURNT-OUT LIGHT BULB LOCATED DOWNSTAIRS NEAR THE DISH ROOM AREA. INSTRUCTED TO PROVIDE AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED THE CITY OF CHICAGO FOOD CERTIFIED MANAGER WITH NO PROOF OF ALLERGEN TRAINING CERTIFICATE. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS TO OBTAIN THIS CERTIFICATE.

Base deductions−46 pts

May 22

Canvass InspectionPass w/ Conditions

4 High1 Med4 Basic

9 total

47/100inspection score

−53 pts

High Priority (4)

−40 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO EMPLOYEES MUST WASH HANDS SIGNAGE IN 1ST FLOOR TOILET ROOMS. INSTRUCTED MANAGER TO INSTALL HAND WASHING SIGNAGE.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HOT RUNNING WATER AT MIDDLES WOMEN'S TOILET ROOM HANDWASHING SINK ON FIRST FLOOR. TEMPERATURE OF WATER WAS 78F AT THE TIME OF INSPECTION. INSTRUCTED TO HAVE HOT AND COLD RUNNING WATER AT A MINIMUM TEMPERATURE OF 100F AT ALL HAND WASH SINKS. PRIORITY VIOLATION 7-38-030(C) CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED STRAINER LOCATED IN HAND WASHING SINK IN FRONT BAR. OBSSERVED LOW TEMPERTURE DISH MACHINE DRAIN PIPE DRAINING IN HANWASHING SINK LOCATED AT LL BAR. INSTRUCTED MANAGER TO REMOVE STRAINER FROM SINK AND TO DRAIN DISH MACHINE IN AN APPROPRIATE LOCATION. HAND WASHING SINK MUST NOT BE USED FOR ANY PURPOSE OTHER THAN HAND WASHING. PRIORITY FOUNDATION VIOLATION 7-38-030 (C).CITATION ISSUED
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED BUILDUP ON SPIGET OF EXPRESSO MACHINE. INSTRUCTED MANAGER TO CLEAN, SANITIZE AND MAINTAIN EXPRESSO MACHINE.

Intermediate (1)

−5 pts

23PROPER DATE MARKING AND DISPOSITION−5
EGG SAUCE FOUND IN 1ST FLOOR BAR COOLER WITHOUT 7 DAY DATE OF DISPOSAL. INSTRUCTED MANAGER TO MARK ALL TCS READY TO EAT FOODS WITH 7 DAY DATE OF DISPOSAL. MANAGER DISCARDED APPROXIMATELY 8 OZ $5 OF EGG SAUCE. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CAN OPENER IN BASEMENT NEAR WARE WASHING AREA NOT CLEAN TO SITE AND TOUCH. INSTRUCTED MANAGER TO CLEAN, SANITIZE AND MAINTAIN CAN OPENER.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED SOILED RACKS IN KELVINATOR COOLER ACROSS FROM ICE MACHINES. INSTRUCTED MANAGER TO CLEAN SOILED RACKS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED WALLS NEAR BASEMENT DISH STORAGE WITH AN ACCUMULATION OF DUST. OBSERVED MOLD LIKE SUBSTANCE ON WALLS IN BASEMENT WARE WASHING AREA INSTRUCTED MANAGER TO CLEAN AND MAINTAIN WALLS.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED VENTILATION HOODS ABOVE GRIDDLE AREA IN 1ST FLOOR KITCHEN AREA WITH AN ACCUMULATION OF GREASE. INSTRUCTED MANAGER TO CLEAN VENTILATION HOODS.

Base deductions−53 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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