What is Bistro Ascione's health inspection score?

Bistro Ascione has a SafeDine safety score of 60 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Bistro Ascione last inspected?

Bistro Ascione was last inspected on March 30, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Bistro Ascione have?

Bistro Ascione has 17 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Bistro Ascione safe to eat at?

Bistro Ascione has a safety score of 60/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Bistro Ascione serve?

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

Official Health Record

Bistro Ascione

Name: Bistro Ascione
Address: 1500 E 55TH ST, Chicago, 60615
Rating: 60

1500 E 55TH ST, Chicago

Last Inspected: 3/30/2026

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0Fair

American•Hyde Park

Ranked #188 of 274 in Hyde ParkBetter than 22% of american restaurants

Declining

4 inspections

Last: Mar 30, 2026

high confidence

Directions Order

Inspections

Clean Rate

4.3

Avg Violations

2 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

Cross-contamination

Raw and cooked foods not properly separated

Facility condition

Building maintenance or structural issues

Permit/documentationHigh Priority

Administrative or documentation issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-28

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-6 pts

Potential hazards • 5 pts each

Basic

-2 pts

Best practices • 2 pts each

Inspection Timeline

-18 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 72/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (60/100) 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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1500 E 55TH ST, Chicago, IL 60615

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Violation Timeline

Feb 2023

1 inspections

1 high priority

3 intermediate

4 basic

Feb

May 2024

1 inspections

1 high priority

2 basic

Mar 2025

1 inspections

2 basic

Mar

Mar 2026

1 inspections

2 high priority

2 intermediate

Inspection History

4 records on file

3 Canvass1 Complaint

Mar 26

Canvass InspectionLatestPass with Conditions

2 High2 Med

4 total2 risk factors

60/100inspection score

−30 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLERisk Factor−10
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROLRisk Factor−10

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−5

Base deductions−30 pts

Risk factor bonus (2× +5)−10 pts

Mar 25

Canvass InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOORS AND WALLS NEED CLEANING IN THE PREP / DISH WASHING AREAS TO REMOVE DEBRIS AND/OR BLACK SUBSTANCE.ALSO NOTED WATER ON THE FLOOR THROUGH OUT THE DISH WASHING AREA. MUST CLEAN AND KEEP DRY AS POSSIBLE TO PREVENT BREEDING PLACE FOR PESTS.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED FILTERS ABOVE COOKING EQUIPMENT DIRTY. MUST CLEAN AND MAINTAIN.

Base deductions−4 pts

May 24

Canvass InspectionPass w/ Conditions

1 High2 Basic

3 total1 risk factor

81/100inspection score

−14 pts

High Priority (1)

−10 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO VALID CITY OF CHICAGO CERTIFIED MANAGER ON DUTY/ SITE WHILE TCS FOODS ARE BEING HANDLED, PREPARED AND SERVED. INTRUCTED MANAGER THAT A CERTIFIED MANAGER MUST BE ON DUTY AT ALL TIME AS REQUIRED WHEN TCS FOODS ARE BEING PREPARED,HANDLED AND SERVED. PRIORITY FOUNDATION #7-38-012.

Basic (2)

−4 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST CLEAN THE SHELF WHERE POTS ARE STORED TO REMOVE DEBRIS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOORS NEED CLEANING THROUGH OUT THE PREP AND DISH WASHING AREA TO REMOVE SPILLS AND DEBRIS. ALSO NOTED WATER ON THE FLOOR THROUGH OUT THE DISH WASHING AREA. MUST CLEAN AND KEEP DRY AS POSSIBLE TO PREVENT BREEDING PLACE FOR PESTS.

Base deductions−14 pts

Risk factor bonus (1× +5)−5 pts

Feb 23

Complaint InspectionPass w/ Conditions

1 High3 Med4 Basic

8 total1 risk factor

62/100inspection score

−33 pts

High Priority (1)

−10 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
NO ORIGINAL CITY OF CHICAGO SANITATION CERTIFICATE ON SITE ONLY COPY PRESENTED WHILE HANDLING TCS FOODS. INSTRUCTED MANAGEMENT TO OBTAIN ORIGINAL CERTIFICATE WITH PERSON AT ALL TIMES WHILE PREPING, SERVING AND HOLDING TCS FOODS. PRIORITY FOUNDATION 7-38-012 CITATION ISSUED

Intermediate (3)

−15 pts

28TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED−5
OBSERVED LOOSE BAIT BAG (GREEN) UNDER STORAGE SHELF NOT ENCLOSED IN APPROVED BAIT BOX. INSTRUCTED MANAGER DURING INITIAL INSPECTION (2/28/23) TO HAVE PEST CONTROL CORRECT ISSUED. ALL BAIT MUST BE ENCLOSED AT ALL TIMES PRIORITY VIOLATION 7-38-015 CITATION ISSUED.
28TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED−5
OBSERVED CANS OF RAID IN PREP AREA AND ALONGS SIDEWALK WAY. INSTRUCTED DURING INITIAL INSPECTION (2/28/23) ALL PESTICIDES MUST BE ADMINISTERED BY PEST CONTROL AT ALL TIMES. MUST DISCARD AND NOT HAVE ON SITE. PRIORITY FOUNDATION 7-30-015 CITATION ISSUED
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
ALL BULK FOOD ITEMS MUST BE LABELED WITH COMMODITY NAME. INSTRUCTED TO CORRECT AND MAINTAIN

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
CUTTING BOARDS IN PREP AREA IN NEED OF DEEP CLEANING OR REPLACING. HEAVILY SOILED. INSTRUCTED TO CORRECT AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED SOME USE OF MILK CRATES FOR ELEVATION AT THE KITCHEN AREA. MUST PROVIDE APPROPRIATE SHELVING FOR STORAGE THAT IS ATLEAST 6 INCHES FROM THE FLOOR. INSTRUCTED TO CORRECT.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
ALL COOKING EQUIPMENT WITH FOOD DEBRIS BUILD UP TO THE SIDE AND TOP OF EQUIPMENT. INSTRUCTED TO CORRECT AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOORS THROUGHT OUT PREP AREA IN NEED OF DETAIL CLEANIG TO REMOVE ALL FOOD SPILLS. INSTRUCTED TO CLEAN AND MAINTAIN CLEAN AT ALL TIMES.

Base deductions−33 pts

Risk factor bonus (1× +5)−5 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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