What is The Bad Apple's health inspection score?

The Bad Apple has a SafeDine safety score of 86 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was The Bad Apple last inspected?

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

How many health violations does The Bad Apple have?

The Bad Apple has 19 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is The Bad Apple safe to eat at?

Yes, The Bad Apple has an excellent safety record with a score of 86/100. This indicates strong compliance with health and safety standards.

What type of cuisine does The Bad Apple serve?

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

Official Health Record

The Bad Apple

Name: The Bad Apple
Address: 4300-4304 N LINCOLN AVE, Chicago, 60618
Rating: 86

4300-4304 N LINCOLN AVE, Chicago

Last Inspected: 10/16/2025

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0Excellent

American•North Center

Ranked #163 of 551 in North CenterBetter than 17% of american restaurants

Improving

6 inspections

Last: Oct 16, 2025

high confidence

Directions Order

Inspections

17%

Clean Rate

3.2

Avg Violations

6 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

Pest issues

Evidence of pests found during inspection

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-14

Final Score

Impact Breakdown

High Priority

-5 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-5 pts

Best practices • 2 pts each

Inspection Timeline

+11 pts

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

4300-4304 N LINCOLN AVE, Chicago, IL 60618

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Violation Timeline

Sep 2022

1 inspections

Sep

Oct 2022

1 inspections

6 basic

Nov 2023

1 inspections

1 basic

Nov

Oct 2024

1 inspections

1 high priority

1 intermediate

3 basic

Oct 2025

2 inspections

1 high priority

1 intermediate

5 basic

Oct

Inspection History

6 records on file

1 Canvass Re-Inspection3 Canvass1 Complaint1 Non-Inspection

Oct 25

Canvass Re-Inspection InspectionLatestPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED HOT AND COLD WATER HANDLES AT THE BAR AREA HANDWASHING SINK TO BE EXTREMELY LOOSE, BUT FUNCTIONAL. INSTRUCTED TO REPAIR OR REPLACE HANDWASHING SINK HANDLES AT THE BAR AREA HANDWASHING SINK AND MAINTAIN ALL PLUMBING FIXTURES IN GOOD REPAIR.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED THE FOLLOWING PHYSICAL FACILITIES TO BE SOILED: CEILING TILES ABOVE MAIN COOK LINE (ADJACENT TO VENTILATION HOOD SYSTEM) SOILED WITH GREASE AND DUST DEBRIS, FLOOR AND WALLS BENEATH AND BEHIND EQUIPMENT ALONG THE MAIN COOK LINE HEAVILY SOILED WITH GREASE AND DRIED FOOD DEBRIS. INSTRUCTED TO CLEAN FLOORS, WALLS, CEILINGS, AND OTHER PHYSICAL FACILITIES AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF GREASE, DUST, DRIED FOOD DEBRIS, OR OTHER SOILS AND MAINTAIN.

Base deductions−4 pts

Oct 25

Canvass InspectionFail

1 High1 Med3 Basic

5 total

79/100inspection score

−21 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED GRILL DRAWER COOLER AT THE MAIN COOK LINE AT IMPROPER INTERIOR TEMPERATURE FOR COLD-HOLDING TCS FOOD ITEMS, 55.0F INTERNAL AMBIENT AT TIME OF INSPECTION. ALL TCS FOOD STORED INSIDE NOT YET AT IMPROPER COLD-HOLDING TEMPERATURES, RELOCATED TO FUNCTIONAL COOLER AT TIME OF INSPECTION. INSTRUCTED TO REPAIR OR REPLACE COOLER TO PROVIDE ADEQUATE INTERNAL AMBIENT AIR TEMPERATURE FOR MAINTAINING TCS FOOD ITEMS AT 41.0F OR BELOW AT ALL TIMES. TAGGED EQUIPMENT WITH INSTRUCTIONS TO CONTACT CDPH ONCE EQUIPMENT IS REPAIRED OR REPLACED AND PRIOR TO USE. PRIORITY VIOLATION. 7-38-005 CITATION ISSUED.

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED APPROXIMATELY 50 TO 60 DEAD COCKROACHES ON PEST CONTROL GLUE TRAPS THROUGHOUT THE FLOOR OF ALL BASEMENT AREAS, NO LIVE PEST ACTIVITY OBSERVED AT TIME OF INSPECTION. INSTRUCTED TO DISCARD AND REPLACE GLUE TRAPS WITH PEST CONTROL OPERATOR AND REMOVE DEAD OR TRAPPED INSECTS AT ADEQUATE FREQUENCY TO PREVENT ACCUMULATION OR DECOMPOSITION AND MAINTAIN.

Basic (3)

−6 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED HOT AND COLD WATER HANDLES AT THE BAR AREA HANDWASHING SINK TO BE EXTREMELY LOOSE, BUT FUNCTIONAL. INSTRUCTED TO REPAIR OR REPLACE HANDWASHING SINK HANDLES AT THE BAR AREA HANDWASHING SINK AND MAINTAIN ALL PLUMBING FIXTURES IN GOOD REPAIR.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED THE FOLLOWING PHYSICAL FACILITIES TO BE SOILED: CEILING TILES ABOVE MAIN COOK LINE (ADJACENT TO VENTILATION HOOD SYSTEM) SOILED WITH GREASE AND DUST DEBRIS, FLOOR AND WALLS BENEATH AND BEHIND EQUIPMENT ALONG THE MAIN COOK LINE HEAVILY SOILED WITH GREASE AND DRIED FOOD DEBRIS. INSTRUCTED TO CLEAN FLOORS, WALLS, CEILINGS, AND OTHER PHYSICAL FACILITIES AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF GREASE, DUST, DRIED FOOD DEBRIS, OR OTHER SOILS AND MAINTAIN.
60PREVIOUS CORE VIOLATION CORRECTED−2
OBSERVED THE FOLLOWING CORE VIOLATION(S) FROM PREVIOUS CANVASS INSPECTION (INSPECTION NO. 2604140) ON 10/4/2025 NOT CORRECTED AT TIME OF CURRENT CANVASS INSPECTION: #47 4-501.11 OBSERVED TORN GASKETS ON INTERIOR OF DRAWER COOLER LOCATED UNDERNEATH FLAT TOP GRILL. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION. INSTRUCTED TO CORRECT ALL CORE VIOLATIONS BY THE CORRECT-BY DATE ON INSPECTION REPORT AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-42-090 CITATION ISSUED.

Base deductions−21 pts

Oct 24

Canvass InspectionPass

1 High1 Med3 Basic

5 total

79/100inspection score

−21 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HANDWASHING SIGNAGE AT EXPOSED HANDWASHING SINK LOCATED IN FIRST FLOOR KITCHEN. INSTRUCTED TO PROVIDE.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED BULK INGREDIENTS SUCH AS FLOUR, SUGAR, ETC NOT LABELED IN BASEMENT STORAGE AREA. INSTRUCTED TO LABEL WITH THE COMMON NAME.

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED TORN GASKETS ON INTERIOR OF DRAWER COOLER LOCATED UNDERNEATH FLAT TOP GRILL. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED NO BACKFLOW PREVENTION DEVICE CONNECTED TO MOP SINK LOCATED IN BASEMENT UTILITY CLOSET. INSTRUCTED TO INSTALL BACKFLOW PREVENTION DEVICE IN ACCORDANCE WITH ALL RELEVANT LAWS, RULES, AND REGULATIONS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED BASEMENT PREP AREA DOES NOT HAVE SMOOTH, CLEANABLE FLOORS, WALLS, AND CEILINGS. INSTRUCTED TO EITHER REMOVE SLICER, POTATO CUTTER, MIXER, ETC FROM BASEMENT OR PROVIDE SMOOTH AND CLEANABLE FLOORS, WALLS, AND CEILINGS.

Base deductions−21 pts

Nov 23

Complaint InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED EXPIRED ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO PROVIDE CURRENT ALLERGEN TRAINING FOR ALL CERTIFIED FOOD MANAGERS.

Base deductions−2 pts

Oct 22

Canvass InspectionPass

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED STAINED CUTTING BOARDS IN THE KITCHEN 2 DOOR PREP LINE COOLER. INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED RUSTS ON THE WIRE STORAGE RACKS IN THE BASEMENT WALK-IN COOLER. INSTRUCTED TO REMOVE RUSTS AND REPAINT OR REPLACE THE SHELVES.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED MECHANICAL VENTILATION IN WASHROOM NOT WORKING LOCATED IN GAMEROOM AREA.INSTRUCTED TO REPAIR AND MAINTAIN ADEQUATE VENTILATION AT ALL TIMES.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED MISSING LIGHT SHIELD ON LIGHT FIXTURE DIRECTLY ABOVE THE KITCHEN PREP COOKING AREA.INSTRUCTED TO PROVIDE AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
INSTRUCTED TO DETAIL CLEAN KITCHEN EXHAUST HOOD/FILTERS TO REMOVE ACCUMULATION OF GREASE BUILD-UP AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
FOOD HANDLER (S) WITH NO PROOF OF FOOD HANDLER TRAINING CERTIFICATE. INSTRUCTED TO PROVIDE.

Base deductions−12 pts

Sep 22

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

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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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