What is Bordeaux Lounge BY Turquoise's health inspection score?

Bordeaux Lounge BY Turquoise has a SafeDine safety score of 82 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Bordeaux Lounge BY Turquoise last inspected?

Bordeaux Lounge BY Turquoise was last inspected on April 14, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Bordeaux Lounge BY Turquoise have?

Bordeaux Lounge BY Turquoise has 15 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Bordeaux Lounge BY Turquoise safe to eat at?

Bordeaux Lounge BY Turquoise has a good safety record with a score of 82/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Bordeaux Lounge BY Turquoise serve?

Bordeaux Lounge BY Turquoise serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Bordeaux Lounge BY Turquoise

Name: Bordeaux Lounge BY Turquoise
Address: 2147 W ROSCOE ST, Chicago, 60618
Rating: 82

2147 W ROSCOE ST, Chicago

Last inspected 11mo ago

▲Improving

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0Good

American•North Center

Ranked #253 of 551 in North CenterBetter than 17% of american restaurants

Improving

3 inspections

Last: Apr 14, 2025

medium confidence

Directions Order

Inspections

Clean Rate

Avg Violations

12 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

Plumbing issues

Plumbing or waste disposal problems

Facility condition

Building maintenance or structural issues

Permit/documentation

Administrative or documentation issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-18

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-7 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

+8 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

2147 W ROSCOE ST, Chicago, IL 60618

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Violation Timeline

Jan 2023

1 inspections

1 intermediate

5 basic

Jan

Sep 2024

1 inspections

1 intermediate

6 basic

Apr 2025

1 inspections

2 basic

Apr

Inspection History

3 records on file

3 Canvass

Apr 25

Canvass InspectionLatestPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED RUSTY STORAGE RACKS IN THE WALK-IN COOLER IN THE BASEMENT, INSTRCUTED THE PERSON IN CHARGE TO REMOVE RUST AND ENSURE ALL NONFOOD-CONTACT SURFACES REMAIN SMOOTH AND EASILY CLEANABLE.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED CERTIFIED FOOD SERVICE MANAGER ON SITE WITHOUT ALLERGEN AWARENESS TRAINING CERTIFICATE AT THE TIME OF INSPECTION. INSTRUCTED THE PERSON IN CHARGE TO ENSURE ALL CERTIFIED FOOD SERVICE MANAGERS OBTAIN ALLERGEN AWARENESS TRAINING AND KEEP CERTIFICATE ON SITE AT ALL TIMES.

Base deductions−4 pts

Sep 24

Canvass InspectionPass w/ Conditions

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TCS FOOD ITEMS INSIDE WALK IN COOLER TO BE IMPROPER:-SLICED CABBAGE 46.6F/45.3F, MEAT FOR PIZZA 46F, ONOIN SOUP 45.5F, EGGS 45.8F, CABBAGE SALAD46.8/45/4F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 47 LBS OF PRODUCTS WORTH $285.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005 CITATION ISSUED.

Basic (6)

−12 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
NO SPLASHGUARD BETWEEN EXPOSED HAND SINK AND DRAINBOARD OF 3 COMPARTMENT SINK AT THE BASEMENT FOOD PREP AREA. MUST INSTALL A WASHABLE SPLASHGUARD.
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.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED ICE SCOOP STORED INSIDE ICE MACHINE ON ICE. INSTRUCTED TO REMOVE AND PROVIDE AN ICE SCOOP HOLDER.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED CARDBOARD BOXES AND FOIL PAPER USED TO LINE SHELVES AT THE BASEMENT FOOD PREP TABLE AND WALK IN COOLER. INSTRUCTED TO CLEAN AND REMOVE ALL CARDBOARD BOXES TO PREVENT HIDING PLACES FOR PEST.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED DIRTY AND DUSTY VENTS ON WALL AT THE BASEMENT FOOD PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
NOTED DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS AND ON EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS AND PIPES/CONDUITS.

Base deductions−17 pts

Jan 23

Canvass InspectionPass

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS.

Basic (5)

−10 pts

53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
INSTRUCTED TO PROVIDE SELF CLOSING DEVICE FOR MEN AND WOMEN WASHROOM DOOR (BORDEAUX SIDE)
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
INSTRUCTED TO CLEAN AND MAINTAIN REAR OUTSIDE GARBAGE ENCLOSURE AREA. NOTED SOME LITTER ON GROUND.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO REGROUT FLOOR TILES WITH DEEP SEAMS IN BASEMENT PREP DISHWASHING AREA.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
FOOD HANDLERS WITH INCOMPLETE PROOF OF FOOD HANDLER TRAINING CERTIFICATE. INSTRUCTED TO PROVIDE CERTIFICATE FOR EACH EMPLOYEE.
58ALLERGEN TRAINING AS REQUIRED−2
FOUND INCOMPLETE APPROVED ALLERGEN TRAINING CERTIFICATE AVAILABLE . INSTRUCTED ANY PERSON WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE TO COMPLY WITH ALLERGEN TRAINING CERTIFICATION.

Base deductions−15 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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