What is Byte Cafe's health inspection score?

Byte Cafe has a SafeDine safety score of 91 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Byte Cafe last inspected?

Byte Cafe was last inspected on July 1, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Byte Cafe have?

Byte Cafe has 16 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Byte Cafe safe to eat at?

Yes, Byte Cafe has an excellent safety record with a score of 91/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Byte Cafe serve?

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

Official Health Record

Byte Cafe

Name: Byte Cafe
Address: 600 W CHICAGO AVE, Chicago, 60654
Rating: 91

600 W CHICAGO AVE, Chicago

Last inspected 10mo ago

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0Excellent

Cafe•River North

Ranked #90 of 551 in River NorthBetter than 87% of cafe restaurants

Stable

6 inspections

Last: Jul 1, 2025

medium confidence

Directions Order

Inspections

33%

Clean Rate

2.7

Avg Violations

11 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

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Pest issues

Evidence of pests found during inspection

Plumbing issues

Plumbing or waste disposal problems

Permit/documentationHigh Priority

Administrative or documentation issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-9

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-2 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

+2 pts

100

Latest

100% weight

2nd

60% weight

100

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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600 W CHICAGO AVE, Chicago, IL 60654

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Violation Timeline

Jun 2022

1 inspections

1 high priority

1 intermediate

2 basic

Jun

Aug 2022

1 inspections

1 basic

Dec 2023

2 inspections

4 high priority

1 intermediate

3 basic

Dec

Sep 2024

1 inspections

3 basic

Jul 2025

1 inspections

Jul

Inspection History

6 records on file

4 Canvass2 Canvass Re-Inspection

Jul 25

Canvass InspectionLatestCleanOut of Business

No violations

100/100inspection score

Sep 24

Canvass InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED THE FLOOR DRAIN BY THE THREE COMPARTMENT SINK WITH A BUILD UP OF DIRT AND GRIME. INSTRUCTED TO CLEAN AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE FLOOR BASE OF THE TWO DOOR REACH IN FREEZER WITH A BUILD UP OF SMALL FOOD DEBRIS ON THE BOTTOM AND OUTSIDE EDGE OF THE DOOR OPENING. INSTRUCTED TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED IN THE DRY STORAGE AREA BY THE FREEZER AND SHELVING SPIILAGE AND DIRT BUILD UP ON THE FLOOR ALONG THE REAR WALL AND A BUILD UP OF DIRT AND SMALL FOOD DEBRIS IN UNDER THE SHELVING AS WELL AS THE COOKING EQUIPMENT IN THE FRONT SERVICE AREA. INSTRUCTED TO CLEAN AND MAINTAIN ALL AREAS AS A MEANS OF PREVENTING POSSIBLE PEST AND OR INSECT FEEDING AND HARBORING.

Base deductions−6 pts

Dec 23

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Dec 23

Canvass InspectionFail

4 High1 Med3 Basic

8 total1 risk factor

44/100inspection score

−51 pts

High Priority (4)

−40 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
THE PERSON IN CHARGE DOES NOT HAVE A CITY CERTIFICATION OR DOCUMENTATION OF PENDING CITY CERTIFICATE AT THE TIME OF INSPECTION WHILE TCS FOODS SUCH SOUP AND BEEF BEING COOLED DOWN. NO OTHER ORIGINAL AND VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE WAS POSTED NOR PROVIDED ON-SITE FOR THE PRESENT MANAGER ON DUTY. NO VALID DOCCUMENTATION ON PREMISES. INSTRUCTED TO PROVIDE A LEAST ONE CERTIFIED FOOD MANAGER ON SITE WHEN TCS FOOD IS COOKED OR COOLED ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
INTERIOR OF THE ICE MACHINE DRIP PLATE IS SLIGHTLY SOILED. FACILITY MUST CLEAN AND MAINTAIN.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED THE METHOD OF COOLING HOT SOUP IN LARGE 5 GALLON CONTAINER IS INADEQUATE IN THE WALK-IN COOLER. USE ONE OR MORE OF THE FOLLOWING OPTIONS BASED ON TYPE OF FOOD BEING COOLED: FACILITY MUST SEPARATE FOODS INTO SMALLER OR THINNER PORTIONS, PLACING FOOD IN SHALLOW PANS, STIRRING THE FOOD IN A CONTAINER PLACED IN AN ICE WATER BATH, USING CONTAINERS THAT FACILITATE HEAT TRANSFER, ADDING ICE AS AN INGREDIENT, OR OTHER EFFECTIVE METHODS. PIC PLACED SOUPS INTO SMALLER PORTION SIZE CONTAINERS IN THE WALK-IN COOLER. PRIORITY FOUNDATION VIOLAITON 7-38-005 CITATION ISSUED.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
THE METHOD OF COOLING SOUP AND BEEF PATTIES IS INADEQUATE. FOOD MUST BE UNCOVERED DURING COOLING, IF PROTRECTED FROM OVERHEAD CONTAMINATION.

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
PEST CONTROL LOG BOOK NOT PROVIDED ON SITE. FACIITY MUST PROVIDE. PRIORITY FOUNDATION VIOLAITON 7-38-020 (C) CITATION ISSUED.

Basic (3)

−6 pts

48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
EQUIPMENT USED IN THE FACILITY IS TOO LARGE TO FIT AND FULLY IMMERSE WITHIN THE COMPARTMENTS OF THE THREE COMPARTMENT SINK. FACILITY MUST INSTALL A LARGER 3COMPARTMENT SINKTHAT WILL ALLOW ALL EQUIPMENT TO BE IMMERSED, USE SMALLER EQUIPMENT THAT CAN FIT IN THE EXISTING 3 COMPARTMENT SINK OR USE AN ALTERNATIVE METHOD OF MANUAL WAREWASHING APPROVED BY THE HEALTH DEPARTMENT.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
AN IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR/TEST STRIPS IS NOT PROVIDED AND READILY ACCESSIBLE FOR MEASURING THE UTENSIL SURFACE TEMPERATURE FOR THE HOT TEMPERATURE DISHWASHER. FACILITY MUST PROVIDE HOT WATER TEMPERATURE-SENSATIVE THERMOMETER/TEST STRIPS. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
CEILING VENT ABOVE THE 3COMPARTMENT SINK IS SOILED. FACILITY MUST CLEAN AND MAINTAIN.

Base deductions−51 pts

Risk factor bonus (1× +5)−5 pts

Aug 22

Canvass Re-Inspection InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED AUTOMATIC SENSOR ON HANDWASHING SINK NEXT TO UNUSED HIUGH TEMPERATURE DISH MACHINE NOT WORKING. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.

Base deductions−2 pts

Jun 22

Canvass InspectionPass w/ Conditions

1 High1 Med2 Basic

4 total

81/100inspection score

−19 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED PREP COOLER UNDERNEATH GRILL CONTAINING TCS ITEMS SUCH AS STEAK, TURKEY BURGERS, AND CHICKEN TENDERS MAINTAINING AN IMPROPER AMBIENT TEMPERATURE OF 48.5F. COOLER TAGGED AND HELD FOR INSPECTION. INSTRUCTED TO REPAIR COOLER SO THAT IT IS CAPABLE OF MAINTAINING AMBIENT TEMPERATURES AT OR BELOW 41F AT ALL TIMES. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED THE FOLLOWING TCS ITEMS HELD AT THE STATED IMPROPER TEMPERATURES IN PREP COOLER UNDERNEATH GRILL: STEAK AT 54.1F, TURKEY BURGERS AT 56.0F, AND CHICKEN TENDERS AT 50.1F. MANAGEMENT VOLUNTARILY DISCARDED AND DENATURED APPROXIMATELY 6LBS OF PRODUCT VALUED AT APPROXIMATELY $25. INSTRUCTED TO MAINTAIN ALL TCS ITEMS AT OR BELOW 41F AT ALL TIMES. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

Basic (2)

−4 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED AUTOMATIC SENSOR ON HANDWASHING SINK NEXT TO UNUSED HIUGH TEMPERATURE DISH MACHINE NOT WORKING. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED ONE BURNT OUT LIGHTBULB UNDERNEATH HOOD IN REAR PREP AREA. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.

Base deductions−19 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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