What is Lawrene Fish Market's health inspection score?

Lawrene Fish Market has a SafeDine safety score of 70 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Lawrene Fish Market last inspected?

Lawrene Fish Market was last inspected on January 30, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Lawrene Fish Market have?

Lawrene Fish Market has 32 total violations across 8 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Lawrene Fish Market safe to eat at?

Lawrene Fish Market has a good safety record with a score of 70/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Lawrene Fish Market serve?

Lawrene Fish Market serves Seafood cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Lawrene Fish Market

Name: Lawrene Fish Market
Address: 3920 W LAWRENCE AVE, Chicago, 60625
Rating: 70

3920 W LAWRENCE AVE, Chicago

Data may be outdated — inspected 1/30/2025

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0Good

Seafood•Lincoln Square

Ranked #293 of 447 in Lincoln SquareBetter than 76% of seafood restaurants

Stable

8 inspections

Last: Jan 30, 2025

low confidence

Directions Order

Inspections

13%

Clean Rate

Avg Violations

15 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Pest issues

Evidence of pests found during inspection

Permit/documentation

Administrative or documentation issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-30

Final Score

Impact Breakdown

High Priority

-8 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-3 pts

Best practices • 2 pts each

Freshness Penalty

-12 pts

Score reduced due to stale inspection data

Inspection Timeline

+4 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

3920 W LAWRENCE AVE, Chicago, IL 60625

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Violation Timeline

Jul 2022

1 inspections

1 high priority

2 intermediate

4 basic

Jul

Dec 2022

1 inspections

2 basic

Oct 2023

2 inspections

2 intermediate

1 basic

Oct

Nov 2024

2 inspections

2 high priority

2 intermediate

7 basic

Jan 2025

2 inspections

2 high priority

2 intermediate

5 basic

Jan

Inspection History

8 records on file

1 Complaint Re-Inspection2 Complaint2 Canvass Re-Inspection3 Canvass

Jan 25

Complaint Re-Inspection InspectionLatestPass

1 High

1 total

90/100inspection score

−10 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
4-602.11(B-E)--OBSERVED A SLIGHT DEBRIS ACCUMULATION ENCRUSTED ON THE INTERIOR OF THE ICE MAKER.MUST REMOVE DEBRIS, DETAIL CLEAN INSIDE ICE MACHINE/HAVE SERVICED AND MAINTAIN ICE MAKER AT ALL TIMES.

Base deductions−10 pts

Jan 25

Complaint InspectionFail

1 High2 Med5 Basic

8 total

70/100inspection score

−30 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED A SLIGHT DEBRIS ACCUMULATION ENCRUSTED ON THE INTERIOR OF THE ICE MAKER.MUST REMOVE DEBRIS, DETAIL CLEAN INSIDE ICE MACHINE/HAVE SERVICED AND MAINTAIN ICE MAKER AT ALL TIMES.

Intermediate (2)

−10 pts

21PROPER HOT HOLDING TEMPERATURES−5
OBSERVED IMPROPER HOT HOLDING TEMPERATURES OF (TCS FOODS) INSIDE OF THE HOT HOLDING UNIT AT FRONT PREP AREA.OBSERVED COOKED FISH IN CONTAINERS INSIDE THE HOT HOLDING UNIT INTERNAL TEMPERATURES RANGING FROM 111.1F-113.4F.MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 5#'S OF FOOD WORTH $50.00.INSTRUCTED MANAGEMENT TO MONITOR AND MAINTAIN ALL HOT (TCS FOODS) AT 135F OR HOTTER AT ALL TIMES.PRIORITY VIOLATION 7-38-005,CITATION ISSUED.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED EVIDENCE OF PEST ACTIVITY ON THE PREMISES.APPROXIMATELY 50 RODENT (MICE) DROPPINGS ON THE FLOOR UNDERNEATH STORAGE RACKS ADJACENT TO THE REAR EXIT DOOR AND ON THE FLOOR UNDERNEATH THE CHEST FREEZER NEAR THE WATER HEATER.INSTRUCTED TO DETAIL CLEAN AND SANITIZE AND REMOVE ALL RODENT DROPPINGS FROM ALL AFFECTED AREAS.ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE THE PEST ACTIVITY.PRIORITY FOUNDATION VIOLATION 7-38-020(A),CITATION ISSUED.

Basic (5)

−10 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED RUST ON THE WIRE STORAGE RACK IN THE WALK-IN COOLER.INSTRUCTED TO REMOVE RUST AND REPAINT OR REPLACE THE SHELVES AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED STAINED CUTTING BOARDS IN BOTH FRONT AND REAR FOOD PREP AREAS.INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO DETAIL CLEAN THE GREASE BUILD-UP INSIDE BOTTOM COMPARTMENTS OF THE DEEP FRYERS.
50HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE−2
OBSERVED NO HOT RUNNING WATER THROUGHOUT MULTIPLE SINKS (HANDWASHING SINKS, 3-COMPARTMENT SINKS,WASHROOMS,UTILITY MOP SINK)WATER TEMPERATURE RANGING FROM 63.F-71.7F THROUGHOUT THE PREMISES.OBSERVED WATER HEATER WAS TURNED-OFF;MANAGEMENT IMMEDIATELY NOTIFIED PLUMBER FOR SERVICE.INSTRUCTED TO PROVIDE ADEQUATE HOT RUNNING WATER ABOVE 110F AT THE 3-COMPARTMENT SINKS AND MINIMUM OF 100F AT ALL HANDWASHING SINKS.PRIORITY VIOLATION 7-38-030(C),CITATION ISSUED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND ORGANIZE REAR STORAGE ROOM AND REMOVE UNNECESSARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE AND ELEVATE STOCK ITEMS OFF THE FLOOR AT LEAST 6" INCHES TO FACILITATE CLEANING AND MAINTAIN.

Base deductions−30 pts

Nov 24

Canvass Re-Inspection InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-101.19--OBSERVED RUST ON THE WIRE STORAGE RACK IN THE WALK-IN COOLER.INSTRUCTED TO REMOVE RUST AND REPAINT OR REPLACE THE SHELVES AND MAINTAIN.

Base deductions−2 pts

Nov 24

Canvass InspectionFail

2 High2 Med6 Basic

10 total

58/100inspection score

−42 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED THE FRONT SUSHI PREP LINE HANDWASHING SINK NOT ACCESSIBLE FOR USE WHILE FOOD HANDLERS ACTIVELY PREPARING FOODS FOR CUSTOMERS.STORING A BUCKET OF NOODLES INSIDE OF THE HAND SINK.MANAGER REMOVED.INSTRUCTED TO MAKE HANDWASHING SINK ACCESSIBLE AT ALL TIMES.PRIORITY FOUNDATION VIOLATION 7-38-030(C),CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED A SLIGHT DEBRIS ACCUMULATION ENCRUSTED ON THE INTERIOR OF THE ICE MACHINE.MUST REMOVE DEBRIS, DETAIL CLEAN INSIDE ICE MACHINE/HAVE SERVICED AND MAINTAIN ICE MACHINE AT ALL TIMES.

Intermediate (2)

−10 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED BULK CONTAINERS IN REAR WITHOUT A LABEL. INSTRUCTED TO PROVIDE THE COMMON NAME ON ALL BULK CONTAINERS TO PROPERLY IDENTIFY ITEM NAME (SALT, SUGAR, FLOUR ETC).
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED APPROXIMATELY 50 RODENT (MICE) DROPPINGS ON THE FLOOR UNDERNEATH CLUTTERED ITEMS/UNUSED EQUIPMENTS STORED AT CORNER NEAR THE REAR EXIT DOOR.INSTRUCTED TO DETAIL CLEAN AND SANITIZE AND REMOVE ALL RODENT DROPPINGS FROM ALL AFFECTED AREAS.ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE THE PEST ACTIVITY.PRIORITY FOUNDATION VIOLATION 7-38-020(A),CITATION ISSUED.

Basic (6)

−12 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED DIRTY WIPING CLOTHS ON PREP TABLES AT FRONT AND REAR PREP AREAS.NOT PROPERLY STORED.INSTRUCTED TO PROPERLY STORE ALL WASHCLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED STAINED CUTTING BOARDS IN THE FOOD PREP AREAS.INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED RUST ON THE WIRE STORAGE RACK IN THE WALK-IN COOLER.INSTRUCTED TO REMOVE RUST AND REPAINT OR REPLACE THE SHELVES AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO DETAIL CLEAN THE GREASE BUILD-UP INSIDE OF THE DEEP FRYER COMPARTMENTS,EXTERIOR AND INTERIOR OF THE TOASTER OVEN WITH HEAVY FOOD BUILDUP, LOWER SHELVES OF PREP TABLES,PREP COOLERS,THE OUTSIDE OF THE FOOD STORAGE CONTAINERS USED TO STORE SAUCES, AND THE INTERIOR OF THE CHEST FREEZER AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND ORGANIZE REAR STORAGE ROOM AND REMOVE UNNECESSARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE AND ELEVATE STOCK ITEMS OFF THE FLOOR AT LEAST 6" INCHES TO FACILITATE CLEANING.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED THE CERTIFIED FOOD MANAGER WITHOUT THE ALLERGEN TRAINING CERTIFICATE. ALLERGEN TRAINING IS REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION CERTIFICATE.INSTRUCTED TO COMPLETE TRAINING AND KEEP CERTIFICATE ON SITE.

Base deductions−42 pts

Oct 23

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Oct 23

Canvass InspectionFail

2 Med1 Basic

3 total

88/100inspection score

−12 pts

Intermediate (2)

−10 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED SEVERAL ROACH CARCASSES THROUGHOUT THE FACILITY. INCLUDING IN THE KITCHEN PREP AREA, NEAR 3 COMPARTMENT SINK IN THE KITCHEN, AND INSIDE THE WORKING FREEZER. INSTRUCTED MANAGER TO REMOVE ALL CARCASSES FROM FACILITY.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED 5 LIVE ROACHES THROUGHOUT FACILITY, INCLUDING 3 COMP SINK AREA AND NEAR WATER HEATER; OBSERVED 10 SMALL FLIES THROUGHOUT FACILITY INCLUDING IN DRY STORAGE AREA ON MAIN SALES FLOOR. INSTRUCTED MANAGER TO SERVICE ALL AREAS AFFECTED BY PESTS. PRIORITY FOUNDATION VIOLATION 7-38-020(A) CITATION ISSUED.

Basic (1)

−2 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DEBRIS BUILD UP ON FLOORS THROUGHOUT THE KITCHEN. INSTRUCTED MANAGER TO CLEAN FLOORS.

Base deductions−12 pts

Dec 22

Complaint InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

40PERSONAL CLEANLINESS−2
OBSERVED FOOD HANDLER NOT WEARING HAIR RESTRAINT.FOOD HANDLER WORE HAIR RESTRAINT BY THE END OF INSPECTION.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
FOUND FOOD CONTAINERS NOT STORED PROPERLY.MUST STORE INVERTED.

Base deductions−4 pts

Jul 22

Canvass InspectionPass w/ Conditions

1 High2 Med4 Basic

7 total

72/100inspection score

−28 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
FOUND HANDSINK IN SUSHI PREP AREA NOT ACCESSIBLE FOR EMPLOYEE TO WASH HANDS. NOTED BUCKET OF NOODLES IN THE SINK AND A TOASTER OVEN BLOCKING THE SAME HANDSINK. UNABLE FOR THE EMPLOYEES TO WASH HANDS. INSTRUCTED MANAGER TO REMOVE BUCKET AND REMOVE THE TOASTER OVEN IN FRONT OF THE HANDSINK. INSTRUCTED MANAGER, A HANDSINK MUST BE ACCESSIBLE FOR EMPLOYEE HANDWASHING AT ALL TIMES. (CORRECTED ON SITE - MANAGER REMOVE BUCKET AND TOASTER OVEN) PRIORITY FOUNDATION VIOLATION 7-38-030 (C) CITATION ISSUED

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED TCS COLD FOODS AT IMPROPER TEMPERATURE REQUIREMENT DURING STORAGE AND DISPLAY ON TOP OF THE FRONT COUNTER. SHRIMP SHUMAI AT 74.5F, TAKOYAKI AT 75.8F, CRAB RANGOON AT 74.7F, VEGGIE SPRING ROLL AT 76.2F, BEEF GYOZA AT 75.2F AND VEGETABLE GYOZA AT 75.9F. INSTRUCTED MANAGER TCS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF BELOW 41.0F AND HOT HOLDING TEMPERATURE OF ABOVE 135.0F. MANAGER DISCARDED THE SAID FOOD PRODUCTS. TOTAL VALUE $ 35.00, TOTAL WEIGHT 3 LBS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
36THERMOMETERS PROVIDED & ACCURATE−5
INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE ALL COOLERS.

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
INSTRUCTED NOT TO USE GROCERY BAGS FOR FOOD STORAGE INSIDE REACH-IN FREEZER. MUST USE FOOD GRADE STORAGE BAGS.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN STORAGE RACKS WITH WHITE MOLD LIKE ACCUMULATION INSIDE WALK-IN COOLER IN REAR AREA.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS IN REAR PREP AREA ESPECIALLY UNDER AND BEHIND COOLERS AND FREEZERS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO REPLACE HEAVY WATER STAINED CEILING TILES WITH GREEN MOLD LIKE BUILD-UP ABOVE HALLWAY LEADING TO WASHROOMS.

Base deductions−28 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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