What is Penny's Roscoe's health inspection score?

Penny's Roscoe has a SafeDine safety score of 60 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Penny's Roscoe last inspected?

Penny's Roscoe was last inspected on April 8, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Penny's Roscoe have?

Penny's Roscoe has 51 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Penny's Roscoe safe to eat at?

Penny's Roscoe 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 Penny's Roscoe serve?

Penny's Roscoe serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Penny's Roscoe

Name: Penny's Roscoe
Address: 3400 N SHEFFIELD AVE, Chicago, 60657
Rating: 60

3400 N SHEFFIELD AVE, Chicago

Last Inspected: 4/8/2026

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0Fair

American•Lakeview

Ranked #772 of 999 in LakeviewBetter than 22% of american restaurants

Improving

7 inspections

Last: Apr 8, 2026

high confidence

Directions Order

Inspections

14%

Clean Rate

7.3

Avg Violations

2 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Pest issues

Evidence of pests found during inspection

Plumbing issues

Plumbing or waste disposal problems

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Facility condition

Building maintenance or structural issues

12x

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-42

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-23 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

+60 pts

100

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 58/100 — 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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3400 N SHEFFIELD AVE, Chicago, IL 60657

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Violation Timeline

Feb 2023

1 inspections

1 intermediate

7 basic

Feb

Feb 2024

1 inspections

2 basic

Apr 2025

2 inspections

1 high priority

4 intermediate

13 basic

Apr

Mar 2026

1 inspections

2 high priority

11 intermediate

Apr 2026

2 inspections

1 high priority

9 intermediate

Apr

Inspection History

7 records on file

3 Canvass Re-Inspection4 Canvass

Apr 26

Canvass Re-Inspection InspectionLatestCleanPass

No violations

100/100inspection score

Apr 26

Canvass Re-Inspection InspectionFail

1 High9 Med

10 total1 risk factor

40/100inspection score

−55 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLERisk Factor−10

Intermediate (9)

−45 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−5
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−5
60PREVIOUS CORE VIOLATION CORRECTED−5

Base deductions−55 pts

Risk factor bonus (1× +5)−5 pts

Mar 26

Canvass InspectionFail

2 High11 Med

13 total2 risk factors

15/100inspection score

−75 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLERisk Factor−10
16FOOD-CONTACT SURFACES: CLEANED & SANITIZEDRisk Factor−10

Intermediate (11)

−55 pts

23PROPER DATE MARKING AND DISPOSITION−5
28TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED−5
28TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED−5
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−5
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−5
60PREVIOUS CORE VIOLATION CORRECTED−5

Base deductions−75 pts

Risk factor bonus (2× +5)−10 pts

Apr 25

Canvass Re-Inspection InspectionPass

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
: 3-302.12---- ALL BULK FOODS NOT STORED IN THE ORIGINAL CONTAINERS MUST BE LABELED WITH THE PRODUCT COMMON NAME.

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-101.19---- MUST NOT USE PLASTIC OR WOODEN CRATES AS ELEVATION FOR ANY STORED ITEMS THROUGHOUT THE FACILITY INCLUDING THE WALK-IN COOLER AND FREEZERS.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-602.13--- EXCESSIVE GREASE ON BASEMENT COOKS LINE GAS STOVE, ALL COOKING EQUIPMENT IN THE 1ST FLOOR REAR PREP. MUST CLEAN AND MAINTAIN ALL.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.11--- EXCESSIVE GREASE ON THE FLOORS, WALLS AND CEILING THROUGHOUT THE 1ST FLOOR REAR COOKS LINE, UNDER FLAT GRILL AND DEEP FRYER. MUST CLEAN ALL, CLEAN OR REPLACE ALL GREASED CEILING TILES.

Base deductions−11 pts

Apr 25

Canvass InspectionFail

1 High3 Med10 Basic

14 total

55/100inspection score

−45 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
NOTED THE CHLORINE CHEMICAL DISH WASHING MACHINE NOT DISPENSING SANITIZER WHILE DISHES WERE BEING WASHED. 0 PPM CHLORINE MEASURED AFTER SEVERAL ATTEMPTS. INSTRUCTED TO SET THE THREE COMPARTMENT SINK TO WASH, RINSE AND SANITIZE, RE-WASH ALL DISHES. DISH MACHINE TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED, PROPERLY DISPENSES CHLORINE SANITIZER AND C.D.P.H CONTACTED FOR INSPECTION OF THE MACHINE. PRIORITY VIOLATION 7-38-025 CITATION ISSUED.

Intermediate (3)

−15 pts

23PROPER DATE MARKING AND DISPOSITION−5
NOTED PREPARED TCS FOODS SUCH AS COOKED BEEF, FRIED TOFU AND COOKED CHICKEN THROUGHOUT THE WALK-IN COOLER NOT DATE LABELED WITH AN EXPIRATION DATE NO LONGER THAN 7 DAYS. NO DATES ON ANY PREPARED FOODS. ALL DISCARDED. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
ALL BULK FOODS NOT STORED IN THE ORIGINAL CONTAINERS MUST BE LABELED WITH THE PRODUCT COMMON NAME.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
NOTED RAT DROPPINGS IN THE FOLLOWING AREAS THROUGHOUT: APPROXIMATELY 15 DROPPINGS UNDER THE DISH MACHINE, 20 DROPPINGS UNDER THE NORTH WALL METAL RACK SHELVING IN THE BASEMENT, 5 TO 10 UNDER AND BESIDE THE ICE MACHINE AND MOP SINK, ALONG BASEBOARDS AND UNDER STORED ITEMS THROUGHOUT THE SOUTHEAST SIDE OF THE BASEMENT AND 50 TO 75 DROPPINGS IN THE REAR SOUTH BASEMENT. INSTRUCTED TO REMOVE ALL DROPPINGS, SANITIZE ALL AFFECTED AREAS AND RECOMMEND HAVING PEST CO. SERVICE FOR RATS. PRIORITY FOUNDATION VIOLATION 7-38-020(A) CITATION ISSUED.

Basic (10)

−20 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
ALL PREP AREA WIPING CLOTHS MUST BE HELD IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
ALL MIXING BOWLS, POTS, PANS MUST BE STORED INVERTED AT THE CLEAN DISH/EQUIPMENT STORAGE RACKS.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
ALL FOODS MUST BE ELEVATED FROM THE FLOORS IN THE WALK-IN FREEZER.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE PLASTIC OR WOODEN CRATES AS ELEVATION FOR ANY STORED ITEMS THROUGHOUT THE FACILITY INCLUDING THE WALK-IN COOLER AND FREEZERS.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
EXCESSIVE GREASE ON BASEMENT COOKS LINE GAS STOVE, ALL COOKING EQUIPMENT IN THE 1ST FLOOR REAR PREP. MUST CLEAN AND MAINTAIN ALL.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
LEAK UNDER THE EAST SIDE THREE COMPARTMENT SINK INTO A BUS PAN. LEAK AT NOZZLE ON THE SAME SINK. MUST REPAIR ALL LEAKS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
EXCESSIVE GREASE ON THE FLOORS, WALLS AND CEILING THROUGHOUT THE 1ST FLOOR REAR COOKS LINE, UNDER FLAT GRILL AND DEEP FRYER. MUST CLEAN ALL, CLEAN OR REPLACE ALL GREASED CEILING TILES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
PILED WOOD PANELS IN THE REAR ICE MACHINE ROOM MUST BE REMOVED TO PREVENT PEST HARBORING.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATION FROM REPORT #2589802 ON 2-20-24 NOT CORRECTED. #55- BASEMENT STORAGE ROOM (SOUTH WEST CORNER OF BASEMENT) FLOOR CLUTTERED. MUST ELEVATE ALL ITEMS OFF FLOOR OR REMOVE ITEMS. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.

Base deductions−45 pts

Feb 24

Canvass InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
BASEMENT STORAGE ROOM (SOUTH WEST CORNER OF BASEMENT) FLOOR CLUTTERED. MUST ELEVATE ALL ITEMS OFF FLOOR OR REMOVE ITEMS.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED ONE DAMAGED/CRACKED CEILING LIGHT COVER ABOVE BASEMENT PREP TABLE. MUST REPLACE SAID DAMAGED CEILING LIGHT COVER.

Base deductions−4 pts

Feb 23

Canvass InspectionPass

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
FOOD REMOVED FROM ORIGINAL CONTAINERS MUST BE LABELED WITH COMMON NAME

Basic (7)

−14 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
A BUCKET WITH SANITIZE SOLUTION AND LINEN MUST BE PROVIDED AT PREP TABLES
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED ICE BUILD-UP ON SHELVES FROM CONDENSER UNIT INSIDE THE WALK-IN FREEZER IN BASEMENT.INSTRUCTED TO REPAIR. NO FOOD UNDER THE UNIT.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
ACCUMULATED GREASE AND FOOD DEBRIS ON WALLS, UTILITY CONNECTIONS AND EQUIPMENT SURFACES BEHIND COOKING LINE.MUST CLEAN AND MAINTAIN. FIRST FLOOR BY THE DEEP FRYER
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
LEAKING PIPE UNDER THE THREE COMPARTMENT SINK AT DISH ROOM,REPAIR ISSUE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
SWEEP DEBRIS FROM FLOORS UNDER SHELVES IN BASEMENT STORAGE AREA.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED TWO BURNERS WITH BIG POTS ON TOP UNDER THE HOOD VENTILATION,ONLY ONE BURNER FITS UNDER THE HOOD THE OTHER NOT. BOTH BURNERS MUST BE UNDER HOOD VENTILATION, OR REMOVE BURNERS.

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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