What is Budacki's Drive IN's health inspection score?

Budacki's Drive IN has a SafeDine safety score of 87 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Budacki's Drive IN last inspected?

Budacki's Drive IN was last inspected on July 23, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Budacki's Drive IN have?

Budacki's Drive IN has 26 total violations across 7 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Budacki's Drive IN safe to eat at?

Yes, Budacki's Drive IN has an excellent safety record with a score of 87/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Budacki's Drive IN serve?

Budacki's Drive IN serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Budacki's Drive IN

Name: Budacki's Drive IN
Address: 4739 N DAMEN AVE, Chicago, 60625
Rating: 87

4739 N DAMEN AVE, Chicago

Last inspected 8mo ago

▲Improving

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0Excellent

American•Lincoln Square

Ranked #117 of 447 in Lincoln SquareBetter than 17% of american restaurants

Improving

7 inspections

Last: Jul 23, 2025

medium confidence

Directions Order

Inspections

14%

Clean Rate

3.7

Avg Violations

9 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

Food storage

Food not properly stored or protected

Other violation

Regulatory compliance issue

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-13

Final Score

Impact Breakdown

High Priority

-3 pts

Direct health hazards • 10 pts each

Intermediate

-1 pts

Potential hazards • 5 pts each

Basic

-4 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

+18 pts

100

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

4739 N DAMEN AVE, Chicago, IL 60625

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Violation Timeline

Jul 2022

1 inspections

1 intermediate

3 basic

Jul

Nov 2023

1 inspections

1 high priority

1 intermediate

1 basic

Jul 2024

2 inspections

3 high priority

1 intermediate

2 basic

Jul

Jul 2025

3 inspections

2 high priority

1 intermediate

10 basic

Inspection History

7 records on file

2 Canvass Re-Inspection3 Canvass1 Complaint Re-Inspection1 Complaint

Jul 25

Canvass Re-Inspection InspectionLatestCleanPass

No violations

100/100inspection score

Jul 25

Canvass Re-Inspection InspectionPass w/ Conditions

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
3-304.14--- PREP AREA WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.
43IN-USE UTENSILS: PROPERLY STORED−2
3-304.12---- NOTED IN-USE RICE SCOOP BEING STORED IN A CONTAINER OF WATER AT A TEMPERATURE OF 76.1F. IF STORED IN HOT WATER, MUST MAINTAIN A MINIMUM TEMPERATURE OF 135F OR STORE ON/IN A CLEAN SURFACE/CONTAINER AND WASH, RINSE, SANITIZE AS NEED OR EVERY 4 HOURS.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
4-903.11(A;C)----ALL STORED ITEMS THROUGHOUT THE REAR STORAGE MUST BE ELEVATED FROM THE FLOORS.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-602.13--- MUST NOT USE CARDBOARD AS LINER FOR SHELVING THROUGHOUT THE FACILITY. ----ALL RAW WOODEN SHELVING THROUGHOUT THE FRONT PREP MUST BE PAINTED, SEALED TO BE SMOOTH, CLEANABLE AND NON-ABSORBENT.

Base deductions−8 pts

Jul 25

Canvass InspectionPass w/ Conditions

2 High1 Med6 Basic

9 total

63/100inspection score

−37 pts

High Priority (2)

−20 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
NOTED 0 PPM CHLORINE IN THE FINAL RINSE COMPARTMENT OF THE THREE COMPARTMENT SINK THAT WAS SET TO WASH, RINSE AND SANITIZE AND DISHES BEING WASHED. INSTRUCTED TO PROPERLY SET FINAL RINSE WITH CHLORINE TO 100 PPM DURING THE INSPECTION. PRIORITY VIOLATION 7-38-025 CITATION ISSUED.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
NOTED THE COOKS LINE TWO DOOR COOLER UNABLE TO MAINTAIN PROPER TEMPERATURE. COOLER FOUND AT 53.4F WITH FOODS SUCH AS ITALIAN BEEF AT 47.4F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED, MAINTAINS A TEMPERATURE OF 41F OR BELOW AND C.D.P.H CONTACTED FOR TAG REMOVAL. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
THE FOLLOWING TCS FOODS NOTED IN THE COOKS LINE TWO DOOR COOLER AT IMPROPER COLD HOLDING TEMPERATURES: ITALIAN BEEF AT 47.4F, BEEF AT 53.4F, HOT DOGS AT 44.9F, AMERICAN CHEESE AT 45.6F.ALL TCS FOODS DISCARDED. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Basic (6)

−12 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
PREP AREA WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.
43IN-USE UTENSILS: PROPERLY STORED−2
NOTED IN-USE RICE SCOOP BEING STORED IN A CONTAINER OF WATER AT A TEMPERATURE OF 76.1F. IF STORED IN HOT WATER, MUST MAINTAIN A MINIMUM TEMPERATURE OF 135F OR STORE ON/IN A CLEAN SURFACE/CONTAINER AND WASH, RINSE, SANITIZE AS NEED OR EVERY 4 HOURS.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
ALL STORED ITEMS THROUGHOUT THE REAR STORAGE MUST BE ELEVATED FROM THE FLOORS.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST NOT USE TOWELS AS LINER FOR SHELVING INSIDE COOLERS.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST NOT USE CARDBOARD AS LINER FOR SHELVING THROUGHOUT THE FACILITY. ----ALL RAW WOODEN SHELVING THROUGHOUT THE FRONT PREP MUST BE PAINTED, SEALED TO BE SMOOTH, CLEANABLE AND NON-ABSORBENT.----EXTERIOR OF THE TWO DOOR METAL DRAWER STORAGE FOR TOOLS WITH ENCRUSTED FOOD DEBRIS. MUST CLEAN AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL REQUIRED EMPLOYEES. MUST PROVIDE.

Base deductions−37 pts

Jul 24

Complaint Re-Inspection InspectionPass

1 High1 Basic

2 total

88/100inspection score

−12 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 MAKER/HAVE SERVICED AND MAINTAIN ICE MACHINE AT ALL TIMES.

Basic (1)

−2 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.11--INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS WITH GREASE AND DRIED FOOD DEBRIS ACCUMULATION ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT PREP/COOKING AREA ESPECIALLY UNDER AND AROUND COOKING EQUIPMENTS.

Base deductions−12 pts

Jul 24

Complaint InspectionPass w/ Conditions

2 High1 Med1 Basic

4 total

73/100inspection score

−27 pts

High Priority (2)

−20 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 MAKER/HAVE SERVICED AND MAINTAIN ICE MACHINE AT ALL TIMES.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED THE 2-DOOR STAND-UP COOLER AT REAR PREP/DISHWASHING AREA WITH AN AIR TEMPERATURE OF 57.2F.THE COOLER WAS USED TO STORE (TCS FOODS) SUCH AS CHILI AND WHIPPED CREAMS ETC.INSTRUCTED TO REPAIR AND MAINTAIN THE COOLER AT 41F OR COLDER AT ALL TIMES.MANAGEMENT IMMEDIATELY NOTIFIED REFRIGERATION REPAIR SERVICE DURING INSPECTION.THE SAID COOLER IS TAGGED "HELD FOR INSPECTION" AT THIS TIME.INSTRUCTED NOT TO USE UNTIL REPAIRED. (SEE COMMENTS BELOW) PRIORITY VIOLATION 7-38-005,CITATION ISSUED.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF (TCS FOODS) INSIDE OF THE REAR 2 DOOR STAND-UP COOLER.OBSERVED HAMBURGERS AT 53.6F,RANCH DRESSINGS AT 61.7F,MILK AT 58.0,WHIPPED CREAM AT 59F,CHILI AT 58.0F,YOGURTS AT 55.0F ALSO, IMPROPER COLD HOLDING TEMPERATURES OF (TCS FOODS) INSIDE OF THE FRONT PREP LINE COOLER:PIZZA PUFFS AT 78.0F,FISH AT 78.8F AND CHICKEN AT 79.0F.MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 60#'S OF FOOD WORTH $800.00.INSTRUCTED MANAGER, (TCS FOODS) MUST MAINTAIN COLD HOLDING TEMPERATURE OF 41.0F OR COLDER AND HOT HOLDING TEMPERATURE OF 135F OR HOTTER.PRIORITY VIOLATION 7-38-005,CITATION ISSUED.

Basic (1)

−2 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS WITH GREASE AND DRIED FOOD DEBRIS ACCUMULATION ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT PREP/COOKING AREA ESPECIALLY UNDER AND AROUND COOKING EQUIPMENTS.

Base deductions−27 pts

Nov 23

Canvass InspectionPass w/ Conditions

1 High1 Med1 Basic

3 total

83/100inspection score

−17 pts

High Priority (1)

−10 pts

9NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED−10
OBSERVED EMPLOYEE WRAP READY-TO-EAT BURGER UP WITH BARE HANDS. INSTRUCTED MANAGER TO ENSURE EMPLOYEES USE GLOVES OR UTENSILS WHEN HANDLING READY-TO-EAT FOODS. PRIORITY VIOLATION 7-38-010 CITATION ISSUED

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED VARIOUS TCS FOODS HELD AT INADEQUATE TEMPERATURES RANGING FROM 44-47 F. INSTRUCTED MANAGER TO ENSURE ALL COLD TCS FOODS ARE HELD AT 41 F AND BELOW. MANAGER DISCARDED: 5 POUNDS BEEF, 1 GALLON MILK, AND 1/2 GALLONS OF BUTTERMILK ($100) PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Basic (1)

−2 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED CLUTTER IN THE REAR STORAGE AREA OF THE FACILITY. INSTRUCTED MANAGER TO DECLUTTER STORAGE AREA TO AVOID PEST HARBORAGE.

Base deductions−17 pts

Jul 22

Canvass InspectionPass

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
INSTRUCTED TO LABEL FOOD STORAGE CONTAINERS IDENTIFIED WITH COMMON NAME (RICE, SALT SUGAR ETC)

Basic (3)

−6 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN AND MAINTAIN LIGHTSHIELD WITH DEAD INSECTS ABOVE REAR PREP/DISHWASHING AREA.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
ALL FOOD HANDLERS WITH EXPIRED FOOD HANDLER TRAINING CERTIFICATE. INSTRUCTED TO PROVIDE CURRENT CERTIFICATE FOR EACH EMPLOYEE.
58ALLERGEN TRAINING AS REQUIRED−2
FOUND EXPIRED APPROVED ALLERGEN TRAINING CERTIFICATES. INSTRUCTED ANY PERSON WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE TO COMPLY WITH CURRENT ALLERGEN TRAINING CERTIFICATION.

Base deductions−11 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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