What is Bolivar Y Lincoln Venezuelan Cafe's health inspection score?

Bolivar Y Lincoln Venezuelan Cafe has a SafeDine safety score of 85 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Bolivar Y Lincoln Venezuelan Cafe last inspected?

Bolivar Y Lincoln Venezuelan Cafe was last inspected on May 16, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Bolivar Y Lincoln Venezuelan Cafe have?

Bolivar Y Lincoln Venezuelan Cafe has 14 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Bolivar Y Lincoln Venezuelan Cafe safe to eat at?

Yes, Bolivar Y Lincoln Venezuelan Cafe has an excellent safety record with a score of 85/100. This indicates strong compliance with health and safety standards.

Official Health Record

Bolivar Y Lincoln Venezuelan Cafe

Name: Bolivar Y Lincoln Venezuelan Cafe
Address: 3349 N SHEFFIELD AVE, Chicago, 60657
Rating: 85

3349 N SHEFFIELD AVE, Chicago

Last inspected 10mo ago

▲Improving

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0Excellent

Lakeview

Ranked #272 of 979 in Lakeview

Improving

4 inspections

Last: May 16, 2025

medium confidence

Directions Order

Inspections

Clean Rate

3.5

Avg Violations

11 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Plumbing issues

Plumbing or waste disposal problems

Pest issuesHigh Priority

Evidence of pests found during inspection

Permit/documentationHigh Priority

Administrative or documentation issue

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-15

Final Score

Impact Breakdown

High Priority

-3 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-4 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

+6 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

3349 N SHEFFIELD AVE, Chicago, IL 60657

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Violation Timeline

Sep 2022

1 inspections

2 high priority

4 basic

Sep

Feb 2024

1 inspections

3 basic

May 2025

2 inspections

1 high priority

4 basic

May

Inspection History

4 records on file

1 Canvass Re-Inspection3 Canvass

May 25

Canvass Re-Inspection InspectionLatestPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-501.11 - OBSERVED GASKETS ON TWO DOORS OF THE PREP COOLER IN THE FRONT PREP AREA TO BE TORN AND HANGING OFF. INSTRUCTED MANAGER TO SERVICE TORN/DAMAGED GASKETS AND MAINTAIN IN GOOD REPAIR.

Base deductions−2 pts

May 25

Canvass InspectionPass w/ Conditions

1 High3 Basic

4 total

84/100inspection score

−16 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED THE LOW TEMPERATURE DISH MACHINE WITH A CHEMICAL CONCENTRATION OF 0PPM AT TIME OF INSPECTION. MACHINE WAS NOT IN USE AT TIME OF INSPECTION. INSTRUCTED TO SERVICE TO MAINTAIN APPROPRIATE SANITIZING SOLUTION CONCENTRAION. DISH MACHINE TAGGED AND HELD FOR INSPECTION AT THIS TIME. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS ABLE TO MAINTAIN CONCENTRATION OF AT LEAST 50 PPM AND REINSPECTED BY CDPH. PRIORITY VIOLATION, 7-38-025.

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED TABLE BELOW THE LOW TEMP DISH MACHINE TO HAVE A PROTECTIVE PLASTIC LAYER THAT IS HEAVILY TORN. OBSERVED THE SHELF BELOW THE MINI FRIDGE NEXT TO STORAGE CLOSET AT FRONT CASHIER AREA TO BE MADE OF UNFINISHED/UNPAINTED WOOD. INSTRUCTED MANAGER TO REMOVE THE TORN PROTECTIVE PLASTIC COATING, PAINT/SEAL WOODEN SHELF, AND PROVIDE SMOOTH AND EASILY CLEANABLE SURFACES.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED GASKETS ON TWO DOORS OF THE PREP COOLER IN THE FRONT PREP AREA TO BE TORN AND HANGING OFF. INSTRUCTED MANAGER TO SERVICE TORN/DAMAGED GASKETS AND MAINTAIN IN GOOD REPAIR.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE INTERIOR BOTTOM SHELVES OF THE 4 DOOR PREP COOLER TO BE HEAVILY SOILED WITH LOOSE FOOD DEBRIS AND TRASH. OBSERVED THE INTERIOR OF THE MINI FRIDGE NEXT TO THE STORAGE CLOSET AT THE FRONT CASHIER AREA TO BE HEAVILY ENCRUSTED ON THE INSIDE WITH ICE ON ALL WALLS AND SHELVES. INSTRUCTED MANAGER TO DETAIL CLEAN BOTTOM SHELVES AND THE INTERIOR OF MINI FRIDGE.

Base deductions−16 pts

Feb 24

Canvass InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
3-COMPARTMENT SINK MIDDLE COMPARTMENT PIPE DRAINING SLOWLY. INSTRUCTED MANAGER 3-COMPARTMENT SINK MIDDLE COMPARTMENT PIPE MUST DRAIN QUICKLY.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOOR CLUTTERED UNDER STAIRCASE CLOSET. MUST ELEVATE ALL ITEMS OFF FLOOR OR REMOVE ITEMS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED ACCUMULTED FOOD DEBRIS ON WALL BEHIND 3-COMPARTMENT SINK. MUST CLEAN WALL AND MAINTAIN.

Base deductions−6 pts

Sep 22

Canvass InspectionPass w/ Conditions

2 High4 Basic

6 total2 risk factors

62/100inspection score

−28 pts

High Priority (2)

−20 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
NO PERSON IN CHARGE PRESENT AT THE TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
NOTED NO CERTIFIED FOOD MANAGER ON DUTY WITH THE CITY OF CHICAGO FOOD SERVICE CERTIFICATE ON-SITE WHILE TCS FOODS (RICE, CHICKEN, BEANS ETC.) WERE BEING PREPARED AND SERVED. INSTRUCTED MANAGEMENT THAT A CERTIFIED FOOD MANAGER WITH THE CITY OF CHICAGO ORIGINAL FOOD SERVICE CERTIFICATE MUST BE PRESENT AT ALL TIMES TCS FOODS ARE PREPARED AND SERVED. ALSO, THE PERSON IN CHARGE MUST HAVE A CITY OF CHICAGO CERTIFICATE BY THE NEXT INSPECTION (UPON BEING INSPECTED) PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED TORN RUBBER GASKET INSIDE THE 2-DOOR REFRIGERATION UNIT AT THE KITCHEN PREP. INSTRUCTED TO DETAIL REPAIR AND MAINTAIN AND/OR REPLACE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO DETAIL CLEAN THE SHELVES INSIDE ALL REFRIGERATION UNITS WITH DIRT, STANDING WATER AND FOOD PARTICLES (CHEESE).INSTRUCTED TO DETAIL AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOORS THROUGHOUT THE ENTIRE FACILITY, UNDER ALL COOKING EQUIPMENT, BAKING TABLE, THREE-COMPARTMENT SINK, CAKED WITH FLOUR, FOOD DEBRIS, SPILLED DIRT ONTO THE FLOOR UNDER THE STAND MIXER/HAND WASHING SINK. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
NOTED HEAVY DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS, AND EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS, AND PIPES/CONDUITS.

Base deductions−28 pts

Risk factor bonus (2× +5)−10 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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