What is Bobngrill's health inspection score?

Bobngrill has a SafeDine safety score of 79 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Bobngrill last inspected?

Bobngrill was last inspected on February 20, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Bobngrill have?

Bobngrill has 23 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Bobngrill safe to eat at?

Bobngrill has a good safety record with a score of 79/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Bobngrill serve?

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

Official Health Record

Bobngrill

Name: Bobngrill
Address: 921 W BELMONT AVE, Chicago, 60657
Rating: 79

921 W BELMONT AVE, Chicago

Data may be outdated — inspected 2/20/2025

▲Improving

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0Good

American•Lakeview

Ranked #536 of 997 in LakeviewBetter than 22% of american restaurants

Improving

6 inspections

Last: Feb 20, 2025

low confidence

Directions Order

Inspections

17%

Clean Rate

3.8

Avg Violations

15 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

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Plumbing issues

Plumbing or waste disposal problems

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-21

Final Score

Impact Breakdown

High Priority

-3 pts

Direct health hazards • 10 pts each

Intermediate

-1 pts

Potential hazards • 5 pts each

Basic

-1 pts

Best practices • 2 pts each

Freshness Penalty

-12 pts

Score reduced due to stale inspection data

Inspection Timeline

+13 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

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921 W BELMONT AVE, Chicago, IL 60657

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Violation Timeline

May 2022

2 inspections

1 intermediate

8 basic

May

Apr 2023

2 inspections

1 high priority

9 basic

Feb 2024

1 inspections

2 high priority

1 intermediate

1 basic

Feb

Feb 2025

1 inspections

Inspection History

6 records on file

4 Canvass1 Canvass Re-Inspection1 Recent Inspection

Feb 25

Canvass InspectionLatestCleanOut of Business

No violations

100/100inspection score

Feb 24

Canvass InspectionPass w/ Conditions

2 High1 Med1 Basic

4 total1 risk factor

68/100inspection score

−27 pts

High Priority (2)

−20 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
FOUND NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON DUTY WHILE TCS FOODS, BEEF, CHICKEN, ETC., ARE PREPARED. INSTRUCTED CITY OF CHICAGO CERTIFIED MANAGER MUST BE ON THE PREMISES WHILE TCS FOODS ARE PREPARED. PRIORITY FOUNDATION 7-38-012.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
2-DOOR STAND UP PREP AREA COOLER NOT MAINTAINED, AMBIENT AIR TEMPERATURE AT 48.2 F, FOUND CHEESE, DRESSING, ETC. INSIDE COOLER. INSTRUCTED MANAGER MUST REPAIR 2-DOOR STAND UP COOLER, AMBIENT AIR TEMPERATURE MUST BE 41.0 F OR BELOW. PRIORITY VIOLATION 7-38-005.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
FOUND THE FOLLOWING TCS FOODS HELD AT IMPROPER TEMPERATURES BETWEEN 46.9 F AND 50.5 F- RAW KIMCHI, TOSA, GARLIC MAYO, POPPY DRESSING, AMERICAN CHEESE, GOUDA CHEESE, CHOPPED TOMATOES, PARMESAN CHEESE. INSTRUCTED ALL TCS FOODS MUST BE HELD AT 41.0 F OR BELOW IF HELD COLD. PRIORITY VIOLATION 7-38-005. ALL SAID TCS FOODS VOLUNTARILY DISCARDED. FOODS DISCARDED WEIGHT- 191 LBS, VALUED AT $600.00.

Basic (1)

−2 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED ACCUMULATED DUST BUILD UP ON CONDENSORS IN THE FOOD PREPRATION AREA. MUST KEEP CLEAN.

Base deductions−27 pts

Risk factor bonus (1× +5)−5 pts

Apr 23

Canvass Re-Inspection InspectionPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
A BUCKET WITH SANITIZE SOLUTION AND LINEN MUST BE PROVIDED AT PREP TABLES
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
NEED TO REPAIR COLD WATER HANDLE, UNABLE TO SUPPLIE STEADY FLOW OF COLD WATER AT FRONT HANDWASHING SINK.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
BROKEN BACK FLOW PREVENTION DEVICE AT MOP SINK IS BROKEN. REPAIR ISSUE. LEAKING PIPE UNDER THE THREE COMPARTMENT SINK.REPAIR ISSUE
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
BROKEN METAL FLOOR INSIDE THE WALK-IN FLOOR IN BASEMENT PREP AREA BY THE STAIRCASE.REPAIR/REPLACE. SURFACE MUST BE EASILY CLEANABLE.

Base deductions−8 pts

Apr 23

Canvass InspectionFail

1 High5 Basic

6 total

80/100inspection score

−20 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NO RUNNING HOT WATER PROVIDED AT HANDWASHING SINK AT FRONT PREP AREA MUST PROVIDE HOT WATER WITH A MINIMUM TEMPERATURE OF 100F AT SAID SINK.ADEQUATE HOT WATER FOUND AT ALL OTHER SINKS.EMPLOYEE MUST WASH HANDS AT REAR PREP AREA. PRIORITY VIOLATION 7-38-030(C),CITATION ISSUED

Basic (5)

−10 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
WASTE PIPE(FEW INCHES) BY THE WHITE CHEST FREEZER IN BASEMENT STORAGE AREA.MUST BE ENCASED OR RELOCATE .SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE CHEST FREEZER .
41WIPING CLOTHS: PROPERLY USED & STORED−2
A BUCKET WITH SANITIZE SOLUTION AND LINEN MUST BE PROVIDED AT PREP TABLES
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
BROKEN BACK FLOW PREVENTION DEVICE AT MOP SINK IS BROKEN. REPAIR ISSUE. LEAKING PIPE UNDER THE THREE COMPARTMENT SINK.REPAIR ISSUE
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
BROKEN METAL FLOOR INSIDE THE WALK-IN FLOOR IN BASEMENT PREP AREA BY THE STAIRCASE.REPAIR/REPLACE. SURFACE MUST BE EASILY CLEANABLE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
GRIMES ON FLOOR UNDER THREE COMPARTMENT SINK, AROUND GREASE TRAP AND CORNERS AT SAME AREA.CLEAN AND MAINTAIN

Base deductions−20 pts

May 22

Recent Inspection InspectionPass w/ Conditions

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN AND SANITIZE FLOORS ALONG WALL BASE, ESPECIALLY WITH THE OPEN BAITS AND STAIRWAYS LEADING TO THE BASEMENT FOOD DRY STORAGE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED CLUTTER ON FLOORS AND UNUSED EQUIPMENT AT THE BASEMENT FOOD/DRY STORAGE. INSTRUCTED TO DETAIL CLEAN, ORGANIZE AND REMOVE ALL UNNECESSARY OR UNUSED ARTICLES AND EQUIPMENT TO PREVENT HIDING PLACES FOR PESTS.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
INSTRUCTED TO CLEAN DIRTY AND DUSTY VENTS IN THE KITCHEN PREP AREA.
58ALLERGEN TRAINING AS REQUIRED−2
NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.

Base deductions−8 pts

May 22

Canvass InspectionPass w/ Conditions

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

28TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED−5
NOTED OPEN BAITS (OVER 5 BLOCKS OF GREEN PESTICIDES) ON THE FLOOR UNDERNEATH PREP TABLES AT THE KITCHEN PREP AREA. INSTRUCTRUCTED MANAGEMENT THAT ALL PESTICIDES MUST BE STORED IN AN ENCLOSED BOX/CONTAINER AND AWAY FROM FOOD. PRIORITY FOUNDATION VIOLATION #7-38-015.

Basic (4)

−8 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED CLUTTER ON FLOORS AND UNUSED EQUIPMENT AT THE BASEMENT FOOD/DRY STORAGE. INSTRUCTED TO DETAIL CLEAN, ORGANIZE AND REMOVE ALL UNNECESSARY OR UNUSED ARTICLES AND EQUIPMENT TO PREVENT HIDING PLACES FOR PESTS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN AND SANITIZE FLOORS ALONG WALL BASE, ESPECIALLY WITH THE OPEN BAITS AND STAIRWAYS LEADING TO THE BASEMENT FOOD DRY STORAGE.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
INSTRUCTED TO CLEAN DIRTY AND DUSTY VENTS IN THE KITCHEN PREP AREA.
58ALLERGEN TRAINING AS REQUIRED−2
NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.

Base deductions−13 pts

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Community Safety Reports

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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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