What is Han Bat Restaurant's health inspection score?

Han Bat Restaurant has a SafeDine safety score of 73 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Han Bat Restaurant last inspected?

Han Bat Restaurant was last inspected on February 6, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Han Bat Restaurant have?

Han Bat Restaurant has 26 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Han Bat Restaurant safe to eat at?

Han Bat Restaurant has a good safety record with a score of 73/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Han Bat Restaurant serve?

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

Official Health Record

Han Bat Restaurant

Name: Han Bat Restaurant
Address: 2723 W LAWRENCE AVE, Chicago, 60625
Rating: 73

2723 W LAWRENCE AVE, Chicago

Last Inspected: 2/6/2026

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0Good

American•Lincoln Square

Ranked #262 of 447 in Lincoln SquareBetter than 17% of american restaurants

Improving

5 inspections

Last: Feb 6, 2026

high confidence

Directions Order

Inspections

Clean Rate

5.2

Avg Violations

2 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

Plumbing issues

Plumbing or waste disposal problems

Pest issuesHigh Priority

Evidence of pests found during inspection

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-27

Final Score

Impact Breakdown

High Priority

-3 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-7 pts

Best practices • 2 pts each

Inspection Timeline

+31 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

2723 W LAWRENCE AVE, Chicago, IL 60625

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Violation Timeline

Aug 2023

2 inspections

3 high priority

1 intermediate

5 basic

Aug

Apr 2024

1 inspections

1 high priority

2 basic

May 2025

1 inspections

3 high priority

2 intermediate

8 basic

May

Feb 2026

1 inspections

1 basic

Inspection History

5 records on file

4 Canvass1 Canvass Re-Inspection

Feb 26

Canvass 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
OBSERVED FACILITY USING SINGLE USE GARBAGE BAGS TO STORE FOOD ITEMS SUCH AS FROZEN MEAT IN THE CHEST FREEZER AND CABBAGE IN THE REAR PREP AREA. INSTRUCTED MANAGEMENT TO REMOVE FOOD ITEMS FROM BAGS AND TO STORE FOOD ITEMS IN ONLY FOOD GRADE BAGS OR CONTAINERS.

Base deductions−2 pts

May 25

Canvass InspectionPass w/ Conditions

3 High2 Med8 Basic

13 total2 risk factors

34/100inspection score

−56 pts

High Priority (3)

−30 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
THE PERSON IN CHARGE DOES NOT HAVE A VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
NO VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE POSTED ON THE PREMISES OR SUCH A PERSON ON SITE DURING THE INSPECTION. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
INTERIOR OF THE ICE MACHINE IN NEED OF CLEANING. MUST CLEAN AND MAINTAIN.

Intermediate (2)

−10 pts

21PROPER HOT HOLDING TEMPERATURES−5
NOTED APPROXIMATELY 10 LBS COOKED RICE HELD HOT AT IMPROPER TEMPERATURES OF 119.4F AND 121.4F INSIDE A HOT HOLDING UNIT IN THE DINING ROOM. RICE DISCARDED, THERMOSTAT TEMPERATURE INCREASED. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
ALL BULK FOOD CONTAINERS IE: SUGAR, MUST BE LABELED WITH THE PRODUCT COMMON NAME.

Basic (8)

−16 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
WIPING CLOTHS THROUGHOUT THE PREMISES MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED TWO EXTREMELY LARGE ROCKS IN THE REAR PREP THAT MANAGER STATES WERE ONCE USED TO WEIGHT DOWN THE LIDS OF PREPARED KIMCHI. UNABLE TO PROPERLY WASH, RINSE AND SANITIZE POROUS ROCKS. MUST REMOVE FROM THE PREMISES.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS THROUGHOUT. SHELVING MUST LEAVE FLOORS ACCESSIBLE FOR CLEANING AND MONITORING.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST NOT USE CARDBOARD AS LINER FOR SHELVING THROUGHOUT THE PREMISES. NOTED PEELING PLASTIC ON THE METAL SIDE OF THE TALL TWO DOOR FREEZER. MUST REMOVE PEELING PLASTIC. ALL MUST BE A SMOOTH CLEANABLE SURFACE.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
PIPING UNDER THE REAR THREE COMPARTMENT SINK BEING SUPPORTED BY A CYLINDER OBJECT. MUST PROPERLY REPAIR PLUMBING PIPING.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST NOT USE CARDBOARD AS MATTING FOR FLOORS THROUGHOUT.----DAMAGED CEILING TILE WITH OPEN GAPS IN THE CEILING IN THE FAR REAR PREP NEAR THE EXIT DOOR. MUST REPLACE/REPAIR TO BE SEALED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
SOILED MOP HEADS IMPROPERLY STORED IN THE DINING ROOM. MUST STORE INVERTED AT THE UTILITY SERVICE SINK WHEN NOT IN USE.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR EMPLOYEES ON SITE. MUST PROVIDE.

Base deductions−56 pts

Risk factor bonus (2× +5)−10 pts

Apr 24

Canvass InspectionPass w/ Conditions

1 High2 Basic

3 total1 risk factor

81/100inspection score

−14 pts

High Priority (1)

−10 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CERTIFIED FOOD MANAGER ON SITE WHILE (TCS FOODS)BEEF SOUP ETC. IS BEING PREPARED/HANDLED AND SERVED TO CUSTOMERS.INSTRUCTED THAT A CITY OF CHICAGO CERTIFIED FOOD SERVICE MANAGER MUST BE ON SITE AT ALL TIMES WHEN (TCS FOODS) ARE PREPARED,HANDLED, AND/OR SERVED.PRIORITY FOUNDATION VIOLATION 7-38-012,CITATION ISSUED.(CERTIFIED FOOD MANAGER JOHN PAK ARRIVED ON SITE AT 12:02 P.M. INTO THE INSPECTION).

Basic (2)

−4 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND ORGANIZE THE REAR STOAGE 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.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
INSTRUCTED TO REMOVE ACCUMULATION OF DUSTS ON CEILING VENTILATION COVER IN WASHROOM AND MAINTAIN.

Base deductions−14 pts

Risk factor bonus (1× +5)−5 pts

Aug 23

Canvass Re-Inspection InspectionPass

1 High2 Basic

3 total

86/100inspection score

−14 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
6-301.14 OBSERVED NO HAND WASHING SIGNAGE AT HAND WASHING SINK NEAR GRIDDLE. INSTRUCTED MANAGER TO PROVIDE.

Basic (2)

−4 pts

56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
4-202.18 OBSERVED DEBRIS AND DUST BUILD UP ON FILTERS ABOVE GRIDDLE. INSTRUCTED TO CLEAN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13 OBSERVED EXPIRED FOOD HANDLER TRAINING. INSTRUCTED MANAGER TO ENSURE FOOD HANDLERS CERTIFICATES ARE UP TO DATE.

Base deductions−14 pts

Aug 23

Canvass InspectionPass w/ Conditions

2 High1 Med3 Basic

6 total

69/100inspection score

−31 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND WASHING SIGNAGE AT HAND WASHING SINK NEAR GRIDDLE. INSTRUCTED MANAGER TO PROVIDE.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED COOLER WITH AN INADEQUATE AMBIENT AIR TEMPERATURE OF 62 F. INSTRUCTED MANAGER TO ENSURE ALL COOLERS HAVE AN AMBIENT AIR TEMPERATURE OF 41 F AND BELOW. COOLER TAGGED. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED SEVERAL TCS FOODS HELD AT IMPROPER TEMPERATURES RANGING FROM 49-55 F. INSTRUCTED MANAGER TO ENSURE ALL COLD TCS FOODS ARE HELD AT 41 F AND BELOW. THE MANAGER DISCARDED 1 1/2 POUNDS OF KIMCHIE, 1 POUND OF KATUGI, AND 1 1/2 POUNDS CHOPPED CABBAGE ($70). PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Basic (3)

−6 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED NO VISIBLE BACKFLOW PREVENTION DEVICE ON THE ICE MACHINE. INSTRUCTED MANAGER TO PROVIDE.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED DEBRIS AND DUST BUILD UP ON FILTERS ABOVE GRIDDLE. INSTRUCTED TO CLEAN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED EXPIRED FOOD HANDLER TRAINING. INSTRUCTED MANAGER TO ENSURE FOOD HANDLERS CERTIFICATES ARE UP TO DATE.

Base deductions−31 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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