What is Lardon & The Union Taproom & The Meadowlark's health inspection score?

Lardon & The Union Taproom & The Meadowlark has a SafeDine safety score of 81 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Lardon & The Union Taproom & The Meadowlark last inspected?

Lardon & The Union Taproom & The Meadowlark was last inspected on August 18, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Lardon & The Union Taproom & The Meadowlark have?

Lardon & The Union Taproom & The Meadowlark has 17 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Lardon & The Union Taproom & The Meadowlark safe to eat at?

Lardon & The Union Taproom & The Meadowlark has a good safety record with a score of 81/100. While there are some noted violations, overall compliance is solid.

Official Health Record

Lardon & The Union Taproom & The Meadowlark

Name: Lardon & The Union Taproom & The Meadowlark
Address: 2200-2202 N CALIFORNIA AVE, Chicago, 60647
Rating: 81

2200-2202 N CALIFORNIA AVE, Chicago

Last inspected 7mo ago

▲Improving

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0Good

Logan Square

Ranked #386 of 729 in Logan Square

Improving

5 inspections

Last: Aug 18, 2025

medium confidence

Directions Order

Inspections

40%

Clean Rate

3.4

Avg Violations

8 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Employee hygiene

Personal hygiene practices not followed

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-19

Final Score

Impact Breakdown

High Priority

-5 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

+21 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

2200-2202 N CALIFORNIA AVE, Chicago, IL 60647

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Violation Timeline

Jul 2022

1 inspections

Jul

Jul 2023

1 inspections

1 intermediate

3 basic

Nov 2024

1 inspections

1 high priority

2 intermediate

2 basic

Nov

Aug 2025

2 inspections

2 high priority

6 basic

Inspection History

5 records on file

1 Canvass Re-Inspection4 Canvass

Aug 25

Canvass Re-Inspection InspectionLatestCleanPass

No violations

100/100inspection score

Aug 25

Canvass InspectionFail

2 High6 Basic

8 total1 risk factor

63/100inspection score

−32 pts

High Priority (2)

−20 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED FACILITY WITHOUT A VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE POSTED ONSITE FOR FOOD EMPLOYEES. INFORMED PERSON IN CHARGE OF THE CITY OF CHICAGO ORIGINAL FOOD SERVICE CERTIFICATE MUST BE POSTED ALONG WITH THE CERTIFIED MANAGER ON SITE WHEN TIME AND TEMPERATURE CONTROL FOR SAFETY(TCS) FOODS ARE STORED. PRIORITY FOUNDATION VIOLATION #7-38-012. CITATION ISSUED.
14REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION−10
OBSERVED NO DATES ON SHELLFISH TAGS MUST PROVIDE THE DATE ON ALL SHELLFISH TAGS, WHEN THE LAST SHELLSTOCK FROM THE CONTAINER IS SOLD OR SERVED; AND STORE ALL SHELLFISH TAGS IN CHRONOLOGICAL ORDER FOR AT LEAST 90 DAYS FROM THE SALE DATE. PRIORITY FOUNDATION VIOLATION #7-38-005. CITATION ISSUED.

Basic (6)

−12 pts

40PERSONAL CLEANLINESS−2
OBSERVED FOOD HANDLERS PREPPING FOOD WITHOUT HAIR RESTRAINTS. INSTRUCTED PERSON IN CHARGE THAT ALL FOOD HANDLERS MUST WEAR A HAIR RESTRAINT.PIC IN CHARGE GAVE HATS TO FOOD HANDLERS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED MILK CRATES BEING USED AS SHELVING THROUGHOUT THE PREP AND STORAGE AREAS. MUST REMOVE AND PROVIDE SHELVING THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED NO IRREVERSIBLE TEST STRIPS/TESTING DEVICE ON SITE TO ADEQUATELY ENSURE THE UTENSIL SURFACE TEMPERATURE (160�F) AFTER THE FINAL RINSE FOR HIGH-TEMP DISH MACHINE. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION #7-38-005.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FLOOR DRAINS AT ALL BARS AND DISH AREA ENCRUSTED WITH FOOD DEBRIS AND MOLD LIKE SUBSTANCE, NSTRUCTED MANAGER TO INCREASE CLEANING FREQUENCY ALSO CLEAN AND MAINTAIN ALL FLOOR DRAINS
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED A HANGING LIGHT SHIELD IN THE LIQUOR WALK IN COOLER. INSTRUCTED TO REPAIR AND MAINTAIN AT ALL TIMES.
60PREVIOUS CORE VIOLATION CORRECTED−2
NOTED CONTINUED NON-COMPLIANCE FROM REPORT #2607561 CONDUCTED ON 11/18/2024 PREVIOUS CORE VIOLATIONS NOT CORRECTED: (#36)4-204.112(B) OBSERVED WATER TEMPERATURE MEASURING DEVICE INSTRUMENT GAUGES AT THE KITCHEN AREA DISH MACHINE TO BE SOILED WITH DEBRIS AND NOT EASILY-READABLE. INSTRUCTED TO CLEAN INSTRUMENT GAUGES AT DISH MACHINE AND MAINTAIN WATER TEMPERATURE MEASURING DEVICE INSTRUMENT GAUGES EASILY-READABLE AT ALLTIMES. (47)4-501.11: OBSERVED LINE COOLER LIDS ON BOTH PREP COOLERS AT THE MAIN KITCHEN LINE IN POOR REPAIR, LID LATCHES DAMAGED AND PARTIALLY MISSING GASKETS ALONG EDGES. INSTRUCTED TO REPAIR OR REPLACE LINE COOLER LIDS FOR ALL PREP COOLERS IN THE MAIN KITCHEN LINE AND MAINTAIN ALL EQUIPMENT IN GOOD REPAIR AND PROPER ADJUSTMENT. (#54)5-501.116: OBSERVED BUILD UP OF GREASE AND DEBRIS ON EXTERIOR OF OUTDOOR GREASE DISPOSAL RECEPTACLE. INSTRUCTED TO CLEAN EXTERIOR OF OUTDOOR WASTE RECEPTACLES AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF SOILS AND PREVENT ATTRACTION OF IN

Base deductions−32 pts

Risk factor bonus (1× +5)−5 pts

Nov 24

Canvass InspectionPass

1 High2 Med2 Basic

5 total

76/100inspection score

−24 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED SHARED MEADOWLARK/LARDON INDIVIDUAL RESTROOMS MISSING SIGNAGE NOTIFYING FOOD EMPLOYEES TO WASH HANDS. INSTRUCTED TO PROVIDE ADEQUATE HANDWASHING SIGNAGE AT ALL HANDWASHING SINKS AND MAINTAIN AT ALL TIMES.

Intermediate (2)

−10 pts

36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED PREP AND REACH-IN COOLERS THROUGHOUT MAIN KITCHEN AREA AND BASEMENT PASTRY KITCHEN AREA MISSING INTERNAL AMBIENT AIR THERMOMETERS. INSTRUCTED TO PROVIDE AT LEAST ONE INTERNAL AMBIENT AIR THERMOMETER IN A CONSPICUOUS AND EASILY-VIEWABLE LOCATION IN ALL EQUIPMENT USED TO COLD-HOLD TCS FOOD ITEMS AND MAINTAIN AT ALL TIMES.
36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED WATER TEMPERATURE MEASURING DEVICE INSTRUMENT GAUGES AT THE KITCHEN AREA DISH MACHINE TO BE SOILED WITH DEBRIS AND NOT EASILY-READABLE. INSTRUCTED TO CLEAN INSTRUMENT GAUGES AT DISH MACHINE AND MAINTAIN WATER TEMPERATURE MEASURING DEVICE INSTRUMENT GAUGES EASILY-READABLE AT ALLTIMES.

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED LINE COOLER LIDS ON BOTH PREP COOLERS AT THE MAIN KITCHEN LINE IN POOR REPAIR, LID LATCHES DAMAGED AND PARTIALLY MISSING GASKETS ALONG EDGES. INSTRUCTED TO REPAIR OR REPLACE LINE COOLER LIDS FOR ALL PREP COOLERS IN THE MAIN KITCHEN LINE AND MAINTAIN ALL EQUIPMENT IN GOOD REPAIR AND PROPER ADJUSTMENT.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OBSERVED BUILD UP OF GREASE AND DEBRIS ON EXTERIOR OF OUTDOOR GREASE DISPOSAL RECEPTACLE. INSTRUCTED TO CLEAN EXTERIOR OF OUTDOOR WASTE RECEPTACLES AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF SOILS AND PREVENT ATTRACTION OF INSECTS AND RODENTS AND MAINTAIN.

Base deductions−24 pts

Jul 23

Canvass InspectionPass

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED 1/4 INCH GAP AT REAR EXIT DOOR SWEEP. MUST RODENT PROOF SAID DOOR.

Basic (3)

−6 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED ACCUMULTED DUST BUILD UP ON PREP AREA COOLERS CONDENSERS AND FOOD SPILL INSIDE PREP AREA COOLER (UNDER GRILL). MUST CLEAN EQUIPMENT AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED ICE BUILD ON JUICE REACH IN 2-DOOR COOLER CONDENSER AT BASEMENT. MUST REMOVE ICE BUILD UP INSIDE SAID COOLER AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED ONE FOOD MANAGER WITHOUT FOOD ALLERGEN TRAINING CERTIFICATE. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS MUST HAVE FOOD ALLERGEN TRAINING CERTIFICATE.

Base deductions−11 pts

Jul 22

Canvass InspectionCleanPass

No violations

100/100inspection score

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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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