What is The Bunker's health inspection score?

The Bunker has a SafeDine safety score of 66 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was The Bunker last inspected?

The Bunker was last inspected on July 3, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does The Bunker have?

The Bunker has 32 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is The Bunker safe to eat at?

The Bunker has a safety score of 66/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does The Bunker serve?

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

Official Health Record

The Bunker

Name: The Bunker
Address: 1515 W MONROE ST, Chicago, 60607
Rating: 66

1515 W MONROE ST, Chicago

Last inspected 9mo ago

▲Improving

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0Fair

American•West Loop

Ranked #739 of 1000 in West LoopBetter than 17% of american restaurants

Improving

6 inspections

Last: Jul 3, 2025

medium confidence

Directions Order

Inspections

17%

Clean Rate

5.3

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

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

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

-34

Final Score

Impact Breakdown

High Priority

-8 pts

Direct health hazards • 10 pts each

Intermediate

-6 pts

Potential hazards • 5 pts each

Basic

-9 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

+27 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

1515 W MONROE ST, Chicago, IL 60607

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Violation Timeline

May 2024

2 inspections

2 high priority

2 intermediate

3 basic

May

Jun 2024

1 inspections

2 basic

Mar 2025

1 inspections

5 high priority

3 basic

Mar

Jun 2025

1 inspections

1 high priority

4 intermediate

5 basic

Jul 2025

1 inspections

5 basic

Jul

Inspection History

6 records on file

1 Complaint Re-Inspection3 Complaint1 Canvass Re-Inspection1 Non-Inspection

Jul 25

Complaint Re-Inspection InspectionLatestPass w/ Conditions

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-602.13 CLEAN THE INTERIOR OF THE HIGH TEMPERATURE DISH MACHINE BEHIND THE BAR AND THE BUS TRAY INSIDE OF THE MACHINE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.12 CLEAN THE WALLS AND CEILING OF THE REAR FOOD PREP AREA WITH DUST AND GREASE BUILDUP.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.11 SCRAPE AND REPAINT ANY AREAS OF CHIPPED PAINT ON THE CEILING AND DUCTWORK IN THE REAR FOOD PREP AREA.
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13 OBSERVED THE CERTIFIED FOOD MANAGER WITHOUT AN ALLERGEN TRAINING CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST SHOW PROOF OF ALLERGEN TRAINING.
59PREVIOUS PRIORITY FOUNDATION VIOLATION CORRECTED−2
8-404.13(B)(3) PREVIOUS PRIORITY FOUNDATION VIOLATION FROM REPORT #2619715 ON 6/26/25 WAS NOT CORRECTED: 38 - OBSERVED APPROX. 50 LIVE SMALL FLYING INSECTS AROUND THE 3-COMPARTMENT SINK AND HAND WASHING SINK IN THE BAR AREA, IN THE REAR FOOD PREP AREA ON THE CEILING, ON THE SHELVES AND WALLS OF THE COFFEE PREP AREA, AND ON THE WALLS IN THE STORAGE ROOM WITH THE MOP SINK. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE THE PEST ACTIVITY THROUGHOUT. PRIORITY VIOLATION 7-42-090. CITATION ISSUED.

Base deductions−10 pts

Jun 25

Complaint InspectionFail

1 High4 Med5 Basic

10 total

60/100inspection score

−40 pts

High Priority (1)

−10 pts

14REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION−10
OBSERVED NO SHELLFISH TAGS PROVIDED IN THE CONTAINER OF LIVE OYSTERS STORED IN THE WALK-IN COOLER. MANAGEMENT INSTRUCTED TO STORE THE SHELLFISH TAGS WITH THE PRODUCT AND KEEP THEM FOR 90 DAYS AFTER THE LAST OYSTER IS SERVED FROM THE BATCH. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.

Intermediate (4)

−20 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS INSIDE OF THE 1-DOOR PREP COOLER. OBSERVED CHICKEN AT 44-54F, SALAD DRESSINGS AT 47F, FISH AT 46F, CHEESE AT 44-51F, HAM AND TURKEY DELI MEAT AT 46F, AND SHRIMP AT 46F. ALSO OBSERVED COOKED POTATOES AT 56F AND COOKED PEPPERS AND ONIONS AT 54F STORED IN THE FOOD PREP AREA ON TOP OF A PREP TABLE. MANAGEMENT INSTRUCTED TO MAINTAIN ALL COLD TCS FOODS BELOW 41F. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
OBSERVED NO CONSUMER ADVISORY DISCLOSURE AND REMINDER STATEMENT ON THE MENU FOR RAW OR UNDERCOOKED FOODS (CEVICHE). MANAGEMENT INSTRUCTED TO DISCLOSE AND DESCRIBE WHICH FOODS CAN BE ORDERED RAW OR UNDERCOOKED AND LINK THAT ITEM TO THE REMINDER STATEMENT ON THE MENU. MUST INCLUDE THE FOLLOWING SENTENCE BEFORE THE REMINDER STATEMENT:"THESE FOODS CAN BE ORDERED RAW OR UNDERCOOKED OR MAY CONTAIN RAW OR UNDERCOOKED INGREDIENTS." PRIORITY FOUNDATION VIOLATION 7-38-005.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED CUSTOMERS SITTING IN THE DINING AREA WITH THEIR PET DOGS AND STANDING IN LINE WAITING TO ORDER WITH THEIR PET DOGS. MANAGEMENT INSTRUCTED THAT ONLY SERVICE ANIMALS ARE ALLOWED INSIDE OF THE ESTABLISHMENT. PRIORITY FOUNDATION VIOLATION 7-40-060. CITATION ISSUED.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED APPROX. 50 LIVE SMALL FLYING INSECTS AROUND THE 3-COMPARTMENT SINK AND HAND WASHING SINK IN THE BAR AREA, IN THE REAR FOOD PREP AREA ON THE CEILING AND ON THE WALLS IN THE STORAGE ROOM WITH THE MOP SINK. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE THE PEST ACTIVITY THROUGHOUT. PRIORITY FOUNDATION VIOLATION 7-38-020(A). CITATION ISSUED.

Basic (5)

−10 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
CLEAN THE INTERIOR OF THE HIGH TEMPERATURE DISH MACHINE BEHIND THE BAR AND THE BUS TRAY INSIDE OF THE MACHINE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
CLEAN THE WALLS AND CEILING OF THE REAR FOOD PREP AREA WITH DUST AND GREASE BUILDUP.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
SCRAPE AND REPAINT ANY AREAS OF CHIPPED PAINT ON THE CEILING AND DUCTWORK IN THE REAR FOOD PREP AREA.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED THE CERTIFIED FOOD MANAGER WITHOUT AN ALLERGEN TRAINING CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST SHOW PROOF OF ALLERGEN TRAINING.
61SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC−2
OBSERVED THE PREVIOUS INSPECTION REPORT SUMMARY FROM 3/10/25 WAS NOT POSTED IN THE PUBLIC VIEW. PREMISES HAD AN INSPECTION REPORT SUMMARY POSTED FROM 2024. MANAGEMENT WAS GIVEN A COPY OF TODAY'S INSPECTION REPORT SUMMARY AND WAS INSTRUCTED TO POST IT IN THE PUBLIC VIEW. PRIORITY FOUNDATION VIOLATION 7-42-010(B). CITATION ISSUED.

Base deductions−40 pts

Mar 25

Complaint InspectionPass w/ Conditions

5 High3 Basic

8 total2 risk factors

34/100inspection score

−56 pts

High Priority (5)

−50 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
OBSERVED NO PERSON IN CHARGE WITH A VALID CHICAGO FOOD SANITATION CERTIFICATE.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY WHILE TCS FOODS ARE BEING PREPARED, HANDLED, AND SERVED, SUCH AS CHICKEN SANDWICH, HAMBURGERS, FRENCH FRIES, ETC., MUST BE ON SITE AT ALL TIMES. PRIORITY FOUNDATION 7-38-012. CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED HANDSINK IN FRONT OF THE COFFEE PREP AREA AND BASEMENT BAR PREP AREA NOT STOCKED WITH HAND SOAP. INFORMED PERSON IN CHARGE THAT HAND SOAP MUST BE AVAILABLE AT HANDSINKS AT ALL TIMES. FOOD HANDLER OBTAINED HAND SOAP FOR HAND SINK DURING TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION #7-38-030(C). CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO PAPER TOWELS IN FRONT OF THE COFFEE HAND SINK OR AT THE HAND SINK IN THE BASEMENT PREP AREA. INFORMED PERSON IN CHARGE THAT PAPER TOWELS MUST BE AVAILABLE AT HAND SINKS AT ALL TIMES. FOOD HANDLER OBTAINED PAPER TOWELS FOR HAND SINK DURING TIME OF INSPECTION PRIORITY FOUNDATION VIOLATION #7-38-030(C). SEE ABOVE.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
NOTED LOW TEMPERATURE DISH WASHING MACHINE IN USE NOT PROPERLY SANITIZING. THE SANITIZING STRENGTH OF SANITIZER (CHLORINE) AT THE TIME OF INSPECTION WAS 0 PPM. INSTRUCTED NOT TO USE UNIT UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH (CDPH). TAGGED UNIT. PRIORITY VIOLATION #7-38-025. CITATION ISSUED.

Basic (3)

−6 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD CONTAINERS STORED ON THE FLOOR IN THE WALK-IN COOLER, PREP, AND STORAGE AREAS. INSTRUCTED MANAGER TO PROPERLY STORE AND PROTECT FOOD ITEMS FROM CONTAMINATION WHILE STORED BY ELEVATING AT LEAST SIX INCHES FROM THE FLOOR ON RAISED SHELVING UNITS.
41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED WET WIPING CLOTHES ON SEVERAL PREP SURFACE AREAS. INSTRUCTED TO PROPERLY STORE WIPING CLOTHES IN A SANITIZING SOLUTION BETWEEN USES TO PREVENT CONTAMINATION OF EQUIPMENT & FOOD. MUST MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED NO PROOF OF TRAINING FOR ALL FOOD HANDLERS. INSTRUCTED TO PROVIDE AND MAINTAIN RECORDS AT ALL TIMES.

Base deductions−56 pts

Risk factor bonus (2× +5)−10 pts

Jun 24

Canvass Re-Inspection InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

40PERSONAL CLEANLINESS−2
2-402.11 OBSERVED A FOOD HANDLING EMPLOYEE NOT WEARING HAIR RESTRAINTS WHILE PREPARING FOOD. INSTRUCTED MANAGEMENT THAT ALL FOOD-HANDLING EMPLOYEES MUST WEAR HAIR RESTRAINTS WHILE PREPARING FOOD.
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13 OBSERVED FOOD SERVICE SANITATION MANAGER WITHOUT FOOD ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO MEET REQUIREMENTS.

Base deductions−4 pts

May 24

Complaint InspectionPass w/ Conditions

2 High2 Med3 Basic

7 total

64/100inspection score

−36 pts

High Priority (2)

−20 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
NOTED LOW-TEMPERATURE DISH WASHING MACHINE IN USE NOT PROPERLY SANITIZING. THE SANITIZING STRENGTH OF THE SANITIZER (CHLORINE) AT THE TIME OF INSPECTION WAS 0 PPM. INSTRUCTED NOT TO USE UNIT UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH (CDPH). TAGGED UNIT. PRIORITY VIOLATION #7-38-025. CITATION ISSUED.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED FACILITY EQUIPMENT FOR COLD HOLDING IN DISREPAIR. NOTED 2-DOOR KITCHEN REFRIGERATOR TO BE AT IMPROPER TEMPERATURE AT 50.1F. INFORMED PERSON IN CHARGE TO REPAIR OR REPLACE FOR PROPER COLD HOLDING OF 41 DEGREES F OR BELOW. TAGGED UNIT. INSTRUCTED MANAGER TO CONTACT CDPH FOR TAG REMOVAL BEFORE USE. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED TCS FOODS HELD AT IMPROPER INTERNAL TEMPERATURES IN THE KITCHEN 2-DOOR REFRIGERATOR HOLDING UNIT, SUCH AS 10 LBS OF CHICKEN AT 50.4F, 3 LBS OF COOKED BEANS AT 50.5F, AND 2 LBS OF PORK AT 51.3. THE MANAGER DISCARDED AND DENATURED A TOTAL OF 15LBS AT $300. ALL COLD TCS FOOD MUST MAINTAIN 41F OR BELOW. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.
36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED NO AMBIENT AIR THERMOMETERS INSIDE THE REACH-IN COOLERS AND DISPLAY COOLERS. INSTRUCTED TO PROVIDE CONSPICUOUS AND EASILY READABLE THERMOMETERS INSIDE ALL REFRIGERATOR UNITS TO MONITOR THE AMBIENT AIR TEMPERATURE OF EQUIPMENT PROPERLY.

Basic (3)

−6 pts

40PERSONAL CLEANLINESS−2
OBSERVED A FOOD HANDLING EMPLOYEE NOT WEARING HAIR RESTRAINTS WHILE PREPARING FOOD. INSTRUCTED MANAGEMENT THAT ALL FOOD-HANDLING EMPLOYEES MUST WEAR HAIR RESTRAINTS WHILE PREPARING FOOD.
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 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED FOOD SERVICE SANITATION MANAGER WITHOUT FOOD ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO MEET REQUIREMENTS.

Base deductions−36 pts

May 24

Non-Inspection InspectionCleanNo Entry

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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