What is Doctor Bird's Patty Shack's health inspection score?

Doctor Bird's Patty Shack 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 Doctor Bird's Patty Shack last inspected?

Doctor Bird's Patty Shack was last inspected on January 10, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Doctor Bird's Patty Shack have?

Doctor Bird's Patty Shack has 21 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Doctor Bird's Patty Shack safe to eat at?

Doctor Bird's Patty Shack 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 Doctor Bird's Patty Shack serve?

Doctor Bird's Patty Shack serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Doctor Bird's Patty Shack

Name: Doctor Bird's Patty Shack
Address: 1215 N MILWAUKEE AVE, Chicago, 60642
Rating: 79

1215 N MILWAUKEE AVE, Chicago

Data may be outdated — inspected 1/10/2025

▲Improving

Own or manage this restaurant?

Claim it to unlock analytics →

0Good

American•Chicago

Ranked #960 of 1000 in ChicagoBetter than 22% of american restaurants

Improving

4 inspections

Last: Jan 10, 2025

low confidence

Directions Order

Inspections

25%

Clean Rate

5.3

Avg Violations

17 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Plumbing issues

Plumbing or waste disposal problems

Facility condition

Building maintenance or structural issues

Permit/documentationHigh Priority

Administrative or documentation issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-21

Final Score

Impact Breakdown

High Priority

-0 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

-12 pts

Score reduced due to stale inspection data

Inspection Timeline

+18 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

Open location in Google Maps →

1215 N MILWAUKEE AVE, Chicago, IL 60642

Open in Maps

View Menu Order Online

Violation Timeline

Jul 2023

1 inspections

1 high priority

1 intermediate

5 basic

Jul

Mar 2024

2 inspections

1 high priority

13 basic

Jan 2025

1 inspections

Jan

Inspection History

4 records on file

3 Canvass1 Canvass Re-Inspection

Jan 25

Canvass InspectionLatestCleanOut of Business

No violations

100/100inspection score

Mar 24

Canvass Re-Inspection InspectionPass

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-101.19 OBSERVED RUSTED WIRE STORAGE SHELVES IN THE WALK-IN COOLER. MANAGEMENT INSTRUCTED TO REMOVE RUST AND REPAINT OR REPLACE THE RUSTED SHELVES.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-602.13 CLEAN THE FOOD STORAGE CONTAINERS WITH SPILLS AND ENCRUSTED FOOD DEBRIS ON THE SIDES AND TOPS, INTERIOR OF THE DEEP FRYER AND HOT HOLDING CABINETS.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
5-205.15 REPAIR THE LEAK UNDER THE HAND WASHING SINK IN THE EMPLOYEE WASHROOM OR REMOVE AND CAP THE WATER LINES. REPAIR THE TOILET IN THE EMPLOYEE WASHROOM OR REMOVE AND CAP THE DRAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.11 REPAIR THE OPENINGS IN THE WALL OF THE EMPLOYEE WASHROOM AND REPAIR THE WALLS SO THAT THEY ARE ALL SMOOTH AND EASILY CLEAN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.114 REMOVE EXCESSIVE CLUTTER ON THE FLOOR OF THE STORAGE ROOM ADJACENT TO THE REAR FOOD PREP AREA TO PREVENT PEST HARBORAGE CONDITIONS.

Base deductions−10 pts

Mar 24

Canvass InspectionFail

1 High8 Basic

9 total1 risk factor

69/100inspection score

−26 pts

High Priority (1)

−10 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CERTIFIED MANAGER ON DUTY WHILE TCS FOODS (CHICKEN) WERE PREPARED AND SERVED. THE MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT WITH A CITY OF CHICAGO FOOD SANITATION CERTIFICATE AT ALL TIMES WHILE TCS FOODS ARE BEING PREPARED OR SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.

Basic (8)

−16 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED HANGING FLY STRIPS ON THE WALLS OF THE DISHWASHING AREA AND REAR FOOD PREP AREA. MANAGEMENT INSTRUCTED TO REMOVE ALL HANGING FLY STRIPS FROM FOOD PREP AND DISHWASHING AREAS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED RUSTED WIRE STORAGE SHELVES IN THE WALK-IN COOLER. MANAGEMENT INSTRUCTED TO REMOVE RUST AND REPAINT OR REPLACE THE RUSTED SHELVES.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
CLEAN THE FOOD STORAGE CONTAINERS WITH SPILLS AND ENCRUSTED FOOD DEBRIS ON THE SIDES, TOPS, AND INTERIOR OF ALL PREP COOLERS. DEEP FRYER, STOVE, CONVECTION OVENS, HOT HOLDING UNITS, PREP TABLES, GRILL WITH ENCRUSTED GREASE AND FOOD DEBRIS ON THEM.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
REPAIR THE LEAK UNDER THE HAND WASHING SINK IN THE EMPLOYEE WASHROOM OR REMOVE AND CAP THE WATER LINES. REPAIR THE TOILET IN THE EMPLOYEE WASHROOM OR REMOVE AND CAP THE DRAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
REPAIR THE OPENINGS IN THE WALL OF THE EMPLOYEE WASHROOM AND REPAIR THE WALLS SO THAT THEY ARE ALL SMOOTH AND EASILY CLEAN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
REMOVE EXCESSIVE CLUTTER ON THE FLOOR OF THE STORAGE ROOM ADJACENT TO THE REAR FOOD PREP AREA TO PREVENT PEST HARBORAGE CONDITIONS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
CLEAN THE WALLS OF THE REAR FOOD PREP AREA.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATIONS FROM REPORT #2578617 ON 7/14/23 NOT CORRECTED: 55 - OBSERVED HEAVY BUILD-UP OF GREASE, GRIME, FOOD DEBRIS, AND DIRT ON FLOORS AND WALLS OF COOK LINE. 56 - OBSERVED BUILD-UP OF GREASE AND DUST ON HOOD OVER COOK LINE. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN IN GOOD CONDITION. 58 - OBSERVED NO ALLERGEN TRAINING CERTIFICATES ON SITE AT THE TIME OF INSPECTION. INSTRUCTED ALL EMPLOYEES HOLDING CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATE MUST COMPLETE ALLERGEN TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-42-090. CITATION ISSUED.

Base deductions−26 pts

Risk factor bonus (1× +5)−5 pts

Jul 23

Canvass InspectionPass w/ Conditions

1 High1 Med5 Basic

7 total1 risk factor

70/100inspection score

−25 pts

High Priority (1)

−10 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CERTIFIED MANAGER ON DUTY WHILE TCS ITEMS SUCH AS CHICKEN WERE PREPARED. INSTRUCTED TO MAINTAIN AN EMPLOYEE HOLDING A VALID CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATE ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.

Intermediate (1)

−5 pts

21PROPER HOT HOLDING TEMPERATURES−5
OBSERVED TCS ITEMS, CHICKEN WINGS, HELD AT IMPROPER TEMPERATURE OF 99.3F. MANAGEMENT DISCARDED APPROXIMATELY 20 LBS OF CHICKEN VALUED AT APPROXIMATELY $200. INSTRUCTED TO MAINTAIN ALL HOT TCS ITEMS AT OR ABOVE 135F AT ALL TIMES. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

Basic (5)

−10 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED THE ICE MACHINE, LOW-TEMPERATURE DISH MACHINE, AND DRAWER COOLER UNDER GRILL ALL BROKEN AND NONOPERATIONAL. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN ALL EQUIPMENT IN GOOD CONDITION.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED HEAVY BUILD-UP OF GREASE, GRIME, FOOD DEBRIS, AND DIRT ON FLOORS AND WALLS OF COOK LINE AND INSIDE PREP COOLERS AND FRYERS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN IN GOOD CONDITION.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED HEAVY BUILD-UP OF DUST ON THE VENT INSIDE THE EMPLOYEE'S TOILET ROOM. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN IN GOOD CONDITION.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED BUILD-UP OF GREASE AND DUST ON HOOD OVER COOK LINE. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN IN GOOD CONDITION.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO ALLERGEN TRAINING CERTIFICATES ON SITE AT THE TIME OF INSPECTION. INSTRUCTED ALL EMPLOYEES HOLDING CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATE MUST COMPLETE ALLERGEN TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.

Base deductions−25 pts

Risk factor bonus (1× +5)−5 pts

Community Reviews

No reviews yet. Be the first to share your experience!

Leave a Review

Community Safety Reports

No reviewed safety reports. Help keep others safe by reporting any food safety concerns.

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.

Explore More

Restaurants in Chicago American Restaurants Best in Chicago All Illinois Restaurants