What is Cloud Cookie's health inspection score?

Cloud Cookie 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 Cloud Cookie last inspected?

Cloud Cookie was last inspected on November 12, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Cloud Cookie have?

Cloud Cookie has 36 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Cloud Cookie safe to eat at?

Cloud Cookie has a good safety record with a score of 81/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Cloud Cookie serve?

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

Official Health Record

Cloud Cookie

Name: Cloud Cookie
Address: 3809 N CLARK ST, Chicago, 60613
Rating: 81

3809 N CLARK ST , Chicago

Data may be outdated — inspected 11/12/2024

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0Good

American•Lakeview

Ranked #471 of 979 in LakeviewBetter than 17% of american restaurants

Stable

6 inspections

Last: Nov 12, 2024

low confidence

Directions Order

Inspections

17%

Clean Rate

Avg Violations

17 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Facility condition

Building maintenance or structural issues

11x

Food storage

Food not properly stored or protected

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-19

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-6 pts

Best practices • 2 pts each

Freshness Penalty

-12 pts

Score reduced due to stale inspection data

Inspection Timeline

-4 pts

Latest

100% weight

2nd

60% weight

100

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

3809 N CLARK ST , Chicago, IL 60613

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Violation Timeline

Aug 2022

1 inspections

1 high priority

1 intermediate

9 basic

Aug

Sep 2022

2 inspections

2 intermediate

17 basic

Oct 2023

1 inspections

Oct

Nov 2023

1 inspections

2 basic

Nov 2024

1 inspections

4 basic

Nov

Inspection History

6 records on file

3 Canvass1 Non-Inspection2 Canvass Re-Inspection

Nov 24

Canvass InspectionLatestPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
OBSERVED BOXES OF SINGLE SERVICE ITEMS STORED ON THE FLOOR IN THE BASEMENT DRY STORAGE ROOM. INSTRUCTED MANAGER TO ELEVATE ALL ITEMS AT LEAST 6 INCHES OFF FLOOR.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED HOLE IN WALL BELOW DRY STORAGE SHELVES IN BASEMENT DRY STORAGE AREA. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN AREA.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED NON FUNCTIONAL FAN IN EMPLOYEE BATHROOM IN BASEMENT. INSTRUCTRED MANAGER TO REPAIR OR PROVIDE FUNCTIONAL VENTILATION IN BATHROOM.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED MISSING FOOD HANDLER CERTIFICATE FOR EMPLOYEE ON SITE AT TIME OF INSPECTION. INSTRUCTED MANAGER TO ENSURE ALL FOOD HANDLING EMPLOYEES MAINTAIN FOOD HANDLER TRAINING.

Base deductions−8 pts

Nov 23

Canvass InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
NOTED A LARGE MIXING BOWL UNABLE TO FIT INSIDE THE 3-COMPARTMENT SINK FOR PROPER WASHING, RINSING AND SANITIZING. INSTRUCTED TO PROVIDE A PROCEDURE FOR PROPER WASHING AND SANITIZING OF EQUIPMENT OR REMOVE EQUIPMENT. (LARGE POTS AND PANS).
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED MULTIPLE HOLES AND OPENINGS ON THE CEILING AT THE BASEMENT DRY FOOD STORAGE AREA. INSTRUCTED TO REPAIR AND MAINTAIN.

Base deductions−4 pts

Oct 23

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

Sep 22

Canvass Re-Inspection InspectionPass

1 Med8 Basic

9 total

79/100inspection score

−21 pts

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
4-204.112(B) OBSERVED A COLD HOLDING UNIT AT THE FRONT SERVICE AREA WITH NO THERMOMETER INSIDE TCS FOOD ITEMS (MILK). INSTRUCTED TO EQUIP ALL REFRIGERATION UNITS WITH ACCURATE AND WORKING THERMOMETERS AND MAINTAIN.

Basic (8)

−16 pts

56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
6-501.14 Inspector Comments: 6-501.14 OBSERVED DUST BUILD-UP ON THE VENTILATION HOOD AND THE WALLS NEAR THE VENTILATION UNIT, WHICH IS OVER THE OVENS THAT FOOD ITEMS ARE BAKED IN. INSTRUCTED TO CLEAN THE VENTILATION HOOD AND MAINTAIN IT.
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13 OBSERVED THE CERTIFIED FOOD MANAGER ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.
39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
3-307.11 OBSERVED NO SPLASHGUARD AT THE EXPOSED HANDWASHING SINK NEAR THE SANITIZING COMPARTMENT THREE-COMPARTMENT SINK IN THE REAR DISHWASHING AREA. MUST INSTALL A WASHABLE SPLASHGUARD.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
4-904.11 OBSERVED A CUTTING BOARD STORED STANDING UP ON THE FLOOR BEHIND THE DISHWARE STORAGE SHELVING UNIT. ALSO, TABLEWARE(FORKS AND BUTTER KNIVES) IS NOT BE INVERTED IN THE SAME SAID LOCATION. INSTRUCTED TO INVERT AND PROPERLY STORE SAID KITCHENWARE AND TABLEWARE AND MAINTAINED.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
4-903.11(A;C) OBSERVED PLASTIC TO-GO CONTAINERS IN THE REAR FOOD PREP AREA NOT INVERTED ON THE SHELVING UNIT UNDER THE MICROWAVES. INSTRUCTED TO INVERT SAID TO GO CONTAINERS AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.11 OBSERVED A LEAK AT THE WASH COMPARTMENT OF THE THREE-COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.11 OBSERVED THE FLOORS IN THE FRONT SERVICE AND THE BASEMENT IN THE OFFICE AREA WAS NOT CLEAN. INSTRUCTED TO CLEAN THE FLOORS AT SAID LOCATIONS AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
6-303.11 OBSERVED MULTIPLE BLOWN-OUT LIGHT BULBS IN THE DRY STORAGE AREA IN THE BASEMENT. INSTRUCTED TO REPAIR OR REPLACE SAID LIGHT BULBS AND MAINTAIN.

Base deductions−21 pts

Sep 22

Canvass Re-Inspection InspectionNo Entry

1 Med9 Basic

10 total

77/100inspection score

−23 pts

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
4-204.112(B) OBSERVED A COLD HOLDING UNIT AT THE FRONT SERVICE AREA WITH NO THERMOMETER INSIDE WITH TCS FOOD ITEMS (MILK). INSTRUCTED TO EQUIP ALL REFRIGERATION UNITS WITH ACCURATE AND WORKING THERMOMETERS AND MAINTAIN.

Basic (9)

−18 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
3-307.11 OBSERVED NO SPLASHGUARD AT THE EXPOSED HANDWASHING SINK NEAR THE SANITIZING COMPARTMENT OF THE THREE-COMPARTMENT SINK IN THE REAR DISHWASHING AREA. MUST INSTALL A WASHABLE SPLASHGUARD.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
4-904.11 OBSERVED A CUTTING BOARD STORED STANDING UP ON THE FLOOR BEHIND THE DISHWARE STORAGE SHELVING UNIT. ALSO, TABLEWARE(FORKS AND BUTTER KNIVES) IS NOT BE INVERTED IN THE SAME SAID LOCATION. INSTRUCTED TO INVERT AND PROPERLY STORE SAID KITCHENWARE AND TABLEWARE AND MAINTAINED.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
4-903.11(A;C) OBSERVED PLASTIC TO-GO CONTAINERS IN THE REAR FOOD PREP AREA NOT INVERTED ON THE SHELVING UNIT UNDER THE MICROWAVES. INSTRUCTED TO INVERT SAID TO GO CONTAINERS AND MAINTAIN.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
4-302.14 OBSERVED NO SANITIZER TEST STRIP KIT ON-SITE AT THE TIME OF INSPECTION TO TEST THE CONCENTRATION OF THE SANITIZER IN THE THREE-COMPARTMENT SINK. INSTRUCTED TO OBTAIN AND MAINTAIN A TEST STRIP KIT ON-SITE AT ALL TIMES TO MONITOR THE STRENGTH OF THE SANITIZER. PRIORITY FOUNDATION 7-38-005, CITATION ISSUED
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.11 OBSERVED A LEAK AT THE WASH COMPARTMENT OF THE THREE-COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.11 OBSERVED THE FLOORS IN THE FRONT SERVICE AND THE BASEMENT IN THE OFFICE AREA WAS NOT CLEANED. INSTRUCTED TO CLEAN THE FLOORS AT SAID LOCATIONS AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
6-501.14 OBSERVED DUST BUILD-UP ON THE VENTILATION HOOD AND THE WALLS NEAR THE VENTILATION UNIT, WHICH IS OVER THE OVENS THAT FOOD ITEMS ARE BAKED IN. INSTRUCTED TO CLEAN THE VENTILATION HOOD AND MAINTAIN IT.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
6-303.11 OBSERVED MULTIPLE BLOWN-OUT LIGHT BULBS IN THE DRY STORAGE AREA IN THE BASEMENT. INSTRUCTED TO REPAIR OR REPLACE SAID LIGHT BULBS AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13 OBSERVED THE CERTIFIED FOOD MANAGER ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.

Base deductions−23 pts

Aug 22

Canvass InspectionFail

1 High1 Med9 Basic

11 total

67/100inspection score

−33 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND DRYING PROVISION AT THE HANDWASHING SINK IN THE DISHWASHING AREA. THE PAPER TOWEL DISPENSER IS IN DISREPAIR IN THE SAME SAID LOCATION. INSTRUCTED TO PROVIDE HAND DRYING PROVISIONS AT ALL HANDWASHING SINKS AT ALL TIMES AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-030(C), CITATION ISSUED.

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED A COLD HOLDING UNIT AT THE FRONT SERVICE AREA WITH NO THERMOMETER INSIDE WITH TCS FOOD ITEMS (MILK). INSTRUCTED TO EQUIP ALL REFRIGERATION UNITS WITH ACCURATE AND WORKING THERMOMETERS AND MAINTAIN.

Basic (9)

−18 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED NO SPLASHGUARD AT THE EXPOSED HANDWASHING SINK NEAR THE SANITIZING COMPARTMENT OF THE THREE-COMPARTMENT SINK IN THE REAR DISHWASHING AREA. MUST INSTALL A WASHABLE SPLASHGUARD.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED A CUTTING BOARD STORED STANDING UP ON THE FLOOR BEHIND THE DISHWARE STORAGE SHELVING UNIT. ALSO, TABLEWARE(FORKS AND BUTTER KNIVES) IS NOT BE INVERTED IN THE SAME SAID LOCATION. INSTRUCTED TO INVERT AND PROPERLY STORE SAID KITCHENWARE AND TABLEWARE AND MAINTAINED.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
OBSERVED PLASTIC TO-GO CONTAINERS IN THE REAR FOOD PREP AREA NOT INVERTED ON THE SHELVING UNIT UNDER THE MICROWAVES. INSTRUCTED TO INVERT SAID TO GO CONTAINERS AND MAINTAIN.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED NO SANITIZER TEST STRIP KIT ON-SITE AT THE TIME OF INSPECTION TO TEST THE CONCENTRATION OF THE SANITIZER IN THE THREE-COMPARTMENT SINK. INSTRUCTED TO OBTAIN AND MAINTAIN A TEST STRIP KIT ON-SITE AT ALL TIMES TO MONITOR THE STRENGTH OF THE SANITIZER. PRIORITY FOUNDATION 7-38-005, CITATION ISSUED
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED THE FLOORS IN THE FRONT SERVICE AND THE BASEMENT IN THE OFFICE AREA WAS NOT CLEANED. INSTRUCTED TO CLEAN THE FLOORS AT SAID LOCATIONS AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED A LEAK AT THE WASH COMPARTMENT OF THE THREE-COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED DUST BUILD-UP ON THE VENTILATION HOOD AND THE WALLS NEAR THE VENTILATION UNIT, WHICH IS OVER THE OVENS THAT FOOD ITEMS ARE BAKED IN. INSTRUCTED TO CLEAN THE VENTILATION HOOD AND MAINTAIN IT.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED MULTIPLE BLOWN-OUT LIGHT BULBS IN THE DRY STORAGE AREA IN THE BASEMENT. INSTRUCTED TO REPAIR OR REPLACE SAID LIGHT BULBS AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED THE CERTIFIED FOOD MANAGER ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.

Base deductions−33 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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