What is Basant's health inspection score?

Basant has a SafeDine safety score of 88 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Basant last inspected?

Basant was last inspected on August 20, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Basant have?

Basant has 29 total violations across 9 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Basant safe to eat at?

Yes, Basant has an excellent safety record with a score of 88/100. This indicates strong compliance with health and safety standards.

Official Health Record

Basant

Name: Basant
Address: 1939-1943 W BYRON ST, Chicago, 60613
Rating: 88

1939-1943 W BYRON ST, Chicago

Last inspected 9mo ago

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0Excellent

Lakeview

Ranked #235 of 999 in Lakeview

Declining

9 inspections

Last: Aug 20, 2025

medium confidence

Directions Order

Inspections

44%

Clean Rate

3.2

Avg Violations

10 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Other violationHigh Priority

Regulatory compliance issue

Facility condition

Building maintenance or structural issues

Food storage

Food not properly stored or protected

Permit/documentation

Administrative or documentation issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-16

Final Score

Impact Breakdown

High Priority

-5 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

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

-9 pts

Latest

100% weight

100

2nd

60% weight

3rd

30% weight

Real-time Score: 84/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (88/100) which is computed during our regular data sync.

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

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1939-1943 W BYRON ST, Chicago, IL 60613

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Violation Timeline

Oct 2022

1 inspections

Oct

Nov 2022

2 inspections

3 high priority

2 intermediate

12 basic

Sep 2023

1 inspections

Sep

Oct 2023

1 inspections

2 high priority

3 basic

Sep 2024

2 inspections

3 basic

Sep

Aug 2025

2 inspections

1 high priority

3 basic

Inspection History

9 records on file

4 Canvass4 Non-Inspection1 Canvass Re-Inspection

Aug 25

Canvass InspectionLatestPass

1 High3 Basic

4 total

84/100inspection score

−16 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND WASHING SIGNS OR POSTERS NEAR EXPOSED HAND WASHING SINK IN FRONT BAR AREA. MUST PROVIDE A HAND WASHING SIGNS OR POSTERS.

Basic (3)

−6 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED EXCESSIVE AMOUNT OF ICE BUILD UP INSIDE THE THREE CHEST FREEZERS LOCATED IN THE BASEMENT FOOD STORAGE AREA. MUST REMOVE ICE AND CLEAN INTERIOR SURFACES O FREEZERS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED CLUTTER AND UNNEESSARY ITEMS IN BASEMENT FOOD STORAGE AREA. MUST REMOVE CLUTTER AND UNNECESSARY ITEMS CLEAN AND ORGANIZE BASEMENT.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
MUST PROVIDE PROOF OF FOOD HANDLERS TRAINING CERTIFICATES FOR ALL THE REQUIRED EMPLOYEES.

Base deductions−16 pts

Aug 25

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

Sep 24

Canvass InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED EQUIPMENT AND FOOD SERVICE ITEMS SUCH AS POTS, PANS, AND SERVING ITEMS STORED ON THE FLOOR IN BASEMENT IMMEDIATELY ADJACENT TO THE WESTERN SIDE STAIRS. INSTRUCTED MANAGER TO ELEVATE ALL FOOD EQUIPMENT ITEMS OFF THE FLOOR.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED VARIOUS NON FOOD CONTACT SURFACES THROUGHOUT KITCHEN AND BAR TO HAVE PARTIALLY TORN PROTECTIVE PLASTIC LINING ON STAINLESS STEEL EQUIPMENT. EQUIPMENT INCLUDES SIDES OF TWO REACH IN COOLERS, ONE DRAIN COMPARTMENT IN THE BAR, AND SIDE OF SHELVES IN KITCHEN. INSTRUCTED MANAGER TO REMOVE ALL PREOTECTIVE LININGS TO PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE. MANAGER HAD MAINTENANCE REMOVE ALL LINING AT TIME OF INSPECTION.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED ONE OF MULTIPLE CERTIFIED FOOD MANAGERS ON SITE WITHOUT PROOF OF ALLERGEN TRAINING AT TIME OF INSPECTION. INSTRUCTED MANAGER TO ENSURE EACH CERTIFIED MANAGER ALSO OBTAINS PROOF OF ALLERGEN TRAINING.

Base deductions−6 pts

Sep 24

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

Oct 23

Canvass InspectionPass w/ Conditions

2 High3 Basic

5 total

74/100inspection score

−26 pts

High Priority (2)

−20 pts

29COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP−10
NOTED PREMISE MAKING YOGURT WITH NO HACCP PLAN OR VARIANCE AS REQUIRED BY THE CITY ORDINANCE. MUST USE COMMERCIALLY PREPARED YOGURT UNTIL A HACCP PLAN APPROVAL IS OBTAINED.MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 62 LBS OF PRODUCTS WORTH $40.00 THROUGH DENATURING PROCESS. PRIORITY FOUNDATION VIOLATION #7-38-005(A). CITATION ISSUED.
32VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS−10
8-103.11. NO DOCUMENTATION SUBMITTED TO THE CDPH FOR VARIANCE APPROVAL TO MAKE YOGURT. INSTRUCTED TO SUBMIT THE DOCUMENTATION FOR REVIEW AND APPROVAL BY THE HEALTH DEPARTMENT. PRIORITY FOUNDATION 7-38-005(A). CITATION ISSUED CONSOLIDATED WITH ABOVE VIOLATION #29

Basic (3)

−6 pts

43IN-USE UTENSILS: PROPERLY STORED−2
NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED SOME SHELVES IN THE FOOD PREP AREA LINED WITH FOIL PAPER. INSTRUCTED TO CLEAN AND REMOVE FOIL PAPER TO PREVENT HIDING PLACES FOR PEST.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
NOTED OUTSIDE GREASE CONTAINER NOT MAINTAINED WITH THICK GREASE ON TOP OF CONTAINER. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN GREASE CONTAINER AND MAINTAIN. PRIORITY FOUNDATION #7-38-020(B).

Base deductions−26 pts

Sep 23

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

Nov 22

Canvass Re-Inspection InspectionPass

1 High1 Med6 Basic

8 total

73/100inspection score

−27 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
6-301.14 OBSERVED NO HANDWASHING SIGNAGE AT THE HANDWASHING SINK AT THE BAR AND THE MEN AND WOMEN'S TOILET ROOM. INSTRUCTED TO PROVIDE HANDWASHING SIGNAGE AND MAINTAIN AT ALL HANDWASHING SINKS IN THE FACILITY.

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
6-202.15 OBSERVED A SMALL OPENING AT THE SIDE OF THE EXIT DOOR GOING TO THE OUTDOOR GARBAGE RECEPTACLES. INSTRUCTED TO RODENT PROOF SAID DOOR AND MAINTAIN.

Basic (6)

−12 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
3-307.11 OBSERVED THE HANDWASHING SINK IS BEHIND A DISH CLEANING DEVICE USED FOR CLEANING THE BAR UTENSILS. INSTRUCTED TO COVER THE DISH CLEANING DEVICE IN FRONT OF THE HANDWASHING SINK TO PREVENT CONTAMINATION.
39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
3-307.11 OBSERVED THE DEEP-FRYING UNIT WITH GREASE UNDER THE VENTILATION HOOD NOT COVERED. INSTRUCTED TO COVER SAID DEEP-FRYING UNIT WHILE NOT IN USE TO PREVENT CONTAMINATION.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
4-903.11 (A;B;D) OBSERVED ON THE DRAINBOARD OF THE THREE-COMPARTMENT SINK SPOONS AND FORKS NOT INVERTED. ALSO, UNDER THE SHELVING UNITS IN THE FOOD PREP AREA THERE WERE PANS AND TO- GO CONTAINERS NOT INVERTED. INSTRUCTED INVERT ALL SAID EQUIPMENT AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-101.17 OBSERVED IN THE BASEMENT IN THE DRY GOODS STORAGE CLOSET, FOR THE BAR AREA, THE SHELVING UNITS WERE RAW WOOD. INSTRUCTED TO SEAL OR PAINT WITH FOOD-GRADE PAINT TO MAKE THE SAID SHELVING UNITS SMOOTH AND EASILY CLEANABLE, AND MAINTAINED.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-602.13 OBSERVED THE EQUIPMENT UNDER THE VENTILATION HOOD WITH FOOD SPLATTERS AND DRIED FOOD RESIDUE ON THE SIDE OF THE COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN SAID COOKING EQUIPMENT.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.11 OBSERVED SLIGHT BUILD-UP ON THE FLOORS UNDER THE EQUIPMENT AT THE BAR AREA. INSTRUCTED TO CLEAN AND MAINTAIN SAID FLOORS.

Base deductions−27 pts

Nov 22

Canvass InspectionFail

2 High1 Med6 Basic

9 total

63/100inspection score

−37 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NOTED NO HOT RUNNING WATER AT EMPLOYEE (MEN AND WOMEN) BATHROOM HANDWASHING SINKS. THE TEMPERATURE OF THE WATER WAS 64.5F AT THE TIME OF INSPECTION. INSTRUCTED TO HAVE HOT AND COLD RUNNING AT ALL HAND WASH SINKS. ALSO, INSTRUCTED TO HAVE EMPLOYEES WASH THEIR HANDS IN THE FOOD PREP AREA AFTER USING THE BATHROOM. PRIORITY VIOLATION 7-38-030(C), CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HANDWASHING SIGNAGE AT THE HANDWASHING SINK AT THE BAR AND THE MEN AND WOMEN'S TOILET ROOM. INSTRUCTED TO PROVIDE HANDWASHING SIGNAGE AND MAINTAIN AT ALL HANDWASHING SINKS IN THE FACILITY.

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED A SMALL OPENING AT THE SIDE OF THE EXIT DOOR GOING TO THE OUTDOOR GARBAGE RECEPTACLES. INSTRUCTED TO RODENT PROOF SAID DOOR AND MAINTAIN.

Basic (6)

−12 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED THE DEEP-FRYING UNIT WITH GREASE UNDER THE VENTILATION HOOD NOT COVERED. INSTRUCTED TO COVER SAID DEEP-FRYING UNIT WHILE NOT IN USE TO PREVENT CONTAMINATION.
39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED THE HANDWASHING SINK IS BEHIND A DISH CLEANING DEVICE USED FOR CLEANING THE BAR UTENSILS. INSTRUCTED TO COVER THE DISH CLEANING DEVICE IN FRONT OF THE HANDWASHING SINK TO PREVENT CONTAMINATION.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED ON THE DRAINBOARD OF THE THREE-COMPARTMENT SINK SPOONS AND FORKS NOT INVERTED. ALSO, UNDER THE SHELVING UNITS IN THE FOOD PREP AREA THERE WERE PANS AND TO- GO CONTAINERS NOT INVERTED. INSTRUCTED INVERT ALL SAID EQUIPMENT AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED IN THE BASEMENT IN THE DRY GOODS STORAGE CLOSET, FOR THE BAR AREA, THE SHELVING UNITS WERE RAW WOOD. INSTRUCTED TO SEAL OR PAINT WITH FOOD-GRADE PAINT TO MAKE THE SAID SHELVING UNITS SMOOTH AND EASILY CLEANABLE, AND MAINTAINED.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE EQUIPMENT UNDER THE VENTILATION HOOD WITH FOOD SPLATTERS AND DRIED FOOD RESIDUE ON THE SIDE OF THE COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN SAID COOKING EQUIPMENT.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED SLIGHT BUILD-UP ON THE FLOORS UNDER THE EQUIPMENT AT THE BAR AREA. INSTRUCTED TO CLEAN AND MAINTAIN SAID FLOORS.

Base deductions−37 pts

Oct 22

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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