What is Andros Taverna's health inspection score?

Andros Taverna 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 Andros Taverna last inspected?

Andros Taverna was last inspected on November 19, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Andros Taverna have?

Andros Taverna has 21 total violations across 7 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Andros Taverna safe to eat at?

Andros Taverna 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 Andros Taverna serve?

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

Official Health Record

Andros Taverna

Name: Andros Taverna
Address: 2542 N MILWAUKEE AVE, Chicago, 60647
Rating: 79

2542 N MILWAUKEE AVE, Chicago

Last Inspected: 11/19/2025

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0Good

American•Logan Square

Ranked #405 of 730 in Logan SquareBetter than 17% of american restaurants

Improving

7 inspections

Last: Nov 19, 2025

high confidence

Directions Order

Inspections

29%

Clean Rate

Avg Violations

5 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Employee hygiene

Personal hygiene practices not followed

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-21

Final Score

Impact Breakdown

High Priority

-14 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-3 pts

Best practices • 2 pts each

Inspection Timeline

+16 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

2542 N MILWAUKEE AVE, Chicago, IL 60647

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Violation Timeline

Sep 2022

2 inspections

1 high priority

2 intermediate

2 basic

Sep

Aug 2023

1 inspections

1 intermediate

5 basic

Sep 2023

1 inspections

Sep

Nov 2024

1 inspections

1 high priority

Nov 2025

2 inspections

4 high priority

1 intermediate

4 basic

Nov

Inspection History

7 records on file

3 Canvass Re-Inspection4 Canvass

Nov 25

Canvass Re-Inspection InspectionLatestPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
3-305.11: **C** Food Storage-Preventing Contamination from the Premises OBSERVED FOOD (LEG OF LAMB) STORED ON THE FLOOR IN THE EXTERIOR WALK-IN COOLER. 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
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.12: **C** Cleaning, Frequency and Restrictions "OBSERVED LOOSE DEBRIS, DIRT AND DUST BUILDUP ON THE FLOORS AND CORNERS THROUGHOUT THE FACILITY. INSTRUCTED TO DETAIL CLEAN AND INCREASE CLEANING FREQUENCY OF FLOORS. MUST MAINTAIN AT ALL TIMES. "

Base deductions−4 pts

Nov 25

Canvass InspectionFail

4 High1 Med2 Basic

7 total

51/100inspection score

−49 pts

High Priority (4)

−40 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED THE FOLLOWING SINKS NOT MAINTAINED WITH HOT WATER: IMPROPER TEMPERATURE OF HOT WATER OBSERVED ATHAND SINK ON EXTERIOR OF DISH AREA. INSTRUCTED PERSON IN CHARGE HOT WATER AT ALL HAND WASHING SINKS MUST BE AT LEAST 100F. SERVICE TECHNICIAN ARRIVED ON SITE AND NOW ALL SINKS ARE MAINTAINED BETWEEN 102F - 105F. PRIORITY VIOLATION #7-38-030(C). CITATION ISSUED.
14REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION−10
OBSERVED SHELLSTOCK TAGS ON SITE MISSING DATE IN WHICH LAST OF THE SHELLSTOCK WAS SOLD. INSTRUCTED MANAGER TO ENSURE ALL SHELLSTOCK TAGS HAVE THE DATE IN WHICH THE LAST OF THAT SHELLSTOCK WAS SOLD RECORDED ON EACH TAG. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
29COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP−10
FOUND NO HACCP ONSITE FOR REDUCED OXYGEN PACKAGING(ROP) MACHINE AND ROP FOOD PRODUCTS IN FREEZER WITH NO LABEL OF CONTENT OF ROP BAG OR NO DATES ON ROP PRODUCTS. AN HACCP IS REQUIRED FOR SAID PROCESS. INSTRUCTED MANAGER TO SUBMIT HACCP AND VARIANCE FOR APPROVAL FOR ROP. NOTED FOUND ROP FOODS BEING HIDDEN IN ELECTRICAL ROOM WITH ROP MACHINE. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 200LBS OF PRODUCTS WORTH $1200.00 THROUGH DENATURING PROCESS.INSTRUCTED MANAGER INSTRUCTED MANAGER TO SUBMIT HACCP AND VARIANCE FOR APPROVAL. ROP MACHINE TAGGED. PRIORITY VIOLATION. 7-38-005.CITATION ISSUED
32VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS−10
NOTED A VACUUM PACKAGING MACHINE ON SITE AND ASSORTED FOOD ITEMS INSIDE THE WALK IN FREEZER VACUUM PACKAGED WITH NO PROOF OF HACCP OR VARIANCE PER HEALTH CODE REQUIREMENT. INSTRUCTED MANAGEMENT DISCONTINUE THE VACUUM PACKAGING PROCESS UNTIL A VARIANCE AND HACCP ARE APPROVED BY THE HEALTH DEPARTMENT.PRIORITY FOUNDATION VIOLATION #7-38-005. NO CITATION ISSUED. COMBINED WITH CITATION #29

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS LAMB AT IMPROPER COLD HOLDING TEMPERATURES RANGING FROM 45.3F-48.5F LOCATED INDRY AGING UNIT IN REAR PREP. INSTRUCTED TO DISCARD AND DENATURE ALL SAID 72# OF LAMB VALUE OF 1,000.00 AND TO MAINTAIN A COLD HOLDING TEMPERATURE OF 41F AT ALL TIMES. PRIORITY VIOLATION.7-38-005. CITATION ISSUED.

Basic (2)

−4 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD (LEG OF LAMB) STORED ON THE FLOOR IN THE EXTERIOR WALK-IN COOLER. 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.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
"OBSERVED LOOSE DEBRIS, DIRT AND DUST BUILDUP ON THE FLOORS AND CORNERS THROUGHOUT THE FACILITY. INSTRUCTED TO DETAIL CLEAN AND INCREASE CLEANING FREQUENCY OF FLOORS. MUST MAINTAIN AT ALL TIMES. "

Base deductions−49 pts

Nov 24

Canvass InspectionPass w/ Conditions

1 High

1 total

90/100inspection score

−10 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
FOUND LOW TEMPERATURE DISHMACHINE NOT SANITIZING.FINAL RINSE AT OPPM CHLORINE.PRIORITY VIOLATION. CITATION ISSUED.7-38-025.ECOLAB TECHNICIAN ON PREMISES TO REPAIR DISHMACHINE DURING INSPECTION. 100PPM CHLORINE AFTER REPAIR.

Base deductions−10 pts

Sep 23

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Aug 23

Canvass InspectionFail

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
OBSERVED NO CONSUMER ADVISORY DISCLOSURE ON THE MENU FOR RAW OR UNDERCOOKED FOODS ON THE BRUNCH MENU. MANAGEMENT INSTRUCTED TO DISCLOSE OR DESCRIBE WHICH FOODS CAN BE ORDERED RAW OR UNDERCOOKED AND LINK THOSE ITEMS TO THE REMINDER STATEMENT ON THE MENU. MUST ADD THE FOLLOWING STATEMENT 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.

Basic (5)

−10 pts

40PERSONAL CLEANLINESS−2
OBSERVED SEVERAL FOOD HANDLING EMPLOYEES PREPARING FOOD WITHOUT A HAIR RESTRAINT. MANAGEMENT INSTRUCTED THAT ALL FOOD HANDLING EMPLOYEES MUST WEAR A HAIR RESTRAINT WHILE PREPARING FOOD.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED NO IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR TO MEASURE THE UTENSIL SURFACE TEMPERATURE INSIDE OF THE HIGH TEMPERATURE DISH MACHINES. MANAGEMENT INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED NO COLD WATER FOOT PEDAL FOR THE EXPOSED HAND WASHING SINK ON THE COOK'S LINE. MANAGEMENT INSTRUCTED TO PROVIDE AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED A FOOD HANDLING EMPLOYEE WITHOUT A VALID FOOD HANDLER CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL FOOD HANDLING EMPLOYEES MUST SHOW VALID PROOF OF TRAINING.
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 TRAINING.

Base deductions−15 pts

Sep 22

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Sep 22

Canvass InspectionFail

1 High2 Med2 Basic

5 total

76/100inspection score

−24 pts

High Priority (1)

−10 pts

5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS−10

Intermediate (2)

−10 pts

25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5

Basic (2)

−4 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
58ALLERGEN TRAINING AS REQUIRED−2

Base deductions−24 pts

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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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