What is Bistronomic's health inspection score?

Bistronomic has a SafeDine safety score of 97 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Bistronomic last inspected?

Bistronomic was last inspected on December 3, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Bistronomic have?

Bistronomic has 25 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Bistronomic safe to eat at?

Yes, Bistronomic has an excellent safety record with a score of 97/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Bistronomic serve?

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

Official Health Record

Bistronomic

Name: Bistronomic
Address: 838-840 N WABASH AVE, Chicago, 60611
Rating: 97

838-840 N WABASH AVE, Chicago

Last Inspected: 12/3/2025

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0Excellent

American•Streeterville

Ranked #66 of 713 in StreetervilleBetter than 22% of american restaurants

Stable

6 inspections

Last: Dec 3, 2025

high confidence

Directions Order

Inspections

17%

Clean Rate

4.2

Avg Violations

6 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

Pest issuesHigh Priority

Evidence of pests found during inspection

Food storage

Food not properly stored or protected

Permit/documentationHigh Priority

Administrative or documentation issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-3

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-3 pts

Best practices • 2 pts each

Inspection Timeline

+3 pts

Latest

100% weight

100

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

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838-840 N WABASH AVE, Chicago, IL 60611

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Violation Timeline

Aug 2022

1 inspections

1 intermediate

1 basic

Aug

Sep 2023

1 inspections

3 basic

Jul 2024

2 inspections

5 high priority

14 basic

Jul

Dec 2025

2 inspections

1 basic

Inspection History

6 records on file

4 Canvass1 Non-Inspection1 Canvass Re-Inspection

Dec 25

Canvass InspectionLatestPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED RUSTY AND DIRTY SHELVES INSIDE WALK IN COOLER AT THE KITCHEN PREP AREA. INSTRUCTED TO CLEAN, REPAINT WITH NON TOXIC FOOD GRADE PAINT AND/OR REPLACE.

Base deductions−2 pts

Dec 25

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

Jul 24

Canvass Re-Inspection InspectionPass

7 Basic

7 total

86/100inspection score

−14 pts

Basic (7)

−14 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED PLASTIC CUP USED AS A SCOOP IN BULK DRY FOOD STORAGE CONTAINER (FLOUR) IN THE REAR PREP AREA. INSTRUCTED TO REMOVE PLASTIC CUP AND REPLACE WITH A MULTI-USE UTENSIL WITH A HANDLE TO PREVENT CONTAMINATION AND MAINTAIN.
39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD STORED IN CONTAINERS DIRECTLY ON THE FLOOR OF THE WALK-IN COOLER. INSTRUCTED TO RELOCATE FOOD AND MAINTAIN THE STORAGE OF FOOD IN CONTAINERS AT LEAST 6 INCHES (15 CM) ABOVE THE FLOOR AT ALL TIMES.
41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED IN-USE WIPING CLOTHS STORED OUTSIDE OF SANITIZER SOLUTION (WHILE DAMP) IN VARIOUS AREAS THROUGHOUT THE KITCHEN AREA. INSTRUCTED TO STORE WIPING CLOTHS USED TO CLEAN FOOD- AND NONFOOD-CONTACT SURFACES IN AN APPROVED SANITIZER SOLUTION IN-BETWEEN USES AND MAINTAIN.
43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED IN-USE UTENSILS AT THE BAR AREA STORED IN STILL WATER BETWEEN USES. INSTRUCTED TO STORE IN-USE UTENSILS ON A DRY, CLEAN, AND SANITIZED SURFACE BETWEEN USES AND MAINTAIN.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED MULTI-USE UTENSILS AND PLATES STORED UNCOVERED/NOT INVERTED ON THE TOP SHELF OF THE MAIN COOK LINE. INSTRUCTED TO STORE MULTI-USE UTENSILS AND PLATES COVERED OR INVERTED ON THE TOP SHELF TO PREVENT CONTAMINATION FROM DUST AND OTHER DEBRIS AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED WOODEN BEAMS USED TO SUPPORT SHELVES ABOVE COLD-HOLDING UNITS AT THE MAIN COOK LINE. INSTRUCTED TO REMOVE WOODEN BEAMS AND REPLACE WITH SUPPORTS MADE OF A MATERIAL THAT IS SMOOTH AND EASILY-CLEANABLE AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED NONFOOD-CONTACT SURFACES OF COOKING EQUIPMENT (STOVE, GRILL) ALONG THE MAIN COOK LINE TO BE SOILED WITH DRIED FOOD DEBRIS. INSTRUCTED TO CLEAN NONFOOD-CONTACT SURFACES OF COOKING EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF SOIL AND MAINTAIN.

Base deductions−14 pts

Jul 24

Canvass InspectionFail

5 High7 Basic

12 total2 risk factors

26/100inspection score

−64 pts

High Priority (5)

−50 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
OBSERVED PERSON-IN-CHARGE MISSING CITY OF CHICAGO CERTIFIED MANAGER TRAINING AND ORIGINAL CERTIFICATE. INSTRUCTED TO MAINTAIN AT LEAST ONE PERSON-IN-CHARGE WITH CITY OF CHICAGO CERTIFIED MANAGER TRAINING AND ORIGINAL CERTIFICATE ON-SITE AT ALL TIMES OF FOOD OPERATION. PRIORITY FOUNDATION VIOLATION.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO FOOD EMPLOYEE WITH CITY OF CHICAGO CERTIFIED MANAGER TRAINING OR ORIGINAL CERTIFICATE PRESENT ON-SITE WHILE PREPARING TCS FOODS (COOKED MEATS, SOUP) AT TIME OF INSPECTION. INSTRUCTED TO MAINTAIN AT LEAST ONE FOOD EMPLOYEE WITH CITY OF CHICAGO CERTIFIED MANAGER TRAINING AND ORIGINAL CERTIFICATE ON-SITE AT ALL TIMES OF FOOD OPERATIONS. PRIORITY FOUNDATION VIOLATION. 7-38-012 CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED HANDWASHING SINK IN THE WAREWASHING AREA MISSING COLD WATER SUPPLY (COLD WATER SUPPLY PROVIDES HOT WATER). HANDWASHING SINK UNABLE TO SUPPLY WATER AT TEMPERATURE BELOW 135.0F AT TIME OF INSPECTION. INSTRUCTED TO REPAIR OR REPLACE HANDWASHING SINK COLD WATER SUPPLY TO PROVIDE WATER AT A MAXIMUM TEMPERATURE OF 120.0F AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-38-030(C) CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED HANDWASHING SINK IN THE WAREWASHING AREA TO BE BLOCKED WITH SANITIZER BUCKET AND SOILED WIPING CLOTHS. INSTRUCTED TO REMOVE ITEMS BLOCKING ACCESS TO HANDWASHING SINK IN WAREWASHING AREA AND MAINTAIN ALL HANDWASHING SINKS ACCESSIBLE TO EMPLOYEES FOR HANDWASHING AT ALL TIMES. PERSON-IN-CHARGE REMOVED ITEMS BLOCKING HANDWASHING SINK AT TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION. 7-38-030(C) CITATION COMBINED WITH ABOVE VIOLATION.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED HANDWASHING SINK IN THE WAREWASHING AREA TO BE MISSING DISPOSABLE PAPER TOWELS FOR DRYING HANDS DURING HANDWASHING. INSTRUCTED TO PROVIDE DISPOSABLE PAPER TOWELS TO ALL HANDWASHING SINKS AND MAINTAIN SUPPLY AT ALL TIMES. PERSON-IN-CHARGE PROVIDED DISPOSABLE PAPER TOWELS TO HANDWASHING SINK AT TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION. 7-38-030(C) CITATION COMBINED WITH ABOVE VIOLATION.

Basic (7)

−14 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD STORED IN CONTAINERS DIRECTLY ON THE FLOOR OF THE WALK-IN COOLER. INSTRUCTED TO RELOCATE FOOD AND MAINTAIN THE STORAGE OF FOOD IN CONTAINERS AT LEAST 6 INCHES (15 CM) ABOVE THE FLOOR AT ALL TIMES.
39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED PLASTIC CUP USED AS A SCOOP IN BULK DRY FOOD STORAGE CONTAINER (FLOUR) IN THE REAR PREP AREA. INSTRUCTED TO REMOVE PLASTIC CUP AND REPLACE WITH A MULTI-USE UTENSIL WITH A HANDLE TO PREVENT CONTAMINATION AND MAINTAIN.
41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED IN-USE WIPING CLOTHS STORED OUTSIDE OF SANITIZER SOLUTION (WHILE DAMP) IN VARIOUS AREAS THROUGHOUT THE KITCHEN AREA. INSTRUCTED TO STORE WIPING CLOTHS USED TO CLEAN FOOD- AND NONFOOD-CONTACT SURFACES IN AN APPROVED SANITIZER SOLUTION IN-BETWEEN USES AND MAINTAIN.
43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED IN-USE UTENSILS AT THE BAR AREA STORED IN STILL WATER BETWEEN USES. INSTRUCTED TO STORE IN-USE UTENSILS ON A DRY, CLEAN, AND SANITIZED SURFACE BETWEEN USES AND MAINTAIN.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED MULTI-USE UTENSILS AND PLATES STORED UNCOVERED/NOT INVERTED ON THE TOP SHELF OF THE MAIN COOK LINE. INSTRUCTED TO STORE MULTI-USE UTENSILS AND PLATES COVERED OR INVERTED ON THE TOP SHELF TO PREVENT CONTAMINATION FROM DUST AND OTHER DEBRIS AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED WOODEN BEAMS USED TO SUPPORT SHELVES ABOVE COLD-HOLDING UNITS AT THE MAIN COOK LINE. INSTRUCTED TO REMOVE WOODEN BEAMS AND REPLACE WITH SUPPORTS MADE OF A MATERIAL THAT IS SMOOTH AND EASILY-CLEANABLE AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED NONFOOD-CONTACT SURFACES OF COOKING EQUIPMENT (STOVE, GRILL) ALONG THE MAIN COOK LINE TO BE SOILED WITH DRIED FOOD DEBRIS. INSTRUCTED TO CLEAN NONFOOD-CONTACT SURFACES OF COOKING EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF SOIL AND MAINTAIN.

Base deductions−64 pts

Risk factor bonus (2× +5)−10 pts

Sep 23

Canvass InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED RUST ON PREP TABLE SHELVING UNITS THROUGHOUT PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN SAID EQUIPMENT IN GOOD CONDITION.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED CHIPPED WALL PAINT IN REAR PREP/DISHWASHING AREA. INSRUCTED TO PROVIDE SMOOTH AND EASILY CLEANABLE WALLS AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED CFM CERTIFICATE HOLDERS WITHOUT ALLERGEN TRAINING CERTIFICATES ON SITE FOR REVIEW. INSTRUCTED TO OBTAIN.

Base deductions−6 pts

Aug 22

Canvass InspectionPass

1 Med1 Basic

2 total

93/100inspection score

−7 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
Bulk food container (flour) mot labeled. instructed to label and maintain.

Basic (1)

−2 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
Deli cups not air dried after washing, instructed to air dry before stacking.

Base deductions−7 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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