What is Gracie O'malley's's health inspection score?

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

When was Gracie O'malley's last inspected?

Gracie O'malley's was last inspected on May 22, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Gracie O'malley's have?

Gracie O'malley's has 26 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Gracie O'malley's safe to eat at?

Yes, Gracie O'malley's has an excellent safety record with a score of 100/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Gracie O'malley's serve?

Gracie O'malley's serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Gracie O'malley's

Name: Gracie O'malley's
Address: 4056-4060 N MILWAUKEE AVE, Chicago, 60641
Rating: 100

4056-4060 N MILWAUKEE AVE, Chicago

Last Inspected: 5/22/2026

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0Excellent

American•Old Irving Park

Ranked #2 of 18 in Old Irving ParkBetter than 22% of american restaurants

Stable

7 inspections

Last: May 22, 2026

high confidence

Directions Order

Inspections

29%

Clean Rate

3.7

Avg Violations

1 month 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

Pest issues

Evidence of pests found during inspection

Other violation

Regulatory compliance issue

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-2

Final Score

100

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-1 pts

Potential hazards • 5 pts each

Basic

-1 pts

Best practices • 2 pts each

Inspection Timeline

+4 pts

100

Latest

100% weight

100

2nd

60% weight

3rd

30% weight

Real-time Score: 98/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (100/100) 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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4056-4060 N MILWAUKEE AVE, Chicago, IL 60641

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Violation Timeline

Dec 2022

1 inspections

4 basic

Dec

Jun 2023

2 inspections

4 intermediate

9 basic

Jul 2024

1 inspections

4 basic

Jul

Feb 2025

1 inspections

1 intermediate

4 basic

Apr 2026

1 inspections

Apr

May 2026

1 inspections

Inspection History

7 records on file

2 Canvass Re-Inspection1 Non-Inspection4 Canvass

May 26

Canvass Re-Inspection InspectionLatestCleanPass

No violations

100/100inspection score

Apr 26

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

Feb 25

Canvass InspectionPass w/ Conditions

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED COOLERS ALONG MAIN KITCHEN PREP LINE MISSING INTERNAL AMBIENT AIR THERMOMETERS. INSTRUCTED TO PROVIDE AT LEAST ONE INTERNAL AMBIENT AIR THERMOMETERS IN ALL EQUIPMENT USED TO COLD-HOLD TCS FOOD ITEMS AND MAINTAIN AT ALL TIMES.

Basic (4)

−8 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED CLEAN EQUIPMENT (PANS, SHEET TRAYS) STORED DIRECTLY ON THE FLOOR IN THE WAREWASHING AREA. INSTRUCTED TO RELOCATE CLEAN EQUIPMENT AND MAINTAIN ALL CLEAN EQUIPMENT AND UTENSILS AT LEAST 6 INCHES ABOVE THE FLOOR.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED SOILED PLASTIC WRAP USED TO COVER NONFOOD-CONTACT SURFACES OF WALL-MOUNTED POTATO CUTTER NEAR THE WALK-IN COOLER. INSTRUCTED TO REMOVE PLASTIC WRAP FROM NONFOOD-CONTACT SURFACES OR REMOVE POTATO CUTTER IF NO LONGER IN USE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED INTERIOR 1-DOOR REACH-IN COOLER (NEAR FREEZERS) IN MAIN KITCHEN AREA TO BE SOILED WITH DRIED FOOD DEBRIS AND OTHER SOILS. INSTRUCTED TO CLEAN INTERIOR OF COLD-HOLDING EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF SOIL AND MAINTAIN.
50HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE−2
OBSERVED HOT WATER SYSTEM IN POOR REPAIR, NO HOT WATER AVAILABLE TO ALL PLUMBING FIXTURES. FACILITY CONTACTED PLUMBER AND PLUMBER ARRIVED ON-SITE PRIOR TO START OF INSPECTION. PLUMBER DISCONNECTED PREVIOUS HOT WATER TANK AND INSTALLED BRAND NEW WATER TANK, HOT WATER RESTORED TO PLUMBING FIXTURES ON-SITE AT TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION. 7-38-030(C) CITATION ISSUED.

Base deductions−13 pts

Jul 24

Canvass InspectionPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED BULK CONTAINERS OF FOOD ON FLOOR IN THE WALK-IN COOLER IN THE REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO ELEVATE ALL FOOD ITEMS SIX INCHES FROM FLOOR ON RAISED SHELVING UNITS AND MAINTAIN.
41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED MULTIPLE WIPING CLOTHS BEING STORED ON TOP OF PREP SURFACES THROUGHOUT REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION BETWEEN USES TO PREVENT CONTAMINATION OF EQUIPMENT & FOOD AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED ACCUMULATED GREASE AND FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF ALL COOKING EQUIPMENT IN THE REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO CLEAN AND ENSURE ALL NONFOOD-CONTACT SURFACES REMAIN SMOOTH AND EASILY CLEANABLE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED GREASE ON FLOOR UNDERNEATH COOKING EQUIPMENT AND ON FLOORS THROUGOUT THE REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO CLEAN FLOORS UNDERNEATH COOKING EQUIPMENT AND THROUGHOUT THE PREP AREA AND MAINTAIN.

Base deductions−8 pts

Jun 23

Canvass Re-Inspection InspectionPass

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
6-501.112 REMOVE THE DEAD INSECTS FROM THE FLOOR IN BOTH BASEMENT AREAS.

Basic (4)

−8 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-602.13 CLEAN THE GREASE FROM THE DEEP FRYERS. CLEAN THE PREP COOLERS AND DISH MACHINE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.12 CLEAN THE GREASE FROM THE WALLS IN THE DISH WASHING AREA.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.11 REPAIR THE OPENINGS IN THE CEILING DRYWALL ABOVE THE BAR.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.114 REMOVE THE CLUTTER FROM THE BASEMENT FLOOR AND STORE ITEMS OFF OF THE FLOOR TO PREVENT PEST HARBORAGE CONDITIONS.

Base deductions−13 pts

Jun 23

Canvass InspectionFail

3 Med5 Basic

8 total

75/100inspection score

−25 pts

Intermediate (3)

−15 pts

23PROPER DATE MARKING AND DISPOSITION−5
OBSERVED READY-TO-EAT TCS FOODS (COOKED CHICKEN, SAUCES, PULLED PORK, ETC.) STORED PAST THE 7 DAY MAXIMUM USE BY DATE IN THE WALK-IN COOLER. MANAGEMENT INSTRUCTED TO DISCARD ALL UNUSED FOOD AFTER THE 7 DAY MAXIMUM. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED NO METAL STEM PROBE THERMOMETER ON THE PREMISES TO TAKE HOT AND COLD FOOD TEMPERATURES. MANAGEMENT INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
REMOVE THE DEAD INSECTS FROM THE FLOOR IN BOTH BASEMENT AREAS.

Basic (5)

−10 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
REPAIR THE BROKEN DOOR HINGE FOR THE RIGHT SIDE DOOR OF THE 3 DOOR PREP COOLER.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
CLEAN THE GREASE FROM THE BROILER, OVEN, MICROWAVE INTERIOR, AND DEEP FRYER. CLEAN THE PREP COOLERS AND DISH MACHINE.
52SEWAGE & WASTE WATER PROPERLY DISPOSED−2
OBSERVED WATER LEAKING FROM THE CEILING DUCTWORK IN FRONT OF THE BAR. MANAGEMENT INSTRUCTED TO REPAIR THE SOURCE OF THE LEAK.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
CLEAN THE GREASE FROM THE FLOOR UNDERNEATH THE COOKING EQUIPMENT, AND UNDER THE 3 COMPARTMENT SINK AND GREASE TRAP. CLEAN THE GREASE FROM THE WALLS BEHIND THE COOKING EQUIPMENT AND IN THE DISH WASHING AREA.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED A FOOD HANDLING EMPLOYEE WITHOUT A FOOD HANDLER CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL FOOD HANDLING EMPLOYEES MUST SHOW PROOF OF TRAINING.

Base deductions−25 pts

Dec 22

Canvass InspectionPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD ITEMS STORED ON FLOOR IN WALK-IN COOLER, LOCATED IN THE REAR PREPARATION AREA. INSTRUCTED THE PERSON IN CHARGE TO ELEVATE ALL FOOD SIX INCHES OFF FLOOR.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CARDBOARD USED AS LINER ON SHELVING UNIT IN WALK-IN COOLER, LOCATED IN THE REAR PREPARATION AREA. INSTRUCTED THE PERSON IN CHARGE TO REMOVE ALL CARDBOARD FROM SHELVING UNITS. ALL FOOD AND NON-FOOD CONTACT SURFACES MUST BE SMOOTH AND EASILY CLEANABLE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED UNUSED EQUIPMENT (CHAIRS, AND TABLES) IN THE BASEMENT. INSTRUCTED THE PERSON IN CHARGE TO REMOVE UNUSED EQUIPMENT TO PREVENT POTENTIAL PEST HARBORAGE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED VENT COVERS IN BOTH TOILET ROOMS WITH DUST ACCUMULATION. INSTRUCTED THE PERSON IN CHARGE TO REMOVE DUST AND MAINTAIN.

Base deductions−8 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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