What is Armitage Ale House's health inspection score?

Armitage Ale House has a SafeDine safety score of 86 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Armitage Ale House last inspected?

Armitage Ale House was last inspected on October 22, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Armitage Ale House have?

Armitage Ale House has 29 total violations across 7 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Armitage Ale House safe to eat at?

Yes, Armitage Ale House has an excellent safety record with a score of 86/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Armitage Ale House serve?

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

Official Health Record

Armitage Ale House

Name: Armitage Ale House
Address: 1000 W ARMITAGE AVE, Chicago, 60614
Rating: 86

1000 W ARMITAGE AVE, Chicago

Last inspected 7mo ago

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0Excellent

American•Lincoln Park

Ranked #228 of 764 in Lincoln ParkBetter than 22% of american restaurants

Declining

7 inspections

Last: Oct 22, 2025

medium confidence

Directions Order

Inspections

29%

Clean Rate

4.1

Avg Violations

7 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Plumbing issues

Plumbing or waste disposal problems

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Facility condition

Building maintenance or structural issues

Other violationHigh Priority

Regulatory compliance issue

Food labeling

Food not properly labeled or dated

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-17

Final Score

Impact Breakdown

High Priority

-7 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-4 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

-6 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 83/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (86/100) 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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1000 W ARMITAGE AVE, Chicago, IL 60614

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Violation Timeline

Aug 2023

2 inspections

2 high priority

2 intermediate

16 basic

Aug

Oct 2024

2 inspections

Nov 2024

2 inspections

1 high priority

4 basic

Nov

Oct 2025

1 inspections

1 high priority

1 intermediate

2 basic

Inspection History

7 records on file

3 Canvass2 Canvass Re-Inspection2 Non-Inspection

Oct 25

Canvass InspectionLatestPass w/ Conditions

1 High1 Med2 Basic

4 total

81/100inspection score

−19 pts

High Priority (1)

−10 pts

14REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION−10
OBSERVED MUSSELS HELD IN CONTAINER WITH NO SHELLSTOCK TAG ATTACHED IN PREP COOLER MAIN KITCHEN. MUST HAVE SHELLSTOCK TAG ATTACHED TO CONTAINER UNTIL LAST ITEM IS SOLD AND THEN MUST BE KEPT ON FILE FOR 90 DAYS. FOOD DISCARDED. FOOD WEIGHING APPROXIMATELY 10 LBS AT A COST OF $50.00. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED SPICES HELD IN WORKING CONTAINERS WITHOUT A LABEL. MUST PROVIDE COMMON NAME ON CONTAINER TO PROPERLY IDENTIFY ITEMS.

Basic (2)

−4 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED WET CONTAINERS STACKED ON TOP OF EACH OTHER ON DRY RACK. INSTRUCTED TO AIR DRY CONTAINERS SEPERATELY BEFORE STACKING CONTAINERS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED DOOR ON GLASSWARE HIGH TEMPERATURE DISH MACHINE NOT FULLY CLOSING. MUST REPAIR.

Base deductions−19 pts

Nov 24

Canvass Re-Inspection InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
NOTED NO ACCESS TO COFFEE MACHINE WATERLINE TO VERIFY BACK FLOW PREVENTION DEVICE.

Base deductions−2 pts

Nov 24

Canvass InspectionFail

1 High3 Basic

4 total

84/100inspection score

−16 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED ICE MACHINES LOCATED IN BASEMENT WITH A BUILD-UP OF BLACK SLIME SUBSTANCE AROUND CHUTE AND BROWN, AND PINK SLIME SUBSTANCE ON INTERIOR SURFACE OF FULL ICE MACHINE DRIPPING ONTO ICE CUBES STORED AT BELOW ICE BIN. ICE IS USED FOR HUMAN CONSUMPTION. PERSON IN CHARGE TURNED OFF MACHINE AND REMOVED ALL ICE DURING INSPECTION. PRIORITY FOUNDATION VIOLATION #7-38-005.CITATION ISSUED

Basic (3)

−6 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
NOTED NO ACCESS TO COFFEE MACHINE WATERLINE TO VERIFY BACK FLOW PREVENTION DEVICE.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
NOTED ENCLOSED AREA WITH DEBRIS ON THE SURROUNDING GROUNDS. INSTRUCTED TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED FLOOR UNDERNEATH BOTTOM SHELF OF SERVICE STATION IN NEED OF CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN.

Base deductions−16 pts

Oct 24

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

Oct 24

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

Aug 23

Canvass Re-Inspection InspectionPass

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
3-302.12--- ALL STORED BULK FOODS, INCLUDING SPICES ON THE COOKS LINE, NOT IN THE ORIGINAL CONTAINER MUST BE LABELED WITH THE PRODUCT COMMON NAME.

Basic (6)

−12 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
3-307.11--- OPEN/UNCOVERED PITCHERS OF WATER IN THE DINING ROOM MUST BE PROTECTED FROM THE PUBLIC.---NOTED A COCKTAIL GLASS AUTOMATIC RINSER AND METAL STORAGE CONTAINER FOR BAR UTENSILS DIRECTLY IN FRONT OF THE BAR HAND WASHING SINK. ALSO NOTED COCKTAIL UTENSILS BEING STORED ON THE BAR WITH CUSTOMER ACCESS. MUST REMOVE ALL TO PREVENT ANY CONTAMINATION.-----MUST PROVIDE A LARGER SPLASH GUARD/SHIELD AT THE 1ST FLOOR REAR KITCHEN PREP HAND SINK BETWEEN THE SINK AND THE OPEN PREP TABLE.
43IN-USE UTENSILS: PROPERLY STORED−2
3-304.12---- NOTED COOKS LINE IN USE UTENSILS IMPROPERLY STORED IN A CONTAINER OF STILL WATER WITH A TEMPERATURE OF 80.4F. INSTRUCTED IF USING A STILL WATER METHOD OF STORAGE MUST MAINTAIN A TEMPERATURE OF 135F OR ABOVE TO PREVENT BACTERIAL GROWTH AND MUST NOT CO-MINGLE RAW MEAT CONTACT UTENSILS WITH RTE CONTACT UTENSILS.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
: 4-903.11(A;C)--- ALL STORED ITEMS IN THE LIQUOR STORAGE ROOM AND ALL STORAGE CLOSETS MUST BE ELEVATED FROM THE FLOORS.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
4-301.16---- INSTRUCTED TO INSTALL A ONE COMPARTMENT PREP SINK ON THE 1ST FLOOR COOKS LINE FOR PREP PURPOSES AS NEEDED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.11--- NOTED BRICK WALLS THROUGHOUT THE BASEMENT PREP, DRY FOOD STORAGE, CLEAN DISH STORAGE WITH PEELING PAINT. MUST RE-SEAL TO BE SMOOTH AND CLEANABLE. : 6-501.113---- SOILED MOP HEADS MUST BE STORED INVERTED AT THE UTILITY SERVICE SINK.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
ALL WATER LINES THROUGHOUT THE BASEMENT MUST BE ENCASED WITH A NON-POROUS, SMOOTH AND CLEANABLE MATERIAL THROUGHOUT THE BASEMENT DISH, PREP, DRY FOOD AND STORAGE OF FOOD CONTACT ITEMS AND AREAS WHERE FOOD TRAVELS FROM WALK-IN COOLERS TO PREP AREAS ALL FIRE SUPPRESSION WATER LINES.

Base deductions−17 pts

Aug 23

Canvass InspectionFail

2 High1 Med10 Basic

13 total

55/100inspection score

−45 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED COOKS LINE HAND WASHING SINK BEING USED FOR PREP PURPOSES. A CONTAINER FILLED WITH IN USE UTENSILS BEING STORED INSIDE THE SINK. ALSO NOTED A STRAINER INSIDE THE HAND WASHING SINK AT THE BAR TO BE USED AS A DUMP SINK. MANAGER REMOVED ALL. REVIEWED THE HAND WASHING SINKS ARE FOR HAND WASHING PURPOSES ONLY. PRIORITY FOUNDATION VIOLATION 7-38-030 (C). CITATION ISSUED.
15FOOD SEPARATED AND PROTECTED−10
OBSERVED RAW CHOPPED CHICKEN IN SMALL PLASTIC CONTAINERS STORED ON THE TOP SHELVING INSIDE THE WALK-IN COOLER DIRECTLY ABOVE PREPARED FRESH READY TO EAT LETTUCE AND DIRECTLY NEXT TO PREPARED READY TO PASTA COOKED PEAS. NOTED CHICKEN LIQUID FROM PLASTIC CONTAINERS LEAKING OUT ONTO THE SHELF. MANAGEMENT REMOVED. REVIEWED PROPER FOOD PROTECTION OF FOOD DURING STORAGE. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
ALL STORED BULK FOODS, INCLUDING SPICES ON THE COOKS LINE, NOT IN THE ORIGINAL CONTAINER MUST BE LABELED WITH THE PRODUCT COMMON NAME.

Basic (10)

−20 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OPEN/UNCOVERED PITCHERS OF WATER IN THE DINING ROOM MUST BE PROTECTED FROM THE PUBLIC.---NOTED A COCKTAIL GLASS AUTOMATIC RINSER AND METAL STORAGE CONTAINER FOR BAR UTENSILS DIRECTLY IN FRONT OF THE BAR HAND WASHING SINK. ALSO NOTED COCKTAIL UTENSILS BEING STORED ON THE BAR WITH CUSTOMER ACCESS. MUST REMOVE ALL TO PREVENT ANY CONTAMINATION.-----MUST PROVIDE A LARGER SPLASH GUARD/SHIELD AT THE 1ST FLOOR REAR KITCHEN PREP HAND SINK BETWEEN THE SINK AND THE OPEN PREP TABLE.
43IN-USE UTENSILS: PROPERLY STORED−2
NOTED COOKS LINE IN USE UTENSILS IMPROPERLY STORED IN A CONTAINER OF STILL WATER WITH A TEMPERATURE OF 80.4F. INSTRUCTED IF USING A STILL WATER METHOD OF STORAGE MUST MAINTAIN A TEMPERATURE OF 135F OR ABOVE TO PREVENT BACTERIAL GROWTH AND MUST NOT CO-MINGLE RAW MEAT CONTACT UTENSILS WITH RTE CONTACT UTENSILS.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
ALL STORED ITEMS IN THE LIQUOR STORAGE ROOM AND ALL STORAGE CLOSETS MUST BE ELEVATED FROM THE FLOORS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
CRACKED/BROKEN PLASTIC LIDS ON THE BASEMENT PREP BULK STORAGE CONTAINERS. MUST REPLACE.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
NO IRREVERSIBLE REGISTERING TEMPERATURE INDICATORS FOR BOTH HIGH TEMPERATURE DISH WASHING MACHINES ON THE PREMISES. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-025 CITATION ISSUED.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
INSTRUCTED TO INSTALL A ONE COMPARTMENT PREP SINK ON THE 1ST FLOOR COOKS LINE FOR PREP PURPOSES AS NEEDED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED BRICK WALLS THROUGHOUT THE BASEMENT PREP, DRY FOOD STORAGE, CLEAN DISH STORAGE WITH PEELING PAINT. MUST RE-SEAL TO BE SMOOTH AND CLEANABLE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
SOILED MOP HEADS MUST BE STORED INVERTED AT THE UTILITY SERVICE SINK.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATION NOT CORRECTED FROM 5-18-21 REPORT #2509870 #39-: ALL SEWAGE LINES WHERE DRY FOOD STORAGE SHELVING WILL BE STORED MUST BE SHIELDED. NOTED SOME LINES NOT SHIELDED, OTHERS WRAPPED IN POROUS FOAM OR PAPER THAT IS PEELING PAINT AND NOTED DIRECTLY OVER FOOD PREP TABLES, ICE MACHINES, FOOD STORAGE. INSTRUCTED TO ENCASE ALL PIPING WITH A SOLID NON-POROUS, SMOOTH AND CLEANABLE MATERIAL THROUGHOUT THE BASEMENT DISH, PREP, DRY FOOD AND STORAGE OF FOOD CONTACT ITEMS AND AREAS WHERE FOOD TRAVELS FROM WALK-IN COOLERS TO PREP AREAS. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.
61SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC−2
SUMMARY REPORT GIVEN AND POSTED ON 5-18-21 FROM REPORT #2509870 NOT POSTED ON THE PREMISES FOR PUBLIC VIEW. PRIORITY FOUNDATION VIOLATION 7-42-010(B) CITATION ISSUED.

Base deductions−45 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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