What is Sauce And Bread Kitchen's health inspection score?

Sauce And Bread Kitchen has a SafeDine safety score of 66 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Sauce And Bread Kitchen last inspected?

Sauce And Bread Kitchen was last inspected on May 23, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Sauce And Bread Kitchen have?

Sauce And Bread Kitchen has 47 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Sauce And Bread Kitchen safe to eat at?

Sauce And Bread Kitchen has a safety score of 66/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Sauce And Bread Kitchen

Name: Sauce And Bread Kitchen
Address: 6338-6340 N CLARK ST, Chicago, 60660
Rating: 66

6338-6340 N CLARK ST, Chicago

Last inspected 10mo ago

▲Improving

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0Fair

Edgewater

Ranked #177 of 237 in Edgewater

Improving

6 inspections

Last: May 23, 2025

medium confidence

Directions Order

Inspections

Clean Rate

7.8

Avg Violations

11 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

Plumbing issues

Plumbing or waste disposal problems

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-34

Final Score

Impact Breakdown

High Priority

-7 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-9 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

+17 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

6338-6340 N CLARK ST, Chicago, IL 60660

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Violation Timeline

Oct 2022

2 inspections

2 high priority

4 intermediate

13 basic

Oct

Jun 2023

1 inspections

4 basic

Oct 2024

1 inspections

3 high priority

4 intermediate

9 basic

Oct

Nov 2024

1 inspections

3 basic

May 2025

1 inspections

1 high priority

4 basic

May

Inspection History

6 records on file

4 Canvass2 Canvass Re-Inspection

May 25

Canvass InspectionLatestPass

1 High4 Basic

5 total

82/100inspection score

−18 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED THE ICE BIN INTERIOR IN NEED OF CLEANING. INSTRUCTED TO REMOVE ICE, CLEAN AND MAINTAIN AT ALL TIMES.

Basic (4)

−8 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED PLATES AND BOWLS IN MAIN PREP AREA NOT INVERTED. INSTRUCTED TO INVERT PLATES AND BOWLS AFTER SANITIZING AND AIR DRYING.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CUTTING BOARDS IN THE REAR PREP AREA AND IN FRONT SERVICE/PREP AREA WITH OPEN SEAMS AND DARK STAINS. INSTRUCTED TO REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS AND MAINTAIN AT ALL TIMES.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED NO COVERED RECEPTACLE FOR PROPER DISPOSAL OF SANITARY NAPKINS IN STAFF ALL-GENDER WASHROOM. INSTRUCTED TO PROVIDE COVERED WASTE RECEPTACLE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED LOOSE DEBRIS, DIRT AND DUST BUILDUP ON THE FLOORS IN CORNERS IN REAR PREP BELOW DISHWASHER AND IN FRONT SERVICE PREP AREA BEHIND EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

Base deductions−18 pts

Nov 24

Canvass Re-Inspection 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
: 4-101.19--- MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS THROUGHOUT THE FACILITY.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.11--- NOTED FLOORS BEHIND THE DEEP FRYER AND ADJACENT TWO DOOR COOLER WITH DIRT, BLACKENED GREASE ACCUMULATION ALONG THE BASEBOARD. MUST CLEAN AND MAINTAIN.---NOTED MISSING FLOOR TILES IN THE WALK-IN COOLER. MUST REPLACE TO BE SMOOTH AND CLEANABLE.
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13--- NO PROOF OF ALLERGEN TRAINING OR CERTIFICATE FOR ALL THE CERTIFIED FOOD MANAGERS. MUST PROVIDE.

Base deductions−6 pts

Oct 24

Canvass InspectionFail

3 High4 Med9 Basic

16 total2 risk factors

22/100inspection score

−68 pts

High Priority (3)

−30 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE DURING THE INITIAL INSPECTION. PRIORITY FOUNDATION VIOLATION.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE DURING THE INITIAL INSPECTION WHILE TCS FOODS WERE BEING PREPARED AND SERVED. MANAGER WAS TELEPHONED UPON MY ARRIVAL AND ARRIVED APPROXIMATELY 20 MINUTES LATER. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED FOOD HANDLER/BARISTA USING THE FRONT PREP HAND WASHING SINK REPEATEDLY TO DUMP AND RINSE COFFEE UTENSILS, RINSE A WIPING CLOTH, MAKING THE SINK NOT ACCESSIBLE FOR HAND WASHING PURPOSES ONLY. REVIEWED GOOD HYGIENIC PRACTICES. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED.

Intermediate (4)

−20 pts

23PROPER DATE MARKING AND DISPOSITION−5
NOTED PREPARED TCS FOOD ROASTED TOMATOES WITH GARLIC IN OIL INSIDE THE WALK-IN COOLER WITH A PREP DATE ONLY OF 10-11-24 WELL PAST AN EXPIRATION DATE OF 7 DAYS. ALSO NOTED SOUP NOT LABELED WITH ANY DATES. REVIEWED ALL PREPARED TCS FOODS HELD LONGER THAN 24 HOURS MUST BE DATE LABELED WITH AN EXPIRATION DATE NO LONGER THAN 7 DAYS. FOOD DISCARDED. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
MENU DOES NOT DISCLOSE AND INFORM CONSUMERS THE SPECIFIC MENU ITEMS THAT ARE RAW OR UNDERCOOKED SUCH AS RAW OYSTERS AND UNDERCOOKED EGGS. MUST DISCLOSE AND REMIND CUSTOMERS OF SUCH FOOD ON BOTH THE PRINTED AND VIRTUAL MENUS. PRIORITY FOUNDATION VIOLATION.
36THERMOMETERS PROVIDED & ACCURATE−5
MISSING INTERNAL THERMOMETER INSIDE THE FRONT PREP TWO DOOR COOLER CONTAINING DAIRY PRODUCT. MUST PROVIDE.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
ALL BULK FOODS NOT STORED IN THEIR ORIGINAL CONTAINERS MUST BE LABELED WITH THE PRODUCT COMMON NAME.

Basic (9)

−18 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS THROUGHOUT THE FACILITY INCLUDING INSIDE THE WALK-IN FREEZER AND COOLER. FLOORS MUST BE ACCESSIBLE FOR CLEANING AND MONITORING AT ALL TIMES.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
EXCESSIVE RUST ON THE BOTTOM SHELVING OF THE METAL PREP TABLE ACROSS FROM THE THREE COMPARTMENT SINK. MUST REMOVE RUST AND MAKE SMOOTH AND CLEANABLE.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
MUST NOT USE TAPE AS A MEANS OF REPAIR ON THE SPRAYER ARM AT THE DISH MACHINE SCRAPER SINK. MUST PROPERLY REPAIR.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED EXCESSIVE DUST ON ALL VENTILATION COVERS IN ALL WASHROOMS. MUST CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED FLOORS BEHIND THE DEEP FRYER AND ADJACENT TWO DOOR COOLER WITH DIRT, BLACKENED GREASE ACCUMULATION ALONG THE BASEBOARD. MUST CLEAN AND MAINTAIN.---NOTED MISSING FLOOR TILES IN THE WALK-IN COOLER. MUST REPLACE TO BE SMOOTH AND CLEANABLE.----MUST PROVIDE A SMOOTH CLEANABLE CEILING ABOVE THE TO GO FOOD CONTAINERS STORED IN THE BASEMENT OR MOVE TO AN AREA OF THE BASEMENT WITH A CEILING.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
NOTED EMPLOYEES PERSONAL BELONGINGS BEING STORED IN THE FOOD PREP AREA. MUST PROVIDE A DESIGNATED AREA AWAY FROM FOOD AND FOOD CONTACT ITEMS FOR EMPLOYEES BELONGINGS.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
NOTED INOPERABLE MECHANICAL VENTILATION IN ALL THREE WASHROOMS. MUST REPAIR/REPLACE.
58ALLERGEN TRAINING AS REQUIRED−2
NO PROOF OF ALLERGEN TRAINING OR CERTIFICATE FOR ALL THE CERTIFIED FOOD MANAGERS. MUST PROVIDE.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATION FROM 6-15-23 REPORT #2577386 NOT CORRECTED. #55- NOTED CLUTTER AT THE BASEMENT FOOD DRY STORAGE AREA. INSTRUCTED TO CLEAN, ORGANIZE AND/OR REMOVE ALL UNNECESSARY ARTICLES TO PREVENT HIDING PLACES FOR PEST. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.

Base deductions−68 pts

Risk factor bonus (2× +5)−10 pts

Jun 23

Canvass InspectionPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
FOOD CONTAINERS STORED ON FLOOR INSIDE WALK-IN COOLER. MUST PROVIDE PROPER, RAISED SHELVING TO STORE FOOD CONTAINERS 6" OFF FLOOR.
39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
NOTED REFRIGERATION UNITS WITH FOOD IMPROPERLY SET-UP AT THE DINING AREA. MUST RELOCATE BEVERAGE MAKING EQUIPMENT TO A MORE PROTECTED AREA OR PROVIDE A MEANS OF PROTECTION (LOCK) FOR THE REFRIGERATORS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED CEILING AT THE BASEMENT DRY STORAGE AREA IN POOR REPAIRS WITH MULTIPLES HOLES AND OPENINGS AND DAMAGED WOODS. INSTRUCTED TO REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED CLUTTER AT THE BASEMENT FOOD DRY STORAGE AREA AND AT THE PASTRY SECTION OF THE PREP AREA ON THE FIRST FLOOR. INSTRUCTED TO CLEAN, ORGANIZE AND/OR REMOVE ALL UNNECESSARY ARTICLES TO PREVENT HIDING PLACES FOR PEST.

Base deductions−8 pts

Oct 22

Canvass Re-Inspection InspectionPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
4-301.16-- INSTRUCTED TO INSTALL A ONE-COMPARTMENT PREP SINK FOR USE OF FOOD PREP/RINSING OF COFFEE UTENSILS AND EQUIPMENT ETC. AT THE FRONT PREP/BAR AREA.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
: 6-501.18-- EXTREMELY DIRTY TOILET IN THE UNUSED BATHROOM BEING USED AS STORAGE. MUST CLEAN AND MAINTAIN
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.11---MISSING FLOOR TILES IN THE WALK-IN COOLER. MUST REPLACE. : 6-501.114--- ALL UNNECESSARY ITEMS THROUGHOUT THE BASEMENT MUST BE REMOVED FROM THE PREMISES TO PREVENT PEST HARBORING, AND ALL OTHER NEEDED ITEMS MUST BE STORED ELEVATED AND ORGANIZED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.11 INSTRUCTED TO INSTALL A SMOOTH, CLEANABLE CEILING IN THE HALLWAY/WALKWAY FROM THE WALK-IN FREEZER TO THE STAIRWELL TO FOOD PREP.

Base deductions−8 pts

Oct 22

Canvass InspectionFail

2 High4 Med9 Basic

15 total2 risk factors

32/100inspection score

−58 pts

High Priority (2)

−20 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
THE PERSON IN CHARGE OF THE THE INITIAL INSPECTION DOES NOT HAVE A VALID CITY OF CHICAGO SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WHILE TCS FOODS WERE BEING PREPARED AND SERVED. OWNER/CERTIFIED FOOD MANAGER WAS TELEPHONED AT INITIAL INSPECTION AND ARRIVED WO HOUR LATER. A PENDING CERTIFIED FOOD MANAGER WAS ALSO TELEPHONED AND ARRIVED APPROXIMATELY 30 MINUTES LATER. REVIEWED A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES WHILE TCS FOODS ARE PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.

Intermediate (4)

−20 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED THE FOLLOWING TCS FOODS HELD AT IMPROPER TEMPERATURES. EGG QUICHE AT 66.3F, SPINACH, AND CHEESE STUFFED CROISSANTS AT 74.1F ON COUNTERTOP DISPLAY. RAW UNPASTEURIZED EGGS ON KITCHEN METAL RACK SHELVING AT 80.2F. ALL FOODS ARE DISCARDED. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
23PROPER DATE MARKING AND DISPOSITION−5
NOTED NO EXPIRATION DATES ON PREPARED TCS FOODS HELD LONGER THAN 24 HOURS THROUGHOUT THE WALK-IN COOLER. FOODS SUCH AS PREPARED HEAD CHEESE, SLICED DELI MEATS, AND SLICED CHEESE. REVIEWED ALL PREPARED TCS FOODS MUST HAVE AN EXPIRATION DATE NO LONGER THAN 7 DAYS. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
THE MENU DOES NOT DISCLOSE AND INFORM CONSUMERS OF THE SPECIFIC ANIMAL ORIGIN MENU ITEMS THAT ARE RAW OR UNDERCOOKED SUCH AS SUNNY EGGS AND LOX. MUST PROVIDE A CONSUMER ADVISORY THAT WILL DISCLOSE AND REMIND CUSTOMERS OF SUCH FOODS ON BOTH THE PRINTED, WALL, AND VIRTUAL MENUS. PRIORITY FOUNDATION VIOLATION.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
ALL BULK FOOD CONTAINERS INCLUDING SPICE CONTAINERS MUST BE LABELED WITH THE PRODUCT COMMON NAME.

Basic (9)

−18 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED STORED HOT SAUCES DIRECTLY UNDER WASTEWATER PIPING THROUGHOUT THE BASEMENT. MUST NOT STORE ANY FOOD OR FOOD CONTACT ITEMS UNDER UNDERWATER LINES.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION THROUGHOUT THE FACILITY.----MUST NOT USE SOILED CLOTH AS A MEANS OF REPAIR FOR PLUMBING UNDER THE DISH MACHINE.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
INSTRUCTED TO INSTALL A ONE-COMPARTMENT PREP SINK FOR USE OF FOOD PREP/RINSING OF COFFEE UTENSILS AND EQUIPMENT ETC. AT THE FRONT PREP/BAR AREA.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
EXTREMELY DIRTY TOILET IN THE UNUSED BATHROOM BEING USED AS STORAGE. MUST CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MOLDY CAULKING AT THE SPLASH GUARD OF THE KITCHEN HAND-WASHING SINK. MUST REPLACE.----CHIPPING PLASTER ON THE CEILING BEAM AT THE UTILITY SERVICE SINK. MUST REPAIR.----MISSING FLOOR TILES IN THE WALK-IN COOLER. MUST REPLACE.----FLOOR OF THE WALK-IN FREEZER WITH EXCESSIVE FOOD DEBRIS. MUST CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
ALL UNNECESSARY ITEMS THROUGHOUT THE BASEMENT MUST BE REMOVED FROM THE PREMISES TO PREVENT PEST HARBORING, AND ALL OTHER NEEDED ITEMS MUST BE STORED ELEVATED AND ORGANIZED.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL EMPLOYEES. MUST PROVIDE.
58ALLERGEN TRAINING AS REQUIRED−2
NO PROOF OF ALLERGEN TRAINING OR CERTIFICATES FOR ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS AND PENDING MANAGERS. MUST PROVIDE.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATIONS FROM 6-10-21 REPORT #2511091 WERE NOT CORRECTED. #55- FOUND WALLS AND CEILING NOT SMOOTH AND EASY TO CLEAN IN THE BASEMENT DRY STORAGE AREAS. MUST PROVIDE. #53- FOUND UNISEX RESTROOMS WITH NO LIDS ON TRASH CANS. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.

Base deductions−58 pts

Risk factor bonus (2× +5)−10 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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