What is Regalia's health inspection score?

Regalia has a SafeDine safety score of 95 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Regalia last inspected?

Regalia was last inspected on July 30, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Regalia have?

Regalia has 24 total violations across 9 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Regalia safe to eat at?

Yes, Regalia has an excellent safety record with a score of 95/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Regalia serve?

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

Official Health Record

Regalia

Name: Regalia
Address: 5959 N BROADWAY, Chicago, 60660
Rating: 95

5959 N BROADWAY, Chicago

Last inspected 8mo ago

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0Excellent

American•Edgewater

Ranked #20 of 237 in EdgewaterBetter than 17% of american restaurants

Stable

9 inspections

Last: Jul 30, 2025

medium confidence

Directions Order

Inspections

56%

Clean Rate

2.7

Avg Violations

8 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Facility condition

Building maintenance or structural issues

Other violation

Regulatory compliance issue

Food storage

Food not properly stored or protected

Permit/documentation

Administrative or documentation issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-5

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-2 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

+5 pts

100

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

5959 N BROADWAY, Chicago, IL 60660

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Violation Timeline

Aug 2022

2 inspections

4 high priority

1 intermediate

9 basic

Aug

May 2023

2 inspections

1 high priority

2 basic

Oct 2024

2 inspections

Oct

Nov 2024

1 inspections

7 basic

Jul 2025

2 inspections

Jul

Inspection History

9 records on file

1 Complaint4 Non-Inspection3 Canvass1 Canvass Re-Inspection

Jul 25

Complaint InspectionLatestCleanPass

No violations

100/100inspection score

Jul 25

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

Nov 24

Canvass InspectionPass w/ Conditions

7 Basic

7 total

86/100inspection score

−14 pts

Basic (7)

−14 pts

45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
ALL STORED ITEMS THROUGHOUT THE BASEMENT MUST BE ELEVATED FROM THE FLOORS.
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.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
EXCESSIVE ICE BUILD UP ON THE FOOD ITEMS, SHELVING, WALLS AND FLOOR THROUGHOUT THE WALK-IN FREEZER. MUST REMOVE AND REPAIR FREEZER.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
PILED CARDBOARD BEHIND THE OUTDOOR WALK-IN COOLER MUST BE REMOVED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED PEELING/DAMAGED WALL CAULKING AT THE KITCHEN PREP AREA. MUST REPLACE/REPAIR.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
ALL UNUSED ITEMS AND UNNECESSARY ITEMS NOT RELATED TO THE BUSINESS THROUGHOUT THE BASEMENT MUST BE REMOVED FROM THE PREMISES TO PREVENT PEST HARBORING INCLUDING UNUSED FREEZERS. ANY NEEDED FREEZERS MUST BE STORED CLEAN.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATION FROM 5-10-23 REPORT #2575650 NOT CORRECTED #58--: NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.

Base deductions−14 pts

Oct 24

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

Oct 24

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

May 23

Canvass InspectionPass w/ Conditions

1 High2 Basic

3 total

86/100inspection score

−14 pts

High Priority (1)

−10 pts

14REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION−10
NOTED SHELLFISH (MUSSELS)IN A CONTAINER INSIDE SERVICE COOLER WITH NO IDENTIFICATION TAGS AS REQUIRED BY THE CODE. INSTRUCTED MANAGEMENT TO ALWAYS HAVE TAGS ATTACHED TO THE EACH BATCH UNTIL THE LAST PRODUCT IS USED AND THEN THE TAG MUST BE STORED FOR AN ADDITIONAL 90 DAYS IN A FOLDER. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 2 LBS OF PRODUCTS WORTH $19.00 THROUGH DENATURING PROCESS. PRIORITY FOUNDATION VIOLATION #7-38-005. CITATION ISSUED.

Basic (2)

−4 pts

43IN-USE UTENSILS: PROPERLY STORED−2
NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA AND DINING AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES, CUTLERY AND GLASSES TO PREVENT DUST ACCUMULATION.
58ALLERGEN TRAINING AS REQUIRED−2
NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.

Base deductions−14 pts

May 23

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

Aug 22

Canvass Re-Inspection InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
3-304.14-- ALL PREP WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-602.13-- MUST NOT USE CLOTH TOWELS AS LINER FOR SHELVING AT THE BAR.---EXCESSIVE ICE BUILD-UP ON THE FLOOR AND SHELVING IN THE WALK-IN FREEZER. MUST REMOVE.

Base deductions−4 pts

Aug 22

Canvass InspectionFail

4 High1 Med7 Basic

12 total3 risk factors

26/100inspection score

−59 pts

High Priority (4)

−40 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
PERSON IN CHARGE DOES NOT HAVE A CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
NO VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE POSTED ON THE PREMISES OR SUCH A PERSON ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.
3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE FOR ALL EMPLOYEES. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-010 CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
MUST PROVIDE HAND WASHING SIGNAGE AT THE PREP/DISH HAND WASHING SINK.

Intermediate (1)

−5 pts

25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
MENU DOES NOT DISCLOSE AND INFORM CONSUMERS THE SPECIFIC MENU ITEMS THAT ARE RAW OR UNDERCOOKED. MUST DISCLOSE AND REMIND CUSTOMERS OF FOODS SUCH AS THE SEARED TUNA AND STEAK. PRIORITY FOUNDATION VIOLATION.

Basic (7)

−14 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
ALL PREP WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
NO CHLORINE CHEMICAL TEST STRIPS ON SITE FOR THE CHLORINE DISHWASHING MACHINE OR QUATERNARY CHEMICAL TEST STRIPS FOR THE QUATERNARY SANITIZER BEING USED FOR THE BAR THREE-COMPARTMENT SINK. MUST PROVIDE BOTH. PRIORITY FOUNDATION VIOLATION CITATION ISSUED 7-38-005.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
TABLE TOP CAN OPENER WITH ENCRUSTED FOOD DEBRIS. MUST CLEAN AFTER EACH USE.-----TOP OF THE DISHWASHING MACHINE WITH DIRT AND DEBRIS. MUST CLEAN AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST NOT USE CLOTH TOWELS AS LINER FOR SHELVING AT THE BAR.----MUST NOT USE RAW ABSORBENT WOOD AS A SURFACE ON TOP OF THE ICE MACHINE BEING USED AS A PREP SURFACE IN THE KITCHEN.----EXCESSIVE ICE BUILD-UP ON THE FLOOR AND SHELVING IN THE WALK-IN FREEZER. MUST REMOVE.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
MUST NOT USE TIN FOIL AS A MEANS OF PLUMBING REPAIR AT THE FLOOR DRAIN UNDER THE DISH THREE COMPARTMENT SINK.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOORS THROUGHOUT THE FOOD PREP AREA, BEHIND AND UNDER ALL EQUIPMENT AND COOLERS WITH EXCESSIVE GREASE, DIRT, AND FOOD DEBRIS.----WALLS THROUGHOUT THE PREP AREA WITH FOOD SPLATTER. MUST CLEAN AND MAINTAIN ALL.-----NOTED BLACKENED, MOLDY WALL CAULKING THROUGHOUT THE DISH AREA. MUST REPLACE.
60PREVIOUS CORE VIOLATION CORRECTED−2
THE PREVIOUS CORE VIOLATION FROM REPORT #2531308 ON 9-14-21 WAS NOT CORRECTED. #55- FOUND WALLS NOT SMOOTH AND EASY TO CLEAN AT RESTROOM CLOSEST TO DINING AREA(EXPOSED BRICK). MUST SEAL.---- FOUND WALL NOT SMOOTH AND EASY TO CLEAN BEHIND BAR AREAS(EXPOSED BRICK). MUST SEAL. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.

Base deductions−59 pts

Risk factor bonus (3× +5)−15 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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