What is Willie Lill's's health inspection score?

Willie Lill's has a SafeDine safety score of 82 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Willie Lill's last inspected?

Willie Lill's was last inspected on February 24, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Willie Lill's have?

Willie Lill's has 46 total violations across 8 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Willie Lill's safe to eat at?

Willie Lill's has a good safety record with a score of 82/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Willie Lill's serve?

Willie Lill's serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Willie Lill's

Name: Willie Lill's
Address: 433 W DIVERSEY PKWY, Chicago, 60614
Rating: 82

433 W DIVERSEY PKWY, Chicago

Last Inspected: 2/24/2026

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0Good

American•Lincoln Park

Ranked #348 of 764 in Lincoln ParkBetter than 22% of american restaurants

Declining

8 inspections

Last: Feb 24, 2026

high confidence

Directions Order

Inspections

13%

Clean Rate

5.8

Avg Violations

3 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Pest issuesHigh Priority

Evidence of pests found during inspection

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-18

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-8 pts

Potential hazards • 5 pts each

Basic

-7 pts

Best practices • 2 pts each

Inspection Timeline

-8 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

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433 W DIVERSEY PKWY, Chicago, IL 60614

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Violation Timeline

Feb 2023

2 inspections

1 high priority

1 intermediate

1 basic

Feb

Sep 2023

2 inspections

3 high priority

1 intermediate

13 basic

Sep 2024

2 inspections

4 high priority

4 intermediate

10 basic

Sep

Sep 2025

1 inspections

1 intermediate

Feb 2026

1 inspections

2 intermediate

5 basic

Feb

Inspection History

8 records on file

2 Complaint2 Canvass1 Canvass Re-Inspection1 Complaint Re-Inspection1 License Re-Inspection1 License

Feb 26

Complaint InspectionLatestPass

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
BULK FOOD MUST BE LABELED WITH THE PRODUCT COMMON NAME.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
NOTED THE REAR EXIT DOOR WITH AN OPEN 1 INCH GAP ON THE BOTTOM THRESHOLD. INSTRUCTED TO PROVIDE A TIGHT FITTING SEAL ON THE DOOR.

Basic (5)

−10 pts

45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
ALL STORED ITEMS THROUGHOUT THE 2ND FLOOR STORAGE AREAS MUST BE ELEVATED FROM THE FLOORS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE CARDBOARD AS LINER INSIDE THE WAFFLE FRY BOX FREEZER.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
NOTED PILED WOODEN 2X4"S ON THE REAR PATIO GARBAGE AREA. INSTRUCTED TO REMOVE TO PREVENT PEST HARBORING.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOORS UNDER THE DISH MACHINE, THREE COMPARTMENT SINK, WALK-IN FREEZER WITH DIRT AND DEBRIS. MANAGER CLEANED DURING THE INSPECTION.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
NO CURRENT VALID CERTIFICATES FOR SEVERAL FOOD HANDLERS. INSTRUCTED TO PROVIDE.

Base deductions−20 pts

Sep 25

Canvass InspectionPass w/ Conditions

1 Med

1 total

95/100inspection score

−5 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED ESTABLISHMENT PROVIDING FOOD FROM THEIR KITCHEN FOR LIVE DOGS ON THEIR WEBSITE. FOOD SUCH AS CHICKEN BREAST, CARROTS, HAMBURGER PATTY AND WHIPPED CREAM. INSTRUCTED TO REMOVE DOG MENU FROM WEBSITE. INSTRUCTED STAFF CANNOT PREPARE OR SERVE FOOD TO LIVE ANIMALS. PRIORITY FOUNDATION VIOLATION. 7-40-060. OPERATOR REMOVED DOG MENU FROM WEBSITE DURING INSPECTION.

Base deductions−5 pts

Sep 24

Canvass Re-Inspection InspectionPass

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
3-302.12//NOTED WET AND DRY BULK INGREDIENTS AT COOKS LINE AND PREP STATION WITHOUT LABELS. INSTRUCTED TO PROVIDE LABELS OF COMMON NAME AND MAINTAIN.

Basic (5)

−10 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
3-304.14//NOTED WET WIPING CLOTHS ON SEVERAL PREP SURFACE AREAS IN KITCHEN. INSTRUCTED TO PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION BETWEEN USES TO PREVENT CONTAMINATION OF EQUIPMENT & FOOD.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11(C)//NOTED COMPARTMENTS UNDER ALL KITCHEN FRYERS WITH EXCESSIVE GREASE BUILD UP. INSTRUCTED TO DEEP CLEAN, SANITIZE AND MAINTAIN.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
5-501.116//NOTED TOP OF GREASE RECEPTACLE AND THE GROUND UNDERNEATH ALL RECEPTACLES IN NEED OF CLEANING. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.11//NOTED FLOORS IN DISHROOM, IN KITCHEN AT COOKS LINE AND IN DRY STORAGE/ ICE MACHINE ROOM NOT CLEAN. INSTRUCTED TO DEEP CLEAN, SANITIZE AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13//NOTED NO PROOF OF ALLERGEN TRAINING FOR ALL CERTIFIED FOOD MANAGERS. INSTRUCTED ANY PERSONS WITH THE CITY OF CHICAGO FOOD SANITATION CERTIFICATE TO COMPLY WITH COMPLETION OF TRAINING. MUST PROVIDE DOCUMENTATION.

Base deductions−15 pts

Sep 24

Canvass InspectionFail

4 High3 Med5 Basic

12 total

35/100inspection score

−65 pts

High Priority (4)

−40 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED HANDSINK AT BAR AND IN DISHROOM NOT STOCKED WITH HAND SOAP. INFORMED PERSON IN CHARGE THAT HAND SOAP MUST BE AVAILABLE AT ALL HANDSINKS AT ALL TIMES. PRIORITY FOUNDATION VIOLATION #7-38-030(C). CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NOTED NO HANDWASH SIGNAGE AT ALL HANDWASH SINKS THROUGHOUT FACILITY. INSTRUCTED TO PROVIDE AND MAINTAIN.
13FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED−10
NOTED TWO DEAD MOSQUITOS ON ROTTING TOMATOES IN FOOD STORAGE CONTAINER AT COOKS LINE COLD-HOLDING UNIT. PERSON IN CHARGE DISCARDED AND DENATURED PRODUCT. PRIORITY VIOLATION 7-40-050(A) CITATION ISSUED
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED KITCHEN ICE MACHINE WITH A BUILD-UP OF BLACK AND PINK SLIME SUBSTANCE, DRIPPING ONTO ICE CUBES STORED AT BELOW ICE BIN. ICE IS USED FOR HUMAN CONSUMPTION. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION #7-38-005.CITATION ISSUED

Intermediate (3)

−15 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER INTERNAL TEMPERATURE OF TCS FOODS SLICED CHEESE 44.0 F, SLICED TOMATOES 48.8 F, SHREDDED LETTUCE 48.7 F, MAYO 48 F, COOKED PASTA 56.9, IN COOKS LINE COLD-HOLDING UNIT AND COOKED SHREDDED CHICKEN AT 53.3 IN WALK-IN COOLER. AT APPROXIMATELY 10 LBS VALUED $500 DISCARDED AND DENATURED BY THE PERSON IN CHARGE. PRIORITY VIOLATION 7-38-005 CITATION ISSUED
25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
OBSERVED NO DISCLOSURE AND REMINDER ON THE DIGITAL MENUS POSTED AT ALL TABLES FOR ALL ANIMAL FOOD PRODUCTS THAT CAN BE ORDERED RAW OR UNDERCOOKED. INSTRUCTED TO PROVIDE A DISCLOSURE ON THE MENU FOR ALL ITEMS (EGGS ANY STYLE, STEAK, BEEF BURGERS, ETC.) THAT CAN BE ORDERED UNDERCOOKED OR RAW AND ADD A REMINDER ON THE MENU THAT READS: THESE ITEMS CAN BE ORDERED UNDERCOOKED OR RAW. CONSUMING UNDERCOOKED OR RAW FOODS CAN INCREASE YOUR RISK OF FOODBORNE ILLNESS. (REFER TO CDPH CONSUMER ADVISORY HANDOUT) PRIORITY FOUNDATION VIOLATION #7-38-005. NO CITATION ISSUED."
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
NOTED WET AND DRY BULK INGREDIENTS AT COOKS LINE AND PREP STATION WITHOUT LABELS. INSTRUCTED TO PROVIDE LABELS OF COMMON NAME AND MAINTAIN.

Basic (5)

−10 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
NOTED WET WIPING CLOTHS ON SEVERAL PREP SURFACE AREAS IN KITCHEN. INSTRUCTED TO PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION BETWEEN USES TO PREVENT CONTAMINATION OF EQUIPMENT & FOOD.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
NOTED COMPARTMENTS UNDER ALL KITCHEN FRYERS WITH EXCESSIVE GREASE BUILD UP. INSTRUCTED TO DEEP CLEAN, SANITIZE AND MAINTAIN.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
NOTED TOP OF GREASE RECEPTACLE AND THE GROUND UNDERNEATH ALL RECEPTACLES IN NEED OF CLEANING. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED FLOORS IN DISHROOM, IN KITCHEN AT COOKS LINE AND IN DRY STORAGE/ ICE MACHINE ROOM NOT CLEAN. INSTRUCTED TO DEEP CLEAN, SANITIZE AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
NOTED NO PROOF OF ALLERGEN TRAINING FOR ALL CERTIFIED FOOD MANAGERS. INSTRUCTED ANY PERSONS WITH THE CITY OF CHICAGO FOOD SANITATION CERTIFICATE TO COMPLY WITH COMPLETION OF TRAINING. MUST PROVIDE DOCUMENTATION.

Base deductions−65 pts

Sep 23

Complaint Re-Inspection InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
5-205.15--- THE SODA GUN HOLDER AT THE SOUTH END OF THE BAR IS NOT CONNECTED TO A DRAINAGE LINE. MUST PROVIDE DRAINAGE TO A FLOOR DRAIN.

Base deductions−2 pts

Sep 23

Complaint InspectionFail

3 High1 Med12 Basic

16 total2 risk factors

31/100inspection score

−59 pts

High Priority (3)

−30 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
PERSON IN CHARGE DURING THE INSPECTION 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 WHILE TCS FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
UPPER PLASTIC SHOOT INSIDE BOTH THE ICE MACHINES IN NEED OF CLEANING. MUST CLEAN AND MAINTAIN.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
ALL BULK FOODS NOT STORED IN THEIR ORIGINAL CONTAINERS: SALT ETC. MUST BE LABELED WITH THE PRODUCT COMMON NAME.

Basic (12)

−24 pts

40PERSONAL CLEANLINESS−2
COOK NOTED WITHOUT AN EFFECTIVE HAIR RESTRAINT. MUST PROVIDE FOR ALL FOOD PREPARERS.
41WIPING CLOTHS: PROPERLY USED & STORED−2
WIPING CLOTHS THROUGHOUT ALL PREP AREAS MUST BE HELD IN A SANITIZING SOLUTION BETWEEN USE.
43IN-USE UTENSILS: PROPERLY STORED−2
ICE SCOOP AT THE ICE MACHINE MUST BE HELD IN A CLEAN CONTAINER. NOT ON TOP OF THE MACHINE.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
ALL STORED ITEMS THROUGHOUT THE PREMISES, IN HALLWAYS, PREP AREAS, UNDER THE STAIRWELL, AND UPSTAIRS STORAGE MUST BE ELEVATED FROM THE FLOORS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST PROVIDE LIDS FOR ALL BAR ICE BINS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS. FLOORS MUST BE ACCESSIBLE FOR CLEANING AND MONITORING.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
NO QUATERNARY CHEMICAL TEST STRIPS ON PREMISES FOR THE THREE-COMPARTMENT SINK SANITIZER BEING USED. ALSO, CHLORINE TEST PAPERS ON SITE WITHOUT THE INDICATOR LEVEL GUIDE. MUST PROVIDE BOTH. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
THE SODA GUN HOLDER AT THE SOUTH END OF THE BAR IS NOT CONNECTED TO A DRAINAGE LINE. MUST PROVIDE DRAINAGE TO A FLOOR DRAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOORS IN THE FOLLOWING AREAS WITH DEBRIS, FOOD, AND GREASE ACCUMULATION: UNDER THE DISH MACHINE, UNDER COOKS LINE PREP TABLES, COOKING EQUIPMENT AND COOLERS. MUST CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
ALL UNNECESSARY ARTICLES THROUGHOUT THE 2ND FLOOR STORAGE MUST BE REMOVED FROM THE PREMISES AND ALL OTHER NEED ITEMS STORED ELEVATED AND ORGANIZED TO PREVENT PEST HARBORING.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
NOTED EMPLOYEE HANDBAG BEING STORED IN THE HALLWAY TO THE KITCHEN WITH FOOD CONTACT ITEMS MUST PROVIDE A DESIGNATED EMPLOYEE PERSONAL STORAGE AREA AWAY FROM FOODS AND FOOD CONTACT ITEMS.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL REQUIRED EMPLOYEES. MUST PROVIDE.

Base deductions−59 pts

Risk factor bonus (2× +5)−10 pts

Feb 23

License Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Feb 23

License InspectionFail

1 High1 Med1 Basic

3 total

83/100inspection score

−17 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NO HANDWASHING SINK LOCATED IN THE REAR FOOD PREP AREA. MUST INSTALL A HAND WASHING SINK IN THE REAR PREP AREA WITH HOT AND COLD RUNNING WATER THAT PROPERLY DRAINS. SOAP AND PAPER TOWELS. PRIORITY FOUNDATION VIOLATION.

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
NO PEST CONTROL LOG BOOK OR REQUIRED SERVICE/DOCUMENTATION ON THE PREMISES. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION.

Basic (1)

−2 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED ROUGH, RAW WOOD BEHIND BAR WHERE DRINKS ARE PREPARED/SERVED. ALSO AT THE HAND WASHING STATIONS IN THE WASHROOMS.----WALL AT THE NORTH SIDE OF THE BAR WITH OPEN/UNSEALED PLASTER. MUST SEAL TO BE SMOOTH, CLEANABLE AND NON-ABSORBENT.

Base deductions−17 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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