What is Pippins Tavern's health inspection score?

Pippins Tavern has a SafeDine safety score of 64 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Pippins Tavern last inspected?

Pippins Tavern was last inspected on December 8, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Pippins Tavern have?

Pippins Tavern has 31 total violations across 7 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Pippins Tavern safe to eat at?

Pippins Tavern has a safety score of 64/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Pippins Tavern

Name: Pippins Tavern
Address: 39 E CHICAGO AVE, Chicago, 60611
Rating: 64

39 E CHICAGO AVE, Chicago

Last Inspected: 12/8/2025

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0Fair

Streeterville

Ranked #476 of 705 in Streeterville

Stable

7 inspections

Last: Dec 8, 2025

high confidence

Directions Order

Inspections

14%

Clean Rate

4.4

Avg Violations

4 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Employee illnessHigh Priority

Sick employee handling food — illness transmission risk

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

-36

Final Score

Impact Breakdown

High Priority

-10 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-6 pts

Best practices • 2 pts each

Inspection Timeline

-4 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

39 E CHICAGO AVE, Chicago, IL 60611

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Violation Timeline

Nov 2022

1 inspections

1 high priority

1 basic

Nov

Aug 2023

2 inspections

3 high priority

1 intermediate

2 basic

May 2024

1 inspections

1 high priority

1 intermediate

5 basic

May

Dec 2024

2 inspections

5 high priority

4 basic

Dec 2025

1 inspections

2 high priority

1 intermediate

4 basic

Dec

Inspection History

7 records on file

4 Canvass1 Complaint Re-Inspection1 Complaint1 Canvass Re-Inspection

Dec 25

Canvass InspectionLatestPass w/ Conditions

2 High1 Med4 Basic

7 total1 risk factor

62/100inspection score

−33 pts

High Priority (2)

−20 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
NOTED NO CERTIFIED FOOD MANAGER ON DUTY WITH THE ORIGINAL CITY OF CHICAGO FOOD SERVICE CERTIFICATE WHILE TCS FOODS (RICE, CHICKEN SOUPS ETC.) WERE BEING PREPARED AND SERVED. INSTRUCTED MANAGEMENT THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES TCS FOODS ARE PREPARED AND SERVED AND ALSO THE PERSON IN CHARGE MUST HAVE A CITY OF CHICAGO CERTIFICATE BY NEXT INSPECTION (UPON BEING INSPECTED) PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
EQUIPMENT NOT MAINTAINING PROPER TEMPERATURE. NOTED TEMPERATURE OF WALK IN COOLER AT THE PREP AREA TO BE IMPROPER AT 45.6F. INSTRUCTED NOT TO USE EQUIPMENT UNTIL MAINTAINING PROPER TEMPERATURE OF 41F AND BELOW. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TCS FOOD ITEMS INSIDE WALK IN COOLER TO BE IMPROPER:-CHICKEN 48.6F/45.9F,PASTA 49.9F/45F, BEEF 44.9F,PICO DE GALLO 45.1F, SOUP 47.1F,EGGS 45.1F, CHICKEN WINGS 45.8F, ASSORTED SAUCES 45.6F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 40 LBS OF PRODUCTS WORTH $60.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.

Basic (4)

−8 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
NOTED DIRTY WIPING CLOTHS ON PREP TABLES NOT PROPERLY STORED. INSTRUCTED TO PROPERLY STORE ALL WASHCLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE.
43IN-USE UTENSILS: PROPERLY STORED−2
NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES AT THE DINNING TABLES TO PREVENT DUST ACCUMULATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED LOOSE AND MISSING KNOTS ON LID OF SERVICE PREP COOLERS AT THE KITCHEN PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
NOTED HIGH TEMPERATURE DISH WASHING MACHINE WITH THE TEMPERATURE MEASURING DEVICE (GUAGE) NOT MAINTAINED. NOTED HIGH TEMPERATUR DISH WASHING MACHINE GUAGE WITH READING OF 00F. PRIORITY FOUNDATION VIOLATION#7-38-005. CITATION ISSUED.

Base deductions−33 pts

Risk factor bonus (1× +5)−5 pts

Dec 24

Complaint Re-Inspection InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED MILK CRATES BEING USED AS SHELVING THROUGHOUT THE PREP AND STORAGE AREAS. MUST REMOVE AND PROVIDE SHELVING THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.

Base deductions−2 pts

Dec 24

Complaint InspectionPass w/ Conditions

5 High3 Basic

8 total2 risk factors

34/100inspection score

−56 pts

High Priority (5)

−50 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
NOTED �FACILITY DID NOT PROVIDE A VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE FOR EMPLOYEES WORKING ON SITE. INFORMED A CERTIFIED MANAGER WITH A CURRENT CITY OF CHICAGO CERTIFICATE MUST BE ON PREMISES AT ALL TIMES AND A VALID MUST REMAIN POSTED ON SITE WHENEVER TIME AND TEMPERATURE CONTROL FOR SAFETY(TCS) FOODS ARE BEING PREPARED, HANDLED AND/OR SERVED. PRIORITY FOUNDATION VIOLATION #7-38-012. CITATION ISSUED.
5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
OBSERVED FACILITY WITH NO CLEAN UP KIT & PROCEDURE FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED FACILITY TO DEVELOP A CLEAN-UP PROCEDURE AND MAINTAIN APPROPRIATE SUPPLIES THAT CORRESPOND WITH ON-SITE PLAN. MUST KEEP BOTH THE POLICY AND SUPPLIES ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION #7-38-005. CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED HAND SINK IN LOWER-LEVEL BAR NOT ACCESSIBLE. BASIN HAD STRAINER AND DISH RACKS ON TOP. INSTRUCTED THAT SINK MUST BE ACCESSIBLE AND MAINTAINED AT ALL TIMES. PRIORITY FOUNDATION VIOLATION #7-38-030(C). CITATION ISSUED.
14REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION−10
MUST PROVIDE THE DATE ON ALL SHELLFISH TAGS, WHEN THE LAST SHELLSTOCK FROM THE CONTAINER IS SOLD OR SERVED; AND STORE ALL SHELLFISH TAGS IN CHRONOLOGICAL ORDER FOR AT LEAST 90 DAYS FROM THE SALE DATE. PRIORITY FOUNDATION VIOLATION #7-38-005. CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
NOTED LOW TEMPERATURE DISH WASHING MACHINE IN USE NOT PROPERLY SANITIZING. SANITIZING STRENGTH OF SANITIZER (CHLORINE) AT THE TIME OF INSPECTION WAS 0 PPM. EQUIPMENT MUST PROPERLY SANITIZE AT A MINIMUM OF 50 PPM. INSTRUCTED NOT TO USE UNIT UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH (CDPH). TAGGED UNIT. PRIORITY VIOLATION #7-38-025. CITATION ISSUED.

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED MILK CRATES BEING USED AS SHELVING THROUGHOUT THE PREP AND STORAGE AREAS. MUST REMOVE AND PROVIDE SHELVING THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED MISSING AND DAMAGED FLOOR TILES IN LOWER-LEVEL PREP AREA. NOTED LOWER LEVEL PREP AREA FLOOR GROUT MISSING. INSTRUCTED TO REPAIR TO CREATE A SMOOTH AND EASILY CLEANABLE SURFACE. MUST MAINTAIN AT ALL TIMES.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO CERTIFIED FOOD MANAGER WITH ALLERGEN TRAINING. INSTRUCTED ANY PERSONS WITH THE CITY OF CHICAGO FOOD SANITATION CERTIFICATE TO COMPLY WITH COMPLETION OF TRAINING. MUST PROVIDE DOCUMENTATION.

Base deductions−56 pts

Risk factor bonus (2× +5)−10 pts

May 24

Canvass InspectionPass

1 High1 Med5 Basic

7 total

75/100inspection score

−25 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED HANDWASHING SIGNAGE MISSING FROM HANDWASHING SINKS AT 1ST FLOOR AND BASEMENT BAR AREAS, AND BASEMENT SERVER STATION. INSTRUCTED TO PROVIDE ADEQUATE HANDWASHING SIGNAGE TO ALL HANDWASHING SINKS AND MAINTAIN AT ALL TIMES.

Intermediate (1)

−5 pts

35APPROVED THAWING METHODS USED−5
OBSERVED FISH RECEIVED FROZEN IN REDUCED OXYGEN PACKAGING THAWING WHILE STILL IN REDUCED OXYGEN ENVIRONMENT. INSTRUCTED TO REMOVE FISH RECEIVED FROZEN IN REDUCED OXYGEN PACKAGING PRIOR TO THAWING OR IMMEDIATELY UPON COMPLETION OF THAWING AND MAINTAIN.

Basic (5)

−10 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED TOP-DOOR COOLER IN THE BASEMENT BAR AREA MISSING HANDLE AND LID TRACKS IN POOR REPAIR. INSTRUCTED TO REPAIR OR REPLACE LID HANDLE AND TRACKS AND MAINTAIN ALL EQUIPMENT IN GOOD REPAIR.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED NONFOOD-CONTACT SURFACES OF ICE MACHINES IN BASEMENT AREA AND COMPRESSORS ON SEVERAL COOLERS THROUGHOUT 1ST FLOOR BAR AND BASEMENT KITCHEN AREA TO BE SOILED WITH DUST AND DEBRIS. INSTRUCTED TO CLEAN NONFOOD-CONTACT SURFACES OF EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF SOIL AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED HANDWASHING SINK FAUCET IN REAR KITCHEN AREA TO BE LEAKING, BUT FUNCTIONAL. INSTRUCTED TO REPAIR OR REPLACE FAUCET FIXTURE AND MAINTAIN ALL PLUMBING FIXTURES FREE OF LEAKS AND IN GOOD REPAIR.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OBSERVED UNNECESSARY ITEMS AND MISCELLANEOUS EQUIPMENT IN THE WASTE RECEPTACLE STORAGE ENCLOSURE. INSTRUCTED TO REMOVE UNNECESSARY ITEMS AND MAINTAIN WASTE RECEPTACLE ENCLOSURE CLEAN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED PHYSICAL FACILITIES TO BE SOILED WITH FOOD DEBRIS IN THE FOLLOWING AREAS: WALLS AND FLOORS BENEATH SHELVES IN THE DRY STORAGE AREA, FLOORS BENEATH SOILED UTENSIL COUNTER AND LINEN BASKET IN THE WAREWASHING AREA, FLOORS ALONG BASE COVING AND BENEATH COOKING EQUIPMENT IN THE REAR KITCHEN AREA. INSTRUCTED TO CLEAN FLOORS, WALLS, AND CEILINGS AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF SOIL AND MAINTAIN.

Base deductions−25 pts

Aug 23

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Aug 23

Canvass InspectionFail

3 High1 Med2 Basic

6 total1 risk factor

56/100inspection score

−39 pts

High Priority (3)

−30 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE DURING TIME OF INSPECTION WITH VALID ORIGINAL CERTIFICATE POSTED WHILE PREPARING AND SERVING CHICKEN, HAM, TURKEY, SLICED TOMATOES. INSTRUCTED TO PROVIDE AND MAINTAIN AT LEAST ONE ON SITE AT ALL TIME. PRIORITY FOUNDATION VIOLATION. 7-38-012. CITATION ISSUED.
9NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED−10
OBSERVED LIMES BEING HANDLED BY FOOD EMPLOYEE AND BARTENDER (SLICING, SHAVING AND JUICING) LIMES AT BAR TOP IN FACILITY WITH BARE HANDS. INSTRUCTED TO USE SUITABLE UTENSILS OR GLOVES WHEN HANDLING READY TO EAT FOODS AT ALL TIMES AND MAINTAIN TO PREVENT CONTAMINATION. PRIORITY VIOLATION. #7-38-010. CITATION ISSUED. SQUEEZED LIME JUICE AND CUT LIMES WERE DISCARDED VOLUNTARILY BY PERSON IN CHARGE. PRIORITY
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED EXCESSIVE BLACK AND PINK SLIME SUBSTANCE ON INTERIOR LID OF LARGE ICE MACHINE DRIPPING ON TO ICE USED FOR HUMAN CONSUMPTION. ICE MACHINE IS LOCATED IN BASEMENT PREP AREA. INSTRUCTED TO CLEAN ANS SANITIZE ICE MACHINE. PRIORITY FOUNDATION VIOLAION. 7-38-005. CITATION ISSUED.

Intermediate (1)

−5 pts

21PROPER HOT HOLDING TEMPERATURES−5
OBSERVED APPROXIMATELY 3 LBS TURKEY @94.3F AND 8 LBS OF COOKED HAM @95.8 ALL LOCATED IN FRONT PREP AREA CARVING STATION AT IMPROPER TEMPERAURES. INSTRUCTED TO HOLD ALL HOT HELD TCS FOODS AT 135F OR HIGHER. PIC VOLUNTARILY DISCARDED DURING TIME OF INSPECTION. PRIORITY VIOLATION. 7-38-005.

Basic (2)

−4 pts

48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED NO IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR SHALL BE PROVIDED AND READYLY ACCESSIBLE FOR MEASURING THE UTENSIL SURFACE TEMPERATURE.INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO ALLERGEN TRAINING CERTIFICATE COMPLETION ON SITE FOR CERTIFIED FOOD MANAGER ON DUTY.

Base deductions−39 pts

Risk factor bonus (1× +5)−5 pts

Nov 22

Canvass InspectionPass w/ Conditions

1 High1 Basic

2 total

88/100inspection score

−12 pts

High Priority (1)

−10 pts

32VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS−10
Observed 10 lbs of on site vacuum packaged raw meat in prep cooler with No approved HACCP plan, found cryovac machine in main Kitchen. Machine is tagged. Instructed manager to discontinue such process until proper variance is obtained from the office of CDPH. priority foundation violation 7-38-005. food discarded valued at $30.

Basic (1)

−2 pts

43IN-USE UTENSILS: PROPERLY STORED−2
food scoops stored in standing water, instructed to store according to health code, ie.

Base deductions−12 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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