What is Humboldt Haus Deli & Liquor's health inspection score?

Humboldt Haus Deli & Liquor 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 Humboldt Haus Deli & Liquor last inspected?

Humboldt Haus Deli & Liquor was last inspected on October 17, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Humboldt Haus Deli & Liquor have?

Humboldt Haus Deli & Liquor has 29 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Humboldt Haus Deli & Liquor safe to eat at?

Humboldt Haus Deli & Liquor has a safety score of 66/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Humboldt Haus Deli & Liquor serve?

Humboldt Haus Deli & Liquor serves Deli cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Humboldt Haus Deli & Liquor

Name: Humboldt Haus Deli & Liquor
Address: 2954-2958 W NORTH AVE, Chicago, 60647
Rating: 66

2954-2958 W NORTH AVE, Chicago

Last Inspected: 10/17/2025

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0Fair

Deli•Logan Square

Ranked #541 of 729 in Logan SquareBetter than 48% of deli restaurants

Stable

5 inspections

Last: Oct 17, 2025

high confidence

Directions Order

Inspections

Clean Rate

5.8

Avg Violations

6 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

Cross-contamination

Raw and cooked foods not properly separated

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

-5 pts

Direct health hazards • 10 pts each

Intermediate

-6 pts

Potential hazards • 5 pts each

Basic

-14 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

2954-2958 W NORTH AVE, Chicago, IL 60647

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Violation Timeline

Sep 2023

1 inspections

3 basic

Sep

Nov 2024

2 inspections

5 high priority

1 intermediate

Oct 2025

2 inspections

1 high priority

3 intermediate

16 basic

Oct

Inspection History

5 records on file

2 Canvass Re-Inspection2 Canvass1 License

Oct 25

Canvass Re-Inspection InspectionLatestPass

1 Med8 Basic

9 total

79/100inspection score

−21 pts

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
4-204.112(B): **C** Temperature Measuring Devices (NO THERMOMETER IN EQUIPMENT) OBSERVED NO ABIENT AIR THERMOMETERS IN REACH COOLERS THROUGHOUT INSTRUCTED TO PROVIDE.

Basic (8)

−16 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
4-904.11: **C** Kitchenware and Tableware- Preventing Contamination OBSERVED IN BASEMENT STORAGE EQUIPMENT NOT INVERTED. INSTRUCTED TO INVERT AFTER SANITIZING AND AIR DRYING.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
4-903.12: **C** Prohibitions OBSERVED SEWAGE LINES OVER FOOD AND SINGLE-USE ITEMS IN THE BASEMENT NOT PROPERLY SHIELDED TO PREVENT CONTAMINATION. NOTED BASEMENT STORAGE ALSO HAS OPEN EXPOSED BRICK WALLS AND EXPOSED BREAKING WOOD CEILING THAT ARE CRUMBLING ONTO SINGLE USE ITEMS MUST PROVIDE BARRIER MANAGEMENT INSTRUCTED TO PROPERLY SHIELD THE SEWAGE LINES TO INTERCEPT POTENTIAL DRIPS OR REMOVE THE ITEMS STORED BENEATH THE SEWAGE LINES.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-501.12: **C** Cutting Surfaces OBSERVED CUTTING BOARDS IN THE PREP AND BASEMENT PREP AREA WITH OPEN SEAMS AND DARK STAINS. INSTRUCTED TO REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS AND MAINTAIN AT ALL TIMES.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-101.19: **C** Nonfood-Contact Surfaces OBSERVED MILK CRATES AND PALLETS BEING USED AS SHELVING THROUGHOUT THE PREP AND BASEMENT STORAGE AREAS. MUST REMOVE AND PROVIDE SHELVING THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
-202.16: **C** Nonfood-Contact Surfaces CARDBOARD AND UNTREATED WOOD USED AS LINER ON STORAGE RACKS IN BASEMENT STORAGE RACKS INSTRUCTED TO REMOVE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-501.13: **C** Microwave Ovens OBSERVED THE INTERIOR AND EXTERIOR OF THE MICROWAVE AND QUICK OVENS NOT CLEAN. INSTRUCTED TO CLEAN AND MAINTAIN AT ALL TIMES
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
5-501.17: **C** Toilet Room Receptacles, Covered OBSERVED NO COVERED RECEPTACLE FOR PROPER DISPOSAL OF SANITARY NAPKINS IN ALL-GENDER WASHROOM. INSTRUCTED TO PROVIDE COVERED WASTE RECEPTACLE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.16: **C** Wall and Ceiling Coverings and Coatings OBSERVED EXPOSED BRICK WALLS IN THE BASEMENT STORAGE AND PREP AREAS OF THE FACILITY. INSTRUCTED TO COVER AS WALLS SHOULD BE SEALED,SMOOTH AND EASILY CLEANABLE.

Base deductions−21 pts

Oct 25

Canvass InspectionFail

1 High2 Med8 Basic

11 total

64/100inspection score

−36 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED ICE MACHINE LOCATED IN BASEMENT WITH A BUILD-UP OF BLACK SLIME SUBSTANCE, DRIPPING ONTO ICE CUBES STORED BELOW ICE BIN.ICE IS USED FOR HUMAN CONSUMPTION. INSTRUCTED TO CLEAN, SANITIZE, AND MAINTAIN. PRIORITY FOUNDATION VIOLATION #7-38-005.CITATION ISSUED

Intermediate (2)

−10 pts

36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED NO ABIENT AIR THERMOMETERS IN REACH COOLERS THROUGHOUT INSTRUCTED TO PROVIDE.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED GRAB & GO FOOD ITEMS ON DISPLAY NOT PROPERLY LABELED. INSTRUCTED PERSON IN CHARGE TO PROPERLY LABEL ALL PACKAGED FOOD ITEMS WITH IDENTITY, NET WEIGHT, INGREDIENTS, LIST MAJOR ALLERGENS, BUSINESS NAME AND ADDRESS WHERE MADE AND PACKAGED, AND PACKAGE AND REPACKAGED & CONSUMPTION DATES. PRIORITY FOUNDATION VIOLATION #7-38-005. CITATION ISSUED.

Basic (8)

−16 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED IN BASEMENT STORAGE EQUIPMENT NOT INVERTED. INSTRUCTED TO INVERT AFTER SANITIZING AND AIR DRYING.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
OBSERVED SEWAGE LINES OVER FOOD AND SINGLE-USE ITEMS IN THE BASEMENT NOT PROPERLY SHIELDED TO PREVENT CONTAMINATION. NOTED BASEMENT STORAGE ALSO HAS OPEN EXPOSED BRICK WALLS AND EXPOSED BREAKING WOOD CEILING THAT ARE CRUMBLING ONTO SINGLE USE ITEMS MUST PROVIDE BARRIER MANAGEMENT INSTRUCTED TO PROPERLY SHIELD THE SEWAGE LINES TO INTERCEPT POTENTIAL DRIPS OR REMOVE THE ITEMS STORED BENEATH THE SEWAGE LINES.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED THE INTERIOR AND EXTERIOR OF THE MICROWAVE AND QUICK OVENS NOT CLEAN. INSTRUCTED TO CLEAN AND MAINTAIN AT ALL TIMES.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED MILK CRATES AND PALLETS BEING USED AS SHELVING THROUGHOUT THE PREP AND BASEMENT STORAGE AREAS. MUST REMOVE AND PROVIDE SHELVING THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
CARDBOARD AND UNTREATED WOOD USED AS LINER ON STORAGE RACKS IN BASEMENT STORAGE RACKS INSTRUCTED TO REMOVE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CUTTING BOARDS IN THE PREP AND BASEMENT 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 ALL-GENDER WASHROOM. INSTRUCTED TO PROVIDE COVERED WASTE RECEPTACLE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED EXPOSED BRICK WALLS IN THE BASEMENT STORAGE AND PREP AREAS OF THE FACILITY. INSTRUCTED TO COVER AS WALLS SHOULD BE SEALED,SMOOTH AND EASILY CLEANABLE.

Base deductions−36 pts

Nov 24

Canvass Re-Inspection InspectionPass

1 High

1 total

90/100inspection score

−10 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
FOUND NO HANDWASHING SIGNAGE AT HANDSINKS AT PREPARATION AREAS.MUST PROVIDE.

Base deductions−10 pts

Nov 24

Canvass InspectionPass w/ Conditions

4 High1 Med

5 total2 risk factors

45/100inspection score

−45 pts

High Priority (4)

−40 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
PERSON IN CHARGE WITH NO CITY OF CHICAGO SANITATION CERTIFICATES.MUST PROVIDE.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
FOUND NO CITY OF CHICAGO SANITATION MANAGER CERTIFICATES WHILE HANDLING TCS FOODS.(HANDLES ROAST BEEF, TURKEY,ETC.)PRIORITY FOUNDATION.CITATION ISSUED.7-38-012.MUST PROVIDE.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
FOUND NO HANDWASHING SIGNAGE AT HANDSINKS AT PREPARATION AREAS.MUST PROVIDE.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
FOUND REACH IN COOLER AT IMPROPER COLD HOLDING TEMPERATURES.COOLER AT 52.3F.PRIORITY VIOLATION.CITATION ISSUED.7-38-005.TAGGED REACH IN COOLER.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
FOUND TCS FOODS INSIDE REACH IN COOLER AT IMPROPER COLD HOLDING TEMPERATURES. 2 POUNDS TUNA AT 53.2F, 5 POUNDS SLICED TOMATOES AT 56.3F, 30 POUNDS SLICED CHEESE AT 55.8F, 15 POUNDS ROAST BEEF AT 52.2F, 5 POUNDS TURKEY AT 51.8F, AND 5 POUNDS SALAMI AT 52.3F. PRIORITY VIOLATION.CITATION ISSUED.7-38-005.DISPOSED OF 62 POUNDS OF TCS FOODS. VALUE OF TCS FOOD 700 DOLLARS.

Base deductions−45 pts

Risk factor bonus (2× +5)−10 pts

Sep 23

License InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED BOXES OF POTATO CHIPS STORED BENEATH SEWAGE LINES IN THE BASEMENT. MANAGEMENT INSTRUCTED TO REMOVE THE FOOD BENEATH THE SEWAGE LINES OR SHIELD THE LINES TO PREVENT POTENTIAL DRIPS. ALSO OBSERVED UNKNOWN PIPES ABOVE THE COFFEE PREP AREA. MANAGEMENT INSTRUCTED TO SHIELD THE LINES ABOVE THE COFFEE PREP AREA IF THE LINES ARE SEWAGE LINES.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
CLEAN THE DEBRIS INSIDE OF THE DOOR OF THE LOW TEMPERATURE DISH MACHINE AND THE INTERIOR OF THE ICE MACHINE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
SEAL THE WALL OPENING IN THE FRP BOARD ABOVE THE 3 COMPARTMENT SINK IN THE KITCHEN.

Base deductions−6 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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