What is 2D Restaurant's health inspection score?

2D Restaurant has a SafeDine safety score of 65 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was 2D Restaurant last inspected?

2D Restaurant was last inspected on January 29, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does 2D Restaurant have?

2D Restaurant has 82 total violations across 9 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is 2D Restaurant safe to eat at?

2D Restaurant has a safety score of 65/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does 2D Restaurant serve?

2D Restaurant serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

2D Restaurant

Name: 2D Restaurant
Address: 3155 N HALSTED ST, Chicago, 60657
Rating: 65

3155 N HALSTED ST, Chicago

Last Inspected: 1/29/2026

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0Fair

American•Lakeview

Ranked #731 of 997 in LakeviewBetter than 22% of american restaurants

Stable

9 inspections

Last: Jan 29, 2026

high confidence

Directions Order

Inspections

11%

Clean Rate

9.1

Avg Violations

4 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Plumbing issues

Plumbing or waste disposal problems

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-35

Final Score

Impact Breakdown

High Priority

-3 pts

Direct health hazards • 10 pts each

Intermediate

-6 pts

Potential hazards • 5 pts each

Basic

-16 pts

Best practices • 2 pts each

Inspection Timeline

-5 pts

Latest

100% weight

2nd

60% weight

100

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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3155 N HALSTED ST, Chicago, IL 60657

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Violation Timeline

Dec 2022

2 inspections

4 high priority

2 intermediate

15 basic

Dec

Sep 2023

1 inspections

4 high priority

1 intermediate

12 basic

Oct 2023

1 inspections

5 basic

Oct

Jul 2024

1 inspections

1 high priority

2 intermediate

7 basic

Jan 2025

2 inspections

1 high priority

5 basic

Jan

Jan 2026

2 inspections

1 high priority

3 intermediate

19 basic

Inspection History

9 records on file

3 Canvass Re-Inspection4 Canvass1 Complaint Re-Inspection1 Complaint

Jan 26

Canvass Re-Inspection InspectionLatestPass

1 Med9 Basic

10 total

77/100inspection score

−23 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
3-302.12: **C** Food Storage Containers Identified with Common Name of Food OBSERVED FOOD STORAGE CONTAINERS WITHOUT LABELS CONTAINING THE COMMON NAME OF FOODS. INSTRUCTED TO PROVIDE.

Basic (9)

−18 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
3-307.11: **C** Miscellaneous Sources of Contamination OBSERVED OPEN BOXES OF FOOD, CEREALS, AND SLICED ALMONDS LOCATED IN THE STORAGE AREA NEXT TO/UNDER THE STAIRS IN THE BASEMENT FULL OF DUST AND OTHER DEBRIS. INSTRUCTED TO ELEVATE AND CLOSE ALL OPEN BOXES AND TO DISCARD CEREAL BOXES THAT ARE EXPIRED. ALL FOOD OPEN DECORTIVE SUGARS, AND SPRINKLES AND CANDY THAT IS OPEN AT WINDOW LEDGE ON STAIRS LEADING TO BASEMENT. REMOVE ALL FOOD ITEMS FROM FLOOR ALL ITEMS AT LEAST 6 INCHES OFF THE FLOOR.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
4-903.11 (A;B;D): **C** Equipment, Utensils, Linens and Single-Use Articles- Storing OBSERVED EQUIPMENT, POTS, BUCKETS, AND BOXES OF PLATES AND OTHER ITEMS STORED ON THE FLOOR THROUGHOUT THE BASMENET DRY STORAGE AND PREP AREAS. INSTRUCTED MANAGER TO ELEVATE ALL ITEMS AT LEAST 6 INCHES OFF THE FLOOR.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-101.19: **C** Nonfood-Contact Surfaces OBSERVED PALLETS BEING USED AS SHELVING THROUGHOUT THE 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
4-202.16: **C** Nonfood-Contact Surfaces OBSERVED RUSTED STORAGE RACKS IN WALK IN COOLER, INSTRUCTED SURFACES MUST BE SMOOTH AND EASILY CLEANABLE AND MAINTAIN
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11(B): (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. OBSERVED GREASE BUILDUP ON COOKING EQUIPMENT, WALLS, SURROUNDING FLOORS AND SHELVING UNITS IN THE KITCHEN/PREP AREAS. INSTRUCTED TO DEGREASE, CLEAN AND SANITIZE.
52SEWAGE & WASTE WATER PROPERLY DISPOSED−2
5-403.12: **C** Other Liquid Wastes and Rainwater OBSERVED CONDENSATE DRAINAGE WATER LINE FROM WALK-IN COOLER IN BASEMENT AREA DISCHARGING INTO PLASTIC BUCKET. INSTRUCTED TO DRAIN CONDENSATE DRAINAGE WATER FROM POINT OF DISCHARGE TO DISPOSAL, SUCH AS TO A FLOOR DRAIN OR OTHER FLOOR-MOUNTED PLUMBING FIXTURE, ACCORDING TO THE LAW AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.114: **C** Maintaining Premises, Unnecessary Items and Litter OBSERVED CLUTTER STORED ON FLOOR IN BASEMENT STORAGE AREA. INSTRUCTED MANAGER TO REMOVE ALL UNUSED ARTICLES AND EQUIPMENT TO PREVENT PEST HARBORAGE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.12: **C** Cleaning, Frequency and Restrictions OBSERVED FOOD DEBRIS AND SPILLS ON THE FLOORS AND SURFACES THROUGHOUT THE FACILITY. INSTRUCTED TO DETAIL CLEAN UNDER ALL SHELVING UNITS, INTERIOR OF PREP COOLERS, HOT-HOLDING UNITS, PREP TABLES AND DEEP FRYERS TO REMOVE SPILLS, FOOD DEBRIS, DIRT BUILDUP AND/OR GREASE. MUST MAINTAIN AT ALL TIMES.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
4-204.11: **C** Ventilation Hood Systems, Drip Prevention OBSERVED AN ACCUMULATION OF DIRT/DEBRIS/GREAS BUILDUP ON THE HOOD/EXHAUST VENTILATION SYSTEM IN MAIN PREP AREA. MUST DETAIL CLEAN AND MAINTAIN

Base deductions−23 pts

Jan 26

Canvass InspectionPass w/ Conditions

1 High2 Med10 Basic

13 total

60/100inspection score

−40 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED WALK IN COOLER AT AN IMPROPER COLD HOLDING TEMPERATURE OF 50.0F AT TIME OF INSPECTION. MUST DISCARD ALL TCS FOODS AND NOT USE WALK IN COOLER. COOLER MUST MAINTAIN A PROPER COLD HOLDING TEMPERATURE OF 41F OR BELOW AT ALL TIMES. WALK-IN COOLER TAGGED AND HELD FOR INSPECTION BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH AND MAY NOT BE USED UNTIL THE WALK IN COOLER IS RE-INSPECTED BY CDPH AND MAINTAINING A PROPER COLD HOLDING TEMPERATURE FOR 41F OR BELOW. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (4 CASES OF CHICKEN BREAST AT RANGING IN TEMP FROM 44.6F-48.6F, 4 CASES OF SHELLED EGGS AT 48.6F AND 4 CASESTOFU AT 44.6F) AT IMPROPER COLD HOLDING TEMPERATURES LOCATED IN WALK IN COOLER. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 75 LBS OF PRODUCTS WORTH $2050.00 THROUGH DENATURING PROCESS. MAINTAIN A COLD HOLDING TEMPERATURE OF 41F AT ALL TIMES. PRIORITY VIOLATION.7-38-005. CITATION ISSUED.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED FOOD STORAGE CONTAINERS WITHOUT LABELS CONTAINING THE COMMON NAME OF FOODS. INSTRUCTED TO PROVIDE.

Basic (10)

−20 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED OPEN BOXES OF FOOD, CEREALS, AND SLICED ALMONDS LOCATED IN THE STORAGE AREA NEXT TO/UNDER THE STAIRS IN THE BASEMENT FULL OF DUST AND OTHER DEBRIS. INSTRUCTED TO ELEVATE AND CLOSE ALL OPEN BOXES AND TO DISCARD CEREAL BOXES THAT ARE EXPIRED. ALL FOOD OPEN DECORTIVE SUGARS, AND SPRINKLES AND CANDY THAT IS OPEN AT WINDOW LEDGE ON STAIRS LEADING TO BASEMENT. REMOVE ALL FOOD ITEMS FROM FLOOR ALL ITEMS AT LEAST 6 INCHES OFF THE FLOOR.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED EQUIPMENT, POTS, BUCKETS, AND BOXES OF PLATES AND OTHER ITEMS STORED ON THE FLOOR THROUGHOUT THE BASMENET DRY STORAGE AND PREP AREAS. INSTRUCTED MANAGER TO ELEVATE ALL ITEMS AT LEAST 6 INCHES OFF THE FLOOR.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED PALLETS BEING USED AS SHELVING THROUGHOUT THE 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
OBSERVED RUSTED STORAGE RACKS IN WALK IN COOLER, INSTRUCTED SURFACES MUST BE SMOOTH AND EASILY CLEANABLE AND MAINTAIN
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED GREASE BUILDUP ON COOKING EQUIPMENT, WALLS, SURROUNDING FLOORS AND SHELVING UNITS IN THE KITCHEN/PREP AREAS. INSTRUCTED TO DEGREASE, CLEAN AND SANITIZE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE INTERIOR OF THE REACH IN COOLERS IN NEED OF CLEANING. INSTRUCTED TO DETAIL CLEAN.
52SEWAGE & WASTE WATER PROPERLY DISPOSED−2
OBSERVED CONDENSATE DRAINAGE WATER LINE FROM WALK-IN COOLER IN BASEMENT AREA DISCHARGING INTO PLASTIC BUCKET. INSTRUCTED TO DRAIN CONDENSATE DRAINAGE WATER FROM POINT OF DISCHARGE TO DISPOSAL, SUCH AS TO A FLOOR DRAIN OR OTHER FLOOR-MOUNTED PLUMBING FIXTURE, ACCORDING TO THE LAW AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED CLUTTER STORED ON FLOOR IN BASEMENT STORAGE AREA. INSTRUCTED MANAGER TO REMOVE ALL UNUSED ARTICLES AND EQUIPMENT TO PREVENT PEST HARBORAGE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FOOD DEBRIS AND SPILLS ON THE FLOORS AND SURFACES THROUGHOUT THE FACILITY. INSTRUCTED TO DETAIL CLEAN UNDER ALL SHELVING UNITS, INTERIOR OF PREP COOLERS, HOT-HOLDING UNITS, PREP TABLES AND DEEP FRYERS TO REMOVE SPILLS, FOOD DEBRIS, DIRT BUILDUP AND/OR GREASE. MUST MAINTAIN AT ALL TIMES.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED AN ACCUMULATION OF DIRT/DEBRIS/GREAS BUILDUP ON THE HOOD/EXHAUST VENTILATION SYSTEM IN MAIN PREP AREA. MUST DETAIL CLEAN AND MAINTAIN

Base deductions−40 pts

Jan 25

Complaint Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Jan 25

Complaint InspectionFail

1 High5 Basic

6 total

80/100inspection score

−20 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HOT WATER AVAILABLE AT THE HAND SINK IN THE CUSTOMER BATHROOM. UPON OPENING THE HANDLE TO THE LEFT, NO WATER PRESSURE AVAILABLE. TURNED FAUCET TO THE RIGHT, AND ONLY COLD WATER WAS AVAILABLE EVEN AFTER RUNNING THE WATER FOR OVER 2 MIN. INSTRUCTED MANAGER TO ENSURE HOT WATER IS AVAILABLE AT ALL TIMES WITH A MINIMUM TEMPERATURE OF 100F. PRIORITY VIOLATION, 7-38-030(c). CITATION ISSUED. HOT WATER WAS RESTORED TO MINIMUM TEMPERATURE OF 100F AT TIME OF INSPECTION.

Basic (5)

−10 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED BOXES OF FOOD, CEREALS, AND SAUCES ON THE FLOOR LOCATED IN THE STORAGE AREA NEXT TO/UNDER THE STAIRS IN THE BASEMENT. INSTRUCTED TO ELEVATE ALL ITEMS AT LEAST 6 INCHES OFF THE FLOOR.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED EQUIPMENT, POTS, BUCKETS, AND BOXES OF PLATES AND OTHER ITEMS STORED ON THE FLOOR THROUGHOUT THE BASMENET DRY STORAGE AND PREP AREAS. INSTRUCTED MANAGER TO ELEVATE ALL ITEMS AT LEAST 6 INCHES OFF THE FLOOR.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED HEAVY GREASE AND DUST ACCUMULATION ON THE EXHAUST HOOD FILTERS LOCATED ABOVE THE COOKING EQUIPMENT IN THE MAIN PREP AREA. INSTRUCTED MANAGER TO DETAIL CLEAN AND MAINTAIN EXAHUST HOOD, FILTERS, AND PIPES IN HOOD FREE OF EXCESSIVE GREASE AND DUST.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED MISSING FOOD HANDLER TRAINING FOR FOOD HANDLING EMPLOYEES WORKING IN KITCHEN AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE PROOF OF FOOD HANDLER TRAINING FOR ALL FOOD HANDLERS, AND REQUIRE COMPLETION WITHIN 30 DAYS OF HIRE.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM 07/12/2024, REPORT #2597415: #38) - OBSERVED EXIT DOOR FROM BASEMENT TO HAVE GAPS LARGER THAN 1/4 INCHES ON THE BOTTOM RIGHT CORNER. INSTRUCTED MANAGER TO RODENT PROOF REAR EXIT BASEMENT DOOR. #51) - OBSERVED LEAK BELOW THREE COMPARTMENT SINK MIDDLE DRIAN IN BASEMENT. WATER ACTIVELY DRIPPING INTO BUCKET ON FLOOR AT TIME OF INSPECTION. INSTRUCTED MANAGER TO SERVICE AND MAINTAIN SYSTEM IN GOOD REPAIR. #55) - OBSERVED SPILLAGE GRAINS AND FOOD RESIDUE IN THE BASEMENT DRY STORAGE AREA ALONG THE SOUTH WALL BELOW SHELVES. OBSERVED EXCESSIVE GREASE BUILD UP AND FOOD DEBRIS BELOW AND NEXT TO THE FRYER EQUIPMENT AND BEHIND THE ICE MACHINE IN THE FRONT PREPARATION AREA. INSTRUCTED MANAGER TO DETAIL CLEAN AND MAINTAIN THE AREAS FREE OF EXCESSIVE GREASE, FOOD DEBRIS, AND SPILLAGE. #55) - OBSEREVED DAMAGED CEILING TILES IN THE BASEMENT CEILING ACROSS FROM THE MAIN PREPARATION AREA NEAR WALK IN COOLER. MANAGER STATED CEILING IS OPEN TO REPAIR SMALL LEAK

Base deductions−20 pts

Jul 24

Canvass InspectionPass w/ Conditions

1 High2 Med7 Basic

10 total

66/100inspection score

−34 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HOT WATER AVAILABLE AT THE HAND SINK IN THE CUSTOMER BATHROOM. INSTRUCTED MANAGER TO ENSURE HOT WATER IS AVAILABLE AT ALL TIMES WITH A MINIMUM TEMPERATURE OF 100F. PRIORITY VIOLATION, 7-38-030(c). CITATION ISSUED. HOT WATER WAS RESTORED TO MINIMUM TEMPERATURE OF 100F AT TIME OF INSPECTION.

Intermediate (2)

−10 pts

36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED NO THERMOMETER OR TEMPERATURE MEASURING DEVICE IN THE UPSTAIRS WALK IN COOLER. INSTRUCTED TO PROVIDE.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED EXIT DOOR FROM BASEMENT TO HAVE GAPS LARGER THAN 1/4 INCHES ON THE BOTTOM RIGHT CORNER. INSTRUCTED MANAGER TO RODENT PROOF REAR EXIT BASEMENT DOOR.

Basic (7)

−14 pts

43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED SCOOPS IN THE STORAGE BINS IN THE BASEMENT STORED WITH HANDLES IN CONTACT WITH CONTENTS OF CONTAINERS. INSTRUCTED MANAGER TO STORE ALL SCOOPS SO THAT HANDLES DO NOT COME IN CONTACT WITH FOOD CONTENTS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED EXCESSIVE LEAKING FROM WALK IN COOLER CONDENSATION LINES IN THE BASEMENT WALK IN COOLER AND UPSTAIRS WALK IN COOLER. EXCESSIVE LEAKING IS POOLING ONTO THE FLOOR IN THE WALK IN COOLER. INSTRUCTED MANAGER TO SERVICE WALK IN COOLER TO ENSURE CONDENSATION IS NOT POOLING ONTO THE FLOOR AND LEAKING ONTO STORAGE SHELVES IN BOTH UPSTAIRS AND BASEMENT WALK IN COOLER.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED EXTERIOR AND SIDES OF FRYER EQUIPMENT AND BACK OF ICE MACHINE TO BE COVERED WITH EXCESSIVE GREASE BUILD UP. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN AREAS FREE OF EXCESSIVE GREASE AND FOOD DEBRIS BUILD UP.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED LEAK BELOW THREE COMPART SINK MIDDLE DRIAN IN BASEMENT AND IN WATER PIPE LOCATED IN CEILING NEXT TO MAIN PREPARATION AREA IN BASEMENT. WATER ACTIVELY DRIPPING INTO BUCKET ON FLOOR AT TIME OF INSPECTION. INSTRUCTED MANAGER TO SERVICE AND MAINTAIN SYSTEM IN GOOD REPAIR.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSEREVED DAMAGED CEILING TILES IN THE BASEMENT CEILING ACROSS FROM THE MAIN PREPARATION AREA NEAR WALK IN COOLER. MANAGER STATED CEILING IS OPEN TO REPAIR SMALL LEAK FROM ABOVE. INSTRUCTED TO REPAIR AND MAINTAIN AREA TO BE SMOOTH AND EASILY CLEANABLE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED SPILLAGE GRAINS AND FOOD RESIDUE IN THE BASEMENT DRY STORAGE AREA ALONG THE SOUTH WALL BELOW SHELVES. OBSERVED EXCESSIVE GREASE BUILD UP AND FOOD DEBRIS BELOW AND NEXT TO THE FRYER EQUIPMENT AND BEHIND THE DISH MACHINE IN THE FRONT PREPARATION AREA. INSTRUCTED MANAGER TO DETAIL CLEAN AND MAINTAIN THE AREAS FREE OF EXCESSIVE GREASE, FOOD DEBRIS, AND SPILLAGE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED EXCESSIVE CLUTTER AND EQUIPMENT STACKED ON TOP OF EACH OTHER, NOT ALLOWING ENTRANCE TO THE STORAGE ROOM IN BASEMENT LOCATED IMMEDIATELY NEXT TO THE THREE COMPARTMENT SINK. INSTRUCTED MANAGER TO ORGANIZE AND MAINTAIN THE AREA FREE OF EXCESSIVE CLUTTER AND EQUIPMENT NOT NECESSARY TO FACILITY OPERATION.

Base deductions−34 pts

Oct 23

Canvass Re-Inspection InspectionPass

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
4-301.16 INSTRUCTED TO INSTALL A DUMP SINK AT THE FRONT COFFEE SERVING AREA WITH HOT AND COLD RUNNING WATER.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.12 MISSING FLOOR TILE BEHIND THE HANDWASHING SINK IN STAFF/CUSTOMER'S WASHROOM.REPAIR ISSUE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.12 ONE PART OF THE BASEMENT WITH EXCESS ITEMS. MANAGER STATED ARTICLES BELONG TO THE LANDLORD. INSTRUCTED TO REMOVE OR ELEVATE 6" OFF THE FLOOR
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13 ALL FOOD HANDLERS MUST HAVE PROOF OF TRAINING CERTIFICATES.
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13 NO PROOF OF ALLERGEN TRAINING OR CERTIFICATE FOR THE CITY OF CHICAGO FOOD SERVICE MANAGER. MUST PROVIDE.

Base deductions−10 pts

Sep 23

Canvass InspectionFail

4 High1 Med12 Basic

17 total2 risk factors

21/100inspection score

−69 pts

High Priority (4)

−40 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
THE PERSON IN CHARGE DURING THE INSPECTION DID NOT HAVE A CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
NO CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER WAS ON SITE DURING THE INSPECTION WHILE TCS FOODS WERE PREPARED AND SERVED: CHICKEN SALADS.ETC. A CITY OF CHICAGO FOOD SERVICE MANAGER MUST BE ON SITE AT ALL TIMES TCS FOODS ARE PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
THE HANDWASHING SINK AT THE FRONT COFFEE STATION NOT ACCESSIBLE FOR HANDWASHING. WE OBSERVED INSIDE THE SAID SINK A COFFEE/WATER PITCHER AND MEASURE CUPS HANGING ON EACH SIDE OF THE SPLASHGUARD, AND THIS SINK IS USED AS A DUMP SINK(EVIDENCE OF COFFEE STAINS AND SPONGEE TO WASH ITEMS). THE HANDWASHING SINK IN THE KITCHEN HAS A MOBILE CART (ON TWO MIXER UNITS) IN FRONT OF IT THAT PARTIAL COVER THE HANDWASHING SINK. UNABLE TO PROPER WASH HANDS. HANDWASHING SINK MUST BE USED ONLY FOR HANDWASHING. PRIORITY FOUNDATION VIOLATION :7-38-030(C),CITATION ISSUED
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NO PAPER TOWELS WERE PROVIDED AT THE HANDWASHING SINK IN THE PREP AREA. INSTRUCTED TO PROVIDE PAPER TOWELS FOR PROPER HANDWASHING. PRIORITY FOUNDATION VIOLATION:7-38-030(C) "CONSOLIDATED WITH ABOVE CITATION"

Intermediate (1)

−5 pts

23PROPER DATE MARKING AND DISPOSITION−5
WE OBSERVED PREPARED, READY-TO-EAT TCS FOODS IN THE WALK-IN COOLER NOT PROPERLY DATE/ LABELED WITH AN EXPIRATION DATE. COOKED HABANERO SAUCE LABELED 8-11; PUMPIKIN PUREE DATE 8-27. OTHER SAUCE DATE 8-4. REVIEWED, ALL PREPARED READY-TO-EAT TCS FOODS HELD LONGER THAN 24 HOURS MUST BE DATE LABELED WITH AN EXPIRATION DATE NO LONGER THAN 7 DAYS. FOOD DISCARDED AND DENATURED. APPROXIMATELY 8 LB, VALUE $30. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

Basic (12)

−24 pts

40PERSONAL CLEANLINESS−2
ALL FOOD HANDLERS MUST WEAR EFFECTIVE HAIR RESTRAINTS.
41WIPING CLOTHS: PROPERLY USED & STORED−2
A BUCKET WITH SANITIZE SOLUTION AND LINEN MUST BE PROVIDED AT PREP TABLES
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INTERIOR AND EXTRIOR OF COOKING EQUIPMENT WITH EXCESSIVE GREASE AND FOOD DEBRIS. MUST CLEAN AND MAINTAIN INCLUDED WHEELS AT THE BOTTOM OF UNITS
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
THERE IS A LEAK UNDER THE BASEMENT THREE-COMPARTMENT SINK INTO A PAN, AND THE FLOOR MUST BE REPAIRED ALSO, AS THE FAUCET AT SAID SINK.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
INSTRUCTED TO INSTALL A DUMP SINK AT FRONT COFFEE SERVING AREA WITH HOT COLD RUNNING WATER.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
NO SELF-CLOSING DEVICE AT WASHROOM DOOR FOR CUSTOMERS AND STAFF.MUST PROVIDE.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OUTDOOR BY THE GARBAGE CONTAINER AREA NOT MAINTAINED. MUST REMOVE GREASE AND DEBRIS AROUND SAID CONTAINERS. CLEAN AND MAINTAIN
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
EXCESSIVE GREASE WAS NOTED ON THE FLOOR BEHIND THE DONUT FRYER. DIRT AND DEBRIS UNDER THE TALL 2-DOOR REACH-IN FREEZER. MUST CLEAN AND MAINTAIN ALL.ALSO DEBRIS UNDER THE COMPARTMENT SINK, THE FIRST FLOOR.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MISSING FLOOR TILE BEHIND THE HANDWASHING SINK IN STAFF/CUSTOMER'S WASHROOM.REPAIR ISSUE.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
ALL FOOD HANDLERS MUST HAVE PROOF OF TRAINING CERTIFICATES.
58ALLERGEN TRAINING AS REQUIRED−2
NO PROOF OF ALLERGEN TRAINING OR CERTIFICATE FOR THE CITY OF CHICAGO FOOD SERVICE MANAGER. MUST PROVIDE.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM 12-6-2022, REPORT#2568603. #55)6-501.114 ALL UNNECESSARY ARTICLES STORED THROUGHOUT THE BASEMENT MUST BE REMOVED AND ALL OTHER ITEMS MUST BE STORED ELEVATED AND ORGANIZED. #55)6-101.11 MISSING/DAMAGED CEILING IN SEVERAL AREAS THROUGHOUT THE BASEMENT. MUST SEAL. MUST REPLACE. PRIORITY FOUNDATION VIOLATION:7-42-090, CITATION ISSUED

Base deductions−69 pts

Risk factor bonus (2× +5)−10 pts

Dec 22

Canvass Re-Inspection InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
4-903.11(A; C) ALL STORED ITEMS THROUGHOUT THE BASEMENT MUST BE ELEVATED FROM THE FLOORS. MUST NOT USE WOODEN PALLETS AS A MEANS OF ELEVATION. FLOORS MUST REMAIN ACCESSIBLE FOR CLEANING AND MONITORING.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-501.11-- TORN RUBBER DOOR GASKETS ON THE COOKS LINE TWO DOOR (LEFT) COOLER. MUST REPLACE. : 4-101.11(B, C, D, E)--MISSING FAN GUARD COVER ON THE FRONT OF THE TALL REACH-IN FREEZER. MUST REPLACE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-101.11-- DAMAGED CEILING TILE ABOVE THE DONUT DECORATING PREP STATION.----MISSING/DAMAGED CEILING IN SEVERAL AREAS THROUGHOUT THE BASEMENT. MUST SEAL. MUST REPLACE. 6-501.114-- ALL UNNECESSARY ARTICLES STORED THROUGHOUT THE BASEMENT MUST BE REMOVED AND ALL OTHER ITEMS MUST BE STORED ELEVATED AND ORGANIZED.

Base deductions−6 pts

Dec 22

Canvass InspectionFail

4 High2 Med12 Basic

18 total2 risk factors

16/100inspection score

−74 pts

High Priority (4)

−40 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
PERSON IN CHARGE DURING THE INSPECTION DID NOT HAVE A CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
NO CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER ON SITE DURING THE INITIAL INSPECTION WHILE TSC FOODS WERE BEING PREPARED AND SERVED. MANAGER WAS TELEPHONED AT THE START OF INSPECTION AND ARRIVE APPROXIMATELY 40 MINUTES LATER. REVIEWED THAT A CITY OF CHICAGO FOOD SERVICE MANAGER MUST BE ON SITE AT ALL TIMES TCS FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NOTED AT ALL HAND WASHING SINKS (4) THROUGHOUT THE PREMISES. INSUFFICIENT COLD WATER MAKING THE HOT WATER EXCEEDING THE MAXIMUM TEMPERATURE OF 120F. TEMPERATURES NOTED AT 155.4F, 141.8F,159.9,149.5F. MUST PROVIDE A HOT WATER TEMPERATURE GREATER THAN 100F AND THAT DOES NOT EXCEED 120F. PRIORITY FOUNDATION VIOLATION 7-38-030(C).
15FOOD SEPARATED AND PROTECTED−10
OBSERVED FOODS NOT PROTECTED DURING STORAGE. RAW EGGS ARE STORED ON THE TOP SHELVING INSIDE THE WALK-IN COOLER DIRECTLY ON TOP OF CONTAINERS OF FROSTING, READY-TO-EAT SLICED TURKEY, AND ABOVE-STORED READY-TO-EAT PICKLES. ALSO OBSERVED READY-TO-EAT SHREDDED CHEDDAR CHEESE STORED DIRECTLY ON A CONTAINER OF RAW CHICKEN IN THE BASEMENT WALK-IN COOLER. ALL FOODS WERE REMOVED. REVIEWED PROPER STORAGE OF TCS FOODS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Intermediate (2)

−10 pts

36THERMOMETERS PROVIDED & ACCURATE−5
BROKEN INTERNAL THERMOMETER INSIDE THE FRONT BEVERAGE PREP TWO DOOR COOLER. INSTRUCTED TO REPLACE.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
ALL BULK FOOD CONTAINERS MUST BE LABELED WITH THE PRODUCT COMMON NAME.

Basic (12)

−24 pts

40PERSONAL CLEANLINESS−2
ALL FOOD HANDLERS MUST WEAR EFFECTIVE HAIR RESTRAINTS.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
ALL STORED ITEMS THROUGHOUT THE BASEMENT MUST BE ELEVATED FROM THE FLOORS. MUST NOT USE WOODEN PALLETS AS A MEANS OF ELEVATION. FLOORS MUST REMAIN ACCESSIBLE FOR CLEANING AND MONITORING.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
TORN RUBBER DOOR GASKETS ON THE COOKS LINE TWO DOOR (LEFT) COOLER. MUST REPLACE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MISSING FAN GUARD COVER ON THE FRONT OF THE TALL REACH-IN FREEZER. MUST REPLACE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
GAS STOVE TOP WITH EXCESSIVE GREASE AND FOOD DEBRIS. MUST CLEAN AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
LEAK UNDER THE BASEMENT THREE COMPARTMENT SINK INTO A PAN. MUST REPAIR.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
ALL UNNECESSARY ARTICLES STORED THROUGHOUT THE BASEMENT MUST BE REMOVED AND ALL OTHER ITEMS MUST BE STORED ELEVATED AND ORGANIZED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
DAMAGED CEILING TILE ABOVE THE DONUT DECORATING PREP STATION.----MISSING/DAMAGED CEILING IN SEVERAL AREAS THROUGHOUT THE BASEMENT. MUST SEAL. MUST REPLACE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED CLEANING BROOMS AND SWEEPER IMPROPERLY STORED AT THE ENTRANCE OF THE WALK-IN COOLER. MUST PROPERLY STORE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
EXCESSIVE GREASE NOTED ON THE FLOOR BEHIND THE DONUT FRYER. DIRT AND DEBRIS UNDER THE TALL 2 DOOR REACH-IN FREEZER. MUST CLEAN AND MAINTAIN ALL.----MUST NOT USE A RUG AS MATTING UNDER THE 1ST FLOOR THREE COMPARTMENT SINK.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
ALL FOOD HANDLERS MUST HAVE PROOF OF TRAINING OR CERTIFICATES.
58ALLERGEN TRAINING AS REQUIRED−2
NO PROOF OF ALLERGEN TRAINING OR CERTIFICATE FOR THE CITY OF CHICAGO FOOD SERVICE MANAGER. MUST PROVIDE.

Base deductions−74 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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