What is Fat Shack's health inspection score?

Fat Shack has a SafeDine safety score of 99 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Fat Shack last inspected?

Fat Shack was last inspected on October 8, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Fat Shack have?

Fat Shack has 19 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Fat Shack safe to eat at?

Yes, Fat Shack has an excellent safety record with a score of 99/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Fat Shack serve?

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

Official Health Record

Fat Shack

Name: Fat Shack
Address: 2140 N CLYBOURN AVE, Chicago, 60614
Rating: 99

2140 N CLYBOURN AVE, Chicago

Last inspected 7mo ago

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0Excellent

American•Lincoln Park

Ranked #31 of 764 in Lincoln ParkBetter than 22% of american restaurants

Stable

6 inspections

Last: Oct 8, 2025

medium confidence

Directions Order

Inspections

50%

Clean Rate

3.2

Avg Violations

8 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Plumbing issues

Plumbing or waste disposal problems

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Other violation

Regulatory compliance issue

Permit/documentation

Administrative or documentation issue

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-4

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-1 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

+3 pts

100

Latest

100% weight

100

2nd

60% weight

3rd

30% weight

Real-time Score: 96/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (99/100) which is computed during our regular data sync.

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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2140 N CLYBOURN AVE, Chicago, IL 60614

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Violation Timeline

Apr 2023

1 inspections

1 high priority

2 intermediate

4 basic

Apr

Oct 2024

2 inspections

1 high priority

6 basic

Nov 2024

1 inspections

5 basic

Nov

Sep 2025

1 inspections

Oct 2025

1 inspections

Oct

Inspection History

6 records on file

3 Canvass2 Non-Inspection1 Canvass Re-Inspection

Oct 25

Canvass InspectionLatestCleanOut of Business

No violations

100/100inspection score

Sep 25

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

Nov 24

Canvass Re-Inspection InspectionPass

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-501.12//NOTED CUTTING BOARDS IN FRONT PREP AREA WITH DEEP CUTS AND STAINS. INSTRUCTED TO CLEAN SANITIZE AND RESTORE TO SMOOTH AND EASY TO CLEAN SURFACE OR REPLACE AND MAINTAIN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
NOTED NO LIDS ON RECEPTACLES IN BOTH UNISEX BATHROOMS. INSTRUCTED TO PROVIDE LIDS AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.11: **C** Maintained in Good Repair, Facilities (FACILITIES NOT IN GOOD REPAIR) NOTED BROKEN AND STAINED CEILING TILE IN LOBBY. STAINS ARE INDICATIVE OF A LEAK. INSTRUCTED TO ADDRESS ISSUE AND REPAIR AND REPLACE
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13//NOTED NO PROOF OF FOOD HANDLERS TRAINING FOR ALL FOOD HANDLERS. INSTRUCTED TO PROVIDE AND MAINTAIN RECORDS ON SITE AT ALL TIMES.
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 ALLERGEN TRAINING AND MUST PROVIDE AND MAINTAIN DOCUMENTATION ON SITE AT ALL TIMES.

Base deductions−10 pts

Oct 24

Canvass InspectionFail

1 High6 Basic

7 total

78/100inspection score

−22 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED ICE MACHINES ATTACHED TO FOUNTAIN DRINK DISPENSER IN LOBBY WITH A BUILD-UP OF BLACK, BROWN AND PINK SUBSTANCE ON TOP INTERIOR OF ICE BIN, DRIPPING ONTO ICE CUBES STORED AT BELOW ICE BIN. ICE IS USED FOR HUMAN CONSUMPTION. INSTRUCTED TO REMOVE ICE CLEAN, SANITIZE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION #7-38-005.CITATION ISSUED

Basic (6)

−12 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED CUTTING BOARDS IN FRONT PREP AREA WITH DEEP CUTS AND STAINS. INSTRUCTED TO CLEAN SANITIZE AND RESTORE TO SMOOTH AND EASY TO CLEAN SURFACE OR REPLACE AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
NOTED FOOD DEBRIS AND GREASE ON THE FLOORS UNDERNEATH KITCHEN FRYERS. INSTRUCTED TO DEEP CLEAN AND SANITIZE AND MAINTAIN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
NOTED NO LIDS ON RECEPTACLES IN BOTH UNISEX BATHROOMS. INSTRUCTED TO PROVIDE LIDS AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED BROKEN AND STAINED CEILING TILE IN LOBBY. STAINS ARE INDICATIVE OF A LEAK. INSTRUCTED TO ADDRESS ISSUE AND REPAIR AND REPLACE.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
NOTED NO PROOF OF FOOD HANDLERS TRAINING FOR ALL FOOD HANDLERS. INSTRUCTED TO PROVIDE AND MAINTAIN RECORDS ON SITE AT ALL TIMES.
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 ALLERGEN TRAINING AND MUST PROVIDE AND MAINTAIN DOCUMENTATION ON SITE AT ALL TIMES.

Base deductions−22 pts

Oct 24

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

Apr 23

Canvass InspectionPass w/ Conditions

1 High2 Med4 Basic

7 total

72/100inspection score

−28 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
NOTED A COOKS LINE ONE DOOR REACH-IN COOLER UNABLE TO MAINTAIN ADEQUATE TEMPERATURE FOR ASSORTED MAYONNAISE BASED DRESSINGS AND SAUCES SUCH AS PARMESAN WING SAUCE AND RANCH DRESSING. COOLER TEMPERATURE NOTED AT 68.5F WITH DRESSING AT 61.7F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED, MAINTAINS A TEMPERATURE OF 41F OR BELOW AND C.D.P.H CONTACTED FOR RE-INSPECTION AND TAG REMOVAL. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Intermediate (2)

−10 pts

20PROPER COOLING TIME AND TEMPERATURE−5
NOTED APPROXIMATELY 5 LBS SHREDDED STEAK IN A 4" INCH DEEP METAL PAN WITH A METAL LID INSIDE THE COOKS LINE PREP COOLER AT AN IMPROPER TEMPERATURE RANGING BETWEEN 55.4F TO 58.5F. MANAGER STATES THE PRODUCT WAS RECENTLY PREPARED AND COOLED.NO TEMPERATURE COOLING LOGS ON SITE. COOLER TEMPERATURE NOTED AT 38.1F. REVIEWED PROPER COOLING METHODS FOR PREPARED TCS FOODS. FOOD DISCARDED. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
22PROPER COLD HOLDING TEMPERATURES−5
ASSORTED MAYONNAISE BASED DRESSINGS AND SAUCES SUCH AS PARMESAN WING SAUCE AND RANCH DRESSING HELD IN THE MENTIONED COOLER IN VIOLATION #33 NOTED AT IMPROPER TEMPERATURE OF 61.7F. ALL SAUCES DISCARDED. PRIORITY VIOLATION. SEE THE ABOVE VIOLATION #20 FOR CITATION.

Basic (4)

−8 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
EXTERIOR OF ALL COOKS LINE EQUIPMENT WITH EXCESSIVE GREASE.----TABLE TOP CAN OPENER NOTED WITH ENCRUSTED FOOD DEBRIS. MUST CLEAN AND MAINTAIN ALL.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
ALL HAND WASHING SINKS WITH ACCUMULATED DIRT AND FOOD DEBRIS ON BASINS AND HANDLES.-----ALL SHELVING THROUGHOUT FACILITY WITH GREASE.-----ALL WHEEL CASTORS ON COOKS LINE EQUIPMENT WITH GREASE. MUST CLEAN AND MAINTAIN ALL.----MUST NOT USE PAPER AS A LINER FOR SHELVING THROUGHOUT OR CARDBOARD BOXES AS FOOD CONTAINERS INSIDE COOLERS. MUST BE WASHABLE CONTAINERS. PLASTIC FOOD PREP INSTRUCTION CARDS MUST NOT BE ADHERED TO PREP SURFACES. PREP SURFACES MUST BE SMOOTH AND CLEANABLE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOORS THROUGHOUT ENTIRE FACILITY ALONG ALL BASEBOARDS, UNDER AND BEHIND ALL COOLERS AND EQUIPMENT, UNDER ALL SINKS THE EXCESSIVE DIRT, GREASE AND FOOD ACCUMULATION.----WALL THROUGHOUT THE FOOD PREP AREAS WITH EXCESSIVE GREASE. MUST CLEAN AND MAINTAIN ALL.----MISSING BASEBOARD WALL COVING TILE AT THE ENTRANCE TO THE FRONT PREP. MUST REPLACE.----POOLING LIQUID ON THE FLOOR OF THE REAR PREP AT THE METAL SAFE. MUST REMOVE AND MAINTAIN DRY FLOORS.

Base deductions−28 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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