What is Tom's Place Back OF The Yards Llc's health inspection score?

Tom's Place Back OF The Yards Llc has a SafeDine safety score of 93 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Tom's Place Back OF The Yards Llc last inspected?

Tom's Place Back OF The Yards Llc was last inspected on January 14, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Tom's Place Back OF The Yards Llc have?

Tom's Place Back OF The Yards Llc has 14 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Tom's Place Back OF The Yards Llc safe to eat at?

Yes, Tom's Place Back OF The Yards Llc has an excellent safety record with a score of 93/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Tom's Place Back OF The Yards Llc serve?

Tom's Place Back OF The Yards Llc serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Tom's Place Back OF The Yards Llc

Name: Tom's Place Back OF The Yards Llc
Address: 1509 W 47TH ST, Chicago, 60609
Rating: 93

1509 W 47TH ST, Chicago

Last Inspected: 1/14/2026

▲Improving

Own or manage this restaurant?

Claim it to unlock analytics →

0Excellent

American•Chicago

Ranked #359 of 1000 in ChicagoBetter than 22% of american restaurants

Improving

5 inspections

Last: Jan 14, 2026

high confidence

Directions Order

Inspections

Clean Rate

2.8

Avg Violations

4 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Pest issues

Evidence of pests found during inspection

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Plumbing issues

Plumbing or waste disposal problems

Facility condition

Building maintenance or structural issues

Food storage

Food not properly stored or protected

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-7

Final Score

Impact Breakdown

High Priority

-1 pts

Direct health hazards • 10 pts each

Intermediate

-1 pts

Potential hazards • 5 pts each

Basic

-4 pts

Best practices • 2 pts each

Inspection Timeline

+10 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

Open location in Google Maps →

1509 W 47TH ST, Chicago, IL 60609

Open in Maps

View Menu Order Online

Violation Timeline

Jun 2022

1 inspections

1 basic

Jun

Mar 2023

1 inspections

1 basic

Mar 2024

1 inspections

1 high priority

6 basic

Mar

Mar 2025

1 inspections

1 intermediate

3 basic

Jan 2026

1 inspections

1 basic

Jan

Inspection History

5 records on file

5 Canvass

Jan 26

Canvass InspectionLatestPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED LOOSE DEBRIS, DIRT AND DUST BUILDUP ON THE FLOORS AND CORNERS IN REAR STORAGE AREA. INSTRUCTED TO DETAIL CLEAN AND INCREASE CLEANING FREQUENCY OF FLOORS. MUST MAINTAIN AT ALL TIMES.

Base deductions−2 pts

Mar 25

Canvass InspectionPass

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED APPROXIMATELY 15-20 VARIOUS DEAD INSECTS (CRICKETS, FLIES, CENTIPEDES) ON THE FLOOR AROUND THE PERIMETER OF THE BASEMENT AREA. INSTRUCTED TO REMOVE DEAD INSECTS AND CLEAN AND SANITIZE AFFECTED AREAS AT ADEQUATE FREQUENCY THAT PREVENTS BUILD UP AND ATTRACTION OF OTHER PESTS AND MAINTAIN.

Basic (3)

−6 pts

43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED IN-USE UTENSILS (SPATULAS, SPOONS) STORED IN ROOM-TEMPERATURE SANITIZER SOLUTION AT THE MAIN COOK LINE. INSTRUCTED TO STORE IN-USE UTENSILS ON A CLEAN, SANTITIZED SURFACE OR SUBMERGED IN WATER AT 135.0F OR ABOVE BETWEEN USES AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FLOOR BENEATH 3-COMPARTMENT SINK AND BEHIND GREASE TRAP TO BE SOILED WITH DRIED FOOD DEBRIS AND OTHER SOILS. INSTRUCTED TO CLEAN FLOORS BENEATH EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF DRIED FOOD DEBRIS AND OTHER SOILS AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED BUILD-UP OF GREASE DRIP ALONG TOP RIM OF VENTILATION HOOD SYSTEM (DIRECTLY ABOVE FOOD-CONTACT SURFACES OF COOKING EQUIPMENT). INSTRUCTED TO MAINTAIN VENTILATION HOOD SYSTEM OF SUFFICIENT CAPACITY TO PREVENT GREASE OR CONDENSATION FROM COLLECTING ON WALLS, CEILINGS, AND PORTIONS OF VENTILATION HOOD SYSTEM DIRECTLY ABOVE COOKING EQUIPMENT.

Base deductions−11 pts

Mar 24

Canvass InspectionPass

1 High6 Basic

7 total

78/100inspection score

−22 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED ICE SCOOPER BEING STORED INSIDE THE ICE MACHINE WITH THE HANDLE IN CONTACT WITH THE ICE. INSTRUCTED ON HOW TO PROPERLY STORE ICE SCOOP BETWEEN USES.

Basic (6)

−12 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED WET WIPING CLOTHS ON SEVERAL PREP SURFACE AREAS. INSTRUCTED TO PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION BETWEEN USES TO PREVENT CONTAMINATION OF EQUIPMENT & FOOD. MUST MAINTAIN
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED FOOD DEBRIS AND SPLASH IN THE INTERIOR OF THE MICROWAVE. INSTRUCTED TO CLEAN AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED MILK CRATES BEING USED AS SHELVING THROUGHOUT THE BASEMENT STORAGE AREA. MUST REMOVE AND PROVIDE SHELVING THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED FOOD DEBRIS IN THE BOTTOM INTERIOR OF 1-DOOR FREEZER. INSTRUCTED TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED WATER-STAINED CEILING TILES THROUGHOUT THE GRILL/KITCHEN AND DISH WASHING AREA. INSTRUCTED TO REPLACE THE STAINED CEILING TILES.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED NO PROOF OF TRAINING FOR ALL FOOD HANDLERS. INSTRUCTED TO PROVIDE AND MAINTAIN RECORDS AT ALL TIMES.

Base deductions−22 pts

Mar 23

Canvass InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED LOOSE COLD-WATER HANDLE AT FRONT KITCHEN PREP AREA HANDWASH SINK. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.

Base deductions−2 pts

Jun 22

Canvass InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED LIGHT DUST ON THE VENTS AND IN VENT SYSTEM ABOVE COOKING EQUIPMENT; CLEAN TO REMOVE.

Base deductions−2 pts

Community Reviews

No reviews yet. Be the first to share your experience!

Leave a Review

Community Safety Reports

No reviewed safety reports. Help keep others safe by reporting any food safety concerns.

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.

Explore More

Restaurants in Chicago American Restaurants Best in Chicago All Illinois Restaurants