What is Chicago Winery's health inspection score?

Chicago Winery has a SafeDine safety score of 84 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Chicago Winery last inspected?

Chicago Winery was last inspected on October 22, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Chicago Winery have?

Chicago Winery has 29 total violations across 7 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Chicago Winery safe to eat at?

Chicago Winery has a good safety record with a score of 84/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Chicago Winery serve?

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

Official Health Record

Chicago Winery

Name: Chicago Winery
Address: 729-743 N CLARK ST, Chicago, 60610
Rating: 84

729-743 N CLARK ST, Chicago

Last inspected 7mo ago

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0Good

American•Old Town

Ranked #178 of 367 in Old TownBetter than 22% of american restaurants

Declining

7 inspections

Last: Oct 22, 2025

medium confidence

Directions Order

Inspections

43%

Clean Rate

4.1

Avg Violations

7 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

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

Facility conditionHigh Priority

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-19

Final Score

Impact Breakdown

High Priority

-11 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-5 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

-16 pts

Latest

100% weight

100

2nd

60% weight

3rd

30% weight

Real-time Score: 81/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (84/100) 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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729-743 N CLARK ST, Chicago, IL 60610

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Violation Timeline

Oct 2022

1 inspections

2 basic

Oct

Nov 2022

1 inspections

Apr 2023

1 inspections

6 high priority

1 intermediate

10 basic

Apr

Jul 2024

2 inspections

4 basic

Oct 2025

2 inspections

2 high priority

4 basic

Oct

Inspection History

7 records on file

3 Canvass2 Non-Inspection1 Recent Inspection1 License

Oct 25

Canvass InspectionLatestPass w/ Conditions

2 High4 Basic

6 total

72/100inspection score

−28 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NOTED NO PAPER TOWELS AT 4 HAND WASH SINKS. INSTRUCTED TO HAVE SOAP AND PAPER TOWELS AT ALL HAND WASHING SINKS. PRIORITY FOUNDATION VIOLATION#7-38-030(C) CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
NOTED HIGH TEMPERATUR DISH WASHING MACHINE GUAGE WITH READING OF 170F, HOWEVER THE IRREEVESIBLE INTERNAL TEMPERATURE GAUGE WAS READING 165F. MANAGER IMMEDIATELY CALLED ECOLAB FOR MAINTAINTENANCE. PRIORITY VIOLATION#7-38-025. NO CITATION ISSUED.

Basic (4)

−8 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
FOOD CONTAINERS STORED ON FLOOR INSIDE WALK-IN COOLER/FREEZERS. MUST PROVIDE PROPER, RAISED SHELVING TO STORE FOOD CONTAINERS 6" OFF FLOOR.
43IN-USE UTENSILS: PROPERLY STORED−2
NOTED SERVING PLATES ON SHELVES THROUGHOUT NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
NOTED HIGH TEMPERATURE DISH WASHING MACHINE WITH THE TEMPERATURE MEASURING DEVICE NOT MAINTAINED. NOTED HIGH TEMPERATUR DISH WASHING MACHINE GUAGE WITH READING OF 184F, HOWEVER THE IRREEVESIBLE INTERNAL TEMPERATURE GAUGE WAS READING 150F. MANAGER IMMEDIATELY CALLED ECOLAB FOR MAINTAINTENANCE. PRIORITY FOUNDATION VIOLATION#7-38-005. NO CITATION ISSUED.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
NOTED DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS AND ON EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS AND PIPES/CONDUITS.

Base deductions−28 pts

Oct 25

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

Jul 24

Canvass InspectionPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED IN THE FRONT BAR AREA. A BUILD UP OF DIRT AND DEBRIS ON THE FLOOR UNDER THE ICE HOLDING STATIONS AND IN THE CORNERS OF THE BAR AREA ALONG THE WALLS. INSTRUCTED TO CLEAN AND MAINTAIN AREA.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED THE DRAINS IN THE UPPER AND LOWER KITCHEN AREA WITH A BUILD UP OF DIRT, GRIME AND SMALL FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN ALL AS A MEANS OF PREVENTING POSSIBLE INSECT FEEDING, BREEDING AND HARBORING.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED THE FLOOR IN THE WALK IN COOLER ON THE SECOND FLOOR UNDER THE SHELVING WHERE THE MEAT IS STORED WITH DRIED BLOOD OR SPILLAGE. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED A BUILD UP OF DIRT, GREASE AND DEBRIS ON THE FLOOR UNDER THE DEEP FRYING AREA ON THE FIRST FLOOR KITCHEN AREA AND THE SECOND FLOOR KITCHEN AREA AS WELL AS UNDER AND AROUND COOKING AND NON COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN AS A MEANS OF PREVENTING POSSIBLE PEST AND OR INSECT FEEDING AND HARBORING.

Base deductions−8 pts

Jul 24

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

Apr 23

Canvass InspectionPass w/ Conditions

6 High1 Med10 Basic

17 total1 risk factor

10/100inspection score

−85 pts

High Priority (6)

−60 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
DID NOT OBSERVE IMPLEMENTATION OF EMPLOYEE HEALTH POLICY PROVIDED ON SITE. FACILITY MUST PROVIDE EVIDENCE THAT A TRAINING, SIGNS, POCKET CARDS OF AN EMPLOYEE HEALTH POLICY HAS BEEN PROVIDED, PROVIDE DOCCUMENTATION OF A SIGNED ACKNOWLEDGEMENTS, OR OTHER MEANS TO CONVEY ALL OF THE REQUIRED INFORMATION. PROVIDED BLANK COPIES OF EMPLOYEE HEALTH POLICY TO MANGER ON SITE VIA-EMAIL. PRIORITY FOUNDATION VIOLATION 7-38-010 CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
A SIGN OR POSTER THAT NOTIFIES FOOD EMPLOYEES TO WASH THEIR HANDS IS NOT PROVIDED AT HANDWASHING SINKS (IN BASEMENT AND 1ST FLOOR DISH AREA) USED BY FOOD EMPLOYEES. PROVIDE A CLEARLY VISIBLE HANDWASHING SIGN AT EACH HAND SINK.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
HANDSINK IN MAIN KITCHEN NEXT TO ICE MACHINE IS NOT MANTAINED. HOT WATER FAUCET HANDLE IS STRIPPED. FACILITY MUST PROVIDE HOT AND COLD RUNNING WATER. DURING EXIT INSPECTION, SERVICE WORKER REPAIRED HOT WATER FAUCET HANDLE. PRIORITY FOUNDATION VIOLATION 7-38-030 (C) CITATION ISSUED.
14REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION−10
THE DATE WHEN THE LAST SHELLSTOCK WAS SOLD IS NOT RECORDED ON ALL SHELLSTOCK TAGS THAT WERE PROVIDED ON SITE. THE FACILITY MUST RECORD THE DATE WHEN THE LAST SHELLSTOCK WAS SOLD. FACILITY MANAGER WENT THROUGH ALL INVOICE RECEIPTS IN HOUSE TO VERIFY WHEN LAST SHELLSTOCK ITEMS WERE SOLD PER TAG. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
29COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP−10
OBSERVED WATERMELON, DUCK LIVER, SEAWEED, CORN, LAMB, SOY BEANS,BERRY JAM, DOUGH, HAM, AND FOIE GRAS (DUCK) IS PREPARED WITH REDUCED OXYGEN PACKAGING, FOUND IN BASEMENT WALK-IN COOLER. A HACCP PLAN WAS NOT SUBMITTED TO THE HEALTH DEPARTMENT PRIOR TO ENGAGING IN A ROP OPERATION WITHOUT A VARIENCE. DISCUSSED WITH MANAGER ON SITE. ALL ITEMS HAVE BEEN DISCARDED ON SITE AT AN APPROXIMATE COST OF $120.00 AND AN ESTIMATED WEIGHT VALUE OF 32 POUNDS. PER CHEF, CANNOT LOCATE ROP MACHINE AND IS NOT ON SITE. FACILITY MUST REACH OUT TO HEALTH DEPARTMENT TO INQUIRE MORE INFORMATION AT CDPHFOOD@CITYOFCHICAGO.ORG. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
32VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS−10
OBSERVED WATERMELON, DUCK LIVER, SEAWEED, CORN, LAMB, SOY BEANS,BERRY JAM, DOUGH, HAM, AND FOIE GRAS (DUCK) IS PREPARED WITH REDUCED OXYGEN PACKAGING, FOUND IN BASEMENT WALK-IN COOLER. A HACCP PLAN WAS NOT SUBMITTED TO THE HEALTH DEPARTMENT PRIOR TO ENGAGING IN A ROP OPERATION WITHOUT A VARIENCE. DISCUSSED WITH MANAGER ON SITE. ALL ITEMS HAVE BEEN DISCARDED ON SITE AT AN APPROXIMATE COST OF $120.00 AND AN ESTIMATED WEIGHT VALUE OF 32 POUNDS. PER CHEF, CANNOT LOCATE ROP MACHINE AND IS NOT ON SITE. FACILITY MUST REACH OUT TO HEALTH DEPARTMENT TO INQUIRE MORE INFORMATION AT CDPHFOOD@CITYOFCHICAGO.ORG. SEE ABOVE IN VIOLATION #29 FOR PRIORITY VIOLATION 7-38-005 CITATION THAT WAS ISSUED.

Intermediate (1)

−5 pts

23PROPER DATE MARKING AND DISPOSITION−5
DID NOT OBSERVE ANY USE-BY-DATES ON ALL PREPARED FOODS IN ALL COLD HOLDING UNITS. DISCUSSED WITH MANAGER THAT ALL PREPARED FOODS HELD IN A RETAIL FOOD ESTABLISHMENT FOR MORE THAT 24 HOURS MUST BE CLEARLY MARKED TO INDICATE THE DATE BY WHICH THE FOOD SHALL CONSUMED, SOLD, OR DISCARDED WHEN HELD AT A TEMPERATURE OF 41F OR BELOW FOR A MAXIMUM OF 7DAYS. THE CHEF ON SITE WAS ABLE TO VERIFY AND REDATE LABEL ALL PREPARED FOODS ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

Basic (10)

−20 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
SINGLE USE PLASTIC STORAGE CONTAINERS WITHOUT A HANDLE IS USED AS A SCOOP FOR DRY STORAGE FOODS SCATTERED THROUGHOUT THE FACILITY. FACILITY MUST PROVIDE SCOOPS WITH A HANDLE.
39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
CLEAN DISHES STORED DIRECTLY NEXT TO HAND SINK ON 1ST FLOOR DISH AREA, DISHES MUST BE PROTECTED BY CONTAMINATION. FACILITY MUST PROVIDE A SPLASH GUARD BETWEEN SINKS SO THAT FOOD PREP SINK AREA IS NOT EXPOSED TO SPLASH, DUST OR OTHER CONTAMINATION
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
CLEAN DISHWARE STORED ON SHELVES ON 1ST AND 2ND FLOOR HAVE NOT BEEN AIR DRIED PROPERLY AFTER SANITIZING. AFTER CLEANING AND SANITZING ALL EQUIPMENT AND UTENSILS SHALL BE AIR DRIED BEFORE USE. CLOTH DRYING OF EQUIPMENT AND UTENSILS IS NOT APPROVED.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
CRATES USED AS SHELVING FOR FOOD/DISH/CHEMICAL STORAGE ITEMS SCATTERED IN THE FACILITY FACILITY MUST REMOVE AND USED ALL SURFACES ARE SMOOTH, EASILY CLEANABLE, DURABLE, AND NON-ABSORBENT.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
AN IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR/TEST STRIPS IS NOT PROVIDED AND READILY ACCESSIBLE FOR MEASURING THE UTENSIL SURFACE TEMPERATURE FOR THE HOT TEMPERATURE DISHWASHER. FACILITY MUST PROVIDE HOT WATER TEMPERATURE-SENSATIVE THERMOMETER/TEST STRIPS. WHILE ON SITE CHEF PROVIDED A HEAT DEVICE BOUGHT WHILE CONDUCTING EXIT INSPECTION. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED MISSING BACKFLOW ON 2ND FLOOR MOP SINK. FACILITY MUST PROVIDE.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED SLOW DRAINS IN HANDSINKS LOCATED IN RESTROOMS. FACILITY MUST REPAIR SLOW DRAIN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
ALL GENDER RESTROOM ON 2ND FLOOR LACKS A COVERED RECEPTACLE FOR DISPOSAL OF FEMININE HYGIENE PRODUCTS. PROVIDE AT LEAST ONE COVERED TRASH RECEPTACLE IN RESTROOM.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
THE 1ST FLOOR RESTROOMS DOES NOT HAVE A TIGHT-FITTING AND SELF-CLOSING DOOR, LOCATED BEHIND MAIN BAR. ALL TOILET ROOMS LOCATED WITHIN A FOOD ESTABLISHMENT MUST BE ENCLOSED WITH A TIGHT-FITTING AND SELF-CLOSING DOOR.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
EMPLOYEE CLOTHING/PERSONAL ITEMS WERE FOUND STORED IMPROPERLY SCATTERED IN THE BASEMENT AND 1ST FLOOR KITCHEN. FOOD ESTABLISHMENTS SHALL A) PROVIDE DESIGNATED DRESSING ROOMS OR DRESSING AREAS FOR EMPLOYEES THAT ROUTINELY CHANGE THEIR CLOTHES IN THE ESTABLISHMENTS; B) PROVIDE LOCKERS OR OTHER SUITABLE FACILITIES FOR THE ORDERLY STORAGE OF EMPLOYEES' CLOTHING AND OTHER POSSESSIONS.

Base deductions−85 pts

Risk factor bonus (1× +5)−5 pts

Nov 22

Recent Inspection InspectionCleanPass

No violations

100/100inspection score

Oct 22

License InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED ONE BURNT OUT LIGHTBULB IN HOOD ABOVE COOK LINE IN 1ST FLOOR REAR FOOD PREP AREA. INSTRUCTED TO CORRECT.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO ALLERGEN TRAINING CERTIFICATES ON SITE AT TIME OF INSPECTION. INSTRUCTED ALL EMPLOYEES HOLDING CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATES MUST COMPLETE ALLERGEN TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIME.

Base deductions−4 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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