What is Chesa's Bistro & Bar's health inspection score?

Chesa's Bistro & Bar has a SafeDine safety score of 83 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Chesa's Bistro & Bar last inspected?

Chesa's Bistro & Bar was last inspected on June 27, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Chesa's Bistro & Bar have?

Chesa's Bistro & Bar has 21 total violations across 12 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Chesa's Bistro & Bar safe to eat at?

Chesa's Bistro & Bar has a good safety record with a score of 83/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Chesa's Bistro & Bar serve?

Chesa's Bistro & Bar serves French cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Chesa's Bistro & Bar

Name: Chesa's Bistro & Bar
Address: 3235 W ADDISON AVE, Chicago, 60618
Rating: 83

3235 W ADDISON AVE, Chicago

Last inspected 9mo ago

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0Good

French•North Center

Ranked #249 of 551 in North CenterBetter than 86% of french restaurants

Declining

10 inspections

Last: Jun 27, 2025

medium confidence

Directions Order

Inspections

60%

Clean Rate

2.1

Avg Violations

10 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Plumbing issues

Plumbing or waste disposal problems

Food storage

Food not properly stored or protected

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-17

Final Score

Impact Breakdown

High Priority

-5 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-4 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

-12 pts

Latest

100% weight

100

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

3235 W ADDISON AVE, Chicago, IL 60618

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Violation Timeline

Aug 2023

2 inspections

1 high priority

2 intermediate

3 basic

Aug

Jul 2024

2 inspections

1 high priority

6 basic

Aug 2024

1 inspections

Aug

Sep 2024

2 inspections

3 basic

Mar 2025

1 inspections

Mar

May 2025

1 inspections

Jun 2025

1 inspections

1 high priority

4 basic

Jun

Inspection History

10 records on file

3 Canvass5 Non-Inspection1 Short Form Complaint1 Complaint

Jun 25

Canvass InspectionLatestPass

1 High4 Basic

5 total

82/100inspection score

−18 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
INSTRUCTED TO PROVIDE HANDWASHING SIGNAGE AT HANDSINK BEHIND THE FRONT BAR.

Basic (4)

−8 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
SILVERWARE ON TABLE SETTINGS MUST BE WRAPPED, COVERED OR RESET WHEN CUSTOMER IS SEATED TO PREVENT PUBLIC CONTAMINATION.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR SURFACES OF PREP COOLER WITH GREASE ACCUMULATION.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOOR DRAIN UNDERNEATH 3 COMPARTMENT SINK TO PREVENT PEST HARBORAGE.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
FOOD HANDLING EMPLOYEES WITHOUT A FOOD HANDLER CERTIFICATE AVAILABLE. MANAGEMENT INSTRUCTED THAT ALL FOOD HANDLING EMPLOYEES MUST HAVE FOOD HANDLER'S CERTIFICATE.

Base deductions−18 pts

May 25

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

Mar 25

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

Sep 24

Short Form Complaint InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

43IN-USE UTENSILS: PROPERLY STORED−2
NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES AT THE DINNING TABLES TO PREVENT DUST ACCUMULATION.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
NOTED A LARGE POTS UNABLE TO FIT INSIDE THE DISH WASHING MACHINE FOR PROPER WASHING, RINSING AND SANITIZING. INSTRUCTED TO PROVIDE A PROCEDURE FOR PROPER WASHING AND SANITIZING OF EQUIPMENT OR REMOVE EQUIPMENT.(LARGE POTS AND PANS)
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
NOTED WASH ROOMS ON PREMISE WITH GARBAGE RECEPTACLES AND NO LIDS. INSTRUCTED TO PROVIDE TRASH CANS WITH LIDS AT ALL WOMEN WASH ROOMS AND UNISEX WASH ROOMS.

Base deductions−6 pts

Sep 24

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

Aug 24

Complaint InspectionCleanNo Entry

No violations

100/100inspection score

Jul 24

Canvass InspectionPass w/ Conditions

1 High6 Basic

7 total1 risk factor

73/100inspection score

−22 pts

High Priority (1)

−10 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
NOTED NO ORIGINAL CITY OF CHICAGO FOOD SERVICE CERTIFICATE ON SITE AT THE TIME OF INSPECTION. INSTRUCTED MANAGEMENT THAT A CITY OF CHICAGO ORIGINAL FOOD CERTIFICATE MUST BE POSTED AT ALL TIMES AND ALSO THE PERSON IN CHARGE MUST HAVE A CITY OF CHICAGO CERTIFICATE BY NEXT INSPECTION (UPON BEING INSPECTED) PRIORITY FOUNDATION VIOLATION 7-38-012. NO CITATION ISSUED

Basic (6)

−12 pts

43IN-USE UTENSILS: PROPERLY STORED−2
NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES AT THE DINNING TABLES TO PREVENT DUST ACCUMULATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED FOOD ITEMS INSIDE REFRIGERATION UNITS STORED INSIDE TIN CAN. INSTRUCTED TO PROPERLY STORE ALL FOOD ITEMS INSIDE APPROVED FOOD GRADE CONTAINERS.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
NOTED A LARGE POTS UNABLE TO FIT INSIDE THE DISH WASHING MACHINE FOR PROPER WASHING, RINSING AND SANITIZING. INSTRUCTED TO PROVIDE A PROCEDURE FOR PROPER WASHING AND SANITIZING OF EQUIPMENT OR REMOVE EQUIPMENT.(LARGE POTS AND PANS)
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
NOTED WASH ROOMS ON PREMISE WITH GARBAGE RECEPTACLES AND NO LIDS. INSTRUCTED TO PROVIDE TRASH CANS WITH LIDS AT ALL WOMEN WASH ROOMS AND UNISEX WASH ROOMS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED HEAVY GREASE AND DIRT ACCUMULATION ON FLOOR BEHIND COOKING STOVE. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN. MUST ALSO CLEAN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
NOTED HEAVY 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−22 pts

Risk factor bonus (1× +5)−5 pts

Jul 24

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

Aug 23

Canvass InspectionPass w/ Conditions

1 High2 Med3 Basic

6 total

74/100inspection score

−26 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
FOUND LOW TEMPERATURE DISH WASHING MACHINE AT IMPROPER FINAL SANITIZING RINSE AT 0 PPM CHLORINE CONCENTRATION (DISHMACHINE NOT IN USED AT THIS TIME) IN REAR DISHWASHING AREA AND LOW TEMPERATURE WAREWASHING MACHINE BEHIND THE BAR. INSTRUCTED MANAGER TO FIX AND MAINTAIN. A MECHANICAL DISHWASHING MACHINES SHOULD PROVIDE A FINAL SANITIZING RINSE OF EITHER 50 ? 100 PPM CHLORINE (FOR CHEMICAL SANITIZING MACHINE) OR 180F FINAL RINSE (FOR HOT WATER SANITIZING MACHINE). DISHMACHINE TAGGED ?HELD FOR INSPECTION?. INSTRUCTED NOT TO USE UNTIL REPAIRED (SEE COMMENTS BELOW). PRIORITY VIOLATION 7-38-025

Intermediate (2)

−10 pts

36THERMOMETERS PROVIDED & ACCURATE−5
INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
INSTRUCTED TO PROPERLY LABEL FOOD STORAGE CONTAINERS IDENTIFIED WITH COMMON NAME (FLOUR, SALT, SUGAE ETC).

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF COOLERS AND FREEZERS.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO CLEAN AND MAINTAIN STORAGE AND PREP SHELVES IN PREP/COOKING AREA.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS IN REAR PREP/DISHWASHING AREA.

Base deductions−26 pts

Aug 23

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

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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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