What is Foodhero's health inspection score?

Foodhero has a SafeDine safety score of 90 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Foodhero last inspected?

Foodhero was last inspected on February 4, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Foodhero have?

Foodhero has 21 total violations across 10 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Foodhero safe to eat at?

Yes, Foodhero has an excellent safety record with a score of 90/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Foodhero serve?

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

Official Health Record

Foodhero

Name: Foodhero
Address: 3331 W 26TH ST, Chicago, 60623
Rating: 90

3331 W 26TH ST, Chicago

Last Inspected: 2/4/2026

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0Excellent

American•Chicago

Ranked #487 of 1000 in ChicagoBetter than 22% of american restaurants

Declining

10 inspections

Last: Feb 4, 2026

high confidence

Directions Order

Inspections

10%

Clean Rate

2.1

Avg Violations

4 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

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

Facility condition

Building maintenance or structural issues

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-10

Final Score

Impact Breakdown

High Priority

-6 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-3 pts

Best practices • 2 pts each

Inspection Timeline

-8 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

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3331 W 26TH ST, Chicago, IL 60623

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Violation Timeline

Aug 2022

1 inspections

Aug

Sep 2022

1 inspections

2 basic

Aug 2023

1 inspections

1 basic

Aug

Nov 2023

2 inspections

1 high priority

3 basic

May 2024

1 inspections

1 high priority

1 intermediate

3 basic

May

Jul 2024

1 inspections

3 basic

Mar 2025

1 inspections

2 basic

Mar

Aug 2025

1 inspections

1 basic

Feb 2026

1 inspections

1 high priority

2 basic

Feb

Inspection History

10 records on file

6 Canvass2 Canvass Re-Inspection1 License1 License Re-Inspection

Feb 26

Canvass InspectionLatestPass

1 High2 Basic

3 total

86/100inspection score

−14 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HANDWASHING SIGN AT FRONT HANDWASHING SINK IN COFFEE PREP AREA. INSTRUCTED MANAGER TO PROVIDE HANDWASHING SIGNS AT ALL HANDWASHING SINKS USED BY EMPLOYEES.

Basic (2)

−4 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DUST BUILDUP ON LIGHT SHIELDS AND CEILING TILES IN PREP AREA. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED MISSING LIGHT SHIELDS IN FIRST FLOOR PREP AND BASEMENT UTENSIL STORAGE AREA. INSTRUCTED MANAGER TO REPLACE ALL MISSING LIGHT SHIELDS.

Base deductions−14 pts

Aug 25

Canvass InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED SELF CLOSING DEVICE ON UPSTAIRS RESTROOM DOORS NO FUNCTIONAL. INSTRUCTED PERSON IN CHARGE TO REPAIR AND MAINTAIN.

Base deductions−2 pts

Mar 25

Canvass InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED PREP TABLE SHELVES IN NEED OF CLEANING IN 1ST FLOOR PREP AND BASMENT PREP.NOTED DRIED FOOD DEBRIS UNDER FLAT TAP GRILL IN PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN EQUIPMENT WHEN NOT IN USE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FLOORS IN BASEMENT PREP AREA WITH DRIED FOOD DEBRIS SURROUNDING BAKERY PREP EQUIPMENT IN CORNERS, ALONGSIDE OF FREEZING UNITS AND ROLLING STORAGE CARTS.INSTRUCTED TO REMOVE IN ORDER TO PREVENT PEST HARBORAGE.

Base deductions−4 pts

Jul 24

Canvass Re-Inspection InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.12 OBSERVED FLOORS IN 2ND THE COFFEE PREP AREA WITH BROKEN GLASS AND COFFEE SPILLS. NOTED FOOD DEBRIS IN THE BASEMENT WHERE FREEZER UNITS AND HEAVY EQUIPMENT ARE STORED. INSTUCTED TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.114 OBSERVED STORED ITEMS IN THE REAR OF THE FACILITY IN THE OUTSIDE RECEPTACLE AREA. INSTRUCTED TO REMOVE UNNECESSARY ITEMS AND ORGANIZE AND MAINTAIN PREMISES FREE OF HIDING SPACES FOR PESTS.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
6-303.11 NOTED BURNED-OUT BULBS IN THE BASEMENT PREP AREA DURING THE TIME OF INSPECTION. INSTRUCTED TO REPLACE AND INCREASE LIGHTING IN SAID AREA.

Base deductions−6 pts

May 24

Canvass InspectionPass w/ Conditions

1 High1 Med3 Basic

5 total

79/100inspection score

−21 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED 2 CDOOR COCA-COLA REFRIGERATOR LOCATED IN PREP AREA TEMPERATURE @ 68F WITH TCS FOODS STORED INSIDE (COOKED CHICKEN, TOFU, STEAK, SALSA) INSTRUCTED TO REPAIR UNIT AND MAINTAIN TEMPERATURE OF 41F OR BELOW AT ALL TIMES. UNIT TAGGED. PRIORITY VIOLATION. #7-38-005. CITATION ISSUED.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED THE FOLLOWING TCS FOODS @ IMPROPER COLD HOLDING TEMPERATURES DURING THE TIME OF THE INSPECTION... THEY ARE AS FOLLOWS. APPROXIMATELY 3 LBS SLICED PROSCUITTO @67F,8 OZ FRESH PANELLA CHEESEF @62, 2.5 LBS SLICED SALAMI,4 LBS RED SALSA @68F, 8 LBS SALSA VERDE @ 69F, 1LB COOKED STEAK @59F, 2 LBS COOKED CHICKEN @ 60F. ALL FOOD ITEMS WERE STORED INSIDE A 2 DOOR COCA-COLA REFRIGERATOR LOCATED IN THE PREP AREA. INSTRUCTED TO HOLD ALL COLD TCS FOODS @ 41F OR BELOW. PRIORITY VIOLATION. #7-38-005. THE PERSON IN CHARGE VOLUNTARILY DISCARDED ALL SAID ITEMS. TOTAL COST OF ITEMS: $150. CITATION ISSUED.

Basic (3)

−6 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FLOORS IN 2ND THE COFFEE PREP AREA WITH BROKEN GLASS AND COFFEE SPILLS. NOTED FOOD DEBRIS IN THE BASEMENT WHERE FREEZER UNITS AND HEAVY EQUIPMENT ARE STORED. INSTUCTED TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED STORED ITEMS IN THE REAR OF THE FACILITY IN THE OUTSIDE RECEPTACLE AREA. INSTRUCTED TO REMOVE UNNECESSARY ITEMS AND ORGANIZE AND MAINTAIN PREMISES FREE OF HIDING SPACES FOR PESTS.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
NOTED BURNED-OUT BULBS IN THE BASEMENT PREP AREA DURING THE TIME OF INSPECTION. INSTRUCTED TO REPLACE AND INCREASE LIGHTING IN SAID AREA.

Base deductions−21 pts

Nov 23

Canvass Re-Inspection InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.11: RAW BRICK WALLS IN NEWLY ADDED 2ND FLOOR PREP AREA. INSTD TO SEAL ALL RAW BRICK SO AS SURFACE TO BE NON POROUS, SMOOTH, EVEN AND EASILY CLEANABLE

Base deductions−2 pts

Nov 23

Canvass InspectionFail

1 High2 Basic

3 total

86/100inspection score

−14 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
MISSING HANDWASH SINK IN NEWLY ADDED UNAPPROVED PREP AREA ON 2ND FLOOR. INSTD TO PROVIDE HANDWASH SINK IN SAME AREA WITH HOT/COLD RUNNING WATER UNDER CITY PRESSURE. CITATION ISSUED 7-38-030(C) PRIORITY FOUNDATION

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
RAW WOOD STORAGE CABINET AND SHELVING UNIT ON SITE. INSTD TO SEAL ALL RAW WOOD SO AS TO BE NON POROUS, EASILY CLEANABLE
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
RAW BRICK WALLS IN NEWLY ADDED 2ND FLOOR PREP AREA. INSTD TO SEAL ALL RAW BRICK SO AS SURFACE TO BE NON POROUS, SMOOTH, EVEN AND EASILY CLEANABLE

Base deductions−14 pts

Aug 23

Canvass InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED LOOSE GASKET ON 2-DOOR COOLER IN BASEMENT AREA. INSTRUCTED PERSON TO REPAIR.

Base deductions−2 pts

Sep 22

License InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED COOKING VESSELS, PLATES, AND BOWLS NOT STORED IN INVERTED POSITION. INSTRUCTED PERSON IN CHARGE TO INVERT ALL TABLE AND COOKWARE WHILE STORING TO AVOID CONTAMINATION.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DEBRIS THROUGHOUT BASEMENT OF FACILITY IN CORNERS, UNDER SHELVING AND EQUIPMENT. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.

Base deductions−4 pts

Aug 22

License Re-Inspection InspectionCleanNot Ready

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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