What is Nola Cafe & Bar's health inspection score?

Nola Cafe & Bar has a SafeDine safety score of 89 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Nola Cafe & Bar last inspected?

Nola Cafe & Bar was last inspected on January 27, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Nola Cafe & Bar have?

Nola Cafe & Bar has 27 total violations across 8 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Nola Cafe & Bar safe to eat at?

Yes, Nola Cafe & Bar has an excellent safety record with a score of 89/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Nola Cafe & Bar serve?

Nola Cafe & Bar serves Cafe cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Nola Cafe & Bar

Name: Nola Cafe & Bar
Address: 3481-3483 N CLARK ST, Chicago, 60657
Rating: 89

3481-3483 N CLARK ST, Chicago

Last Inspected: 1/27/2026

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0Excellent

Cafe•Lakeview

Ranked #177 of 983 in LakeviewBetter than 93% of cafe restaurants

Improving

8 inspections

Last: Jan 27, 2026

high confidence

Directions Order

Inspections

38%

Clean Rate

3.4

Avg Violations

3 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

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Employee hygiene

Personal hygiene practices not followed

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-11

Final Score

Impact Breakdown

High Priority

-3 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-4 pts

Best practices • 2 pts each

Inspection Timeline

+21 pts

100

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

3481-3483 N CLARK ST, Chicago, IL 60657

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Violation Timeline

Jun 2022

2 inspections

1 high priority

1 intermediate

2 basic

Jun

Jul 2023

1 inspections

3 basic

Aug 2024

2 inspections

1 high priority

4 basic

Aug

Feb 2025

1 inspections

2 high priority

2 intermediate

7 basic

Mar 2025

1 inspections

1 intermediate

3 basic

Mar

Jan 2026

1 inspections

Inspection History

8 records on file

3 Canvass1 Complaint Re-Inspection1 Complaint1 Canvass Re-Inspection2 License

Jan 26

Canvass InspectionLatestCleanOut of Business

No violations

100/100inspection score

Mar 25

Complaint Re-Inspection InspectionPass

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
3-302.12// NOTED BULK DRY INGREDIENTS STORED IN KITCHEN WITHOUT LABELS. INSTRUCTED TO PROVIDE AND MAINTAIN LABELS ON CONTAINERS OF ITEMS REMOVED FROM ITS ORIGINAL CONTAINER.

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-501.12// NOTED CUTTING BOARD IN KITCHEN WITH DEEP CUTS AND STAINS. INSTRUCTED TO DEEP CLEAN AND RESTORE TO SMOOTH AND EASY TO CLEAN SURFACE BY SANDING AND SEALING. OR REPLACE AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11// NOTED ENCRUSTED GREASE ON ALL SURFACES(TOPS AND BOTTOMS) OF ALL COOKING EQUIPMENT,STOVE, FRYERS AND OVEN. THE SHELF UNDER STOVE AND GRILL WITH FLOUR AND FOOD DEBRIS. INSTRUCTED TO DEEP CLEAN AND SANITIZE AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.11//FLOORS THROUGHOUT KITCHEN, UNDER FRONT MAIN BAR AND KITCHEN 3 COMPARTMENT SINK AND FLOOR DRAIN WITH HEAVY GREASE AND FOOD RESIDUE. INSTRUCTED TO DEEP CLEAN AND SANITIZE ALL AREAS AND MAINTAIN.

Base deductions−11 pts

Feb 25

Complaint InspectionFail

2 High2 Med7 Basic

11 total

56/100inspection score

−44 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NOTED NO HANDWASH SIGNAGE IN GUEST/EMPLOYEE WASHROOM AND BASEMENT WASHROOMS. INSTRUCTED TO PROVIDE AND MAINTAIN.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED ICE MACHINE LOCATED IN KITCHEN AND AT NORTH WALL BAR WITH A BUILD-UP OF BLACK AND BROWN SUBSTNACE IN DIRECT CONTACT WITH ICE CUBES STORED AT BELOW ICE BIN. ICE IS USED FOR HUMAN CONSUMPTION. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION #7-38-005.CITATION ISSUED

Intermediate (2)

−10 pts

23PROPER DATE MARKING AND DISPOSITION−5
OBSERVED READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) FOODS (COOKED PASTA IN TALL REFRIGERATOR, JAMBALAYA, GUMBO, COOKED LOBSTER, COOKED CRAWFISH, HOUSEMADE MAYO BASE DIP NOT LABELED TO INDICATE THE PRODUCT'S NAME AND DATE IN WHICH THE FOOD MUST BE SOLD, DISCARDED OR CONSUMED WITHIN 7 DAYS OF PREPARATION. INSTRUCTED TO PROVIDE PROPER LABELS FOR DATE MARKING AND DISCARD DATE FOR REFRIGERATED, READY-TO-EAT, TCS FOODS HELD OVER 24HRS PLACED IN ALL COLD-HOLDING UNITS. PERSON IN CHARGE DISCARDED AND DENATURED APPROX. 80 LBS VALUED AT $300 PRIORITY FOUNDATION VIOLATION #7-38-005. CITATION ISSUED
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
NOTED BULK DRY INGREDIENTS STORED IN KITCHEN WITHOUT LABELS. INSTRUCTED TO PROVIDE AND MAINTAIN LABELS ON CONTAINERS OF ITEMS REMOVED FROM ITS ORIGINAL CONTAINER.

Basic (7)

−14 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED CHIPS STORED ON SHELF ABOVE KITCHEN STOVE IN AN UNCOVERED BIN THAT HAS EXCESSIVE GREASE AND FOOD DEBRIS INSIDE AND OUTSIDE OF CONTAINER. INSTRUCTED TO COVER ALL STORED FOOD AND MAINTAIN CLEAN FOOD CONTACT SURFACES
40PERSONAL CLEANLINESS−2
NOTED FOOD HANDLER IN KITCHEN WITHOUT PROPER HAIR RESTRAINTS. INSTRUCTED TO PROVIDE FOR ALL FOOD HANDLERS IN AND OUT OF KITCHEN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED CUTTING BOARD IN KITCHEN WITH DEEP CUTS AND STAINS. INSTRUCTED TO DEEP CLEAN AND RESTORE TO SMOOTH AND EASY TO CLEAN SURFACE BY SANDING AND SEALING. OR REPLACE AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED ALL MICROWAVES IN KITCHEN IN NEED OF CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
NOTED ENCRUSTED GREASE ON ALL SURFACES(TOPS AND BOTTOMS) OF ALL COOKING EQUIPMENT,STOVE, FRYERS AND OVEN. THE SHELF UNDER STOVE AND GRILL WITH FLOUR AND FOOD DEBRIS. INSTRUCTED TO DEEP CLEAN AND SANITIZE AND MAINTAIN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
NOTED NO COVERED RECEPTACLE IN WOMANS WASHROOM. INSTRUCTED TO PROVIDE AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOORS THROUGHOUT KITCHEN, UNDER FRONT MAIN BAR AND KITCHEN 3 COMPARTMENT SINK AND FLOOR DRAIN WITH HEAVY GREASE AND FOOD RESIDUE. INSTRUCTED TO DEEP CLEAN AND SANITIZE ALL AREAS AND MAINTAIN.

Base deductions−44 pts

Aug 24

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Aug 24

Canvass InspectionFail

1 High4 Basic

5 total

82/100inspection score

−18 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED SLIGHT PINK BUILD UP INSIDE BOTH ICE MACHINES UPPER PORTIONS. INSTRUCTED MANAGER MUST CLEAN INTERIOR OF BOTH ICE MACHINES AND MAINTAIN.

Basic (4)

−8 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED ON THE FLOORS THROUGHOUT THE FOOD PREP AREA (UNDER THREE-COMPARTMENT SINK AND UNDER AND ON THE SIDES OF ALL THE EQUIPMENT UNDER THE VENTILATION HOOD, INTERIOR OF DEEP FRYERS) WITH GREASE BUILD-UP, FOOD DEBRIS, AND FLOUR. INSTRUCTED TO CLEAN AND SANITIZE ALL SAID EQUIPMENT AND FLOORS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
BASEMENT FLOOR CLUTTERED THROUGHOUT WITH ITEMS. INSTRUCTED MANAGER MUST ELEVATE ALL ITEMS OFF BASEMENT FLOOR OR REMOVE ITEMS.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED GREASE BUILD UP ON VENTILATION HOOD. MUST CLEAN VENTILATION HOOD AND MAINTAIN.
60PREVIOUS CORE VIOLATION CORRECTED−2
THE FOLLOWING PREVIOUS CORE VIOLATIONS FROM REPORT #2578464 DATED ON 07/11/23 NOT CORRECTED-# 49 OBSERVED FOOD DEBRIS ON PREP AREA SHELVES AND GREASE BUILD UP ON SHELF UNDER VENTILATION HOOD, MUST CLEAN AND MAINTAIN PREP AREA SHELVES AND #58 CERTIFIED FOOD MANAGERS WITHOUT FOOD ALLERGEN TRAINING CERTIFICATES. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS MUST HAVE FOOD ALLERGEN TRAINING CERTIFICATES. PRIORITY FOUNDATION 7-42-090. SAID PREVIOUS CORE VIOLATIONS MUST BE CORRECTED BY DATE OF REINSPECTION.

Base deductions−18 pts

Jul 23

Canvass InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED FOOD DEBRIS ON PREP AREA SHELVES AND GREASE BUILD UP ON SHELF UNDER VENTILATION HOOD. MUST CLEAN AND MAINTAIN PREP AREA SHELVES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOOR DRAIN COVERS MISSING AT NORTH BAR. MUST PROVIDE FLOOR DRAIN COVERS AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
SOME CERTIFIED FOOD MANAGERS WITHOUT FOOD ALLERGEN TRAINING CERTIFICATE. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS MUST HAVE FOOD ALLERGEN TRAINING CERTIFICATES.

Base deductions−6 pts

Jun 22

License InspectionPass

1 High1 Med2 Basic

4 total

81/100inspection score

−19 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED A HANDWASHING SINK BEHIND THE BAR WITH NO HANDWASHING SIGNAGE. INSTRUCTED TO PROVIDE AND MAINTAIN.

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED COLD HOLDING UNITS BEHIND THE NEWLY BUILT BAR AND IN THE FOOD PREP AREA WITHOUT THERMOMETERS. INSTRUCTED TO PROVIDE THERMOMETERS AND MAINTAIN.

Basic (2)

−4 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED IN THE INTERIOR OF THE COLD HOLDING UNITS IN THE FOOD PREP AREA WITH FOOD DEBRIS. INSTRUCTED TO CLEAN AND SANITIZE ALL SAID EQUIPMENT.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED ON THE FLOORS THROUGHOUT THE FOOD PREP AREA (UNDER THREE-COMPARTMENT SINK AND UNDER AND ON THE SIDES OF ALL THE EQUIPMENT UNDER THE VENTILATION HOOD, INTERIOR OF DEEP FRYERS) WITH GREASE BUILD-UP, FOOD DEBRIS, AND FLOUR. INSTRUCTED TO CLEAN AND SANITIZE ALL SAID EQUIPMENT AND FLOORS.

Base deductions−19 pts

Jun 22

License InspectionCleanNot Ready

No violations

100/100inspection score

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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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