What is A-more's health inspection score?

A-more has a SafeDine safety score of 52 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was A-more last inspected?

A-more was last inspected on April 20, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does A-more have?

A-more has 56 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is A-more safe to eat at?

A-more has a safety score of 52/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does A-more serve?

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

Official Health Record

A-more

Name: A-more
Address: 3715-3717 N HALSTED ST, Chicago, 60613
Rating: 52

3715-3717 N HALSTED ST, Chicago

Last Inspected: 4/20/2026

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0Fair

American•Lakeview

Ranked #804 of 997 in LakeviewBetter than 22% of american restaurants

Improving

9 inspections

Last: Apr 20, 2026

high confidence

Directions Order

Inspections

11%

Clean Rate

6.2

Avg Violations

1 month 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

Other violation

Regulatory compliance issue

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-41

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-18 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

+18 pts

Latest

100% weight

2nd

60% weight

100

3rd

30% weight

Real-time Score: 59/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (52/100) 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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3715-3717 N HALSTED ST, Chicago, IL 60613

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Violation Timeline

Oct 2022

1 inspections

1 high priority

2 intermediate

4 basic

Oct

May 2023

1 inspections

6 basic

Mar 2024

1 inspections

2 high priority

3 intermediate

12 basic

Mar

Apr 2024

2 inspections

9 basic

Apr 2025

1 inspections

4 basic

Apr

May 2025

1 inspections

Apr 2026

2 inspections

4 high priority

9 intermediate

Apr

Inspection History

9 records on file

1 Complaint Re-Inspection1 Complaint3 Canvass Re-Inspection4 Canvass

Apr 26

Complaint Re-Inspection InspectionLatestPass

3 Med

3 total

85/100inspection score

−15 pts

Intermediate (3)

−15 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5
58ALLERGEN TRAINING AS REQUIRED−5

Base deductions−15 pts

Apr 26

Complaint InspectionFail

4 High6 Med

10 total4 risk factors

10/100inspection score

−70 pts

High Priority (4)

−40 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLERisk Factor−10
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLERisk Factor−10
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLERisk Factor−10

Intermediate (6)

−30 pts

48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−5
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−5
58ALLERGEN TRAINING AS REQUIRED−5

Base deductions−70 pts

Risk factor bonus (4× +5)−20 pts

May 25

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Apr 25

Canvass InspectionFail

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
ADDITIONAL WATER PRESSURE NEEDED AT THE EXPOSED HAND WASHING SINK IN FRONT PREP SUSHI BAR AREA. MUST REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DUST BUILD UP INSIDE LIGHT SHIELDS COVERS THROUGHOUT REAR FOOD PREPARATION AREA AND REAR FOOD STORAGE AREA. MUST CLEAN AND MAINTAIN. OBSERVED DUST AND DEBRIS BUILD UP INSIDE VENTILATION VENTS IN REAR KITCHEN FOOD PREPARATION AREA AND INSIDE RESTROOMS. MUST CLEAN AND MAINTAIN. OBSERVED A FEW DAMAGED CEILING TILES ABOVE PREP TABLES IN REAR KITCHEN FOOD PREPARATION AREA AND ABOVE REAR FOOD STORAGE SHELVING IN REAR FOOD STORAGE AREA. MUST REPAIR REPLACE AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DIRT AND DEBRIS ON FLOOR DRAINS IN KITCHEN FOOD PREPARATION AREA. MUST CLEAN AND MAINTAIN.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT#2592434 ON 04/9/2024. BROKEN/MISSING FLOOR DRAIN COVER IN THE EMPLOYEE WASHROOM. BROKEN/MISSING FLOOR TILE AT THE ENTRANCE TO THE KITCHEN. MUST REPLACE ALL. WOODEN BACKSPLASH WALL AT THE FRONT SUSHI PREP MUST BE SEALED TO BE SMOOTH, CLEANABLE AND NONABSORBENT. NOTED BLACKENED, MOLDY WALL CAULKING AT THE FRONT SUSHI PREP HAND WASHING SINK. MUST REPLACE. #57. NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL REQUIRED EMPLOYEES. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED. RISK ASSESSMENT REIEWED. NO CHANGES MADE. ADDITIONAL CITY OF CHICAGO CERTIFIED FOOD SERVICE MANAGERS ARE RECOMMENDED TO COVER HOURS OF OPERATION. INSPECTION SUMMARY REPORT POSTED.

Base deductions−8 pts

Apr 24

Canvass Re-Inspection InspectionPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
4-903.11 (A;B;D)-- ALL STORED ITEMS THROUGHOUT THE REAR KITCHEN AND HALLWAY SERVER STATION MUST BE ELEVATED FROM FLOORS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.11-- BROKEN/MISSING FLOOR DRAIN COVER IN THE EMPLOYEE WASHROOM.----BROKEN/MISSING FLOOR TILE AT THE ENTRANCE TO THE KITCHEN. MUST REPLACE ALL.----WOODEN BACKSPLASH WALL AT THE FRONT SUSHI PREP MUST BE SEALED TO BE SMOOTH, CLEANABLE AND NONABSORBENT.----NOTED BLACKENED, MOLDY WALL CAULKING AT THE FRONT SUSHI PREP HAND WASHING SINK. MUST REPLACE.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
6-304.11-- INOPERABLE VENTILATION IN BOTH WASHROOMS. MUST REPAIR/PROVIDE. 6-202.11-- MISSING LIGHT SHIELDS IN THE REAR DRY FOOD STORAGE AREA. MUST REPLACE.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13----NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL REQUIRED EMPLOYEES. MUST PROVIDE.

Base deductions−8 pts

Apr 24

Canvass Re-Inspection InspectionFail

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
4-903.11 (A;B;D)-- ALL STORED ITEMS THROUGHOUT THE REAR KITCHEN AND HALLWAY SERVER STATION MUST BE ELEVATED FROM FLOORS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
: 6-201.11-- BROKEN/MISSING FLOOR DRAIN COVER IN THE EMPLOYEE WASHROOM.----BROKEN/MISSING FLOOR TILE AT THE ENTRANCE TO THE KITCHEN. MUST REPLACE ALL.----WOODEN BACKSPLASH WALL AT THE FRONT SUSHI PREP MUST BE SEALED TO BE SMOOTH, CLEANABLE AND NONABSORBENT.----NOTED BLACKENED, MOLDY WALL CAULKING AT THE FRONT SUSHI PREP HAND WASHING SINK. MUST REPLACE.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
: 6-304.11-- INOPERABLE VENTILATION IN BOTH WASHROOMS. MUST REPAIR/PROVIDE. 6-202.11-- MISSING LIGHT SHIELDS IN THE REAR DRY FOOD STORAGE AREA. MUST REPLACE.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13----NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL REQUIRED EMPLOYEES. MUST PROVIDE.
59PREVIOUS PRIORITY FOUNDATION VIOLATION CORRECTED−2
PREVIOUS PRIORITY FOUNDATION VIOLATIONS NOT CORRECTED FROM REPORT #2591817 ON 3-28-24.#25- 3-603.11--PRINTED MENU DOES NOT DISCLOSE AND INFORM CONSUMERS THE SPECIFIC MENU ITEMS THAT ARE RAW OR UNDERCOOKED. MUST DISCLOSE AND REMIND CUSTOMERS OF SUCH FOOD ON THE PRINTED MENUS. #60---8-404.13(B:4)-- PREVIOUS CORE VIOLATION FROM 5-15-23 REPORT #2575851 NOT CORRECTED. #55- NOTED THICK GREASE ON THE FLOOR UNDERNEATH COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN. MUST ALSO CLEAN AND MAINTAIN FLOORS ALONG WALL BASE UNDERNEATH THE DISH WASHING AREA. PRIORITY VIOLATION 7-42-090. CITATION ISSUED.

Base deductions−10 pts

Mar 24

Canvass InspectionFail

2 High3 Med12 Basic

17 total2 risk factors

31/100inspection score

−59 pts

High Priority (2)

−20 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
PERSON IN CHARGE DURING THE INSPECTION DOES NOT HAVE A CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
NO VALID CITY OF CHICAGO SANITATION CERTIFICATE POSTED ON THE PREMISES OR SUCH A PERSON ON SITE DURING THE INSPECTION WHILE TCS FOODS WERE BEING PREPARED. MANAGER WAS TELEPHONED AT THE INITIAL INSPECTION AND ARRIVED APPROXIMATELY 50 MINUTES LATER WITH HIS CERTIFICATE IN HAND. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.

Intermediate (3)

−15 pts

25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
PRINTED MENU DOES NOT DISCLOSE AND INFORM CONSUMERS THE SPECIFIC MENU ITEMS THAT ARE RAW OR UNDERCOOKED. MUST DISCLOSE AND REMIND CUSTOMERS OF SUCH FOOD ON THE PRINTED MENUS. PRIORITY FOUNDATION VIOLATION.
35APPROVED THAWING METHODS USED−5
NOTED IMPROPER THAWING OF FROZEN FISH AT ROOM TEMPERATURE IN A PAN NEXT TO THE HAND WASHING SINK. REVIEWED PROPER THAWING METHODS.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
ALL BULK FOOD CONTAINERS MUST BE LABELED WITH THE PRODUCT COMMON NAME.

Basic (12)

−24 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
EXPOSED CHOPSTICK MOUTH PIECES AT PRE-SET TABLES. MUST COVER/PROTECT FROM CONTAMINATION.
41WIPING CLOTHS: PROPERLY USED & STORED−2
PREP AREA WIPING CLOTHS MUST BE STORED IN A CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
ALL STORED ITEMS THROUGHOUT THE REAR KITCHEN AND HALLWAY SERVER STATION MUST BE ELEVATED FROM FLOORS.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
CLEAN STORED SILVERWARES MUST BE STORED INVERTED, MOUTHPIECES DOWN AND HANDLES UP.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST NOT USE CLOTH TOWELS AS LINER FOR SHELVING THROUGHOUT THE FACILITY.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
NOTED DIRTY BULK FOOD CONTAINERS MUST CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
BROKEN/MISSING FLOOR DRAIN COVER IN THE EMPLOYEE WASHROOM.----BROKEN/MISSING FLOOR TILE AT THE ENTRANCE TO THE KITCHEN. MUST REPLACE ALL.----WOODEN BACKSPLASH WALL AT THE FRONT SUSHI PREP MUST BE SEALED TO BE SMOOTH, CLEANABLE AND NONABSORBENT.----NOTED BLACKENED, MOLDY WALL CAULKING AT THE FRONT SUSHI PREP HAND WASHING SINK. MUST REPLACE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
PLUMBING ROUTER MUST BE REMOVED FROM THE DRY FOOD STORAGE AREA.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
MISSING LIGHT SHIELDS IN THE REAR DRY FOOD STORAGE AREA. MUST REPLACE.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
INOPERABLE VENTILATION IN BOTH WASHROOMS. MUST REPAIR/PROVIDE.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL REQUIRED EMPLOYEES. MUST PROVIDE.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATION FROM 5-15-23 REPORT #2575851 NOT CORRECTED. #55- NOTED THICK GREASE ON THE FLOOR UNDERNEATH COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN. MUST ALSO CLEAN AND MAINTAIN FLOORS ALONG WALL BASE UNDERNEATH THE DISH WASHING AREA. PRIORITY FOUNDATION VIOLATION 7-42-090.

Base deductions−59 pts

Risk factor bonus (2× +5)−10 pts

May 23

Canvass InspectionPass

6 Basic

6 total

88/100inspection score

−12 pts

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 TO PREVENT DUST ACCUMULATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED TORN RUBBER GASKET INSIDE THE DOOR OF 2 DOOR REFRIGERATION. INSTRUCTED TO REPAIR AND MAINTAIN AND/OR REPLACE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED ASSORTED FOOD ITEMS INSIDE COOLERS AND REFRIGERATION UNITS FOOD STORED INSIDE GROCERY BAGS. INSTRUCTED TO PROPERLY STORE ALL FOOD ITEMS INSIDE APPROVED FOOD GRADE CONTAINERS.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
NOTED LEAKING FAUCET AT THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED LOSE COVING AND BASEBOARD ALONG WALL BASE UNDERNEATH THE 3 COMPARTMENT SINK AND DISH WASHING AREA. INSTRUCTED TO REPAIR AND MAINTAIN OR REPLACE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED THICK GREASE ON THE FLOOR UNDERNEATH COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN. MUST ALSO CLEAN AND MAINTAIN FLOORS ALONG WALL BASE UNDERNEATH THE DISH WASHING AREA.

Base deductions−12 pts

Oct 22

Canvass InspectionPass w/ Conditions

1 High2 Med4 Basic

7 total

72/100inspection score

−28 pts

High Priority (1)

−10 pts

29COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP−10
NOTED pH TEST KIT ON-SITE AT THE TIME OF INSPECTION, BUT MANAGEMENT WAS UNABLE TO SHOW HOW TO TEST SUSHI RICE. INSTRUCTED TO HAVE THE CERTIFIED FOOD MANAGER KNOW HOW TO USE THE PH TEST KIT TO TEST SUSHI RICE OR HAVE A SUSHI RICE ANALYSES LETTER. PRIORITY FOUNDATION #7-38-005,NO CITATION ISSUED.

Intermediate (2)

−10 pts

25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
OBSERVED AN INCOMPLETE CONSUMER ADVISORY DISCLOSURE AND REMINDER STATEMENT ON THE PHYSICAL AND THE ONLINE MENU. UNDERCOOKED FOOD ON THE MENU WAS MARKED, BUT NO REMINDER STATEMENT WAS ON THE MENU TO NOTIFY CONSUMERS WHAT THE MARKED ITEMS MEANT. MANAGEMENT INSTRUCTED TO DISCLOSE WHICH FOODS CAN BE ORDERED "R.A.W." OR UNDERCOOKED AND LINK THOSE FOODS WITH AN ASTERISK (*) AND THE REMINDER STATEMENT NOTIFYING CONSUMERS OF THE POSSIBLE RISK OF EATING MARKED FOOD ITEMS. PRIORITY FOUNDATION VIOLATION 7-38-005, NO CITATION ISSUED.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED SEVERAL LARGE AND SMALL FOOD CONTAINERS WITH DRY PRODUCTS. (RICE, SESAME SEED, SUGAR) WITHOUT PROPER COMMON FOOD NAME LABELS. MUST LABEL BULK AND WORKING FOOD CONTAINERS WITH CONTENTS COMMON NAME WHEN FOOD ITEM IS NOT IN ORIGINAL PACKAGE.

Basic (4)

−8 pts

50HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE−2
OBSERVED THE HANDWASHING SINKS AND THE THREE-COMPARTMENT SINKS NOT MEETING COMPLIANCE WITH THE REQUIRED HOT WATER TEMPERATURES AT THE TIME OF THE INSPECTION. ALL SAID SINKS RANGE (FROM 95.6-96 F). INSTRUCTED MANAGER TO MAINTAIN HOT WATER FOR THE THREE-COMPARTMENT SINK AT 110 F AND ALL HANDWASHING SINKS AT 100 F AT ALL TIMES. PRIORITY VIOLATION 7-38-030(C), NOT CITATION ISSUED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED THE VENT ATTACHMENT ON THE OUTSIDE OF THE VENTILATION HOOD IN THE FOOD PREP AREA WITH DUST. INSTRUCTED TO CLEAN AND MAINTAIN SAID VENT ATTACHMENT.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED THE VENTILATION HOOD IN THE FOOD PREP AREA WITH HEAVY DUST ON THE ENTIRE VENTILATION UNIT THAT'S ABOVE THE COOKING EQUIPMENT. INSTRUCTED TO CLEAN THE VENTILATION HOOD AND ALL OF ITS COMPONENTS SO THAT THE SYSTEM IS DUST FREE AND MAINTAINED.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED ONE BLOWN-OUT LIGHT BULB UNDER THE VENTILATION HOOD. INSTRUCTED TO REPAIR OR REPLACE SAID LIGHT BULB AND MAINTAIN.

Base deductions−28 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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