What is Edie's All Day Cafe & Bar's health inspection score?

Edie's All Day Cafe & Bar has a SafeDine safety score of 72 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Edie's All Day Cafe & Bar last inspected?

Edie's All Day Cafe & Bar was last inspected on August 8, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Edie's All Day Cafe & Bar have?

Edie's All Day Cafe & Bar has 19 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Edie's All Day Cafe & Bar safe to eat at?

Edie's All Day Cafe & Bar has a good safety record with a score of 72/100. While there are some noted violations, overall compliance is solid.

Official Health Record

Edie's All Day Cafe & Bar

Name: Edie's All Day Cafe & Bar
Address: 354 W HUBBARD ST, Chicago, 60654
Rating: 72

354 W HUBBARD ST , Chicago

Data may be outdated — inspected 8/8/2024

▲Improving

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0Good

River North

Ranked #338 of 547 in River North

Improving

4 inspections

Last: Aug 8, 2024

low confidence

Directions Order

Inspections

25%

Clean Rate

4.8

Avg Violations

20 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

Cross-contamination

Raw and cooked foods not properly separated

Employee hygiene

Personal hygiene practices not followed

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-28

Final Score

Impact Breakdown

High Priority

-1 pts

Direct health hazards • 10 pts each

Intermediate

-4 pts

Potential hazards • 5 pts each

Basic

-3 pts

Best practices • 2 pts each

Freshness Penalty

-18 pts

Score reduced due to stale inspection data

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

354 W HUBBARD ST , Chicago, IL 60654

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Violation Timeline

Aug 2022

1 inspections

2 basic

Aug

Oct 2023

2 inspections

1 high priority

5 intermediate

11 basic

Aug 2024

1 inspections

Aug

Inspection History

4 records on file

2 Canvass1 Canvass Re-Inspection1 License

Aug 24

Canvass InspectionLatestCleanOut of Business

No violations

100/100inspection score

Oct 23

Canvass Re-Inspection InspectionPass

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
MUST PROPERLY LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN THE ORIGINAL CONTAINER IN REAR FOOD STORAGE AREA.

Basic (2)

−4 pts

40PERSONAL CLEANLINESS−2
EMPLOYEES MUST WEAR HAIR RESTRAINTS AT ALL TIMES FOOD IS BEING PREPARED AND SERVED.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED INADEQUATE LIGHTING IN REAR FOOD PREPARATION. AREA. MUST PROVIDE ADEQUATE LIGHTING.

Base deductions−9 pts

Oct 23

Canvass InspectionFail

1 High4 Med9 Basic

14 total

52/100inspection score

−48 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
FACILITIES UNABLE TO MAINTAIN ADEQUATE COLD TEMPERATRES IN THE FRONT PREP COOLER IN KITCHEN FOOD PREPARATION AREA. COOLER FOUND WITH AMBIEN TEMPERATURE OF 57.9F. COOLER TAGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS A TEMPERATURE OF 41.0F OR BELOW. CDPH CONTACTED FOR RE-INSPECTION ON TAG REMOVAL. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

Intermediate (4)

−20 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS INSIDE PREP COOLER IN KITCHEN FOOD PREPARATION AREA. OBSERVED COOKED CHICKEN 56.7f, CHICKEN SALAD 56.4F, TUNA SALAD 56.8F, BLACK BEANS 57.5F, CHEESE 57.2F, BOILED EGGS 50.1F, AND HAMBURGERS 56.9F. MANAGEMENT IMMEDIATELY AND VOLUNTARILY DISCARDED APPROXIMATELY 15# OF FOOD WORTH $80 PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED NO M ETAL STEM THERMOMETER ON PREMISES AT THIS TIME. MUST PROVIDE STEM THERMOMETER TO MONITOR FOOD TEMPERATURES. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED NO INTERNAL THERMOMETER INSIDE COOLERS. MUST PROVIDE AND MAINTAIN VISIBLE AND WORKING THERMOMETERS IN ALL REFRIGERATION UNITS.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
MUST PROPERLY LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN THE ORIGINAL CONTAINER IN REAR FOOD STORAGE AREA.

Basic (9)

−18 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED ICE SCOOPS STORED ON TOP OF FRONT COFFEE BAR AREA. MUST PROPERLY STORED ICE SCOOPS IN A CONATINER TO PREVENT CONTAMINATION.
40PERSONAL CLEANLINESS−2
EMPLOYEES MUST WEAR HAIR RESTRAINTS AT ALL TIMES FOOD IS BEING PREPARED AND SERVED.
41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED WIPING CLOTHS STORED ON TOP OF PREP TABLES IN KITCHEN PREP AREA AND FRONT BAR AREA. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
ALL STORED ITEMS THROUGHOUT ALL STORAGE CLOSETS AND STORAGE AREAS MUST BE ELEVATED 6 INCHES OFF THE FLOOR. MUST ELEVATE AND MAINTAIN.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED NO IRREVERSIBLE REGISTERING TEMPERATURE INDICATORS ON THE PREMISES TO MEASURE THE SURFACES TEMPERATURE OF UTENSILS BEING SANITIZED IN THE HIGH TEMPERATURE DISH MACHINE. MUST PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED HAND WASHING SINK DRAINING SLOW IN THE UNISEX EMPLOYEE WASHROOM. MUST REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DIRT AND FOOD DEBRIS ON FLOOR BETWEEN COOKING EQUIPMENT AND UNDERNEATH FOOD STORAGE SHELVING IN REAR FOOD STORAGE AREA. MUST CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED INADEQUATE LIGHTING IN REAR FOOD PREPARATION. AREA. MUST PROVIDE ADEQUATE LIGHTING.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED HEAVY DUST BUILD UP ON VENTILATION VENT IN THE UNISEX EMPLOYEE WASHROOM. MUST CLEAN AND MAINTAIN.

Base deductions−48 pts

Aug 22

License InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED 2 NONFUNCTIONAL COOLERS IN REAR PREP AREA. INSTRUCTED TO EITHER REPAIR AND MAINTAIN IN GOOD CONDITION OR REMOVE FROM PREMISES.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED SEVERAL BURNT OUT/MISSING LIGHTBULBS IN WALK-IN COOLER. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.

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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