What is Warlord's health inspection score?

Warlord has a SafeDine safety score of 66 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Warlord last inspected?

Warlord was last inspected on February 20, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Warlord have?

Warlord has 36 total violations across 10 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Warlord safe to eat at?

Warlord has a safety score of 66/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Warlord serve?

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

Official Health Record

Warlord

Name: Warlord
Address: 3198 N MILWAUKEE AVE, Chicago, 60618
Rating: 66

3198 N MILWAUKEE AVE, Chicago

Data may be outdated — inspected 2/20/2025

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0Fair

American•North Center

Ranked #419 of 559 in North CenterBetter than 22% of american restaurants

Improving

10 inspections

Last: Feb 20, 2025

low confidence

Directions Order

Inspections

20%

Clean Rate

3.6

Avg Violations

15 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Unsafe food sourceHigh Priority

Food obtained from unapproved or unsafe source

Cross-contamination

Raw and cooked foods not properly separated

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Other violationHigh Priority

Regulatory compliance issue

Facility conditionHigh Priority

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-34

Final Score

Impact Breakdown

High Priority

-19 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-2 pts

Best practices • 2 pts each

Freshness Penalty

-12 pts

Score reduced due to stale inspection data

Inspection Timeline

+20 pts

Latest

100% weight

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

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3198 N MILWAUKEE AVE, Chicago, IL 60618

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Violation Timeline

Mar 2023

2 inspections

4 high priority

1 intermediate

11 basic

Mar

Mar 2024

1 inspections

Apr 2024

2 inspections

3 high priority

1 intermediate

2 basic

Apr

May 2024

2 inspections

1 high priority

1 intermediate

3 basic

Jan 2025

1 inspections

Jan

Feb 2025

2 inspections

6 high priority

3 basic

Inspection History

10 records on file

2 Complaint Re-Inspection5 Complaint1 Non-Inspection1 License Re-Inspection1 License

Feb 25

Complaint Re-Inspection InspectionLatestPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.11 OBSERVED MULTIPLE CEILING PANELS MISSING IN BOTH TOILET ROOMS. INSTRUCTED THE PERSON IN CHARGE TO REPAIR AND MAINTAIN.

Base deductions−2 pts

Feb 25

Complaint InspectionFail

6 High2 Basic

8 total

36/100inspection score

−64 pts

High Priority (6)

−60 pts

11FOOD OBTAINED FROM APPROVED SOURCE−10
OBSERVED FOOD FROM AN UNAPPROVED SOURCE STORED IN FREEZER LOCATED IN BASEMENT. PORKBELLY AND BEEF TENDERLOIN WERE STORED IN VACUUM SEALED BAGS WITH NO LABEL AND A HAND WRITTEN DATE ON IT. FOOD MUST BE FROM AN APPROVED SOURCE. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED. FOOD DISCARDED VOLUNTARILY BY EMPLOYEE. FOOD WEIGHING APPROXIMATELY 100 LBS AT A COST OF $1,500.
14REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION−10
14REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION−10
OBSERVED SHELLFISH TAGS NOT KEPT ON SITE FOR 90 DAYS. ESTABLISHMENT HAS FRESH OYSTERS ON-SITE AND PHYSICAL MENU SHOWS SHELLFISH BEING A CONSISTENT MENU ITEM. INFORMED THE PERSON IN CHARGE TO RETAIN ALL SHELLFISH TAGS FOR 90 DAYS. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED EXCESSIVE BLACK AND PINK SLIMY SUBSTANCE BUILDUP ON INSIDE INTERIOR PANEL OF ICE MACHINE DRIPPING ONTO ICE FOR HUMAN CONSUMPTION. INSTRUCTED THE PERSON IN CHARGE TO REMOVE BUILDUP AND DETAIL CLEAN THE INTERIOR OF THE ICE MACHINE AND MAINTAIN. PRIORITY FOUNDATION 7-38-005. CITATION ISSUED.
29COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP−10
OBSERVED NO HACCP PLAN FOR SPECIAL PROCESSES BEING HELD ON PREMISES. OBSERVED OCEAN TROUT AND CHARCUTERIE IN DRY AGER AND SMOKER IN FRONT DINING AREA. MUST SUBMIT A HACCP PLAN APPROVED BY CDPH. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.
32VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS−10
MUST PROVIDE A VARIANCE APPROVED BY CDPH. PRIORITY FOUNDATION VIOLATION. 7-38-005. SEE VIOLATION #29 FOR CITATION.

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CARDBOARD AS LINER ON SHELVING UNITS IN BASEMENT DRY STORAGE AREA. INSTRCUTED THE PERSON IN CHARGE TO REMOVE ALL CARDBOARD AND ENSURE ALL NONFOOD-CONTACT SURFACES REMAIN SMOOTH AND EASILY CLEANABLE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED MULTIPLE CEILING PANELS MISSING IN BOTH TOILET ROOMS. INSTRUCTED THE PERSON IN CHARGE TO REPAIR AND MAINTAIN.

Base deductions−64 pts

Jan 25

Complaint InspectionCleanNo Entry

No violations

100/100inspection score

May 24

Complaint Re-Inspection InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED EACH FOOD HANDLER MUST HAVE FOOD HANDLER TRAINING.

Base deductions−2 pts

May 24

Non-Inspection InspectionNo Entry

1 High1 Med2 Basic

4 total1 risk factor

76/100inspection score

−19 pts

High Priority (1)

−10 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
OBSERVED INCOMPLETE EMPLOYEE HEALTH POLICIES FOR FOOD HANDLER EMPLOYEES. PROVIDE AND MAINTAIN EMPLOYEE HEALTH POLICIES FOR ALL FOOD HANDLER EMPLOYEES AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-010

Intermediate (1)

−5 pts

25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
OBSERVED NO CONSUMER ADVISORY ON MENU. OBSERVED NO REMINDER STATEMENT AND NO DISCLOSURE PRESENT ON MENU INDICATING WHICH MENU ITEMS ARE SERVED RAW OR UNDERCOOKED INCREASING THE RISK OF FOODBORNE ILLNESS. RAW OYSTERS ARE SERVED. PRIORITY FOUNDATION VIOLATION 7-38-005

Basic (2)

−4 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED A SPLASH GUARD IS NEEDED ON COOKING LINE TO PROTECT THE LEFT SIDE OF SINK FROM ADJACENT FOIS GRAS PLATING AND PREPATION AREA.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED EACH FOOD HANDLER MUST HAVE FOOD HANDLER TRAINING.

Base deductions−19 pts

Risk factor bonus (1× +5)−5 pts

Apr 24

Complaint InspectionFail

2 High1 Med2 Basic

5 total1 risk factor

66/100inspection score

−29 pts

High Priority (2)

−20 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
OBSERVED INCOMPLETE EMPLOYEE HEALTH POLICIES FOR FOOD HANDLER EMPLOYEES. PROVIDE AND MAINTAIN EMPLOYEE HEALTH POLICIES FOR ALL FOOD HANDLER EMPLOYEES AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-010
14REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION−10
OBSERVED SHELLFISH TAGS NOT KEPT ON SITE FOR 90 DAYS. THE ONLY SHELLFISH TAGS THAT WERE KEPT ON FILE WERE FOR THE MONTH OF APRIL. ONLINE MENUS SHOW SHELLFISH BEING A CONSISTENT MENU ITEM. MANAGER WAS INSTRUCTED TO RETAIN ALL SHELLFISH TAGS FOR 90 DAYS. PRIORITY FOUNDATION VIOLATION 7-38-005

Intermediate (1)

−5 pts

25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
OBSERVED NO CONSUMER ADVISORY ON MENU. OBSERVED NO REMINDER STATEMENT AND NO DISCLOSURE PRESENT ON MENU INDICATING WHICH MENU ITEMS ARE SERVED RAW OR UNDERCOOKED INCREASING THE RISK OF FOODBORNE ILLNESS. RAW OYSTERS ARE SERVED. PRIORITY FOUNDATION VIOLATION 7-38-005

Basic (2)

−4 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED A SPLASH GUARD IS NEEDED ON COOKING LINE TO PROTECT THE LEFT SIDE OF SINK FROM ADJACENT FOIS GRAS PLATING AND PREPATION AREA.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED EACH FOOD HANDLER MUST HAVE FOOD HANDLER TRAINING.

Base deductions−29 pts

Risk factor bonus (1× +5)−5 pts

Apr 24

Complaint InspectionPass w/ Conditions

1 High

1 total

90/100inspection score

−10 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED HIGH TEMPERAURE DISH MACHINE NOT REACHING 180F AT FINAL RINSE. HIGH TEMPERAURE DISH MAHCINE WAS REPAIRED DURING INSPECTION. FACILITY WAS NOT OPEN AND OPERATING AT TIME OF INSPECTION AND DISH MACHINE WAS NOT IN USE. PRIORITY VIOLATION 7-38-025 NO CITATION ISSUED.

Base deductions−10 pts

Mar 24

Complaint InspectionCleanNo Entry

No violations

100/100inspection score

Mar 23

License Re-Inspection InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED UNFINISHED, ROUGH, PITTED AND UNEVEN BRICK WALLS AT THE LEFT SIDE OF INTERIOR WASHROOM. INSTRUCTED TO FINISH WALL TO BE SMOOTH, EASILY CLEANABLE AND NONABSORBENT.

Base deductions−2 pts

Mar 23

License InspectionFail

4 High1 Med10 Basic

15 total2 risk factors

25/100inspection score

−65 pts

High Priority (4)

−40 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
PERSON IN CHARGE DOES NOT HAVE A CITY OF CHICAGO SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
MANAGER WITHOUT CITY OF CHICAGO FOODSERVICE SANITATION CERTIFICATE. INSTRUCTED PERSON IN CHARGE, A CERTIFIED FOOD MANAGER WITH CITY OF CHICAGO FOODSERVICE SANITATION CERTIFICATE MUST BE PRESENT AT ALL TIMES WHEN HANDLING TCS FOODS (BEEF, CHICKEN, SALADS ETC). PRIORITY FOUNDATION VIOLATION 7-38-012.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
INSTRUCTED TO PROVIDE HANDWASHING SIGNAGE AT ALL HANDSINK (PREP, BAR, DISHWASHING AREA, WASHROOMS).
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
WALK-IN COOLER, LOCATED IN BASEMENT, IS NOT OPERATIONAL. MUST HAVE COOLER OPERATIONAL AND ABLE TO MAINTAIN TCS FOODS AT 41F OR LESS.

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED DOOR NOT RODENT PROOF IN THE BASEMENT. INSTRUCTED TO SEAL OR REPLACE MISSING KNOB AT THE SAID DOOR.

Basic (10)

−20 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
ESTABLISHMENT HAS LARGE OPENING AT FRONT PREP/COOKING AREA. A PHYSICAL BARRIER IS NEEDED WHEN THE PREPARATION IS ADJACENT TO THE CUSTOMER AREA AND IT IS LIKELY THAT CONTAMINATION WILL OCCUR.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
BRICK/CINDER BLOCK NON-FOOD CONTACT SURFACES AT FRONT GRILL AREA. SURFACES OF GRILL AREA THAT ARE EXPOSED TO FOOD SOILING MUST BE CORROSION-RESISTANT, NONABSORBENT AND SMOOTH.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
BACKFLOW PREVENTER DEVICE NOT LOCATED AT THE MOPSINK. INSTRUCTED TO INSTALL SO THAT IT CAN BE LOCATED TO BE SERVICED AND MAINTAINED.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
TOILET ROOM RECEPTACLE MUST BE COVERED. INSTRUCTED TO PROVIDE LID/COVER.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
TOILET ROOM DOORS MUST BE SELF CLOSING. INSTRUCTED TO INSTALL SELF CLOSING DEVICE AT WASHROOM DOORS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED UNFINISHED, ROUGH, PITTED AND UNEVEN BRICK WALLS AT THE REAR DISHWASHING AREA AND AT BAR, INCLUDING NEXT TO GLASS WASHING 3 COMPARTMENT SINK AND THE UTILITY SINK. INSTRUCTED TO FINISH THESE WALLS TO BE SMOOTH, EASILY CLEANABLE AND NONABSORBENT.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO REPLACE MISSING CEILING TILES INSIDE WASHROOM.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO SEAL HOLE AROUND PIPES UNDERNEATH DISHMACHINE IN REAR DISHWASHING AREA.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
INSTRUCTED TO PROVIDE ADDITIONAL LIGHTING INSIDE WASHROOMS.
58ALLERGEN TRAINING AS REQUIRED−2
FOUND NO APPROVED ALLERGEN TRAINING CERTIFICATE AVAILABLE. INSTRUCTED ANY PERSON WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE TO COMPLY WITH ALLERGEN TRAINING CERTIFICATION.

Base deductions−65 pts

Risk factor bonus (2× +5)−10 pts

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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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