What is Porkchop Restaurant And Bar's health inspection score?

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

When was Porkchop Restaurant And Bar last inspected?

Porkchop Restaurant And Bar was last inspected on October 15, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Porkchop Restaurant And Bar have?

Porkchop Restaurant And Bar has 48 total violations across 9 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Porkchop Restaurant And Bar safe to eat at?

Yes, Porkchop Restaurant And Bar has an excellent safety record with a score of 100/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Porkchop Restaurant And Bar serve?

Porkchop Restaurant And Bar serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Porkchop Restaurant And Bar

Name: Porkchop Restaurant And Bar
Address: 6341-6343 N BROADWAY, Chicago, 60660
Rating: 100

6341-6343 N BROADWAY, Chicago

Last inspected 7mo ago

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0Excellent

American•Edgewater

Ranked #3 of 282 in EdgewaterBetter than 22% of american restaurants

Stable

9 inspections

Last: Oct 15, 2025

medium confidence

Directions Order

Inspections

44%

Clean Rate

5.3

Avg Violations

7 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Facility conditionHigh Priority

Building maintenance or structural issues

Other violation

Regulatory compliance issue

Food labeling

Food not properly labeled or dated

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-3

Final Score

100

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

0 pts

100

Latest

100% weight

100

2nd

60% weight

100

3rd

30% weight

Real-time Score: 97/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (100/100) 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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6341-6343 N BROADWAY, Chicago, IL 60660

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Violation Timeline

Jul 2022

1 inspections

Jul

Sep 2022

2 inspections

2 high priority

1 intermediate

18 basic

Jan 2023

1 inspections

4 high priority

6 basic

Jan

May 2024

1 inspections

3 high priority

3 intermediate

10 basic

Jun 2024

1 inspections

1 basic

Jun

May 2025

1 inspections

Jun 2025

1 inspections

Jun

Oct 2025

1 inspections

Inspection History

9 records on file

2 Canvass2 Complaint1 Non-Inspection1 Canvass Re-Inspection1 License Re-Inspection2 License

Oct 25

Canvass InspectionLatestCleanOut of Business

No violations

100/100inspection score

Jun 25

Complaint InspectionCleanNo Entry

No violations

100/100inspection score

May 25

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

Jun 24

Canvass Re-Inspection InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
: 6-101.11---- DAMAGED FLOORING WITH OPEN HOLE/SEAM ALONG THE BASEBOARD IN THE WALK-IN FREEZER. MUST REPAIR.

Base deductions−2 pts

May 24

Canvass InspectionFail

3 High3 Med10 Basic

16 total1 risk factor

30/100inspection score

−65 pts

High Priority (3)

−30 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE FOR ALL EMPLOYEES. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-010 CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
LOW TEMPERATURE CHLORINE CHEMICAL DISH WASHING MACHINE NOT DISPENSING SANITIZER AFTER SEVERAL ATTEMPTS'. 0 PPM CHLORINE NOTED. MACHINE TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED, PROPERLY DISPENSES CHLORINE SANITIZER AND C.D.P.H CONTACTED FOR TAG REMOVAL AND RE-INSPECTION. INSTRUCTED WASH, RINSE AND SANITIZED ALL DISHWARES AT THE THREE COMPARTMENT SINK. PRIORITY VIOLATION 7-38-025 CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
NOTED THE UPPER PORTION OF THE INTERIOR ICE MACHINE WITH PINK SLIME SUBSTANCE DRIPPING DOWN INTO THE ICE BIN. INSTRUCTED TO CLEAN AND SANITIZE ALL ICE FOR CONSUMPTION CONTACT SURFACES INSIDE THE MACHINE. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

Intermediate (3)

−15 pts

22PROPER COLD HOLDING TEMPERATURES−5
NOTED THE FOLLOWING TCS FOODS HELD COLD INSIDE THE WALK-IN COOLER AT IMPROPER TEMPERATURES IN LARGE AND DEEP CONTAINERS. APPROXIMATELY 5 LBS COOKED PORK AT 46.5F, 1 LB COOKED RICE AT 46.9F. ALL DISCARDED. REVIEWED PROPER COOLING PROCESS AND REQUIRED COLD HOLD TEMPERATURES. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
23PROPER DATE MARKING AND DISPOSITION−5
NOTED COOKED TCS FOODS, APPROXIMATELY 20 LBS COOKED PORK INSIDE THE WALK-IN COOLER WITH NO DATE LABELING. NO LABELS. ALL OTHER PREPARED TCS FOODS WITH PREP DATES ONLY. REVIEWED PROPER DATE LABELING OF PREPARED TCS FOODS MUST HAVE AN EXPIRATION DATE NO LONGER THAN 7 DAYS. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
ALL BULK FOODS NOT IN THE ORIGINAL CONTAINER MUST BE LABELED WITH THE PRODUCT COMMON NAME.

Basic (10)

−20 pts

45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
ALL STORED ITEMS THROUGHOUT THE BAR, WALK-IN FREEZER MUST BE ELEVATED FROM THE FLOORS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION INSIDE THE WALK-IN FREEZER.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
TORN RUBBER DOOR GASKETS ON THE COOKS LINE DRAWER COOLER. MUST REPLACE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
SHELVING NEXT TO THE ICE MACHINE DIRTY/DUSTY.----DIRTY FAUCET ON THE COOKS LINE HAND WASHING SINK.----EXTREMELY DIRTY MOP SINK. MUST CLEAN AND MAINTAIN ALL.----MUST NOT USE TINFOIL AS LINER FOR SHELVING THROUGHOUT THE FACILITY.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
DAMAGED FLOORING WITH OPEN HOLE/SEAM ALONG THE BASEBOARD IN THE WALK-IN FREEZER. MUST REPAIR.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
HOOD FILTERS ABOVE THE COOKS LINE WITH EXCESSIVE GREASE. MUST CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED SOILED MOP HEADS IMPROPERLY STORED INSIDE THE DIRTY MOP SINK. MUST PROPERLY STORE INVERTED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MISSING CEILING TILES IN THE KITCHEN PREP, DISH AND ABOVE THE WALK-IN COOLER. MUST REPLACE.----OPENING/HOLE IN METAL TUBING ABOVE THE KITCHEN STORED CLEAN UTENSILS. MUST SEAL.----RAW WOODEN WALL IN THE KITCHEN. MUST PAINT/SEAL TO BE SMOOTH AND CLEANABLE.----OBSERVED EXCESSIVE POOLING WATER THROUGHOUT VARIOUS AREAS OF THE BASEMENT. MUST REMOVE AND MAINTAIN DRY FLOORS.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATIONS FROM 1-4-23 REPORT #2569169 NOT CORRECTED. #49- NOTED EXTREMELY DIRTY INTERIOR AND EXTERIOR OF THE SMOKER. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.#55- INSTRUCTED TO DETAIL CLEAN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT ESPECIALLY AT THE KITCHEN, DISH WASHING AREA AND BEHIND THE BAR.#55- NOTED HEAVY CLUTTER ON SHELVES, FLOORS UNUSED EQUIPMENT AND IN STORAGE AREAS AT THE BASEMENT FOOD/DRY STORAGE. INSTRUCTED TO DETAIL CLEAN, ORGANIZE AND REMOVE ALL UNNECESSARY OR UNUSED ARTICLES AND EQUIPMENT TO PREVENT HIDING PLACES FOR PEST. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.
61SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC−2
SUMMARY REPORT FROM 1-4-23 REPORT #2569169 NOT POSTED. NOTED THE PREVIOUS YEARS SUMMARY REPORT DATED 9-16-22 WAS POSTED ON PREMISES. TODAYS SUMMARY POSTED. PRIORITY FOUNDATION VIOLATION 7-42-010(B) CITATION ISSUED.

Base deductions−65 pts

Risk factor bonus (1× +5)−5 pts

Jan 23

Complaint InspectionPass w/ Conditions

4 High6 Basic

10 total2 risk factors

38/100inspection score

−52 pts

High Priority (4)

−40 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
NO PERSON IN CHARGE PRESENT AT THE TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
NOTED NO CERTIFIED FOOD MANAGER ON DUTY WITH THE CITY OF CHICAGO FOOD SERVICE CERTIFICATE ON SITE WHILE TCS FOODS (RICE, CHICKEN, PORK ETC.) WERE BEING PREPARED AND SERVED. INSTRUCTED MANAGEMENT THAT A CERTIFIED FOOD MANAGER WITH THE CITY OF CHICAGO ORIGINAL FOOD SERVICE CERTIFICATE MUST BE PRESENT AT ALL TIMES TCS FOODS ARE PREPARED AND SERVED, AND ALSO THE PERSON IN CHARGE MUST HAVE A CITY OF CHICAGO CERTIFICATE BY NEXT INSPECTION (UPON BEING INSPECTED) PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NOTED NO SOAP AT HAND WASH SINK BY THE PREP AREA. INSTRUCTED TO HAVE SOAP AND PAPE TOWELS AT ALL HAND WASHING SINKS. PRIORITY FOUNDATION VIOLATION #7-38-030(C)
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NOTED NO PAPER TOWELS AT HAND WASH SINK BY THE PREP AREA. INSTRUCTED TO HAVE SOAP AND PAPER TOWELS AT ALL HAND WASHING SINKS. PRIORITY FOUNDATION VIOLATION#7-38-030(C). CONSOLIDATED WITH ABOVE CITATION.

Basic (6)

−12 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
MUST PROVIDE A SPLASH GUARD BETWEEN THE HAND SINK AND THE THREE COMPARTMENT SINK AT THE BACK BAR.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
NOTED EXTREMELY DIRTY INTERIOR AND EXTERIOR OF THE SMOKER. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED EXCESSIVE ICE BUILD-UP ON FLOORS AND DOOR THRESHOLD OF THE WALK-IN FREEZER. ALSO INSTRUCTED TO DETAIL CLEAN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT ESPECIALLY AT THE KIICHEN, DISH WASHING AREA AND BEHIND THE BAR.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED HEAVY CLUTTER ON SHELVES, FLOORS UNUSED EQUIPMENT AND IN STORAGE AREAS AT THE BASEMENT FOOD/DRY STORAGE. INSTRUCTED TO DETAIL CLEAN, ORGANIZE AND REMOVE ALL UNNECESSARY OR UNUSED ARTICLES AND EQUIPMENT TO PREVENT HIDING PLACES FOR PEST.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
NOTED EMPLOYEES AT WORK WITH NO FOOD HANDLER CERTIFICATES. INSTRUCTED MANAGEMENT THAT ALL EMPLOYEES ARE REQUIRED TO HAVE THE FOOD HANDLER CERTIFICATES ON SITE AT ALL TIMES AND ONE MONTH (30 DAYS) GRACE PERIOD FOR NEW HIRES
58ALLERGEN TRAINING AS REQUIRED−2
NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.

Base deductions−52 pts

Risk factor bonus (2× +5)−10 pts

Sep 22

License Re-Inspection InspectionPass

7 Basic

7 total

86/100inspection score

−14 pts

Basic (7)

−14 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
3-307.11--- MUST PROVIDE A SPLASH GUARD BETWEEN THE HAND SINK AND THE THREE COMPARTMENT SINK AT THE BACK BAR.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-101.11(B, C, D, E)--- PLASTIC WRAP BEING USED AS A DOOR HANDLE ON THE SMOKER. MUST PROVIDE A CLEANABLE DOOR HANDLE.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
4-301.13-- MUST PROVIDE A DRAINBOARD FOR THE KITCHEN THREE COMPARTMENT SINK.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-602.13--- INTERIOR OF THE FRONT BAR HAND WASHING SINK WITH RUST. MUST REMOVE. : 4-601.11(B)--- DIRTY, RUSTY METAL RACK SHELVING THROUGHOUT THE WALK-IN COOLER. EXTREMELY DIRTY INTERIOR AND EXTERIOR OF THE SMOKER. DIRTY UTILITY SERVICE SINK. ALL COOKS LINE EQUIPMENT AND COOLERS WITH DIRT, RUST, AND DEBRIS. MUST CLEAN AND MAINTAIN ALL.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
5-204.12-- MUST PROVIDE A BACKFLOW PREVENTION DEVICE AT THE UTILITY SERVICE SINK WHERE A HOSE IS LOCATED.
52SEWAGE & WASTE WATER PROPERLY DISPOSED−2
5-402.12--- NO GREASE TRAPS LOCATED AT BOTH BAR THREE-COMPARTMENT SINKS. MUST PROVIDE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.114--- ALL UNUSED COOLERS, DIRTY EQUIPMENT, CONSTRUCTION MATERIALS, PILED WOOD, BOXES, DEBRIS, AND ANY OTHER UNNECESSARY ARTICLES STORED THROUGHOUT THE BASEMENT, REAR STORAGE ROOM, OUTDOOR REAR PATIO, AND WALKWAY MUST BE REMOVED FROM THE PREMISES. 6-201.11--- FLOORS THROUGHOUT THE ENTIRE FACILITY DIRTY, THROUGHOUT WALK-IN COOLER, EXCESSIVE ICE BUILD-UP ON FLOORS, WALLS, AND DOOR THRESHOLD OF THE WALK-IN FREEZER.----HOLES IN WALLS AND CEILING THROUGHOUT THE KITCHEN SURROUNDING PIPING AND NEXT TO THE HOOD.----HOLES IN VARIOUS AREAS THROUGHOUT THE BASEMENT. MUST SEAL ALL OPENINGS.----ALL EXPANDING SPRAY FOAM USED AS SEALANT AROUND PIPING ON THE COOKS LINE MUST BE REMOVED TO BE SMOOTH AND CLEANABLE.

Base deductions−14 pts

Sep 22

License InspectionFail

2 High1 Med11 Basic

14 total

53/100inspection score

−47 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NOTED HOT WATER AT THE DISH AND COOKS LINE HAND WASHING SINKS AT 135.3F, EXCEEDING THE MAXIMUM TEMPERATURE ALLOWED AT 120F. MUST REPAIR. PRIORITY FOUNDATION VIOLATION.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
WALK-IN COOLER UNABLE TO MAINTAIN ADEQUATE TEMPERATURE. NOTED AT 53.1F. MUST REPAIR TO MAINTAIN A TEMPERATURE OF 41F OR BELOW.

Intermediate (1)

−5 pts

25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
FRIED EGG OFFERED ON THE MENU FOR BURGERS NOT DISCLOSED WITH AN ASTERISK. OTHER FULLY COOKED MEATS WERE NOTED IMPROPERLY WITH ASTERISKS WHEN NOT NEEDED. MUST PROVIDE ACCURATE CONSUMER ADVISORY INFORMATION ON THE MENU. PRIORITY FOUNDATION VIOLATION.

Basic (11)

−22 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
MUST PROVIDE A SPLASH GUARD BETWEEN THE HAND SINK AND THE THREE COMPARTMENT SINK AT THE BACK BAR.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
PLASTIC WRAP BEING USED AS A DOOR HANDLE ON THE SMOKER. MUST PROVIDE A CLEANABLE DOOR HANDLE.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
MUST PROVIDE A DRAINBOARD FOR THE KITCHEN THREE COMPARTMENT SINK.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
DIRTY, RUSTY METAL RACK SHELVING THROUGHOUT THE WALK-IN COOLER. EXTREMELY DIRTY INTERIOR AND EXTERIOR OF THE SMOKER. DIRTY UTILITY SERVICE SINK. ALL COOKS LINE EQUIPMENT AND COOLERS WITH DIRT, RUST, AND DEBRIS. MUST CLEAN AND MAINTAIN ALL.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INTERIOR OF THE FRONT BAR HAND WASHING SINK WITH RUST. MUST REMOVE.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
MUST PROVIDE A BACKFLOW PREVENTION DEVICE AT THE UTILITY SERVICE SINK WHERE A HOSE IS LOCATED.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
EXTREMELY LOW WATER PRESSURE FOR THE COLD WATER AT THE DISH THREE-COMPARTMENT SINK AND ON THE RIGHT FAUCET, AND ON BOTH FAUCETS IN THE WASHROOMS. IT MUST PROVIDE GREATER WATER PRESSURE.
52SEWAGE & WASTE WATER PROPERLY DISPOSED−2
NO GREASE TRAPS LOCATED AT BOTH BAR THREE-COMPARTMENT SINKS. MUST PROVIDE.
52SEWAGE & WASTE WATER PROPERLY DISPOSED−2
NOTED WASTEWATER BACKING UP FROM THE COOKS LINE FLOOR DRAIN WHEN THE HAND WASHING SINK IS USED. INSTRUCTED TO REPAIR. PRIORITY VIOLATION.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOORS THROUGHOUT THE ENTIRE FACILITY DIRTY, THROUGHOUT WALK-IN COOLER, EXCESSIVE ICE BUILD-UP ON FLOORS, WALLS, AND DOOR THRESHOLD OF THE WALK-IN FREEZER.----HOLES IN WALLS AND CEILING THROUGHOUT THE KITCHEN SURROUNDING PIPING AND NEXT TO THE HOOD.----HOLES IN VARIOUS AREAS THROUGHOUT THE BASEMENT. MUST SEAL ALL OPENINGS.----ALL EXPANDING SPRAY FOAM USED AS SEALANT AROUND PIPING ON THE COOKS LINE MUST BE REMOVED TO BE SMOOTH AND CLEANABLE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
ALL UNUSED COOLERS, DIRTY EQUIPMENT, CONSTRUCTION MATERIALS, PILED WOOD, BOXES, DEBRIS, AND ANY OTHER UNNECESSARY ARTICLES STORED THROUGHOUT THE BASEMENT, REAR STORAGE ROOM, OUTDOOR REAR PATIO, AND WALK-WAY MUST BE REMOVED FROM THE PREMISES.

Base deductions−47 pts

Jul 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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