What is Great Dragon's health inspection score?

Great Dragon has a SafeDine safety score of 87 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Great Dragon last inspected?

Great Dragon was last inspected on October 29, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Great Dragon have?

Great Dragon has 32 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Great Dragon safe to eat at?

Yes, Great Dragon has an excellent safety record with a score of 87/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Great Dragon serve?

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

Official Health Record

Great Dragon

Name: Great Dragon
Address: 3269 N MILWAUKEE AVE, Chicago, 60618
Rating: 87

3269 N MILWAUKEE AVE , Chicago

Data may be outdated — inspected 10/29/2024

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0Excellent

American•North Center

Ranked #157 of 551 in North CenterBetter than 17% of american restaurants

Stable

6 inspections

Last: Oct 29, 2024

low confidence

Directions Order

Inspections

33%

Clean Rate

5.3

Avg Violations

18 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Plumbing issues

Plumbing or waste disposal problems

Other violation

Regulatory compliance issue

Permit/documentation

Administrative or documentation issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-13

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-1 pts

Best practices • 2 pts each

Freshness Penalty

-12 pts

Score reduced due to stale inspection data

Inspection Timeline

+2 pts

100

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

3269 N MILWAUKEE AVE , Chicago, IL 60618

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Violation Timeline

Jul 2022

1 inspections

1 high priority

10 basic

Jul

Jul 2023

3 inspections

2 high priority

2 intermediate

14 basic

Oct 2023

1 inspections

3 basic

Oct

Oct 2024

1 inspections

Inspection History

6 records on file

2 Canvass1 Complaint2 Canvass Re-Inspection1 License

Oct 24

Canvass InspectionLatestCleanOut of Business

No violations

100/100inspection score

Oct 23

Complaint InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
INSTRUCTED TO TRANSFER FOOD PRODUCTS FROM AN OPEN ORIGINAL CAN (SOY SAUCE, TOMATO SAUCE, HOISIN SAUCE ETC) CONTAINER INTO FOOD GRADE CONTAINER FOR PROPER FOOD STORAGE INSIDE REACH-IN COOLER AND IN WALK-IN COOLER.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN STORAGE RACKS WITH MOLDLIKE BUILD-UP INSIDE WALK-IN COOLER. MUST DETAIL CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF PREP COOLER AND REACH-IN COOLER, PREP AND STORAGE SHELVES IN THE KITCHEN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO REMOVE UNNECESSARY ARTICLES AND UNUSED EQUIPMENT (CONDENSER) STORED INSIDE THE WASHROOM.

Base deductions−6 pts

Jul 23

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Jul 23

Canvass Re-Inspection InspectionFail

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
3-302.12 INSTRUCTED TO CLEAN AND PROPERLY LABEL FOOD STORAGE CONTAINERS IDENTIFIED WITH COMMON NAME (SALT, FLOUR, HOISIN SAUCE ETC)

Basic (7)

−14 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
3-307.11 FOOD AND NON FOOD ITEMS MUST BE STORED 6" OFF THE FLOOR TO PREVENT CONTAMINATION AND FOR EASY ACCESS ON CLEANING IN REAR STORAGE AREA
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-201.11 INSTRUCTED TO TRANSFER FOOD PRODUCTS FROM AN OPEN ORIGINAL CAN CONTAINER (HOISIN SAUCE, SOY SAUCE, SALT ETC) INTO FOOD GRADE CONTAINER FOR PROPER FOOD STORAGE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
INSTRUCTED TO SEAL OR REPAINT RAW WOOD SHELVES IN THE KITCHEN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-602.13 INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF ALL COOLERS WITH EXCESSIVE GREASE AND DRIED FOOD DEBRIS ACCUMULATION AND FREEZERS.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
5-501.115 INSTRUCTED TO CLEAN AND MAINTAIN GREASE DUMPSTER COVER/LID WITH GREASE ACCUMULATION IN REAR OUTSIDE AREA.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13 FOOD HANDLER WITH NO PROOF OF FOOD HANDLER TRAINING CERTIFICATE. INSTRUCTED TO PROVIDE CERTIFICATE FOR EACH EMPLOYEE.
60PREVIOUS CORE VIOLATION CORRECTED−2
8-404.13(B:4) PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT# 2561434 ISSUED ON 07-28-2022 PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED #47 - OBSERVED FROZEN MEATS STORED IN PLASTIC GROCERY BAGS IN THE WALK-IN FREEZER. INSTRUCTED TO USE ONLY FOOD GRADE STORAGE BAGS OR CONTAINERS. 47 #49 - INSTRUCTED TO DETAIL CLEAN STORAGE RACKS INSIDE THE WALK-IN-COOLER AND MANUAL CAN OPENER ATTACHED TO PREP TABLE TO REMOVE DRIED UP FOOD DEBRIS AND MAINTAIN. #53 - OBSERVED NO COVERED WASTE RECEPTACLE PROVIDED IN THE UNISEX WASHROOM.MUST PROVIDE AND MAINTAIN #55 - INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS WITH GREASE AND DRIED FOOD DEBRIS ACCUMULATION ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT PREP WOK AREA ESPECIALLY UNDER AND AROUND THE REAR DRY STORAGE RACKS. #56 - INSTRUCTED TO DETAIL CLEAN KITCHEN EXHAUST HOOD/FILTERS TO REMOVE ACCUMULATION OF HANGING GREASE BUILD-UP AND MAINTAIN. #56 - OBSERVED MECHANICAL VENTILATION INSIDE THE WASHROOM NOT WORKING.INSTRUCTED T

Base deductions−19 pts

Jul 23

Canvass InspectionFail

2 High1 Med7 Basic

10 total1 risk factor

56/100inspection score

−39 pts

High Priority (2)

−20 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
FOUND NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED TO PROVIDE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION VIOLATION 7-38-010 CITATION ISSUED
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND SOAP PROVIDED AT THE (2) HAND WASHING SINK IN THE KITCHEN PREP/DISHWASHING AREA, HANDSINK INSIDE WASHROOM AND HANDSINK IN FRONT PREP AREA. INSTRUCTED TO PROVIDE HAND SOAP AT ALL HAND WASHING SINKS AT ALL TIMES. (CORRECTED ON SITE - MANAGER PROVIDE HANDSOAP AT EVERY HANDSINK) PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
INSTRUCTED TO CLEAN AND PROPERLY LABEL FOOD STORAGE CONTAINERS IDENTIFIED WITH COMMON NAME (SALT, FLOUR, HOISIN SAUCE ETC)

Basic (7)

−14 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
FOOD AND NON FOOD ITEMS MUST BE STORED 6" OFF THE FLOOR TO PREVENT CONTAMINATION AND FOR EASY ACCESS ON CLEANING IN REAR STORAGE AREA
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
INSTRUCTED TO TRANSFER FOOD PRODUCTS FROM AN OPEN ORIGINAL CAN CONTAINER (HOISIN SAUCE, SOY SAUCE, SALT ETC) INTO FOOD GRADE CONTAINER FOR PROPER FOOD STORAGE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF ALL COOLERS WITH EXCESSIVE GREASE AND DRIED FOOD DEBRIS ACCUMULATION AND FREEZERS.
52SEWAGE & WASTE WATER PROPERLY DISPOSED−2
OBSERVED WASTE WATER BACKING UP FROM THE FLOOR DRAIN WHEN THE WATER IS RELEASED FROM ONE COMPARTMENT OF THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR. PRIORITY VIOLATION 7-38-030 (C) CITATION ISSUED
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
INSTRUCTED TO CLEAN AND MAINTAIN GREASE DUMPSTER COVER/LID WITH GREASE ACCUMULATION IN REAR OUTSIDE AREA.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
FOOD HANDLER WITH NO PROOF OF FOOD HANDLER TRAINING CERTIFICATE. INSTRUCTED TO PROVIDE CERTIFICATE FOR EACH EMPLOYEE.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT# 2561434 ISSUED ON 07-28-2022 PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED #47 - OBSERVED FROZEN MEATS STORED IN PLASTIC GROCERY BAGS IN THE WALK-IN FREEZER. INSTRUCTED TO USE ONLY FOOD GRADE STORAGE BAGS OR CONTAINERS. 47 #49 - INSTRUCTED TO DETAIL CLEAN STORAGE RACKS INSIDE THE WALK-IN-COOLER AND MANUAL CAN OPENER ATTACHED TO PREP TABLE TO REMOVE DRIED UP FOOD DEBRIS AND MAINTAIN. #53 - OBSERVED NO COVERED WASTE RECEPTACLE PROVIDED IN THE UNISEX WASHROOM.MUST PROVIDE AND MAINTAIN #55 - INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS WITH GREASE AND DRIED FOOD DEBRIS ACCUMULATION ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT PREP WOK AREA ESPECIALLY UNDER AND AROUND THE REAR DRY STORAGE RACKS. #56 - INSTRUCTED TO DETAIL CLEAN KITCHEN EXHAUST HOOD/FILTERS TO REMOVE ACCUMULATION OF HANGING GREASE BUILD-UP AND MAINTAIN. #56 - OBSERVED MECHANICAL VENTILATION INSIDE THE WASHROOM NOT WORKING.INSTRUCTED TO REP

Base deductions−39 pts

Risk factor bonus (1× +5)−5 pts

Jul 22

License InspectionPass w/ Conditions

1 High10 Basic

11 total1 risk factor

65/100inspection score

−30 pts

High Priority (1)

−10 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON THE PREMISES.INSTRUCTED TO PROVIDE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE AND MAINTAIN AS REQUIRED. PRIORITY FOUNDATION VIOLATION 7-38-010.

Basic (10)

−20 pts

40PERSONAL CLEANLINESS−2
OBSERVED EMPLOYEES WITH NO HAIR RESTRAINT IN THE FOOD PREP AREA. INSTRUCTED MANAGER TO PROVIDED HAIR RESTRAINTS FOR ALL EMPLOYEES IN THE FOOD PREP AREA.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED STAINED CUTTING BOARDS IN THE FOOD PREP AREA.INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED FROZEN MEATS STORED IN PLASTIC GROCERY BAGS IN THE WALK-IN FREEZER. INSTRUCTED TO USE ONLY FOOD GRADE STORAGE BAGS OR CONTAINERS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED A TORN DOOR GASKET INSIDE OF THE 2 DOOR PREP COOLER.INSTRUCTED TO REPLACE THE TORN DOOR GASKET AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO DETAIL CLEAN STORAGE RACKS INSIDE THE WALK-IN-COOLER AND MANUAL CAN OPENER ATTACHED TO PREP TABLE TO REMOVE DRIED UP FOOD DEBRIS AND MAINTAIN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED NO COVERED WASTE RECEPTACLE PROVIDED IN THE UNISEX WASHROOM.MUST PROVIDE AND MAINTAIN
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS WITH GREASE AND DRIED FOOD DEBRIS ACCUMULATION ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT PREP WOK AREA ESPECIALLY UNDER AND AROUND THE REAR DRY STORAGE RACKS AND REPLACE WATER STAINED CEILING TILES IN THE WASHROOM AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED MECHANICAL VENTILATION INSIDE THE WASHROOM NOT WORKING.INSTRUCTED TO REPAIR AND MAINTAIN ADEQUATE VENTILATION AT ALL TIMES.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
INSTRUCTED TO DETAIL CLEAN KITCHEN EXHAUST HOOD/FILTERS TO REMOVE ACCUMULATION OF HANGING GREASE BUILD-UP AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
ALLERGEN TRAINING IS REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY FOR CHICAGO FOOD SANITATION CERTIFICATE. INSTRUCTED TO COMPLETE TRAINING AND KEEP CERTIFICATE ON SITE.

Base deductions−30 pts

Risk factor bonus (1× +5)−5 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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