What is The Bakehouse Chicago's health inspection score?

The Bakehouse Chicago has a SafeDine safety score of 69 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was The Bakehouse Chicago last inspected?

The Bakehouse Chicago was last inspected on December 2, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does The Bakehouse Chicago have?

The Bakehouse Chicago has 12 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is The Bakehouse Chicago safe to eat at?

The Bakehouse Chicago has a safety score of 69/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does The Bakehouse Chicago serve?

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

Official Health Record

The Bakehouse Chicago

Name: The Bakehouse Chicago
Address: 2009 W ROSCOE ST, Chicago, 60618
Rating: 69

2009 W ROSCOE ST, Chicago

Data may be outdated — inspected 12/2/2024

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0Fair

American•North Center

Ranked #405 of 559 in North CenterBetter than 22% of american restaurants

Stable

3 inspections

Last: Dec 2, 2024

low confidence

Directions Order

Inspections

Clean Rate

Avg Violations

18 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Employee hygiene

Personal hygiene practices not followed

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-32

Final Score

Impact Breakdown

High Priority

-8 pts

Direct health hazards • 10 pts each

Intermediate

-5 pts

Potential hazards • 5 pts each

Basic

-5 pts

Best practices • 2 pts each

Freshness Penalty

-12 pts

Score reduced due to stale inspection data

Inspection Timeline

-3 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 68/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (69/100) 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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2009 W ROSCOE ST, Chicago, IL 60618

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Violation Timeline

Oct 2022

2 inspections

1 high priority

2 intermediate

4 basic

Oct

Dec 2024

1 inspections

1 high priority

1 intermediate

3 basic

Inspection History

3 records on file

2 Canvass1 Canvass Re-Inspection

Dec 24

Canvass InspectionLatestPass

1 High1 Med3 Basic

5 total

79/100inspection score

−21 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED INTERIOR GUARD OF ICE MACHINE WITH SOME DIRT, NOT CLEAN. INSTRUCTED THE PERSON IN CHARGE TO DETAIL CLEAN AND MAINTAIN.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED PACKAGED COOKIES AND DESSERTS NOT PROPERLY LABELED WITH INGREDIENTS, NET WEIGHT, ALLERGENS, BUSINESS NAME AND ADDRESS. INSTRUCTED THE PERSON IN CHARGE TO PROPERLY LABEL ALL PACKAGED COOKIES AND DESSERTS AND MAINTAIN.

Basic (3)

−6 pts

40PERSONAL CLEANLINESS−2
OBSERVED MULTIPLE FOOD EMPLOYEES NOT WEARING HAIR RESTRAINTS AT THE TIME OF INSPECTION. INSTRUCTED THE PERSON IN CHARGE TO ENSURE ALL FOOD HANDLING EMPLOYEES WEAR HAIR RESTRAINTS TO PREVENT CONTAMINATION OF FOODS AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED ACCUMULATED COFFEE DEBRIS ON FLOOR THROUGHOUT FRONT PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO CLEAN AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED ONE FOOD HANDLING EMPLOYEE WITH AN EXPIRED FOOD HANDLER CERTIFICATE AT THE TIME OF INSPECTION. INSTRUCTED THE PERSON IN CHARGE TO RENEW EXPIRED FOOD HANDLER CERTIFICATE TO COMPLY WITH IDPH FOOD HANDLER REQUIREMENTS AND MAINTAIN.

Base deductions−21 pts

Oct 22

Canvass Re-Inspection InspectionPass w/ Conditions

2 Med2 Basic

4 total

86/100inspection score

−14 pts

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF (TCS FOODS) HELD AT INSIDE THE FRONT DISPLAY CASE. OBSERVED HAM AND CHEESE PUFF PASTRY AT 94.1 F, HAM AND CHEESE PASTRY AT 85.5 F,(CHUCHITO) BACON AND HAM PASTRY AT 111.1F,RICOTTA SPINACH PUFF PASTRY AT 77.9, BACON SCALLIONS CREAM CHEESE AT 73.2 F. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 8#'S OF FOOD WORTH $300. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
24TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS−5
OBSERVED PREMISES USING TIME AS A PUBLIC HEALTH CONTROL FOR ASSORTED (TCS) PASTRY FOOD ITEMS HELD AT FRONT DISPLAY CASE. OBSERVED NO WRITTEN PROCEDURE AVAILABLE TO CLEARLY INDICATE AND IDENTIFY THE TYPES OF FOOD PRODUCTS THAT WILL BE HELD USING TIME ONLY, DESCRIBE THE PROCEDURE FOR HOW (TPHC) WILL BE IMPLEMENTED, AND IF APPLICABLE DELINEATES HOW FOOD ITEMS, PREVIOUSLY COOKED AND COOLED BEFORE TIME IS USED, PROPERLY COOLED; AND FOOD ITEMS ARE CLEARLY MARKED OR IDENTIFIED DO NOT EXCEED THE 4 HOUR LIMIT. PRIORITY FOUNDATION VIOLATION 7-38-005, CITATION ISSUED.

Basic (2)

−4 pts

56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
4-202.18--INSTRUCTED TO DETAIL CLEAN KITCHEN EXHAUST HOOD/FILTERS TO REMOVE ACCUMULATION OF DUST AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
6-303.11--INSTRUCTED TO REPLACE BURNT-OUT LIGHT BULB AT EXHAUST HOOD AND MAINTAIN ADEQUATE LIGHTING AT ALL TIMES.

Base deductions−14 pts

Oct 22

Canvass InspectionFail

1 High2 Basic

3 total

86/100inspection score

−14 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
FOUND INADEQUATE HOT WATER TEMPERATURE AT HANDWASHING SINK IN UNISEX WASHROOM AT 123.9 F THROUGH A MIXING VALVE AT THIS TIME OF INSPECTION.INSTRUCTED MANAGER A HANDWASHING SINK WATER TEMPERATURE MUST BE PROVIDED OF AT LEAST 100 F THROUGH A MIXING VALVE OR COMBINATION FAUCET.(A HANDWASHING SINK SHALL HAVE A MAXIMUM HOT WATER TEMPERATURE OF 120 F THROUGH A MIXING VALVE OR COMBINATION FAUCET). INSTRUCTED MANAGEMENT TO REPAIR AND MAINTAIN AS REQUIRED.PRIORITY FOUNDATION VIOLATION 7-38-030(C),CITATION ISSUED.

Basic (2)

−4 pts

56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
INSTRUCTED TO DETAIL CLEAN KITCHEN EXHAUST HOOD/FILTERS TO REMOVE ACCUMULATION OF DUSTS AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
INSTRUCTED TO REPLACE BURNT-OUT LIGHT BULB AT EXHAUST HOOD AND MAINTAIN ADEQUATE LIGHTING AT ALL TIMES.

Base deductions−14 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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