What is Cafe 47's health inspection score?

Cafe 47 has a SafeDine safety score of 82 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Cafe 47 last inspected?

Cafe 47 was last inspected on September 27, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Cafe 47 have?

Cafe 47 has 22 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Cafe 47 safe to eat at?

Cafe 47 has a good safety record with a score of 82/100. While there are some noted violations, overall compliance is solid.

Official Health Record

Cafe 47

Name: Cafe 47
Address: 4612 S ASHLAND AVE, Chicago, 60609
Rating: 82

4612 S ASHLAND AVE , Chicago

Data may be outdated — inspected 9/27/2024

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0Good

Chicago

Ranked #960 of 1000 in Chicago

Stable

6 inspections

Last: Sep 27, 2024

low confidence

Directions Order

Inspections

67%

Clean Rate

3.7

Avg Violations

20 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Employee illnessHigh Priority

Sick employee handling food — illness transmission risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Plumbing issues

Plumbing or waste disposal problems

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-18

Final Score

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

-18 pts

Score reduced due to stale inspection data

Inspection Timeline

0 pts

100

Latest

100% weight

100

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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4612 S ASHLAND AVE , Chicago, IL 60609

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Violation Timeline

Aug 2022

1 inspections

Aug

Sep 2023

2 inspections

5 high priority

4 intermediate

13 basic

Aug 2024

1 inspections

Aug

Sep 2024

2 inspections

Inspection History

6 records on file

1 Canvass2 Non-Inspection1 License Re-Inspection2 License

Sep 24

Canvass InspectionLatestCleanOut of Business

No violations

100/100inspection score

Sep 24

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

Aug 24

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

Sep 23

License Re-Inspection InspectionPass w/ Conditions

2 High2 Med4 Basic

8 total2 risk factors

52/100inspection score

−38 pts

High Priority (2)

−20 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
NO EMPLOYEE HEALTH POLICY ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE DOCUMENTATION OF EMPLOYEES RESPONSIBILTY TO REPORT ANY ILLNESS TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION VIOLATION 7-38-010.
5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
NO VOMIT AND DIARRHEA CLEAN UP KIT ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE A VOMIT AND DIARRHEA CLEAN UP KIT TO USE IN THE EVENT OF A VOMIT AND DIARRHEAL INCIDENT. PRIORITY FOUNDATION VIOLATION 7-38-005.

Intermediate (2)

−10 pts

36THERMOMETERS PROVIDED & ACCURATE−5
INSTRUCTED TO PROVIDE METAL STEM THERMOMETERS FOR MEASURING FOOD TEMPERATURES.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
REAR EXIT DOOR NOT RODENT PROOFED AS REQUIRED; INSTRUCTED TO RODENT PROOF BOTTOM AREA OF DOOR BY SEALING LARGE GAP.

Basic (4)

−8 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
MOP SINK INSTALLED BUT NOT CONNECTED TO A WATER LINE; INSTRUCTED TO PROVIDE HOT AND COLD RUNNING WATER TO THE SINK.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST SEAL THE AREA BETWEEN THE FLOOR AND WALL UNDER THREE COMP SINK AND BY TWO DOOR REFRIGERATION UNIT IN REAR AREA.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
INSTRUCTED THAT ALL FOOD HANDLERS MUST OBTAIN THE REQUIRED FOOD HANDLER TRAINING.
58ALLERGEN TRAINING AS REQUIRED−2
INSTRUCTED THAT THE CITY OF CHICAGO FOOD SERVICE MANAGER MUST OBTAIN THE REQUIRED FOOD ALLERGEN TRAINING.

Base deductions−38 pts

Risk factor bonus (2× +5)−10 pts

Sep 23

License InspectionFail

3 High2 Med9 Basic

14 total2 risk factors

32/100inspection score

−58 pts

High Priority (3)

−30 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
NO EMPLOYEE HEALTH POLICY ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE DOCUMENTATION OF EMPLOYEES RESPONSIBILTY TO REPORT ANY ILLNESS TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION VIOLATION 7-38-010.
5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
NO VOMIT AND DIARRHEA CLEAN UP KIT ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE A VOMIT AND DIARRHEA CLEAN UP KIT TO USE IN THE EVENT OF A VOMIT AND DIARRHEAL INCIDENT. PRIORITY FOUNDATION VIOLATION 7-38-005.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
FOUND NO HANDWASHING SINK IN KITCHEN AREA WHERE FOOD WILL BE PREPARED; INSTRUCTED TO INSTALL WITH HOT AND COLD RUNNING WATER, SOAP AND HANDTOWELS. PRIORITY FOUNDATION VIOLATION 7-38-030(C).

Intermediate (2)

−10 pts

36THERMOMETERS PROVIDED & ACCURATE−5
INSTRUCTED TO PROVIDE METAL STEM THERMOMETERS FOR MEASURING FOOD TEMPERATURES.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
REAR EXIT DOOR NOT RODENT PROOFED AS REQUIRED; INSTRUCTED TO RODENT PROOF BOTTOM AREA OF DOOR BY SEALING LARGE GAP.

Basic (9)

−18 pts

48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
NO CHEMICAL TEST STRIPS ON SITE TO TEST THE STRENGTH OF THE SANITIZER WHEN WASH RINSE AND SANITIZING DISHES AND UTENSIL; MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED A LEAK FROM THE PIPE UNDER THE ONE COMP SINK IN THE DINING AREA; INSTRUCTED TO REPAIR. OBSERVED WATER CONSTANTLY RUNNING AT THE THREE COMP SINK IN THE KITCHEN WHEN KNOBS ARE OFF; INSTRUCTED TO CORRECT.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
NO UTILITY SINK ON PREMISES AS REQUIRED FOR THE DISPOSAL OF WASTE WATER; INSTRUCTED TO INSTALL WITH HOT AND COLD RUNNING WATER AND A BACKFLOW DEVICE.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED TOILET ROOM DOORS NOT SELF CLOSING; INSTRUCTED TO INSTALL SELF CLOSING DEVICES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
SOME MISSING CEILING TILE IN THE KITCHEN IN FRONT OF THE COOKING EQUIPMENT EXPOSING VENTS; INSTRUCTED TO PROVIDE CEILING TILE WHERE MISSING. MUST SEAL THE AREA BETWEEN THE FLOOR AND WALL UNDER THREE COMP SINK AND BY TWO DOOR REFRIGERATION UNIT IN REAR AREA.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED ITEMS CLUTTERED IN CORNER AREA CLOSET IN DINING ROOM; INSTRUCTED TO REMOVE. ALSO ITEMS STORED BEHIND THE EXIT DOOR LEADING TO THE OUTER EXIT DOOR MUST BE REMOVED.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
INSTRUCTED TO CLEAN THE VENTS IN THE HOODED SYSTEM ABOVE THE COOKING EQUIPMENT.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
INSTRUCTED THAT ALL FOOD HANDLERS MUST OBTAIN THE REQUIRED FOOD HANDLER TRAINING.
58ALLERGEN TRAINING AS REQUIRED−2
INSTRUCTED THAT THE CITY OF CHICAGO FOOD SERVICE MANAGER MUST OBTAIN THE REQUIRED FOOD ALLERGEN TRAINING.

Base deductions−58 pts

Risk factor bonus (2× +5)−10 pts

Aug 22

License InspectionCleanNot Ready

No violations

100/100inspection score

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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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