What is Let's Eat TO Live's health inspection score?

Let's Eat TO Live has a SafeDine safety score of 62 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Let's Eat TO Live last inspected?

Let's Eat TO Live was last inspected on February 5, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Let's Eat TO Live have?

Let's Eat TO Live has 40 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Let's Eat TO Live safe to eat at?

Let's Eat TO Live has a safety score of 62/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Let's Eat TO Live serve?

Let's Eat TO Live serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Let's Eat TO Live

Name: Let's Eat TO Live
Address: 619-621 E 67th ST, Chicago, 60637
Rating: 62

619-621 E 67th ST, Chicago

Last Inspected: 2/5/2026

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0Fair

American•Chicago

Ranked #930 of 1000 in ChicagoBetter than 22% of american restaurants

Declining

5 inspections

Last: Feb 5, 2026

high confidence

Directions Order

Inspections

Clean Rate

Avg Violations

4 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Employee illnessHigh Priority

Sick employee handling food — illness transmission risk

Cross-contamination

Raw and cooked foods not properly separated

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-38

Final Score

Impact Breakdown

High Priority

-18 pts

Direct health hazards • 10 pts each

Intermediate

-6 pts

Potential hazards • 5 pts each

Basic

-10 pts

Best practices • 2 pts each

Inspection Timeline

-28 pts

Latest

100% weight

2nd

60% weight

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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619-621 E 67th ST, Chicago, IL 60637

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Violation Timeline

Aug 2022

1 inspections

1 basic

Aug

Dec 2023

1 inspections

3 high priority

4 intermediate

13 basic

Jan 2024

1 inspections

3 basic

Jan

Jan 2025

1 inspections

6 basic

Feb 2026

1 inspections

3 high priority

2 intermediate

5 basic

Feb

Inspection History

5 records on file

3 Canvass1 Complaint1 License

Feb 26

Canvass InspectionLatestPass w/ Conditions

3 High2 Med5 Basic

10 total

50/100inspection score

−50 pts

High Priority (3)

−30 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO PAPER TOWELS IN THE WASHROOM AT THE WASHBOWL SINK NOR AT THE HAND-SINK IN THE PREP AREA. INFORMED PERSON IN CHARGE THAT PAPER TOWELS MUST BE AVAILABLE AT HAND SINKS AT ALL TIMES. FOOD HANDLER OBTAINED PAPER TOWELS FOR HAND SINK DURING TIME OF INSPECTION PRIORITY FOUNDATION VIOLATION #7-38-030(C). CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED HANDSINK IN PREP AREA. INFORMED PERSON IN CHARGE THAT HAND SOAP MUST BE AVAILABLE AT HANDSINKS AT ALL TIMES. FOOD HANDLER OBTAINED HAND SOAP FOR HAND SINK DURING TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION #7-38-030(C). SEE ABOVE.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
NOTED IMPROPER COLD-HOLD TEMPERATURE OF 60F AT PREP COOLER. INFORMED ALL REFRIGERATOR UNITS SHALL MAINTAIN A PROPER TEMPERATURE OF 41F AND BELOW. REFRIGERATOR UNIT MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF PUBLIC HEALTH (CDPH). PRIORITY VIOLATION #7-38-005. CITATION ISSUED.

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
NOTED IMPROPER INTERNAL TEMPERATURES OF THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ITEMS INSIDE THE FOOD DISPLAY COOLER AND WALK-IN COOLER. IMPROPER: MACCARONI AND CHEESE 51.0F AND PANCAKE BATTER AT 50.5F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 20 LBS OF PRODUCTS WORTH $100.00 THROUGH THE DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.
36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED NO AMBIENT AIR THERMOMETERS INSIDE THE REACH IN COOLERS AND DISPLAY COOLERS. INSTRUCTED TO PROVIDE CONSPICUOUS AND EASILY READABLE THERMOMETERS INSIDE ALL REFRIGERATOR UNITS TO PROPERLY MONITOR THE AMBIENT AIR TEMPERATURE OF EQUIPMENT.

Basic (5)

−10 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED MILK CRATES BEING USED AS SHELVING THROUGHOUT THE PREP AND STORAGE AREAS. MUST REMOVE AND PROVIDE SHELVING THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED NO CHEMICAL TEST KIT AVAILABLE DURING INSPECTION. INSTRUCTED MANAGER TO PROVIDE TEST KIT FOR PROPER CONCENTRATION IN SANITIZING SOLUTIONS. EMPLOYEE BROGHT TEST STRIPS TO LOCATION DURING INSPECTION. PRIORITY FOUNDATION 7-38-005 CITATION ISSUED.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED NO COVERED RECEPTACLE FOR PROPER DISPOSAL OF SANITARY NAPKINS IN EMPLOYEE WASHROOM. INSTRUCTED TO PROVIDE COVERED WASTE RECEPTACLE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED MANAGER TO CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN ALL AREAS. OBSERVED DUST BUILDUP ON FANS IN EMPLOYEE RESTROOMS AND AIR INTAKE FAN IN CUSTOMER SEATING AREA.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED FOUR BURNED OUT LIGHT BULBS AT VENTILATION HOOD. INSRTRUCTED TO REPLACE AND MAINTAIN.

Base deductions−50 pts

Jan 25

Canvass InspectionPass

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
SOME CLEANING NEEDED UNDER THE GRILLS IN THE KITCHEN AND TABLE HOLDING SMALL GRILL.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED A LEAK AT THE PIPE UNDER THE THIRD COMPARTMENT OF THE THREE COMP SINK; REPAIR LEAK.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FOUND SOME UNNECESSARY ITEMS IN REAR CORNER AREA NEAR REAR EXIT DOOR; INSTRUCTED TO REMOVE AND OR ORGANIZE TO AVOID CLUTTER.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
CLEANING NEEDED TO THE FLOORS UNDER AND AROUND COOKING AND KITCHEN EQUIPMENT AND INSIDE OF WALK-IN COOLER UNDER SHELVES; CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
THE VENTS IN THE HOODED SYSTEM NEED CLEANING; CLEAN VENTS.
58ALLERGEN TRAINING AS REQUIRED−2
INSTRUCTED THE PERSON IN CHARGE THAT ALL CITY OF CHICAGO FOOD SERVICE MANAGERS MUST OBTAIN THE REQUIRED FOOD ALLERGEN TRAINING.

Base deductions−12 pts

Jan 24

Canvass InspectionPass w/ Conditions

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DUST ON THE VENTILATION FANS ON THE CEILING OF BOTH WASHROOMS; INSTRUCTED TO CLEAN FANS.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
SOME FOOD HANDLERS DO NOT HAVE THE REQUIRED FOOD HANDLER TRAINING CERTIFICATES; INSTRUCTED TO HAVE FOOD HANDLERS OBTAIN THE REQUIRED CERTIFICATION.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATION NOT CORRECTED FROM AUGUST 12, 2022 AS REQUIRED; MUST CORRECT. PRIORITY FOUNDATION VIOLATION 7-42-090 ISSUED. #58 ALL CITY OF CHICAGO FOOD SERVICE MANAGERS MUST OBTAIN THE REQUIRED FOOD ALLERGEN TRAINING.

Base deductions−6 pts

Dec 23

Complaint InspectionFail

3 High4 Med13 Basic

20 total2 risk factors

14/100inspection score

−76 pts

High Priority (3)

−30 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
NO EMPLOYEE HEALTH POLICIES ON SITE AT TIME OF INSPECTION. INSTRUCTED MANAGER TO OBTAIN AND PROVIDE HEALTH POLICY FOR ALL EMPLOYEES. PRIORITY FOUNDATION 7-38-010 CITATION ISSUED
5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
NO VOMIT/DIARHHEA CLEAN UP KIT OR POLICY ON SITE AT TIME OF INSPECTION INSTRUCTED MANAGER TO OBTAIN AND MAINTAIN POLICY AND KIT ON SITE AT ALL TIMES. KIT MUST BE READILY AVAILABLE IF NEEDED. PRIORITY FOUNDATION 7-38-005 CITATION ISSUED
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND TOWELS OR ANY OTHER MEANS OF DRYING HANDS AT HAND SINK AT THE DISH MACHINE AREA. HAND DRYING DEVICES MUST BE AT ALL HANDWASH STATIONS AT ALL TIMES TO PROPER WASH AND DRY HANDS. PRIORITY FOUNDATION VIOLATION 7-38-030 CITATION ISSUED

Intermediate (4)

−20 pts

22PROPER COLD HOLDING TEMPERATURES−5
FOUND THE FOLLOWING ITEMS IN WALK IN COOLER AT IMPROPER TEMPERATURE. TEMPERATURES ARE RANGING FROM 45-57 DEGREES. MAC N CHEESE PAN, MASHED POTATOES, YELLOW RICE, COOKED BRUSSEL SPROATS, COOKED CHICKEN PATTIES, CHICKEN LEGS, ETC... ALL FOOD ITEMS HAVE BEEN DISCARDED AT THIS TIME. APPROX 50 LBS TOTAL APPROX VALUE $250.00 PRIORITY VIOLATION 7-38-005 CITATION ISSUED
25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
NO CONSUMER ADVISORY POSTED OR POSTED ON MENU FOR ALL ITEMS THAT MAYBE CONSUMED UNSER COOKED. INSTRUCTED TO PROVIDE CONSUMER ADVISORY AND REMINDER. PRIORITY FOUNDATION 7-38-005 CITATION ISSUED
36THERMOMETERS PROVIDED & ACCURATE−5
NO STEM THERMOMETER OR ANY OTHER TYPE OF MEASURING DEVICE ON SITE TO PROPERLY MEASURE TEMPERATURE OF FOOD ITEMS. ALL FOOD THAT IS BEING COOLED AND STORED MUST BE AT PROPER TEMPERATURE FOR STORAGE. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
REAR EXIT DOOR IN NEED OF RODENT PROOFING. LARGE SPACE BETWEEN FLOOR AND DOOR. CORRECT AND MAINTAIN

Basic (13)

−26 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
ICE MACHINE ON SITE IN NEED OF CLEANING TO REMOVE ALL BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.
41WIPING CLOTHS: PROPERLY USED & STORED−2
ALL WIPING CLOTHS WHEN NOT IN USE MUST BE STORED IN A CLEAN SAMITIZING SOLUTION. INSTRUCTED TO CORRECT AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
RUSTY SHELF AT BOTTOM OF TABLE AT REAR DISH MACHINE AREA IN NEED OF REMOVING OR REPAIRING. CORRECT AND MAINTAIN.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
NO CHEMICAL TEST STRIPS ON SITE TO TEST SANITIZING RINSE SOLUTION AT 3 COMPARTMENT SINK. INSTRUCTED MANAGER TO OBTAIN STRIPS AND MAINTAIN AT ALL TIMES. PRIORITY FOUNDATION 7-38-005 CITATION ISSUED
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
ALL COOKING EQUIPMENT IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD BUILD UP AND GREASE BUILD UP. INSTRUCTED TO DETAIL CLEAN ALL AREAS OF OOKING EQUIPMENT AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
ALL TABLE LEGS AND WHEELS ON ALL EQUIPMENT WITH LARGE AMOUNTS OF GREASE BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
LEAKS AT 3 COMPARTMENT SINK P-TRAP. INSTRUCTED TO CORRECT AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOORS AND WALLS IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP OF GREASE AND FOOD SPILLS INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
COVING UNDER 3 COMPARTMENT SINK IN NEED OF REPAIR. CORRECT AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
HOOD VENTS IN NEED OF DETAIL CLEANING TO REMOVE ALL GREASE BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
NO FOOD HANDLER CERTIFICATES ON SITE. INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN FOR ALL FOOD HANDLERS
58ALLERGEN TRAINING AS REQUIRED−2
SEE VIOLATION #60
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATION NOT CORRECTED FROM AUG 12, 2022 REPORT #2562037 #58 NO ALLERGEN CERTIFICATE ON SITE. MUST OBTAIN AND MAINTAIN AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED

Base deductions−76 pts

Risk factor bonus (2× +5)−10 pts

Aug 22

License InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

58ALLERGEN TRAINING AS REQUIRED−2
INSTRUCTED PERSON IN CHARGE: THAT ALL CITY CERTIFIED MANAGER MUST HAVE ALLERGEN TRAINING OR CITATIONS WILL FOLLOW.

Base deductions−2 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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