What is Lloyd's Upscale Street Food's health inspection score?

Lloyd's Upscale Street Food has a SafeDine safety score of 60 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Lloyd's Upscale Street Food last inspected?

Lloyd's Upscale Street Food was last inspected on March 11, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Lloyd's Upscale Street Food have?

Lloyd's Upscale Street Food has 18 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Lloyd's Upscale Street Food safe to eat at?

Lloyd's Upscale Street Food has a safety score of 60/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Lloyd's Upscale Street Food

Name: Lloyd's Upscale Street Food
Address: 501 E 61ST ST, Chicago, 60637
Rating: 60

501 E 61ST ST , Chicago

Data may be outdated — inspected 3/11/2024

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0Fair

Chicago

Ranked #995 of 1000 in Chicago

Improving

3 inspections

Last: Mar 11, 2024

low confidence

Directions Order

Inspections

33%

Clean Rate

Avg Violations

25 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Employee illnessHigh Priority

Sick employee handling food — illness transmission risk

Facility conditionHigh Priority

Building maintenance or structural issues

Other violation

Regulatory compliance issue

Permit/documentationHigh Priority

Administrative or documentation issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-47

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-5 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+43 pts

100

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 53/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (60/100) 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

501 E 61ST ST , Chicago, IL 60637

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Violation Timeline

Dec 2022

1 inspections

3 high priority

6 basic

Dec

Jan 2023

1 inspections

2 high priority

7 basic

Mar 2024

1 inspections

Mar

Inspection History

3 records on file

1 Canvass2 License

Mar 24

Canvass InspectionLatestCleanOut of Business

No violations

100/100inspection score

Jan 23

License InspectionPass

2 High7 Basic

9 total2 risk factors

56/100inspection score

−34 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 RESPONSIBILITY 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 THAT A VOMIT AND DIARRHEA CLEAN UP PROCEDURE MUST BE DOCUMENTED AND THE NECESSARY SUPPLIES ON HAND IN THE EVENT OF A VOMIT AND DIARRHEAL INCIDENT ON PREMISES. PRIORITY FOUNDATION VIOLATION 7-38-005.

Basic (7)

−14 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
CUTTING BOARDS IN NEED OF REPLACING OR REPAIRING WHERE DISCOLORED INSTRUCTED TO CORRECT AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO CLEAN AND MAINTAIN THE FOLLOWING: EXTERIOR SURFACES OF ALL COOKING EQUIPMENT, INTERIORS OF ALL REFRIGERATION AND FREEZER UNITS, PREP TABLES, COUNTER TOPS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN THE VENT FANS ON THE CEILING OF THE WASHROOMS TO REMOVE DUST ON VENTS. INSTRUCTED TO CLEAN THE FLOOR IN THE KITCHEN AROUND UNDER AND BEHIND EQUIPMENT AND SINKS. INSTRUCTED TO CLEAN THE FLOOR IN THE BASEMENT STORAGE AREA USED BY RESTAURANT.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED AN AREA OF THE WALLBASE IN THE BASEMENT STORAGE ROOM AND RIGHT OUTSIDE OF THE STORAGE ROOM NOT COVED; INSTRUCTED TO PROVIDE WALL COVING AT THE WALLBASE WHERE NEEDED.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
THE VENTS IN THE HOODED SYSTEM ABOVE THE COOKING EQUIPMENT NEED CLEANING; CLEAN VENTS.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
INSTRUCTED THE PERSON IN CHARGE THAT ALL FOOD HANDLERS MUST OBTAIN THE REQUIRED FOOD HANDLER TRAINING.
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−34 pts

Risk factor bonus (2× +5)−10 pts

Dec 22

License InspectionFail

3 High6 Basic

9 total3 risk factors

43/100inspection score

−42 pts

High Priority (3)

−30 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
NO CITY OF CHICAGO FOOD SERVICE MANAGERS CERTIFICATE OR PROOF OF PAYMENT THROUGH RECIPROCITY; MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-012.
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 RESPONSIBILITY 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 THAT A VOMIT AND DIARRHEA CLEAN UP PROCEDURE MUST BE DOCUMENTED AND THE NECESSARY SUPPLIES ON HAND IN THE EVENT OF A VOMIT AND DIARRHEAL INCIDENT ON PREMISES. PRIORITY FOUNDATION VIOLATION 7-38-005.

Basic (6)

−12 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO CLEAN AND MAINTAIN THE FOLLOWING: EXTERIOR SURFACES OF ALL COOKING EQUIPMENT, INTERIORS OF ALL REFRIGERATION AND FREEZER UNITS, PREP TABLES, COUNTER TOPS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN THE VENT FANS ON THE CEILING OF THE WASHROOMS TO REMOVE DUST ON VENTS. INSTRUCTED TO CLEAN THE FLOOR IN THE KITCHEN AROUND UNDER AND BEHIND EQUIPMENT AND SINKS. INSTRUCTED TO CLEAN THE FLOOR IN THE BASEMENT STORAGE AREA USED BY RESTAURANT.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED AN AREA OF THE WALLBASE IN THE BASEMENT STORAGE ROOM AND RIGHT OUTSIDE OF THE STORAGE ROOM NOT COVED; INSTRUCTED TO PROVIDE WALL COVING AT THE WALLBASE WHERE NEEDED.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
THE VENTS IN THE HOODED SYSTEM ABOVE THE COOKING EQUIPMENT NEED CLEANING; CLEAN VENTS.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
INSTRUCTED THE PERSON IN CHARGE THAT ALL FOOD HANDLERS MUST OBTAIN THE REQUIRED FOOD HANDLER TRAINING.
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−42 pts

Risk factor bonus (3× +5)−15 pts

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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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