What is Butcher & The Burger's health inspection score?

Butcher & The Burger has a SafeDine safety score of 91 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Butcher & The Burger last inspected?

Butcher & The Burger was last inspected on October 29, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Butcher & The Burger have?

Butcher & The Burger has 8 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Butcher & The Burger safe to eat at?

Yes, Butcher & The Burger has an excellent safety record with a score of 91/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Butcher & The Burger serve?

Butcher & The Burger serves Burger cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Butcher & The Burger

Name: Butcher & The Burger
Address: 11601 W TOUHY AVE, Chicago, 60666
Rating: 91

11601 W TOUHY AVE, Chicago

Last Inspected: 10/29/2025

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0Excellent

Burger•Chicago

Ranked #386 of 1000 in ChicagoBetter than 100% of burger restaurants

Stable

5 inspections

Last: Oct 29, 2025

high confidence

Directions Order

Inspections

40%

Clean Rate

1.6

Avg Violations

5 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Plumbing issues

Plumbing or waste disposal problems

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-9

Final Score

Impact Breakdown

High Priority

-1 pts

Direct health hazards • 10 pts each

Intermediate

-4 pts

Potential hazards • 5 pts each

Basic

-3 pts

Best practices • 2 pts each

Inspection Timeline

+4 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

11601 W TOUHY AVE, Chicago, IL 60666

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Violation Timeline

Oct 2024

2 inspections

Oct

Mar 2025

2 inspections

1 high priority

1 intermediate

4 basic

Oct 2025

1 inspections

1 intermediate

1 basic

Oct

Inspection History

5 records on file

2 Canvass1 Canvass Re-Inspection2 License

Oct 25

Canvass InspectionLatestPass w/ Conditions

1 Med1 Basic

2 total

93/100inspection score

−7 pts

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED THE FOLLOWING TCS FOODS HELD AT IMPROPER TEMPERATURES BETWEEN 44.2 F AND 45.5 F INSIDE WALK IN COOLER- DELI CHICKEN AND HAM. INSTRUCTED MANAGER TCS FOODS MUST BE HELD AT 41.0 F OR BELOW IF HELD COLD. PRIORITY VIOLATION 7-38-005. ALL OUT OF TEMPERATURE TCS FOODS VOLUNTARILY DISCARDED. FOODS DISCARED WEIGHT- 6 LBS, VALUED AT $108.00. HOWEVER FOUND WALK IN COOLER AMBIENT AIR TEMPERAUTURE AT 41.0 F.

Basic (1)

−2 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED ACCUMULATE DUST BUILD UP ON PREP AREAS COOLERS CONDENSERS. INSTRUCTED MANAGER MUST CLEAN ALL COOLERS CONDENSERS AND MAINTAIN.

Base deductions−7 pts

Mar 25

Canvass Re-Inspection InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
NO SPLASHGUARD BETWEEN EXPOSED HAND SINK AND THE PREP TABLE AT THE FRONT PREP LINE. MUST INSTALL A WASHABLE SPLASHGUARD
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
NOTED SPRAYER AT THE 3 COMPARTMENT SINK HANGING BELOW THE RIM OF THE SINK. INSTRUCTED TO PROVIDE THE DEVICE TO HOLD THE SPRAYER ABOVE THE WATER RIM OF THE 3 COMPARTMENT SINK

Base deductions−4 pts

Mar 25

Canvass InspectionPass w/ Conditions

1 High1 Med2 Basic

4 total

81/100inspection score

−19 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
NOTED LOW TEMPERATURE DISH WASHING MACHINE IN USE AT THE DISH WASHING AREA NOT PROPERLY SANITIZING. SANITIZING STRENGTH OF SANITIZER (CHLORINE) AT THE TIME OF INSPECTION WAS 00 PPM. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS PROPERLY SANITIZING AT MINIMUM OF 50 PPM.MANAGER IMMEDIATELY CALLED FOR MAINTENANCE. PRIORITY VIOLATION #7-38-025. CITATION ISSUED.

Intermediate (1)

−5 pts

35APPROVED THAWING METHODS USED−5
NOTED 2 LARGE PIECES OF HAM THAWED INSIDE A FOOD CONTAINER DEFROSTING. DISCUSSED WITH MANAGEMENT THE DIFFERENT METHODS OF DEFROSTING FOOD:- EITHER UNDER COLD RUNNING WATER OF INSIDE THE REFRIGERATION UNIT. PRODUCT WAS STILL FROZEN.

Basic (2)

−4 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
NO SPLASHGUARD BETWEEN EXPOSED HAND SINK AND THE PREP TABLE AT THE FRONT PREP LINE. MUST INSTALL A WASHABLE SPLASHGUARD.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
NOTED SPRAYER AT THE 3 COMPARTMENT SINK HANGING BELOW THE RIM OF THE SINK. INSTRUCTED TO PROVIDE THE DEVICE TO HOLD THE SPRAYER ABOVE THE WATER RIM OF THE 3 COMPARTMENT SINK

Base deductions−19 pts

Oct 24

License InspectionCleanPass

No violations

100/100inspection score

Oct 24

License InspectionCleanNot Ready

No violations

100/100inspection score

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Community Safety Reports

No reviewed safety reports. Help keep others safe by reporting any food safety concerns.

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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