What is Happy Lamb Hot Pot #5's health inspection score?

Happy Lamb Hot Pot #5 has a SafeDine safety score of 63 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Happy Lamb Hot Pot #5 last inspected?

Happy Lamb Hot Pot #5 was last inspected on August 20, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Happy Lamb Hot Pot #5 have?

Happy Lamb Hot Pot #5 has 30 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Happy Lamb Hot Pot #5 safe to eat at?

Happy Lamb Hot Pot #5 has a safety score of 63/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Happy Lamb Hot Pot #5

Name: Happy Lamb Hot Pot #5
Address: 2707 N CLARK ST, Chicago, 60614
Rating: 63

2707 N CLARK ST, Chicago

Last inspected 7mo ago

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0Fair

Lincoln Park

Ranked #545 of 754 in Lincoln Park

Declining

5 inspections

Last: Aug 20, 2025

medium confidence

Directions Order

Inspections

20%

Clean Rate

Avg Violations

8 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Employee hygiene

Personal hygiene practices not followed

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-37

Final Score

Impact Breakdown

High Priority

-12 pts

Direct health hazards • 10 pts each

Intermediate

-1 pts

Potential hazards • 5 pts each

Basic

-10 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

-11 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

2707 N CLARK ST, Chicago, IL 60614

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Violation Timeline

Feb 2023

2 inspections

2 high priority

6 basic

Feb

Aug 2024

1 inspections

1 intermediate

8 basic

Sep 2024

1 inspections

7 basic

Sep

Aug 2025

1 inspections

3 high priority

3 basic

Inspection History

5 records on file

2 Canvass1 Canvass Re-Inspection1 License Re-Inspection1 License

Aug 25

Canvass InspectionLatestPass w/ Conditions

3 High3 Basic

6 total1 risk factor

59/100inspection score

−36 pts

High Priority (3)

−30 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
NO CERTIFIED FOOD MANAGER ON SITE WHILE TCS FOODS WERE BEING PREPARED AND SERVED(LAMB, KIMCHI). INSTRUCTED TO HAVE A CFM ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-012. CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
MUST PROVIDE EMPLOYEE HAND WASHING SIGNAGE AT HAND SINK AT BAR.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED MINERAL BUILD UP INSIDE OF ICE MACHINE AT BAR. MUST CLEAN AND MAINTAIN.

Basic (3)

−6 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED UNCOVERED READY TO EAT MUSSELS FOR CONSUMER SELF SERVICE IN DISPLAY COOLER WITHOUT UTENSIL FOR CONSUMER TO USE. MUST PROVIDE SUITABLE UTENSILS OR EFFECTIVE DISPENSING METHOD THAT PROTECTS FOOD FROM CONTAMINATION. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED. EMPLOYEE PROVIDE UTENSIL IN CONTAINER DURING INSPECTION.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED NUMEROUS EXPIRED FOOD HANDLER TRAINING CERTIFICATES. INSTRUCTED TO PROVIDE CURRENT FOOD HANDLER TRAINING CERTIFICATES.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO ALLERGEN TRAINING CERTIFICATES FOR CERTIFIED FOOD MANAGERS. INSTRUCTED TO PROVIDE ALLERGEN TRAINING CERTIFICATES FOR ALL CERTIFIED FOOD MANAGERS.

Base deductions−36 pts

Risk factor bonus (1× +5)−5 pts

Sep 24

Canvass Re-Inspection InspectionPass

7 Basic

7 total

86/100inspection score

−14 pts

Basic (7)

−14 pts

40PERSONAL CLEANLINESS−2
OBSERVED EMPLOYEES PREPARING FOOD IN THE KITCHEN PREP AREA WITHOUT WEARING HAIR RESTRAINTS. INSTRUCTED ABOVE THAT EMPLOYEES MUST WEAR HAIR RESTRAINTS AT ALL TIMES FOOD IS BEING PREPARED AND SERVED.
41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED WIPING CLOTHS STORED ON TOP OF PREP TABLES IN MAIN KITCHEN FOOD PREP AREA. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.
43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED ICE SCOOPS STORED INSIDE ICE BIN IN KITCHEN FOOD PREPARATION AREA. MUST PROPERLY STORE ICE SCOOPS IN A CLEAN CONTAINER TO PREVENT CONTAMINATION.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
ALL STORED ITEMS THROUGHOUT FOOD PREP AREA, WALK-IN FREEZERS, REAR STORAGE AREA AND BASEMENT MUST BE ELEVATED FROM THE FLOOR
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED CLUTTER AND UNNECESSARY ITEMS IN BASEMENT. MUST REMOVE CLEAN AND ORGANIZE AREAS TO PREVENT RODENT HARBORAGE.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED DUST BUILD UP ON VENTILATION VENTS INSIDE UNISEX WASHROOMS. MUST CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED DUST BUILD UP ON VENTILATION VENTS INSIDE UNISEX WASHROOMS. MUST CLEAN AND MAINTAIN.

Base deductions−14 pts

Aug 24

Canvass InspectionFail

1 Med8 Basic

9 total

79/100inspection score

−21 pts

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED NO STEM THERMOMETER ON PREMISES AT THIS TIME TO MONITOR THE INTERNAL TEMPERATURES OF TCS FOODS. MUST OBTAIN AND MAINTAIN PROPER THERMOMETER. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.

Basic (8)

−16 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED NO SNEEZE GUARD OR OTHER PROTECTION PROVIDED AROUND SELF SERVING STATION. MANAGEMENT INSTRUCTED TO PROVIDE OR INSTALL A BARRIER TO PREVENT CONTAMINATION BY THE PUBLIC. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
40PERSONAL CLEANLINESS−2
OBSERVED EMPLOYEES PREPARING FOOD IN THE KITCHEN PREP AREA WITHOUT WEARING HAIR RESTRAINTS. INSTRUCTED ABOVE THAT EMPLOYEES MUST WEAR HAIR RESTRAINTS AT ALL TIMES FOOD IS BEING PREPARED AND SERVED.
41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED WIPING CLOTHS STORED ON TOP OF PREP TABLES IN MAIN KITCHEN FOOD PREP AREA. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.
43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED ICE SCOOPS STORED INSIDE ICE BIN IN KITCHEN FOOD PREPARATION AREA. MUST PROPERLY STORE ICE SCOOPS IN A CLEAN CONTAINER TO PREVENT CONTAMINATION.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
ALL STORED ITEMS THROUGHOUT FOOD PREP AREA, WALK-IN FREEZERS, REAR STORAGE AREA AND BASEMENT MUST BE ELEVATED FROM THE FLOOR.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED CLUTTER AND UNNECESSARY ITEMS IN BASEMENT. MUST REMOVE CLEAN AND ORGANIZE AREAS TO PREVENT RODENT HARBORAGE.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED EMPLOYEE SHOES JACKETS IN BASEMENT FOOD STORAGE AREA AND REAR OF FOOD STORGE AREA. MUST PROVIDE EMPLOYEE PERSONAL STORAGE AREA AWAY FROM FOOD CONTACT ITEMS.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED DUST BUILD UP ON VENTILATION VENTS INSIDE UNISEX WASHROOMS. MUST CLEAN AND MAINTAIN.

Base deductions−21 pts

Feb 23

License Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Feb 23

License InspectionFail

2 High6 Basic

8 total1 risk factor

63/100inspection score

−32 pts

High Priority (2)

−20 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE FOR ALL EMPLOYEES. PRIORITY FOUNDATION VIOLATION.MUST PROVIDE.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
MUST INSTALL AN ACCESSIBLE HAND WASHING SINK AT THE KITCHEN DISHWASHING AREA. PRIORITY FOUNDATION VIOLATION 7-38-030(C).

Basic (6)

−12 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
MUST NOT STORE FOOD ITEMS OR TOGO FOOD CONTAINERS UNDER WASTE WATER PIPING THROUGHOUT THE BASEMENT.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
ALL STORED ITEMS THROUGHOUT THE BASEMENT MUST BE ELEVATED FROM THE FLOORS. MUST NOT USE RAW WOODEN PALLETS AS ELEVATION. FLOORS MUST BE ACCESSIBLE FOR CLEANING AND MONITORING AT ALL TIMES.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
NOTED EXTREMELY LARGE POTS UNABLE TO BE SUBMERGED INTO THE THREE COMPARTMENT SINK TO ENABLE ADEQUATE WASHING, RINSING AND SANITIZING. MUST PROVIDE A LARGER THREE COMPARTMENT SINK OR REMOVE ALL OVERSIZED POTS. PRIORITY FOUNDATION VIOLATION.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
MUST PROVIDE A COVERED WASTE RECEPTACLE FOR THE CO-ED EMPLOYEE WASHROOM.
58ALLERGEN TRAINING AS REQUIRED−2
MUST PROVIDE PROOF OF ALLERGEN TRAINING/CERTIFICATE FOR ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS.
62COMPLIANCE WITH CLEAN INDOOR AIR ORDINANCE−2
MUST PROVIDE "NO SMOKING" SIGNAGE AT THE ENTRANCE/EXIT OF THE ESTABLISHMENT. ORDINANCE VIOLATION 7-32-020(A)

Base deductions−32 pts

Risk factor bonus (1× +5)−5 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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