What is River North Bistro's health inspection score?

River North Bistro has a SafeDine safety score of 78 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was River North Bistro last inspected?

River North Bistro was last inspected on February 17, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does River North Bistro have?

River North Bistro has 27 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is River North Bistro safe to eat at?

River North Bistro has a good safety record with a score of 78/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does River North Bistro serve?

River North Bistro serves French cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

River North Bistro

Name: River North Bistro
Address: 660 N STATE ST, Chicago, 60654
Rating: 78

660 N STATE ST, Chicago

Last Inspected: 2/17/2026

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0Good

French•River North

Ranked #278 of 551 in River NorthBetter than 80% of french restaurants

Improving

5 inspections

Last: Feb 17, 2026

high confidence

Directions Order

Inspections

Clean Rate

5.4

Avg Violations

4 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

Plumbing issues

Plumbing or waste disposal problems

Pest issuesHigh Priority

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-26

Final Score

Impact Breakdown

High Priority

-7 pts

Direct health hazards • 10 pts each

Intermediate

-4 pts

Potential hazards • 5 pts each

Basic

-5 pts

Best practices • 2 pts each

Inspection Timeline

+12 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 74/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (78/100) 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

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660 N STATE ST, Chicago, IL 60654

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Violation Timeline

Jan 2023

1 inspections

1 basic

Jan

Jan 2024

1 inspections

3 high priority

1 intermediate

5 basic

Jan 2025

2 inspections

3 high priority

1 intermediate

10 basic

Jan

Feb 2026

1 inspections

1 high priority

1 intermediate

1 basic

Inspection History

5 records on file

3 Canvass1 Canvass Re-Inspection1 License

Feb 26

Canvass InspectionLatestPass

1 High1 Med1 Basic

3 total

83/100inspection score

−17 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HANDWASHING SIGNAGE AT EXPOSED HANDWASHING SINK ON MAIN COOK LINE. MANAGEMENT PROVIDED HANDWASHING SIGN DURING INSPECTION. INSTRUCTED TO MAINTAIN HANDWASHING SIGNS AT ALL EXPOSED HANDWASHING SINKS.

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED BROKEN THERMOMETER INSIDE 2 DOOR COOLER LOCATED OPPOSITE GRILL ON COOK LINE. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.

Basic (1)

−2 pts

56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED BUILD UP OF DUST AROUND VENTS AND ON CEILING PANELS ABOVE COOK LINE IN REAR PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN IN GOOD CONDITION.

Base deductions−17 pts

Jan 25

Canvass Re-Inspection InspectionPass

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
5-501.17: OBSERVED NO COVERED RECEPTACLE IN 26TH FLOOR WOMEN'S WASHROOM. INSTRUCTED TO PROVIDE COVERED RECEPTACLE IN WOMEN'S WASHROOM ON THE 26TH FLOOR FOR SANITARY PRODUCTS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.11: OBSERVED MISSING FLOORS TILES IN DISHWASHING AREA IN BETWEEN DISH MACHINE AND THREE COMPARTMENT SINK NEAR FLOOR DRAIN. INSTRUCTED TO SMOOTHLY REPLACE MISSING FLOOR TILES IN SAID AREA FOR EASE OF CLEANABILITY.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.12: OBSERVED FOOD DEBRIS IN INTERIOR OF FLOOR DRAIN BETWEEN FRYER AND OVEN. INSTRUCTED TO CLEAN INTERIOR OF FLOOR DRAIN BETWEEN FRYER AND OVEN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
6-501.14: OBSERVED GREASE BUILDUP ON FILTERS IN HOOD ON WESTSIDE OF COOKLINE. INSTRUCTED TO CLEAN FILTERS IN HOOD ON WESTSIDE OF OF COOKLINE.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
6-303.11: OBSERVED DIMLY LIT DISHWASHING AREA. INSTRUCTED TO INCREASE LIGHT INTENSITY IN DISHWASHING AREA.

Base deductions−10 pts

Jan 25

Canvass InspectionFail

3 High1 Med5 Basic

9 total2 risk factors

45/100inspection score

−45 pts

High Priority (3)

−30 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
OBSERVED NO CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER ON PREMISES. CORRECTED ON SITE CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER ARRIVED ON SITE AT 9:40AM. INSTRUCTED CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER MUST BE ON PREMISES AT ALL TIMES. PRIORITY FOUNDATION VIOLATION
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER ON PREMISES. CORRECTED ON SITE CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER ARRIVED ON SITE AT 9:40AM. INSTRUCTED CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER MUST BE ON PREMISES AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-012 CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED IMPROPER MINIMUM WATER TEMPERATURE OF 52.0F AT HANDWASHING SINK IN 2ND FLOOR WOMEN'S WASHROOM(RIGHT SIDE HANDWASHING SINK). INSTRUCTED A HANDWASHING SINK SHALL BE EQUIPPED TO PROVIDE WATER AT A TEMPERATURE OF AT LEAST 100F THROUGH A MIXING VALVE OR COMBINATION FAUCET. CORRECTED ON SITE HANDWASHING SINK IN 2ND FLOOR WOMEN'S WASHROOM(RIGHT SIDE HANDWASHING SINK) REPAIRED BEFORE CONCLUSION OF INSPECTION, OBSERVED PROPER MINIMUM WATER TEMPERATURE OF 110.7F AFTER REPAIR. PRIORITY VIOLATION 7-38-030(C) CITATION ISSUED.

Intermediate (1)

−5 pts

25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
OBSERVED ASTERISK MISSING ON MENU IDENTIFYING ALL ANIMAL DERIVED FOODS THAT ARE SERVED UNDERCOOKED, COOKED TO ORDER OR CONTAIN RAW OR UNDERCOOKED INGREDIENTS AND OBSERVED NO DISCLOSURE ON MENU STATING THAT ASTERISKED ANIMAL DERIVED FOODS ARE SERVED UNDERCOOKED, COOKED TO ORDER OR CONTAIN RAW OR UNDERCOOKED INGREDIENTS. INSTRUCTED TO ADD ASTERISK IDENTIFYING ALL ANIMAL DERIVED FOODS THAT ARE SERVED UNDERCOOKED, COOKED TO ORDER OR CONTAIN RAW OR UNDERCOOKED INGREDIENTS AND TO ADD DISCLOSURE TO MENU STATING THAT ANIMAL DERIVED FOODS WITH AN ASTERISK ARE SERVED UNDERCOOKED, COOKED TO ORDER OR CONTAIN RAW OR UNDERCOOKED INGREDIENTS. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED

Basic (5)

−10 pts

53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED NO COVERED RECEPTACLE IN 26TH FLOOR WOMEN'S WASHROOM. INSTRUCTED TO PROVIDE COVERED RECEPTACLE IN WOMEN'S WASHROOM ON THE 26TH FLOOR FOR SANITARY PRODUCTS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED MISSING FLOORS TILES IN DISHWASHING AREA IN BETWEEN DISH MACHINE AND THREE COMPARTMENT SINK NEAR FLOOR DRAIN. INSTRUCTED TO SMOOTHLY REPLACE MISSING FLOOR TILES IN SAID AREA FOR EASE OF CLEANABILITY.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FOOD DEBRIS IN INTERIOR OF FLOOR DRAIN BETWEEN FRYER AND OVEN. INSTRUCTED TO CLEAN INTERIOR OF FLOOR DRAIN BETWEEN FRYER AND OVEN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED DIMLY LIT DISHWASHING AREA. INSTRUCTED TO INCREASE LIGHT INTENSITY IN DISHWASHING AREA.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED GREASE BUILDUP ON FILTERS IN HOOD ON WESTSIDE OF COOKLINE. INSTRUCTED TO CLEAN FILTERS IN HOOD ON WESTSIDE OF OF COOKLINE.

Base deductions−45 pts

Risk factor bonus (2× +5)−10 pts

Jan 24

Canvass InspectionPass w/ Conditions

3 High1 Med5 Basic

9 total2 risk factors

45/100inspection score

−45 pts

High Priority (3)

−30 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
OBSERVED NO CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER ON PREMISES, WHILE TCS FOODS ARE PREPARED, COOKED AND SERVED(HAM AND POTATOES). CORRECTED ON SITE CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER ARRIVED ON SITE AT 9:55AM. INSTRUCTED CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER MUST BE ON PREMISES AT ALL TIMES TCS FOODS ARE PREPARED, COOKED AND SERVED. PRIORITY FOUNDATION VIOLATION.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER ON PREMISES, WHILE TCS FOODS ARE PREPARED, COOKED AND SERVED(HAM AND POTATOES). CORRECTED ON SITE CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER ARRIVED ON SITE AT 9:55AM. INSTRUCTED CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER MUST BE ON PREMISES AT ALL TIMES TCS FOODS ARE PREPARED, COOKED AND SERVED. PRIORITY FOUNDATION VIOLATION. 7-38-012 CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED LOW TEMPERATURE DISHMACHINE ON 26TH FLOOR SANITIZING IMPROPERLY, 10PPM CHLORINE IN DISHROOM. INSTRUCTED TO REPAIR AND MAINTAIN, SANITIZE ALL EQUIPMENT AND DISHES IN LOW TEMPERATURE DISHMACHINES WITH 50-100PPM CHLORINE SANITIZER. CORRECTED ON SITE LOW TEMPERATURE DISH MACHINE IN DISHROOM ON 26TH FLOOR REPAIRED AND SANITIZING AT 50PPM BEFORE COMPLETION OF INSPECTION. PRIORITY VIOLATION 7-38-025 CITATION ISSUED.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVE OATMEAL IN CONTAINER NOT LABELED. INSTRUCTED ALL FOOD NOT IN ORIGINAL CONTAINERS SHALL BE LABELED WITH COMMON NAME OF FOOD.

Basic (5)

−10 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED NO SPLASH GUARD ON RIGHT SIDES OF HANDWASHING SINKS FOR DISHWASHING AREA AND PREP AREA ON FIRST FLOOR KITCHEN. INSTRUCTED TO INSTALL SPLASH GUARDS TO PREVENT CONTAMINATION.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED NO CHEMICAL TEST STRIPS (QUATERNARY AMMONIUM) ON THE PREMISES TO MEASURE THE SANITIZER CONCENTRATION AT THREE COMPARTMENT SINK IN DISHWASHING AREA OF KITCHEN. MANAGEMENT INSTRUCTED TO PROVIDE CHEMICAL TEST STRIPS. CORRECTED ON SITE QUATERNARY AMMONIUM TEST STRIPS DELIVERED BEFORE INSPECTION COMPLETION. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED BUILDUP ALONG BASES OF WALL AND FLOOR UNDERNEATH DISHAMCHINE ON FIRST FLOOR AND UNDERNEATH THREE COMPARTMENT SINK IN BAR OF FIRST FLOOR. INSTRUCTED TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED MISSING VENT COVER ABOVE DISH MACHINE ON FIRST FLOOR. INSTRUCTED TO INSTALL VENT COVER ABOVE DISH MACHINE ON FIRST FLOOR.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO PROOF OF ALLERGEN TRAINING FOR ALL EMPLOYEES WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE. INSTRUCTED TO PROVIDE PROOF OF ALLERGEN TRAINING FOR ALL EMPLOYEES WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE.

Base deductions−45 pts

Risk factor bonus (2× +5)−10 pts

Jan 23

License InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
A section of kitchen wall missing base tiles, instructed to maintain.

Base deductions−2 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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