What is Asador Bastian's health inspection score?

Asador Bastian has a SafeDine safety score of 98 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Asador Bastian last inspected?

Asador Bastian was last inspected on March 3, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Asador Bastian have?

Asador Bastian has 23 total violations across 8 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Asador Bastian safe to eat at?

Yes, Asador Bastian has an excellent safety record with a score of 98/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Asador Bastian serve?

Asador Bastian serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Asador Bastian

Name: Asador Bastian
Address: 214 W ERIE ST, Chicago, 60654
Rating: 98

214 W ERIE ST, Chicago

Last Inspected: 3/3/2026

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0Excellent

American•River North

Ranked #13 of 547 in River NorthBetter than 17% of american restaurants

Stable

8 inspections

Last: Mar 3, 2026

high confidence

Directions Order

Inspections

38%

Clean Rate

2.9

Avg Violations

1 month ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Plumbing issues

Plumbing or waste disposal problems

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Other violationHigh Priority

Regulatory compliance issue

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-2

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-2 pts

Best practices • 2 pts each

Inspection Timeline

+2 pts

100

Latest

100% weight

2nd

60% weight

100

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

214 W ERIE ST, Chicago, IL 60654

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Violation Timeline

Mar 2023

2 inspections

4 high priority

1 intermediate

8 basic

Mar

Mar 2024

1 inspections

Apr 2024

2 inspections

1 high priority

1 intermediate

5 basic

Apr

Jan 2025

1 inspections

Feb 2025

1 inspections

3 basic

Feb

Mar 2026

1 inspections

Inspection History

8 records on file

3 Non-Inspection2 Canvass1 Canvass Re-Inspection1 License Re-Inspection1 License

Mar 26

Non-Inspection InspectionLatestCleanNo Entry

No violations

100/100inspection score

Feb 25

Canvass InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED FOOD RESIDUE ON LOWER INTERIOR COMPONENTS OF MEAT SLICER IN MEAT ROOM. INSTRUCTED TO CLEAN AND SANITIZE LOWER INTERIOR COMPONENTS OF MEAT SLICER IN MEAT ROOM AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED FAUCET OF ONE COMPARTMENT SINK IN MEAT ROOM LEAKING FROM LEFT SIDE AND OBSERVED RIGHT SIDE OF SAME FAUCET MOVING BACK AND FORTH WHEN TURNED ON. INSTRUCTED TO REPAIR LEAKING FAUCET AND REATTACH RIGHT SIDE OF FAUCET TO SINK OF ONE COMPARTMENT SINK IN MEAT ROOM AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED BUILDUP ON INTERIOR OF FLOOR DRAIN BETWEEN ICE MACHINES ON FIRST FLOOR IN MEAT ROOM. INSTRUCTED TO CLEAN INTERIOR OF FLOOR DRAIN BETWEEN ICE MACHINES ON FIRST FLOOR IN MEAT ROOM.

Base deductions−6 pts

Jan 25

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

Apr 24

Canvass Re-Inspection InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED EXPOSED BRICK WALLS IN FIRST FLOOR MEAT ROOM WESTSIDE WALL, FIRST FLOOR MEAT ROOM TO THE RIGHT AND ABOVE COUNTER WITH GLASSWASHERS, HANDWASHING SINK, ONE COMPARTMENT SINK AND NORTHSIDE WALL NEXT TO ICE MACHINE. OBSERVED EXPOSED BRICK WALL NEXT TO LONG COLD HOLDING UNIT IN SECOND FLOOR KITCHEN PREP AREA ON SOUTHSIDE WALL ACROSS FROM HANDWASHING SINK AND COOKING EQUIPMENT. INSTRUCTED WALLS SHALL BE DESIGNED, CONSTRUCTED AND INSTALLED SO THEY ARE SMOOTH AND EASILY CLEANABLE.

Base deductions−2 pts

Apr 24

Canvass InspectionFail

1 High1 Med4 Basic

6 total

77/100inspection score

−23 pts

High Priority (1)

−10 pts

14REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION−10
OBSERVED MUTIPLE SHELLSTOCK TAGS FROM JANUARY, FEBRUARY AND MARCH 2024 WITH NO DATE WHEN THE LAST SHELLSTOCK FROM THE CONTAINER IS SOLD OR SERVED. INSTRUCTED THE DATE WHEN THE LAST SHELLSTOCK FROM THE CONTAINER IS SOLD OR SERVED SHALL BE RECORDED ON THE TAG OR LABEL. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

Intermediate (1)

−5 pts

25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
OBSERVED NO ASTERISK ON MENU IDENTIFYING WHICH ANIMAL DERIVED FOODS ARE SERVED RAW OR COOKED TO ORDER. CORRECTED ON SITE ASTERISK ADDED TO MENU IDENTIFYING WHICH ANIMAL DERIVED FOODS ARE SERVED RAW OR COOKED TO ORDER BEFORE CONCLUSION OF INSPECTION. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.

Basic (4)

−8 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED NO RIGHT AND BACK SPLASH GUARDS ON HANDWASHING SINK IN COOKLINE AREA WITH LARGE COOKING EQUIPMENT AND LEFT SIDE SPLASH GUARD IN PREP AREA OF COOKLINE. INSTRUCTED TO INSTALL SPLASH GUARDS ON SAID HANDWASHING SINKS TO PREVENT CONTAMINATION OF EQUIPMENT.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED NO IRREVERSIBLE TEMPERATURE INDICATOR FOR MEASURING SURFACE TEMPERATURE OF UTENSILS AND OTHER DISHES. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED LOW WATER PRESSURE FOR COLD WATER AT HANDWASHING SINK IN DISHWASHING AREA SECOND FLOOR. INSTRUCTED TO REPAIR AND MAINTAIN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED NO COVERED RECEPTACLE IN ALL GENDER SOUTHSIDE SECOND FLOOR WASHROOM. INSTRUCTED TO PROVIDE.

Base deductions−23 pts

Mar 24

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

Mar 23

License Re-Inspection InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.11: OBSERVED PITS ON EXPOSED BRICK THROUGHOUT COOKLINE/GRILL AREA, ESSPRESSO AREA, ICE MACHINE/ DISH AREA ON 1ST FLOOR. FACILITY MUST ENSURE ALL WALL SURFACES MUST BE SMOOTH, EASILY CLEANABLE, AND NON-ABSORBENT.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13: FOOD HANDLER CERTIFICATIONS NOT PROVIDED ON SITE. FACILITY MUST ENSURE THAT ALL FOOD HANDLER EMPLOYEES THAT ARE HIRED IN THE FACILITY OBTAIN A VALID FOOD HANDLER CERTIFICATION.
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13: FOOD ALLERGEN CERTIFICATION NOT PROVIDED ON SITE. ALL PENDING/CITY CERTIFIED MANAGERS OBTAIN A VALID FOOD ALLERGEN CERTIFICATION.

Base deductions−6 pts

Mar 23

License InspectionFail

4 High1 Med5 Basic

10 total1 risk factor

40/100inspection score

−55 pts

High Priority (4)

−40 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
EMPLOYEE HEALTH POLICY NOT PROVIDED ON SITE. FACILITY MUST PROVIDE EMPLOYEE HEALTH POLICIES DURING ALL HEALTH DEPARTMENT SITE VISITIS. PRIORITY FOUNDATION VIOLATION 7-38-010 NO CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
HAND WASHING SINK IN THE GRILL AREA IS NOT EASILY ACCESSIBLE TO THE REST OF THE COOKLINE AREA. FACILITY MUST ENSURE HAND SINK IS EASILY ACCESSIBLE TO BOTH ENDS OF THE COOKLINE AREA. PRIORITY FOUNDATION VIOLATION 7-38-030 (c) NO CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
HAND WASHING SINK IS NOT LOCATED IN THE DISHROOM AREA. FACILITY MUST PROVIDE AN EASILY ACCESSIBLE HAND WASHING SINK IN THE DISHROOM AREA. PRIORITY FOUNDATION 7-38-030 (c) NO CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
GLASS RINSE FIXTURE IS ATTACHED TO THE HAND SINK ON THE 1ST FLOOR BAR AND SERVICE STATION HAND SINK LOCATED AT THE 2ND FLOOR. FACILITY MUST REMOVE GLASS RINSE FIXTURES ATTACHED AND ENSURE THAT SINKS ARE ONLY MEANT FOR HANDWASHING.

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
PEST CONTROL LICENSE IN LOG BOOK IS NOT PROVIDED ON SITE. FACILITY MUST OBTAIN AND PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-020 (c) NO CITATION ISSUED.

Basic (5)

−10 pts

53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
ALL GENDER RESTROOM LACKS A COVERED RECEPTACLE FOR DISPOSAL OF FEMININE HYGIENE PRODUCTS. PROVIDE AT LEAST ONE COVERED TRASH RECEPTACLE IN RESTROOM.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED EXPOSED/OPEN GAP BETWEEN FLOOR DRAIN(S) UNDER HANDSINK LOCATED ON FIRST FLOOR NEAR ICE MACHINES. FACILITY MUST ENSURE THAT ALL GAPS ARE SEALED, SMOOTH, EASILY CLEANABLE, AND NON-ABSORBENT.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED PITS ON EXPOSED BRICK THROUGHOUT COOKLINE/GRILL AREA, ESSPRESSO AREA, ICE MACHINE/ DISH AREA ON 1ST FLOOR. FACILITY MUST ENSURE ALL WALL SURFACES MUST BE SMOOTH, EASILY CLEANABLE, AND NON-ABSORBENT.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
FOOD HANDLER CERTIFICATIONS NOT PROVIDED ON SITE. FACILITY MUST ENSURE THAT ALL FOOD HANDLER EMPLOYEES THAT ARE HIRED IN THE FACILITY OBTAIN A VALID FOOD HANDLER CERTIFICATION.
58ALLERGEN TRAINING AS REQUIRED−2
FOOD ALLERGEN CERTIFICATION NOT PROVIDED ON SITE. ALL PENDING/CITY CERTIFIED MANAGERS OBTAIN A VALID FOOD ALLERGEN CERTIFICATION.

Base deductions−55 pts

Risk factor bonus (1× +5)−5 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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