What is Breakfast House's health inspection score?

Breakfast House has a SafeDine safety score of 86 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Breakfast House last inspected?

Breakfast House was last inspected on January 28, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Breakfast House have?

Breakfast House has 16 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Breakfast House safe to eat at?

Yes, Breakfast House has an excellent safety record with a score of 86/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Breakfast House serve?

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

Official Health Record

Breakfast House

Name: Breakfast House
Address: 4725 W BELMONT AVE, Chicago, 60641
Rating: 86

4725 W BELMONT AVE, Chicago

Last Inspected: 1/28/2026

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0Excellent

American•Chicago

Ranked #960 of 1000 in ChicagoBetter than 22% of american restaurants

Stable

4 inspections

Last: Jan 28, 2026

high confidence

Directions Order

Inspections

Clean Rate

Avg Violations

4 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

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

Facility condition

Building maintenance or structural issues

Other violationHigh Priority

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-15

Final Score

Impact Breakdown

High Priority

-4 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-7 pts

Best practices • 2 pts each

Inspection Timeline

+4 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 85/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (86/100) 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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4725 W BELMONT AVE, Chicago, IL 60641

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Violation Timeline

Mar 2023

1 inspections

1 high priority

2 basic

Mar

Jul 2024

1 inspections

1 high priority

3 basic

Feb 2025

1 inspections

1 high priority

4 basic

Feb

Jan 2026

1 inspections

1 intermediate

3 basic

Inspection History

4 records on file

4 Canvass

Jan 26

Canvass InspectionLatestPass

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED SALT AND RICE OUT OF THE ORIGINAL CONTAINERS WITHOUT LABELS CONTAINING THE PRODUCT NAME. INSTRUCTED TO LABEL ALL FOODS AND SPICES WITH COMMON NAME THAT ARE OUT OF THE ORIGINAL CONTAINERS.

Basic (3)

−6 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED SOILED MOP HEADS NOT PROPERLY STORED. INSTRUCTED MANAGER TO HANG MOP HEADS TO PREVENT INSECT BREEDING.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED FAN IN THE WALK-IN COOLER WITH DIRT BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED FOOD SERVICE SANITATION MANAGER WITH EXPIRED FOOD ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO MEET REQUIREMENT.

Base deductions−11 pts

Feb 25

Canvass InspectionPass

1 High4 Basic

5 total

82/100inspection score

−18 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED SEVERAL TCS FOOD ITEMS SUCH AS COOKED PROTEINS, BEANS, AND SAUCES STORED COVERED WITH FOOD-GRADE PLASTIC WRAP WHILE COOLING IN THE WALK-IN COOLER. INSTRUCTED TO STORE TCS FOOD ITEMS LOOSELY-COVERED OR UNCOVERED (IF PROTECTED FROM OVERHEAD CONTAMINATION) WHILE COOLING TO ALLOW FOR ADEQUATE HEAT TRANSFER AND MAINTAIN.

Basic (4)

−8 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED NONFOOD-CONTACT SURFACES OF COOKING EQUIPMENT (STOVE, GRIDDLE, DEEP FRYERS, SALAMANDER OVEN) ALONG THE MAIN COOK LINE TO BE HEAVILY SOILED WITH GREASE AND DRIED FOOD DEBRIS, INCLUDING SIDES OF EQUIPMENT AND GREASE SPLASH PLATES. INSTRUCTED TO CLEAN NONFOOD-CONTACT SURFACES OF EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF GREASE, DEBRIS, AND OTHER SOILS AND MAINTAIN.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OBSERVED OUTDOOR GREASE WASTE RECEPTACLE GRATE TO BE HEAVILY-SOILED WITH LARGE GREASE DEPOSITS. INSTRUCTED TO CLEAN OUTDOOR GREASE WASTE RECEPTACLE GRATE AND EXTERIOR AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF GREASE AND OTHER SOILS AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FLOOR-MOUNTED UTILITY SINK IN THE REAR PREP AREA TO BE HEAVILY SOILED WITH FOOD DEBRIS AND OTHER SOILS. INSTRUCTED TO CLEAN FLOORS AND FLOOR-MOUNTED PLUMBING FIXTURES SUCH AS UTILITY SINK AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF FOOD DEBRIS AND MANTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED GREASE COLLECTING ON ADJACENT CEILING PANELS AND TOP OF LEFT-HAND VENTILATION HOOD SYSTEM IN THE MAIN COOK LINE AREA. INSTRUCTED TO MAINTAIN VENTILATION HOOD SYSTEM OF ADEQUATE CAPACITY TO PREVENT GREASE OR CONDENSATION FROM COLLECTING ON INTERIOR SURFACES OF HOOD SYSTEM OR ADJACENT FACILITIES AND MAINTAIN.

Base deductions−18 pts

Jul 24

Canvass InspectionPass

1 High3 Basic

4 total

84/100inspection score

−16 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED INTERIOR GUARD OF ICE BIN WITH SOME DIRT, NOT CLEAN. INSTRUCTED THE PERSON IN CHARGE TO DETAIL CLEAN AND MAINTAIN.

Basic (3)

−6 pts

40PERSONAL CLEANLINESS−2
OBSERVED MULTIPLE FOOD HANDLING EMPLOYEES NOT WEARING HAIR RESTRAINTS AT THE TIME OF INSPECTION. INSTRUCTED THE PERSON IN CHARGE TO ENSURE ALL FOOD HANDLING EMPLOYEES WEAR HAIR RESTRAINTS WHILE HANDLING FOOD TO PREVENT CONTAMINATION OF FOOD AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED RUSTED STORAGE RACKS IN WALK IN COOLER AND FREEZER IN THE REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO REMOVE RUST AND ENSURE ALL NONFOOD-CONTACT SURFACES REMAIN SMOOTH AND EASILY CLEANABLE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED ACCUMULATED FOOD DEBRIS ON THE FLOOR IN THE WALK-IN COOLER AND FREEZER IN THE REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO CLEAN FLOORS AND MAINTAIN.

Base deductions−16 pts

Mar 23

Canvass InspectionPass w/ Conditions

1 High2 Basic

3 total

86/100inspection score

−14 pts

High Priority (1)

−10 pts

9NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED−10
OBSERVED A FOOD HANDLING EMPLOYEE HANDLE READY-TO-EAT FOOD (CUT FRUIT) WITH THEIR BARE HANDS WHILE MAKING A FRUIT CUP. MANAGEMENT INSTRUCTED THAT BARE HAND CONTACT WITH READY-TO-EAT FOODS IS NOT ALLOWED. PRIORITY VIOLATION 7-38-010. CITATION ISSUED.

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED RAW WOOD ON THE BOTTOM COUNTER OF THE BAR AREA. MANAGEMENT INSTRUCTED TO PAINT OR SEAL ALL RAW WOOD SO IT IS SMOOTH AND EASILY CLEANABLE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED OPENINGS IN THE WALLS UNDER THE EXPOSED HAND WASHING SINK AT THE COOK'S LINE AND NEXT TO THE HIGH TEMPERATURE DISH MACHINE IN THE REAR FOOD PREP AREA. MANAGEMENT INSTRUCTED TO SEAL ALL WALL OPENINGS.

Base deductions−14 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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