What is Fish Bar's health inspection score?

Fish Bar has a SafeDine safety score of 62 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Fish Bar last inspected?

Fish Bar was last inspected on June 6, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Fish Bar have?

Fish Bar has 64 total violations across 9 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Fish Bar safe to eat at?

Fish Bar has a safety score of 62/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Fish Bar

Name: Fish Bar
Address: 2956 N SHEFFIELD AVE, Chicago, 60657
Rating: 62

2956 N SHEFFIELD AVE, Chicago

Last inspected 11mo ago

▼Declining

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0Fair

Lakeview

Ranked #760 of 997 in Lakeview

Declining

9 inspections

Last: Jun 6, 2025

medium confidence

Directions Order

Inspections

Clean Rate

7.1

Avg Violations

12 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Employee illnessHigh Priority

Sick employee handling food — illness transmission risk

Plumbing issues

Plumbing or waste disposal problems

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-39

Final Score

Impact Breakdown

High Priority

-7 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-14 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

-15 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 61/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (62/100) 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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2956 N SHEFFIELD AVE, Chicago, IL 60657

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Violation Timeline

Feb 2023

1 inspections

7 basic

Feb

May 2023

2 inspections

1 high priority

13 basic

Mar 2024

2 inspections

1 high priority

6 basic

Mar

Apr 2025

3 inspections

7 high priority

1 intermediate

17 basic

Jun 2025

1 inspections

1 high priority

1 intermediate

9 basic

Jun

Inspection History

9 records on file

3 Complaint2 Canvass Re-Inspection1 Canvass2 Complaint Re-Inspection1 License

Jun 25

Complaint InspectionLatestPass

1 High1 Med9 Basic

11 total

67/100inspection score

−33 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND WASHING SIGNS OR POSTERS NEAR HAND WASHING SINKS IN FRONT BAR AREA AND REAR FOOD PREPARATION AREA. MUST PROVIDE SIGNS OR POSTERS AT ALL TIMES.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
MUST PROPERLY LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN THE ORIGINAL CONTAINER.

Basic (9)

−18 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD CONTAINERS ON FLOOR INSIDE WALK-IN COOLER LOCATED IN THE BASEMENT. MUST ELEVATE ITEMS OFF THE FLOOR TO PREVENT CONTAMINATION.
41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED WIPING CLOTHS STORED IN SANITIZING BUCKETS WITH WATER. INSTRUCTED TO PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION BETWEEN USES TO PREVENT CONTAMINATION OF EQUIPMENT & FOOD.
43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED SCOOPS STORED INSIDE FLOUR CONTAINER IN REAR FOOD PREPARATION AREA FOOD STORAGE AREA. INSTRUCTED MANAGEMENT TO STORE SCOOPS AND UTENSILS WITH HANDLES NOT IN CONTACT WITH FOOD ITEMS IN BETWEEN USE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
BROKEN RUBBER GASKET DOOR INSIDE OF 2-DOOR PREP COOLER IN KITCHEN FOOD PREPARATION AREA. MUST REPAIR AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CUTTING BOARDS IN KITCHEN ON PREP COOLERS WITH OPEN SEAMS AND DARK STAINS. INSTRUCTED TO RESTORE TO A SMOOTH AND EASY TO CLEAN SURFACE BY SANDING AND SEALING OR REPLACE AND MAINTAIN 4-501.13// NOTED MICROWAVE IN KITCHEN IN NEED OF CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST PROVIDE A LID FOR THE ICE BIN FOR ICE USED FOR CONSUMPTION AT THE FRONT BAR AREA.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED RUST AND DIRTY ON FOOD STORAGE SHELVING IN THE KITCHEN FOOD PREP AREA ALSO OBSERVED RUST ON BOTTOM OF REAR PREP TABLE IN REAR KITCHEN FOOD PREP AREA. MUST REPAINT OR REPLACE.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED EXPOSED HAND WASHING SINKS IN FRONT AND REAR OF KITCHEN FOOD PREPARATION AREA DRAINING SLOW. MUST REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED DUST ON CEILINGS VENTS IN GUEST/EMPLOYEE WASHROOMS AND WOODEN CEILING IN WALK-IN COOLER NOT CLEAN. INSTRUCTED TO DEEP CLEAN AND REFINISH RESTORING A SMOOTH AND EASY TO CLEAN SURFACE. OBSERVED DIRT AND DEBRIS ON FLOOR UNDERNEATH FOOD STORAGE SHELVINGS ON BASEMENT FOOD STORAGE AREA AND UNDER AND BEHIND COOKING EQUIPMENT IN MAIN KITCHEN FOOD PREP AREA. MUST CLEAN AND MAINTAIN. OBSERVED DIRT AND DEBRIS ON WALL BEHIND PREP TABLES, COOKING EQUIPMENT AND BEHIND 3-COMPARTMENT SINK. MUST CLEAN AND MAINTAIN.

Base deductions−33 pts

Apr 25

Canvass Re-Inspection InspectionPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
3-304.14//OBSERVED WIPING CLOTHS STORED IN SANITIZING BUCKETS WITH WATER. INSTRUCTED TO PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION BETWEEN USES TO PREVENT CONTAMINATION OF EQUIPMENT & FOOD.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-501.12// OBSERVED CUTTING BOARDS IN KITCHEN ON PREP COOLERS WITH OPEN SEAMS AND DARK STAINS. INSTRUCTED TO RESTORE TO A SMOOTH AND EASY TO CLEAN SURFACE BY SANDING AND SEALING OR REPLACE AND MAINTAIN.--- 4-501.13// NOTED MICROWAVE IN KITCHEN IN NEED OF CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11(C)// NOTED COMPARTMENT UNDER FRYERS IN WITH SLIGHT GREASE BUILD UP, INSTRUCTED TO DEEP CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.11// NOTED DUST ON CEILINGS VENTS IN GUEST/EMPLOYEE WASHROOMS AND WOODEN CEILING IN WALK-IN COOLER NOT CLEAN. INSTRUCTED TO DEEP CLEAN AND REFINISH RESTORING A SMOOTH AND EASY TO CLEAN SURFACE

Base deductions−8 pts

Apr 25

Canvass Re-Inspection InspectionFail

1 High6 Basic

7 total

78/100inspection score

−22 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
6-301.14//OBSERVED NO HANDWASHING SIGNAGE IN THE GUEST/EMPLOYEE WASHROOMS. A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES. INSTRUCTED TO PROVIDE.

Basic (6)

−12 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
3-304.14//OBSERVED WIPING CLOTHS STORED IN SANITIZING BUCKETS WITH WATER. INSTRUCTED TO PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION BETWEEN USES TO PREVENT CONTAMINATION OF EQUIPMENT & FOOD.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-501.12// OBSERVED CUTTING BOARDS IN KITCHEN ON PREP COOLERS WITH OPEN SEAMS AND DARK STAINS. INSTRUCTED TO RESTORE TO A SMOOTH AND EASY TO CLEAN SURFACE BY SANDING AND SEALING OR REPLACE AND MAINTAIN.--- 4-501.13// NOTED MICROWAVE IN KITCHEN IN NEED OF CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11(C)// NOTED COMPARTMENT UNDER FRYERS IN WITH SLIGHT GREASE BUILD UP, INSTRUCTED TO DEEP CLEAN AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
5-205.15// SLOW DRAIN AT BAR HANDSINK, PREP HANDSINK AND LEAK AT GUEST/ EMPLOYEE WASHROOM. INSTRUCTED TO REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.11// NOTED DUST ON CEILINGS VENTS IN GUEST/EMPLOYEE WASHROOMS AND WOODEN CEILING IN WALK-IN COOLER NOT CLEAN. INSTRUCTED TO DEEP CLEAN AND REFINISH RESTORING A SMOOTH AND EASY TO CLEAN SURFACE
59PREVIOUS PRIORITY FOUNDATION VIOLATION CORRECTED−2
8-404.13 (B:3) **P** OBSERVED PREVIOUS PRIORITY FOUNDATION VIOLATION FROM INSPECTION #2615357 CONDUCTED ON 4/8/25 NOT CORRECTED.---- (3) OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY AND MAINTAIN SIGNED COPIES ON SITE FOR ALL FOOD EMPLOYEES IN ACKNOWLEDGMENT OF REPORTING AGREEMENT. PRIORITY FOUNDATION VIOLATION #7-38-010. CITATION ISSUED. ----(38) OBSERVED PEST CONTROL LOGBOOK WITH REPORTS DATED 5/26/24, 7/22/24 AND 7/25/24. ALL RETAIL FOOD ESTABLISHMENTS MUST MAINTAIN A LOGBOOK WHICH SHALL BE KEPT FOR A PERIOD OF TWELVE (12) MONTHS AND INCLUDE A COPY OF THE SERVICE REPORTS AND THE PEST CONTROL COMPANY?S ILLINOIS DEPARTMENT OF PUBLIC (IDPH) HEALTH LICENSE NUMBER.----INSTRUCTED PERSON IN CHARGE THAT THE VIOLATION IS NOW CLASSIFIED AS A PRIORITY ITEM DUE TO NONCOMPLIANCE FROM PREVIOUS INSPECTION. MUST CORRECT BEFORE RE-INSPECTION. PRIORITY VIOLATION #7-42-090. CITATION ISSUED

Base deductions−22 pts

Apr 25

Canvass InspectionFail

6 High1 Med7 Basic

14 total2 risk factors

11/100inspection score

−79 pts

High Priority (6)

−60 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY AND MAINTAIN SIGNED COPIES ON SITE FOR ALL FOOD EMPLOYEES IN ACKNOWLEDGMENT OF REPORTING AGREEMENT. PRIORITY FOUNDATION VIOLATION #7-38-010. CITATION ISSUED.
5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
NOTED NO VOMIT AND DIARRHEA CLEAN UP KIT AND WRITTEN PROCEDURE FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED FACILITY TO PROVIDE AND MAINTAIN CLEAN-UP KIT AND CLEAN-UP PROCEDURE ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION #7-38-005. CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED HANDSINK IN GUEST/EMPLOYEE WASHROOM AND AT HANDSINK ACROSS 3 COMPARTMENT SINK NOT SUPPLIED WITH HAND SOAP. INFORMED PERSON IN CHARGE THAT HAND SOAP MUST BE AVAILABLE AT HANDSINKS AT ALL TIMES. FOOD HANDLER OBTAINED HAND SOAP FOR HAND SINK DURING TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION #7-38-030(C). CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HANDWASHING SIGNAGE IN THE GUEST/EMPLOYEE WASHROOMS. A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES. INSTRUCTED TO PROVIDE.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
NOTED LOW TEMPERATURE DISH WASHING MACHINE NOT PROPERLY SANITIZING. STRENGTH OF CHLORINE SANITIZER CHLORINE AT THE TIME OF INSPECTION WAS 0 PPM. EQUIPMENT MUST PROPERLY SANITIZE AT A MINIMUM OF 50 PPM. INSTRUCTED NOT TO USE TAGGED LOW TEMPERATURE DISHMACHINE UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH (CDPH). TAGGED UNIT. PRIORITY VIOLATION #7-38-025. CITATION ISSUED
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED ICE MACHINE LOCATED IN REAR DISH AREA A WITH A BUILD-UP OF BLACK SUBSTANCE, IN DIRECT CONTACT WITH ICE. ICE IS USED FOR HUMAN CONSUMPTION. INSTRUCTED TO REMOVE ICE, CLEAN, SANITIZE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION #7-38-005.CITATION ISSUED

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED PEST CONTROL LOGBOOK WITH REPORTS DATED 5/26/24, 7/22/24 AND 7/25/24. ALL RETAIL FOOD ESTABLISHMENTS MUST MAINTAIN A LOGBOOK WHICH SHALL BE KEPT FOR A PERIOD OF TWELVE (12) MONTHS AND INCLUDE A COPY OF THE SERVICE REPORTS AND THE PEST CONTROL COMPANY?S ILLINOIS DEPARTMENT OF PUBLIC (IDPH) HEALTH LICENSE NUMBER. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION #7-38-020(C) CITATION ISSUED.

Basic (7)

−14 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED WIPING CLOTHS STORED IN SANITIZING BUCKETS WITH WATER. INSTRUCTED TO PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION BETWEEN USES TO PREVENT CONTAMINATION OF EQUIPMENT & FOOD.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CUTTING BOARDS IN KITCHEN ON PREP COOLERS WITH OPEN SEAMS AND DARK STAINS. INSTRUCTED TO RESTORE TO A SMOOTH AND EASY TO CLEAN SURFACE BY SANDING AND SEALING OR REPLACE AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED MICROWAVE IN KITCHEN IN NEED OF CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
NOTED COMPARTMENT UNDER FRYERS IN WITH SLIGHT GREASE BUILD UP, INSTRUCTED TO DEEP CLEAN AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
SLOW DRAIN AT BAR HANDSINK AND LEAK AT GUEST/ EMPLOYEE WASHROOM. INSTRUCTED TO REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED DUST ON CEILINGS VENTS IN GUEST/EMPLOYEE WASHROOMS AND WOODEN CEILING IN WALK-IN COOLER NOT CLEAN. INSTRUCTED TO DEEP CLEAN AND REFINISH RESTORING A SMOOTH AND EASY TO CLEAN SURFACE
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO PROOF OF ALLERGEN TRAINING FOR ALL CERTIFIED FOOD SERVICE MANAGERS. INSTRUCTED ANY PERSONS WITH THE CITY OF CHICAGO FOOD SANITATION CERTIFICATE TO COMPLY WITH COMPLETION OF TRAINING AND PROVIDE AND MAINTAIN DOCUMENTATION ON SITE AT ALL TIMES.

Base deductions−79 pts

Risk factor bonus (2× +5)−10 pts

Mar 24

Complaint Re-Inspection InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED FOOD DEBRIS ON EXTERIOR OF DISHMACHINE AND ON EXTERIOR OF COOLERS AND SHELVES. MUST CLEAN EQUIPMENT AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
DISHWASH 3-COMPARTMENT SINK LEAKING AT BASE OF FAUCET. MUST REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED ACCUMULATED DUST BUILD UP ON PREP AREA CEILING TILES. MUST CLEAN AND MAINTAIN.

Base deductions−6 pts

Mar 24

Complaint InspectionFail

1 High3 Basic

4 total

84/100inspection score

−16 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED BLACK AND PINK DIRT/SLIME BUILD UP INSIDE ICE MACHINE DRIPPING INTO ICE, ICE USED FOR HUMAN CONSUMPTION. INSTRUCTED MANAGER MUST CLEAN INTERIOR OF ICE MACHINE BY DATE OF REINSPECTION. PRIORITY FOUNDATION 7-38-005. ALL ICE INSIDE ICE MACHINE DISCARDED.

Basic (3)

−6 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED FOOD DEBRIS ON EXTERIOR OF DISHMACHINE AND ON EXTERIOR OF COOLERS AND SHELVES. MUST CLEAN EQUIPMENT AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
DISHWASH 3-COMPARTMENT SINK LEAKING AT BASE OF FAUCET. MUST REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED ACCUMULATED DUST BUILD UP ON PREP AREA CEILING TILES. MUST CLEAN AND MAINTAIN.

Base deductions−16 pts

May 23

Complaint Re-Inspection InspectionPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
A BUCKET WITH SANITIZE SOLUTION AND LINEN MUST BE PROVIDED AT PREP TABLES
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
BROKEN RUBBER GASKET INSIDE LID OF CHEST FREEZER THE KITCHEN REPAIR/REPLACE MUST PROVIDE PROPER SINK STOPPERS FOR THE THREE COMPARTMENT SINK.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS.PROVIDE RAISED SHELVES
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
NO FOOD HANDLER TRAINING CERTIFICATE PROVIDED ON SITE,INSTRUCTED TO PROVIDE

Base deductions−8 pts

May 23

Complaint InspectionFail

1 High9 Basic

10 total

72/100inspection score

−28 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NO PAPER TOWELS PROVIDED AT BOTH HANDWASHING SINKS IN PREP AND BAR AREA.KITCHEN OPERATING. AFTER MY REQUEST MANAGER PROVIDED PAPER TOWELS ON BOTH HANDWASHING SINKS. PRIORITY FOUNDATION VIOLATION:7-38-030,CITATION ISSUED

Basic (9)

−18 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
WASTE PIPE A FEW INCHES ABOVE FOOD SHELVES IN BASEMENT STORAGE AREA. MUST BE ENCASED. SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE.
41WIPING CLOTHS: PROPERLY USED & STORED−2
A BUCKET WITH SANITIZE SOLUTION AND LINEN MUST BE PROVIDED AT PREP TABLES
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
KNIVES ARE STORED BETWEEN THE WALL AND SHELVES,MUST PROVIDE ADDITIONAL KNIFE RACK
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS.PROVIDE RAISED SHELVES
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
ACCUMULATED GREASE AND FOOD DEBRIS ON WALLS, UTILITY CONNECTIONS AND EQUIPMENT SURFACES BEHIND COOKING LINE ALSO WHEELS OF FRYERS.MUST CLEAN AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
ADDITIONAL WATER FLOW IS NEEDED AT HANDWASHING AT PREP AREA.INSTRUCTED TO REPAIR ISSUE
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
WE OBSERVED WATER BACKING UP FROM FLOOR DRAIN INTO FLOOR UNDER THREE COMPARTMENT SINK,WHEN WATER IS RELEASED FROM COMPARTMENTS OF THE THREE COMPARTMENT SINK. MANAGEMENT INSTRUCTED TO REPAIR ISSUE SO THAT DRAIN FLOOR FUNCTION PROPERLY PRIORITY VIOLATION 7-38-030(C). CITATION ISSUED.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
NO FOOD HANDLER TRAINING CERTIFICATE PROVIDED ON SITE,INSTRUCTED TO PROVIDE
58ALLERGEN TRAINING AS REQUIRED−2
NO ALLERGEN TRAINING CERTIFICATES PROVIDED ON SITE. INSTRUCTED TO PROVIDE FOR ALL CERTIFIED FOOD SERVICE MANAGERS

Base deductions−28 pts

Feb 23

License InspectionPass

7 Basic

7 total

86/100inspection score

−14 pts

Basic (7)

−14 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
WASTE PIPE A FEW INCHES ABOVE FOOD SHELVES IN BASEMENT STORAGE AREA. MUST BE ENCASED. SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
KNIVES ARE STORED BETWEEN THE WALL AND SHELVES,MUST PROVIDE ADDITIONAL KNIFE RACK
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
GREASE BUILD-UP AT EXTERIOR OF COOKING EQUIPMENT SPECIALLY WHEELS UNDER EQUIPMENT, CLEAN AND MAINTAIN
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
NO BACK FLOW PREVENTION DEVICE PROVIDED AT ICE MACHINE WATER LINE AT PREP/KITCHEN AREA. MUST INSTALL SO BACK FLOW PREVENTION DEVICE MAY BE LOCATED TO BE SERVICED AND MAINTAINED.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
ADDITIONAL WATER FLOW IS NEEDED AT HANDWASHING AT PREP AREA.INSTRUCTED TO REPAIR ISSUE
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
BROKEN CEMENT ON FLOOR IN PREP AREA,REPAIR ISSUE.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
WALLS IN FOOD STORAGE IN BASEMENT MUST BE EASILY CLEANABLE

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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