What is Dmk Burger Bar's health inspection score?

Dmk Burger Bar has a SafeDine safety score of 58 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Dmk Burger Bar last inspected?

Dmk Burger Bar was last inspected on April 25, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Dmk Burger Bar have?

Dmk Burger Bar has 37 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Dmk Burger Bar safe to eat at?

Dmk Burger Bar has a safety score of 58/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Dmk Burger Bar serve?

Dmk Burger Bar serves Burger cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Dmk Burger Bar

Name: Dmk Burger Bar
Address: 2954 N SHEFFIELD AVE, Chicago, 60657
Rating: 58

2954 N SHEFFIELD AVE, Chicago

Last inspected 11mo ago

▲Improving

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0Fair

Burger•Lakeview

Ranked #760 of 979 in LakeviewBetter than 100% of burger restaurants

Improving

6 inspections

Last: Apr 25, 2025

medium confidence

Directions Order

Inspections

17%

Clean Rate

6.2

Avg Violations

12 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Pest issues

Evidence of pests found during inspection

Plumbing issues

Plumbing or waste disposal problems

Facility conditionHigh Priority

Building maintenance or structural issues

12x

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-42

Final Score

Impact Breakdown

High Priority

-15 pts

Direct health hazards • 10 pts each

Intermediate

-7 pts

Potential hazards • 5 pts each

Basic

-3 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

+13 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

2954 N SHEFFIELD AVE, Chicago, IL 60657

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Violation Timeline

Feb 2023

1 inspections

Feb

Mar 2023

1 inspections

2 high priority

1 intermediate

10 basic

Mar 2024

1 inspections

1 intermediate

6 basic

Mar

Apr 2024

1 inspections

1 intermediate

6 basic

Apr 2025

2 inspections

5 high priority

3 intermediate

2 basic

Apr

Inspection History

6 records on file

1 Canvass Re-Inspection2 Canvass1 Short Form Complaint2 License

Apr 25

Canvass Re-Inspection 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
6-301.14//OBSERVED NO HANDWASHING SIGNAGE AT FRONT BAR HANDSINK AND IN THE GUEST/EMPLOYEE WASHROOMS. INSTRUCTED TO PROVIDE.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
3-302.12// NOTED BULK FOOD STORAGE CONTAINERS IN KITCHEN WITHOUT LABELS. INSTRUCTED TO PROVIDE LABELS OF COMMON NAMES ON ALL ITEMS REMOVED FROM ITS ORIGINAL CONTAINER AND MAINTAIN.

Basic (1)

−2 pts

56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
4-202.18// OBSERVED VENTILATION HOOD FILTERS WITH GREASE BUILD-UP. INSTRUCTED TO INCREASE CLEANING FREQUENCY AND MAINTAIN

Base deductions−17 pts

Apr 25

Canvass InspectionFail

4 High2 Med1 Basic

7 total1 risk factor

43/100inspection score

−52 pts

High Priority (4)

−40 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.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HANDWASHING SIGNAGE AT FRONT BAR HANDSINK AND IN THE GUEST/EMPLOYEE WASHROOMS. INSTRUCTED TO PROVIDE.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED ICE MACHINE LOCATED IN REAR PREP AREA NOT CLEAN. INSTRUCTED TO REMOVE ICE, CLEAN, SANITIZE AND MAINTAIN.
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 - COS

Intermediate (2)

−10 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
NOTED BULK FOOD STORAGE CONTAINERS IN KITCHEN WITHOUT LABELS. INSTRUCTED TO PROVIDE LABELS OF COMMON NAMES ON ALL ITEMS REMOVED FROM ITS ORIGINAL CONTAINER AND MAINTAIN.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED PEST CONTROL LOGBOOK WITH REPORTS DATED 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 (1)

−2 pts

56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED VENTILATION HOOD FILTERS WITH GREASE BUILD-UP. INSTRUCTED TO INCREASE CLEANING FREQUENCY AND MAINTAIN

Base deductions−52 pts

Risk factor bonus (1× +5)−5 pts

Apr 24

Short Form Complaint InspectionPass

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
Observed gap of at least 1/4 of inch in rear exit door. Door sweep must be repaired or replaced.

Basic (6)

−12 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
Observed damaged gaskets and dirty gaskets on 2 door reach in cooler below grill and 2 door reach in cooler at prep area. Maintain all gaskets in clean and good standing, and replace all damaged gaskets to allow for an air tight fitting.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
Observed food residue and debris build up on top of and on surface of dish machine in dish washing area. Maintain area free and clear of food residue and debris.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
Observed waste receptacles in bathrooms to be missing leads. Provide a lid for east waste receptacle in bathrooms.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
Observed dust and debris build up around ceiling vents and ceiling tiles in dish washing area. Maintain area free and clean of dust and debris build up.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
Observed multiple lights off and not working in the food prep area as well as hall leading to rear exit door. All areas must have adequate lighting provided.
58ALLERGEN TRAINING AS REQUIRED−2
Certified food manager is missing Allergen training. ALl certified food managers must have allergen training.

Base deductions−17 pts

Mar 24

Canvass InspectionPass

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
Observed gap of at least 1/4 of inch in rear exit door. Door sweep must be repaired or replaced.

Basic (6)

−12 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
Observed damaged gaskets and dirty gaskets on 2 door reach in cooler below grill and 2 door reach in cooler at prep area. Maintain all gaskets in clean and good standing, and replace all damaged gaskets to allow for an air tight fitting.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
Observed food residue and debris build up on top of and on surface of dish machine in dish washing area. Maintain area free and clear of food residue and debris.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
Observed waste receptacles in bathrooms to be missing leads. Provide a lid for east waste receptacle in bathrooms.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
Observed dust and debris build up around ceiling vents and ceiling tiles in dish washing area. Maintain area free and clean of dust and debris build up.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
Observed multiple lights off and not working in the food prep area as well as hall leading to rear exit door. All areas must have adequate lighting provided.
58ALLERGEN TRAINING AS REQUIRED−2
Certified food manager is missing Allergen training. ALl certified food managers must have allergen training.

Base deductions−17 pts

Mar 23

License InspectionPass

2 High1 Med10 Basic

13 total

55/100inspection score

−45 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
HANDWASHING SIGNAGE IS REQUIRED AT HANDWASHING SINK AT BAR AREA.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED BEGINING OF PINK SLIME SUBSTANCE AT INTERIOR OF ICE BIN OF ICE MACHINE IN THE KITCHEN. UPPER COMPARTMENT PANEL NOT CLEAN. ICE IS USED FOR HUMAN CONSUMPTION. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN UNIT.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
DRY FOOD IN PLASTIC CONTAINER MUST BE LABELED WITH COMMON NAME(FLOUR,ETC

Basic (10)

−20 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
MUST STORE WIPING CLOTHS IN PREP AREAS IN SANITIZER BUCKET BETWEEN USES TO PREVENT CROSS CONTAMINATION. INSTRUCTED TO MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
BROKEN/MISSING HANDLE AT WHITE CHEST FRREZER BY TWO COMPARTMENT SINKS. INSTRUCTED TO REPLACE BROKEN HANDLES.
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.
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
REPAIR LEAKING AT TWO COMPARTMENT SINK(BY THE WALL),ALSO REPAIR LEAKING PIPE AT THREE COMPARTMENT SINK AT DISHROOM.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
BROKEN FLOOR BY THE COOKING EQUIPMENT, UNDER DRAFT BEER LINE INSIDE THE CABINET AND BASMENT IN FRONT OF STAIRCASE AND UNDER THE CABINET OF BEER DRAFT.ALSO PEELING PAINT ON FLOOR BETWEEN DINING AND KITCHEN.REPAIR ISSUE. WALL BEHIND BAR AREA EXPOSED BRICKS WITH WHITE SUBSTANCE WHICH CRUMBLES AND LEAVES RESIDUE AT BAR COUNTER TOP BY LIQUOR BOTTLES. BRICKS CRUMBLES ON THE TOUCH,NOT EASILY CLEANABLE. SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
GREASE ON FLOOR UNDER THE COOKING EQUIPMENT,CLEAN AND MAINTAIN
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED EXPANDING SPRAY FOAM USED AT FLOOR DRAIN UNDER THE BEER DRAFT LINE.REMOVE, KEEP AREA CLEAN. MUST REMOVE TO BE SMOOTH AND CLEANABLE.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
REPLACE MISSING FILTER UNDER THE HOOD AT WEST SITE OF THE UNIT.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OPROTECTIVE SHIELD IS NEEDED AT DISH ROOM AND PREP AREA ABOVE THE ICE MACHINE

Base deductions−45 pts

Feb 23

License InspectionCleanNot Ready

No violations

100/100inspection score

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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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