What is Astor Club's health inspection score?

Astor Club has a SafeDine safety score of 71 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Astor Club last inspected?

Astor Club was last inspected on October 21, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Astor Club have?

Astor Club has 35 total violations across 8 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Astor Club safe to eat at?

Astor Club has a good safety record with a score of 71/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Astor Club serve?

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

Official Health Record

Astor Club

Name: Astor Club
Address: 24 E GOETHE ST, Chicago, 60610
Rating: 71

24 E GOETHE ST, Chicago

Last Inspected: 10/21/2025

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0Good

American•Old Town

Ranked #254 of 354 in Old TownBetter than 17% of american restaurants

Declining

8 inspections

Last: Oct 21, 2025

high confidence

Directions Order

Inspections

38%

Clean Rate

4.4

Avg Violations

6 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

Plumbing issues

Plumbing or waste disposal problems

Other violationHigh Priority

Regulatory compliance issue

Facility condition

Building maintenance or structural issues

Food storage

Food not properly stored or protected

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-29

Final Score

Impact Breakdown

High Priority

-22 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-4 pts

Best practices • 2 pts each

Inspection Timeline

-35 pts

Latest

100% weight

100

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

24 E GOETHE ST, Chicago, IL 60610

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Violation Timeline

May 2023

3 inspections

4 high priority

1 intermediate

19 basic

May

Jul 2024

1 inspections

Aug 2024

1 inspections

2 basic

Aug

Jun 2025

1 inspections

Sep 2025

1 inspections

Sep

Oct 2025

1 inspections

4 high priority

1 intermediate

4 basic

Inspection History

8 records on file

2 Canvass3 Non-Inspection2 License Re-Inspection1 License

Oct 25

Canvass InspectionLatestPass w/ Conditions

4 High1 Med4 Basic

9 total

47/100inspection score

−53 pts

High Priority (4)

−40 pts

14REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION−10
NOTED SHELLFISH (OYSTERS)IN A CONTAINER INSIDE THE WALK IN COOLER WITH NO IDENTIFICATION TAGS AS REQUIRED BY THE CODE. INSTRUCTED MANAGEMENT TO ALWAYS HAVE TAGS ATTACHED TO THE EACH BATCH UNTIL THE LAST PRODUCT IS USED AND THEN THE TAG MUST BE STORED FOR AN ADDITIONAL 90 DAYS IN A FOLDER. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 3 LBS OF PRODUCTS WORTH $26.00 THROUGH DENATURING PROCESS. PRIORITY FOUNDATION VIOLATION #7-38-005.
29COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP−10
NOTED A VACUUM PACKAGING MACHINE ON SITE AND ASSORTED FOOD ITEMS INSIDE THE WALK IN COOLER VACUUM PACKAGED WITH NO PROOF OF HACCP OR VARIANCE PER HEALTH CODE REQUIREMENT. INSTRUCTED MANAGEMENT DISCONTINUE THE VACUUM PACKAGING PROCESS UNTIL A VARIANCE AND HACCP ARE APPROVED BY THE HEALTH DEPARTMENT.THE FOLLOWING FOOD ITEMS THAT WERE VACUUM PACKAGED WERE ALSO TAGGED AND HELD FOR INSPECTION. PRIORITY FOUNDATION VIOLATION#7-38-005. CITATION ISSUED.
32VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS−10
NO DOCUMENTATION SUBMITTED TO THE CDPH FOR VARIANCE APPROVAL TO VACUUM PACKAGE. INSTRUCTED TO SUBMIT THE DOCUMENTATION FOR REVIEW AND APPROVAL BY THE HEALTH DEPARTMENT. PRIORITY FOUNDATION VIOLATION#7-38-005(A). NO CITATION ISSUED TODAY
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
NOTED EQUIPMENT NOT MAINTAINING TEMPERATURE. NOTED SERVICE PREP COOLER AT THE KITCHEN WITH IMPROPER TEMPERATURE OF 55F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURE OF 41F AND BELOW. PRIORITY VIOLATION #7-38-005. CITATION.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TCS FOOD ITEMS INSIDE SERVICE COOLERS TO BE IMPROPER:-FISH 58F, CHEESE 55F,ONIONS 54F, GUAN CALI (PORK FAT)57F MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 9 LBS OF PRODUCTS WORTH $67.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.

Basic (4)

−8 pts

43IN-USE UTENSILS: PROPERLY STORED−2
NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
NOTED EMPLOYEE WASH ROOM ON PREMISE WITH GARBAGE RECEPTACLES AND NO LIDS. INSTRUCTED TO PROVIDE TRASH CANS WITH LIDS AT ALL WOMEN WASH ROOMS AND UNISEX WASH ROOMS
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT ESPECIALLY AT THE COOKING AND DISH WASHING AREAS.
58ALLERGEN TRAINING AS REQUIRED−2
NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.

Base deductions−53 pts

Sep 25

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

Jun 25

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

Aug 24

Canvass InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED A BUILD UP OF DEBRIS UNDER THE GRILL AND FLAT TOP ON THE HOT COOKING LINE. INSTRUCTED TO CLEAN AND MAINTAIN AREA.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED THE FLOOR UNDER THE DEEP FRYERS WITH A BUILD UP OF GREASE AND FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN AS A MEANS OF PREVENTING POSSIBLE PEST AND OR INSECT FEEDING.

Base deductions−4 pts

Jul 24

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

May 23

License Re-Inspection InspectionPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
5-204.12: COULD NOT LOCATE BACKFLOW PREVENTION DEVICE ON THE ICE MACHINES AND COFFEE/ESSPRESSO MACHINES. FACILITY MUST PROVIDE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.11: FLOOR IN STAFF BREAKROOM AND WALL NEAR UNUSED COOKLINE MUST BE SMOOTH, EASILY CLEANABLE, DURABLE, AND NON-ABSORBENT.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
6-304.11: VENTILATION NOT PROVIDED IN THE WOMENS RESTROOMS. FACILITY MUST PROVIDE.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13: FOOD HANDLER CERTIFICATIONS NOT PROVIDED ON SITE. FACILITY MUST ENSURE THAT ALL FOOD EMPLOYEES OBTAIN A VALID FOOD HANDLER CERTIFICATION.

Base deductions−8 pts

May 23

License Re-Inspection InspectionFail

2 High5 Basic

7 total

70/100inspection score

−30 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
5-204.11: HANDSINKS MISSING IN THE MANAGEMENT OFFICE RESTROOM. FACILITY MUST PROVIDE. 7-38-030 (c) NO CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
6-301.14: A SIGN OR POSTER THAT NOTIFIES FOOD EMPLOYEES TO WASH THEIR HANDS IS NOT PROVIDED AT HANDWASHING SINK USED BY FOOD EMPLOYEES IN DISH AREA. FACILITY MUST PROVIDE.

Basic (5)

−10 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
5-204.12: COULD NOT LOCATE BACKFLOW PREVENTION DEVICE ON THE ICE MACHINES AND COFFEE/ESSPRESSO MACHINES. FACILITY MUST PROVIDE.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
5-202.11(A): THE FOLLOWING SINK FIXTURES ARE NOT INSTALLED; 3COMPARTMENT SINK IN THE DISH AREA, 2COMPARTMENT FOOD PREPARATION SINKS, 1 COMPARTMENT FOOD PREP SINK, AND A HANDSINK INSTALLED IN THE COOKLINE AREA. FACILITY MUST ENSURE THAT ALL SINK FIXTURES ARE INSTALLED PROPERLY AND SINK FIXTURES IN WHICH FOOD, UTENSILS, AND EQUIPMENT ARE WASHED SHALL BE CONNECTED TO A CATCH-BASIN OR EQUIPPED WITH AN APPROVED GREASE TRAP. PRIORITY VIOLATION 7-38-030 (c) NO CITATION ISSUED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.11: FLOOR IN STAFF BREAKROOM AND WALL NEAR UNUSED COOKLINE MUST BE SMOOTH, EASILY CLEANABLE, DURABLE, AND NON-ABSORBENT.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
6-304.11: VENTILATION NOT PROVIDED IN THE WOMENS RESTROOMS. FACILITY MUST PROVIDE.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13: FOOD HANDLER CERTIFICATIONS NOT PROVIDED ON SITE. FACILITY MUST ENSURE THAT ALL FOOD EMPLOYEES OBTAIN A VALID FOOD HANDLER CERTIFICATION.

Base deductions−30 pts

May 23

License InspectionFail

2 High1 Med10 Basic

13 total

55/100inspection score

−45 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
HANDSINKS MISSING IN THE COOKLINE, MANAGEMENT OFFICE, AND NEAR THE ICE MACHINE. FACILITY MUST PROVIDE. 7-38-030 (c) NO CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
A SIGN OR POSTER THAT NOTIFIES FOOD EMPLOYEES TO WASH THEIR HANDS IS NOT PROVIDED AT ALL HANDWASHING SINKS USED BY FOOD EMPLOYEES. PROVIDE A CLEARLY VISIBLE HANDWASHING SIGN AT EACH HAND SINK.

Intermediate (1)

−5 pts

25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
CONSUMER ADVISORY NOT PROVIDED ON THE MENU. FACILITY MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.

Basic (10)

−20 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
ICE SCOOPS STORED DIRECTLY ON TOP OF THE ICE MACHINE. FACILITY MUST PROVIDE A CLEANABLE SURFACE TO STORE ICE SCOOPS.
50HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE−2
HOT WATER NOT AVAILABLE ON THE PREMISIES. FACILITY MUST PROVIDE HOT WATER OF AT LEAST 100F. PRIORITY VIOLATION 7-38-030 (c) NO CITATION ISSUES.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
COULD NOT LOCATE BACKFLOR PREVENTION DEVICE ON THE ICE MACHINES. FACILITY MUST PROVIDE.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
ALL GENDER AND WOMENS RESTROOM LACKS A COVERED RECEPTACLE FOR DISPOSAL OF FEMININE HYGIENE PRODUCTS. PROVIDE AT LEAST ONE COVERED TRASH RECEPTACLE IN RESTROOM.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
THE MANAGMENT RESTROOM DOES NOT HAVE A TIGHT-FITTING AND SELF-CLOSING DOOR. ALL TOILET ROOMS LOCATED WITHIN A FOOD ESTABLISHMENT MUST BE ENCLOSED WITH A TIGHT-FITTING AND SELF-CLOSING DOOR.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOOR AND WALLS SCATTERED THORUGHOUT THE KITCHEN MUST BE SMOOTH, EASILY CLEANABLE, DURABLE, AND NON-ABSORBENT.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
BASE COVING MUST BE PROVIDED THROUGHOUT THE KITCHEN AND KITCHEN STORAGE AREAS ADJACENT TO FLOORS.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
VENTILATION NOT PROVIDED IN THE RESTROOMS. FACILITY MUST PROVIDE.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
FOOD HANDLER CERTIFICATIONS NOT PROVIDED ON SITE. FACILITY MUST ENSURE THAT ALL FOOD EMPLOYEES OBTAIN A VALID FOOD HANDLER CERTIFICATION.
58ALLERGEN TRAINING AS REQUIRED−2
ALLERGEN CERTIFICATION NOT PROVIDED ON SITE. ALL CITY/PENDING CERTIFIED MANAGERS MUST OBTAIN A VALID FOOD ALLERGEN CERTIFICATION.

Base deductions−45 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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