What is Budlong Hot Chicken's health inspection score?

Budlong Hot Chicken has a SafeDine safety score of 75 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Budlong Hot Chicken last inspected?

Budlong Hot Chicken was last inspected on May 19, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Budlong Hot Chicken have?

Budlong Hot Chicken has 21 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Budlong Hot Chicken safe to eat at?

Budlong Hot Chicken has a good safety record with a score of 75/100. While there are some noted violations, overall compliance is solid.

Official Health Record

Budlong Hot Chicken

Name: Budlong Hot Chicken
Address: 1008 W ARMITAGE AVE, Chicago, 60614
Rating: 75

1008 W ARMITAGE AVE, Chicago

Last inspected 10mo ago

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0Good

Lincoln Park

Ranked #422 of 754 in Lincoln Park

Stable

4 inspections

Last: May 19, 2025

medium confidence

Directions Order

Inspections

Clean Rate

5.3

Avg Violations

11 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 hygiene

Personal hygiene practices not followed

Plumbing issues

Plumbing or waste disposal problems

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-25

Final Score

Impact Breakdown

High Priority

-4 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-4 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

-1 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

1008 W ARMITAGE AVE, Chicago, IL 60614

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Violation Timeline

May 2023

1 inspections

1 intermediate

11 basic

May

May 2024

2 inspections

2 high priority

4 basic

May 2025

1 inspections

1 high priority

2 basic

May

Inspection History

4 records on file

2 Canvass1 Canvass Re-Inspection1 License

May 25

Canvass InspectionLatestPass w/ Conditions

1 High2 Basic

3 total1 risk factor

81/100inspection score

−14 pts

High Priority (1)

−10 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
NO CERTIFIED FOOD MANAGER ON SITE WHILE TCS FOODS WERE BEING PREPARED AND SERVED(CHICKEN, COLESLAW). INSTRUCTED TO HAVE A CFM ON SITE AT ALL TIMES WHILE TCS FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION. 7-38-012. CITATION ISSUED.

Basic (2)

−4 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED MINOR WATER LEAK AT FAUCET HEAD AT 3-COMPARTMENT SINK WHEN WATER IS RUNNING. MUST REPAIR.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED LARGE HOLE IN WALL LOCATED IN EMPLOYEE TOILET ROOM IN BASEMENT. MUST SEAL HOLE.

Base deductions−14 pts

Risk factor bonus (1× +5)−5 pts

May 24

Canvass Re-Inspection InspectionPass

1 High1 Basic

2 total

88/100inspection score

−12 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND WASHING SIGNS OR POSTERS NEAR HAND WASHING SINK IN THE UNISEX CUSTOMERS WASHROOM. MUST PROVIDE AND MAINTAIN

Basic (1)

−2 pts

40PERSONAL CLEANLINESS−2
OBSERVED EMPLOYEES IN FOOD PREPARATION AREA NOT WEARING HAIR RESTRAINTS WHILE FOOD IS BEING PREPARED AND SERVED. INSTRCUETD TO WEAR HAIR RESTRAINT AT ALL TIMES FOOD IS BEING PREPARED AND SERVED.

Base deductions−12 pts

May 24

Canvass InspectionFail

1 High3 Basic

4 total

84/100inspection score

−16 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND WASHING SIGNS OR POSTERS NEAR HAND WASHING SINK IN THE UNISEX CUSTOMERS WASHROOM. MUST PROVIDE AND MAINTAIN.

Basic (3)

−6 pts

40PERSONAL CLEANLINESS−2
OBSERVED EMPLOYEES IN FOOD PREPARATION AREA NOT WEARING HAIR RESTRAINTS WHILE FOOD IS BEING PREPARED AND SERVED. INSTRCUETD TO WEAR HAIR RESTRAINT AT ALL TIMES FOOD IS BEING PREPARED AND SERVED.
58ALLERGEN TRAINING AS REQUIRED−2
ALLERGEN CERTIFICATES ARE REQUIRED FOR ALL THE EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION CERTIFICATE. INSTRUCTED TO OBTAIN ALLERGEN TRAINING CERTIFICATES.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT# 2575204 ON 5/1/2023. #38. NOTED THE FRONT ENTRANCE OUTER AND INNER DOORS WITH AN OPEN 1 INCH GAP ALONG THE BOTTOM THRESHOLD OF BOTH DOORS. MUST PROVIDE A TIGHT-FITTING SEAL ON THE OUTER DOOR. #39 MUST INSTALL A SPLASH GUARD ON THE LEFT SIDE OF THE FRONT COUNTER HAND WASHING SINK BETWEEN THE SINK AND STORED CLEAN PITCHERS BREAD MUST NOT BE STORED UNDER WASTEWATER PIPELINES IN THE BASEMENT. MUST ENCASE PIPING TO BE SMOOTH, CLEANABLE AND NON-ABSORBENT OR MOVE STORED BREAD. #45 ALL STORED ITEMS THROUGHOUT THE BASEMENT STORAGE AREA MUST BE ELEVATED FROM THE FLOOR. #49. MUST NOT USE CLOTH TOWELS, CARDBOARD OR PAPER AS LINER FOR EQUIPMENT, SHELVING THROUGHOUT INCLUDING INSIDE FREEZER SHELVES. MUST NOT USE DUCT TAPE AS A MEANS OF REPAIR ON THE METAL SHELVING ON THE COOKS LINE. #55 ALL UNUSED EQUIPMENT, UNNECESSARY ARTICLES STORED THROUGHOUT THE BASEMENT MUST BE REMOVED FROM THE PREMISES. ALL NEEDED ITEMS MUST BE STORED ELEVATED AND

Base deductions−16 pts

May 23

License InspectionPass

1 Med11 Basic

12 total

73/100inspection score

−27 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
NOTED THE FRONT ENTRANCE OUTER AND INNER DOORS WITH AN OPEN 1 INCH GAP ALONG THE BOTTOM THRESHOLD OF BOTH DOORS. MUST PROVIDE A TIGHT FITTING SEAL ON THE OUTER DOOR.

Basic (11)

−22 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
MUST INSTALL A SPLASH GUARD ON THE LEFT SIDE OF THE FRONT COUNTER HAND WASHING SINK BETWEEN THE SINK AND STORED CLEAN PITCHERS.----BREAD MUST NOT BE STORED UNDER WASTEWATER PIPELINES IN THE BASEMENT. MUST ENCASE PIPING TO BE SMOOTH, CLEANABLE AND NON-ABSORBENT OR MOVE STORED BREAD.
43IN-USE UTENSILS: PROPERLY STORED−2
ICE MACHINES ICE SCOOP MUST BE HELD IN A CLEAN CONTAINER.---MUST NOT STORE UTENSILS BETWEEN THE WALL AND ELECTRICAL CONDUIT AT THE STEAM TABLE.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
MUST NOT STORE CLEAN UTENSILS AT THE SHELVING ON THE MOP SINK, OR ABOVE THE HAND WASHING SINK IN THE MAIN KITCHEN.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
ALL STORED ITEMS THROUGHOUT THE BASEMENT STORAGE AREA MUST BE ELEVATED FROM THE FLOORS.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST NOT USE CLOTH TOWELS, CARDBOARD OR PAPER AS LINER FOR EQUIPMENT, SHELVING THROUGHOUT INCLUDING INSIDE FREEZER SHELVES.----MUST NOT USE DUCT TAPE AS A MEANS OF REPAIR ON THE METAL SHELVING ON THE COOKS LINE.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
MUST PROVIDE A WASTE RECEPTACLE AT THE FRONT COUNTER HAND WASHING SINK.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED RAW WOODEN LEDGE AT THE BASEMENT PREP HAND SINK AND RAW WOOD DOORWAY THRESHOLD TO THE BASEMENT PREP AREA. ALSO RAW WOOD WALL AT THE FRONT COUNTER BEVERAGE DISPENSING WITH OPEN CREVICES IN WALL. MUST SEAL ALL TO BE SMOOTH AND CLEANABLE.----EXCESSIVE GREASE AND FOOD DEBRIS UNDER THE EQUIPMENT ON THE COOKS LINE. MUST CLEAN AND MAINTAIN.----MISSING CEILING TILES ON THE WEST AND NORTH SIDES OF THE MAIN KITCHEN.----HOLE IN THE BASEMENT CEILING ABOVE THE BREAD STORAGE---OPEN SEAM/CREVICE IN THE CEILING OF THE WALK-IN COOLER.----OPEN SEAMS/CREVICE IN THE BASEBOARD COVING IN THE CUSTOMER WASHROOM. MUST REPLACE/SEAL ALL OPENINGS/HOLES IN WALLS AND CEILINGS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
ALL UNUSED EQUIPMENT, UNNECESSARY ARTICLES STORED THROUGHOUT THE BASEMENT MUST BE REMOVED FROM THE PREMISES. ALL NEEDED ITEMS MUST BE STORED ELEVATED AND ORGANIZED.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
MUST PROVIDE MECHANICAL VENTILATION IN BOTH WASHROOMS.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
MUST REPLACE UNATTACHED LIGHT SHIELD INSIDE THE WALK-IN COOLER.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
MUST PROVIDE FOOD HANDLER TRAINING FOR ALL EMPLOYEES WITHIN 30 DAYS OF THE HIRING OF NEW EMPLOYEES AND PROVIDE PROOF OF TRAINING/CERTIFICATES.

Base deductions−27 pts

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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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