What is Varietale Bagels & Coffee's health inspection score?

Varietale Bagels & Coffee has a SafeDine safety score of 82 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Varietale Bagels & Coffee last inspected?

Varietale Bagels & Coffee was last inspected on June 6, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Varietale Bagels & Coffee have?

Varietale Bagels & Coffee has 16 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Varietale Bagels & Coffee safe to eat at?

Varietale Bagels & Coffee has a good safety record with a score of 82/100. While there are some noted violations, overall compliance is solid.

Official Health Record

Varietale Bagels & Coffee

Name: Varietale Bagels & Coffee
Address: 6206 N BROADWAY, Chicago, 60660
Rating: 82

6206 N BROADWAY, Chicago

Last inspected 10mo ago

▲Improving

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0Good

Edgewater

Ranked #91 of 237 in Edgewater

Improving

4 inspections

Last: Jun 6, 2025

medium confidence

Directions Order

Inspections

Clean Rate

Avg Violations

10 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

Facility conditionHigh Priority

Building maintenance or structural issues

Food storage

Food not properly stored or protected

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-18

Final Score

Impact Breakdown

High Priority

-1 pts

Direct health hazards • 10 pts each

Intermediate

-3 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

+14 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

6206 N BROADWAY, Chicago, IL 60660

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Violation Timeline

Nov 2023

1 inspections

2 high priority

1 basic

Nov

Nov 2024

1 inspections

1 high priority

4 intermediate

5 basic

Dec 2024

1 inspections

2 basic

Dec

Jun 2025

1 inspections

1 basic

Inspection History

4 records on file

2 Canvass1 Canvass Re-Inspection1 License

Jun 25

Canvass InspectionLatestPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED LOOSE DEBRIS, DIRT AND DUST BUILDUP ON THE FLOORS AND CORNERS THROUGHOUT THE FACILITY. INSTRUCTED TO DETAIL CLEAN AND INCREASE CLEANING FREQUENCY OF FLOORS. MUST MAINTAIN AT ALL TIMES.

Base deductions−2 pts

Dec 24

Canvass Re-Inspection InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
: 6-201.11-- NOTED DEAD INSECTS THROUGHOUT THE FLOORS OF THE BASEMENT. MUST REMOVE DEAD INSECTS, CLEAN AND MAINTAIN ALL.----POOLING LIQUID THROUGHOUT ONE AREA OF THE BASEMENT. MUST REMOVE POOLING LIQUID AND MAINTAIN DRY FLOORS. 6-501.114--- ALL UNNECESSARY ITEMS THROUGHOUT THE BASEMENT AND UNUSED EQUIPMENT THROUGHOUT THE FACILITY MUST BE REMOVED FROM THE PREMISES TO PREVENT PEST HARBORING.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
: 6-304.11--- COOKING HOT PLATE USED TO FRY EGGS IN OILED PAN MUST BE ADEQUATELY VENTED UNDER MECHANICAL VENTILATION.

Base deductions−4 pts

Nov 24

Canvass InspectionFail

1 High4 Med5 Basic

10 total

60/100inspection score

−40 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
THE ABOVE MENTIONED DAIRY COOLER UNABLE TO MAINTAIN PROPER TEMPERATURE. COOLER NOTED AT 51.4F WITH MILK AT 49.7F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS A TEMPERATURE OF 41F OR BELOW. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Intermediate (4)

−20 pts

21PROPER HOT HOLDING TEMPERATURES−5
OBSERVED COOKED FRIED EGGS IN A CONTAINER IN THE FOOD PREP AREA AT AN IMPROPER TEMPERATURE OF 98F. COOKED BACON AT 69.5F. ALSO NOTED COOKED MEAT, CHEESE AND SPINACH STUFFED PASTRIES FOR SALE ON DISPLAY IN A NON-REFRIGERATED AND NON-HOT HOLDING GLASS DISPLAY CONTAINER AT IMPROPER TEMPERATURES. HAM AND CREAM CHEESE PASTRIES AT 72.1F, BACON, HAM AND CHEESE PASTRIES AT 71.7, SPINACH STUFFED PASTRIES AT 72.3F. ALL DISCARDED. PRIORITY VIOLATION. SEE VIOLATION #22 FOR CITATION.
22PROPER COLD HOLDING TEMPERATURES−5
THE FOLLOWING TCS FOODS FOUND HELD AT IMPROPER TEMPERATURES IN VARIOUS AREAS. MILK INSIDE THE SMALL COOLER AT 49.7. AMERICAN AND CHEDDAR CHEESE IN A DISPLAY HOLDER IN THE PREP AREA AT 59.3F AND 64.2F. ALL FOODS DISCARDED. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
MENU DOES NOT DISCLOSE AND INFORM CONSUMERS THE SPECIFIC MENU ITEMS THAT ARE RAW OR UNDERCOOKED SUCH AS FRIED EGGS. MUST DISCLOSE AND REMIND CUSTOMERS OF SUCH FOOD ON BOTH THE PRINTED AND VIRTUAL MENUS. AND PROVIDE A CONSUMER ADVISORY. PRIORITY FOUNDATION VIOLATION 7-38-005.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
ALL BULK FOODS NOT STORED IN THE ORIGINAL CONTAINER MUST BE LABELED WITH THE PRODUCT COMMON NAME.

Basic (5)

−10 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
PREP AREA WIPING CLOTHS MUST BE HELD IN A SANITIZING SOLUTION BETWEEN USE.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
ALL STORED ITEMS THROUGHOUT THE FOOD PREP AREA INCLUDING THE MICROWAVE OVEN MUST BE ELEVATED FROM THE FLOOR. ALL STORED ITEMS THROUGHOUT THE REAR STORAGE AREAS MUST ALSO BE ELEVATED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
ALL UNNECESSARY ITEMS THROUGHOUT THE BASEMENT AND UNUSED EQUIPMENT THROUGHOUT THE FACILITY MUST BE REMOVED FROM THE PREMISES TO PREVENT PEST HARBORING.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED DEAD INSECTS THROUGHOUT THE FLOORS OF THE BASEMENT.-----NOTED DIRTY FLOOR DRAIN UNDER THE THREE COMPARTMENT SINK. MUST REMOVE DEAD INSECTS, CLEAN AND MAINTAIN ALL.----POOLING LIQUID THROUGHOUT ONE AREA OF THE BASEMENT. MUST REMOVE POOLING LIQUID AND MAINTAIN DRY FLOORS.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
COOKING HOT PLATE USED TO FRY EGGS IN OILED PAN MUST BE ADEQUATELY VENTED UNDER MECHANICAL VENTILATION.

Base deductions−40 pts

Nov 23

License InspectionPass w/ Conditions

2 High1 Basic

3 total1 risk factor

73/100inspection score

−22 pts

High Priority (2)

−20 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
NOTED NO EMPLOYEE HEALTH POLICY ON SITE AT THE TIME OF INSPECTION FOLLOWING THE NEW CODE AND GUIDELINES. INSTRUCTED TO HAVE VERIFICATION OF POLICY FOR EACH EMPLOYEE ON SITE AT ALL TIMES. PRIORITY FOUNDATION #7-38-010. NO CITATION ISSUED TODAY
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
NOTED UPPER LINING OF ICE MACHINE NOT CLEAN. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.

Basic (1)

−2 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN AND MAINTAIN FLOOR DRAINS UNDERNEATH THE 3 COMPARTMENT SINK.

Base deductions−22 pts

Risk factor bonus (1× +5)−5 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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