What is Ocean Grill & Bar's health inspection score?

Ocean Grill & Bar has a SafeDine safety score of 73 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Ocean Grill & Bar last inspected?

Ocean Grill & Bar was last inspected on November 4, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Ocean Grill & Bar have?

Ocean Grill & Bar has 41 total violations across 7 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Ocean Grill & Bar safe to eat at?

Ocean Grill & Bar has a good safety record with a score of 73/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Ocean Grill & Bar serve?

Ocean Grill & Bar serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Ocean Grill & Bar

Name: Ocean Grill & Bar
Address: 1826 S CANAL ST, Chicago, 60616
Rating: 73

1826 S CANAL ST, Chicago

Last Inspected: 11/4/2025

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0Good

American•Chinatown

Ranked #322 of 459 in ChinatownBetter than 17% of american restaurants

Improving

7 inspections

Last: Nov 4, 2025

high confidence

Directions Order

Inspections

Clean Rate

5.9

Avg Violations

5 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Pest issues

Evidence of pests found during inspection

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-27

Final Score

Impact Breakdown

High Priority

-3 pts

Direct health hazards • 10 pts each

Intermediate

-9 pts

Potential hazards • 5 pts each

Basic

-10 pts

Best practices • 2 pts each

Inspection Timeline

+12 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

1826 S CANAL ST, Chicago, IL 60616

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Violation Timeline

Aug 2023

1 inspections

2 high priority

1 intermediate

4 basic

Aug

Dec 2023

1 inspections

1 basic

May 2024

1 inspections

4 basic

May

Jul 2024

1 inspections

1 high priority

4 basic

Oct 2024

1 inspections

2 high priority

4 intermediate

4 basic

Oct

Oct 2025

1 inspections

2 intermediate

6 basic

Nov 2025

1 inspections

1 intermediate

5 basic

Nov

Inspection History

7 records on file

1 Canvass Re-Inspection3 Canvass1 Complaint1 Short Form Complaint1 License

Nov 25

Canvass Re-Inspection InspectionLatestPass

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
3-302.12 OBSERVED FOOD STORAGE CONTAINERS WITHOUT LABELS CONTAINING THE COMMON NAME OF FOODS. INSTRUCTED TO PROVIDE.

Basic (5)

−10 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
3-305.11 OBSERVED FOOD CONTAINERS STORED ON THE FLOOR IN THE WALK-IN COOLER, PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO PROPERLY STORE AND PROTECT FOOD ITEMS FROM CONTAMINATION WHILE STORED BY ELEVATING AT LEAST SIX INCHES FROM THE FLOOR ON RAISED SHELVING UNITS.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
4-903.11(A;C) OBSERVED SINGLE SERVICE ARTICLES NOT INVERTED AND SERVICE AREA AND STORED ON FLOOR IN DINING, PREP, AND STORAGE AREAS. INSTRUCTED MANAGER TO INVERT AND ELEVATE ALL SINGLE SERVICE ARTICLES OFF FLOOR.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11(B) OBSERVED GREASE BUILDUP ON COOKING EQUIPMENT, WALLS, SURROUNDING FLOORS AND SHELVING UNITS IN THE KITCHEN/PREP AREAS. INSTRUCTED TO DEGREASE, CLEAN AND SANITIZE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.12 Inspector Comments: OBSERVED GREASE BUILDUP, FOOD DEBRIS, AND DIRT ON FLOOR UNDER COOKING EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, DISH WASHING, AND STORAGE AREAS. INSTRUCTED MANAGER TO CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN ALL AREAS. OBSERVED DUST BUILDUP ON FAN IN WALK-IN COOLER, LIGHT SHIELDS IN COOKING AREA AND CEILING AND WALL VENTS IN PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN ALL FANS, LIGHT SHIELDS AND CEILING/WALL VENTS.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13 OBSERVED NO FOOD HANDLERS' CERTIFICATES ON SITE. INSTRUCTED MANAGER TO COMPLY WITH THE IDPH FOOD HANDLER REQUIREMENT.

Base deductions−15 pts

Oct 25

Canvass InspectionFail

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
OBSERVED NO DISCLOSURE/REMINDER FOR CONSUMER ADVISORY ON MENU PRESENTED FOR ALL ANIMAL FOOD PRODUCTS THAT CAN BE ORDERED RAW OR UNDERCOOKED (EX: RAW OYSTERS). FACILITY HAS USE OF ELECTRONIC MENUS DUE TO HEALTH CONCERNS, INSTRUCTED TO PROVIDE CONSUMER ADVISORY ON ALL MENUS (PRINT AND ELECTRONIC). (REFER TO CDPH CONSUMER ADVISORY GUIDE ON CDPH WEBSITE - LINK BELOW) PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED FOOD STORAGE CONTAINERS WITHOUT LABELS CONTAINING THE COMMON NAME OF FOODS. INSTRUCTED TO PROVIDE.

Basic (6)

−12 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD CONTAINERS STORED ON THE FLOOR IN THE WALK-IN COOLER, PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO PROPERLY STORE AND PROTECT FOOD ITEMS FROM CONTAMINATION WHILE STORED BY ELEVATING AT LEAST SIX INCHES FROM THE FLOOR ON RAISED SHELVING UNITS.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
OBSERVED SINGLE SERVICE ARTICLES NOT INVERTED AND SERVICE AREA AND STORED ON FLOOR IN DINING, PREP, AND STORAGE AREAS. INSTRUCTED MANAGER TO INVERT AND ELEVATE ALL SINGLE SERVICE ARTICLES OFF FLOOR.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED GREASE BUILDUP ON COOKING EQUIPMENT, WALLS, SURROUNDING FLOORS AND SHELVING UNITS IN THE KITCHEN/PREP AREAS. INSTRUCTED TO DEGREASE, CLEAN AND SANITIZE.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
"OBSERVED OUTSIDE DUMPSTER WITH BROKEN LIDS. INSTRUCTED TO CORRECT, REPLACE AND MAINTAIN TO ENSURE TIGHT FITTING LIDS. PRIORITY FOUNDATION VIOLATION #7-38-020(B). CITATION ISSUED."
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED GREASE BUILDUP, FOOD DEBRIS, AND DIRT ON FLOOR UNDER COOKING EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, DISH WASHING, AND STORAGE AREAS. INSTRUCTED MANAGER TO CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN ALL AREAS. OBSERVED DUST BUILDUP ON FAN IN WALK-IN COOLER, LIGHT SHIELDS IN COOKING AREA AND CEILING AND WALL VENTS IN PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN ALL FANS, LIGHT SHIELDS AND CEILING/WALL VENTS.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED NO FOOD HANDLERS' CERTIFICATES ON SITE. INSTRUCTED MANAGER TO COMPLY WITH THE IDPH FOOD HANDLER REQUIREMENT.

Base deductions−22 pts

Oct 24

Complaint InspectionPass w/ Conditions

2 High4 Med4 Basic

10 total

52/100inspection score

−48 pts

High Priority (2)

−20 pts

14REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION−10
OBSERVED SHELLSTOCK WITH NO TAG ATTACHED TO BULK BAGS OF HALF SHELL CHERRY STONE CLAMS, BABY CLAMS, OYSTERS, BABY CLAMS, ESCAGOT IN ALL FOUND IN THE WALK-IN COOLER AND IN THE TWO DOOR COLD HOLDING UNIT IN THE PREP AREA. INFORMED MANAGER THAT TAG MUST REMAIN ATTACHED TO CONTAINER UNTIL CONTAINER IS EMPTY. INSTRUCTED TO PROVIDE APPROVAL SOURCES OF SHELLFISH AND MAINTAIN TAGS FOR 90 DAYS ON PREMISES. APPROXIMATELY 85LBS AT $675 WORTH OF PRODUCT DISCARDED AT THIS TIME. PRIORITY FOUNDATION VIOLATION 7-38-005, CITATION ISSUED.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED AN IMPROPER COLD HOLDING TEMPERATURE OF A PREP COOLER WITH TCS FOODS. PREP COOLER WAS LOCATED ACROSS FROM THE BOILING UNIT UNDER THE HOOD. PREP COOLER WAS TAGGED AND HELD FOR INSPECTION. INSTRUCTED NOT TO USE UNTIL REINSPECTED BY CDPH. INFORMED MANAGER ALL COLD HOLDING UNITS MUST BE AT 41F OR BELOW AT ALL TIMES. PRIORITY VIOLATION 7-38-005, CITATION ISSUED.

Intermediate (4)

−20 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS. A WHOLE BEEF TENDON (59.9F) FOUND IN THE THREE COMPARTMENT SINK IN STANDING WATER, BEEF BALLS (49.9F), SHREDDED BEEF TENDON (45.0F), CHICKEN (45.4F), SLICED BEEF (48.9F), BEEF TRIPE (45.0F) ALL FOUND IN A PREP COOLER ACROSS FROM THE BOILING UNIT UNDER THE VENTILATION HOOD. INSTRUCTED TO KEEP ALL COLD FOODS AT 41F OR BELOW AT ALL TIMES. APPROXIMATELY 55LBS WORTH OF PRODUCT AT $159 WAS DISCARDED AT THIS TIME. PRIORITY VIOLATION 7-38-005, CITATION ISSUED.
35APPROVED THAWING METHODS USED−5
OBSERVED IMPROPER THAWING METHOD OF TCS FOODS. APPROXIMATELY 5 PACKS OF RAW BEEF TENDON FOUND SITTING IN STANDING WATER IN THE WASH COMPARTMENT OF THE THREE COMPARTMENT SINK. INSTRUCTED TO USE PROPER THAWING METHODS FOR TCS FOODS AND MAINTAIN.
36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED COLD HOLDING UNITS MISSING THE AMBIENT AIR THERMOMETER INSIDE THE UNITS. INSTRUCTED TO PROVIDE AND MAINTAIN.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED AN ELECTRICAL INSECT CONTROL DEVICE STORED ON A FOOD PREP TABLE NEAR THE REAR EXIT DOOR. INSTRUCTED TO RELOCATE MENTIONED DEVICE AND REFRAIN FROM STORING DIRECTLY ON OR ABOVE FOOD CONTACT SURFACES.

Basic (4)

−8 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED THE CONTAINERS OF THE SAUCES AND SEASONINGS USED TO DRESS FOOD NOT COVERED IN THE REAR FOOD PREP AREA. INSTRUCTED TO COVER MENTIONED ITEMS AND MAINTAIN.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED A CLEAN WOK STORED INSIDE THE MOP SINK AND A CLEAN POT STORED ON THE FLOOR IN THE REAR DISHWASHING AREA. INSTRUCTED TO WASH MENTIONED FOOD CONTACT ITEMS AND REFRAIN FROM STORING CLEAN DISHWARE ON THE FLOOR.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED FACILITY MISSING SINK STOPPERS FOR THE THREE COMPARTMENT SINK WHEN WASHING LARGE DISHWARE THAT CAN'T FIT INSIDE DISHWASHER. INSTRUCTED TO PROVIDE AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED SLIGHT BLACK BUILD UP ON THE ICE PANEL ON THE INSIDE OF THE ICE MACHINE. INSTRUCTED TO CLEAN AND SANITIZE UNIT.

Base deductions−48 pts

Jul 24

Short Form Complaint InspectionPass w/ Conditions

1 High4 Basic

5 total

82/100inspection score

−18 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO SOAP AT HAND WASHING SINK IN THE REAR FOOD PREP AREA/ DISHWASHING AREA. INSTRUCTED TO EQUIP ALL HANDWASHING SINKS WITH SOAP AND A HAND DRYING PROVISION AT ALL TIMES. PRIORITY FOUNDATION 7-38-030(C), CITATION ISSUED

Basic (4)

−8 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-602.13: OBSERVED THE FLOORS AND SHELVING INSIDE THE WALK IN UNIT WITH A BUILD UP OF DIRT AND FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN ALL.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.114: OBSERVED LINING FROM EQUIPMENT BEING NEW ON THE LOWER SHELVES OF THE GRILL AREA AND THE PREP TABLE WITH THE MICROWAVES. INSTRUCTED TO REMOVE, CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.12: OBSERVED A BUILD UP OF DIRT AND OUTSIDE PARTICIALS STICKING TO DOOR. INSTRUCTEDT TO CLEAN AND MAINTAIN AS A MEANS OF PREVENTING POSSIBLE CONTAMINATION.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
4-202.18: OBSERVED THE HOOD VENTILATION SYSTEM AND THE FILTERS WITH A BUILD UP OF GREASE OVER THE WOK STATION. INSTRUCTED TO CLEAN AND MAINTAIN.

Base deductions−18 pts

May 24

Canvass InspectionPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE FLOORS AND SHELVING INSIDE THE WALK IN UNIT WITH A BUILD UP OF DIRT AND FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN ALL.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED A BUILD UP OF DIRT AND OUTSIDE PARTICIALS STICKING TO DOOR. INSTRUCTEDT TO CLEAN AND MAINTAIN AS A MEANS OF PREVENTING POSSIBLE CONTAMINATION.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED LINING FROM EQUIPMENT BEING NEW ON THE LOWER SHELVES OF THE GRILL AREA AND THE PREP TABLE WITH THE MICROWAVES. INSTRUCTED TO REMOVE, CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED THE HOOD VENTILATION SYSTEM AND THE FILTERS WITH A BUILD UP OF GREASE OVER THE WOK STATION. INSTRUCTED TO CLEAN AND MAINTAIN.

Base deductions−8 pts

Dec 23

Canvass InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED BUILD UP OF GREASE ON FILTERS IN HOOD VENTILATION SYSTEM IN KITCHEN. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.

Base deductions−2 pts

Aug 23

License InspectionPass w/ Conditions

2 High1 Med4 Basic

7 total2 risk factors

57/100inspection score

−33 pts

High Priority (2)

−20 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
NO EMPLOYEE HEALTH POLICIES ON PREMISES AS REQUIRED; INSTRUCTED TO PROVIDE. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE DOCUMETATION OF EMPLOYEES RESPONSIBIILITY TO REPORT ANY ILLNESS TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION VIOLATION 7-38-010.
5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
NO VOMIT AND DIARRHEA CLEAN UP KIT ON PREMISES AS REQUIRED; INSTRUCTED TO PROVIDE. INSTRUCTED TO OBTAIN A VOMIT AND DIARRHEA CLEAN UP KIT TO USE IN THE EVENT OF A VOMIT AND DIARRHEAL INCIDENT ON PREMISES. PRIORITY FOUNDATION VIOLATION 7-38-005.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
INSTRUCTED TO LABEL BULK CONTAINERS IN PANTRY AREA WITH NAME OF PRODUCT INSIDE OF CONTAINER.

Basic (4)

−8 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED FAUCET NECK AT THREE COMP SINK IN THE KITCHEN LEAKING; INSTRUCTED TO REPAIR.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN THE FLOOR UNDER THE COOKING EQUIPMENT AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
INSTRUCTED THAT ALL FOOD HANDLERS MUST OBTAIN THE REQUIRED FOOD HANDLER TRAINING.
58ALLERGEN TRAINING AS REQUIRED−2
INSRUCTED THAT ALL CITY OF CHICAGO FOOD SERVICE MANAGERS MUST OBTAIN THE REQUIRED FOOD ALLERGEN TRAINING.

Base deductions−33 pts

Risk factor bonus (2× +5)−10 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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