What is Branko's Restaurant's health inspection score?

Branko's Restaurant has a SafeDine safety score of 87 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Branko's Restaurant last inspected?

Branko's Restaurant was last inspected on January 6, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Branko's Restaurant have?

Branko's Restaurant has 21 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Branko's Restaurant safe to eat at?

Yes, Branko's Restaurant has an excellent safety record with a score of 87/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Branko's Restaurant serve?

Branko's Restaurant serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Branko's Restaurant

Name: Branko's Restaurant
Address: 1118 W FULLERTON AVE, Chicago, 60614
Rating: 87

1118 W FULLERTON AVE, Chicago

Data may be outdated — inspected 1/6/2025

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0Excellent

American•Lincoln Park

Ranked #223 of 754 in Lincoln ParkBetter than 17% of american restaurants

Stable

5 inspections

Last: Jan 6, 2025

low confidence

Directions Order

Inspections

40%

Clean Rate

4.2

Avg Violations

15 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Plumbing issues

Plumbing or waste disposal problems

Employee hygiene

Personal hygiene practices not followed

Other violation

Regulatory compliance issue

Permit/documentation

Administrative or documentation issue

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-13

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-1 pts

Best practices • 2 pts each

Freshness Penalty

-12 pts

Score reduced due to stale inspection data

Inspection Timeline

+2 pts

100

Latest

100% weight

100

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

1118 W FULLERTON AVE, Chicago, IL 60614

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Violation Timeline

Sep 2023

2 inspections

2 intermediate

16 basic

Sep

Jan 2024

2 inspections

3 basic

Jan 2025

1 inspections

Jan

Inspection History

5 records on file

2 Canvass1 Canvass Re-Inspection1 License Re-Inspection1 License

Jan 25

Canvass InspectionLatestCleanOut of Business

No violations

100/100inspection score

Jan 24

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Jan 24

Canvass InspectionFail

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

60PREVIOUS CORE VIOLATION CORRECTED−2
PRVIOUS CORE VIOLATIONS NOT CORRECTED FROM INSPECTION#2582498 ON 09/28/2023. 09/28/2023. #49. SHELVING/WOODEN CABINETS, INTERIOR AT THE REAR PREP DIRT--EXTERIOR OF THE GREASE TRAP DIRTY WITH EXCESSIVE GREASE. MUST CLEAN AND MAINTAIN ALL. ALL RAW WOODEN SHELVING THROUGHOUT MUST BE PAINTED/SEALED. 4-601.11(B) EXTERIOR OF COOKS LINE COOKING EQUIPMENT WITH EXCESSIVE GREASE. INTERIOR OF THE REAR TALL REACH-IN COOLER WITH FOOD DEBRIS. MUST CLEAN AND MAINTAIN ALL. #55. WATER DAMAGED CEILING TILES THROUGHOUT THE REAR PREP AND STORAGE. MUST REPLACE. 6-501.114. ALL UNUSED COOLERS, FREEZERS, EQUIPMENT INCLUDING UNUSED COLA DISPENSER MUST BE REMOVED FROM THE PREMISES TO PREVENT PEST HARBORING. ALL UNNECESSARY ITEMS STORED THROUGHOUT THE BASEMENT MUST BE REMOVED. #58 NO PROOF OF ALLERGEN TRAINING OR CERTIFICATE FOR THE CITY OF CHICAGO CERTIFIED FOOD MANAGER. MUST PROVIDE.PRIORITY FOUNDATION VIOLATION, 7-42-090. CITATION ISSUED.
40PERSONAL CLEANLINESS−2
OBSERVED EMPLOYEE SERVING AND PREPARING FOOD WITHOUT WEARING A HAIR RESTRAINT. INSTRUCED EMPLOYEE TO WEAR HAIR RESTRAINT AT ALL TIMES FOOD IS BEING PREPARED AND SERVED.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED LEAKIG FAUCET BASE AT THE 3-COMPARTMENT SINK IN REAR PREP/DISH AREA. MUST REPAIR LEAKING AND MAINTAIN.

Base deductions−6 pts

Sep 23

License Re-Inspection InspectionPass

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-101.19--- MUST NOT USE TAPE ON WALLS AND ELECTRICAL CORDS AS A MEANS OF REPAIR/INSTALLATION.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-602.13-- SHELVING/WOODEN CABINETS, INTERIOR AT THE REAR PREP DIRTY----EXTERIOR OF THE GREASE TRAP DIRTY WITH EXCESSIVE GREASE. MUST CLEAN AND MAINTAIN ALL ----ALL RAW WOODEN SHELVING THROUGHOUT MUST BE PAINTED/SEALED. : 4-601.11(B)--- EXTERIOR OF COOKS LINE COOKING EQUIPMENT WITH EXCESSIVE GREASE. INTERIOR OF THE REAR TALL REACH-IN COOLER WITH FOOD DEBRIS. MUST CLEAN AND MAINTAIN ALL.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.11---- WATER DAMAGED CEILING TILES THROUGHOUT THE REAR PREP AND STORAGE. MUST REPLACE. 6-501.114---- ALL UNUSED COOLERS, FREEZERS, EQUIPMENT INCLUDING UNUSED COLA DISPENSER MUST BE REMOVED FROM THE PREMISES TO PREVENT PEST HARBORING.---- ALL UNNECESSARY ITEMS STORED THROUGHOUT THE BASEMENT MUST BE REMOVED.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
: 2-102.13---- NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL REQUIRED EMPLOYEES. MUST PROVIDE.
58ALLERGEN TRAINING AS REQUIRED−2
: 2-102.13--- NO PROOF OF ALLERGEN TRAINING OR CERTIFICATE FOR THE CITY OF CHICAGO CERTIFIED FOOD MANAGER. MUST PROVIDE.

Base deductions−10 pts

Sep 23

License InspectionFail

2 Med11 Basic

13 total

68/100inspection score

−32 pts

Intermediate (2)

−10 pts

25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
THE MENU DOES NOT DISCLOSE AND INFORM CONSUMERS OF THE SPECIFIC MENU ITEMS THAT ARE RAW OR UNDERCOOKED, SUCH AS EGGS AND BURGERS. MUST PROVIDES A CONSUMER ADVISORY THAT DISCLOSES AND REMINDS CUSTOMERS OF SUCH FOODS ON BOTH THE PRINTED AND VIRTUAL MENUS. PRIORITY FOUNDATION VIOLATION.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
ALL BULK FOODS NOT STORED IN THE ORIGINAL CONTAINER INCLUDING SPICES, MUST BE LABELED WITH THE PRODUCT COMMON NAME.

Basic (11)

−22 pts

45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
ALL STORED ITEMS MUST BE ELEVATED FROM THE FLOORS THROUGHOUT.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST PROVIDE WORKING STOPPERS FOR THE THREE-COMPARTMENT SINK.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE DUCT TAPE ON WALLS AND ELECTRICAL CORDS AS A MEANS OF REPAIR/INSTALLATION.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
EXTERIOR OF COOKS LINE COOKING EQUIPMENT WITH EXCESSIVE GREASE. INTERIOR OF THE REAR TALL REACH-IN COOLER WITH FOOD DEBRIS. MUST CLEAN AND MAINTAIN ALL.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
SHELVING/WOODEN CABINETS, INTERIOR AND EXTERIOR THROUGHOUT THE FRONT AND REAR PREP DIRTY, GREASY WITH FOOD SPLATTER.----EXTERIOR OF THE GREASE TRAP DIRTY WITH EXCESSIVE GREASE. MUST CLEAN AND MAINTAIN ALL ----MUST NOT USE TIN FOIL AS LINER FOR SHELVING THROUGHOUT THE FACILITY. SURFACES MUST BE SMOOTH AND CLEANABLE. MUST NOT USE WOODEN PALLETS AS A MEANS OF ELEVATION FOR STORED ITEMS IN THE REAR. SHELVING MUST LEAVE FLOORS ACCESSIBLE FOR SWEEPING, MOPPING, AND MONITORING ----ALL RAW WOODEN SHELVING THROUGHOUT MUST BE PAINTED/SEALED.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
MUST REMOVE THE "PUR" WATER FILTRATION FROM THE MIDDLE PREP HAND WASHING SINK. REVIEWED HAND WASHING SINKS ARE FOR HAND WASHING PURPOSES ONLY ----TWO WASHROOMS LOCATED IN THE REAR. MUST PROVIDE HOT AND COLD RUNNING WATER AND FLUSHING WATER FOR THE TOILET AND HAND SINK IN THE NORTH WASHROOM.----LEAK UNDER THE THREE-COMPARTMENT SINK INTO A BUCKET. MUST REPAIR.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
NOTED DIRTY, STAINED TOILET IN BOTH WASHROOMS. MUST CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
ALL UNUSED COOLERS, FREEZERS, EQUIPMENT INCLUDING UNUSED COLA DISPENSER MUST BE REMOVED FROM THE PREMISES TO PREVENT PEST HARBORING.---- ALL UNNECESSARY ITEMS STORED THROUGHOUT THE REAR STORAGE ROOM AND BASEMENT SUCH AS HANDICAP SCOOTER IN THE REAR DRY FOOD STORAGE MUST BE REMOVED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED EXCESSIVE GREASE ACCUMULATION ON THE FLOORS UNDER DEEP FRYERS, AROUND THE GREASE TRAP, AND FLOORS DIRTY UNDER THE THREE-COMPARTMENT SINK. MUST CLEAN AND MAINTAIN ALL. WATER DAMAGED CEILING TILES THROUGHOUT THE REAR PREP AND STORAGE. MUST REPLACE.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL REQUIRED EMPLOYEES. MUST PROVIDE.
58ALLERGEN TRAINING AS REQUIRED−2
NO PROOF OF ALLERGEN TRAINING OR CERTIFICATE FOR THE CITY OF CHICAGO CERTIFIED FOOD MANAGER. MUST PROVIDE.

Base deductions−32 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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