What is Brunch Sociall Llc's health inspection score?

Brunch Sociall Llc has a SafeDine safety score of 84 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Brunch Sociall Llc last inspected?

Brunch Sociall Llc was last inspected on March 18, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Brunch Sociall Llc have?

Brunch Sociall Llc has 16 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Brunch Sociall Llc safe to eat at?

Brunch Sociall Llc has a good safety record with a score of 84/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Brunch Sociall Llc serve?

Brunch Sociall Llc serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Brunch Sociall Llc

Name: Brunch Sociall Llc
Address: 6714-6718 W BELMONT AVE, Chicago, 60634
Rating: 84

6714-6718 W BELMONT AVE, Chicago

Last inspected 12mo ago

▲Improving

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0Good

American•Chicago

Ranked #998 of 1000 in ChicagoBetter than 17% of american restaurants

Improving

4 inspections

Last: Mar 18, 2025

low confidence

Directions Order

Inspections

25%

Clean Rate

Avg Violations

13 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Employee illnessHigh Priority

Sick employee handling food — illness transmission risk

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Plumbing issues

Plumbing or waste disposal problems

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-16

Final Score

Impact Breakdown

High Priority

-1 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

+10 pts

100

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

6714-6718 W BELMONT AVE, Chicago, IL 60634

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Violation Timeline

Aug 2023

1 inspections

4 high priority

3 intermediate

5 basic

Aug

Sep 2023

1 inspections

2 high priority

1 basic

Jan 2024

1 inspections

1 basic

Jan

Mar 2025

1 inspections

Inspection History

4 records on file

2 Canvass1 License Re-Inspection1 License

Mar 25

Canvass InspectionLatestCleanOut of Business

No violations

100/100inspection score

Jan 24

Canvass InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED 2 UNUSED REFRIGERATORS AT WEST SIDE BAR. INSTRUCTED TO EITHER USE OR REMOVE FROM PREMISES.

Base deductions−2 pts

Sep 23

License Re-Inspection 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
2-102.14(O)--OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON THE PREMISES. MANAGEMENT INSTRUCTED TO PROVIDE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION VIOLATION 7-38-010.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED THE LOW TEMPERATURE DISH WASHING MACHINE LOCATED IN REAR DISHWASHING 3-COMPARTMENT SINK AREA AT IMPROPER FINAL SANITIZING RINSE AT "0" PPM CHLORINE CONCENTRATION.INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.A MECHANICAL DISHWASHING MACHINE SHOULD PROVIDE A FINAL SANITIZING RINSE OF EITHER 50 ? 100 PPM CHLORINE (FOR CHEMICAL SANITIZING MACHINE) OR 180F FINAL RINSE (FOR HOT WATER SANITIZING MACHINE).PRIORITY VIOLATION 7-38-025.

Basic (1)

−2 pts

52SEWAGE & WASTE WATER PROPERLY DISPOSED−2
5-402.12--OBSERVED NO GREASE TRAPS INSTALLED AT THE 3-COMPARTMENT SINKS IN THE KITCHEN PREP AREAS.INSTRUCTED MANAGEMENT TO INSTALL GREASE TRAPS AT THE (2) 3-COMPARTMENT SINKS IN THE KITCHEN PREP AREAS AND MAINTAIN.

Base deductions−22 pts

Risk factor bonus (1× +5)−5 pts

Aug 23

License InspectionFail

4 High3 Med5 Basic

12 total2 risk factors

25/100inspection score

−65 pts

High Priority (4)

−40 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON THE PREMISES. MANAGEMENT INSTRUCTED TO PROVIDE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION VIOLATION 7-38-010.
5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
OBSERVED NO PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE AND MAINTAIN REQUIRED PROCEDURE/PLAN AND APPROPRIATE SUPPLIES OR KIT. (NECESSARY ITEMS AT A MINIMUM: GLOVES, FACE MASKS, DISPOSABLE MOPS AND APPROPRIATE SANITIZER/SPRAY THAT ITS EFFECTIVE AGAINST NOROVIRUS).PRIORITY FOUNDATION VIOLATION 7-38-005.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
INSTRUCTED TO PROVIDE HANDWASHING SIGNAGE AT ALL HANDSINKS (KITCHEN PREP AREAS,BARS).
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED THE LOW TEMPERATURE DISH WASHING MACHINE LOCATED IN REAR DISHWASHING 3-COMPARTMENT SINK AREA AT IMPROPER FINAL SANITIZING RINSE AT "0" PPM CHLORINE CONCENTRATION.INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.A MECHANICAL DISHWASHING MACHINE SHOULD PROVIDE A FINAL SANITIZING RINSE OF EITHER 50 ? 100 PPM CHLORINE (FOR CHEMICAL SANITIZING MACHINE) OR 180F FINAL RINSE (FOR HOT WATER SANITIZING MACHINE).PRIORITY VIOLATION 7-38-025.

Intermediate (3)

−15 pts

25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
OBSERVED NO CONSUMER ADVISORY DISCLOSURE ON THE MENU FOR RAW OR UNDERCOOKED FOODS. MANAGEMENT INSTRUCTED TO DISCLOSE OR DESCRIBE WHICH FOODS CAN BE ORDERED RAW OR UNDERCOOKED AND LINK THOSE ITEMS WITH AN ASTERISK (*) TO THE REMINDER STATEMENT ON THE MENU. MUST INCLUDE THE FOLLOWING SENTENCE BEFORE THE REMINDER STATEMENT:"THESE FOODS CAN BE ORDERED RAW OR UNDERCOOKED OR MAY CONTAIN RAW OR UNDERCOOKED INGREDIENTS." PRIORITY FOUNDATION VIOLATION 7-38-005.
36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED NO METAL STEM THERMOMETER FOR TAKING FOOD TEMPERATURES.INSTRUCTED TO PROVIDE AND MAINTAIN A METAL STEM THERMOMETER AT ALL TIMES.PRIORITY FOUNDATION VIOLATION 7-38-005.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED NO LICENSED PEST CONTROL LOGBOOK AVAILABLE ON PREMISES. INSTRUCTED TO PROVIDE A LICENSED PEST CONTROL LOG BOOK WITH ALL REQUIRED DOCUMENTS (CONTRACT/SERVICE AGREEMENT, SERVICE REPORT, CHEMICALS USED ETC.) PRIORITY FOUNDATION VIOLATION 7-38-020 (C).

Basic (5)

−10 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CHIPPED PAINT AND RUST ON THE WIRE STORAGE RACKS IN THE WALK-IN COOLER. INSTRUCTED TO REMOVE CHIPPED PAINT AND RUST AND REPAINT OR REPLACE THE SHELVES AND MAINTAIN.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED NO CHEMICAL TEST KIT FOR CHECKING SANITIZING SOLUTION P.P.M. AT 3-COMP SINKS.MUST PROVIDE AND MAINTAIN.PRIORITY FOUNDATION VIOLATION 7-38-005.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
BACKFLOW PREVENTION DEVICE NOT LOCATED AT UTILITY MOP SINK LOCATED IN BASEMENT. MUST INSTALL SO BACKFLOW PREVENTION DEVICE MAY BE LOCATED TO BE SERVICED AND MAINTAINED.
52SEWAGE & WASTE WATER PROPERLY DISPOSED−2
OBSERVED NO GREASE TRAPS INSTALLED AT THE 3-COMPARTMENT SINKS IN THE KITCHEN PREP AREAS.INSTRUCTED MANAGEMENT TO INSTALL GREASE TRAPS AT THE (2) 3-COMPARTMENT SINKS IN THE KITCHEN PREP AREAS AND MAINTAIN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED NO COVERED WASTE RECEPTACLE PROVIDED IN THE EMPLOYEE WASHROOM. MUST PROVIDE AND MAINTAIN.

Base deductions−65 pts

Risk factor bonus (2× +5)−10 pts

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Community Safety Reports

No reviewed safety reports. Help keep others safe by reporting any food safety concerns.

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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