What is Bar Siena's health inspection score?

Bar Siena has a SafeDine safety score of 99 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Bar Siena last inspected?

Bar Siena was last inspected on March 3, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Bar Siena have?

Bar Siena has 34 total violations across 10 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Bar Siena safe to eat at?

Yes, Bar Siena has an excellent safety record with a score of 99/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Bar Siena serve?

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

Official Health Record

Bar Siena

Name: Bar Siena
Address: 11601 W TOUHY AVE, Chicago, 60666
Rating: 99

11601 W TOUHY AVE, Chicago

Last Inspected: 3/3/2026

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0Excellent

American•Chicago

Ranked #82 of 1000 in ChicagoBetter than 22% of american restaurants

Stable

10 inspections

Last: Mar 3, 2026

high confidence

Directions Order

Inspections

20%

Clean Rate

3.4

Avg Violations

3 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Facility condition

Building maintenance or structural issues

Permit/documentation

Administrative or documentation issue

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-1

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

Inspection Timeline

+1 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

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11601 W TOUHY AVE, Chicago, IL 60666

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Violation Timeline

Dec 2023

1 inspections

1 high priority

3 basic

Dec

Apr 2024

2 inspections

7 high priority

3 intermediate

6 basic

Jun 2024

1 inspections

1 basic

Jun

Jan 2025

1 inspections

2 basic

Aug 2025

2 inspections

3 high priority

6 basic

Aug

Jan 2026

2 inspections

2 basic

Mar 2026

1 inspections

Mar

Inspection History

10 records on file

4 Canvass2 Canvass Re-Inspection2 Short Form Complaint1 Complaint1 License

Mar 26

Canvass InspectionLatestCleanOut of Business

No violations

100/100inspection score

Jan 26

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Jan 26

Canvass InspectionFail

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED HEAVY DEBRIS BUILD UP IN BAR AREA AROUND DISH MACHINE, AROUND CORNERS IN BAR, AND ON FLOOR BESIDE EQUIPMENT ON COOK'S LINE INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
60PREVIOUS CORE VIOLATION CORRECTED−2
OBSERVED PREVIOUS CORE VIOLATIONS NOT CORRECTED. REPORT #2622632 DATED AUGUST 21 2025 INSTRUCTED FACILITY TO: #47 DEFROST COOLER AND MAINTAIN IN GOOD CONDITION AND TO #56 CLEAN AND MAINTAIN HOODS ABOVE COOK'S LINE. OBSERVED COOLERS ACROSS FROM COOK'S LINE WITH HEAVY FROST BUILD UP; OBSERVED HOODS ABOVE COOK'S LINE WITH GREASE AND DUST BUILD UP. INSTRUCTED MANAGER TO ADDRESS PREVIOUS CORE VIOLATIONS. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.

Base deductions−4 pts

Aug 25

Canvass Re-Inspection InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED BUILD UP OF ICE ON PREP COOLERS LOCATED OPPOSITE COOK LINE AND IN PIZZA PREP STATION. INSTRUCTED TO DEFROST AND MAINTAIN IN GOOD CONDITION.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED BUILD UP OF FOOD DEBRIS, DIRT, AND GRIME BEHIND FRYERS ON COOK LINE AND ON EXTERIOR OF HIGH TEMPERATURE AND LOW TEMPERATURE DISH MACHINE. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN IN GOOD CONDITION.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED BUILD UP OF GREASE AND DUST ON HOODS OVER COOK LINE. INSTRUCTED TO CLEAN AND MAINTAIN IN GOOD CONDITION.

Base deductions−6 pts

Aug 25

Canvass InspectionPass w/ Conditions

3 High3 Basic

6 total

64/100inspection score

−36 pts

High Priority (3)

−30 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO PAPER TOWELS AT EXPOSED HANDWASHING SINK LOCATED BETWEEN COOK LINE AND DISH ROOM. INSTRUCTED TO MAINTAIN PAPER TOWELS AT ALL HANDWASHING SINKS AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C). CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED EXPOSED HANDWASHING SINK IN BAR MADE INACCESSIBLE BY PIZZA SERVING RACKS BEING PLACED INSIDE WASHBASIN. INSTRUCTED TO MAINTAIN ALL HANDWASHING SINKS IN AN OPEN AND ACCESSIBLE MANNER. PRIORITY FOUNDATION VIOLATION 7-38-030(C). CITATION COMBINED WITH ABOVE VIOLATION.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED LOW TEMPERATURE DISH MACHINE AT BAR MAINTAINING IMPROPER CHEMICAL SANITIZER CONCENTRATION OF 0PPM OF CHLORINE. MACHINE TAGGED AND HELD FOR INSPECTION. INSTRUCTED TO REPAIR OR REPLACE MACHINE AND MAINTAIN IT SO THAT IT IS CAPABLE OF DELIVERING PROPER CHEMICAL SANITIZER CONCENTRATIONS AT A RANGE OF 50-100PPM OF CHLORINE. PRIORITY VIOLATION 7-38-025. CITATION ISSUED.

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED BUILD UP OF ICE ON PREP COOLERS LOCATED OPPOSITE COOK LINE AND IN PIZZA PREP STATION. INSTRUCTED TO DEFROST AND MAINTAIN IN GOOD CONDITION.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED BUILD UP OF FOOD DEBRIS, DIRT, AND GRIME BEHIND FRYERS ON COOK LINE AND ON EXTERIOR OF HIGH TEMPERATURE AND LOW TEMPERATURE DISH MACHINE. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN IN GOOD CONDITION.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED BUILD UP OF GREASE AND DUST ON HOODS OVER COOK LINE. INSTRUCTED TO CLEAN AND MAINTAIN IN GOOD CONDITION.

Base deductions−36 pts

Jan 25

Canvass InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
NOTED KNIFE STORED BETWEEN THE PREP TABLE AND THE PREP SINK. INSTRUCTED TO STORE KNIVES IN A STORAGE RACK OR CABINET.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
NOTED DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS AND ON EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS AND PIPES/CONDUITS.

Base deductions−4 pts

Jun 24

Short Form Complaint InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

43IN-USE UTENSILS: PROPERLY STORED−2
NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION.

Base deductions−2 pts

Apr 24

Short Form Complaint InspectionPass w/ Conditions

2 High1 Med3 Basic

6 total2 risk factors

59/100inspection score

−31 pts

High Priority (2)

−20 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
NO PERSON IN CHARGE PRESENT AT THE TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
NOTED NO CERTIFIED FOOD MANAGER ON DUTY WITH THE CITY OF CHICAGO FOOD SERVICE CERTIFICATE ON SITE WHILE TCS FOODS (RICE, CHICKEN SOUPS ETC.) WERE BEING PREPARED AND SERVED. INSTRUCTED MANAGEMENT THAT A CERTIFIED FOOD MANAGER WITH THE CITY OF CHICAGO ORIGINAL FOOD SERVICE CERTIFICATE MUST BE PRESENT AT ALL TIMES TCS FOODS ARE PREPARED AND SERVED, AND ALSO THE PERSON IN CHARGE MUST HAVE A CITY OF CHICAGO CERTIFICATE BY NEXT INSPECTION (UPON BEING INSPECTED) PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
NOTED ASSORTED FOOD ITEMS INSIDE REFRIGERATION UNITS NOT PROPERLY LABELED. INSTRUCTED TO PROPERLY LABEL ALL FOOD ITEMS WITH PRODUCT NAME INCLUDING BULK FOOD CONTAINERS.

Basic (3)

−6 pts

43IN-USE UTENSILS: PROPERLY STORED−2
NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
NOTED A SLIMY AND GREY SUBSTANCE INSIDE THE SODA GUN DISPENSER AT THE BAR. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
NOTED HEAVY DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS AND ON EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS AND PIPES/CONDUITS.

Base deductions−31 pts

Risk factor bonus (2× +5)−10 pts

Apr 24

Complaint InspectionPass w/ Conditions

5 High2 Med3 Basic

10 total3 risk factors

19/100inspection score

−66 pts

High Priority (5)

−50 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
NO PERSON IN CHARGE PRESENT AT THE TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
NOTED NO CERTIFIED FOOD MANAGER ON DUTY WITH THE CITY OF CHICAGO FOOD SERVICE CERTIFICATE ON SITE WHILE TCS FOODS (RICE, CHICKEN SOUPS ETC.) WERE BEING PREPARED AND SERVED. INSTRUCTED MANAGEMENT THAT A CERTIFIED FOOD MANAGER WITH THE CITY OF CHICAGO ORIGINAL FOOD SERVICE CERTIFICATE MUST BE PRESENT AT ALL TIMES TCS FOODS ARE PREPARED AND SERVED, AND ALSO THE PERSON IN CHARGE MUST HAVE A CITY OF CHICAGO CERTIFICATE BY NEXT INSPECTION (UPON BEING INSPECTED) PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.
6PROPER EATING, TASTING, DRINKING, OR TOBACCO USERisk Factor−10
2-401.11 OUT C 09/10/2019 NOTED EMPLOYEES DRINKING AND PREPARING FOOD AT THE KITCHEN PREP AREA. INSTRUCTED MANAGEMENT TO PROVIDE A DESIGNATED AREA FOR EMPLOYEES TO DRINK AND EAT AND NOT AT THE PREP AREAS.
9NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED−10
NOTED EMPLOYEE SERVING READY TO EAT FOOD (SHREDDING GARNISHING, CHEESE, LETTUCE) WITH BARE HANDS.AT THE SAME TIME TOUCHING THE COMPUTER SCREEN, SRATCHING HER HAIR AND WIPPING HANDS ON GLOVES. DISCUSSED WITH MANAGEMENT THE NO BARE HAND CONTACT WITH READY TO EAT FOODS. MUST WEAR USE GLOVES, TONGS OR SPOONS. PRIORITY VIOLATION #7-38-010. CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
NOTED LOW TEMPERATURE DISH WASHING MACHINE AT THE BAR IN USE NOT PROPERLY SANITIZING. SANITIZING STRENGTH OF SANITIZER (CHLORINE) AT THE TIME OF INSPECTION WAS 00 PPM. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS PROPERLY SANITIZING AT MINIMUM OF 50 PPM.MANAGER IMMEDIATELY CALLED FOR MAINTENANCE. PRIORITY VIOLATION #7-38-025. CITATION ISSUED.

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TCS FOOD ITEMS INSIDE SERVICE COOLERS TO BE IMPROPER:-PORK PATTIES 55.9F, CHICKEN PATTIES 55.4F, ARTICHOKE 48F, CHEESE 49.8F/54.4F, TOMATOES 49.6F, BOLOGNAISE 49.6F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 10 LBS OF PRODUCTS WORTH $300.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
NOTED ASSORTED FOOD ITEMS INSIDE REFRIGERATION UNITS NOT PROPERLY LABELED. INSTRUCTED TO PROPERLY LABEL ALL FOOD ITEMS WITH PRODUCT NAME INCLUDING BULK FOOD CONTAINERS.

Basic (3)

−6 pts

43IN-USE UTENSILS: PROPERLY STORED−2
NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
NOTED A SLIMY AND GREY SUBSTANCE INSIDE THE SODA GUN DISPENSER AT THE BAR. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
NOTED HEAVY DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS AND ON EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS AND PIPES/CONDUITS.

Base deductions−66 pts

Risk factor bonus (3× +5)−15 pts

Dec 23

License InspectionPass

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 HANDWASHING SIGNAGE IN WASHROOMS.INSTRUCTED TO PROVIDE AND MAINTAIN.

Basic (3)

−6 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED MISSING CEILING TILE NEAR THE ICE MAKER LOCATED IN THE MAIN PREP AREA.INSTRUCTED TO PROVIDE AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
INSTRUCTED TO PROVIDE AND MAINTAIN PROTECTIVE SHIELDING OVER CEILING LIGHT BULBS OR SHATTER-PROOF LIGHT BULBS LOCATED IN THE PIZZA PREP AREA.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED THE CERTIFIED FOOD MANAGER WITHOUT THE ALLERGEN TRAINING CERTIFICATE.ALLERGEN TRAINING IS REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION CERTIFICATE.INSTRUCTED TO COMPLETE TRAINING AND KEEP CERTIFICATE ON SITE.

Base deductions−16 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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