What is LA Grande Boucherie / Omakase Room's health inspection score?

LA Grande Boucherie / Omakase Room has a SafeDine safety score of 69 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was LA Grande Boucherie / Omakase Room last inspected?

LA Grande Boucherie / Omakase Room was last inspected on February 18, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does LA Grande Boucherie / Omakase Room have?

LA Grande Boucherie / Omakase Room has 25 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is LA Grande Boucherie / Omakase Room safe to eat at?

LA Grande Boucherie / Omakase Room has a safety score of 69/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does LA Grande Boucherie / Omakase Room serve?

LA Grande Boucherie / Omakase Room serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

LA Grande Boucherie / Omakase Room

Name: LA Grande Boucherie / Omakase Room
Address: 431 N DEARBORN ST, Chicago, 60654
Rating: 69

431 N DEARBORN ST, Chicago

Last Inspected: 2/18/2026

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0Fair

American•River North

Ranked #356 of 547 in River NorthBetter than 17% of american restaurants

Declining

6 inspections

Last: Feb 18, 2026

high confidence

Directions Order

Inspections

33%

Clean Rate

4.2

Avg Violations

2 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Pest issues

Evidence of pests found during inspection

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-31

Final Score

Impact Breakdown

High Priority

-23 pts

Direct health hazards • 10 pts each

Intermediate

-1 pts

Potential hazards • 5 pts each

Basic

-4 pts

Best practices • 2 pts each

Inspection Timeline

-6 pts

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

431 N DEARBORN ST, Chicago, IL 60654

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Violation Timeline

Jan 2024

1 inspections

Jan

Feb 2024

2 inspections

5 intermediate

5 basic

Jan 2025

2 inspections

4 high priority

2 intermediate

3 basic

Jan

Feb 2026

1 inspections

3 high priority

3 basic

Inspection History

6 records on file

2 Canvass1 Canvass Re-Inspection1 License Re-Inspection2 License

Feb 26

Canvass InspectionLatestPass 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 EXPOSED HANDWASHING SINK IN BAR MADE INACCESSIBLE BY PAPER TOWELS AND OTHER ITEMS BEING PLACED INSIDE THE BASIN. INSTRUCTED TO REMOVE AND MAINTAIN ALL EXPOSED HANDWASHING SINKS IN AN ACCESSIBLE MANNER. PRIORITY FOUNDATION VIOLATION 7-38-030(C). CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND SOAP AT EXPOSED HANDWASHING SINK LOCATED IN BAR. INSTRUCTED TO MAINTAIN SOAP AT ALL EXPOSED HANDWASHING SINKS AT ALL TIMES. 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 AND MAINTAIN MACHINE SO THAT IT IS CAPABLE OF DELIVERING CHEMICAL SANITIZER AT PROPER CONCENTRATIONS BETWEEN 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 UNUSED LOW TEMPERATURE DISH MACHINE IN BASEMENT WITH BROKEN DISPLAY PANEL. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED BUILD UP OF BLACK SLIME ON CAULK AROUND DISH AREA. INSTRUCTED TO REMOVE, CLEAN, SANITIZE, AND MAINTAIN IN GOOD CONDITION.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED 1 OF 2 URINALS IN MEN'S TOILET ROOM DOES NOT FLUSH. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.

Base deductions−36 pts

Jan 25

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Jan 25

Canvass InspectionFail

4 High2 Med3 Basic

9 total

44/100inspection score

−56 pts

High Priority (4)

−40 pts

14REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION−10
OBSERVED MULTIPLE SHELLSTOCK TAGS FROM OCTOBER, NOVEMBER AND DECEMBER 2024 WITH NO DATE WHEN THE LAST SHELLSTOCK FROM THE CONTAINER IS SOLD OR SERVED. INSTRUCTED THE DATE WHEN THE LAST SHELLSTOCK FROM THE CONTAINER IS SOLD OR SERVED SHALL BE RECORDED ON THE TAG OR LABEL. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED THREE LOW TEMPERATURE DISH MACHINES IMPROPERLY SANTIZING AT A CONCENTRATION OF 0PPM CHLORINE. OBSERVED LOW TEMPERATURE DISH MACHINES IN FIRST FLOOR BAR AND LARGE DISH MACHINE IN BASEMENT DISHWASHING AREA IMPROPERLY SANITIZING AT A CONCENTRATION OF 0PPM CHLORINE. CORRECTED ON SITE THREE LOW TEMPERATURE DISH MACHINES REPAIRED BEFORE CONCLUSION OF INSPECTION, SANITIZING PROPERLY AT A CONCENTRATION OF 50PPM CHLORINE AFTER REPAIR. PRIORITY VIOLATION 7-38-025 CITATION ISSUED
29COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP−10
OBSERVED FACILITY VACUUM SEALING TIME AND TEMPERATURE CONTROL FOR SAFETY FOOD(FISH). OBSERVED VACUUM SEALED PACKAGES OF FROZEN FISH(SALMON, TUNA AND KATSU ANAGO) STORED IN FREEZER ON SECOND FLOOR. CORRECTED ON SITE VACUUM SEALED PACKAGES OF FROZEN FISH VOLUNTARILY DISCARDED AND DENATURED BY MANAGEMENT. VACUUM SEALED FROZEN FISH VOLUNTARILY DISCARDED AND DENATURED BY MANAGEMENT VALUED AT $1675 AND WEIGHING 62 LBS. INSTRUCTED FACILITY EXCEPT FOR FISH THAT IS FROZEN BEFORE, DURING AND AFTER PACKAGING AND BEARS A LABEL THAT IT IS TO BE KEPT FROZEN UNTIL TIME OF USE A RETAIL FOOD ESTABLISHMENT MAY NOT PACKAGE FISH USING A REDUCED OXYGEN PACKAGING METHOD. INSTRUCTED SITE NOT TO USE VACUUM SEAL MACHINE INFORMED SITE THAT TO USE SAID MACHINE, A HACCP PLAN/VARIANCE MUST BE OBTAINED BY CDPH. ONE VACUUM SEALING MACHINE TAGGED DURING INSPECTION. INSTRUCTED SITE NOT TO USE MACHINE NOR VACUUM SEALING MATERIAL UNTIL HACCP PLAN/VARIANCE IS SUBMITTED TO CDPH AND APPROVAL GRANTED FROM CDPDH. INSTRUCTED
32VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS−10
OBSERVED FACILITY NOT MEETING COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS IN FACILITY NOTED REDUCED OXYGEN PACKAGES OF FROZEN FISH(SALMON, TUNA AND KATSU ANAGO) STORED IN FREEZER ON SECOND FLOOR DURING TIME OF INSPECTION. INSTRUCTED FACILITY EXCEPT FOR FISH THAT IS FROZEN BEFORE, DURING AND AFTER PACKAGING AND BEARS A LABEL THAT IT IS TO BE KEPT FROZEN UNTIL TIME OF USE A RETAIL FOOD ESTABLISHMENT MAY NOT PACKAGE FISH USING A REDUCED OXYGEN PACKAGING METHOD. INFORMED PERSON IN CHARGE THAT DOCUMENTATION AND PROCEDURES MUST BE SUBMITTED AND APPROVED BY CDPH BEFORE PERFORMING SUCH SPECIALIZED FOOD PROCESSES AND MUST BE MAINTAINED.CORRECTED ON SITE TAGGED UNIT AND MANAGEMENT VOLUNTARILY DISCARDED AND DENATURED VACUUM PACKAGED FROZEN FISH VALUED AT $1675 AND WEIGHING 62LBS. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION COMBINED WITH VIOLATION #29

Intermediate (2)

−10 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED OPENINGS AT BASE OF REVOLVING ENTRANCE DOOR. INSTRUCTED TO SEAL ALL OUTER OPENINGS TO PREVENT PEST ENTRANCE.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED OVER 60 SMALL FLIES IN FACILITY. OBSERVED SMALL FLY ACTIVITY IN FIRST FLOOR DINING AREA AND FIRST FLOOR BAR. INSTRUCTED TO ELIMINATE SMALL FLY ACTIVITY IN FACILITY. RECOMMENDED PEST CONTROL SERVICE FACILITY ON OR AFTER 1/15/2024. PRIORITY FOUNDATION VIOLATION 7-38-020(A) CITATION ISSUED

Basic (3)

−6 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED EXPOSED PRESET KNIFE AND FORK ON TABLES IN DINING AREAS. INSTRUCTED MANAGER ALL PRESET TABLEWARE SHALL BE PROTECTED FROM CONTAMINATION BY BEING WRAPPED, COVERED OR INVERTED.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED NO IRREVERSIBLE TEMPERATURE INDICATOR FOR MEASURING SURFACE TEMPERATURE OF UTENSILS AND OTHER DISHES. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED PEELING PAINT, BLACK MOLDLIKE STAINS AND RUST ON PIPES AND BEAMS IN BASEMENT DISHWASHING AREA. INSTRUCTED TO REMOVE PEELING PAINT AND RUST ON PIPES AND BEAMS IN DISHWASHING AREA. INSTRUCTED TO REPAINT SAID PIPES AND BEAMS IN DISHWASHING AREA AND MAINTAIN. OBSERVED CONDENSATION DRIPPING FROM LARGE PIPES ON CEILING IN DISHWASHING AREA IN BASEMENT. INSTRUCTED TO REPAIR MECHANICAL VENTILATION IN DISHROOM IN BASEMENT TO PREVENT CONDENSATION FROM COLLECTING ON EQUIPMENT AND CEILING.

Base deductions−56 pts

Feb 24

License Re-Inspection InspectionPass

2 Med2 Basic

4 total

86/100inspection score

−14 pts

Intermediate (2)

−10 pts

36THERMOMETERS PROVIDED & ACCURATE−5
4-204.112(B): OBSERVED NO VISIBLE THERMOMETERS IN WALKIN COOLERS AND WALKIN FREEZERS. INSTRUCTED TO PROVIDE VISIBLE THERMOMETERS IN WALKIN COOLERS AND WALKIN FREEZERS AND MAINTAIN.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
6-202.15: OBSERVED OPENINGS AT BASE OF REVOLVING ENTRANCE DOOR. INSTRUCTED TO SEAL ALL OUTER OPENINGS TO PREVENT PEST ENTRANCE

Basic (2)

−4 pts

53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
6-501.19: OBSERVED NO SELF CLOSING DEVICES ON SECOND FLOOR WASHROOM DOORS. INSTRUCTED TO INSTALL SELF CLOSING DEVICES SECOND FLOOR WASHROOM DOORS.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
6-304.11: OBSERVED MECHANICAL VENTILATION NOT WORKING IN ALL SECOND FLOOR WASHROOMS. INSTRUCTED TO REPAIR MECHANICAL VENTILATION IN ALL SECOND FLOOR WASHROOMS AND MAINTAIN.

Base deductions−14 pts

Feb 24

License InspectionFail

3 Med3 Basic

6 total

79/100inspection score

−21 pts

Intermediate (3)

−15 pts

36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED NO VISIBLE THERMOMETERS IN WALKIN COOLERS AND WALKIN FREEZERS. INSTRUCTED TO PROVIDE VISIBLE THERMOMETERS IN WALKIN COOLERS AND WALKIN FREEZERS AND MAINTAIN.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED OPENINGS AT BASE OF REVOLVING ENTRANCE DOOR. INSTRUCTED TO SEAL ALL OUTER OPENINGS TO PREVENT PEST ENTRANCE.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED 60 RAT DROPPINGS IN BASEMNT IN ELECTRIC ROOM UNDERNEATH STAIRS. INSTRUCTED TO ELIMINATE RAT ACTIVITY, REMOVE RAT DROPPINGS AND CLEAN AFFECTED AREA. RECOMMEND PEST CONTROL SERVICE FACILITY ON OR AFTER 2/6/2024. PRIORITY FOUNDATION VIOLATION.

Basic (3)

−6 pts

53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED NO SELF CLOSING DEVICES ON SECOND FLOOR WASHROOM DOORS. INSTRUCTED TO INSTALL SELF CLOSING DEVICES SECOND FLOOR WASHROOM DOORS.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED MECHANICAL VENTILATION NOT WORKING IN ALL SECOND FLOOR WASHROOMS. INSTRUCTED TO REPAIR MECHANICAL VENTILATION IN ALL SECOND FLOOR WASHROOMS AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO ALLERGEN TRAINING FOR CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER. INSTRUCTED TO PROVIDE PROOF OF ALLERGEN TRAINING FOR ALL CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGERS.

Base deductions−21 pts

Jan 24

License InspectionCleanNot Ready

No violations

100/100inspection score

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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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