What is Egg Tuck's health inspection score?

Egg Tuck has a SafeDine safety score of 89 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Egg Tuck last inspected?

Egg Tuck was last inspected on August 7, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Egg Tuck have?

Egg Tuck has 24 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Egg Tuck safe to eat at?

Yes, Egg Tuck has an excellent safety record with a score of 89/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Egg Tuck serve?

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

Official Health Record

Egg Tuck

Name: Egg Tuck
Address: 2411 N CLARK ST, Chicago, 60614
Rating: 89

2411 N CLARK ST, Chicago

Last inspected 8mo ago

▲Improving

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0Excellent

American•Lincoln Park

Ranked #163 of 754 in Lincoln ParkBetter than 17% of american restaurants

Improving

5 inspections

Last: Aug 7, 2025

medium confidence

Directions Order

Inspections

60%

Clean Rate

4.8

Avg Violations

8 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Employee illnessHigh Priority

Sick employee handling food — illness transmission risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-11

Final Score

Impact Breakdown

High Priority

-3 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-5 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

+9 pts

100

Latest

100% weight

2nd

60% weight

100

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

2411 N CLARK ST, Chicago, IL 60614

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Violation Timeline

Jan 2024

1 inspections

3 high priority

3 intermediate

8 basic

Jan

Feb 2024

1 inspections

Apr 2024

1 inspections

Apr

Aug 2024

1 inspections

1 high priority

9 basic

Aug 2025

1 inspections

Aug

Inspection History

5 records on file

1 Canvass1 Complaint1 Short Form Complaint1 License Re-Inspection1 License

Aug 25

Canvass InspectionLatestCleanPass

No violations

100/100inspection score

Aug 24

Complaint InspectionPass

1 High9 Basic

10 total

72/100inspection score

−28 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
NOTED PINK SUBSTANCE ON TOP INTERIOR SURFACE OF ICE BIN. INSTRUCTED TO REMOVE ICE, CLEAN AND SANITIZE ALL SURFACES AND MAINTAIN.

Basic (9)

−18 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
NOTED FOOD CONTAINERS STORED ON THE FLOOR IN THE WALK-IN COOLER, PREP AND DRY FOOD STORAGE AREAS. INSTRUCTED MANAGER TO PROPERLY STORE AND PROTECT FOOD ITEMS FROM CONTAMINATION WHILE STORED BY ELEVATING A MINIMUM OF SIX INCHES FROM THE FLOOR.
41WIPING CLOTHS: PROPERLY USED & STORED−2
NOTED WET WIPING CLOTHS BEHIND FRONT COUNTER PREP SURFACE. INSTRUCTED TO PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION BETWEEN USES TO PREVENT CONTAMINATION OF EQUIPMENT & FOOD.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED ALUMINUM FOIL LINIG THE WALLS BEHIND STOVE IN KITCHEN. INSTRUCTED TO REMOVE. MAINTAIN A SMOOTH AND EASY TO CLEAN SURFACE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED CRATES USED IN KITCHEN TO ELEVATE ONIONS IN DRY STORAGE AREA. INSTRUCTED TO REMOVE AND PROVIDE SHELVING THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED CLUTTER IN SOUTH EAST KITCHEN CLOSET NEXT TO REAR EXIT DOOR, AND IN NORTH EAST STORAGE CLOSET FROM THE FRONT PREP AREA. INSTRUCTED TO DECLUTTER, ANY KEPT ITEMS SHOULD BE ELEVATED A MINIMUM OF 6 INCHES FROM THE FLOOR
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
NOTED BLOWN OUT LIGHTBULBS ABOVE COOKSLINE. INSTRUCTED TO PROVIDE AND MAINTAIN ADEQUATE LIGHTING
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
NOTED HEAVY GREASE BUILD UP ON HOOD FILTERS. INSTRUCTED TO DEEP CLEAN AND MAINTAIN
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
NOTED NO PROOF OF TRAINING FOR ALL FOOD HANDLERS. INSTRUCTED TO PROVIDE AND MAINTAIN RECORDS ON SITE AT ALL TIMES.
58ALLERGEN TRAINING AS REQUIRED−2
NOTED NO PROOF OF ALLERGEN TRAINING FOR ALL CERTIFIED FOOD MANAGERS. INSTRUCTED ANY PERSONS WITH THE CITY OF CHICAGO FOOD SANITATION CERTIFICATE TO COMPLY WITH COMPLETION OF TRAINING. MUST PROVIDE DOCUMENTATION.

Base deductions−28 pts

Apr 24

Short Form Complaint InspectionCleanPass

No violations

100/100inspection score

Feb 24

License Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Jan 24

License InspectionFail

3 High3 Med8 Basic

14 total3 risk factors

24/100inspection score

−61 pts

High Priority (3)

−30 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE ON SITE. INSTRUCTED TO PROVIDE ORIGINAL CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION 7-38-12. NO CITATION ISSUED.
3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
OBSERVED NO EMPLOYEE HEALH POLICY ON SITE. INSTRUCTED TO PROVIDE AN EMPLOYEE HEALTH POLICY THAT INCLUDES A SIGNED ACKNOWLEDGEMENT FROM EACH EMPLOYEE. PRIORITY FOUNDATION VIOLATION 7-38-010. NO CITATION ISSUED.
5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
NO PROCEDURE ON PLACE FOR RESPONDINGTO VOMIT AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE PROCEDURE AND NECESSARY SUPPLIES EFFECTIVE AGAINST NOROVIRUS. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.

Intermediate (3)

−15 pts

25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
MENU DOES NOT DISCLOSE AND INFORM CONSUMERS THE SPCIFIC FOOD ITEMS THAT ARE RAW OR UNDERCOOK AND A POTENTIAL HAZARDO OF CONSUMING SUCH FOOD. MUST REMAIN AND DISCLOSE FOODS SUCH AS BURGERS. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
36THERMOMETERS PROVIDED & ACCURATE−5
PERSON IN CHARGE UNABLE TO PROVIDE FOOD TEMPERATURE MEASURING DEVICES (EX METAL STEM THERMOMETER.) INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
FACLITY DOES NOT HAVE A COMPLETE PEST CONTROL LOGBOOK. MUST PROVIDE A COMPLETE PEST CONTROL LOGBOOK. LICENSE PEST CONTROL IDPH LICENSE COPY, SCHEMATIC SHEETS ETC. PRIORITY FOUNDATION VIOLATION 7-38-020(C). NO CITATION ISSUED.

Basic (8)

−16 pts

45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
OBSERVED ITEMS INSIDE FURNANCE ROOM NOT ELEVATED 6INCHES OFF THE FLOOR. MUST ELEVATE ALL ITEMS AND MAINTAIN.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED NO QUATERNARY CHEMICAL TEST STRIPS ON SITE FOR THE QUATERNARY SANITIZER AT THE 3-COMPARTMENT SINK. MUST PROVIDE CHEMICAL TEST STRIPS TO MONITOR SANITIZING LEVELS. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED A FEW WATER DAMAGED CEILING TILES ABOVE COOKING EAQUIPMENT AND REFRIGERATION UNITS IN KITCHEN FOOD PREPARATION AREA.MUST REPAIR REPLACE AND MAINTAIN. CEILING TILES
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST REGROUT FLOOR THROUGHOUT REAR KITCHEN FOOD PREPARATION AREA/ DISH WASHING AREA.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DUST BUILD UP ON CEILING VENTIATION VENTS IN BOTH WASHROOMS. MUST CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DIRT AD DEBRIS ON FLOOR DRAINS IN REAR PREP/DISH AREA. MUSR CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
ALL UNUSED COOLERS AND UNUSED COOKING EQUIPMENT IN REAR KITCHEN FOOD PREP AREA MUST BE REMOVED FROM THE PREMISES TO PREVENT PEST HARBORING.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DIRT AND DEBRIS ON FLOOR IN REAR DISHWASHING AREA ESPECIALLY AROUND UTILITY SERVICE SINK. MUST CLEAN AND MAINTAIN.

Base deductions−61 pts

Risk factor bonus (3× +5)−15 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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