What is Green Apple Phoever's health inspection score?

Green Apple Phoever has a SafeDine safety score of 75 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Green Apple Phoever last inspected?

Green Apple Phoever was last inspected on March 4, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Green Apple Phoever have?

Green Apple Phoever has 36 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Green Apple Phoever safe to eat at?

Green Apple Phoever has a good safety record with a score of 75/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Green Apple Phoever serve?

Green Apple Phoever serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Green Apple Phoever

Name: Green Apple Phoever
Address: 105 W MADISON ST, Chicago, 60602
Rating: 75

105 W MADISON ST, Chicago

Last Inspected: 3/4/2026

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0Good

American•The Loop

Ranked #432 of 865 in The LoopBetter than 17% of american restaurants

Improving

5 inspections

Last: Mar 4, 2026

high confidence

Directions Order

Inspections

Clean Rate

7.2

Avg Violations

1 month ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Employee illnessHigh Priority

Sick employee handling food — illness transmission 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

-25

Final Score

Impact Breakdown

High Priority

-7 pts

Direct health hazards • 10 pts each

Intermediate

-1 pts

Potential hazards • 5 pts each

Basic

-13 pts

Best practices • 2 pts each

Inspection Timeline

+12 pts

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

105 W MADISON ST, Chicago, IL 60602

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Violation Timeline

Mar 2024

2 inspections

5 high priority

9 basic

Mar

Jan 2025

1 inspections

1 intermediate

4 basic

Feb 2026

1 inspections

2 high priority

11 basic

Feb

Mar 2026

1 inspections

4 basic

Inspection History

5 records on file

1 Canvass Re-Inspection2 Canvass1 License Re-Inspection1 License

Mar 26

Canvass Re-Inspection InspectionLatestPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
4-903.11 (A;B;D) : MUST INVERT MULTI-USE UTENSILS ON STORAGE SHELVES.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
5-205.15 : MUST REPAIR OR REPLACE LOOSE HAND SINK ON WALL IN REAR DISH /PREP AREA.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.11 : MUST CLEAN FOOD SPLATTER FROM WALLS THROUGHOUT PREP AND DISH WASHING AREAS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.13 : MUST REPAIR OR REPLACE DAMAGED FLOOR TILES ACROSS FROM 3- COMPARTMENT SINK AND STAINED CEILING TILES THROUGHOUT PREP/DISH WASHING AREAS.

Base deductions−8 pts

Feb 26

Canvass InspectionFail

2 High11 Basic

13 total

58/100inspection score

−42 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED REAR PREP AREA HAND SINK NOT ACCESSIBLE OBSERVED 3 PAIR OF PLASTIC GLOVES AND A HAMMER INSIDE OF SAID SINK ARTICLES WERE REMOVED DURING INSPECTION.MUST KEEP ACCESSIBLE AT ALL TIMES.(PRIORITY FOUNDATION 7-38-030(C)(CITATION ISSUED)(COS)
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED IMPROPER SANITIZING AT 0.0PPM'S OF MULTI-USE UTENSILS AT 3- COMPARTMENT BY DISH WASHER.OBSERVED UTENSILS BEING WASHED WITH SOAP AND RINSED UNDER RUNING WATER WITHOUT BEING SANITIZED. INSTRUCTED TO WASH,RINSE AND SANITIZE ALL UTENSILS PROPERLY.(COS)(PRIORITY 7-38-025)(CITATION ISSUED)

Basic (11)

−22 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
MUST INVERT MULTI-USE UTENSILS ON STORAGE SHELVES.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST ELIMINATE CRATES USED FOR FOOD STORAGE AND PROVIDE ADEQUATE SHELVING UNITS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST REPAIR OR REPLACE WORN DOOR GASKETS ON 2- DOOR REACH IN FREEZER.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM EYE STOVES, GRILL TABLE,EXTERIOR OF FOOD STORAGE CONTAINERS,PREP TABLES,EXTERIOR OF GREASE TRAP AT 3- COMPARTMENT SINK.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
MUST REPAIR OR REPLACE LOOSE HAND SINK ON WALL IN REAR DISH /PREP AREA .
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OBSERVED BUCKETS BEING USED FOR GARBAGE MUST PROVIDE GARBAGE CANS WITH LIDS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST CLEAN FOOD SPLATTER FROM WALLS THROUGHOUT PREP AND DISH WASHING AREAS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST REPAIR OR REPLACE DAMGED FLOOR TILES ACROSS FROM 3- COMPARTMENT SINK AND STAINED CEILING TILES THROUGHOUT PREP/DISH WAHSING AREAS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST CLEAN FOOD DEBRIS BUILD FROM FLOOR ALONG WALL BASES
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
MUST REPLACE MISSING LIGHT SHIELD IN FRONT PREP AREA.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATIONS FROM REPORT #2611210 1/28/25 NOT CORRECTED-#45-4-502.13 : OBSERVED FROZEN MEATS STORED IN PLASTIC GROCERY BAGS IN THE TWO DOOR FREEZER IN THE REAR. INSTRUCTED MANAGEMENT TO STORE FOOD IN FOOD GRADE STORAGE BAGS OR CONTAINERS.#49-4-601.11(C) : MUST DETAIL CLEAN THE BOTTOM OF ALL TWO DOOR COOLERS AND FREEZERS IN THE REAR PREP/DISHWASHING AREAS.#55- 6-501.16 : MUST HANG WET MOPS TO ALLOW TO DRY WHEN NOT IN USE.#57-2-102.13 : ALL FOOD EMPLOYEES MUST PROVIDE PROOF OF FOOD HANDLER TRAINING AND KEEP CERTIFICATES ON SITE.(PRIORITY FOUNDATION 7-42-090)(CITATION ISSUED)

Base deductions−42 pts

Jan 25

Canvass InspectionPass

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED INTERNAL AMBIENT AIR THERMOMETERS NOT WORKING INSIDE OF TWO DOOR REACH-IN COOLERS. MUST PROVIDE WORKING AMBIENT AIR THERMOMETERS INSIDE OF ALL COOLERS AND MAINTAIN.

Basic (4)

−8 pts

45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
OBSERVED FROZEN MEATS STORED IN PLASTIC GROCERY BAGS IN THE TWO DOOR FREEZER IN THE REAR. INSTRUCTED MANAGEMENT TO STORE FOOD IN FOOD GRADE STORAGE BAGS OR CONTAINERS.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST DETAIL CLEAN THE BOTTOM OF ALL TWO DOOR COOLERS AND FREEZERS IN THE REAR PREP/DISHWASHING AREAS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST HANG WET MOPS TO ALLOW TO DRY WHEN NOT IN USE.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
ALL FOOD EMPLOYEES MUST PROVIDE PROOF OF FOOD HANDLER TRAINING AND KEEP CERTIFICATES ON SITE

Base deductions−13 pts

Mar 24

License Re-Inspection InspectionPass

2 High4 Basic

6 total2 risk factors

62/100inspection score

−28 pts

High Priority (2)

−20 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE AN EMPLOYEE HEALTH POLICY THAT INCLUDES A SIGNED ACKNOWLEDGEMENT FROM EACH EMPLOYEE. PRIORITY FOUNDATION.
5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
OBSERVED NO VOMIT/DIARRHEA CLEANUP KIT OR WRITTEN PROCEDURES ON SITE AT TIME OF INSPECTION. INSTRUCTED MANAGEMENT TO PROVIDE. PRIORITY FOUNDATION.

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED DAMAGED/TORN GASKETS INSIDE OF TWO DOOR REACH-IN FREEZER. INSTRUCTED TO REPAIR AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED ALUMINUM FOIL BEING USED AS A LINER ON COOKING AND FRYING EQUIPMENT. INSTRUCTED TO REMOVE THE FOIL AND CARDBOARD SO SURFACE IS SMOOTH, EVEN AND EASILY CLEANABLE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED MILK CRATES BEING USED AS SHELVING. MUST REMOVE AND PROVIDE SHELVING THAT IS FREE OF UNNECESSARY CREVICES AND DESIGNED/CONSTRUCTED TO BE EASILY CLEANABLE.
58ALLERGEN TRAINING AS REQUIRED−2
NO PROOF OF ALLERGEN TRAINING ON SITE FOR ALL CITY OF CHICAGO FOOD MANAGERS. INSTRUCTED MANAGEMENT THAT ALL CITY OF CHICAGO FOOD MANAGERS MUST COMPLETE ALLERGEN TRAINING AND KEEP CERTIFICATE ON SITE

Base deductions−28 pts

Risk factor bonus (2× +5)−10 pts

Mar 24

License InspectionFail

3 High5 Basic

8 total2 risk factors

50/100inspection score

−40 pts

High Priority (3)

−30 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE AN EMPLOYEE HEALTH POLICY THAT INCLUDES A SIGNED ACKNOWLEDGEMENT FROM EACH EMPLOYEE. PRIORITY FOUNDATION.
5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
OBSERVED NO VOMIT/DIARRHEA CLEANUP KIT OR WRITTEN PROCEDURES ON SITE AT TIME OF INSPECTION. INSTRUCTED MANAGEMENT TO PROVIDE. PRIORITY FOUNDATION.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
MUST PROVIDE HAND WASHING SIGNAGE FOR ALL HAND WASHING SINKS.

Basic (5)

−10 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED DAMAGED/TORN GASKETS INSIDE OF TWO DOOR REACH-IN FREEZER. INSTRUCTED TO REPAIR AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED ALUMINUM FOIL BEING USED AS A LINER ON COOKING AND FRYING EQUIPMENT. INSTRUCTED TO REMOVE THE FOIL AND CARDBOARD SO SURFACE IS SMOOTH, EVEN AND EASILY CLEANABLE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED MILK CRATES BEING USED AS SHELVING. MUST REMOVE AND PROVIDE SHELVING THAT IS FREE OF UNNECESSARY CREVICES AND DESIGNED/CONSTRUCTED TO BE EASILY CLEANABLE.
52SEWAGE & WASTE WATER PROPERLY DISPOSED−2
OBSERVED SEWAGE BACKUP FROM GREASE TRAP WHEN WATER IS BEING DRAINED AT 3-COMPARTMENT SINK. WHEN ONE COMPARTMENT IS DRAINED WATER BACKS UP INTO OTHER COMPARTMENTS.INSTRUCTED TO GET DRAINAGE SYSTEM SERVICED OR CLEAN GREASE TRAP. PRIORITY VIOLATION.
58ALLERGEN TRAINING AS REQUIRED−2
NO PROOF OF ALLERGEN TRAINING ON SITE FOR ALL CITY OF CHICAGO FOOD MANAGERS. INSTRUCTED MANAGEMENT THAT ALL CITY OF CHICAGO FOOD MANAGERS MUST COMPLETE ALLERGEN TRAINING AND KEEP CERTIFICATE ON SITE

Base deductions−40 pts

Risk factor bonus (2× +5)−10 pts

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Community Safety Reports

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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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