What is Bayan KO Diner's health inspection score?

Bayan KO Diner has a SafeDine safety score of 73 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Bayan KO Diner last inspected?

Bayan KO Diner was last inspected on February 3, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Bayan KO Diner have?

Bayan KO Diner has 29 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Bayan KO Diner safe to eat at?

Bayan KO Diner has a good safety record with a score of 73/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Bayan KO Diner serve?

Bayan KO Diner serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Bayan KO Diner

Name: Bayan KO Diner
Address: 1820-1822 W MONTROSE AVE, Chicago, 60613
Rating: 73

1820-1822 W MONTROSE AVE, Chicago

Last Inspected: 2/3/2026

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0Good

American•Lakeview

Ranked #672 of 997 in LakeviewBetter than 22% of american restaurants

Improving

5 inspections

Last: Feb 3, 2026

high confidence

Directions Order

Inspections

20%

Clean Rate

5.8

Avg Violations

4 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

Cross-contamination

Raw and cooked foods not properly separated

Plumbing issues

Plumbing or waste disposal problems

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-27

Final Score

Impact Breakdown

High Priority

-5 pts

Direct health hazards • 10 pts each

Intermediate

-4 pts

Potential hazards • 5 pts each

Basic

-11 pts

Best practices • 2 pts each

Inspection Timeline

+18 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

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1820-1822 W MONTROSE AVE, Chicago, IL 60613

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Violation Timeline

Mar 2024

1 inspections

Mar

Apr 2024

1 inspections

5 basic

Jan 2025

1 inspections

1 high priority

1 intermediate

8 basic

Jan

Jan 2026

1 inspections

1 high priority

2 intermediate

7 basic

Feb 2026

1 inspections

4 basic

Feb

Inspection History

5 records on file

1 Canvass Re-Inspection2 Canvass2 License

Feb 26

Canvass Re-Inspection InspectionLatestPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-501.11 REPLACE THE DOOR GASKET FOR THE LEFT DOOR OF THE MILK AND BEVERAGE COOLER BEHIND THE BAR.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-602.13 CLEAN THE FAN COVERS IN THE WALK-IN COOLER AND INTERIOR OF THE 1-DOOR FREEZER NEXT TO THE MOP SINK.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.11 OBSERVED CHIPPED PAINT ON THE WALLS OF THE FOOD PREP AREA AROUND THE ICE MACHINE AND PEELING PAINT AND CRACKED WALLS IN THE EMPLOYEE WASHROOM. MANAGEMENT INSTRUCTED TO SCRAPE AND REPAINT CHIPPED AND PEELING PAINT AND REPAIR CRACKS IN WALLS. SEAL THE OPENINGS IN THE WALLS AND CORNERS OF THE FOOD PREP AREA AND BAR AREA.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
6-303.11 SEVERAL LIGHTS OUT ABOVE THE 3-COMPARTMENT SINK AND DRY STORAGE AREA OUTSIDE OF THE WALK-IN COOLER. MANAGEMENT INSTRUCTED TO PROVIDE ADEQUATE LIGHTING IN ALL AREAS WHERE FOOD IS PREPARED OR STORED.

Base deductions−8 pts

Jan 26

Canvass InspectionFail

1 High2 Med7 Basic

10 total

66/100inspection score

−34 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED THE EXPOSED HAND WASHING SINK NEXT TO THE BACK DOOR NOT ACCESSIBLE FOR USE. THE DRAIN LINE AND WATER LINES ARE NOT CONNECTED TO THE HAND WASHING SINK. MANAGEMENT INSTRUCTED THAT ALL EXPOSED HAND WASHING SINKS MUST BE ACCESSIBLE FOR USE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C). CITATION ISSUED.

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS INSIDE OF THE 3-DOOR PREP COOLER ACROSS FROM THE GRILL. OBSERVED CHICKEN AT 45F, PORK AT 45F, SAUSAGE AT 46F, BEEF SHORT RIBS AT 45F AND CROQUETAS AT 44F. MANAGEMENT INSTRUCTED TO MAINTAIN ALL COLD TCS FOODS BELOW 41F. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
OBSERVED NO CONSUMER ADVISORY DISCLOSURE ON THE MENU FOR RAW OR UNDERCOOKED FOODS. MANAGEMENT INSTRUCTED TO PROVIDE AN ASTERISK OR OTHER MEANS TO NOTIFY THE CUSTOMER WHICH FOODS CAN BE ORDERED RAW OR UNDERCOOKED. MUST LINK THE RAW OR UNDERCOOKED FOOD ITEMS TO THE REMINDER STATEMENT. PRIORITY FOUNDATION VIOLATION 7-38-005.

Basic (7)

−14 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
REPLACE THE DOOR GASKET FOR THE LEFT DOOR OF THE MILK AND BEVERAGE COOLER BEHIND THE BAR.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
CLEAN THE FAN COVERS IN THE WALK-IN COOLER AND INTERIOR OF THE 1-DOOR FREEZER NEXT TO THE MOP SINK.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
REPLACE THE STRIPPED HOT WATER HANDLE AT THE EXPOSED HAND WASHING SINK IN THE BAR AREA.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED CHIPPED PAINT ON THE WALLS OF THE FOOD PREP AREA AROUND THE ICE MACHINE AND PEELING PAINT AND CRACKED WALLS IN THE EMPLOYEE WASHROOM. MANAGEMENT INSTRUCTED TO SCRAPE AND REPAINT CHIPPED AND PEELING PAINT AND REPAIR CRACKS IN WALLS. SEAL THE OPENINGS IN THE WALLS AND CORNERS OF THE FOOD PREP AREA AND BAR AREA.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
SEVERAL LIGHTS OUT ABOVE THE 3-COMPARTMENT SINK AND DRY STORAGE AREA OUTSIDE OF THE WALK-IN COOLER. MANAGEMENT INSTRUCTED TO PROVIDE ADEQUATE LIGHTING IN ALL AREAS WHERE FOOD IS PREPARED OR STORED.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATIONS FROM REPORT #2610156 ON 1/7/25 NOT CORRECTED: 10 - INSTRUCTED TO PROVIDE HANDWASHING SIGNAGE AT HAND SINK BEHIND THE BAR AREA AND INSIDE (2) CUSTOMER'S WASHROOM. 57 - FOOD HANDLERS WITH NO PROOF OF FOOD HANDLER TRAINING CERTIFICATE. INSTRUCTED MANAGEMENT, ALL FOOD HANDLERS THAT DO NOT HAVE CITY OF CHICAGO FOODSERVICE SANITATION CERTIFICATE SHALL COMPLETE AN APPROVED FOOD HANDLER TRAINING PROGRAM. 58 - (1) CERTIFIED FOOD MANAGER WITHOUT AN ALLERGEN TRAINING CERTIFICATE. INSTRUCTED MANAGEMENT, ANY PERSON WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE TO COMPLY WITH ALLERGEN TRAINING CERTIFICATION. PRIORITY FOUNDATION VIOLATION 7-42-090. CITATION ISSUED.
61SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC−2
PREVIOUS INSPECTION REPORT SUMMARY FROM 1/7/25 WAS NOT POSTED IN THE PUBLIC VIEW. MANAGEMENT WAS GIVEN A COPY OF TODAY'S INSPECTION REPORT AND WAS INSTRUCTED TO POST IT IN THE PUBLIC VIEW. PRIORITY FOUNDATION VIOLATION 7-42-010(B). CITATION ISSUED.

Base deductions−34 pts

Jan 25

Canvass InspectionPass

1 High1 Med8 Basic

10 total

69/100inspection score

−31 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
INSTRUCTED TO PROVIDE HANDWASHING SIGNAGE AT HAND SINK BEHIND THE BAR AREA AND INSIDE (2) CUSTOMER'S WASHROOM.

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS.

Basic (8)

−16 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
INSTRUCTED TO INSTALL A DIVIDER BETWEEN HAND SINK AND ICE MACHINE BEHIND THE FRONT BAR TO PREVENT CONTAMINATION.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
GLASSWARE ON TABLE SETTINGS MUST BE STORED INVERTEDLY OR UPSIDE DOWN OR RESET WHEN CUSTOMER IS SEATED TO PREVENT PUBLIC CONTAMINATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
INSTRUCTED TO REPAINT OR REPLACE RUSTY METAL SHELF UNDERNEATH PREP TABLE (ACROSS COOKING EQUIPMENT) IN THE KITCHEN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
INSTRUCTED TO PROVIDE COVER/LID FOR ICE BINE BEHIND THE BAR TO PREVENT PUBLIC CONTAMINATION.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS, UNDERNEATH AND BEHIND COOLING AND COOKING EQUIPMENT IN THE KITCHEN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO SEAL HOLES ON WALL AROUND KITCHEN AND DISHWASHING AREA.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
FOOD HANDLERS WITH NO PROOF OF FOOD HANDLER TRAINING CERTIFICATE. INSTRUCTED MANAGEMENT, ALL FOOD HANDLERS THAT DO NOT HAVE CITY OF CHICAGO FOODSERVICE SANITATION CERTIFICATE SHALL COMPLETE AN APPROVED FOOD HANDLER TRAINING PROGRAM.
58ALLERGEN TRAINING AS REQUIRED−2
(1) CERTIFIED FOOD MANAGER WITHOUT AN ALLERGEN TRAINING CERTIFICATE. INSTRUCTED MANAGEMENT, ANY PERSON WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE TO COMPLY WITH ALLERGEN TRAINING CERTIFICATION.

Base deductions−31 pts

Apr 24

License InspectionPass

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
NOTED SURFACES OF REFRIGERATION UNITS AND MICROWAVE IN KITCHEN AND PREP AREAS WITH FOOD DEBRIS AND DUST. INSTRUCTED TO CLEAN AND MAINTAIN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
NOTED NO COVERED WASTE RECEPTACLE IN KITCHEN EMPLOYEE BATHROOM. INSTRUCTED TO PROVIDE AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED DUST AND FOOD DEBRIS THROUGHOUT KITCHEN. INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL SURFACES AND MAINTAIN. ALSO NOTED EXPANDING SPRAY FOAM USED AS A SEALANT FOR OPENINGS ALONG THE WALLS IN FRONT PREP AREA AND VARIOUS PARTS OF THE KITCHEN. INSTRUCTED TO REMOVE OR SMOOTH DOWN TO BE EASILY CLEANABLE. NOTED WALL PANEL AT FRONT PREP AREA HANDWSHING SINK SEPARATED AND WITH CRACKS. INSTRUCTED TO REPAIR AND MAINTAIN A SMOOTH CLEANIABLE SURFACE AND A TIGHT SEAL TO PREVENT PEST HARBOGAGE. NOTED CORRODED BASE AT STEP INSIDE OF WALK IN COOLER. INSTRUCTED TO REPAIR, SEAL AND MAINTAIN. NOTED DAMAGED WALL TILES AT COOK LINE. INSTRUCTED TO REPLACE CRACKED TILE. NOTED WOODEN STEP AT BACK DOOR NEEDS TO BE SEALED AND PAINTED TO PREVENT MOISTURE ABSORPTION.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
NOTED LOW LIGHT UNDER LEFT KITCHEN HOOD. INSTRUCTED TO PROVIDE AND MAINTAIN ADEQUATE LIGHTING.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
NOTED DUST AND GREASE BUILD UP ON KITCHEN HOOD FILTERS. INSTRUCTED TO CLEAN AND MAINTAIN.

Base deductions−10 pts

Mar 24

License InspectionCleanNot Ready

No violations

100/100inspection score

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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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