What is Willow Cafe And Bistro's health inspection score?

Willow Cafe And Bistro has a SafeDine safety score of 65 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Willow Cafe And Bistro last inspected?

Willow Cafe And Bistro was last inspected on March 23, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Willow Cafe And Bistro have?

Willow Cafe And Bistro has 18 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Willow Cafe And Bistro safe to eat at?

Willow Cafe And Bistro has a safety score of 65/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Willow Cafe And Bistro serve?

Willow Cafe And Bistro serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Willow Cafe And Bistro

Name: Willow Cafe And Bistro
Address: 4729 N LINCOLN AVE, Chicago, 60625
Rating: 65

4729 N LINCOLN AVE, Chicago

Last Inspected: 3/23/2026

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0Fair

American•Lincoln Square

Ranked #315 of 448 in Lincoln SquareBetter than 22% of american restaurants

Stable

4 inspections

Last: Mar 23, 2026

high confidence

Directions Order

Inspections

25%

Clean Rate

4.5

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

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

-35

Final Score

Impact Breakdown

High Priority

-13 pts

Direct health hazards • 10 pts each

Intermediate

-16 pts

Potential hazards • 5 pts each

Basic

-3 pts

Best practices • 2 pts each

Inspection Timeline

+1 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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4729 N LINCOLN AVE, Chicago, IL 60625

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Violation Timeline

Apr 2024

2 inspections

5 basic

Apr

May 2025

1 inspections

4 high priority

1 intermediate

3 basic

Mar 2026

1 inspections

5 intermediate

Mar

Inspection History

4 records on file

2 Canvass2 License

Mar 26

Canvass InspectionLatestPass

5 Med

5 total

75/100inspection score

−25 pts

Intermediate (5)

−25 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−5
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−5
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5

Base deductions−25 pts

May 25

Canvass InspectionPass w/ Conditions

4 High1 Med3 Basic

8 total

49/100inspection score

−51 pts

High Priority (4)

−40 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED THE FOLLOWING HANDWASHING SINKS TO BE INACCESSIBLE AT TIME OF INSPECTION: REAR AREA (NEAR EXTERIOR DOOR) HANDWASHING SINK OBSTRUCTED BY EQUIPMENT, FRONT BAKERY AREA HANDWASHING SINK OBSTRUCTED BY WOODEN SHELF. OBSERVED FOOD EMPLOYEE UTILIZING FRONT COFFEE AREA HANDWASHING SINK TO RINSE IN-USE UTENSILS. INSTRUCTED TO REMOVE ALL OBSTRUCTIONS FROM HANDWASHING SINKS AND MAINTAIN ALL HANDWASHING SINKS ACCESSIBLE AT ALL TIMES FOR HANDWASHING ONLY. PERSON-IN-CHARGE REMOVED ALL HANDWASHING SINK OBSTRUCTIONS AND DISCUSSED HANDWASHING SINK PROCEDURES WITH STAFF ON-SITE. PRIORITY FOUNDATION VIOLATION. 7-38-030(C) CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED HAND SOAP NOT PROVIDED AT THE FOLLOWING HANDWASHING SINKS: REAR AREA (NEAR EXTERIOR DOOR), FRONT BAKERY AREA, REAR BAKERY AREA (NEAR RESTROOM). INSTRUCTED TO PROVIDE HAND SOAP AT ALL HANDWASHING SINKS AND MAINTAIN AT ALL TIMES. PERSON-IN-CHARGE PROVIDED HAND SOAP TO ALL HANDWASHING SINKS ON-SITE. PRIORITY FOUNDATION VIOLATION. 7-38-030(C) CITATION COMBINED WITH ABOVE VIOLATION.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED DISPOSABLE PAPER TOWELS NOT PROVIDED AT THE FRONT BAKERY AREA HANDWASHING SINK. INSTRUCTED TO PROVIDE DISPOSABLE PAPER TOWELS AT ALL HANDWASHING SINKS AND MAINTAIN AT ALL TIMES. PERSON-IN-CHARGE PROVIDED DISPOSABLE PAPER TOWELS AT TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION. 7-38-030(C) CITATION COMBINED WITH ABOVE VIOLATION.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED FRONT COFFEE AREA HANDWASHING SINK MISSING SIGNAGE NOTIFYING FOOD EMPLOYEES TO WASH HANDS. INSTRUCTED TO PROIVDE ADEQUATE SIGNAGE AT ALL HANDWASHING SINKS AND MAINTAIN AT ALL TIMES.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED THE FOLLOWING TCS FOOD ITEMS AT IMPROPER TEMPERATURES FOR COLD-HOLDING IN THE BAKERY AREA 3-DOOR REACH-IN COOLER: COOKED POTATOES AT 50.1F, PORK SAUSAGE AT 46.6F. INSTRUCTED TO DENATURE AND DISCARD ALL TCS FOOD ITEMS AT IMPROPER COLD-HOLDING TEMPERATURES. APPROXIMATELY 50 LBS. OF FOOD VALUED AT APPROXIMATELY $110.00 DISCARDED ON-SITE. PERSON-IN-CHARGE DENATURED AND DISCARDED OUT-OF-TEMPERATURE FOOD ITEMS ON-SITE. PRIORITY VIOLATION. 7-38-005 CITATION ISSUED.

Basic (3)

−6 pts

43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED IN-USE UTENSILS STORED IN STILL, ROOM-TEMPERATURE WATER IN BETWEEN USES AT THE MAIN COOK LINE. INSTRUCTED TO STORE IN-USE UTENSILS ON A CLEAN, SANITIZED SURFACE, UNDER RUNNING WATER, OR IN WATER AT OR ABOVE 135.0F IN BETWEEN USES AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED FAUCET AT THE 3-COMPARTMENT SINK TO BE IN POOR REPAIR, LEAKING WHEN TURNED OFF BUT FUNCTIONAL. INSTRUCTED TO REPAIR OR REPLACE 3-COMPARTMENT SINK FAUCET TO ELIMINATE LEAK AND MAINTAIN ALL PLUMBING FIXTURES IN GOOD REPAIR.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED TWO PERSONS-IN-CHARGE WITH CITY OF CHICAGO CERTIFIED MANAGER TRAINING AND CERTIFICATE MISSING ADDITIONAL ALLERGEN AWARENESS TRAINING AND CERTIFICATES ON-SITE AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE ALL CERTIFIED MANAGERS WITH ALLERGEN AWARENESS TRAINING AND MAINTAIN CERTIFICATE(S) ON-SITE AT ALL TIMES FOR INSPECTOR REVIEW.

Base deductions−51 pts

Apr 24

License InspectionPass

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
Observed hand sink near rear exit door to not be properly protected from contamination between prep sink and service/utility sink. Instructed manager to provide splash guard on each side to protect against potential contamination.
41WIPING CLOTHS: PROPERLY USED & STORED−2
INSTRUCTED TO PROPERLY STORE ALL WASHCLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
Observed no backflow prevention device present at following locations: service/utility sink near rear exit door; coffee expresso unit at front counter; water dispenser at front counter. Instructed manager to provide backflow prevention device at each location.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO PROVIDE MISSING FLOOR TILES DIRECTLY UNDERNEATH THE NEWLY INSTALLED HANDWASHING SINKS AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
Observed light above rear hand sink near rear exit door and light above ovens in rear bakery area to not have protective shields or covers. Provide protective light shield or shatter resistant light bulbs.

Base deductions−10 pts

Apr 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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