What is Fft AT Ord Llc's health inspection score?

Fft AT Ord Llc has a SafeDine safety score of 86 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Fft AT Ord Llc last inspected?

Fft AT Ord Llc was last inspected on October 15, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Fft AT Ord Llc have?

Fft AT Ord Llc has 13 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Fft AT Ord Llc safe to eat at?

Yes, Fft AT Ord Llc has an excellent safety record with a score of 86/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Fft AT Ord Llc serve?

Fft AT Ord Llc serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Fft AT Ord Llc

Name: Fft AT Ord Llc
Address: 10000 W OHARE ST, Chicago, 60666
Rating: 86

10000 W OHARE ST, Chicago

Last Inspected: 10/15/2025

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0Excellent

American•Chicago

Ranked #994 of 1000 in ChicagoBetter than 17% of american restaurants

Improving

5 inspections

Last: Oct 15, 2025

high confidence

Directions Order

Inspections

20%

Clean Rate

2.6

Avg Violations

6 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Employee illnessHigh Priority

Sick employee handling food — illness transmission risk

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Employee hygiene

Personal hygiene practices not followed

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-8

Final Score

Impact Breakdown

High Priority

-0 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

+12 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 92/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (86/100) which is computed during our regular data sync.

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

10000 W OHARE ST, Chicago, IL 60666

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Violation Timeline

Mar 2024

1 inspections

Mar

May 2024

1 inspections

2 high priority

1 intermediate

Dec 2024

1 inspections

1 high priority

1 intermediate

3 basic

Dec

Apr 2025

1 inspections

4 basic

Oct 2025

1 inspections

1 basic

Oct

Inspection History

5 records on file

2 Canvass1 Canvass Re-Inspection2 License

Oct 25

Canvass InspectionLatestPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED SLIGHT BUILD UP OF SLIME IN INTERIOR OF ICE MAKER AT COFFEE BAR. INSTRUCTED TO CLEAN AND MAINTAIN IN GOOD CONDITION.

Base deductions−2 pts

Apr 25

Canvass Re-Inspection InspectionPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

40PERSONAL CLEANLINESS−2
NOTED EMPLOYEES AT THE PREP AREA PREPARING FOOD WITH LONG BEARDS AND NO BEARD GUARD. INSTRUCTED TO WEAR BEARD GUARD AT ALL TIMES WHEN PREPARING FOOD.
41WIPING CLOTHS: PROPERLY USED & STORED−2
NOTED DIRTY WIPING CLOTHS ON PREP TABLES AT FRONT AND REAR PREP AREAS NOT PROPERLY STORED. INSTRUCTED TO PROPERLY STORE ALL WASHCLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN AND MAINTAIN ALL FLOOR DRAINS AT THE DISH WASHING AREA AND FRONT PREP AREA.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
NOTED DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS AND ON EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT AT THE FRONT PREP AREA. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS AND PIPES/CONDUITS.

Base deductions−8 pts

Dec 24

Canvass InspectionPass w/ Conditions

1 High1 Med3 Basic

5 total1 risk factor

74/100inspection score

−21 pts

High Priority (1)

−10 pts

6PROPER EATING, TASTING, DRINKING, OR TOBACCO USERisk Factor−10
NOTED EMPLOYEES DRINKING AND PREPARING FOOD AT THE KITCHEN PREP AREA. INSTRUCTED MANAGEMENT TO PROVIDE A DESIGNATED AREA FOR EMPLOYEES TO DRINK AND EAT AND NOT AT THE PREP AREAS.

Intermediate (1)

−5 pts

23PROPER DATE MARKING AND DISPOSITION−5
NOTED TEMPERATURE CONTROLLED FOR SAFETY FOOD ITEMS PREPARED ON SITE AND HELD FOR MORE THAN 24 HOURS, BUT NO MORE THAT 7 DAYS INSIDE THE 2 DOOR REFRIGERATION UNIT. INSTRUCTED TO PROPERLY LABEL ALL READY TO EAT FOOD ITEMS WITH PRODUCT NAME AND USED BY DATE. MANAGER IMMEIDAITELY AND VOLUNTARILY DISPOSED OF 65LBS OF PRODUCTS WORTH #45.00. PRIORITY FOUNDATION VIOLATION#7-38-005(A). CITATION ISSUED TODAY.

Basic (3)

−6 pts

40PERSONAL CLEANLINESS−2
NOTED EMPLOYEES AT THE PREP AREA PREPARING FOOD WITH NO HAIR RESTRAINTS OR PROTECTION. ALSO NOTED EMPLOYEES WITH LONG BEARDS AND NO BEARD GUARD. INSTRUCTED TO WEAR BEARD GUARD AT ALL TIMES WHEN PREPARING FOOD.INSTRUCTED TO WEAR HAIR RESTRAINTS OR PROTECTION AT ALL TIMES.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
NOTED EMPLOYEE BELONGINGS ON SHELVES AT THE DRY STORAGE AREA AND WITH FOOD ITEMS. INSTRUCTED TO PROVIDE A DESIGNATED AREA FOR EMPLOYEES TO STORE THEIR BELONGINGS.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
NOTED DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS AND ON EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS AND PIPES/CONDUITS.

Base deductions−21 pts

Risk factor bonus (1× +5)−5 pts

May 24

License InspectionPass w/ Conditions

2 High1 Med

3 total1 risk factor

70/100inspection score

−25 pts

High Priority (2)

−20 pts

5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
MANAGEMENT UNABLE TO PROVIDE A PROCEDURE FOR CLEANING UP VOMITING AND DIARRHEA.INSTRUCTED TO HAVE ONE INCLUDING THE CHEMICALS AND SUPPLIES NEEDED. PRIORITY FOUNDATION #7-38-005. NO CITATION ISSUED
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NOTED NO HAND WASHING SIGNAGE AT ALL HANDWASHING SINKS. INSTRUCTED TO HAVE HANDWASHING SIGNAGE AT ALL HAND WASHING SINKS.

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
NOTED NO THERMOMETERS INSIDE WALK IN COOLER CONSPICUOUSLY POSTED TO MONITOR THE AMBIENT TEMPERATURE OF EQUIPMENT. INSTRUCTED TO EQUIP ALL REFRIGERATION UNITS WITH ACCURATE AND WORKING THERMOMETER

Base deductions−25 pts

Risk factor bonus (1× +5)−5 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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