What is Perfect Brunch Bro's's health inspection score?

Perfect Brunch Bro's has a SafeDine safety score of 71 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Perfect Brunch Bro's last inspected?

Perfect Brunch Bro's was last inspected on April 10, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Perfect Brunch Bro's have?

Perfect Brunch Bro's has 42 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Perfect Brunch Bro's safe to eat at?

Perfect Brunch Bro's has a good safety record with a score of 71/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Perfect Brunch Bro's serve?

Perfect Brunch Bro's serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Perfect Brunch Bro's

Name: Perfect Brunch Bro's
Address: 4661 N KEDZIE AVE, Chicago, 60625
Rating: 71

4661 N KEDZIE AVE, Chicago

Last Inspected: 4/10/2026

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0Good

American•Lincoln Square

Ranked #281 of 448 in Lincoln SquareBetter than 22% of american restaurants

Improving

6 inspections

Last: Apr 10, 2026

high confidence

Directions Order

Inspections

Clean Rate

Avg Violations

2 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Pest issues

Evidence of pests found during inspection

Plumbing issues

Plumbing or waste disposal problems

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Employee hygiene

Personal hygiene practices not followed

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-25

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-17 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

+9 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 75/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (71/100) 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

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4661 N KEDZIE AVE, Chicago, IL 60625

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Violation Timeline

Apr 2024

2 inspections

4 high priority

1 intermediate

6 basic

Apr

May 2025

1 inspections

4 high priority

5 intermediate

11 basic

Jun 2025

1 inspections

1 basic

Jun

Apr 2026

2 inspections

1 high priority

9 intermediate

Inspection History

6 records on file

2 Canvass Re-Inspection2 Canvass1 License Re-Inspection1 License

Apr 26

Canvass Re-Inspection InspectionLatestPass

2 Med

2 total

90/100inspection score

−10 pts

Intermediate (2)

−10 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5

Base deductions−10 pts

Apr 26

Canvass InspectionFail

1 High7 Med

8 total1 risk factor

50/100inspection score

−45 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLERisk Factor−10

Intermediate (7)

−35 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
41WIPING CLOTHS: PROPERLY USED & STORED−5
43IN-USE UTENSILS: PROPERLY STORED−5
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5
60PREVIOUS CORE VIOLATION CORRECTED−5

Base deductions−45 pts

Risk factor bonus (1× +5)−5 pts

Jun 25

Canvass Re-Inspection InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

58ALLERGEN TRAINING AS REQUIRED−2
NO PROOF OF ALLERGEN TRAINING OR CERTIFICATE FOR THE CITY OF CHICAGO CERTIFIED FOOD MANAGER. MUST PROVIDE.

Base deductions−2 pts

May 25

Canvass InspectionFail

4 High5 Med11 Basic

20 total

13/100inspection score

−87 pts

High Priority (4)

−40 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
KITCHEN HAND SINK ON NORTH WALL NOT ACCESSIBLE FOR USE. SINK BLOCKED BY AN ICE MACHINE. MUST REMOVE ICE MACHINE AND MAKE SINK ACCESSIBLE FOR USE. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NOTED NO SOAP AT THE FOLLOWING HAND WASHING SINKS. FRONT PREP HAND SINK, KITCHEN HAND SINK, DISH HAND SINK. MUST PROVIDE SOAP AT ALL HAND WASHING SINKS. PRIORITY FOUNDATION VIOLATION 7-38-030(C) SEE THE ABOVE VIOLATION #10 FOR CITATION.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NOTED NO PAPER TOWELS AT THE FOLLOWING HAND WASHING SINKS. FRONT PREPHAND SINK, KITCHEN HAND SINK, DISH HAND SINK, EMPLOYEE WASHROOM HAND SINK. MUST PROVIDE SOAP AT ALL HAND WASHING SINKS. PRIORITY FOUNDATION VIOLATION 7-38-030(C) SEE THE ABOVE VIOLATION #10 FOR CITATION.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
SOME INTERIOR AREAS OF THE ICE MACHINE IN NEED OF CLEANING.

Intermediate (5)

−25 pts

23PROPER DATE MARKING AND DISPOSITION−5
OBSERVED PREPARED TCS FOODS SUCH AS COOKED RICE AND COOKED EGG BREAD WITH NO DATE LABELS IN THE COOLERS AND PREP AREA HELD LONGER THAN 24 HOURS. NO EXPIRATION DATES. NO LABELS OF ANY KIND. ALL DISCARDED. PRIORITY FOUNDATION VIOLATION 7-38-005.CITATION ISSUED.
25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
NO CONSUMER ADVISORY AVAILABLE ON THE PRINTED MENU. MENU DOES NOT DISCLOSE AND INFORM CONSUMERS THE SPECIFIC MENU ITEMS THAT ARE RAW OR UNDERCOOKED SUCH AS EGGS. MUST DISCLOSE AND REMIND CUSTOMERS OF SUCH FOOD ON BOTH THE PRINTED AND VIRTUAL MENUS. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
ALL BULK FOODS NOT HELD IN THE ORIGINAL CONTAINERS MUST BE LABELED WITH THE PRODUCT COMMON NAME.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
RODENT INFESTATION. OBSERVED OVER 250 RAT DROPPINGS IN THE FOLLOWING AREAS THROUGHOUT THE PREMISES. APPROXIMATELY 75 ALONG BASEBOARDS THROUGHOUT THE KITCHEN, BEHIND AND UNDER ALL COOKING EQUIPMENT, COOLERS, PREP TABLES, INSIDE FRYER CABINET AND ON KITCHEN PREP SHELVING. OVER 125 DROPPING THROUGHOUT BOTH SIDES OF THE BASEMENT ALONG BASEBOARDS, ON SHELF AND BEHIND STORED UNUSED EQUIPMENT. 50 DROPPINGS IN THE FRONT PREP STORAGE CLOSET AND HVAC ROOM. INSTRUCTED TO REMOVE ALL DROPPINGS. CLEAN AND MAINTAIN SURFACES. HAVE A LICENSED PEST CONTROL CO. SERVICE ESTABLISHMENT. ELIMINATE PEST ACTIVITY. PRIORITY VIOLATION 7-38-020(A) CITATION ISSUED.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
NO PEST CONTROL LOG BOOK AVAILABLE FOR REVIEW AND ALL OTHER REQUIRED DOCUMENTATION. MUST PROVIDE ALL REQUIRED DOCUMENTATION. PRIORITY FOUNDATION VIOLATION 7-38-202(C) CITATION ISSUED.

Basic (11)

−22 pts

40PERSONAL CLEANLINESS−2
NOTED ALL FOOD HANDLERS/PREPARERS WITHOUT EFFECTIVE HAIR RESTRAINTS. MUST PROVIDE.
41WIPING CLOTHS: PROPERLY USED & STORED−2
PREP AREA WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS THROUGHOUT THE FACILITY.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS IN FREEZERS.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
ALL RAW WOODEN SHELVING AT THE FRONT PREP MUST BE PAINTED/SEALED TO BE SMOOTH, CLEANABLE AND NON-ABSORBENT.----MUST NOT USE TIN FOIL AS LINER FOR METAL PREP TABLES IN THE KITCHEN. PEELING PLASTIC ON EXTERIOR OF ICE MACHINE, TORN ALUMINIUM FOIL IN KITCEHN SHELVES. MUST REMOVE ALL PLASTIC AND FOIL FROM EQUIPMENT.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
FAUCET ON THE DISH AREA HAND WASHING SINK TOO SHORT TO ENABLE PROPER HAND WASHING. MUST INSTALL A LONGER, EXTENDED FAUCET ON SINK.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
UTILITY SERVICE SINK WITH NO HOT WATER PRESSURE. MUST PROVIDE HOT WATER PRESSURE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
ALL UNUSED EQUIPMENT THROUGHOUT THE FACILITY, INCLUDING ITEMS THROUGHOUT THE BASEMENT MUST BE REMOVED FROM THE PREMISES TO PREVENT PEST HARBORING.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL REQUIRED EMPLOYEES. MUST PROVIDE.
58ALLERGEN TRAINING AS REQUIRED−2
NO PROOF OF ALLERGEN TRAINING OR CERTIFICATE FOR THE CITY OF CHICAGO CERTIFIED FOOD MANAGER. MUST PROVIDE.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATION FROM 4-30-24 REPORT #2593695 NOT CORRECTED. #56--Observed no mechanical ventilation available in the employee, men's, or women's bathrooms. Instructed manager to provide mechanical ventilation for each bathroom. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.

Base deductions−87 pts

Apr 24

License Re-Inspection InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
6-304.11--Observed no mechanical ventilation available in the employee, men's, or women's bathrooms. Instructed manager to provide mechanical ventilation for each bathroom.

Base deductions−2 pts

Apr 24

License InspectionFail

4 High1 Med5 Basic

10 total1 risk factor

40/100inspection score

−55 pts

High Priority (4)

−40 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
Observed no signed and completed employee health policy on site at time of inspection. Instructed manager to complete and maintain an employee health policy with each employee. Priority foundation violation 7-38-010.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
Observed no easily accessible or convenient hand sink available for use by employees in main grill and preparation area in kitchen. Instructed manager to install additional handwashing sink with hot and cold running water fully equipped with soap and hand paper towels. Handwashing sinks must be conveniently located and accessible, and to be used solely for hand washing. Priority foundation violation, 7-38-030(c). (See Comments). No citation issued.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
Observed no handwashing signage available at the employee, male, and female bathrooms along the south wall of the facility. Instructed manager to provide a handwashing sign in each bathroom.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED THE LOW TEMPERATURE DISH WASHING MACHINE FINAL SANITIZING RINSE AT 0 PPM CHLORINE CONCENTRATION IN REAR SIDE DISHWASHING ROOM. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.A MECHANICAL DISHWASHING MACHINES SHOULD PROVIDE A FINAL SANITIZING RINSE OF EITHER 50 ? 100 PPM CHLORINE (FOR CHEMICAL SANITIZING MACHINE) OR 180F FINAL RINSE (FOR HOT WATER SANITIZING MACHINE).PRIORITY VIOLATION 7-38-025. See comments.

Intermediate (1)

−5 pts

25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
NO CONSUMER ADVISORY DISCLOSURE AND REMINDER STATEMENT ON THE MENUS.INSTRUCTED MANAGER TO DISCLOSE WHICH FOODS CAN BE ORDERED "RAW" OR UNDER COOKED AND LINK THOSE FOODS WITH AN ASTERISK (*) TO A REMINDER STATEMENT THAT STATES THAT EATING RAW OR UNDER COOKED FOODS CAN INCREASE YOUR RISK OF FOOD BORNE ILLNESS.PRIORITY FOUNDATION VIOLATION 7-38-005.

Basic (5)

−10 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
Observed rusty shelves present in the reach in cooler in across from standing single door cooler. Instructed manager to repair or replace rusty shelves to provide a smooth and easily cleanable surface.
50HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE−2
Observed no running hot water throughout the premises at time of inspection. Instructed manager to provide and maintain hot running water of at least 110F at the 3 compartment sink and at least 100F at all hand sinks. Priority violation 7-38-030(c).
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
Observed no sink used for food preparation present in the coffee and beverage service area located in the front dining area off of the exit. Instructed manager that a food preparation sink for food preparation, obtaining water, and discarding liquid waste must be available in this front beverage service area.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
Observed no outside commercial garbage dumpster present to service facility at time of inspection. Instructed manager to provide a commercial outside garbage dumpster for the premises and to maintain as required. Priority foundation violation 7-38-020(b).
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
Observed no mechanical ventilation available in the employee, men's, or women's bathrooms. Instructed manager to provide mechanical ventilation for each bathroom.

Base deductions−55 pts

Risk factor bonus (1× +5)−5 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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