What is Oak & Honey's health inspection score?

Oak & Honey has a SafeDine safety score of 91 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Oak & Honey last inspected?

Oak & Honey was last inspected on January 21, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Oak & Honey have?

Oak & Honey has 20 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Oak & Honey safe to eat at?

Yes, Oak & Honey has an excellent safety record with a score of 91/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Oak & Honey serve?

Oak & Honey serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Oak & Honey

Name: Oak & Honey
Address: 3124 N BROADWAY, Chicago, 60657
Rating: 91

3124 N BROADWAY, Chicago

Last Inspected: 1/21/2026

▲Improving

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0Excellent

American•Lakeview

Ranked #166 of 999 in LakeviewBetter than 22% of american restaurants

Improving

5 inspections

Last: Jan 21, 2026

high confidence

Directions Order

Inspections

Clean Rate

Avg Violations

5 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

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

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-9

Final Score

Impact Breakdown

High Priority

-3 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

+10 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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3124 N BROADWAY, Chicago, IL 60657

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Violation Timeline

Aug 2024

1 inspections

1 intermediate

4 basic

Aug

Dec 2024

1 inspections

5 basic

Feb 2025

2 inspections

2 high priority

1 intermediate

5 basic

Feb

Jan 2026

1 inspections

2 basic

Inspection History

5 records on file

1 Canvass1 Complaint Re-Inspection2 Complaint1 License

Jan 26

Canvass InspectionLatestPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE INTERIOR OF THE REACH IN COOLERS IN PREP IN NEED OF CLEANING. INSTRUCTED TO DETAIL CLEAN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED A MISSING LIGHT SHIELD IN THE REAR PREP AREA ABOVE COOK LINE AREA. INSTRUCTED TO PROVIDE AND MAINTAIN AT ALL TIMES.

Base deductions−4 pts

Feb 25

Complaint Re-Inspection InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-501.12// NOTED CUTTING BOARD AT FRONT PREP AREA AND AT KITCHEN COOKSLINE WITH DEEP STAINS AND CUTS.

Base deductions−2 pts

Feb 25

Complaint InspectionFail

2 High1 Med4 Basic

7 total

67/100inspection score

−33 pts

High Priority (2)

−20 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED ICE MACHINE LOCATED IN KITCHEN WITH A BUILD-UP OF BLACK AND PINK SUBSTNACE IN DIRECT CONTACT WITH ICE CUBES STORED AT BELOW ICE BIN.ICE IS USED FOR HUMAN CONSUMPTION. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION #7-38-005.CITATION ISSUED
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED IMPROPER COLD-HOLDING TEMPERATURE OF BAR/COFFEE STATION 2 DOOR REFRIGERATOR AT 48.3 F. INSTRUCTED PERSON IN CHARGE TO HAVE TAGGED REFRIGERATOR SERVICED AND NOT TO USE TAGGED REFRIGERATOR UNTIL IT IS MAINTAINING A TEMERATURE OF 41 AND BELOW AND IS REINSPECTED BY CHICAGO DEPARTMENT OF PUBLIC HEALTH (CDPH). PRIORITY VIOLATION #7-38-005. CITATION ISSUED.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER INTERNAL TEMPERATURES OF TCS FOODS: SOY MILK 46.9 F, FAT FREE MILK 53.8 F, WHOLE MILK 47.7 F, ORANGE JUICE 52 IN BAR/COFFEE STATION COOLER HAM 49.8 F, LEAFY GREENS 44.9 F, BACON JAM 44.8 F AND CHICKEN IN KITCHEN DELI COOLER AND SLICED CHEDDAR CHEESE 48.2 F AND SLICED PROVOLONE 48.2 F INSIDE OF UPSTAIRS WALK-IN COOLER. PERSON IN CHARGE DISCARDED AND DENATURED APPROX. 53 LBS VALUED AT $245.00 PRIORITY VIOLATION #7-38-005. CITATION ISSUED.

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED MILK CRATES BEING USED AS SHELVING THROUGHOUT FRONT PREP, KITCHEN AND BASEMENT STORAGE AREAS. INSTRUCTED TO REMOVE AND PROVIDE PROPER SHELVING THAT NON-POROUS, SMOOTH AND EADY TO CLEAN AND A MINIMUM OF 6" OFF THE FLOOR TO PROVIDE ACCESSIBILITY TO FLOORS
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED CUTTING BOARD AT FRONT PREP AREA AND AT KITCHEN COOKSLINE WITH DEEP STAINS AND CUTS.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
NOTED ENCRUSTED GREASE AND FOOD DEBRIS ON BOTTOM COMPARTMENT OF FRYER AND EXCESSIVE DUST BUILD UP UNDER TOP COVER OF ICE MACHINE. INSTRUCTED TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED BOTTOM SHELF IN LIQUOR CLOSET WITH A PILE OF DISASSEMBLED SHELVING AND BAGS AND BOXES DIRECTLY ON THE FLOOR BEHIND BAR TABLE IN BASEMENT.

Base deductions−33 pts

Dec 24

Complaint InspectionPass

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED PLATES AND BOWLS STORED ON THE MAIN COOK AND PREP LINES IN KITCHEN AREA TO BE STORED WITH FOOD CONTACT SURFACES EXPOSED ON HIGHEST SHELVES. INSTRUCTED MANAGER TO PROTECT OR INVERT ALL BOWLS AND PLATES TO PROTECT FOOD CONTACT SURFACES FROM POTENTIAL SOURCES OF CONTAMINATION.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
OBSERVED MULTIPLE BOXES OF SINGLE SERVICE ITEMS STORED ON THE FLOOR IN THE BASEMENT DRY STORAGE AREA. INSTRUCTED MANAGER TO ELEVATE ALL ITEMS AT LEAST 6 INCHES OFF THE FLOOR.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED BATHROOM DOOR TO THE MENS BATHROOM TO NOT BE SELF CLOSING. INSTRUCTED MANAGER TO PROVIDE SELF CLOSING MECHANISM TO ENSURE A SELF CLOSING BATHROOM DOOR.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FLOORING BELOW FRYER AND OVENS IN MAIN PREP AREA TO BE HEAVILY SOILED WITH THICK GREASE COATING AND FOOD DEBRIS ON FLOOR. INSTRUCTED MANANGER TO DETAIL CLEAN AND MAINTAIN AREA FREE OF EXCESSIVE FOOD DEBRIS AND GREASE BUILD UP.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED TWO (2) MOPS STORED IN BUCKETS OR SUBMERGED HALF IN WATER IN STORAGE CLOSET AND NEXT TO MOP SINK. INSTRUCTED TO MANAGER TO STORE MOPS TO ALLOW FOR AIR DRYING IN BETWEEN USE.

Base deductions−10 pts

Aug 24

License InspectionPass

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED 1/4 INCH GAP AT REAR EXIT DOOR SWEEP. MUST RODENT PROOF SAID DOOR AND MAINTAIN.

Basic (4)

−8 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
BAR AND REAR PREP AREA HANDWASH SINKS WITHOUT SPLASH GUARDS. MUST PROVIDE SPLASH GUARDS FOR BOTH SAID HANDWASH SINKS.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
WOMENS WASHROOM HANDWASH SINK DRAIN PIPE LEAKING. MUST REPAIR AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
MENS AND WOMENS CEILING MECHNICAL FANS NOT WORKING. MUST PROVIDE WORKING CEILING MECHINICAL FANS IN SAID WASHROOMS.
58ALLERGEN TRAINING AS REQUIRED−2
SOME FOOD MANAGERS WITHOUT FOOD ALLERGEN TRAINING CERTIFICATES. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS MUST HAVE FOOD ALLERGEN TRAINING CERTIFICATES.

Base deductions−13 pts

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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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