What is Reggie's Bar & Grill / Reggie's Music Club's health inspection score?

Reggie's Bar & Grill / Reggie's Music Club has a SafeDine safety score of 88 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Reggie's Bar & Grill / Reggie's Music Club last inspected?

Reggie's Bar & Grill / Reggie's Music Club was last inspected on July 16, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Reggie's Bar & Grill / Reggie's Music Club have?

Reggie's Bar & Grill / Reggie's Music Club has 23 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Reggie's Bar & Grill / Reggie's Music Club safe to eat at?

Yes, Reggie's Bar & Grill / Reggie's Music Club has an excellent safety record with a score of 88/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Reggie's Bar & Grill / Reggie's Music Club serve?

Reggie's Bar & Grill / Reggie's Music Club serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Reggie's Bar & Grill / Reggie's Music Club

Name: Reggie's Bar & Grill / Reggie's Music Club
Address: 2105-2109 S STATE ST, Chicago, 60616
Rating: 88

2105-2109 S STATE ST, Chicago

Last inspected 8mo ago

▲Improving

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0Excellent

American•Chinatown

Ranked #108 of 459 in ChinatownBetter than 17% of american restaurants

Improving

5 inspections

Last: Jul 16, 2025

medium confidence

Directions Order

Inspections

Clean Rate

4.6

Avg Violations

9 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Pest issues

Evidence of pests found during inspection

Food storage

Food not properly stored or protected

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-12

Final Score

Impact Breakdown

High Priority

-3 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-3 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

+12 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

2105-2109 S STATE ST, Chicago, IL 60616

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Violation Timeline

May 2024

1 inspections

1 high priority

2 intermediate

4 basic

May

Jul 2024

1 inspections

1 high priority

2 intermediate

4 basic

Apr 2025

2 inspections

2 high priority

2 intermediate

4 basic

Apr

Jul 2025

1 inspections

1 basic

Inspection History

5 records on file

2 Short Form Complaint1 Canvass Re-Inspection1 Canvass1 License

Jul 25

Short Form Complaint InspectionLatestPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
4-903.11(A; C): OBSERVED PLASTIC FORKS NOT INVERTED IN THE FOOD PREP AREA AND AT THE VENUE BAR. INSTRUCTED TO INVERT AND MAINTAIN.

Base deductions−2 pts

Apr 25

Canvass Re-Inspection InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
4-903.11(A;C): OBSERVED PLASTIC FORKS NOT INVERTED IN THE FOOD PREP AREA AND AT THE VENUE BAR. INSTRUCTED TO INVERT AND MAINTAIN.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
4-301.12: OBSERVED NO SINK STOPPERS ON SITE FOR THE THREE COMPARTMENT SINK. INSTRUCTED TO PROVIDE AND MAINTAIN.

Base deductions−4 pts

Apr 25

Canvass InspectionFail

2 High2 Med2 Basic

6 total

66/100inspection score

−34 pts

High Priority (2)

−20 pts

9NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED−10
OBSERVED BARE HAND CONTACT WITH READY TO EAT FOOD. FOOD HANDLER USED BARE HAND, WHEN PLATING FRIES TO BE SERVED TO CUSTOMER. INSTRUCTED MUST USE GLOVES OR OTHER ALTERNATIVE APPROVED METHODS WHEN HANDLING READY TO EAT FOOD AND PRODUCTS. APPROXIMATELY 2LBS AT $5 WORTH OF PRODUCT VOLUNTARILY DISCARDED. PRIORITY VIOLATION 7-38-010, CITATION ISSUED
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED LOW-TEMPERATURE DISHWASHING MACHINE NOT IN USE AT THE TIME OF THE INSPECTION, NOT PROPERLY SANITIZING. SANITIZING STRENGTH OF SANITIZER (CHLORINE) AT THE TIME OF INSPECTION WAS 0 PPM. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS PROPERLY SANITIZING. PERSON IN CHARGE WAS ABLE TO REPAIR DISHWASHING MACHINE. MAINTENANCE WAS ALSO CONTACTED. PRIORITY VIOLATION 7-38-025, NO CITATION ISSUED

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS. DICED TOMATOES (50.3F), RAW CHICKEN (51.6F), BLUE CHEESE (46.3F), FRIED CHICKEN (60.6F) FOUND IN THE PREP COOLERS IN THE FOOD PREP REAR. MANAGER DISCARDED APPROXIMATELY 16LBS AT $188 WORTH OF PRODUCT. MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW. PRIORITY 7-38-005, CITATION ISSUED
36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED NO PROBE STEM THERMOMETER FOR TAKING FOOD TEMPERATURES. MUST PROVIDE. PRIORITY FOUNDATION 7-38-005, CITATION ISSUED

Basic (2)

−4 pts

45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
OBSERVED PLASTIC FORKS NOT INVERTED IN THE FOOD PREP AREA AND AT THE VENUE BAR. INSTRUCTED TO INVERT AND MAINTAIN.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED NO SINK STOPPERS ON SITE FOR THE THREE COMPARTMENT SINK. INSTRUCTED TO PROVIDE AND MAINTAIN.

Base deductions−34 pts

Jul 24

Short Form Complaint InspectionPass

1 High2 Med4 Basic

7 total

72/100inspection score

−28 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
6-301.14: OBSERVED HANDWASHING SINK ON THE ROOF TOP/ PATIO BAR MISSING HANDWASHING SIGNAGE. INSTRUCTED TO PROVIDE AND MAINTAIN.

Intermediate (2)

−10 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
3-302.12: OBSERVED ONE BULK DRY INGREDIENT STORAGE CONTAINER ACROSS FROM THE FOOD WALK-IN COOLER IN THE BASEMENT NOT LABELED. INSTRUCTED TO LABEL FOOD STORAGE CONTAINERS WITH FOOD ITEMS COMMON NAME AND MAINTAIN.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
6-202.15: OBSERVED THE TWO FRONT ENTRANCE DOORS AND THE EXIT DOOR IN THE VENUE BAR WITH OPENINGS AT THE BOTTOM. INSTRUCTED TO RODENT PROOF AND MAINTAIN MENTIONED DOORS AND MAINTAIN.

Basic (4)

−8 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
4-904.11: OBSERVED TWO CUTTING BOARDS USED FOR THE PREP COOLERS STORED ON THE FLOOR LEANING AGAINST THE THREE COMPARTMENT SINK, IN THE REAR DISHWASHING AREA. INSTRUCTED TO WASH, RINSE, AND SANITIZE CUTTING BOARDS AND REFRAIN FROM STORING DISHWARE ON FLOORS AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11(C): OBSERVED GREASE BUILD UP ON THE FOLLOWING SURFACES: ON THE SIDES OF THE COOKING EQUIPMENT UNDER THE VENTILATION HOOD AND IN THE LOWER COMPARTMENT OF THE DEEP-FRYING UNITS. ALSO OBSERVED FOOD SPLATTERS IN THE MICROWAVES IN THE REAR FOOD PREP AREA. THE HINGES, INTERIOR AND OUTERIOR OF THE COLD HOLDING UNITS WITH FOOD DEBRIS BUILD UP. INSTRUCTED TO REMOVE GREASE, FOOD SPLATTERS, AND FOOD DEBRIS BUILD UP FROM THE MENTIONED SURFACES AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.13: OBSERVED GREASE BUILD UP, FLOUR RESIDUE, DIRT AND FOOD BUILD UP ON THE FOLLOWING FLOORS: IN THE REAR FOOD PREP AREA UNDER THE COOKING EQUIPMENT, UNDER THE THREE COMPARTMENT SINK AND THE MOP SINK. ALSO, IN THE BASEMENT UNDER THE STAIRCASE LEADING TO THE BASEMENT WHERE DISHWARE IS STORED, SURROUNDING THE BULK DRY STORAGE CONTAINERS, AND INSIDE THE WALK-IN COOLER; ALL OBSERVED IN THE BASEMENT. INSTRUCTED TO CLEAN AND MAINTAIN ALL FLOORS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.17: OBSERVED THE ON THE WALLS THROUGHOUT THE REAR FOOD PREP AREA WITH DRIED FOOD SPLATTERS ESPECIALLY NEAR THE MINI COOLER. ALSO, OBSERVED DIRT LIKE SUBSTANCE ON THE WALLS NEAR THE MOP SINK AND THE THREE COMP IN THE REAR FOOD PREP AREA. INSTRUCTED TO DEEP CLEAN MENTIONED WALLS AND MAINTAIN.

Base deductions−28 pts

May 24

License InspectionPass

1 High2 Med4 Basic

7 total

72/100inspection score

−28 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED HANDWASHING SINK ON THE ROOF TOP/ PATIO BAR MISSING HANDWASHING SIGNAGE. INSTRUCTED TO PROVIDE AND MAINTAIN.

Intermediate (2)

−10 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED ONE BULK DRY INGREDIENT STORAGE CONTAINER ACROSS FROM THE FOOD WALK-IN COOLER IN THE BASEMENT NOT LABELED. INSTRUCTED TO LABEL FOOD STORAGE CONTAINERS WITH FOOD ITEMS COMMON NAME AND MAINTAIN.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED THE TWO FRONT ENTRANCE DOORS AND THE EXIT DOOR IN THE VENUE BAR WITH OPENINGS AT THE BOTTOM. INSTRUCTED TO RODENT PROOF AND MAINTAIN MENTIONED DOORS AND MAINTAIN.

Basic (4)

−8 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED TWO CUTTING BOARDS USED FOR THE PREP COOLERS STORED ON THE FLOOR LEANING AGAINST THE THREE COMPARTMENT SINK, IN THE REAR DISHWASHING AREA. INSTRUCTED TO WASH, RINSE, AND SANITIZE CUTTING BOARDS AND REFRAIN FROM STORING DISHWARE ON FLOORS AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED GREASE BUILD UP ON THE FOLLOWING SURFACES: ON THE SIDES OF THE COOKING EQUIPMENT UNDER THE VENTILATION HOOD AND IN THE LOWER COMPARTMENT OF THE DEEP FRYING UNITS. ALSO OBSERVED FOOD SPLATTERS IN THE MICROWAVES IN THE REAR FOOD PREP AREA. THE HINGES, INTERIOR AND OUTERIOR OF THE COLD HOLDING UNITS WITH FOOD DEBRIS BUILD UP. INSTRUCTED TO REMOVE GREASE, FOOD SPLATTERS, AND FOOD DEBRIS BUILD UP FROM THE MENTIONED SURFACES AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED GREASE BUILD UP, FLOUR RESIDUE, DIRT AND FOOD BUILD UP ON THE FOLLOWING FLOORS: IN THE REAR FOOD PREP AREA UNDER THE COOKING EQUIPMENT, UNDER THE THREE COMPARTMENT SINK AND THE MOP SINK. ALSO, IN THE BASEMENT UNDER THE STAIRCASE LEADING TO THE BASEMENT WHERE DISHWARE IS STORED, SURROUNDING THE BULK DRY STORAGE CONTAINERS, AND INSIDE THE WALK-IN COOLER; ALL OBSERVED IN THE BASEMENT. INSTRUCTED TO CLEAN AND MAINTAIN ALL FLOORS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED THE ON THE WALLS THROUGHOUT THE REAR FOOD PREP AREA WITH DRIED FOOD SPLATTERS ESPECIALLY NEAR THE MINI COOLER. ALSO, OBSERVED DIRT LIKE SUBSTANCE ON THE WALLS NEAR THE MOP SINK AND THE THREE COMP IN THE REAR FOOD PREP AREA. INSTRUCTED TO DEEP CLEAN MENTIONED WALLS AND MAINTAIN.

Base deductions−28 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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