What is Goodtimes Brewery's health inspection score?

Goodtimes Brewery has a SafeDine safety score of 78 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Goodtimes Brewery last inspected?

Goodtimes Brewery was last inspected on June 3, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Goodtimes Brewery have?

Goodtimes Brewery has 31 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Goodtimes Brewery safe to eat at?

Goodtimes Brewery has a good safety record with a score of 78/100. While there are some noted violations, overall compliance is solid.

Official Health Record

Goodtimes Brewery

Name: Goodtimes Brewery
Address: 3827 N BROADWAY, Chicago, 60613
Rating: 78

3827 N BROADWAY, Chicago

Last inspected 10mo ago

▲Improving

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0Good

Lakeview

Ranked #533 of 979 in Lakeview

Improving

6 inspections

Last: Jun 3, 2025

medium confidence

Directions Order

Inspections

17%

Clean Rate

5.2

Avg Violations

10 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Employee illnessHigh Priority

Sick employee handling food — illness transmission risk

Pest issuesHigh Priority

Evidence of pests found during inspection

Plumbing issues

Plumbing or waste disposal problems

Food storage

Food not properly stored or protected

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-22

Final Score

Impact Breakdown

High Priority

-2 pts

Direct health hazards • 10 pts each

Intermediate

-1 pts

Potential hazards • 5 pts each

Basic

-4 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

+29 pts

100

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

3827 N BROADWAY, Chicago, IL 60613

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Violation Timeline

May 2024

1 inspections

3 basic

May

Oct 2024

1 inspections

2 high priority

8 basic

Nov 2024

1 inspections

1 high priority

2 basic

Nov

Apr 2025

2 inspections

4 high priority

1 intermediate

10 basic

Jun 2025

1 inspections

Jun

Inspection History

6 records on file

2 Canvass1 Canvass Re-Inspection1 Complaint Re-Inspection1 Complaint1 License

Jun 25

Canvass InspectionLatestCleanOut of Business

No violations

100/100inspection score

Apr 25

Canvass Re-Inspection InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OSERVED WIPING CLOTHS STORED ON TOP OF PREP TABLES IN ALL FOOD PREPARATION AREAS. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DUST BUILD UP ON CEILING VENTILATION VENTS INSID WASHROOMS THROUGHOUT PREMISES. MUST CLEAN AND MAINTAIN. OBSERVED DIRT AND DEBRIS ON FLOOR UNDER, AROUND AND BEHIND COOKING EQUIPMENT IN KITCHEN FOOD PREP AREAS. MUST CLEAN AND MAINTAIN. OBSERVED GREASE AND DIRT BUILD UP ON WALLS IN GOOD TIMES KITCHEN MUST CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED EXCESSIVE AMOUNT OF DUST AND GREASE BUILD UP ON VENTILATION HOOD AND FILTERS ABOVE COOKING EQUIPMNT IN THE KITCHENS FOOD PREPARATION AREAS. MUST CLEAN AND MAINTAIN.

Base deductions−6 pts

Apr 25

Canvass InspectionFail

4 High1 Med7 Basic

12 total3 risk factors

26/100inspection score

−59 pts

High Priority (4)

−40 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
THE PERSON IN CHARGE DOES NOT HAVE CITY OF CHICAGO SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD SERVICE MANAGER ON SITE WHILE TCS FOODS ARE BEING PREPARED AND SERVED SUCH AS HAMBURGERS, CHICKEN, BEANS RICE PORK RIBS ETC. INSTRUCTED ABOVE TO OPERATE WITH A CITY OF CHICAGO CERTIFIED FOOD SERVICE MANAGER AT ALL TIMES TCS FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.
5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
OBSERVED NO CLEAN UP PROCEDURE OR SUPPLIES ON PREMISES TO RESPOND TO VOMIT AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE BOTH. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND WASHING SIGNS OR POSTERS NEAR HAND WASHING SINK IN TACO PROS FOOD PREPARATION AREA. MUST PROVIDE A HAND WASHING SIGN AND MAINTAIN.

Intermediate (1)

−5 pts

25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
CONSUMER ADVISORY DISCLOSURE AND REMINDER STATEMENT ON THE MENU. UNDERCOOKED FOOD ON MENU NOT MARKED. MANAGEMENT INSTRUCTED TO DISCLOSE WHICH FOODS CAN BE ORDERED RAW OR UNDERCOOKED AND LINK THOSE FOODS WITH AN ASTERISK (*). PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.

Basic (7)

−14 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OSERVED WIPING CLOTHS STORED ON TOP OF PREP TABLES IN ALL FOOD PREPARATION AREAS. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.
43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED ICE SCOOPS STORED INSIDE OF ICE BIN LOCATED IN FRONT MAIN BAR AREA. MUST PROPERLY STORE ICE SCOOPS IN A CLEAN CONTAINER TO PREVENT CONTAMINATION.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
OBSERVED A FEW ITEMS INSIDE WALK-IN COOLER AND REAR FOOD STORAGE AREA NOT ELEVATED FROM THE FLOOR. MUST ELEVATE ITEMS OF THE FLOOR AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED MILK CRATES USED FOR ELEVATION OF FOOD ITEMS INSIDE WALK-IN COOLER AND REAR FOOD STORAGE AREA. MUST REMOVE MILK CRATES FROM PREMISES AND USE APPROVE SHELVING FOR PRODUCT ELEVATION.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DUST BUILD UP ON CEILING VENTILATION VENTS INSID WASHROOMS THROUGHOUT PREMISES. MUST CLEAN AND MAINTAIN. OBSERVED DIRT AND DEBRIS ON FLOOR UNDER, AROUND AND BEHIND COOKING EQUIPMENT IN KITCHEN FOOD PREP AREAS. MUST CLEAN AND MAINTAIN. OBSERVED GREASE AND DIRT BUILD UP ON WALLS IN GOOD TIMES KITCHEN MUST CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED EXCESSIVE AMOUNT OF DUST AND GREASE BUILD UP ON VENTILATION HOOD AND FILTERS ABOVE COOKING EQUIPMNT IN THE KITCHENS FOOD PREPARATION AREAS. MUST CLEAN AND MAINTAIN.
60PREVIOUS CORE VIOLATION CORRECTED−2
OBSERVED PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT#2605971 ON 11/05/24. #47. OBSERVED ELEVATED SHELF MADE WITH 2X4's (RAW AND UNFINISHED WOOD) BELOW THE COOLER IN THE FRONT PREPARATION AREA AT THE TACO PROS COOKING LINE. INSTRUCTED MANAGER TO PROVIDE A SMOOTH AND EASILY CLEANABLE SHELF OR SEAL ANY UNFINISHED WOOD. #57 OBSERVED MISSING FOOD HANDLER TRAINING CERTIFICATES FOR ALL EMPLOYEES AT TIME OF INSPECTION. INSTRUCTED MANAGER TO PROVIDE FOOD HANDLING TRAINING AND MAINTIAN CERTIFICATION ON SITE, AND COMPLETE TRAINING FOR ALL NEW EMPLOYEES WITHIN 30 DAYS OF HIRE. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.

Base deductions−59 pts

Risk factor bonus (3× +5)−15 pts

Nov 24

Complaint Re-Inspection InspectionPass w/ Conditions

1 High2 Basic

3 total1 risk factor

81/100inspection score

−14 pts

High Priority (1)

−10 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
FOUND NO INDINIVUAL WITH A CITY OF CHICAGO SANITATION CERTIFICATE ON SITE WHILE TCS FOODS (CHICKEN, RICE) ARE BEING PREPARED AT TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION, 7-38-012. CITATION ISSUED. MUST OBTAIN AND PROVIDE CITY OF CHICAGO CERTIFIED MANAGER ON SITE DURING ALL HOURS OF OPERATION.

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-101.19 - OBSERVED ELEVATED SHELF MADE WITH 2X4's (RAW AND UNFINISHED WOOD) BELOW THE COOLER IN THE FRONT PREPARATION AREA AT THE TACO PROS COOKING LINE. INSTRUCTED MANAGER TO PROVIDE A SMOOTH AND EASILY CLEANABLE SHELF OR SEAL ANY UNFINISHED WOOD.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13 - OBSERVED MISSING FOOD HANDLER TRAINING CERTIFICATES FOR ALL EMPLOYEES AT TIME OF INSPECTION. INSTRUCTED MANAGER TO PROVIDE FOOD HANDLING TRAINING AND MAINTIAN CERTIFICATION ON SITE, AND COMPLETE TRAINING FOR ALL NEW EMPLOYEES WITHIN 30 DAYS OF HIRE.

Base deductions−14 pts

Risk factor bonus (1× +5)−5 pts

Oct 24

Complaint InspectionFail

2 High8 Basic

10 total1 risk factor

59/100inspection score

−36 pts

High Priority (2)

−20 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
NO COMPLETED EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED MANAGER TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY/TRAINING SYSTEM AND MAINTAIN VERIFIABLE DOCUMENTS ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-010, CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED HAND WASHING SIGN MISSING AT THE HAND WASHING SINK ACROSS FROM THE 3 COMPARTMENT SINK. INSTRUCTED MANAGER TO PROVIDE SIGNAGE INSTRUCTING EMPLOYEES TO WASH HANDS AT THE HAND WASHING SINK AT DISH WASHING AREA.

Basic (8)

−16 pts

43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED SCOOPS USED IN LARGE STORAGE CONTAINERS STORED WITH HANDLES IN CONTACT WITH FOOD CONTACT ITEMS IN STORAGE BINS. INSTRUCTED MANAGER TO STORE ALL IN USE SCOOPS SO THAT HANDLES ARE NOT IN CONTACT WITH FOOD ITEMS.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED FOOD SERVICE EQUIPMENT AND ITEMS (CUTTING BOARDS) STORED ON THE FLOOR IN THE MAIN PREPARATION AREA AS WELL AS BEHIND THE OVENS ON THE FLOOR. INSTRUCTED MANAGER TO ELEVATE ALL FOOD SERVICE EQUIPMENT AT LEAST 6 INCHES FROM FLOOR.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
OBSERVED SINGLER SERVICE ITEMS (PIZZA BOXES AND CONTAINERS) STORED ON THE FLOOR BEHIND THE LARGE OVEN IN THE CENTER PREPARATION AREA OF GOOD TIMES KITCHEN. INSTRUCTED MANAGER TO ELEVATE ALL SINGLE SERVICE ITEMS AT LEAST 6 INCHES FROM FLOOR.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED ELEVATED SHELF MADE WITH 2X4's (RAW AND UNFINISHED WOOD) BELOW THE COOLER IN THE FRONT PREPARATION AREA AT THE TACO PROS COOKING LINE. INSTRUCTED MANAGER TO PROVIDE A SMOOTH AND EASILY CLEANABLE SHELF OR SEAL ANY UNFINISHED WOOD.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED NO COVERED TRASH RECEPTACLE IN THE FAMILY BATHROOM LOCATED ON NORTH SIDE OF FACILITY. INSTRUCTED TO PROVIDE A COVERED TRASH CAN IN ALL FEMALE AND UNISEX BATHROOMS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED MOPS STORED ON THE FLOOR AND IN A MOP BUCKET NEXT TO UTILITY SINK AND IN THE REAR DRY STORAGE AREA. INSTRUCTED MANAGER TO STORE ALL MOPS TO ALLOW FOR DRYING IN BETWEEN USE.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED MISSING FOOD HANDLER TRAINING CERTIFICATES FOR ALL EMPLOYEES AT TIME OF INSPECTION. INSTRUCTED MANAGER TO PROVIDE FOOD HANDLING TRAINING AND MAINTIAN CERTIFICATION ON SITE, AND COMPLETE TRAINING FOR ALL NEW EMPLOYEES WITHIN 30 DAYS OF HIRE.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM 05/21/2024, REPORT #2594982: #56) 6-304.11 - NO MECHANICAL VENTILATION LOCATED IN THE FAMILY AND EMPLOYEE WASHROOMS. MUST PROVIDE FOR BOTH. #58) 2-102.13 - PENDING CERTIFIED FOOD MANAGER MUST OBTAIN ALLERGEN TRAINING/CERTIFICATE. PRIORITY FOUNDATION VIOLATION: 7-42-090, CITATION ISSUED.

Base deductions−36 pts

Risk factor bonus (1× +5)−5 pts

May 24

License InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED THE FLOORS UNDER THE COOKS GRILL LINE EQUIPMENT AND COOLERS WITH FOOD DEBRIS AND EXCESSIVE GREASE. MUST CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
NO MECHANICAL VENTILATION LOCATED IN THE FAMILY AND EMPLOYEE WASHROOMS. MUST PROVIDE FOR BOTH.
58ALLERGEN TRAINING AS REQUIRED−2
PENDING CERTIFIED FOOD MANAGER MUST OBTAIN ALLERGEN TRAINING/CERTIFICATE.

Base deductions−6 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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