What is Adoro Fusion Kitchen + Bar's health inspection score?

Adoro Fusion Kitchen + Bar has a SafeDine safety score of 53 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Adoro Fusion Kitchen + Bar last inspected?

Adoro Fusion Kitchen + Bar was last inspected on August 27, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Adoro Fusion Kitchen + Bar have?

Adoro Fusion Kitchen + Bar has 23 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Adoro Fusion Kitchen + Bar safe to eat at?

Adoro Fusion Kitchen + Bar has a safety score of 53/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Adoro Fusion Kitchen + Bar

Name: Adoro Fusion Kitchen + Bar
Address: 2509 W NORTH AVE, Chicago, 60647
Rating: 53

2509 W NORTH AVE, Chicago

Last inspected 8mo ago

▲Improving

Own or manage this restaurant?

Claim it to unlock analytics →

0Fair

Logan Square

Ranked #570 of 735 in Logan Square

Improving

3 inspections

Last: Aug 27, 2025

medium confidence

Directions Order

Inspections

Clean Rate

7.7

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

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Pest issuesHigh Priority

Evidence of pests found during inspection

Other violation

Regulatory compliance issue

Permit/documentationHigh Priority

Administrative or documentation issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-47

Final Score

Impact Breakdown

High Priority

-6 pts

Direct health hazards • 10 pts each

Intermediate

-9 pts

Potential hazards • 5 pts each

Basic

-9 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

+24 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

Open location in Google Maps →

2509 W NORTH AVE, Chicago, IL 60647

Open in Maps

View Menu Order Online

Violation Timeline

Dec 2024

1 inspections

3 basic

Dec

Aug 2025

2 inspections

5 high priority

5 intermediate

10 basic

Inspection History

3 records on file

1 Canvass Re-Inspection2 Canvass

Aug 25

Canvass Re-Inspection InspectionLatestPass

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
3-601.11: **C** Standards of Identity OBSERVED FOOD STORAGE CONTAINERS WITHOUT LABELS CONTAINING THE COMMON NAME OF FOODS. INSTRUCTED TO PROVIDE.

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-101.19: **C** Nonfood-Contact Surfaces OBSERVED ALUMINUM FOIL USED AS LINER ON FOOD PREP EQUIPMENT. INSTRUCTED TO REMOVE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11(B): (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. OBSERVED GREASE BUILDUP ON COOKING EQUIPMENT, WALLS, SURROUNDING FLOORS AND SHELVING UNITS IN THE KITCHEN/PREP AREAS. INSTRUCTED TO DEGREASE, CLEAN AND SANITIZE.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13: **C** Food Handler Training (PA 100-0367 Food Handling Regulation Enforcement Act) OBSERVED NO PROOF OF TRAINING FOR ALL FOOD HANDLERS. INSTRUCTED TO PROVIDE AND MAINTAIN RECORDS AT ALL TIMES.
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13: **C** Allergen Training - All certified food service sanitation managers employed by a restaurant must receive or obtain training in basic allergen awareness principles within 30 days after employment and every 3 years thereafter. Training programs must be accredited by the American National Standards Institute or another reputable accreditation agency under the ASTM International E2659-09 (Standard Practice for Certificate Programs). OBSERVED NO CERTIFIED FOOD MANAGER ON SITE AND NO OTHER PIC WITH ALLERGEN TRAINING. INSTRUCTED ANY PERSONS WITH THE CITY OF CHICAGO FOOD SANITATION CERTIFICATE TO COMPLY WITH COMPLETION OF TRAINING. MUST PROVIDE DOCUMENTATION.

Base deductions−13 pts

Aug 25

Canvass InspectionFail

5 High4 Med6 Basic

15 total3 risk factors

3/100inspection score

−82 pts

High Priority (5)

−50 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
OBSERVED PERSON IN CHARGE WITHOUT PROOF OF FOOD SAFETY MANAGEMENT TRAINING DURING TIME OF INSPECTION. MUST PROVIDE.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED FACILITY FOOD HANDLERS PREPARING AND HANDLING�TIME AND TEMPERATURE CONTROL FOR SAFETY(TCS) FOODS WITHOUT ORIGINAL CITY OF CHICAGO FOOD SERVICE MANAGER AND CERTIFICATE ON SITE. INFORMED PERSON IN CHARGE CITY OF CHICAGO ORIGINAL FOOD SERVICE CERTIFICATE MUST REMAIN POSTED ON SITE AND CERTIFIED MANAGER ON SITE DURING TCS FOOD PREP, COOKING, SERVING AND OPERATING HOURS. PRIORITY FOUNDATION VIOLATION #7-38-012. CITATION ISSUED.
3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY AND MAINTAIN WITH VERIFIABLE SIGNED COPIES ON SITE FOR ALL FOOD EMPLOYEES IN ACKNOWLEDGMENT OF REPORTING AGREEMENT. PRIORITY FOUNDATION VIOLATION #7-38-010. CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED LOW TEMPERATURE DISH WASHING MACHINE IN USE AT BAR NOT PROPERLY SANITIZING. SANITIZING STRENGTH OF SANITIZER (CHLORINE) AT THE TIME OF INSPECTION WAS 0 PPM. EQUIPMENT MUST PROPERLY SANITIZE AT A MINIMUM OF 50 PPM. INSTRUCTED NOT TO USE UNIT UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH (CDPH). TAGGED UNIT. PRIORITY VIOLATION #7-38-025. CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED A WHITE PANEL INSIDE THE ICE MACHINE THAT TOUCHED ICE FILLED WITH A BLACK MOLD-LIKE SUBSTANCE. INSTRUCTED MANAGER TO WASH, CLEAN, SANITIZE AND MAINTAIN. ICE IS USED FOR HUMAN CONSUMPTION. PRIORITY FOUNDATION VIOLATION. 7-38-005.CITATION ISSUED.

Intermediate (4)

−20 pts

21PROPER HOT HOLDING TEMPERATURES−5
OBSERVED THE FOLLOWING FOOD NOT MEETING REQUIRE TEMPERATURE OF 135F DEGREES OR ABOVE IN THE DESIGNATED HOT-HOLDING UNIT: RICE AT 66.2F AND BEANS AT 66.1F MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 4 LBS OF PRODUCTS WORTH $50.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.
22PROPER COLD HOLDING TEMPERATURES−5
NOTED INTERNAL TEMPERATURES OF THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ITEMS INSIDE THECOLD HOLDING UNIT TO BE IMPROPER: SHREDDED CHICKEN AT 54.4F, DICED TOMATO AT 54.2F, AND SLICED TOMATO AT 55.7F MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 6 LBS OF PRODUCTS WORTH $75.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION COMBIONED WITH ABOVE VIOLATION.
25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
OBSERVED NO DISCLOSURE AND REMINDER ON THE MENU FOR ALL ANIMAL FOOD PRODUCTS THAT CAN BE ORDERED RAW OR UNDERCOOKED. INSTRUCTED TO PROVIDE A DISCLOSURE BY ASTERICK ON THE MENU FOR ALL ITEMS (BEEF BURGERS, EGGS ANY STYLE, STEAK) THAT CAN BE ORDERED UNDERCOOKED OR RAW AND ADD A FOOTNOTE REMINDER STATEMENT ON THE MENU THAT READS *THESE ITEMS CAN BE ORDERED UNDERCOOKED OR RAW. CONSUMING UNDERCOOKED OR RAW FOODS CAN INCREASE YOUR RISK OF FOODBORNE ILLNESS. (REFER TO CDPH CONSUMER ADVISORY GUIDE ON CDPH WEBSITE) PRIORITY FOUNDATION VIOLATION #7-38-005. CITATION ISSUED.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED FOOD STORAGE CONTAINERS WITHOUT LABELS CONTAINING THE COMMON NAME OF FOODS. INSTRUCTED TO PROVIDE.

Basic (6)

−12 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED ALUMINUM FOIL USED AS LINER ON FOOD PREP EQUIPMENT. INSTRUCTED TO REMOVE.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED NO IRREVERSIBLE TEST STRIPS/TESTING DEVICE ON SITE TO ENSURE THE UTENSIL SURFACE TEMPERATURE (160F) AFTER THE FINAL RINSE FOR HIGH TEMP DISH MACHINE. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION #7-38-005.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED GREASE BUILDUP ON COOKING EQUIPMENT, WALLS, SURROUNDING FLOORS AND SHELVING UNITS IN THE KITCHEN/PREP AREAS. INSTRUCTED TO DEGREASE, CLEAN AND SANITIZE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED CLUTTER STORED ON FLOOR NEAR ICE MACHINE AND UTILITY SINK AREA. INSTRUCTED MANAGER TO REMOVE ALL UNUSED ARTICLES AND EQUIPMENT TO PREVENT PEST HARBORAGE.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED NO PROOF OF TRAINING FOR ALL FOOD HANDLERS. INSTRUCTED TO PROVIDE AND MAINTAIN RECORDS AT ALL TIMES.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO CERTIFIED FOOD MANAGER ON SITE AND NO OTHER PIC WITH ALLERGEN TRAINING. INSTRUCTED ANY PERSONS WITH THE CITY OF CHICAGO FOOD SANITATION CERTIFICATE TO COMPLY WITH COMPLETION OF TRAINING. MUST PROVIDE DOCUMENTATION.

Base deductions−82 pts

Risk factor bonus (3× +5)−15 pts

Dec 24

Canvass InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED IN-USE KNIFE STORED BETWEEN COUNTER TOP AND COLD-HOLDING EQUIPMENT BETWEEN USES IN THE KITCHEN AREA. INSTRUCTED TO RELOCATE KNIFE AND STORE IN-USE UTENSILS ON A CLEAN, SANITIZED SURFACE BETWEEN USES AND MAINTAIN.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED CLEAN EQUIPMENT (SERVING PLATES, BOWLS, CUPS) STORED ON TOP SHELF ALONG MAIN COOK LINE UNCOVERED/NOT INVERTED. INSTRUCTED TO STORE CLEAN EQUIPMENT AND UTENSILS COVERED OR INVERTED TO PREVENT CONTAMINATION DURING STORAGE AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FLOORS BENEATH COOKING AND HOT-HOLDING EQUIPMENT IN THE MAIN KITCHEN AREA TO BE SOILED WITH DRIED FOOD DEBRIS AND OTHER SOILS. INSTRUCTED TO CLEAN FLOORS BENEATH EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF SOIL AND MAINTAIN.

Base deductions−6 pts

Community Reviews

No reviews yet. Be the first to share your experience!

Leave a Review

Community Safety Reports

No reviewed safety reports. Help keep others safe by reporting any food safety concerns.

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.

Explore More

Restaurants in Chicago Unknown Restaurants Best in Chicago All Illinois Restaurants