What is Eggsperience's health inspection score?

Eggsperience has a SafeDine safety score of 52 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Eggsperience last inspected?

Eggsperience was last inspected on March 7, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Eggsperience have?

Eggsperience has 17 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Eggsperience safe to eat at?

Eggsperience has a safety score of 52/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Eggsperience

Name: Eggsperience
Address: 4925 W IRVING PARK RD, Chicago, 60641
Rating: 52

4925 W IRVING PARK RD, Chicago

Data may be outdated — inspected 3/7/2025

▲Improving

Own or manage this restaurant?

Claim it to unlock analytics →

0Fair

Chicago

Ranked #960 of 1000 in Chicago

Improving

3 inspections

Last: Mar 7, 2025

low confidence

Directions Order

Inspections

Clean Rate

5.7

Avg Violations

13 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Employee hygiene

Personal hygiene practices not followed

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Permit/documentation

Administrative or documentation issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-48

Final Score

Impact Breakdown

High Priority

-18 pts

Direct health hazards • 10 pts each

Intermediate

-4 pts

Potential hazards • 5 pts each

Basic

-5 pts

Best practices • 2 pts each

Freshness Penalty

-12 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

4925 W IRVING PARK RD, Chicago, IL 60641

Open in Maps

View Menu Order Online

Violation Timeline

Jul 2024

1 inspections

2 high priority

5 basic

Jul

Feb 2025

1 inspections

3 high priority

1 intermediate

2 basic

Mar 2025

1 inspections

1 high priority

1 intermediate

2 basic

Mar

Inspection History

3 records on file

1 Canvass Re-Inspection1 Canvass1 License

Mar 25

Canvass Re-Inspection InspectionLatestPass

1 High1 Med2 Basic

4 total

81/100inspection score

−19 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
3-501.15(B) OBSERVED COOKED GROUND BEEF IN THE 3-DOOR REACH-IN COOLER AT THE MAIN COOK LINE STORED COVERED WITH PLASTIC WRAP WHILE COOLING. INSTRUCTED TO STORE TCS FOODS LOOSELY-COVERED OR UNCOVERED (IF PROTECTED FROM OVERHEAD CONTAMINATION) WHILE COOLING TO ALLOW FOR ADEQUATE HEAT TRANSFER AND MAINTAIN.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
3-302.12 OBSERVED SEVERAL BULK DRY FOOD CONTAINERS IN THE REAR DRY STORAGE AREA MISSING LABELS IDENTIFYING THE COMMON NAME OF THE FOOD STORED. INSTRUCTED TO LABEL ALL BULK FOOD CONTAINERS WITH THE COMMON NAME OF THE FOOD STORED AND MAINTAIN AT ALL TIMES.

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-501.11 OBSERVED SEVERAL DOORS ON COLD-HOLDING EQUIPMENT IN THE MAIN COOK LINE AREA TO BE LOOSE OR WITH HINGES IN POOR REPAIR. INSTRUCTED TO REPAIR OR REPLACE COLD-HOLDING EQUIPMENT DOORS AND HINGES TO ALLOW FOR PROPER SEAL OF COOLER DOORS AND MAINTAIN ALL EQUIPMENT IN GOOD REPAIR AND PROPER ADJUSTMENT.
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13 OBSERVED SEVERAL FOOD EMPLOYEES WITH CITY OF CHICAGO CERITFIED FOOD MANAGER TRAINING MISSING ALLERGEN AWARENESS TRAINING AND CERTIFICATES. INSTRUCTED TO PROVIDE ALL CERTIFIED FOOD MANAGERS WITH ADDITIONAL ALLERGEN AWARENESS TRAINING AND MAINTAIN CERTIFICATE(S) ON-SITE AT ALL TIMES.

Base deductions−19 pts

Feb 25

Canvass InspectionFail

3 High1 Med2 Basic

6 total

61/100inspection score

−39 pts

High Priority (3)

−30 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED HANDWASHING SINK AT THE MAIN COOK LINE WITH COLD WATER SUPPLY IN POOR REPAIR, UNABLE TO PROVIDE WATER AT TEMPERATURE LESS THAN 130.0F AT TIME OF INSPECTION. INSTRUCTED TO REPAIR OR REPLACE MAIN COOK LINE HANDWASHING SINK COLD WATER SUPPLY CONNECTIONS TO ALLOW FOR A MAXIMUM WATER TEMPERATURE OF 120.0F FOR HANDWASHING AND MAINTAIN AT ALL TIMES. INSTRUCTED TO UTILIZE NEARBY HANDWASHING SINK IN WAREWASHING AREA UNTIL MAIN COOK LINE AREA HANDWASHING SINK IS REPAIRED. PRIORITY FOUNDATION VIOLATION. 7-38-030(C) CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED MAIN COOK LINE HANDWASHING SINK OBSTRUCTED BY MIXING MACHINE ON TOP OF MILK CRATES AND INACCESSIBLE FOR HANDWASHING. INSTRUCTED TO RELOCATE MIXING MACHINE AND CRATES AND MAINTAIN ALL HANDWASHING SINKS FREE OF OBSTRUCTION AND ACCESSIBLE FOR HANDWASHING AT ALL TIMES. PERSON-IN-CHARGE REMOVED OBSTRUCTIONS AND MADE HANDWASHING SINK ACCESSIBLE AT TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION. 7-38-030(C) CITATION COMBINED WITH ABOVE VIOLATION.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED COOKED GROUND BEEF IN THE 3-DOOR REACH-IN COOLER AT THE MAIN COOK LINE STORED COVERED WITH PLASTIC WRAP WHILE COOLING. INSTRUCTED TO STORE TCS FOODS LOOSELY-COVERED OR UNCOVERED (IF PROTECTED FROM OVERHEAD CONTAMINATION) WHILE COOLING TO ALLOW FOR ADEQUATE HEAT TRANSFER AND MAINTAIN.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED SEVERAL BULK DRY FOOD CONTAINERS IN THE REAR DRY STORAGE AREA MISSING LABELS IDENTIFYING THE COMMON NAME OF THE FOOD STORED. INSTRUCTED TO LABEL ALL BULK FOOD CONTAINERS WITH THE COMMON NAME OF THE FOOD STORED AND MAINTAIN AT ALL TIMES.

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED SEVERAL DOORS ON COLD-HOLDING EQUIPMENT IN THE MAIN COOK LINE AREA TO BE LOOSE OR WITH HINGES IN POOR REPAIR. INSTRUCTED TO REPAIR OR REPLACE COLD-HOLDING EQUIPMENT DOORS AND HINGES TO ALLOW FOR PROPER SEAL OF COOLER DOORS AND MAINTAIN ALL EQUIPMENT IN GOOD REPAIR AND PROPER ADJUSTMENT.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED SEVERAL FOOD EMPLOYEES WITH CITY OF CHICAGO CERITFIED FOOD MANAGER TRAINING MISSING ALLERGEN AWARENESS TRAINING AND CERTIFICATES. INSTRUCTED TO PROVIDE ALL CERTIFIED FOOD MANAGERS WITH ADDITIONAL ALLERGEN AWARENESS TRAINING AND MAINTAIN CERTIFICATE(S) ON-SITE AT ALL TIMES.

Base deductions−39 pts

Jul 24

License InspectionPass

2 High5 Basic

7 total

70/100inspection score

−30 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HANDWASHING SIGNAGE AT THE EXPOSED HANDWASHING SINK ADJACENT TO THE THREE COMPARTMENT SINK IN THE REAR WAREWASHING AREA. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE HANDWASHING SIGNAGE AT ALL HANDWASHING SINKS USED BY FOOD EMPLOYEES AND MAINTAIN.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED INTERIOR GUARD OF ICE MACHINE WITH SOME DIRT, NOT CLEAN. INSTRUCTED THE PERSON IN CHARGE TO DETAIL CLEAN AND MAINTAIN.

Basic (5)

−10 pts

40PERSONAL CLEANLINESS−2
OBSERVED MULTIPLE FOOD HANDLING EMPLOYEES PREPPING FOOD AND NOT WEARING HAIR NETS. INSTRUCTED THE PERSON IN CHARGE TO ENSURE ALL FOOD HANDLNG EMPLOYEES WEAR HAIR RESTRAINTS TO PREVENT CONTAMINATION OF FOODS AND MAINTAIN.
40PERSONAL CLEANLINESS−2
OBSERVED MULTIPLE FOOD-HANDLING EMPLOYEES WEARING DANGLING BRACELETS AND NECKLACES WHILE PREPARING FOOD. INSTRUCTED THE PERSON IN CHARGE TO ENSURE THAT FOOD HANDLING EMPLOYEES ARE NOT WEARING JEWELRY EXCEPT A PLAIN RING, SUCH AS A WEDDING BAND, WHILE PREPARING FOOD AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED RUSTY WIRE RACKS IN THE BEVERAGE REAC-IN COOLER NEAR THE MAIN COOK LINE. INSTRCUTED THE PERSON IN CHARGE TO REMOVE RUST AND ENSURE ALL NONFOOD-CONTACT SURFACES REMAIN SMOOTH AND EASILY CLEANABLE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED TORN/DAMAGED RUBBER GASKET ON SIDES OF ALL DOORS OF THE THREE DOOR REACH-IN COOLER AT THE MAIN COOK LINE. INSTRUCTED THE PERSON IN CHARGE TO REPAIR OR REPLACE GASKETS AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED ACCUMULATED FOOD DEBRIS ON FLOORS THROUGHOUT PREP AREAS AND UNDERNEATH ALL COOKING EQUIPMENT. INSTRUCTED THE PERSON IN CHARGE TO CLEAN FLOORS THROUGHOUT AND UNDERNEATH ALL COOKING EQUIPMENT AND MAINTAIN.

Base deductions−30 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