What is Bb. Q Chicken Edgewater's health inspection score?

Bb. Q Chicken Edgewater 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 Bb. Q Chicken Edgewater last inspected?

Bb. Q Chicken Edgewater was last inspected on December 30, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Bb. Q Chicken Edgewater have?

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

Is Bb. Q Chicken Edgewater safe to eat at?

Bb. Q Chicken Edgewater has a good safety record with a score of 78/100. While there are some noted violations, overall compliance is solid.

Official Health Record

Bb. Q Chicken Edgewater

Name: Bb. Q Chicken Edgewater
Address: 1103 W BRYN MAWR AVE, Chicago, 60660
Rating: 78

1103 W BRYN MAWR AVE, Chicago

Last Inspected: 12/30/2025

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0Good

Edgewater

Ranked #119 of 237 in Edgewater

Stable

3 inspections

Last: Dec 30, 2025

high confidence

Directions Order

Inspections

33%

Clean Rate

5.7

Avg Violations

3 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Facility condition

Building maintenance or structural issues

Other violationHigh Priority

Regulatory compliance issue

Permit/documentationHigh Priority

Administrative or documentation issue

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

-1 pts

Direct health hazards • 10 pts each

Intermediate

-1 pts

Potential hazards • 5 pts each

Basic

-6 pts

Best practices • 2 pts each

Inspection Timeline

+2 pts

Latest

100% weight

100

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

1103 W BRYN MAWR AVE, Chicago, IL 60660

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Violation Timeline

Oct 2024

1 inspections

2 high priority

2 intermediate

9 basic

Oct

Jun 2025

1 inspections

Dec 2025

1 inspections

1 high priority

3 basic

Dec

Inspection History

3 records on file

1 Canvass1 Non-Inspection1 License

Dec 25

Canvass InspectionLatestPass w/ Conditions

1 High3 Basic

4 total1 risk factor

79/100inspection score

−16 pts

High Priority (1)

−10 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON THE PREMISES WHILE TCS FOODS (CHICKEN WINGS, CHICKEN SANDWICHES, FRIES) WERE BEING PREPARED AND SERVED. INSTRUCTED MANAGEMENT THAT A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE TCS FOODS ARE BEING PREPARED OR SERVED. PRIORITY FOUNDATION VIOLATION, 7-38-012. CITATION ISSUED.

Basic (3)

−6 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED AN ACCUMULATION OF FOOD DEBRIS AND DIRT IN THE FLOOR DRAIN UNDERNEATH THREE COMPARTMENT SINK. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED SPILLED FOOD DEBRIS ON THE FLOORS IN THE DISHWASHING AND REAR PREP AREA UNDERNEATH THREE COMPARTMENT SINK AND ON THE FLOORS IN THE FRONT PREP AREA NEAR FOOD STORAGE BINS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
MUST DETAIL CLEAN HEAVY DUST ACCUMULATION FROM THE MECHANICAL VENTILATION FAN IN THE RESTROOM.

Base deductions−16 pts

Risk factor bonus (1× +5)−5 pts

Jun 25

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

Oct 24

License InspectionPass

2 High2 Med9 Basic

13 total1 risk factor

47/100inspection score

−48 pts

High Priority (2)

−20 pts

6PROPER EATING, TASTING, DRINKING, OR TOBACCO USERisk Factor−10
NOTED EMPLOYEES EATING ON THE COOKS LINE. REVIEWED GOOD HYGIENIC PRACTICES. OWNER REMOVED EMPLOYEES FOOD FROM THE FOOD PREP AREA.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
BROKEN/MISSING HAND WASHING SIGNAGE AT THE REAR PREP/DISH HAND WASHING SINK. MUST REPLACE.

Intermediate (2)

−10 pts

35APPROVED THAWING METHODS USED−5
OBSERVED FROZEN RAW CHICKEN BEING IMPROPERLY STORED ON CARDBOARD BOXES IN THE REAR PREP. REVIEWED PROPER THAWING METHODS OF THAWING UNDER REFRIGERATION OR COLD RUNNING WATER AT THE PREP SINK.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
ALL BULK FOODS NOT STORED IN THE ORIGINAL CONTAINER MUST BE LABELED WITH THE PRODUCT COMMON NAME.

Basic (9)

−18 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
ALL PREP AREA WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.
43IN-USE UTENSILS: PROPERLY STORED−2
NOTED IN-USE COOKS LINE UTENSILS BEING STORED IN A CONTAINER OF WATER AT A TEMPERATURE OF 67.8F. IF STORED IN HOT WATER, MUST MAINTAIN A MINIMUM TEMPERATURE OF 135F OR STORE ON/IN A CLEAN SURFACE/CONTAINER AND WASH, RINSE, SANITIZE AS NEED OR EVERY 4 HOURS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE PLASTIC TAPE AS A MEANS OF REPAIR ON THE HANDLES OF THE DEEP FRYER BASKETS OR DUCT TAPE ON THE REAR THREE DOOR TALL REACH-IN COOLER DOOR HANDLE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
ALL CONSTRUCTION MATERIAL ie: PAINTING EQUIPMENT, MUST BE REMOVED FROM ALL FOOD PREP AREAS.----UNUSED EQUIPMENT STORED AT THE REAR EXIT DOOR MUST BE REMOVED TO PREVENT PEST HARBORING.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED MISSING BASEBOARD WALL COVING/TILE BEHIND THE TOILET. MUST REPLACE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
SOILED MOP HEAD NOTED IMPROPERLY STORED. MUST STORE INVERTED INSIDE THE UTILITY SERVICE SINK.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED CRACKED/DAMAGED WALL CAULKING AT THE WASHBOWL IN THE WASHROOM. MUST REPLACE/REPAIR.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL REQUIRED EMPLOYEES. MUST PROVIDE.
58ALLERGEN TRAINING AS REQUIRED−2
NO PROOF OF ALLERGEN TRAINING OR CERTIFICATES FOR ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS. MUST PROVIDE.

Base deductions−48 pts

Risk factor bonus (1× +5)−5 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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