What is The Bagel Inc's health inspection score?

The Bagel Inc has a SafeDine safety score of 0 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was The Bagel Inc last inspected?

The Bagel Inc was last inspected on June 2, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does The Bagel Inc have?

The Bagel Inc has 79 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is The Bagel Inc safe to eat at?

The Bagel Inc has a safety score of 0/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does The Bagel Inc serve?

The Bagel Inc serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

The Bagel Inc

Name: The Bagel Inc
Address: 3107 N BROADWAY, Chicago, 60657
Rating: 0

3107 N BROADWAY, Chicago

Last Inspected: 6/2/2026

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0Poor

American•Lakeview

Ranked #824 of 999 in LakeviewBetter than 22% of american restaurants

Declining

10 inspections

Last: Jun 2, 2026

high confidence

Directions Order

Inspections

10%

Clean Rate

7.9

Avg Violations

This month

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Pest issues

Evidence of pests found during inspection

Employee hygiene

Personal hygiene practices not followed

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-119

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-63 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

-19 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

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3107 N BROADWAY, Chicago, IL 60657

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Violation Timeline

Oct 2024

2 inspections

1 intermediate

3 basic

Oct

Jul 2025

2 inspections

2 high priority

3 basic

Sep 2025

2 inspections

2 high priority

3 intermediate

16 basic

Sep

Apr 2026

3 inspections

2 high priority

28 intermediate

Jun 2026

1 inspections

3 high priority

16 intermediate

Jun

Inspection History

10 records on file

4 Complaint1 Short Form Complaint3 Complaint Re-Inspection1 Canvass Re-Inspection1 Canvass

Jun 26

Complaint InspectionLatestFail

3 High16 Med

19 total3 risk factors

0/100inspection score

−110 pts

High Priority (3)

−30 pts

6PROPER EATING, TASTING, DRINKING, OR TOBACCO USERisk Factor−10
6PROPER EATING, TASTING, DRINKING, OR TOBACCO USERisk Factor−10
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLERisk Factor−10

Intermediate (16)

−80 pts

23PROPER DATE MARKING AND DISPOSITION−5
28TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED−5
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−5
41WIPING CLOTHS: PROPERLY USED & STORED−5
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−5
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−5
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−5
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−5
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−5
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−5

Base deductions−110 pts

Risk factor bonus (3× +5)−15 pts

Apr 26

Short Form Complaint InspectionPass

9 Med

9 total

55/100inspection score

−45 pts

Intermediate (9)

−45 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−5
43IN-USE UTENSILS: PROPERLY STORED−5
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−5
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−5
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−5
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−5
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−5

Base deductions−45 pts

Apr 26

Complaint Re-Inspection InspectionPass

9 Med

9 total

55/100inspection score

−45 pts

Intermediate (9)

−45 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−5
43IN-USE UTENSILS: PROPERLY STORED−5
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−5
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−5
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−5
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−5
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−5

Base deductions−45 pts

Apr 26

Complaint InspectionFail

2 High10 Med

12 total2 risk factors

20/100inspection score

−70 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLERisk Factor−10
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROLRisk Factor−10

Intermediate (10)

−50 pts

22PROPER COLD HOLDING TEMPERATURES−5
39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−5
43IN-USE UTENSILS: PROPERLY STORED−5
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−5
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−5
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−5
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−5
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−5

Base deductions−70 pts

Risk factor bonus (2× +5)−10 pts

Sep 25

Complaint Re-Inspection InspectionPass

1 High1 Med8 Basic

10 total

69/100inspection score

−31 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND WASHING SIGNS OR POSTERS NEAR HAND WASHING SINKS INSIDE THE THREE WASHROOMS. MUST PROVIDE AT ALL TIMES.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
MUST PROPERLY LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN THE ORIGINAL CONTAINER.

Basic (8)

−16 pts

40PERSONAL CLEANLINESS−2
OBSERVED EMPLOYEES NOT WEARING HAIR RESTRAINTS WHILE FOOD IS BEING PREPARED AND SERVED. MUST WEAR HAIR RESTRAINTS AT ALL TIMES FOOD IS PREPARED.
41WIPING CLOTHS: PROPERLY USED & STORED−2
MUST STORE WIPING CLOTHS IN PREP AREAS IN SANITIZER BUCKET BETWEEN USES TO PREVENT CROSS CONTAMINATION. INSTRUCTED TO MAINTAIN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED NO COVERED WASTE RECEPTACLE PROVIDED IN THE UNISEX EMPLOYEE WASHROOM. MUST PROVIDE COVERED WASTE RECEPTACLE AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DIRT AND DEBRIS ON WALL UNDERNEATH DISHWASHER IN REAR KITCHEN DISHWASHER AREA. MUST CLEAN AND MAINTAIN. OBSERVED OPENINGS INTO CEILING AND AROUND PIPES IN REAR FOOD STORAGE AREA. MUST SEAL ALL OPENINGS AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DUST AND DIRT BUILD UP ON FLOOR DRAINS THROUGHOUT PREMISES. MUST CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED MISSING LIGHT SHIELD COVER ABOVE PREP COOLERS IN MAIN KITCHEN FOOD PREP AREA. MUST REPLACE AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
MUST REPLACE LIGHT BULB OFF IN FRONT ENTRANCE TO MAIN KITCHEN FOOD PREP AREA TO PROVIDE INTENSITY LIGHTING.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED VENTILATION NOT WORKING IN THE WOMEN'S WASHROOM AND EMPLOYEE WASHROOM. MUST REPAIR.

Base deductions−31 pts

Sep 25

Complaint InspectionFail

1 High2 Med8 Basic

11 total

64/100inspection score

−36 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND WASHING SIGNS OR POSTERS NEAR HAND WASHING SINKS INSIDE THE THREE WASHROOMS. MUST PROVIDE AT ALL TIMES.

Intermediate (2)

−10 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
MUST PROPERLY LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN THE ORIGINAL CONTAINER.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED APPROXIMATELY 40 LIVE SMALL FLYING INSECTS ON WALLS, CEILING AND CARDBROARD BOXES IN REAR FOOD STORAGE ROOM NEAR TO EXIT DOOR. MUST CLEAN AND SANITIZE AFFECTED AREAS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE FLYING INSECT PROBLEM. PRIORITY FOUNDATION VIOLATION 7-38-020(A) CITATION ISSUED

Basic (8)

−16 pts

40PERSONAL CLEANLINESS−2
OBSERVED EMPLOYEES NOT WEARING HAIR RESTRAINTS WHILE FOOD IS BEING PREPARED AND SERVED. MUST WEAR HAIR RESTRAINTS AT ALL TIMES FOOD IS PREPARED.
41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED WIPING CLOTHS STORED ON TOP OF PREP TABLES IN MAIN KITCHEN FOOD PREP AREA. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED NO COVERED WASTE RECEPTACLE PROVIDED IN THE UNISEX EMPLOYEE WASHROOM. MUST PROVIDE COVERED WASTE RECEPTACLE AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DIRT AND DEBRIS ON WALL UNDERNEATH DISHWASHER IN REAR KITCHEN DISHWASHER AREA. MUST CLEAN AND MAINTAIN. OBSERVED OPENINGS INTO CEILING AND AROUND PIPES IN REAR FOOD STORAGE AREA. MUST SEAL ALL OPENINGS AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DUST AND DIRT BUILD UP ON FLOOR DRAINS THROUGHOUT PREMISES. MUST CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED MISSING LIGHT SHIELD COVER ABOVE PREP COOLERS IN MAIN KITCHEN FOOD PREP AREA. MUST REPLACE AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
MUST REPLACE LIGHT BULB OFF IN FRONT ENTRANCE TO MAIN KITCHEN FOOD PREP AREA TO PROVIDE INTENSITY LIGHTING.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED VENTILATION NOT WORKING IN THE WOMEN'S WASHROOM AND EMPLOYEE WASHROOM. MUST REPAIR.

Base deductions−36 pts

Jul 25

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Jul 25

Canvass InspectionPass w/ Conditions

2 High3 Basic

5 total

74/100inspection score

−26 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED HAND SINK IN THE FRONT OF THE MAIN PREP AREA TO NOT HAVE A SIGN INDICATING EMPLOYEES TO WASH HANDS PRIOR TO RETURNING TO WORK. INSTRUCTED MANAGER TO PROVIDE A SIGN INSTRUCTING EMPLOYEES TO WASH HANDS PRIOR TO RETURNING TO WORK.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED STANDING TWO (2) DOOR COOLER AT MAIN PREP AREA ACROSS FROM HOT HOLDING UNITS TO CURRENTLY BE NOT FUNCTIONING CORRECTLY, WITH THE UNIT COLD HOLDING AT 60.5F. UNIT WAS NOT IN USE AT TIME OF INSPECTION, AND MANAGER WAS AWARE OF ISSUE. STANDING TWO (2) DOOR COOLER TAGGED AND HELD FOR INSPECTION AT THIS TIME. INSTRUCTED NOT TO USE UNTIL ENTIRE COOLER/EQUIPMENT IS ABLE TO MAINTAIN TEMPERATURES OF AT LEAST 41F AND REINSPECTED BY CDPH. PRIORITY VIOLATION, 7-38-005.

Basic (3)

−6 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED VARIOUS BOXED ITEMS AND A POT STORED ON THE FLOOR IN THE WALK IN COOLER IN THE REAR. INSTRUCTED MANAGER TO ELEVATE ALL ITEMS AT LEAST 6 INCHES OFF THE FLOOR OF THE WALK IN COOLER.
43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED VARIOUS KNIVES AT THE MAIN PREP LINE TO BE STORED BEHIND PIPES ABOVE PREP COOLERS. INSTRUCTED MANAGER TO STORE ALL IN USE UTENSILS IN AN AREA THAT IS CLEANED AND FREE FROM POTENTIAL SOURCES OF CONTAMINATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED VARIOUS SHELVES WITH CARDBOARD LINING BELOW ITEMS STORED. INSTRUCTED TO TPROVIDE A SMOOTH, EASILY CLEANABLE, AND NON ABSORBENT SURFACE.

Base deductions−26 pts

Oct 24

Complaint Re-Inspection InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED ONE CEILING LIGHT BULB COVER MISSING ABOVE DISHWASH AREA. MUST PROVIDE CEILING LIGHT BULB COVER AND MAINTAIN.

Base deductions−2 pts

Oct 24

Complaint InspectionFail

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED 20 LIVE SMALL FLIES ON WALLS AT THE REAR PREP AREA. MUST REMOVE ALL SMALL FLY ACTIVITY BY THE DATE OF REINSPECTION. PRIORITY FOUNDATION 7-38-020(A). ADVISED TO CALL PEST CONTROL OPERATOR FOR SERVICE.

Basic (2)

−4 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED ACCUMULTED FOOD/GREASE BUILD UP ON REAR PREP AREA FLOOR AROUND FRYER AND COOKING EQUIPMENT. MUST DETAIL CLEAN REAR PREP AREA FLOOR AROUND COOKING EQUIPMENT/FRYER AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED ONE CEILING LIGHT BULB COVER MISSING ABOVE DISHWASH AREA. MUST PROVIDE CEILING LIGHT BULB COVER AND MAINTAIN.

Base deductions−9 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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