What is Fried Egg Cafe's health inspection score?

Fried Egg Cafe has a SafeDine safety score of 67 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Fried Egg Cafe last inspected?

Fried Egg Cafe was last inspected on March 4, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Fried Egg Cafe have?

Fried Egg Cafe has 28 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Fried Egg Cafe safe to eat at?

Fried Egg Cafe has a safety score of 67/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Fried Egg Cafe

Name: Fried Egg Cafe
Address: 1039 W BRYN MAWR AVE, Chicago, 60660
Rating: 67

1039 W BRYN MAWR AVE, Chicago

Last Inspected: 3/4/2026

▲Improving

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0Fair

Edgewater

Ranked #175 of 237 in Edgewater

Improving

3 inspections

Last: Mar 4, 2026

high confidence

Directions Order

Inspections

Clean Rate

9.3

Avg Violations

1 month ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-33

Final Score

Impact Breakdown

High Priority

-8 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-13 pts

Best practices • 2 pts each

Inspection Timeline

+18 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

1039 W BRYN MAWR AVE, Chicago, IL 60660

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Violation Timeline

Feb 2026

2 inspections

4 high priority

2 intermediate

16 basic

Feb

Mar 2026

1 inspections

6 basic

Inspection History

3 records on file

2 License Re-Inspection1 License

Mar 26

License Re-Inspection InspectionLatestPass

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-602.13 CLEAN THE GREASE INSIDE OF THE DEEP FRYER AND ON THE LEGS AND WHEELS, GRILL AND PREP TABLES BENEATH THE GRILL.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-602.13 CLEAN THE LIGHT SHIELDS IN THE DISHWASHING AREA AND BASEMENT PREP AREA.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.12 CLEAN THE CEILING TILES IN THE FOOD PREP AREAS AND DISHWASHING AREAS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.11 REGROUT THE WALL TILES AND CORNERS BEHIND THE COOKING EQUIPMENT AT THE COOK'S LINE. SEAL ALL CORNERS IN THE BASEMENT FOOD PREP AREA AND COOK'S LINE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.11 SEAL ALL HOLES AND OPENINGS IN THE BASEMENT PREP AREA.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
6-303.11 SEVERAL LIGHTS ARE OUT IN THE BASEMENT PREP AREA. MANAGEMENT INSTRUCTED TO REPLACE.

Base deductions−12 pts

Feb 26

License Re-Inspection InspectionPass w/ Conditions

1 High6 Basic

7 total

78/100inspection score

−22 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
4-301.11 OBSERVED THE BASEMENT WALK-IN FREEZER WITH AN AIR TEMPERATURE OF 70F. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE FREEZER BELOW 0F. PRIORITY VIOLATION 7-38-005.

Basic (6)

−12 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-602.13 CLEAN THE GREASE INSIDE OF THE DEEP FRYER AND ON THE LEGS AND WHEELS, GRILL AND PREP TABLES BENEATH THE GRILL.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-602.13 CLEAN THE LIGHT SHIELDS IN THE DISHWASHING AREA AND BASEMENT PREP AREA.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.12 CLEAN THE CEILING TILES IN THE FOOD PREP AREAS AND DISHWASHING AREAS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.11 REGROUT THE WALL TILES AND CORNERS BEHIND THE COOKING EQUIPMENT AT THE COOK'S LINE. SEAL ALL CORNERS IN THE BASEMENT FOOD PREP AREA AND COOK'S LINE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.11 SEAL ALL HOLES AND OPENINGS IN THE BASEMENT PREP AREA.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
6-303.11 SEVERAL LIGHTS ARE OUT IN THE BASEMENT PREP AREA. MANAGEMENT INSTRUCTED TO REPLACE.

Base deductions−22 pts

Feb 26

License InspectionFail

3 High2 Med10 Basic

15 total

40/100inspection score

−60 pts

High Priority (3)

−30 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
THE EXPOSED HAND WASHING SINK IN THE BASEMENT PREP AREA IS NOT ACCESSIBLE FOR USE. THE DRAIN PIPE WAS NOT CONNECTED TO THE HAND WASHING SINK. MANAGEMENT INSTRUCTED TO REPAIR THE HAND WASHING SINK. PRIORITY FOUNDATION VIOLATION 7-38-030(C).
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
MUST PROVIDE HAND WASHING SIGNS AT ALL HAND WASHING SINKS IN THE FOOD PREP AREAS AND WASHROOMS.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
MUST TURN ON ALL PREP COOLERS AND MAINTAIN THEM BELOW 41F. PRIORITY VIOLATION 7-38-005.

Intermediate (2)

−10 pts

25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
OBSERVED NO CONSUMER ADVISORY DISCLOSURE AND REMINDER STATEMENT ON THE MENU FOR RAW OR UNDERCOOKED FOODS. MANAGEMENT INSTRUCTED TO DISCLOSE OR DESCRIBE WHICH FOODS CAN BE ORDERED RAW OR UNDERCOOKED AND LINK THOSE ITEMS TO THE REMINDER STATEMENT ON THE MENU WITH AN ASTERISK OR OTHER MEANS. MANAGEMENT INSTRUCTED TO INCLUDE THE FULL REMINDER STATEMENT AND THE FOLLOWING SENTENCE BEFORE THE REMINDER STATEMENT:"THESE FOODS CAN BE ORDERED RAW OR UNDERCOOKED OR MAY CONTAIN RAW OR UNDERCOOKED INGREDIENTS." PRIORITY FOUNDATION VIOLATION 7-38-005.
36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED NO THERMOMETER INSIDE OF THE 1-DOOR PREP COOLER IN THE COFFEE SERVICE STATION. MANAGEMENT INSTRUCTED TO PROVIDE A THERMOMETER INSIDE OF ALL COOLERS.

Basic (10)

−20 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
MUST PROVIDE A SPLASHGUARD ON BOTH SIDES OF THE EXPOSED HAND WASHING SINK LOCATED BETWEEN 2 PREP TABLES IN THE SALAD PREP STATION. MUST PROVIDE STORAGE SHELVES IN THE WALK-IN COOLERS AND WALK-IN FREEZER TO STORE THE FOOD OFF OF THE FLOOR.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED NO IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR PROVIDED TO MEASURE THE SURFACE TEMPERATURE OF THE UTENSILS INSIDE OF THE HIGH TEMPERATURE DISHWASHING MACHINE. MANAGEMENT INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED THE 3-COMPARTMENT SINK BEHIND THE BAR WITH A FAUCET NECK THAT DOES NOT ALLOW THE MIDDLE COMPARTMENT SINK TO BE FILLED BECAUSE IT IS TOO LONG. OBSERVED THE 3-COMPARTMENT SINK IN THE BASEMENT FOOD PREP AREA WITH A FAUCET NECK THAT IS TOO SHORT TO REACH THE LEFT AND RIGHT HAND COMPARTMENTS. MANAGEMENT INSTRUCTED TO INSTALL FAUCETS ON BOTH 3-COMPARTMENT SINKS WHICH CAN REACH ALL 3 COMPARTMENTS. PRIORITY FOUNDATION VIOLATION 7-38-025.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
CLEAN THE GREASE INSIDE OF THE DEEP FRYER AND ON THE LEGS AND WHEELS, GRILL AND PREP TABLES BENEATH THE GRILL, AND INTERIOR AND EXTERIOR OF THE 1-DOOR PREP COOLER AT THE COFFEE STATION.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
REMOVE THE SPRAYER FROM THE EXPOSED HAND WASHING SINK IN THE 1ST FLOOR DISHWASHING AREA.
52SEWAGE & WASTE WATER PROPERLY DISPOSED−2
OBSERVED WASTE WATER BACKING UP FROM THE DRAIN AT THE 3-COMPARTMENT SINK BEHIND THE BAR. MANAGEMENT INSTRUCTED TO REPAIR SO THAT THE SINK DRAINS PROPERLY. PRIORITY VIOLATION 7-38-030(C).
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
MUST PROVIDE A WASTE BASKET AT ALL HAND WASHING SINKS OR ANYWHERE WHERE WASTE IS GENERATED.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OBSERVED EXCESSIVE GARBAGE ON THE GROUND SURROUNDING THE OUTSIDE GARBAGE DUMPSTERS. MANAGEMENT INSTRUCTED TO MAINTAIN THE OUTSIDE GARBAGE AREA CLEAN AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-020(B).
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
CLEAN THE GREASE ON THE FLOOR IN THE CORNER OF THE COOK'S LINE. CLEAN THE CEILING TILES IN THE FOOD PREP AREAS AND DISHWASHING AREAS. CLEAN THE FLOORS IN THE WALK-IN COOLERS AND FREEZER.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
REPAIR THE FLOOR BEHIND THE BAR SO THAT IT IS SMOOTH AND EASILY CLEANABLE. SEAL ALL HOLES AND OPENINGS IN THE 1ST FLOOR DISHWASHING AREA, AND BASEMENT PREP AREA NEXT TO THE MOP SINK AND WALL.

Base deductions−60 pts

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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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