What is Ridge Country Club's health inspection score?

Ridge Country Club has a SafeDine safety score of 46 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Ridge Country Club last inspected?

Ridge Country Club was last inspected on April 24, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Ridge Country Club have?

Ridge Country Club has 32 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Ridge Country Club safe to eat at?

Ridge Country Club has a safety score of 46/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Ridge Country Club

Name: Ridge Country Club
Address: 10522 S CALIFORNIA AVE, Chicago, 60655
Rating: 46

10522 S CALIFORNIA AVE, Chicago

Last inspected 11mo ago

▲Improving

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0Poor

Chicago

Ranked #960 of 1000 in Chicago

Improving

4 inspections

Last: Apr 24, 2025

medium confidence

Directions Order

Inspections

Clean Rate

Avg Violations

12 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Plumbing issues

Plumbing or waste disposal problems

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-54

Final Score

Impact Breakdown

High Priority

-12 pts

Direct health hazards • 10 pts each

Intermediate

-6 pts

Potential hazards • 5 pts each

Basic

-12 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

+17 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

10522 S CALIFORNIA AVE, Chicago, IL 60655

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Violation Timeline

Oct 2022

1 inspections

1 basic

Oct

May 2023

1 inspections

1 intermediate

10 basic

Jun 2024

1 inspections

4 high priority

2 intermediate

7 basic

Jun

Apr 2025

1 inspections

1 high priority

1 intermediate

5 basic

Inspection History

4 records on file

4 Canvass

Apr 25

Canvass InspectionLatestPass w/ Conditions

1 High1 Med5 Basic

7 total

75/100inspection score

−25 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
FOUND DISH MACHINE IN MAIN PREP AREA AND GLASSWASHER IN MAIN BAR AREA NOT SANITIZING. BAR AREA SANITIZER BUCKET WAS EMPTY AND MAIN DISH MACHINE SANITIZER WAS IN NEED OF PRIMING TO HAVE SANITIZER COME THRU THE LINE. BOTH MACHINES WERE CORRECTED ON SITE. PRIORITY VIOLATION 7-38-025 CITATION ISSUED

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
FOUND VARIOUS FOOD ITEMS FOR OMELETTE STATION AT IMPROPER TEMPERERATURE FOUND SAUTED GREEN PEPPER, CHOPPED HAM AND OTHER ITEMS AT 58.0 DEGREES IN REACH IN COOLER. ALL ITEMS WERE DISCARDED BY MANAGER PRIORITY VIOLATION 7-38-005 CITATION ISSUED

Basic (5)

−10 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
INTERIOR OF MAIN ICE MACHINE IN NEED OF CLEANING TO REMOVE ALL BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
41WIPING CLOTHS: PROPERLY USED & STORED−2
WHEN SPONGES AND GREEN SCRUB PADS ARE BEING USED, THEY MUST BE REPLACE MORE OFTEN. ITEMS ARE DISCOLORED WITH BUILD UP. INSTRUCTED TO CORRECT AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
LARGE CAN OPENER IN NEED OF CLEANING TO REMOVE ALL BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
ALL COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLORS THROUGHOUT MAIN PREP AREA, DISH AREA AND INTERIOR OF WALK IN COOLERS IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD SPILLS AND BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

Base deductions−25 pts

Jun 24

Canvass InspectionPass w/ Conditions

4 High2 Med7 Basic

13 total2 risk factors

26/100inspection score

−64 pts

High Priority (4)

−40 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
NO CITY OF CHICAGO SANITATION CERTIFICATE ON SITE.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
NO ONE ON SITE WITH CITY OF CHICAGO SANITATION CERTIFICATE OR PROPER PROOF OF ENROLLMENT IN SANITATION CLASS WHILE TCS FOOD ITEMS ARE BEING PREPPED, COOKED OR SERVED. INSTRUCTED MANAGER TO PROVIDE SANITATION CERTIFICATE AND PERSON AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED HANDSINKS IN BARS WITH EITHER NO SOAP AND/OR TOWELS TO PROPERLY WASH HANDS. MANAGER CORRECTED SINK ISSUES. SOAP AND TOWELS HAVE NOW BEEN ADDED. PRIORITY FOUNDATION 7-38-030(C) CITATION ISSUED
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
HANDWASHING SIGNS NEEDED AT PATIO PREP AREA AND ALL BARS. INSTRUCTED TO INSTALL AND MAINTAIN.

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED THE FOLLOWING ITEMS AT IMPROPER TEMPERATURE DUE TO ICE AS A MEANS OF REFRIGERATION. THE COLD SALAD BAR/FRUIT HAVE ALL BEEN DISCARDED DUE TO IMPROPER TEMPERATURE OF 54-60 DEGREES. CUT TOMATOES, CUT CANTALOPE, CUT WATERMELON, CUT CUCUMBER, LEAFY GREENS ETC.. 2 FLATS OF RAW SHELLED EGGS AT 56 DEGREES, PAN OF PAR COOKED POTATOES 59 DEGEES WERE DISCARDED. APPROXIMATELY 30 LBS $100 VALUE PRIORITY VIOLATION 7-38-005 CITATION ISSUED
28TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED−5
OBSERVED A PURSE IN FOOD PREP AREA. INSTRUCTED TO HAVE ALL PERSONAL ITEMS STORED IN PROPER AREA NOT FOOD PREP AREAS. CORRECT AND MAINTAIN.

Basic (7)

−14 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
INTERIOR OF ICE MACHINE IN NEED OF DETAIL CLEANING TO REMOVE BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
ICE SCOOP MUST BE STORED IN A CLEAN SANITIZED CONTAINER AT ALL TIMES WITH HANDLE UP. INSTRUCTED TO CORRECT AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
FRESH CUT POTATO SLICER IN NEED OF CLEANING TO REMOVE DEBRIS. INSTRUCTED TO DETAIL CLEAN AFTER EACH USE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
COOKING EQUIPMENT IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD BUILD UP. ALL COOKING EQUIPMENT IN PATIO KITCHEN IN NEED OF CLEANING TO REMOVE ALL BUILD UP. INSTRUCTED TO DETAIL CLEAN ALL EQUIPMENT AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOORS IN NEED OF CLEANING BEHIND COOKING EQUIPMENT, IN FRONT MAIN BAR AND PATIO KITCHEN. INSTRUCTED TO DETAIL ALL FLOORS AND MAINTAIN CLEAN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
HOOD VENTS IN NEED OF DETAIL CLEANING TO REMOVE ALL GREASE BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
ALL FOOD HANDLERS IN NEED OF FOOD HANDLER CERTIFICATES. INSTRUCTED MANAGER TO HAVE ALL FOOD HANDLERS TAKE FOOD HANDLER TRAINING.

Base deductions−64 pts

Risk factor bonus (2× +5)−10 pts

May 23

Canvass InspectionPass

1 Med10 Basic

11 total

75/100inspection score

−25 pts

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED THERMOMETER IN DISREPAIR ON THE DISH MACHINE IN THE KITCHEN. INSTRUCTED TO REPAIR AND MAINTAIN

Basic (10)

−20 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED PRESET TABLEWARE ON DINING TABLES. INSTRUCTED MANAGER TO INVERT, COVER, WRAP UTENSILS OR RESET TABLEWARE UPON CUSTOMER SEATING.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
OBSERVED SINGLE SERVICE TRAYS STORED FACING UP AT THE COOK LINE. INSTRUCTED TO INVERT CONTAINERS TO PROTECT FROM POSSIBLE CONTAMINATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CAN OPENER IN THE FOOD PREP AREA SOILED WITH LEFTOVER FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED LOOSE GASKET ON REACH-IN COOLER DOOR IN SALAD PREP AREA. INSTRUCTED MANAGER TO REPAIR/REPLACE AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED POTATO SMASHER SOILED WITH LEFTOVER FOOD DEBRIS IN THE DRY STORAGE AREA NEXT TO WALK-IN COOLER. INSTRUCTED TO CLEAN AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED A LEAK AT THE DRAIN PIPE AT RIGHT SINK AND LEFT SINK SLOWLY DRAINING IN THE WOMENS EMPLOYEE RESTROOM. MUST REPAIR AND MAINTAIN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED NO COVERED WASTE RECEPTACLE IN EMPLOYEE WOMEN WASHROOM. INSTRUCTED MANAGER TO PROVIDE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED MISSING CEILING TILES IN BASEMENT LIQUOR STORAGE AREA. INSTRUCTED MANAGER TO REPLACE AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED WET IN USE MOP STORED IN THE MOP BUCKET IN THE DRY STORAGE AREA NEAR WALK-IN COOLER. INSTRUCTED TO HANG MOPS TO ALLOW TO DRY.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED SEVERAL EXPIRED FOOD HANDLER TRAINING CERTIFICATIONS. ALL FOOD EMPLOYEES MUST RENEW AND PROVIDE VALID FOOD HANDLER TRAINING.

Base deductions−25 pts

Oct 22

Canvass InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
EXPANDABLE FOAM BEING USED ALONG WALLBASE IN STORAGE AREAS. INSTD TO USE PROPER MATERIAL SO AS SURFACE TO BE SMOOTH, EVEN, AND EASILY CLEANABLE

Base deductions−2 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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