What is O'leary's Public House's health inspection score?

O'leary's Public House has a SafeDine safety score of 93 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was O'leary's Public House last inspected?

O'leary's Public House was last inspected on March 3, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does O'leary's Public House have?

O'leary's Public House has 35 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is O'leary's Public House safe to eat at?

Yes, O'leary's Public House has an excellent safety record with a score of 93/100. This indicates strong compliance with health and safety standards.

What type of cuisine does O'leary's Public House serve?

O'leary's Public House serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

O'leary's Public House

Name: O'leary's Public House
Address: 541 N WELLS ST, Chicago, 60654
Rating: 93

541 N WELLS ST, Chicago

Last Inspected: 3/3/2026

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0Excellent

American•River North

Ranked #41 of 547 in River NorthBetter than 17% of american restaurants

Improving

6 inspections

Last: Mar 3, 2026

high confidence

Directions Order

Inspections

17%

Clean Rate

5.8

Avg Violations

1 month ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Pest issuesHigh Priority

Evidence of pests found during inspection

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Plumbing issues

Plumbing or waste disposal problems

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-7

Final Score

Impact Breakdown

High Priority

-5 pts

Direct health hazards • 10 pts each

Intermediate

-1 pts

Potential hazards • 5 pts each

Basic

-2 pts

Best practices • 2 pts each

Inspection Timeline

+12 pts

100

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

541 N WELLS ST, Chicago, IL 60654

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Violation Timeline

Jan 2023

1 inspections

3 high priority

2 intermediate

6 basic

Jan

Jan 2024

2 inspections

3 high priority

5 intermediate

8 basic

Jan 2025

1 inspections

1 high priority

1 intermediate

4 basic

Jan

Feb 2026

1 inspections

1 high priority

1 basic

Mar 2026

1 inspections

Mar

Inspection History

6 records on file

2 Canvass Re-Inspection4 Canvass

Mar 26

Canvass Re-Inspection InspectionLatestCleanPass

No violations

100/100inspection score

Feb 26

Canvass InspectionFail

1 High1 Basic

2 total

88/100inspection score

−12 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED BUILD UP OF BLACK SLIME IN INTERIOR OF ICE MACHINE LOCATED IN BASEMENT AND USED TO PRODUCE ICE FOR HUMAN CONSUMPTION. INSTRUCTED TO REMOVE ICE, DETAIL CLEAN, SANITIZE, AND MAINTAIN IN GOOD CONDITION. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.

Basic (1)

−2 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED TORN GASKETS ON INTERIOR OF 2 DOOR REAR PREP COOLER. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.

Base deductions−12 pts

Jan 25

Canvass InspectionPass

1 High1 Med4 Basic

6 total

77/100inspection score

−23 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HANDWASHING SIGNAGE POSTED AT HANDWASHING SINK IN MEN'S WASHROOM USED BY FOOD EMPLOYEES. INSTRUCTED TO POST CLEARLY VISIBLE HANDWASHING SIGNAGE AT ALL HANDWASHING SINKS USED BY FOOD EMPLOYEES THAT NOTIFIES FOOD EMPLOYEES TO WASH THEIR HANDS.

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED DEAD WATER BUGS THROUGHOUT BASEMENT AND DEAD ROACHES ON FLOOR UNDERNEATH DISH MACHINE. INSTRUCTED TO REMOVE ALL DEAD WATER BUGS AND DEAD ROACHES IN FACILITY.

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED RUST ON SHELVING OF TWO DOOR REFRIGERATOR. INSTRUCTED TO REMOVE RUST FROM SHELVING OF TWO DOOR REFRIGERATOR AND MAINTAIN. NONFOOD CONTACT SURFACES SHALL BE SMOOTH FOR EASE OF CLEANABILITY.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED LEAKING FAUCET OF THREE COMPARTMENT SINK IN DISHWASHING AREA IN REAR. INSTRUCTED TO REPAIR LEAKING FAUCET OF THREE COMPARTMENT SINK IN DISHWASHING AREA IN REAR.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DEBRIS ON FLOOR AND ALONG BASES OF WALLS IN REAR DISHWASHING AREA/ STORAGE AREA UNDERNEATH SHELVING AND DISH MACHINE. OBSERVED DEBRIS ON FLOOR AND ALONG BASES OF WALL UNDERNEATH SHELVING UNITS THROUGHOUT BASEMENT. INSTRUCTED TO CLEAN FLOORS AND ALONG BASES OF WALLS IN SAID AREAS IN FACILITY AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED DUSTY VENT COVER IN MEN'S WASHROOM. INSTRUCTED TO CLEAN AND MAINTAIN.

Base deductions−23 pts

Jan 24

Canvass Re-Inspection InspectionPass

2 Med2 Basic

4 total

86/100inspection score

−14 pts

Intermediate (2)

−10 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
6-202.15: OBSERVED OPENINGS AT BASE OF REAR EXIT DOOR ON LEFT AND RIGHT SIDES. INSTRUCTED TO SEAL ALL OUTER OPENINGS TO PREVENT PEST ENTRANCE.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
6-501.112 OBSERVED DEAD WATER BUGS THROUGHOUT BASEMENT. INSTRUCTED TO REMOVE ALL DEAD WATER BUGS IN BASEMENT.

Basic (2)

−4 pts

56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
6-501.14: OBSERVED DUSTY VENT COVER IN MEN'S WASHROOM. INSTRUCTED TO CLEAN AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13: OBSERVED EXPIRED ALLERGEN TRAINING FOR ONE CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER. INSTRUCTED TO PROVIDE PROOF OF ALLERGEN TRAINING FOR ALL CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGERS.

Base deductions−14 pts

Jan 24

Canvass InspectionFail

3 High3 Med6 Basic

12 total2 risk factors

33/100inspection score

−57 pts

High Priority (3)

−30 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
OBSERVED NO CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER ON PREMISES. CORRECTED ON SITE CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER ARRIVED ON SITE AT 12:50PM. INSTRUCTED CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER MUST BE ON PREMISES AT ALL TIMES. PRIORITY FOUNDATION VIOLATION.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER ON PREMISES. CORRECTED ON SITE CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER ARRIVED ON SITE AT 12:50PM. INSTRUCTED CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER MUST BE ON PREMISES AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-012 CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED LOW TEMPERATURE DISHMACHINE SANITIZING IMPROPERLY, 10PPM CHLORINE IN REAR. INSTRUCTED TO REPAIR AND MAINTAIN, SANITIZE ALL EQUIPMENT AND DISHES IN LOW TEMPERATURE DISHMACHINES WITH 50-100PPM CHLORINE SANITIZER. CORRECTED ON SITE LOW TEMPERATURE DISH MACHINE IN REAR REPAIRED AND SANITIZING AT 100PPM BEFORE COMPLETION OF INSPECTION. PRIORITY VIOLATION 7-38-025 CITATION ISSUED.

Intermediate (3)

−15 pts

25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
OBSERVED MENU WITH NO ASTERICK AND DISCLOSURE STATEMENT IDENTIFYING WHICH ANIMAL DERIVED FOODS ARE COOKED TO ORDER(HAMBURGERS). INSTRUCTED TO ADD ASTERICK AND DISCLOSURE STATEMENT IDENTIFYING ALL ANIMAL DERIVED FOODS WHICH ARE COOKED TO ORDER TO MENU(HAMBURGERS). PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED OPENINGS AT BASE OF REAR EXIT DOOR ON LEFT AND RIGHT SIDES. INSTRUCTED TO SEAL ALL OUTER OPENINGS TO PREVENT PEST ENTRANCE.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED DEAD WATER BUGS THROUGHOUT BASEMENT. INSTRUCTED TO REMOVE ALL DEAD WATER BUGS IN BASEMENT.

Basic (6)

−12 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED RUST ON SHELVES IN TWO DOOR REFRIGERATOR IN KITCHEN. INSTRUCTED TO REMOVE RUST FROM SHELVES IN TWO DOOR REFRIGERATOR. NONFOOD CONTACT SURFACES SHALL BE SMOOTH FOR EASE OF CLEANABILITY.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED FOOD DEBRIS AND BUILDUP ON INTERIOR OF CONTAINER USED TO STORE LIDS ABOVE THREE COMPARTMENT SINK. INSTRUCTED TO CLEAN CONTAINER USED TO STORE LIDS ABOVE THREE COMPARTMENT SINK AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED BLACK BUILDUP ON WALL BEHIND AND BELOW DISH MACHINE. INSTRUCTED TO CLEAN WALL BEHIND AND BELOW DISH MACHINE AND MAINTAIN. OBSERVED DEBRIS ALONG WALL, IN CORNERS AND ON FLOOR IN BAR AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED DUSTY VENT COVER IN MEN'S WASHROOM. INSTRUCTED TO CLEAN AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED EXPIRED ALLERGEN TRAINING FOR ONE CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER. INSTRUCTED TO PROVIDE PROOF OF ALLERGEN TRAINING FOR ALL CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGERS.
60PREVIOUS CORE VIOLATION CORRECTED−2
OBSERVED PREVIOUS CORE VIOLATIONS FROM INSPECTION REPORT #2569167 DATED 01/04/2023 NOT CORRECTED. INSTRUCTED TO CORRECT. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED. BOXES OF DRINKS AND SINGLE USE ARTICLES ARE STORED IN THE FLOOR IN THE BASEMENT. FACILITY MUST ELEVATE ALL ITEMS AT LEAST 6 INCHES ABOVE THE FLOOR. THE WOMENS RESTROOM DOES NOT HAVE A TIGHT-FITTING AND SELF-CLOSING DOOR. ALL TOILET ROOMS LOCATED WITHIN A FOOD ESTABLISHMENT MUST BE ENCLOSED WITH A TIGHT-FITTING AND SELF-CLOSING DOOR.

Base deductions−57 pts

Risk factor bonus (2× +5)−10 pts

Jan 23

Canvass InspectionPass w/ Conditions

3 High2 Med6 Basic

11 total1 risk factor

43/100inspection score

−52 pts

High Priority (3)

−30 pts

8HANDS CLEAN & PROPERLY WASHEDRisk Factor−10
FOOD EMPLOYEE SWITCHED FROM PREPARING RAW CHICKEN TO READY-TO-EAT FOODS (TOASTED SANDWICH BREAD) WITHOUT WASHING HANDS AND CHANGING GLOVES BETWEEN TASKS. FOOD EMPLOYEE MUST PRACTIVE GOOD HYGIENE BY PROPERLY WASHING HANDS WHEN CHANGING TASKS. DISCUSSED PROPER HAND WASHING WITH EMPLOYEE AND MANAGERS ON SITE. PRIORITY VIOLATION 7-38-010 CITATION ISSUED.
9NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED−10
FOOD EMPLOYEE USED BARE HANDS TO HANDLE READY TO EAT FOODS SUCH AS TOASTED BREAD FOR SANDWICHES. FOOD EMPLOYEES SHALL USE SUITABLE UTENSILS SUCH AS DELI TISSUE, SPATULAS/TONGS, DISPENSING EQUIPMENT OR SINGLE USE GLOVES WHEN HANDLING READY TO EAT FOODS. DISCUSSED IMPORTANCE OF WEARING GLOVES WHEN HANDLING READY TO EAT FOODS WITH EMPLOYEE AND MANAGER. PRIORITY VIOLATION 7-38-010 CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
A SIGN OR POSTER THAT NOTIFIES FOOD EMPLOYEES TO WASH THEIR HANDS IS NOT PROVIDED AT ALL HANDWASHING SINKS USED BY FOOD EMPLOYEES. PROVIDE A CLEARLY VISIBLE HANDWASHING SIGN AT EACH HAND SINK.

Intermediate (2)

−10 pts

36THERMOMETERS PROVIDED & ACCURATE−5
THERMOMETERS IS NOT PROVIDED IN STAND UP COOLERS. COLD/HOT HOLDING EQUIPMENT USED FOR TIME/TEMPERATURE CONTROL FOR SAFETY SHALL HAVE AT LEAST ONE THERMOMETER IN AN EASILY VIEWED LOCATION.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED DEAD ROACHES ON FLOOR SCATTERED THROUGHOUT BASEMENT AND TWO DEAD ROACHES FOUND NEAR DISH ROOM. THE PREMISES SHALL BE MAINTAINED FREE OF INSECTS, RODENTS, AND OTHER PESTS. FACILITY MUST ELIMINATE DEAD ROACHES USING PROPER PEST CONTROL PROCESSES AS NEEDED.

Basic (6)

−12 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
LINEN RAGS USED TO COVER FOODS IN THE STAND-UP COOLER. FACILITY MUST REMOVE LINEN RAGS FROM FOOD ITEMS FOR CONTAMINATION PURPOSES.
39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
BOXES OF DRINKS AND SINGLE USE ARTICLES ARE STORED IN THE FLOOR IN THE BASEMENT. FACILITY MUST ELEVATE ALL ITEMS AT LEAST 6 INCHES ABOVE THE FLOOR.
41WIPING CLOTHS: PROPERLY USED & STORED−2
IN-USE WIPING CLOTHS ARE NOT STORED PROPERLY. FOUND ON PREP-SURFACE IN KTICHEN. CLOTHS USED TO WIPE SURFACES AND EQUIPMENT SHALL BE HELD IN A PROPER SANITIZER SOLUTION. CLOTHS IN-USE FOR WIPING SURFACES IN CONTACT WITH RAW ANIMAL FOODS SHALL BE KEPT SEPARATE FROM CLOTHS USED FOR OTHER PURPOSES. IN-USE CLOTHS MUST BE LAUNDERED DAILIY. MANAGER RELOCATED WET RAG INTO A SANITIZER BUCKET WHILE ON SITE.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
BACKFLOW PREVENTION DEVICE NOT FOUND ON ICE MACHINE. FACILITY MUST PROVIDE.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
THE WOMENS RESTROOM DOES NOT HAVE A TIGHT-FITTING AND SELF-CLOSING DOOR. ALL TOILET ROOMS LOCATED WITHIN A FOOD ESTABLISHMENT MUST BE ENCLOSED WITH A TIGHT-FITTING AND SELF-CLOSING DOOR.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
UNNECESSARY ITEMS / NONFUNCTIONAL EQUIPMENT FOUND IN BASEMENT. THE PREMISES SHALL BE FREE OF ITEMS UNNECESSARY TO THE OPERATION OR MAINTENANCE OF THE ESTABLISHMENT. THIS INCLUDES EQUIPMENT THAT IS NONFUNCTIONAL OR NO LONGER USED.

Base deductions−52 pts

Risk factor bonus (1× +5)−5 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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