What is Host International B05's health inspection score?

Host International B05 has a SafeDine safety score of 97 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Host International B05 last inspected?

Host International B05 was last inspected on February 20, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Host International B05 have?

Host International B05 has 17 total violations across 9 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Host International B05 safe to eat at?

Yes, Host International B05 has an excellent safety record with a score of 97/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Host International B05 serve?

Host International B05 serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Host International B05

Name: Host International B05
Address: 11601 W TOUHY AVE, Chicago, 60666
Rating: 97

11601 W TOUHY AVE, Chicago

Last Inspected: 2/20/2026

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0Excellent

American•Chicago

Ranked #198 of 1000 in ChicagoBetter than 22% of american restaurants

Stable

9 inspections

Last: Feb 20, 2026

high confidence

Directions Order

Inspections

22%

Clean Rate

1.9

Avg Violations

3 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Plumbing issues

Plumbing or waste disposal problems

Employee hygiene

Personal hygiene practices not followed

Permit/documentation

Administrative or documentation issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-3

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-2 pts

Best practices • 2 pts each

Inspection Timeline

+1 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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11601 W TOUHY AVE, Chicago, IL 60666

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Violation Timeline

Jan 2023

2 inspections

1 high priority

1 intermediate

Jan

Jul 2023

1 inspections

3 basic

Apr 2024

1 inspections

Apr

Nov 2024

2 inspections

1 high priority

1 intermediate

6 basic

Apr 2025

1 inspections

2 basic

Apr

Oct 2025

1 inspections

1 basic

Feb 2026

1 inspections

1 basic

Feb

Inspection History

9 records on file

6 Canvass2 Canvass Re-Inspection1 Suspected Food Poisoning

Feb 26

Canvass InspectionLatestPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED LEAK FROM BASE OF FAUCET AT 3 COMPARTMENT SINK. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN 3 COMPARTMENT SINK.

Base deductions−2 pts

Oct 25

Canvass InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED SOAP DISPENSER AT EXPOSED HANDWASHING SINK IN BAR IS HARD TO PUMP. INSTRUCTED TO CORRECT AND MAINTAIN IN GOOD CONDITION.

Base deductions−2 pts

Apr 25

Canvass InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED TORN RUBBER GASKET INSIDE DOOR OF 2 DOOR REFRIGERATION UNIT AT THE REAR DRY/FOOD PREP AREA BEHIND THE BAR. INSTRUCTED TO REPAIR AND MAINTAIN AND/OR REPLACE.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
NOTED LEAKING FAUCET AT THE 3 COMPARTMENT SINK OF THE KITCHEN PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN AND/OR REPLACE.

Base deductions−4 pts

Nov 24

Canvass Re-Inspection InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

40PERSONAL CLEANLINESS−2
NOTED EMPLOYEES AT THE PREP AREA PREPARING FOOD WITH NO HAIR RESTRAINTS OR PROTECTION. INSTRUCTED TO WEAR HAIR RESTRAINTS OR PROTECTION AT ALL TIMES.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED TORN RUBBER GASKET INSIDE THE DOOR OF 2 DOOR REFRIGERATION UNIT AT THE REAR BAR STORAGE AREA. INSTRUCTED TO REPAIR AND MAINTAIN AND/OR REPLACE.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
NOTED LEAKAGE AT THE BASE OF THE WATER FAUCET AT THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN.

Base deductions−6 pts

Nov 24

Canvass InspectionPass w/ Conditions

1 High1 Med3 Basic

5 total

79/100inspection score

−21 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
NOTED TEMPERATURE OF THE SERVICE PREP COOLER BY THE FRONT GRILL TO BE IMPROPER AT 48F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING THE PROPER TEMPERATURE OF 40F AND BELOW. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TCS FOOD ITEMS INSIDE SERVICE COOLERS TO BE IMPROPER:-CHEESE 50F, PASTA 51F, SHREDDED LETTUCE 48.1F, PERTUDA 46.1F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 4 LBS OF PRODUCTS WORTH $16.00.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.

Basic (3)

−6 pts

40PERSONAL CLEANLINESS−2
NOTED EMPLOYEES AT THE PREP AREA PREPARING FOOD WITH NO HAIR RESTRAINTS OR PROTECTION. INSTRUCTED TO WEAR HAIR RESTRAINTS OR PROTECTION AT ALL TIMES
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED TORN RUBBER GASKET INSIDE THE DOOR OF 2 DOOR REFRIGERATION UNIT AT THE REAR BAR STORAGE AREA. INSTRUCTED TO REPAIR AND MAINTAIN AND/OR REPLACE.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
NOTED LEAKAGE AT THE BASE OF THE WATER FAUCET AT THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN.

Base deductions−21 pts

Apr 24

Canvass InspectionCleanPass

No violations

100/100inspection score

Jul 23

Suspected Food Poisoning InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED RUST ON INTERIOR SHELF AT THE REAR PREP 2 DOOR COOLER.INSTRUCTED TO REMOVE RUSTS AND SEAL USING A NON-TOXIC FINISH AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED STAINED CUTTING BOARD ON TOP OF THE FRONT PIZZA PREP LINE COOLER. INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED BURNT-OUT LIGHT BULB AT EXHAUST HOOD IN THE FRONT PIZZA PREP AREA.INSTRUCTED TO REPLACE BURNT-OUT LIGHT BULB AND MAINTAIN ADEQUATE LIGHTING AT ALL TIMES.

Base deductions−6 pts

Jan 23

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Jan 23

Canvass InspectionPass w/ Conditions

1 High1 Med

2 total

85/100inspection score

−15 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED THE PREP LINE COOLER AT REAR PIZZA PREP AREA WITH AN AIR TEMPERATURE OF 60.2 F. THE COOLER WAS USED TO STORE (TCS FOODS) SUCH AS MOZZARELLA CHEESE AND CHICKEN.INSTRUCTED MANAGER COLD HOLDING UNIT MUST MAINTAIN COLD HOLDING TEMPERATURE OF 41.0F OR COLDER.THE PIZZA PREP LINE COOLER IS TAGGED "HELD FOR INSPECTION" AT THIS TIME. INSTRUCTED NOT TO USE UNTIL REPAIRED. SEE COMMENTS BELOW.PRIORITY VIOLATION 7-38-005,CITATION ISSUED.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED (TCS FOODS) AT IMPROPER COLD HOLDING TEMPERATURE INSIDE OF THE PREP LINE COOLER AT REAR PIZZA PREP AREA.OBSERVED MOZZARELLA CHEESES AT 55.0 F,COOKED SAUSAGES AT 54.7 F,CHICKEN AT 51.8 F,PEPPERONI SLICES AT 56.3 F,COOKED SPINACH AT 57.8 F,COOKED PORTABELLO MUSHROOMS AT 54.7 F,SLICED TOMATOES AT 52.7 F,COOKED ARTICHOKES AT 55.1 ETC.ALL (TCS FOODS) MUST BE HELD AT PROPER HOLDING TEMPERATURE OF 41.0 F OR COLDER AT ALL TIMES.MANAGEMENT VOLUNTARILY DISCARDED AND DENATURED APPROXIMATELY 20#'S OF FOOD WORTH $600.00.PRIORITY VIOLATION 7-38-005,CITATION ISSUED.

Base deductions−15 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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