What is LE Bouchon's health inspection score?

LE Bouchon has a SafeDine safety score of 77 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was LE Bouchon last inspected?

LE Bouchon was last inspected on February 4, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does LE Bouchon have?

LE Bouchon has 40 total violations across 7 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is LE Bouchon safe to eat at?

LE Bouchon has a good safety record with a score of 77/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does LE Bouchon serve?

LE Bouchon serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

LE Bouchon

Name: LE Bouchon
Address: 1958 N DAMEN AVE, Chicago, 60647
Rating: 77

1958 N DAMEN AVE, Chicago

Last Inspected: 2/4/2026

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0Good

American•Logan Square

Ranked #415 of 729 in Logan SquareBetter than 17% of american restaurants

Improving

7 inspections

Last: Feb 4, 2026

high confidence

Directions Order

Inspections

Clean Rate

5.7

Avg Violations

2 months ago

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

Employee hygiene

Personal hygiene practices not followed

Facility condition

Building maintenance or structural issues

Other violationHigh Priority

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-23

Final Score

Impact Breakdown

High Priority

-10 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-8 pts

Best practices • 2 pts each

Inspection Timeline

+21 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

1958 N DAMEN AVE, Chicago, IL 60647

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Violation Timeline

Aug 2023

1 inspections

3 high priority

2 intermediate

5 basic

Aug

Sep 2023

2 inspections

1 high priority

1 intermediate

7 basic

Sep 2024

1 inspections

1 high priority

2 basic

Sep

Feb 2025

1 inspections

3 basic

Jan 2026

1 inspections

3 high priority

2 intermediate

9 basic

Jan

Feb 2026

1 inspections

1 basic

Inspection History

7 records on file

1 Canvass Re-Inspection3 Canvass2 Complaint1 Short Form Complaint

Feb 26

Canvass Re-Inspection InspectionLatestPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
6-303.11 OBSERVED INADEQUATE LIGHTING THROUGHOUT BASEMENT PREP AND STORAGE. INSTRUCTED TO PROVIDE AND MAINTAIN

Base deductions−2 pts

Jan 26

Canvass InspectionFail

3 High2 Med9 Basic

14 total

42/100inspection score

−58 pts

High Priority (3)

−30 pts

14REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION−10
OBSERVED APPROXIMATLEY 50 LBS OF SHELLSTOCK (OXYSTERS, MUSSELLS) STORED INSIDE WALK IN COOLER AS WELL AS 2 DOOR COOLER IN REAR PREP DISHWASHING AREA WITH ANY TAGS OR LABELS ATTACHED TO THE CONTAINER. INSTRUCTED TO PROVIDE AND MAINTAIN SHELLSTOCK TAGS TO REMAIN ATTACHED TO CONTAINER UNTIL THE LAST SHELL IS SOLD. PIC VOLUNTARILY DISCARDED AND DENATURED SAID SHELLSTOCK AT THIS TIME. TOTAL COST $265. PRIORITY FOUNDATION VIOLATION. #7-38-005. CITATION ISSUED.
29COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP−10
OBSERVED FACILITY CONDUCTING ON SITE SPECIAL PROCESS (PICKLING OF FOOD ITEMS) WITHOUT APPROVED HACCP PLAN. INSTRUCTED TO DISCONTINUE PROCESS UNTIL PLAN IS SUBMITTED, APPROVED AND A VARIANCE IS OBTAINED FROM CDPH. MUST MAINTAIN. ALL SAID FOOD ITEMS STORED IN VARIOUS COOLING UNITS IN 1ST FLOOR AND BASEMENT COOLING UNITS (VARIETY VEGETABLES, BEANS, FRUITS, ETC) WERE VOLUNTARILY DISCARDED AT THIS TIME. PRIORITY FOUNDATION VIOLATION. #7-38-005. CITATION ISSUED.
32VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS−10
INTRUCTED TO PROVIDE DOCUMENTS FOR HACCP/ VARIANCE REQUIRED FOR SPECIAL PROCESS CONDUCTED ON SITE. MUST MAINTAIN ON SITE FOR REVIEW. PLEASE SEE VIOLATION #29 FOR CITATION INFORMATION.

Intermediate (2)

−10 pts

23PROPER DATE MARKING AND DISPOSITION−5
OBSERVED COLD READY TO EAT TCS FOODS STORED INSIDE OF WALK IN COOLER WITHOUT LABELS DURING TIME OF INSPECTION. INSTUCTED TO PROVIDE DISCARD DATE LABELS ON FOOD PREPARED ON SITE AND HELD FOR MORE THAN 24 HOURS. PIC VOLUNTARILY DISCARDED AND DENATURED APPROXIMATLEY 30 LBS DUCK, TOTAL COST $40. PRIORITY FOUNDATION VIOLATION. #7-38-005. CITATION ISSUED.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED WORKING INGREDIENTS STORED INSIDE BULK CONTAINERS THROUGHOUT BASEMENT PREP AREA WITHOUT LABELS. INSTRUCTED TO PROVIDE AND MAINTAIN WHEN REMOVED FROM ORIGINAL PACKAGING.

Basic (9)

−18 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED ROOT VEGETABLES STORED IN TUBS STORED ON FLOOR UNDERNEATH 3 COMPARTMENT SINK. INSTRUCTED TO REMOVE AND STORE PROPERLY ON SHELVING TO PREVENT CONTAMINATION.
40PERSONAL CLEANLINESS−2
2-402.11 OBSERVED ALL FOOD HANDLERS HANDLING FOOD WITHOUT HAIR RESTRAINTS DURING TIME OF INSPECTION. INSTRUCTED TO PROVIDE AND MAINTAIN TO PREVENT CONTAMINATION.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED INTERIOR SURFACES OF 2 DOOR COOLING UNIT IN BASMENT PREP IN NEED OF CLEANING. INSTRUCTED TO REMOVE DRIED FOOD DEBRIS AND MAINTAIN
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OBSERVED BLACK BAGS CONTAINING MISCELLANEUS ITEMS, PRODUCE BOXES AND SOILED CRATES STORED OUTSIDE REAR EXIT DOOR LEADING TO DUMPSTER AREA. INSTRUCTED TO REMOVE SAID ITEMS, AND MAINTAIN AREA TO PREVENT PEST HARBORAGE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED CEILING TILES IN DISREPAIR AND WATER STAINED IN BASEMENT PREP DIRECTLY ABOVE PREP SINK AND TABLE.INSTRUCTED TO REPLACE AND MAINTAIN SMOOTH AND EASILY CLEANABLE SURFACES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED TRASH STORED UNDERNEATH ALL EQUIPMENT IN DISHWASHING AREA AS WELL AS BAR AREA. INSTRICTED TO CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED INADEQUATE LIGHTING THROUGHOUT BASEMENT PREP AND STORAGE. INSTRUCTED TO PROVIDE AND MAINTAIN
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED CITY OF CHICAGO CERTIFIED FOOD MANAGERS WITHOUT ALLERGEN TRAINING CERTIFCATES AS REQUIRED. INSTRUCTED TO PROVIDE AND MAINTAIN ON SITE FOR REVIEW.
60PREVIOUS CORE VIOLATION CORRECTED−2
OBSERVED PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM REPORT #2611599 ON 2/3/25. THE VIOLATIONS ARE AS FOLLOWS 55)6-501.12 FOUND FLOORS NOT CLEAN AT BASEMENT PREPARATION AREAS BY GREASE TRAP AND HOT WATER TANK AREA.MUST CLEAN. 6-201.11 FOUND WALLS NOT SMOOTH AND EASY TO CLEAN (CHIPPING PAINT)AT LOWER LEVEL PREPARATION AREAS. MUST REPAIR. INSTRUCTED TO CORRECT VIOLATIONS AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-42-090. CITATION ISSUED.

Base deductions−58 pts

Feb 25

Complaint InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
FOUND FOOD CONTAINERS NOT STORED PROPERLY.MUST STORE INVERTED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FOUND FLOORS NOT CLEAN AT BASEMENT PREPARATION AREAS BY GREASE TRAP AND HOT WATER TANK AREA.MUST CLEAN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FOUND WALLS NOT SMOOTH AND EASY TO CLEAN (CHIPPING PAINT)AT LOWER LEVEL PREPARATION AREAS. MUST REPAIR.

Base deductions−6 pts

Sep 24

Canvass InspectionPass

1 High2 Basic

3 total

86/100inspection score

−14 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
FOUND NO HAND WASHING SIGNS AT HAND SINKS AT MAIN KITCHEN.MUST PROVIDE.

Basic (2)

−4 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
FOUND FOOD CONTAINERS NOT STORED PROPERLY. MUST STORE INVERTED.
58ALLERGEN TRAINING AS REQUIRED−2
FOUND SANITATION MANAGER WITH NO ALLERGEN TRAINING.MUST PROVIDE.

Base deductions−14 pts

Sep 23

Complaint 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
OBSERVED RUST ON THE BOTTOM SHELF OF THE PREP TABLE. MANAGEMENT INSTRUCTED TO REPLACE OR REPAINT THE SHELF.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
REPLACE THE BROKEN FLOOR TILES BEHIND THE BAR.

Base deductions−4 pts

Sep 23

Short Form Complaint InspectionNo Entry

1 High1 Med5 Basic

7 total1 risk factor

70/100inspection score

−25 pts

High Priority (1)

−10 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
2-102.14(O) OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE VERIFICATION FOR EACH EMPLOYEE ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-010.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
3-302.12 INSTRUCTED TO LABEL BULK CONTAINERS WITH COMMON NAME(SUGAR, FLOUR).

Basic (5)

−10 pts

40PERSONAL CLEANLINESS−2
2-402.11 OBSERVED CHEF PREPARING AND PLATING FOOD WITHOUT WEARING A HAIR RESTRAINT. MUST WEAR AN EFFECTIVE HAIR RESTRAINT.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-501.12 OBSERVED DARK STAINS AND DEEP GROOVES ON CUTTING BOARD IN PREP AREA. MUST CLEAN AND MAINTAIN.
52SEWAGE & WASTE WATER PROPERLY DISPOSED−2
5-402.12 OBSERVED GREASE SPILLS ON EXTERIOR OF GREASE TRAP IN BASEMENT. MUST CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
4-202.18 OBSERVED DUST AND GREASE BUILD UP AT VENTILATION HOOD. MUST CLEAN AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13 OBSERVED ALLERGEN TRAINING CERTIFICATE MISSING FOR ONE CERTIFIED FOOD MANAGER. INSTRUCTED TO HAVE ALLERGEN TRAINING FOR ALL CERTIFIED FOOD MANAGERS.

Base deductions−25 pts

Risk factor bonus (1× +5)−5 pts

Aug 23

Canvass InspectionPass w/ Conditions

3 High2 Med5 Basic

10 total1 risk factor

45/100inspection score

−50 pts

High Priority (3)

−30 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE VERIFICATION FOR EACH EMPLOYEE ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-010. CITATION ISSUED.
14REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION−10
OBSERVED MUSSELS IN CONTAINER WITHOUT SHELLSTOCK TAG ATTACHED IN WALK IN COOLER. ALSO OBSERVED OYSTERS IN CONTAINER WITHOUT SHELLSTOCK TAG ATTACHED IN WALK IN COOLER. SHELLSTOCK tags or labels shall remain attached to the container in which the SHELLSTOCK are received until the container is empty. ALSO OBSERVED NO RECORD OF SHELLSTOCK TAGS ON SITE. The identity of the source of SHELLSTOCK that are sold or served shall be maintained by retaining SHELLSTOCK tags or labels for 90 calendar days from the date that is recorded on the tag or label. The date when the last SHELLSTOCK from the container is sold or served shall be recorded on the tag or label. FOOD DISCARDED BY EMPLOYEE. FOOD WEIGHING APPROXIMATELY 20 LBS AT A COST OF $100.00. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED IMPROPER AMBIENT TEMPERATURE INSIDE OF PREP COOLER AT 45F. PROPER AMBIENT TEMPERATURE MUST BE AT 41F OR BELOW INSIDE OF A COLD HOLDING UNIT. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED RAW STEAK AT IMPROPER COLD HOLDING TEMPERATURE AT 45F INSIDE OF PREP COOLER. ALSO OBSERVED RAW RABBIT MEAT AT IMPROPER COLD HOLDING TEMPERATURE AT 46F IN PREP COOLER. TCS FOODS MUST BE HELD AT 41F OR BELOW INSIDE OF A COLD HOLDING UNIT. FOOD DISCARDED BY EMPLOYEE. FOOD WEIGHING APPROXIMATELY 10 LBS AT A COST OF $100.00. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
INSTRUCTED TO LABEL BULK CONTAINERS WITH COMMON NAME(SUGAR, FLOUR).

Basic (5)

−10 pts

40PERSONAL CLEANLINESS−2
OBSERVED CHEF PREPARING AND PLATING FOOD WITHOUT WEARING A HAIR RESTRAINT. MUST WEAR AN EFFECTIVE HAIR RESTRAINT.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED DARK STAINS AND DEEP GROOVES ON CUTTING BOARD IN PREP AREA. MUST CLEAN AND MAINTAIN.
52SEWAGE & WASTE WATER PROPERLY DISPOSED−2
OBSERVED GREASE SPILLS ON EXTERIOR OF GREASE TRAP IN BASEMENT. MUST CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED DUST AND GREASE BUILD UP AT VENTILATION HOOD. MUST CLEAN AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED ALLERGEN TRAINING CERTIFICATE MISSING FOR ONE CERTIFIED FOOD MANAGER. INSTRUCTED TO HAVE ALLERGEN TRAINING FOR ALL CERTIFIED FOOD MANAGERS.

Base deductions−50 pts

Risk factor bonus (1× +5)−5 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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