What is Kelly's Pub's health inspection score?

Kelly's Pub has a SafeDine safety score of 88 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Kelly's Pub last inspected?

Kelly's Pub was last inspected on October 9, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Kelly's Pub have?

Kelly's Pub has 29 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Kelly's Pub safe to eat at?

Yes, Kelly's Pub has an excellent safety record with a score of 88/100. This indicates strong compliance with health and safety standards.

Official Health Record

Kelly's Pub

Name: Kelly's Pub
Address: 949 W WEBSTER AVE, Chicago, 60614
Rating: 88

949 W WEBSTER AVE, Chicago

Last inspected 7mo ago

▲Improving

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0Excellent

Lincoln Park

Ranked #180 of 764 in Lincoln Park

Improving

5 inspections

Last: Oct 9, 2025

medium confidence

Directions Order

Inspections

Clean Rate

5.8

Avg Violations

8 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

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

-16

Final Score

Impact Breakdown

High Priority

-4 pts

Direct health hazards • 10 pts each

Intermediate

-1 pts

Potential hazards • 5 pts each

Basic

-5 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

+20 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 84/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (88/100) which is computed during our regular data sync.

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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949 W WEBSTER AVE, Chicago, IL 60614

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Violation Timeline

Oct 2023

2 inspections

1 high priority

13 basic

Oct

Aug 2024

1 inspections

1 high priority

2 intermediate

7 basic

Sep 2024

1 inspections

1 high priority

3 basic

Sep

Oct 2025

1 inspections

1 basic

Inspection History

5 records on file

3 Canvass2 Canvass Re-Inspection

Oct 25

Canvass InspectionLatestPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED DUST BUILD UP ON RIGHT SIDE OF VENTILATION HOOD. MUST CLEAN AND MAINTAIN.

Base deductions−2 pts

Sep 24

Canvass Re-Inspection InspectionPass

1 High3 Basic

4 total

84/100inspection score

−16 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
4-602.11(B-E)//NOTED TOP INTERIOR OF ICE BIN NOT CLEAN. INSTRUCTED TO REMOVE ICE, CLEAN AND SANITIZE ALL SURFACES AND MAINTAIN.

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-202.16//NOTED RUSTED DOORS OF CHEST FREEZERS IN BASEMENT. ALSO NOTED RUSTED SHELVES IN WALK-IN COOLER. INSTRUCTED TO RESTORE TO A SMOOTH AND EASY TO CLEAN SURFACE AND REPAINT OR REPLACE AND MAINTAIN----- 4-501.11//NOTED BASE OF BACK SPLASH ATTACHED TO FLAT TOP COOKING EQUIPMENT WITH GASH. INSTRUCTED TO REPAIR TO A SMOOTH CLEANABLE SURFACE OR REPLACE AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.11//NOTED LOOSE DOOR HANDLE AT MENS WASHROOM. INSTRUCTED TO REPAIR AND MAINTAIN.------ 6-201.11//NOTED WALLS IN WALK-IN COOLER NOT CLEAN. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13//NOTED NO PROOF OF ALLERGEN TRAINING FOR CERTIFIED FOOD MANAGER. INSTRUCTED ANY PERSONS WITH THE CITY OF CHICAGO FOOD SANITATION CERTIFICATE TO COMPLY WITH COMPLETION OF TRAINING AND MAINTAIN DOCUMENTATION ON SITE AT ALL TIMES.

Base deductions−16 pts

Aug 24

Canvass InspectionFail

1 High2 Med7 Basic

10 total

66/100inspection score

−34 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
NOTED TOP INTERIOR OF ICE BIN NOT CLEAN. INSTRUCTED TO REMOVE ICE, CLEAN AND SANITIZE ALL SURFACES AND MAINTAIN.

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER INTERNAL TEMPERATURE OF TCS FOODS CORNED BEEF 46 F,BACON 68.1F IN KITCHEN REFRIGERATOR AND CHICKEN WINGS 46.2 F, BACON 46 F IN WALK-IN COOLER APPROXIMATELY 5.5 LBS VALUED AT $80.00 DISCARDED AND DENATURED BY THE PERSON IN CHARGE. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
NOTED DRY SEASONINGS IN KITCHEN NOT LABELED. INSTRUCTED TO PROVIDE LABELS OF COMMON NAMES OF ITEMS REMOVED FROM ITS ORIGINAL CONTAINER.

Basic (7)

−14 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED RUSTED DOORS OF CHEST FREEZERS IN BASEMENT. ALSO NOTED RUSTED SHELVES IN WALK-IN COOLER. INSTRUCTED TO RESTORE TO A SMOOTH AND EASY TO CLEAN SURFACE AND REPAINT OR REPLACE AND MAINTAIN
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED BASE OF BACK SPLASH ATTACHED TO FLAT TOP COOKING EQUIPMENT WITH GASH. INSTRUCTED TO REPAIR TO A SMOOTH CLEANABLE SURFACE OR REPLACE AND MAINTAIN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
NOTED NO COVERED RECEPTACLE IN FEMALE WASHROOM. INSTRUCTED TO PROVIDE AND MAINTAIN
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED WALLS IN WALK-IN COOLER NOT CLEAN. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED LOOSE DOOR HANDLE AT MENS WASHROOM. INSTRUCTED TO REPAIR AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
NOTED NO PROOF OF ALLERGEN TRAINING FOR CERTIFIED FOOD MANAGER. INSTRUCTED ANY PERSONS WITH THE CITY OF CHICAGO FOOD SANITATION CERTIFICATE TO COMPLY WITH COMPLETION OF TRAINING AND MAINTAIN DOCUMENTATION ON SITE AT ALL TIMES.
60PREVIOUS CORE VIOLATION CORRECTED−2
NOTED CONTINUED NON-COMPLIANCE FROM INSPECTION #:2584400 CONDUCTED ON 10/31/23 "(55) 6-201.11---MUST PROVIDE SMOOTH EASILY CLEANABLE WALLS AND CEILING THROUGHOUT THE BASEMENT AREAS, AT THE ENTRANCE TO THE WALK-IN COOLER, ABOVE ALL REFRIGERATION, BOX FREEZERS, DRY FOOD STORAGE, ICE MACHINE AND WALKWAY THROUGH ALL FOOD STORAGE AREAS THAT COVERS AND PROTECTS COMPLETELY. NO OPENINGS, CRACKS, CREVICES ----HOLES IN THE FLOOR BEHIND THE KITCHEN REFRIGERATOR. MUST SEAL. THE WINDOW SCREEN AT THE KITCHEN WINDOW WITH EXCESSIVE DIRT. MUST CLEAN AND MAINTAIN.----6-501.114-- ALL UNNECESSARY ITEMS THROUGHOUT THE BASEMENT STORAGE MUST BE REMOVED AND ALL OTHERS STORED ORGANIZED AND ELEVATED TO PREVENT PEST HARBORING." MUST CORRECT CORE VIOLATIONS BY THE DATE ON THE REPORT. PRIORITY FOUNDATION VIOLATION #7-42-090. CITATION ISSUED.

Base deductions−34 pts

Oct 23

Canvass Re-Inspection InspectionPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-101.11(B, C, D, E)-- MUST NOT USE DUCT TAPE AS A MEANS OF REPAIR INSIDE THE KITCHEN REFRIGERATOR.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-602.13--INTERIOR OF THE UNUSED BOX COOLER BEHIND THE BAR DIRTY.----INTERIOR OF THE BOX BEER COOLERS BEHIND THE BAR WITH POOLING/STANDING LIQUID ON THE BOTTOM OF THE COOLER. MUST CLEAN AND MAINTAIN ALL.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.11---MUST PROVIDE SMOOTH EASILY CLEANABLE WALLS AND CEILING THROUGHOUT THE BASEMENT AREAS, AT THE ENTRANCE TO THE WALK-IN COOLER, ABOVE ALL REFRIGERATION, BOX FREEZERS, DRY FOOD STORAGE, ICE MACHINE AND WALKWAY THROUGH ALL FOOD STORAGE AREAS THAT COVERS AND PROTECTS COMPLETELY. NO OPENINGS, CRACKS, CREVICES ----HOLES IN THE FLOOR BEHIND THE KITCHEN REFRIGERATOR. MUST SEAL. THE WINDOW SCREEN AT THE KITCHEN WINDOW WITH EXCESSIVE DIRT. MUST CLEAN AND MAINTAIN.----MISSING/DAMAGED WALL TILES IN BOTH WASHROOMS. MUST REPLACED. 6-501.114-- ALL UNNECESSARY ITEMS THROUGHOUT THE BASEMENT STORAGE MUST BE REMOVED AND ALL OTHERS STORED ORGANIZED AND ELEVATED TO PREVENT PEST HARBORING.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13--- NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL REQUIRED EMPLOYEES.

Base deductions−8 pts

Oct 23

Canvass InspectionFail

1 High9 Basic

10 total

72/100inspection score

−28 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
HOT WATER IS UNABLE TO DISPENSE AT THE KITCHEN HAND WASHING SINK WITHOUT TURNING ON THE VALVE FROM UNDER THE SINK, WHICH CREATES A SPRAYING LEAK UNDER THE SINK AND ONTO THE FLOOR AND WALLS. WATER TEMPERATURE NOTED AT 63.3F. MUST PROVIDE ADEQUATE HOT WATER DISPENSING FROM THE HOT WATER NOZZLE AT A MINIMUM TEMPERATURE OF 100F AND LEAK REPAIRED UNDER THE SINK.INSTRUCTED TO USE THE BAR HAND WASHING SINK UNTIL REPAIRED. PRIORITY VIOLATION 7-38-030(C) CITATION ISSUED.

Basic (9)

−18 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
ALL PREP AND WIPING CLOTHS MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
MUST NOT USE PLASTIC GROCERY BAGS AS FOOD COVERS THROUGHOUT FREEZERS AND COOLERS. MUST USE FOOD-GRADE PLASTIC.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
ALL STORED BOXED ITEMS BEHIND THE BAR MUST BE ELEVATED FROM THE FLOORS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE DUCT TAPE AS A MEANS OF REPAIR INSIDE THE KITCHEN REFRIGERATOR.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST NOT USE TIN FOIL AS A LINER FOR SHELVING IN THE KITCHEN.----INTERIOR AND EXTERIOR OF ALL SHELVING AND CABINETS IN THE KITCHEN WITH DIRT AND GREASE.----INTERIOR OF THE UNUSED BOX COOLER BEHIND THE BAR DIRTY.----INTERIOR OF THE BOX BEER COOLERS BEHIND THE BAR WITH POOLING/STANDING LIQUID ON THE BOTTOM OF THE COOLER. MUST CLEAN AND MAINTAIN ALL ----NOTED PEELING PLASTIC PROTECTANT ON THE METAL EXTERIOR OF THE BASEMENT TALL REACH-IN COOLER. MUST REMOVE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST PROVIDE SMOOTH EASILY CLEANABLE WALLS AND CEILING THROUGHOUT THE BASEMENT AREAS, AT THE ENTRANCE TO THE WALK-IN COOLER, ABOVE ALL REFRIGERATION, BOX FREEZERS, DRY FOOD STORAGE, ICE MACHINE AND WALKWAY THROUGH ALL FOOD STORAGE AREAS THAT COVERS AND PROTECTS COMPLETELY. NO OPENINGS, CRACKS, CREVICES -----FLOOR UNDER THE KITCHEN THREE-COMPARTMENT SINK AND THROUGHOUT THE BAR UNDER ALL SINKS WITH DIRT, DEBRIS, AND GRIME. MUST CLEAN AND MAINTAIN ALL -----HOLES IN THE FLOOR BEHIND THE KITCHEN REFRIGERATOR. MUST SEAL. THE WINDOW SCREEN AT THE KITCHEN WINDOW WITH EXCESSIVE DIRT. MUST CLEAN AND MAINTAIN.----MISSING/DAMAGED WALL TILES IN BOTH WASHROOMS. MUST REPLACED ----METAL WALL PLATE ON THE WALL OF THE MENS WASHROOM WITH OPEN SEAL/OPEN CREVICE. MUST SEAL.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
ALL UNNECESSARY ITEMS THROUGHOUT THE BASEMENT STORAGE MUST BE REMOVED AND ALL OTHERS STORED ORGANIZED AND ELEVATED TO PREVENT PEST HARBORING.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
MUST NOT USE CLOTH TOWELS AS VENTILATION FILTER/COVER IN THE KITCHEN EXHAUST HOOD.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL REQUIRED EMPLOYEES.

Base deductions−28 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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