What is Panes Bread Cafe's health inspection score?

Panes Bread Cafe has a SafeDine safety score of 88 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Panes Bread Cafe last inspected?

Panes Bread Cafe was last inspected on February 23, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Panes Bread Cafe have?

Panes Bread Cafe has 23 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Panes Bread Cafe safe to eat at?

Yes, Panes Bread Cafe has an excellent safety record with a score of 88/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Panes Bread Cafe serve?

Panes Bread Cafe serves Cafe cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Panes Bread Cafe

Name: Panes Bread Cafe
Address: 3002 N SHEFFIELD AVE, Chicago, 60657
Rating: 88

3002 N SHEFFIELD AVE, Chicago

Last Inspected: 2/23/2026

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0Excellent

Cafe•Lakeview

Ranked #222 of 997 in LakeviewBetter than 84% of cafe restaurants

Improving

6 inspections

Last: Feb 23, 2026

high confidence

Directions Order

Inspections

17%

Clean Rate

3.8

Avg Violations

3 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Employee hygiene

Personal hygiene practices not followed

Facility condition

Building maintenance or structural issues

Food storage

Food not properly stored or protected

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-13

Final Score

Impact Breakdown

High Priority

-5 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-5 pts

Best practices • 2 pts each

Inspection Timeline

+14 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 87/100 — 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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3002 N SHEFFIELD AVE, Chicago, IL 60657

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Violation Timeline

Jan 2023

2 inspections

5 high priority

6 basic

Jan

Apr 2023

1 inspections

Feb 2024

1 inspections

2 high priority

3 basic

Feb

Apr 2025

1 inspections

1 high priority

4 basic

Feb 2026

1 inspections

2 basic

Feb

Inspection History

6 records on file

4 Canvass2 Canvass Re-Inspection

Feb 26

Canvass InspectionLatestPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED IN DRY STORAGE AREA FLOOR DRAIN EXCESS FOOD DEBRIS, INSTREUCTED TO CLEAN ALL FLOOR DRAINS AND MAINTAIN
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED MECHANICAL VENTILATION IN WOMENS TOILET ROOM MALFUNCTIONING, INSTRUCTED TO REPAIR AND MAINTAIN

Base deductions−4 pts

Apr 25

Canvass InspectionPass

1 High4 Basic

5 total

82/100inspection score

−18 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
SOME AREAS IN THE ICE MACHINES BIN IN NEED OF CLEANING.

Basic (4)

−8 pts

40PERSONAL CLEANLINESS−2
ALL FOOD HANDLERS MUST WEAR EFFECTIVE HAIR RESTRAINT.
43IN-USE UTENSILS: PROPERLY STORED−2
ICE SCOOP MUST BE HELD IN A CLEAN CONTAINER. NOT ON TOP OF THE ICE MACHINE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION IN WALK-IN COOLER AND DRY STORAGE.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
MUST NOT STORE EMPLOYEE PERSONAL BELONGINGS IN THE FOOD PREP OR FOOD STORAGE AREAS.

Base deductions−18 pts

Feb 24

Canvass InspectionPass

2 High3 Basic

5 total

74/100inspection score

−26 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HANDWASHING SIGNAGE IN THE MENS RESTROOM LOCATED IN THE BASEMENT AREA. MUST PROVIDE.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED SLIGHT PINK BUILD UP INSIDE ICE MACHINE UPPER PORTION. INSTRUCTED MANAGER MUST CLEAN INTERIOR OF ICE MACHINE AND MAINTAIN.

Basic (3)

−6 pts

56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED CEILING LIGHT BULBS NOT WORKING ABOVE THE 3 COMPARTMENT DISHWASHING SINK. INSTRUCTED MANAGER MUST REPLACE WITH WORKING CEILING LIGHT BULBS.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED ACCUMULATED GREASE BUILD UP ON VENTILATION HOOD. INSTRUCTED MANAGER MUST CLEAN AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED EXPIRED FOOD ALLERGEN CERTIFICATE. INSTRUCTED MANAGER TO UPDATE ALL EXPIRED FOOD ALLERGEN CERTIFICATES.

Base deductions−26 pts

Apr 23

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Jan 23

Canvass Re-Inspection InspectionFail

1 High

1 total

90/100inspection score

−10 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
5-204.11 Inspector Comments: ONE HANDWASHING SINK INSTALLED ON SITE FOR TWO PREP AREAS AND DISHROOM. DUE TO A LAYOUT OF THE PREPS AND DISHROOM,ALSO TOO MANY COOKING EQUIPMENT AN HANDWASHING SINK MUST BE INSTALLED AT SECOND PREP/DISHROOM AREA. OBSERVED WHEN DOUGH ROLLER UNIT IS IN USE (BY EXTENDING THE PLATE OUTWARD) BLOCKS THE HANDWASHING SINK. NO HANDWASHING FROM EMLOYEE PREPARING FOOD FROM SECOND PREP AREA PRIORITY FOUNDATION VIOLATION:7-38-030(C) 1-20-23 AN EXTENSION WAS REQUEST .

Base deductions−10 pts

Jan 23

Canvass InspectionFail

4 High6 Basic

10 total1 risk factor

43/100inspection score

−52 pts

High Priority (4)

−40 pts

8HANDS CLEAN & PROPERLY WASHEDRisk Factor−10
OBSERVED FOOD HANDLERS IN PREP AREA, WHILE WEARING DISPOSABLE GLOVES, TOUCHED GARBAGE CONTAINER,NON-FOOD CONTAINERS AND OTHER ITEMS.RETURNED IN PREP AREA WITH SAME GLOVE HANDLED FOOD BY MAKING SANDWICH: BREAD, RED PEELED PEPPERS ETC. NO HANDWASHING NOR CHANGE OF GLOVES. FOOD HANDLERS MUST WASH HANDS AND CHANGE GLOVES AFTER ANY POSSIBLE CONTAMINATION. MANAGER DISCUSSED ISSUE WITH EMPLOYEE. PRIORITY VIOLATION 7-38-010.CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
HANDWASHING SINK AT REAR PREP AREA NOT ACCESSIBLE FOR FOR HANDWASHING DUE HOT WATER VALVE TURNED OFF FROM UNDER THE SINK, DUE TO HOT WATER CONTINUOSILY LEAKS. BEFORE THAT SINK IS USED FOR HANDWASHING EMPLOYEE NEED TO TURN ON HOT WATER VALVE FOR HAND WASHING(ONLY ONE HANWASHING SINK FOR 2 PREP AREA AND DISHROOM). PRIORITY FOUNDATION VIOLATION:7-38-030(C),CITATION ISSUED
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
ONE HANDWASHING SINK INSTALLED ON SITE FOR TWO PREP AREAS AND DISHROOM. DUE TO A LAYOUT OF THE PREPS AND DISHROOM,ALSO TOO MANY COOKING EQUIPMENT AN HANDWASHING SINK MUST BE INSTALLED AT SECOND PREP/DISHROOM AREA. OBSERVED WHEN DOUGH ROLLER UNIT IS IN USE (BY EXTENDING THE PLATE OUTWARD) BLOCKS THE HANDWASHING SINK. NO HANDWASHING FROM EMLOYEE PREPARING FOOD FROM SECOND PREP AREA PRIORITY FOUNDATION VIOLATION:7-38-030(C)
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
INTERIOR OF ICE MACHINE COMPARTMENTS NOT CLEAN (INTERIOR TOP). ICE IS USED FOR HUMAN CONSUMPTION. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN UNIT.

Basic (6)

−12 pts

43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED COOKS LINE KNIVES BEING STORED IMPROPERLY BETWEEN PREP COOLERS . MUST PROVIDE A PROPER KNIFE HOLDER.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
REPAIR LEAKING PIPE UNDER THREE COMPARTMENT SINK(SANITIZER COMPARTMENT )
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
BROKEN WALLS AND FLOOR UNDER THE THREE COMPARTMENT SINK AND PIZZA OVEN .REPAIR ISSUE WITH A SMOOTH CLEANABLE SURFACE
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
DEBRIS UNDER AND BEHIND COOKING EQUIPMENT AND UNDER SHELVES IN BASEMENT STORAGE AREA. CLEAN AND MAINTAIN
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
MISSING LIGHT BULBS AT FIXTURE IN STORAGE AREA,REPAIR FIXTURE ANF PROVIDE BULBS.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM: 8-12-21, REPORT #2523963 #37)3-302.12:ALL BULK FOOD CONTAINERS MUST BE LABELED WITH THE PRODUCT COMMON NAME. #41)3-304.14: PREP AREA WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE. #55)6-201.11 MUST PROVIDE SMOOTH, CLEANABLE WALLS, CEILING ABOVE, AND AROUND THE BASEMENT BOX FREEZER LOCATED IN THE LAUNDRY/UTILITY SINK ROOM. #55)6-501.114: UNUSED ICE MACHINE IN THE BASEMENT FOOD PREP MUST BE REMOVED TO PREVENT PEST HARBORING. PRIORITY FOUNDATION VIOLATION:7-42-090,CITATION ISSUED

Base deductions−52 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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