What is Erie Cafe's health inspection score?

Erie Cafe has a SafeDine safety score of 72 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Erie Cafe last inspected?

Erie Cafe was last inspected on March 21, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Erie Cafe have?

Erie Cafe has 23 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Erie Cafe safe to eat at?

Erie Cafe has a good safety record with a score of 72/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Erie Cafe serve?

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

Official Health Record

Erie Cafe

Name: Erie Cafe
Address: 536 W ERIE ST, Chicago, 60610
Rating: 72

536 W ERIE ST, Chicago

Data may be outdated — inspected 3/21/2025

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0Good

Cafe•Old Town

Ranked #267 of 367 in Old TownBetter than 20% of cafe restaurants

Improving

4 inspections

Last: Mar 21, 2025

low confidence

Directions Order

Inspections

Clean Rate

5.8

Avg Violations

14 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Plumbing issues

Plumbing or waste disposal problems

Pest issuesHigh Priority

Evidence of pests found during inspection

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Food storage

Food not properly stored or protected

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-28

Final Score

Impact Breakdown

High Priority

-3 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-8 pts

Best practices • 2 pts each

Freshness Penalty

-12 pts

Score reduced due to stale inspection data

Inspection Timeline

+14 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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536 W ERIE ST, Chicago, IL 60610

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Violation Timeline

Nov 2022

1 inspections

1 high priority

2 basic

Nov

May 2023

1 inspections

3 high priority

3 intermediate

8 basic

Jul 2024

1 inspections

1 basic

Jul

Mar 2025

1 inspections

5 basic

Inspection History

4 records on file

3 Canvass1 Complaint

Mar 25

Canvass InspectionLatestPass

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED PLATEWARE STORED FACE UP ON SHELVING IN PREP AREA IN MAIN KITCHEN DIRECTLY UNDER A/C VENTS. INSTRUCTED TO INVERT AS A MEANS OF PREVENTING POSSIBLE CONTAMINATION FROM DUST BUILDING UP ON VENTS.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE FLOOR IN THE LARGE WALK IN LOCATED IN THE BASEMENT WITH A BUILD UP OF DIRT AND STANDING WATER UNDER DHELVING ALONG THE WALL. INSTRUCTED TO CLEAN AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED LEAK AT THE COLD WATER KNOB OF THE FAUCET OF THE RIGHT HAND WASHING SINK IN THE WOMENS TOILET ROOM. INSTRUCTED TO REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED A BUILD UP OF DIRT, DUST AND DEBRIS UNDER AND AROUND THE DEEP FREEZER AREA IN THE BASMENT PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN ALL AREAS.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED A BUILD UP OF DUST ON THE VENTS IN THE MAIN KITCHEN PREP AREAS. INSTRUCTED TO CLEAN AND MAINTAIN ALL VENTS A MEANS OF PREVENTING POSSIBLE CONTAMINATION OF FOOD CONTACT SURFACES BELOW.

Base deductions−10 pts

Jul 24

Canvass InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED THE WALL BASE TILE AT THE BANQUET BAR AREA RIGHT OF THE HAND WASHING SINK BROKEN AND COMING LOOSE FROM THE WALL. INSTRUCTED TO REPAIR AND MAINTAIN AS A MEANS OF PREVENTING POSSIBLE BREEDING AND HARBORING SPACE FOR ANY INSECTS.

Base deductions−2 pts

May 23

Complaint InspectionPass w/ Conditions

3 High3 Med8 Basic

14 total

39/100inspection score

−61 pts

High Priority (3)

−30 pts

9NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED−10
FOOD EMPLOYEE USED BARE HANDS GARNISH PLATES OF READY-TO-EAT FOODS ON THE EXPEDITE LINE. 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.
14REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION−10
THE DATE WHEN THE LAST SHELLSTOCK WAS SOLD IS NOT RECORDED ON ALL SHELLSTOCK TAGS THAT WERE PROVIDED ON SITE. THE FACILITY MUST RECORD THE DATE WHEN THE LAST SHELLSTOCK WAS SOLD. FACILITY MANAGER WENT THROUGH ALL INVOICE RECEIPTS IN HOUSE TO VERIFY WHEN LAST SHELLSTOCK ITEMS WERE SOLD PER TAG. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
15FOOD SEPARATED AND PROTECTED−10
OBSERVED RAW STEAK STORED ABOVE READY-TO-EAT FOODS SUCH AS SALADS, VEGETABLES, AND COOKED PASTA IN 2 DOOR STAND UP COOLER IN COOKLINE. MANAGER RELOACTED RAW STEAK TO THE BOTTOM SHELF. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Intermediate (3)

−15 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED APPROXIMATELY 10 POUNDS OF COOKED TOMATO SAUCE IN THE WALK-IN COOLER TEMPERATURE MEASURED BETWEEN 49-51F AND APPROXIMATELY 5 POUNDS OF COOKED SAUSAGE LEFT OUT ON THE PREP-COUNTER NEAR COOKLIKE TEMPERATURE MEASURED AT 97F. TOTAL APPROXIMATE COST DISCARDED WAS $100. ITEMS MUST BE 41F AND BELOW. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
DRY STORAGE FOODS CONTAINERS MISSING LABELS IN THE BASEMENT PREP-AREA. FACILITY MUST PROVIDE.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
FLY TAPE STRIPS HUNG IN THE MEAT/PASTA PREP AREA IN THE BASEMENT. FACILITY MUST REMOVE FROM FOOD/DISH STORAGE AND PREPARATION AREAS. MANAGER REMOVED ALL FLY STRIPS.

Basic (8)

−16 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
IN-USE WIPING CLOTHS ARE NOT STORED PROPERLY. FOUND ON CUTTING BOARDS SCATTERED IN THE BASEMENT AND MAIN KITCHEN. 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.
43IN-USE UTENSILS: PROPERLY STORED−2
UTENSILS STORED IN STAGNANT WATER NEAR SALAD STATION. STORE IN-USE UTENSILS: 1) IN THE FOOD WITH THE HANDLE UP AND OUT OF THE FOOD ITEM; 2) STORED ON A CLEAN AND SANITIZED SIRFACE; 3) IN RUNNING WATER; 4) IN CONTAINER OF HOT WATER MAINTAINED AT OR ABOVE 135F.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED CLEAN UTENSILS SUCH AS FORKS, KNIVES, AND PLATES OUT ON DISPLAY IS NOT PROTECTED FROM CONTAMINATION AT CUSTOMER TABLES. UTENSILS MUST BE COVERED AND/OR WRAPED CLEAN UTENSILS SHALL BE HANDLED, DISPLAYED, AND DISPENSED SO THAT FOOD AND LIP CONTACT SURFACES ARE PROTECTED FROM CONTAMINATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
CUTTING BOARDS ON THE COOKLINE ARE SERVERELY SCRATCHED WHICH PREVENTS PROPER CLEANING AND SANITIZING OF EQUIPMENT. FACILITY MUST RESURFACE BOARD OR REPLACE CUTTING BOARD.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
AN IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR/TEST STRIPS IS NOT PROVIDED AND READILY ACCESSIBLE FOR MEASURING THE UTENSIL SURFACE TEMPERATURE FOR THE HOT TEMPERATURE DISHWASHER. FACILITY MUST PROVIDE HOT WATER TEMPERATURE-SENSATIVE THERMOMETER/TEST STRIPS. FACILITY PURCHASED AND PROVIDED WHILE ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
BACKFLOW PREVENTION DEVICE NOT FOUND ON ICE MACHINE AND COFFEE MACHINES. FACILITY MUST PROVIDE.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED LEAK UNDER THE 3COMPARTMENT SINK. FACILITY MUST REPAIR AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
CURRENT CITY CERTIFIED MANAGER DOES NOT HAVE A FOOD ALLERGEN CERTIFICATION. ALL CITY/PENDING CERTIFIED MANAGERS MUST OBTAIN A VALID FOOD ALLERGEN CERTIFICATION.

Base deductions−61 pts

Nov 22

Canvass InspectionPass

1 High2 Basic

3 total

86/100inspection score

−14 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED BLACK MINERAL BUILD UP INSIDE OF TOP OF ICE MACHINE IN BASEMENT PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED RUSTED STORAGE RACK SHELVES IN THE MAIN KITCHEN COLD HOLDING UNIT ACCROSS FROM THE BURNER STOVE. INSTRUCTED TO REMOVE RUST OR REPLACE THE SHELVES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED A SECTION OF FLOOR IN BASEMENT DRY STORAGE AREA AT REAR STAIRWELL HAS BROKEN AND MISSING FLOOR TILES. INSTRUCTED TO REPAIR AND ENSURE SURFACE IS SMOOTH AND EASILY CLEANABLE.

Base deductions−14 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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