What is Old Lwiw Restaurant Inc's health inspection score?

Old Lwiw Restaurant Inc has a SafeDine safety score of 67 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Old Lwiw Restaurant Inc last inspected?

Old Lwiw Restaurant Inc was last inspected on June 20, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Old Lwiw Restaurant Inc have?

Old Lwiw Restaurant Inc has 26 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Old Lwiw Restaurant Inc safe to eat at?

Old Lwiw Restaurant Inc has a safety score of 67/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Old Lwiw Restaurant Inc

Name: Old Lwiw Restaurant Inc
Address: 2228 W CHICAGO AVE, Chicago, 60622
Rating: 67

2228 W CHICAGO AVE, Chicago

Last inspected 9mo ago

▲Improving

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0Fair

Wicker Park

Ranked #404 of 579 in Wicker Park

Improving

5 inspections

Last: Jun 20, 2025

medium confidence

Directions Order

Inspections

20%

Clean Rate

5.2

Avg Violations

10 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

Cross-contamination

Raw and cooked foods not properly separated

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

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-33

Final Score

Impact Breakdown

High Priority

-7 pts

Direct health hazards • 10 pts each

Intermediate

-7 pts

Potential hazards • 5 pts each

Basic

-10 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

+16 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

2228 W CHICAGO AVE, Chicago, IL 60622

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Violation Timeline

Apr 2023

2 inspections

3 high priority

3 basic

Apr

Jul 2024

1 inspections

2 basic

Jun 2025

2 inspections

2 high priority

4 intermediate

12 basic

Jun

Inspection History

5 records on file

2 Canvass Re-Inspection3 Canvass

Jun 25

Canvass Re-Inspection InspectionLatestPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.13 : DAMAGED FLOOR TILES THROUGHOUT REAR PREP/DISH WASHING AREA,LOOSE WALL BASE NEXT TO STOVE.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
6-501.14 : MUST CLEAN GREASE BUILD UP ON HOOD OF COOKING EQUIPMENT.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13 : OBSERVED NO FOOD HANDLERS TRAINING FOR EMPLOYEE MUST PROVIDE AND MAINTAIN.

Base deductions−6 pts

Jun 25

Canvass InspectionFail

2 High4 Med9 Basic

15 total

42/100inspection score

−58 pts

High Priority (2)

−20 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED IMPROPER SANITIZING AT 0.0 PPM'S AT 3-COMPARTMENT SINK OF MULTI-USE UTENSILS.OBSERVED 3- COMPARTMENT SINK WITHOUT ANY SANITIZING WATER AT FAR RIGHT COMPARTMENT, OBSERVED 2 FEMALE EMPLOYEES AT SEPARATE TIMES WASHING DISHES AND RINSING UNDER RUNNING WATER AND PLACING IN DISH RACK TO DRY WITHOUT SANITIZING. INSTRUCTED MANAGER ON SETTING UP SINK TO SANITIZE PROPERLY. (PRIORITY 7-38-025)(COS)(CITATION ISSUED)
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED IMPROPER TEMPERATURE OF HOT SELF-SERVICE HOLDING UNIT AT 99.5�F AND COLD HOLDING SELF-SERVICE UNIT AT 46.9�F WITH TCS FOODS STORED INSIDE.MUST HAVE HOT HOLDING UNIT AT 135.0F OR ABOVE AND COLD HOLDING AT 41.0F. HOT HOLDING UNIT IS NOW AT 136.9�F AND COLD HOLDING 42.3�F.AFTER ADJUSTMENTS ON BOTH UNITS. (PRIORITY 7-38-005)(COS)(CITATION ISSUED)

Intermediate (4)

−20 pts

21PROPER HOT HOLDING TEMPERATURES−5
OBSERVED IMPROPER TEMPERATURES OF TCS READY TO EAT COOKED FOODS ON HOT SELF-SERVICE BAR, SUCH AS 3LBS. PORK & CHICKEN BALLS-129.2F.5LBS. PORK-124.5F.5LBS. POTATO-123.4F.5LBS. MUSHROOM GRAVY-126.9F.THE PRODUCT WAS DISCARDED BY THE MANAGER. MUST HAVE HOT HOLDING FOODS AT 135.0�F OR ABOVE. APPX.18LBS.$60.(PRIORITY 7-38-005)(COS)(CITATION ISSUED)
22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER TEMPERATURES OF TCS READY TO EAT FOODS ON COLD SELF SERVICE BAR SUCH AS 3LBS. GREEK SALAD-53.2F.5LBS. REDDISH SALAD-54.3F. 5LBS. RED BEET SALAD-52.9F.5LBS. CUCUMBER SALAD-55.6F.3LBS. PUREE BEETS-53.6F.3LBS. CARROT SALAD-49.5F.5LBS. CUT WATERMELON- 54.0F.PRODUCT WAS DISCARDED BY MANAGER. MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW. APPX.29LBS.$60.(PRIORITY 7-38-005)(COS)(CONSOLIDATED VIOLATION)
36THERMOMETERS PROVIDED & ACCURATE−5
MUST PROVIDE HOT & COLD HOLDING INTERNAL THERMOMETERS FOR UNITS.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE (BULK,SQUEEZE BOTTLES,SHAKERS,ETC)

Basic (9)

−18 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD BOXES STORED ON FLOOR IN REAR PREP AREA & BAR MUST ELEVATE AND MAINTAIN.
40PERSONAL CLEANLINESS−2
OBSERVED PERSONAL ITEMS (SHOES AND CLOTHING STORED ON CHAIRS AND ON FLOOR IN FRONT BAR AREA MUST REMOVE AND STORE PROPERLY.
41WIPING CLOTHS: PROPERLY USED & STORED−2
MUST STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE FROM SURFACES.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
MUST INVERT MULTI-USE UTENSILS ON SHELVING UNITS.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM PREP TABLES,SHELVING UNITS,COUNTER TOP AT COFFEE STATION.MUST REMOVE CLEAN DISHES FROM INSIDE OF MOPSINK BASIN REWASH & SANITIZE AND STORE PROPERLY.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST REPAIR OR REPLACE HOLE IN WALL NEXT TO REACH IN FREEZER,DAMAGED FLOOR TILES THROUGHOUT REAR PREP/DISH WASHING AREA,LOOSE WALL BASE NEXT TO STOVE.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
MUST CLEAN GREASE BUILD UP ON HOOD OF COOKING EQUIPMENT.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED NO FOOD HANDLERS TRAINING FOR EMPLOYEE MUST PROVIDE AND MAINTAIN.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATION FROM REPORT #2597256 7/9/24 NOT CORRECTED-#47-4-101.19 OBSERVED SHELVING IN 2 DOOR COOLER WITH CHIPPED AND RUSTED RACKS. INSTRUCTED MANAGER TO REPAIR OR REPAINT RACKS.#55-: 6-501.114: OBSERVED CLUTTER IN BAR AREA AS WELL AS KITCHEN. INSTRUCTED MANAGER TO DECLUTTER TO AVOID PEST HARBORAGE. (PRIORITY FOUNDATION 7-42-090)(CITATION ISSUED)

Base deductions−58 pts

Jul 24

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
OBSERVED SHELVING IN 2 DOOR COOLER WITH CHIPPED AND RUSTED RACKS. INSTRUCTED MANAGER TO REPAIR OR REPAINT RACKS OBSERVED ALUMINUM FOIL WRAPPED EQUIPMENT AND SHELVING IN KITCHEN INSTRUCTED MANAGER TO REMOVE FOIL.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED CLUTTER IN BAR AREA AS WELL AS IN KITCHEN. INSTRUCTED MANAGER TO DECLUTTER TO AVOID PEST HARBORAGE.

Base deductions−4 pts

Apr 23

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Apr 23

Canvass InspectionFail

3 High3 Basic

6 total1 risk factor

59/100inspection score

−36 pts

High Priority (3)

−30 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
OBSERVED NO VERIFIABLE EMPLOYEE HEALTH POLICY ON SITE AT THE TIME OF INSPECTION. LEFT TEMPLATE AND INSTRUCTED TO MAINTAIN COPIES OF HEALTH POLICY SIGNED BY ALL EMPLOYEES ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-010. CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO SOAP AT EITHER EXPOSED HANDWASHING. INSTRUCTED TO MAINTAIN SOAP AT ALL EXPOSED HANDWASHING SINKS AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C). CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO PAPER TOWELS AT EITHER EXPOSED HANDWASHING SINK. INSTRUCTED TO MAINTAIN PAPER TOWELS AT ALL EXPOSED HANDWASHING SINKS AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C). CITATION COMBINED WITH THE ABOVE VIOLATION.

Basic (3)

−6 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED SOILED ALUMINIUM FOIL AROUND STOVE. INSTRUCTED TO REMOVE AND MAINTAIN SMOOTH, CLEANABLE SURFACES.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVE 2 EMPLOYEES WITHOUT FOOD HANDLER TRAINING. INSTRUCTED ALL FOOD EMPLOYEES MUST COMPLETE FOOD HANDLER TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.
60PREVIOUS CORE VIOLATION CORRECTED−2
OBSERVED THE FOLLOWING CORE VIOLATION NOT CORRECTED FROM REPORT #2453879 DATED 10/27/2020: #47 4-204.12 "NO SPLASH GUARD BETWEEN HAND SINK AND MOP SINK, INSTRUCTED TO INSTALL." INSTRUCTED TO CORRECT AND COME INTO COMPLIANCE. PRIORITY FOUNDATION VIOLATION 7-42-090. CITATION ISSUED.

Base deductions−36 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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