What is Uncle Mike's Place's health inspection score?

Uncle Mike's Place has a SafeDine safety score of 69 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Uncle Mike's Place last inspected?

Uncle Mike's Place was last inspected on August 13, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Uncle Mike's Place have?

Uncle Mike's Place has 25 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Uncle Mike's Place safe to eat at?

Uncle Mike's Place has a safety score of 69/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Uncle Mike's Place serve?

Uncle Mike's Place serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Uncle Mike's Place

Name: Uncle Mike's Place
Address: 1700 W GRAND AVE, Chicago, 60622
Rating: 69

1700 W GRAND AVE, Chicago

Last inspected 7mo ago

▲Improving

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0Fair

American•Wicker Park

Ranked #392 of 579 in Wicker ParkBetter than 17% of american restaurants

Improving

5 inspections

Last: Aug 13, 2025

medium confidence

Directions Order

Inspections

Clean Rate

Avg Violations

8 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

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Pest issues

Evidence of pests found during inspection

Other violation

Regulatory compliance issue

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-31

Final Score

Impact Breakdown

High Priority

-3 pts

Direct health hazards • 10 pts each

Intermediate

-6 pts

Potential hazards • 5 pts each

Basic

-9 pts

Best practices • 2 pts each

Freshness Penalty

-3 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

1700 W GRAND AVE, Chicago, IL 60622

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Violation Timeline

Apr 2022

1 inspections

2 basic

Apr

Dec 2023

1 inspections

5 basic

Nov 2024

1 inspections

2 basic

Nov

Aug 2025

2 inspections

2 high priority

4 intermediate

10 basic

Inspection History

5 records on file

1 Canvass Re-Inspection4 Canvass

Aug 25

Canvass Re-Inspection InspectionLatestPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

43IN-USE UTENSILS: PROPERLY STORED−2
3-304.12 : OBSERVED CUPS STORED INSIDE OF BULK FOOD STORAGE CONTAINERS MUST REMOVE AND STORE PROPERLY.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11(C) : MUST DEFROST ICE BUILD UP FROM SOME CHEST FREEZERS WHERE LIDS ARE AJAR FOR LIDS TO CLOSE TIGHTLY.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.13 : MUST CLEAN GREASE, FOOD DEBRIS AND WATER BUILD UP FROM FLOOR UNDER,AROUND,ALONG WALL BASES OF ALL EQUIPMENT.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13 : OBSERVED EXPIRED AND MISSING FOOD HANDLERS TRAINING FOR ALL EMPLOYEES MUST PROVIDE AND MAINTAIN.

Base deductions−8 pts

Aug 25

Canvass InspectionFail

2 High4 Med6 Basic

12 total1 risk factor

43/100inspection score

−52 pts

High Priority (2)

−20 pts

8HANDS CLEAN & PROPERLY WASHEDRisk Factor−10
OBSERVED POOR HYGIENIC PRACTICES BY FOOD HANDLER OBSERVED MALE FOOD HANDLER COMING INTO KITCHEN AND STARTED COOKING EGGS,HANDLING PLATES AND FEMALE DISH WASHER HANDLING DIRTY DISHES AND THEM REMOVING CLEAN DISHES FROM DISH MACHINE WITHOUT WASHING HANDS.MUST WASH HANDS AFTER EVERY POSSIBLE CONTAMINATION.(PRIROITY 7-38-010)(COS)(CITATION ISSUED)
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED IMPROPER TEMPERATURE OF 1-DOOR GLASS REACHING 46.9�F WITH TCS FOODS STORED INSIDE.A HELD FOR INSPECTION TAG PLACED ON THE UNIT.MUST HAVE COLD HOLDING UNIT AT 41.0F OR BELOW. ONCE REPAIRED, EMAIL: FOOD@CITYOFCHICAGO.ORG.(PRIORITY 7-38-005)(COS)(CITATION ISSUED)AIR TEMPERATURE IS NOW 40.0F. MAY RESUME USAGE.

Intermediate (4)

−20 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER TEMPERATURES OF TCS FOODS SUCH AS 9LBS. COOKED SAUSAGES-49.6F-83.7F .10LBS. COOKED B.B.Q. PORK-55.4F. INSIDE OF REACH IN & PREP COOLERS. THE PRODUCT WAS DISCARDED BY THE MANAGER. MUST HAVE COLD HOLDING FOODS AT 41.0�F OR BELOW. APPX.19LBS.$63.(PRIORITY 7-38-005)(COS)(CITATION ISSUED)
25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
OBSERVED NO CONSUMER ADVISORY REMINDER ON MENU ASTERISKING FOOD ITEMS. MANAGER STATES THE FOOD ITEMS THAT ARE CONSUMED RAW OR UNDERCOOKED. MUST PROVIDE AND MAINTAIN. (PRIORITY FOUNDATION 7-39-005)
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED EVIDENCE OF APPX. 30 OR MORE LIVE SMALL FLIES FLYING AROUND IN PREP AND DISH WASHING AREAS AND ON WALLS. RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 8/6/25.(PRIORITY FOUNDATION 7-38-020(A)(CITATION ISSUED)

Basic (6)

−12 pts

43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED CUPS STORED INSIDE OF BULK FOOD STORAGE CONTAINERS MUST REMOVE AND STORE PROPERLY.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
MUST INVERT MULTI-USE UTENSILS ON DISH STORAGE SHELVES.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST DEFROST ICE BUILD UP FROM SOME CHEST FREEZERS WHERE LIDS ARE AJAR FOR LIDS TO CLOSE TIGHTLY.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST REPAIR OR REPLACE LOOSE AND MISSING WALL BASES IN REAR DISH WASHING AREA.MUST GROUT FLOOR IN MAIN PREP AREA NEAR HAND WASHING SINK.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST CLEAN GREASE, FOOD DEBRIS AND WATER BUILD UP FROM FLOOR UNDER,AROUND,ALONG WALL BASES OF ALL EQUIPMENT.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED EXPIRED AND MISSING FOOD HANDLERS TRAINING FOR ALL EMPLOYEES MUST PROVIDE AND MAINTAIN.

Base deductions−52 pts

Risk factor bonus (1× +5)−5 pts

Nov 24

Canvass InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE SIDES OF EQUIPMENT IN THE FOOD PREP AREA WITH A BUILD UP OF GREASE AND FOOD SPILLAGE AND OR SPLATTER AS WELL AS THE INSIDE OF THE DEEP FRYER UNIT. INSTRUCTED TO CLEAN AND MAINTAIN ALL AS A MEANS OF PREVENTING POSSIBLE PEST AND OR INSECT ACTIVITY.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED A BUILD UP OF FOOD DEBRIS BEHIND THE HOTLINE COOKING SIDE. INSTRUCTED TO CLEAN AND MAINTAIN AREAS.

Base deductions−4 pts

Dec 23

Canvass InspectionPass

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
OBSERVED ALUMINUM TRAYS STORED FACING UP ON THE PREP TABLES IN THE KITCHEN AND IN WAIT AREA. INSTRUCTED TO INVERT TRAYS TO PROTECT FROM OVERHEAD CONTAMINATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED FACILITY USING CARDBOARD AS A LINER ON THE BOTTOM SHELF OF PREP TABLE IN THE KITCHEN. INSTRUCTED TO REMOVE OR REPLACE WITH A MATERIAL THAT IS SMOOTH AND EASILTY CLEANABLE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED GREASE BUILD UP UNDER HOT STEAM TABLE EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED SPILLED FOOD DERBIS ON THE FLOORS BEHIND COOLERS, COOKING AND FRYING EQUIPMENT IN THE KITCHEN. INSTRUCTED TO CLEAN AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
NO PROOF OF ALLERGEN TRAINING ON SITE FOR ALL CITY OF CHICAGO FOOD MANAGERS. INSTRUCTED MANAGEMENT THAT ALL CITY OF CHICAGO FOOD MANAGERS MUST COMPLETE ALLERGEN TRAINING AND KEEP CERTIFICATE ON SITE.

Base deductions−10 pts

Apr 22

Canvass InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED CLUTTER AND UNNCESSARY ARTICLES STORED THROUGHOUT THE BASEMENT. INSTRCUTED TO REMOVE AND/OR ORGANIZED THE ARTCLES STORED IN THE BASEMENT TO PREVENT HABORAGE FOR PEST.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED EXPIRED FOOD HANDLER CERTIFICATES. INSTRUCTED TO MAINTAIN RECORDS AT ALL TIMES.

Base deductions−4 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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