What is L'appetito Imp Italian Fds Inc's health inspection score?

L'appetito Imp Italian Fds Inc has a SafeDine safety score of 93 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was L'appetito Imp Italian Fds Inc last inspected?

L'appetito Imp Italian Fds Inc was last inspected on February 2, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does L'appetito Imp Italian Fds Inc have?

L'appetito Imp Italian Fds Inc has 25 total violations across 7 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is L'appetito Imp Italian Fds Inc safe to eat at?

Yes, L'appetito Imp Italian Fds Inc has an excellent safety record with a score of 93/100. This indicates strong compliance with health and safety standards.

What type of cuisine does L'appetito Imp Italian Fds Inc serve?

L'appetito Imp Italian Fds Inc serves Italian cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

L'appetito Imp Italian Fds Inc

Name: L'appetito Imp Italian Fds Inc
Address: 30 E HURON ST, Chicago, 60611
Rating: 93

30 E HURON ST, Chicago

Last Inspected: 2/2/2026

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0Excellent

Italian•Streeterville

Ranked #95 of 705 in StreetervilleBetter than 93% of italian restaurants

Improving

7 inspections

Last: Feb 2, 2026

high confidence

Directions Order

Inspections

14%

Clean Rate

3.6

Avg Violations

2 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

Plumbing issues

Plumbing or waste disposal problems

Permit/documentation

Administrative or documentation issue

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-8

Final Score

Impact Breakdown

High Priority

-5 pts

Direct health hazards • 10 pts each

Intermediate

-1 pts

Potential hazards • 5 pts each

Basic

-1 pts

Best practices • 2 pts each

Inspection Timeline

+14 pts

100

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 92/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (93/100) 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

30 E HURON ST, Chicago, IL 60611

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Violation Timeline

May 2022

1 inspections

2 intermediate

2 basic

May

Jun 2023

2 inspections

3 intermediate

5 basic

Apr 2024

1 inspections

2 intermediate

4 basic

Apr

Jan 2025

1 inspections

1 high priority

2 intermediate

3 basic

Jan 2026

1 inspections

1 high priority

Jan

Feb 2026

1 inspections

Inspection History

7 records on file

2 Canvass Re-Inspection5 Canvass

Feb 26

Canvass Re-Inspection InspectionLatestCleanPass

No violations

100/100inspection score

Jan 26

Canvass InspectionFail

1 High

1 total

90/100inspection score

−10 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
FOUND NO RUNNING HOT WATER AT FRONT PREP AREA COFFEE STATION AND AT DISHWASH HANDWASH SINK, WATER TEMPERTURE AT COFFEE STATION HANDWASH SINK AT 50.0F AND DISHWASH HANDWASH SINK HOT WATER OFF. HOWEVER THERE IS RUNNING HOT WATER AT OVER 110.0 F AT 3-COMPARTMENT SINK AND REAR PREP AREA. INSTRUCTED MANAGER MUST PROVIDE RUNNING HOT WATER AT BOTH COFFEE STATION AND DISHWASH AREA HANDWASH SINKS, WATER TEMPERATURE MUST REACH A MINIMAL 100.0 F AT BOTH HANDWASH SINKS BY DATE OF REINSPECTION. PRIORITY VIOLATION 7-38-030(C). ESTABLISHMENT PUT ON 2 DAY WORK AROUND BY CDPH.

Base deductions−10 pts

Jan 25

Canvass InspectionPass w/ Conditions

1 High2 Med3 Basic

6 total

74/100inspection score

−26 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED HANDSINK IN PREP AREA NOT STOCKED WITH HAND SOAP. INFORMED PERSON IN CHARGE THAT HAND SOAP MUST BE AVAILABLE AT HANDSINKS AT ALL TIMES. FOOD HANDLER OBTAINED HAND SOAP FOR HAND SINK DURING TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION #7-38-030(C). CITATION ISSUED.

Intermediate (2)

−10 pts

21PROPER HOT HOLDING TEMPERATURES−5
OBSERVED THE FOLLOWING FOOD NOT MEETING REQUIRE TEMPERATURE OF 135F DEGREES OR ABOVE IN THE DESIGNATED HOT-HOLDING UNIT: PORK PATTY 105.3F MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 2 LBS OF PRODUCTS WORTH $21.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.
36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED NO AMBIENT AIR THERMOMETERS INSIDE THE REACH IN COOLERS AND DISPLAY COOLERS. INSTRUCTED TO PROVIDE CONSPICUOUS AND EASILY READABLE THERMOMETERS INSIDE ALL REFRIGERATOR UNITS TO PROPERLY MONITOR THE AMBIENT AIR TEMPERATURE OF EQUIPMENT.

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED PLASTIC CABINET LINER IN REACH IN COOLER IN REAR PREP. INSTRUCTED TO REMOVE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED MISSING AND DAMAGED FLOOR TILES IN IN ENTRY WAY TO REAR PREP/DISH AREA. INSTRUCTED TO REPAIR TO CREATE A SMOOTH AND EASILY CLEANABLE SURFACE. MUST MAINTAIN AT ALL TIMES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED A HOLE IN THE WALL IN THE WASHROOM NEAR REAR PREP. INSTRUCTED TO SEAL.

Base deductions−26 pts

Apr 24

Canvass InspectionPass w/ Conditions

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

21PROPER HOT HOLDING TEMPERATURES−5
OBSERVED READY TO EAT FOODS STORED AT IMPROPER TEMPERATURES INSIDE OF THE 2 DOOR STAND-UP BREAFAST HOT HOLD. OBSERVED 2.5 POUNDS PORK SUSAGE PATTY 118.2F, 2.5 POUNDS BACON 118.9F MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 5# OF FOOD WORTH $20.00. INSTURCTED MUST KEEP HOT READY TO EAT FOOD AT 135 F OR HIGHER AT ALL TIMES. PRIORITY 7-38-005. CITATION ISSUED. - C.O.S.
22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED TCS FOODS STORED AT IMPROPER TEMPERATURES INSIDE OF THE DELI COOLER IN FRONT PREP. TUNA SALAD 45.7F, CHICKEN SALAD 45.8F, MEDITERRANNEAN TUNA SALAD 50.9F, SLICED TOMATOES 51.7F. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 25# OF FOOD WORTH $50.00. INSTRUCTED MUST KEEP COLD FOOD AT 41 F OR COLDER AT ALL TIMES.PRIORITY 7-38-005. CITATION ISSUED. - C.O.S. COMBINED THIS VIOLATION WITH VIOLATION 21.

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED FOIL COVERED CARDBOARD BOXES USED TO LINE SHELVES. INSTRUCTED TO CLEAN AND REMOVE ALL FOIL COVERED CARDBOARD BOXES TO PREVENT HIDING PLACES FOR PEST
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED SOME USE OF MILK AND SODA CRATES FOR ELEVATION AT THE REAR PREP AREA, DISHWASHING AREA, AND DRY STORAGE AREA. INSTRUCTED NOT TO USE MILK AND SODA CRATES FOR ELEVATION TO PREVENT HIDING PLACES FOR PEST. INSTURCTED TO PROVIDE APPROPRIATE SHELVING FOR STORAGE. ALL FOOD ITEMS MUST ALSO BE STORED 6"OFF FLOOR AND 6" AWAY FROM THE WALL.
52SEWAGE & WASTE WATER PROPERLY DISPOSED−2
OBSERVED IN REAR PREP WATER DRIPPING FROM CONDENSER UNIT PIPES INTO BUCKET FROM OLD COOLER REMOVED, MANAGER INDICATED FACILITY IS CURRENTLY ADDING NEW COOLER UNITS IN SAID AREAS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DAMAGED AND MISSING CEILING TILES IN FRONT STORE AREA, DAMAGED WALL BASE IN STAFF TOILET ROOM, BROKEN FLOOR TILES IN REAR FOOD PREP.INSTRUCTED TO REPAIR AND MAINTAIN.

Base deductions−18 pts

Jun 23

Canvass Re-Inspection InspectionPass

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
UNABLE TO LOCATE THERMOMETER INSIDE OF COLD HOLD UNIT/3 DOOR REFRIGERATION UNIT LOCATED INSIDE DELI SANDWEICH PREP AREA. INSTRUCTED TO PROVIDE.

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED DUCT TAPE ON 3 DOOR COOLER HANDLES IN DELI PREP AND COFFE PREP DISPLAY COOLER. INSTRUCTED TO REPAIR HANDLES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED MOPS AIR DRYING THROUGHOUT REAR PREP INSIDE BUCKETS, INSTRUCTED TO STORE THEM IN A POSITION TO AIR DRY WITHOUT SOILING WALLS, EQUIPMENT OR SUPPLIES.

Base deductions−9 pts

Jun 23

Canvass InspectionFail

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

36THERMOMETERS PROVIDED & ACCURATE−5
UNABLE TO LOCATE THERMOMETER INSIDE OF COLD HOLD UNIT/3 DOOR REFRIGERATION UNIT LOCATED INSIDE DELI SANDWEICH PREP AREA. INSTRUCTED TO PROVIDE.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
SEE VOLATION #60.

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED DUCT TAPE ON 3 DOOR COOLER HANDLES IN DELI PREP AND COFFE PREP DISPLAY COOLER. INSTRUCTED TO REPAIR HANDLES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED MOPS AIR DRYING THROUGHOUT REAR PREP INSIDE BUCKETS, INSTRUCTED TO STORE THEM IN A POSITION TO AIR DRY WITHOUT SOILING WALLS, EQUIPMENT OR SUPPLIES.
60PREVIOUS CORE VIOLATION CORRECTED−2
OBSERVED PREVIOUS CORE VIOLATION NOT CORRECTED FROM REPORT #2555442 ON MAY 09, 2022. VIOALTION STATES "3-602.11(A; B:1-4,6,7; C; D) Found packaged salad containers in grab and go cooler without proper food labels. FOOD PACKAGED in a FOOD ESTABLISHMENT, shall be labeled as specified in health code. Labeling, marking devices, and containers. (B) Label information shall include: (1) The common name of the FOOD, or absent a common name, an adequately descriptive identity statement; 106 (2) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial colors, artificial flavors and chemical preservatives, if contained in the FOOD; (3) An accurate declaration of the net quantity of contents; (4) The name and place of business of the manufacturer, 5) any allergens if any. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-42-090

Base deductions−16 pts

May 22

Canvass InspectionPass

2 Med2 Basic

4 total

86/100inspection score

−14 pts

Intermediate (2)

−10 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
Bulk food containers not labeled ( sugar, salt.. ) instructed to label and maintain.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
Found packaged salad containers in grab and go cooler without proper food labels. FOOD PACKAGED in a FOOD ESTABLISHMENT, shall be labeled as specified in health code. Labeling, marking devices, and containers. (B) Label information shall include: (1) The common name of the FOOD, or absent a common name, an adequately descriptive identity statement; 106 (2) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial colors, artificial flavors and chemical preservatives, if contained in the FOOD; (3) An accurate declaration of the net quantity of contents; (4) The name and place of business of the manufacturer, 5) any allergens if any.

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
Facility using aluminum foil to cover shelves and walls behind rear panini station prep table. instructed to remove.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
Light fixture in deli and gelato case not shielded, instructed to shield or provide shatter proof lights.

Base deductions−14 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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