What is The Reveler's health inspection score?

The Reveler 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 The Reveler last inspected?

The Reveler was last inspected on February 6, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does The Reveler have?

The Reveler has 17 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is The Reveler safe to eat at?

Yes, The Reveler 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 The Reveler serve?

The Reveler serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

The Reveler

Name: The Reveler
Address: 1954-1958 W ROSCOE ST, Chicago, 60657
Rating: 93

1954-1958 W ROSCOE ST, Chicago

Last Inspected: 2/6/2026

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0Excellent

American•Lakeview

Ranked #133 of 997 in LakeviewBetter than 22% of american restaurants

Improving

5 inspections

Last: Feb 6, 2026

high confidence

Directions Order

Inspections

20%

Clean Rate

3.4

Avg Violations

4 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Pest issues

Evidence of pests found during inspection

Facility condition

Building maintenance or structural issues

Food labeling

Food not properly labeled or dated

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-7

Final Score

Impact Breakdown

High Priority

-1 pts

Direct health hazards • 10 pts each

Intermediate

-4 pts

Potential hazards • 5 pts each

Basic

-1 pts

Best practices • 2 pts each

Inspection Timeline

+5 pts

Latest

100% weight

100

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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1954-1958 W ROSCOE ST, Chicago, IL 60657

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Violation Timeline

Dec 2022

1 inspections

1 high priority

1 intermediate

4 basic

Dec

Jan 2024

1 inspections

1 high priority

3 basic

Feb 2025

2 inspections

1 high priority

2 intermediate

3 basic

Feb

Feb 2026

1 inspections

1 intermediate

Inspection History

5 records on file

4 Canvass1 Canvass Re-Inspection

Feb 26

Canvass InspectionLatestPass

1 Med

1 total

95/100inspection score

−5 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
NOTED NO LABELS FOR BULK STORAGE CONTAINERS (FLOUR AND SUGAR). INSTRUCTED PERSON IN CHARGE ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH CONTENTS NAME.

Base deductions−5 pts

Feb 25

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Feb 25

Canvass InspectionFail

1 High2 Med3 Basic

6 total

74/100inspection score

−26 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED LOW TEMPERATURE DISH MACHINE LOCATED IN WINE ROOM BAR NOT PROPERLY SANITIZING. THE SANITIZING CONCENTRATION WAS OBSERVED AT 10PPM AT TIME OF INSPECTION. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS PROPERLY SANITIZING AT A MINIMUM OF 50 PPM. TAGGED MACHINE. PRIORITY VIOLATION #7-38-025. CITATION ISSUED.

Intermediate (2)

−10 pts

23PROPER DATE MARKING AND DISPOSITION−5
OBSERVED READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) FOODS (COOKED NOODLES, SHREDDED ROMAINE AND ARUGALA, IN SMALL DELI COOLER, SLICED TOMATO AND SLICED HAM AT COOKSLINE DELI COOLER, PAR COOKED CHICKEN WINGS AND COOKED PORK AT COOKSLINE COOLER, CHOPPED ROMAINE LETTUCE, SPINACH ARTICHOKE AND BUFFALO CHICKEN DIP IN WALK-IN COOLER NOT MARKED TO INDICATE THE PRODUCT'S NAME AND DATE IN WHICH THE FOOD MUST BE SOLD, DISCARDED OR CONSUMED WITHIN 7 DAYS OF PREPARATION. INSTRUCTED TO PROVIDE PROPER LABELS FOR DATE READY-TO-EAT, TCS FOODS HELD OVER 24HRS IN ALL COLD-HOLDING UNITS. PERSON IN CHARGE DISCARDED AND DENATURED APPROX. 20 LBS VALUED AT $61 PRIORITY FOUNDATION VIOLATION #7-38-005. CITATION ISSUED
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED PEST ACTIVITY WITH APPROX. 15 SMALL FLIES AT MAIN BAR, APPROX. 10 SMALL FLIES IN KITCHEN NEAR SWING DOOR TO SERVICE STATION, APPROX. 10 AT R&D BAR INSTRUCTED TO CONSULT PEST CONTROL AS ADDITIONAL SERVICES ARE NEEDED TO MINIMIZE OR ELIMINATE ACTIVITY PRIOR TO RE-INSPECTION. PRIORITY FOUNDATION VIOLATION #7-38-020(A). CITATION ISSUED.

Basic (3)

−6 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
NOTED HANGING FOOD DEBRIS ON FOOD STORAGE SHELF IN WALK-IN COOLER. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED RAW WOOD USED TO REPAIR LARGE HOLE IN WALL IN SERVERS HALL NEAR HOT WATER HEATER. INSTRUCTED TO SEAL OR PROVIDE A SMOOTH AND EASY TO CLEAN SURFACE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED CLUTTER AT SERVICE STATION THAT IS ACCESSIBLE FROM KITCHEN, CLUTTER IN CLOSET BETWEEN MAIN AND R&D BAR, FURNANCE CLOSET, AND IN SERVER'S HALL NEAR WATER HEATER AND UNUSED DISHMACHINE AT MAIN BAR, ALSO NOTED LARGE UNNECESSARY ITEMS ON THE FLOOR THROUGHOUT BASEMENT. INSTRUCTED TO DECLUTTER BY REMOVING ALL UNUSED ITEMS AND EQUIPMENT. ALL KEPT ITEMS ARE TO BE STORED ON PROPER SHELVING THAT IS NON-POROUS, SMOOTH AND EASY TO CLEAN AND A MINIMUM OF 6 INCHES OFF THE FLOOR.

Base deductions−26 pts

Jan 24

Canvass InspectionPass w/ Conditions

1 High3 Basic

4 total

84/100inspection score

−16 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
DISHWASH AREA DISHMACHINE NOT MAINTAINED, SANITIZING AT 0 PPM CHLORINE. INSTRUCTED MANAGER MUST TEMPORARILY WASH, RINSE AND SANITIZE ALL MULTI-USE UTENSILS IN 3-COMPARTMENT SINK. LOW TEMPERATURE DISHMACHINE MUST SANITIZE BETWEEN 50 PPM AND 100 PPM CHLORINE. PRIORITY VIOLATION 7-38-025.

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
PREP AREA REACH IN COOLER DOOR RUBBER GASKETS RIPPED/TORN (UNDER GRILL). INSTRUCTED MANAGER MUST REPAIR/REPLACE DAMAGED COOLER DOOR RUBBER GASKETS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DUST BUILD UP ON WALLS/CEILING TILES AT PREP AREA. MUST CLEAN WALLS AND CEILING TILES.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED ONE BURNED OUT CEILING LIGHT BULB AT PREP AREA. MUST REPLACE WITH WORKING CEILING LIGHT BULB.

Base deductions−16 pts

Dec 22

Canvass InspectionPass

1 High1 Med4 Basic

6 total1 risk factor

72/100inspection score

−23 pts

High Priority (1)

−10 pts

6PROPER EATING, TASTING, DRINKING, OR TOBACCO USERisk Factor−10
NOTED EMPLOYEES DRINKING AND PREPARING FOOD IN THE KITCHEN PREP AREA. INSTRUCTED MANAGEMENT TO PROVIDE A DESIGNATED AREA FOR EMPLOYEES TO DRINK AND EAT AND NOT AT THE PREP AREAS.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
NOTED ASSORTED FOOD ITEMS INSIDE REFRIGERATION UNITS NOT PROPERLY LABELED. INSTRUCTED TO PROPERLY LABEL ALL FOOD ITEMS WITH PRODUCT NAME INCLUDING BULK FOOD CONTAINERS.

Basic (4)

−8 pts

43IN-USE UTENSILS: PROPERLY STORED−2
NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED DIRTY AND DUSTY CEILING FANS INSIDE THE WALK IN COOLER. INSTRUCTED TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT ESPECIALLY AT THE BASEMENT FOOD STORAGE AREA.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
NOTED HEAVY DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS AND ON EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS AND PIPES/CONDUITS.

Base deductions−23 pts

Risk factor bonus (1× +5)−5 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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