What is Harry Caray's Restaurant's health inspection score?

Harry Caray's Restaurant 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 Harry Caray's Restaurant last inspected?

Harry Caray's Restaurant was last inspected on November 3, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Harry Caray's Restaurant have?

Harry Caray's Restaurant has 34 total violations across 7 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Harry Caray's Restaurant safe to eat at?

Harry Caray's Restaurant 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 Harry Caray's Restaurant serve?

Harry Caray's Restaurant serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Harry Caray's Restaurant

Name: Harry Caray's Restaurant
Address: 33 W KINZIE ST, Chicago, 60654
Rating: 69

33 W KINZIE ST, Chicago

Last Inspected: 11/3/2025

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0Fair

American•River North

Ranked #355 of 547 in River NorthBetter than 17% of american restaurants

Improving

7 inspections

Last: Nov 3, 2025

high confidence

Directions Order

Inspections

29%

Clean Rate

4.9

Avg Violations

5 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

Plumbing issues

Plumbing or waste disposal problems

Pest issues

Evidence of pests found during inspection

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

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

-6 pts

Direct health hazards • 10 pts each

Intermediate

-4 pts

Potential hazards • 5 pts each

Basic

-15 pts

Best practices • 2 pts each

Inspection Timeline

+6 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

33 W KINZIE ST, Chicago, IL 60654

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Violation Timeline

Dec 2022

2 inspections

1 high priority

3 basic

Dec

Oct 2023

1 inspections

Oct 2024

2 inspections

3 intermediate

7 basic

Oct

Aug 2025

1 inspections

2 high priority

2 intermediate

8 basic

Nov 2025

1 inspections

8 basic

Nov

Inspection History

7 records on file

1 Complaint3 Canvass2 Canvass Re-Inspection1 Non-Inspection

Nov 25

Complaint InspectionLatestPass

8 Basic

8 total

84/100inspection score

−16 pts

Basic (8)

−16 pts

43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED KNIVES IMPROPERLY STORED BEHIND PREP TABLE AND WALL. INSTRUCTED TO PROPERLY STORE KNIVES IN A KNIFE RACK TO PREVENT CONTAMINATION BEFORE USE.(MANAGER CORRECTED ISSUE).
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CHIPPED PAINT AND RUST ON THE WIRE STORAGE RACKS IN THE 1ST AND 2ND FLOOR WALK-IN-COOLERS.INSTRUCTED TO REMOVE CHIPPED PAINT AND RUST AND REPAINT OR REPLACE THE SHELVES AND BETTER MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED A TORN DOOR GASKETS INSIDE OF THE KITCHEN SALAD PREP LINE COOLER AND PREP COOLER DIRECTLY ACROSS FROM THE COOKING EQUIPMENTS.INSTRUCTED TO REPLACE THE TORN DOOR GASKETS AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO DETAIL CLEAN INTERIORS OF BAR COOLERS AND BAR GUNS AND HOUSINGS AT FRONT MAIN BAR AND MAINTAIN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED NO COVERED WASTE RECEPTACLE PROVIDED IN THE BASEMENT EMPLOYEE WOMEN WASHROOM.MUST PROVIDE AND MAINTAIN.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OBSERVED LITTER DEBRIS AROUND THE OUTSIDE LARGE GARBAGE COMPACTOR UNIT.INSTRUCTED TO DETAIL CLEAN AND BETTER MAINTAIN SAID AREA TO PREVENT PEST HARBORAGE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS WITH GREASE AND DRIED FOOD DEBRIS ACCUMULATION ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT KITCHEN PREP/COOKING AREAS ESPECIALLY UNDER AND AROUND COOKING EQUIPMENTS AND BETTER MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
INSTRUCTED TO DETAIL CLEAN THE KITCHEN EXHAUST HOOD SYSTEMS ON BOTH KITCHEN FOOD PREP AREAS 1ST AND 2ND FLOORS TO REMOVE ACCUMULATION OF GREASE BUILD-UP AND MAINTAIN.

Base deductions−16 pts

Aug 25

Canvass InspectionPass w/ Conditions

2 High2 Med8 Basic

12 total

54/100inspection score

−46 pts

High Priority (2)

−20 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED BLACK SLIMY SUBSTANCES ON INTERIOR WATER COMPONENTS OF THE ICE MACHINE,DRIPPING INTO ICE "ICE IS USED FOR HUMAN CONSUMPTION".INSTRUCTED MANAGEMENT TO TURN OFF MACHINE,REMOVE ICE AND HAVE INTERIOR OF ICE MAKER CLEANED AND SANITIZED AND MAINTAINED.PRIORITY FOUNDATION VIOLATION 7-38-005,CITATION ISSUED.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED ONE (1) WALK-IN-COOLER LOCATED ON THE 2ND FLOOR KITCHEN FOOD PREP/DISHWASHING AREA WITH AN AIR TEMPERATURE OF 51.2F.THE COOLER WAS USED TO STORE (TCS FOODS) SUCH AS CHICKEN AND SHRIMPS ETC.INSTRUCTED MANAGEMENT TO REPAIR AND MAINTAIN SAID COOLER AT 41F OR COLDER AT ALL TIMES.MANAGEMENT IMMEDIATELY NOTIFIED REFRIGERATION REPAIR SERVICE.THE SAID COOLER IS TAGGED "HELD FOR INSPECTION" AT THIS TIME.INSTRUCTED NOT TO USE UNTIL REPAIRED.(SEE COMMENTS BELOW).PRIORITY VIOLATION 7-38-005,CITATION ISSUED.

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF (TCS FOODS) INSIDE OF ONE (1) WALK-IN-COOLER LOCATED ON THE 2ND FLOOR KITCHEN FOOD PREP/DISHWASHING AREA.OBSERVED RAW CHICKEN INTERNAL TEMPERATURES RANGING FROM 44.2F-45.7F,SHRIMP INTERNAL TEMPERATURES RANGING FROM 44.7F-55.1F AND HAM AT 46.6F.MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 78#'S OF FOOD WORTH $520.00.INSTRUCTED MANAGEMENT TO MONITOR AND MAINTAIN ALL COLD (TCS FOODS) AT 41F OR COLDER AT ALL TIMES.PRIORITY VIOLATION 7-38-005,CITATION ISSUED.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED BULK CONTAINERS IN THE BASEMENT CAGED DRY STORAGE AREA WITHOUT A LABEL. INSTRUCTED TO PROVIDE THE COMMON NAME ON ALL BULK CONTAINERS TO PROPERLY IDENTIFY ITEM (NAME (SALT, SUGAR, FLOUR ETC).

Basic (8)

−16 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
ALL PREP AREA WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CHIPPED PAINT AND RUST ON THE WIRE STORAGE RACKS IN THE 1ST AND 2ND FLOOR WALK-IN-COOLERS.INSTRUCTED TO REMOVE CHIPPED PAINT AND RUST AND REPAINT OR REPLACE THE SHELVES AND BETTER MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED STAINED CUTTING BOARDS IN THE FIRST FLOOR AND SECOND FLOOR FOOD PREP AREAS.INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS AND BETTER MAINTAIN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED NO COVERED WASTE RECEPTACLE PROVIDED IN THE BASEMENT EMPLOYEE WOMEN WASHROOM.MUST PROVIDE AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED MISSING CEILING TILE NEAR THE HANDWASHING SINK NEXT TO THE HIGH TEMPERATURE DISHMACHINE LOCATED IN THE 1ST FLOOR KITCHEN PREP AREA.INSTRUCTED TO PROVIDE AND MAINTAIIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS WITH GREASE AND DRIED FOOD DEBRIS ACCUMULATION ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT KITCHEN PREP/COOKING AREAS ESPECIALLY UNDER AND AROUND COOKING EQUIPMENTS AND BETTER MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
INSTRUCTED TO DETAIL CLEAN THE KITCHEN EXHAUST HOOD SYSTEMS ON BOTH KITCHEN FOOD PREP AREAS 1ST AND 2ND FLOORS TO REMOVE ACCUMULATION OF GREASE BUILD-UP AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED DIM LIGHTING INSIDE ONE (1) WALK-IN-COOLER LOCATED IN THE 1ST FLOOR KITCHEN FOOD PREP AREA.INSTRUCTED TO PROVIDE BRIGHTER BULB AND MAINTAIN ADEQUATE LIGHTING AT ALL TIMES.

Base deductions−46 pts

Oct 24

Canvass Re-Inspection InspectionPass

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
6-202.15: OBSERVED OPENINGS IN MIDDLE OF OUTER FRONT ENTRANCE DOUBLE DOORS. INSTRUCTED TO SEAL ALL OUTER OPEINGS TO PREVENT PEST ENTRANCE.

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-101.19: OBSERVED ALUMINUM FOIL ON ON LOWER SHELF OF PREP TABLE NEAR COFFEE STATION IN FIRST FLOOR PREP. INSTRUCTED TO REMOVE ALUMINUM FOIL FROM LOWER SHELF OF PREP TABLE NEAR COFFEE STATION IN FIRST FLOOR PREP. OBSERVED RUST ON SHELVES OF SHELVING UNIT NEXT TO PREP TABLE NEAR COFFEE STATION IN FIRST FLOOR PREP AREA. INSTRUCTED TO REMOVE RUST FROM SHELVES OF SHELVING UNIT NEXT TO PREP TABLE NEAR COFFEE STATION IN FIRST FLOOR PREP AREA. NONFOOD CONTACT SURFACES OF EQUIPMENT SHALL BE CONSTRUCTED OF A CORRISON RESISTANT, NONABSORBENT AND SMOOTH MATERIAL.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
5-205.15: OBSERVED DRAIN LINES LEADING FROM FOUNTAIN NOZZLE AND BEER DISPENSER DRAINING INTO BOTH HANDWASHING SINKS AT FIRST FLOOR BAR. INSTRUCTED MANAGER TO RELOCATE DRAIN LINES FROM FOUNTAIN NOZZLE AND BEER DISPENSER TO FLOOR DRAINS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.11: OBSERVED DAMAGED WALL NEAR HANDWASHING SINK IN PANTRY STATION INSTRUCTED TO SMOOTHLY REPAIR WALL FOR EASE OF CLEANABILITY NEAR HANDWASHING SINK IN PANTRY STATION.

Base deductions−11 pts

Oct 24

Canvass InspectionFail

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED OPENINGS IN MIDDLE OF OUTER FRONT ENTRANCE DOUBLE DOORS. INSTRUCTED TO SEAL ALL OUTER OPEINGS TO PREVENT PEST ENTRANCE.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED OVER 20 SMALL FLIES IN SECOND FLOOR OF FACILITY. OBSERVED SMALL FLY ACTIVITY IN DISHWASHING AND BEVERAGE AREA OF SECOND FLOOR. INSTRUCTED TO ELIMINATE SMALL FLY ACTIVITY AND CLEAN AFFECTED AREAS IN DISHWASHING AND BEVERAGE AREA. RECOMMENDED PEST CONTROL SERVICE FACILITY ON OR AFTER 10/15/2024. PRIORITY FOUNDATION VIOLATION 7-38-020(A) CITATION ISSUED.

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED ALUMINUM FOIL ON ON LOWER SHELF OF PREP TABLE NEAR COFFEE STATION IN FIRST FLOOR PREP. INSTRUCTED TO REMOVE ALUMINUM FOIL FROM LOWER SHELF OF PREP TABLE NEAR COFFEE STATION IN FIRST FLOOR PREP. OBSERVED RUST ON SHELVES OF SHELVING UNIT NEXT TO PREP TABLE NEAR COFFEE STATION IN FIRST FLOOR PREP AREA. INSTRUCTED TO REMOVE RUST FROM SHELVES OF SHELVING UNIT NEXT TO PREP TABLE NEAR COFFEE STATION IN FIRST FLOOR PREP AREA. NONFOOD CONTACT SURFACES OF EQUIPMENT SHALL BE CONSTRUCTED OF A CORRISON RESISTANT, NONABSORBENT AND SMOOTH MATERIAL.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED DRAINPIPE OF THREE COMPARTMENT SINK IN FIRST FLOOR DISHWASHING AREA LEAKING ON TO FLOOR. INSTRUCTED TO REPAIR DRAINPIPE OF THREE COMPARTMENT SINK IN FIRST FLOOR DISHWASHING AREA AND MAINTAIN. OBSERVED DRAIN LINES LEADING FROM FOUNTAIN NOZZLE AND BEER DISPENSER DRAINING INTO BOTH HANDWASHING SINKS AT FIRST FLOOR BAR. INSTRUCTED MANAGER TO RELOCATE DRAIN LINES FROM FOUNTAIN NOZZLE AND BEER DISPENSER TO FLOOR DRAINS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DAMAGED WALL NEAR HANDWASHING SINK IN PANTRY STATION AND LOWER RIGHT SIDE OF WALL NEAR EXIT DOOR NEAR THREE COMPARTMENT SINK ON SECOND FLOOR. INSTRUCTED TO SMOOTHLY REPAIR WALLS FOR EASE OF CLEANABILITY IN PANTRY STATION AND LOWER WALL NEAR EXIT DOOR NEAR THREE COMPARTMENT SINK IN DISHWASHING AREA ON SECOND FLOOR.
58ALLERGEN TRAINING AS REQUIRED−2
PROOF OF ALLERGEN AWARENESS TRAINING PROVIDED FOR ONE EMPLOYEE WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE. INSTRUCTED TO PROVIDE PROOF OF ALLERGEN TRAINING FOR ALL EMPLOYEES WITH A CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE.

Base deductions−18 pts

Oct 23

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

Dec 22

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Dec 22

Canvass InspectionFail

1 High3 Basic

4 total

84/100inspection score

−16 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HANDWASHING SIGNAGE AT EXPOSED HANDWASHING SINK LOCATED ON COOK LINE ON FIRST FLOOR AND BAR. INSTRUCTED TO PROVIDE.

Basic (3)

−6 pts

48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED RINSE GAUGE ON HIGH TEMPERATURE DISH MACHINE LOCATED IN 2ND FLOOR DISH AREA NOT WORKING PROPERLY. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED NO COVERED TRASH RECEPTACLE INSIDE EMPLOYEE TOILET ROOM LOCATED OFF OF COOK LINE. INSTRUCTED TO PROVIDE.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED BUILD UP OF DEBRIS ON HOOD FILTERS ABOVE MAIN COOK LINE. INSTRUCTED TO CLEAN AND MAINTAIN IN GOOD CONDITION.

Base deductions−16 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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