What is The Bar ON Buena's health inspection score?

The Bar ON Buena has a SafeDine safety score of 92 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 Bar ON Buena last inspected?

The Bar ON Buena was last inspected on March 6, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does The Bar ON Buena have?

The Bar ON Buena has 20 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is The Bar ON Buena safe to eat at?

Yes, The Bar ON Buena has an excellent safety record with a score of 92/100. This indicates strong compliance with health and safety standards.

What type of cuisine does The Bar ON Buena serve?

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

Official Health Record

The Bar ON Buena

Name: The Bar ON Buena
Address: 910 W BUENA AVE, Chicago, 60613
Rating: 92

910 W BUENA AVE, Chicago

Last Inspected: 3/6/2026

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0Excellent

American•Lakeview

Ranked #122 of 979 in LakeviewBetter than 17% of american restaurants

Improving

6 inspections

Last: Mar 6, 2026

high confidence

Directions Order

Inspections

17%

Clean Rate

3.3

Avg Violations

1 month 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

Other violationHigh Priority

Regulatory compliance issue

Food storage

Food not properly stored or protected

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

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-3 pts

Best practices • 2 pts each

Inspection Timeline

+10 pts

100

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

910 W BUENA AVE, Chicago, IL 60613

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Violation Timeline

Sep 2022

1 inspections

2 basic

Sep

Oct 2022

1 inspections

5 basic

Aug 2023

1 inspections

1 high priority

1 intermediate

4 basic

Aug

Oct 2024

1 inspections

3 basic

Oct 2025

1 inspections

1 high priority

3 basic

Oct

Mar 2026

1 inspections

Inspection History

6 records on file

3 Complaint3 Canvass

Mar 26

Complaint InspectionLatestCleanNo Entry

No violations

100/100inspection score

Oct 25

Canvass InspectionPass

1 High3 Basic

4 total1 risk factor

79/100inspection score

−16 pts

High Priority (1)

−10 pts

6PROPER EATING, TASTING, DRINKING, OR TOBACCO USERisk Factor−10
OBSERVED BAR EMPLOYEE DRINKING FROM A GLASS WITHOUT A LID IN THE BAR AREA AND STORING THE BEVERAGE ON TOP OF COOLER. EMPLOYEES MUST CONSUME BEVERAGES/FOOD IN DESIGNATED AREAS TO PREVENT CONTAMINATION OF FOOD, EQUIPMENT, UTENSILS, ETC.

Basic (3)

−6 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST CLEAN WHITE SOIL ACCUMULATION FROM FAN GUARDS IN THE BASEMENT WALK-IN COOLER AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
UNABLE TO LOCATE AND VERIFY FOOD HANDLER CERTIFICATES DURING INSPECTION. MUST PROVIDE AND KEEP CERTIFICATES ON SITE.
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−16 pts

Risk factor bonus (1× +5)−5 pts

Oct 24

Canvass InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED WET WIPING CLOTHS STORED ON PREPARATION TABLE IN FRONT PREP AREA. INSTRUCTED MANAGER TO STORE ALL IN USE WIPING CLOTHS IN BUCKET OF SANITIZER AT APPROPRIATE CONCENTRATION IN BETWEEN USE.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED PANS AND POTS STORED ON THE FRONT PREPARATION AREA SHELF WITH FOOD CONTACT SURFACES EXPOSED. INSTRUCTED MANAGER TO INVERT OR PROTECT FOOD CONTACT SURFACES FROM POTENTIAL SOURCES OF CONTAMINATION.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED BUILD UP OF HARD WATER/MINERAL DEPOSITS ON INTERIOR LID OF ICE MACHINE IN BASEMENT. INSTRUCTED MANAGER TO DETAIL CLEAN AND REGULARLY MAINTAIN INTERIOR OF ICE MACHINE TO ELIMINATE EXCESSIVE HARD WATER BUILD UP.

Base deductions−6 pts

Aug 23

Canvass InspectionPass w/ Conditions

1 High1 Med4 Basic

6 total

77/100inspection score

−23 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
EQUIPMENT NOT MAINTAINING PROPER TEMPERATURE. NOTED TEMPERATURE OF THE SERVICE COOLER AT THE PREP AREA TO BE IMPROPER AT 48F. INSTRUCTED NOT TO USE EQUIPMENT UNTIL MAINTAINING PROPER TEMPERATURE OF 41F AND BELOW. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TCS FOOD ITEMS INSIDE SERVICE COOLERS TO BE IMPROPER: GUACAMOLE 47.3F, MAYONNAISE 46.8F, HUMMUS 45.7F, SALSA 44.6F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 8 LBS OF PRODUCTS WORTH $30.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.

Basic (4)

−8 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
NOTED CONDIMENT DISPOSABLE CUP WITH NO HANDLE USED FOR SCOOPING SERVING FOOD AT THE SERVICE PREP COOLERS. INSTRUCTED TO PROVIDE TONGS, SERVING SPOONS, OR LADLE FOR SCOOPING FOOD.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
NOTED A SLIMY AND GREY SUBSTANCE INSIDE THE SODA GUN DISPENSER AT THE BAR. INSTRUCTED TO CLEAN, SANITIZE 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/DRY STORAGE AREA AND ALONG WALLS OF THE BAR.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
NOTED HEAVY DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS, AND 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

Oct 22

Complaint InspectionPass

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED THE ICE SCOOP STORED ON TOP OF THE ICE MACHINE UNIT BEHIND THE BAR/ FOOD PREP AREA. INSTRUCTED TO PROPERLY STORE ALL ICE SCOOPS IN AN APPROPRIATE STORAGE UNIT AND MAINTAIN THEM.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED THE SHELVING UNIT IN THE WALK-IN BEER COOLER IN THE BASEMENT WITH SEVERE RUST BUILD-UP. INSTRUCTED TO REPAIR OR REPLACE SO THAT THE NONFOOD-CONTACT SURFACE IS RUST-FREE, SMOOTH, AND EASILY CLEANABLE AND MAINTAINED.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED THE DOOR OF THE WALK-IN COOLER LOCATED IN THE BASEMENT NOT PROPERLY CLOSING AND STAYING CLOSED. INSTRUCTED TO REPAIR SAID DOOR SO THAT WHEN THE UNIT DOOR IS CLOSED, IT STAYS CLOSED.
50HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE−2
OBSERVED THE FACILITY NOT MEETING COMPLIANCE WITH THE HOT WATER TEMPERATURES OF 100-120 F THROUGHOUT THE FACILITY. ALL HANDWASHING SINKS AND THREE-COMPARTMENT SINKS IN THE FACILITY MAINTAINED TEMPERATURES RANGING FROM 85.1-86.5 F AT THE TIME OF THE INSPECTION. INSTRUCTED TO HAVE HOT WATER REACHING AND MAINTAINING AT LEAST 100 F FOR ALL HANDWASHING SINKS TO WASH HANDS ADEQUATELY, AND ALL THREE-COMPARTMENT SINKS MUST REACH AT LEAST 110 F TO WASH PROPERLY, RINSE, AND SAINITZE DISHWARE. PRIORITY VIOLATION, 7-38-030(C), NO CITATION ISSUED.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED THE CERTIFIED FOOD MANAGER ON DUTY WITH AN EXPIRED ALLERGEN TRAINING CERTIFICATE. INSTRUCTED THE CERTIFIED FOOD MANAGER TO RETAKE THE ALLERGEN TRAINING COURSE AND MAINTAIN RECORDS ON-SITE AT ALL TIMES.

Base deductions−10 pts

Sep 22

Complaint InspectionNo Entry

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
THE FOLLOWING NOT CLEAN- OBSERVED ACCUMULATED FOOD DEBRIS INSIDE PREP AREA REACH IN COOLERS AROUND DOORS/DOOR HINDGES ALSO OBSERVED FOOD/DUST BUILD UP ON VENTILATION HOOD FILTERS. MUST CLEAN EQUIPMENT AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED ACCUMULATED FOOD/DIRT BUILD UP ON PREP AREA FLOOR/ALONG WALLS BEHIND COOLERS. MUST CLEAN PREP AREA FLOOR AND MAINTAIN.

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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