What is Hugo's Frog Bar's health inspection score?

Hugo's Frog Bar has a SafeDine safety score of 95 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Hugo's Frog Bar last inspected?

Hugo's Frog Bar was last inspected on April 20, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Hugo's Frog Bar have?

Hugo's Frog Bar has 21 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Hugo's Frog Bar safe to eat at?

Yes, Hugo's Frog Bar has an excellent safety record with a score of 95/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Hugo's Frog Bar serve?

Hugo's Frog Bar serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Hugo's Frog Bar

Name: Hugo's Frog Bar
Address: 1024 N RUSH ST, Chicago, 60611
Rating: 95

1024 N RUSH ST, Chicago

Last Inspected: 4/20/2026

Own or manage this restaurant?

Claim it to unlock analytics →

0Excellent

American•Streeterville

Ranked #100 of 713 in StreetervilleBetter than 22% of american restaurants

Stable

10 inspections

Last: Apr 20, 2026

high confidence

Directions Order

Inspections

30%

Clean Rate

2.1

Avg Violations

1 month ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Pest issues

Evidence of pests found during inspection

Permit/documentation

Administrative or documentation issue

Other violationHigh Priority

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-6

Final Score

Impact Breakdown

High Priority

-3 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

+4 pts

Latest

100% weight

100

2nd

60% weight

3rd

30% weight

Real-time Score: 94/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (95/100) 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

Open location in Google Maps →

1024 N RUSH ST, Chicago, IL 60611

Open in Maps

View Menu Order Online

Violation Timeline

Jun 2022

1 inspections

1 intermediate

1 basic

Jun

Mar 2023

1 inspections

2 basic

Jul 2023

1 inspections

2 high priority

3 intermediate

3 basic

Jul

Aug 2023

1 inspections

Aug 2024

2 inspections

1 intermediate

2 basic

Aug

Sep 2024

1 inspections

2 basic

Oct 2025

1 inspections

2 high priority

1 basic

Oct

Nov 2025

1 inspections

Apr 2026

1 inspections

1 intermediate

Apr

Inspection History

10 records on file

4 Canvass2 Canvass Re-Inspection1 Non-Inspection1 Complaint Re-Inspection2 Complaint

Apr 26

Canvass InspectionLatestPass

1 Med

1 total

95/100inspection score

−5 pts

Intermediate (1)

−5 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−5

Base deductions−5 pts

Nov 25

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Oct 25

Canvass InspectionFail

2 High1 Basic

3 total

78/100inspection score

−22 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED HAND WASHING SINK NEAR SUSHI RICE PREP AREA WITH A MAXIMUM TEMPERATURE OF 82 F. INSTRUCTED MANAGER TO ENSURE HOT WATER REACHES A MINIMUM TEMPERATURE OF 100 F. PRIORITY VIOLATION 7-38-030(C) CITATION ISSUED.
29COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP−10
OBSERVED FOOD STAFF UTILIZING VINEGAR AS AN ADDITIVE FOR SUSHI RICE WITHOUT LETTER FROM A CERTIFIED LAB VERIFYING THE pH OF THE SUSHI RICE OR ADEQUATE pH METER ON-SITE CAPABLE OF ACCURATELY DETERMINING pH OF SUSHI RICE AFTER MODIFICATION. INSTRUCTED MANAGER TO OBTAIN LETTER STATING pH of SUSHI FROM CERTIFIED LAB OR OBTAIN ADEQUATE pH METER AND STAFF TRAINING TO ACCURATELY DETERMINE pH OF SUSHI RICE AFTER MODIFICATION AND MAINTAIN. MANAGER DISCARDED 5 POUNDS SUSHI RICE ($5) PRIORITY FOUNDATION VIOLATION. 7-38-005 CITATION ISSUED.

Basic (1)

−2 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED BROKEN DRAIN STOPPERS IN DOWNSTAIRS 3 COMPARTMENT SINK. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.

Base deductions−22 pts

Sep 24

Canvass Re-Inspection InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED MILK CRATES BEING USED AS SHELVING THROUGHOUT THE PREP AND STORAGE AREAS. MUST REMOVE AND PROVIDE SHELVING THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CUTTING BOARDS IN THE REAR PREP AND BAR AREA WITH OPEN SEAMS AND DARK STAINS. INSTRUCTED TO REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS AND MAINTAIN AT ALL TIMES.

Base deductions−4 pts

Aug 24

Canvass InspectionFail

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED PEST ACTIVITY WITH APPROX.50 SMALL FLIES NOTED DURING INSPECTION. SMALL FLY ACTIVITY WAS NOTED IN BAR AREA. 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 (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED MILK CRATES BEING USED AS SHELVING THROUGHOUT THE PREP AND STORAGE AREAS. MUST REMOVE AND PROVIDE SHELVING THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CUTTING BOARDS IN THE REAR PREP AND BAR AREA WITH OPEN SEAMS AND DARK STAINS. INSTRUCTED TO REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS AND MAINTAIN AT ALL TIMES.

Base deductions−9 pts

Aug 24

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

Aug 23

Complaint Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Jul 23

Complaint InspectionFail

2 High3 Med3 Basic

8 total

59/100inspection score

−41 pts

High Priority (2)

−20 pts

9NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED−10
OBSERVED FOOD HANDLER GRAB CUT LEMON WEDGE WITH BARE HAND FROM CONTAINER AND PLACE IT ON PLATE PREPARED FOR DELIVERY TO CUSTOMER TABLE DURING TIME OF INSPECTION. INSTRUCTED FOOD EMPLOYEES TO USE UTENSILS OR BARRIERS SUCH AS GLOVES WHEN HANDLING READY-TO-EAT FOODS. PRIORITY VIOLATION. #7-38-010. CITATION ISSUED.
29COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP−10
OBSERVED PREPARED SUSHI RICE WITH NO LAB TEST OR PH METER FOR RICE ACIDITY.INSTRUCTED PERSON IN CHARGE TO PROVIDE AND MAINTAIN. AS REQUIRED BY CODE PRIORITY FOUNDATION VIOLATION. #7-38-005. CITATION ISSUED.

Intermediate (3)

−15 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED THE FOLLOWING COLD-HELD TCS FOODS @ IMPROPER TEMPERATURES DURING THE TIME OF INSPECTION; 3 LBS OF SALMON @ 48.0F, 2.5 LBS OF CEVICHE @ 58.2F, 4LBS TUNA @55.9F, 3 LBS SLICED AVOCADO @62.5F, 5 LBS OF CALAMARI FRITO BAGS @59.0F, 3.5 LBS OF COOKED SPINACH @ 76.4F. ALL SAID FOOD ITEMS WERE STORED INSIDE OF COLD HOLD UNITS ON THE COOK LINE, SALAD PREP AREA TABLES, AND MAIN COOK LINE PREP TABLE. INSTRUCTED TO HOLD ALL COLD-HELD TCS FOODS @ 41F OR BELOW AT ALL TIMES. ALL SAID ITEMS WERE VOLUNTARILY DISCARDED DURING THIS TIME. TOTAL AMOUNT DISCARDED WAS $150. PRIORITY VIOLATION. #7-38-005. CITATION ISSUED.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED APPROXIMATELY 100 SMALL AND LARGE BLACK LIVE FLIES FLYING THROUGHOUT THE DISHWASHING AREA, FIRST AND SECOND-FLOOR PREP AREAS, DRY STORAGE AND DINING ROOM. INSTRUCTED TO CONTACT PEST CONTROL PROFESSIONAL FOR SERVICE. MUST ELIMINATE PEST ACTIVITY ON PREMISES. PRIORITY FOUNDATION VIOLATION. 7-38-020 (A). CITATION ISSUED.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED REAR DOOR LEADING TO RECEPTACLE AREA NOT TIGHT FITTED. INSTRUCTED TO PROVIDE AND MAINTAIN TO PREVENT PEST ENTRY.

Basic (3)

−6 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED MULTI-USE UTENSILS PRE-SET ON TABLES WITHOUT COVERINGS. INSTRUCTED TO PROVIDE COVERING TO PREVENT POSSIBLE CONTAMINATION FROM CUSTOMERS OR EMPLOYEES.
52SEWAGE & WASTE WATER PROPERLY DISPOSED−2
OBSERVED WASTEWATER RELEASED FROM (IN USE) HIGH-TEMPERATURE DISH MACHINE AS WELL AS 3 COMPARTMENT SINK OVERFLOWING FROM FLOOR DRAINS AND POOLING EXCESSIVELY ONTO REAR PREPS/DISHMACHINE AREA THROUGHOUT DURING TIME OF INSPECTION. INSTRUCTED TO REPAIR TO PROPERLY OPERATING SYSTEM. AS REQUIRED BY CODE AND MAINTAIN. PRIORITY VIOLATION. #7-38-030 (c). CITATION ISSUED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED HEAVILY SOILED MATS THROUGHOUT PREP AREA. INSTRUCTED TO REMOVE ALL WASTE DEBRIS FROM MATS, CLEAN, SANITIZE FLOOR, AND MAINTAIN.

Base deductions−41 pts

Mar 23

Complaint InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
wiping cloth sanitizer bucket stored on prep tables, instructed to keep away.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
clean utensils shelves at dish washing area not clean, debris noted, instructed to clean and maintain.

Base deductions−4 pts

Jun 22

Canvass InspectionPass

1 Med1 Basic

2 total

93/100inspection score

−7 pts

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
Missing thermometer in several prep coolers, instructed to provide.

Basic (1)

−2 pts

56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
Missing a light shield at kitchen ceiling light fixture. Instructed to install.

Base deductions−7 pts

Community Reviews

No reviews yet. Be the first to share your experience!

Leave a Review

Community Safety Reports

No reviewed safety reports. Help keep others safe by reporting any food safety concerns.

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.

Explore More

Restaurants in Chicago American Restaurants Best in Chicago All Illinois Restaurants