What is Fado Irish Pub's health inspection score?

Fado Irish Pub has a SafeDine safety score of 91 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Fado Irish Pub last inspected?

Fado Irish Pub was last inspected on February 9, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Fado Irish Pub have?

Fado Irish Pub has 28 total violations across 7 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Fado Irish Pub safe to eat at?

Yes, Fado Irish Pub has an excellent safety record with a score of 91/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Fado Irish Pub serve?

Fado Irish Pub serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Fado Irish Pub

Name: Fado Irish Pub
Address: 100 W GRAND AVE, Chicago, 60610
Rating: 91

100 W GRAND AVE, Chicago

Last Inspected: 2/9/2026

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0Excellent

American•Old Town

Ranked #84 of 354 in Old TownBetter than 17% of american restaurants

Declining

7 inspections

Last: Feb 9, 2026

high confidence

Directions Order

Inspections

29%

Clean Rate

Avg Violations

2 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Pest issues

Evidence of pests found during inspection

Other violation

Regulatory compliance issue

Facility condition

Building maintenance or structural issues

Permit/documentation

Administrative or documentation issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-12

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-7 pts

Best practices • 2 pts each

Inspection Timeline

-8 pts

Latest

100% weight

100

2nd

60% weight

3rd

30% weight

Real-time Score: 88/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (91/100) 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

100 W GRAND AVE, Chicago, IL 60610

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Violation Timeline

Jan 2023

1 inspections

1 high priority

5 basic

Jan

Feb 2024

2 inspections

5 high priority

4 intermediate

2 basic

Jan 2025

2 inspections

5 basic

Jan

Feb 2026

2 inspections

1 intermediate

5 basic

Inspection History

7 records on file

4 Canvass2 Non-Inspection1 Canvass Re-Inspection

Feb 26

Canvass InspectionLatestPass

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED DOUBLE DOOR ON THE GRAND SIDE WITH A GAP IN THE LOWER MIDDLE OF THE DOORS AND A GAP AT THE BOTTOM OF THE DOOR, BOTH ABOUT 1/4". INSTRUCTED TO SEAL AND MAINTAIN AS A MEANS OF PREVENTING POSSIBLE PEST AND OR INSECT ACTIVITY.

Basic (5)

−10 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED THE DRAINS IN THE KITCHEN AREA IN NEED OF A DETAIL CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN ALL.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED THE HANLDE OF THE LOWER REACH IN COOLING UNIT LOWER RIGHT OF THE MICROWAVE UNIT WITH A BROKEN HANDLE IN NEED OF REPAIR FROM SHARP EDGE. INSTRUCTED TO REPAIR AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE SIDES OF THE COOKING EQUIPMENT AND THE AREA UNDER THE GRILL AND 8 BURNER COOKING UNIT IN NEED OF A DETAIL CLEANING FROM GREASE, DUST, DIRT AND FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN ALL.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED THE FLOOR AND WALLS IN THE FOLLOWING AREAS IN NEED OF A DETAIL CLEANING FROM DIRT, DUST, GREASE AND DEBRIS. THE KITCHEN AREA AT THE COOK LINE SIDE UNDER AND AROUND ALL COOKING AND NON COOKING EQUIPMENT...THE UPSTAIRS BAR AREA SIDES OF COOLING UNITS, UNDER AND AROUND ALL NON COOKING EQUIPMENT...THE UPSTAIRS COFFEE GRINDING AND MAKING STATION FLOOR AND THE MAIN BAR AREA SHELVING AND FLOORS UNDER AND AROUND ALL EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN ALL AREAS.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED HOOD VENTILATION UNIT IN NEED OF A DETAIL CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN.

Base deductions−15 pts

Feb 26

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

Jan 25

Canvass InspectionPass

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED THE FLOOR DRAINS IN THE KITCHEN AREA WITH A BUILD UP OF STAINS AND DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN ALL DRAINS AS A MEANS OF PREVENTING POSSIBLE INSECT ACTIVITY.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE INSIDE OF THE LOWER REACH IN COOLING UNIT GASKETS WITH A BUILD UP OF FOOD DEBRIS AND A BLACK SUBSTANCE. INSTRUCTED TO CLEAN AND MAINTAIN ALL COOLING UNITS AND GASKETS.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED A HEAVY BUILD UP OF GREASE AND FOOD DEBRIS ALONG THE SIDES OF THE COOKING EQUIPMENT AND UNDER THE OPENING ON THE FLOOR WHERE THE DEEP FRYING UNITS ARE. INSTRUCTED TO CLEAN AND MAINTAIN ALL AREAS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FLOOR IN THE KITCHEN AREA WITHA BUILD UP OF DIRT AND FOOD DEBRIS AND GREASE IN AREAS AROUND THE COOKING EQUIPMENT. INSTRUCTED TO CLEAN UNDER AND AROUND ALL COOKING AND NON COOKING EQUIPMENT AS A MEANS OF PREVENTING POSSIBLE PEST AND OR INSECT ACTIVITY.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED THE UPSTAIRS COFFEE MACHINE AREA WITH A BUILD UP OF DEBRIS AND COFFEE BEANS ON THE FLOOR UNDER THE MACHINE AND ALONG THE WALL AS WELL AS NEAR THE ICE MACHINE. INSTRUCTED TO CLEAN AND MAINTAIN AREA AS NEEDED.

Base deductions−10 pts

Jan 25

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

Feb 24

Canvass Re-Inspection InspectionPass

1 Med1 Basic

2 total

93/100inspection score

−7 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
6-202.15: OBSERVED OPENINGS AT MIDDLE BASE OF DOUBLE ENTRANCE DOOR TO DINING AREA FIRST FLOOR, OPENINGS LEFT SIDE BASE OF EXIT DOOR NEAR STAIRWELL, AND OPENING AT BASE OF LEFT DOOR IN DUMPSTER AREA. INSTRUCTED TO SEAL ALL OUTER OPENINGS TO PREVENT PEST ENTRANCE.

Basic (1)

−2 pts

58ALLERGEN TRAINING AS REQUIRED−2
2-102.13: OBSERVED ALLERGEN TRAINING PROVIDED FOR ONE CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER. INSTRUCTED TO PROVIDE PROOF OF ALLERGEN TRAINING FOR ALL EMPLOYEES WITH CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER CERTIFICATE.

Base deductions−7 pts

Feb 24

Canvass InspectionFail

5 High3 Med1 Basic

9 total

33/100inspection score

−67 pts

High Priority (5)

−50 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED COLD WATER NOT WORKING, HOT WATER AT 141.3F AT HANDWASHING SINK IN BAR AREA. INSTRUCTED A HANDWASHING SINK SHALL HAVE MAXIMUM HOT WATER TEMPERATURE OF 120F THROUGH A MIXING VALVE OR COMBINATION FAUCET. CORRECTED DURING RECENT INSPECTION ON 2-2-2024, OBSERVED COLD WATER WORKING, HOT WATER AT 108.7F AT HANDWASHING SINK IN BAR AREA. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED LOW TEMPERATURE DISHMACHINE SANITIZING IMPROPERLY AT 0PPM CHLORINE IN UPSTAIRS BAR AREA. INSTRUCTED TO REPAIR AND MAINTAIN, SANITIZE ALL EQUIPMENT AND DISHES IN LOW TEMPERATURE DISHMACHINES WITH 50-100PPM CHLORINE SANITIZER. CORRECTED DURING RECENT INSPECTION ON 2-2-2024, LOW TEMPERATURE DISH MACHINE SANITIZING PROPERLY AT 100PPM CHLORINE IN UPSTAIRS BAR AREA. PRIORITY VIOLATION 7-38-025 CITATION ISSUED.
29COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP−10
OBSERVED NO VARIANCE ON SITE FOR COOKING VACUUM PACKAGED CORNED BEEF USING SOUS VIDE. INSTRUCTED FACILITY SHALL IMPLEMENT A HACCP PLAN. CORRECTED ON SITE TAGGED VACUUM PACKAGED CORNED BEEF DISCARDED AND DENATURED VOLUNTARILY BY MANAGEMENT ON 2-2-2024(VALUED AT $100/ 9LBS) AND SOUS VIDE MACHINE TAGGED. INSTRUCTED TO CONTACT FOOD PROTECTION DIVISION TO OBTAIN VARIANCE. PRIORITY FOUNDATION VIOLATION. 7-38-005 CITATION ISSUED
32VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS−10
SEE VIOLATION #29.OBSERVED NO VARIANCE ON SITE FOR COOKING VACUUM PACKAGED CORNED BEEF USING SOUS VIDE. INSTRUCTED FACILITY MUST SUBMIT DOCUMENTATION FOR VARIANCE APPROVAL. CORRECTED ON SITE TAGGED VACUUM PACKAGED CORNED BEEF DISCARDED AND DENATURED VOLUNTARILY BY MANAGEMENT ON 2-2-2024(VALUED AT $100/ 9LBS) AND SOUS VIDE MACHINE TAGGED.INSTRUCTED TO CONTACT FOOD PROTECTION DIVISION TO OBTAIN VARIANCE APPROVAL. PRIORITY FOUNDATION VIOLATION. 7-38-005 CONSOLIDATED WITH VIOLATION #29.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED TWO SMALL COLD HOLDING UNITS IN KITCHEN USED TO HOLD COLD TCS FOODS AT IMPROPER AMBIENT TEMPERATURE, TWO DOOR COLD HOLDING UNIT AT 52.9F AND ONE DOOR COLD HOLDING UNIT AT 52.0F. INSTRUCTED ALL COLD HOLDING UNITS MUST BE MAINTAINED AT 41F OR BELOW. CORRECTED ON SITE HELD FOR INSPECTION TAG PLACED ON SAID COLD HOLDING UNITS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED

Intermediate (3)

−15 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED COLD TCS FOODS HELD AT IMPROPER TEMPERATURES RANGING BETWEEN 45.70-63.10F. TOMATO WEDGE 55.8F, RICE 54.9F, PICO DE GALLO(DICED TOMATOES) 54.5F, BAKED BEANS 54.3F, CHEESE 49.1F, WHIPPING CREAM 52.7F, CHEESE SAUCE 55.1F, SWISS CHEES 63.1 F, SLICED TOMATOES 56.1F, COLE SLAW 56.3F, PEPPERJACK CHEESE 55.6F, WHITE CHEDDAR CHEESE 45.7F, LETTUCE LEAVES 45.9F, INSTRUCTED ALL COLD TCS FOOD MUST BE HELD AT 41F OR BELOW. CORRECTED ON SITE MANAGER VOLUNTARILY DISCARDED AND DENATURED FOOD VALUED AT $50 WEIGHING 12LBS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED OPENINGS AT MIDDLE BASE OF DOUBLE ENTRANCE DOOR TO DINING AREA FIRST FLOOR, OPENINGS LEFT SIDE BASE OF EXIT DOOR NEAR STAIRWELL, AND OPENING AT BASE OF LEFT DOOR IN DUMPSTER AREA. INSTRUCTED TO SEAL ALL OUTER OPENINGS TO PREVENT PEST ENTRANCE.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED 15 RAT DROPPINGS IN BASEMENT IN AREAS TO THE LEFT OF WALKIN COOLER AND IN CORNER UNDERNEATH SHOOT.INSTRUCTED TO ELIMINATE RAT ACTIVITY, CLEAN AFFECTED AREAS. RECOMMENDED TO CONTACT PEST CONTROL FOR SERVICE ON OR AFTER 2/1/2024. PRIORITY FOUNDATION VIOLATION. 7-38-020(A) CITATION ISSUED.

Basic (1)

−2 pts

58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED ALLERGEN TRAINING PROVIDED FOR ONE CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER. INSTRUCTED TO PROVIDE PROOF OF ALLERGEN TRAINING FOR ALL EMPLOYEES WITH CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER CERTIFICATE.

Base deductions−67 pts

Jan 23

Canvass InspectionPass

1 High5 Basic

6 total

80/100inspection score

−20 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
A SIGN OR POSTER THAT NOTIFIES FOOD EMPLOYEES TO WASH THEIR HANDS IS NOT PROVIDED AT BAR HANDWASHING SINKS-----AND----1ST FLOOR CUSTOMER RESTROOMS USED BY FOOD EMPLOYEES. PROVIDE A CLEARLY VISIBLE HANDWASHING SIGN AT EACH HAND SINK.

Basic (5)

−10 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
IN-USE WIPING CLOTHS ARE NOT STORED PROPERLY. FOUND ON PREP-SURFACES. CLOTHS USED TO WIPE SURFACES AND EQUIPMENT SHALL BE HELD IN A PROPER SANITIZER SOLUTION. CLOTHS IN-USE FOR WIPING SURFACES IN CONTACT WITH RAW ANIMAL FOODS SHALL BE KEPT SEPARATE FROM CLOTHS USED FOR OTHER PURPOSES. IN-USE CLOTHS MUST BE LAUNDERED DAILIY.
43IN-USE UTENSILS: PROPERLY STORED−2
UTENSILS STORED IN STAGNANT WATER IN BAR AREA. STORE IN-USE UTENSILS: 1) IN THE FOOD WITH THE HANDLE UP AND OUT OF THE FOOD ITEM; 2) STORED ON A CLEAN AND SANITIZED SIRFACE; 3) IN RUNNING WATER; 4) IN CONTAINER OF HOT WATER MAINTAINED AT OR ABOVE 135F. MANAGER PLACED UTENSILS IN A CLEAN EMPTY CUP.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
CRATES USED AS STORAGE AND SHELVING SCATTERED THROUGHOUT FACILITY. FACILITY MUST PROVIDE SHELVING THAT IS EASY TO MONITOR DEBRIS UNDERNEATH AND MUST PROVIDE STORAGE CONTAINERS THAT IS SMOOTH EASILY CLEANABLE, AND NON-ABSORBENT.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
BACKFLOW PREVENTION DEVICE NOT FOUND ON ICE MACHINE. FACILITY MUST ENSURE THAT ALL EQUIPMENT UNITS THAT HAVE AN ATTACHED WATER LINE, MUST PROVIDE A BACKFLOW PREVENTION DEVICE.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED LOW WATER PRESSURE AT HAND SINK FIXTURES IN RESTROOMS ON 1ST AND 2FLOOR. INSTRUCTED TO REPAIR AND MAINTAIN.

Base deductions−20 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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