What is Declan's Irish Pub's health inspection score?

Declan's Irish Pub has a SafeDine safety score of 78 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Declan's Irish Pub last inspected?

Declan's Irish Pub was last inspected on June 11, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Declan's Irish Pub have?

Declan's Irish Pub has 13 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Declan's Irish Pub safe to eat at?

Declan's Irish Pub has a good safety record with a score of 78/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Declan's Irish Pub serve?

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

Official Health Record

Declan's Irish Pub

Name: Declan's Irish Pub
Address: 1240 N WELLS ST, Chicago, 60610
Rating: 78

1240 N WELLS ST, Chicago

Last inspected 9mo ago

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0Good

American•Old Town

Ranked #211 of 354 in Old TownBetter than 17% of american restaurants

Stable

6 inspections

Last: Jun 11, 2025

medium confidence

Directions Order

Inspections

33%

Clean Rate

2.2

Avg Violations

10 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Pest issues

Evidence of pests found during inspection

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-22

Final Score

Impact Breakdown

High Priority

-7 pts

Direct health hazards • 10 pts each

Intermediate

-1 pts

Potential hazards • 5 pts each

Basic

-7 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

-4 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

1240 N WELLS ST, Chicago, IL 60610

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View Menu Order Online

Violation Timeline

Sep 2022

1 inspections

Sep

Oct 2022

1 inspections

1 high priority

Oct 2023

1 inspections

Oct

Nov 2023

1 inspections

1 high priority

3 basic

Aug 2024

1 inspections

1 intermediate

2 basic

Aug

Jun 2025

1 inspections

1 high priority

4 basic

Inspection History

6 records on file

4 Canvass2 Non-Inspection

Jun 25

Canvass InspectionLatestPass w/ Conditions

1 High4 Basic

5 total

82/100inspection score

−18 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
NOTED LOW TEMPERATURE DISH WASHING MACHINE IN USE NOT PROPERLY SANITIZING. SANITIZING STRENGTH OF SANITIZER (CHLORINE) AT THE TIME OF INSPECTION WAS 00 PPM. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS PROPERLY SANITIZING AT MINIMUM OF 50 PPM.MANAGER IMMEDIATELY CALLED FOR MAINTENANCE. PRIORITY VIOLATION #7-38-025. CITATION ISSUED

Basic (4)

−8 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
FOOD CONTAINERS STORED ON FLOOR IN PREP, STORAGE AND WALK-IN COOLER/FREEZERS. MUST PROVIDE PROPER, RAISED SHELVING TO STORE FOOD CONTAINERS 6" OFF FLOOR.
39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
NOTED INDIVIDUAL TO-GO 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.
39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
NOTED NO SPLASHGUARD BETWEEN EXPOSED HAND SINK AND THE SERVICE PREP COOLER AT THE KITCHEN. MUST INSTALL A WASHABLE SPLASHGUARD.
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

Base deductions−18 pts

Aug 24

Canvass InspectionPass

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED A GAP AT THE BOTTOM DOOR IN THE REAR FOOD SERVICE AREA LEFT OF THE WALK IN COOLING UNIT. INSTRUCTED TO SEAL AND MAINTAIN AS A MEANS OF PREVENTING POSSIBLE INSECT ENTERING AND HARBORING.

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED THE REACH IN REFRIDGERATOR NEXT TO THE WALK IN WITH EXPOSED SIDING, AS WELL AS THE PREP COOLING UNIT NEON THE HOT LINE ACROSS FROM THE SIX BURNER IN NEED OF A GASKET SEAL. INSTRUCTED TO REPAIR AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED A LEAK IN THE DRAIN LINE COMING FROM THE WALK IN COMPRESSOR. INSTRUCTED TO REPAIR AND MAINTAIN IN GOOD WORKING ORDER.

Base deductions−9 pts

Nov 23

Canvass InspectionPass

1 High3 Basic

4 total

84/100inspection score

−16 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 RESTROOM AND KITCHEN PREP-LINE HANDWASHING SINKS USED BY FOOD EMPLOYEES. PROVIDE A CLEARLY VISIBLE HANDWASHING SIGN AT EACH HAND SINK.

Basic (3)

−6 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
CLEAN DISHWARE STORED ON SHELVES HAVE NOT BEEN AIR DRIED PROPERLY AFTER SANITIZING. AFTER CLEANING AND SANITZING ALL EQUIPMENT AND UTENSILS SHALL BE AIR DRIED BEFORE USE. CLOTH DRYING OF EQUIPMENT AND UTENSILS IS NOT APPROVED.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
EQUIPMENT (DISHWARE) USED IN THE FACILITY IS TOO LARGE TO FIT AND FULLY IMMERSE WITHIN THE COMPARTMENTS OF THE THREE COMPARTMENT SINK. FACILITY MUST INSTALL A LARGER 3COMPARTMENT SINKTHAT WILL ALLOW ALL EQUIPMENT TO BE IMMERSED, USE SMALLER EQUIPMENT THAT CAN FIT IN THE EXISTING 3 COMPARTMENT SINK OR USE AN ALTERNATIVE METHOD OF MANUAL WAREWASHING APPROVED BY THE HEALTH DEPARTMENT.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
FOOD HANDLER CERTIFACTIONS NOT PROVIDED ON SITE. FACILITY MUST PROVIDE UPDATED FOOD HANDLER CERTIFICATIONS THAT ARE VALID ON SITE AT ALL TIMES.

Base deductions−16 pts

Oct 23

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

Oct 22

Canvass InspectionPass

1 High

1 total

90/100inspection score

−10 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND WASHING SIGNAGE AT EXPOSED HAND WASHING SINKS AT BOTH BARS. INSTRUCTED TO PROVIDE.

Base deductions−10 pts

Sep 22

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

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Community Safety Reports

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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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