What is North Pond Cafe's health inspection score?

North Pond Cafe has a SafeDine safety score of 94 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was North Pond Cafe last inspected?

North Pond Cafe was last inspected on July 21, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does North Pond Cafe have?

North Pond Cafe has 24 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is North Pond Cafe safe to eat at?

Yes, North Pond Cafe has an excellent safety record with a score of 94/100. This indicates strong compliance with health and safety standards.

Official Health Record

North Pond Cafe

Name: North Pond Cafe
Address: 2610 N CANNON DR, Chicago, 60614
Rating: 94

2610 N CANNON DR, Chicago

Last inspected 8mo ago

▲Improving

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0Excellent

Lincoln Park

Ranked #88 of 754 in Lincoln Park

Improving

6 inspections

Last: Jul 21, 2025

medium confidence

Directions Order

Inspections

33%

Clean Rate

Avg Violations

9 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Plumbing issues

Plumbing or waste disposal problems

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-7

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-1 pts

Potential hazards • 5 pts each

Basic

-2 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

+7 pts

100

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 93/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (94/100) 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

2610 N CANNON DR, Chicago, IL 60614

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Violation Timeline

Sep 2022

1 inspections

Sep

Oct 2022

1 inspections

8 basic

Nov 2023

1 inspections

2 high priority

1 intermediate

6 basic

Nov

Sep 2024

1 inspections

1 intermediate

4 basic

Jul 2025

2 inspections

2 basic

Jul

Inspection History

6 records on file

1 Canvass Re-Inspection4 Canvass1 Non-Inspection

Jul 25

Canvass Re-Inspection InspectionLatestCleanPass

No violations

100/100inspection score

Jul 25

Canvass InspectionFail

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED FINAL RINSE GAGE NOT READING ACCURATE TEMPERATURE INSIDE OF HIGH TEMPERATURE DISH MACHINE. FINAL RINSE TEMPERATURE ON GAGE IS SHOWING A TEMPERATURE OF 162F. A WAREWASHING machine shall be equipped with a TEMPERATURE MEASURING DEVICE that indicates the temperature of the water: In each wash and rinse tank and as the water enters the hot water SANITIZING final rinse manifold. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED LARGE HOLE IN WALL LOCATED IN REAR LINEN ROOM. MUST SEAL.

Base deductions−4 pts

Sep 24

Canvass InspectionPass w/ Conditions

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER INTERNAL TEMPERATURE OF TCS FOODS BRIE CHEESE 44.2 F, YAK (WHOLE MUSCLE - COW) 44.2 F, CHICKEN LEGS 45.5, LAMB BELLY 43.8 F, COOKED LAMB 44.4 F, RAW DUCK 45.1 F, BRIOCHE DOUGH 44.9, WAGYU 44.6 F, CHICKEN BREAST 44.4 F AND COOKED SWEET POTATOES 44.2 F, IN WALK-IN COOLER. APPROXIMATELY 90 LBS VALUED AT $1030 DISCARDED AND DENATURED BY THE PERSON IN CHARGE. PRIORITY VIOLATION 7-38-005 CITATION ISSUED

Basic (4)

−8 pts

54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
NOTED GREASE AND FOOD DEBRIS ON TOP OF OUTDOOR GREASE RECEPTACLE. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
NOTED TRASH, CRATES, WOOD, AND EXCESSIVE DIRT AND OTHER ELEMENTS ON THE GROUND UNDERNEATH OUTDOOR RECEPTACLES. INSTRUCTED TO REMOVE LARGE ITEMS AND CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED CLUTTER IN MOP CLOSET IN MENS WASHROOM. INSTRUCTED TO REMOVE UNNECESSARY ITEMS AND ELEVATE ALL KEPT ITEMS ON PROPER SHELVING, THAT IS SMOOTH AND EASY TO CLEAN AND A MINIMUM OF 6 INCHES FROM THE GROUND.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED LEAK AT BASE OF MOP SINK FAUCET. INSTRUCTED TO REPAIR AND MAINTAIN.

Base deductions−13 pts

Nov 23

Canvass InspectionPass w/ Conditions

2 High1 Med6 Basic

9 total

63/100inspection score

−37 pts

High Priority (2)

−20 pts

29COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP−10
OBSERVED COMPLETELY THAWED QUAIL BREAST MEAT @ 42.8F IN REDUCED OXYGEN PACKAGING INSIDE THE WALK-IN COOLER DATED 10/27. QUAIL WAS PACKAGED ON-SITE WITH NO HACCP PLAN. INSTRUCTED TO FOLLOW R.O.P REQUIREMENTS OF TIME, DATE, AND TEMPERATURE OR PROVIDE A HACCP PLAN FOR THE USE OF THE R.O.P MACHINE ON SITE. MANAGEMENT DISCARDED QUAIL. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
32VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS−10
OBSERVED COMPLETELY THAWED QUAIL BREAST MEAT @ 42.8F IN REDUCED OXYGEN PACKAGING INSIDE THE WALK-IN COOLER DATED 10/27. QUAIL WAS PACKAGED ON-SITE WITH NO HACCP PLAN. INSTRUCTED TO FOLLOW R.O.P REQUIREMENTS OF TIME, DATE, AND TEMPERATURE OR PROVIDE A HACCP PLAN FOR THE USE OF THE R.O.P MACHINE ON SITE. MANAGEMENT DISCARDED QUAIL. PRIORITY FOUNDATION VIOLATION 7-38-005; SEE THE ABOVE VIOLATION #29 FOR CITATION.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
ALL LARGE BULK FOOD CONTAINERS IN THE REAR PREP MUST BE RE-LABELED.

Basic (6)

−12 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
MUST PROVIDE SPLASH GUARDS ON BOTH SIDES OF THE COOKS LINE HAND WASHING SINK AND THE BAR HAND WASHING SINK ----EXPOSED PRE-SET TABLEWARES MUST BE PROTECTED FROM CONTAMINATION.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
ALL STORED ITEMS UNDER THE DISH ROOM THREE-COMPARTMENT SINK AND THROUGHOUT THE REAR DRY FOOD STORAGE ROOM MUST BE ELEVATED FROM THE FLOOR.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
TOP OF THE DISHWASHING MACHINE WITH DIRT AND DEBRIS. MUST CLEAN AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
LEAK UNDER THE DISH ROOM THREE-COMPARTMENT SINK. MUST REPAIR.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOORS UNDER THE REAR DRY FOOD STORAGE ROOM METAL RACK SHELVING WITH DIRT AND GREASE. MUST CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
CAULKING ALONG THE REAR PREP HAND WASHING SINK IN POOR REPAIR, BLACKENED, CRACKED AND MISSING. MUST REPLACE.

Base deductions−37 pts

Oct 22

Canvass InspectionPass

8 Basic

8 total

84/100inspection score

−16 pts

Basic (8)

−16 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE DUCT TAPE AS A MEANS OF REPAIR ON DRAIN PIPE UNDER HIGH TEMP DISHMACHINE, REMOVE. THE SURFACE MUST BE SMOOTH AND CLEANABLE THE DOOR OF THE TALL REACH-IN COOLER AND THE PLASTIC LID OF THE BULK FLOUR CONTAINER. IT MUST BE SMOOTH AND CLEANABLE. Edit
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
ACCUMULATED GREASE AND FOOD DEBRIS ON WALLS UNDER AND AROUND DISHMACHINE, UTILITY CONNECTIONS, AND INTERIOR AND EXTERIOR OF EQUIPMENT AND INSIDE DEEP FRYERS, ALSO WHEELS OF UNITS. SURFACES MUST BE CLEANED AND MAINTAINED.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST NOT USEALUMINUM FOIL AS LINER UNDER THE BURNERS OF THE STOVE.SURFACE MUST BE SMOOTH AND CLEANABLE
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
THE OUTDOOR GARBAGE AREA IS NOT MAINTAINED, GROUND WITH GRIMES AND ITEMS, ALSO OBSERVED BINS OF COMPOST IN WHICH THE GROUND HAS EXCESS WATER AND SLIME SUBSTANCE, MUST KEEP BOTH AREAS CLEAN AND MAINTAIN
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
BROKEN PROTECTIVE LIGHT SHIELD MUST BE REPLACED,IN DIFFERENT PART OF KITCHEN
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
ADDITIONAL FOOD HANDLER TRAINING CERTIFICATE IN REQUIRED.INSTRUCTED TO PROVIDE
58ALLERGEN TRAINING AS REQUIRED−2
NO ALLERGEN TRAINING CERTIFICATES PROVIDED ON SITE FOR THE NEW MANAGERS. INSTRUCTED TO PROVIDE FOR ALL CERTIFIED FOOD SERVICE MANAGERS

Base deductions−16 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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