What is Handlebar Chicago's health inspection score?

Handlebar Chicago has a SafeDine safety score of 71 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Handlebar Chicago last inspected?

Handlebar Chicago was last inspected on November 20, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Handlebar Chicago have?

Handlebar Chicago has 22 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Handlebar Chicago safe to eat at?

Handlebar Chicago has a good safety record with a score of 71/100. While there are some noted violations, overall compliance is solid.

Official Health Record

Handlebar Chicago

Name: Handlebar Chicago
Address: 2311 W NORTH AVE, Chicago, 60647
Rating: 71

2311 W NORTH AVE, Chicago

Last Inspected: 11/20/2025

▲Improving

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0Good

Logan Square

Ranked #508 of 735 in Logan Square

Improving

4 inspections

Last: Nov 20, 2025

high confidence

Directions Order

Inspections

25%

Clean Rate

5.5

Avg Violations

6 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Pest issues

Evidence of pests found during inspection

Employee hygiene

Personal hygiene practices not followed

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-29

Final Score

Impact Breakdown

High Priority

-5 pts

Direct health hazards • 10 pts each

Intermediate

-8 pts

Potential hazards • 5 pts each

Basic

-6 pts

Best practices • 2 pts each

Inspection Timeline

+35 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

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2311 W NORTH AVE, Chicago, IL 60647

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Violation Timeline

Aug 2023

1 inspections

1 intermediate

1 basic

Aug

Nov 2024

1 inspections

1 high priority

2 intermediate

2 basic

Nov 2025

2 inspections

3 high priority

4 intermediate

8 basic

Nov

Inspection History

4 records on file

1 Canvass Re-Inspection3 Canvass

Nov 25

Canvass Re-Inspection InspectionLatestCleanPass

No violations

100/100inspection score

Nov 25

Canvass InspectionFail

3 High4 Med8 Basic

15 total2 risk factors

24/100inspection score

−66 pts

High Priority (3)

−30 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
OBSERVED MISSING SIGNED EMPLOYEES HEALTH POLICIES FOR SOME EMPLOYEE MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-010)(CITATION ISSUED)
8HANDS CLEAN & PROPERLY WASHEDRisk Factor−10
OBSERVED POOR HYGIENIC PRACTICES BY SEVERAL FOOD HANDLERS SUCH AS FEMALE FOOD HANDLER WAS PLACING PEPPERS ON SKEWERS AND LEFT FROM BAR AREA PREPPING AND CAME BACK INTO AREA WITH GLOVES ON AND CONTINUED TO HANDLE READY TO EAT FOODS,THE SAME EMPLOYEE WAS WASHING DISHES AT THE BAR AND THEN HANDLED TWO GLASSES OF ICE WATER,THEN ANOTHER FEMALE EMPLOYEE LEFT MAIN PREP AREA AND CAME BACK AND PUT ON GLOVES WITHOUT WASHING HANDS MUST WASH HANDS AFTER EVERY POSSIBLE CONTAIMINTAION.(PRIORITY 7-38-010)(COS)(CITATION ISSUED)
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED HAND WASHING SINKS NOT ACCESSIBLE SUCH AS IN BAR AREA HAND SINK BASIN WAS FILLED WITH ICE CUBES AND MAIN PREP AREA SINK HAD A LARGE STRAINER INSIDE OF BASIN AND TONGS HANGING FROM FAUCET.ARTICLES WERE REMOVED DURING INSPECTION MUST KEEP HAND SINKS ACCESSIBLE AT ALL TIMES.(PRIORITY FOUNDATION 7-38-030(C)(CITATION ISSUED)(COS)

Intermediate (4)

−20 pts

21PROPER HOT HOLDING TEMPERATURES−5
OBSERVED IMPROPER TEMPERATURES OF TCS FOODS SUCH AS .5LBS. COOKED STEW-89.6F ON LOWER SHELF OF STEAM TABLE IN A POT. PRODUCT WAS DISCARDED BY MANAGER.MUST HAVE HOT HOLDING FOODS AT 135.0F OR ABOVE. APPX. .5LBS.$10(PRIORITY 7-38-005)(COS)
22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER TEMPERATURES OF TCS COOKED FOODS DATED 11/10/25 INSIDE OF WALK IN COOLER SUCH AS 5 GALLONS-COOKED BLACK BEANS-45.1F AND 3.5 GALLONS-GROUND STEW-45.3F.PRODUCT WAS DISCARDED BY MANAGER MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW.APPX.8.5 GALLONS $180. (PRIORITY 7-38-005)(COS)(CONSOLIDATED VIOLATION)
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED EVIDENCE OF APPX. 25 OR MORE LIVE SMALL FLIES FLYING AROUND IN BAR AREA,ON PAPER GOODS AND BOXES LEADING TO BASEMENT ON CEILING AND WIRES AT MOP SINK AREA IN BASEMENT .RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 11/12/25 (PRIORITY FOUNDATION 7-38-020(A)(CITATION ISSUED)
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED A GAP ALONG BOTTOM OF REAR DOOR MUST MAKE TIGHT FITTING.

Basic (8)

−16 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED BUCKETS OF FOOD STORED ON FLOOR IN WALK IN COOLER MUST ELEVATE AND STORE PROPERLY TO PREVENT CROSS CONTAMINATION.
40PERSONAL CLEANLINESS−2
OBSERVED FOOD HANDLERS NOT WEARING HAIR RESTRAINTS MUST PROVIDE AND MAINTAIN.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
MUST INVERT MULTI-USE UTENSILS ON LOWER SHELVES OF PREP TABLE IN BASEMENT.
46GLOVES USED PROPERLY−2
OBSERVED IMPROPER USAGE OF GLOVES BY FOOD HANDLERS.(COS)
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST REPAIR OR REPLACE WORN DOOR GASKETS ON BASEMENT JUICE COOLER AND 1- DOOR DESSERT REACH IN FREEZER.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST ELIMINATE CRATES USED FOR FOOD STORAGE IN WALK IN COOLER AND IN BASEMENT PREP AREA AND PROVIDE ADEQUATE SHELVING UNITS.MUST ELIMINATE FOIL LINED ON SHELVING UNIT IN MAIN PREP AREA.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST CLEAN FOOD SPLATTER FROM CEILING IN BASEMENT PREP AREA.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST REPAIR OR REPLACE DAMAGED WALL NEAR MOP SINK AND BAR AREA HAND SINK,EPOXY FLOORING IN BASEMENT IN POOR REPAIR MUST MAKE SMOOTH AND EASILY CLEANABLE.MUST GROUT FLOOR TILES IN BAR AREA.

Base deductions−66 pts

Risk factor bonus (2× +5)−10 pts

Nov 24

Canvass InspectionPass w/ Conditions

1 High2 Med2 Basic

5 total

76/100inspection score

−24 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED SEVERAL TCS FOOD ITEMS THROUGHOUT FACILITY STORED COVERED IN FOOD-GRADE PLASTIC WRAP WHILE COOLING. INSTRUCTED TO STORE TCS FOOD ITEMS UNCOVERED OR LOOSELY-COVERED (IF PROTECTED FROM OVERHEAD CONTAMINATION) WHILE COOLING AND MAINTAIN.

Intermediate (2)

−10 pts

21PROPER HOT HOLDING TEMPERATURES−5
OBSERVED GRILLED ONIONS AT 115.5F STORED IN METAL FOOD CONTAINER AT THE HOT HOLDING TABLE IN THE MAIN KITCHEN AREA. INSTRUCTED TO DENATURE AND DISCARD GRILLED ONIONS AT IMPROPER HOT-HOLDING TEMPERATURE AND MAINTAIN ALL TCS FOOD ITEMS AT 135.0F OR ABOVE FOR HOT-HOLDING. APPROXIMATELY 2 LBS OF FOOD VALUED APPROXIMATELY $10.00 DISCARDED ON SITE. PERSON-IN-CHARGE DENATURED AND DISCARDED GRILLED ONIONS AT TIME OF INSPECTION. PRIORITY VIOLATION. 7-38-005 CITATION ISSUED.
22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED THE FOLLOWING TCS FOOD ITEMS STORED AT IMPROPER TEMPERATURE FOR COLD-HOLDING: GUACAMOLE AT 49.7F AND COLESLAW AT 46.8F AT THE MAIN PREP AREA ICE BIN, COOKED MUSHROOMS AT 45.5F IN THE WALK-IN COOLER. INSTRUCTED TO DENATURE AND DISCARD TCS FOOD AT IMPROPER COLD-HOLDING TEMPERATURES AND MAINTAIN ALL TCS FOOD ITEMS AT 41.0F OR BELOW FOR COLD-HOLDING. APPROXIMATELY 23 LBS OF FOOD VALUED APPROXIMATELY $90.00 DISCARDED ON-SITE. PERSON-IN-CHARGE DENATURED AND DISCARDED LISTED TCS FOOD ITEMS AT TIME OF INSPECTION. PRIORITY VIOLATION. 7-38-005 CITATION COMBINED WITH ABOVE VIOLATION.

Basic (2)

−4 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED CLEAN LINENS AND EQUIPMENT STORED ON DRYING RACK NEXT TO HANDWASHING SINK IN THE MAIN KITCHEN AREA HALLWAY WITHOUT ADEQUATE SPLASH PROTECTION. INSTRUCTED TO INSTALL SPLASH GUARD ON HANDWASHING SINK IN THIS AREA OR RELOCATE CLEAN LINENS AND EQUIPMENT TO PREVENT EXPOSURE TO SPLASH OR OTHER CONTAMINATION AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED BUILD UP OF GREASE ALONG EDGES OF MAIN KITCHEN AREA VENTILATION HOOD AND VENT FILTERS. INSTRUCTED TO CLEAN VENTILATION HOOD AND FILTERS AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF GREASE AND OTHER SOILS AND MAINTAIN.

Base deductions−24 pts

Aug 23

Canvass InspectionPass

1 Med1 Basic

2 total

93/100inspection score

−7 pts

Intermediate (1)

−5 pts

35APPROVED THAWING METHODS USED−5
OBSERVED FROZEN MEAT THAWING OUT AT ROOM TEMPERATURE. INSTRUCTED TO THAW FOOD INSIDE COLD HOLDING UNIT AT 41.0F OR BELOW OR SUBMERGE UNDER RUNNING WATER.

Basic (1)

−2 pts

43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED RICE SCOOP STORED IN STAND STILL WATER WHEN NOT BEING USED. INSTRUCTED TO HAVE SCOOP UNDER CONTINUOUS WATER OR IN CLEAN CONTAINER WHEN NOT BEING USED.

Base deductions−7 pts

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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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