What is Berghoff Cafe's health inspection score?

Berghoff Cafe 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 Berghoff Cafe last inspected?

Berghoff Cafe was last inspected on March 25, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Berghoff Cafe have?

Berghoff Cafe has 20 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Berghoff Cafe safe to eat at?

Yes, Berghoff Cafe 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 Berghoff Cafe serve?

Berghoff Cafe serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Berghoff Cafe

Name: Berghoff Cafe
Address: 11601 W TOUHY AVE, Chicago, 60666
Rating: 95

11601 W TOUHY AVE, Chicago

Last Inspected: 3/25/2026

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0Excellent

American•Chicago

Ranked #960 of 1000 in ChicagoBetter than 22% of american restaurants

Improving

8 inspections

Last: Mar 25, 2026

high confidence

Directions Order

Inspections

13%

Clean Rate

2.5

Avg Violations

2 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

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Other violationHigh Priority

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-8

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

+6 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 92/100 — 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

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11601 W TOUHY AVE, Chicago, IL 60666

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Violation Timeline

Nov 2022

2 inspections

1 intermediate

3 basic

Nov

Nov 2023

1 inspections

3 basic

Apr 2024

1 inspections

1 high priority

1 intermediate

3 basic

Apr

Nov 2024

1 inspections

4 basic

Mar 2025

1 inspections

1 high priority

1 basic

Mar

Oct 2025

1 inspections

1 high priority

Mar 2026

1 inspections

1 intermediate

Mar

Inspection History

8 records on file

7 Canvass1 Canvass Re-Inspection

Mar 26

Canvass InspectionLatestPass

1 Med

1 total

95/100inspection score

−5 pts

Intermediate (1)

−5 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5

Base deductions−5 pts

Oct 25

Canvass InspectionPass

1 High

1 total

90/100inspection score

−10 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED SLIGHT PINK BUILD UP INSIDE ICE MACHINE UPPER PORTION. INSTRUCTED MANAGER MUST CLEAN INTERIOR OF ICE MACHINE AND MAINTAIN.

Base deductions−10 pts

Mar 25

Canvass InspectionPass w/ Conditions

1 High1 Basic

2 total1 risk factor

83/100inspection score

−12 pts

High Priority (1)

−10 pts

8HANDS CLEAN & PROPERLY WASHEDRisk Factor−10
NOTED EMPLOYEE WHILE WEARING GLOVES AT THE PREP TABLE, WENT TO THE REAR PREP AREA USING THEIR HANDS WITH GLOVES ON TO OPEN THE DOOR. -PICKED UP FOOD FROM THE REAR AND BROUGHT IT TO THE FRONT PREP AREA -PROCEEDED TO WIPE THE PREP TABLE WITH WASH CLOTH AND CONTINUED TO PICK AND SERVE READY TO EAT FOODS FROM THE SERVICE PREP LINE TO SERVE CUSTOMERS. ALL WITHOUT CHANGING GLOVES OR WASHING HANDS. NOTED THE SECOND EMPLOYEE WHILE PREPPING WIPED THE CUTTING BOARD WITH A WASH CLOTH AND GLOVES ON, THE PROCEEDED TO PICK UP CHHEESE WITH SAME GLOVES TO PLATE FOOD FOR CUSTOMERS. ALL WITHOUT CHANGING GLOVES OR WASHING HANDS.DISCUSSED WITH MANAGEMENT THE HAND WASHING PROCEDURE THAT INCLUDES CHANGING OF TASK AND MOVING FROM ONE PREP AREA TO ANOTHER. PRIORITY VIOLATION#7-38-010. CITATION ISSUED.

Basic (1)

−2 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
NOTED DIRTY WIPING CLOTHS ON PREP TABLES AT FRONT AND REAR PREP AREAS. NOT PROPERLY STORED. INSTRUCTED TO PROPERLY STORE ALL WASHCLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE.

Base deductions−12 pts

Risk factor bonus (1× +5)−5 pts

Nov 24

Canvass InspectionPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED BOXED FOODN ITEMS BEING STORED ON FLOOR IN WALK-IN COOLER. INSTRUCTED THE PERSON IN CHARGE TO ELEVATE ALL FOOD ITEMS SIX INCHES FROM FLOOR ON RAISED SHELVING UNITS AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED ACUUMULATED FOOD DEBRIS ON INTERIOR SURFACES OF ALL COLD HOLDING EQUIPMENT. INSTRUCTED THE PERSON IN CHARGE TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED SPILLS AND FOOD DEBRIS ON FLOORS IN FRONT PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO DETAIL CLEAN FLOORS AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED ONE CERTIFIED FOOD SERVICE MANAGER WITHOUT ALLERGEN AWARENESS TRAINING CERTIFICATE AT THE TIME OF INSPECTION. INSTRUCTED THE PERSON IN CHARGE TO ENSURE ALL CERTIFIED FOOD SERVICE MANAGERS OBTAIN ALLERGEN AWARENESS TRAINING AND KEEP CERTIFICATE ONSITE AT ALL TIMES.

Base deductions−8 pts

Apr 24

Canvass InspectionPass w/ Conditions

1 High1 Med3 Basic

5 total1 risk factor

74/100inspection score

−21 pts

High Priority (1)

−10 pts

6PROPER EATING, TASTING, DRINKING, OR TOBACCO USERisk Factor−10
NOTED EMPLOYEES DRINKING AND PREPARING FOOD AT THE KITCHEN PREP AREA. INSTRUCTED MANAGEMENT TO PROVIDE A DESIGNATED AREA FOR EMPLOYEES TO DRINK AND EAT AND NOT AT THE PREP AREAS.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TCS FOOD ITEMS INSIDE SERVICE COOLERS TO BE IMPROPER:- 2 LARGE CONTAINERS OF ROAST BEEF (50.1/44.9F). MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 7 LBS OF PRODUCTS WORTH $50.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.

Basic (3)

−6 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
FOOD CONTAINERS STORED ON FLOOR INSIDE WALK-IN COOLERS AT THE PREP AND BASEMENT DRY STORAGE AREAS. MUST PROVIDE PROPER, RAISED SHELVING TO STORE FOOD CONTAINERS 6" OFF FLOOR.
39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
NOTED NO SPLASHGUARD BETWEEN FRONT EXPOSED HAND SINK AND PREP AREA. MUST INSTALL A WASHABLE SPLASHGUARD.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED UNFINISHED WOOD USED FOR SHELVING AT THE BASEMENT DRY STORAGE AREA. INSTRUCTED TO PROVIDE SHELVES WITH NON POROUS WOOD THAT ARE EASILY CLEANABLE AND MAINTAINED.

Base deductions−21 pts

Risk factor bonus (1× +5)−5 pts

Nov 23

Canvass InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
INSTRUCTED TO CLEAN AND MAINTAIN METAL STORAGE RACKS WITH BLACK MOLDLIKE BUILD-UP INSIDE WALK-IN COOLER IN REAR PREP AREA AND IN THE BASEMENT STORAGE AREA.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED HEAVY CALCIUM BUILD-UP AT THE INTERIOR SURFACES OF 3 COMPARTMENT SINK IN REAR/DISHWASHING AREA. INSTRUCTED TO REMOVE AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN AND MAINTAIN INTERIOR CABINET WITH DRIED FOOD DEBRIS AND GREASE ACCUMULATION UNDERNEATH STEAM TABLE IN FRONT PREP/SERVICE LINE.

Base deductions−6 pts

Nov 22

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Nov 22

Canvass InspectionFail

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED APPROXIMATELY 20 SMALL FLIES IN SEVERAL AREAS INCLUDING BEHIND BAR, DISHWASHING AREA AND COOKING LINE. MUST ELIMINATE ALL SMALL FLY ACTIVITY. PRIORITY FOUNDATION VIOLATION 7-38-020(A)

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CRACKED PLASTIC FRUIT TRAY COVER IN BAR. REPLACE AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FLOORS DIRECTLY IN FRONT OF 3 COMPARTMENT SINK NEED TO BE REGROUTED. OBSERVED GROUT NEEDS TO BE REPLACED AROUND GREASE TRAP. RESTORE SURFACES TO SMOOTH AND EASILY CLEANABLE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED WALLS UNDER HOT HOLDING UNITS ON COOKING LINE NOT SMOOTH AND EASILY CLEANABLE. MUST REMOVE ALL BUMPY FOAM SEALANT FROM CRACKS AND CREVICES AND RESTORE SURFACE TO A SMOOTH AND EASILY CLEANABLE CONDITION.

Base deductions−11 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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