What is Huck Finn's health inspection score?

Huck Finn has a SafeDine safety score of 48 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Huck Finn last inspected?

Huck Finn was last inspected on April 30, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Huck Finn have?

Huck Finn has 37 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Huck Finn safe to eat at?

Huck Finn has a safety score of 48/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Huck Finn serve?

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

Official Health Record

Huck Finn

Name: Huck Finn
Address: 6650 S PULASKI RD, Chicago, 60629
Rating: 48

6650 S PULASKI RD, Chicago

Last Inspected: 4/30/2026

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0Poor

American•Chicago Lawn

Ranked #40 of 40 in Chicago LawnBetter than 22% of american restaurants

Improving

8 inspections

Last: Apr 30, 2026

high confidence

Directions Order

Inspections

Clean Rate

4.6

Avg Violations

1 month ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Pest issuesHigh Priority

Evidence of pests found during inspection

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-52

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-25 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

+15 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

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6650 S PULASKI RD, Chicago, IL 60629

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Violation Timeline

Jun 2023

2 inspections

1 high priority

2 intermediate

5 basic

Jun

Sep 2024

1 inspections

2 basic

Mar 2025

1 inspections

2 intermediate

1 basic

Mar

Nov 2025

1 inspections

1 high priority

5 basic

Mar 2026

1 inspections

1 high priority

5 intermediate

Mar

Apr 2026

2 inspections

2 high priority

10 intermediate

Inspection History

8 records on file

1 Short Form Complaint1 Complaint Re-Inspection2 Complaint3 Canvass1 Canvass Re-Inspection

Apr 26

Short Form Complaint InspectionLatestPass

5 Med

5 total

75/100inspection score

−25 pts

Intermediate (5)

−25 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−5

Base deductions−25 pts

Apr 26

Complaint Re-Inspection InspectionPass with Conditions

2 High5 Med

7 total2 risk factors

45/100inspection score

−45 pts

High Priority (2)

−20 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10

Intermediate (5)

−25 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−5

Base deductions−45 pts

Risk factor bonus (2× +5)−10 pts

Mar 26

Complaint InspectionFail

1 High5 Med

6 total1 risk factor

60/100inspection score

−35 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLERisk Factor−10

Intermediate (5)

−25 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−5

Base deductions−35 pts

Risk factor bonus (1× +5)−5 pts

Nov 25

Complaint InspectionPass w/ Conditions

1 High5 Basic

6 total

80/100inspection score

−20 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED ICE MACHINE INTERIOR SURFACE SOILED WITH BLACK SUBSTANCE. INSTRUCTED TO DISPOSE OF ICE, CLEAN AND SANITIZE. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.

Basic (5)

−10 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD ITEMS STORED IN CONTAINERS IN WALK-IN FREEZER AND PREP AREA COOLERS UNCOVERED. INSTRUCTED TO PROVIDE FOOD GRADE LIDS AND/OR COVERS. OBSERVED FOOD CONTAINERS STORED ON THE FLOOR IN THE WALK-IN COOLER, WALK IN FREEZER AND STORAGE AREAS. INSTRUCTED TO STORE PROPERLY STORE BY ELEVATING AT LEAST SIX INCHES FROM THE FLOOR ON RAISED SHELVING UNITS.
43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED SCOOPS FOR DRY STORAGE CONTAINERS STORED DIRECTLY INSIDE OF THE CONTAINER. INSTRUCTED TO STORE PROPERLY BETWEEN USAGE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED ALUMINUM FOIL USED ON FOOD ITEMS STORED IN THE WALK-IN COOLER AND FREEZER AND PREP COOLERS. INSTRUCTED TO USE FOOD GRADE STORAGE BAGS/PLASTIC WRAP OR FOOD GRADE LIDS.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED NO COVERED RECEPTACLE IN EMPLOYEE WASHROOM. INSTRUCTED TO PROVIDE COVER.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED MOPS DRYING/STORED IMPROPERLY. INSTRUCTED TO STORE PROPERLY IN MOUNTED POSITION TO DRY PROPERLY BETWEEN USAGE AND PREVENT PEST HARBORAGE.

Base deductions−20 pts

Mar 25

Canvass InspectionPass

2 Med1 Basic

3 total

88/100inspection score

−12 pts

Intermediate (2)

−10 pts

36THERMOMETERS PROVIDED & ACCURATE−5
MISSING THERMOMETERS FOR COOLERS AT FRONT PRPER AREA. INSTD TO PROVIDE AND MAINTAIN
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
DRY STORAGE CONTAINERS NOT LABELED WITH COMMON NAME. INSTD TO LABEL WITH COMMON NAME AND MAINTAIN

Basic (1)

−2 pts

56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
MISSING LIGHTSHIELD FOR LIGHT IN WAREWASHING AREA. INSTD TO PROVIDE LIGHTSHIELD AND MAINTAIN

Base deductions−12 pts

Sep 24

Canvass InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
WIPING CLOTHS IMPROPERLY STORED. INSTD TO STORE IN SANITIZING SOLUTION WHEN NOT IN USE
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
MULTI USE EQUIPMENT NOT INVERTED DURING STORAGE. INSTD TO INVERT DURING STORAGE AND MAINTAIN

Base deductions−4 pts

Jun 23

Canvass Re-Inspection InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13: FOOD HANDLERS WITHOUT FOOD HANDLER TRAINING AS REQUIRED. INSTD TO OBTAIN TRAINING AND MAINTAIN VERIFICATION ON SITE
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13: MISSING ALLERGEN TRAINING FOR CITY OF CHICAGO CERTIFIED MANAGERS. INSTD TO OBTAIN TRAINING AND MAINTAIN VERIFICATION ON SITE

Base deductions−4 pts

Jun 23

Canvass InspectionFail

1 High2 Med3 Basic

6 total

74/100inspection score

−26 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
MISSING HANDWASH SIGNAGE AT HANDWASH SINKS IN TOILET ROOMS AND FRONT PREP AREA. INSTD TO PROVIDE SIGNAGE AND MAINTAIN

Intermediate (2)

−10 pts

25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
MISSING DISCLOSURE FOR CONSUMER ADVISORY ON THE MENU. INSTRUCTED TO DISCLOSE ON THE MENU WHICH FOODS ARE COOKED TO ORDER (EX. EGGGS, HAMBURGERS, STEAK) WITH AN ASTERISK NEXT TO THOSE SPECIFIC ITEMS; AND THEN BY ASTERISKING THEM TO A FOOTNOTE THAT STATES THESE ITEMS ARE SERVED RAW OR UNDERCOOKED OR CONTAIN (OR MAY CONTAIN) RAW OR UNDERCOOKED INGREDIENTS AND ALSO A REMINDER STATEMENT SUCH AS "Consuming raw or undercooked MEATS, POULTRY, seafood, shellfish, or EGGS may increase your RISK of foodborne illness, especially if you have certain medical conditions" PRIORITY FOUNDATION VIOLATION 7-38-005
36THERMOMETERS PROVIDED & ACCURATE−5
MISSING THERMOMETERS IN FRONT AND REAR PREP COOLERS. INSTD TO OBTAIN AND MAINTAIN

Basic (3)

−6 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
WIPING CLOTHS IMPROPERLY STORED. INSTD TO STORE IN SANITIZING SOLUTION WHEN NOT IN USE.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
FOOD HANDLERS WITHOUT FOOD HANDLER TRAINING AS REQUIRED. INSTD TO OBTAIN TRAINING AND MAINTAIN VERIFICATION ON SITE.
58ALLERGEN TRAINING AS REQUIRED−2
MISSING ALLERGEN TRAINING FOR CITY OF CHICAGO CERTIFIED MANAGERS. INSTD TO OBTAIN TRAINING AND MAINTAIN VERIFICATION ON SITE

Base deductions−26 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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