What is O'donovan's's health inspection score?

O'donovan's 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 O'donovan's last inspected?

O'donovan's was last inspected on March 19, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does O'donovan's have?

O'donovan's has 31 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is O'donovan's safe to eat at?

O'donovan's has a good safety record with a score of 71/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does O'donovan's serve?

O'donovan's serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

O'donovan's

Name: O'donovan's
Address: 2100 W IRVING PARK RD, Chicago, 60618
Rating: 71

2100 W IRVING PARK RD, Chicago

Data may be outdated — inspected 3/19/2025

▲Improving

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0Good

American•North Center

Ranked #393 of 559 in North CenterBetter than 22% of american restaurants

Improving

5 inspections

Last: Mar 19, 2025

low confidence

Directions Order

Inspections

Clean Rate

6.2

Avg Violations

14 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

Plumbing issues

Plumbing or waste disposal problems

Pest issuesHigh Priority

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-29

Final Score

Impact Breakdown

High Priority

-1 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-8 pts

Best practices • 2 pts each

Freshness Penalty

-12 pts

Score reduced due to stale inspection data

Inspection Timeline

+14 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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2100 W IRVING PARK RD, Chicago, IL 60618

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Violation Timeline

Nov 2022

1 inspections

3 high priority

1 intermediate

3 basic

Nov

Nov 2023

1 inspections

1 intermediate

4 basic

Jul 2024

1 inspections

2 high priority

9 basic

Jul

Mar 2025

2 inspections

1 intermediate

7 basic

Inspection History

5 records on file

1 Recent Inspection4 Canvass

Mar 25

Recent Inspection InspectionLatestPass w/ Conditions

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
4-903.11 (A;B;D): OBSERVED PLATES NOT INVERTED. INSTRUCTED TO INVERT PLATES AFTER SANITIZING AND AIR DRYING.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-501.12: OBSERVED CUTTING BOARDS IN THE REAR PREP AREA WITH OPEN SEAMS AND DARK STAINS. INSTRUCTED TO REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS AND MAINTAIN AT ALL TIMES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.12: OBSERVED FOOD DEBRIS AND SPILLS ON THE FLOORS AND SURFACES THROUGHOUT THE FACILITY. INSTRUCTED TO DETAIL CLEAN UNDER ALL SHELVING UNITS, INTERIOR OF PREP COOLERS, HOT-HOLDING UNITS, PREP TABLES, AND DEEP FRYERS TO REMOVE SPILLS, FOOD DEBRIS, DIRT BUILDUP, AND/OR GREASE. MUST MAINTAIN AT ALL TIMES.

Base deductions−6 pts

Mar 25

Canvass InspectionPass w/ Conditions

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

23PROPER DATE MARKING AND DISPOSITION−5
OBSERVED TCS FOOD ITEMS WITH A DISPOSITION DATE OF MARCH 4TH, 2025, IN THE WALK-IN COOLER. INSTRUCTED TO DISPOSE ALL FOOD ITEMS BY DISPOSITION DATE. PRIORITY VIOLATION. #7-38-005. CITATION ISSUED.

Basic (4)

−8 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED PLATES NOT INVERTED. INSTRUCTED TO INVERT PLATES AFTER SANITIZING AND AIR DRYING.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CUTTING BOARDS IN THE REAR PREP AREA WITH OPEN SEAMS AND DARK STAINS. INSTRUCTED TO REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS AND MAINTAIN AT ALL TIMES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FOOD DEBRIS AND SPILLS ON THE FLOORS AND SURFACES THROUGHOUT THE FACILITY. INSTRUCTED TO DETAIL CLEAN UNDER ALL SHELVING UNITS, INTERIOR OF PREP COOLERS, HOT-HOLDING UNITS, PREP TABLES, AND DEEP FRYERS TO REMOVE SPILLS, FOOD DEBRIS, DIRT BUILDUP, AND/OR GREASE. MUST MAINTAIN AT ALL TIMES.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER WITH VALID PROOF OF ALLERGEN TRAINING CERTIFICATE. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS OBTAIN AND MAINTAIN.

Base deductions−13 pts

Jul 24

Canvass InspectionPass w/ Conditions

2 High9 Basic

11 total1 risk factor

57/100inspection score

−38 pts

High Priority (2)

−20 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.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
NOTED LOW TEMPERATURE DISH WASHING MACHINE AT THE BAR 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 (9)

−18 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
FOOD CONTAINERS STORED ON FLOOR INSIDE THE WALK-IN FREEZERS. MUST PROVIDE PROPER, RAISED SHELVING TO STORE FOOD CONTAINERS 6" OFF FLOOR.
39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
NOTED EMPLOYEE DRINKS AND FOOD STORED AT THE SAME REFRIGERATION UNIT WITH CUSTOMER FOODS. INSTRUCTED TO PROVIDE A DESIGNATED AREA WHERE EMPLOYEES CAN STORE THEIR FOOD.
39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
NOTED INDIVIDUAL TO-GO DISPOSABLE CONTAINERS AND BOWLS WITH NO HANDLE USED FOR SCOOPING SERVING FOOD AT THE SERVICE PREP COOLERS. INSTRUCTED TO PROVIDE TONGS, SERVING SPOONS, OR LADLE FOR SCOOPING FOOD.
41WIPING CLOTHS: PROPERLY USED & STORED−2
NOTED DIRTY WIPING CLOTHS ON PREP TABLES AT FRONT AND REAR PREP AREAS, BAR, DISHWASHING AREA NOT PROPERLY STORED. INSTRUCTED TO PROPERLY STORE ALL WASHCLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE
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.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED SOME USE OF MILK CRATES FOR ELEVATION THROUGHOUT THE BASEMENT DRY STORAGE AREA. INSTRUCTED NOT TO USE MILK CRATES FOR ELEVATION TO PREVENT HIDING PLACES FOR PEST. MUST PROVIDE APPROPRIATE SHELVING FOR STORAGE. ALL FOOD ITEMS MUST ALSO BE STORED 6" AWAY FROM THE WALL.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED ICE SCOOP STORED INSIDE ICE BIN ON ICE AT THE BAR. INSTRUCTED TO REMOVE AND PROVIDE AN ICE SCOOP HOLDER.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
NOTED SPRAYER AT THE 3 COMPARTMENT SINK HANGING BELOW THE RIM OF THE SINK. INSTRUCTED TO PROVIDE THE DEVICE TO HOLD THE SPRAYER ABOVE THE WATER RIM OF THE 3 COMPARTMENT SINK.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED DIRTY STANDING WATER ON THE FLOOR BY THE BEER WALK IN FREEZER, UNDERNEATH THE STAIRWAY OF THE BASEMENT FOOD DRY STORAGE AREA. INSTRUCTED TO CLEAN AND MAINTAIN.

Base deductions−38 pts

Risk factor bonus (1× +5)−5 pts

Nov 23

Canvass InspectionPass

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED SOME FOOD STORAGE CONTAINERS WITH MISSING NAME LABEL IN THE KITCHEN. INSTRUCTED TO LABEL ALL FOOD CONTAINERS.

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
INSTRUCTED TO REPAINT OR REPLACE RUSTY METAL STORAGE RACKS INSIDE BASEMENT LIQUORR STORAGE ROOM.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
INSTRUCTED TO PROVIDE COVER/LID FOR ICE BIN BEHIND REAR (CASINO) BAR.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF HANDSINK AND 3 COMPARTMENT SINK IN THE MAIN BAR.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN AND MAINTAIN CONDENSER FAN COVER AND WALL WITH MOLD LIKE BUILD-UP INSIDE THE BASEMENT LIQUOR WALK-IN COOLER.

Base deductions−13 pts

Nov 22

Canvass InspectionPass w/ Conditions

3 High1 Med3 Basic

7 total2 risk factors

49/100inspection score

−41 pts

High Priority (3)

−30 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
OBSERVED NO PERSON IN CHARGE WITH A CITY OF CHICAGO CERTIFICATE. INSTRUCTED TO HAVE A CERTIFIED FOOD MANAGER WITH THE CITY OF CHICAGO CERTIFICATE ON SITE AT ALL TIMES.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WHILE TEMPERATURE CONTROL FOR SAFETY FOODS (CHILI,SOUP) IS BEING PREPARED AND SERVED.INSTRUCTED A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES (TCS FOODS) ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012,CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
INSTRUCTED TO PROVIDE HANDWASHING SIGNAGE AT ALL HANDSINKS (DISHWASHING AREA,BARS).

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED BULK CONTAINERS IN REAR WITHOUT A LABEL. INSTRUCTED TO PROVIDE THE COMMON NAME ON ALL BULK CONTAINERS TO PROPERLY IDENTIFY ITEMS(SALT, SUGAR, FLOUR ETC).

Basic (3)

−6 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
INSTRUCTED TO PROPERLY STORE AND INVERT POTS/PANS LOCATED IN SMALL STORAGE ROOM ADJACENT TO KITCHEN PREP AREA TO PREVENT CONTAMINATION BEFORE USE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED UNUSED EQUIPMENT AND UNNECESSARY ARTICLES IN BASEMENT STORAGE AREA. INSTRUCTED TO REMOVE ALL UNUSED, UNNECESSARY EQUIPMENT AND ARTICLES DUE TO POTENTIAL PEST HARBORAGE.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED THE CERTIFIED FOOD MANAGER WITH EXPIRED ALLERGEN TRAINING CERTIFICATE.MUST PROVIDE CURRENT ALLERGEN TRAINING CERTIFICATE AND MAINTAIN AS REQUIRED.

Base deductions−41 pts

Risk factor bonus (2× +5)−10 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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