What is R J Grunts's health inspection score?

R J Grunts has a SafeDine safety score of 85 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was R J Grunts last inspected?

R J Grunts was last inspected on July 22, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does R J Grunts have?

R J Grunts has 20 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is R J Grunts safe to eat at?

Yes, R J Grunts has an excellent safety record with a score of 85/100. This indicates strong compliance with health and safety standards.

Official Health Record

R J Grunts

Name: R J Grunts
Address: 2054-2056 N LINCOLN PARK WEST, Chicago, 60614
Rating: 85

2054-2056 N LINCOLN PARK WEST, Chicago

Last inspected 8mo ago

▲Improving

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0Excellent

Lincoln Park

Ranked #245 of 754 in Lincoln Park

Improving

5 inspections

Last: Jul 22, 2025

medium confidence

Directions Order

Inspections

Clean Rate

Avg Violations

9 months 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

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Employee hygiene

Personal hygiene practices not followed

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-17

Final Score

Impact Breakdown

High Priority

-6 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-6 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

+9 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 83/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (85/100) 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

2054-2056 N LINCOLN PARK WEST, Chicago, IL 60614

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Violation Timeline

Oct 2022

2 inspections

3 high priority

1 intermediate

4 basic

Oct

Nov 2023

1 inspections

3 basic

Sep 2024

1 inspections

2 high priority

5 basic

Sep

Jul 2025

1 inspections

2 basic

Inspection History

5 records on file

3 Canvass1 Complaint Re-Inspection1 Complaint

Jul 25

Canvass InspectionLatestPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

40PERSONAL CLEANLINESS−2
OBSERVED FOOD HANDLER AT PREP LINE WEARING PAJAMA PANTS. FOOD EMPLOYEES shall wear clean outer clothing to prevent contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE- SERVICE and SINGLE-USE ARTICLES. EMPLOYEE CORRECTED ON SITE AT PUT ON APRON BEFORE PREPARING FOOD AT LINE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED CRACKED WALL TILES ABOVE PREP TABLE IN BASEMENT. OBSERVED CRACKED FLOOR TILES AT DISH WASHING AREA IN BASEMENT. MUST REPAIR.

Base deductions−4 pts

Sep 24

Canvass InspectionPass

2 High5 Basic

7 total

70/100inspection score

−30 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NOTED NO HANDWASH SIGNAGE IN UNISEX GUEST WASHROOM USED BY FEMALE STAFF AND DOWNSTAIRS MALE EMPLOYEE WASHROOM. INSTRUCTED TO PROVIDE AND MAINTAIN.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
NOTED TOP INTERIOR AND EXTERIOR OF BOTH ICE MACHINES IN BASEMENT BINS NOT CLEAN. INSTRUCTED TO REMOVE ICE, CLEAN AND SANITIZE ALL SURFACES AND MAINTAIN.

Basic (5)

−10 pts

40PERSONAL CLEANLINESS−2
NOTED FOOD SERVERS IN KITCHEN WITHOUT PROPER HAIR RESTRAINTS. INSTRUCTED TO PROVIDE AND MAINTAIN PROPER HAIR RESTRAINTS FOR ALL FOOD HANDLERS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED ALL CUTTING BOARDS IN UPSTAIRS AND DOWNSTAIRS KITCHEN WITH DEEP STAINS AND CUTS. INSTRUCTED TO DEEP CLEAN AND SANITIZE, RESTORING TO A SMOOTH AND EASY TO CLEAN SURFACE OR REPLACE AND MAINTAIN.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
NOTED EXCESSIVE CLUTTER ALONG THE WALLS OF BASEMENT ENCLOSED REFUSE AREA. INSTRUCTED TO DECLUTTER AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED FLOORS IN GUEST LOBBY ALONG THE WALL, UNDEARNEATH FRONT BAR SINKS, AND IN KITCHEN AREA NOT CLEAN. ALSO NOTED EXCESSIVE DUST BUILD UP ON VENTS IN MALE EMPLOYEE WASHROOM. INSTRUCTED TO DEEP CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED HOLE IN SOUTHWEST KITCHEN CEILING WITH EXPANDING SPRAY FOAM ON PIPE AND RAGS FILLING GAPS BETWEEN PIPE AND SHELF ABOVE DISHMACHINE TABLE, ALSO NOTED BROKEN CEILING TILE ON WEST WALL IN KITCHEN AND BASEMENT ONE COMPARTMENT SINK LEG WITH PAPER TOWEL FILLING GAP. INSTRUCTED TO REPAIR AND MAINTAIN.

Base deductions−30 pts

Nov 23

Canvass InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED CONTAINERS OF COOKIES UNDER MILK REFRIGERATOR. PROTECT COOKIES AND REMOVE FROM UNDER REFRIGERATOR BEHIND BAR.
41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED WIPING CLOTHS NOT STORED IN SANITIZER WHEN NOT IN USE. MUST NOT STORE DIRTY WIPING CLOTHS ON COUNTER WHEN NOT IN USE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED HEAVY DUST ACCUMULATION ON FAN GUARDS FOR FURNACE WHEN WALKING TOWARDS BASEMENT. CLEAN FAN GUARDS AND MAINTAIN.

Base deductions−6 pts

Oct 22

Complaint Re-Inspection InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-101.19: PROVIDE LIDS FOR THE TRAYLINE IN THE PREP AREA TO KEEP FOOD AT AN ADEQUATE TEMPERATURE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.11: BROKEN WALLS (HOLES) IN THE BAR AREA UNDER AND BEHIND THE HANDWASHING SINK(REPAIR WALL). ALSO, STANDING WATER BETWEEN THE FLOOR TILES IN THE PREP AND DISH ROOM IN THE BASEMENT AREA(REGROUT). SURFACE MUST BE SMOOTH, CLEANABLE, AND NON-ABSORBENT MATERIAL

Base deductions−4 pts

Oct 22

Complaint InspectionFail

3 High1 Med2 Basic

6 total

61/100inspection score

−39 pts

High Priority (3)

−30 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
WE FOUND A HOT WATER TEMPERATURE FROM 87.7F TO 90.2F AT THE HANDWASHING SINK IN THE PREP/DISHROOM. MUST PROVIDE HOT WATER WITH A MINIMUM TEMPERATURE OF 100F AT THE WASHBOWL. ADEQUATE HOT WATER IS FOUND AT ALL OTHER SINKS. PRIORITY VIOLATION 7-38-030(C),CITATION ISSUED
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
WE OBSERVED ICE/FOOD NOT PROTECTED. INTERIOR OF THE ICE MACHINES UPPER WATER RESERVOIR, ICE BIN, AND ALL ICE CONTACT SIDES AND INTERIOR OF THE MACHINE WITH EXCESSIVE BLACK SLIME SUBSTANCE DRIPPING DOWN INTO THE ICE AND TOUCHING THE ICE.ICE IS USED FOR HUMAN CONSUMPTION. INSTRUCTED TO CLEAN AND SANITIZE THE INTERIOR OF THE ICE MACHINE THROUGHOUT. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
LOW TEMP DISH MACHINE AT DISH ROOM/PREP AREA DISPENSING OVER 200 PPM OF SANITIZER SOLUTION(TEST PAPER TURNED BLACK).UNIT IN USE FOR LUNCH DISHES THE TECHNICIAN WAS CALLED BY THE MANAGER, PRESENTLY NOT ON SITE, PRIORITY VIOLATION:7-38-005,CITATION ISSUED. THE TECHNICIAN WAS ABLE TO RESOLVE THE ISSUE TODAY(10-20-22, TIME 12:25 PM)UNIT MAINTAINS TEMP OF 100PPM.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
TCS FOOD AT IMPROPER TEMPERATURE: SLICED TOMATOES AT TEMP OF 51.8F; GUACAMOLE AT TEMP OF 61.4F.CHOPPED LETTUCES AT TEMP OF 48.9F; BLUE CHEESE AT 46.4F; PICA DE GALLO AT TEMP OF 50F; DOZEN FRESH EGGS AT TEMP OF 61.5F; MENTIONED PRODUCTS WERE STORED INSIDE THE PREP COOLER. TWO CONTAINERS OF PICA DE GALLO AT TEMP OF 54.7F AND A CONTAINER OF FETA CHEESE IN WATER AT TEMP OD 48.7F WERE STORED INSIDE THE REACH-IN COOLER, AND COOKED GROUND BEEF AT TEMP OF 59.9F TO 62.7F WAS STORED INSIDE THE WALK-IN COOLER. FOOD DISCARDED AND DENATURED BY THE MANAGER.POUNDS 70, VALUE 250. PRIORITY VIOLATION:7-38-005,CITATION ISSUED

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
PROVIDE LIDS FOR THE TRAYLINE IN THE PREP AREA TO KEEP FOOD AT AN ADEQUATE TEMPERATURE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
BROKEN WALLS (HOLES) IN THE BAR AREA UNDER AND BEHIND THE HANDWASHING SINK(REPAIR WALL). ALSO, STANDING WATER BETWEEN THE FLOOR TILES IN THE PREP AND DISH ROOM IN THE BASEMENT AREA(REGROUT). SURFACE MUST BE SMOOTH, CLEANABLE, AND NON-ABSORBENT MATERIAL

Base deductions−39 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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