What is The Breakfast Club Inc's health inspection score?

The Breakfast Club Inc has a SafeDine safety score of 63 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was The Breakfast Club Inc last inspected?

The Breakfast Club Inc was last inspected on April 13, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does The Breakfast Club Inc have?

The Breakfast Club Inc has 33 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is The Breakfast Club Inc safe to eat at?

The Breakfast Club Inc has a safety score of 63/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does The Breakfast Club Inc serve?

The Breakfast Club Inc serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

The Breakfast Club Inc

Name: The Breakfast Club Inc
Address: 1381 W HUBBARD ST, Chicago, 60642
Rating: 63

1381 W HUBBARD ST, Chicago

Last Inspected: 4/13/2026

▲Improving

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0Fair

American•Noble Square

Ranked #29 of 43 in Noble SquareBetter than 22% of american restaurants

Improving

5 inspections

Last: Apr 13, 2026

high confidence

Directions Order

Inspections

Clean Rate

6.6

Avg Violations

2 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Pest issues

Evidence of pests found during inspection

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-37

Final Score

Impact Breakdown

High Priority

-1 pts

Direct health hazards • 10 pts each

Intermediate

-24 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

+7 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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1381 W HUBBARD ST, Chicago, IL 60642

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Violation Timeline

Jan 2023

1 inspections

1 intermediate

9 basic

Jan

Jun 2024

1 inspections

3 intermediate

5 basic

May 2025

1 inspections

2 high priority

1 intermediate

May

Apr 2026

2 inspections

1 high priority

11 intermediate

Inspection History

5 records on file

1 Canvass Re-Inspection4 Canvass

Apr 26

Canvass Re-Inspection InspectionLatestPass

5 Med

5 total

75/100inspection score

−25 pts

Intermediate (5)

−25 pts

36THERMOMETERS PROVIDED & ACCURATE−5
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−5
43IN-USE UTENSILS: PROPERLY STORED−5

Base deductions−25 pts

Apr 26

Canvass InspectionFail

1 High6 Med

7 total1 risk factor

55/100inspection score

−40 pts

High Priority (1)

−10 pts

9NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWEDRisk Factor−10

Intermediate (6)

−30 pts

36THERMOMETERS PROVIDED & ACCURATE−5
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−5
43IN-USE UTENSILS: PROPERLY STORED−5
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−5

Base deductions−40 pts

Risk factor bonus (1× +5)−5 pts

May 25

Canvass InspectionPass w/ Conditions

2 High1 Med

3 total1 risk factor

70/100inspection score

−25 pts

High Priority (2)

−20 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
No certified food service manager on site, No certificate posted while handling and serving TCS foods ( eggs, sausage.... ) instructed to obtain. Priority foundation violation 7-38-012.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
Obstructed hand wash sink at main prep kitchen, found several frozen packaged sausages placed in hand sink basin. Instructed manager not to use hand wash sinks for other than hands washing and keep accessible at all times. Priority foundation violation 7-38-030(c).

Intermediate (1)

−5 pts

35APPROVED THAWING METHODS USED−5
Improper thawing for TCS foods found frozen sausage being thawed at room temperature. Instructed to thaw food according to health code.

Base deductions−25 pts

Risk factor bonus (1× +5)−5 pts

Jun 24

Canvass InspectionPass w/ Conditions

3 Med5 Basic

8 total

75/100inspection score

−25 pts

Intermediate (3)

−15 pts

21PROPER HOT HOLDING TEMPERATURES−5
OBSERVED IMPROPER HOT HOLDING TEMPERATURES OF TCS FOODS. OBSERVED SAUSAGES AT 125F UNDER THE HEAT LAMP IN THE FOOD PREP AREA. MANAGEMENT INSTRUCTED TO MAINTAIN ALL HOT FOODS ABOVE 135F. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS INSIDE THE 1-DOOR PREP COOLER IN THE BASEMENT. OBSERVED MILK AT 44F, CHEESE AT 45, AND WHIPPING CREAM AT 46F. MANAGEMENT INSTRUCTED TO MAINTAIN ALL COLD TCS FOODS BELOW 41F. PRIORITY VIOLATION 7-38-005. SEE VIOLATION #21 ABOVE FOR CITATION.
36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED NO WORKING THERMOMETER INSIDE OF THE BASEMENT 1 DOOR REACH-IN COOLER. MANAGEMENT INSTRUCTED TO PROVIDE.

Basic (5)

−10 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
REPAIR THE TORN DOOR GASKET INSIDE OF THE RIGHT DOOR OF THE 2-DOOR BAR PREP COOLER.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
CLEAN THE UNDERSIDES AND LEGS OF THE 3-COMPARTMENT SINK AND ATTACH STAINLESS STEEL COUNTERTOPS TO THE DISH MACHINE IN THE DISHWASHING AREA.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
NO BACKFLOW PREVENTION DEVICE LOCATED ON THE WATER SUPPLY LINE TO THE ICE MACHINE IN THE BASEMENT. MANAGEMENT INSTRUCTED TO INSTALL.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
CLEAN THE FLOOR UNDER THE COOKING EQUIPMENT. CLEAN THE WALLS BELOW THE 3 COMPARTMENT SINK.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATION FROM REPORT #2569144 ON 1/4/23 NOT CORRECTED: 57 - FOUND SOME EMPLOYEES MISSING FOOD HANDLER CERTIFICATES. INSTRUCTED TO OBTAIN AND MAINTAIN VERIFICATION ON SITE. PRIORITY FOUNDATION VIOLATION 7-42-090. CITATION ISSUED.

Base deductions−25 pts

Jan 23

Canvass InspectionPass

1 Med9 Basic

10 total

77/100inspection score

−23 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
MUST LABEL FOOD STORAGE CONTAINERS WITH COMMON FOOD NAMES: NUTS, SUGAR, ETC. WHEN FOOD HAS BEEN REMOVED FROM THE ORIGINAL PACKAGING. INSTRUCTED TO MAINTAIN.

Basic (9)

−18 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
FOUND SOILED WIPING CLOTH STORED ON WINDOW SILL OF KITCHEN. INSTRUCTED TO STORE IN SANITIZER SOLUTION, AND MAINTAIN.
43IN-USE UTENSILS: PROPERLY STORED−2
FOUND UTENSIL USED AS SCOOP STORED INSIDE BULK CONTAINER OF FOOD WITH HANDLE TOUCHING FOOD. INSTRUCTED TO STORE PROPERLY, AND MAINTAIN.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
FOUND DISHES AND PANS IN KITCHEN NOT INVERTED. INSTRUCTED TO INVERT DURING STORAGE, MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
FOUND FOOD STORED IN PLASTIC GROCERY BAGS IN THE 2ND FLOOR DEEP FREEZER. INSTRUCTED TO USE FOOD GRADE STORAGE BAGS OR CONTAINERS, MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
FOUND HANDLE MISSING ON BASEMENT STAND-UP REFRIGERATOR. INSTRUCTED TO REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FOUND ITEMS STORED ON FLOOR IN 2ND FLOOR STORAGE ROOM. INSTRUCTED TO ELEVATE ITEMS AT LEAST 6" OFF THE FLOOR FOR EASE OF CLEANING AND MAINTENANCE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FOUND SOILED MOPS AGAINST THE WALL IN THE BASEMENT. INSTRUCTED TO HANG TO DRY AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
FOUND NO MECHANICAL VENTILATION IN THE 2ND FLOOR RESTROOM. INSTRUCTED TO PROVIDE AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
FOUND SOME EMPLOYEES MISSING FOOD HANDLER CERTIFICATES. INSTRUCTED TO OBTAIN AND MAINTAIN VERIFICATION ON SITE.

Base deductions−23 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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