What is Epples Restaurant's health inspection score?

Epples Restaurant has a SafeDine safety score of 80 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Epples Restaurant last inspected?

Epples Restaurant was last inspected on August 27, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Epples Restaurant have?

Epples Restaurant has 26 total violations across 7 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Epples Restaurant safe to eat at?

Epples Restaurant has a good safety record with a score of 80/100. While there are some noted violations, overall compliance is solid.

Official Health Record

Epples Restaurant

Name: Epples Restaurant
Address: 554 W ROOSEVELT RD, Chicago, 60607
Rating: 80

554 W ROOSEVELT RD, Chicago

Last inspected 9mo ago

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0Good

West Loop

Ranked #525 of 1000 in West Loop

Stable

7 inspections

Last: Aug 27, 2025

medium confidence

Directions Order

Inspections

Clean Rate

3.7

Avg Violations

10 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Plumbing issues

Plumbing or waste disposal problems

Pest issues

Evidence of pests found during inspection

Facility condition

Building maintenance or structural issues

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-24

Final Score

Impact Breakdown

High Priority

-3 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-8 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

+3 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 76/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (80/100) 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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554 W ROOSEVELT RD, Chicago, IL 60607

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Violation Timeline

Sep 2022

1 inspections

2 basic

Sep

Aug 2023

2 inspections

1 high priority

1 intermediate

6 basic

Feb 2024

1 inspections

2 basic

Feb

Mar 2024

1 inspections

3 basic

Jul 2024

1 inspections

1 high priority

2 intermediate

3 basic

Jul

Aug 2025

1 inspections

5 basic

Inspection History

7 records on file

3 Complaint1 Short Form Complaint1 Canvass Re-Inspection2 Canvass

Aug 25

Complaint InspectionLatestPass

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
CLEAN THE PREP TABLES, PREP COOLERS AND FREEZERS, DEEP FRYERS, STOVE, STORAGE SHELVES AND DISH MACHINE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
REPLACE THE BROKEN FLOOR TILES BENEATH THE COOKING EQUIPMENT IN THE FOOD PREP AREA.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
CLEAN THE FLOOR, WALLS AND CEILING TILES IN THE FOOD PREP AND DISHWASHING AREAS.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
REPLACE THE MISSING LIGHT SHIELDS IN THE FOOD PREP AND DISHWASHING AREAS.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED SEVERAL FOOD HANDLING EMPLOYEES WITHOUT A FOOD HANDLER CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL FOOD HANDLING EMPLOYEES MUST SHOW PROOF OF FOOD HANDLER TRAINING.

Base deductions−10 pts

Jul 24

Complaint InspectionPass w/ Conditions

1 High2 Med3 Basic

6 total

74/100inspection score

−26 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
NOTED IMPROPER COLD-HOLD TEMPERATURE OF 76.6F AT KITCHEN REFRIGERATOR. INFORMED ALL REFRIGERATOR UNITS SHALL MAINTAIN A PROPER TEMPERATURE OF 41F AND BELOW. THE REFRIGERATOR UNIT MUST NOT BE USED UNTIL REINSPECTED BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH (CDPH). PRIORITY VIOLATION #7-38-005. CITATION ISSUED.

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED TCS FOODS HELD AT IMPROPER INTERNAL TEMPERATURES IN THE KITCHEN REFRIGERATOR, SUCH AS 25 LBS OF BEEF AT 55.3F, 10 LBS OF EGGS AT 65.5F, AND 5 LBS OF FISH AT 57.4F. THE MANAGER DISCARDED AND DENATURED A TOTAL OF 40LBS AT $750. ALL COLD TCS FOOD MUST MAINTAIN 41F OR BELOW. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED A 1/4" GAP AT THE BOTTOM OF THE FRONT EXIT DOOR. MUST PROVIDE A TIGHT-FITTING SEAL AT ALL OUTER OPENINGS TO PREVENT THE ENTRY OF PESTS.

Basic (3)

−6 pts

53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED MISSING COVERED RECEPTACLE FOR PROPER DISPOSAL OF SANITARY NAPKINS IN ALL-GENDER WASHROOM. INSTRUCTED TO PROVIDE COVERED WASTE RECEPTACLE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED LOOSE DEBRIS, DIRT, AND DUST BUILDUP ON THE FLOORS AND CORNERS THROUGHOUT THE FACILITY. INSTRUCTED TO DETAIL CLEAN AND INCREASE CLEANING FREQUENCY OF FLOORS. MUST MAINTAIN AT ALL TIMES.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED SEVERAL LIGHT BULBS NOT WORKING AND MISSING LIGHT SHIELDS IN DISHWASH PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.

Base deductions−26 pts

Mar 24

Short Form Complaint 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
4-101.19 OBSERVED MILK CRATES BEING USED AS SHELVING THROUGHOUT THE PREP AND STORAGE AREAS. MUST REMOVE AND PROVIDE SHELVING 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
5-205.15 OBSERVED BROKEN HANDLE ON FAUCET IN MENS RESTROOM. INSTRUCTED TO REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.12 OBSERVED LOOSE DEBRIS, DIRT, AND DUST BUILDUP ON THE FLOORS AND CORNERS THROUGHOUT THE FACILITY. INSTRUCTED TO DETAIL CLEAN AND INCREASE CLEANING FREQUENCY OF FLOORS. MUST MAINTAIN AT ALL TIMES.

Base deductions−6 pts

Feb 24

Complaint 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
OBSERVED MILK CRATES BEING USED AS SHELVING THROUGHOUT THE PREP AND STORAGE AREAS. MUST REMOVE AND PROVIDE SHELVING 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED LOOSE DEBRIS, DIRT, AND DUST BUILDUP ON THE FLOORS AND CORNERS THROUGHOUT THE FACILITY. INSTRUCTED TO DETAIL CLEAN AND INCREASE CLEANING FREQUENCY OF FLOORS. MUST MAINTAIN AT ALL TIMES.

Base deductions−4 pts

Aug 23

Canvass Re-Inspection InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-602.13 OBSERVED HEAVY GREASE AND DIRT BUILD UP ON ALL COOKING EQUIPMENT IN THE COOKS LINE (OVENS, FLAT TOP GRILL, ETC). INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.12 OBSERVED THE WALL BASES IN THE COOKS LINE AREA WITH HEAVY GREASE AND DIRT ACCUMULATION. MUST CLEAN AND MAINTAIN.

Base deductions−4 pts

Aug 23

Canvass InspectionPass w/ Conditions

1 High1 Med4 Basic

6 total

77/100inspection score

−23 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
EQUIPMENT NOT MAINTAINING PROPER TEMPERATURE. NOTED TEMPERATURE OF THE WALK-IN COOLER TO BE IMPROPER AT 55F. INSTRUCTED NOT TO USE EQUIPMENT UNTIL MAINTAINING PROPER TEMPERATURE OF 41F AND BELOW. PRIORITY VIOLATION 7-38-005. CITATION ISSUED. COOLER TAGGED AND MAY NOT BE USED UNTIL REINSPECTED BY CDPH AND MAINTAINING 41F OR BELOW.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
FOUND COLD TCS FOODS AT IMPROPER COLD HOLDING TEMPERATURES INSIDE THE PREP COOLER ON THE COOKS LINE. COOKED POTATOES, COOKED SAUSAGES, AND DICED HAM FOUND AT TEMPERATURES RANGING FROM 53F TO 63F. FOUND COLD TCS FOODS AT IMPROPER COLD-HOLDING TEMPERATURES INSIDE THE WALK-IN COOLER. OXTAIL, WHOLE HAM, DICED HAM, COOKED POTATOES, COOKED RICE, HALF AND HALF, EGGS, AND EGG WHITES FOUND AT TEMPERATURE RANGING FROM 50F TO 74F. INSTRUCTED TO DISCARD AND DENATURE SAID TCS FOODS AND ALWAYS MAINTAIN ALL COLD-HOLDING TCS FOODS AT OR BELOW 41F. PRIORITY VIOLATION 7-38-005. CITATION ISSUED. FOOD DISCARDED.

Basic (4)

−8 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED HEAVY GREASE AND DIRT BUILD UP ON ALL COOKING EQUIPMENT IN THE COOKS LINE (OVENS, FLAT TOP GRILL, ETC). INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED HEAVY DUST AND DIRT BUILD-UP HANGING OFF THE METAL SHELVING UNITS IN THE WALK-IN COOLER. MUST DETAIL CLEAN AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED THE DISH AREA HANDWASHING SINK SLOW DRAINING. MUST REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED THE WALL BASES IN THE COOKS LINE AREA WITH HEAVY GREASE AND DIRT ACCUMULATION. MUST CLEAN AND MAINTAIN.

Base deductions−23 pts

Sep 22

Canvass InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED HEAVY GREASE BUILD UP INSIDE OF COOKING FRYERS. ALSO OBSERVED EXCESSIVE FOOD DEBRIS UNDER COOKING GRILLS AND ON FLOORS AT MAIN PREP LINE. MUST CLEAN AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED EXPIRED ALLERGEN TRAINING CERTIFICATES ON SITE. INSTRUCTED TO PROVIDE CURRENT ALLERGEN TRAINING FOR ALL CERTIFIED FOOD MANAGERS.

Base deductions−4 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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