What is Reno's health inspection score?

Reno has a SafeDine safety score of 96 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Reno last inspected?

Reno was last inspected on October 27, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Reno have?

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

Is Reno safe to eat at?

Yes, Reno has an excellent safety record with a score of 96/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Reno serve?

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

Official Health Record

Reno

Name: Reno
Address: 2607 N MILWAUKEE AVE, Chicago, 60647
Rating: 96

2607 N MILWAUKEE AVE, Chicago

Last inspected 7mo ago

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0Excellent

American•Logan Square

Ranked #82 of 736 in Logan SquareBetter than 22% of american restaurants

Stable

5 inspections

Last: Oct 27, 2025

medium confidence

Directions Order

Inspections

20%

Clean Rate

Avg Violations

8 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

Employee hygiene

Personal hygiene practices not followed

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-7

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-1 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

-4 pts

Latest

100% weight

100

2nd

60% weight

3rd

30% weight

Real-time Score: 93/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (96/100) 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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2607 N MILWAUKEE AVE, Chicago, IL 60647

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Violation Timeline

Aug 2022

1 inspections

1 high priority

3 intermediate

6 basic

Aug

Aug 2023

1 inspections

1 high priority

2 intermediate

4 basic

Sep 2023

1 inspections

1 basic

Sep

Nov 2024

1 inspections

Oct 2025

1 inspections

1 intermediate

1 basic

Oct

Inspection History

5 records on file

4 Canvass1 Canvass Re-Inspection

Oct 25

Canvass InspectionLatestPass

1 Med1 Basic

2 total

93/100inspection score

−7 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
Fly trap installed above food prep area in basement's kitchen, instructed to remove.

Basic (1)

−2 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
Damaged insulation in walk-in cooler causing condensation, instructed to repair and maintain.

Base deductions−7 pts

Nov 24

Canvass InspectionCleanPass

No violations

100/100inspection score

Sep 23

Canvass Re-Inspection InspectionPass w/ Conditions

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

60PREVIOUS CORE VIOLATION CORRECTED−2
8-404.13(B)(4) PREVIOUS CORE VIOLATION FROM REPORT #2562861 ON 8/26/22 NOT CORRECTED: 58 - OBSERVED THE CERTIFIED FOOD MANAGER WITHOUT AN ALLERGEN TRAINING CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST SHOW PROOF OF TRAINING. PRIORITY FOUNDATION VIOLATION 7-42-090. CITATION ISSUED.

Base deductions−2 pts

Aug 23

Canvass InspectionPass w/ Conditions

1 High2 Med4 Basic

7 total

72/100inspection score

−28 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED THE 1 DOOR PREP COOLER WITH AN AIR TEMPERATURE OF 56F AND THE 3 DOOR PIZZA PREP COOLER WITH AN AIR TEMPERATURE OF 50F. THE COOLERS WERE USED TO STORE TCS FOODS SUCH AS EGGS AND CHEESE. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE PREP COOLERS BELOW 41F. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS INSIDE OF THE PREP COOLERS. OBSERVED EGGS AT 52F, PIZZA SAUCE AT 46F, SPINACH DIP AT 46F, CHEESE AT 64F, SAUSAGE AT 55F, CUT TOMATOES AT 50F, GRILLED ONIONS AT 50F, ROASTED RED PEPPERS AT 50F, PROSCIUTTO HAM AT 61F. MANAGEMENT INSTRUCTED TO STORE ALL COLD FOODS BELOW 41F. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
23PROPER DATE MARKING AND DISPOSITION−5
OBSERVED READY-TO-EAT TCS FOODS REFRIGERATED MORE THAN 24 HOURS (SAUCES, ROASTED POTATOES, SAUSAGE, ETC.) AND STORED PAST THE 7 DAY MAXIMUM USE BY DATE IN THE PREP COOLERS AND WALK-IN COOLER. MANAGEMENT INSTRUCTED TO USE OR DISCARD ALL DATE MARKED FOODS WITHIN 7 DAYS. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

Basic (4)

−8 pts

40PERSONAL CLEANLINESS−2
OBSERVED A FOOD HANDLING EMPLOYEE NOT WEARING A HAIR RESTRAINT WHILE PREPARING FOOD IN THE FOOD PREP AREA. MANAGEMENT INSTRUCTED THAT ALL FOOD HANDLING EMPLOYEES MUST WEAR A HAIR RESTRAINT WHILE PREPARING FOOD.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
CLEAN THE DUST ON THE 2 DOOR PREP COOLER IN THE FIRST FLOOR FOOD PREP AREA.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
CLEAN THE LINE OF GREASE DRIPPING DOWN THE WALL NEXT TO THE 3 COMPARTMENT SINK IN THE 1ST FLOOR FOOD PREP AREA.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATION FROM REPORT #2562861 ON 8/26/22 NOT CORRECTED: 58 - OBSERVED THE CERTIFIED FOOD MANAGER WITHOUT AN ALLERGEN TRAINING CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST SHOW PROOF OF TRAINING. PRIORITY FOUNDATION VIOLATION 7-42-090. CITATION ISSUED.

Base deductions−28 pts

Aug 22

Canvass InspectionPass w/ Conditions

1 High3 Med6 Basic

10 total

63/100inspection score

−37 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED THE 1 DOOR PREP COOLER WITH AN AIR TEMPERATURE OF 54F. THE COOLER WAS USED TO STORE TCS FOODS SUCH AS EGGS AND CREAM CHEESE. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE PREP COOLER BELOW 41F. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

Intermediate (3)

−15 pts

21PROPER HOT HOLDING TEMPERATURES−5
OBSERVED IMPROPER HOT HOLDING TEMPERATURES OF COOKED FOODS STORED ON TOP OF THE STOVE AND IN THE HOT HOLDING UNIT. OBSERVED COOKED POTATOES AT 105.1F, MEATBALLS AT 102F, SAUSAGE AT 77F, AND FRIED CHICKEN AT 95F. MANAGEMENT INSTRUCTED TO STORE ALL HOT FOODS ABOVE 135F. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED COLD FOODS STORED AT IMPROPER TEMPERATURES INSIDE OF THE PREP COOLERS. OBSERVED EGGS AT 48.7F, SOUR CREAM AT 52.9F, AND CREAM CHEESE AT 55F. MANAGEMENT INSTRUCTED TO STORE ALL COLD FOODS BELOW 41F. PRIORITY VIOLATION 7-38-005. SEE VIOLATION #21 ABOVE FOR CITATION.
23PROPER DATE MARKING AND DISPOSITION−5
OBSERVED READY-TO-EAT TCS FOODS (SAUCES, SALAD DRESSINGS, ETC) STORED PAST THE 7 DAY MAXIMUM USE BY DATE IN THE PREP COOLERS. MANAGEMENT INSTRUCTED TO USE OR DISCARD ALL DATE MARKED FOODS WITHIN 7 DAYS. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

Basic (6)

−12 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED A DRAIN LINE WATER LEAK BENEATH THE 3 COMPARTMENT SINK IN THE BASEMENT. MUST REPAIR THE SOURCE OF THE LEAK.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED NO COVERED WASTE RECEPTACLE IN THE BASEMENT EMPLOYEE WASHROOM. MUST PROVIDE.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
THE BASEMENT EMPLOYEE WASHROOM LACKS A SELF-CLOSING DOOR DEVICE. MANAGEMENT INSTRUCTED TO INSTALL.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
REPAIR THE CEILING DRYWALL IN THE BASEMENT EMPLOYEE WASHROOM. SCRAPE AND REPAINT THE PEELING PAINT ALONG THE EDGES OF THE CEILING IN THE BASEMENT.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED A FOOD HANDLING EMPLOYEE WITHOUT A FOOD HANDLER CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL FOOD HANDLING EMPLOYEES MUST SHOW PROOF OF TRAINING.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED THE CERTIFIED FOOD MANAGER WITHOUT AN ALLERGEN TRAINING CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST SHOW PROOF OF TRAINING.

Base deductions−37 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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