What is Don Pepe's health inspection score?

Don Pepe has a SafeDine safety score of 65 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Don Pepe last inspected?

Don Pepe was last inspected on May 8, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Don Pepe have?

Don Pepe has 59 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Don Pepe safe to eat at?

Don Pepe has a safety score of 65/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Don Pepe serve?

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

Official Health Record

Don Pepe

Name: Don Pepe
Address: 3616 W 26TH ST, Chicago, 60623
Rating: 65

3616 W 26TH ST, Chicago

Last Inspected: 5/8/2026

▲Improving

Own or manage this restaurant?

Claim it to unlock analytics →

0Fair

American•Little Village

Ranked #22 of 35 in Little VillageBetter than 22% of american restaurants

Improving

8 inspections

Last: May 8, 2026

high confidence

Directions Order

Inspections

Clean Rate

7.4

Avg Violations

1 month 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

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-35

Final Score

Impact Breakdown

High Priority

-2 pts

Direct health hazards • 10 pts each

Intermediate

-16 pts

Potential hazards • 5 pts each

Basic

-2 pts

Best practices • 2 pts each

Inspection Timeline

+21 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

Open location in Google Maps →

3616 W 26TH ST, Chicago, IL 60623

Open in Maps

View Menu Order Online

Violation Timeline

Feb 2023

1 inspections

3 high priority

1 intermediate

8 basic

Feb

Jan 2024

1 inspections

1 high priority

1 intermediate

5 basic

Mar 2025

2 inspections

1 high priority

3 intermediate

4 basic

Mar

Jan 2026

2 inspections

3 high priority

3 intermediate

15 basic

Apr 2026

1 inspections

2 high priority

7 intermediate

Apr

May 2026

1 inspections

2 intermediate

Inspection History

8 records on file

1 Complaint Re-Inspection1 Complaint2 Canvass Re-Inspection4 Canvass

May 26

Complaint Re-Inspection InspectionLatestPass

2 Med

2 total

90/100inspection score

−10 pts

Intermediate (2)

−10 pts

56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−5
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−5

Base deductions−10 pts

Apr 26

Complaint InspectionFail

2 High7 Med

9 total2 risk factors

35/100inspection score

−55 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLERisk Factor−10
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLERisk Factor−10

Intermediate (7)

−35 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−5
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−5
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−5
60PREVIOUS CORE VIOLATION CORRECTED−5

Base deductions−55 pts

Risk factor bonus (2× +5)−10 pts

Jan 26

Canvass Re-Inspection InspectionPass

1 High6 Basic

7 total

78/100inspection score

−22 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
4-602.11(B-E) OBSERVED RESIDUE ON INTERIOR SURFACES OF ICE MACHINE IN FRONT BEVERAGE AREA. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN THE ICE MACHINE.

Basic (6)

−12 pts

43IN-USE UTENSILS: PROPERLY STORED−2
3-304.12 OBSERVED SMALL PLASTIC CUPS USED AS DISPENSING UTENSILS IN FRONT OF THE BEVERAGE AREA. INSTRUCTED MANAGER TO PROVIDE LONG-HANDLE DISPENSING UTENSILS TO PREVENT CONTAMINATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-501.11 OBSERVED DAMAGED DOOR GASKETS ON TWO DOOR COOLERS IN BASEMENT PREP AREA. INSTRUCTED MANAGER TO REPLACE COOLER DOOR GASKETS AND MAINTAIN. OBSERVED RUSTY SURFACES ON SHELVING UNITS IN BASEMENT WALK-IN COOLER. INSTRUCTED MANAGER TO REPLACE SHELVING UNITS AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-602.13 OBSERVED FOOD DEBRIS AND SPILLS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, COOLERS, FREEZERS, SHELVING UNITS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN ALL FOOD AND NON-FOOD CONTACT SURFACES AND EQUIPMENT.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
5-205.15 OBSERVED LEAKING FAUCET ON 3-COMPARTMENT SINK IN FIRST FLOOR DISH WASHING AREA AND SLOW DRAINING HAND WASHING AND 3-COMPARTMENT SINK IN BASEMENT PREP AREA. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.114 OBSERVED PREP COOLER OVERLOADED IN FIRST FLOOR PREP AREA. INSTRUCTED MANAGER TO PROPERLY ORGANIZE FOOD ITEMS TO ALLOW PROPER AIR CIRCULATION.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.11 OBSERVED OPENINGS IN CEILING IN BASEMENT PREP AREA. INSTRUCTED MANAGER TO REPAIR CEILING IN BASEMENT PREP AREA.

Base deductions−22 pts

Jan 26

Canvass InspectionFail

2 High3 Med9 Basic

14 total

47/100inspection score

−53 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND WASHING SIGN AT HAND WASHING SINK IN WOMEN WASHROOM. INSTRUCTED MANAGER TO PROVIDE HAND WASHING SIGNS AT ALL HAND WASHING SINKS USED BY EMPLOYEES.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED RESIDUE ON INTERIOR SURFACES OF ICE MACHINE IN FRONT BEVERAGE AREA. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN ICE MACHINE.

Intermediate (3)

−15 pts

25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
OBSERVED NO DISCLOSURE FOR CONSUMER ADVISORY ON MENU. INSTRUCTED MANAGER TO PROVIDE DISCLOSURE FOR CONSUMER ADVISORY ON MENU.PRIORITY FOUNDATION 7-38-005
36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED MISSING THERMOMETER INSIDE PREP COOLER IN FIRST FLOOR PREP AREA. INSTRUCTED MANAGER TO PROVIDE OPERABLE THERMOMETERS IN ALL COOLERS.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED FLY STRIPS HANGING FROM CEILING IN BASEMENT PREP AREA. INSTRUCTED MANAGER TO REMOVE ALL FLY STRIPS FROM BASEMENT PREP AREA.

Basic (9)

−18 pts

40PERSONAL CLEANLINESS−2
OBSERVED FOOD HANDLER NOT WEARING HAIR RESTRAINT. ALL FOOD HANDLERS MUST WEAR EFFECTIVE HAIR RESTRAINTS.
43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED SMALL PLASTIC CUPS USED AS DISPENSING UTENSILS IN FRONT BEVERAGE AREA. INSTRUCTED MANAGER TO PROVIDE LONG HANDLE DISPENSING UTENSILS TO PREVENT CONTAMINATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED DAMAGED DOOR GASKETS ON TWO DOOR COOLER IN BASEMENT PREP AREA. INSTRUCTED MANAGER TO REPLACE COOLER DOOR GASKETS AND MAINTAIN. OBSERVED RUSTY SURFACES ON SHELVING UNITS IN BASEMENT WALK-IN COOLER. INSTRUCTED MANAGER TO REPLACE SHELVING UNITS AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED FOOD DEBRIS AND SPILLS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, COOLERS, FREEZERS, SHELVING UNITS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN ALL FOOD AND NON-FOOD CONTACT SURFACES AND EQUIPMENT.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED LEAKING FAUCET ON 3-COMPARTMENT SINK IN FIRST FLOOR DISH WASHING AREA AND SLOW DRAINING HAND WASHING AND 3-COMPARTMENT SINK IN BASEMENT PREP AREA. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED PREP COOLER OVERLOADED IN FIRST FLOOR PREP AREA. INSTRUCTED MANAGER TO PROPERLY ORGANIZE FOOD ITEMS TO ALLOW PROPER AIR CIRCULATION.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED OPENINGS IN CEILING IN BASEMENT PREP AREA. INSTRUCTED MANAGER TO REPAIR CEILING IN BASEMENT PREP AREA.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED NO FOOD HANDLER TRAINING FOR EMPLOYEES. ALL EMPLOYEES HANDLING FOOD AND EQUIPMENT MUST PROVIDE FOOD HANDLER TRAINING.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED MISSING ALLERGEN TRAINING FOR CERTIFIED MANAGERS. ALL CERTIFIED MANAGERS MUST PROVIDE ALLERGEN TRAINING.

Base deductions−53 pts

Mar 25

Canvass Re-Inspection InspectionPass

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
3-601.11 OBSERVED BULK STORAGE CONTAINERS LOCATED IN BASEMENT PREP AREA WITHOUT LABELS. INSTRUCTED TO PROVIDE COMMON NAME ON ITEMS REMOVED FROM ORIGINAL PACKAGING

Basic (2)

−4 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-602.13 OBSERVED ALL PREP TABLES, HEAVY EQUIPMENT, MIXING EQUIPMENT, BLENDERS LOCATED IN 1ST FLOOR PREP AS WELL AS BASEMENT PREP WITH EXCESSIVE AMOUNTS OF DRIED FOOD DEBRIS THROUGHOUT SURFACES. NOTED FOOD DEBRIS ON WHITE LEDGE LOCATED BEHIND PREP TABLE IN BASMENT. INSRUCTED TO REMOVE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.13 INSTRUCTED TO REMOVE DRIED FOOD DEBRIS ON FLOORS THROUGHOUT ALL PREP AND STORAGE AREAS THROUGHOUT FACILITY.

Base deductions−9 pts

Mar 25

Canvass InspectionFail

1 High2 Med2 Basic

5 total

76/100inspection score

−24 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED EXPOSED HANDSINK LOCATED IN (IN USE) PREP/DISH AREA (BASEMENT) WITHOUT HOT OR COLD RUNNING WATER DURING TIME OF INSPECTION. INSTRUTED TO PROVIDE AND MAINTAIN WHILE OPEN AND OPERATING. PRIORITY VIOLATION. #7-38-030 (c). CITATION ISSUED.

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED THE FOLLOWING FOODS AT IMPROPER COLD HOLDING TEMPERATURES DURING TIME OF INSPECTION. THEY ARE AS FOLLOWS... 4 LBS COOKED CHICKEN, 4LBS CHORIZO, 4 LBS PICO, 10 LBS PAZOLE, 4 LBS STEAK RANGING BETWEEN 48-55F. INSTRUCTED TO HOLD ALL COLD TCS FOODS @41F OR BELOW AND MAINTAIN. ALL SAID ITEMS HELD IN COLD HOLD UNIT HAS BEEN VOLUNTARILY DISCARDED AND DENTURED AT THIS TIME. PRIORITY VIOLATION. #7-38-005. CITATION ISSUED.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED BULK STORAGE CONTAINERS LOCATED IN BASEMENT PREP AREA WITHOUT LABELS. INSTRUCTED TO PROVIDE COMMON NAME ON ITEMS REMOVED FROM ORIGINAL PACKAGING.

Basic (2)

−4 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED ALL PREP TABLES, HEAVY EQUIPMENT, MIXING EQUIPMENT, BLENDERS LOCATED IN 1ST FLOOR PREP AS WELL AS BASEMENT PREP WITH EXCESSIVE AMOUNTS OF DRIED FOOD DEBRIS THROUGHOUT SURFACES. NOTED FOOD DEBRIS ON WHITE LEDGE LOCATED BEHIND PREP TABLE IN BASMENT. INSRUCTED TO REMOVE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO REMOVE DRIED FOOD DEBRIS ON FLOORS THROUGHOUT ALL PREP AND STORAGE AREAS THROUGHOUT FACILITY.

Base deductions−24 pts

Jan 24

Canvass InspectionPass w/ Conditions

1 High1 Med5 Basic

7 total1 risk factor

70/100inspection score

−25 pts

High Priority (1)

−10 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WITH VALID ORIGINAL CERTIFICATE WHILE PREPARING TCS FOODS (RICE, BEANS, BEEF, STEAK, GUACAMOLE). INSTRUCTED TO PROVIDE AND MAINTAIN AT LEAST ONE CFM WHILE OPEN AND OPERATING. PRIORITY FOUNDATION VIOLATION. #7-38-012. CITATION ISSUED.

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED NO THERMOMETERS INSIDE OF COOLING UNITS THROUGHOUT THE FACILITY, INSTRUCTED TO PROVIDE.

Basic (5)

−10 pts

50HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE−2
OBSERVED NO HOT WATER AVAILABLE AT 3 COMPARTMENT SINK LOCATED IN (IN USE)1ST FLOOR AS WELL AS BASEMENT PREP AREAS DURING TIME OF INSPECTION. NOTED HOT TEMPERATURE @ 1ST FLOOR 3 COMP @ 72.1F AND BASEMENT 3 COMP @ 64.0F. INSTRUCTED TO PROVIDE ADEQUATE HOT WATER SUPPLY THAT IS SUFFICIENT ENOUGH TO MEET DEMANDS OF ESTABLISHMENT. PRIORITY VIOLATION. #7-38-030 (C). CITATION ISSUED.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED LEAKY PIPE ON 3 COMPARTMENT SINK IN FRONT PREP AREA COFFEE/BAR AREA AS WELL AS HANDSINK IN FRONT BAR PREP AS WELL AS BASEMENT PREP SLOW DRAINING. INSTRUCTED TO REPAIR AND MAINTAIN IN GOOD CONDITION INSTRUCTED TO REPAIR AND MAINTAIN IN GOOD CONDITION.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED EXCESSIVE CLUTTER AND UNUSED EQUIPMENT STORED IN THE BACKYARD AREA IN THE REAR FACILITY. INSTRUCTED TO REMOVE ALL UNNECESSARY ITEMS TO PREVENT PEST HARBORAGE. MUST MAINTAIN PREMISE.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED INADEQUATE LIGHTING IN THE FIRST FLOOR PREP AREA COOKLINE. INSTRUCTED TO PROVIDE.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO ALLERGEN TRAINING ON SITE FOR CERTIFIED FOOD MANAGER CERTIFICATE HOLDER. INSTRUCTED TO OBTAIN AND MAINTAIN ON-SITE FOR REVIEW.

Base deductions−25 pts

Risk factor bonus (1× +5)−5 pts

Feb 23

Canvass InspectionPass w/ Conditions

3 High1 Med8 Basic

12 total

49/100inspection score

−51 pts

High Priority (3)

−30 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED HAND WASHING SIGNS ARE NEEDED INSIDE OF THE TOILET ROOMS. INSTRUCTED TO PROVIDE.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND SOAP AVAILABLE AT HANDSINK IN PREP/DISWASHING AREA IN BASEMENT. INSTRUCTED TO PROVIDE HANDSOAP AT ALL TIMES. (CORRECTED ON SITE-MANAGER PROVIDED SOAP) PRIORITY FOUNDATION VIOLATION 7-38-030 (C) CITATION ISSUED
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO PAPER TOWELS AT EXPOSED HAND WASHING SINK IN BASEMENT PREP/DISH WASHING AREA. INSTRUCTED TO MAINTAIN PAPER TOWELS AT ALL EXPOSED HAND WASHING SINKS AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C). CITATION COMBINED WITH ABOVE VIOLATION.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED TCS FOODS AT IMPROPER TEMPERATURE REQUIREMENT STORED IN PREP COOLER. FOUND INTERNAL TEMPERATURE OF THE FOLLOWING FOOD PRODUCTS. 10 POUNDS COOKED MINCED PORK AT 66.3F, AND 10 POUNDS COOKED STEAK AT 52.8F INSTRUCTED ALL TCS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF BELOW 41.0F AND HOT HOLDING TEMPERATURE OF ABOVE 135.0F. OPERATOR VOLUNTARILY DISCARDED AND DENATURED FOODS DURING INSPECTION 20 POUNDS TOTALING $130. PRIORITY VIOLATIONI 7-38-005. CITATION ISSUED.

Basic (8)

−16 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED TO GO CONTAINERS STORED FACING UP ON SHELF IN BASEMENT PREP AREA. INSTRUCTED TO INVERT ALL EQUIPMENT TO PREVENT CONTAMINATION.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE TOPS AND SIDES OF THE OVENS, AND OTHER COOKING EQUIPMENT IN THE FRONT PREP/COOK AREA WITH EXCESSIVE GREASE, DEBRIS AND OTHER FOOD RESIDUE. INSTRUCTED TO CLEAN AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO CLEAN AND MAINTAIN THE FOLLOWING: EXTERIOR SURFACES OF COOKING EQUIPMENT, BOTTOM OF FRYERS, BOTTOM OF PREP TABLES AND INSIDE/OUTSIDE OF REFRIGERATION UNITS WHERE NEEDED
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED NO COVERED RECEPTACLES INSIDE OF WOMENS TOILET ROOM. INSTRUCTED TO PROVIDE.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OBSERVED DEBRIS AROUND DUMPSTER. INSTRUCTED TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FLOORS THROUGHOUT THE FOOD PREP AREA, DISH WASHING AREA AND IN THE BASEMENT PREP AREA WITH ACCUMULATED DEBRIS. INSTRUCTED TO CLEAN ALL.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED SEVERAL DEAD COCKROACHES ON FLOOR THROUGHOUT BASEMENT. MUST DETAIL CLEAN AND MAINTAIN SAME
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED 1 EMPLOYEES WORKING WITH EXPIRED FOOD HANDLER CERTIFICATES. INSTRUCTED ALL EMPLOYEES MUST COMPLETE FOOD HANDLER TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES

Base deductions−51 pts

Community Reviews

No reviews yet. Be the first to share your experience!

Leave a Review

Community Safety Reports

No reviewed safety reports. Help keep others safe by reporting any food safety concerns.

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.

Explore More

Restaurants in Chicago American Restaurants Best in Chicago All Illinois Restaurants