What is Left Coast Food + Juice's health inspection score?

Left Coast Food + Juice has a SafeDine safety score of 93 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Left Coast Food + Juice last inspected?

Left Coast Food + Juice was last inspected on March 30, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Left Coast Food + Juice have?

Left Coast Food + Juice has 26 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Left Coast Food + Juice safe to eat at?

Yes, Left Coast Food + Juice has an excellent safety record with a score of 93/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Left Coast Food + Juice serve?

Left Coast Food + Juice serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Left Coast Food + Juice

Name: Left Coast Food + Juice
Address: 2870-2878 N LINCOLN AVE, Chicago, 60657
Rating: 93

2870-2878 N LINCOLN AVE, Chicago

Last Inspected: 3/30/2026

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0Excellent

American•Lakeview

Ranked #143 of 999 in LakeviewBetter than 22% of american restaurants

Improving

6 inspections

Last: Mar 30, 2026

high confidence

Directions Order

Inspections

17%

Clean Rate

4.3

Avg Violations

3 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Plumbing issues

Plumbing or waste disposal problems

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-10

Final Score

Impact Breakdown

High Priority

-1 pts

Direct health hazards • 10 pts each

Intermediate

-7 pts

Potential hazards • 5 pts each

Basic

-1 pts

Best practices • 2 pts each

Inspection Timeline

+15 pts

100

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 90/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (93/100) 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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2870-2878 N LINCOLN AVE, Chicago, IL 60657

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Violation Timeline

Apr 2022

1 inspections

2 high priority

1 intermediate

1 basic

Apr

Nov 2023

1 inspections

1 high priority

2 intermediate

4 basic

Jul 2024

1 inspections

5 basic

Jul

May 2025

1 inspections

1 high priority

5 basic

Mar 2026

2 inspections

4 intermediate

Mar

Inspection History

6 records on file

1 Canvass Re-Inspection4 Canvass1 Complaint

Mar 26

Canvass Re-Inspection InspectionLatestCleanPass

No violations

100/100inspection score

Mar 26

Canvass InspectionFail

4 Med

4 total

80/100inspection score

−20 pts

Intermediate (4)

−20 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−5
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−5
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5

Base deductions−20 pts

May 25

Canvass InspectionPass

1 High5 Basic

6 total

80/100inspection score

−20 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND WASHING SIGNS OR POSTERS NEAR HAND WASHING SINKS INSIDE WASHROOMS. MUST PROVIDE AND MAINTAIN.

Basic (5)

−10 pts

45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
OBSERVED ITEMS STORED ON FLOOR IN FRONT PREP AREA. MUST ELEVATE ITEMS AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST NOT USE TIN FOIL AS A LINER FOR COOKING EQUIPMENT IN MAIN KITCHEN FOOD PREPARATION AREA. MUST BE SMOOTH AND CLEANABLE.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED NO COVERED WASTE RECEPTACLE PROVIDED IN THE UNISEX CUSTOMERS WASHROOMS. MUST PROVIDE COVERED WASTE RECEPTACLE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DUST BUILD UP INSIDE LIGHT SHIELD COVERS IN REAR FOOD PREPARATION AREA/REAR DISHWASHING AREA. MUST CLEAN AND MAINTAIN. OBSERVED A FEW MISSING CEILING TILES IN REAR FOOD PREPARATION AREA. MUST REPAIR OR REPLACE. OBSERVED HEAVY ACCUMULATION OF DUST INSIDE UNISEX WASHROOMS. MUST CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED ACCUMULATED FOOD DEBRIS INSIDE FLOOR DRAINS IN REAR DISHWASHING AREA/FOOD STORAGE AREA. MUST CLEAN AND MAINTAIN.

Base deductions−20 pts

Jul 24

Canvass InspectionPass

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED MULTIPLE WET WIPING CLOTHS STORED ON PREP TABLES AND SURFACES THROUGHOUT THE KITCHEN AND PREPARATION AREAS. INSTRUCTED MANAGER TO STORE ALL WET WIPING CLOTHS IN BUCKET WITH APPROPRIATE SANITIZING SOLUTION.
43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED SCOOPS IN DRY STORAGE BINS, FRUIT CONTAINERS IN PREP COOLERS, AND IN THE ICE BIN TO BE STORED WITH HANDLE IN CONTACT WITH CONTENTS OF FOOD OR ICE. INSTRUCTED MANAGER TO STORE ALL IN USE UTENSILS WITH HANDLES NOT IN CONTACT WITH FOOD ITEMS IN BETWEEN USE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED THE TOP LID OF THE TWO (2) DOOR PREPARATION COOLER IN THE FRONT PREPARATION AREA TO BE DAMAGED AND BENT; LID DOES NOT SEAL TOP OF PREPARATION COOLER AND IS NOT ABLE TO EASILY OPEN AND STAY OPEN OR CLOSED. INSTRUCTED MANAGER TO REPAIR OR REPLACE.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED FAUCET AT HAND SINK IN DISHWASHING AREA TO BE EXTREMELY LOOSE. INSTRUCTED MANAGER TO SERVICE FAUCET AND MAINTAIN IN GOOD REPAIR.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED EXPIRED ALLERGEN TRAINING FOR CERTIFIED FOOD MANAGER ON SITE. INSTRUCTED TO PROVIDE UPDATED CERTIFICATE FOR ALLERGEN TRAINING FOR ALL CERTIFIED MANAGERS.

Base deductions−10 pts

Nov 23

Canvass InspectionPass w/ Conditions

1 High2 Med4 Basic

7 total

72/100inspection score

−28 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
THE INTERIOR OF THE ICE MACHINE FRONT PANEL AT THE ICE BIN IS NOT CLEANED). ICE CHUTE AT SELF THE ICE MACHINE AT SERVING STATION WITH MINERAL BUILD UP.ICE IS USED FOR HUMAN CONSUMPTION. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN UNITS.

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
WE OBSERVED TCS FOODS STORED INSIDE DIFFERENT COOLERS AT IMPROPER TEMPERATURES: 4 SMALL PANS OF COOKED CHICKEN AT TEMP OF 46.4F TO 47F, LABELED 11-16-23; TWO LARGE PANS OF COOKED TURKEY PATTIES MADE AS SANDWICHES AT TEMP OF 47.7F TO 49.4F, LABELED 11-17-23; ANOTHER LARGE PAN OF TURKEY PATTIES(MADE AS SANDWICHES)STORED INSIDE THE WALK-IN COOLER AT TEMP OF 48F TO 49F, LABELED 11-16-23. PUREED SQUASH SOUP IN A LARGE PLASTIC CONTAINER INSIDE WALK-IN COOLER AT TEMP OF 48F TO 49F, LABELED 11-16-23. WE OBSERVED A CONTAINER OF COOKED BROCCOLI AT 55 F AND TWO CONTAINERS OF COOKED DICED AND IN-OIL RED PEPPERS AT TEMP OF 50 F TO 51.4F. ALL THREE CONTAINERS WERE STACKED AND STORED ON TOP OF THE PREP TABLE. NO TIME AND TEMPERATURE LOG PROVIDED FOR ALL MENTIONED FOODS. COLD FOOD MUST MAINTAIN TEMP OF 41F AND BELOW. FOOD DISCARDED BY THE MANAGER.POUNDS 90, VALUE AT 495. PRIORITY VIOLATION:7-38-005, CITATION ISSUED.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
ONCE FOOD OR ANY OTHER PRODUCTS ARE REMOVED FROM THE ORIGINAL CONTAINER, THE OTHER CONTAINERS MUST BE LABELED WITH A COMMON NAME.

Basic (4)

−8 pts

40PERSONAL CLEANLINESS−2
OBSERVED COOK WITH A BEARD AND WITHOUT A BEARD RESTRAINT. INSTRUCTED TO PROVIDE BEARD RESTRAINTS FOR ALL FOOD HANDLERS WITH BEARDS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR ALL ITEMS. SHELVING MUST PROVIDE FLOORS TO BE CLEANED AND MONITORED. NEED TO REPLACE THE BROKEN GASKET INSIDE THE ICE BIN OF THE ICE MACHINE.REPLACE
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
COVER IS REQUIRED AT RECEPTACLES INSIDE BOTH WASHROOMS
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
WALL CAULKING ALONG THE HANDWASHING SINK IN THE DISHROOM AREA. PROVIDE A SMOOTH AND CLEANABLE SURFACE

Base deductions−28 pts

Apr 22

Complaint InspectionPass w/ Conditions

2 High1 Med1 Basic

4 total1 risk factor

68/100inspection score

−27 pts

High Priority (2)

−20 pts

6PROPER EATING, TASTING, DRINKING, OR TOBACCO USERisk Factor−10
NOTED EMPLOYEES DRINKING AND PREPARING FOOD IN THE KITCHEN PREP AREA. INSTRUCTED MANAGEMENT TO PROVIDE A DESIGNATED AREA FOR EMPLOYEES TO DRINK, EAT, AND NOT AT THE PREP AREAS.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NOTED HAND WASHES SINK AT THE FOOD PREP AREA INACCESSIBLE WITH LARGE JAR WITH WATER INSIDE THE SINK. ALSO NOTED IS THE FOOD TRAY RACK PARTIALLY BLOCKING THE SINK. THE MANAGER IMMEDIATELY HAD EMPLOYEES REMOVE THE WATER JAR AND ADJUST THE FOOD RACK FROM THE HANDWASH SINK. INSTRUCTED TO HAVE ALL HAND WASH SINKS ACCESSIBLE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION #7-38-030(C).

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TCS FOOD ITEMS INSIDE SERVICE COOLERS TO BE IMPROPER:- AVOCADO 44.F2, MILK 50F, DICED STRAWBERRIES 47.5F, YOGURT 56.9F. PRIORITY VIOLATION #7-38-005. CITATION ISSUED

Basic (1)

−2 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
NOTED DIRTY WIPING CLOTHS ON PREP TABLES AT FRONT AND REAR PREP AREA NOT PROPERLY STORED. INSTRUCTED TO PROPERLY STORE ALL WASHCLOTHS IN A SANITIZING SOLUTION, ESPECIALLY WHEN NOT IN USE.

Base deductions−27 pts

Risk factor bonus (1× +5)−5 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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