What is 55th ST Harold's & Fresh Lemonade's health inspection score?

55th ST Harold's & Fresh Lemonade 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 55th ST Harold's & Fresh Lemonade last inspected?

55th ST Harold's & Fresh Lemonade was last inspected on May 13, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does 55th ST Harold's & Fresh Lemonade have?

55th ST Harold's & Fresh Lemonade has 22 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is 55th ST Harold's & Fresh Lemonade safe to eat at?

Yes, 55th ST Harold's & Fresh Lemonade 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 55th ST Harold's & Fresh Lemonade serve?

55th ST Harold's & Fresh Lemonade serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

55th ST Harold's & Fresh Lemonade

Name: 55th ST Harold's & Fresh Lemonade
Address: 740 W GARFIELD BLVD, Chicago, 60609
Rating: 93

740 W GARFIELD BLVD, Chicago

Last Inspected: 5/13/2026

▲Improving

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0Excellent

American•Back of the Yards

Ranked #25 of 57 in Back of the YardsBetter than 22% of american restaurants

Improving

5 inspections

Last: May 13, 2026

high confidence

Directions Order

Inspections

20%

Clean Rate

4.4

Avg Violations

1 month ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Plumbing issues

Plumbing or waste disposal problems

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-9

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-9 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

+13 pts

100

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 91/100 — 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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740 W GARFIELD BLVD, Chicago, IL 60609

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Violation Timeline

Aug 2023

1 inspections

2 intermediate

4 basic

Aug

Oct 2025

2 inspections

1 high priority

7 intermediate

4 basic

May 2026

2 inspections

4 intermediate

May

Inspection History

5 records on file

1 Complaint Re-Inspection3 Complaint1 Canvass Re-Inspection

May 26

Complaint Re-Inspection InspectionLatestCleanPass

No violations

100/100inspection score

May 26

Complaint InspectionFail

4 Med

4 total

80/100inspection score

−20 pts

Intermediate (4)

−20 pts

48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−5
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−5
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−5
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−5

Base deductions−20 pts

Oct 25

Canvass Re-Inspection InspectionPass

3 Med1 Basic

4 total

83/100inspection score

−17 pts

Intermediate (3)

−15 pts

35APPROVED THAWING METHODS USED−5
3-501.13 OBSERVED APPROXIMATLEY 60 LBS FROZEN CHICKEN THAWING IMPROPERLY ON ROLLING CART IN REAR PREP/DISH WASHING AREA. INSTRUCTED TO THAW UNDER REFRIGERATION OR UNDER CONTINUOUS RUNNING WATER.
36THERMOMETERS PROVIDED & ACCURATE−5
4-204.112(B) INSTRUCTED TO PROVIDE THERMOMETERS INSIDE OF COOLING UNITS THROUGHOUT PREMISE AND MAINTAIN.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
3-601.11 OBSERVED BULK CONTAINERS STORING INGREDIENTS (FLOUR, SEASONINGS) WITHOUT LABELS. INSTRUCTED TO PROVIDE AND MAINTAIN.

Basic (1)

−2 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-602.13 OUT C 01/09/2025 OBSERVED ALL COOKING EQUIPMENT (FRYERS, PREP TABLES, CHICKEN BASKETS, BULK BINS CONTAINING CHICKEN AND ROLLING CARTS THROUGHOUT PREP AREAS HEAVILY ENCRUSTED WITH FOOD RESIDUES AND GREASE DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.

Base deductions−17 pts

Oct 25

Complaint InspectionFail

1 High4 Med3 Basic

8 total

64/100inspection score

−36 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED HANDSINK LOCATED IN FRONT PREP AREA DURING TIME OF INSPECTION WITHOUT PLUMBING FIXTURES CONNECTED WITH WATER DISCHARGING INTO SMALL BUCKET AS WELL AS HEAVILY POOLING ONTO FLOOR.NOTED HOT WATER @69F. INSTRUCTED TO REPAIR AND PROVIDE HOT WATER AT LEAST 100F AS REQUIRED FOR PROPER HANDWASHING AND MAINTAIN. PRIORITY VIOLATION. #7-38-030 (C). CITATION ISSUED.

Intermediate (4)

−20 pts

35APPROVED THAWING METHODS USED−5
OBSERVED APPROXIMATLEY 60 LBS FROZEN CHICKEN THAWING IMPROPERLY ON ROLLING CART IN REAR PREP/DISH WASHING AREA. INSTRUCTED TO THAW UNDER REFRIGERATION OR UNDER CONTINUOUS RUNNING WATER.
36THERMOMETERS PROVIDED & ACCURATE−5
INSTRUCTED TO PROVIDE THERMOMETERS INSIDE OF COOLING UNITS THROUGHOUT PREMISE AND MAINTAIN.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED BULK CONTAINERS STORING INGREDIENTS (FLOUR, SEASONINGS) WITHOUT LABELS. INSTRUCTED TO PROVIDE AND MAINTAIN.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED 55 SMALL AND LARGE LIVE FLIES FLYING THROUGHOUT THE PREMISE IN THE FOLLOWING AREAS.. IN FRONT PREP AROUND LEMONADE DISPENSER, ON COUNTERTOP, STANDING ON SINK BASIN, ON PAPER BAGS, ON CARDBOARD BOXES, ON TOP OF POTS STORING USED GREASE, INSIDE OFFICE AND ON GLASS WINDOW SEPERATING DINING AREA FROM PREP. RECOMMENDED TO CONTACT PEST CONTROL FOR SERVICE. MUST ELIMINATE LIVE FLY ACTIVITY ON PREMISE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. #7-38-020 (A). CITATION ISSUED.

Basic (3)

−6 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED ALL COOKING EQUIPMENT (FRYERS, PREP TABLES, CHICKEN BASKETS, BULK BINS CONTAINING CHICKEN AND ROLLING CARTS THROUGHOUT PREP AREAS HEAVILY ENCRUSTED WITH FOOD RESIDUES AND GREASE DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OBSERVED GREASE RECEPTABLE SURFACES ENCRUSTED WITH GREASE AND FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FLOORS THROUGHOUT PREMISE WITH GREASE, FOOD DEBRIS, SOILED CARDBOARD, TRASH AND MISCELLANEUS ITEMS INCLUDING EMPLOYEE BELONGINGS THROUGHOUT PREP AREAS, STORAGE AND OFFICE SPACE. INSTRUCTED TO CLEAN, PROVIDE ADEQUATE SHELVING TO ELEAVTE ITEMS AT LEAST 6 INCHES OFF FLOOR AND MAINTAIN

Base deductions−36 pts

Aug 23

Complaint InspectionPass w/ Conditions

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED TCS FOODS HELD AT IMPROPER INTERNAL TEMPERATURES IN THE WALK IN COOLER CHICKEN AT 50.1F, FISH AT 48.7F, AND COLE SLAW AT 52.2F. MANAGER DISCARDED AND DENATURED A TOTAL 35LBS AT $100. ALL COLD TCS FOOD MUST MAINTAIN 41F OR BELOW. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED BULK FLOUR STORED IN A CONTAINER WITHOUT A COMMON NAME. INSTRUCTED TO LABEL AND MAINTAIN.

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CARDBOARD USED AS LINER ON FOOD PREP EQUIPMENT AND TABLES. INSTRUCTED TO REMOVE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED ACCUMULATED GREASE AND FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES, COOLERS, FREEZERS, SHELVING UNITS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN. (NONFOOD CONTACT SURFACES)
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED GREASE BUILDUP, FOOD DEBRIS, AND DIRT ON FLOOR UNDER COOKING EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, DISH WASHING, AND STORAGE AREAS. INSTRUCTED MANAGER TO CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN ALL AREAS. OBSERVED DUST BUILDUP ON FAN IN WALK-IN COOLER, LIGHT SHIELDS IN COOKING AREA AND CEILING AND WALL VENTS IN PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN ALL FANS, LIGHT SHIELDS AND CEILING/WALL VENTS.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED FOOD SERVICE SANITATION MANAGER WITHOUT FOOD ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO MEET REQUIREMENT.

Base deductions−18 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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