What is Senor Pan Cafe's health inspection score?

Senor Pan Cafe has a SafeDine safety score of 40 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Senor Pan Cafe last inspected?

Senor Pan Cafe was last inspected on May 14, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Senor Pan Cafe have?

Senor Pan Cafe has 45 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Senor Pan Cafe safe to eat at?

Senor Pan Cafe has a safety score of 40/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Senor Pan Cafe serve?

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

Official Health Record

Senor Pan Cafe

Name: Senor Pan Cafe
Address: 4612 W FULLERTON AVE, Chicago, 60639
Rating: 40

4612 W FULLERTON AVE, Chicago

Last Inspected: 5/14/2026

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0Poor

American•Belmont Cragin

Ranked #66 of 69 in Belmont CraginBetter than 22% of american restaurants

Declining

7 inspections

Last: May 14, 2026

high confidence

Directions Order

Inspections

14%

Clean Rate

6.4

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

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-36

Final Score

Impact Breakdown

High Priority

-1 pts

Direct health hazards • 10 pts each

Intermediate

-25 pts

Potential hazards • 5 pts each

Basic

-1 pts

Best practices • 2 pts each

Inspection Timeline

-35 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 64/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (40/100) 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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4612 W FULLERTON AVE, Chicago, IL 60639

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Violation Timeline

Aug 2023

2 inspections

5 high priority

3 intermediate

2 basic

Aug

Sep 2024

1 inspections

2 high priority

2 intermediate

8 basic

Oct 2024

1 inspections

1 high priority

1 intermediate

8 basic

Oct

Sep 2025

2 inspections

1 high priority

2 basic

May 2026

1 inspections

1 high priority

9 intermediate

May

Inspection History

7 records on file

4 Canvass3 Canvass Re-Inspection

May 26

Canvass InspectionLatestPass with Conditions

1 High9 Med

10 total1 risk factor

40/100inspection score

−55 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLERisk Factor−10

Intermediate (9)

−45 pts

23PROPER DATE MARKING AND DISPOSITION−5
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−5
43IN-USE UTENSILS: PROPERLY STORED−5
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−5
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−5
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−5
58ALLERGEN TRAINING AS REQUIRED−5

Base deductions−55 pts

Risk factor bonus (1× +5)−5 pts

Sep 25

Canvass Re-Inspection InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-501.12// OBSERVED CUTTING BOARD ON MAIN COOK LINE COVERED WITH DEEP GROOVES AND DARK STAINS. INSTRUCTED TO RESTORE TO A SMOOTH AND EASY TO CLEAN SURFACE BY SANDING AND RESEALING OR REPLACE AND MAINTAIN.

Base deductions−2 pts

Sep 25

Canvass InspectionFail

1 High1 Basic

2 total

88/100inspection score

−12 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED ICE MACHINE WITH PINK, BLACK AND BROWN SUBSTANCE ON TOP INTERIOR OF ICE MACHINE. ICE IS USED FOR HUMAN CONSUMPTION. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION #7-38-005.CITATION ISSUED

Basic (1)

−2 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CUTTING BOARD ON MAIN COOK LINE COVERED WITH DEEP GROOVES AND DARK STAINS. INSTRUCTED TO RESTORE TO A SMOOTH AND EASY TO CLEAN SURFACE BY SANDING AND RESEALING OR REPLACE AND MAINTAIN.

Base deductions−12 pts

Oct 24

Canvass Re-Inspection InspectionPass w/ Conditions

1 High1 Med8 Basic

10 total1 risk factor

64/100inspection score

−31 pts

High Priority (1)

−10 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CITY OF CHICAGO FOOD SANITATION MANAGER ON SITE WHILE TCS FOODS ARE BEING PREPPED (SUCH AS EGGS, CHICKEN). INSTRUCTED MUST HAVE A CITY OF CHICAGO FOOD SANITATION MANAGER ON SITE AT ALL TIMES WHEN TCS FOODS ARE BEING PREPPED/SERVED. INSTRUCTED MUST POST A VALID CITY OF CHICAGO FOOD SANITATION MANAGER CERTIFICATION IN PLAIN VIEW OF CUSTOMERS AT ALL TIMES.PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
INSTRUCTED TO LABEL BULK FOOD STORAGE CONTAINERS WITH COMMON NAME (REAR PREP) TO PROPERLY IDENTIFY (RICE, BEANS, SEASONINGS).

Basic (8)

−16 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED SOILED WIPING CLOTHS STORED ON PREP TABLES. INSTRUCTED MANAGER TO STORE IN SANITIZING SOLUTION BETWEEN USES.
43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED ICE SCOOP LAYING ON TOP OF ICE IN BAR AND ALSO ONTO OF THE COUNTER. INSTRUCTED MANAGER TO STORE ICE SCOOP HANDLE UP ABOVE ICE TO PREVENT CONTAMINATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CUTTING BOARD ON MAIN COOK LINE COVERED WITH DEEP GROOVES AND DARK STAINS. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN SMOOTH, CLEANABLE SURFACES.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OBSERVED DEBRIS AROUND THE DUMPSTER AREA. INSTRUCTED TO CLEAN AND MAINTAIN
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED UNUSED EQUIPMENTS AND UNNECESSARY ARTICLES IN DRY/ REAR STORAGE AREA. INSTRUCTED MANAGER TO REMOVE ALL UNUSED, UNNECSSARY EQUIPMENT AND ARTICLES TO PREVENT PEST HARBORAGE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED WATER DAMAGED CEILING TILES IN REAR FOOD PREPARATION AREA. MUST REPAIR/REPLACE AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED NO FOOD HANDLER CERTIFICATES ON SITE AT TIME OF INSPECTION. INSTRUCTED ALL EMPLOYEES MUST COMPLETE FOOD HANDLER TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO ALLERGEN TRAINING ON SITE AT TIME OF INSPECTION. INSTRUCTED ALL EMPLOYEES HOLDING CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATES MUST COMPLETE ALLERGEN TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.

Base deductions−31 pts

Risk factor bonus (1× +5)−5 pts

Sep 24

Canvass InspectionFail

2 High2 Med8 Basic

12 total1 risk factor

49/100inspection score

−46 pts

High Priority (2)

−20 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON THE PREMISES. MANAGEMENT INSTRUCTED TO PROVIDE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION 7-38-010. CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED THE LOW TEMPERATURE DISH MACHINE NOT PROPERLY SANITIZING AT 0PPM OF CHLORINE DURING THE INSPECTION. INSTRUCTED MANAGER SAID EQUIPMENT MUST PROPERLY SANITIZE AT 50PPM-100PPM OF CHLORINE ALL TIMES. UNIT TAGGED AND HELD FOR INSPECTION BY THE DEPARTMENT OF HEALTH AND MAY NOT BE USED. PRIORITY VIOLATION. CITATION ISSUED 7-38-025.

Intermediate (2)

−10 pts

36THERMOMETERS PROVIDED & ACCURATE−5
FOUND METAL STEM THERMOMETER FOR TAKING FOOD TEMPERATURES INOPERABLE. INSTRUCTED MANAGER TO PROVIDE A WORKING THERMOMETER AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
INSTRUCTED TO LABEL BULK FOOD STORAGE CONTAINERS WITH COMMON NAME (REAR PREP) TO PROPERLY IDENTIFY (RICE, BEANS, SEASONINGS).

Basic (8)

−16 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED SOILED WIPING CLOTHS STORED ON PREP TABLES. INSTRUCTED MANAGER TO STORE IN SANITIZING SOLUTION BETWEEN USES.
43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED ICE SCOOP LAYING ON TOP OF ICE IN BAR AND ALSO ONTO OF THE COUNTER. INSTRUCTED MANAGER TO STORE ICE SCOOP HANDLE UP ABOVE ICE TO PREVENT CONTAMINATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CUTTING BOARD ON MAIN COOK LINE COVERED WITH DEEP GROOVES AND DARK STAINS. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN SMOOTH, CLEANABLE SURFACES.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OBSERVED DEBRIS AROUND THE DUMPSTER AREA. INSTRUCTED TO CLEAN AND MAINTAIN
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED WATER DAMAGED CEILING TILES IN REAR FOOD PREPARATION AREA. MUST REPAIR/REPLACE AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED UNUSED EQUIPMENTS AND UNNECESSARY ARTICLES IN DRY/ REAR STORAGE AREA. INSTRUCTED MANAGER TO REMOVE ALL UNUSED, UNNECSSARY EQUIPMENT AND ARTICLES TO PREVENT PEST HARBORAGE.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED NO FOOD HANDLER CERTIFICATES ON SITE AT TIME OF INSPECTION. INSTRUCTED ALL EMPLOYEES MUST COMPLETE FOOD HANDLER TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO ALLERGEN TRAINING ON SITE AT TIME OF INSPECTION. INSTRUCTED ALL EMPLOYEES HOLDING CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATES MUST COMPLETE ALLERGEN TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.

Base deductions−46 pts

Risk factor bonus (1× +5)−5 pts

Aug 23

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Aug 23

Canvass InspectionFail

5 High3 Med2 Basic

10 total1 risk factor

26/100inspection score

−69 pts

High Priority (5)

−50 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
NO PERSON ON SITE WITH AN ORIGINAL CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED. INSTRUCTED TO HAVE A PERSON ON SITE WITH AN ORIGINAL CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-012. CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED TWO COMPARTMENT SINK BEING USED AS A HAND SINK AT SIDE BAR. INSTRUCTED TO INSTALL SINGLE BASIN HAND SINK USED FOR ONLY HAND WASHING. PRIORITY FOUNDATION. 7-38-030(C). NO CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO SOAP AT HAND WASHING SINKS AT BAR AND PREP AREAS. MUST PROVIDE SOAP AT ALL TIMES TO WASH HANDS. PRIORITY FOUNDATION VIOLATION. 7-38-030(C). CITATION ISSUED. EMPLOYEE PROVIDED SOAP DURING INSPECTION.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO PAPER TOWELS AT HAND WASHING SINKS AT BAR AND MAIN PREP AREA. MUST PROVIDE PAPER TOWELS TO PROPERLY DRY HANDS. PRIORITY FOUNDATION VIOLATION. 7-38-030(C). SEE ABOVE FOR CITATION. EMPLOYEE PROVIDED PAPER TOWELS DURING INSPECTION.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED IMPROPER AMBIENT TEMPERATURE INSIDE OF PREP COOLER AT 50.2F. AMBIENT TEMPERATURE INSIDE OF A COLD HOLDING UNIT MUST BE AT 41.0F OR BELOW. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED. MAINTENANCE ARRIVED ON SITE AND CORRECTED ISSUE. AMBIENT TEMPERATURE INSIDE OF COOLER READING BELOW 41F.

Intermediate (3)

−15 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED TCS FOODS AT IMPROPER COLD HOLDING TEMPERATURE IN PREP COOLER. TCS FOODS SUCH AS SHREDDED CHICKEN, SALMON AND EGGS WERE FOUND BETWEEN 47-49F. TCS FOODS MUST BE HELD AT 41.0F OR BELOW INSIDE OF A COLD HOLDING UNIT. FOOD WEIGHING APPROXIMATELY 15 LBS AT A COST OF $80.00. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
INSTRUCTED TO LABEL BULK FOOD STORAGE CONTAINERS WITH COMMON NAME (REAR PREP) TO PROPERLY IDENTIFY (RICE, BEANS).
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED OVER 50 MICE DROPPINGS IN REAR PREP AREA. MICE DROPPINGS WERE LOCATED IN REAR PREP AREA UNDER PREP TABLES, ALONG WALLS IN REAR, FRONT BY REGISTER AREA AND BY ELECTRICAL PANELS. INSTRUCTED TO ELIMINATE ALL EVIDENCE OF PEST ACTIVITY ON PREMISES. PRIORITY FOUNDATION VIOLATION. 7-38-020(a). CITATION ISSUED.

Basic (2)

−4 pts

43IN-USE UTENSILS: PROPERLY STORED−2
ICE SCOOP MUST BE STORED IN CLEAN CONTAINER WHEN NOT IN USE.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED DUSTY FILTERS AT VENTILATION HOOD IN MAIN PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.

Base deductions−69 pts

Risk factor bonus (1× +5)−5 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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