What is Sabroso's health inspection score?

Sabroso has a SafeDine safety score of 46 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Sabroso last inspected?

Sabroso was last inspected on June 2, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Sabroso have?

Sabroso has 37 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Sabroso safe to eat at?

Sabroso has a safety score of 46/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Sabroso serve?

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

Official Health Record

Sabroso

Name: Sabroso
Address: 624 N ASHLAND AVE, Chicago, 60622
Rating: 46

624 N ASHLAND AVE, Chicago

Last Inspected: 6/2/2026

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0Poor

American•Wicker Park

Ranked #458 of 585 in Wicker ParkBetter than 22% of american restaurants

Improving

8 inspections

Last: Jun 2, 2026

high confidence

Directions Order

Inspections

Clean Rate

4.6

Avg Violations

This month

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Employee hygiene

Personal hygiene practices not followed

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-54

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-33 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

+10 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

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624 N ASHLAND AVE, Chicago, IL 60622

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Violation Timeline

Sep 2023

2 inspections

2 high priority

1 intermediate

2 basic

Sep

Feb 2024

1 inspections

3 high priority

1 intermediate

2 basic

Mar 2024

1 inspections

1 basic

Mar

May 2025

1 inspections

1 intermediate

2 basic

May 2026

2 inspections

1 high priority

15 intermediate

May

Jun 2026

1 inspections

6 intermediate

Inspection History

8 records on file

3 Canvass Re-Inspection3 Canvass1 Complaint Re-Inspection1 Complaint

Jun 26

Canvass Re-Inspection InspectionLatestPass

6 Med

6 total

70/100inspection score

−30 pts

Intermediate (6)

−30 pts

35APPROVED THAWING METHODS USED−5
39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−5
40PERSONAL CLEANLINESS−5
41WIPING CLOTHS: PROPERLY USED & STORED−5
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5

Base deductions−30 pts

May 26

Canvass Re-Inspection InspectionFail

7 Med

7 total

65/100inspection score

−35 pts

Intermediate (7)

−35 pts

35APPROVED THAWING METHODS USED−5
39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−5
40PERSONAL CLEANLINESS−5
41WIPING CLOTHS: PROPERLY USED & STORED−5
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5
59PREVIOUS PRIORITY FOUNDATION VIOLATION CORRECTED−5

Base deductions−35 pts

May 26

Canvass InspectionFail

1 High8 Med

9 total1 risk factor

45/100inspection score

−50 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROLRisk Factor−10

Intermediate (8)

−40 pts

22PROPER COLD HOLDING TEMPERATURES−5
35APPROVED THAWING METHODS USED−5
39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−5
40PERSONAL CLEANLINESS−5
41WIPING CLOTHS: PROPERLY USED & STORED−5
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5
60PREVIOUS CORE VIOLATION CORRECTED−5

Base deductions−50 pts

Risk factor bonus (1× +5)−5 pts

May 25

Canvass InspectionPass w/ Conditions

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

23PROPER DATE MARKING AND DISPOSITION−5
Cooked TCS foods with no discard date. Found a 7-lb container of chicken soup in the walk-in cooler with no discard date. The soup was placed in the cooler 3 days ago. Instructed to date all cooked food that is held for more than 24 hours. Priority foundation violation 7-38-005. Food discarded valued at $70.

Basic (2)

−4 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
The interior surfaces of the prep cooler, ice maker, and walk-in cooler shelves were not clean; they were instructed to be cleaned and maintained.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
Inadequate lighting in walk-in cooler, Instructed to add more light fixture.

Base deductions−9 pts

Mar 24

Complaint Re-Inspection InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-602.13 OBSERVED DUST AND DEBRIS BUILD UP ON SHELVING IN THE WALK-IN COOLER AND INSTRUCTED THE MANAGER TO CLEAN.

Base deductions−2 pts

Feb 24

Complaint InspectionFail

3 High1 Med2 Basic

6 total3 risk factors

46/100inspection score

−39 pts

High Priority (3)

−30 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CERTIFIED FOOD MANAGER ON SITE UPON ARRIVAL WHILE TCS FOODS WERE PREPARED AND SERVED. INSTRUCTED MANAGER TO ENSURE CERTIFIED FOOD MANAGER IS ON SITE AT ALL TIMES. THE CERTIFIED FOOD MANAGER ARRIVED ON SITE APPROXIMATELY 1 HOUR AFTER THE INSPECTION BEGAN. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.
5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
OBSERVED NO BODILY FLUID CLEAN-UP KIT OR PROCEDURES ON SITE. INSTRUCTED MANAGER TO PROVIDE BODILY FLUID CLEAN-UP KIT AND PROCEDURES. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
8HANDS CLEAN & PROPERLY WASHEDRisk Factor−10
OBSERVED FOOD EMPLOYEE PICK UP RAW STEAK TO COOK THEN PROCEED TO TOUCH AND PREPARE BURRITO TORTILLA WITHOUT WASHING HANDS. INSTRUCTED MANAGER TO ENSURE EMPLOYEES WASH HANDS AT ALL POTENTIAL SOURCES OF CROSS-CONTAMINATION. EMPLOYEE WASHED HANDS, CHANGED GLOVES AND DISCARDED TORTILLA. PRIORITY VIOLATION 7-38-010 CITATION ISSUED

Intermediate (1)

−5 pts

25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
OBSERVED NO CONSUMER ADVISORY REMINDER AND DISCLOSURE STATEMENT ON MENU. INSTRUCTED MANAGER TO ADD CONSUMER ADVISORY REMINDER AND DISCLOSURE STATEMENT TO MENU.PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED

Basic (2)

−4 pts

48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED 3-COMPARTMENT SINK NOT IN PROPER WORKING ORDER. WHEN WATER IS DRAINED IN ONE COMPARTMENT, ANOTHER ONE FLOODS BEFORE GOING BACK DOWN. INSTRUCTED MANAGER TO SERVICE 3-COMPARTMENT SINK. PRIORITY FOUNDATION VIOLATION 7-38-025 CITATION ISSUED.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED DUST AND DEBRIS BUILD UP ON SHELVING IN WALK-IN COOLER INSTRUCTED MANAGER TO CLEAN.

Base deductions−39 pts

Risk factor bonus (3× +5)−15 pts

Sep 23

Canvass Re-Inspection InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED SPILLED FOOD DEBRIS AND BUILD UP NOTED ON THE FOLLOWING AREAS: FLOORS ALONG THE WALLS BEHIND COOKING AND FRYING EQUIPMENT, UNDERNEATH DISH RACKS AND PREP TABLES IN THE KITCHEN AREA, AND ON THE WALK COOLER FLOORS UNDERNEATH SHELVING. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN

Base deductions−2 pts

Sep 23

Canvass InspectionPass w/ Conditions

2 High1 Med1 Basic

4 total

73/100inspection score

−27 pts

High Priority (2)

−20 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED LOW TEMPERATURE DISH MACHINE NOT SANITIZING. CHLORINE READING AT 0 PPM. CHLORINE SANITIZER SHOULD MEASURE BETWEEN 50-200 PPM. INSTRUCTED TO USE THREE COMPARTMENT SINK TO WASH, RINSE, AND SANITIZE UNTIL DISH MACHINE IS REPAIRED AND MAINTAINED. DISH MACHINE TAGGED AND HELD FOR INSPECTION. INSTRUCTED NOT TO USE UNTIL RE-INSPECTED BY CDPH. PRIORITY VIOLATION 7-38-025. CITATION ISSUED.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
PREP COOLER AT THE FRONT LINE NOT MAINTAINING PROPER TEMPERATURE TO KEEP TCS FOODS AT 41F AND BELOW. COOLER NOTED TO BE AT AN IMPROPER TEMPERATURE OF 50.0F. UNIT TAGGED AND HELD FOR INSPECTION AND MAY NOT BE USED UNTIL RE-INSPECTED BY CDPH AND MAINTAINING PROPER TEMPERATURE OF 41F AND BELOW. PRIORITY VIOLATION 7-38-005, CITATION ISSUED.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED 3LBS OF FRNECH FRIES AT 51.2F IN THE MAIN PREP COOLER. INSTRUCTED TO DISCARD AND DENATURE TCS FOOD ITEM AND MAINTAIN ALL COLD HOLDING TCS FOODS AT OR BELOW 41F. FOOD VALUED AT $10. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

Basic (1)

−2 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED SPILLED FOOD DEBRIS AND BUILD UP NOTED ON THE FOLLOWING AREAS: FLOORS ALONG THE WALLS BEHIND COOKING AND FRYING EQUIPMENT, UNDERNEATH DISH RACKS AND PREP TABLES IN THE KITCHEN AREA, AND ON THE WALK COOLER FLOORS UNDERNEATH SHELVING. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

Base deductions−27 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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