What is Daebak Korean Bbq's health inspection score?

Daebak Korean Bbq has a SafeDine safety score of 83 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Daebak Korean Bbq last inspected?

Daebak Korean Bbq was last inspected on November 20, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Daebak Korean Bbq have?

Daebak Korean Bbq has 12 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Daebak Korean Bbq safe to eat at?

Daebak Korean Bbq has a good safety record with a score of 83/100. While there are some noted violations, overall compliance is solid.

Official Health Record

Daebak Korean Bbq

Name: Daebak Korean Bbq
Address: 2017 S WELLS ST, Chicago, 60616
Rating: 83

2017 S WELLS ST, Chicago

Data may be outdated — inspected 11/20/2024

▲Improving

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0Good

Chinatown

Ranked #204 of 465 in Chinatown

Improving

4 inspections

Last: Nov 20, 2024

low confidence

Directions Order

Inspections

25%

Clean Rate

Avg Violations

19 months 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

Plumbing issues

Plumbing or waste disposal problems

Facility condition

Building maintenance or structural issues

Permit/documentation

Administrative or documentation issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-24

Final Score

Impact Breakdown

High Priority

-1 pts

Direct health hazards • 10 pts each

Intermediate

-1 pts

Potential hazards • 5 pts each

Basic

-3 pts

Best practices • 2 pts each

Freshness Penalty

-18 pts

Score reduced due to stale inspection data

Inspection Timeline

+10 pts

100

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 76/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (83/100) 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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2017 S WELLS ST, Chicago, IL 60616

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Violation Timeline

Oct 2022

1 inspections

3 basic

Oct

Nov 2023

1 inspections

1 high priority

1 intermediate

3 basic

Jun 2024

1 inspections

4 basic

Jun

Nov 2024

1 inspections

Inspection History

4 records on file

3 Canvass1 Complaint

Nov 24

Canvass InspectionLatestCleanOut of Business

No violations

100/100inspection score

Jun 24

Canvass InspectionPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED ALLUMINUM FOIL LINING THE WOK AREA, THE STOVE, THE METAL SHELVING IN THE AREA OF THE HOOD VENTIALTION SYSTEM AND OBSERVED CARD BOARD LINING THE CEILING AREA OVER THE SIX BURNER STOVE UNIT. INSTRUCTED TO REMOVE FROM ALL AREAS AS A MEANS OF PREVENTING POSSIBLE INSECT HARBORING.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED LEAK AT THE BASE OF THE FAUCET OF THE THREE COMPARTMENT SINK LOCATED IN THE REAR DISH WASHING AREA. INSTRUCTED TO REPAIR AND MAINTAIN IN GOOD WORKING ORDER.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED A BUILD UP OF DIRT AND A WHITE SUBSTANCE IN THE DRAIN LOCATED UNDER THE THREE COMPARTMENT SINK. INSTRUCTED TO CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED MISSING LIGHT UNDER THE HOOD VENTILATION SYSTEM LOCATED OVER THE SIX BURNER COOKING UNIT IN THE REAR FOOD PREP AREA. INSTRUCTED TO PROVIDE.

Base deductions−8 pts

Nov 23

Canvass InspectionPass

1 High1 Med3 Basic

5 total

79/100inspection score

−21 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HANDWASHING SIGNAGE IN 2ND FLOOR MEN'S AND WOMEN'S RESTROOMS. INSTRUCTED PERSON IN CHARGE TO PROVIDE HANDWASHING SIGNAGE AND MAINTAIN.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED BULK CONTAINERS NOT LABELED WITH COMMON NAME OF INGREDIENTS (SUGAR, FLOUR). INSTRUCTED PERSON IN CHARGE TO LABEL ALL BULK CONTAINERS WITH COMMON NAME OF INGREDIENTS.

Basic (3)

−6 pts

53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED NO COVERED RECEPTACLE IN WOMEN'S RESTROOM. INSTRUCTED PERSON IN CHARGE TO PROVIDE COVERED RECEPTACLE AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED ITEMS STORED ON FLOOR IN WALK IN COOLER. INSTRUCTED PERSON IN CHARGE THAT ALL ITEMS MUST BE STORED AT LEAST SIX INCHES FROM FLOOR AT ALL TIMES.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED NO FOOD HANDLER CERTIFICATES ON SITE FOR FOOD EMPLOYEES. INSTRUCTED PERSON IN CHARGE TO DIRECT FOOD HANDLE EMPLOYEES TO OBTAIN TRAINING AND RETAIN CERTIFICATES ON SITE

Base deductions−21 pts

Oct 22

Complaint InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
INTERIOR OF ICE MACHINE LOCATED ON 1ST AND 2ND FLOORS IN NEED OF CLEANING TO REMOVE ALL BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.
41WIPING CLOTHS: PROPERLY USED & STORED−2
SPONGES MUST BE REPLACED REGULARLY TO ELIMINATE ANY BACTERIA BUILD UP. INSTRUCTED TO CORRECT AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
ALL ALUMINUM FOIL MUST BE REMOVE FROM ALL COOKING STORAGE AREAS. INSTRUCTED TO REMOVE AND MAINTAIN CLEAN.

Base deductions−6 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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