What is Egg Harbor Cafe's health inspection score?

Egg Harbor Cafe has a SafeDine safety score of 80 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Egg Harbor Cafe last inspected?

Egg Harbor Cafe was last inspected on April 8, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Egg Harbor Cafe have?

Egg Harbor Cafe has 33 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Egg Harbor Cafe safe to eat at?

Egg Harbor Cafe has a good safety record with a score of 80/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Egg Harbor Cafe serve?

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

Official Health Record

Egg Harbor Cafe

Name: Egg Harbor Cafe
Address: 220 E ILLINOIS ST APT 1007, Chicago, 60611
Rating: 80

220 E ILLINOIS ST APT 1007, Chicago

Last Inspected: 4/8/2026

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0Good

American•Streeterville

Ranked #403 of 717 in StreetervilleBetter than 22% of american restaurants

Improving

9 inspections

Last: Apr 8, 2026

high confidence

Directions Order

Inspections

Clean Rate

3.7

Avg Violations

2 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 controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Permit/documentationHigh Priority

Administrative or documentation issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-23

Final Score

Impact Breakdown

High Priority

-6 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-3 pts

Best practices • 2 pts each

Inspection Timeline

+5 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 77/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (80/100) 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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220 E ILLINOIS ST APT 1007, Chicago, IL 60611

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Violation Timeline

Jun 2022

1 inspections

1 intermediate

1 basic

Jun

Jul 2022

1 inspections

3 basic

Sep 2023

2 inspections

2 high priority

2 intermediate

5 basic

Sep

Apr 2024

2 inspections

2 high priority

1 intermediate

4 basic

Mar 2025

2 inspections

3 high priority

7 basic

Mar

Apr 2026

1 inspections

1 high priority

1 intermediate

Inspection History

9 records on file

4 Canvass2 Canvass Re-Inspection1 Complaint Re-Inspection2 Complaint

Apr 26

Canvass InspectionLatestPass with Conditions

1 High1 Med

2 total1 risk factor

80/100inspection score

−15 pts

High Priority (1)

−10 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10

Intermediate (1)

−5 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5

Base deductions−15 pts

Risk factor bonus (1× +5)−5 pts

Mar 25

Canvass Re-Inspection InspectionPass

1 High3 Basic

4 total

84/100inspection score

−16 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED THE ICE BIN INTERIOR IN NEED OF CLEANING. INSTRUCTED TO REMOVE ICE, CLEAN AND MAINTAIN AT ALL TIMES.

Basic (3)

−6 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD CONTAINERS STORED ON THE FLOOR IN THE WALK-IN COOLER. INSTRUCTED MANAGER TO PROPERLY STORE AND PROTECT FOOD ITEMS FROM CONTAMINATION WHILE STORED BY ELEVATING AT LEAST SIX INCHES FROM THE FLOOR ON RAISED SHELVING UNITS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CARDBOARD USED AS LINER ON FOOD SHELVING IN REAR PREP. INSTRUCTED TO REMOVE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED MILK CRATES BEING USED AS SHELVING THROUGHOUT THE PREP AND STORAGE AREAS. MUST REMOVE AND PROVIDE SHELVING THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.

Base deductions−16 pts

Mar 25

Canvass InspectionFail

2 High4 Basic

6 total

72/100inspection score

−28 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED HANDSINK IN FRONT COFFEE AREA NOT STOCKED WITH HAND SOAP. INFORMED PERSON IN CHARGE THAT HAND SOAP MUST BE AVAILABLE AT HANDSINKS AT ALL TIMES. FOOD HANDLER OBTAINED HAND SOAP FOR HAND SINK DURING TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION #7-38-030(C). CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED THE ICE BIN INTERIOR IN NEED OF CLEANING. INSTRUCTED TO REMOVE ICE, CLEAN AND MAINTAIN AT ALL TIMES.

Basic (4)

−8 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD CONTAINERS STORED ON THE FLOOR IN THE WALK-IN COOLER. INSTRUCTED MANAGER TO PROPERLY STORE AND PROTECT FOOD ITEMS FROM CONTAMINATION WHILE STORED BY ELEVATING AT LEAST SIX INCHES FROM THE FLOOR ON RAISED SHELVING UNITS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CARDBOARD USED AS LINER ON FOOD SHELVING IN REAR PREP. INSTRUCTED TO REMOVE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED MILK CRATES BEING USED AS SHELVING THROUGHOUT THE PREP AND STORAGE AREAS. MUST REMOVE AND PROVIDE SHELVING THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED NO CHEMICAL TEST KIT AVAILABLE DURING INSPECTION. INSTRUCTED MANAGER TO PROVIDE TEST KIT FOR PROPER CONCENTRATION IN SANITIZING SOLUTIONS. PRIORITY FOUNDATION 7-38-005 CITATION ISSUED.

Base deductions−28 pts

Apr 24

Canvass Re-Inspection InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED CLUTTER, NEAR BEVERAGE STATION IN REAR PREP, UNUSED EQUIPMENT AND UNUSED ARTICLES, INSTRUCTED TO DETAIL CLEAN, ORGANIZE AND REMOVE ALL UNNECESSARY OR UNUSED ARTICLES AND EQUIPMENT TO PREVENT HIDING PLACES FOR PEST.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED OVERSHELF IN REAR PREP BROKEN, INSTRUCTED TO REPAIR AND MAINTAIN.

Base deductions−4 pts

Apr 24

Canvass InspectionPass w/ Conditions

2 High1 Med2 Basic

5 total

71/100inspection score

−29 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED FOOD HANDLER PLACING STRAINER IN HAND SINK IN REAR PREP STRAINING POCHED EGG FLUID IN HAND WASHING SINK IN REAR PREP MAKING HAND SINK INACCESSIBLE, INSTRUCTED HAND WASHING SINKS MUST BE ACCESSIBLE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED COLD HOLDING UNIT AT AN IMPROPER TEMPERATURE OF 50F DURING THE INSPECTION.INSTRUCTED COLD HOLDING UNIT MUST MAINTAIN A PROPER COLD HOLDING TEMPERATURE OF 41F OR BELOW AT ALL TIMES. COLD HOLDING UNIT TAGGED AND HELD FOR INSPECTION BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH AND MAY NOT BE USED UNTIL THE COLD HOLDING UNIT IS RE-INSPECTED BY CDPH AND MAINTAINING A PROPER COLD HOLDING TEMPERATURE FOR 41F OR BELOW. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
MEASURED IMPROPER COLD HOLDING TEMPERATURES OF THE FOLLOWING FOODS FOUND IN THE 2 DOOR COLD HOLDING UNIT REAR PREP AREA: 4 LBS OF DICED TOMATO MEASURED AT 50.6F, 6 LBS OF CHORIZO BETWEEN 56.9F, 10 LB OF PORK SAUSAGE AT 51.4, 5 LBS OF TURKEY BACON MEASURED AT 49.6F, 3 LBS OF LOBSTER MEASURED AT 51.6F AND 5 LBS CHICKEN SAUSAGE MEASURED AT 47.6. 2 DOOR COLD HOLD UNIT NOT HOLDING COLD TEMPERATURES INTERNAL THERMOMETER READING AIMBIENT AIR TEMP OF 50F, COLD HOLD UNIT IS TAGGED AND HELD FOR INSPECTION. APPROXIMATELY 33 LBS OF FOOD WAS DISCARDED AT A TOTAL APPROXIMATE COST OF $155.00 PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Basic (2)

−4 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED OVERSHELF IN REAR PREP BROKEN, INSTRUCTED TO REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED CLUTTER, NEAR BEVERAGE STATION IN REAR PREP, UNUSED EQUIPMENT AND UNUSED ARTICLES, INSTRUCTED TO DETAIL CLEAN, ORGANIZE AND REMOVE ALL UNNECESSARY OR UNUSED ARTICLES AND EQUIPMENT TO PREVENT HIDING PLACES FOR PEST.

Base deductions−29 pts

Sep 23

Complaint Re-Inspection InspectionPass w/ Conditions

1 High3 Basic

4 total

84/100inspection score

−16 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED IN USE LOW TEMPERATURE DISH MACHINE SANITIZING AT 0 PPM DURING TIME OF INSPECTION. INSTRUCTED TO REPAIR UNIT AND MAINTAIN AS REQUIRED BY CODE. PRIORITY VIOLATION. 7-38-025. CITATION ISSUED. UNIT TAGGED AT THIS TIME.

Basic (3)

−6 pts

48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
SEE VIOLATION 59.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO ALLERGEN CERTIFICATE FOR ALL CFM CERTIFICATE HOLDERS. INSTRUCTED TO OBTAIN.
59PREVIOUS PRIORITY FOUNDATION VIOLATION CORRECTED−2
OBSERVED PREVIOUS PRIORITY FOUNDATION VIOLATION NOT CORRECTED FROM SEPT 18, 2023 ON REPORT #2581828. VIOLATION STATES "OBSERVED NO TEST STRIPS ON SITE FOR TESTING SANITIZING STRENGTH AT USE LOW-TEMPERATURE DISH MACHINE LOCATED IN DISH/PREP AREA. INSTRUCTED TO PROVIDE CORRECT TEST STRIPS TO TRST SANITIZING STRENGTH. PRIORITY VIOLATION. 7-42-090. CITATION ISSUED.

Base deductions−16 pts

Sep 23

Complaint InspectionFail

1 High2 Med2 Basic

5 total

76/100inspection score

−24 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED WALK-IN COOLER LOCATED IN PREP AREA AT IMPROPER TEMPERATURE DURING THE TIME OF INSPECTION. NOTED TEMPERATURE @ 54.0F WHILE STORING TCS FOODS (HABANERO HASH, YOGURTS, MILK, TUNA, ETC). NOTED 2-DOOR REFRIGERATION UNIT WITH COLD HOLD UNIT IN FRONT PREP AREA AT 58.0F AT THIS TIME WHILE HOLDING TCS FOODS (EGGS, SALMON, DELI MEATS) PRIORITY VIOLATION. INSTRUCTED PIC TO DISCONTINUE USE OF UNITS REPAIRED TO 41F OR BELOW AS REQUIRED. BOTH UNITS TAGGED AND HELD FOR INSPECTION. 7-38-005. CITATION ISSUED.

Intermediate (2)

−10 pts

21PROPER HOT HOLDING TEMPERATURES−5
OBSERVED 3 LBS OF COOKED PORK SAUSAGE PATTIES AND LINKS LOCATED ON THE PREP TABLE AT IMPROPER TEMPERATURE DURING THE TIME OF THE INSPECTION @99.0F. INSTRUCTED TO HOLD ALL HOT TCS FOODS @ 135F OR HIGHER AT ALL TIMES AS REQUIRED. PRIORITY VIOLATION. 7-38-005. CITATION CONSILIDATED WITH VIOLATION #22. PIC VOLUNTARILY DISCARDED AND DENATURED SAID FOOD AT THIS TIME.
22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED THE FOLLOWING COLD TCS FOODS @ IMPROPER TEMPERATURES DURING THE TIME OF INSPECTION... THEY ARE AS FOLLOWS, APPROXIMATELY 10 DOZEN EGGS RANGING BETWEEN 70.0-75F, 8LBS POOLED EGGS @70F, 75LBS OF PORK CHORIZO RANGING BETWEEN 51.0-53.6F, 15 LBS OF PRE COOKED SAUSAGES @53.0F,8 GALLONS OF MILK @55.0F, 32 LBS OF HALF AND HALF @ 53.0F, 40 LBS YOGURT RANGING BETWEEN 48.0-54.3F, 50 LBS OF LIQUID EGG WHITES RANGING BETWEEN 49.5-55.0F, 45 LBS SLICED DELI MEATS RANGING BETWEEN 49.4-55.0F, 4 LBS TUNA @52.0F, CHICKEN SALAD @49.3F,20 LBS SMOKED SALMON @53.0F, 40 LBS COOKED POTATOES @ 58.0F, 4 LBS HARD BOILED EGGS @ 58.0F, 50 LBS PRECOOKED HABANERO HASH @ 83.0F. ALL SAID ITEMS WERE LOCATED IN A WALK-IN COOLER AND 2-DOOR COOLER WITH A COLD HOLD UNIT ATTACHED IN THE PREP AREA. INSTRUCTED TO HOLD ALL COLD TCS FOODS @41F OR BELOW. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED. ALL SAID FOOD WAS DISCARDED AND DENATURED DURING THIS TIME.

Basic (2)

−4 pts

48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED NO TEST STRIPS ON SITE FOR TESTING SANITIZING STRENGTH AT USE LOW-TEMPERATURE DISH MACHINE LOCATED IN DISH/PREP AREA. INSTRUCTED TO PROVIDE AND MAINTAIN ON SITE/ 7-38-005. CITATION ISSUED.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO ALLERGEN CERTIFICATE FOR ALL CFM CERTIFICATE HOLDERS. INSTRUCTED TO OBTAIN.

Base deductions−24 pts

Jul 22

Complaint InspectionPass w/ Conditions

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

40PERSONAL CLEANLINESS−2
Food handler not wearing hair restraint. Instructed to wear.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
No temperature measuring devices for high temp dish machine , Instructed to obtain. Priority foundation violation 7-38-025.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
dust build up noted on kitchen ceiling vents, instructed to clean and maintain.

Base deductions−6 pts

Jun 22

Canvass InspectionPass

1 Med1 Basic

2 total

93/100inspection score

−7 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
Bulk food containers not labeled ( sugar, flour...) instructed to label.

Basic (1)

−2 pts

43IN-USE UTENSILS: PROPERLY STORED−2
large spoons and spatulas in use stored in standing water container. instructed to keep in controlled temp or under continuous running water.

Base deductions−7 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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