What is Piccadilly Pub's health inspection score?

Piccadilly Pub has a SafeDine safety score of 85 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Piccadilly Pub last inspected?

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

How many health violations does Piccadilly Pub have?

Piccadilly Pub has 54 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Piccadilly Pub safe to eat at?

Yes, Piccadilly Pub has an excellent safety record with a score of 85/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Piccadilly Pub serve?

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

Official Health Record

Piccadilly Pub

Name: Piccadilly Pub
Address: 4749-4755 N ROCKWELL ST, Chicago, 60625
Rating: 85

4749-4755 N ROCKWELL ST, Chicago

Last Inspected: 6/2/2026

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0Excellent

American•Lincoln Square

Ranked #147 of 450 in Lincoln SquareBetter than 22% of american restaurants

Stable

9 inspections

Last: Jun 2, 2026

high confidence

Directions Order

Inspections

Clean Rate

Avg Violations

This month

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 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

-19

Final Score

Impact Breakdown

High Priority

-3 pts

Direct health hazards • 10 pts each

Intermediate

-8 pts

Potential hazards • 5 pts each

Basic

-4 pts

Best practices • 2 pts each

Inspection Timeline

0 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 81/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (85/100) 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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4749-4755 N ROCKWELL ST, Chicago, IL 60625

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Violation Timeline

Aug 2022

1 inspections

1 high priority

7 basic

Aug

Jan 2023

2 inspections

4 high priority

2 intermediate

10 basic

Jun 2023

1 inspections

1 high priority

1 intermediate

7 basic

Jun

Jun 2024

2 inspections

3 intermediate

6 basic

Dec 2024

1 inspections

2 high priority

1 basic

Dec

Aug 2025

1 inspections

6 basic

Jun 2026

1 inspections

3 intermediate

Jun

Inspection History

9 records on file

2 Canvass Re-Inspection2 Canvass3 Complaint1 Complaint Re-Inspection1 License

Jun 26

Canvass Re-Inspection InspectionLatestPass

3 Med

3 total

85/100inspection score

−15 pts

Intermediate (3)

−15 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−5
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5

Base deductions−15 pts

Aug 25

Canvass InspectionPass

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
CLEAN UTENSILS MUST NOT BE STORED HANGING DIRECTLY ABOVE THE HAND WASHING OR WAREWASHING SINK BASINS.-----ALL STORED PREPACKAGED FOODS MUST NOT BE STORED UNDER WASTEWATER PIPELINES THROUGHOUT THE BASEMENT.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
ALL POTS/PANS, MIXING BOWLS AND TOGO CONTAINERS MUST BE STORED INVERTED.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
ALL STORED ITEMS THROUGHOUT ALL STORAGE AREAS MUST BE ELEVATED FROM THE FLOORS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
BROKEN DOOR HANDLE ON THE COOKS LINE TWO DOOR COOLER BEING REPAIRED WITH WOOD AND PLASTIC WRAP. MUST PROPERLY REPAIR/REPLACE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
EXTREMELY DIRTY EXTERIOR OF THE COOKS LINE GARBAGE CAN. MUST CLEAN OR REPLACE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
RAW WOODEN FLOOR IN THE REAR BOX FREEZER STORAGE ROOM MUST BE PAINTED, SEALED, NON-ABSORBENT.-----WALL AT THE KITCHEN STEAM TABLE WITH EXCESSIVE GREASE/FOOD DEBRIS. MUST CLEAN AND MAINTAIN.-----BROKEN/MISSING FLOOR TILE NEXT TO THE COOKS LINE HOT HOLDING UNIT. MUST REPAIR/REPLACE AND MAINTAIN CLEAN.----MISSING ELECTRICAL SOCKET WITH OPEN HOLE AT THE KITCHEN THREE COMPARTMENT SINK. MUST SEAL.-----POOLING WATER ON THE FLOOR IN THE BASEMENT STORAGE. MUST REMOVE AND MAINTAIN DRY FLOOR TO PREVENT PEST ATTRACTION.-----HOLES IN CEILING IN VARIOUS AREAS THROUGHOUT THE BASEMENT. MUST SEAL.

Base deductions−12 pts

Dec 24

Complaint InspectionPass w/ Conditions

2 High1 Basic

3 total

78/100inspection score

−22 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NO HOT RUNNING WATER IN 4 WASHROOMS WATER TEMPERATURE RANGING FROM (50.2F-72.0F)DURING THIS INSPECTION. INSTRUCTED MANAGEMENT A HANDWASHING SINK WATER TEMPERATURE MUST BE PROVIDED OF AT LEAST 100 F THROUGH A MIXING VALVE OR COMBINATION FAUCET. INSTRUCTED MANAGEMENT TO REPAIR AND MAINTAIN AS REQUIRED. BY THE END OF THE INSPECTION MINIMUM HOT WATER TEMPERATURE OF 100F PROVIDED TO WASHROOMS. PRIORITY VIOLATION 7-38-030(C), CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED A SLIGHT DEBRIS ACCUMULATION ENCRUSTED ON THE INTERIOR OF THE ICE MACHINE.MUST REMOVE DEBRIS, DETAIL CLEAN INSIDE ICE MACHINE/HAVE SERVICED AND MAINTAIN ICE MACHINE AT ALL TIMES.

Basic (1)

−2 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
INSTRUCTED TO PROPERLY STORE AND INVERT POTS AND PANS TO PREVENT CONTAMINATION BEFORE USE AND MAINTAIN.(HANDLES-UP).

Base deductions−22 pts

Jun 24

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
4-501.11--OBSERVED A TORN DOOR GASKET INSIDE OF THE KITCHEN 2 DOOR PREP LINE COOLER. INSTRUCTED TO REPLACE THE TORN DOOR GASKET AND TO MAINTAIN.

Base deductions−2 pts

Jun 24

Canvass InspectionFail

3 Med5 Basic

8 total

75/100inspection score

−25 pts

Intermediate (3)

−15 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS INSIDE OF THE KITCHEN 2 DOOR PREP LINE COOLER.OBSERVED CHICKEN AT 48.9F,CHEESE AT 44.6F,CORNED BEEF AT 48.0F,HAMBURGERS AT 44.6F-46.6F.MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 6#'S OF FOOD WORTH $65.00.PRIORITY VIOLATION 7-38-005,CITATION ISSUED.
25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
FOUND IN-COMPLETE CONSUMER ADVISORY DISCLOSURE AND REMINDER STATEMENT ON THE MENUS.INSTRUCTED MANAGEMENT TO DISCLOSE WHICH FOODS CAN BE ORDERED "RAW" OR UNDER COOKED AND LINK THOSE FOODS WITH AN ASTERISK (*) TO A REMINDER STATEMENT THAT STATES THAT EATING RAW OR UNDER COOKED FOODS CAN INCREASE YOUR RISK OF FOOD BORNE ILLNESS.PRIORITY FOUNDATION VIOLATION 7-38-005.(SEE COMMENTS).
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED 4 LIVE HOUSE FLIES ON THE WALLS/CEILING AND FLYING AROUND IN THE REAR FOOD PRODUCTION PREP AREA; WHILE FOOD HANDLER ACTIVELY PREPARING FOODS DURING THIS INSPECTION. INSTRUCTED TO REMOVE LIVE SAID FLIES AND RECOMMENDED ADDITIONAL PEST CONTROL SERVICE TO ELIMINATE THE PEST ACTIVITY. PRIORITY FOUNDATION VIOLATION 7-38-020(A), CITATION ISSUED.

Basic (5)

−10 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED A TORN DOOR GASKET INSIDE OF THE KITCHEN 2 DOOR PREP LINE COOLER. INSTRUCTED TO REPLACE THE TORN DOOR GASKET AND TO MAINTAIN.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
NO IRREVERSIBLE REGISTERING TEMPERATURE INDICATORS OR TEST STRIPS/STICKERS WERE PROVIDED TO MEASURE THE SURFACE TEMPERATURE OF UTENSILS INSIDE OF THE HIGH TEMPERATURE DISH MACHINE.(HIGH TEMPERATURE DISHMACHINE WITH GAUGE READING FINAL RINSE AT 180F).INSTRUCTED MANAGER TO PROVIDE SURFACE TEMPERATURE TEST STRIPS OR IRREVERSIBLE REGISTERING SURFACE THERMOMETER FOR HIGH TEMPERATURE DISHMACHINE. PRIORITY FOUNDATION VIOLATION 7-38-005.(SEE COMMENTS).
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO DETAIL CLEAN THE DRIED UP SPILLAGE ON STORAGE RACKS INSIDE OF THE KEG WALK-IN-COOLER AND TO MAINTAIN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED THE WASHROOM DOOR AT THE REAR PRODUCTION FOOD PREP AREA NOT SELF CLOSING.INSTRUCTED TO PROVIDE A SELF CLOSING DEVICE AT SAID WASHROOM DOOR AND MAINTAIN.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT#2576755 DATED:06/05/2023 #47--4-101.19: OBSERVED ITEMS ON FLOOR IN FRONT BAR AREA AND SMALL ENCLOSED ROOM IN KITCHEN PRODUCTION AREA.INSTRUCTED TO PROVIDE ADEQUATE SHELVING UNITS WHERE NEEDED, ITEMS MUST BE STORED AT LEAST SIX INCHES OFF TO PROVIDE EASE OF CLEANABILITY. #53--5-501.17: **C** Toilet Room Receptacles, Covered OBSERVED NO COVERED WASTE RECEPTABLE IN UNISEX EMPLOYEE WASHROOM IN KITCHEN PRODUCTION AREA. INSTRUCTED TO PROVIDE AND MAINTAIN. #54--5-501.115: **C** Maintaining Refuse Areas and Enclosures OBSERVED LIGHT DEBRIS AROUND DUMPSTER. INSTRUCTED TO SWEEP AREA AND MAINTAIN. #55--6-501.12: **C** Cleaning, Frequency and Restrictions OBSERVED FLOORS AROUND EQUIPMENT IN KITCHEN PREP AND KITCHEN PRODUCTION AREAS WITH GREASE AND DEBRIS BUILDUP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN. #55--OBSERVED OPENINGS IN CEILING IN KITCHEN PRODUCTION AREA(ABOVE PRODUCTION TABLE NEXT TO DOOR LEADING IN LARGE STORAGE ROO

Base deductions−25 pts

Jun 23

Complaint InspectionPass w/ Conditions

1 High1 Med7 Basic

9 total

71/100inspection score

−29 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED SMALL TWO DOOR COLD HOLDING IN SMALL SERVICE KITCHEN WITH AN INTERNAL AIR TEMPERATURE OF 44 F. INSTRUCTED MANAGER TO ENSURE ALL COLD HOLDING UNITS HOLD AN INTERNAL AIR TEMPERATURE OF 41 F AND BELOW. TWO DOOR COLD HOLDING UNIT HAS BEEN REPAIRED PRIOR TO CONCLUSION OF INSPECTION. PRIORITY VIOLATION. 7-38-005 CITATION ISSUED.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED TCS FOODS HELD AT IMPROPER TEMPERATURES, THE TCS FOODS INCLUDED CHOCOLATE MOUSSE HELD AT 44.1 F(0.25LBS/$2), PORK SAUSAGE HELD AT 45.0F(16 OUNCES/$10) AND BATTERED FISH HELD AT 46.5F(10LBS/ $70). INSTRUCTED MANAGER TO ENSURE ALL COLD FOODS ARE HELD AT 41 F AND BELOW. MANAGER VOLUNTARILY DISCARDED TCS FOODS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Basic (7)

−14 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED ITEMS ON FLOOR IN FRONT BAR AREA AND SMALL ENCLOSED ROOM IN KITCHEN PRODUCTION AREA. INSTRUCTED TO PROVIDE ADEQUATE SHELVING UNITS WHERE NEEDED, ITEMS MUST BE STORED AT LEAST SIX INCHES OFF TO PROVIDE EASE OF CLEANABILITY.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED NO COVERED WASTE RECEPTABLE IN UNISEX EMPLOYEE WASHROOM IN KITCHEN PRODUCTION AREA. INSTRUCTED TO PROVIDE AND MAINTAIN
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OBSERVED LIGHT DEBRIS AROUND DUMPSTER. INSTRUCTED TO SWEEP AREA AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FLOORS AROUND EQUIPMENT IN KITCHEN PREP AND KITCHEN PRODUCTION AREAS WITH GREASE AND DEBRIS BUILDUP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED STAINED CEILING TILE IN SMALL ROOM NEXT TO KITCHEN PRODUCTION AREA AND STAINED CEILING IN UNISEX EMPLOYEE WASHROOM IN KITCHEN PRODUCTION AREA. INSTRUCTED TO REPLACE CEILING TILE AND REPAIR AND REPAINT CEILING IN WASHROOM. OBSERVED OPENINGS IN CEILING IN KITCHEN PRODUCTION AREA(ABOVE PRODUCTION TABLE NEXT TO DOOR LEADING IN LARGE STORAGE ROOM AND ABOVE THREE COMPARTMENT SINK). INSTRUCTED TO REPAIR AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED DUST AND GREASE BUILDUP ON FILTERS IN SMALL KITCHEN PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED DUST ON VENT COVER IN UNISEX EMPLOYEE WASHROOM IN KITCHEN PRODUCTION AREA. INSTRUCTED TO CLEAN AND MAINTAIN.

Base deductions−29 pts

Jan 23

Complaint Re-Inspection InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
5-205.15 OBSERVED 3 COMPARTMENT SINKS IN BOTH KITCHEN PREP AREAS WITH RINGS AROUND BASIN. INSTRUCTED MANAGER TO REMOVE RINGS AND ENSURE THAT BASINS IN 3 COMPARTMENT SINKS ARE SMOOTH AND EASILY CLEANABLE.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
6-501.19 OBSERVED EMPLOYEE TOILET ROOM WITHOUT SELF CLOSING DOOR. INSTRUCTED MANAGER TO ENSURE ALL TOILET ROOM DOORS ARE SELF-CLOSING.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-101.11 OBSERVED TOILET ROOM WITH ROUGH, EXPOSED BRICK WALL ON THE FAR SOUTHEAST SIDE OF THE BUILDING NEAR EXIT SIGN/DOOR. INSTRUCTED MANAGER TO REPAIR WALL TO BE EASILY CLEANABLE AND NON-ABSORBANT.

Base deductions−6 pts

Jan 23

Complaint InspectionFail

4 High2 Med7 Basic

13 total2 risk factors

26/100inspection score

−64 pts

High Priority (4)

−40 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
OBSERVED NO PERSON IN CHARGE WITH VALID CHICAGO FOOD SANITATION CERTIFICATE. INSTRUCTED MANAGER TO DESIGNATE PERSON IN CHARGE DURING ALL HOURS OF OPERATION. PRIORITY FOUNDATION VIOLATION.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY UPON ARRIVAL WHILE TCS FOODS ARE BEING PREPARED,HANDLED AND SERVED SUCH AS (CHICKEN, MILK) INSTRUCTED MANAGER TO ENSURE CERTIFIED FOOD MANAGER IS ON SITE AT ALL TIMES. CERTIFIED FOOD MANAGER ARRIVED AT APPROXIMATELY 9:45 AM. (PRIORITY FOUNDATION 7-38-012)(CITATION ISSUED).
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED 2 HAND WASHING SINKS WITH NO PAPER TOWELS PROVIDED. INSTRUCTED MANAGER TO ENSURE HAND DRYING PROVISIONS ARE AVAILABLE AT ALL HAND WASHING SINKS. MANAGER PROVIDED PAPER TOWELS. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED COOLER WITH AN INADEQUATE INTERNAL AIR TEMPERATURE OF 46 F. INSTRUCTED MANAGER TO ENSURE ALL COOLERS HAVE AN INTERNAL AIR TEMPERATURE OF 41 F AND BELOW. MANAGER ADJUSTED THERMOSTAT DURING INSPECTION. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED CHICKEN HELD AT AN INADEQUATE TEMPERATURE OF 45 F. INSTRUCTED MANAGER TO ENSURE ALL COLD FOOD IS HELD AT 41 F AND BELOW. MANAGER DISCARDED 8 POUNDS OF CHICKEN ($20). PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED COOLER IN REAR KITCHEN AREA WITH NO AMBIENT AIR TEMPERATURE THERMOMETER. INSTRUCTED MANAGER TO ENSURE AMBIENT AIR TEMPERATURE THERMOMETERS ARE PLACED IN ALL COOLERS.

Basic (7)

−14 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED CLOTHS LEFT OUT ON COUNTER TOPS AND ON HAND WASHING SINKS. INSTRUCTED MANAGER TO ENSURE CLOTHS USED FOR WIPING EQUIPMENT BE KEPT IN A SANITIZER SOLUTION WHEN NOT IN USE.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED 3 COMPARTMENT SINKS IN BOTH KITCHEN PREP AREAS WITH RINGS AROUND BASIN. INSTRUCTED MANAGER TO REMOVE RINGS AND ENSURE THAT BASINS IN 3 COMPARTMENT SINKS ARE SMOOTH AND EASILY CLEANABLE.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED EMPLOYEE TOILET ROOM WITHOUT SELF CLOSING DOOR. INSTRUCTED MANAGER TO ENSURE ALL TOILET ROOM DOORS ARE SELF-CLOSING.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OBSERVED OUTSIDE WASTE RECEPTACLE AND SURROUNDING AREA WITH LIGHT DEBRIS BUILD UP. INSTRUCTED MANAGER TO CLEAN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED AN ACCUMULATION OF GREASE ON FLOOR IN NORTHEAST REAR KITCHEN AREA NEAR FRYERS. INSTRUCTED MANAGER TO CLEAN FLOOR.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED TOILET ROOM WITH ROUGH, EXPOSED BRICK WALL ON THE FAR SOUTHEAST SIDE OF THE BUILDING NEAR EXIT SIGN/DOOR. INSTRUCTED MANAGER TO REPAIR WALL TO BE EASILY CLEANABLE AND NON-ABSORBANT.
60PREVIOUS CORE VIOLATION CORRECTED−2
OBSERVED CORE VIOLATIONS NOT CORRECTED WITHIN SPECIFIED TIMEFRAME. REPORT#2561578 DATED 8-2-2023 INSTRUCTED FACILITY TO CLEAN ALL UNNECESSARY ITEMS IN GANGWAY AND TO PROVIDE FOOD ALLERGEN TRAINING FOR ALL CERTIFIED FOOD MANAGERS. OBSERVED NO CERTIFIED FOOD MANAGER ON SITE WITH FOOD ALLERGEN TRAINING; OBSERVED UNNECESSARY ITEMS SUCH AS STORAGE RACKS BEER KEGS AND UNUSED EQUIPMENT IN GANGWAY OF FACILITY. INSTRUCTED MANAGER TO REMOVE INSTRUCTED MANAGER TO CORRECT ALL PREVIOUS CORE VIOLATIONS. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.

Base deductions−64 pts

Risk factor bonus (2× +5)−10 pts

Aug 22

License InspectionPass

1 High7 Basic

8 total

76/100inspection score

−24 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
INSTRUCTED TO PROVIDE HANDWASHING SIGNAGE AT ALL HAND SINKS (BAR, PREP, WASHROOMS),

Basic (7)

−14 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
NOTED PLASTIC RUBBER DRAIN LINES, FROM BARTOP TROUGHS, RUNNING ABOVE BAR 3 COMPARTMENT SINK AND DRAINBOARDS IN FRONT BAR AREA. INSTRUCTED TO RELOCATE OR SHIELD TO INTERCEPT POTENTIAL LEAKS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED GAPS BETWEEN EDGES OF FLOOR SINKS AND FLOORS. INSTRUCTED TO SMOOTHLY SEAL OR CAULK AROUND ALL FLOOR SINK EDGES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO REMOVE UNNECESSARY ARTICLES, CONSTRUCTION DEBRIS AND CLUTTER IN REAR OUTSIDE (GANGWAY)
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED ROUGH EXPOSED BRICKWALL INSIDE WASHROOM (BEHIND MIDDLE DINING) SOUTH OF THE WALK-IN COOLER. MUST REPAIR. WALL MUST BE SMOOTH, NON ABSORBENT AND EASILY CLEANABLE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO SEAL WALL OPENING AROUND PIPE UNDERNEATH 3 COMPARTMENT SINK IN REAR PREP/DISHWASHING AREA AND WALL WITH OPENING AROUND PIPE BEHIND FRONT BAR.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
NOTED VENITLATION HOOD ABOVE COOKING EQUIPMENT NOT WORKING PROPERLY. INSTRUCTED TO FIX.
58ALLERGEN TRAINING AS REQUIRED−2
FOUND NO APPROVED ALLERGEN TRAINING CERTIFICATE. INSTRUCTED ANY PERSON WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE TO COMPLY WITH CURRENT ALLERGEN TRAINING CERTIFICATION.

Base deductions−24 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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