What is Autea Sweets & Eats's health inspection score?

Autea Sweets & Eats has a SafeDine safety score of 49 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Autea Sweets & Eats last inspected?

Autea Sweets & Eats was last inspected on April 15, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Autea Sweets & Eats have?

Autea Sweets & Eats has 56 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Autea Sweets & Eats safe to eat at?

Autea Sweets & Eats has a safety score of 49/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Autea Sweets & Eats serve?

Autea Sweets & Eats serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Autea Sweets & Eats

Name: Autea Sweets & Eats
Address: 2026 S CLARK ST, Chicago, 60616
Rating: 49

2026 S CLARK ST, Chicago

Last Inspected: 4/15/2026

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0Poor

American•Chinatown

Ranked #389 of 465 in ChinatownBetter than 22% of american restaurants

Improving

9 inspections

Last: Apr 29, 2026

high confidence

Directions Order

Inspections

Clean Rate

6.2

Avg Violations

2 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Plumbing issues

Plumbing or waste disposal problems

Employee hygiene

Personal hygiene practices not followed

Pest issues

Evidence of pests found during inspection

Facility condition

Building maintenance or structural issues

14x

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-30

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-21 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

+30 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 70/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (49/100) 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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2026 S CLARK ST, Chicago, IL 60616

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Violation Timeline

Mar 2023

1 inspections

2 high priority

1 intermediate

2 basic

Mar

May 2024

1 inspections

1 high priority

1 intermediate

4 basic

Jan 2025

2 inspections

1 high priority

1 intermediate

11 basic

Jan

Mar 2025

1 inspections

2 high priority

5 basic

Jan 2026

1 inspections

8 intermediate

Jan

Apr 2026

3 inspections

17 intermediate

Inspection History

9 records on file

2 Short Form Complaint1 Complaint Re-Inspection1 Complaint3 Canvass1 Canvass Re-Inspection1 License

Apr 26

Short Form Complaint InspectionLatestPass

1 Med

1 total

95/100inspection score

−5 pts

Intermediate (1)

−5 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5

Base deductions−5 pts

Apr 26

Complaint Re-Inspection InspectionPass

7 Med

7 total

65/100inspection score

−35 pts

Intermediate (7)

−35 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
40PERSONAL CLEANLINESS−5
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−5

Base deductions−35 pts

Apr 26

Complaint InspectionFail

9 Med

9 total

55/100inspection score

−45 pts

Intermediate (9)

−45 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
40PERSONAL CLEANLINESS−5
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−5
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−5

Base deductions−45 pts

Jan 26

Canvass InspectionPass

8 Med

8 total

60/100inspection score

−40 pts

Intermediate (8)

−40 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−5
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−5
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−5

Base deductions−40 pts

Mar 25

Short Form Complaint InspectionPass w/ Conditions

2 High5 Basic

7 total

70/100inspection score

−30 pts

High Priority (2)

−20 pts

29COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP−10
OBSERVED NO VARIANCE/HACCP PLAN APPROVAL ON SITE FOR SPECIAL PROCESS FOR DRYING PORK BELLY. 13 PIECES OF PORK BELLY FOUND HANGING ON METAL HOOKS ON A WIRE SHELF NEAR THE REAR EXIT DOOR OF THE PREP AREA TEMPERATURES RANGED 68.0F-70.0F. INSTRUCTED PERSON IN CHARGE THAT DOCUMENTATION AND PROCEDURES MUST BE SUBMITTED AND APPROVED BY CDPH BEFORE PERFORMING SUCH SPECIALIZED FOOD PROCESSES. MUST BE MAINTAINED. APPROXIMATELY 12LBS AT $68 WORTH OF PRODUCT DISCARDED AT THIS TIME. PRIORITY FOUNDATION 7-38-005, CITATION ISSUED
32VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS−10
FOUND NO VARIANCE OR HACCP PLAN ON SITE FOR DRYING PORK ON SITE. INSTRUCTED TO SUBMIT A VARIANCE OR HACCP PLAN TO CDPH FOR APPROVAL. ALL SPECIAL PROCESSES FOR FOOD ITEMS MUST BE PROHIBITED. PRIORITY FOUNDATION 7-38-005, CITATION CONSOLIDATED WITH VIOLATION #29.

Basic (5)

−10 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
3-307.11: OBSERVED VARIOUS MICELLANEOUS SOURCES OF CONTAMINATION DURING THE INSPECTION. FOUND ICE SCOOP IMPROPERLY STORED IN THE ICE MACHINE, A CONTAINER OF TEA SUBMERGED INSIDE THE ICE MACHINE, AND A CUP STORED INSIDE THE ICE BIN AT THE FRONT PREP/ SERVICE AREA. INSTRUCTED TO PROPERLY STORE ICE SCOOP, REFRAIN FROM STORING FOOD/ BEVERAGE STORAGE CONTAINERS INSIDE THE ICE MACHINE, AND UTILIZE UTENSILS WITH HANDLES TO TRANFER ICE.
41WIPING CLOTHS: PROPERLY USED & STORED−2
3-304.14: OBSERVED YELLOW WIPING CLOTHS THROUGHOUT PREP AREAS. INSTRUCTED TO ENSURE WIPING CLOTHS ARE ONLY BEING USED N FOOD CONTACT SURFACES AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-201.11: OBSERVED THE HOT WATER KNOB AT THE HANDWASHING SINK IN THE FRONT PREP/SERVICE AREA NOT ABLE TO OPERATE HOT WATER. HOT WATER HAS TO BE TURNED ON/OFF AT THE LOWER WATER VALVE. INSTRUCTED TO REPAIR AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11(C): OBSERVED THE INSIDES OF THE CABINETS IN THE REAR FOOD PREP/DISHWASHING AREA IN NEED OF CLEANING. INSTRUCTED TO REMOVE DEBRIS AND DEEP CLEAN MENTIONED CABINETS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.12: OBSERVED THE WALLS IN THE REAR FOOD PREP/ DISHWASHING AREA IN NEED OF DEEP CLEANING IN THE FOLLOWING AREA: AT THE DISHWASHING AREA AND NEAR THE MOP SINK. INSTRUCTED TO DEEP CLEAN, SANITIZE, AND MAINTAIN

Base deductions−30 pts

Jan 25

Canvass Re-Inspection InspectionPass

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
3-307.11: OBSERVED VARIOUS MICELLANEOUS SOURCES OF CONTAMINATION DURING THE INSPECTION. FOUND ICE SCOOP IMPROPERLY STORED IN THE ICE MACHINE, A CONTAINER OF TEA SUBMERGED INSIDE THE ICE MACHINE, AND A CUP STORED INSIDE THE ICE BIN AT THE FRONT PREP/ SERVICE AREA. INSTRUCTED TO PROPERLY STORE ICE SCOOP, REFRAIN FROM STORING FOOD/ BEVERAGE STORAGE CONTAINERS INSIDE THE ICE MACHINE, AND UTILIZE UTENSILS WITH HANDLES TO TRANFER ICE.
41WIPING CLOTHS: PROPERLY USED & STORED−2
3-304.14: OBSERVED YELLOW WIPING CLOTHS THROUGHOUT PREP AREAS. INSTRUCTED TO ENSURE WIPING CLOTHS ARE ONLY BEING USED N FOOD CONTACT SURFACES AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-201.11: OBSERVED THE HOT WATER KNOB AT THE HANDWASHING SINK IN THE FRONT PREP/SERVICE AREA NOT ABLE TO OPERATE HOT WATER. HOT WATER HAS TO BE TURNED ON/OFF AT THE LOWER WATER VALVE. INSTRUCTED TO REPAIR AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11(C): OBSERVED THE INSIDES OF THE CABINETS IN THE REAR FOOD PREP/DISHWASHING AREA IN NEED OF CLEANING. INSTRUCTED TO REMOVE DEBRIS AND DEEP CLEAN MENTIONED CABINETS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.12: OBSERVED THE WALLS IN THE REAR FOOD PREP/ DISHWASHING AREA IN NEED OF DEEP CLEANING IN THE FOLLOWING AREA: AT THE DISHWASHING AREA AND NEAR THE MOP SINK. INSTRUCTED TO DEEP CLEAN, SANITIZE, AND MAINTAIN

Base deductions−10 pts

Jan 25

Canvass InspectionFail

1 High1 Med6 Basic

8 total

73/100inspection score

−27 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
UPON ARRIVAL, OBSERVED NO HAND DRYING PROVISIONS AT THE HANDWASHING SINKS IN THE REAR AND FRONT PREP AREAS. OBSERVED YELLOW WIPING CLOTHS THROUGHOUT PREP AREAS. INSTRUCTED TO PROVIDE ADEQUATE, SINGLE USE HAND DRYING PROVISIONS AT ALL HANDWASHING SINKS AND MAINTAIN. EMPLOYEE LEFT AND RETURNED WITH ROLLS OF PAPER TOWELS FOR HANDWASHING SINKS. PRIORITY FOUNDATION 7-38-030(C), CITATION ISSUED

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED APPROXIMATELY 15-18 SMALL FLIES IN THE REAR FOOD PREP/ DISHWASHING AREA. INSTRUCTED TO ELIMINATE SMALL FLY ACTIVTY, CLEAN AFFECTED SURFACES AND SUGGESTED CONTACTING PEST CONTROL. PRIORITY FOUNDATION VIOLATION 7-38-020(A), CITATION ISSUED.

Basic (6)

−12 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED VARIOUS MICELLANEOUS SOURCES OF CONTAMINATION DURING THE INSPECTION. FOUND ICE SCOOP IMPROPERLY STORED IN THE ICE MACHINE, A CONTAINER OF TEA SUBMERGED INSIDE THE ICE MACHINE, AND A CUP STORED INSIDE THE ICE BIN AT THE FRONT PREP/ SERVICE AREA. INSTRUCTED TO PROPERLY STORE ICE SCOOP, REFRAIN FROM STORING FOOD/ BEVERAGE STORAGE CONTAINERS INSIDE THE ICE MACHINE, AND UTILIZE UTENSILS WITH HANDLES TO TRANFER ICE.
41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED YELLOW WIPING CLOTHS THROUGHOUT PREP AREAS. INSTRUCTED TO ENSURE WIPING CLOTHS ARE ONLY BEING USED N FOOD CONTACT SURFACES AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED THE HOT WATER KNOB AT THE HANDWASHING SINK IN THE FRONT PREP/SERVICE AREA NOT ABLE TO OPERATE HOT WATER. HOT WATER HAS TO BE TURNED ON/OFF AT THE LOWER WATER VALVE. INSTRUCTED TO REPAIR AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE INSIDES OF THE CABINETS IN THE REAR FOOD PREP/DISHWASHING AREA IN NEED OF CLEANING. INSTRUCTED TO REMOVE DEBRIS AND DEEP CLEAN MENTIONED CABINETS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED THE WALLS IN THE REAR FOOD PREP/ DISHWASHING AREA IN NEED OF DEEP CLEANING IN THE FOLLOWING AREA: AT THE DISHWASHING AREA AND NEAR THE MOP SINK. INSTRUCTED TO DEEP CLEAN, SANITIZE, AND MAINTAIN
60PREVIOUS CORE VIOLATION CORRECTED−2
OBSERVED PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM 05/15/2024, REPORT #2594658: #10: OBSERVED NO HANDWASHING SIGNAGE AT ANY OF THE HANDWASHING SINKS. INSTRUCTED MANAGER TO PROVIDE SIGNAGE TO ALL HANDWASHING SINKS. MAINTAIN. #37: OBSERVED BULK INGREDIENT CONTAINERS IN THE REAR NOT LABELED. INSTRUCTED MANAGER TO LABEL AND MAINTAIN. #40: OBSERVED EMPLOYEES IN THE FOOD PREP AREA NOT WEARING A HAIR RESTRAINT. INSTRUCTED MANAGER TO WEAR AND HAVE ALL EMPLOYEES IN THE FOOD PREP AREA WEAR A HAIR RESTRAINT. MAINTAIN SAME. #55: OBSERVED THE INTERIOR OF THE FLOOR DRAIN UNDER THE 3-COMPARTMENT SINK, FLOORS IN THE CORNERS, UNDER/AROUND THE COOKING/COOLING EQUIPMENT AND STORAGE RACKS WITH FOOD AND DIRT BUILD UP. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN FLOOR DRAIN AND FLOORS THROUGHOUT. #56: OBSERVED GREASE AND DIRT BUILD UP ON THE VENTILATION HOOD IN THE PREP AREA. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN VENTILATION HOOD. #57: OBSERVED FOOD HANDLERS ON SITE WITH NO FOOD HANDLER CERTIFICATES. INS

Base deductions−27 pts

May 24

Canvass InspectionPass

1 High1 Med4 Basic

6 total

77/100inspection score

−23 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HANDWASHING SIGNAGE AT ANY OF THE HANDWASHING SINKS. INSTRUCTED MANAGER TO PROVIDE SIGNAGE TO ALL HANDWASHING SINKS. MAINTAIN SAME.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED BULK INGREDIENT CONTAINERS IN THE REAR NOT LABELED. INSTRUCTED MANAGER TO LABEL AND MAINTAIN.

Basic (4)

−8 pts

40PERSONAL CLEANLINESS−2
OBSERVED EMPLOYEES IN THE FOOD PREP AREA NOT WEARING A HAIR RESTRAINT. INSTRUCTED MANAGER TO WEAR AND HAVE ALL EMPLOYEES IN THE FOOD PREP AREA WEAR A HAIR RESTRAINT. MAINTAIN SAME.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED THE INTERIOR OF THE FLOOR DRAIN UNDER THE 3-COMPARTMENT SINK, FLOORS IN THE CORNERS, UNDER/AROUND THE COOKING/COOLING EQUIPMENT AND STORAGE RACKS WITH FOOD AND DIRT BUILD UP. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN FLOOR DRAIN AND FLOORS THROUGHOUT.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED GREASE AND DIRT BUILD UP ON THE VENTILATION HOOD IN THE PREP AREA. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN VENTILATION HOOD.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED FOOD HANDLERS ON SITE WITH NO FOOD HANDLER CERTIFICATES. INSTRUCTED MANAGER TO HAVE EMPLOYEES OBTAIN AND MAINTAIN THE CERTIFICATE(S) AT ALL TIMES.

Base deductions−23 pts

Mar 23

License InspectionPass w/ Conditions

2 High1 Med2 Basic

5 total2 risk factors

61/100inspection score

−29 pts

High Priority (2)

−20 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
NO EMPLOYEE HEALTH POLICY ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE DOCUMENTATION OF EMPLOYEES RESPONSIBLITY TO REPORT ANY ILLNESS TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION VIOLATION 7-38-010.
5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
NO VOMIT OR DIARRHEA CLEAN UP KIT ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE A VOMIT AND DIARRHEA CLEAN UP KIT TO USE IN THE EVENT OF A VOMIT AND DIARRHEAL INCIDENT ON PREMSIES. PRIORITY FOUNDATION VIOLATION 7-39-005.

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED A 1/4 INCH GAP AT THE BOTTOM OF BOTH FRONT DOORS; INSTRUCTED TO PROVIDE A DOOR SWEEP TO SEAL DOORS AND MAKE COMPLETELY RODENT PROOFED.

Basic (2)

−4 pts

57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
INSTRUCTED THAT ALL FOOD HANDLERS MUST OBTAIN FOOD HANDLER TRAINING CERTIFICATES.
58ALLERGEN TRAINING AS REQUIRED−2
INSTRUCTED THAT ALL CITY OF CHICAGO FOOD SERVICE MANAGERS MUST OBTAIN THE REQUIRED FOOD ALLERGEN TRAINING.

Base deductions−29 pts

Risk factor bonus (2× +5)−10 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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