What is Rosebud-rush's health inspection score?

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

When was Rosebud-rush last inspected?

Rosebud-rush was last inspected on May 26, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Rosebud-rush have?

Rosebud-rush has 29 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Rosebud-rush safe to eat at?

Yes, Rosebud-rush has an excellent safety record with a score of 100/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Rosebud-rush serve?

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

Official Health Record

Rosebud-rush

Name: Rosebud-rush
Address: 55 E SUPERIOR ST, Chicago, 60611
Rating: 100

55 E SUPERIOR ST, Chicago

Last Inspected: 5/26/2026

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0Excellent

American•Streeterville

Ranked #13 of 717 in StreetervilleBetter than 22% of american restaurants

Improving

7 inspections

Last: May 26, 2026

high confidence

Directions Order

Inspections

43%

Clean Rate

4.1

Avg Violations

1 month ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-3

Final Score

100

Impact Breakdown

High Priority

-1 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-1 pts

Best practices • 2 pts each

Inspection Timeline

+7 pts

100

Latest

100% weight

100

2nd

60% weight

3rd

30% weight

Real-time Score: 97/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (100/100) 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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55 E SUPERIOR ST, Chicago, IL 60611

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Violation Timeline

Nov 2022

1 inspections

2 intermediate

2 basic

Nov

Dec 2022

1 inspections

Jul 2023

1 inspections

3 high priority

1 intermediate

6 basic

Jul

May 2024

1 inspections

2 high priority

1 intermediate

6 basic

May 2025

1 inspections

1 high priority

5 basic

May

Nov 2025

1 inspections

May 2026

1 inspections

May

Inspection History

7 records on file

3 Canvass Re-Inspection4 Canvass

May 26

Canvass Re-Inspection InspectionLatestCleanPass

No violations

100/100inspection score

Nov 25

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

May 25

Canvass InspectionPass w/ Conditions

1 High5 Basic

6 total

80/100inspection score

−20 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED DISH MACHINE IN BOTTOM FLOOR KITCHEN WITH A CHLORINE SANITIZER CONCENTRATION OF 0 PPM. INSTRUCTED MANAGER TO ENSURE DISH MACHINE PRODUCES A MINIMUM CHLORINE SANITIZER CONCENTRATION OF 50 PPM. DISH MACHINE NOT IN USE AT TIME OF INSPECTION. DISH MACHINE TAGGED. PRIORITY VIOLATION 7-38-025 NOT CITATION ISSUED.

Basic (5)

−10 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED OLIVES AND FRUIT UNCOVERED IN BAR AREA OF FACILITY. INSTRUCTED MAANGER TO ENSURE FOOD IS COVERED TO PREVENT CONTAMINATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED SHELVING IN LOWER LEVEL KITCHEN AND RACKS IN DISH AREA WITH RUST ACCUMULATION. INSTRUCTED MANAGER TO REPAINT OR REPLACE SHELVING AND RACKS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED NO DRAIN PLUGS FOR BAR AREA 3 COMPARTMENT SINK NEAR MAIN FLOOR KITCHEN. INSTRUCTED MANAGER TO PROVIDE DRAIN PLUGS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED POTS AND FOOD GRADE PLASTIC BINS TOO LARGE FOR ANY 3 COMPARTMENT SINK. INSTRUCTED MANAGER TO CREATE WRITTEN CLEAN IN PLACE PROCEDURE FOR DISHES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED CEILING WITH OPEN HOLE AND LEAK IN COAT ROOM OF FACILITY. INSTRUCTED MANAGER TO REPAIR LEAK AND PATCH HOLE.

Base deductions−20 pts

May 24

Canvass InspectionPass w/ Conditions

2 High1 Med6 Basic

9 total

63/100inspection score

−37 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED HANDWASHING SINK IN THE 2ND FLOOR SERVER PREP AREA MISSING HANDWASHING SIGNAGE. INSTRUCTED TO PROVIDE ADEQUATE HANDWASHING SIGNAGE TO ALL HANDWASHING SINKS AND MAINTAIN.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED THE FOLLOWING EQUIPMENT TO BE AT IMPROPER TEMPERATURES FOR COLD-HOLDING TCS FOOD ITEMS: TOPPINGS LINE COOLER IN 2ND FLOOR KITCHEN AREA, VEGETABLE REACH-IN COOLER IN BASEMENT PREP AREA. INSTRUCTED TO REMOVE ALL TCS FOOD ITEMS FROM COOLERS, AND CEASE USE OF COOLERS TO STORE TCS FOOD UNTIL REPAIRED OR REPLACED AND RE-INSPECTED BY CDPH. TAGGED BOTH COOLERS FOR RE-INSPECTION ON-SITE. PERSON-IN-CHARGE REMOVED ALL TCS FOOD ITEMS FROM BOTH COOLERS. PRIORITY VIOLATION. 7-38-005 CITATION ISSUED.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED THE FOLLOWING TCS FOOD ITEMS AT IMPROPER TEMPERATURES FOR COLD HOLDING: SAUSAGE AT 48.7F, DICED HAM AT 47.1F, RED SAUCE AT 50.1F, COCKTAIL SAUCE AT 54.1F. INSTRUCTED TO DENATURE AND DISCARD ALL TCS FOODS AT IMPROPER TEMPERATURES. PERSON-IN-CHARGE DENATURED AND DISCARDED ALL TCS FOOD ITEMS AT IMRPOPER TEMPERATURES AT TIME OF INSPECTION. PRIORITY VIOLATION. 7-38-005 CITATION ISSUED.

Basic (6)

−12 pts

43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED IN-USE UTENSILS (KNIFE, TONGS) STORED IN STILL WATER AT ROOM TEMPERATURE IN BUCKET AT THE 2ND STORY MAIN COOK LINE. INSTRUCTED TO REMOVE IN-USE UTENSILS FROM STILL WATER AND STORE IN-USE UTENSILS ON A DRY, CLEAN AND SANITIZED SURFACE AND MAINTAIN.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED EQUIPMENT (PLATES) STORED UNCOVERED/NOT INVERTED ON THE TOP SHELF ALONG THE 2ND STORY MAIN COOK LINE. INSTRUCTED TO STORE EQUIPMENT COVERED OR INVERTED TO PREVENT CONTAMINATION AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED ALUMINUM FOIL USED TO LINE NONFOOD-CONTACT SURFACES OF COOKING EQUIPMENT (OVEN, SALAMANDER BROILER) AT THE 2ND STORY MAIN COOK LINE. INSTRUCTED TO REMOVE ALUMINUM FOIL AND MAINTAIN SMOOTH AND EASILY-CLEANABLE NONFOOD-CONTACT SURFACES OF COOKING EQUIPMENT.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED SMALL LEAK AT THE BASEMENT BAR AREA ICE BASIN DRAIN PLUMBING. INSTRUCTED TO REPAIR OR REPLACE DRAIN PLUMBING AND MAINTAIN ALL PLUMBING FIXTURES IN GOOD REPAIR.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OBSERVED NO WASTE RECEPTACLE AT THE 2ND STORY SERVER PREP AREA HANDWASHING SINK. INSTRUCTED TO PROVIDE WASTE RECEPTACLE AT OR NEAR OR ALL HANDWASHING LAVATORIES IF PAPER TOWELS ARE USED AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED CORNER OF BASE COVING AT THE MAIN COOK LINE (NEAR UPRIGHT OVEN) TO BE SOILED WITH GREASE AND FOOD DEBRIS. INSTRUCTED TO CLEAN BASE COVING AND FLOORS AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF SOIL AND MAINTAIN.

Base deductions−37 pts

Jul 23

Canvass InspectionFail

3 High1 Med6 Basic

10 total1 risk factor

48/100inspection score

−47 pts

High Priority (3)

−30 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE DURING TIME OF INSPECTION WITH VALID ORIGINAL CERTIFICATE WHILE PREPARING AND SERVING, PASTAS, SHRIMP, SLICED TOMATOES, SOUPS ETC.INSTRUCTED TO PROVIDE AND MAINTAIN AT LEAST ONE CFM AT ALL TIMES WHILE OPEN AND OPERATING. PRIORITY FOUNDATION VIOLATION. 7-38-012. CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED EXCESSIVE AMOUNTS OF PINK SLIMY SUBSTANCE BUILDUP ON INSIDE INTERIOR PANEL OF LARGE ICE MACHINE AND DRIPPING ON TO ICE USED FOR HUMAN CONSUMPTION. INSTRUCTED TO REMOVE ICE, CLEAN AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. #7-38-005. CITATION ISSUED.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED 2 DOOR PASTA COOLER LOCATED IN PREP AREA 2ND FLOOR AT IMPROPER TEMPERATURE DURING TIME OF INSPECTION. NOTED TEMPEERATURE @ 58.1F WHILE STORING TCS FOODS (COOKED NOODLES, SOUP, ETC.) INSTRUCTED TO REPAIR UNIT TO 41F AND BELOW AND MAINTAIN. SAID FOOD ITEMS WERE DSICARDED VOLUNTARILY BY PIC. PRIORITY VIOLATION. #7-38-005. CITATION ISSUED.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED COLD HELD ITEMS AT IMPROPER TEMPERATURES DURING TIME OF INSPECTION INSIDE 2 DOOR COOLER 2ND FLOOR PREP DURING TIME OF INSPECTION. APPROXIMATELY 30 LBS COOKED PASTA RANGING BETWEEN 50.0F- AND 59.5F AND COOKED SOUPS @54.0F. PERSON IN CHARGE VOLUNTARILY DISCARDED SAID ITEMS. INSTURTCD TO HOLD ALL COLD HELD TCS FOODS @ 41F AND BELOW AT ALL TIMES. PRIORITY VIOLATION. #7-38-005. CITATION ISSUED.

Basic (6)

−12 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED BROKEN GASKETS ON COOLERS IN 2ND FLOOR PREP/STORAGE AREA. INSTRUCTED TO REAPIR AND MAINTAIN IN GOOD CONDITION.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED NO IRREVERISBLE REGISTERING TEMPERATURE INDICATOR FOR HIGH TEMPERATURE DISH MACHINE FOR MEASURING UTENSIL SURFACE TEMPERATURE. INSTRUCTED TO PROVIDE AND MAINTAIN ACCESIBLE. PRIORITY FOUNDATION VIOLATION. #7-38-005. NO CITATION ISSUED.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED HANDWASHING SINK LOCATED IN 2ND FLOOR VEAL PREP AREA SLOW DRAINING. INSTRUCTED TO REPAIR AND AMAINTAIN IN GOOD CONDTION.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OBSERVED A LITTLE TRASH ON GROUND SURROUNDING REFUSE AREA. INSTRUCTED TO REMOVE AND MAINTAIN SAID AREA.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED STORAGE SPACE ON 2ND FLOOR CLUTTERED AND UNORGANIZED. INSTRUCTED TO REMOVE ALL UNNECCESARY ITEMS, ORGANIZE AND STORE COOKING EQUIPMENT AT LEAST 6 INCHES OFF GROUND
58ALLERGEN TRAINING AS REQUIRED−2
INSTRUCTED TO PROVIDE ALLERGEN TRAINING COMPLETION FOR CITY OF CHICAGO CERTIFIED FOOD MANAGER HOLDER. MUST OBTIN AND MAINTAIN ON SITE FOR REVIEW.

Base deductions−47 pts

Risk factor bonus (1× +5)−5 pts

Dec 22

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Nov 22

Canvass InspectionFail

2 Med2 Basic

4 total

86/100inspection score

−14 pts

Intermediate (2)

−10 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
Found 8 live cockroaches at 2nd and 1st floor kitchens behind prep coolers and around electric boxes. Instructed to eliminate insects activity in all affected areas. Pest control service recommended. priority foundation violation 7-38-020.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
Fly trap installed above 1st floor prep table, instructed to keep away from open food areas.

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
Rusty surfaces at 2nd floor prep cooler, instructed to eliminate.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
Heavy dust build-up noted on 2nd floor kitchen ceiling open vent, instructed to install a deflector or a filter to cover open vent.

Base deductions−14 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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