Home› Chicago› Chicago› High Dive

High Dive

1938 W Chicago Ave, Chicago, IL 60622
Bar / Pub
Last inspected: Nov 5, 2010
78
Score
Low Risk

Going back to 2010, High Dive has three inspections in the public record. The most recent report on file is from Nov 5, 2010. Low risk indicates the latest report didn't flag anything that would worry the average customer. High Dive's record stops at Nov 5, 2010, more than two years back, so current conditions may differ.

There hasn't been much movement either way: counts have stayed near four violations per visit across recent inspections.

Looking across the full record, “food and non-food contact surfaces properly designed” is the recurring theme, flagged two times.

The city-wide average sits at 81, which High Dive's 78 doesn't quite reach. The file should reassure diners considering a visit.

3
Inspections
0
Critical latest
0
Major latest
5
Minor latest
Inspection History
Nov 5, 2010
Tag Removal
5 minor violations.
View 5 violations
Food and non-food contact surfaces properly designed, constructed and maintained
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
38
78
Nov 3, 2010
Routine
7 minor violations.
View 7 violations
Source of cross contamination controlled i.e. cutting boards, food handlers, utensils, etc
Inspector notes: All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles.LARGE AMOUNTS OF MOLD INSIDE ICE MACHINE//TAGGED HELD FOR INSPECTION.MUST CLEAN,SANITIZE SAID FOOD EQUIPMENTS IN DETAIL.MUST NOTIFY THE CDPH 312-746-4240 WHEN READY,TAG REMOVAL
4
Sanitizing rinse for equipment and utensils: clean, proper temperature, concentration, exposure time
Inspector notes: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F.FOUND LOW TEMPERATURE DISHMACHINE IN KITCHEN IN USE NOT DISPENSING SANITIZER AS REQUIRED ( "0" PPM)DURING THIS INSPECTION.TAGGED HELD FOR INSPECTION-MUST NOT USE UNTIL THE CDPH IS NOTIFIED VIA FAX 312-0746-4240 WHEN SERVICED,TAG REMOVAL.
8
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST PROVIDE MISSING SINK STOPPERS FOR 3 COMP SINK,REPLACE WORNED OUT CUTTING BOARDS IN KITCHEN.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.Clean and degrease the equipment and surfaces in detail.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FLOORS BENEATH COOKING EQUIPMENTS ARE DIRTY,CLEAN THE FLOORS IN DETAIL.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: The walls and ceilings shall be in good repair and easily cleaned.MUST REPLACE BROKEN CEILING TILES IN KITCHEN AREAS,SEAL OPENINGS ON WALLS IN BASEMENT,WALL BEHIND DRY STORAGE MUST BE SMOOTH,EASILY CLEANABLE SURFACE SAME AREA.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.BACKFLOW PREVENTION DEVICE AT ICE MACHINE/MOP SINK NOT INSTALLED,REPAIR COLD HANDLE AT 3 COMP SINK IN KITCHEN.
38
70
Apr 15, 2010
No Entry
No violations found.
100

Frequently Asked Questions

When was High Dive last inspected?

The most recent health inspection at High Dive on file is from Nov 5, 2010. The public record contains three inspections in total.

What is the most common violation at High Dive?

Across the inspection record, “food and non-food contact surfaces properly designed” has been cited two times, more than any other issue at High Dive.

Has High Dive's inspection record improved over time?

Results have been roughly steady. Inspections at High Dive have averaged around four violations per visit across the recent record.

What does a low risk rating mean?

A low risk rating at High Dive means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.

Nearby Restaurants
High Dive / Dante's Tavern
1936-1938 W Chicago Ave
Score: 100 — Low Risk
High Dive
1936-1938 W Chicago Ave
Score: 100 — Low Risk
El Valle Restaurant
806 N Winchester Ave
Score: 95 — Low Risk
Explore More
→ All locations in Chicago → Bar / Pub restaurants in Chicago
forkgrade — Public health inspection data for food establishments across the US
About Methodology Editorial Policy Privacy Policy Contact