The whole record
Every inspection since 2010, read four ways: over time, by how it ended, by the city's risk tier, and by what kind of business it was.
Inspections by month
Columns are inspections, stacked by verdict; grey reached none. The line is the share of verdicts that failed, and it breaks in months with fewer than 30 verdicts rather than inventing a rate.
Risk is not a grade. The city rates every business 1 to 3 by how much harm it could do if something went wrong — a sushi counter is Risk 1 on its best day, a newsstand is Risk 3 on its worst. It describes the food, not the housekeeping. Fail rates are the other number on this page, and those are earned.
How an inspection ends
The city's own seven values, not our three. The bottom four never reached a verdict, which is why they sit outside every rate here.
Risk tier · and how each one fares
Risk is assigned by what a business serves, before anyone inspects it. Low-risk places are inspected far less often, so each visit is likelier to be a complaint or a follow-up — which is most of why their fail rate is higher.
Business types
The eight most-inspected types, of several hundred the city records freely. Bars are pass / conditional / fail.
Most inspected
A high count usually means a big kitchen, a long licence history, or a run of re-inspections — not necessarily trouble.
Highest fail rate · 20+ inspections
Floored at 20 inspections, because a place that failed its only visit would otherwise top the city.
Source: Food Inspections — Chicago Data Portal, updated weekly. Covers inspections since 1 January 2010.