What the violation numbers actually mean (#38, #22, etc.)

Each violation in a Chicago inspection report has a number — like 38, 22, or 5. Most reports are full of these. Without context, they're meaningless. With context, you can skim a report and understand the gist before you read a single comment.

Here's the cheat sheet.

How the numbering works

Chicago's inspection program is built on the FDA Food Code, which Chicago has localized. Each code item gets a number in a roughly fixed sequence:

• **Numbers 1–28: Priority items.** These are the highest-risk food safety practices. Cooking, cooling, holding, cross-contamination, employee health.
• **Numbers 29–48: Priority foundation items.** These are the supporting practices that prevent priority violations from happening.
• **Numbers 49+: Core items.** These are general operational and structural items.

A violation in the single digits or low 20s is almost always more concerning than one in the 50s.

The most common violations and what they map to

Here are the numbers you'll see most often, in plain English:

• **#1** — Person in charge is present and demonstrates knowledge
• **#2** — Conditions for proper handwashing exist (soap, paper towels, hot water)
• **#3** — Food obtained from approved source
• **#4** — Food received at proper temperature
• **#5** — Food protected from contamination after receiving
• **#6** — Food storage and preparation prevents contamination
• **#7** — Sewage and wastewater properly disposed
• **#9** — Food contact surfaces cleanable, properly designed, and used
• **#10** — Adequate handwashing facilities supplied
• **#13** — Food separated and protected (raw vs ready-to-eat)
• **#14** — Food contact surfaces clean and sanitized
• **#16** — Food properly thawed
• **#22** — Proper cold holding temperature (41°F or below)
• **#23** — Proper hot holding temperature (135°F or above)
• **#24** — Time as public health control
• **#25** — Consumer advisory provided for raw or undercooked food
• **#33** — Proper cooling time and temperature
• **#34** — Plant food properly cooked
• **#37** — Toxic substances properly identified, stored, and used
• **#38** — Insect, rodents, and animals not present
• **#41** — Wiping cloths properly used and stored
• **#43** — In-use utensils properly stored
• **#44** — Single-use and single-service articles properly stored
• **#47** — Food and non-food contact surfaces clean
• **#48** — Warewashing facilities installed, maintained, and used
• **#51** — Plumbing installed; proper backflow devices
• **#54** — Garbage and refuse properly disposed; facilities maintained
• **#55** — Physical facilities installed, maintained, and clean
• **#56** — Adequate ventilation and lighting
• **#57** — All food employees have food handler training
• **#58** — Allergen training as required
• **#70** — Other miscellaneous items

How to skim a report

Open a report. Scan the violation numbers from low to high.

• **No violations under 30:** Likely a clean inspection or only structural/operational items. Probably a Pass.
• **A few low-20s:** Some temperature issues. Often a Conditional. Usually fixable.
• **Multiple under 20:** Multiple priority issues. More likely a Fail.
• **Anything in the single digits:** Read carefully. The comment will tell you whether it's serious or marginal.
• **Lots of 50s and no priority items:** Cosmetic or maintenance issues. Almost always a Pass.

A note on the same number, different severity

A single violation number can range from "barely worth mentioning" to "shut this place down." Number 38 (pests) is a great example: it can mean "one fruit fly observed in beverage station" or "rodent droppings throughout food storage area, dead mouse found in walk-in." Same number, vastly different reality.

This is why the comments matter. The number gives you the category. The comment gives you the severity.

The shortcut

If you're scanning quickly: **the lower the number, the more important it is**. A list of violations from 50–70 is rarely scary. A list of violations from 1–28 — even if shorter — is almost always more serious. Numbers tell you priority; comments tell you severity. Read both.