What is Kinzie St. Chop House's health inspection score?

Kinzie St. Chop House has a SafeDine safety score of 79 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Kinzie St. Chop House last inspected?

Kinzie St. Chop House was last inspected on November 4, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Kinzie St. Chop House have?

Kinzie St. Chop House has 24 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Kinzie St. Chop House safe to eat at?

Kinzie St. Chop House has a good safety record with a score of 79/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Kinzie St. Chop House serve?

Kinzie St. Chop House serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Kinzie St. Chop House

Name: Kinzie St. Chop House
Address: 400 N WELLS ST, Chicago, 60654
Rating: 79

400 N WELLS ST, Chicago

Last Inspected: 11/4/2025

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0Good

American•River North

Ranked #245 of 547 in River NorthBetter than 17% of american restaurants

Improving

6 inspections

Last: Nov 4, 2025

high confidence

Directions Order

Inspections

17%

Clean Rate

Avg Violations

5 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Pest issuesHigh Priority

Evidence of pests found during inspection

Permit/documentationHigh Priority

Administrative or documentation issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-21

Final Score

Impact Breakdown

High Priority

-9 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-6 pts

Best practices • 2 pts each

Inspection Timeline

+12 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

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

400 N WELLS ST, Chicago, IL 60654

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Violation Timeline

Aug 2022

1 inspections

Aug

Dec 2023

1 inspections

3 high priority

Oct 2024

2 inspections

4 high priority

2 intermediate

3 basic

Oct

Sep 2025

1 inspections

3 high priority

2 intermediate

4 basic

Nov 2025

1 inspections

3 basic

Nov

Inspection History

6 records on file

3 Canvass Re-Inspection3 Canvass

Nov 25

Canvass Re-Inspection InspectionLatestPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-202.16---OBSERVED CHIPPED PAINT AND RUST ON THE WIRE STORAGE RACKS IN THE WALK-IN- COOLER. INSTRUCTED TO REMOVE CHIPPED PAINT AND RUST AND REPAINT OR REPLACE THE SHELVES AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.114---ALL UNUSED KITCHEN FOOD EQUIPMENTS ETC STORED IN THE BASEMENT STORAGE ROOM MUST BE REMOVED FROM THE PREMISES AND ALL OTHER NEED ITEMS MUST BE ELEVATED FROM THE FLOOR TO FACILITATE CLEANING.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
6-303.11---INSTRUCTED TO REPLACE BURNT-OUT LIGHT BULBS IN THE KITCHEN PREP/DISHWASHING AREA AND MAINTAIN ADEQUATE LIGHTING AT ALL TIMES.

Base deductions−6 pts

Sep 25

Canvass InspectionPass w/ Conditions

3 High2 Med4 Basic

9 total

52/100inspection score

−48 pts

High Priority (3)

−30 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HANDWASHING SIGNAGE AT BAR HAND SINK.INSTRUCTED TO PROVIDE AND MAINTAIN.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED THE LOW TEMPERATURE DISHMACHINE IN THE KITCHEN PREP/DISHWASHING AREA (NOT-IN-USE) AT THIS TIME OF INSPECTION;FINAL SANITIZING RINSE AT "0" PPM CHLORINE CONCENTRATION.INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.THE SAID DISHMACHINE IS TAGGED "HELD FOR INSPECTION" AT THIS TIME.A MECHANICAL DISHWASHING MACHINE SHOULD PROVIDE A FINAL SANITIZING RINSE OF EITHER 50 ? 100 PPM CHLORINE (FOR CHEMICAL SANITIZING MACHINE) OR 180F FINAL RINSE (FOR HOT WATER SANITIZING MACHINE).(** SEE COMMENTS BELOW).PRIORITY VIOLATION 7-38-025,NO CITATION ISSUED.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED THE 2 DOOR STAND-UP-COOLER IN THE KITCHEN PREP AREA WITH AN AIR TEMPERATURE OF 51.5F THE COOLER WAS USED TO STORE (TCS FOODS) SUCH AS EGGS,BUTTER,MILK,CREAM CHEESE ETC.INSTRUCTED MANAGEMENT TO REPAIR AND MAINTAIN SAID COOLER AT 41F OR COLDER AT ALL TIMES.MANAGEMENT IMMEDIATELY NOTIFIED REFRIGERATION REPAIR SERVICE.THE SAID COOLER IS TAGGED "HELD FOR INSPECTION" AT THIS TIME.INSTRUCTED NOT TO USE UNTIL REPAIRED.(SEE COMMENTS BELOW).PRIORITY VIOLATION 7-38-005, CITATION ISSUED.

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF (TCS FOODS) INSIDE OF THE 2 DOOR STAND-UP-COOLER IN THE KITCHEN PREP AREA.OBSERVED CREAM CHEESE AT 47.3F, MILK AT 48.8F, EGGS AT 47.6F, YOGURTS AT 44.6F, HEAVY CREAMS AT 47.7F ETC. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 20#'S OF FOOD WORTH $450.00. INSTRUCTED MANAGEMENT TO MONITOR AND MAINTAIN ALL COLD (TCS FOODS) AT 41F OR COLDER AT ALL TIMES.PRIORITY VIOLATION 7-38-005, CITATION ISSUED.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED BULK CONTAINERS ON THE SHELF IN THE BASEMENT DRY STORAGE ROOM WITHOUT A LABEL.INSTRUCTED TO PROVIDE THE COMMON NAME ON ALL BULK CONTAINERS TO PROPERLY IDENTIFY ITEM (SALT, SUGAR, FLOUR ETC).

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED STAINED CUTTING BOARDS IN THE KITCHEN FOOD PREP AREAS.INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CHIPPED PAINT AND RUST ON THE WIRE STORAGE RACKS IN THE WALK-IN- COOLER. INSTRUCTED TO REMOVE CHIPPED PAINT AND RUST AND REPAINT OR REPLACE THE SHELVES AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
ALL UNUSED KITCHEN FOOD EQUIPMENTS ETC STORED IN THE BASEMENT STORAGE ROOM MUST BE REMOVED FROM THE PREMISES AND ALL OTHER NEED ITEMS MUST BE ELEVATED FROM THE FLOOR TO FACILITATE CLEANING.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
INSTRUCTED TO REPLACE BURNT-OUT LIGHT BULBS IN THE KITCHEN PREP/DISHWASHING AREA AND MAINTAIN ADEQUATE LIGHTING AT ALL TIMES.

Base deductions−48 pts

Oct 24

Canvass Re-Inspection InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
4-204.113: OBSERVED NO DATA PLATE ON LOW TEMPERATURE DISH MACHINE IN DISHWASHING AREA . INSTRUCTED TO PROVIDE AN EASILY ACCESSIBLE AND READABLE DATA PLATE AFFIXED TO THE MACHINE BY THE MANUFACTURER THAT INDICATES THE MACHINE'S DESIGN AND OPERATION SPECIFICATIONS.

Base deductions−2 pts

Oct 24

Canvass InspectionFail

4 High2 Med2 Basic

8 total1 risk factor

41/100inspection score

−54 pts

High Priority (4)

−40 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
NO PERSON ON SITE WITH AN ORIGINAL CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED. PERSON ON SITE PROVIDED VOIDED AND INVALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE. INSTRUCTED FACILITY MUST HAVE A PERSON ON SITE WITH AN ORIGINAL CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-012. CITATION ISSUED.
14REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION−10
OBSERVED FRESH SHELLSTOCK IN TWO CONTAINERS IN WALK IN COOLER WITH NO SHELLSTOCK TAG IN CONTAINERS. CORRECTED ON SITE CONTAINERS OF FRESH SHELLSTOCK VOLUNTARILY DENATURED AND DISCARDED BY MANAGEMENT,VALUED AT $45 AND WEIGHING 2LBS. OBSERVED MULTIPLE SHELLSTOCK TAGS FROM SEPTEMBER AND OCTOBER 2024 WITH NO DATE WHEN THE LAST SHELLSTOCK FROM THE CONTAINER IS SOLD OR SERVED. INSTRUCTED THE DATE WHEN THE LAST SHELLSTOCK FROM THE CONTAINER IS SOLD OR SERVED SHALL BE RECORDED ON THE TAG OR LABEL. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
29COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP−10
OBSERVED FACILITY NOT CONFORMING TO APPROVED HACCP PLAN. FOUND VACUMMED PACKAGED BEEF AND VEGETABLES IN WALK IN COOLER AND COLD HOLDING UNIT WITH NO DISCARD DATE. OBSERVED NO THERMOMETER CALIBRATION LOGS MAINTAINED ON PREMISES ACCORDING TO APPROVED HACCP PLAN. INSTRUCTED MANAGER TO CONFORM TO HACCP PLAN REQUIRMENTS AND MAINTAIN RECORDS. CORRECTED ON SITE FOOD VOLUNTARILY DISCARDED AND DENATURED( VALUED $410/ WEIGHT 25LBS) PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED COLD HOLDING UNIT USED TO HOLD COLD TCS FOODS AT AN IMPROPER AMBIENT TEMPERATURE OF 54.2F. INSTRUCTED ALL COLD HOLDING UNITS MUST BE MAINTAINED AT 41F OR BELOW. CORRECTED ON SITE HELD FOR INSPECTION TAG PLACED ON COLD HOLDING UNIT PRIORITY VIOLATION 7-38-005 CITATION ISSUED

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED COLD TCS FOODS HELD AT IMPROPER TEMPERATURES RANGING BETWEEN 49.8-55.6F(DICED TOMATOES 54.0F, BLACK EYED PEAS 54.6F, SLICED TOMATOES 52.5F, SHREDDED LETTUCE 54.6F, PESTO IN OIL 52.2F, FETA CHEESE 53.8F, FISH PROTEIN 55.6.F, SHRIMP 50.7F AND CHOPPED LETTUCE 49.8F). INSTRUCTED ALL COLD TCS FOOD MUST BE HELD AT 41F OR BELOW. CORRECTED ON SITE MANAGER VOLUNTARILY DISCARDED AND DENATURED FOOD VALUED AT $100 WEIGHING 6LBS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED
25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
OBSERVED NO ASTERISK ON MENU IDENTIFYING SOME ANIMAL DERIVED FOODS THAT ARE SERVED UNDERCOOKED OR COOKED TO ORDER. OBSERVED NO DISCLOSURE ON MENU STATING THAT ASTERISKED ANIMAL DERIVED FOODS ARE SERVED UNDERCOOKED OR COOKED TO ORDER. INSTRUCTED TO ADD ASTERISK IDENTIFYING ALL ANIMAL DERIVED FOODS THAT ARE SERVED UNDERCOOKED OR COOKED TO ORDER AND TO ADD DISCLOSURE TO MENU STATING THAT ANIMAL DERIVED FOODS WITH AN ASTERISK ARE SERVED UNDERCOOKED OR COOKED TO ORDER. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED

Basic (2)

−4 pts

48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED NO DATA PLATE ON LOW TEMPERATURE DISH MACHINE IN DISHWASHING AREA . INSTRUCTED TO PROVIDE AN EASILY ACCESSIBLE AND READABLE DATA PLATE AFFIXED TO THE MACHINE BY THE MANUFACTURER THAT INDICATES THE MACHINE'S DESIGN AND OPERATION SPECIFICATIONS.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED NO IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR ON SITE FOR HOT WATER MECHANICAL WAREWASHING MACHINE. INSTRUCTED TO PROVIDE AND HAVE READILY ACCESSIBLE FOR MEASURING THE UTENSIL SURFACE TEMPERATURE A IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR ON SITE FOR A HOT WATER MECHANICAL WAREWASHING MACHINE. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.

Base deductions−54 pts

Risk factor bonus (1× +5)−5 pts

Dec 23

Canvass InspectionPass w/ Conditions

3 High

3 total2 risk factors

60/100inspection score

−30 pts

High Priority (3)

−30 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
No certified foo service manager on site while handling and serving TCS foods ( beef, chicken...) instructed to obtain. Priority foundation violation 7-38-012.
29COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP−10
Not conforming to the Approved HACCP plane, found Vacuumed packaged fresh fish in walk-in cooler with prep date 11-27-23, several vacuumed packaged foods: beef, chicken and sauces with no discard date nor prep date. Instructed manager to conform to HACCP plan requirement and maintain. Priority foundation violation 7-38-005. food discarded valued at $200.

Base deductions−30 pts

Risk factor bonus (2× +5)−10 pts

Aug 22

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

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Community Safety Reports

No reviewed safety reports. Help keep others safe by reporting any food safety concerns.

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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