What is Steak & Egger's health inspection score?

Steak & Egger has a SafeDine safety score of 84 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Steak & Egger last inspected?

Steak & Egger was last inspected on January 29, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Steak & Egger have?

Steak & Egger has 26 total violations across 10 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Steak & Egger safe to eat at?

Steak & Egger has a good safety record with a score of 84/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Steak & Egger serve?

Steak & Egger serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Steak & Egger

Name: Steak & Egger
Address: 1174 W CERMAK RD, Chicago, 60608
Rating: 84

1174 W CERMAK RD, Chicago

Last Inspected: 1/29/2026

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0Good

American•Pilsen

Ranked #167 of 405 in PilsenBetter than 17% of american restaurants

Improving

10 inspections

Last: Jan 29, 2026

high confidence

Directions Order

Inspections

30%

Clean Rate

2.6

Avg Violations

2 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Pest issuesHigh Priority

Evidence of pests found during inspection

Permit/documentationHigh Priority

Administrative or documentation issue

Facility condition

Building maintenance or structural issues

Food storage

Food not properly stored or protected

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-16

Final Score

Impact Breakdown

High Priority

-1 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-6 pts

Best practices • 2 pts each

Inspection Timeline

+7 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

1174 W CERMAK RD, Chicago, IL 60608

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Violation Timeline

Sep 2022

1 inspections

1 high priority

3 basic

Sep

Jan 2023

2 inspections

1 high priority

1 intermediate

2 basic

Feb 2023

1 inspections

Feb

Mar 2024

2 inspections

3 high priority

2 intermediate

5 basic

Apr 2024

1 inspections

Apr

Jan 2025

2 inspections

3 high priority

Jan 2026

1 inspections

5 basic

Jan

Inspection History

10 records on file

3 Canvass1 Complaint Re-Inspection3 Complaint3 Canvass Re-Inspection

Jan 26

Canvass InspectionLatestPass

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED METAL SPATULA TUCKED BETWEEN WALL AND A PIPE. INSTRUCTED PERSON IN CHARGE TO STORE UTENSILS PROPERLY.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CAN OPENER BLADE IN NEED OF CLEANING. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED AIR DRYING DISH RACK ABOVE THREE-COMPARTMENT SINK IN REAR AREA IN POOR REPAIR. RACK IN NEED OF REPLACEMNT, RUBBER COATING IS WORN OUT. INSTRUCTED TO CORRECT AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED ACCUMULATED DUST IN VENTILATION HOOD VENT. INSTRUCTED PERSON IN CHARGE TO CLEAN MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED WALK-IN COOLER AIR VENT WITH DUST BUILD UP, INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN DUST-FREE.

Base deductions−10 pts

Jan 25

Complaint Re-Inspection InspectionPass w/ Conditions

2 High

2 total2 risk factors

70/100inspection score

−20 pts

High Priority (2)

−20 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
2-102.14 OBSERVED THE PERSON IN CHARGE, AT THE TIME OF THE RE-INSPECTION, WITHOUT A CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER'S CERTFICATE. INSTRUCTED ALL PERSONS IN CHARGE MUST OBTAIN A CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER'S CERTIFICATE AND BE ON SITE AT ALL TIMES. PRIORITY FOUNDATION. CITATION ISSUED UNDER VIOLATION #2.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
2-101.11 OBSERVED NO CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER ON SITE WHILE TCS FOODS (SOUP, PORK) ARE BEING PREPARED HANDLED AND SERVED TO THE PUBLIC. INSTRUCTED A CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER MUST BE ON SITE AT ALL TIMES THE FACILITY IS OPEN, OPERATING AND SERVING THE PUBLIC. PRIORITY FOUNDATION. CITATION ISSUED 7-38-012.

Base deductions−20 pts

Risk factor bonus (2× +5)−10 pts

Jan 25

Complaint InspectionFail

1 High

1 total

90/100inspection score

−10 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
5-203.11 OBSERVED THE FRONT FOOD PREP AREA HAND WASHING SINK INOPERABLE AND UNABLE TO TURN ON. INSTRUCTED TO REPAIR. PRIORITY FOUNDATION. CITATION ISSUED 7-38-030(C).

Base deductions−10 pts

Apr 24

Complaint InspectionCleanPass

No violations

100/100inspection score

Mar 24

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Mar 24

Canvass InspectionFail

3 High2 Med5 Basic

10 total2 risk factors

40/100inspection score

−50 pts

High Priority (3)

−30 pts

5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
2-501.11 OBSERVED NO VOMIT AND DIARRHEA CLEAN-UP SUPPLIES ON SITE TO PROPERLY RESPOND TO EVENTS THAT CAN POTENTIALLY OCCUR. INSTRUCTED TO PROVIDE AT ALL TIMES. PRIORITY FOUNDATION. CITATION ISSUED 7-38-005.
8HANDS CLEAN & PROPERLY WASHEDRisk Factor−10
2-301.14 OBSERVED A MALE FOOD HANDLER WITH DISPOSABLE GLOVES ON HANDLE RAW EGGS AND RAW PORK BACON AND THEN GRAB A CUSTOMER SERVING PLATE TO PLATE READY TO EAT FOODS WITHOUT CHANGING GLOVES AND WASHING THEIR HANDS IN BETWEEN GLOVE USE. OBSERVED A FEMALE FOOD HANDLER TAKE A CONTAINER OF SYRUP FROM A CUSTOMER AND THEN PROCEED TO TOUCH READY-TO-EAT TOAST WITHOUT CHANGING GLOVES AND WASHING THEIR HANDS BETWEEN GLOVE USE. INSTRUCTED ALWAYS TO CHANGE GLOVES WHEN CHANGING TASKS AND ALWAYS WASH HANDS PROPERLY BETWEEN GLOVE USE. PRIORITY VIOLATION. CITATION ISSUED 7-38-010.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
5-205.11 OBSERVED A DISHWASHER WASHING A FOOD CONTAINER AT THE REAR HANDWASHING SINK. INSTRUCTED HANDWASHING SINKS ARE FOR HAND WASHING ONLY. ALL EQUIPMENT AND UTENSILS MUST BE WASHED, RINSED, AND SANITIZED AT THE 3-COMPARTMENT SINK AT ALL TIMES. PRIORITY FOUNDATION. CITATION ISSUED 7-38-030(C).

Intermediate (2)

−10 pts

25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
3-603.11 OBSERVED ITEMS WITH A CONSUMER ADVISORY DISCLOSURE (ASTERISK) ON THE MENU THAT CAN NOT BE ORDERED UNDERCOOKED OR RAW, SUCH AS GRILLED CHICKEN TENDERS, GRILLED CHICKEN BREAST DINNER, LARGE CHICKEN SALAD, PORK CHOP SANDWICH, HAM SANDWICH, CHICKEN SANDWICH, TURKEY SANDWICH, CLUB SANDWICH, PORK CHOP DINNER, SHRIMP BASKET DINNER, COUNTRY FRIED STEAK DINNER, HAM STEAK DINNER, HOT TURKEY DINNER, FISH FILLET DINNER, KID'S MENU 6 PIECE NUGGET AND KID'S MENU GRILLED CHEESE. INSTRUCTED TO REMOVE THE CONSUMER ADVISORY DISCLOSURE (ASTERISK) FOR MENTIONED ITEMS THAT CAN NOT BE ORDERED UNDERCOOKED OR RAW. PRIORITY FOUNDATION 7-38-005.
28TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED−5
7-209.11 OBSERVED EMPLOYEES STORING ITEMS (BOTTLES OF WATER, DRINK CUPS) ON TOP OF THE DELI MEAT SLICER LOCATED IN THE REAR FOOD PREP AREA. INSTRUCTED TO DESIGNATE AN AREA, AWAY FROM FOOD PREP, WHERE EMPLOYEES CAN STORE THEIR PERSONAL ITEMS.

Basic (5)

−10 pts

40PERSONAL CLEANLINESS−2
2-402.11 OBSERVED A FEMALE FOOD HANDLER WITHOUT A HAIR RESTRAINT SUCH AS A HAIR NET OR A HAT. INSTRUCTED TO PROVIDE EFFECTIVE HAIR RESTRAINTS FOR ALL FOOD HANDLERS.
41WIPING CLOTHS: PROPERLY USED & STORED−2
3-304.14 OBSERVED CLOTHS FOR WIPING KNIVES NOT HELD IN A SANITIZING SOLUTION. INSTRUCTED TO STORE WIPING CLOTHS IN A SANITIZING SOLUTION AT ALL TIMES.
46GLOVES USED PROPERLY−2
3-304.15(B-D) OBSERVED IMPROPER GLOVE USE BY FOOD HANDLERS. INSTRUCTED TO REVIEW PROPER GLOVE USE AND WHEN TO CHANGE GLOVES WITH ALL FOOD HANDLERS.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11(C) OBSERVED ACCUMULATED FOOD DEBRIS UNDER THE FLAT TOP GRILL. INSTRUCTED TO CLEAN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.12 OBSERVED EXCESSIVE GREASE DEBRIS ON THE PIPES THAT ARE LOCATED BEHIND THE COOKING EQUIPMENT. INSTRUCTED TO CLEAN ALL.

Base deductions−50 pts

Risk factor bonus (2× +5)−10 pts

Feb 23

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Jan 23

Canvass Re-Inspection InspectionFail

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

59PREVIOUS PRIORITY FOUNDATION VIOLATION CORRECTED−2
8-404.13 FOUND CONTINUED NON-COMPLIANCE,FROM INSPECTION REPORT #2570059 CONDUCTED ON 1/23/23. THE FOLLOWING PREVIOUS PRIORITY FOUNDATION VIOLATION WAS NOT CORRECTED: STEAK AND EGGS ON THE MENU SAID ITEMS CAN BE ORDERED UNDERCOOKED. FOUND REMINDER. FOUND NO DISCLOSURE ON THE MENU FOR ITEMS THAT ARE SERVED UNDERCOOKED. INSTRUCTED FACILITY TO PROVIDE FOOTNOTE, DISCLOSURE (WRITTEN DISCLOSURE AND DISCLOSURE BY ASTERISK), AND REMINDER FOR MENU ITEMS THAT CAN BE ORDERED UNDERCOOKED. PRIORITY FOUNDATION VIOLATION.7-38-005. INSTRUCTED MANAGER TO COMPLY.PRIORITY VIOLATION. 7-42-090. CITATION ISSUED.

Base deductions−2 pts

Jan 23

Canvass InspectionFail

1 High1 Med1 Basic

3 total

83/100inspection score

−17 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
FOUND A SMALL AMOUNT OF BLACK MOLD-LIKE SUBSTANCE ON THE FOOD CONTACT SURFACE OF THE ICE MACHINE(TOP INTERIOR). INSTRUCTED MANAGER TO CLEAN, SANITIZE AND MAINTAIN.

Intermediate (1)

−5 pts

25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
OBSERVED STEAK AND EGGS ON THE MENU SAID ITEMS CAN BE ORDERED UNDERCOOKED. FOUND REMINDER. FOUND NO DISCLOSURE ON THE MENU FOR ITEMS THAT ARE SERVED UNDERCOOKED. INSTRUCTED FACILITY TO PROVIDE FOOTNOTE, DISCLOSURE (WRITTEN DISCLOSURE AND DISCLOSURE BY ASTERISK), AND REMINDER FOR MENU ITEMS THAT CAN BE ORDERED UNDERCOOKED. PRIORITY FOUNDATION VIOLATION.7-38-005.

Basic (1)

−2 pts

48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED NO CHEMICAL TEST STRIPS ON SITE. INSTRUCTED PIC TO PROVIDE AND MAINTAIN AT ALL TIMES CHEMICAL TEST STRIPS TO TEST THE SANITIZING AGENT FOR THE DISHMACHINE AND THREE COMP SINK. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.

Base deductions−17 pts

Sep 22

Complaint InspectionPass

1 High3 Basic

4 total

84/100inspection score

−16 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
6-301.14 OBSERVED HAND WASHING SIGNS ARE NEEDED AT THE REAR AND FRONT FOOD PREP AREA HAND WASHING SINKS. INSTRUCTED TO PROVIDE.

Basic (3)

−6 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11(C) OBSERVED ACCUMULATED FOOD AND GREASE DEBRIS IN BETWEEN THE COOKING EQUIPMENT. INSTRUCTED TO CLEAN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
5-501.17 OBSERVED NO COVERED RECEPTACLE INSIDE OF THE WOMEN'S TOILET ROOM. INSTRUCTED TO PROVIDE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.12 OBSERVED ACCUMULATED DIRT DEBRIS UNDER THE SHELVES, ALONG THE WALL AND UNDER THE 3 COMPARTMENT SINK IN THE REAR FOOD PREP AREA AND EXCESSIVE ACCUMULATED FOOD AND GREASE DEBRIS UNDER AND BEHIND THE COOKING EQUIPMENT LOCATED IN THE FRONT FOOD PREP AREA. INSTRUCTED TO CLEAN AND SANITIZE ALL.

Base deductions−16 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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