What is Illinois Institute OF Technology's health inspection score?

Illinois Institute OF Technology has a SafeDine safety score of 95 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Illinois Institute OF Technology last inspected?

Illinois Institute OF Technology was last inspected on November 6, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Illinois Institute OF Technology have?

Illinois Institute OF Technology has 28 total violations across 8 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Illinois Institute OF Technology safe to eat at?

Yes, Illinois Institute OF Technology has an excellent safety record with a score of 95/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Illinois Institute OF Technology serve?

Illinois Institute OF Technology serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Illinois Institute OF Technology

Name: Illinois Institute OF Technology
Address: 3201 S STATE ST, Chicago, 60616
Rating: 95

3201 S STATE ST, Chicago

Last Inspected: 11/6/2025

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0Excellent

American•Chinatown

Ranked #40 of 459 in ChinatownBetter than 17% of american restaurants

Improving

8 inspections

Last: Nov 6, 2025

high confidence

Directions Order

Inspections

25%

Clean Rate

3.5

Avg Violations

5 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-5

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-3 pts

Best practices • 2 pts each

Inspection Timeline

+9 pts

100

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

3201 S STATE ST, Chicago, IL 60616

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Violation Timeline

Nov 2022

1 inspections

1 high priority

6 basic

Nov

Mar 2023

1 inspections

1 intermediate

2 basic

Oct 2023

1 inspections

1 intermediate

1 basic

Oct

May 2024

1 inspections

Aug 2024

2 inspections

2 high priority

10 basic

Aug

Sep 2024

1 inspections

4 basic

Nov 2025

1 inspections

Nov

Inspection History

8 records on file

2 Canvass2 Canvass Re-Inspection1 Non-Inspection3 Complaint

Nov 25

Canvass InspectionLatestCleanPass

No violations

100/100inspection score

Sep 24

Canvass Re-Inspection InspectionPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
3-307.11: OBSERVED METAL BOWLS, STORED INSIDE THREE BULK CONTAINERS WITH CUT FRUITS STORED INSIDE THE WALK-IN COOLER. INSTRUCTED TO USE UTENSILS WITH HANDLES TO TRANSFER FOOD ITEMS AND MAINTAIN, IN ORDER TO PREVENT POSSIBLE CONTAMINATION.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11(C): 4-601.11(C): OBSERVED DEBRIS INSIDE OF THE CONDENSOR BOX NEXT TO THE FRONT SERVING STATION IN THE NORTH PREP STATION. INSTRUCTED TO CLEAN AND MAINTAIN
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.11: OBSERVED THE LOWER WALL COVEN NEXT TO THE TILT POT IN THE REAR FOOD PREP AREA DAMAGED AND CREATING AN OPENING FOR INSECTS. INSTRUCTED TO SEAL, MAKE SMOOTH AND EASILY CLEANABLE AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.12: OBSERVED MOLD LIKE SUBSTANCE ON THE WALLS IN THE REAR DISWASHING AREA ON THE SIDE AND UNDER THE THREE COMPARTMENT SINK. INSTRUCTED TO REMOVE MOLD LIKE SUBSTANCE AND MAINTAIN

Base deductions−8 pts

Aug 24

Canvass Re-Inspection InspectionFail

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
3-307.11: OBSERVED METAL BOWLS, STORED INSIDE THREE BULK CONTAINERS WITH CUT FRUITS STORED INSIDE THE WALK-IN COOLER. INSTRUCTED TO USE UTENSILS WITH HANDLES TO TRANSFER FOOD ITEMS AND MAINTAIN, IN ORDER TO PREVENT POSSIBLE CONTAMINATION.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
4-204.115: OBSERVED THE DISHWASHING MACHINE FINAL RINSE TEMPERATURE GAUAGE NOT WORKING ADEQUATELY. THE FINAL RINSE REACHED 104.0F, HOWEVER THE SURFACE TEMPERATURE REACHED 160.0F AT THE TIME OF THE INSPECTION. INSTRUCTED TO REPAIR MENTIONED TEMPERATURE GAUAGE, SO THAT THE FINAL RINSE DISPLAYS 180.0F. PRIORITY FOUNDATION 7-38-005, CITATION ISSUED.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11(C): OBSERVED DEBRIS INSIDE OF THE CONDENSOR BOX NEXT TO THE FRONT SERVING STATION IN THE NORTH PREP STATION. INSTRUCTED TO CLEAN AND MAINTAIN
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.11: OBSERVED THE LOWER WALL COVEN NEXT TO THE TILT POT IN THE REAR FOOD PREP AREA DAMAGED AND CREATING AN OPENING FOR INSECTS. INSTRUCTED TO SEAL, MAKE SMOOTH AND EASILY CLEANABLE AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.12: OBSERVED MOLD LIKE SUBSTANCE ON THE WALLS IN THE REAR DISWASHING AREA ON THE SIDE AND UNDER THE THREE COMPARTMENT SINK. INSTRUCTED TO REMOVE MOLD LIKE SUBSTANCE AND MAINTAIN.

Base deductions−10 pts

Aug 24

Canvass InspectionFail

2 High5 Basic

7 total

70/100inspection score

−30 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HOT RUNNING WATER AT THE HANDWASHING SINK IN THE GRILL PREP AREA AND IN THE WOMEN AND MEN'S TOILET ROOM ON THE SAME FLOOR AS THE COMMON FOOD PREP AREA. TEMPERATURE OF WATER IN THE GRILL PREP STATION WAS 70.0F AND THE TEMPERATURES RANGED 74.0F-77.0F IN THE TOILET ROOMS AT THE TIME OF INSPECTION. MANAGER WAS INSTRUCTED TO HAVE ALL FOOD HANDLERS IN THE GRILL PREP AREA WASH THEIR HANDS IN THE NEAR BY PASTA PREP AREA, UNTIL HANDWASHING SINK MEETS COMPLAINCE. ALSO, INSTRUCTED TO HAVE HOT (100.0F) AND COLD RUNNING WATER AT ALL HANDWASHING SINKS AT ALL TIMES. PRIORITY VIOLATION 7-38-030(C), CITATION ISSUED.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED A COLD HOLDING UNIT BEHIND THE PASTA PREP AREA FOUND AT 55.0F. THE UNIT HAD NON TCS FOODS STORED INSIDE, AT THE TIME OF THE INSPECTION. INSTRUCTED TO HAVE ALL COLD HOLDING UNITS REACH AND MAINTAIN 41.0F OR BELOW AT ALL TIMES. UNIT WAS TAGGED, PLEASE REVIEW COMMENTS FOR TAG REMOVAL PROCESS. PRIORITY VIOLATION 7-38-005, NO CITATION ISSUSED

Basic (5)

−10 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED METAL BOWLS, STORED INSIDE THREE BULK CONTAINERS WITH CUT FRUITS STORED INSIDE THE WALK-IN COOLER. INSTRUCTED TO USE UTENSILS WITH HANDLES TO TRANSFER FOOD ITEMS AND MAINTAIN, IN ORDER TO PREVENT POSSIBLE CONTAMINATION.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED THE DISHWASHING MACHINE FINAL RINSE TEMPERATURE GAUAGE NOT WORKING ADEQUATELY. THE FINAL RINSE REACHED 104.0F, HOWEVER THE SURFACE TEMPERATURE REACHED 160.0F AT THE TIME OF THE INSPECTION. INSTRUCTED TO REPAIR MENTIONED TEMPERATURE GAUAGE, SO THAT THE FINAL RINSE DISPLAYS 180.0F. PRIORITY FOUNDATION 7-38-005, CITATION ISSUED.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED DEBRIS INSIDE OF THE CONDENSOR BOX NEXT TO THE FRONT SERVING STATION IN THE NORTH PREP STATION. INSTRUCTED TO CLEAN AND MAINTAIN
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED THE LOWER WALL COVEN NEXT TO THE TILT POT IN THE REAR FOOD PREP AREA DAMAGED AND CREATING AN OPENING FOR INSECTS. INSTRUCTED TO SEAL, MAKE SMOOTH AND EASILY CLEANABLE AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED MOLD LIKE SUBSTANCE ON THE WALLS IN THE REAR DISWASHING AREA ON THE SIDE AND UNDER THE THREE COMPARTMENT SINK. INSTRUCTED TO REMOVE MOLD LIKE SUBSTANCE AND MAINTAIN.

Base deductions−30 pts

May 24

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

Oct 23

Complaint InspectionPass w/ Conditions

1 Med1 Basic

2 total

93/100inspection score

−7 pts

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED TCS FOOD TUNA AT IMPROPER COLD HOLDING TEMPERATURE OF 50F. INSTRUCTED PERSON IN CHARGE THAT ALL COLD HELD TCS FOODS MUST BE AT 41F AND BELOW. MANAGER VOLUNTARILY DISCARDED AND DENATURED 3LBS OF TUNA AT A COST OF $25. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.

Basic (1)

−2 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED BUILD UP OF GRIME IN CORNERS ON FLOORS IN KITCHEN PREP AREA. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.

Base deductions−7 pts

Mar 23

Complaint InspectionPass

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
INSTRUCTED TO LABEL BULK FOOD STORAGE CONTAINERS UNDER PREP TABLE IN THE NORTH POD WITH THE NAME OF THE PRODUCT INSIDE OF THE CONTAINER.

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED THE GASKET AT THE TWO DOOR COOLER (LEFT SIDE) IN THE SOUTH POD IN POOR REPAIR; REPAIR OR REPLACE GASKET.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
THE FLOOR DRAINS IN THE DISH WASHING ROOM NEED CLEANING BY THE DISH WASHER AND THE THREE COMP SINK; CLEAN DRAINS.

Base deductions−9 pts

Nov 22

Complaint InspectionPass

1 High6 Basic

7 total

78/100inspection score

−22 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
HANDWASHING SINKS HAVE SOAP AND SANITIZER DISPENSOR. INSTRUCTED MANAGER TO HAVE THEM MARKED ACCORDINGLY CORRECT AND MAINTAIN.

Basic (6)

−12 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
ICE MACHINE IN NEED OF CKEAING TO REMOVE SOME BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.
39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
ALL BEVERAGE DISPENSORS IN NEED OF CLEANING AT NOZZLE AND AROUND. INSTRUCTED TO CLEAN AND MAINTAIN CLEAN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NEW CUTTING BOARDS NEEDED TO REPLACE WORN INSTRUCTED TO CORRECT AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
LARGE CAN OPENERS IN NEED OF CLEANING TO REMOVE BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
VENTILATION ABOVE COOKING STATIONS IN NEED OF CLEANINH TO REMOVE GREASE AND DUST BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
ALL FOOD HANDLER'S CERTIFICATES ARE EXPIRED. INSTRUCTED TO OBTAIN AND REPLACE ALL CERTIFICATES.

Base deductions−22 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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