What is Silver Spoon Restaurant's health inspection score?

Silver Spoon Restaurant has a SafeDine safety score of 75 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Silver Spoon Restaurant last inspected?

Silver Spoon Restaurant was last inspected on March 12, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Silver Spoon Restaurant have?

Silver Spoon Restaurant has 42 total violations across 10 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Silver Spoon Restaurant safe to eat at?

Silver Spoon Restaurant has a good safety record with a score of 75/100. While there are some noted violations, overall compliance is solid.

Official Health Record

Silver Spoon Restaurant

Name: Silver Spoon Restaurant
Address: 710 N RUSH ST, Chicago, 60611
Rating: 75

710 N RUSH ST , Chicago

Data may be outdated — inspected 3/12/2024

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0Good

Streeterville

Ranked #435 of 713 in Streeterville

Improving

9 inspections

Last: Mar 12, 2024

low confidence

Directions Order

Inspections

44%

Clean Rate

4.7

Avg Violations

27 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

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Plumbing issues

Plumbing or waste disposal problems

Facility condition

Building maintenance or structural issues

Other violationHigh Priority

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-28

Final Score

Impact Breakdown

High Priority

-2 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+7 pts

100

Latest

100% weight

100

2nd

60% weight

3rd

30% weight

Real-time Score: 72/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (75/100) which is computed during our regular data sync.

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

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710 N RUSH ST , Chicago, IL 60611

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Violation Timeline

Sep 2022

2 inspections

4 high priority

1 intermediate

3 basic

Sep

Feb 2023

1 inspections

6 high priority

3 intermediate

7 basic

Mar 2023

2 inspections

2 intermediate

4 basic

Mar

Jun 2023

1 inspections

2 high priority

2 intermediate

5 basic

Mar 2024

3 inspections

1 high priority

2 intermediate

Mar

Inspection History

9 records on file

1 Recent Inspection3 Canvass2 Complaint2 Complaint Re-Inspection1 Canvass Re-Inspection

Mar 24

Recent Inspection InspectionLatestCleanPass w/ Conditions

No violations

100/100inspection score

Mar 24

Canvass InspectionCleanOut of Business

No violations

100/100inspection score

Mar 24

Canvass InspectionPass w/ Conditions

1 High2 Med

3 total

80/100inspection score

−20 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED WALK-IN COOLER USED TO HOLD COLD TCS FOODS AT AN IMPROPER AMBIENT TEMPERATURE OF 52.2F. INSTRUCTED ALL COLD HOLDING UNITS MUST BE MAINTAINED AT 41F OR BELOW. CORRECTED ON SITE HELD FOR INSPECTION TAG PLACED ON WALK-IN COOLER. 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 50.4-55.9F(HALF AND HALF 51.1F, SHRIMP 53.2F, CREAM CHEESE 52.7F, CHICKEN 50.7F, EGGS 55.9F, BEEF 55.6F, CHICKEN SATAY 52.5F, MUSSELLS 50.2F, EGG ROLLS 52.0F, NOODLES 51.6F, RICE 50.4F, TOFU 51.3F AND CRAB RANGOON 52.0F). INSTRUCTED ALL COLD TCS FOOD MUST BE HELD AT 41F OR BELOW. CORRECTED ON SITE MANAGER VOLUNTARILY DISCARDED AND DENATURED FOOD VALUED AT $500 WEIGHING 120LBS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED
36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED NO METAL STEM THERMOMETER ON PREMISES. INSTRUCTED TO PROVIDE METAL STEM THERMOMETER ON PREMISES TO ENSURE ATTAINMENT AND MAINTENANCE OF FOOD TEMPERATURES. CORRECTED ON SITE METAL STEM THERMOMETER DELIVERED TO FACILITY BEFORE CONCLUSION OF INSPECTION. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED

Base deductions−20 pts

Jun 23

Complaint InspectionPass w/ Conditions

2 High2 Med5 Basic

9 total1 risk factor

55/100inspection score

−40 pts

High Priority (2)

−20 pts

6PROPER EATING, TASTING, DRINKING, OR TOBACCO USERisk Factor−10
OBSERVED EMPLOYEE DRINKING FROM CONTAINER WITHOUT LID IN PREP AREA. INSTRUCTED TO PROVIDE IN ORDER TO PREVENT CONTAMINATION.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED FOOD EMPLOYEE WASHING DISHES AT 3 COMPARTMENT SINK IN PREP AREA WITHOUT SETTING SINKS UP PROPERLY FOR WASHING SOILED EQUIPMENT.INSTRUCTED PERSON IN CHARGE TO PROPERLY FILL SINKS TO PROPERLY WASH, RINSE AND SANITIZE WITH CHLORINE AND MAINTAIN AS REQUIRED. PRIORITY VIOLATION.7-38-925. CITATION ISSUED.

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED THEF OLLOWING ITEMS AT IMPROPER COLD HOLDING TEMPERATURES DURING TIME OF INSPECTION.NOTED 16 LBS OF COOKED CHICKEN STORED INSIDE WALK IN COOLER RANGING BETWEEN 65.0F-78.2F, APPROXIMATELY 4 LBS OF COOKED STEAK AT 72.5F, 4 LBS KIMCHI @62.0F, 2 LBS PREPARED CRAB RANGOON FILLING @ 60F, 12 LBS OF COOKED DUCK ON PREP TABLE @55.0F, 10 LBS COOKED NOODLE ON PREP TABLE @84.0F, 5 LBS TOFU @66.3F, 2 DOZEN RAW EGGS NEAR COOKING EQUIPMENT @ 75.0F, 8 LBS COOKED BBQ PORK ON PREP TABLE @ 70F. PERSON IN CHARGE VOLUNTARILY DISCARDED AND DENATURED ALL SAID FOOD ITEMS DURING THIS TIME. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED CONTAINERS WITH SEASONINGS AND WORKING INGREDIENTS WITHOUT LABELS. MUST PROVIDE.

Basic (5)

−10 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED ALL PREP TABLES AND HEAVY EQUIPMENT LOCATED IN PREP AREA ENCRUSTED WITH DRIED FOOD DEBRIS AND EXCESSIVE AMOUNTS OF GREASE. INSTRUCTED TO CLEAN AND MAINTAIN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED RECEPTACLE WITHOUT COVERING. MUST PROVIDE FOR UNISEX TOILETROOM.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OBSERVED SOME SMALL AMOUNTS OF TRASH SURROUNDING RECEPTACLE AREA. INSTRUCTED TO REMOVE AND MAINTAIN REFUSE AREA.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED EXCESSIVE AMOUNTS OF FOOD AND GREASE ON FLOORS THROUGJPUT PREP AREA ON FLOORS. INSTRUCTED TO REMOVE, CLEAN AND SANITIZE.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED EXCESSIVE AMOUNTS OF GREASE, DUST AND DIRT ACCUMULATION ON INSIDE OF PIPES/CONDUITS AND EDGES OF THE EXHAUST HOOD ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD FILTERS.

Base deductions−40 pts

Risk factor bonus (1× +5)−5 pts

Mar 23

Complaint Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Mar 23

Complaint Re-Inspection InspectionFail

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

23PROPER DATE MARKING AND DISPOSITION−5
3-501.17: OBSERVED IMPROPER DATE LABELING ON PREPARED/TCS FOODS. FACILITY HAS PROVIDED DISCARD DATES BUT DID NOT OBSERVE PREPARATION DATES. INSTRCUTED TO PROVIDE PROPER DATE LABELING.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
6-501.111: Observed over 10 live cockroaches under 3-comp sink and food prep tables at main kitchen. Instructed to eliminate insect infestation and activity in all affected areas. must have pest control service facility.

Basic (4)

−8 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11(C): (C) pipes and conduits with heavy grease and dirt build-up behind cook line. instructed to clean and maintain.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.11: floors and walls not clean thorough out kitchen, instructed to clean and maintain.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED HEAVY GREASE ACCUMULATION UNDER WHEELS OF THE COOKLINE UNITS. FACILITY MUST DEEP CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED OPENINGS/GAPS BETWEEN CORNER TILES UNDER THE 3 COMPARTMENT SINK. OBSERVED OPEN HOLES ON WALLS UNDER/ABOVE THE 3COMPARTMENT SINK. FACILITY MUST SEAL UP ALL OPENINGS AND ENSURE THAT ALL SURFACES ARE SMOOTH, EASILY CLEANABLE, AND NON-ABSORBENT.

Base deductions−18 pts

Feb 23

Complaint InspectionFail

6 High3 Med7 Basic

16 total3 risk factors

0/100inspection score

−89 pts

High Priority (6)

−60 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
No certified food service manager on site while handling and serving TCS foods ( chicken, beef...) instructed to obtain. priority foundation violation 7-38-012. Manager arrived during inspection.
6PROPER EATING, TASTING, DRINKING, OR TOBACCO USERisk Factor−10
Observed a food handler eating in prep kitchen, instructed to eat in dining room.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
No hand soap provided at main kitchen hand wash sink. instructed to provide. priority foundation violation 7-38-030.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
No hand washing signs for kitchen hand sink, instructed to provide.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
Observed a staff member washing dishes with soap only not sanitizing at final rinse. 3-comp sink not setup properly. instructed manager to wash, rinse and sanitize multi-use utensils properly. priority violation 7-38-005.

Intermediate (3)

−15 pts

23PROPER DATE MARKING AND DISPOSITION−5
No dates on cooked foods in walk-in cooler ( cooked chicken, noodles...) instructed to date. priority foundation violation 7-38-005. 5 lbs of food discarded. Value $20.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
No food labels on dry bulk food containers, instructed to provide.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
Observed over 50 live cockroaches under 3-comp sink and food prep tables at main kitchen. Instructed to eliminate insect infestation and activity in all affected areas. must have pest control service facility. priority violation 7-38-020a.

Basic (7)

−14 pts

40PERSONAL CLEANLINESS−2
food handlers not wearing hair restraints, instructed to wear.
43IN-USE UTENSILS: PROPERLY STORED−2
large spoons in-use stored in standing water at room temperature. instructed to keep utensils according to health code.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
used card board boxes used to store cooked food in walk-in cooler, instructed to use proper food containers. also grocery bags used to store food in chest freezer. instructed to use food grade bags.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
pipes and conduits with heavy grease and dirt build-up behind cook line. instructed to clean and maintain.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
floors and walls not clean thorough out kitchen, instructed to clean and maintain.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
No food handler certificates for food handlers, instructed to obtain.
58ALLERGEN TRAINING AS REQUIRED−2
No allergen training certificate for food service manager. instructed to obtain.

Base deductions−89 pts

Risk factor bonus (3× +5)−15 pts

Sep 22

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Sep 22

Canvass InspectionFail

4 High1 Med3 Basic

8 total2 risk factors

39/100inspection score

−51 pts

High Priority (4)

−40 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
NO certified food service manager on site while handling and serving TCS foods ( chicken, rice...) Instructed to obtain. priority foundation violation 7-38-012.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
No hot running water at main kitchen hand wash sink, broken faucet. Instructed to provide hot (100f minimum) running water at all hand wash sink. priority violation 7-38-030(c)
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
No hand wash soap provided at main kitchen hand wash sink. instructed to provide. priority foundation violation 7-38-030(c)

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
Found about 125 live cockroaches in kitchen behind prep coolers, 3-comp sink and prep tables, instructed to eliminate insects activity in all affected areas. Priority violation 7-38-020(a)

Basic (3)

−6 pts

58ALLERGEN TRAINING AS REQUIRED−2
No allergen training certificate for food person in charge.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
Missing sink stoppers at 3-comp sink, instructed to provide.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
Heavy grease and dirt build-up behind cook line, shelves above dish washing area walk-in coolers and prep tables not clean, instructed to clean and maintain.

Base deductions−51 pts

Risk factor bonus (2× +5)−10 pts

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Community Safety Reports

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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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