What is Fft AT Sabw, Llc's health inspection score?

Fft AT Sabw, Llc has a SafeDine safety score of 85 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Fft AT Sabw, Llc last inspected?

Fft AT Sabw, Llc was last inspected on December 2, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Fft AT Sabw, Llc have?

Fft AT Sabw, Llc has 31 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Fft AT Sabw, Llc safe to eat at?

Yes, Fft AT Sabw, Llc has an excellent safety record with a score of 85/100. This indicates strong compliance with health and safety standards.

Official Health Record

Fft AT Sabw, Llc

Name: Fft AT Sabw, Llc
Address: 1 S DEARBORN ST, Chicago, 60603
Rating: 85

1 S DEARBORN ST, Chicago

Last Inspected: 12/2/2025

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0Excellent

The Loop

Ranked #282 of 865 in The Loop

Improving

6 inspections

Last: Dec 2, 2025

high confidence

Directions Order

Inspections

17%

Clean Rate

5.2

Avg Violations

4 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Plumbing issues

Plumbing or waste disposal problems

Employee hygiene

Personal hygiene practices not followed

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-15

Final Score

Impact Breakdown

High Priority

-8 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-1 pts

Best practices • 2 pts each

Inspection Timeline

+19 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

1 S DEARBORN ST, Chicago, IL 60603

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Violation Timeline

Sep 2022

1 inspections

2 intermediate

11 basic

Sep

Sep 2023

1 inspections

2 high priority

3 intermediate

2 basic

Oct 2023

1 inspections

1 intermediate

2 basic

Oct

Sep 2024

1 inspections

1 high priority

2 basic

Nov 2025

1 inspections

2 high priority

2 intermediate

1 basic

Nov

Dec 2025

1 inspections

Inspection History

6 records on file

2 Canvass Re-Inspection3 Canvass1 Complaint

Dec 25

Canvass Re-Inspection InspectionLatestCleanPass

No violations

100/100inspection score

Nov 25

Canvass InspectionFail

2 High2 Med1 Basic

5 total

68/100inspection score

−32 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED IMPROPER MAXIMUM WATER TEMPERATURES RANGING BETWEEN 131.2-134.4F AT HANDWASHING SINKS IN FACILITY. OBSERVED IMPROPER MAXIMUM WATER TEMPERATURES AT HANDWASHING SINKS IN KITCHEN PREP AND BUFFET LINE. INSTRUCTED A HANDWASHING SINK SHALL BE EQUIPPED TO PROVIDE WATER AT A MAXIMUM TEMPERATURE OF 120F THROUGH A MIXING VALVE OR COMBINATION FAUCET. PRIORITY FOUNDATION VIOLATION 7-38-030(C)CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO EXPOSED SINK FOR HANDWASHING LOCATED IN EXPO SALAD STATION WHERE FOOD IS BEING PREPARED. INSTRUCTED TO INSTALL EXPOSED HANDWASHING SINK IN EXPO SALAD STATION FOR CONVENIENT USE BY EMPLOYEES OR CONVERT EXPO SALAD STATION INTO SELF SERVICE SALAD BAR. PRIORITY FOUNDATION VIOLATION 7-38-030(C) NO CITATION ISSUED.

Intermediate (2)

−10 pts

21PROPER HOT HOLDING TEMPERATURES−5
OBSERVED HOT TCS FOOD(COOKED BACON) HELD AT IMPROPER TEMPERATURE OF 80.1F. INSTRUCTED ALL HOT TCS FOOD MUST BE HELD AT 135F OR ABOVE. CORRECTED ON SITE MANAGER VOLUNTARILY DISCARDED AND DENATURED FOOD VALUED AT $20 WEIGHING 0.25LBS. CONSOLIDATED WITH VIOLATION BELOW PRIORITY VIOLATION 7-38-005 CITATION ISSUED
22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED COLD TCS FOODS, HELD AT IMPROPER TEMPERATURES RANGING BETWEEN 45.5-65.8F. OBSERVED COLD TCS FOODS, CHEESE(47.9-58.3F), QUINOA(59.2F), CHICKEN(55.6-59.5F), KALE SALAD(50.2-51.4F), HARD BOILED EGG(60.4F), CORN(65.8F), BEANS(59.2-60.4F), SHREDDED ROMAINE(51.4F), SPINACH(48.4F), SLICED TOMATOES(55.8F), MESCLUN SALAD MIX(52.0F), SALMON(48.4F) AND TUNA(45.5-46.9F) HELD AT IMPROPER TEMPERATURE. INSTRUCTED ALL COLD TCS FOOD MUST BE HELD AT 41F OR BELOW. CORRECTED ON SITE MANAGER VOLUNTARILY DISCARDED AND DENATURED FOOD VALUED AT $85 WEIGHING 15LBS. CONSOLIDATED WITH VIOLATION ABOVE PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Basic (1)

−2 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED LOW WATER PRESSURE AT HANDWASHING SINK IN KITCHEN PREP AREA ACROSS FROM DOUBLE UPRIGHT OVEN. INSTRUCTED TO INCREASE WATER PRESSURE AT HANDWASHING SINK IN KITCHEN PREP AREA ACROSS FROM DOUBLE UPRIGHT OVEN AND MAINTAIN.

Base deductions−32 pts

Sep 24

Canvass InspectionPass

1 High2 Basic

3 total

86/100inspection score

−14 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED HANDWASHING SINK IN THE FRONT PREP AREA NEXT TO STOVE RUNNING LESS THAN 15 SECS. INSTRUCTED TO ADJUST METERED HANDSINK TO RUN FOR AT LEAST 15 SECS TO ALLOW FOR PROPER HANDWASHING.

Basic (2)

−4 pts

40PERSONAL CLEANLINESS−2
OBSERVED SOME FOOD EMPLOYEES IN THE CAFE AREA WITHOUT HAIR RESTRAINTS. INSTRUCTED TO PROVIDE.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED LOW WATER PRESSURE AT THE HANDWASHING SINK IN THE PREP AREA IN FRONT OVER STOVES. INSTRUCTED TO REPAIR AND MAINTAIN.

Base deductions−14 pts

Oct 23

Canvass Re-Inspection InspectionPass

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
3-601.11 OBSERVED PREPACKAGED DESSERTS FOR SALE AT THE FRONT CUSTOMER SERVICE AREA WITHOUT LABELS CONTAINING THE INGREDIENTS AND IF ANY ALLERGENS ARE PRESENT. INSTRUCTED TO PROVIDE.

Basic (2)

−4 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
5-205.15 OBSERVED TWO HAND WASHING SINKS UNABLE TO TURN ON PROPERLY IN THE FRONT FOOD PREP AREA. INSTRUCTED TO REPAIR AND CONTINUE USING THE ADDITIONAL HAND WASHING SINKS IN SAID FOOD PREP AREA.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
6-303.11 OBSERVED BURNT OUT LIGHTING IN THE CATERING FOOD PREP AREA LOCATED ON THE 38TH FLOOR. INSTRUCTED TO REPLACE LIGHT BULBS.

Base deductions−9 pts

Sep 23

Canvass InspectionFail

2 High3 Med2 Basic

7 total

61/100inspection score

−39 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
6-301.11 OBSERVED NO HAND WASHING CLEANSER AT MULTIPLE HAND WASHING SINKS IN THE FRONT AND DISH WASHING FOOD PREP AREAS ON THE 37TH FLOOR AND AT THE HAND WASHING SINK IN THE CATERING FOOD PREP AREA ON THE 38TH FLOOR. INSTRUCTED TO PROVIDE ADEQUATE HAND WASHING CLEANSER AT ALL TIMES. MANAGER PROVIDED HAND WASHING CLEANSER DURING THE INSPECTION. PRIORITY FOUNDATION. CITATION ISSUED 7-38-030(C).
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
6-301.12 OBSERVED NO HAND DRYING PROVISION AT MULTIPLE HAND WASHING SINKS AT THE FRONT AND DISH WASHING FOOD PREP AREAS LOCATED ON THE 37TH FLOOR AND IN THE CATERING FOOD PREP AREA LOCATED ON THE 38TH FLOOR. INSTRUCTED TO PROVIDE A HAND DRYING PROVISION SUCH AS PAPER TOWELS AT ALL HAND WASHING SINKS AT ALL TIMES. MANAGER PROVIDED PAPER TOWELS DURING THE INSPECTION. PRIORITY FOUNDATION. CITATION ISSUED UNDER THE VIOLATION ABOVE.

Intermediate (3)

−15 pts

21PROPER HOT HOLDING TEMPERATURES−5
3-501.16(A:1) OBSERVED TCS FOODS AT INADEQUATE HOT HOLDING TEMPERATURES LOCATED INSIDE OF A HOT HOLDING UNIT; OBSERVED ABOUT 20 LBS OF COOKED POTATOES RANGING FROM 112F-114F, OBSERVED ABOUT 10 LBS OF COOKED SAUSAGE AT 121F AND ABOUT 30 LBS OF COOKED BREADED CHICKEN RANGING FROM 118F-120F. ALL FOODS DISCARD TOTALED $300 INSTRUCTED TO DISCARD AND DENATURE SAID TCS FOODS AND ALWAYS MAINTAIN ALL TCS FOODS AT 135F OR ABOVE AT ALL TIMES. MANAGER DISCARD SAID FOODS DURING THE INSPECTION. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
3-601.11 OBSERVED PREPACKAGED DESSERTS FOR SALE AT THE FRONT CUSTOMER SERVICE AREA WITHOUT LABELS CONTAINING THE INGREDIENTS AND IF ANY ALLERGENS ARE PRESENT. INSTRUCTED TO PROVIDE.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
6-501.111 OBSERVED EVIDENCE OF LIVE INSECT ACTIVITY ON SITE. OBSERVED ABOUT 20 LIVE SMALL FLIES LOCATED ON THE CEILINGS AND WALLS OF THE DISH WASHING AREA. INSTRUCTED TO ELIMINATE LIVE SMALL FLIES ACTIVITY, CLEAN AND SANITIZE AFFECTED AREAS AND RECOMMENDED CONTACTING PEST CONTROL FOR A SERVICE. PRIORITY FOUNDATION. CITATION ISSUED 7-38-020(A).

Basic (2)

−4 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
5-205.15 OBSERVED TWO HAND WASHING SINKS UNABLE TO TURN ON PROPERLY IN THE FRONT FOOD PREP AREA. INSTRUCTED TO REPAIR AND CONTINUE USING THE ADDITIONAL HAND WASHING SINKS IN SAID FOOD PREP AREA.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
6-303.11 OBSERVED BURNT OUT LIGHTING IN THE CATERING FOOD PREP AREA LOCATED ON THE 38TH FLOOR. INSTRUCTED TO REPLACE LIGHT BULBS.

Base deductions−39 pts

Sep 22

Complaint InspectionPass w/ Conditions

2 Med11 Basic

13 total

68/100inspection score

−32 pts

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED TCS FOODS HELD AT IMPROPER INTERNAL TEMPERATURES IN THE FRONT PREP COLD HOLDING UNIT AND WALK IN COOLER, SUCH AS 5LBS OF HAM AT 50.8F, 1LBS OF SLICED CHICKEN AT 51.5F,3 LBS SLICED TURKEY AT 47.8F AND YOGURT AT 52F. MANAGER DISCARDED AND DENATURED A TOTAL 9LBS AT $35. ALL COLD TCS FOOD MUST MAINTAIN 41F OR BELOW . PRIORITY VIOLATION. CITATION ISSUED 7-38-005.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED PEPPER, SALT, WALNUTS AND OIL OUT OF THE ORIGINAL CONTAINERS WITHOUT LABELS CONTAINING THE PRODUCT NAME. INSTRUCTED TO LABEL ALL FOODS AND SPICES WITH COMMON NAME THAT ARE OUT OF THE ORIGINAL CONTAINERS.

Basic (11)

−22 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD ITEMS STORED ON FLOOR IN WALK-IN COOLER AND FREEZER. INSTRUCTED MANAGER TO ELEVATE ALL FOOD SIX INCHES OFF FLOOR.
41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED SOILED WIPING CLOTHS STORED ON PREP TABLES. INSTRUCTED MANAGER TO STORE IN SANITIZING SOLUTION BETWEEN USES.
43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED PLASTIC CUP USED AS DISPENSING UTENSIL FOR ICE IN THE FRONT PREP AREA. INSTRUCTED MANAGER TO REMOVE AND PROVIDE ADEQUATE DISPENSING UTENSIL WITH HANDLE STORED ABOVE FOOD.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CUTTING BOARDS ON MAIN COOK LINE COVERED WITH DEEP GROOVES AND DARK STAINS. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN SMOOTH, CLEANABLE SURFACES.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED RESIDUE ON INTERIOR SURFACES OF ICE MACHINE. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED UNUSED EQUIPMENT AND UNNECESSARY ARTICLES IN STORAGE AREA. INSTRUCTED MANAGER TO REMOVE ALL UNUSED, UNNECSSARY EQUIPMENT AND ARTICLES TO PREVENT PEST HARBORAGE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED SOILED MOP HEAD NOT PROPERLY STORED. INSTRUCTED MANAGER TO HANG MOP HEADS TO PREVENT INSECT BREEDING.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DUST BUILD UP IN THE CEILING AND WALLS IN PREP AND DISH AREA. INSTRUCTED TO CLEAN AND MAINTAIN
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED BUILD UP OF DUST ON FANS IN WALK-IN COOLER. INSTRUCTED TO CLEAN AND MAINTAIN IN GOOD CONDITION.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED 2 BURNT OUT LIGHT BULBS IN THE GRILL ARE. INSTRUCTED TO INSTALL WORKING LIGHTBULBS AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED 1 MISSING LIGHT SHIELD IN THE BACK PREP AREA. INSTRUCTED TO PROVIDE

Base deductions−32 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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