What is The Gwen's health inspection score?

The Gwen has a SafeDine safety score of 81 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was The Gwen last inspected?

The Gwen was last inspected on January 15, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does The Gwen have?

The Gwen has 21 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is The Gwen safe to eat at?

The Gwen has a good safety record with a score of 81/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does The Gwen serve?

The Gwen serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

The Gwen

Name: The Gwen
Address: 520 N MICHIGAN AVE, Chicago, 60611
Rating: 81

520 N MICHIGAN AVE, Chicago

Last Inspected: 1/15/2026

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0Good

American•Streeterville

Ranked #325 of 705 in StreetervilleBetter than 17% of american restaurants

Improving

5 inspections

Last: Jan 15, 2026

high confidence

Directions Order

Inspections

Clean Rate

4.2

Avg Violations

3 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

Employee illnessHigh Priority

Sick employee handling food — illness transmission risk

Unsafe food sourceHigh Priority

Food obtained from unapproved or unsafe source

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-19

Final Score

Impact Breakdown

High Priority

-3 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-7 pts

Best practices • 2 pts each

Inspection Timeline

+16 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

520 N MICHIGAN AVE, Chicago, IL 60611

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Violation Timeline

May 2022

1 inspections

1 high priority

1 intermediate

1 basic

May

Jan 2023

1 inspections

2 high priority

1 intermediate

Feb 2024

1 inspections

2 intermediate

3 basic

Feb

Jan 2025

1 inspections

2 high priority

1 intermediate

4 basic

Jan 2026

1 inspections

3 basic

Jan

Inspection History

5 records on file

5 Canvass

Jan 26

Canvass InspectionLatestPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED ACCUMULATED FOOD DEBRIS ON LOWER SIDE OF DISHMACHINE DRAINBOARDS. MUST CLEAN AND MAINTAIN LOWER SIDE OF DISHMACHINE DRAINBOARDS.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
DISHWASH AREA 3-COMPARTMENT SINK RIGHT SIDE COMPARTMENT DRAIN PIPE LEAKING. MUST REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DUST/DIRT BUILD UP ON WALLS AT DISHMACHINE ROOM. MUST CLEAN WALLS AND MAINTAIN THROUGHOUT DISHWASH ROOM.

Base deductions−6 pts

Jan 25

Canvass InspectionPass w/ Conditions

2 High1 Med4 Basic

7 total1 risk factor

62/100inspection score

−33 pts

High Priority (2)

−20 pts

5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
OBSERVED NO SUPPLIES ON SITE TO PROPERLY CLEAN UP ANY VOMIT OR DIARRHEA EVENTS THAT CAN POTENTIALLY OCCUR INSIDE OF THE FOOD ESTABLISHMENT. INSTRUCTED TO PROVIDE ADEQUATE SUPPLIES FOR VOMIT AND DIARRHEA CLEAN UP. PRIORITY FOUNDATION VIOLATION #7-38-005. CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
NOTED LOW TEMPERATURE DISH WASHING MACHINE IN USE NOT PROPERLY SANITIZING. SANITIZING STRENGTH OF SANITIZER (CHLORINE) AT THE TIME OF INSPECTION WAS 0 PPM. ECLOB TECHNICIAN ON SITE LOW TWMP DISH MACHINE NOW READING 50 PPM. PRIORITY VIOLATION #7-38-025. CITATION ISSUED.

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
FLY RIBBON TRAP MOUNTED ABOVE PREP AREA, IN REAR PREP, INSTRUCTED TO REMOVE.

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CUTTING BOARDS IN THE REAR PREP AREA WITH OPEN SEAMS AND DARK STAINS. INSTRUCTED TO REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS AND MAINTAIN AT ALL TIMES.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED MILK CRATES BEING USED AS SHELVING IN WALK IN IN MUST PREP.AND IN MUST REMOVE AND PROVIDE SHELVING THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DAMAGED MELTED CEILING TILES IN REAR PREP BY GRILL AREA AND CEILING TILES WITH RUST THORUGHOUT PREP AND DISH AREA. NOTED CEILING TILES FULL OF DUST IN DISH AREA. INSTRUCTED TO REPAIR, REPLACE DAMAGED PANELS AND/OR REPLACE THE STAINED CEILING TILES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED MISSING GROUT AND DAMAGED FLOOR TILES IN THE DISH AND PREP AREA INSTRUCTED TO REPAIR TO CREATE A SMOOTH AND EASILY CLEANABLE SURFACE. MUST MAINTAIN AT ALL TIMES.

Base deductions−33 pts

Risk factor bonus (1× +5)−5 pts

Feb 24

Canvass InspectionPass w/ Conditions

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
Several food containers not labeled ( salt, sugar...) instructed to label and maintain.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
Fly ribbon trap mounted above clean utensils at dish room, instructed to remove.

Basic (3)

−6 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
Deli cups not air dried after washing, instructed to air dry all muti-use utensils after washing.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
Using deli cups as a scoop for bulk food containers, Also plastic disposable spoons used in food preparation, Instructed to use proper utensils.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
No sanitizer test strips on site for low temp dish washing machine( chlorine ) instructed manager to obtain. Priority foundation violation 7-38-005. By the end of inspection manager purchased CL test strips.

Base deductions−16 pts

Jan 23

Canvass InspectionPass

2 High1 Med

3 total

75/100inspection score

−25 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
Slow drainage at bar hand wash sink, instructed to repair plumbing and maintain.
11FOOD OBTAINED FROM APPROVED SOURCE−10

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
Missing thermometer in several prep coolers, instructed to provide.

Base deductions−25 pts

May 22

Canvass InspectionPass w/ Conditions

1 High1 Med1 Basic

3 total

83/100inspection score

−17 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
Obstructed hand wash sink at main bar, hand wash sink used as a dump sink, a strainer basket placed in sink with food debris and straws in sink, instructed to use hand wash sink only for hands washing. priority foundation violation 7-38-030(c)

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
Several cooler with missing and inaccurate thermometers, instructed to provide good working ones to all coolers.

Basic (1)

−2 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
Meat slicer behind blade not clean, food debris noted, instructed to clean and maintain.

Base deductions−17 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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