What is Salad Works's health inspection score?

Salad Works has a SafeDine safety score of 97 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Salad Works last inspected?

Salad Works was last inspected on February 18, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Salad Works have?

Salad Works has 21 total violations across 9 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Salad Works safe to eat at?

Yes, Salad Works has an excellent safety record with a score of 97/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Salad Works serve?

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

Official Health Record

Salad Works

Name: Salad Works
Address: 11601 W TOUHY AVE, Chicago, 60666
Rating: 97

11601 W TOUHY AVE, Chicago

Last Inspected: 2/18/2026

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0Excellent

American•Chicago

Ranked #62 of 1000 in ChicagoBetter than 17% of american restaurants

Improving

9 inspections

Last: Feb 18, 2026

high confidence

Directions Order

Inspections

22%

Clean Rate

2.3

Avg Violations

2 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

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Plumbing issues

Plumbing or waste disposal problems

Permit/documentation

Administrative or documentation issue

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-3

Final Score

Impact Breakdown

High Priority

-1 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-2 pts

Best practices • 2 pts each

Inspection Timeline

+6 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

11601 W TOUHY AVE, Chicago, IL 60666

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Violation Timeline

Mar 2023

2 inspections

1 high priority

1 intermediate

5 basic

Mar

Apr 2024

1 inspections

1 intermediate

2 basic

May 2024

1 inspections

2 high priority

1 basic

May

Oct 2024

1 inspections

Mar 2025

1 inspections

1 high priority

1 intermediate

1 basic

Mar

Jul 2025

1 inspections

1 high priority

3 basic

Feb 2026

2 inspections

1 basic

Feb

Inspection History

9 records on file

2 Canvass Re-Inspection5 Canvass1 Complaint1 Short Form Complaint

Feb 26

Canvass Re-Inspection InspectionLatestCleanPass

No violations

100/100inspection score

Feb 26

Canvass InspectionFail

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

52SEWAGE & WASTE WATER PROPERLY DISPOSED−2
OBSERVED INADEQUATE WASTE WATER DISPOSAL AT THREE COMPARTMENT SINK IN BASEMENT. WHEN ONE COMPARTMENT DRAINS ANOTHER ONE FLOODS. INSTRUCTED MANAGER TO SERVICE 3 COMPARTMENT SINK. PRIORITY VIOLATION 7-38-030 (C). CITATION ISSUED

Base deductions−2 pts

Jul 25

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
OBSERVED NO HANDWASHING SIGNAGE AT EXPOSED HANDWASHING SINK LOCATED IN BASEMENT PREP AREA. INSTRUCTED TO PROVIDE.

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED 2 EQUIPMENT ISSUES. OBSERVED SANITIZER DISPENSOR LOCATED AT 3 COMPARTMENT SINK IN FIRST FLOOR PREP/DISH AREA DOES NOT WORK. OBSERVED 1 OF 2 DOORS ON 2 DOOR COOLER IN BASEMENT DRY STORAGE AREA FALLS OFF COOLER. INSTRUCTED TO REPAIR BOTH PIECES OF EQUIPMENT AND MAINTAIN IN GOOD CONDITION.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED HEAVY BUILD UP OF FOOD DEBRIS ON SLICER IN BASEMENT PREP AREA AND HEAVY BUILD UP OF DIRT AND GRIME ON FLOOR OF SAME BASEMENT PRPE AREA. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN IN GOOD CONDITION.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO ALLERGEN TRAINING CERTIFICATES ON SITE AT TIME OF INSPECTION. INSTRUCTED ALL EMPLOYEES HOLDING CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATE MUST COMPLETE ALLERGEN TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.

Base deductions−16 pts

Mar 25

Canvass InspectionPass w/ Conditions

1 High1 Med1 Basic

3 total

83/100inspection score

−17 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
EQUIPMENT NOT MAINTAINING PROPER TEMPERATURE. NOTED TEMPERATURE OF DISPLAY COOLER AT THE PREP AREA TO BE IMPROPER AT 49F. INSTRUCTED NOT TO USE EQUIPMENT UNTIL MAINTAINING PROPER TEMPERATURE OF 41F AND BELOW. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TCS FOOD ITEMS INSIDE SERVICE COOLERS TO BE IMPROPER:-TURKEY 47.3F, CHICKEN 44.5F, CORN SALAD 46.4F, EGGS 48.9F, CHICKEN 44.2F, CHEESE 49F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 10 LBS OF PRODUCTS WORTH $200.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005

Basic (1)

−2 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED TORN RUBBER GASKET INSIDE THE DOOR OF 2 DOOR REFRIGERATION UNIT AT THE FRONT PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN AND/OR REPLACE.

Base deductions−17 pts

Oct 24

Canvass InspectionCleanPass

No violations

100/100inspection score

May 24

Short Form Complaint InspectionPass w/ Conditions

2 High1 Basic

3 total

78/100inspection score

−22 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NOTED NO PAPER TOWELS AT FRONT HAND WASH SINK. INSTRUCTED TO HAVE SOAP AND PAPER TOWELS AT ALL HAND WASHING SINKS AND AT ALL TIMES.PRIORITY FOUNDATION VIOLATION#7-38-030(C). CITATION ISSUED. CONSOLIDATED WITH ABOVE CITATION.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NOTED REAR HAND WASHING SINK INACCESSIBLE WITH CONTAINER OF INDIVIDUAL PACKAGED SAUCES AND CONTAAINER OF AVOCADOR. INSTRUCTED TO HAVE ALL HAND WASHING SINKS ACCESSIBLE AT ALL TIME. PRIORITY FOUNDATION VIOLATION #7-38-030(C). CITATION ISSUED.

Basic (1)

−2 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT ESPECIALLY AT THE REAR.

Base deductions−22 pts

Apr 24

Canvass InspectionPass

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
NOTED ASSORTED FOOD ITEMS INSIDE REFRIGERATION UNITS NOT PROPERLY LABELED. INSTRUCTED TO PROPERLY LABEL ALL FOOD ITEMS WITH PRODUCT NAME INCLUDING BULK FOOD CONTAINERS.

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED ASSORTED FOOD ITEMS INSIDE COOLERS AND REFRIGERATION UNITS FOOD STORED INSIDE TIN CANS. INSTRUCTED TO PROPERLY STORE ALL FOOD ITEMS INSIDE APPROVED FOOD GRADE CONTAINERS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT ESPECIALLY AT THE REAR.

Base deductions−9 pts

Mar 23

Canvass Re-Inspection InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CHIPPED PAINT AND RUST ON THE WIRE STORAGE RACKS IN THE WALK-IN COOLER LOCATED IN BASEMENT PREP AREA.INSTRUCTED TO REMOVE CHIPPED PAINT AND RUST AND REPAINT OR REPLACE THE SHELVES AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
ALLERGEN TRAINING IS REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION CERTIFICATE.INSTRUCTED TO COMPLETE TRAINING AND KEEP CERTIFICATE ON SITE.

Base deductions−4 pts

Mar 23

Canvass InspectionPass w/ Conditions

1 High1 Med3 Basic

5 total

79/100inspection score

−21 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED THE 1 DOOR STAND-UP COOLER AT REAR FOOD PREP/DISHWASHING AREA WITH AN AIR TEMPERATURE OF 46.0 F. THE COOLER WAS USED TO STORE (TCS FOODS) SUCH AS LETTUCE AND CHICKEN.INSTRUCTED MANAGER COLD HOLDING UNIT MUST MAINTAIN COLD HOLDING TEMPERATURE OF 41.0F OR COLDER.THE MENTIONED COOLER IS TAGGED "HELD FOR INSPECTION" AT THIS TIME. INSTRUCTED NOT TO USE UNTIL REPAIRED. SEE COMMENTS BELOW.PRIORITY VIOLATION 7-38-005,CITATION ISSUED.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED (TCS FOODS) AT IMPROPER COLD HOLDING TEMPERATURE INSIDE OF THE 1 DOOR STAND-UP COOLER AT REAR PREP/DISHWASHING AREA.OBSERVED CHICKEN AT 48.1 F.INSTRUCTED MANAGEMENT THAT ALL (TCS FOODS) MUST BE HELD AT PROPER HOLDING TEMPERATURE OF 41.0 F OR COLDER AT ALL TIMES.MANAGEMENT VOLUNTARILY DISCARDED AND DENATURED APPROXIMATELY 5#'S OF FOOD WORTH $30.00.PRIORITY VIOLATION 7-38-005,CITATION ISSUED.

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED STAINED CUTTING BOARDS IN THE BASEMENT PREP AREA.INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CHIPPED PAINT AND RUST ON THE WIRE STORAGE RACKS IN THE WALK-IN COOLER LOCATED IN BASEMENT PREP AREA.INSTRUCTED TO REMOVE CHIPPED PAINT AND RUST AND REPAINT OR REPLACE THE SHELVES AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
ALLERGEN TRAINING IS REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION CERTIFICATE.INSTRUCTED TO COMPLETE TRAINING AND KEEP CERTIFICATE ON SITE.

Base deductions−21 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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