What is Zoots's health inspection score?

Zoots has a SafeDine safety score of 94 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Zoots last inspected?

Zoots was last inspected on February 26, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Zoots have?

Zoots has 29 total violations across 7 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Zoots safe to eat at?

Yes, Zoots has an excellent safety record with a score of 94/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Zoots serve?

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

Official Health Record

Zoots

Name: Zoots
Address: 11601 W TOUHY AVE, Chicago, 60666
Rating: 94

11601 W TOUHY AVE, Chicago

Last Inspected: 2/26/2026

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0Excellent

American•Chicago

Ranked #336 of 1000 in ChicagoBetter than 22% of american restaurants

Stable

7 inspections

Last: Feb 26, 2026

high confidence

Directions Order

Inspections

Clean Rate

4.1

Avg Violations

3 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

Pest issuesHigh Priority

Evidence of pests found during inspection

Permit/documentation

Administrative or documentation issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-6

Final Score

Impact Breakdown

High Priority

-1 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-4 pts

Best practices • 2 pts each

Inspection Timeline

+3 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

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11601 W TOUHY AVE, Chicago, IL 60666

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Violation Timeline

Mar 2023

1 inspections

3 basic

Mar

Apr 2024

1 inspections

2 intermediate

6 basic

Oct 2024

2 inspections

4 high priority

1 intermediate

6 basic

Oct

Feb 2025

1 inspections

1 high priority

2 basic

Oct 2025

1 inspections

2 basic

Oct

Feb 2026

1 inspections

2 basic

Inspection History

7 records on file

5 Canvass1 Complaint Re-Inspection1 Complaint

Feb 26

Canvass InspectionLatestPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED ICE UNCOVERED IN THE SMOOTHIE STATION. INSTRUCTED TO COVER ICE BIN TO PROTECT ICE FROM POSSIBLE CONTAMINATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED GASKET ON THE INSIDE OF BEVERAGE REFRIGERATOR TO BE TORN AND IN DISREPAIR. INSTRUCTED TO REPAIR AND MAINTAIN.

Base deductions−4 pts

Oct 25

Canvass InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED ICE SCOOP IMPROPERLY STORED INSIDE ICE BIN BEHIND FRONT COUTER. INSTRUCTED MANAGER MUST PROVIDE A CLEAN CONTAINER FOR ICE SCOOP.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED RUBBER DOOR GASKETS NOT TIGHT FITTED AT CORNERS OF FRONT PREP LINE 3-DOOR REACH IN COOLER AND 1- DOOR REACH IN COOLER ALSO FOUND 2-DOOR STAND UP COOLER RIGHT SIDE DOOR LOOSE/DAMAGED AT LOWER LEVEL DRY ROOM. INSTRUCTED MANAGER ALL COOLERS DOORS RUBBER GASKES MUST BE TIGHT FITTED ALSO MUST REPAIR DRY ROOM 2-DOOR REACH IN COOLER AND MAINTAIN.

Base deductions−4 pts

Feb 25

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 HANDSOAP DISPENSER ATTACHED TO WALL DIRECTLY ABOVE DUMPSINK IN THEFRONT PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO REMOVE HANDSOAP DISPENSER AND MAINTAIN.

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED MULTIPLE CUTTING BOARDS WITH DEEP SCRATCHES AND STAINS ON PREP SURFACES IN THROUGHOUT FRONT PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO RESURFACE/REPLACE CUTTING BOARDS AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED ACCUMULATED DIRT ON FLOORS THROUGHOUT PREP AREAS. INSTRCUTED THE PERSON IN CHARGE TO DETAIL CLEAN FLOORS AND MAINTAIN.

Base deductions−14 pts

Oct 24

Complaint Re-Inspection InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
NOTED MISSING LIDS AT THE ICE BINS AT THE ICE CREAM AREA. INSTRUCTED TO PROVIDE ICE BIN COVER.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED TORN RUBBER GASKET INSIDE THE PREP SERVICE COOLER AT THE KITCHEN PREP. INSTRUCTED TO REPAIR AND MAINTAIN AND/OR REPLACE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED FLOOR INSIDE WALK IN COOLER OF THE BASEMENT FOOD PREP AREA TO BE IN POOR REPAIRS (UNEVEN PAVEMENT). INSTRUCTED TO REPAIR AND MAINTAIN.

Base deductions−6 pts

Oct 24

Complaint 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
6PROPER EATING, TASTING, DRINKING, OR TOBACCO USERisk Factor−10
NOTED EMPLOYEES DRINKING AND PREPARING FOOD AT THE KITCHEN PREP AREA. INSTRUCTED MANAGEMENT TO PROVIDE A DESIGNATED AREA FOR EMPLOYEES TO DRINK AND EAT AND NOT AT THE PREP AREAS.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NOTED HAND WASH SINK AT THE DISH WASHING AREA IN POOR REPAIRS WITH FAUCET UNABLE TO RELEASE WATER WHEN TURNED ON AT THE HOT WATER FAUCET.INSTRUCTED TO ALWAYS HAND HOT AND COLD RUNNING WATER AT THE HAND WASH SINK AT ALL TIMES WITH SOAP AND PAPER TOWELS. MANAGER IMMEDIATELY REPAIRED THE SINK. INSTRUCTED TO MAINTAIN. PRIORITY FOUNDATION VIOLATION#7-38-030(C).
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
EQUIPMENT NOT MAINTAINING PROPER TEMPERATURE. NOTED TEMPERATURE OF SERVICE COOLERS AT THE PREP AREA TO BE IMPROPER AT 50.6F AND 46F. 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 48.7F, HAM 52.3F, SALOMI 53.1F, MUSHROOMS 45.5F, BEEF 53.2F, CHEESE 50.3F, TUNA 50F, COMBO 48.7F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 26 LBS OF PRODUCTS WORTH $85.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.

Basic (3)

−6 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
NOTED MISSING LIDS AT THE ICE BINS AT THE ICE CREAM AREA. INSTRUCTED TO PROVIDE ICE BIN COVER.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED TORN RUBBER GASKET INSIDE THE PREP SERVICE COOLER AT THE KITCHEN PREP. INSTRUCTED TO REPAIR AND MAINTAIN AND/OR REPLACE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED FLOOR INSIDE WALK IN COOLER OF THE BASEMENT FOOD PREP AREA TO BE IN POOR REPAIRS. INSTRUCTED TO REPAIR AND MAINTAIN.

Base deductions−51 pts

Risk factor bonus (2× +5)−10 pts

Apr 24

Canvass InspectionPass w/ Conditions

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TCS FOOD ITEMS INSIDE SERVICE COOLERS TO BE IMPROPER:-TURKEY 48.7F, HAM 58.6F, SALOMI 53.1F, MUSHROOMS 45.5F, BEEF 43.9F, CHEESE 50.5F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 4 LBS OF PRODUCTS WORTH $19.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.
35APPROVED THAWING METHODS USED−5
NOTED ASORTED FOOD ITEMS IN WATER INSIDE CONTAINER IN THE 3 COMPARTMENT SINK THAWING. MANAGER STATED THAT THE FOOD ITEMS WERE DEFROSTING. DISCUSSED WITH MANAGEMENT THE DIFFERENT METHODS OF DEFROSTING FOOD:- EITHER UNDER COLD RUNNING WATER OR INSIDE THE REFRIGERATION UNIT. PRODUCT TEMPERATURE WAS ADEQUATE AT THE TIME.

Basic (6)

−12 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED RUSTY AND DIRTY SHELVES INSIDE WALK IN COOLER AT THE BASEMENT KITCHEN PREP AREA. INSTRUCTED TO DETAIL CLEAN, REPAINT WITH NON TOXIC FOOD GRADE PAINT AND/OR REPLACE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED SOME USE OF MILK CRATES FOR ELEVATION AT THE KITCHEN AREA, DISHWASHING AREA AND DRY STORAGE AREA. INSTRUCTED NOT TO USE MILK CRATES FOR ELEVATION TO PREVENT HIDING PLACES FOR PEST. MUST PROVIDE APPROPRIATE SHELVING FOR STORAGE. ALL FOOD ITEMS MUST ALSO BE STORED 6" AWAY FROM THE WALL
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED ICE BUILD UP INSIDE THE WALK IN FREEZER ON THE FLOOR AND SHELVES. INSTRUCTED TO REPAIR AND MAINTAIN THE CONDENSATION UNITS.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
NOTED LEAKING FAUCET AT THE 3 COMARTMENT SINK OF THE BASEMENT FOOD PREP/DRY STORAGE AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
NOTED SPRAYER AT THE 3 COMPARTMENT SINK HANGING BELOW THE RIM OF THE SINK AT THE BASEMENT FOOD PREP/DRY STORAGE. INSTRUCTED TO PROVIDE THE DEVICE TO HOLD THE SPRAYER ABOVE THE WATER RIM OF THE 3 COMPARTMENT SINK.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG WALL BASE AT THE REAR DISH WASHING/DRY STORAGE SINK AND INSIDE THE BASEMENT WALK IN COOLER.

Base deductions−22 pts

Mar 23

Canvass InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

40PERSONAL CLEANLINESS−2
OBSERVED EMPLOYEE WITH NO HAIR RESTRAINT IN THE FOOD PREP AREA. INSTRUCTED TO PROVIDE HAIR RESTRAINTS FOR ALL EMPLOYEES IN THE FOOD PREP AREA.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO DETAIL CLEAN THE INTERIOR OF THE MICROWAVE AND PREP COOLERS WITH FOOD SPILLAGE AND TO MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
INSTRUCTED TO REMOVE ACCUMULATION OF DUSTS ON CEILING VENTILATION COVER ABOVE THE FRONT PREP LINE COOLER AND MAINTAIN.

Base deductions−6 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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