What is Sweetwater's health inspection score?

Sweetwater has a SafeDine safety score of 83 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Sweetwater last inspected?

Sweetwater was last inspected on February 25, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Sweetwater have?

Sweetwater has 20 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Sweetwater safe to eat at?

Sweetwater has a good safety record with a score of 83/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Sweetwater serve?

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

Official Health Record

Sweetwater

Name: Sweetwater
Address: 225 N MICHIGAN AVE, Chicago, 60601
Rating: 83

225 N MICHIGAN AVE, Chicago

Data may be outdated — inspected 2/25/2025

▲Improving

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0Good

American•The Loop

Ranked #317 of 871 in The LoopBetter than 22% of american restaurants

Improving

5 inspections

Last: Feb 25, 2025

low confidence

Directions Order

Inspections

Clean Rate

Avg Violations

15 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Permit/documentation

Administrative or documentation issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-17

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-3 pts

Best practices • 2 pts each

Freshness Penalty

-12 pts

Score reduced due to stale inspection data

Inspection Timeline

+8 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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225 N MICHIGAN AVE, Chicago, IL 60601

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Violation Timeline

Jul 2022

1 inspections

3 intermediate

6 basic

Jul

Sep 2022

1 inspections

1 high priority

1 intermediate

2 basic

Mar 2023

1 inspections

1 high priority

1 intermediate

1 basic

Mar

Jan 2024

1 inspections

3 basic

Feb 2025

1 inspections

1 basic

Feb

Inspection History

5 records on file

3 Canvass2 Complaint

Feb 25

Canvass InspectionLatestPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED DISH RACKS STORED ON THE FLOOR IN THE DISH WASHING AREA. INSTRUCTED TO ELEVATE DISH RACKS TO PROTECT FROM CONTAMINATION.

Base deductions−2 pts

Jan 24

Canvass InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED TORN GASKETS ON THE INSIDE OF SANDWICH PREP COOLER. INSTRUCTED TO REPAIR AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED ALL CUTTING BOARDS ON THE LINE WITH OPEN SEAMS AND DARK STAINS. MUST REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED EXCESSIVE FOOD DEBRIS ON THE FLOORS UNDERNEATH THE DISHMACHINE ALONG THE WALL AND BEHIND COOKING AND COOLING EQUIPMENT AT THE COOK LINE. INSTRUCTED TO DETAIL CLEAN FLOORS THROUGHOUT THE KITCHEN AND MAINTAIN.

Base deductions−6 pts

Mar 23

Complaint InspectionPass w/ Conditions

1 High1 Med1 Basic

3 total1 risk factor

78/100inspection score

−17 pts

High Priority (1)

−10 pts

8HANDS CLEAN & PROPERLY WASHEDRisk Factor−10
Observed a Food handler not washing hands or change gloves between handling raw meat( beef patties ) and ready-to eat food ( bread, sliced tomatoes, lettuce.. ) instructed manager to have all staff wash hands when required . Priority violation 7-38-010.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
Bulk food container not labeled ( salt ) instructed to label and maintain.

Basic (1)

−2 pts

56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
Inadequate lighting in walk-n cooler. instructed to provide.

Base deductions−17 pts

Risk factor bonus (1× +5)−5 pts

Sep 22

Complaint InspectionPass w/ Conditions

1 High1 Med2 Basic

4 total

81/100inspection score

−19 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED EXCESSIVE BLACK AND PINK SLIMY SUBSTANCE BUILD UP ON INSIDE INTERIOR PANEL OF ICE MACHINE AND DRIPPING ONTO ICE FOR HUMAN CONSUMPTION. MUST REMOVE BUILD UP, CLEAN, AND SANITIZE. PRIORITY FOUNDATION 7-38-005. CITATION ISSUED MANAGEMENT LET SOMEONE CLEAN IT AND DUMPED THE ICE.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED TCS FOOD HELD AT IMPROPER INTERNAL TEMPERATURES IN THE MAIN PREP AREA SUCH AS 3LBS OF HAM AT 52.7F. MANAGER DISCARDED AND DENATURED A TOTAL 3LBS AT $10. ALL COLD TCS FOOD MUST MAINTAIN 41F OR BELOW . PRIORITY VIOLATION. CITATION ISSUED 7-38-005.

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CUTTING BOARD 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 ACCUMULATED GREASE AND FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES, COOLERS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.

Base deductions−19 pts

Jul 22

Canvass InspectionPass w/ Conditions

3 Med6 Basic

9 total

73/100inspection score

−27 pts

Intermediate (3)

−15 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED TCS FOODS HELD AT IMPROPER INTERNAL TEMPERATURES IN THE WALK IN COOLER, SUCH AS 15LBS OF CHICKEN WINGS AT 48.9F, 3LBS OF GRITS AT 50.1F. MANAGER DISCARDED AND DENATURED A TOTAL 18LBS AT $95. ALL COLD TCS FOOD MUST MAINTAIN 41F OR BELOW . PRIORITY VIOLATION. CITATION ISSUED 7-38-005.
23PROPER DATE MARKING AND DISPOSITION−5
OBSERVED PREPARED TCS FOOD ITEMS COOKED POTATO CASSOROLE TRAYS IN WALK IN COOLER WITHOUT LABELS. INSTRUCTED TO PROVIDE DISCARD DATE LABELS (NOT TO EXCEED 7 DAYS) ON ALL FOODS PREPARED ON SITE AND HELD FOR MORE THAN 24 HOURS AND MAINTAIN. MANAGER CORRECTED ON SITE PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED BULK 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 (6)

−12 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD ITEMS STORED ON FLOOR IN WALK-IN COOLER. INSTRUCTED MANAGER TO ELEVATE ALL FOOD SIX INCHES OFF FLOOR.
43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED ICE SCOOP LAYING ON TOP OF ICE IN BAR. INSTRUCTED MANAGER TO STORE ICE SCOOP HANDLE UP ABOVE ICE TO PREVENT CONTAMINATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CUTTING BOARD 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 ACCUMULATED DUST ON THE CONDENSOR IN THE WALK IN COOLERS. INSTRUCTED TO CLEAN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED ACCUMULATED GREASE AND FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES, COOLERS, FREEZERS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DEBRIS ON FLOORS ALONG WALLS AND CORNERS IN UTILITY AND STORAGE AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.

Base deductions−27 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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