What is The Florentine's health inspection score?

The Florentine has a SafeDine safety score of 93 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was The Florentine last inspected?

The Florentine was last inspected on December 2, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does The Florentine have?

The Florentine has 16 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is The Florentine safe to eat at?

Yes, The Florentine has an excellent safety record with a score of 93/100. This indicates strong compliance with health and safety standards.

Official Health Record

The Florentine

Name: The Florentine
Address: 151 W ADAMS ST, Chicago, 60603
Rating: 93

151 W ADAMS ST, Chicago

Last Inspected: 12/2/2025

▲Improving

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0Excellent

The Loop

Ranked #86 of 871 in The Loop

Improving

5 inspections

Last: Dec 2, 2025

high confidence

Directions Order

Inspections

40%

Clean Rate

3.2

Avg Violations

6 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-7

Final Score

Impact Breakdown

High Priority

-4 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-1 pts

Best practices • 2 pts each

Inspection Timeline

+16 pts

100

Latest

100% weight

100

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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151 W ADAMS ST, Chicago, IL 60603

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Violation Timeline

Feb 2023

1 inspections

1 high priority

2 basic

Feb

Feb 2024

1 inspections

1 high priority

1 intermediate

5 basic

Jan 2025

1 inspections

4 high priority

2 basic

Jan

Feb 2025

1 inspections

Dec 2025

1 inspections

Dec

Inspection History

5 records on file

4 Canvass1 Canvass Re-Inspection

Dec 25

Canvass InspectionLatestCleanOut of Business

No violations

100/100inspection score

Feb 25

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Jan 25

Canvass InspectionFail

4 High2 Basic

6 total1 risk factor

51/100inspection score

−44 pts

High Priority (4)

−40 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON THE PREMISES WHILE TCS FOODS (CHICKEN, BURGERS, PASTA, SALADS, ETC) WERE BEING PREPARED AND SERVED. INSTRUCTED MANAGEMENT THAT A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE TCS FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION 7-38-012. CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
MUST PROVIDE HANDWASHING SIGNAGE INSIDE OF CUSTOMER/EMPLOYEE RESTROOMS.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED HANDWASHING SINK IN THE PIZZA STATION NOT MAINTAINED. SINK IS INOPERABLE. INSTRUCTED TO REPAIR AND MAINTAIN. PRIORTIY FOUNDATION VIOLATION, 7-38-030(C).
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED BLACK RESIDUE AND BUILDUP ON THE TOP INTERIOR OF FACILITY'S ICE MACHINE USED FOR HUMAN CONSUMPTION. INSTRUCTED TO SCHEDULE A SERVICE TO DETAIL CLEAN AND SANITIZE THE INTERIOR OF ICE MACHINE. PRIORITY FOUNDATION VIOLATION, 7-38-005. CITATION ISSUED.

Basic (2)

−4 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED DISH RACKS STORED ON THE FLOOR IN THE DISH WASHING AREA AND CARTONS OF MILK STORED ON THE FLOOR IN THE DAIRY WALK-IN COOLER. INSTRUCTED TO ELEVATE DISH RACKS AND MILK AT LEAST SIX INCHES ABOVE THE FLOOR TO PROTECT FROM POSSIBLE CONTAMINATION.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
NO CHEMICAL TEST KIT ON SITE FOR THE SANITIZER (BLEACH OR QUATERNARY AMMONIUM) BEING USED FOR SANITIZING. INSTRUCTED TO PROVIDE A TEST KIT THAT ACCURATELY MEASURES THE CONCENTRATION IN MG/L OF A SANITIZING SOLUTION. PRIORITY FOUNDATION VIOLATION, 7-38-005. CONSOLIDATED WITH ABOVE VIOLATION.

Base deductions−44 pts

Risk factor bonus (1× +5)−5 pts

Feb 24

Canvass InspectionPass

1 High1 Med5 Basic

7 total

75/100inspection score

−25 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED A SMALL BUILD UP OF A DARK LIKE SUBSTANCE ON THE TOP INTERIOR SHOOT OF ICE MACHINE. INSTRUCTED TO SCHEDULE A CLEANING AND MAINTAIN.

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
NO THERMOMETER PROVIDED THAT MEASURES THE INTERNAL AMBIENT AIR TEMPERATURE OF REACH-IN COOLER IN THE DESSERT SECTION. INSTRUCTED TO PROVIDE.

Basic (5)

−10 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED GREASE ACCUMULATION ON THE OUTSIDE OF ALL COOKING EQUIPMENT IN THE REAR FOOD PREAP AREA. INSTRUCTED TO DETAIL CLEAN THE OUTSIDE OF ALL COOKING EQUIPMENT AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED SPILLED FOOD RESIDUE AT THE BOTTOM OF REACH-IN FREEZER AT THE END OF COOK LINE. INSTRUCTED TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED MOP STORED IN THE BUCKET IN THE HALLWAY LEADING TO WALK-IN COOLERS NEXT TO HANDWASHING SINK. INSTRUCTED TO HANG MOPS TO ALLOW TO DRY WHEN NOT IN USE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DRY FOOD DEBRIS AND DIRT BUILD UP ON THE FLOORS UNDER COOKING EQUIPMENT IN THE REAR FOOD PREP AREA AND ALONG THE PERIMETER OF THE ENTIRE BAR UNDER ALL EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED MULTIPLE FOOD HANDLER CERTIFICATES EXPIRED. INSTRUCTED MANAGEMENT THAT ALL FOOD HANDLING EMPLOYEES MUST UPDATE AND SHOW VALID PROOF OF TRAINING.

Base deductions−25 pts

Feb 23

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
weak hot water pressure at salad station hand wash sink. instructed to provide under city pressure.

Basic (2)

−4 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
Deli cup not air dried after washing and stacking, instructed to air dry all utensils after washing.
50HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE−2

Base deductions−14 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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