What is Stax Cafe's health inspection score?

Stax Cafe has a SafeDine safety score of 90 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Stax Cafe last inspected?

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

How many health violations does Stax Cafe have?

Stax Cafe has 26 total violations across 7 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Stax Cafe safe to eat at?

Yes, Stax Cafe has an excellent safety record with a score of 90/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Stax Cafe serve?

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

Official Health Record

Stax Cafe

Name: Stax Cafe
Address: 1401 W TAYLOR ST, Chicago, 60607
Rating: 90

1401 W TAYLOR ST, Chicago

Last Inspected: 2/18/2026

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0Excellent

Cafe•West Loop

Ranked #222 of 1000 in West LoopBetter than 93% of cafe restaurants

Stable

7 inspections

Last: Feb 18, 2026

high confidence

Directions Order

Inspections

29%

Clean Rate

3.7

Avg Violations

2 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

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

Plumbing issues

Plumbing or waste disposal problems

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-10

Final Score

Impact Breakdown

High Priority

-1 pts

Direct health hazards • 10 pts each

Intermediate

-4 pts

Potential hazards • 5 pts each

Basic

-4 pts

Best practices • 2 pts each

Inspection Timeline

+1 pts

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

1401 W TAYLOR ST, Chicago, IL 60607

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Violation Timeline

Jun 2022

2 inspections

4 high priority

2 intermediate

1 basic

Jun

Mar 2023

1 inspections

1 high priority

2 intermediate

3 basic

Mar 2024

1 inspections

1 high priority

3 basic

Mar

Apr 2025

2 inspections

1 high priority

2 intermediate

2 basic

Feb 2026

1 inspections

1 intermediate

3 basic

Feb

Inspection History

7 records on file

5 Canvass2 Canvass Re-Inspection

Feb 26

Canvass InspectionLatestPass w/ Conditions

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
THE FOLLOWING TCS FOODS BEING STORED UNREFRIGERATED IN MAIN PREP AREA: LARGE CONTAINER OF PAR COOKED POTATOES ON COUNTER IN PREP AREA AT IMPROPER HOLDING TEMPERATURE OF 65.9F. LARGE BAG OF SPINACH ON COUNTER AT IMPROPER HOLDING TEMPERATURE 55.6F. ALL DISCARDED AND DENATURED AT THIS TIME. APPROX 10LBS $20 VALUE. INSTD TO MAINTAIN COLD FOODS AT 41F OR BELOW AT ALL TIMES. CITATION ISSUED 7-38-005 PRIORITY

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
RUSTY SURFACES ON WIRE RACKS IN WALK IN COOLER. INSTD TO REMOVE RUST AND MAINTAIN
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
EXPOSED INSULATION ON VENT SYSTEM ABOVE WAREWASHING UNIT. INSTD TO REPAIR AND MAINTAIN SURFACE SMOOTH, EVEN, AND EASILY CLEANABLE
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
DIM LIGHT IN WALK IN COOLER. INSTD TO PROVIDE ADEQUATE LIGHTING AND MAINTAIN

Base deductions−11 pts

Apr 25

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Apr 25

Canvass InspectionFail

1 High2 Med2 Basic

5 total

76/100inspection score

−24 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED LOW-TEMPERATURE WAREWASHING MACHINE LOCATED IN THE KITCHEN'S DISH AREA NOT PROPERLY SANITIZING. THE SANITIZING RESIDUAL CONCENTRATION WAS OBSERVED AT 0PPM AT THE TIME OF INSPECTION. INSTRUCTED PERSON IN CHARGE OF REPAIR TO MEET SANITIZING REQUIREMENTS OF 50-100PPM. DISH MACHINE WAS REPAIRED DURING INSPECTION TO 50PPM. PRIORITY VIOLATION #7-38-025. CITATION ISSUED.

Intermediate (2)

−10 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED FOOD STORAGE CONTAINERS WITHOUT LABELS CONTAINING THE COMMON NAME OF FOODS. INSTRUCTED TO PROVIDE.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED EVIDENCE OF RODENT ACTIVITY ON THE PREMISES. OBSERVED APPROXIMATELY 60 RAT DROPPINGS ON THE BASEMENT FLOOR STORAGE AREA ALONG PERIMETER WALLS. MANAGEMENT INSTRUCTED TO CLEAN AND REMOVE ALL RODENT DROPPINGS FROM ALL AFFECTED AREAS. ADVICE MANAGER TO OBTAIN ADDITIONAL PEST CONTROL SERVICE TO ELIMINATE THE PEST ACTIVITY. PRIORITY FOUNDATION #7-38-020(A). CITATION ISSUED.

Basic (2)

−4 pts

45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
OBSERVED SINGLE SERVICE ARTICLES NOT INVERTED AND SERVICE AREA AND STORED ON FLOOR IN BASEMENT STORAGE AREA. INSTRUCTED MANAGER TO INVERT AND ELEVATE ALL SINGLE SERVICE ARTICLES OFF FLOOR.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED FOOD SERVICE SANITATION MANAGER WITHOUT FOOD ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO MEET REQUIREMENT.

Base deductions−24 pts

Mar 24

Canvass 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 MISSING HANDWASH SIGNAGE AT ALL FOUR EXPOSED SINKS. INSTRUCTED TO PROVIDE AND MAINTAIN.

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED MILK CRATES BEING USED AS SHELVING THROUGHOUT THE PREP AND STORAGE AREAS. MUST REMOVE AND PROVIDE SHELVING 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED DAMAGED FAUCET AT ONE COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED GREASE BUILDUP, FOOD DEBRIS, AND DIRT ON FLOOR UNDER COOKING EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, DISH WASHING, STORAGE AND BASEMENT AREAS. INSTRUCTED MANAGER TO CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN ALL AREAS.

Base deductions−16 pts

Mar 23

Canvass InspectionPass w/ Conditions

1 High2 Med3 Basic

6 total

74/100inspection score

−26 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
FOUND THE LOW TEMPERATURE DISH MACHINE NOT SANITIZING; CHLORINE READING AT 0 PPM. PRIORITY VIOLATION 7-38-025. CITATION ISSUED. EMPLOYEE CHANGED THE EMPTY SANITIZER CONTAINER FOR A NEW ONE AND THE DISH MACHINE IS NOW SANITIZING AT 100 PPM.

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
FOUND COLD TCS FOODS AT IMPROPER COLD HOLDING TEMPERATURES IN THE 2-DOOR PREP COOLER LOCATED ON THE COOKS LINE. OBSERVED THREE CONTAINERS OF COOKED SAUSAGE AT TEMPERATURES RANGING FROM 47F TO 52F. INSTRUCTED TO DISCARD AND DENATURE SAID TCS FOOD AND MAINTAIN ALL COLD-HOLDING TCS FOODS AT OR BELOW 41F. PRIORITY VIOLATION 7-38-005. CITATION ISSUED. FOOD DISCARDED.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
FOUND BULK FOOD STORAGE CONTAINERS WITHOUT LABELS. INSTRUCTED TO LABEL ALL BULK FOOD STORAGE CONTAINERS WITH COMMON NAME AND MAINTAIN.

Basic (3)

−6 pts

50HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE−2
OBSERVED NO HOT WATER AVAILABLE AT ANY PLUMBING FIXTURE. OBSERVED WATER TEMPERATURES AT 87F-91F THROUGHOUT THE FACILITY. INSTRUCTED MANAGEMENT TO PROVIDE A SUFFICIENT SUPPLY THAT MEETS PEAK HOT WATER DEMANDS THROUGHOUT THE ESTABLISHMENT (MINIMUM 110F AT THE 3-COMPARTMENT SINK AND BETWEEN 100-120F AT ALL HANDWASHING SINKS). PRIORITY 7-38-030(C). CITATION ISSUED. PLUMBER ARRIVED ON SITE AT THE TIME OF INSPECTION AND REPAIRED THE HOT WATER TANK - HOT WATER IS NOW AT 110F AT THE THREE-COMPARTMENT SINKS, AND 100-110F AT THE HANDWASH SINKS.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED NO COVERED WASTE RECEPTACLE IN THE WOMEN'S WASHROOM. MUST PROVIDE AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DAMAGED INSULATION FALLING OFF THE CEILING ABOVE THE DISH ROOM THREE-COMPARTMENT SINK. MUST REPAIR AND MAINTAIN.

Base deductions−26 pts

Jun 22

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Jun 22

Canvass InspectionPass w/ Conditions

4 High2 Med1 Basic

7 total2 risk factors

38/100inspection score

−52 pts

High Priority (4)

−40 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
NO PERSON IN CHARGE DURING TIME OF INSPECTION. PRIORITY FOUNDATION. NO CITATION ISSUED.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
NO CERTIFIED FOOD MANAGER ON SITE WHILE TCS FOODS ARE BEING PREPARED AND SERVED (EGGS, SANDWICHES). INSTRUCTED TO HAVE A PERSON IN CHARGE ON SITE AT ALL TIMES WHILE TCS FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION. 7-38-012. CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED HAND WASHING SINK NOT ACCESSIBLE FOR EMPLOYEES TO WASH HANDS IN DISH WASHING ROOM. HOT AND COLD WATER WAS TURNED OFF AT HAND SINK IN DISH ROOM WHERE EMPLOYEES COULD NOT WASH HANDS. ALSO, FOUND HAND SINK AT BAR NOT ACCESSIBLE. HOT WATER WAS TURNED OFF AT HAND SINK AT BAR MAKING IT INACCESSIBLE FOR EMPLOYEES TO WASH HANDS. EMPLOYEE THEN TURNED ON HOT WATER. HAND WASHING SINKS MUST BE ACCESSIBLE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-030(C). CITATION ISSUED.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED IMPROPER AMBIENT TEMPERATURE INSIDE OF WALK IN COOLER AT 46.4F. PROPER AMBIENT TEMPERATURE MUST BE 41.0F OR BELOW INSIDE OF A COLD HOLDING UNIT. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

Intermediate (2)

−10 pts

21PROPER HOT HOLDING TEMPERATURES−5
OBSERVED BACON AT IMPROPER HOT HOLDING TEMPERATURE AT 98.2F. PROPER HOT HOLDING TEMPERATURE MUST BE AT 135.0F OR ABOVE. FOOD HAS BEEN DISCARDED AND DENATURED. FOOD WEIGHING APPROXIMATELY 10 LBS AT A COST OF $20.00. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED DICED HAM AT IMPROPER COLD HOLDING TEMPERATURE AT 47.5F. ALSO OBSERVED THE FOLLOWING TCS FOODS AT IMPROPER COLD HOLDING TEMPERATURE. PICO DE GALLO FOUND AT 45.8F, POBLANO FOUND AT 45.6F, CHORIZO FOUND AT 46.4F, SLICED CHEESE FOUND AT 47.1F, CHOCOLATE MILK FOUND AT 48.0F, RICOTA FOUND AT 48.3F, EGGS FOUND AT 44.7F, SHREDDED BEEF FOUND AT 49.2F, SAUSAGE FOUND AT 48.5F, BEEF PATTIES FOUND AT 50.1F, STEAK FOUND AT 50.3F AND SPINACH FOUND AT 46.3F. TCS FOODS MUST BE HELD AT 41.0F OR BELOW. FOOD HAS BEEN DISCARDED AND DENATURED. FOOD WEIGHING APPROXIMATELY 200 LBS AT A COST OF $600.00. PRIORITY VIOLATION. 7-38-005. SEE ABOVE FOR CITATION.

Basic (1)

−2 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED WATER SPRAYING FROM COLD FAUCET HANDLE AT HAND SINK AT BAR WHEN WATER IS RUNNING. MUST REPAIR.

Base deductions−52 pts

Risk factor bonus (2× +5)−10 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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