What is Chicago Cut Steakhouse's health inspection score?

Chicago Cut Steakhouse has a SafeDine safety score of 62 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Chicago Cut Steakhouse last inspected?

Chicago Cut Steakhouse was last inspected on May 2, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Chicago Cut Steakhouse have?

Chicago Cut Steakhouse has 17 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Chicago Cut Steakhouse safe to eat at?

Chicago Cut Steakhouse has a safety score of 62/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Chicago Cut Steakhouse

Name: Chicago Cut Steakhouse
Address: 300 N LA SALLE ST, Chicago, 60654
Rating: 62

300 N LA SALLE ST , Chicago

Data may be outdated — inspected 5/2/2024

▲Improving

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0Fair

River North

Ranked #385 of 547 in River North

Improving

3 inspections

Last: May 2, 2024

low confidence

Directions Order

Inspections

33%

Clean Rate

5.7

Avg Violations

24 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

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Plumbing issues

Plumbing or waste disposal problems

Food storage

Food not properly stored or protected

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-38

Final Score

Impact Breakdown

High Priority

-14 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-5 pts

Best practices • 2 pts each

Freshness Penalty

-18 pts

Score reduced due to stale inspection data

Inspection Timeline

+26 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

300 N LA SALLE ST , Chicago, IL 60654

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Violation Timeline

Nov 2022

1 inspections

4 basic

Nov

Sep 2023

1 inspections

5 high priority

8 basic

May 2024

1 inspections

May

Inspection History

3 records on file

3 Canvass

May 24

Canvass InspectionLatestCleanOut of Business

No violations

100/100inspection score

Sep 23

Canvass InspectionPass w/ Conditions

5 High8 Basic

13 total

34/100inspection score

−66 pts

High Priority (5)

−50 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
A SIGN OR POSTER THAT NOTIFIES FOOD EMPLOYEES TO WASH THEIR HANDS IS NOT PROVIDED AT ALL HANDWASHING SINKS USED BY FOOD EMPLOYEES IN KITCHEN AND RESTROOM. PROVIDE A CLEARLY VISIBLE HANDWASHING SIGN AT EACH HAND SINK.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED FOOD CONTAINER STORED INSIDE HANDSINK IN DISH AREA MAKING IT INACCESSIBLE FOR HANDWASHING. FACILITY MUST ENSURE HAND SINK IS ACCESSIBLE AT ALL TIMES. EMPLOYEE RELOCATED ITEMS. PRIORITY FOUNDATION VIOLATION 7-38-030 (c) CITATION ISSUED.
14REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION−10
THE DATE WHEN THE LAST SHELLSTOCK WAS SOLD IS NOT RECORDED ON ALL SHELLSTOCK TAGS THAT WERE PROVIDED ON SITE. THE FACILITY MUST RECORD THE DATE WHEN THE LAST SHELLSTOCK WAS SOLD. FACILITY MANAGER WENT THROUGH ALL INVOICE RECEIPTS IN HOUSE TO VERIFY WHEN LAST SHELLSTOCK ITEMS WERE SOLD PER TAG. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED INTERIOR OF THE ICE MACHINES SLIGHTLY SOILED. FACILITY MUST CLEAN, SANITIZE, AND MAINTAIN.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
HOT WATER RINSE AT HIGH TEMPERATURE DISH MACHINE IS LESS THAN 180F AND IS MEASURED AT 156.3F. FACILITY MUST REPAIR UNIT SO THAT HOT RINSE IS MAINTAINED BETWEEN 180-194F. ECO LAB ARRIVED ON SITE AND MADE AN ADJUSTMENT. MACHINE IS NOW READING 180F. PRIORITY VIOLATION 7-38-025 CITATION ISSUED.

Basic (8)

−16 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED UNAUTHRORIZED PERSON (NON-EMPLOYEE) WALK THROUGH MAIN KITCHEN SPACE. DISCUSSED WITH CHEF AND MANAGER THAT PERSONS UNNECESSARY TO THE FOOD ESTABLISHMENT ARE NOT ALLOWED IN FOOD PREPARATION, FOOD STORAGE, OR WAREWASHING AREAS. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
43IN-USE UTENSILS: PROPERLY STORED−2
KNIVES STORED BETWEEN PREPLINE UNTIS NEAR DESSERT STATION. STORE IN-USE UTENSILS: 1) IN THE FOOD WITH THE HANDLE UP AND OUT OF THE FOOD ITEM; 2) STORED ON A CLEAN AND SANITIZED SIRFACE; 3) IN RUNNING WATER; 4) IN CONTAINER OF HOT WATER MAINTAINED AT OR ABOVE 135F.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
CLEAN DISHWARE STORED ON FLOOR IN THE UPSTAIRS STORAGE AREA. FACILITY MUST ENSURE THAT ALL ITEMS ARE PLACES 6 INCHES ABOVE THE FLOOR.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
CLEAN DISHWARE STORED ON SHELVES HAVE NOT BEEN AIR DRIED PROPERLY AFTER SANITIZING. AFTER CLEANING AND SANITZING ALL EQUIPMENT AND UTENSILS SHALL BE AIR DRIED BEFORE USE. CLOTH DRYING OF EQUIPMENT AND UTENSILS IS NOT APPROVED.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MOSCOW MULE DRINKS IS BEING SERVED IN COPPER MUGS (INTERIOR OF THE MUG IS COOPER LINED). COPPER AND COPPER ALLOYS SUCH AS BRASS MAY NOT BE USED IN CONTACT WITH A FOOD/DRINK PRODCUTS THAT HAS A PH BELOW 6 SUCH AS VINEGAR, FRUIT JUICE, OR WINE. MANAGER DISCARDED COPPER MUGS ON SITE. PRIORITY VIOLATION 7-38-025 CITATION ISSUED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED GAP BETWEEN SINK FIXTURES ADJACENT TO WALL. FACILITY MUST RE-SEAL/CAULK ALL SINK FIXTURES.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
EMPLOYEE DRINKS/PERSONAL ITEMS FOUND ON PREP SURFACES AND DRY STORAGE FOOD AREAS. AREAS DESIGNATED FOR EMPLOYEES TO EAT, DRINK, AND USE TOBACCO SHALL BE LOCATED SO THAT FOOD, EQUIPMENT, LINENS, AND SINGLE-SERVICE AND SINGLE-USE ARTICLES ARE PROTECTED FROM CONTAMINATION.
58ALLERGEN TRAINING AS REQUIRED−2
CURRENT CITY CERTIFIED MANAGER DOES NOT HAVE A FOOD ALLERGEN CERTIFICAITON PRESENT ON SITE. ALL PENDING/CURRENT CITY CERTIFIED MANAGERS MUST OBTAIN A VALID FOOD ALLERGEN CERTIFICATE.

Base deductions−66 pts

Nov 22

Canvass InspectionPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CUTTING BOARD IN MEAT PREP ROOM COVERED IN DEEP GROOVES AND DARK STAINS. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED ONE TOILET IN MEN'S TOILET ROOM NOT WORKING. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED NO COVERED TRASH RECEPTACLE INSIDE FAMILY TOILET ROOM. INSTRUCTED TO PROVIDE.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED 2 BURNT OUT LIGHTBULBS IN HOOD ABOVE COOK LINE. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.

Base deductions−8 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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