What is Med Kitchen's health inspection score?

Med Kitchen has a SafeDine safety score of 82 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Med Kitchen last inspected?

Med Kitchen was last inspected on April 1, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Med Kitchen have?

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

Is Med Kitchen safe to eat at?

Med Kitchen has a good safety record with a score of 82/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Med Kitchen serve?

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

Official Health Record

Med Kitchen

Name: Med Kitchen
Address: 219 W WASHINGTON ST, Chicago, 60606
Rating: 82

219 W WASHINGTON ST, Chicago

Last inspected 12mo ago

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0Good

American•West Loop

Ranked #760 of 1000 in West LoopBetter than 17% of american restaurants

Stable

5 inspections

Last: Apr 1, 2025

medium confidence

Directions Order

Inspections

Clean Rate

Avg Violations

13 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Facility condition

Building maintenance or structural issues

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-14

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-3 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

0 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 86/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (82/100) which is computed during our regular data sync.

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

219 W WASHINGTON ST, Chicago, IL 60606

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Violation Timeline

May 2022

1 inspections

1 high priority

2 intermediate

4 basic

May

Mar 2023

1 inspections

6 basic

Jan 2024

1 inspections

3 basic

Jan

Apr 2024

1 inspections

2 basic

Apr 2025

1 inspections

1 intermediate

1 basic

Apr

Inspection History

5 records on file

3 Canvass2 Complaint

Apr 25

Canvass InspectionLatestPass

1 Med1 Basic

2 total

93/100inspection score

−7 pts

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
Missing thermometer in a standup 1 door cooler at rear prep kitchen, Instructed to provide.

Basic (1)

−2 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
Employees personal items stored on shelf above food prep tables, Instructed to remove.

Base deductions−7 pts

Apr 24

Complaint InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

43IN-USE UTENSILS: PROPERLY STORED−2
Ice scoop placed inside ice maker between ice cubes. Instructed to keep off ice cubes.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
Employees personal Items stored on shelf above food prep table, Instructed to keep away.

Base deductions−4 pts

Jan 24

Canvass InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
INADEQUATE LIGHTING IN WALK-IN COOLER, INSTRUCTED TO PROVIDE.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
EMPLOYEES PERSONAL ITEMS STORED ON FOOD CONTAINERS SHELF, INSTRUCTED TO STORED AWAY FROM FOOD CLEAN CONTAINERS.
58ALLERGEN TRAINING AS REQUIRED−2
NO ALLERGEN TRAINING CERTIFICATE FOR FOOD SERVICE MANAGER, INSTRUCTED TO OBTAIN.

Base deductions−6 pts

Mar 23

Canvass InspectionPass w/ Conditions

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED BOXES OF FOOD STORED ON THE FLOOR IN THE WALK-IN FREEZER. INSTRUCTED MANAGER TO PROPERLY STORE AND PROTECT FOOD ITEMS FROM CONTAMINATION WHILE STORED BY ELEVATING AT LEAST SIX INCHES FROM THE FLOOR ON RAISED SHELVING UNITS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED MILK CRATES BEING USED AS SHELVING THROUGHOUT THE WALK-IN FREEZER. MUST REMOVE AND PROVIDE SHELVING THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED BURNT-OUT LIGHT ABOVE THE ICE MACHINE AND NEAR THE WALK-IN COOLER. INSTRUCTED TO REPLACE AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED THE VENTILATION VENTS IN THE REAR FOOD PREP COOKING AREA SOILED WITH DUST AND GREASE DEBRIS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN AT ALL TIMES.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
SEE VIOLATION #60.
60PREVIOUS CORE VIOLATION CORRECTED−2
OBSERVED CONTINUED NON-COMPLIANCE FROM REPORT #2555668 CONDUCTED ON 05/12/22. PREVIOUS CORE VIOLATIONS NOT CORRECTED: (#57) 2-102.13 FOUND FOOD HANDLERS WITHOUT PROOF OF FOOD HANDLER TRAINING. INSTRUCTED MANAGER TO PROVIDE PROOF OF FOOD HANDLER TRAINING FOR ALL FOOD HANDLERS. MUST CORRECT CORE VIOLATIONS BY THE DATE ON THE REPORT. PRIORITY FOUNDATION VIOLATION #7-42-090. CITATION ISSUED.

Base deductions−12 pts

May 22

Complaint InspectionPass w/ Conditions

1 High2 Med4 Basic

7 total

72/100inspection score

−28 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
FOUND ICE MACHINE WITH PINK SUBSTANCE THROUGHOUT INSIDE OF ICE MACHINE. INSTRUCTED MANAGER TO CLEAN SANITIZE AND MAINTAIN.

Intermediate (2)

−10 pts

21PROPER HOT HOLDING TEMPERATURES−5
FOUND COOKED VEGETABLES AT IMPROPER HOT HOLDING TEMPERATURES OF 110F LOCATED ON SERVICE LINE. INSTRUCTED MANAGER TO PROVIDE A HOT HOLDING TEMPERATURE OF 135F AT ALL TIMES. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
22PROPER COLD HOLDING TEMPERATURES−5
FOUND TIME TEMPERATURE CONTROL FOR SAFETY FOODS AT IMPROPER COLD HOLDING TEMPERATURES RANGING FROM 54F - 63F. OF SLICED TOMATOES AND SLICED BEED LOCATED IN REACH IN COOLER ON HOT LINE. INSTRUCTED MANAGER TO DISCARD SAID TCS FOOD AND ALWAYS MAINTAIN A COLD HOLDING TEMPERATURE OF 41F OR BELOW. PRIORITY VIOLATION.7-38-005. CITATION CONSOLIDATED WITH ABOVE VIOLATION.

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
FOUND CUTTING BOARD LOCATED IN REAR PREP STAINED (BLACK AND YELLOW) WITH DEEP GROOVES. INSTRUCTED MANAGER TO REPLACE SAID CUTTING BOARDS.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
FOUND INSIDE GARBAGE RECEPTACLES OVERFLOWING. GARBAGE RECEPTALES MUST BE CLOSED AND TIGHTFITTING AT ALL TIMES.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
FOUND FOOD HANDLERS WITHOUT PROOF OF FOOD HANDLER TRAINING. INSTRUCTED MANAGER TO PROVIDE PROOF OF FOOD HANDLER TRAINING FOR ALL FOOD HANDLERS.
60PREVIOUS CORE VIOLATION CORRECTED−2
FOUND CONTINUED NON-COMPLIANCE OF PREVIOUS CORE VIOLATION FROM INSPECTION REPORT #2473193 ON 1/27/21: NO ALLERGEN TRAINING FOR THE CITY OF CHICAGO FOOD SERVICE MANAGER AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE FOR ALL CITY OF CHICAGO FOOD SERVICE MANAGERS AND MAINTAIN. INSTRUTCED MANAGER TO COMPLY. PRIORITY FOUNDATION VIOLATION. 7-42-090. CITATION ISSUED.

Base deductions−28 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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