What is Luke's's health inspection score?

Luke's has a SafeDine safety score of 84 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Luke's last inspected?

Luke's was last inspected on November 26, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Luke's have?

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

Is Luke's safe to eat at?

Luke's has a good safety record with a score of 84/100. While there are some noted violations, overall compliance is solid.

Official Health Record

Luke's

Name: Luke's
Address: 215 W JACKSON BLVD, Chicago, 60606
Rating: 84

215 W JACKSON BLVD, Chicago

Last Inspected: 11/26/2025

▲Improving

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0Good

West Loop

Ranked #446 of 1000 in West Loop

Improving

5 inspections

Last: Nov 26, 2025

high confidence

Directions Order

Inspections

Clean Rate

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

Employee illnessHigh Priority

Sick employee handling food — illness transmission risk

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-15

Final Score

Impact Breakdown

High Priority

-1 pts

Direct health hazards • 10 pts each

Intermediate

-6 pts

Potential hazards • 5 pts each

Basic

-4 pts

Best practices • 2 pts each

Inspection Timeline

+7 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 85/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (84/100) 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

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215 W JACKSON BLVD, Chicago, IL 60606

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Violation Timeline

Oct 2022

1 inspections

4 high priority

2 intermediate

Oct

Oct 2023

1 inspections

4 basic

Oct 2024

1 inspections

2 high priority

1 basic

Oct

Nov 2025

2 inspections

3 intermediate

4 basic

Inspection History

5 records on file

1 Canvass Re-Inspection3 Canvass1 Complaint

Nov 25

Canvass Re-Inspection InspectionLatestPass

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
FOUND BULK FOOD NOT LABELED.(FLOUR,SUGAR,ETC.)MUST PROVIDE.

Basic (2)

−4 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
FOUND NO FOOD GUARD BETWEEN DRYING RACK AND MOP SINK AT PIZZA PREPARATION AREAS.MUST PROVIDE.
58ALLERGEN TRAINING AS REQUIRED−2
FOUND SANITATION MANAGER WITH NO ALLERGEN TRAINING.MUST PROVIDE.

Base deductions−9 pts

Nov 25

Canvass InspectionOut of Business

2 Med2 Basic

4 total

86/100inspection score

−14 pts

Intermediate (2)

−10 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
FOUND BULK FOOD NOT LABELED.(FLOUR,SUGAR,ETC.)MUST PROVIDE.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
FOUND NO PEST CONTROL LOG WITH CURRENT INVOICES.(LAST INVOICE PROVIDED 1-5-24)PRIORITY FOUNDATION.CITATION ISSUED.7-38-020C.MUST PROVIDE PEST CONTROL LOG WITH CURRENT INVOICES.

Basic (2)

−4 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
FOUND NO FOOD GUARD BETWEEN DRYING RACK AND MOP SINK AT PIZZA PREPARATION AREAS.MUST PROVIDE.
58ALLERGEN TRAINING AS REQUIRED−2
FOUND SANITATION MANAGER WITH NO ALLERGEN TRAINING.MUST PROVIDE.

Base deductions−14 pts

Oct 24

Canvass InspectionPass

2 High1 Basic

3 total1 risk factor

73/100inspection score

−22 pts

High Priority (2)

−20 pts

6PROPER EATING, TASTING, DRINKING, OR TOBACCO USERisk Factor−10
Open employees drink noted on prep table, instructed to keep it off food contact surfaces.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
Hand wash sink faucet at Pizza station prep area in poor repair, it hard to turn on hot water knob, instructed to repair and maintain.

Basic (1)

−2 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
Per Manager "mop bucket waste water is disposed of in 3-comp sink" that is used to wash multi-use utensils, no mop sink anywhere in facility, therefore At least 1 service mop sink equipped with a floor drain shall be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste. (B) Toilets and urinals may not be used as a service sink for the disposal of mop water and similar liquid waste.

Base deductions−22 pts

Risk factor bonus (1× +5)−5 pts

Oct 23

Canvass InspectionPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED WET WIPING CLOTHS ON SEVERAL PREP SURFACE AREAS. INSTRUCTED TO PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION BETWEEN USES TO PREVENT CONTAMINATION OF EQUIPMENT & FOOD. MUST MAINTAIN
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED BURNT OUT LIGHT BULBS IN THE REAR FOOD PREP/DISH AREA AND THE REAR EMPLOYEE TOILET ROOM. INSTRUCTED TO REPLACE AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED EXPIRED FOOD HANDLER CERTIFICATES. INSTRUCTED TO MAINTAIN RECORDS AT ALL TIMES.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED THE CITY OF CHICAGO FOOD CERTIFIED MANAGER WITH NO PROOF OF ALLERGEN TRAINING CERTIFICATE. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS OBTAIN THIS CERTIFICATE.

Base deductions−8 pts

Oct 22

Complaint InspectionPass w/ Conditions

4 High2 Med

6 total1 risk factor

45/100inspection score

−50 pts

High Priority (4)

−40 pts

5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND DRYING PROVISION AT HANDWASHING SINK IN DISH ROOM OR HANDWASHING LOCATED NEAR HOTLINE. ALL HANDWASHING SINKS MUST BE EQUIPPED WITH A HAND DRYING PROVISION AT ALL TIMES. INSTRUCTED MANAGER TO PROVIDE.CORRECTED ON SITE. PRIORITY FOUNDATION. 7-38-030(C). CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HANDWASHING CLEANSER AT HANDWASHING SINK IN DISH ROOM OR HANDWASHING LOCATED NEAR HOTLINE.ALL HANDWASHING SINKS MUST BE EQUIPPED WITH HAND CLEANING LIQUID AT ALL TIMES. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-030-(C). CITATION CONSOLIDATED WITH ABOVE VIOLATION.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
FOUND A MINIMAL AMOUNT OF BLACK MOLD LIKE SUBSTANCE INSIDE INTERIOR OF ICE MACHINE. ICE IS USED FOR HUMAN CONSUMPTION. MUST CLEAN SANITIZE AND MAINTAIN.

Intermediate (2)

−10 pts

20PROPER COOLING TIME AND TEMPERATURE−5
OBSERVED IMPROPER COOLING TIME AND TEMPERATURE. FOUND 200 LBS OF COOKED BEEF (COST $500) AT 110F WITH A TIMESTAMP OF 10:00 AM AT 2:24 PM. COOKED TIME/TEMPERATURE CONTROL FOR SAFETY FOOD SHALL BE COOLED WITHIN 2 HOURS FROM 135F TO 70F AND WITHIN A TOTAL OF 6 HOURS FROM 135F ? 41F. PRIORITY VIOLATION . 7-38-005.
22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (SLICED BEEF) AT IMPROPER COLD HOLDING TEMPERATURES RANGING FROM 49 -56F LOCATED IN THE WALK IN COOLER AND IN THE PREP COOLER DURING THE INSPECTION. BEEF AT 110 F HAD A TIME STAMP FOR 10:00 AM AT INSTRUCTED TO DISCARD (APPROX 50 LBS OF BEEF COST $100) AND DENATURE ALL SAID TCS FOODS . INSTRUCTED TO MAINTAIN A MINIMUM COLD HOLDING TEMPERATURE OF 41F. PRIORITY VIOLATION. 7-38-005. CITATION CONSOLIDATED WITH VIOLATION #20.

Base deductions−50 pts

Risk factor bonus (1× +5)−5 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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