What is Magnolia Bakery's health inspection score?

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

When was Magnolia Bakery last inspected?

Magnolia Bakery was last inspected on April 28, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Magnolia Bakery have?

Magnolia Bakery has 26 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Magnolia Bakery safe to eat at?

Yes, Magnolia Bakery 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 Magnolia Bakery serve?

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

Official Health Record

Magnolia Bakery

Name: Magnolia Bakery
Address: 108 N STATE ST, Chicago, 60602
Rating: 90

108 N STATE ST, Chicago

Last Inspected: 4/28/2026

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0Excellent

American•The Loop

Ranked #120 of 871 in The LoopBetter than 22% of american restaurants

Improving

7 inspections

Last: Apr 28, 2026

high confidence

Directions Order

Inspections

14%

Clean Rate

3.7

Avg Violations

1 month 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 controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

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

-24

Final Score

Impact Breakdown

High Priority

-6 pts

Direct health hazards • 10 pts each

Intermediate

-7 pts

Potential hazards • 5 pts each

Basic

-4 pts

Best practices • 2 pts each

Inspection Timeline

+16 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 76/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (90/100) 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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108 N STATE ST, Chicago, IL 60602

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Violation Timeline

May 2022

1 inspections

1 high priority

2 intermediate

4 basic

May

Aug 2023

1 inspections

1 intermediate

Jan 2024

1 inspections

Jan

Dec 2024

1 inspections

1 high priority

Dec 2025

2 inspections

3 high priority

2 intermediate

10 basic

Dec

Apr 2026

1 inspections

2 intermediate

Inspection History

7 records on file

2 Canvass Re-Inspection5 Canvass

Apr 26

Canvass Re-Inspection InspectionLatestPass

2 Med

2 total

90/100inspection score

−10 pts

Intermediate (2)

−10 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5

Base deductions−10 pts

Dec 25

Canvass Re-Inspection InspectionPass

1 High4 Basic

5 total

82/100inspection score

−18 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
6-301.13: OBSERVED HANDWASHING SOAP AND DISPOSABLE PAPER TOWEL DISPENSER INSTALLED AT ONE COMPARTMENT SINK IN FIRST FLOOR PREP AREA. INSTRUCTED TO REMOVE HANDWASHING SOAP AND DISPOASBLE PAPER TOWEL DISPENSER FROM PREP SINK IN FIRST FLOOR PREP AREA A SINK USED FOR FOOD PREPARATION MAY NOT BE PROVIDED WITH THE HANDWASHING AIDS AND DEVICES REQUIRED FOR A HANDWASHING SINK.

Basic (4)

−8 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
3-307.11: OBSERVED NO RIGHT SPLASH GUARD ON HANDWASHING SINK IN FIRST FLOOR PREP AREA NEXT TO DIPPER WELL. INSTRUCTED TO INSTALL RIGHT SPLASH GUARD ON HANDWASHING SINK IN FIRST FLOOR PREP AREA TO PREVENT CONTAMINATION OF UTENSILS IN DIPPER WELL.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
4-301.16: OBSERVED NO PREP SINK IN BASEMENT PREP AREA. INSTRUCTED TO INSTALL A MINIMUM OF ONE SINK IN BASEMENT PREP AREA PREP SINK SHALL BE USED FOR FOOD PREPARATION, OBTAINING WATER AND DISCARDING LIQUID WASTE IS REQUIRED IN ANY FOOD PREPARATION AREA.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.11: OBSERVED MISSING OR DAMAGED LIGHT SHIELDS IN BASEMENT PREP AND DRY STORAGE AREAS. INSTRUCTED TO REPAIR OR REPLACE ALL MISSING OR DAMAGED LIGHT SHIELDS IN BASEMENT PREP AND DRY STORAGE AREAS AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13: NO PROOF OF ALLERGEN AWARENESS TRAINING PROVIDED FOR EMPLOYEES WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATES. INSTRUCTED TO PROVIDE PROOF OF ALLERGEN TRAINING FOR ALL EMPLOYEES WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATES

Base deductions−18 pts

Dec 25

Canvass InspectionFail

2 High2 Med6 Basic

10 total

58/100inspection score

−42 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED HANDWASHING SOAP AND DISPOSABLE PAPER TOWEL DISPENSER INSTALLED AT ONE COMPARTMENT SINK IN FIRST FLOOR PREP AREA. INSTRUCTED TO REMOVE HANDWASHING SOAP AND DISPOASBLE PAPER TOWEL DISPENSER FROM PREP SINK IN FIRST FLOOR PREP AREA A SINK USED FOR FOOD PREPARATION MAY NOT BE PROVIDED WITH THE HANDWASHING AIDS AND DEVICES REQUIRED FOR A HANDWASHING SINK.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED TWO DOOR GLASS DISPLAY COLD HOLDING UNIT IN FIRST FLOOR PREP AREA AT IMPROPER AMBIENT TEMPERATURE OF 49.1F. INSTRUCTED ALL COLD HOLDING UNITS MUST BE MAINTAINED AT 41F OR BELOW. CORRECTED ON SITE TWO DOOR GLASS DISPLAY COLD HOLDING UNIT IN FIRST FLOOR PREP AREA REPAIRED AND OBSERVED PROPER AMBIENT TEMPERATURE OF 32.5F AFTER REPAIR. PRIORITY VIOLATION 7-38-005 CITATION ISSUED

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED COLD TCS FOOD(BANANA PUDDING), HELD AT IMPROPER TEMPERATURES RANGING BETWEEN 52.2-54.1F. INSTRUCTED ALL COLD TCS FOOD MUST BE HELD AT 41F OR BELOW. CORRECTED ON SITE MANAGER VOLUNTARILY DISCARDED AND DENATURED FOOD VALUED AT $1238 WEIGHING 40LBS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED 3 LIVE ROACHES IN FACILITY, OBSERVED LIVE ROACHES CRAWLING ON INTERIOR OF DOOR OF CABINET UNDERNEATH BEVERAGE MACHINE IN FRONT PREP AREA. INSTRUCTED TO ELIMINATE ROACH ACTIVITY IN FACILITY AND CLEAN AFFECTED AREAS, RECOMMENDED PEST CONTROL SERVICE FACILITY ON OR AFTER 12/15/2025 TO ELIMINATE ROACH ACTIVITY. (NOTE: 3 LIVE ROACHES WERE KILLED AND DISCARDED BY MANAGER BEFORE CONCLUSION OF INSPECTION) PRIORITY FOUNDATION VIOLATION. 7-38-020(A) CITATION ISSUED

Basic (6)

−12 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED NO RIGHT SPLASH GUARD ON HANDWASHING SINK IN FIRST FLOOR PREP AREA NEXT TO DIPPER WELL. INSTRUCTED TO INSTALL RIGHT SPLASH GUARD ON HANDWASHING SINK IN FIRST FLOOR PREP AREA TO PREVENT CONTAMINATION OF UTENSILS IN DIPPER WELL.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED LEAKING DRAINPIPE OF HANDWASHING SINK IN PREP/DISHWASHING AREA. INSTRUCTED TO REPAIR LEAKING DRAINPIPE OF HANDWASHING SINK IN PREP/DISHWASHING AREA AND MAINTAIN. OBSERVED NO COLD WATER PRESSURE AT ONE COMPARTMENT SINK IN FIRST FLOOR PREP AREA. INSTRUCTED TO RESTORE COLD WATER PRESSURE TO ONE COMPARTMENT SINK IN FIRST FLOOR PREP AREA AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED NO PREP SINK IN BASEMENT PREP AREA. INSTRUCTED TO INSTALL A MINIMUM OF ONE SINK IN BASEMENT PREP AREA PREP SINK SHALL BE USED FOR FOOD PREPARATION, OBTAINING WATER AND DISCARDING LIQUID WASTE IS REQUIRED IN ANY FOOD PREPARATION AREA.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED MOP DRYING IN BUCKET IN UTILITY CLOSET. INSTRUCTED TO INSTALL MOP DRYING RACK FOR PROPER DRAINAGE AND DRYING OF MOPS TO PREVENT PEST BREEDING.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED MISSING OR DAMAGED LIGHT SHIELDS IN BASEMENT PREP AND DRY STORAGE AREAS. INSTRUCTED TO REPAIR OR REPLACE ALL MISSING OR DAMAGED LIGHT SHIELDS IN BASEMENT PREP AND DRY STORAGE AREAS AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
NO PROOF OF ALLERGEN AWARENESS TRAINING PROVIDED FOR EMPLOYEES WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATES. INSTRUCTED TO PROVIDE PROOF OF ALLERGEN TRAINING FOR ALL EMPLOYEES WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATES

Base deductions−42 pts

Dec 24

Canvass InspectionPass

1 High

1 total

90/100inspection score

−10 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
MUST PROVIDE HANDWASHING SIGNAGE AT THE HANDWASHING SINKS IN THE PREP/DISHWASHING AREAS UPSTAIRS.

Base deductions−10 pts

Jan 24

Canvass InspectionCleanPass

No violations

100/100inspection score

Aug 23

Canvass InspectionPass

1 Med

1 total

95/100inspection score

−5 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5

Base deductions−5 pts

May 22

Canvass InspectionPass w/ Conditions

1 High2 Med4 Basic

7 total1 risk factor

67/100inspection score

−28 pts

High Priority (1)

−10 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CITY OF CHICAGO FOOD SANITATION MANAGER ON SITE WHILE TCS FOODS ARE BEING PREPPED (SUCH AS EGGS). INSTRUCTED MUST HAVE A CITY OF CHICAGO FOOD SANITATION MANAGER ON SITE AT ALL TIMES WHEN TCS FOODS ARE BEING PREPPED/SERVED. INSTRUCTED MUST POST A VALID CITY OF CHICAGO FOOD SANITATION MANAGER CERTIFICATION IN PLAIN VIEW OF CUSTOMERS AT ALL TIMES.PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
NOTED INTERNAL TEMPERATURE OF TCS FOOD ITEM SITTING ON PREP TABLE BY BAKERY TO BE IMPROPER:EGGS 78.1F. MANAGER DICARDED 70 PIECES OF EGGS THAT COST ABOUT $15. PRIORITY VIOLATION #7-38-005. CITATION ISSUED
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBESERVED BULK FOOD CONTAINER NOT LABELED, INSTRUCTED TO LABEL AND MAINTAIN.

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED EMPLOYEES MICROWEAVE IN THE BASEMENT WITH FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED SMALL LEAKS AT THE 3 COMPARTMENT SINKS AND THE HANDWASHING SINK IN THE BASEMENT LEAKS WAS BEING CATCH WITH A BUSPAN. INSTRUCTED TO REPAIR AND MAINTAIN
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED ABOUT 4 BURNT OUT LIGHT BULBS IN THE BASEMENT STORAGE ROOM. INSTRUCTED TO REPLACE AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO ALLERGEN TRAINING ON SITE AT TIME OF INSPECTION. INSTRUCTED ALL EMPLOYEES HOLDING CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATES MUST COMPLETE ALLERGEN TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.

Base deductions−28 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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