What is W Chicago-city Center's health inspection score?

W Chicago-city Center has a SafeDine safety score of 72 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was W Chicago-city Center last inspected?

W Chicago-city Center was last inspected on March 6, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does W Chicago-city Center have?

W Chicago-city Center has 12 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is W Chicago-city Center safe to eat at?

W Chicago-city Center has a good safety record with a score of 72/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does W Chicago-city Center serve?

W Chicago-city Center serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

W Chicago-city Center

Name: W Chicago-city Center
Address: 172 W ADAMS ST, Chicago, 60603
Rating: 72

172 W ADAMS ST, Chicago

Data may be outdated — inspected 3/6/2025

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0Good

American•The Loop

Ranked #499 of 865 in The LoopBetter than 17% of american restaurants

Declining

4 inspections

Last: Mar 6, 2025

low confidence

Directions Order

Inspections

Clean Rate

Avg Violations

13 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Facility condition

Building maintenance or structural issues

Permit/documentationHigh Priority

Administrative or documentation issue

Food storage

Food not properly stored or protected

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-28

Final Score

Impact Breakdown

High Priority

-3 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-3 pts

Best practices • 2 pts each

Freshness Penalty

-12 pts

Score reduced due to stale inspection data

Inspection Timeline

-7 pts

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

172 W ADAMS ST, Chicago, IL 60603

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Violation Timeline

Jan 2023

2 inspections

2 high priority

2 intermediate

3 basic

Jan

Feb 2024

1 inspections

1 high priority

1 basic

Mar 2025

1 inspections

1 high priority

2 basic

Mar

Inspection History

4 records on file

3 Canvass1 Canvass Re-Inspection

Mar 25

Canvass InspectionLatestPass w/ Conditions

1 High2 Basic

3 total1 risk factor

81/100inspection score

−14 pts

High Priority (1)

−10 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON THE PREMISES WHILE TCS FOODS (EGGS, CHICKEN, POTATOES, ETC.) WERE BEING PREPARED AND SERVED. INSTRUCTED MANAGEMENT THAT A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE TCS FOODS ARE BEING PREPARED OR SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012, CITATION ISSUED

Basic (2)

−4 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED WET WIPE CLOTHS STORED ON THE COUNTERS AND PREP TABLES AT THE COOKS LINE. INSTRUCTED TO KEEP WIPE CLOTHS STORED IN PROPER SANITZING SOLUTION WHEN NOT IN USE.
58ALLERGEN TRAINING AS REQUIRED−2
NO ALLERGEN TRAINING ON SITE FOR CERTIFIED FOOD MANAGERS. INSTRUCTED MANAGEMENT THAT ALL CITY OF CHICAGO FOOD MANAGERS MUST COMPLETE ALLERGEN TRAINING AND KEEP CERTIFICATE ON SITE.

Base deductions−14 pts

Risk factor bonus (1× +5)−5 pts

Feb 24

Canvass InspectionPass

1 High1 Basic

2 total

88/100inspection score

−12 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
METERED HANDWASHING SINKS IN THE UPSTAIRS AND DOWNSTAIRS GUEST WASHROOMS DOES NOT PROVIDE WATER FOR 15 SECONDS. INSTRUCTED MANAGEMENT TO PROVIDE WATER FOR AT LEAST 15 SECONDS FOR ALL METERED FAUCETS.

Basic (1)

−2 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED MISSING AND DETACHED CEILING TILES IN THE DISHWASHING AREA ABOVE DISH MACHINE AND IN THE FOOD PREP AREA ABOVE PREP TABLES. INSTRUCTED TO PROVIDE AND OR REATTACH CEILING TILES.

Base deductions−12 pts

Jan 23

Canvass Re-Inspection InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
Peeling paint noted on dry food storage room ceiling, stagnate water noted at same room, instructed to repair and maintain.

Base deductions−2 pts

Jan 23

Canvass InspectionPass w/ Conditions

2 High2 Med2 Basic

6 total

66/100inspection score

−34 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
No hands washing sins in employees toilet rooms, instructed to Post.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
Found one of the walk-in coolers at main kitchen at 55.4f, cooler is used for storing TCS foods. instructed to keep all coolers temperature at 41f or lower. Priority violation 7-38-005. cooler is tagged not allowed to use, must contact the office of CDPH for tag removal request.

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
Found several food items stored at improper temperature in walk-in cooler, 5 lbs deli meat at 49.1f, 8lbs chicken at 49.8f, 5 lbs beef at 49.8f, 8lbs cooked potatoes at 49.5f. instructed manager to keep all cold TCS foods at 41f or lower. priority violation 7-38-005. food discarded valued at $300.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
No labels found on multiple bulk food container. instructed to label and maintain.

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
Using disposable plastic spoons in food preparation, instructed to use proper utensils.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
Peeling paint noted on dry food storage room ceiling, stagnate water noted at same room, instructed to repair and maintain.

Base deductions−34 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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