What is Protein Bar's health inspection score?

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

When was Protein Bar last inspected?

Protein Bar was last inspected on February 2, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Protein Bar have?

Protein Bar has 8 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Protein Bar safe to eat at?

Yes, Protein Bar 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 Protein Bar serve?

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

Official Health Record

Protein Bar

Name: Protein Bar
Address: 235 S FRANKLIN ST, Chicago, 60606
Rating: 90

235 S FRANKLIN ST, Chicago

Last Inspected: 2/2/2026

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0Excellent

American•West Loop

Ranked #214 of 1000 in West LoopBetter than 22% of american restaurants

Stable

5 inspections

Last: Feb 2, 2026

high confidence

Directions Order

Inspections

20%

Clean Rate

1.6

Avg Violations

4 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Employee hygiene

Personal hygiene practices not followed

Permit/documentationHigh Priority

Administrative or documentation issue

Food storage

Food not properly stored or protected

Food labeling

Food not properly labeled or dated

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-10

Final Score

Impact Breakdown

High Priority

-6 pts

Direct health hazards • 10 pts each

Intermediate

-1 pts

Potential hazards • 5 pts each

Basic

-2 pts

Best practices • 2 pts each

Inspection Timeline

-4 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

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235 S FRANKLIN ST, Chicago, IL 60606

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Violation Timeline

Aug 2022

1 inspections

1 high priority

1 intermediate

Aug

Mar 2023

1 inspections

Jan 2024

1 inspections

2 basic

Jan

Jan 2025

1 inspections

1 intermediate

1 basic

Feb 2026

1 inspections

1 high priority

1 basic

Feb

Inspection History

5 records on file

5 Canvass

Feb 26

Canvass InspectionLatestPass

1 High1 Basic

2 total

88/100inspection score

−12 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED TCS FOOD ITEMS (COOKED TOFU, COOKED VEGETABLES) STORED IN THE 2-DOOR UPRIGHT COOLER STORED COVERED BY FOOD CONTAINER LIDS WHILE COOLING. INSTRUCTED TO STORE TCS FOOD ITEMS LOOSELY-COVERED OR UNCOVERED (IF PROTECTED FROM OVERHEAD CONTAMINATION) WHILE COOLING AND MAINTAIN.

Basic (1)

−2 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED SINGLE-SERVICE CONTAINERS (BOWLS, BOWL LIDS) STORED UNCOVERED AND NOT INVERTED ALONG THE FRONT SERVICE COUNTER. INSTRUCTED TO STORE CLEAN EQUIPMENT AND SINGLE-SERVICE ARTICLES INVERTED OR COVERED TO PREVENT CONTAMINATION DURING STORAGE AND MAINTAIN.

Base deductions−12 pts

Jan 25

Canvass InspectionPass

1 Med1 Basic

2 total

93/100inspection score

−7 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
Bulk food container not labeled ( salt ) instructed to label and maintain.

Basic (1)

−2 pts

56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
Employees personal food stored with customers food, Instructed to separate.

Base deductions−7 pts

Jan 24

Canvass InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

40PERSONAL CLEANLINESS−2
Food handler not wearing hair restraints, instructed to wear.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
Using disposable cups as a food scoop, instructed to use proper scoops.

Base deductions−4 pts

Mar 23

Canvass InspectionCleanPass

No violations

100/100inspection score

Aug 22

Canvass InspectionPass w/ Conditions

1 High1 Med

2 total1 risk factor

80/100inspection score

−15 pts

High Priority (1)

−10 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE ON SITE WHILE CHICKEN IS PREPARED AND SERVED TO THE PUBLIC. FOOD SERVICE MANAGER AND CERTIFICATE MUST BE ON SITE WHILE TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ITEMS ARE BEING PREPARED AND SERVED . PRIORITY FOUNDATION VIOLATION. 7-38-012. CITATION ISSUED .

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED SALSA AT 58.1 F, TURKEY BACON AT 49.2F, AND CAULIFLOWER RICE AT 57.3F. INSTRUCTED TO DISCARD AND DENATURE ALL SAID TCS FOODS (APPROX 21 LBS AT $218) . INSTRUCTED TO MAINTAIN A MINNIMUM COLD HOLDING TEMPERATURE OF 41F. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

Base deductions−15 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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