What is W Chicago - Lakeshore's health inspection score?

W Chicago - Lakeshore has a SafeDine safety score of 88 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was W Chicago - Lakeshore last inspected?

W Chicago - Lakeshore was last inspected on April 21, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does W Chicago - Lakeshore have?

W Chicago - Lakeshore has 30 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is W Chicago - Lakeshore safe to eat at?

Yes, W Chicago - Lakeshore has an excellent safety record with a score of 88/100. This indicates strong compliance with health and safety standards.

What type of cuisine does W Chicago - Lakeshore serve?

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

Official Health Record

W Chicago - Lakeshore

Name: W Chicago - Lakeshore
Address: 644 N LAKE SHORE DR, Chicago, 60611
Rating: 88

644 N LAKE SHORE DR, Chicago

Last Inspected: 4/21/2026

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0Excellent

American•Streeterville

Ranked #228 of 713 in StreetervilleBetter than 22% of american restaurants

Stable

6 inspections

Last: Apr 21, 2026

high confidence

Directions Order

Inspections

Clean Rate

Avg Violations

1 month ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

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

-14

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-9 pts

Potential hazards • 5 pts each

Basic

-1 pts

Best practices • 2 pts each

Inspection Timeline

+5 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 (88/100) 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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644 N LAKE SHORE DR, Chicago, IL 60611

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Violation Timeline

Oct 2023

1 inspections

2 high priority

1 intermediate

1 basic

Oct

May 2024

1 inspections

5 basic

Apr 2025

2 inspections

4 high priority

3 intermediate

9 basic

Apr

Apr 2026

2 inspections

5 intermediate

Inspection History

6 records on file

2 Canvass Re-Inspection4 Canvass

Apr 26

Canvass Re-Inspection InspectionLatestPass

1 Med

1 total

95/100inspection score

−5 pts

Intermediate (1)

−5 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5

Base deductions−5 pts

Apr 26

Canvass InspectionFail

4 Med

4 total

80/100inspection score

−20 pts

Intermediate (4)

−20 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−5
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5

Base deductions−20 pts

Apr 25

Canvass Re-Inspection InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED MISSING FLOOR GROUT, MISSING TILES AND DAMAGED/ BROKEN FLOOR TILES IN THE REAR PREP, DISH, DRY STORAGE, AND EMPLOYEE CAFE. INSTRUCTED TO REPAIR TO CREATE A SMOOTH AND EASILY CLEANABLE SURFACE. MUST MAINTAIN AT ALL TIMES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED CHIPPED PAINT ON THE WALLS IN THE DRY STORAGE. INSTRUCTED TO RESURFACE AND REPAINT CHIPPED AREAS TO ENSURE WALLS ARE SEALED, SMOOTH AND EASILY CLEANABLE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED A HOLE IN THE WALLIN DRY STORAGE. NOTED IN REAR PREP CORNER GUARD BROKEN. INSTRUCTED TO REPAIR, SEAL AND MAINTAIN.

Base deductions−6 pts

Apr 25

Canvass InspectionFail

4 High3 Med6 Basic

13 total

33/100inspection score

−67 pts

High Priority (4)

−40 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED THE FOLLOWING SINKS NOT MAINTAINED WITH HOT WATER: IMPROPER TEMPERATURE OF HOT WATER OBSERVED AT HAND SINK ION EMPLOYEE CAFETERIA AT 62.6F INSTRUCTED PERSON IN CHARGE HOT WATER AT ALL HAND WASHING SINKS MUST BE AT LEAST 100F. SERVICE TECHNICIAN ARRIVED ON SITE AND NOW ALL SINKS ARE MAINTAINED BETWEEN 102F - 105F. PRIORITY VIOLATION #7-38-030(C). CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
NOTED LOW TEMPERATURE DISH WASHING MACHINE NOT PROPERLY SANITIZING. SANITIZING STRENGTH OF SANITIZER (CHLORINE) AT THE TIME OF INSPECTION WAS 0 PPM. EQUIPMENT MUST PROPERLY SANITIZE AT A MINIMUM OF 50 PPM. ECOLAB TECH ONSITE LOW TEMP DISH MACHINE NOW READING 100PPM. PRIORITY VIOLATION #7-38-025. CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED HIGH TEMPERATURE WAREWASHING MACHINE AT 167F NOT MEETING HOT WATER SANITIZER REQUIREMENTS OF AT LEAST 180F FOR THR FINAL RINSE TEMPERATURE. TECHNICAN ARRIVED ON SITE TO REPAIR. PRIORITY VIOLATION #7-38-025. CITATION COMBINED WITH VIOLATION ABOVE.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED FACILITY EQUIPMENT FOR COLD HOLDING IN DISREPAIR. NOTED REACH IN PREP COOLER TO BE AT IMPROPER AT 60.2F. INFORMED PERSON IN CHARGE TO REPAIR OR REPLACE FOR PROPER COLD HOLDING OF 41 DEGREES F OR BELOW. REFRIGERATOR UNIT MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF PUBLIC HEALTH (CDPH). PRIORITY VIOLATION #7-38-005. CITATION ISSUED.

Intermediate (3)

−15 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS: SALMON AT 48.6F, RAW BEEF BURGERS AT 50.7F, RAW STEAK AT 58.6F, AND COOKED BEEF 48.9F AT IMPROPER COLD HOLDING TEMPERATURES. LOCATED IN COLD HOLDING UNIT IN REAR PREP. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 36 LBS OF PRODUCTS WORTH $600.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.
25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
OBSERVED MENU WITH A FOOTNOTE REMINDER STATEMENT ON THE MENU AND MISSING DISCLOSURE BY ASTERICKS FOR RELATED MENU ITEMS . INSTRUCTED TO PROVIDE BOTH DISCLOSURE STATEMENT AND REMINDER ON THE MENU FOR RAW OR UNCOOKED ANIMAL-BASED FOOD ITEMS OFFERED (EX. RAW OYSTERS, RAW TUNA, SALMON ETC.). (REFER TO ONLINE CDPH CONSUMER ADVISORY GUIDE). PRIORITY FOUNDATION VIOLATION #7-38-005. NO CITATION ISSUED.
36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED NO AMBIENT AIR THERMOMETERS INSIDE THE REACH IN COOLERS. INSTRUCTED TO PROVIDE CONSPICUOUS AND EASILY READABLE THERMOMETERS INSIDE ALL REFRIGERATOR UNITS TO PROPERLY MONITOR THE AMBIENT AIR TEMPERATURE OF EQUIPMENT.

Basic (6)

−12 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED 3-COMPARTMENT SINK STOPPERS MISSING AT BAR AT ALL COMPARTMENTS. INSTRUCTED MANAGER MUST PROVIDE WORKING STOPPERS AT 3-COMPARTMENT SINK.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CUTTING BOARDS IN THE REAR PREP AREA WITH OPEN SEAMS AND DARK STAINS. INSTRUCTED TO REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS AND MAINTAIN AT ALL TIMES.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED WATER BACKING UP AT THE 3 COMPARTMENT SINK AREA. WHEN WATER IS RELEASED FROM 2ND SINK BASIN, WATER BACKS UP INTO 1ST AND 3RD SINK BASINS. INSTRUCTED MANAGER TO REPAIR BEFORE RE-INSPECTION DATE. PRIORITY FOUNDATION VIOLATION #7-38-025. CITATION ISSUED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED MISSING FLOOR GROUT, MISSING TILES AND DAMAGED/ BROKEN FLOOR TILES IN THE REAR PREP, DISH, DRY STORAGE, AND EMPLOYEE CAFE. INSTRUCTED TO REPAIR TO CREATE A SMOOTH AND EASILY CLEANABLE SURFACE. MUST MAINTAIN AT ALL TIMES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED CHIPPED PAINT ON THE WALLS IN THE DRY STORAGE . INSTRUCTED TO RESURFACE AND REPAINT CHIPPED AREAS TO ENSURE WALLS ARE SEALED, SMOOTH AND EASILY CLEANABLE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED A HOLE IN THE WALLIN DRY STORAGE. NOTED IN REAR PREP CORNER GUARD BROKEN. INSTRUCTED TO REPAIR, SEAL AND MAINTAIN.

Base deductions−67 pts

May 24

Canvass InspectionPass

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED WIPING CLOTHES LAYING ON THE COUNTER TOPS BEHIND THE BAR. MUST PROPERLY STORE WHEN NOT IN USE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST CLEAN THE INTERIOR OF THE ICE MACHINE SHOOT ON THE 1st FLOOR KITCHEN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVE A LEAK BASE OF THE FAUCET AT THE HAND SINK AT THE BAR. MUST REPAIR AND MAINTAIN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED SMALL GARBAGE CANS WITH OUT LIDS IN THE EMPLOYEE WOMEN WASHROOM. MUST PROVIDE AND MAINTAIN WITH LIDS AS REQUIRED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST CLEAN THE FLOORS INSIDE THE WALK IN COOLER, ALSO CLEAN THE FLOOR DRAINS BEHIND THE 1st FLOOR BAR. OBSERVED FOOD SPLATTER IN THE CEILING IN THE DRY STORAGE ROOM. MUST CLEAN.

Base deductions−10 pts

Oct 23

Canvass InspectionPass w/ Conditions

2 High1 Med1 Basic

4 total

73/100inspection score

−27 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
Dish room hand wash sink in poor repair, Broken handle for the hot water side, unable to turn. Instructed manager to maintain all hand wash sink. Priority foundation violation 7-38-030 (c)
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
Bar service line Low temp dish washing machine not sanitizing at final rinse, 0PPM obtained at CL test strips, sanitizer jugs not connected to machine. Instructed manager to provide proper sanitizer concentration for final rinse. Priority violation 7-38-025.

Intermediate (1)

−5 pts

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

Basic (1)

−2 pts

40PERSONAL CLEANLINESS−2
Food handler not wearing hair restrain, instructed to wear.

Base deductions−27 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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