What is Hub 51's health inspection score?

Hub 51 has a SafeDine safety score of 83 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Hub 51 last inspected?

Hub 51 was last inspected on January 20, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Hub 51 have?

Hub 51 has 39 total violations across 9 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Hub 51 safe to eat at?

Hub 51 has a good safety record with a score of 83/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Hub 51 serve?

Hub 51 serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Hub 51

Name: Hub 51
Address: 11601 W TOUHY AVE, Chicago, 60666
Rating: 83

11601 W TOUHY AVE, Chicago

Last Inspected: 1/20/2026

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0Good

American•Chicago

Ranked #960 of 1000 in ChicagoBetter than 22% of american restaurants

Stable

9 inspections

Last: Jan 20, 2026

high confidence

Directions Order

Inspections

Clean Rate

4.3

Avg Violations

4 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-22

Final Score

Impact Breakdown

High Priority

-12 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-5 pts

Best practices • 2 pts each

Inspection Timeline

-3 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 78/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (83/100) 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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11601 W TOUHY AVE, Chicago, IL 60666

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Violation Timeline

Jul 2022

1 inspections

1 high priority

2 basic

Jul

Jan 2023

2 inspections

7 basic

Apr 2024

1 inspections

3 intermediate

5 basic

Apr

Oct 2024

1 inspections

2 intermediate

4 basic

Mar 2025

2 inspections

2 high priority

5 basic

Mar

Oct 2025

1 inspections

2 high priority

2 basic

Jan 2026

1 inspections

1 high priority

3 basic

Jan

Inspection History

9 records on file

6 Canvass2 Canvass Re-Inspection1 Complaint

Jan 26

Canvass InspectionLatestPass w/ Conditions

1 High3 Basic

4 total

84/100inspection score

−16 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED DISH MACHINE PROVIDING A FINAL CHLORINE SANITIZER CONCENTRATION OF 0PPM. INSTRUCTED MANAGER TO ENSURE DISH MACHINE PROVIDES A MINIMUM CHLORINE SANITIZER CONCENTRATION OF 50 PPM. DISH MACHINE SERVICED BY FOOD EMPLOYEE. PRIORITY VIOLATION 7-38-025 CITATION ISSUED.

Basic (3)

−6 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED LEAK FROM FAUCET OF 3 COMPARTMENT SINK. INSTRUCTED MNAGER TO SERVICE 3 COMPARTMENT SINK AND MAINTAIN IT IN GOOD CONDITION.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DEBRIS AND SOIL BUILD UP ON FLOOR AROUND AND UNDERNEATH EQUIPMENT IN BAR AREA AND IN STORAGE AREA. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
61SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC−2
OBSERVED NO SUMMARY REPORT POSTED. INSTRUCTED MANAGER TO ENSURE THE MOST RECENT SUMMARY REPORT IS POSTED IN AN AREA VISIBLE TO ALL DINERS. PRIORITY FOUNDATION VIOLATION 7-42-010(B) CITATION ISSUED.

Base deductions−16 pts

Oct 25

Canvass InspectionPass w/ Conditions

2 High2 Basic

4 total

76/100inspection score

−24 pts

High Priority (2)

−20 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
BAR LOW TEMPERATURE DISHMACHINE NOT MAINTAINED, SANITIZING AT 0 PPM CHLORINE. INSTRUCTED MANAGER BAR LOW TEMPERATURE DISHMACHINE MUST SANITIZE BETWEEN 50 PPM AND 100 PPM CHLORINE. PRIORITY VIOLATION 7-38-025. INSTRUCTED MANAGER MUST TEMPORARILY WASH, RINSE AND SANITIZE ALL MULTI-USE BAR UTENSILS IN 3-COMPARTMENT SINK.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED SLIGHT BUILD UP INSIDE ICE MACHINE UPPER PORTION. INSTRUCTED MANAGER MUST CLEAN INTERIOR OF ICE MACHINE AND MAINTAIN.

Basic (2)

−4 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED FOOD BUILD UP ON LOWER SIDE OF DISHMACHINE DRAIN BOARDS. INSTRUCTED MANAGER MUST CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FOOD/DIRT BUILD UP ON WALLS UNDER/BEHIND DISHMACHINE DRAINBOARDS. MUST CLEAN WALLS AND MAINTAIN.

Base deductions−24 pts

Mar 25

Canvass Re-Inspection InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED CUTTING BOARDS WITH OPEN SEAMS AND DARK STAINS. MUST REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED FOOD ITEMS INSIDE WALK IN COOLER STORED INSIDE TIN CANS (SARDINES). INSTRUCTED TO PROPERLY STORE ALL FOOD ITEMS INSIDE APPROVED FOOD GRADE CONTAINERS.

Base deductions−4 pts

Mar 25

Canvass InspectionFail

2 High3 Basic

5 total1 risk factor

69/100inspection score

−26 pts

High Priority (2)

−20 pts

8HANDS CLEAN & PROPERLY WASHEDRisk Factor−10
NOTED EMPLOYEE WHILE WEARING GLOVES AND PREPPING AT THE KITCHEN, WENT THE THE WALK IN COOLER AND OPENED THE DOOR WITH GLOVES ON, CAME BACK TO THE KICHEN AND CONTINUED TO THE FRONT PREP AREA AND FINALLY BACK TO THE KITCHEN AND CONTINUED PREPPING FOOD ALL WITHOUT CHANGING GLOVES OR WASHING HANDS. DISCUSSED WITH MANAGEMENT THE HAND WASHING POLICY THAT ENCLUDES WHEN TO WASH HANDS AND WHEN CHANGE GLOVES. PRIORITY VIOLATION#7-38-010. CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NOTED NO SOAP AT HAND WASH SINK OF THE DISH WASHING AREA. INSTRUCTED TO HAVE SOAP AND PAPER TOWELS AT ALL HAND WASHING SINKS.PRIORITY FOUNDATION VIOLATION#7-38-030(C). CITATION ISSUED.

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED CUTTING BOARDS WITH OPEN SEAMS AND DARK STAINS. MUST REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED FOOD ITEMS INSIDE WALK IN COOLER STORED INSIDE TIN CANS (SARDINES). INSTRUCTED TO PROPERLY STORE ALL FOOD ITEMS INSIDE APPROVED FOOD GRADE CONTAINERS.
60PREVIOUS CORE VIOLATION CORRECTED−2
8-404.13(B:4) NOTED THE FOLLOWING CORE VIOLATIONS 39, 41, 56 WITH THE RULES NUMBERS BELOW FROM INSPECTION #2605378 DATED 10/25/2024 NOT CORRECTED:- -39)3-307.FOOD CONTAINERS STORED ON FLOOR IN PREP, STORAGE AND WALK-IN FREEZERS. MUST PROVIDE PROPER, RAISED SHELVING TO STORE FOOD CONTAINERS 6" OFF FLOOR. 4-901.12: NOTED DIRTY WIPING CLOTHS ON PREP TABLES AT FRONT PREP AREAS NOT PROPERLY STORED. INSTRUCTED TO PROPERLY STORE ALL WASHCLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE. 6-501.14: NOTED DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS AND ON EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS AND PIPES/CONDUITS. INSTRUCTED MANAGEMENT THAT ALL THE ABOVE VIOLATIONS MUST BE CORRECTED. PRIORITY FOUNDATION VIOLATION #7-42-090. CITATION ISSUED.

Base deductions−26 pts

Risk factor bonus (1× +5)−5 pts

Oct 24

Canvass InspectionPass w/ Conditions

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TCS FOOD ITEMS ON SHELF AT THE KITCHEN PREP AREA TO BE IMPROPER:-CHICKEN 59.5F, GRILLED GREEN PEPPER 45F, EGGS 73.9F, CHEESE 58.3F/58.6F, CHICKEN 74.3F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 28 LBS OF PRODUCTS WORTH $230.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
NOTED BULK FOOD ITEMS STORED INSIDE CONTAINERS ON SHELVES AT THE PREP AREA NOT PROPERLY LABELED. INSTRUCTED MANAGEMENT THAT ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH CONTENTS NAME.

Basic (4)

−8 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
FOOD CONTAINERS STORED ON FLOOR IN PREP, STORAGE AND WALK-IN FREEZERS. MUST PROVIDE PROPER, RAISED SHELVING TO STORE FOOD CONTAINERS 6" OFF FLOOR.
41WIPING CLOTHS: PROPERLY USED & STORED−2
NOTED DIRTY WIPING CLOTHS ON PREP TABLES AT FRONT PREP AREAS NOT PROPERLY STORED. INSTRUCTED TO PROPERLY STORE ALL WASHCLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE.
43IN-USE UTENSILS: PROPERLY STORED−2
NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
NOTED DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS AND ON EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS AND PIPES/CONDUITS.

Base deductions−18 pts

Apr 24

Complaint InspectionPass w/ Conditions

3 Med5 Basic

8 total

75/100inspection score

−25 pts

Intermediate (3)

−15 pts

21PROPER HOT HOLDING TEMPERATURES−5
NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TCS FOOD ITEMS WARMING ON STOVE TO BE IMPROPER:-HAMBURGER 119F, CHICKEN 120F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 19 LBS OF PRODUCTS WORTH $150.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.
22PROPER COLD HOLDING TEMPERATURES−5
NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TCS FOOD ITEMS ON SHELF TO BE IMPROPER:-PANCAKE MIX 47.5F, CHEESE 47.8F/52F.MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF LBS OF PRODUCTS WORTH $(SEE ABOVE VIOLATION FOR INVENTORY) THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED. CONSOLIDATED WITH THE ABOVE VIOLATION.
35APPROVED THAWING METHODS USED−5
NOTED A CHICKEN IN A BOWL AT THE 3 COMPARTMENT SINK ON ICE THAWING. DISCUSSED WITH MANAGEMENT THE DIFFERENT METHODS OF DEFROSTING FOOD:- EITHER UNDER COLD RUNNING WATER OF INSIDE THE REFRIGERATION UNIT. PRODUCT WAS STILL AT RIGHT TEMPERATURE.

Basic (5)

−10 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED CARDBOARD BOXES USED TO LINE SHELVES AT THE STORAGE AREA OF M27. INSTRUCTED TO CLEAN AND REMOVE ALL CARDBOARD BOXES TO PREVENT HIDING PLACES FOR PEST.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
NOTED PREMISE USING A HIGH-TEMPERATURE WARE WASHING MACHINE WITH GAUGE READING 170F FOR FINAL RINSE; HOWEVER NOTED IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR TO READ 165F. PRIORITY FOUNDATION VIOLATION#7-38-005. CITATION ISSUED TODAY.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED HEAVY DIRT AND DUSTY FANS AT THE SERVICE COOLER VENTILATION UNIT, FANS INSIDE WALK IN COOLER AT THE PREP AREA AND WALLS BY THE STOVE OF THE HUB 51 PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
NOTED DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS AND ON EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS AND PIPES/CONDUITS.
58ALLERGEN TRAINING AS REQUIRED−2
NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.

Base deductions−25 pts

Jan 23

Canvass Re-Inspection InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-501.11--OBSERVED A TORN DOOR GASKET INSIDE OF THE 2 DOOR PREP LINE COOLER.INSTRUCTED TO REPLACE THE TORN DOOR GASKET AND MAINTAIN.

Base deductions−2 pts

Jan 23

Canvass InspectionFail

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

40PERSONAL CLEANLINESS−2
OBSERVED EMPLOYEE WITH NO HAIR RESTRAINT IN THE FOOD PREP AREA. INSTRUCTED MANAGER TO PROVIDE HAIR RESTRAINTS FOR ALL EMPLOYEES IN THE FOOD PREP AREA.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED A TORN DOOR GASKET INSIDE OF THE 2 DOOR PREP LINE COOLER.INSTRUCTED TO REPLACE THE TORN DOOR GASKET AND MAINTAIN.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED NO IRREVERSIBLE REGISTERING TEMPERATURE INDICATORS TO MEASURE THE UTENSIL SURFACE TEMPERATURE INSIDE OF THE HIGH TEMPERATURE DISH MACHINE. INSTRUCTED MANAGEMENT TO PROVIDE AND MAINTAIN AT ALL TIMES.PRIORITY FOUNDATION 7-38-005,CITATION ISSUED.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO DETAIL CLEAN WALK-IN-COOLER STORAGE RACKS TO REMOVE MOLD LIKE BUILD-UP DEBRIS AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED BURNT-OUT LIGHT BULB FOR LIGHT FIXTURE IN WALK-IN-COOLER.INSTRUCTED TO REPLACE BURNT-OUT LIGHT BULB AND MAINTAIN ADEQUATE LIGHTING AT ALL TIMES.
61SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC−2
PREVIOUS INSPECTION REPORT SUMMARY FROM (07/06/2022) WAS NOT DISPLAYED FOR THE PUBLIC TO VIEW.TODAY'S INSPECTION REPORT SUMMARY WAS ISSUED AND MUST BE DISPLAYED AND VISIBLE TO THE PUBLIC AT ALL TIMES.PRIORITY FOUNDATION VIOLATION 7-42-010 (B),CITATION ISSUED.

Base deductions−12 pts

Jul 22

Canvass InspectionPass w/ Conditions

1 High2 Basic

3 total

86/100inspection score

−14 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED LOW TEMPERATURE DISH MACHINE AT 0 PPM OF CHLORINE DETECTED. MACHINE WAS NOT IN USE AT TIME OF INSPECTION AND WAS TAGGED. PRIORITY VIOLATION. NO CITATION ISSUED

Basic (2)

−4 pts

57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED EXPIRED FOOD HANDLER CERTIFICATES. MUST HAVE CURRENT FOOD HANDLER CERTIFICATES FOR ALL FOOD HANDLERS.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO PROOF OF ALLERGEN TRAINING FOR CITY OF CHICAGO FOOD MANAGERS. ALL CERTIFIED FOOD MANAGERS NEED TO SHOW PROOF OF ALLERGEN TRAINING.

Base deductions−14 pts

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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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