What is Mixed Greens's health inspection score?

Mixed Greens has a SafeDine safety score of 86 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Mixed Greens last inspected?

Mixed Greens was last inspected on July 29, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Mixed Greens have?

Mixed Greens has 19 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Mixed Greens safe to eat at?

Yes, Mixed Greens has an excellent safety record with a score of 86/100. This indicates strong compliance with health and safety standards.

Official Health Record

Mixed Greens

Name: Mixed Greens
Address: 308 W ERIE ST, Chicago, 60654
Rating: 86

308 W ERIE ST, Chicago

Last inspected 10mo ago

▲Improving

Own or manage this restaurant?

Claim it to unlock analytics →

0Excellent

River North

Ranked #149 of 551 in River North

Improving

6 inspections

Last: Jul 29, 2025

medium confidence

Directions Order

Inspections

17%

Clean Rate

3.2

Avg Violations

11 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Plumbing issues

Plumbing or waste disposal problems

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Permit/documentation

Administrative or documentation issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-20

Final Score

Impact Breakdown

High Priority

-3 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-5 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

+10 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 80/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (86/100) 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

Open location in Google Maps →

308 W ERIE ST, Chicago, IL 60654

Open in Maps

View Menu Order Online

Violation Timeline

Aug 2022

1 inspections

Aug

Aug 2023

1 inspections

2 intermediate

1 basic

Nov 2024

2 inspections

8 basic

Nov

Jul 2025

2 inspections

1 high priority

1 intermediate

6 basic

Inspection History

6 records on file

2 Canvass Re-Inspection4 Canvass

Jul 25

Canvass Re-Inspection InspectionLatestPass

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 STAND UP COOLER LOCATED AT REAR PREP/DISHWASHING AREA.INSTRUCTED TO REPLACE THE TORN DOOR GASKET AND MAINTAIN.

Base deductions−2 pts

Jul 25

Canvass InspectionFail

1 High1 Med5 Basic

7 total

75/100inspection score

−25 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED INADEQUATE HOT RUNNING WATER AT THE HANDWASHING SINKS INSIDE BOTH WASHROOMS (WATER TEMPERATURE RANGING FROM 78.8F-81.1F).INSTRUCTED MANAGEMENT HANDWASHING SINKS WATER TEMPERATURE MUST BE PROVIDED OF AT LEAST 100 F THROUGH A MIXING VALVE OR COMBINATION FAUCET.INSTRUCTED MANAGEMENT TO REPAIR AND MAINTAIN AS REQUIRED.MANAGER IMMEDIATELY NOTIFIED BUILDING ENGINEER.PRIORITY VIOLATION 7-38-030(C), CITATION ISSUED.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF (TCS FOODS) HELD INSIDE OF THE SALAD PREP LINE-COOLER IN THE MAIN FRONT FOOD PREP AREA.OBSERVED COOKED STEAK AT 51.4,COOKED SALMON AT 58.8F,COOKED CHICKEN AT 49.5F,GRILLED ONIONS AT 58.0F,TUNA AT 60.1F AND COOKED SHRIMP AT 50.8F.MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY #40'S OF FOOD WORTH $800.00.(THE SALAD PREP LINE COOLER AMBIENT AIR AT 35.7F.)INSTRUCTED MANAGEMENT TO MONITOR AND MAINTAIN ALL COLD (TCS FOODS) AT 41F OR COLDER AT ALL TIMES.PRIORITY VIOLATION 7-38-005,CITATION ISSUED.

Basic (5)

−10 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CHIPPED PAINT AND RUST ON THE WIRE STORAGE RACKS IN THE WALK-IN COOLER. INSTRUCTED TO REMOVE CHIPPED PAINT AND RUST AND REPAINT OR REPLACE THE SHELVES.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED A TORN DOOR GASKET INSIDE OF THE 2 DOOR STAND UP COOLER LOCATED AT REAR PREP/DISHWASHING AREA.INSTRUCTED TO REPLACE THE TORN DOOR GASKET AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED BLACKENED MOLDY STAINS ON WALL ABOVE THE DISHWASHING 3-COMPARTMENT SINK AREA.INSTRUCTED TO DETAIL CLEAN AND SANITIZE SAID WALL AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED DIM LIGHTING INSIDE THE WALK-IN-COOLER.INSTRUCTED TO PROVIDE ADEQUATE LIGHTING INSIDE SAID COOLER AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED THE CERTIFIED FOOD MANAGER WITH EXPIRED ALLERGEN TRAINING CERTIFICATE. MUST SHOW PROOF OF TRAINING AND MAINTAIN.

Base deductions−25 pts

Nov 24

Canvass Re-Inspection InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-101.19: OBSERVED BOXES STORED ON SODA CRATES IN FRONT PREP AREA. OBSERVED BOXES STORED ON FLOOR IN REAR STORAGE AREA. OBSERVED WATER BOTTLES IN BINS STORED ON FLOOR IN WALK IN COOLER. INSTRUCTED TO PROVIDED ADEQUATE SHELVING IN FRONT PREP AREA, WALK IN COOLER AND REAR DRY STORAGE AREA TO ELEVATE ALL FOOD AND NONFOOD ITEMS AT LEAST SIX INCHES OFF OF FLOOR FOR EASE OF CLEANABILITY AND TO PREVENT AREAS FOR PEST HARBORAGE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.12: OBSERVED INTERIOR OF FLOOR DRAINS IN FRONT PREP AND DISHWASHING AREA(MIDDLE PREP) WITH HEAVY BUILDUP ON INTERIOR. INSTRUCTED TO CLEAN FLOOR DRAINS IN FRONT PREP AND DISHWASHING AREA(MIDDLE PREP) AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
6-501.14: OBSERVED GREASE BUILDUP ON FILTERS IN HOODS ABOVE OVENS. INSTRUCTED TO CLEAN FILTERS IN HOOD ABOVE OVENS AND MAINTAIN.

Base deductions−6 pts

Nov 24

Canvass InspectionFail

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED DAMAGED GASKET ON DOOR OF ONE DOOR LARGE COLD HOLDING UNIT IN FRONT PREP AREA. INSTRUCTED TO REPAIR OR REPLACE DAMAGED GASKET ON ONE DOOR LARGE COLD HOLDING UNIT IN FRONT PREP AREA AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED BOXES STORED ON SODA CRATES IN FRONT PREP AREA. OBSERVED BOXES STORED ON FLOOR IN REAR STORAGE AREA. OBSERVED WATER BOTTLES IN BINS STORED ON FLOOR IN WALK IN COOLER. INSTRUCTED TO PROVIDED ADEQUATE SHELVING IN FRONT PREP AREA, WALK IN COOLER AND REAR DRY STORAGE AREA TO ELEVATE ALL FOOD AND NONFOOD ITEMS AT LEAST SIX INCHES OFF OF FLOOR FOR EASE OF CLEANABILITY AND TO PREVENT AREAS FOR PEST HARBORAGE.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED WASTE WATER BACKING UP INTO OTHER COMPARTMENTS WHEN WATER IS DRAINED FROM ONE COMPARTMENT OF THREE COMPARTMENT SINK IN REAR PREP AREA. INSTRUCTED TO REPAIR THREE COMPARTMENT SINK IN REAR PREP AREA SO THAT WASTE WATER DRAINS PROPERLY WHEN RELEASED FROM ONE COMPARTMENT. PRIORITY VIOLATION 7-38-030(C) CITATTION ISSUED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED INTERIOR OF FLOOR DRAINS IN FRONT PREP AND DISHWASHING AREA(MIDDLE PREP) WITH HEAVY BUILDUP ON INTERIOR. INSTRUCTED TO CLEAN FLOOR DRAINS IN FRONT PREP AND DISHWASHING AREA(MIDDLE PREP) AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED GREASE BUILDUP ON FILTERS IN HOODS ABOVE OVENS. INSTRUCTED TO CLEAN FILTERS IN HOOD ABOVE OVENS AND MAINTAIN.

Base deductions−10 pts

Aug 23

Canvass InspectionPass w/ Conditions

2 Med1 Basic

3 total

88/100inspection score

−12 pts

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
MEASURED IMPROPER COLD HOLDING TEMPERATURE OF TCS FOODS IN FRONT STATION COOLER NEAR DISPLAY SERVICE WINDOW. COOKED CHICKEN MEASURED AT 61.3F, COOKED BEEF MEASURED AT 48.8F, COOKED SALMON MEASRUED AT 59.6F, COOKED EGGS MEASURED AT 60F, TOFU MEASURED AT 62.4F, TUNA MEASURED AT 61.2F, AND PASTA WITH CHEESE MEASURED AT 59.3F. APPROXIMATELY 18 POUNDS AT AN APPROXIMATE COST OF $172 DISCARDED ON SITE. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
PREPACKAGED FOODS (COOKIES) DISPLAYED NEAR UTENSIL STATION IS NOT PROPERLY LABELED. LABEL WITH: 1) COMMON NAME OF FOOD, 2) INGREDIENTS, 3) NET QUANTITIES, 4) NAME AND ADDRESS OF PACKAGER, 5) FOOD ALLERGENS. MANAGER REMOVED COOKIES FROM DISPLAY AND REPLACED WITH COMMERICIALLY PREPACKAGED COOKIES WITH CORRECT LABELS. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

Basic (1)

−2 pts

48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
EQUIPMENT USED IN THE FACILITY IS TOO LARGE TO FIT AND FULLY IMMERSE WITHIN THE COMPARTMENTS OF THE THREE COMPARTMENT SINK. FACILITY MUST INSTALL A LARGER 3COMPARTMENT SINKTHAT WILL ALLOW ALL EQUIPMENT TO BE IMMERSED, USE SMALLER EQUIPMENT THAT CAN FIT IN THE EXISTING 3 COMPARTMENT SINK OR USE AN ALTERNATIVE METHOD OF MANUAL WAREWASHING APPROVED BY THE HEALTH DEPARTMENT.

Base deductions−12 pts

Aug 22

Canvass InspectionCleanPass

No violations

100/100inspection score

Community Reviews

No reviews yet. Be the first to share your experience!

Leave a Review

Community Safety Reports

No reviewed safety reports. Help keep others safe by reporting any food safety concerns.

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.

Explore More

Restaurants in Chicago Unknown Restaurants Best in Chicago All Illinois Restaurants