What is Fulton Market Kitchen's health inspection score?

Fulton Market Kitchen has a SafeDine safety score of 56 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Fulton Market Kitchen last inspected?

Fulton Market Kitchen was last inspected on January 23, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Fulton Market Kitchen have?

Fulton Market Kitchen has 21 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Fulton Market Kitchen safe to eat at?

Fulton Market Kitchen has a safety score of 56/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Fulton Market Kitchen

Name: Fulton Market Kitchen
Address: 311 N SANGAMON ST, Chicago, 60607
Rating: 56

311 N SANGAMON ST , Chicago

Data may be outdated — inspected 1/23/2024

▲Improving

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0Fair

West Loop

Ranked #721 of 1000 in West Loop

Improving

6 inspections

Last: Jan 23, 2024

low confidence

Directions Order

Inspections

33%

Clean Rate

3.5

Avg Violations

28 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Employee illnessHigh Priority

Sick employee handling food — illness transmission risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-45

Final Score

Impact Breakdown

High Priority

-3 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-6 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+15 pts

Latest

100% weight

2nd

60% weight

100

3rd

30% weight

Real-time Score: 55/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (56/100) 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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311 N SANGAMON ST , Chicago, IL 60607

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Violation Timeline

May 2022

1 inspections

May

Jun 2022

2 inspections

4 high priority

2 intermediate

4 basic

Apr 2023

1 inspections

Apr

Oct 2023

1 inspections

3 high priority

6 basic

Jan 2024

1 inspections

2 basic

Jan

Inspection History

6 records on file

3 Canvass2 Non-Inspection1 Canvass Re-Inspection

Jan 24

Canvass InspectionLatestOut of Business

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
OBSERVED SINGLE SERVICE ARTICLES NOT INVERTED AND SERVICE AREA AND STORED ON FLOOR IN BASEMENT STORAGE AREAS. INSTRUCTED MANAGER TO INVERT AND ELEVATE ALL SINGLE SERVICE ARTICLES OFF FLOOR.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED LOOSE HEAVY DEBRIS, DIRT AND DUST BUILDUP ON THE FLOORS AND CORNERS IN THE BASEMENT. INSTRUCTED TO DETAIL CLEAN AND INCREASE CLEANING FREQUENCY OF FLOORS. MUST MAINTAIN AT ALL TIMES.

Base deductions−4 pts

Oct 23

Canvass InspectionPass w/ Conditions

3 High6 Basic

9 total2 risk factors

48/100inspection score

−42 pts

High Priority (3)

−30 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATE POSTED ON SITE AT TIME OF INSPECTION. INSTRUCTED TO MAINTAIN AN EMPLOYEE HOLDING A CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATE ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.
3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
OBSERVED NO VERIFIABLE EMPLOYEE HEALTH POLICY ON SITE AT TIME OF INSPECTION. LEFT TEMPLATE AND INSTRUCTED TO MAINTAIN COPIES OF HEALTH POLICY SIGNED BY ALL EMPLOYEES ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-010. CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HANDWASHING SIGNAGE AT WASHBOWL SINK LOCATED OUTSIDE EMPLOYEE TOILET ROOMS LOCATED IN BASEMENT. INSTRUCTED TO PROVIDE.

Basic (6)

−12 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED ALUMINIUM FOIL USED TO WRAP SHELVING. INSTRUCTED TO REMOVE AND MAINTAIN SMOOTH, CLEANABLE SURFACES.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED LOW TEMPERATURE DISH MACHINE AND REFRIGERATOR AT MAIN BAR NOT WORKING AND NOT IN USE. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN EQUIPMENT IN GOOD CONDITION.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED BUILD UP OF BLACK SLIME ON CAULK AROUND SPRAYER SINK LOCATED NEXT TO HIGH TEMPERATURE DISH MACHINE. INSTRUCTED TO REMOVE CAULK, CLEAN, SANITIZE, RE-CAULK, AND MAINTAIN IN GOOD CONDITION.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED NO COVERED TRASH RECEPTACLE INSIDE FEMALE EMPLOYEE TOILET ROOM AND 2ND FLOOR TOILET ROOM. INSTRUCTED TO PROVIDE.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OBSERVED BUILD UP OF GREASE ON OUTDOOR USED COOKING OIL CONTAINER. INSTRUCTED TO CLEAN AND MAINTAIN IN GOOD CONDITION.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO ALLERGEN TRAINING CERTIFICATES ON SITE AT TIME OF INSPECTION. INSTRUCTED ALL EMPLOYEES HOLDING CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATE MUST COMPLETE ALLERGEN TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.

Base deductions−42 pts

Risk factor bonus (2× +5)−10 pts

Apr 23

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

Jun 22

Canvass Re-Inspection InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

58ALLERGEN TRAINING AS REQUIRED−2
2-102.13-- OBSERVED NO ALLERGEN TRAINING CERTIFICATES ON SITE. INSTRUCTED TO PROVIDE ALLERGEN TRAINING FOR ALL CERTIFIED FOOD MANAGERS.

Base deductions−2 pts

Jun 22

Canvass InspectionFail

4 High2 Med3 Basic

9 total3 risk factors

29/100inspection score

−56 pts

High Priority (4)

−40 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
NO PERSON ON SITE WITH AN ORIGINAL CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED. INSTRUCTED TO HAVE A PERSON ON SITE WITH AN ORIGINAL CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-012. CITATION ISSUED.
3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
OBSERVED NO EMPLOYEE HEALTH POLICY ON PREMISES. MUST PROVIDE VERIFICATION FOR EACH EMPLOYEE ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-010. CITATION ISSUED.
5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
OBSERVED NO VOMIT AND DIARRHEA CLEAN UP KIT ON SITE. INSTRUCTED TO PROVIDE ALL NECESSARY SUPPLIES AS OUTLINED IN POLICY. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.
14REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION−10
OBSERVED NO SHELLSTOCK TAG ATTACHED TO CONTAINER IN WHICH OYSTERS WERE BEING STORED. SHELLSTOCK TAG MUST BE ATTACHED TO CONTAINER UNTIL EMPTY. OYSTERS HAVE BEEN DISCARDED AND DENATURED. FOOD WEIGHING APPROXIMATELY 15 LBS AT A COST OF $75.00. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.

Intermediate (2)

−10 pts

25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
Observed no Consumer Advisory for raw or undercooked foods (OYSTERS, MUSSELS, TUNA, STEAK). Instructed to identify (Disclosure) such foods by asterisking them to a foot note that states: "Items can be served raw or undercooked or contain undercooked ingredients" and add a statement (Reminder) that says: "Consuming raw or undercooked animal products may increase your risk of food borne illness, especially if you have medical conditions". PRIORITY FOUNDATION VIOLATION. 7-38-005.
36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED NO METAL STEM THERMOMETER ON SITE. MUST PROVIDE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.

Basic (3)

−6 pts

48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED NO IRREVERSIBLE REGISTERING TEMPERATURE INDICATORS FOR HIGH TEMPERATURE DISH MACHINE. MUST PROVIDE ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO ALLERGEN TRAINING CERTIFICATES ON SITE. INSTRUCTED TO PROVIDE ALLERGEN TRAINING FOR ALL CERTIFIED FOOD MANAGERS.
61SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC−2
SUMMARY REPORT NOT POSTED FROM 12/30/2019, REPORT #2356026. INSTRUCTED TO POST RECENT SUMMARY REPORT VISIBLE TO THE PUBLIC. PRIORITY FOUNDATION VIOLATION. 7-42-010(b). CITATION ISSUED.

Base deductions−56 pts

Risk factor bonus (3× +5)−15 pts

May 22

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

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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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