What is Lyfe Kitchen's health inspection score?

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

When was Lyfe Kitchen last inspected?

Lyfe Kitchen was last inspected on February 3, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Lyfe Kitchen have?

Lyfe Kitchen has 28 total violations across 8 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Lyfe Kitchen safe to eat at?

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

What type of cuisine does Lyfe Kitchen serve?

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

Official Health Record

Lyfe Kitchen

Name: Lyfe Kitchen
Address: 259 E ERIE ST, Chicago, 60611
Rating: 86

259 E ERIE ST, Chicago

Data may be outdated — inspected 2/3/2025

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0Excellent

American•Streeterville

Ranked #245 of 713 in StreetervilleBetter than 22% of american restaurants

Stable

8 inspections

Last: Feb 3, 2025

low confidence

Directions Order

Inspections

25%

Clean Rate

3.5

Avg Violations

16 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

Pest issues

Evidence of pests found during inspection

Plumbing issues

Plumbing or waste disposal problems

Sanitation

Equipment or surfaces not properly cleaned/sanitized

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

-1 pts

Potential hazards • 5 pts each

Basic

-1 pts

Best practices • 2 pts each

Freshness Penalty

-12 pts

Score reduced due to stale inspection data

Inspection Timeline

+4 pts

100

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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259 E ERIE ST, Chicago, IL 60611

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Violation Timeline

Oct 2022

2 inspections

1 high priority

1 intermediate

2 basic

Oct

May 2023

1 inspections

1 high priority

3 basic

Feb 2024

2 inspections

2 high priority

3 intermediate

12 basic

Feb

Dec 2024

1 inspections

1 intermediate

1 basic

Jan 2025

1 inspections

1 basic

Jan

Feb 2025

1 inspections

Inspection History

8 records on file

4 Canvass2 Complaint Re-Inspection2 Complaint

Feb 25

Canvass InspectionLatestCleanOut of Business

No violations

100/100inspection score

Jan 25

Canvass 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
OBSERVED TORN DOOR GASKET AND BROKEN PLASTIC CURTAIN WALK-IN COOLER AND EWALK-IN FREEZER. INSTRUCTED TO REPLACE AND MAINTAIN

Base deductions−2 pts

Dec 24

Canvass InspectionFail

1 Med1 Basic

2 total

93/100inspection score

−7 pts

Intermediate (1)

−5 pts

25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
OBSERVED MENU WITH A FOOTNOTE REMINDER STATEMENT ON THE MENU NOTED MISSING DISCLOSURE BY ASTERICKS FOR RELATED MENU ITEMS. INSTRUCTED TO IDENTIFY SUCH FOODS (EX: AHI TUNA POKE BOWL AND BURGERS ON MENU). INSTRUCTED TO IDENTIFY SUCH FOODS BY ASTERISKING THEM TO A FOOT NOTE THAT STATES: "ITEMS CAN BE SERVED RAW OR UNDERCOOKED OR CONTAIN UNDERCOOKED INGREDIENTS"(REFER TO ONLINE CDPH CONSUMER ADVISORY GUIDE). PRIORITY FOUNDATION VIOLATION #7-38-005. NO CITATION ISSUED.

Basic (1)

−2 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED TORN DOOR GASKET AND BROKEN PLASTIC CURTAIN WALK-IN COOLER AND EWALK-IN FREEZER. INSTRUCTED TO REPLACE AND MAINTAIN

Base deductions−7 pts

Feb 24

Complaint Re-Inspection InspectionPass

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
6-202.15: OBSERVED OPENING IN MIDDLE OF DOUBLE ENTRANCE DOORS ON EASTSIDE OF ONTARIO. INSTRUCTED TO SEAL ALL OUTER OPENINGS TO PREVENT PEST ENTRANCE.

Basic (4)

−8 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
5-205.15: OBSERVED HANDSINK NOT WORKING IN MEN'S WASHROOM RIGHT SIDE. INSTRUCTED TO REPAIR AND MAINTAIN SAID HANDSINK IN MEN'S WASHROOM. NOTE THERE IS ANOTHER HANDSINK IN WASHROOM.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.12: OBSERVED FOOD AND DEBRIS UNDERNEATH EQUIPMENT IN BARISTA AREA AND UNDERNEATH COLD AND HOT HOLDING UNITS ACROSS FROM COOKING EQUIPMENT. INSTRUCTED TO CLEAN SAID AREAS AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
6-303.11: OBSERVED NON WORKING LIGHT BULBS IN HOOD. INSTRUCTED TO REPLACE ALL NON WORKING LIGHT BULBS IN HOOD AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
6-501.14: OBSERVED DUST BUILDUP ON FILTERS IN HOOD AND IN HOOD ABOVE DISH MACHINE. INSTRUCTED TO CLEAN AND MAINTAIN.

Base deductions−13 pts

Feb 24

Complaint InspectionFail

2 High2 Med8 Basic

12 total

54/100inspection score

−46 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED LID IN HANDWASHING SINK OF DISHROOM ON 1ST FLOOR. INSTRUCTED HANDWASHING SINKS SHALL BE ACCESSIBLE AT ALL TIMES FOR EMPLOYEE USE. CORRECTED ON SITE, LID REMOVED FROM SAID HANDWASHING SINK. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED IMPROPER MINIMUM WATER TEMPERATURE AT HANDWASHING SINKS IN WASHROOMS ON SECOND FLOOR. OBSERVED IMPROPER MINIMUM WATER TEMPERATURES IN WOMEN'S WASHROOM HANDWASHING SINKS(LEFT SIDE 93.6F AND RIGHT SIDE 93.0F) AND MEN'S HANDWASHING SINK LEFT SIDE 94.5F. INSTRUCTED A HANDWASHING SINK SHALL BE EQUIPPED TO PROVIDE WATER AT A TEMPERATURE OF AT LEAST 100F THROUGH A MIXING VALVE OR COMBINATION FAUCET. PRIORITY VIOLATION 7-38-030(C) CITATION ISSUED.

Intermediate (2)

−10 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED THREE LARGE WHITE CONTAINERS UNDERNEATH PREP AREA ON 2ND FLOOR NOT LABELED WITH COMMON NAME. INSTRUCTED ALL FOOD, CONDIMENTS AND SPICES NOT IN ORIGINAL CONTAINERS SHALL BE LABELED WITH COMMON NAME.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED OPENING IN MIDDLE OF DOUBLE ENTRANCE DOORS ON EASTSIDE OF ONTARIO. INSTRUCTED TO SEAL ALL OUTER OPENINGS TO PREVENT PEST ENTRANCE.

Basic (8)

−16 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED NO SPLASH GUARD ON RIGHT SIDE OF HANDWASHING SINK IN BARISTA AREA. INSTRUCTED TO INSTALL SPLASH GUARD ON RIGHT SIDE OF HANDWASHING SINK IN BARISTA AREA TO PREVENT CONTAMINATION.
43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED SMALL CUPS USED TO DISPENSE NUTS STORED IN CONTAINER ON TOP OF NUTS IN 1ST FLOOR PREP AREA. INSTRUCTED TO STORE DISPENSING UTENSILS WITH THEIR HANDLES ABOVE THE TOP OF THE FOOD WITHIN THE CONTAINER OF EQUIPMENT THAT CAN BE CLOSED.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
HOT AND COLD RUNNING WATER TURNED OFF TO FAUCET ON LEFT OF THREE COMPARTMENT SINK USED TO FILL WASH COMPARTMENT. INSTRUCTED TO REPAIR/RESTORE HOT AND COLD RUNNING WATER TO WASH COMPARTMENT OF THREE COMPARTMENT SINK SO THAT WASH COMPARTMENT CAN BE FILLED. INSTRUCTED A SINK WITH AT LEAST THREE COMPARTMENTS SHALL BE PROVIDED FOR MANUALLY WASHING, RINISING AND SANITIZING EQUIPMENT AND UTENSILS. PRIORITY FOUNDATION VIOLATION 7-38-025 CITATION ISSUED.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED HANDSINKS NOT WORKING IN MEN'S WASHROOM RIGHT SIDE. INSTRUCTED TO REPAIR AND MAINTAIN SAID HANDSINK IN MEN'S WASHROOM. NOTE THERE IS ANOTHER HANDSINK IN WASHROOM.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FOOD AND DEBRIS UNDERNEATH EQUIPMENT IN BARISTA AREA AND UNDERNEATH COLD AND HOT HOLDING UNITS ACROSS FROM COOKING EQUIPMENT. INSTRUCTED TO CLEAN SAID AREAS AND MAINTAIN. OBSERVED DUST BUILDUP ON CEILING IN DISHROOM ON 1ST FLOOR AND IN AREAS OF 1ST FLOOR PREP AREA. INSTRUCTED TO CLEAN SAID AREAS AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED NON WORKING LIGHT BULBS IN HOOD. INSTRUCTED TO REPLACE ALL NON WORKING LIGHT BULBS IN HOOD AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED DUST BUILDUP ON FILTERS IN HOOD AND IN HOOD ABOVE DISH MACHINE. INSTRUCTED TO CLEAN AND MAINTAIN.
60PREVIOUS CORE VIOLATION CORRECTED−2
OBSERVED PREVIOUS CORE VIOLATION NOT CORRECTED FROM INSPECTION REPORT #2575513 DATED 05/08/2023. INSTRUCTED TO CORRECT. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED. OBSERVED ONE OF TWO CITY OF CHICAGO CERTIFIED FOOD MANAGERS WITHOUT ALLERGEN TRAINING CERTIFICATION. INSTRUCTED TO OBTAIN AND MAINTAIN ON SITE FOR REVIEW.

Base deductions−46 pts

May 23

Canvass InspectionPass w/ Conditions

1 High3 Basic

4 total

84/100inspection score

−16 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO PAPERTOWEL AVAILABLE AT HANDSINK IN IN USE DISH WASHING AREA DURING TIME OF INSPECTION. INSTRUCTED TO PROVIDE AND MAINTAIN AT ALL TIMES FOR PROPER HANDWASHING. PIC PROVIDED. PRORITY FOUNDATION VIOLATION. 7-38-030 (c). CITATION ISSUED

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CAULKING ON DISH WASHING EQUIPMENT DISCOLORED WITH MOLKD LIKE BUILDUP AND IN DISREPAIR. INSTRUCTED TO SEAL PROPERLY AND MAINTAIN IN GOOD CONDITION.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED WALK IN FREEZER FLOORS AND FLOORS THROUGHOUT ALL PREP AREAS IN NEED OF TRASH AND DRIED FOOD DEBRIS REMOVAL. INSTRUCTED TO MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED ONE OF TWO CITY OF CHICAGO CERTIFIED FOOD MANAGERS WITHOUT ALLERGEN TRAINING CERTIFICATION. INSRRUCTED TO OBTAIN AND MAINTAIN ON SITE FOR REVIEW.

Base deductions−16 pts

Oct 22

Complaint Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Oct 22

Complaint InspectionFail

1 High1 Med2 Basic

4 total

81/100inspection score

−19 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
Inadequate hands washing facilities in employees/customers restroom. not working faucets noted at men's restroom, faucet runs for few seconds and stops . Instructed to provide good working faucets to allow proper hands washing. Priority foundation violation 7-38-030(c)

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
Bulk food containers not properly labeled. instructed to label and maintain

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
damaged insulation on walk-in cooler cooling lines, instructed to insulate to prevent condensation.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
Heavy dust build-up noted on walk-in cooler fan covers, kitchen ceiling vents. instructed to clean and maintain.

Base deductions−19 pts

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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.

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