What is Soho House Chicago's health inspection score?

Soho House Chicago has a SafeDine safety score of 94 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Soho House Chicago last inspected?

Soho House Chicago was last inspected on September 4, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Soho House Chicago have?

Soho House Chicago has 29 total violations across 9 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Soho House Chicago safe to eat at?

Yes, Soho House Chicago has an excellent safety record with a score of 94/100. This indicates strong compliance with health and safety standards.

Official Health Record

Soho House Chicago

Name: Soho House Chicago
Address: 113-125 N GREEN ST, Chicago, 60607
Rating: 94

113-125 N GREEN ST, Chicago

Last inspected 7mo ago

▲Improving

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0Excellent

West Loop

Ranked #148 of 1000 in West Loop

Improving

9 inspections

Last: Sep 4, 2025

medium confidence

Directions Order

Inspections

22%

Clean Rate

3.2

Avg Violations

7 months 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

Pest issues

Evidence of pests found during inspection

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-6

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-2 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

+6 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

113-125 N GREEN ST, Chicago, IL 60607

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Violation Timeline

May 2022

2 inspections

2 high priority

2 intermediate

1 basic

May

Jun 2023

2 inspections

3 high priority

2 intermediate

5 basic

May 2024

2 inspections

2 high priority

2 intermediate

4 basic

May

Aug 2025

1 inspections

2 intermediate

2 basic

Sep 2025

2 inspections

2 basic

Sep

Inspection History

9 records on file

5 Canvass Re-Inspection4 Canvass

Sep 25

Canvass Re-Inspection InspectionLatestCleanPass

No violations

100/100inspection score

Sep 25

Canvass Re-Inspection InspectionFail

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.12 CLEAN THE FLOOR AND FLOOR DRAIN UNDER THE COOKING EQUIPMENT IN THE REAR PREP AREA OF THE MEZZANINE KITCHEN.
59PREVIOUS PRIORITY FOUNDATION VIOLATION CORRECTED−2
8-404.13(B)(3) PREVIOUS PRIORITY FOUNDATION VIOLATION FROM REPORT #2622545 ON 8/20/25 WAS NOT CORRECTED: 38 - OBSERVED APPROX. 37 LIVE SMALL FLYING INSECTS AND 1 HOUSE FLY ON THE WALLS AND CEILING BEHIND THE 1ST FLOOR AND MEZZANINE BARS, MEZZANINE FOOD PREP AREA AND DISHWASHING AREA. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE THE PEST ACTIVITY. PRIORITY VIOLATION 7-42-090. CITATION ISSUED.

Base deductions−4 pts

Aug 25

Canvass InspectionFail

2 Med2 Basic

4 total

86/100inspection score

−14 pts

Intermediate (2)

−10 pts

25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
OBSERVED NO CONSUMER ADVISORY DISCLOSURE FOR ALL ITEMS WHICH CAN BE ORDERED RAW OR UNDERCOOKED ON SEVERAL DIFFERENT MENUS. MANAGEMENT INSTRUCTED TO DISCLOSE OR DESCRIBE WHICH FOODS CAN BE ORDERED RAW OR UNDERCOOKED AND LINK THOSE ITEMS TO THE REMINDER STATEMENT WITH AN ASTERISK OR OTHER MEANS. MUST INCLUDE THE FOLLOWING SENTENCE BEFORE THE REMINDER STATEMENT:"THESE FOODS CAN BE ORDERED RAW OR UNDERCOOKED OR MAY CONTAIN RAW OR UNDERCOOKED INGREDIENTS." PRIORITY FOUNDATION VIOLATION 7-38-005.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED APPROX. 30 LIVE SMALL FLYING INSECTS AND 5 HOUSE FLIES ON THE WALLS AND CEILING BEHIND THE 1ST FLOOR AND MEZZANINE BARS, MEZZANINE FOOD PREP AREA AND DISHWASHING AREA. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE THE PEST ACTIVITY. PRIORITY FOUNDATION VIOLATION 7-38-020(A). CITATION ISSUED.

Basic (2)

−4 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
CLEAN THE HIGH TEMPERATURE DISHMACHINE LOCATED IN THE MEZZANINE DISH WASHING AREA.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATION FROM REPORT #2595185 ON 5/24/24 NOT CORRECTED: 58 - OBSERVED FOOD SERVICE SANITATION MANAGER WITHOUT FOOD ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO MEET REQUIREMENTS. PRIORITY FOUNDATION VIOLATION 7-42-090. CITATION ISSUED.

Base deductions−14 pts

May 24

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 FOOD SERVICE SANITATION MANAGER WITHOUT FOOD ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO MEET REQUIREMENTS.

Base deductions−2 pts

May 24

Canvass InspectionFail

2 High2 Med3 Basic

7 total

64/100inspection score

−36 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO PAPER TOWELS AT ALL THE HAND-SINKS IN THE FIRST FLOOR KITCHEN PREP AREA. INFORMED PERSON IN CHARGE THAT PAPER TOWELS MUST BE AVAILABLE AT HAND SINKS AT ALL TIMES. FOOD HANDLER OBTAINED PAPER TOWELS FOR HAND SINKS DURING THE TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION #7-38-030(C). CITATION ISSUED.
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 47.5F. INFORMED PERSON IN CHARGE TO REPAIR OR REPLACE FOR PROPER COLD HOLDING OF 41 DEGREES F OR BELOW. SERVICE TECHNICIAN REPAIRED UNIT DURING INSPECTION TO 40.2F. PRIORITY VIOLATION #7-38-005. CITATION ISSUED. "

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED TCS FOODS HELD AT IMPROPER INTERNAL TEMPERATURES IN THE FIRST FLOOR FRONT PREP COLD HOLDING UNIT, SUCH AS 2LBS OF EGGS AT 73.2F, 3LBS OF PEPPERONI AT 49.5F AND 2LBS OF HAM ON THE 6TH FLOOR KITCHEN PREP COOLER AT50.5.4F. THE MANAGER DISCARDED AND DENATURED A TOTAL OF 7LBS AT $100. ALL COLD TCS FOOD MUST MAINTAIN 41F OR BELOW. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.
25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
"OBSERVED NO DISCLOSURE AND REMINDER ON THE PRINTED MENU FOR ALL ANIMAL FOOD PRODUCTS THAT CAN BE ORDERED RAW OR UNDERCOOKED. INSTRUCTED TO PROVIDE A DISCLOSURE ON THE MENU FOR ALL ITEMS (EGGS ANY STYLE, STEAK, BEEF BURGERS ETC.) THAT CAN BE ORDERED UNDERCOOKED OR RAW, AND ADD A REMINDER ON THE MENU THAT READS: *THESE ITEMS CAN BE ORDERED UNDERCOOKED OR RAW. CONSUMING UNDERCOOKED OR RAW FOODS CAN INCREASE YOUR RISK OF FOODBORNE ILLNESS. (REFER TO CDPH CONSUMER ADVISORY HANDOUT) PRIORITY FOUNDATION VIOLATION #7-38-005. "

Basic (3)

−6 pts

48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED NO IRREVERSIBLE TEST STRIPS/TESTING DEVICE ON SITE TO ADEQUATELY MEASURE THE UTENSIL SURFACE TEMPERATURE (160F) AFTER THE FINAL RINSE FOR THE TEMP DISH MACHINE. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION #7-38-005.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
"OBSERVED GREASE SPILLED ON THE GROUND NEAR GREASE CONTAINER. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN OUTSIDE WASTE GREASE AREA AND WASTE GREASE CONTAINER. PRIORITY FOUNDATION VIOLATION #7-38-020(B). CITATION ISSUED."
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED FOOD SERVICE SANITATION MANAGER WITHOUT FOOD ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO MEET REQUIREMENTS.

Base deductions−36 pts

Jun 23

Canvass Re-Inspection InspectionPass w/ Conditions

1 High2 Basic

3 total1 risk factor

81/100inspection score

−14 pts

High Priority (1)

−10 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
2-101.11 OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON THE PREMISES WITH AN ORIGINAL CERTIFICATE WHILE TCS FOODS (EGGS) WERE BEING PREPARED AND SERVED. INSTRUCTED MANAGEMENT THAT A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE TCS FOODS ARE BEING PREPARED OR SERVED. PRIORITY FOUNDATION 7-38-012. CITATION ISSUED.

Basic (2)

−4 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
5-205.15 OBSERVED THE LEFT SINK (1 OUT OF 3) IN THE WOMENS LOCKER ROOM WASHROOM WITHOUT HOT WATER. WATER IS AT 67F. INSTRUCTED TO PROVIDE HOT WATER AT 100-120F AT ALL HANDWASHING SINKS AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13 UNABLE TO LOCATE FOOD HANDLER CERTIFICATES FOR ALL CURRENT FOOD HANDLERS. MUST PROVIDE AND MAINTAIN.

Base deductions−14 pts

Risk factor bonus (1× +5)−5 pts

Jun 23

Canvass InspectionFail

2 High2 Med3 Basic

7 total

64/100inspection score

−36 pts

High Priority (2)

−20 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED THREE UNDER-COUNTER HOT WATER DISH MACHINES (ALLIS BAR, CHICKEN SHOP, AND REAR 1ST FLOOR DISH AREA) NOT OPERATIONAL. ALL MACHINES ARE CURRENTLY TURNED OFF AND ARE UNABLE TO SANITIZE AT 180F. PRIORITY VIOLATION 7-38-025. ALL MACHINES ARE TAGGED; INSTRUCTED TO CONTACT CDPH FOR REINSPECTION WHEN THE MACHINE REACHES 180F FOR SANITIZING RINSE.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
FOUND EQUIPMENT NOT MAINTAINING PROPER TEMPERATURE. NOTED THE TEMPERATURE OF THE (BREAKFAST) PREP COOLER AT THE ALLIS COOKS LINE TO BE IMPROPER AT 48.0 F. UNIT TAGGED AND HELD FOR INSPECTION BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH AND MAY NOT BE USED UNTIL RE-INSPECTED BY CDPH AND MAINTAINING PROPER TEMPERATURE OF 41F AND BELOW. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
FOUND COLD TCS FOODS AT IMPROPER COLD HOLDING TEMPERATURES INSIDE THE ALLIS (BREAKFAST) PREP COOLER LOCATED ON THE COOKS LINE. BACON, CHICKEN, BEEF, EGGS, PANCAKE BATTER, COOKED MUSHROOMS, COOKED TOMATOES, CREAM, YOGURT, CREAM CHEESE, AND SALMON ARE FOUND AT TEMPERATURES RANGING FROM 46F TO 62F. INSTRUCTED TO DISCARD AND DENATURE SAID TCS FOODS AND ALWAYS MAINTAIN ALL COLD-HOLDING TCS FOODS AT OR BELOW 41F. PRIORITY VIOLATION 7-38-005. CITATION ISSUED. FOOD DISCARDED.
25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
OBSERVED AN INCOMPLETE CONSUMER ADVISORY FOR RAW/UNDERCOOKED FOODS - THE ADVISORY FOR THE LUNCH AND DINNER MENUS IS MISSING A DISCLOSURE STATEMENT. INSTRUCTED MANAGEMENT TO ADD A DISCLOSURE STATEMENT TO THE CURRENT ADVISORY THAT SAYS, "ITEMS CAN BE SERVED RAW OR UNDERCOOKED OR CONTAIN UNDERCOOKED INGREDIENTS. " PRIORITY FOUNDATION 7-38-005.

Basic (3)

−6 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED NO SNEEZE GUARD AT THE ALLIS COOKS LINE PROTECTING THE PREP AREA AND OPEN FOODS INSIDE THE PREP COOLERS AND PREVENTING CONTAMINATION FROM CONSUMERS. INSTRUCTED TO INSTALL A SNEEZE GUARD IN THE SAID AREA AND MAINTAIN. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED THE LEFT SINK (1 OUT OF 3) IN THE WOMENS LOCKER ROOM WASHROOM WITHOUT HOT WATER. WATER IS AT 67F. INSTRUCTED TO PROVIDE HOT WATER AT 100-120F AT ALL HANDWASHING SINKS AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
UNABLE TO LOCATE FOOD HANDLER CERTIFICATES FOR ALL CURRENT FOOD HANDLERS. MUST PROVIDE AND MAINTAIN.

Base deductions−36 pts

May 22

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

May 22

Canvass InspectionFail

2 High2 Med1 Basic

5 total

68/100inspection score

−32 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED IMPROPER WATER TEMPERATURE AT HAND WASHING SINK AT 90.1F NEAR PRODUCE WALK IN COOLER. WATER TEMPERATURE MUST BE AT A MINIMUM OF 100.0F OR ABOVE THROUGH A MIXING VALVE OR COMBINATION FAUCET. PRIORITY VIOLATION. 7-38-030(C). CITATION ISSUED. MAINTENANCE ON SITE TO CORRECT PLUMBING ISSUE.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
REMOVE EYE WASH DEVICE FROM HAND WASHING SINK FAUCET LOCATED IN BAKERY PREP AREA.

Intermediate (2)

−10 pts

25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
Observed no Consumer Advisory for raw or undercooked foods(OYSTERS, TUNA, CEVICHE. 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 EQUIPMENT THERMOMETER INSIDE OF BAKERY WALK IN COOLER. MUST PROVIDE.

Basic (1)

−2 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
MUST INSTALL SPLASH GUARD AT HAND WASHING SINK AT GREEN ST STUDIO COFFEE STATION OR REMOVE UTENSILS AND CUPS THAT ARE NEXT TO HAND SINK.

Base deductions−32 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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