What is Soho House Chicago's health inspection score?

Soho House Chicago 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 Soho House Chicago last inspected?

Soho House Chicago was last inspected on September 2, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Soho House Chicago have?

Soho House Chicago has 22 total violations across 7 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Soho House Chicago safe to eat at?

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

Official Health Record

Soho House Chicago

Name: Soho House Chicago
Address: 113-125 N GREEN ST, Chicago, 60607
Rating: 83

113-125 N GREEN ST, Chicago

Last inspected 8mo ago

▲Improving

Own or manage this restaurant?

Claim it to unlock analytics →

0Good

West Loop

Ranked #466 of 1000 in West Loop

Improving

7 inspections

Last: Sep 2, 2025

medium confidence

Directions Order

Inspections

Clean Rate

3.1

Avg Violations

9 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

Cross-contamination

Raw and cooked foods not properly separated

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Other violation

Regulatory compliance issue

Permit/documentationHigh Priority

Administrative or documentation issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-17

Final Score

Impact Breakdown

High Priority

-7 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-4 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

+12 pts

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

Open location in Google Maps →

113-125 N GREEN ST, Chicago, IL 60607

Open in Maps

View Menu Order Online

Violation Timeline

May 2022

2 inspections

2 high priority

2 intermediate

2 basic

May

Jun 2023

2 inspections

2 high priority

1 intermediate

3 basic

May 2024

1 inspections

2 basic

May

Aug 2025

1 inspections

2 high priority

2 intermediate

3 basic

Sep 2025

1 inspections

1 basic

Sep

Inspection History

7 records on file

3 Canvass Re-Inspection4 Canvass

Sep 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 REPAIR THE LEFT DOOR GASKET OF THE 2-DOOR PREP COOLER IN THE REAR PREP AREA OF THE 5TH FLOOR SO THAT THE DOOR CLOSES PROPERLY AND SEALS.

Base deductions−2 pts

Aug 25

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 BOTH COUNTERTOP HIGH TEMPERATURE DISH MACHINES IN THE REAR PREP AREA OF THE 6TH FLOOR WITH AN INADEQUATE FINAL RINSE TEMPERATURE. ONE OF THE MACHINES DISPLAYED A FINAL RINSE TEMPERATURE OF 140F AND THE OTHER AT 152F. MANAGEMENT INSTRUCTED TO REPAIR BOTH MACHINE AND MAINTAIN A FINAL RINSE TEMPERATURE ABOVE 180F. PRIORITY VIOLATION 7-38-025. CITATION ISSUED.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED THE 6-DOOR PREP COOLER IN THE 5TH FLOOR FOOD PREP AREA WITH AN AIR TEMPERATURE OF 50F. THE COOLER WAS USED TO STORE MEATS, CHEESE AND CUT FRUITS. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE COOLER BELOW 41F. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS INSIDE OF THE 6-DOOR PREP COOLER ON THE 5TH FLOOR FOOD PREP AREA. OBSERVED CHICKEN AT 51F AND HAMBURGERS AT 47F. MANAGEMENT INSTRUCTED TO MAINTAIN ALL COLD TCS FOODS BELOW 41F. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
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.

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
REPAIR THE LEFT DOOR GASKET OF THE 2-DOOR PREP COOLER IN THE REAR PREP AREA OF THE 5TH FLOOR SO THAT THE DOOR CLOSES PROPERLY AND SEALS.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
ONE OF THE LIGHTBULBS IS MISSING FROM THE CEILING LIGHT FIXTURE IN THE REAR FOOD PREP AREA OF THE 5TH FLOOR. MUST PROVIDE ADEQUATE LIGHTING IN ALL FOOD PREP AREAS.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATION FROM REPORT #2595194 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−36 pts

May 24

Canvass InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED LOOSE DEBRIS, DIRT, AND DUST BUILDUP ON THE FLOORS AND CORNERS IN THE KITCHEN. INSTRUCTED TO DETAIL CLEAN AND INCREASE CLEANING FREQUENCY OF FLOORS. MUST MAINTAIN AT ALL TIMES.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED FOOD SERVICE SANITATION MANAGER WITHOUT FOOD ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO MEET REQUIREMENTS.

Base deductions−4 pts

Jun 23

Canvass Re-Inspection InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
3-307.11 OBSERVED NO SPLASH GUARD BETWEEN THE RIGHT SIDE OF THE PREP/DUMP SINK AND THE SALAD PREP STATION/CUTTING BOARD LOCATED ON THE 6TH FLOOR COOKS LINE. INSTRUCTED TO PROVIDE A SPLASH GUARD ON THE RIGHT SIDE OF THE SINK TO PREVENT CONTAMINATION OF EQUIPMENT.

Base deductions−2 pts

Jun 23

Canvass InspectionFail

2 High1 Med2 Basic

5 total1 risk factor

66/100inspection score

−29 pts

High Priority (2)

−20 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
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.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED EQUIPMENT NOT MAINTAINING PROPER TEMPERATURE. NOTED TEMPERATURE OF THE 4-DRAWER COOLER LOCATED ON THE 5TH FLOOR COOKS LINE TO BE IMPROPER AT 52F. INSTRUCTED NOT TO USE EQUIPMENT UNTIL MAINTAINING PROPER TEMPERATURE OF 41F AND BELOW. PRIORITY VIOLATION 7-38-005. COOLER TAGGED AND MAY NOT BE USED UNTIL REINSPECTED BY CDPH.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
FOUND COLD TCS FOODS AT IMPROPER COLD HOLDING TEMPERATURES INSIDE THE 4-DRAWER COOLER LOCATED ON THE 5TH FLOOR COOKS LINE. PANCAKE BATTER, GUACAMOLE, SLICED HAM, BEANS, COOKED MUSHROOMS, SOUR CREAM, CUT TOMATOES, AND COOKED PASTA ARE FOUND AT TEMPERATURES RANGING FROM 46F TO 52F. 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.

Basic (2)

−4 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED NO SPLASH GUARD BETWEEN THE RIGHT SIDE OF THE PREP/DUMP SINK AND THE SALAD PREP STATION/CUTTING BOARD LOCATED ON THE 6TH FLOOR COOKS LINE. INSTRUCTED TO PROVIDE A SPLASH GUARD ON THE RIGHT SIDE OF THE SINK TO PREVENT CONTAMINATION OF EQUIPMENT.
60PREVIOUS CORE VIOLATION CORRECTED−2
OBSERVED A PREVIOUS CORE VIOLATION FROM 5/26/2022 REPORT #2556340 NOT CORRECTED: VIOLATION #55 (6-201.13) OBSERVED RAW WOODEN WALLS WITH STAPLES BEHIND THE BAR ON THE 6TH FLOOR. MUST SEAL OR PAINT IN WHICH WALLS CAN BE SMOOTH AND CLEANABLE. MUST CORRECT PREVIOUS CORE VIOLATIONS. PRIORITY FOUNDATION 7-42-090. CITATION ISSUED.

Base deductions−29 pts

Risk factor bonus (1× +5)−5 pts

May 22

Canvass Re-Inspection InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.13--OBSERVED RAW WOODEN WALLS WITH STAPLES BEHIND BAR ON 6TH FLOOR. MUST SEAL OR PAINT IN WHICH WALLS CAN BE SMOOTH AND CLEANABLE.

Base deductions−2 pts

May 22

Canvass InspectionFail

2 High2 Med1 Basic

5 total

68/100inspection score

−32 pts

High Priority (2)

−20 pts

9NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED−10
OBSERVED CHEF USING BARE HAND CONTACT WITH SLICED CHEESE TO PUT ON BURGER. MUST WEAR GLOVES OR USE PROPER UTENIL WHEN TOUCHING READY TO EAT FOODS. PRIORITY VIOLATION. 7-38-010. CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND WASHING SINK ACCESSIBLE FOR EMPLOYEES TO WASH HANDS AT 5TH FLOOR FRONT PREP AREA. MUST INSTALL. ALSO MUST INSTALL HAND WASHING SINK AT 5TH FLOOR BAR AREA ADJACENT TO ESPRESSO MACHINE WHERE EMPLOYEES HAVE EASY ACCESSIBILITY TO HAND WASHING. PRIORITY FOUNDATION VIOLATION. 7-38-030(C).

Intermediate (2)

−10 pts

21PROPER HOT HOLDING TEMPERATURES−5
OBSERVED COOKED SHRIMP AT IMPROPER HOT HOLDING TEMPERATURE AT 86.9F. PROPER HOT HOLDING TEMPERATURE MUST BE AT 135.0F OR ABOVE. FOOD WEIGHING APPROXIMATELY 5 LBS AT A COST OF $25.00. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
Observed no Consumer Advisory for raw or undercooked foods. 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.

Basic (1)

−2 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED RAW WOODEN WALLS WITH STAPLES BEHIND BAR ON 6TH FLOOR. MUST SEAL OR PAINT IN WHICH WALLS CAN BE SMOOTH AND CLEANABLE.

Base deductions−32 pts

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