What is Rustle & Roux's health inspection score?

Rustle & Roux has a SafeDine safety score of 96 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Rustle & Roux last inspected?

Rustle & Roux was last inspected on December 10, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Rustle & Roux have?

Rustle & Roux has 19 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Rustle & Roux safe to eat at?

Yes, Rustle & Roux has an excellent safety record with a score of 96/100. This indicates strong compliance with health and safety standards.

Official Health Record

Rustle & Roux

Name: Rustle & Roux
Address: 227 W MONROE ST, Chicago, 60606
Rating: 96

227 W MONROE ST, Chicago

Last Inspected: 12/10/2025

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0Excellent

West Loop

Ranked #766 of 1000 in West Loop

Improving

5 inspections

Last: Dec 10, 2025

high confidence

Directions Order

Inspections

Clean Rate

3.8

Avg Violations

4 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Plumbing issues

Plumbing or waste disposal problems

Facility condition

Building maintenance or structural issues

Food storage

Food not properly stored or protected

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-4

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-3 pts

Best practices • 2 pts each

Inspection Timeline

+6 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

227 W MONROE ST, Chicago, IL 60606

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Violation Timeline

Dec 2022

2 inspections

2 high priority

2 intermediate

6 basic

Dec

Aug 2023

1 inspections

1 intermediate

5 basic

Oct 2024

1 inspections

2 basic

Oct

Dec 2025

1 inspections

1 basic

Inspection History

5 records on file

4 Canvass1 Canvass Re-Inspection

Dec 25

Canvass InspectionLatestPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
FOUND FOOD CONTAINERS STORED IMPROPERLY.MUST STORE INVERTED.

Base deductions−2 pts

Oct 24

Canvass InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

43IN-USE UTENSILS: PROPERLY STORED−2
Keeping spatulas and spoons in stagnant water at room temp at front prep line, instructed to to keep utensils according to health code, ie.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
Damaged section of insulation around cooling line in walk-in cooler, instructed to replace.

Base deductions−4 pts

Aug 23

Canvass InspectionPass

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

35APPROVED THAWING METHODS USED−5
OBSERVED FACILITY NOT MEETING THAWING REQUIREMENTS. FOOD HANDLER THAWING FROZEN PEAS IN METAL BOWL SITTING IN STAGNANT WATER ON THE PREP TABLE. INFORMED FOOD HANDLER OF PROPER THAWING METHODS (MUST UTILIZE RUNNING WATER WITH ENOUGH VOLATILITY WHEN THAWING). MUST MEET PROPER THAWING REQUIREMENTS AND MAINTAIN. THE MANAGER CORRECTED PLACED THE METAL BOWL OF PEAS UNDER RUNNING WATER DURING THE INSPECTION.

Basic (5)

−10 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED WET WIPING CLOTHS ON SEVERAL PREP SURFACE AREAS LOCATED IN THE COFFEE STATION AREA. INSTRUCTED TO PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION BETWEEN USES TO PREVENT CONTAMINATION OF EQUIPMENT & FOOD. MUST MAINTAIN
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED MILK CRATES BEING USED AS SHELVING THROUGHOUT THE CORNER AREA OF THE COFFEE STATION WHERE THE RED BULL COOLER IS LOCATED. MUST REMOVE AND PROVIDE SHELVING THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED FOOD SPLASH OF THE BOTTOM INTERIOR OF THE SLIDING COKE COOLER AND CATER COOLER STORED IN THE REAR CATERING AREA. INSTRUCTED TO DETAIL CLEAN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED UNUSED 2 DOOR COOLER AND 2 STEAMER UNIT STORED IN THE REAR FOOD PREP AREA. INSTRUCTED MANAGER TO REMOVE ALL UNUSED ARTICLES AND EQUIPMENT TO PREVENT PEST HARBORAGE.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED BURNT-OUT LIGHT BULB IN THE WALK-IN FREEZER. INSTRUCTED TO REPLACE AND MAINTAIN AT ALL TIMES.

Base deductions−15 pts

Dec 22

Canvass Re-Inspection InspectionPass

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
FOUND SALAD, COOKIES, DOUGHNUTS ETC. PRE-PACKAGED FOR SELF SERVICE. FOUND NO INGREDIENT LABEL LOCATED ON PACKAGING. INSTRUCTED MANAGER TO PROVIDE THE FOLLOWING LABEL REQUIREMENTS TO ALL PREPACKAGED SELF SERVICE FOOD ITEMS: THE COMMON NAME OF THE FOOD, A LIST OF INGREDIENTS AND SUB-INGREDIENTS IN DESCENDING ORDER OF PREDOMINANCE BY WEIGHT, INCLUDING A DECLARATION OF ARTIFICIAL COLORS, ARTIFICIAL FLAVORS AND CHEMICAL PRESERVATIVES, IF CONTAINED IN THE FOOD; THE NAME AND PLACE OF BUSINESS (CITY, STATE, ZIP CODE) OF THE MANUFACTURER, PACKER, OR DISTRIBUTOR; AND THE NAME OF THE FOOD SOURCE FOR EACH MAJOR FOOD ALLERGEN CONTAINED IN THE FOOD.

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED PREP COOLER (TOP COOLER PORTION) WITH A BROKEN HANDLE. COOLER IS LOCATED NEXT TO PIZZA OVEN. ALSO NOTED RIGHT TOP DOOR OF PREP COOLER BROKEN . MUST REPAIR AND MAINTAIN OR REPLACE.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
FOUND NO COVERED GARBAGE RECEPTACLE LOCATED IN EMPLOYEE UNISEX TOILET ROOM. INSTRUCTED TO PROVIDE.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
FOUND CEILING VENT ACROSS FROM HIGH TEMPERATURE DISH MACHINE AREA FILLED WITH DUST. VENT IS LOCATED DIRECTLY OVER CLEAN DISHES. INSTRUCTED MANAGER TO CLEAN SANITIZE AND MAINTAIN .

Base deductions−11 pts

Dec 22

Canvass InspectionFail

2 High1 Med3 Basic

6 total

69/100inspection score

−31 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
FOUND HANDWASHING SINK WATER TEMPERATURE AT 63F LOCATED IN REAR PREP NEXT TO FRYER. MUST PROVIDE A MINIMUM HOT WATER TEMPERATURE OF 100F AT ALL TIMES. MUST REPAIR AND MAINTAIN. PRIORITY VIOLATION. 7-38-030(C). CITATION ISSUED
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED REACH IN COOLER AT AN IMPROPER COLD HOLDING TEMPERATURE OF 55F AT TIME OF INSPECTION. FOUND NO TCS FOODS IN COOLER AT TIME OF INSPECTION. NOTED COOLER IN USE FILLED WITH SLICED ONIONS AND BELL PEPPERS AND A VARIETY OF SAUCES. INSTRUCTED MANAGER TO NO LONGER USE SAID COOLER. REACH IN COOLER TAGGED AND HELD FOR INSPECTION BY CHICAGO DEPARTMENT OF PUBLIC HEALTH, SAID COOLER MUST REMAIN TAGGED UNTIL IT IS INSPECTED BY CDPH AND MAINTAINING A COLD HOLDING TEMPERATURE OF 41F OR BELOW. PRIORITY VIOLATION.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
FOUND SALAD, COOKIES, DOUGHNUTS ETC. PRE-PACKAGED FOR SELF SERVICE. FOUND NO INGREDIENT LABEL LOCATED ON PACKAGING. INSTRUCTED MANAGER TO PROVIDE THE FOLLOWING LABEL REQUIREMENTS TO ALL PREPACKAGED SELF SERVICE FOOD ITEMS: THE COMMON NAME OF THE FOOD, A LIST OF INGREDIENTS AND SUB-INGREDIENTS IN DESCENDING ORDER OF PREDOMINANCE BY WEIGHT, INCLUDING A DECLARATION OF ARTIFICIAL COLORS, ARTIFICIAL FLAVORS AND CHEMICAL PRESERVATIVES, IF CONTAINED IN THE FOOD; THE NAME AND PLACE OF BUSINESS (CITY, STATE, ZIP CODE) OF THE MANUFACTURER, PACKER, OR DISTRIBUTOR; AND THE NAME OF THE FOOD SOURCE FOR EACH MAJOR FOOD ALLERGEN CONTAINED IN THE FOOD.

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
FOUND HANDWASHING SINK DETACHED FROM WALL LOCATED NEXT TO PIZZA OVEN IN FRONT PREP. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN. NOTED PREP COOLER (TOP COOLER PORTION) WITH A BROKEN HANDLE. COOLER IS LOCATED NEXT TO PIZZA OVEN. ALSO NOTED RIGHT TOP DOOR OF PREP COOLER BROKEN . MUST REPAIR AND MAINTAIN OR REPLACE.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
FOUND NO COVERED GARBAGE RECEPTACLE LOCATED IN EMPLOYEE UNISEX TOILET ROOM. INSTRUCTED TO PROVIDE.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
FOUND CEILING VENT ACROSS FROM HIGH TEMPERATURE DISH MACHINE AREA FILLED WITH DUST. VENT IS LOCATED DIRECTLY OVER CLEAN DISHES. INSTRUCTED MANAGER TO CLEAN SANITIZE AND MAINTAIN .

Base deductions−31 pts

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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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