What is The Kitchen Chicago's health inspection score?

The Kitchen Chicago has a SafeDine safety score of 81 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was The Kitchen Chicago last inspected?

The Kitchen Chicago was last inspected on July 9, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does The Kitchen Chicago have?

The Kitchen Chicago has 31 total violations across 7 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is The Kitchen Chicago safe to eat at?

The Kitchen Chicago has a good safety record with a score of 81/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does The Kitchen Chicago serve?

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

Official Health Record

The Kitchen Chicago

Name: The Kitchen Chicago
Address: 316 N CLARK ST, Chicago, 60654
Rating: 81

316 N CLARK ST, Chicago

Last inspected 11mo ago

▲Improving

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0Good

American•River North

Ranked #245 of 551 in River NorthBetter than 22% of american restaurants

Improving

7 inspections

Last: Jul 9, 2025

medium confidence

Directions Order

Inspections

29%

Clean Rate

4.4

Avg Violations

11 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Pest issues

Evidence of pests found during inspection

Employee hygiene

Personal hygiene practices not followed

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-23

Final Score

Impact Breakdown

High Priority

-6 pts

Direct health hazards • 10 pts each

Intermediate

-4 pts

Potential hazards • 5 pts each

Basic

-4 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

+19 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 77/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (81/100) 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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316 N CLARK ST, Chicago, IL 60654

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Violation Timeline

Mar 2023

1 inspections

5 high priority

1 intermediate

9 basic

Mar

Jul 2023

3 inspections

2 high priority

1 intermediate

1 basic

Aug 2024

1 inspections

2 high priority

1 intermediate

1 basic

Aug

Jul 2025

2 inspections

1 high priority

2 intermediate

5 basic

Inspection History

7 records on file

1 Canvass Re-Inspection3 Canvass2 Complaint Re-Inspection1 Complaint

Jul 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
4-101.19--OBSERVED CHIPPED PAINT AND RUST ON THE WIRE STORAGE RACKS IN THE WALK-IN COOLER. INSTRUCTED TO REMOVE CHIPPED PAINT AND RUST AND REPAINT OR REPLACE THE SHELVES.

Base deductions−2 pts

Jul 25

Canvass InspectionFail

1 High2 Med4 Basic

7 total

72/100inspection score

−28 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED BLACK SLIMY SUBSTANCES ON INTERIOR WATER COMPONENTS OF THE ICE MAKER,DRIPPING INTO ICE "ICE IS USED FOR HUMAN CONSUMPTION".MANAGEMENT WAS INSTRUCTED TO TURN OFF MACHINE, REMOVE ICE AND HAVE INTERIOR OF ICE MACHINE CLEANED AND SANITIZED AND MAINTAIN.PRIORITY FOUNDATION VIOLATION 7-38-005,CITATION ISSUED.

Intermediate (2)

−10 pts

36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED MISSING THERMOMETERS INSIDE THE FRONT MAIN PREP LINE COOLERS.INSTRUCTED TO PROVIDE AND MAINTAIN VISIBLE ACCURATE,WORKING THERMOMETERS IN SAID COOLERS.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED EVIDENCE OF PEST ACTIVITY ON THE PREMISES.APPROXIMATELY 40 LIVE SMALL FLYING INSECTS OBSERVED ON THE WALLS AND CEILING TILES AND EQUIPMENTS IN THE REAR PREP/DISHWASHING AREA ALSO, AT THE REAR 1ST FLOOR DRY STORAGE ROOM.ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE THE PEST ACTIVITY.PRIORITY FOUNDATION VIOLATION 7-38-020(A),CITATION ISSUED.

Basic (4)

−8 pts

40PERSONAL CLEANLINESS−2
OBSERVED EMPLOYEE WITH NO HAIR RESTRAINT IN THE REAR FOOD PREP AREA.INSTRUCTED MANAGER TO PROVIDE HAIR RESTRAINTS FOR ALL EMPLOYEES IN THE FOOD PREP AREA.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CHIPPED PAINT AND RUST ON THE WIRE STORAGE RACKS IN THE WALK-IN COOLER. INSTRUCTED TO REMOVE CHIPPED PAINT AND RUST AND REPAINT OR REPLACE THE SHELVES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS WITH GREASE AND DRIED FOOD DEBRIS ACCUMULATION ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT PREP/DISHWASHING AREA ESPECIALLY UNDER AND AROUND COOKING EQUIPMENTS AND FLOOR DRAINS IN NEED FOR A DETAIL CLEANING AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED BURNT-OUT LIGHT BULBS FOR LIGHT FIXTURE ABOVE THE REAR DISHWASHING 3-COMPARTMENT SINK AREA.INSTRUCTED TO PROVIDE AND MAINTAIN ADEQUATE LIGHTING AT ALL TIMES.

Base deductions−28 pts

Aug 24

Canvass InspectionPass w/ Conditions

2 High1 Med1 Basic

4 total

73/100inspection score

−27 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
No hands washing signs in staff restrooms, instructed to post.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
Low Temp dish washing machine at bar area not sanitizing at final rinse, 0ppm obtained on Cl test strips, instructed manager to provide proper sanitizer concentration at final rinse. Priority violation 7-38-025.

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
Fly trap installed above clean utensils in dish washing area, instructed to move away from above clean utensils.

Basic (1)

−2 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
Deli cups not air dried after washing, instructed to air dry all multi-use utensils.

Base deductions−27 pts

Jul 23

Complaint Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Jul 23

Complaint Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Jul 23

Complaint InspectionFail

2 High1 Med1 Basic

4 total1 risk factor

68/100inspection score

−27 pts

High Priority (2)

−20 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
THE PERSON IN CHARGE DOES NOT HAVE A CITY CERTIFICATION OR DOCUMENTATION OF PENDING CITY CERTIFICATE AT THE TIME OF INSPECTION WHILE TCS FOODS SUCH AS RAW CHICKEN IS BEING COOKED AND SERVED ON-SITE. NO OTHER ORIGINAL AND VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE WAS POSTED NOR PROVIDED ON-SITE FOR THE PRESENT MANAGER ON DUTY. NO VALID DOCCUMENTATION ON PREMISES. INSTRUCTED TO PROVIDE A LEAST ONE CERTIFIED FOOD MANAGER ON SITE WHEN FOOD IS COOKED AND SERVED ON SITE. DURING EXIT INSPECTION, NEW MANAGER IN CHARGE HAD SIGNED UP FOR A MANAGER COURSE/EXAM THROUGH SERVSAFE ONLINE. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
HOT WATER RINSE AT HIGH TEMPERATURE DISH MACHINE IS LESS THAN 180F AND IS MEASURED AT 144.5F. FACILITY MUST REPAIR UNIT SO THAT HOT RINSE IS MAINTAINED BETWEEN 180-194F. UNIT WAS TAGGED AND HELD FOR INSPECTION. FACILITY MUST MANUALLY WASH, RINSE, AND SANITIZE ALL DISHWARE AND UTENSILS UNTIL REPAIRED. PRIORITY VIOLATION 7-38-025 CITATION ISSUED.

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED APPROXIMATELY OVER 50 SMALL BLACK FLYING INSECTS IN THE BACK DRY-STORAGE FOOD AREA AND DISH AREA. FACILITY MUST MINIMIZE PEST ACTIVITY IN THE FACILITY USING PROPER LICENSE PEST CONTROL. PRIORITY FOUNDATION VIOLATION 7-38-020 (a) CITATION ISSUED.

Basic (1)

−2 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED CLEAN UTENSILS SUCH AS FORKS AND KNIVES OUT ON DISPLAY IS NOT PROTECTED FROM CONTAMINATION AT CUSTOMER TABLES. UTENSILS MUST BE COVERED AND/OR WRAPED CLEAN UTENSILS SHALL BE HANDLED, DISPLAYED, AND DISPENSED SO THAT FOOD AND LIP CONTACT SURFACES ARE PROTECTED FROM CONTAMINATION.

Base deductions−27 pts

Risk factor bonus (1× +5)−5 pts

Mar 23

Canvass InspectionPass w/ Conditions

5 High1 Med9 Basic

15 total1 risk factor

22/100inspection score

−73 pts

High Priority (5)

−50 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
THE PERSON IN CHARGE DOES NOT HAVE A CITY CERTIFICATION OR DOCUMENTATION OF PENDING CITY CERTIFICATE AT THE TIME OF INSPECTION WHILE TCS FOODS SUCH AS VARIOUS RAW MEATS IS BEING COOKED AND SERVED ON-SITE. NO OTHER ORIGINAL AND VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE WAS POSTED NOR PROVIDED ON-SITE FOR THE PRESENT MANAGER ON DUTY. NO VALID DOCCUMENTATION ON PREMISES. INSTRUCTED TO PROVIDE A LEAST ONE CERTIFIED FOOD MANAGER ON SITE WHEN FOOD IS COOKED AND SERVED ON SITE. DURING EXIT INSPECTION, PERSON IN CHARGE HAD SIGNED UP FOR A MANAGER COURSE/EXAM THROUGH 360 TRAINING ONLINE. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.
9NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED−10
FOOD EMPLOYEE USED BARE HANDS TO HANDLE READY TO EAT FOODS (GRILLED BREAD FOR SANDWICHES ON COOKLINE). FOOD EMPLOYEES SHALL USE SUITABLE UTENSILS SUCH AS DELI TISSUE, SPATULAS/TONGS, DISPENSING EQUIPMENT OR SINGLE USE GLOVES WHEN HANDLING READY TO EAT FOODS. DISCUSSED IMPORTANCE OF WEARING GLOVES WHEN HANDLING READY TO EAT FOODS WITH EMPLOYEE AND MANAGER. PRIORITY VIOLATION 7-38-010 CITATION ISSUED.
14REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION−10
THE DATE WHEN THE LAST SHELLSTOCK WAS SOLD IS NOT RECORDED ON ALL SHELLSTOCK TAGS THAT WERE PROVIDED ON SITE. THE FACILITY MUST RECORD THE DATE WHEN THE LAST SHELLSTOCK WAS SOLD. FACILITY MANAGER WENT THROUGH ALL INVOICE RECEIPTS IN HOUSE TO VERIFY WHEN LAST SHELLSTOCK ITEMS WERE SOLD PER TAG. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
HOT WATER RINSE AT HIGH TEMPERATURE DISH MACHINE IS LESS THAN 180F AND IS MEASURED AT 144.3F. FACILITY MUST REPAIR UNIT SO THAT HOT RINSE IS MAINTAINED BETWEEN 180-194F. WHILE ON SITE, AN ECO LAB REP. ARRIVED ON SITE TO REPAIR DISH MACHINE. DISH MACHINE IS NOW MAINTAINING A TEMPERATURE OF 180F THROUGH RINSE CYCLE. PRIORITY FOUNDATION VIOLATION 7-38-025 CITATION ISSUED.
29COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP−10
DOUGH, RAW TUNA, RAW SALMON, PEPPERONI, AND MORTADELLA IS PREPARED WITH REDUCED OXYGEN PACKAGING, FOUND IN BASEMENT FREEZER. DID NOT OBSERVE DISCARD DATE LABELS. A HACCP PLAN WAS NOT SUBMITTED TO THE HEALTH DEPARTMENT PRIOR TO ENGAGING IN A ROP OPERATION WITHOUT A VARIENCE. DISCUSSED WITH MANAGER ON SITE. ALL ITEMS HAVE BEEN DISCARDED ON SITE AT AN APPROXIMATE COST OF $313 AND AN ESTIMATED WEIGHT VALUE OF 38 POUNDS. ROP MACHINE HAS BEEN TAGGED AND HELD FOR INSPECTION. FACILITY MUST REACH OUT TO HEALTH DEPARTMENT TO INQUIRE MORE INFORMATION AT CDPHFOOD@CITYOFCHICAGO.ORG. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
DRY STORAGE FOOD CONTAINERS DOES NOT HAVE A LABEL NEAR THE COOKLINE. FACILITY MUST PROVIDE.

Basic (9)

−18 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
SINGLE-USE PLASTIC CUPS WITHOUT A HANDLE IS USED AS A SCOOP IN DRY STORAGE FOODS IN THE SEASONING SHELF. FACILITY MUST PROVIDE A SCOOP WITH A HANDLE.
39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
DID NOT OBSERVE A BARRIER BETWEEN HANDSINK AND ICE BIN IN COFFEE AREA NEAR BAR. ICE BIN MUST BE PROTECTED BY CONTAMINATION. FACILITY MUST PROVIDE A SPLASH GUARD SO THAT PREP AREA IS; 1) WHERE IT IS NOT EXPOSED TO SPLASH, DUST OR OTHER CONTAMINATION;
41WIPING CLOTHS: PROPERLY USED & STORED−2
IN-USE WIPING CLOTHS ARE NOT STORED PROPERLY. FOUND ON PREP COUNTERS IN COOKLINE AND BAKERY AREA. CLOTHS USED TO WIPE SURFACES AND EQUIPMENT SHALL BE HELD IN A PROPER SANITIZER SOLUTION. CLOTHS IN-USE FOR WIPING SURFACES IN CONTACT WITH RAW ANIMAL FOODS SHALL BE KEPT SEPARATE FROM CLOTHS USED FOR OTHER PURPOSES. IN-USE CLOTHS MUST BE LAUNDERED DAILIY.
43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED DRY STORAGE FOOD HANDLES OF SCOOPS STORED DIRECTLY ON TOP OF DRY PRODUCTS MUST BE STORED: 1) IN THE FOOD WITH THE HANDLE UP AND OUT OF THE FOOD ITEM
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED SPOON FOOD CONTACT SURFACE FACING UPWARD IN CONTAINER NEAR DISH AREA. UTENSILS MUST BE INVERTED.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
CLEAN DISHWARE STORED ON SHELVES HAVE NOT BEEN AIR DRIED PROPERLY AFTER SANITIZING. AFTER CLEANING AND SANITZING ALL EQUIPMENT AND UTENSILS SHALL BE AIR DRIED BEFORE USE. CLOTH DRYING OF EQUIPMENT AND UTENSILS IS NOT APPROVED.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED SMALL CUTTING BOARDS THAT ARE SERVERELY SCRATCHED WHICH PREVENTS PROPER CLEANING AND SANITIZING OF EQUIPMENT. FOUND HUNG NEAR DISH AREA. FACILITY MUST RESURFACE BOARD OR REPLACE CUTTING BOARD.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED HAND WATER FAUCET LEAKING IN BAR AREA. FACILITY MUST REPAIR AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
ALLERGEN CERTIFICATIONS NOT PROVIDED ON SITE. ALL CITY/PENDING CERTIFIED MANAGERS MUST OBTAIN A VALID FOOD ALLERGEN CERTIFICATION.

Base deductions−73 pts

Risk factor bonus (1× +5)−5 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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