What is Chartwells's health inspection score?

Chartwells has a SafeDine safety score of 75 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Chartwells last inspected?

Chartwells was last inspected on November 5, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Chartwells have?

Chartwells has 30 total violations across 7 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Chartwells safe to eat at?

Chartwells has a good safety record with a score of 75/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Chartwells serve?

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

Official Health Record

Chartwells

Name: Chartwells
Address: 525 S STATE ST, Chicago, 60605
Rating: 75

525 S STATE ST, Chicago

Last Inspected: 11/5/2025

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0Good

American•South Loop

Ranked #188 of 291 in South LoopBetter than 22% of american restaurants

Stable

7 inspections

Last: Nov 5, 2025

high confidence

Directions Order

Inspections

Clean Rate

4.3

Avg Violations

7 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

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Pest issues

Evidence of pests found during inspection

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-25

Final Score

Impact Breakdown

High Priority

-1 pts

Direct health hazards • 10 pts each

Intermediate

-5 pts

Potential hazards • 5 pts each

Basic

-8 pts

Best practices • 2 pts each

Inspection Timeline

+3 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

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525 S STATE ST, Chicago, IL 60605

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Violation Timeline

Jun 2022

2 inspections

1 high priority

2 intermediate

3 basic

Jun

Feb 2023

1 inspections

1 intermediate

2 basic

Apr 2024

1 inspections

2 intermediate

2 basic

Apr

Oct 2025

2 inspections

1 high priority

2 intermediate

9 basic

Nov 2025

1 inspections

1 intermediate

4 basic

Nov

Inspection History

7 records on file

2 Complaint2 Canvass Re-Inspection3 Canvass

Nov 25

Complaint InspectionLatestPass

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED ITEMS OUT OF THE ORIGINAL CONTAINERS WITHOUT LABELS CONTAINING THE PRODUCT NAME. INSTRUCTED TO LABEL ALL FOODS AND SPICES WITH COMMON NAME THAT ARE OUT OF THE ORIGINAL CONTAINERS.

Basic (4)

−8 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED SOILED MOP HEADS NOT PROPERLY STORED. INSTRUCTED MANAGER TO HANG MOP HEADS TO PREVENT INSECT BREEDING.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED ACCUMULATED FOOD AND GREASE DEBRIS UNDER THE COOKING EQUIPMENT AND ACCUMULATED DIRT DEBRIS AT THE BOTTOM OF THE SHELVES IN THE FOOD PREP AREAS. INSTRUCTED TO CLEAN ALL.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED DUST BUILDUP ON THE FAN IN THE WALK-IN COOLER. INSTRUCTED TO CLEAN AND MAINTAIN
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED 2 BURNT OUT LIGHT BULB IN THE HOT GRILL PREP AREA. INSTRUCTED TO REPLACE AND MAINTAIN

Base deductions−13 pts

Oct 25

Canvass Re-Inspection InspectionPass

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED ITEMS OUT OF THE ORIGINAL CONTAINERS WITHOUT LABELS CONTAINING THE PRODUCT NAME. INSTRUCTED TO LABEL ALL FOODS AND SPICES WITH COMMON NAME THAT ARE OUT OF THE ORIGINAL CONTAINERS.

Basic (4)

−8 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED ACCUMULATED FOOD AND GREASE DEBRIS UNDER THE COOKING EQUIPMENT AND ACCUMULATED DIRT DEBRIS AT THE BOTTOM OF THE SHELVES IN THE FOOD PREP AREAS. INSTRUCTED TO CLEAN ALL.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED SOILED MOP HEADS NOT PROPERLY STORED. INSTRUCTED MANAGER TO HANG MOP HEADS TO PREVENT INSECT BREEDING.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED 2 BURNT OUT LIGHT BULB IN THE HOT GRILL PREP AREA. INSTRUCTED TO REPLACE AND MAINTAIN
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED DUST BUILDUP ON THE FAN IN THE WALK-IN COOLER. INSTRUCTED TO CLEAN AND MAINTAIN

Base deductions−13 pts

Oct 25

Canvass InspectionFail

1 High1 Med5 Basic

7 total

75/100inspection score

−25 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HOT RUNNING WATER AT GRILL AREA HANDWASHING SINK. TEMPERATURE OF WATER WAS 72.5F AT THE TIME OF INSPECTION. ALSO OBSERVED NO HOT WATER AT THE G8 STATION. TEMPERATURE WAS 93F AT TIME OF INSPECTION. INSTRUCTED TO HAVE HOT AND COLD RUNNING WATER AT A MINIMUM TEMPERATURE OF 100F AT ALL HAND WASH SINKS. ENGINEER ARRIVED ON SITE TO CORRECT IT. PRIORITY VIOLATION 7-38-030(C)

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED ITEMS OUT OF THE ORIGINAL CONTAINERS WITHOUT LABELS CONTAINING THE PRODUCT NAME. INSTRUCTED TO LABEL ALL FOODS AND SPICES WITH COMMON NAME THAT ARE OUT OF THE ORIGINAL CONTAINERS.

Basic (5)

−10 pts

48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
FOUND THE THREE COMPARTMENT SINK NOT MAINTAINED; SINK IS LEAKING ON FLOOR WHEN WATER FROM ONE COMPARTMENT IS DRAINED. INSTRUCTED MANAGEMENT TO GET DRAINAGE SYSTEM SERVICED. PRIORITY FOUNDATION 7-38-025. CITATION ISSUED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED ACCUMULATED FOOD AND GREASE DEBRIS UNDER THE COOKING EQUIPMENT AND ACCUMULATED DIRT DEBRIS AT THE BOTTOM OF THE SHELVES IN THE FOOD PREP AREAS. INSTRUCTED TO CLEAN ALL.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED SOILED MOP HEADS NOT PROPERLY STORED. INSTRUCTED MANAGER TO HANG MOP HEADS TO PREVENT INSECT BREEDING.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED DUST BUILDUP ON THE FAN IN THE WALK-IN COOLER. INSTRUCTED TO CLEAN AND MAINTAIN
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED 2 BURNT OUT LIGHT BULB IN THE HOT GRILL PREP AREA. INSTRUCTED TO REPLACE AND MAINTAIN

Base deductions−25 pts

Apr 24

Canvass InspectionPass

2 Med2 Basic

4 total

86/100inspection score

−14 pts

Intermediate (2)

−10 pts

36THERMOMETERS PROVIDED & ACCURATE−5
Milk self-dispensing cooling units missing a thermometer, instructed to provide.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
Fly glue traps mounted above clean utensils rack, instructed to keep away from clean utensils and open food.

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
Ice build-up noted on the grill walk-in cooler cooling unit, instructed to repair and maintain.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
Ice scoop for the large ice maker sitting in a stagnate water, instructed to keep in a dry clean holder.

Base deductions−14 pts

Feb 23

Complaint InspectionPass w/ Conditions

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
3-501.16(A:2,&B) OBSERVED TIME TEMPERATURE CONTROL FOR SAFETY FOODS AT INADEQUATE COLD HOLDING TEMPERATURES IN COLD HOLDING UNIT; ABOUT 10 WHOLE CHEESE PIZZAS (10 LBS) AT IMPROPER COLD HOLDING TEMPERATURE RANGING BETWEEN 62F-63F, ABOUT 1 LB OF DELI MEAT TURKEY AT 50.5F, ABOUT 1 LB OF DELI MEAT HAM AT 48F, ABOUT 1 LB OF COOKED BREADED CHICKEN AT 49F, ABOUT 1 LB OF GRILLED CHICKEN AT 47F, ABOUT 1 LB OF CHEESE AT 48F, AND ABOUT 1/2 OF HUMMUS AT 50F. INSTRUCTED TO DISCARD AND DENATURE SAID TCS FOODS AND ALWAYS MAINTAIN ALL COLD TCS FOODS AT 41F OR BELOW AT ALL TIMES. MANAGER DISCARDED SAID TCS FOODS DURING THE INSPECTION. TOTAL FOODS DISCARDED WORTH ABOUT $150. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.

Basic (2)

−4 pts

53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
5-501.17 OBSERVED NO COVERED RECEPTACLE INSIDE OF THE WOMEN'S EMPLOYEE TOILET ROOM. INSTRUCTED TO PROVIDE A COVERED RECEPTACLE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.12 OBSERVED ACCUMULATED FOOD AND GREASE DEBRIS UNDER THE COOKING EQUIPMENT AND ACCUMULATED DIRT DEBRIS AT THE BOTTOM OF THE SHELVES IN THE FOOD PREP AREAS, OBSERVED ACCUMULATED GREASE DEBRIS ON THE VENTS ABOVE THE COOKING EQUIPMENT LOCATED IN THE REAR FOOD PREP AREA. INSTRUCTED TO CLEAN ALL.

Base deductions−9 pts

Jun 22

Canvass Re-Inspection 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
4-501.11 OBSERVED TORN GASKET IN TRUE 2 DOOR COOLER IN KITCHEN. INSTRUCTED MANAGER TO REPAIR OR REPLACE. MANAGER STATED THAT SEVERAL WORK ORDERS HAVE BEEN PUT IN.

Base deductions−2 pts

Jun 22

Canvass InspectionFail

1 High2 Med2 Basic

5 total

76/100inspection score

−24 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HOT WATER IN STAFF TOILET ROOMS. HOT WATER IN WOMEN'S STAFF TOILET ROOM MEASURED AT 72 F. HOT WATER IN MEN'S STAFF TOILET ROOM MEASURED AT 60 F. INSTRUCTED MANAGER TO ENSURE ALL HAND WASHING SINKS HOLD A MINIMUM HOT WATER TEMPERATURE OF 100 F. PRIORITY VIOLATION 7-38-030 (C). CITATION ISSUED

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED TCS FOODS HELD AT IMPROPER TEMPERATURE IN THE SALAD BAR COOLER AND KITCHEN WALK IN COOLER NEAR BAKERY. TEMPERATURES RANGED FROM 44-48 F. MANAGER DISCARDED 5 POUNDS OF SLICED HONEYDEW MELON, 2.5 POUNDS OF COTTAGE CHEESE, AND 10 POUNDS OF CHILI ($32) PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED 15 LIVE SMALL FLIES IN WAREWASHING ROOM. OBSERVED LIVE 10 SMALL FLIES IN DRY STORAGE AREA. INSTRUCTED MANAGER TO TREAT AREAS ACCORDINGLY. RECOMMENDED PEST CONTROL SERVICE. PRIORITY FOUNDATION VIOLATION 7-38-020 (A). CITATION ISSUED

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED TORN GASKET IN TRUE 2 DOOR COOLER IN KITCHEN. INSTRUCTED MANAGER TO REPAIR OR REPLACE. MANAGER STATED THAT SEVERAL WORK ORDERS HAVE BEEN PUT IN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED SOILED SURFACES IN THE FOLLOWING LOCATIONS: HANDLE OF COKE MACHINE BY GRILL AREA, INTERIOR OF ATLAS METAL COOLER IN SALAD STATION, INTERIOR OF MILK COOLER IN CONVENIENCE STORE, GASKETS OF ICE MACHINE. INSTRUCTED MANAGER TO CLEAN ALL SOILED AREAS ACCORDINGLY.

Base deductions−24 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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