What is Stk Chicago's health inspection score?

Stk Chicago has a SafeDine safety score of 80 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Stk Chicago last inspected?

Stk Chicago was last inspected on September 16, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Stk Chicago have?

Stk Chicago has 43 total violations across 8 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Stk Chicago safe to eat at?

Stk Chicago has a good safety record with a score of 80/100. While there are some noted violations, overall compliance is solid.

Official Health Record

Stk Chicago

Name: Stk Chicago
Address: 9 W KINZIE ST, Chicago, 60654
Rating: 80

9 W KINZIE ST, Chicago

Last inspected 8mo ago

▲Improving

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0Good

River North

Ranked #253 of 551 in River North

Improving

8 inspections

Last: Sep 16, 2025

medium confidence

Directions Order

Inspections

13%

Clean Rate

5.4

Avg Violations

9 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

SanitationHigh Priority

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

-20

Final Score

Impact Breakdown

High Priority

-7 pts

Direct health hazards • 10 pts each

Intermediate

-5 pts

Potential hazards • 5 pts each

Basic

-5 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

+19 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

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9 W KINZIE ST, Chicago, IL 60654

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Violation Timeline

Mar 2023

1 inspections

3 high priority

2 intermediate

4 basic

Mar

Apr 2023

1 inspections

2 intermediate

4 basic

Jul 2023

1 inspections

1 high priority

Jul

Oct 2023

1 inspections

1 high priority

6 basic

Oct 2024

2 inspections

1 high priority

3 intermediate

4 basic

Oct

Sep 2025

2 inspections

2 high priority

3 intermediate

7 basic

Inspection History

8 records on file

1 Complaint Re-Inspection2 Complaint1 Canvass Re-Inspection2 Canvass2 Short Form Complaint

Sep 25

Complaint Re-Inspection InspectionLatestCleanPass

No violations

100/100inspection score

Sep 25

Complaint InspectionFail

2 High3 Med7 Basic

12 total

51/100inspection score

−49 pts

High Priority (2)

−20 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED THE LOW TEMPERATURE DISHMACHINE IN THE (EAST SIDE) BAR AREA (NOT-IN-USE) AT THIS TIME OF INSPECTION;FINAL SANITIZING RINSE AT "0" PPM CHLORINE CONCENTRATION.INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.THE SAID DISHMACHINE IS TAGGED "HELD FOR INSPECTION" AT THIS TIME.A MECHANICAL DISHWASHING MACHINES SHOULD PROVIDE A FINAL SANITIZING RINSE OF EITHER 50 ? 100 PPM CHLORINE (FOR CHEMICAL SANITIZING MACHINE) OR 180F FINAL RINSE (FOR HOT WATER SANITIZING MACHINE).(** SEE COMMENTS BELOW). PRIORITY VIOLATION 7-38-025, NO CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED BLACK SLIMY SUBSTANCES ON INTERIOR WATER COMPONENTS OF THE ICE MACHINE, DRIPPING INTO ICE "ICE IS USED FOR HUMAN CONSUMPTION". INSTRUCTED MANAGEMENT TO TURN OFF MACHINE, REMOVE ICE AND HAVE INTERIOR OF ICE MAKER CLEANED AND SANITIZED AND MAINTAINED.PRIORITY FOUNDATION VIOLATION 7-38-005, CITATION ISSUED.

Intermediate (3)

−15 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED BULK CONTAINERS IN REAR WITHOUT A LABEL. INSTRUCTED TO PROVIDE THE COMMON NAME ON ALL BULK CONTAINERS TO PROPERLY IDENTIFY ITEM (SALT, SUGAR, FLOUR ETC).
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED GAP OPENING APPROX: 1/4? AT BOTTOM OF REAR EXIT DOOR LEADING TO THE ENCLOSED GARBAGE DUMPSTER AREA.INSTRUCTED TO MAKE DOOR TIGHT FITTING ALL ACROSS THE BOTTOM TO PREVENT PEST ENTRY AND MAINTAIN.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED EVIDENCE OF PEST ACTIVITY ON THE PREMISES.OBSERVED APPROXIMATELY 50 LIVE SMALL FLIES ON THE WALLS AND CEILINGS IN THE BASEMENT FOOD PREP AREA AND INSIDE THE BASEMENT UTILITY MOP SINK CLOSET.INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL AFFECTED AREAS AND ADDITIONAL PEST CONTROL SERVICE IS NOW RECCOMENDED.PRIORITY FOUNDATION VIOLATION 7-38-020(A),CITATION ISSUED.

Basic (7)

−14 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED A TORN DOOR GASKET INSIDE OF THE 3-DOOR PREP LINE COOLER LOCATED DIRECTLY ACROSS THE COOKING STOVES IN THE BASEMENT PREP AREA.INSTRUCTED TO REPLACE THE TORN DOOR GASKET AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED STAINED CUTTING BOARDS IN THE FIRST FLOOR AND BASEMENT PREP AREAS. INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED (HOT) HANDLE AT HAND SINK IN POOR REPAIR,LOOSE AT THE 1ST FLOOR REAR DISHWASHING ROOM.INSTRUCTED TO REPAIR PLUMBING ISSUE AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED BLACKENED, MOLDY WALL CAULKING AT THE 1ST FLOOR REAR DISHWASHING 3-COMPARTMENT SINK AREA.MUST REPLACE AND MAINTAIN.
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/COOKING AREAS ESPECIALLY UNDER AND AROUND COOKING EQUIPMENTS AND BEHIND THE ICE MACHINES AND UNDERNEATH THE REAR STAIRCASE LOCATED IN BASEMENT.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
INSTRUCTED TO DETAIL CLEAN THE KITCHEN EXHAUST HOODS/FILTERS TO REMOVE ACCUMULATION OF GREASE BUILD-UP AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED 2 (TWO) EXPIRED FOOD HANDLER CERTIFICATES PROVIDED ON THE PREMISES.INSTRUCTED TO PROVIDE AND MAINTAIN AS REQUIRED.

Base deductions−49 pts

Oct 24

Canvass Re-Inspection InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-101.19: OBSERVED RUST ON SHELVES IN ONE DOOR REFRIGERATOR IN BASEMENT PREP AREA. INSTRUCTED TO REMOVE RUST FROM SHELVES NON FOOD CONTACT SURFACES SHALL BE CORROSION RESISTANT, NONABSORBENT AND SMOOTH FOR EASE OF CLEANABILITY.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
4-204.113: OBSERVED NO DATA PLATES ON LOW TEMPERATURE DISH MACHINES IN FIRST FLOOR DISHWASHING AREA AND FIRST FLOOR CHAMPAGNE BAR. INSTRUCTED TO PROVIDE AN EASILY ACCESSIBLE AND READABLE DATA PLATE AFFIXED TO THE MACHINES BY THE MANUFACTURER THAT INDICATES THE MACHINE'S DESIGN AND OPERATION SPECIFICATIONS.

Base deductions−4 pts

Oct 24

Canvass InspectionFail

1 High3 Med2 Basic

6 total

71/100inspection score

−29 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HANDWASHING SOAP AT HANDWASHING SINK IN BASEMENT DISHWASHING AREA. CORRECTED ON SITE HANDWASHING SOAP PROVIDED FOR HANDWASHING SINK IN BASEMENT DISHWASHING AREA BEFORE CONCLUSION OF INSPECTION. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED.

Intermediate (3)

−15 pts

25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
OBSERVED NO ASTERISK ON ANIMAL DERIVED FOOD(STEAK) THAT CAN BE SERVED UNDERCOOKED OR COOKED TO ORDER. CORRECTED BEFORE CONCLUSION OF INSPECTION ASTERISK ADDED TO ALL STEAKS ON MENU THAT CAN BE SERVED UNDERCOOKED OR COOKED TO ORDER. PRIORITY FOUNDATION VIOLATION NO CITATION ISSUED.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVE OPENING AT BASE OF REAR EXIT DOOR(NOT DOCK DOOR) IN DUMPSTER AREA. INSTRUCTED TO SEAL ALL OUTER OPENIONGS TO PREVENT PEST ENTRANCE.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED OVER 60 SMALL FLIES IN FACILITY. OBSERVED SMALL FLY ACTIVITY IN BASEMENT AND FIRST FLOOR. INSTRUCTED TO ELIMINATE SMALL FLY ACTIVITY AND CLEAN AFFECTED AREAS IN BASEMENT AND FIRST FLOOR. RECOMMENDED PEST CONTROL SERVICE FACILITY ON OR AFTER 10/21/2024. 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 RUST ON SHELVES IN ONE DOOR REFRIGERATOR IN BASEMENT PREP AREA. INSTRUCTED TO REMOVE RUST FROM SHELVES NON FOOD CONTACT SURFACES SHALL BE CORROSION RESISTANT, NONABSORBENT AND SMOOTH FOR EASE OF CLEANABILITY.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED NO DATA PLATES ON LOW TEMPERATURE DISH MACHINES IN FIRST FLOOR DISHWASHING AREA AND FIRST FLOOR CHAMPAGNE BAR. INSTRUCTED TO PROVIDE AN EASILY ACCESSIBLE AND READABLE DATA PLATE AFFIXED TO THE MACHINES BY THE MANUFACTURER THAT INDICATES THE MACHINE'S DESIGN AND OPERATION SPECIFICATIONS.

Base deductions−29 pts

Oct 23

Complaint InspectionPass

1 High6 Basic

7 total

78/100inspection score

−22 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND WASHING SIGNAGE AT THE EXPOSED HAND WASHING SINKS IN FRONT BAR AREA. MUST PROVIDE AND MAINTIN.

Basic (6)

−12 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED ICE SCOOPS STORED INSIDE ICE BINS IN FRONT BAR AREAS. MUST PROPERLY STORED ICE SCOOPS IN A CLEAN CONTAINER TO PREVENT CONTAMINATION.
41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED WIPNG CLOTHS STORED ON TOP OF PREP TABLES IN FOOD PREPARATION AREAS, MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
OBSERVED ITEMS NOT ELEVATED 6INCHES OF THE FLOOR INSIDE BEER COOLER LOCATED IN THE BASEMENT. MUST ELEVATE ITEMS 6 INCHES FROM THE FLOOR AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED LEAKING FAUCET BASE AT THE 3-COMPARTMENT SINK IN REAR DISHWASHING AREA. MUST REPAIR AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED SLOW DRAINING IN THE HAND WASHING SINK LOCATED IN REAR FOOD PREP AREA AND BASEMENT FOOD PREPARATION AREA. MUST REPAIR AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED DUST BUILD UP ONVENTILATION VENTS INSIDE THE UNISEX EMPLOYEE WASHROOM. MUST CLEAN AND MAINTAIN.

Base deductions−22 pts

Jul 23

Short Form Complaint InspectionPass w/ Conditions

1 High

1 total1 risk factor

85/100inspection score

−10 pts

High Priority (1)

−10 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 BEEF 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.

Base deductions−10 pts

Risk factor bonus (1× +5)−5 pts

Apr 23

Short Form Complaint InspectionPass

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
3-302.12: DRY SEASONING CONTAINERS NEAR COOKLINE IN BASEMENT IS NOT LABELED. FACILITY MUST PROVIDE.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED ALL EXTERIOR BACK ENTRANCE DOORS LEADING TO DUMPSTER AREA HAS AN APPROXIMATE 1 IN GAP ON THE BOTTOM OF THE DOORS WHICH ALLOWS FOR PESTS. EXTERIOR DOORS SHALL BE: SELF-CLOSING, SOLID AND TIGHT FITTING, AND LIMITED TO DESIGNATED USE.

Basic (4)

−8 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
3-305.11: Food Storage-Preventing Contamination from the Premises DRINK BEVERAGES IN THE WALK-IN COOLER STORED ON THE FLOOR. FACILITY MUST ENSURE THAT ITEMS AT LEAST 6 INCHES ABOVE THE FLOOR.
41WIPING CLOTHS: PROPERLY USED & STORED−2
3-304.14: IN-USE WIPING CLOTHS ARE NOT STORED PROPERLY. FOUND ON PREP COUNTERS. 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.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-602.13: PREP-LINE UNIT GASKETS IS SOILED WITH FOOD DEBRIS SCATTERED THROUGHOUT FACILITY. FACILITY MUST CLEAN AND MAINTAIN
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED AN ACCUMILATION OF FOOD/GARBAGE DEBRIS UNDER THE BASEMENT STAIRCASE, BEHIND COOKLINE & PREP-TABLE UNITS IN THE 1ST FLOOR KITCHEN. FACILITY MUST CLEAN AND MAINTAIN.

Base deductions−18 pts

Mar 23

Canvass InspectionPass w/ Conditions

3 High2 Med4 Basic

9 total

52/100inspection score

−48 pts

High Priority (3)

−30 pts

9NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED−10
OBSERVED FOOD EMPLOYEE USED BARE HANDS TO HANDLE READY TO EAT FOODS (FRIES) 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.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
PREP-LINE COOLER AMBIENT AIR TEMPERATURE MEASURED AT 50.F. ALL TCS FOODS HAVE BEEN DISCARDED. REFER TO VIOLATION #22. WHILE ON SITE A MAINTENANCE WORKER ARRIVED ON SITE AND ADJUSTED COOLER. COOLER IS NOW 41F AND BELOW. PRIORITY VIOLATION CITATION 7-38-005 CITAITON ISSUSED.

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
MEASURED IMPROPER TEMPERATURE OF TCS FOODS LOCATED AT PREP-LINE COOLER NEAR COOKLINE. SPINACH MEASURED AT 56.2F, FISH 54.3F, CHEESE, 54.1F, BEEF PATTIES 53.6F. ALL TCS FOODS HAVE BEEN DISCARDED. APPROXIMATELY $300.00 AT AN APPROXIMATE WEIGHT OF 30 POUNDS WAS DISCARDED ON SITE. PRIORITY VIOLATION 7-38-005 CITAITON ISSUED.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
DRY SEASONING CONTAINERS NEAR COOKLINE IN BASEMENT IS NOT LABELED. FACILITY MUST PROVIDE.

Basic (4)

−8 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
DRINK BEVERAGES IN THE WALK-IN COOLER STORED ON THE FLOOR. FACILITY MUST ENSURE THAT ITEMS AT LEAST 6 INCHES ABOVE THE FLOOR.
41WIPING CLOTHS: PROPERLY USED & STORED−2
IN-USE WIPING CLOTHS ARE NOT STORED PROPERLY. FOUND ON PREP COUNTERS. 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.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
DISHWARE ON TOP SHELF IN THE DISH AREA HAS FOOD CONTACT FOOD SURFACE IS FACING UPWARDS. DISHWARE MUST BE INVERTED.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
PREP-LINE UNIT GASKETS IS SOILED WITH FOOD DEBRIS SCATTERED THROUGHOUT FACILITY. FACILITY MUST CLEAN AND MAINTAIN.

Base deductions−48 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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