What is Restoration Hardware's health inspection score?

Restoration Hardware has a SafeDine safety score of 93 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Restoration Hardware last inspected?

Restoration Hardware was last inspected on January 13, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Restoration Hardware have?

Restoration Hardware has 13 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Restoration Hardware safe to eat at?

Yes, Restoration Hardware has an excellent safety record with a score of 93/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Restoration Hardware serve?

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

Official Health Record

Restoration Hardware

Name: Restoration Hardware
Address: 1300-1310 N DEARBORN ST, Chicago, 60610
Rating: 93

1300-1310 N DEARBORN ST, Chicago

Last Inspected: 1/13/2026

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0Excellent

American•Old Town

Ranked #72 of 367 in Old TownBetter than 22% of american restaurants

Stable

5 inspections

Last: Jan 13, 2026

high confidence

Directions Order

Inspections

Clean Rate

2.6

Avg Violations

4 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Plumbing issues

Plumbing or waste disposal problems

Other violation

Regulatory compliance issue

Permit/documentation

Administrative or documentation issue

Food storage

Food not properly stored or protected

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-7

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-6 pts

Best practices • 2 pts each

Inspection Timeline

-4 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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1300-1310 N DEARBORN ST, Chicago, IL 60610

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Violation Timeline

Feb 2023

1 inspections

1 intermediate

2 basic

Feb

Feb 2024

1 inspections

2 intermediate

1 basic

Mar 2024

1 inspections

1 basic

Mar

Jan 2025

1 inspections

2 basic

Jan 2026

1 inspections

4 basic

Jan

Inspection History

5 records on file

4 Canvass1 Canvass Re-Inspection

Jan 26

Canvass InspectionLatestPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED THE LARGE METAL FAN AT THE ENTRANCE OF THE KITCHEN FROM THE COFFEE BAR STATION WITH A BUILD UP OF DUST. INSTRUCTED TO CLEAN AND MAINTAIN AS A MEANS OF PREVENTING POSSIBLE CONTAMINATION OF FOODS THAT MAY BE PREPARED IN THE AREA.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED THE DRAINS LOCATED AT THE COFFEE STATION...THE DISH WASHING MACHINE AND THE THREE COMPARTMENT SINK IN NEED OF A DETAIL CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN AS A MEANS OF PREVENTING POSSIBLE INSECT ACTIVITY.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED THE SHELVING AREA ABOVE THE COOKING EQUIPMENT IN NEED OF A DETAIL CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE SIDES OF THE COOKING EQUIPMENT IN NEED OF A DETAIL CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN ALL.

Base deductions−8 pts

Jan 25

Canvass InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED NO SPLASH GUARD LOCATED AT THE HAND WASHING SINK LOCATED ACROSS FROM THE DEEP FRYERS IN THE FOOD SERVICE/PREP AREA. INSTRUCTED TO PROVIDE AS A MEANS OF PREVENTING POSSIBLE CONTAMINATION OF FOOD CONTACT SURFACES AND OTHER FOOD ITEMS BEING USED IN THE AREA DURING SERVICE HOURS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED A BUILD UP OF DIRT, STAINS AND FOOD DEBRIS UNDER AND AROUND THE NON COOKING EQUIPMENT IN THE FOOD PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN ALL AS A MEANS OF PREVENTING POSSIBLE PEST AND OR INSECT ACTIVITY.

Base deductions−4 pts

Mar 24

Canvass Re-Inspection InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
5-204.12: UNABLE TO LOCATE BACKFLOW PREVENTION DEVICE ON ICE MACHINE IN BASEMENT. INSTRUCTED TO INSTALL BACKFLOW PREVENTION DEVICE ON ICE MACHINE IN BASEMENT SO THAT IT SHALL BE LOCATED, SERVICED AND MAINTAINED.

Base deductions−2 pts

Feb 24

Canvass InspectionFail

2 Med1 Basic

3 total

88/100inspection score

−12 pts

Intermediate (2)

−10 pts

25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
OBSERVED ANIMAL DERIVED FOODS WITH AN ASTERISK NOT DISCLOSING THESE ITEMS ARE SERVED COOKED TO ORDER OR CONTAIN RAW OR UNDERCOOKED INGREDIENTS NOT ADDED TO MENU'S FOOTNOTE. INSTRUCTED TO ADD DISCLOSURE TO MENU STATING THAT ASTERISKED ANIMAL DERIVED FOODS ARE SERVED COOKED TO ORDER OR CONTAIN RAW OR UNDERCOOKED INGREDIENTS. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED FLOUR IN CONTAINER IN BASEMENT DRY STORAGE NOT LABELED WITH COMMON NAME OF FOOD. INSTRUCTED FOOD NOT IN ORIGINAL CONTAINER SHALL BE LABELED WITH COMMON NAME OF FOOD.

Basic (1)

−2 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
UNABLE TO LOCATE BACKFLOW PREVENTION DEVICES ON ICE MACHINE IN BASEMENT AND COFFEE AND ESPRESSO MACHINE IN BARISTA AREA. INSTRUCTED TO INSTALL BACKFLOW PREVENTION DEVICES ON SAID EQUIPMENT SO THAT IT SHALL BE LOCATED, SERVICED AND MAINTAINED.

Base deductions−12 pts

Feb 23

Canvass InspectionPass

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

35APPROVED THAWING METHODS USED−5
LOBSTER IS THAWING AT ROOM TEMPERATURE IN COLD CONTAINER OF WATER IN THE FOOD PREP SINK. TIME AND TEMPERATURE CONTROL FOR SAFETY (TCS) FOOD MUST BE THAWED: UNDER REFRIGERATION THAT MAINTAINS THE FOOD TEMPERATURE AT 41F OR LESS; COMPLETELY SUBMERGED UNDER RUNNING WATER AT A WATER TEMPERATURE OF 70F OR BELOW AND FOR A PERIOD OF TIME THAT DOES NOT ALLOW THAWED PORTIONS OF READY-TO-EAT FOOD TO RISE ABOVE 41F; PART OF A COOKING PROCESS; OR USING A PROCEDURE IF A PORTION OF FROZEN READY-TO-EAT FOOD IS THAWED AND PREPARED FOR IMMEDIATE SERVICE IN RESPONSE TO AN INDIVIDUAL CONSUMER'S ORDER. MANAGER PLACED CONTAINER UNDER COLD RUNNING WATER.

Basic (2)

−4 pts

43IN-USE UTENSILS: PROPERLY STORED−2
UTENSILS STORED IN STAGNANT WATER NEAR EGG STATION AT COOKLINE. STORE IN-USE UTENSILS: 1) IN THE FOOD WITH THE HANDLE UP AND OUT OF THE FOOD ITEM; 2) STORED ON A CLEAN AND SANITIZED SIRFACE; 3) IN RUNNING WATER; 4) IN CONTAINER OF HOT WATER MAINTAINED AT OR ABOVE 135F.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
BOXES OF SINGLE USE ARTICLES STORED ON THE FLOOR IN BASEMENT FOUNTAIN STORAGE ROOM. ITEMS MUST STORED ABOVE 6 INCHES ABOVE THE FLOOR.

Base deductions−9 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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