What is Giordano's Navy Pier's health inspection score?

Giordano's Navy Pier has a SafeDine safety score of 76 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Giordano's Navy Pier last inspected?

Giordano's Navy Pier was last inspected on July 31, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Giordano's Navy Pier have?

Giordano's Navy Pier has 21 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Giordano's Navy Pier safe to eat at?

Giordano's Navy Pier has a good safety record with a score of 76/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Giordano's Navy Pier serve?

Giordano's Navy Pier serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Giordano's Navy Pier

Name: Giordano's Navy Pier
Address: 700 E GRAND AVE, Chicago, 60611
Rating: 76

700 E GRAND AVE, Chicago

Last inspected 8mo ago

▲Improving

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0Good

American•Streeterville

Ranked #366 of 705 in StreetervilleBetter than 17% of american restaurants

Improving

5 inspections

Last: Jul 31, 2025

medium confidence

Directions Order

Inspections

20%

Clean Rate

4.2

Avg Violations

8 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

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

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-26

Final Score

Impact Breakdown

High Priority

-14 pts

Direct health hazards • 10 pts each

Intermediate

-5 pts

Potential hazards • 5 pts each

Basic

-2 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

+29 pts

100

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 74/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (76/100) 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

700 E GRAND AVE, Chicago, IL 60611

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Violation Timeline

Jun 2022

1 inspections

1 high priority

1 basic

Jun

May 2023

1 inspections

2 high priority

1 intermediate

3 basic

Jul 2024

1 inspections

1 high priority

2 intermediate

2 basic

Jul

Jul 2025

2 inspections

4 high priority

2 intermediate

2 basic

Inspection History

5 records on file

1 Complaint Re-Inspection1 Complaint3 Canvass

Jul 25

Complaint Re-Inspection InspectionLatestCleanPass

No violations

100/100inspection score

Jul 25

Complaint InspectionFail

4 High2 Med2 Basic

8 total

46/100inspection score

−54 pts

High Priority (4)

−40 pts

9NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED−10
OBSERVED FOOD EMPLOYEE USE BARE HANDS TO PUSH PIZZA ON A PAN TO BE PLATED. INSTRUCTED MANAGER TO ENSURE EMPLOYEES DO NOT USE BARE HAND CONTACT WITH READY TO EAT FOODS. MANAGER INSTRUCTED EMPLOYEE TO PUT ON GLOVES. PRIORITY VIOLATION 7-38-010 CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED HAND WASHING SINK IN REAR PREP AREA WITH NO SOAP. INSTRUCTED MANAGER TO PROVIDE SOAP AT HAND WASHING SINK. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED INTERIOR OF ICE MACHINE WITH A PINKISH BLACK SLIMY BUILD UP ON INTERIOR INSTRUCTED MANAGER TO CLEAN AND TO ENSURE ALL FOOD CONTACT SURFACES ARE CLEAN TO SITE AND TOUCH. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED WALK IN COOLER HELD AT AN INADEQUATE AMBIENT AIR TEMPERATURE OF 47 F. INSTRUCTED MANAGER TO ENSURE ALL COLD HOLDING UNITS ARE HELD AT 41 F AND BELOW. TECHNICIAN ARRIVED ON SITE TO SERVICE WALK IN COOLER. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED SEVERAL TCS FOODS HELD AT INADEQUATE TEMPERATURES RANGING FROM 44-50 F. INSTRUCTED MANAGER TO ENSURE ALL COLD TCS FOODS ARE HELD AT 41 F AND BELOW. MANAGER DISCARDED: 10 POUNDS ITALIAN BEEF, 5 POUNDS BBQ CHICKEN, 5 POUNDS PLAIN CHICKEN, 30 POUNDS COOKED PASTA, 15 POUNDS COOKED ONIONS, 10 POUNDS MIXED GREENS, 10 POUNDS CHICKEN SAUSAGE, 10 POUNDS TIRAMISU, 2 1/2 GALLON HALF AND HALF, 10 POUNDS MOZZARELLA CHEESE, AND 5 POUNDS SLICED TOMATOES ($600) PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED MORE THAN 20 SMALL AND LARGE FLIES THROUGHOUT FACILITY INCLUDING: IN BAR, IN KITCHEN IN REAR PREP AREA, AND IN REAR DRY STORAGE AREA. INSTRUCTED MANAGER TO SERVICE ALL AREAS AFFECTED BY PESTS. PEST CONTROL SERVICE RECOMMENDED. PRIORITY FOUNDATION VIOLATION 7-38-020(A) CITATION ISSUED.

Basic (2)

−4 pts

48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED NO IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR FOR MEASURING THE FINAL UTENSIL SURFACE FOR HOT WATER DISH MACHINE. INSTRUCTED MANAGER TO PROVIDE IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR FOR SURFACE TEMPERATURE OF DISH MACHINE. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED FILTERS ABOVE FRYER AREA WITH AN ACCUMULATION OF DUST AND GREASE. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.

Base deductions−54 pts

Jul 24

Canvass InspectionPass w/ Conditions

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 FRONT BAR AREA HANDWASHING SINK MISSING HANDWASHING SIGNAGE NOTIFYING EMPLOYEES TO WASH HANDS. INSTRUCTED TO PROVIDE ADEQUATE HANDWASHING SIGNAGE TO ALL HANDWASHING SINKS AND MAINTAIN AT ALL TIMES.

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED THE FOLLOWING TCS FOOD ITEMS AT IMRPOPER COLD-HOLDING TEMPERATURES IN THE CENTRAL KITCHEN LINE COOLER: CUT TOMATOES AT 50.1F, COOKED PASTA AT 48.4F, RED SAUCE AT 49.6F, ROAST BEEF AT 46.1F, MOZZARELLA CHEESE AT 47.0F, CUT LEAFY GREENS AT 59.4F. INSTRUCTED TO DENATURE AND DISCARD ALL OUT-OF-TEMPERATURE TCS FOOD ITEMS ON-SITE. PERSON-IN-CHARGE DISCARDED AND DENATURED MENTIONED FOOD ITEMS AT TIME OF INSPECTION. APPROXIMATELY 35 LBS OF FOOD VALUED AT APPROXIMATELY $80.00 DISCARDED ON-SITE. PRIORITY VIOLATION. 7-38-005 CITATION ISSUED.
36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED COLD-HOLDING UNITS AT FRONT BAR AREA MISSING INTERNAL AMBIENT AIR THERMOMETERS. INSTRUCTED TO PROVIDE AT LEAST ONE INTERNAL AMBIENT AIR THERMOMETER IN A CONSPICUOUS AND EASILY-VIEWABLE LOCATION IN ALL COLD-HOLDING UNITS USED TO STORE TCS FOOD ITEMS AND MAINTAIN AT ALL TIMES.

Basic (2)

−4 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED SODA HOSE NOZZLE STORED BURIED IN ICE AT THE FRONT BAR AREA SODA FOUNTAIN. INSTRUCTED TO REMOVE SODA HOSE NOZZLE FROM ICE AND MAINTAIN NOZZLE OUT OF ICE TO AVOID CONTAMINATION.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FLOOR BENEATH DISH MACHINE TO BE HEAVILY SOILED WITH FOOD DEBRIS AND GREASE (NEAR FLOOR DRAIN). INSTRUCTED TO CLEAN FLOORS BENEATH EQUIPMENT AND OTHER PHYSICAL FACILITIES AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF SOILS AND MAINTAIN.

Base deductions−24 pts

May 23

Canvass InspectionPass w/ Conditions

2 High1 Med3 Basic

6 total

69/100inspection score

−31 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
No hands washing signs in employees/ customers toilet rooms, instructed to provide.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
No hand soap provided at rear prep area/ dish room, instructed to provide at all times during operation. Priority foundation violation 7-38-030(C)

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
Bulk food container ( salt )not labeled in prep kitchen, Instructed to label and maintain.

Basic (3)

−6 pts

40PERSONAL CLEANLINESS−2
Food handler with long braid not wearing hair restraints properly, instructed to wear proper hair restraints.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
No irreversible thermometer on site while using a high temp dish machine, no heat strips. instructed to obtain. Priority foundation violation 7-38-005.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
Bottom of ice scoop holder not clean, pooling of waste water. instructed to clean and maintain.

Base deductions−31 pts

Jun 22

Canvass InspectionPass

1 High1 Basic

2 total

88/100inspection score

−12 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
No hands washing signs in men's toilet room, instructed to provide.

Basic (1)

−2 pts

56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
Missing a light shield at rear prep area ceiling light. instructed to install.

Base deductions−12 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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