What is The Goddess Gold Coast's health inspection score?

The Goddess Gold Coast 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 The Goddess Gold Coast last inspected?

The Goddess Gold Coast was last inspected on March 12, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does The Goddess Gold Coast have?

The Goddess Gold Coast has 26 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is The Goddess Gold Coast safe to eat at?

The Goddess Gold Coast 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 The Goddess Gold Coast serve?

The Goddess Gold Coast serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

The Goddess Gold Coast

Name: The Goddess Gold Coast
Address: 1127 N STATE ST, Chicago, 60610
Rating: 75

1127 N STATE ST, Chicago

Data may be outdated — inspected 3/12/2025

▲Improving

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0Good

American•Old Town

Ranked #254 of 367 in Old TownBetter than 22% of american restaurants

Improving

6 inspections

Last: Mar 12, 2025

low confidence

Directions Order

Inspections

33%

Clean Rate

4.3

Avg Violations

15 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

Plumbing issues

Plumbing or waste disposal problems

Pest issuesHigh Priority

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-25

Final Score

Impact Breakdown

High Priority

-3 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-3 pts

Best practices • 2 pts each

Freshness Penalty

-12 pts

Score reduced due to stale inspection data

Inspection Timeline

+34 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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1127 N STATE ST, Chicago, IL 60610

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Violation Timeline

Oct 2022

2 inspections

2 high priority

6 basic

Oct

Nov 2022

1 inspections

Nov 2023

1 inspections

5 high priority

5 intermediate

4 basic

Nov

Aug 2024

1 inspections

4 basic

Mar 2025

1 inspections

Mar

Inspection History

6 records on file

4 Canvass1 Canvass Re-Inspection1 Recent Inspection

Mar 25

Canvass InspectionLatestCleanOut of Business

No violations

100/100inspection score

Aug 24

Canvass InspectionPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED MISSING LID ON RECEPTACLE IN THE EMPLOYEE RESTROOM. INSTRUCTED TO PROVIDE RECEPTACLE WITH LID.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DIRT AND DEBRIS UNDER COUNTERS IN FRONT FOOD SERVICE AREAS WHERE THE COFFEE STAION IS LOCATED. INSTRUCTED TO CLEAN AND MAINTAIN ALL AREAS.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED LIGHTS IN REAR FOOD SERVICE AREA WITH MISSING COVERS (COVERS ON SITE) INSTRUCTED TO COVER AS A MEANS OF PREVENTING POSSIBLE PHYSICAL CONTAMINATION OF FOODS IF GLASS BREAKS.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED A BUILD UP OF DUST ON FAN VENTS IN THE REAR FOOD PREP AND DISH WASHING AREAS. INSTRUCTED TO CLEAN AND MAINTAIN ALL VENTS AS A MEANS OF PREVENTING POSSIBLE CONTAMINATION OF FOODS BEING PREPARED IN AREAS.

Base deductions−8 pts

Nov 23

Canvass InspectionPass w/ Conditions

5 High5 Med4 Basic

14 total2 risk factors

7/100inspection score

−83 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 RAW EGGS 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 TCS FOOD IS COOKED AND SERVED ON SITE. CITY MANAGER ARRIVED APPROXIMATELY AT 9:15AM. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.
8HANDS CLEAN & PROPERLY WASHEDRisk Factor−10
OBSERVED FOOD EMPLOYEE USE CELL PHONE AND PUT GLOVES ON TO HANDLE FOOD WITHOUT WASHING HANDS IN-BETWEEN TASKS. DISCUSSED WITH EMPLOYEES AND MANAGER. PRIORITY VIOLATION 7-38-010 CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
DISPOSABLE PAPER TOWELS NOT PROVIDED AT THE EMPLOYEE WASHROOM HANDSINK. FACILITY PROVIDED WHILE ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-030 (c) CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
A SIGN OR POSTER THAT NOTIFIES FOOD EMPLOYEES TO WASH THEIR HANDS IS NOT PROVIDED AT FOOD PREP HANDWASHING SINKS USED BY FOOD EMPLOYEES. PROVIDE A CLEARLY VISIBLE HANDWASHING SIGN AT ALL HAND SINK.
15FOOD SEPARATED AND PROTECTED−10
OBSERVED RAW EGGS STORED ABOVE COOKED CHICKEN IN THE WALK-IN COOLER. RAW EGGS RELOCATED TO THE BOTTOM SHELF WHILE ON SITE. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Intermediate (5)

−25 pts

22PROPER COLD HOLDING TEMPERATURES−5
MEASURED IMPROPER COLD HOLDING TEMPERATURES OF THE FOLLOWING FOODS FOUND ON THE PREP COUNTER OF THE COOKLINE AREA; 2LBS RAW EGGS MEASURED AT 58.6F, 1LB OF AND COOKED CHICKEN MEASURED BETWEEN 48-50F. APPROXIMATELY 3LBS OF FOOD WAS DISCARDED AT A TOTAL APPROXIMATE COST OF $15. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
23PROPER DATE MARKING AND DISPOSITION−5
OBSERVED IMPROPER DATE LABELING ON PREPARED FOODS IN ALL COLD HOLDING UNITS. FOOD PREPARED AND HELD IN A FOOD ESTABLISHMENT FOR MORE THAN 24HOURS MUST BE CLEARLY MARKED TI INDICATE THE DATE OR DAY BY WHICH THE FOOD MUST BE CONSUMED ON THE PREMISES, SOLD, OR DISCARDED WHEN HELD AT A TEMPERATURE OF 41F OR LESS FOR A MAXIMUM OF 7DAYS. ALL PREPARED FOODS WAS MARKED WITH AN EXPIRATION DATE WHILE ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
23PROPER DATE MARKING AND DISPOSITION−5
OBSERVED PREPARED PREPACKED FOODS SUCH AS GREENBEAN CASSEROL, TURKEY, GRAVY, MASHED POTATOES, SOUP, WITH EXPIRATION DATE OF 11.25.23 WHICH HAS NOT BEEN DISCARDED. MANAGER STATED THAT FOODS ARE DONATED BUT DISCARDED ALL ITEMS WHILE ON SITE. APPROXIMATELY 45LBS AT AN APPROXIMATE COST OF OVER $150 WAS DISCARDED ON SITE. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
35APPROVED THAWING METHODS USED−5
OBSERVED DELI-MEAT AND BACON IS THAWING AT ROOM TEMPERATURE ON STOOL NEAR COOKLINE. 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.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
PREPACKAGED TCS (SOUPS AND YOGURT/FRUIT CUPS) IN THE DISPLAY COOLER AND PASTRY ITEMS IN PASTRY DISAPLY CASE (VARIOUS CAKES) IS NOT PROPERLY LABELED. LABEL WITH: 1) COMMON NAME OF FOOD, 2) INGREDIENTS, 3) NET QUANTITIES, 4) NAME AND ADDRESS OF PACKAGER, 5) FOOD ALLERGENS. ITEMS HAVE BEEN PROPERLY LABELED WHILE ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

Basic (4)

−8 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED SALAD BAR STATION DOES NOT HAVE A SNEEZE GUARD CANNOT PROTECT FOOD FROM CONTAIMINATION. SALAD BAR IS CURRENT NOT IN USE FOR THE WORK DAY. FACILITY MUST PROVIDE A BARRIER TO PREVENTION CONTAMINATION FROM CONSUMERS WHEN IN USE.
41WIPING CLOTHS: PROPERLY USED & STORED−2
IN-USE WIPING CLOTHS ARE NOT STORED PROPERLY. FOUND ON/NEAR CUTTING BOARDS THROUGHOUT. 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.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED VENT ABOVE THE COOKLINE AND FAN GUARD IN THE WALK-IN COOLER HEAVILY ACCUMILATED WTIH DUST. FACILITY MUST CLEAN AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED EXPIRED FOOD HANDLER CERTIFICATION. FACILITY MUST ENSURE ALL FOOD EMPLOYEES PROVIDED A VALID FOOD HANDLER CERTIFICATION ON SITE AT ALL TIMES.

Base deductions−83 pts

Risk factor bonus (2× +5)−10 pts

Nov 22

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Oct 22

Recent Inspection InspectionFail

1 High4 Basic

5 total

82/100inspection score

−18 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED MINOR PINK BUILD UP INSIDE ICE MACHINE. MUST CLEAN AND MAINTAIN.

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST REMOVE RUST FROM STORAGE RACKS IN WALK IN COOLER, SURFACE MUST BE SMOOTH AND EASILY CLEANABLE. INSTRUCTED TO MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
FOUND BROKEN DOOR GASKET ON THE 2-DOOR PREP COOLER ON THE EAST WALL, INSTRUCTED TO REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST DETAIL CLEAN EXCESSIVE DUST ACCUMULATION FROM CEILING VENT COVERS THROUGHOUT. INSTRUCTED TO MAINTAIN.
60PREVIOUS CORE VIOLATION CORRECTED−2
OBSERVED THE FOLLOWING PREVIOUS CORE VIOLATIONS THAT HAVE NOT BEEN CORRECTED;#47 (1)MUST REMOVE RUST FROM STORAGE RACKS IN WALK IN COOLER, SURFACE MUST BE SMOOTH AND EASILY CLEANABLE. INSTRUCTED TO MAINTAIN. (2)FOUND BROKEN DOOR GASKET ON THE 2-DOOR PREP COOLER ON THE EAST WALL, INSTRUCTED TO REPAIR AND MAINTAIN. PRIORITY FOUNDATION VIOLATION #7-42-090. CITATION ISSUED.

Base deductions−18 pts

Oct 22

Canvass InspectionFail

1 High2 Basic

3 total

86/100inspection score

−14 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED MINOR PINK BUILD UP INSIDE ICE MACHINE. MUST CLEAN AND MAINTAIN.

Basic (2)

−4 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST DETAIL CLEAN EXCESSIVE DUST ACCUMULATION FROM CEILING VENT COVERS THROUGHOUT. INSTRUCTED TO MAINTAIN.
60PREVIOUS CORE VIOLATION CORRECTED−2
OBSERVED THE FOLLOWING PREVIOUS CORE VIOLATIONS THAT HAVE NOT BEEN CORRECTED;#47 (1)MUST REMOVE RUST FROM STORAGE RACKS IN WALK IN COOLER, SURFACE MUST BE SMOOTH AND EASILY CLEANABLE. INSTRUCTED TO MAINTAIN. (2)FOUND BROKEN DOOR GASKET ON THE 2-DOOR PREP COOLER ON THE EAST WALL, INSTRUCTED TO REPAIR AND MAINTAIN. PRIORITY FOUNDATION VIOLATION #7-42-090. CITATION ISSUED.

Base deductions−14 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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