What is Market Creations Cafe's health inspection score?

Market Creations Cafe has a SafeDine safety score of 88 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Market Creations Cafe last inspected?

Market Creations Cafe was last inspected on December 23, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Market Creations Cafe have?

Market Creations Cafe has 14 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Market Creations Cafe safe to eat at?

Yes, Market Creations Cafe has an excellent safety record with a score of 88/100. This indicates strong compliance with health and safety standards.

Official Health Record

Market Creations Cafe

Name: Market Creations Cafe
Address: 315 S LA SALLE ST, Chicago, 60604
Rating: 88

315 S LA SALLE ST, Chicago

Data may be outdated — inspected 12/23/2024

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0Excellent

The Loop

Ranked #171 of 871 in The Loop

Stable

5 inspections

Last: Dec 23, 2024

low confidence

Directions Order

Inspections

60%

Clean Rate

2.8

Avg Violations

17 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Pest issuesHigh Priority

Evidence of pests found during inspection

Food storage

Food not properly stored or protected

Other violation

Regulatory compliance issue

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-12

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Freshness Penalty

-12 pts

Score reduced due to stale inspection data

Inspection Timeline

0 pts

100

Latest

100% weight

100

2nd

60% weight

100

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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315 S LA SALLE ST, Chicago, IL 60604

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Violation Timeline

May 2022

1 inspections

1 high priority

3 intermediate

1 basic

May

Jun 2023

1 inspections

1 high priority

4 intermediate

4 basic

Mar 2024

1 inspections

Mar

Dec 2024

2 inspections

Inspection History

5 records on file

3 Canvass2 Non-Inspection

Dec 24

Canvass InspectionLatestCleanOut of Business

No violations

100/100inspection score

Dec 24

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

Mar 24

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

Jun 23

Canvass InspectionPass w/ Conditions

1 High4 Med4 Basic

9 total

62/100inspection score

−38 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
4-301.11 OBSERVED A COLD HOLDING UNIT AT AN INADEQUATE COLD HOLDING TEMPERATURE OF 49F DURING THE INSPECTION AND THE FACILITY USING NON-MECHANICAL UNITS WITH ICE AT THE BOTTOM OF THE NON-MECHANICAL UNIT TO MAINTAIN COLD HOLDING TCS FOODS. INSTRUCTED ONLY MECHANICAL REFRIGERATION CAN BE USED TO ADEQUATELY MAINTAIN COLD HOLDING TCS FOODS AND NON-MECHANICAL UNITS WITH ICE CAN NOT BE USED TO MAINTAIN COLD HOLDING TEMPERATURES. ONE DOOR PREP COOLER FOR THE MEXICAN FOOD PREP AREA AND SALAD BAR NON-MECHANICAL UNITS TAGGED AND HELD FOR INSPECTION AND MAY NOT BE USED. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.

Intermediate (4)

−20 pts

21PROPER HOT HOLDING TEMPERATURES−5
3-501.16(A:1) OBSERVED TCS FOODS BEING STORED NEXT TO THE WOK STATION AND AT INADEQUATE HOT HOLDING TEMPERATURES; OBSERVED ABOUT 3 LBS OF COOKED CHICKEN AT 77F AND ABOUT 1 LBS OF COOKED BEEF AT 64F DURING THE INSPECTION. INSTRUCTED TO DISCARD SAID TCS FOODS AND ALWAYS MAINTAIN ALL HOT HOLDING TCS FOODS AT 135F OR ABOVE AT ALL TIMES. MANAGER DISCARDED SAID TCS FOODS DURING THE INSPECTION. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.
22PROPER COLD HOLDING TEMPERATURES−5
3-501.16(A:2,&B) OBSERVED SEVERAL TCS FOODS AT INADEQUATE COLD HOLDING TEMPERATURES LOCATED IN A PREP COOLER AND IN TWO NON-MECHANICAL UNITS; OBSERVED ABOUT 1 LBS OF DICED TOMATOES AT 50.1 IN A PREP COOLER, ABOUT 1 LB OF RAW SHRIMP AT 53F LOCATED IN THE 2 DOOR PREP COOLER, ABOUT 3 LBS OF CHEESE AT 48F, ABOUT A 1/2 OF PICO DE GALLO AT 48F, AND ABOUT 1 LBS OF CUT TOMATOES IN A NON MECHANICAL UNIT. INSTRUCTED TO DISCARD SAID TCS FOODS AND ALWAYS MAINTAIN ALL TCS FOODS AT 41F OR BELOW AT ALL TIMES. MANAGER DISCARDED SAID TCS FOODS DURING THE INSPECTION. PRIORITY FOUNDATION. CITATION CONSOLIDATED AND ISSUED UNDER VIOLATION #21.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
6-202.15 OBSERVED THE FRONT ENTRANCE WITH A ONE INCH GAP AT THE BOTTOM. INSTRUCTED TO MAKE SAID DOOR TIGHT FITTING AND RODENT PROOFED.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
6-202.13 OBSERVED THE FACILITY SETTING INSECT TRAPS AND A CAN OF RAID ON THE CHEMICAL STORAGE SHELF. INSTRUCTED TO REMOVE AND ONLY ALLOW PEST CONTROL TO SET ALL PEST TRAPS.

Basic (4)

−8 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
4-904.11 OBSERVED A CUTTING BOARD BEING STORED BEHIND THE ONE COMPARTMENT SINK FAUCET. INSTRUCTED TO STORE ALL KITCHENWARE PROPERLY.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
4-502.13 OBSERVED ALUMINUM BEING USED AS A SHELF LINER. INSTRUCTED TO REMOVE AND MAINTAIN A SMOOTH AND EASILY CLEANABLE SURFACE AT ALL TIMES.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11(C) OBSERVED ACCUMULATED FOOD AND GREASE DEBRIS INSIDE OF AND IN BETWEEN THE FRYERS. INSTRUCTED TO CLEAN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.12 OBSERVED MINOR DIRT DEBRIS ON THE FLOORS IN THE REAR. INSTRUCTED TO CLEAN ALONG THE WALLS, IN ALL CORNERS AND UNDER ALL COOKING EQUIPMENT AND SHELVES.

Base deductions−38 pts

May 22

Canvass InspectionPass w/ Conditions

1 High3 Med1 Basic

5 total

73/100inspection score

−27 pts

High Priority (1)

−10 pts

15FOOD SEPARATED AND PROTECTED−10
FOUND RAW SCALLOPS STORED DIRECTLY ON TOP OF CUT READY TO EAT BROCCOLI. INSTRUCTED MANAGER TO REMOVE BROCCOLI AND DISCARD BROCCILI. RAW SEAFOOD OR MEAT SHALL NEVER BE STORED OVER RAW OR READY TO EAT VEGTABLES. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

Intermediate (3)

−15 pts

21PROPER HOT HOLDING TEMPERATURES−5
FOUND IMPROPER HOT HOLDING, FOUND RICE AT 110F LOCATED IN REAR HOT HOLDING. INSTRCUTED MANAGER TO PROVIDE A MINIMUM HOT HOLDING TEMPERATURES OF 135F AT ALL TIMES. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
22PROPER COLD HOLDING TEMPERATURES−5
FOUND IMPROPER COLD HOLDING TEMPERATURES. FOUND CHICKEN AT 60F LOCATED ON SALAD BAR. INSTRUCTED MANAGER TO REMOVE AND MAINTAIN A COLD HOLDING TEMPERATURE OF 41F OR BELOW. PRIORITY VIOLATION.7-38-005. CITATION CONSALIDATED WITH ABOUVE VIOLATION.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
FOUND BULK FOOD CONTAINERS NOT LABELED INSTRUCTED TO LABEL AND MAINTAIN.

Basic (1)

−2 pts

58ALLERGEN TRAINING AS REQUIRED−2

Base deductions−27 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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