What is Revival Food Hall's health inspection score?

Revival Food Hall has a SafeDine safety score of 71 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Revival Food Hall last inspected?

Revival Food Hall was last inspected on November 18, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Revival Food Hall have?

Revival Food Hall has 27 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Revival Food Hall safe to eat at?

Revival Food Hall has a good safety record with a score of 71/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Revival Food Hall serve?

Revival Food Hall serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Revival Food Hall

Name: Revival Food Hall
Address: 125 S CLARK ST, Chicago, 60603
Rating: 71

125 S CLARK ST , Chicago

Data may be outdated — inspected 11/18/2024

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0Good

American•The Loop

Ranked #503 of 865 in The LoopBetter than 17% of american restaurants

Improving

5 inspections

Last: Nov 18, 2024

low confidence

Directions Order

Inspections

20%

Clean Rate

5.4

Avg Violations

17 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

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Employee hygiene

Personal hygiene practices not followed

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-35

Final Score

Impact Breakdown

High Priority

-10 pts

Direct health hazards • 10 pts each

Intermediate

-4 pts

Potential hazards • 5 pts each

Basic

-2 pts

Best practices • 2 pts each

Freshness Penalty

-12 pts

Score reduced due to stale inspection data

Inspection Timeline

+49 pts

100

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 65/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (71/100) 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

125 S CLARK ST , Chicago, IL 60603

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Violation Timeline

Nov 2022

2 inspections

1 high priority

2 intermediate

5 basic

Nov

Dec 2023

2 inspections

7 high priority

5 intermediate

7 basic

Nov 2024

1 inspections

Nov

Inspection History

5 records on file

3 Canvass2 Canvass Re-Inspection

Nov 24

Canvass InspectionLatestCleanOut of Business

No violations

100/100inspection score

Dec 23

Canvass Re-Inspection InspectionPass

2 High1 Med3 Basic

6 total

69/100inspection score

−31 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
6-301.14 OBSERVED NO HAND WASHING SIGNS AT THE HAND WASHING SINKS LOCATED AT THE 20TH FLOOR FOOD PREP AREA AND TOILET ROOMS. INSTRUCTED TO PROVIDE.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
4-602.11(B-E) OBSERVED A MINOR BROWNISH SUBSTANCE IN THE INTERIOR OF THE ICE MACHINE. INSTRUCTED TO CLEAN AND SANITIZE.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
3-302.12 OBSERVED SOME DRY STORAGE CONTAINERS NOT LABELED WITH THE PRODUCT NAMES IN THE SUBBASEMENT FOOD PREP AREA. INSTRUCTED TO LABEL ALL CONTAINERS.

Basic (3)

−6 pts

40PERSONAL CLEANLINESS−2
2-402.11 OBSERVED SOME FOOD HANDLERS IN THE SUB BASEMENT FOOD PREP AREA WITHOUT ADEQUATE HAIR RESTRAINTS. INSTRUCTED TO PROVIDE.
41WIPING CLOTHS: PROPERLY USED & STORED−2
3-304.14 OBSERVED SOME WIPING CLOTHS BEING STORED ON THE CUTTING BOARD AND NOT BEING STORED IN A SANITIZING SOLUTION. INSTRUCTED TO ALWAYS STORE WIPING CLOTHS IN A SANITIZING SOLUTION.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.12 OBSERVED FLOORS AND CEILINGS THROUGHOUT THE FOOD STAND AREAS WITH ACCUMULATED DIRT DEBRIS. INSTRUCTED TO CLEAN ALL.

Base deductions−31 pts

Dec 23

Canvass InspectionFail

5 High4 Med4 Basic

13 total1 risk factor

17/100inspection score

−78 pts

High Priority (5)

−50 pts

8HANDS CLEAN & PROPERLY WASHEDRisk Factor−10
2-301.14 OBSERVED A FEMALE FOOD HANDLER FROM THE FOOD STAND (ART OF DOSA), EXIT THE TOILET ROOM STALL AND EXIT THE TOILET ROOM WITHOUT WASHING HER HANDS. INSTRUCTED TO REVIEW WHEN TO WASH HAND WASHING PROCEDURES WITH ALL FOOD HANDLERS EXPLAINING TO ALWAYS WASH THEIR HANDS AFTER USE OF THE TOILET ROOM AND WASH HANDS WHEN ENTERING A FOOD PREP AREA. PRIORITY VIOLATION. CITATION ISSUED 7-38-010.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
6-301.12 OBSERVED NO PAPER TOWELS AT THE FOLLOWING FOOD STANDS; HOT CHI FOOD STAND AND FARE FOOD STAND. INSTRUCTED TO PROVIDE A HAND DRYING PROVISION SUCH AS PAPER TOWELS AT ALL HAND WASHING SINKS AT ALL TIMES. EMPLOYEES PROVIDED PAPER TOWELS DURING THE INSPECTION. PRIORITY FOUNDATION. CITATION ISSUED 7-38-030(C).
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
5-205.11 OBSERVED A HANDWASHING SINK BLOCKED WITH A SANITIZER BUCKET BEING STORED IN THE BASIN OF SAID HAND WASHING SINK. INSTRUCTED TO ALWAYS ENSURE ALL HANDWASHING SINKS ARE ACCESSIBLE AT ALL TIMES. EMPLOYEE REMOVED ARTICLES FROM THE BASIN DURING THE INSPECTION. PRIORITY FOUNDATION. CITATION ISSUED UNDER VIOLATION ABOVE.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
6-301.14 OBSERVED NO HAND WASHING SIGNS AT THE HAND WASHING SINKS LOCATED AT THE 20TH FLOOR FOOD PREP AREA AND TOILET ROOMS. INSTRUCTED TO PROVIDE.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
4-602.11(B-E) OBSERVED A MINOR BROWNISH SUBSTANCE IN THE INTERIOR OF THE ICE MACHINE. INSTRUCTED TO CLEAN AND SANITIZE.

Intermediate (4)

−20 pts

21PROPER HOT HOLDING TEMPERATURES−5
3-501.16(A:1) OBSERVED TCS FOODS AT INADEQUATE HOT HOLDING TEMPERATURES LOCATED AT FOOD STAND LASHUK, OBSERVED ABOUT 30 LBS OF COOKED CHICKEN RANGING FROM 108F-125F DURING THE INSPECTION AND AT THE FOOD STAND HOT CHI OBSERVED ABOUT 2LBS OF MACARONI AND CHEESE AND ABOUT 1 LBS OF CREAMED CORN AT 118F. INSTRUCTED TO DISCARD AND DENATURE SAID TCS FOODS AND ALWAYS MAINTAIN ALL TCS FOODS AT 135F OR ABOVE AT ALL TIMES. EMPLOYEES DISCARDED SAID FOODS DURING THE INSPECTION. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.
35APPROVED THAWING METHODS USED−5
3-501.13 OBSERVED RAW PORK BEING THAWED IN STAGNET WATER LOCATED IN A 2 COMPARTMENT SINK IN THE SUBBASEMENT FOOD PREP AREA. INSTRUCTED TO ALWAYS THAW TCS FOODS IN COLD RUNNING WATER (NOT EXCEEDING 70F) AT ALL TIMES.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
3-302.12 OBSERVED SOME DRY STORAGE CONTAINERS NOT LABELED WITH THE PRODUCT NAMES IN THE SUBBASEMENT FOOD PREP AREA. INSTRUCTED TO LABEL ALL CONTAINERS.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
6-501.111 OBSERVED ABOUT 25 LIVE SMALL FLIES ON THE WALLS, CEILINGS AND PIPES OF THE SUBBASEMENT FOOD PREP AREA AND ABOUT 10 LIVE SMALL FLIES ON THE WALLS AND PIPES OF THE 20TH FLOOR FOOD PREP AREA. INSTRUCTED TO ELIMINATE LIVE SMALL FLIES ACTIVITY, CLEAN AND SANITIZE AFFECTED AREAS AND RECOMMENDED CONTACTING PEST CONTROL FOR A SERVICE. PRIORITY FOUNDATION. CITATION ISSUED 7-38-020(A).

Basic (4)

−8 pts

40PERSONAL CLEANLINESS−2
2-304.11 OBSERVED A FEMALE FOOD HANDLER FROM THE FOOD STAND THE ART OF DOSA, EXIT THE TOILET ROOM STALL WITH HER APRON ON. INSTRUCTED TO NEVER ENTER THE TOILET ROOMS WITH APRONS ON, APRON SHOULD STAY IN THE FOOD PREP AREA TO AVOID ANY TYPE OF POSSIBLE CONTANMINATION.
40PERSONAL CLEANLINESS−2
2-402.11 OBSERVED SOME FOOD HANDLERS IN THE SUB BASEMENT FOOD PREP AREA WITHOUT ADEQUATE HAIR RESTRAINTS. INSTRUCTED TO PROVIDE.
41WIPING CLOTHS: PROPERLY USED & STORED−2
3-304.14 OBSERVED SOME WIPING CLOTHS BEING STORED ON THE CUTTING BOARD AND NOT BEING STORED IN A SANITIZING SOLUTION. INSTRUCTED TO ALWAYS STORE WIPING CLOTHS IN A SANITIZING SOLUTION.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.12 OBSERVED FLOORS AND CEILINGS THROUGHOUT THE FOOD STAND AREAS WITH ACCUMULATED DIRT DEBRIS. INSTRUCTED TO CLEAN ALL.

Base deductions−78 pts

Risk factor bonus (1× +5)−5 pts

Nov 22

Canvass Re-Inspection InspectionPass

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED FLOUR OUT OF THE ORIGINAL CONTAINERS WITHOUT LABELS CONTAINING THE PRODUCT NAME. INSTRUCTED TO LABEL ALL FOODS AND SPICES WITH COMMON NAME THAT ARE OUT OF THE ORIGINAL CONTAINERS.

Basic (2)

−4 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD ITEMS STORED ON FLOOR IN BASEMENT DRY STORAGE AND FREEZER. INSTRUCTED MANAGER TO ELEVATE ALL FOOD SIX INCHES OFF FLOOR.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED UNUSED EQUIPMENT AND UNNECESSARY ARTICLES IN BASEMENT STORAGE AREA. INSTRUCTED MANAGER TO REMOVE ALL UNUSED, UNNECSSARY EQUIPMENT AND ARTICLES TO PREVENT PEST HARBORAGE.

Base deductions−9 pts

Nov 22

Canvass InspectionFail

1 High1 Med3 Basic

5 total1 risk factor

74/100inspection score

−21 pts

High Priority (1)

−10 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CITY OF CHICAGO FOOD SANITATION MANAGER ON SITE WHILE TCS FOODS ARE BEING PREPPED (SUCH AS CHICKEN). INSTRUCTED MUST HAVE A CITY OF CHICAGO FOOD SANITATION MANAGER ON SITE AT ALL TIMES WHEN TCS FOODS ARE BEING PREPPED/SERVED. INSTRUCTED MUST POST A VALID CITY OF CHICAGO FOOD SANITATION MANAGER CERTIFICATION IN PLAIN VIEW OF CUSTOMERS AT ALL TIMES.PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED FLOUR OUT OF THE ORIGINAL CONTAINERS WITHOUT LABELS CONTAINING THE PRODUCT NAME. INSTRUCTED TO LABEL ALL FOODS AND SPICES WITH COMMON NAME THAT ARE OUT OF THE ORIGINAL CONTAINERS.

Basic (3)

−6 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD ITEMS STORED ON FLOOR IN BASEMENT DRY STORAGE AND FREEZER. INSTRUCTED MANAGER TO ELEVATE ALL FOOD SIX INCHES OFF FLOOR.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED NO IRREVERSIBLE THERMOMETER ON SITE AT TIME OF INSPECTION FOR MEASURING THE UTENSIL SURFACE TEMEPERATURE. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED UNUSED EQUIPMENT AND UNNECESSARY ARTICLES IN BASEMENT STORAGE AREA. INSTRUCTED MANAGER TO REMOVE ALL UNUSED, UNNECSSARY EQUIPMENT AND ARTICLES TO PREVENT PEST HARBORAGE.

Base deductions−21 pts

Risk factor bonus (1× +5)−5 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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