What is Sugar Factory's health inspection score?

Sugar Factory has a SafeDine safety score of 98 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Sugar Factory last inspected?

Sugar Factory was last inspected on January 22, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Sugar Factory have?

Sugar Factory has 14 total violations across 14 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Sugar Factory safe to eat at?

Yes, Sugar Factory has an excellent safety record with a score of 98/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Sugar Factory serve?

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

Official Health Record

Sugar Factory

Name: Sugar Factory
Address: 55 E GRAND AVE, Chicago, 60611
Rating: 98

55 E GRAND AVE, Chicago

Last Inspected: 1/22/2026

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0Excellent

American•Streeterville

Ranked #34 of 705 in StreetervilleBetter than 17% of american restaurants

Stable

10 inspections

Last: Jan 22, 2026

high confidence

Directions Order

Inspections

50%

Clean Rate

1.4

Avg Violations

3 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

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Plumbing issues

Plumbing or waste disposal problems

Facility condition

Building maintenance or structural issues

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-2

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-2 pts

Best practices • 2 pts each

Inspection Timeline

-3 pts

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

55 E GRAND AVE, Chicago, IL 60611

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Violation Timeline

Jan 2023

1 inspections

Jan

Feb 2023

1 inspections

2 basic

Oct 2023

1 inspections

1 intermediate

2 basic

Oct

Apr 2024

3 inspections

1 high priority

1 intermediate

2 basic

Jun 2025

2 inspections

1 high priority

2 basic

Jun

Jan 2026

2 inspections

2 basic

Inspection History

10 records on file

5 Complaint1 Canvass Re-Inspection2 Canvass2 Non-Inspection

Jan 26

Complaint InspectionLatestPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FLOOR TILES IN POOR REPAIR (LOW GROUT) AT DISHWASH AND PREP AREA. INSTRUCTED MANAGER MUST REGROUT FLOOR TILES WHERE NEEDED.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED SOME CEILING LIGHT BULBS NOT WORKING AT DISHWASH AND PREP AREA. INSTRUCTED MUST REPLACE WITH WORKING CEILING LIGHT BULBS.

Base deductions−4 pts

Jan 26

Complaint InspectionCleanNo Entry

No violations

100/100inspection score

Jun 25

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Jun 25

Canvass InspectionFail

1 High2 Basic

3 total

86/100inspection score

−14 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED PREP AREA HAND WASHING SINK REACH A MAXIMUM TEMPERATURE OF 96 F. BEFORE RAPIDLY DROPPING DOWN TO A TEMPERATURE OF 80 F. INSTRUCTED MANAGER TO ENSURE ALL HAND WASHING SINKS PROVIDE AND MAINTAIN A MINIMUM HOT TEMPERATURE OF 100 F AND A MAXIMUM HOT WATER TEMPERATURE OF 120 F. PRIORITY VIOLATION 7-38-030(C) CITATION ISSUED.

Basic (2)

−4 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED HAND WASHING SINK IN BAR AREA TO BE SLOW DRAINING. INSTRUCTED MANANAGER TO SERVICE HAND WASHING SINK.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED EXPIRED FOOD HANDLER CERTIFICATES ON SITE. INSTRUCTED MANAGER TO ENSURE ALL FOOD HANDLER CERTIFICATES ARE UP TO DATE.

Base deductions−14 pts

Apr 24

Canvass InspectionPass w/ Conditions

1 High1 Med2 Basic

4 total

81/100inspection score

−19 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED COLD HOLDING UNITS IN REAR PREP AT AN IMPROPER COLD HOLDING TEMPERATURE OF 69.2F AND 72.5F DURING THE INSPECTION. INSTRUCTED TO DISCARD ALL TCS FOODS AND DO NOT USE REACH IN COOLER. INSTRUCTED COLD HOLDING UNIT MUST MAINTAIN A PROPER COLD HOLDING TEMPERATURE OF 41F OR BELOW AT ALL TIMES. COLD HOLDING UNIT WAS NOT TAGGED REPAIR MAN ON SITE, RESET COMPRESSOR COOLERS NOW AT 39.4F & 40.4F PRIORITY VIOLATION. 7-38-005. CITATION ISSUED

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER TEMPERATURE OF TCS FOODS SUCH AS 2# SLICED TOMATOES 69.2F, 4# OF SLICED DELI HAM MEAT 58.6F, 3# CHICKEN 58.4F, ,4 PCS CHEESECAKE 68.9F, 3 POUNDS OF ASSOSRTED (CEASAR, RANCH) SALAD DRESSING AT 68.6F, 2# PICO DE GALLO AT62.6F. 10# ASSORTED CHEESES 72.6F MANAGER DISCARDED PRODUCT. MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW. APPX 23# DISCARDED WITH COST OF $300.00 PRIORITY VIOLATION 7-38-005 CITATION ISSUED

Basic (2)

−4 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED HANDWASHING SINK IN REAR PREP LEAKING, INSTRUCTED TO REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED BROKEN FLOOR TILE AT DISHWASHER STATION, INSTRUCTED TO REPAIR AND MAINTAIN.

Base deductions−19 pts

Apr 24

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

Apr 24

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

Oct 23

Complaint InspectionPass

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
Bulk food container ( flour ) not labeled, instructed to label.

Basic (2)

−4 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
Using garbage bags as a barrier at dish washing area between soiled and clean dishes. instructed to use durable material.

Base deductions−9 pts

Feb 23

Complaint InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
GASKETS ON THE 2 DOOR COOLERS IN THE EXPEDITE AREA AND NEXT TO THE ICE CREAM STATION IN THE BACK PREP AREA IS DAMAGED AND/OR MISSING. FACILITY MUST REPLACE DAMAGED/MISSING GASKETS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
COUNTER UNDER CONVEYOR OVEN ON COOKLINE IS SOILED WITH FOOD DEBRIS. FACILITY MUST CLEAN AND MAINTAIN UNDER KITCHEN EQUIPMENT.

Base deductions−4 pts

Jan 23

Complaint InspectionCleanNo Entry

No violations

100/100inspection score

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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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