What is Goddess And The Baker's health inspection score?

Goddess And The Baker has a SafeDine safety score of 93 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Goddess And The Baker last inspected?

Goddess And The Baker was last inspected on October 24, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Goddess And The Baker have?

Goddess And The Baker has 29 total violations across 11 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Goddess And The Baker safe to eat at?

Yes, Goddess And The Baker has an excellent safety record with a score of 93/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Goddess And The Baker serve?

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

Official Health Record

Goddess And The Baker

Name: Goddess And The Baker
Address: 121 W Wacker DR, Chicago, 60601
Rating: 93

121 W Wacker DR, Chicago

Last Inspected: 10/24/2025

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0Excellent

American•The Loop

Ranked #77 of 865 in The LoopBetter than 17% of american restaurants

Improving

10 inspections

Last: Oct 24, 2025

high confidence

Directions Order

Inspections

30%

Clean Rate

2.9

Avg Violations

6 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

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Pest issues

Evidence of pests found during inspection

Food storage

Food not properly stored or protected

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-7

Final Score

Impact Breakdown

High Priority

-4 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-1 pts

Best practices • 2 pts each

Inspection Timeline

+16 pts

100

Latest

100% weight

100

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

121 W Wacker DR, Chicago, IL 60601

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Violation Timeline

Mar 2023

2 inspections

2 high priority

2 intermediate

5 basic

Mar

Feb 2024

1 inspections

2 basic

Jun 2024

1 inspections

1 high priority

3 basic

Jun

Aug 2024

1 inspections

1 high priority

2 basic

Dec 2024

2 inspections

1 intermediate

2 basic

Dec

Sep 2025

1 inspections

3 high priority

3 intermediate

2 basic

Oct 2025

2 inspections

Oct

Inspection History

10 records on file

2 Short Form Complaint3 Complaint Re-Inspection4 Complaint1 Canvass

Oct 25

Short Form Complaint InspectionLatestCleanPass

No violations

100/100inspection score

Oct 25

Complaint Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Sep 25

Complaint InspectionFail

3 High3 Med2 Basic

8 total

51/100inspection score

−49 pts

High Priority (3)

−30 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED LOW TEMPERATURE DISH MACHINE IMPROPERLY SANTIZING AT A CONCENTRATION OF 0PPM CHLORINE. CORRECTED ON SITE LOW TEMPERATURE DISH MACHINE REPAIRED BEFORE CONCLUSION OF INSPECTION, SANITIZING PROPERLY AT 50 PPM CHLORINE AFTER REPAIR. PRIORITY VIOLATION 7-38-025 CITATION ISSUED
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED PINK, BEIGE AND BLACK MOLDLIKE SUBSTANCE ON INTERIOR OF ICE MACHINE. OBSERVED MOLDLIKE SUBSTANCE ON LOWER SHIELD AND INTERIOR WALL OF ICE MACHINE. INSTRUCTED TO DESTROY ICE AND CLEAN AND SANITIZE INTERIOR OF ICE MACHINE TO PREVENT CONTAMINATION OF ICE.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED THREE COLD HOLDING UNITS IN FACILITY AT IMPROPER AMBIENT TEMPERATURES RANGING BETWEEN 50.5-57.7F. OBSERVED IMPROPER AMBIENT TEMPERATURE OF 52.9F FOR SMALL ONE DOOR COLD HOLDING UNIT IN REAR ACROSS FROM HANDWASHING SINK IN DISHWASHING/PREP AREA, OBSERVED IMPROPER AMBIENT TEMPERATURE OF 50.5F FOR WALK IN COOLER AND OBSERVED IMPROPER AMBIENT TEMPERATURE OF 57.7 FOR SMALL ONE DOOR COLD HOLDING UNIT(LABELED KITCHEN 3) IN REAR PREP WITH COOKING EQUIPMENT. INSTRUCTED ALL COLD HOLDING UNITS MUST BE MAINTAINED AT 41F OR BELOW. CORRECTED ON SITE HELD FOR INSPECTION TAG PLACED ON SMALL ONE DOOR COLD HOLDING UNIT IN REAR ACROSS HANDWASHING SINK IN DISHWASHING PREP AREA AND SMALL ONE DOOR COLD HOLDING UNIT(LABELED KITCHEN 3) IN REAR PREP WITH COOKING EQUIPMENT. CORRECTED DURING RECENT INSPECTION 9/25/25 OBSERVED PROPER AMBIENT TEMPERATURE OF 41.9F IN WALK IN COOLER AFTER REPAIR. PRIORITY VIOLATION 7-38-005 CITATION ISSUED

Intermediate (3)

−15 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED COLD TCS FOODS, HELD AT IMPROPER TEMPERATURES RANGING BETWEEN 46.2-63.7F. OBSERVED COLD TCS FOODS, FRUIT CUPS WITH HONEYDEW AND CANTALOUPE CHUNKS(51.3-59.0F), MILK(46.2-54.5F), HALF N HALF(53.1F), SLICED TOMATOES(47.5F), SMOKED SALMON(49.6F), BLUE CHEESE(49.3F), COJITA CHEESE(47.8F), HARD BOILED EGGS(63.7F), TURKEY(48.2-48.6F), HAM(47.3F), FETA CHEESE(48.6-48.7F), SHREDDED CHIHUAHUA CHEESE(49.1F), TZATZIKI SAUCE(49.1-49.3F), HUMMUS(50.4-50.9F), CHEDDAR CHEESE(50.9-52.7F), SLICED SWISS CHEESE(52.0-52.5F), BUTTER(53.4F), CHICKEN(48.6-56.8F), RAW EGGS IN SHELL(49.6-52.7F), LIQUID EGGS(46.2-48.0F), COUSCOUS(50.5F), CREAM CHEESE(56.3-57.2F), MASCARPONE CHEESE(55.4F), QUINOA(47.5-48.0F), PARMESAN CHEESE(47.8F), MOZZARELLA CHEESE(47.7-54.5F), HEAVY CREAM(55.6-56.5F), ARGULA(48.9-49.6F), YOGURT PARFAIT CUPS(55.2-55.4F), PICO DE GALLO(50.5-54.5F), TURKEY BACON(52.3F) AND ROMAINE LETTUCE(57.4F) HELD AT IMPROPER TEMPERATURE. INSTRUCTED ALL COLD TCS FOOD MUST BE HELD AT 41F OR BELOW. CORR
25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
OBSERVED DISCLOSURE ON MENU NOT STATING ASTERISKED ANIMAL DERIVED FOODS CAN BE SERVED COOKED TO ORDER OR UNDERCOOKED. INSTRUCTED TO UPDATE DISCLOSURE ON MENU DISCLOSURE SO IT SHALL STATE ANIMAL DERIVED FOODS WITH AN ASTERISK CAN BE SERVED COOKED TO ORDER OR UNDERCOOKED. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED APPROXIMATELY 50 SMALL FLIES IN FACILITY. OBSERVED SMALL FLY ACTIVITY IN SUCH AREAS AS FRONT PREP AREA, DISHWASHING AREA, SMALL STORAGE AREA NEAR UTILITY SINK AND ICE MACHINE. INSTRUCTED TO ELIMINATE SMALL FLY ACTIVITY IN FACILITY AND CLEAN AFFECTED AREAS, RECOMMENDED LICENSED PEST CONTROL COMPANY SERVICE FACILITY ON OR AFTER 9/25/2025. PRIORITY FOUNDATION VIOLATION 7-38-020(A) CITATION ISSUED

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED RUST ON GREEN AND SILVER SHELVING IN WALK IN COOLER. INSTRUCTED TO REMOVE RUST FROM ALL SHELVING UNITS IN WALK IN, INSTRUCTED NONFOOD CONTACT SURFACES OF EQUIPMENT SHALL BE CONSTRUCTED OF A CORROSION RESISTANT, NONABSORBENT AND SMOOTH MATERIAL.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED NO CHLORINE TEST KIT ON PREMISES. INSTRUCTED TO PROVIDE A TEST KIT THAT ACCURATELY MEASURES THE CONCENTRATION IN MG/L OF CHLORINE SANITIZING SOLUTION. CORRECTED ON DURING RECENT INSPECTION ON 9/25/25 OBSERVED CHLORINE TEST KIT ON PREMISES. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED

Base deductions−49 pts

Dec 24

Complaint Re-Inspection InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED WET WIPING CLOTHS STORED ON TOP OF PREP COOLERS IN THE PREP AREA. INSTRUCTED TO KEEP ALL WIPING CLOTHS STORED IN SANITIZING SOLUTION WHEN NOT IN USE.

Base deductions−2 pts

Dec 24

Complaint InspectionFail

1 Med1 Basic

2 total

93/100inspection score

−7 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED A LIVE BIRD ON THE PREMISES IN THE DINING AREA. INSTRUCTED MANAGER TO SCHEDULE PEST CONTROL SERVICES TO REMOVE LIVE BIRD FROM THE PREMISES. PRIORITY FOUNDATION VIOLATION, 7-38-020(A). CITATION ISSUED.

Basic (1)

−2 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED WET WIPING CLOTHS STORED ON TOP OF PREP COOLERS IN THE PREP AREA. INSTRUCTED TO KEEP ALL WIPING CLOTHS STORED IN SANITIZING SOLUTION WHEN NOT IN USE.

Base deductions−7 pts

Aug 24

Short Form Complaint InspectionPass

1 High2 Basic

3 total

86/100inspection score

−14 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED A SMALL AMOUNT OF LIGHT PINK RESIDUE ON THE INTERIOR PANEL OF ICE MACHINE IN THE REAR UTILITY AREA. INSTRUCTED TO SCHEDULE A CLEANING AND MAINTAIN.

Basic (2)

−4 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED CARDBOARD BEING USED AS FLOOR MATS IN THE REAR PREP AREA. MUST REMOVE AND PROVIDE FLOOR COVERINGS THAT ARE A NON-ABSORBENT, NON-CORROSIVE, SMOOTH, EASILY CLEANABLE SURFACE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST CLEAN DIRT AND FOOD DEBRIS FROM FLOORS THROUGHOUT THE PREP AREAS AND INSIDE OF WALK-IN COOLER.

Base deductions−14 pts

Jun 24

Complaint InspectionPass

1 High3 Basic

4 total

84/100inspection score

−16 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED A SMALL AMOUNT OF LIGHT PINK RESIDUE ON THE INTERIOR PANEL OF ICE MACHINE IN THE REAR UTILITY AREA. INSTRUCTED TO SCHEDULE A CLEANING AND MAINTAIN.

Basic (3)

−6 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED WET WIPING CLOTHS STORED THROUGHOUT THE MAIN COOKING AREA. INSTRUCTED TO KEEP WIPE CLOTHS IN PROPER SANITIZING SOLUTION WHEN NOT IN USE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED CARDBOARD BEING USED AS FLOOR MATS IN THE REAR PREP AREA. MUST REMOVE AND PROVIDE FLOOR COVERINGS THAT ARE A NON-ABSORBENT, NON-CORROSIVE, SMOOTH, EASILY CLEANABLE SURFACE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST CLEAN DIRT AND FOOD DEBRIS FROM FLOORS THROUGHOUT THE PREP AREAS AND INSIDE OF WALK-IN COOLER.

Base deductions−16 pts

Feb 24

Canvass InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED WET WIPING CLOTHS STORED ON THE HANDSINK SPLASH GUARDS NEAR KITCHEN ENTRANCE. INSTRUCTED TO KEEP WIPE CLOTHS IN PROPER SANITIZING SOLUTION WHEN NOT IN USE.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED A LEAK AT THE FAUCET AT CAFE SINK BEHIND BAR. INSTRUCTED TO REPAIR AND MAINTAIN.

Base deductions−4 pts

Mar 23

Complaint Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Mar 23

Complaint InspectionPass w/ Conditions

2 High2 Med5 Basic

9 total

60/100inspection score

−40 pts

High Priority (2)

−20 pts

9NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED−10
bare hand contact with ready-to-eat foods. observed a food handler chopping lettuce without using gloves, bare hand hand contact with chopped lettuce, instructed manager not to allow bare hand contact with ready-to-eat foods. Priority violation 7-38-10. lettuce discarded valued at $10.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
Prep cooler at main prep kitchen with ambient air temperature of 54.5f, cooler is used to store TCS foods. instructed manager to keep all coolers temperature at 41f or lower. priority violation 7-38-005. cooler is tagged not allowed to use. must contact the office of CDPH for tag removal request.

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
Found the following food items held at improper temperature: 10 lbs of cooked fish at 51.4f, 2 lbs of Hummus at 49.7f, 20lbs of liquid eggs at 51.5f, 5lbs sliced deli at 52.5f, and 8lbs cooked chicken at 50.5f. instructed manager to keep All cold TCS foods held at 41f or lower. priority violation 7-38-005. food discarded valued at $150.
36THERMOMETERS PROVIDED & ACCURATE−5
Missing/ inaccurate thermometer in prep coolers, instructed to provide good working ones.

Basic (5)

−10 pts

40PERSONAL CLEANLINESS−2
food handlers not wearing hair restraints. instructed to wear.
42WASHING FRUITS & VEGETABLES−2
Ready-to-eat vegetables not washed during preparation and before service. observed a food handler chopping fresh whole lettuce out of the box and placing it in a tub then to walk-in cooler. no labels on lettuce box that indicates lettuce is prewashed. instructed manager that Raw fruits and vegetables are to be washed prior to their preparation or offered as RTE. Priority foundation violation 7-38-005. lettuce discarded valued at $10.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
Heavy dust build-up noted on ceiling vent in kitchen. instructed to clean.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
Inadequate lighting in walk-in cooler, instructed to provide.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
staff in kitchen without a food handlers certificate, instructed to obtain

Base deductions−40 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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