What is Roanoke's health inspection score?

Roanoke has a SafeDine safety score of 55 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Roanoke last inspected?

Roanoke was last inspected on February 19, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Roanoke have?

Roanoke has 48 total violations across 9 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Roanoke safe to eat at?

Roanoke has a safety score of 55/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Roanoke serve?

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

Official Health Record

Roanoke

Name: Roanoke
Address: 135 W MADISON ST, Chicago, 60602
Rating: 55

135 W MADISON ST, Chicago

Last Inspected: 2/19/2026

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0Fair

American•The Loop

Ranked #597 of 865 in The LoopBetter than 17% of american restaurants

Declining

9 inspections

Last: Feb 19, 2026

high confidence

Directions Order

Inspections

22%

Clean Rate

5.3

Avg Violations

2 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

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Employee hygiene

Personal hygiene practices not followed

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-50

Final Score

Impact Breakdown

High Priority

-25 pts

Direct health hazards • 10 pts each

Intermediate

-9 pts

Potential hazards • 5 pts each

Basic

-12 pts

Best practices • 2 pts each

Inspection Timeline

-45 pts

Latest

100% weight

100

2nd

60% weight

3rd

30% weight

Real-time Score: 50/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (55/100) 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

135 W MADISON ST, Chicago, IL 60602

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Violation Timeline

May 2022

1 inspections

1 high priority

3 basic

May

Sep 2022

1 inspections

2 high priority

1 intermediate

1 basic

Oct 2022

1 inspections

Oct

Sep 2023

1 inspections

1 high priority

1 intermediate

2 basic

Mar 2024

2 inspections

1 high priority

3 intermediate

10 basic

Mar

Feb 2025

2 inspections

1 high priority

5 basic

Feb 2026

1 inspections

4 high priority

3 intermediate

9 basic

Feb

Inspection History

9 records on file

3 Complaint2 Complaint Re-Inspection1 Canvass Re-Inspection3 Canvass

Feb 26

Complaint InspectionLatestPass w/ Conditions

4 High3 Med9 Basic

16 total

27/100inspection score

−73 pts

High Priority (4)

−40 pts

9NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED−10
OBSERVED BARE HAND CONTACT WITH READY TO EAT FOODS SUCH AS MALE FOOD HANDLER HAD GRILLED A LOAF OF BREAD (TOAST)AND REMOVED FROM GRILL WITH BARE HANDS.PRODUCT WAS DISCARDED BY MANAGER.MUST PROVIDE A BARRIER (GLOVES,UTENSILS,DELI PAPER,ETC) TO HANDLE READY TO EAT FOODS. APPX. 2LBS.$5.(PRIORITY 7-38-010)(CITATIONISSUED)(COS)
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND WASHING SIGN AT HAND SINK IN BAR AREA MUST PROVIDE AND MAINTAIN.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
MUST REPAIR OR REPLACE SENSOR AT HAND SINK IN 2ND FL. PREP AREA TO HAVE WATER TO STAY ON LONGER FOR HAND WASHING.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED LOW TEMPERATURE DISH MACHINE BEING USED AND SANITIZING AT 0.0.PPM'S AT BAR AREA.OBSERVED SANITIZING CONTAINER EMPTY AND A NEW ONE IS BEING INSTALLED AT THIS TIME.MUST MAINTAIN AT ALL TIMES.(PRIORITY 7-38-025)(CITATION ISSUED)(COS)

Intermediate (3)

−15 pts

21PROPER HOT HOLDING TEMPERATURES−5
OBSERVED IMPROPER TEMPERATURE OF 7LBS. COOKED LAMB AT 129.7F INSIDE OF HOT HOLDING UNIT. PRODUCT WAS DISCARDED BY MANAGER.MUST HAVE HOT HOLDING FOODS AT 135.0F OR ABOVE. APPX. 7LBS. $100.(PRIORITY 7-38-005)(COS)(CITATION ISSUED)
22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER TEMPERATURE OF 1LBS. CREAM SAUCE AT 50.0F,1LBS. MARINARA SAUCE-51.4F IN SMALL STAINLESS STEELE PAN INSIDE OF A PERFORATED PAN ON COUNTER TOP OF PIZZA COOLER AND 2.5LBS. RAW MARINATED CHICKEN AT 48.9F INSIDE OF 4- DRAWER PREP COOLER. PRODUCT WAS DISCARDED BY MANAGER. MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW.APPX.4.5LBS $160.(PRIORITY 7-38-005)(COS)(CONSOLIDATED VIOLATION )
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORGINAL PACKAGE (SQUEEZE BOTTLES,PANS,ETC)

Basic (9)

−18 pts

40PERSONAL CLEANLINESS−2
OBSERVED MALE FOOD HANDLER WITH A LONG BEARD MUST PROVIDE A BEARD GUARD TO PREVENT HAIR FROM GETTING INTO FOOD.
41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED SEVEARL WIPING CLOTHS STORED ON TOPSIDES OF CUTTING BOARDS MUST STORE IN A SANITIZING SOLUTION WHEN NOT IN USE.
43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED KNIVES STORED IN BETWEEN EQUIPMENT IN BAR AREA INSTRUCTED TO STORE IN A PROPER MANNER.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED PRE-SET TABLE WEAR (GLASSES AND SILVERWARE)UPRIGHT AND NOT COVERED.MUST STORE IN A PROPER MANNER TO PREVENT CONTAMINATION.
46GLOVES USED PROPERLY−2
OBSERVED BARE HAND CONTACT BY FOOD HANDLER.(COS)
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST ELIMINATE CRATE USED FOR FOOD STORAGE IN WALK IN COOLER.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST REPAIR OR REPLACE WORN CUTTING BOARD TO BE IN GOOD REPAIR.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM FRYER CABINET,WHEEL BASES,ALL STORAGE SHELVES, PREP TABLES,GRILLTABLE,HOT HOLDING UNIT SHELVING UNITS,WALK IN COOLER -SHELVING UNITS,INTERIOR PANEL OF ICE MACHINE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST GROUT FLOOR IN 1ST FL. DISH WASHING AREA.

Base deductions−73 pts

Feb 25

Complaint Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Feb 25

Complaint InspectionFail

1 High5 Basic

6 total

80/100inspection score

−20 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
MUST PROVIDE HANDWASHING SIGNAGE FOR HANDWASHING SINK IN THE ROANOKE DISH WASHING AREA.

Basic (5)

−10 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED WET WIPING CLOTHS STORED THROUGHOUT THE ROANOKE AND HOTEL KITCHENS PREP AREAS. INSTRUCTED TO KEEP WIPE CLOTHS STORED IN PROPER SANITZING SOLUTION WHEN NOT IN USE.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
NO IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR OR TEST STRIPS FOR HOT WATER SANITIZING DISH MACHINES. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION, 7-38-005.CITATION ISSUED.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED A LEAK FROM THE PIPE UNDERNEATH THE HANDWASHING SINK IN THE ROANOKE PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
UNABLE TO LOCATE AND VERIFY FOOD HANDLER CERTIFICATES FOR FOOD EMPLOYEES DURING INSPECTION. INSTRUCTED TO PROVIDE AND KEEP CERTIFICATES ON SITE.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATION FROM REPORT #2591655 DATED 3/26/24 NOT CORRECTED: VIOLATION #58 (2-102.13) "NO PROOF OF ALLERGEN TRAINING ON SITE FOR ALL CITY OF CHICAGO FOOD MANAGERS. INSTRUCTED MANAGEMENT THAT ALL CITY OF CHICAGO FOOD MANAGERS MUST COMPLETE ALLERGEN TRAINING AND KEEP CERTIFICATE ON SITE." INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION, 7-42-090. CITATION ISSUED.

Base deductions−20 pts

Mar 24

Canvass Re-Inspection InspectionPass

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
MUST LABEL SUGAR, FLOUR, AND RICE CONTAINERS IN THE UPSTAIRS RESIDENCE KITCHEN PREP AREA.

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED TORN GASKETS ON THE INSIDE OF SALAD PREP COOLER AT THE ROANOKE COOK LINE. INSTRUCTED TO REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED CLUTTER IN THE UPSTAIRS DRY FOOD STORAGE AREA ACROSS FROM ICE MACHINE. INSRUCTED TO REMOVE ITEMS NOT IN USE AND ORGANIZE THE AREA.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST REMOVE AND CLEAN FOOD DEBRIS FROM FLOORS IN THE UPSTAIRS AND DOWNSTAIRS PREP AREAS, AND INSIDE OF WALK IN COOLER AND WALK IN FREEZER.
58ALLERGEN TRAINING AS REQUIRED−2
NO PROOF OF ALLERGEN TRAINING ON SITE FOR ALL CITY OF CHICAGO FOOD MANAGERS. INSTRUCTED MANAGEMENT THAT ALL CITY OF CHICAGO FOOD MANAGERS MUST COMPLETE ALLERGEN TRAINING AND KEEP CERTIFICATE ON SITE.

Base deductions−13 pts

Mar 24

Canvass InspectionFail

1 High2 Med6 Basic

9 total

68/100inspection score

−32 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED LOW-TEMPERATURE DISH MACHINE IN THE BAR NOT SANITIZING PROPERLY. CHLORINE READING 0 PPM. DISH MACHINE TAGGED; INSTRUCTED MANAGEMENT NOT TO USE UNTIL REPAIRED. MUST CONTACT CDPH FOR REINSPECTION WHEN THE DISH MACHINE IS REPAIRED AND PROPERLY MAINTAINS A CHLORINE SANITIZER READING BETWEEN 50-200 PPM. PRIORITY VIOLATION, 7-38-025. CITATION ISSUED.

Intermediate (2)

−10 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
MUST LABEL SUGAR, FLOUR, AND RICE CONTAINERS IN THE UPSTAIRS RESIDENCE KITCHEN PREP AREA.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED 20 OR MORE LIVE SMALL FLIES IN THE DOWNSTAIRS ROANOKE DISH WASHING AREA. INSTRUCTED MANAGEMENT TO CONTACT PEST CONTROL FOR SERVICE TO ELIMINATE PEST ACTIVITY. PRIORITY FOUNDATION VIOLATION, 7-38-020(A). CITATION ISSUED.

Basic (6)

−12 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED WET WIPING CLOTHS STORED ON THE CUTTING BOARDS AND PREP TABLES AT THE ROANOKE COOK LINE. INSTRUCTED TO KEEP ALL WIPING CLOTHS IN PROPER SANITIZING SOLUTION WHEN NOT IN USE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED TORN GASKETS ON THE INSIDE OF SALAD PREP COOLER AT THE ROANOKE COOK LINE. INSTRUCTED TO REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED WET MOP STORED IN THE BUCKET IN THE UPSTAIRS RESIDENCE UTILITY CLOSET. INSTRUCTED TO HANG MOPS WHEN NOT IN USE TO ALLOW TO DRY.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED CLUTTER IN THE UPSTAIRS DRY FOOD STORAGE AREA ACROSS FROM ICE MACHINE. INSRUCTED TO REMOVE ITEMS NOT IN USE AND ORGANIZE THE AREA.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST REMOVE AND CLEAN FOOD DEBRIS FROM FLOORS IN THE UPSTAIRS AND DOWNSTAIRS PREP AREAS, AND INSIDE OF WALK IN COOLER AND WALK IN FREEZER.
58ALLERGEN TRAINING AS REQUIRED−2
NO PROOF OF ALLERGEN TRAINING ON SITE FOR ALL CITY OF CHICAGO FOOD MANAGERS. INSTRUCTED MANAGEMENT THAT ALL CITY OF CHICAGO FOOD MANAGERS MUST COMPLETE ALLERGEN TRAINING AND KEEP CERTIFICATE ON SITE.

Base deductions−32 pts

Sep 23

Canvass InspectionPass w/ Conditions

1 High1 Med2 Basic

4 total

81/100inspection score

−19 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
Bar Low temp dish washing machine not sanitizing at final rinse, 0ppm noted on Cl test strips, machine running on empty chlorine container. Instructed manager to provide proper sanitizer concentration for final rinse. Priority violation 7-38-025.

Intermediate (1)

−5 pts

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

Basic (2)

−4 pts

43IN-USE UTENSILS: PROPERLY STORED−2
Knives wedged between coolers, ice scoop/ spoons stored in stagnate water room temp, instructed to keep knives and utensils in a sanitary area.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
No temperature measuring device( irreversible thermometer or heat strips ) for high temp dish washing machines, instructed to obtain. Priority foundation violation 7-38-005.

Base deductions−19 pts

Oct 22

Complaint Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Sep 22

Complaint InspectionFail

2 High1 Med1 Basic

4 total1 risk factor

68/100inspection score

−27 pts

High Priority (2)

−20 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO ORIGINAL CITY OF CHICAGO FOOD SANITATION MANAGER CERITIFICATE POSTED ON SITE WHILE TCS FOODS ARE BEING PREPPED (SUCH AS CHICKEN, BEEF). . 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.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED THE LOW TEMPERATURE DISH MACHINE NOT PROPERLY SANITIZING AT 0PPM OF CHLORINE DURING THE INSPECTION. INSTRUCTED MANAGER SAID EQUIPMENT MUST PROPERLY SANITIZE AT 50PPM-100PPM OF CHLORINE ALL TIMES. PRIORITY VIOLATION. CITATION ISSUED 7-38-025. MANAGER REPLACE EMPTY BOTTLE.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED TCS FOODS HELD AT IMPROPER INTERNAL TEMPERATURES IN THE FRONT PREP COLD HOLDING UNIT, SUCH AS 5LBS OF SALMON AT 54.6F, 5LBS OF COOKED MUSHROOM AT 52.5F AND 10LBS OF CHICKEN BREAST AT 47.4F. MANAGER DISCARDED AND DENATURED A TOTAL 9LBS AT $95. ALL COLD TCS FOOD MUST MAINTAIN 41F OR BELOW . PRIORITY VIOLATION. CITATION ISSUED 7-38-005.

Basic (1)

−2 pts

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.

Base deductions−27 pts

Risk factor bonus (1× +5)−5 pts

May 22

Canvass InspectionPass w/ Conditions

1 High3 Basic

4 total

84/100inspection score

−16 pts

High Priority (1)

−10 pts

9NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED−10
OBSERVED TWO EMPLOYEES HANDLING RTE FOOD (BREAD) WITH BARE HANDS. INSTRUCTED MANAGER RTE FOODS NEED TO BE HANDLE WITH GLOVES, OR SUITABLE UTENSIL. PRIORITY VIOLATION 7-38-010. CITATION ISSUED

Basic (3)

−6 pts

43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED ICE SCOOP LAYING ON TOP OF MILK CRATE IN REAR PREP AREA. INSTRUCTED MANAGER TO STORE ICE SCOOP HANDLE UP ABOVE ICE TO PREVENT CONTAMINATION.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED UTENSILS NOT AIR DRIED AFTER WASHING, INSTRUCTED MANAGER TO AIR DRY PROPERLY AFTER WASHING.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED LIGHTBULB IN THE KEB COOLER FLASHING. INSTRUCTED TO INSTALL OR REPLACE WORKING LIGHTBULBS AND MAINTAIN.

Base deductions−16 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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