What is Giordano's ON Rush's health inspection score?

Giordano's ON Rush has a SafeDine safety score of 96 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Giordano's ON Rush last inspected?

Giordano's ON Rush was last inspected on November 6, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Giordano's ON Rush have?

Giordano's ON Rush has 30 total violations across 8 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Giordano's ON Rush safe to eat at?

Yes, Giordano's ON Rush has an excellent safety record with a score of 96/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Giordano's ON Rush serve?

Giordano's ON Rush serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Giordano's ON Rush

Name: Giordano's ON Rush
Address: 730-740 N RUSH ST, Chicago, 60611
Rating: 96

730-740 N RUSH ST, Chicago

Last Inspected: 11/6/2025

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0Excellent

American•Streeterville

Ranked #79 of 713 in StreetervilleBetter than 22% of american restaurants

Improving

8 inspections

Last: Nov 6, 2025

high confidence

Directions Order

Inspections

13%

Clean Rate

3.8

Avg Violations

7 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

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Plumbing issues

Plumbing or waste disposal problems

Employee hygiene

Personal hygiene practices not followed

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-4

Final Score

Impact Breakdown

High Priority

-1 pts

Direct health hazards • 10 pts each

Intermediate

-1 pts

Potential hazards • 5 pts each

Basic

-2 pts

Best practices • 2 pts each

Inspection Timeline

+8 pts

100

Latest

100% weight

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

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730-740 N RUSH ST, Chicago, IL 60611

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Violation Timeline

Jun 2022

1 inspections

1 high priority

1 intermediate

1 basic

Jun

May 2023

2 inspections

1 high priority

2 intermediate

8 basic

Jun 2023

1 inspections

4 basic

Jun

Mar 2024

1 inspections

1 high priority

5 basic

Sep 2024

1 inspections

1 high priority

1 intermediate

1 basic

Sep

Oct 2025

1 inspections

3 basic

Nov 2025

1 inspections

Nov

Inspection History

8 records on file

1 Canvass Re-Inspection3 Canvass2 Complaint2 Complaint Re-Inspection

Nov 25

Canvass Re-Inspection InspectionLatestCleanPass

No violations

100/100inspection score

Oct 25

Canvass InspectionFail

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED NO IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR FOR MEASURING THE SURFACE TEMPERATURE OF THE UTENSIL. MANAGER PROVIDED TEST STRIPS FOR MEASURING WATER TEMPERATURE ONLY. INSTRUCTED MANAGER TO PROVIDE IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR FOR MEASURING SURFACE TEMPERATURE OF UTENSIL. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED SINGLE PERSON STAFF TOILET ROOMS WITH NO COVERED RECEPTACLES. INSTRUCTED MANAGER TO PROVIDE COVERED RECEPTACLES.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OBSERVED OUTSIDE RECEPTACLE WITH LIGHT DEBRIS BUILD UP. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.

Base deductions−6 pts

Sep 24

Complaint InspectionPass w/ Conditions

1 High1 Med1 Basic

3 total

83/100inspection score

−17 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
NOTED IMPROPER COLD-HOLD TEMPERATURE OF 53.6F IN COLD HOLDING UNIT IN PIZZA MAKING AREA. INFORMED ALL REFRIGERATOR UNITS SHALL MAINTAIN A PROPER TEMPERATURE OF 41F AND BELOW. REFRIGERATOR UNIT MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF PUBLIC HEALTH (CDPH). PRIORITY VIOLATION #7-38-005. CITATION ISSUED.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS COOKED DICED CHICKEN RANGING IN TEMPS FROM 53.4F TO 58.6F, GROUND PORK RANGING FROM 44.6 TO 48.9, SLICED SAUSAGE AT 48.9F AND ANCHOVIES AT 53.8F AT IMPROPER COLD HOLDING TEMPERATURES IN COLD HOLD UNIT IN PIZZA STATION AREA. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 20LBS OF PRODUCTS WORTH $250.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.

Basic (1)

−2 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED MILK CRATES BEING USED AS SHELVING THROUGHOUT THE PREP AND STORAGE AREAS. MUST REMOVE AND PROVIDE SHELVING THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.

Base deductions−17 pts

Mar 24

Canvass InspectionPass w/ Conditions

1 High5 Basic

6 total

80/100inspection score

−20 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
No paper towels provided at pizza making station hand wash sink, instructed to provide. Priority foundation violation 7-38-030(c)

Basic (5)

−10 pts

40PERSONAL CLEANLINESS−2
Food handler at pizza station not wearing hair restraint, instructed to wear.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
No cover for ice bin at bar area, instructed to provide.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
Meat slicer not clean behind blade, food debris noted, instructed to clean and sanitize slicer properly.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
No irreversible registering temperature indicator for high temp dish machine, Instructed to obtain. Priority foundation violation 7-38-005.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
Walk-in cooler fan cover with heavy dust build-up, Instructed to clean and maintain.

Base deductions−20 pts

Jun 23

Complaint Re-Inspection InspectionPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED REFRIGERATION UNITS THROUGHOUT ALL PREP AREAS WITH HEAVY ACCUMULATION OF DRIED FOOD DEBRIS AS WELL AS HEAVY COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED HANDSINK LOCATED DIRECTLY BEHIND THE BAR SLOW DRAINING, INSTRUCTED TO REPAIR AND MAINTAIN IN GOOF CONDITION.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OBSERVED OUTSIDE GREASE RECEPTACLE LID IN NEED OF CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED VENTILATION HOOD PIPING WITH EXESSIVE DUST AND DIRT DEBRIS OVER PREP AREA GRILL. INSTRUCTED TO CLEAN AND MAINTAIN.

Base deductions−8 pts

May 23

Complaint Re-Inspection InspectionFail

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED FIVE LIVE ROACHES DURING TIME OF INSPECTION. NOTED PEST CRAWLING ON AND THROUGHOUT PLUMBING FIXTURES OF THE WAREWASHING MACHINE DIRECTLY UNDER SPRAYER LOCATED IN REAR PREP AREA. INSTRUCTED PERSON IN CHARGE TO CONTACT PEST CONTROL FOR ADDITIONAL SERVICE. MUST ELIMINATE PEST ACTIVITY. PRIORITY FOUNDATION VIOLATION. 7-38-020 (A). CITATION ISSUED.

Basic (4)

−8 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED REFRIGERATION UNITS THROUGHOUT ALL PREP AREAS WITH HEAVY ACCUMULATION OF DRIED FOOD DEBRIS AS WELL AS HEAVY COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED HANDSINK LOCATED DIRECTLY BEHIND THE BAR SLOW DRAINING, INSTRUCTED TO REPAIR AND MAINTAIN IN GOOF CONDITION.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OBSERVED OUTSIDE GREASE RECEPTACLE LID IN NEED OF CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED VENTILATION HOOD PIPING WITH EXESSIVE DUST AND DIRT DEBRIS OVER PREP AREA GRILL. INSTRUCTED TO CLEAN AND MAINTAIN.

Base deductions−13 pts

May 23

Complaint InspectionFail

1 High1 Med4 Basic

6 total

77/100inspection score

−23 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED HANDSINK LOCATED IN (IN USE) PIZZA PREP AREA WITH NOTED HOT TEMPERATURE OF 63.1F DURING TIME OF INSPECTION.INSTRUCTED TO PROVIDE HOT RUNNING WATER AT LEAST 100F AND MAINTAIN FOR PROPER HAND WASHING. PRIORITY VIOLATION. 7-38-030 (c). CITATION ISSUED.

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED FIVE LIVE ROACHES DURING TIME OF INSPECTION. NOTED PEST CRAWLING ON AND THROUGHOUT PLUMBING FIXTURES OF THE WAREWASHING MACHINE DIRECTLY UNDER SPRAYER LOCATED IN REAR PREP AREA. INSTRUCTED PERSON IN CHARGE TO CONTACT PEST CONTROL FOR ADDITIONAL SERVICE. MUST ELIMINATE PEST ACTIVITY. PRIORITY FOUNDATION VIOLATION. 7-38-020 (A). CITATION ISSUED.

Basic (4)

−8 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED REFRIGERATION UNITS THROUGHOUT ALL PREP AREAS WITH HEAVY ACCUMULATION OF DRIED FOOD DEBRIS AS WELL AS HEAVY COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED HANDSINK LOCATED DIRECTLY BEHIND THE BAR SLOW DRAINING, INSTRUCTED TO REPAIR AND MAINTAIN IN GOOF CONDITION.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OBSERVED OUTSIDE GREASE RECEPTACLE LID IN NEED OF CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED VENTILATION HOOD PIPING WITH EXESSIVE DUST AND DIRT DEBRIS OVER PREP AREA GRILL. INSTRUCTED TO CLEAN AND MAINTAIN.

Base deductions−23 pts

Jun 22

Canvass InspectionPass w/ Conditions

1 High1 Med1 Basic

3 total

83/100inspection score

−17 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
Ice maker interior surfaces not clean, mold and mildew like substance noted at both ice makers interior surfaces, instructed to clean and maintain. priority foundation violation 7-38-005.

Intermediate (1)

−5 pts

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

Basic (1)

−2 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
slicer not cleaned properly after use, instructed to clean behind blade and maintain.

Base deductions−17 pts

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Community Safety Reports

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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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