What is Soule Chicago Corp.'s health inspection score?

Soule Chicago Corp. has a SafeDine safety score of 37 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Soule Chicago Corp. last inspected?

Soule Chicago Corp. was last inspected on November 6, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Soule Chicago Corp. have?

Soule Chicago Corp. has 29 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Soule Chicago Corp. safe to eat at?

Soule Chicago Corp. has a safety score of 37/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Soule Chicago Corp. serve?

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

Official Health Record

Soule Chicago Corp.

Name: Soule Chicago Corp.
Address: 1931 W CHICAGO AVE, Chicago, 60622
Rating: 37

1931 W CHICAGO AVE, Chicago

Last Inspected: 11/6/2025

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0Poor

American•Wicker Park

Ranked #464 of 579 in Wicker ParkBetter than 17% of american restaurants

Declining

4 inspections

Last: Nov 6, 2025

high confidence

Directions Order

Inspections

50%

Clean Rate

7.3

Avg Violations

5 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Pest issues

Evidence of pests found during inspection

Plumbing issues

Plumbing or waste disposal problems

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-63

Final Score

Impact Breakdown

High Priority

-13 pts

Direct health hazards • 10 pts each

Intermediate

-11 pts

Potential hazards • 5 pts each

Basic

-18 pts

Best practices • 2 pts each

Inspection Timeline

-8 pts

Latest

100% weight

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

1931 W CHICAGO AVE, Chicago, IL 60622

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Violation Timeline

Jul 2022

1 inspections

Jul

Jan 2023

1 inspections

Oct 2025

1 inspections

3 high priority

3 intermediate

11 basic

Oct

Nov 2025

1 inspections

1 high priority

2 intermediate

9 basic

Inspection History

4 records on file

1 Canvass Re-Inspection2 Canvass1 Complaint

Nov 25

Canvass Re-Inspection InspectionLatestFail

1 High2 Med9 Basic

12 total

62/100inspection score

−38 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
5-204.11 : OBSERVED NO HAND WASHING SINK IN FRONT OF DRINK PREP AREA. WERE THERE 3-PLASTIC DRINK DISPENSERS WITH LEMONADE, TEA, AND KOOL-AID, AND AN ICE BIN WITH ICE AND SEVERAL BOTTLES OF SPIRIT BLENDS? MUST INSTALL A HAND WASHING WITH HOT AND COLD RUNNING WATER, SOAP, AND TOWELS OR REMOVE DRINKS AND ICE FROM THE AREA.(PRIORITY FOUNDATION 7-38-030(C)

Intermediate (2)

−10 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
3-302.12 : MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE (SHAKERS, SQUEEZE BOTTLES, ETC.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
6-202.15 : OBSERVED A GAP ALONG BOTTOM OF FRONT DOOR MUST MAKE DOOR TIGHT FITTING.

Basic (9)

−18 pts

43IN-USE UTENSILS: PROPERLY STORED−2
3-304.12 : OBSERVED ICE SCOOP STORED ON TOP OF ICE MACHINE AMONGST CLUTTER MUST STORE ICE SCOOP IN A CLEAN MANNER.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
4-903.11 (A;B;D) : MUST INVERT MULTI-USE UTENSILS ON DISH STORAGE SHELVES.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-101.19 : MUST REMOVE FOIL FROM LOWER SHELF OF PREP TABLE.MUST ELIMINATE CRATES USED FOR FOOD STORAGE IN PREP AREAS AND PROVIDE ADEQUATE SHELVING UNITS.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
5-204.12 : OBSERVED NO BACKFLOW DEVICE ON ICE MACHINE MUST PROVIDE AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.13 : MUST CLEAN DEBRIS FROM FLOOR UNDER,AROUND,ALONG WALL BASES IN PREP/DISH WASHING AREAS, MOP SINK AREA,BASEMENT.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.13 : MUST REPAIR OR REPLACE SOME LOOSE FLOOR TILES IN MAIN PREP/DISH WASHING AREA,LOOSE WALL BASE UNDERNEATH 3- COMPARTMENT SINK.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.114 : MUST ELEVATE,REMOVE AND ORGANIZE ARTICLES OFF OF FLOOR AND AWAY FROM WALLS IN FRONT DRINK PREP AREA,MOP SINK CLOSET AND FROM TOP OF ICE MACHINE.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13 : OBSERVED NO FOOD HANDLERS TRAINING FOR EMPLOYEES MUST PROVIDE AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13 : OBSERVED NO FOOD ALLERGEN TRAINING FOR FOOD MANAGERS MUST PROVIDE AND MAINTAIN.

Base deductions−38 pts

Oct 25

Canvass InspectionFail

3 High3 Med11 Basic

17 total1 risk factor

28/100inspection score

−67 pts

High Priority (3)

−30 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
OBSERVED NO SIGNED EMPLOYEES' HEALTH POLICIES MUST BE PROVIDED AND MAINTAINED.(PRIORITY FOUNDATION 7-38-010(CITATION ISSUED)
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND WASHING SINK IN FRONT OF DRINK PREP AREA. WERE THERE 3-PLASTIC DRINK DISPENSERS WITH LEMONADE, TEA, AND KOOL-AID, AND AN ICE BIN WITH ICE AND SEVERAL BOTTLES OF SPIRIT BLENDS? MUST INSTALL A HAND WASHING WITH HOT AND COLD RUNNING WATER, SOAP, AND TOWELS OR REMOVE DRINKS AND ICE FROM THE AREA.(PRIORITY FOUNDATION 7-38-030(C)
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED IMPROPER TEMPERATURE OF 1- DOOR REACH IN COOLER AT 46.8�F WITH TCS FOODS STORED INSIDE. A HELD FOR INSPECTION TAG HAS BEEN PLACED ON THE UNIT. ONCE REPAIRED, EMAIL: FOOD@CITYOFCHICAGO.ORG.MUST HAVE COLD HOLDING UNIT AT 41.0F OR BELOW. (COS)(PRIORITY 7-38-005)(CITATION ISSUED)

Intermediate (3)

−15 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER TEMPERATURES OF TCS FOODS IN A 1-DOOR REACH IN THE COOLER, SUCH AS 10LBS. COOKED CHICKEN WINGS-69.8F.1LBS. COOKED SHRIMP-56.1F.2LBS. LAMB CHOPS-59.0F.1.5LBS. COOKED CORN-45.7F..5LBS. RAW CHICKEN WINGS-46.6F..5LB.COOKED PASTA-48.2F. THE PRODUCT WAS DISCARDED BY THE MANAGER. MUST HAVE COLD HOLDING FOODS AT 41.0�F OR BELOW.APPX.15.5LBS.$100.(COS)(PRIORITY 7-38-005)(CITATION ISSUED)
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE (SHAKERS, SQUEEZE BOTTLES, ETC.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED A GAP ALONG BOTTOM OF FRONT DOOR MUST MAKE DOOR TIGHT FITTING.

Basic (11)

−22 pts

43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED ICE SCOOP STORED ON TOP OF ICE MACHINE AMONGST CLUTTER MUST STORE ICE SCOOP IN A CLEAN MANNER.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
MUST INVERT MULTI-USE UTENSILS ON DISH STORAGE SHELVES.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST REMOVE FOIL FROM LOWER SHELF OF PREP TABLE.MUST ELIMINATE CRATES USED FOR FOOD STORAGE IN PREP AREAS AND PROVIDE ADEQUATE SHELVING UNITS.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED NO CHEMICAL TEST KIT TO CHECK SANITIZING SOLUTION PPM'S AT 3- COMPARTMENT SINK MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-005)(CITATION ISSUED)
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST CLEAN DEBRIS BUILD UP ON INTERIOR PARTS OF ICE MACHINE.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED NO BACKFLOW DEVICE ON ICE MACHINE MUST PROVIDE AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST ELEVATE,REMOVE AND ORGANIZE ARTICLES OFF OF FLOOR AND AWAY FROM WALLS IN FRONT DRINK PREP AREA,MOP SINK CLOSET AND FROM TOP OF ICE MACHINE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST REPAIR OR REPLACE SOME LOOSE FLOOR TILES IN MAIN PREP/DISH WASHING AREA,LOOSE WALL BASE UNDERNEATH 3- COMPARTMENT SINK.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST CLEAN DEBRIS FROM FLOOR UNDER,AROUND,ALONG WALL BASES IN PREP/DISH WASHING AREAS, MOP SINK AREA,BASEMENT.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED NO FOOD HANDLERS TRAINING FOR EMPLOYEES MUST PROVIDE AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO FOOD ALLERGEN TRAINING FOR FOOD MANAGERS MUST PROVIDE AND MAINTAIN.

Base deductions−67 pts

Risk factor bonus (1× +5)−5 pts

Jan 23

Canvass InspectionCleanOut of Business

No violations

100/100inspection score

Jul 22

Complaint InspectionCleanPass

No violations

100/100inspection score

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Community Safety Reports

No reviewed safety reports. Help keep others safe by reporting any food safety concerns.

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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