What is Marshall's Landing's health inspection score?

Marshall's Landing has a SafeDine safety score of 95 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Marshall's Landing last inspected?

Marshall's Landing was last inspected on March 3, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Marshall's Landing have?

Marshall's Landing has 34 total violations across 7 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Marshall's Landing safe to eat at?

Yes, Marshall's Landing has an excellent safety record with a score of 95/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Marshall's Landing serve?

Marshall's Landing serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Marshall's Landing

Name: Marshall's Landing
Address: 222 W MERCHANDISE MART PLZ, Chicago, 60654
Rating: 95

222 W MERCHANDISE MART PLZ, Chicago

Last Inspected: 3/3/2026

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0Excellent

American•River North

Ranked #29 of 547 in River NorthBetter than 17% of american restaurants

Improving

7 inspections

Last: Mar 3, 2026

high confidence

Directions Order

Inspections

14%

Clean Rate

4.9

Avg Violations

1 month 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

Pest issues

Evidence of pests found during inspection

Facility condition

Building maintenance or structural issues

Other violationHigh Priority

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-5

Final Score

Impact Breakdown

High Priority

-3 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

+6 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

222 W MERCHANDISE MART PLZ, Chicago, IL 60654

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Violation Timeline

Apr 2023

1 inspections

2 intermediate

5 basic

Apr

Jul 2023

1 inspections

2 high priority

1 intermediate

3 basic

Apr 2024

1 inspections

3 high priority

3 intermediate

3 basic

Apr

Apr 2025

2 inspections

1 high priority

2 intermediate

5 basic

Feb 2026

1 inspections

1 high priority

3 basic

Feb

Mar 2026

1 inspections

Inspection History

7 records on file

2 Canvass Re-Inspection4 Canvass1 Suspected Food Poisoning

Mar 26

Canvass Re-Inspection InspectionLatestCleanPass

No violations

100/100inspection score

Feb 26

Canvass InspectionFail

1 High3 Basic

4 total

84/100inspection score

−16 pts

High Priority (1)

−10 pts

29COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP−10
OBSERVED RICE HELD OUT OF TEMPERATURE FOR POKE BOWLS WITHOUT SUSHI RICE LETTER AND OR PH METER ON SITE. INSTRUCTED TO EITHER PROVIDE LETTER FROM FOOD LABORATORY INDICATING RICE IS PROPER PH OF 4.6 OR LESS DATED WITHIN THE LAST 5 YEARS OR PH METER. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.

Basic (3)

−6 pts

43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED KNIVES STORED BETWEEN ROLL TOP COOLERS. INSTRUCTED TO REMOVE AND STORE IN PROPER PLACE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED WASH GAUGE ON HIGH TEMPERATURE DISH MACHINE DIRTY AND HARD TO READ. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CUTTING BOARD IN REAR PREP AREA COVERED IN DEEP GROOVES AND DARK STAINS. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN SMOOTH, CLEANABLE CUTTING SURFACES.

Base deductions−16 pts

Apr 25

Canvass Re-Inspection InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
4-903.12: OBSERVED KNIFE RACK STORED UNDERNEATH BUG LIGHT IN BASEMENT PREP AREA. INSTRUCTED TO RELOCATE BUG LIGHT TO PREVENT CONTAMINATION OF KNIVES IN KNIFE RACK.

Base deductions−2 pts

Apr 25

Canvass InspectionFail

1 High2 Med4 Basic

7 total

72/100inspection score

−28 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED SMALL TWO DOOR COLD HOLDING UNIT IN FIRST FLOOR DISHWASHING PREP AREA AT IMPROPER AMBIENT TEMPERATURE OF 46.9F. INSTRUCTED ALL COLD HOLDING UNITS MUST BE MAINTAINED AT 41F OR BELOW. CORRECTED ON SITE SMALL TWO DOOR COLD HOLDING UNIT REPAIRED BEFORE CONCLUSION OF INSPECTION, OBSERVED PROPER AMBIENT TEMPERATURE OF 37.8F AFTER REPAIR. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED COLD TCS FOODS, HELD AT IMPROPER TEMPERATURES RANGING BETWEEN 48.6-67.0F. OBSERVED COLD TCS FOODS, BUTTER(67.0F), RAW TUNA CUBES(50.0-50.4F), BUTTERMILK(48.6F), GARLIC IN OIL(53.8F) AND CHICKEN BASE(53.8F) HELD AT IMPROPER TEMPERATURE. INSTRUCTED ALL COLD TCS FOOD MUST BE HELD AT 41F OR BELOW. CORRECTED ON SITE MANAGER VOLUNTARILY DISCARDED AND DENATURED FOOD VALUED AT $21 WEIGHING 5LBS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED 20 RAT DROPPINGS IN BASEMENT. OBSERVED RAT DROPPINGS IN DRY STORAGE AND LIQUOR STORAGE AREA. INSTRUCTED TO ELIMINATE RODENT ACTIVITY IN FACILITY, REMOVE RAT DROPPINGS AND CLEAN AFFECTED AREA. PRIORITY FOUNDATION VIOLATION 7-38-020(A) CITATION ISSUED.

Basic (4)

−8 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED KNIFE RACK STORED UNDERNEATH BUG LIGHT IN BASEMENT PREP AREA. INSTRUCTED TO RELOCATE BUG LIGHT TO PREVENT CONTAMINATION OF KNIVES IN KNIFE RACK.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED STAINED CEILING TILES IN FIRST FLOOR BARISTA AREA(ICE MACHINE AREA.) INSTRUCTED TO REPLACE ALL STAINED CEILING TILES IN FIRST FLOOR BARISTA AREA.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED BUILDUP IN FLOOR DRAIN IN COFFEE BAR. INSTRUCTED TO CLEAN INTERIOR OF FLOOR DRAIN IN COFFEE BAR AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED NON WORKING LIGHTS IN HOODS IN FIRST FLOOR PREP AREA ON BOTH SIDES OF COOKLINE(FRONT AND BACK). INSTRUCTED TO REPAIR OR REPLACE ALL NONWORKING LIGHTS IN ALL HOODS IN FIRST FLOOR PREP AREAS AND MAINTAIN.

Base deductions−28 pts

Apr 24

Canvass InspectionPass w/ Conditions

3 High3 Med3 Basic

9 total

49/100inspection score

−51 pts

High Priority (3)

−30 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO PAPER TOWELS AT HANDWASHING SINK IN BASEMENT PREP/DISHWASHING AREA. CORRECTED ON SITE PAPER TOWELS PROVIDED AT HANDWASHING SINK IN BASEMENT PREP/DISHWASHING AREA. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HANDWASHING SIGNAGE AT HANDWASHING SINKS REAR PREP AREA AND BASEMENT PREP/DISHWASHING AREA. CORRECTED ON SITE HANDWASHING SIGNAGE POSTED AT SAID HANDWASHING SINKS BEFORE CONCLUSION OF INSPECTION.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED IMPROPER MINIMUM WATER TEMPERATURE OF 53.6F AT HANDWASHING SINK IN MEN'S WHEEL CHAIR ACCESSIBLE STALL WITH HANDWASHING SINK. INSTRUCTED A HANDWASHING SINK SHALL BE EQUIPPED TO PROVIDE WATER AT A TEMPERATURE OF AT LEAST 100F THROUGH A MIXING VALVE OR COMBINATION FAUCET. CORRECTED ON SITE HANDWASHING SINK IN MEN'S WHEEL CHAIR ACCESSIBLE STALL WITH HANDWASHING SINK REPAIRED BEFORE CONCLUSION OF INSPECTION, HANDWASHING SINK AT PROPER MINIMUM WATER TEMPERATURE OF 101.8F. PRIORITY VIOLATION 7-38-030(C) CITATION ISSUED.

Intermediate (3)

−15 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED SLICED TOMATOES AT IMPROPER AMBIENT TEMPERATURE OF 49.8F. CORRECTED ON SITE SLICED TOMATOES VOLUNTARILY DISCARDED AND DENATURED BY MANAGER.(VALUED AT $1.50/ WEIGHING 0.5LBS)PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
OBSERVED NO DISCLOSURE ON MENU AND SOME ANIMAL DERIVED FOODS WITH NO ASTERISK IDENTIFYING THEM AS BEING SERVED RAW, UNDERCOOKED OR COOKED TO ORDER. CORRECTED ON SITE ASTERISK ADDED TO ALL ANIMAL DERIVED FOODS THAT CAN BE SERVED RAW, UNDERCOOKED OR COOKED TO ORDER AND DISCLOSURE ADDED TO MENU BEFORE CONCLUSION OF INSPECTION. PRIORITY FOUNDATION VIOLATION. 7-38-005 NO CITATION ISSUED.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED LARGE WHITE BINS IN BASEMENT WITH FLOUR NOT LABELED WITH COMMON NAME OF FOOD. INSTRUCTED FOOD STORAGE CONTAINERS SHALL BE LABELED WITH COMMON NAME OF FOOD WHEN NOT IN ORIGINAL CONTAINER.

Basic (3)

−6 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED FOOD DEBRIS BUILDUP ON POTATO CUTTER IN BASEMENT IN PREP/DISHWASHING AREA. INSTRUCTED TO DETAIL CLEAN POTATO CUTTER IN BASEMENT PREP/DISHWASHING AREA.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED BUILDUP ON INTERIOR OF FLOOR DRAINS IN SOUTHSIDE OF BAR NEAR DUMPSINK AND IN COFFEE BAR AREA. INSTRUCTED TO CLEAN FLOOR DRAINS IN SOUTHSIDE OF BAR NEAR DUMPSINK AND IN COFFEE BAR AREA.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED NON WORKING LIGHTS IN HOODS FRONT AND LEFTSIDE REAR PREP. INSTRUCTED TO REPAIR/ REPLACE NON WORKING LIGHTS IN HOODS IN FRONT AND LEFTSIDE REAR PREP.

Base deductions−51 pts

Jul 23

Suspected Food Poisoning InspectionPass w/ Conditions

2 High1 Med3 Basic

6 total1 risk factor

64/100inspection score

−31 pts

High Priority (2)

−20 pts

8HANDS CLEAN & PROPERLY WASHEDRisk Factor−10
Improper hands washing Practices, observed dish washer handling and loading soiled greasy dishes and utensils in dish machine and picking up clean ones at the other end of dish machine without changing dirty gloves or washing hands. Instructed manager to have staff wash hands when required. Priority violation 7-38-010.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
No paper towels provide at rear prep area hand wash sink, Instructed to provide. priority violation 7-38-030(c)

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
Fly trap mounted in kitchen prep area, instructed to remove.

Basic (3)

−6 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
Deli cups not air dried after washing, Instructed manager to air dry all utensils.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
Meat slicer not cleaned properly behind blade, food debris noted, instructed to clean and maintain.
58ALLERGEN TRAINING AS REQUIRED−2
No allergen training certificate for food service managers, Instructed to obtain.

Base deductions−31 pts

Risk factor bonus (1× +5)−5 pts

Apr 23

Canvass InspectionPass

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

35APPROVED THAWING METHODS USED−5
FROZEN RAW FISH HAS BEEN THAWED WHILE STILL WRAPPED IN COMMERICIAL REDUCED OXYGEN PACKAGING (ROP). PACKAGING MUST BE REMOVED FROM FISH IN ROP PRIOR TO THAWING UNDER REFRIGERATION OR RUNNING WATER.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED DRY STORAGE FOOD CONTIANERS NOT PROPERLY LABELED IN BASEMENT. FACILITY MUST PROVIDE.

Basic (5)

−10 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED CONTAINERS OF FOOD STORED ON THE FLOOR IN THE BASEMENT WALK-IN FREEZER AND DRY STORAGE AREA. FACILITY MUST STORE ITEMS 6 INCHES ABOVE THE FLOOR.
41WIPING CLOTHS: PROPERLY USED & STORED−2
IN-USE WIPING CLOTHS ARE NOT STORED PROPERLY. FOUND ON PREP-COUNTER. CLOTHS USED TO WIPE SURFACES AND EQUIPMENT SHALL BE HELD IN A PROPER SANITIZER SOLUTION. CLOTHS IN-USE FOR WIPING SURFACES IN CONTACT WITH RAW ANIMAL FOODS SHALL BE KEPT SEPARATE FROM CLOTHS USED FOR OTHER PURPOSES. IN-USE CLOTHS MUST BE LAUNDERED DAILIY.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CRATES USED AS STORAGE AND ELEVATION IN COFFEE BAR AND BASEMENT PREP AREA. FACILITY MUST REPLACE WITH SOMETHING THAT IS SMOOTH, EASILY CLEANABLE AROUND AND UNDERNEATH CONTAINERS, DURABLE, AND NON ABSORBENT.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
EMPLOYEE CLOTHING ITEMS/BACKPACK WERE FOUND STORED IMPROPERLY ON PREP-SURFACE NEAR ICE MACIHNE. FOOD ESTABLISHMENTS SHALL A) PROVIDE DESIGNATED DRESSING ROOMS OR DRESSING AREAS FOR EMPLOYEES THAT ROUTINELY CHANGE THEIR CLOTHES IN THE ESTABLISHMENTS; B) PROVIDE LOCKERS OR OTHER SUITABLE FACILITIES FOR THE ORDERLY STORAGE OF EMPLOYEES' CLOTHING AND OTHER POSSESSIONS.
58ALLERGEN TRAINING AS REQUIRED−2
CURRENT CITY CERTIFIED MANAGER DOES NOT HAVE AN ALLERGEN CERTIFICATION. ALL CITY/PENDING CITY CERTIFIFED MANAGERS MUST OBTAIN A VALID FOOD ALLERGEN CERTIFICATION.

Base deductions−20 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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