What is Atwood's health inspection score?

Atwood has a SafeDine safety score of 67 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Atwood last inspected?

Atwood was last inspected on January 22, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Atwood have?

Atwood has 30 total violations across 7 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Atwood safe to eat at?

Atwood has a safety score of 67/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Atwood serve?

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

Official Health Record

Atwood

Name: Atwood
Address: 1 W WASHINGTON ST, Chicago, 60602
Rating: 67

1 W WASHINGTON ST, Chicago

Last Inspected: 1/22/2026

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0Fair

American•The Loop

Ranked #549 of 871 in The LoopBetter than 22% of american restaurants

Improving

7 inspections

Last: Jan 22, 2026

high confidence

Directions Order

Inspections

14%

Clean Rate

4.3

Avg Violations

4 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

Cross-contamination

Raw and cooked foods not properly separated

Pest issues

Evidence of pests found during inspection

Employee hygiene

Personal hygiene practices not followed

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-33

Final Score

Impact Breakdown

High Priority

-13 pts

Direct health hazards • 10 pts each

Intermediate

-5 pts

Potential hazards • 5 pts each

Basic

-7 pts

Best practices • 2 pts each

Inspection Timeline

+29 pts

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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1 W WASHINGTON ST, Chicago, IL 60602

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Violation Timeline

Jul 2022

1 inspections

1 high priority

2 intermediate

1 basic

Jul

Aug 2023

1 inspections

2 basic

Apr 2024

2 inspections

1 high priority

3 basic

Apr

Jan 2025

1 inspections

2 basic

Jan 2026

2 inspections

5 high priority

3 intermediate

10 basic

Jan

Inspection History

7 records on file

2 Canvass Re-Inspection5 Canvass

Jan 26

Canvass Re-Inspection InspectionLatestPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.13 : MUST GROUT FLOOR IN PREP/DISH WASHING AREA AND WHERE NEEDED.

Base deductions−2 pts

Jan 26

Canvass InspectionFail

5 High3 Med9 Basic

17 total1 risk factor

12/100inspection score

−83 pts

High Priority (5)

−50 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
OBSERVED SOME MISSING SIGNED EMPLOYEES HEALTH POLICIES FOR EMPLOYEES MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-010)(CITATION ISSUED)
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 GRABBED A HANDFUL OF BLUEBERRIES WITH BARE HANDS TO PLACE ON PLATTED FOOD. PRODUCT WAS DISCARDED BY MANAGER.MUST PROVIDE A BARRIER(UTENSILS),TISSUE PAPER OR GLOVES TO HANDLE FOODS.(COS)(PRIORITY 7-38-010)(CITATION ISSUED)
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED HOT RUNNING WATER TEMPERATURE AT HAND SINKS IN CUSTOMERS TOILET ROOMS MEN'S AT 71.2F AND CUSTOMERS WOMEN'S AT 56.5F-65.5F.MUST HAVE HOT RUNNING WATER AT 100.0F . MUST REPAIR AND MAINTAIN.HOT RUNNING WATER AT HANDS ARE NOW RESTORED.(PRIORITY 7-38-030(C)(CITATION ISSUED)(COS)
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND WASHING SIGNS AT HAND SINKS IN CUSTOMERS MEN'S AND WOMEN'S TOILET ROOMS,BAR AREA. MUST PROVIDE AND MAINTAIN.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED IMPROPER TEMPERATURE OF REFRIGERATOR IN BAR AREA AT 50.2F WITH TCS FOODS STORED INSIDE (MILK).MUST HAVE COLD HOLDING UNIT AT 41.0F OR BELOW.A HELD FOR INSPECTION TAG PLACED ON UNIT. ONCE REPAIRED EMAIL:FOOD@CITYOFCHICAGO.ORG(PRIORITY 7-38-005)(COS)(CITATION ISSUED)

Intermediate (3)

−15 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER TEMPERATURES OF TCS FOODS SUCH AS PINT OF SOY MILK-45.0F,3.5LBS. COOKED DICED POTATOES AT 47.3F-74.0F.IN REFRIGERATOR AT BAR AREA AND ON ROLLING CART IN KITCHEN.PRODUCT WAS DISCARDED BY MANAGER MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW.APPX.4LBS. $4.(PRIORITY 7-38-005)(COS)(CITATION ISSUED)
36THERMOMETERS PROVIDED & ACCURATE−5
MUST PROVIDE A THERMOMETER FOR BAR REFRIGERATOR AND MAINTAIN.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED EVIDENCE OF APPX. 30 OR MORE LIVE SMALL FLIES ON CEILINGS IN PREP & DISH WASHING AREAS AND IN STAFF BREAKROOM 1- COMPARTMENT SINK,BAR AREA AND DINING AREA.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 1/15/26(PRIORITY FOUNDATION 7-38-020(A)(CITATION ISSUED)

Basic (9)

−18 pts

40PERSONAL CLEANLINESS−2
OBSERVED MALE EMPLOYEE WITHOUT A HAIR RESTRAINT MUST PROVIDE AND MAINTAIN WHILE HANDLING FOODS.
43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED UTENSILS STORED IN BETWEEN EQUIPMENT MUST STORE ON COUNTER OR KNIFE CADDY.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
MUST INVERT MULTI-USE UTENSILS ON DISH STORAGE SHELVES.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST CLEAN EXCESSIVE GREASE AND FOOD DEBRIS BUILD UP FRYER CBINETS,WHEEL BASES,MEAT SLICER,GRILL TABLE,INTERIOR ICE MACHINE PANEL,COUNTER,FLOOR MIXER,WALK IN COOLER- FAN GUARD COVERS AND SHELVING UNITS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST CLEAN FOOD DEBRIS AND DIRT FROM FLOOR UNDER,AROUND,ALONG WALL BASES THROUGHOUT PREMISES INCLUDING BAR AND FLOOR DRAINS THROUGHOUT,LIGHT FIXTURES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST CLEAN DEBRIS BUILD UP FROM FLOOR MATS IN PREP & DISH WASHING AREAS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST GROUT FLOOR IN PREP/DISH WASHING AREA AND WHERE NEEDED.MUST REMOVE BLACK BUILD UP OF CAULK AROUND DISH MACHINE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST ELEVATE,REMOVE AND ORGANIZE ARTICLES OFF OF FLOOR AND AWAY FROM WALLS IN REAR HALLWAY.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
MUST CLEAN DEBRIS BUILD UP FROM HOOD & FILTERS AT COOKING EQUIPMENT.

Base deductions−83 pts

Risk factor bonus (1× +5)−5 pts

Jan 25

Canvass InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED METERED HANDWASHING SINK TO LTHE LEFT IN WOMENS CUSTOMER RESTROOM NOT WORKING. INSTRUCTED TO PROVIDE A NEW BATTERY OR REPAIR AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
NO ALLERGEN TRAINING PROVIDED FOR CERTIFIED FOOD MANAGERS. INSTRUCTED MANAGEMENT THAT ALL CITY OF CHICAGO FOOD MANAGERS MUST COMPLETE ALLERGEN TRAINING AND KEEP CERTIFICATE(S) ON SITE.

Base deductions−4 pts

Apr 24

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Apr 24

Canvass InspectionFail

1 High3 Basic

4 total

84/100inspection score

−16 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED A BLACK LIKE SUBSTANCE BUILD UP ON THE INTERIOR PANEL OF THE ICE MACHINE USED FOR HUMAN CONSUMPTION. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION, 7-38-005. CITATION ISSUED

Basic (3)

−6 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FISH AND SHRIMP STORED IN CONTACT WITH ICE IN THE WALK-IN COOLER ON THE BOTTOM SHELF. INSTRUCTED TO NOT STORE FOOD ITEMS DIRECTLY IN CONTACT WITH ICE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED ALUMINUM FOIL BEING USED AS A SHELF LINER ON THE PREP TABLE NEXT TO ICE MACHINE. INSTRUCTED TO REMOVE OR REPLACE WITH A MATERIAL THAT IS SMOOTH AND EASILY CLEANABLE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DIRT AND OTHER DEBRIS ON THE FLOORS UNDERNEATH SINKS AND EQUIPMENT IN THE UPSTAIRS BAR. INSTRUCTED TO CLEAN FLOORS AND MAINTAIN.

Base deductions−16 pts

Aug 23

Canvass InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

43IN-USE UTENSILS: PROPERLY STORED−2
Knives and scoops in-use kept in stagnate water at prep table. instructed to keep utensils according to health code.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
Ice build-up noted on interior fans of low boy prep cooler, instructed to remove ice and maintain unit.

Base deductions−4 pts

Jul 22

Canvass InspectionPass w/ Conditions

1 High2 Med1 Basic

4 total

78/100inspection score

−22 pts

High Priority (1)

−10 pts

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.WAS OUT OF CHLORINE. MANAGER REPLACEAND WAS SANITIZING AT 50PPM

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED TCS FOODS HELD AT IMPROPER INTERNAL TEMPERATURES IN THE PREP COLD HOLDING UNIT, SUCH AS 2LBS OF SLICED TURKEY AT 52.1F AND 2LBS OF SLICED HAM AT 52.3FF. MANAGER DISCARDED AND DENATURED A TOTAL 4LBS AT $16. ALL COLD TCS FOOD MUST MAINTAIN 41F OR BELOW . PRIORITY VIOLATION. CITATION ISSUED 7-38-005.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED STEEL CUT OATS OUT OF THE ORIGINAL CONTAINERS AND IN BULKCONTAINERS BY THE DRY STATION WITHOUT LABEL CONTAINING THE PRODUCT NAME. INSTRUCTED TO LABEL ALL FOODS WITH COMMON NAME THAT ARE OUT OF THE ORIGINAL CONTAINERS.

Basic (1)

−2 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED SOILED WIPING CLOTHS STORED ON PREP TABLES. INSTRUCTED MANAGER TO STORE IN SANITIZING SOLUTION BETWEEN USES.

Base deductions−22 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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