What is 11 Dinning's health inspection score?

11 Dinning has a SafeDine safety score of 66 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was 11 Dinning last inspected?

11 Dinning was last inspected on June 25, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does 11 Dinning have?

11 Dinning has 40 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is 11 Dinning safe to eat at?

11 Dinning has a safety score of 66/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does 11 Dinning serve?

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

Official Health Record

11 Dinning

Name: 11 Dinning
Address: 330 N WABASH AVE, Chicago, 60611
Rating: 66

330 N WABASH AVE, Chicago

Last inspected 11mo ago

▲Improving

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0Fair

American•Streeterville

Ranked #518 of 713 in StreetervilleBetter than 22% of american restaurants

Improving

5 inspections

Last: Jun 25, 2025

medium confidence

Directions Order

Inspections

Clean Rate

Avg Violations

11 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

SanitationHigh Priority

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

-36

Final Score

Impact Breakdown

High Priority

-9 pts

Direct health hazards • 10 pts each

Intermediate

-10 pts

Potential hazards • 5 pts each

Basic

-8 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

+21 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 64/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (66/100) 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

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330 N WABASH AVE, Chicago, IL 60611

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Violation Timeline

Jun 2022

1 inspections

2 high priority

1 intermediate

1 basic

Jun

Nov 2023

2 inspections

5 high priority

11 basic

May 2024

1 inspections

3 high priority

3 intermediate

12 basic

May

Jun 2025

1 inspections

2 intermediate

Inspection History

5 records on file

4 Canvass1 Canvass Re-Inspection

Jun 25

Canvass InspectionLatestPass w/ Conditions

2 Med

2 total

90/100inspection score

−10 pts

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED SEVERAL TCS FOODS HELD AT INADEQUATE TEMPERATURES RANGING FROM 58-80 F. INSTRUCTED MANAGER TO ENSURE ALL COLD TCS FOODS ARE HELD AT 41 F AND BELOW. MANAGER DISCARDED 8 POUNDS OF SHRIMP, 1/4 MAYO SAUCE, 1/4 POUND EGG WHITES, 1/4 POUND EGG YOLKS ($50) PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
23PROPER DATE MARKING AND DISPOSITION−5
OBSERVED SEVERAL TCS FOODS WITH NO DATE MARKING. TCS FOODS TAKEN OUT OF ORIGINAL PACKAGING AND NO DATE MARKING INCLUDE MORTADELLA, CHICKEN, SALAMI, AND CHEESE. INSTRUCTED MANAGER TO ENSURE DATE MARKING IS PROVIDED FOR TCS FOODS TAKEN OUT OF ORIGINAL CONTAINER. MANAGER INSTRUCTED EMPLOYEE TO DATE MARKING FOOD USING 7 DAY DATE OF DISPOSAL. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

Base deductions−10 pts

May 24

Canvass InspectionPass w/ Conditions

3 High3 Med12 Basic

18 total

31/100inspection score

−69 pts

High Priority (3)

−30 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND DRYING DEVICES AT HAND SINKS IN REAR DISH WASHING AREA,SALAD PREP AREA WHILE FOOD IS BEING PREPARED AND SERVED. PAPER TOWELS ARE PROVIDED DURING INSPECTION.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-030(C)(CITATION ISSUED)(COS)
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO SOAP AT HAND SINKS IN MAIN PREP AREA WHILE FOOD IS BEING PREPARED AND SERVED. SOAP WAS PROVIDED DURING INSPECTION.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-030(C)(CONSOLIDATED VIOLATION)(COS)
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED IMPROPER TEMPERATURE OF COLD HOLDING GRILL COOLER AT 59.9F WITH TCS FOODS STORED INSIDE. A HELD FOR INSPECTION TAG HAS BEEN PLACED ON UNIT .ONCE REPAIRED EMAIL:CDPHFOOD@CITYOFCHICAGO.ORG.MUST HAVE COLD HOLDING UNIT AT 41.0F OR BELOW.(COS)(PRIORITY 7-38-005)(CITATION ISSUED)

Intermediate (3)

−15 pts

21PROPER HOT HOLDING TEMPERATURES−5
OBSERVED IMPROPER TEMPERATURES OF TCS READY TO EAT FOODS SUCH AS 4.5LBS. CHICKEN TENDERS 59.7F-64.4F.1LBS. CHICKEN PATTIES-57.2F IN A PAN ON COUNTER.15LBS. COOKED ASSORTED PIZZA RANGING FROM 112.6F-119.8F INSIDE OF HOT HOLDING CABINET.PRODUCT WAS DISCARDED BY MANAGER. MUST HAVE HOT HOLDING FOODS AT 135.0F OR ABOVE. APPX.20.5LBS.$.120(COS)(PRIORITY 7-38-005)(CITATION ISSUED)
22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER TEMPERATURES OF TCS READY TO EAT FOODS SUCH AS 1.5LBS. FISH-48.2F.IN WALK IN COOLER.2.5LBS.- COOKED GRILL CHICKEN-55.6F.IN GRILL COOLER..2LBS. LETTUCE-47.3F.1LB. -ARUGULA-48.2F ON SALAD BAR.PRODUCT WAS DISCARDED BY MANAGER. MUS HAVE COLD HOLDING FOODS AT 41.0F OR BELOW.APPX.7LBS. $105.(PRIORITY 7-38-005)(CONSOLIDATED VIOLATION) (COS)
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.

Basic (12)

−24 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
MUST STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.
43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED KNIVES BEING STORED IN BETWEEN EQUIPMENT ON FRONT PREP LINE MUST STORE PROPERLY.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST REPAIR OR REPLACE WORN CUTTING BOARDS .
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST REPAIR OR REPLACE WORN DOOR GASKET ON WALK IN COOLER,CABINET DOOR IN POOR REPAIR AT SALAD BAR.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM FRYER CABINETS, SERVICE COUNTER SHELVING UNITS,PREP TABLES,GRILL TABLE,WALK IN COOLER-SHELVING UNITS, ROLLING CARTS,COLD HOLDING SHELVING UNITS IN FRONT PREP AREA & ISLAND.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
MUST REPAIR OR REPLACE 2- COMPARTMENT SINK IS NOT OPERABLE WITH SIGNAGE POSTED MUST REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST REMOVE UNNECESSARY ARTICLES FROM ON TOP OF ICE MACHINE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST CLEAN FOOD DEBRIS AND SPLATTER FROM WALLS IN PREP AND DISH WASHING AREAS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST CLEAN DEBRIS BUILD UP FROM FLOOR UNDER,AROUND,ALONG WALL BASES IN PREP AREAS,COLD HOLDING ISLAND,DISH WASHING AREA,SALAD BAR AND WHERE NEEDED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST REPAIR OR REPLACE DAMAGED AND LOOSE WALL PANELS AND TRIM IN DISH WASHING AREA,FLOORING IN POOR REPAIR IN REAR PREP AREA UNDER COOKING EQUIPMENT.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
MUST CLEAN DEBRIS BUILD UP FROM HOOD AND FILTERS AT COOKING EQUIPMENT.
58ALLERGEN TRAINING AS REQUIRED−2
MUST PROVIDE FOOD ALLERGEN TRAINING FOR NEW FOOD MANAGER.

Base deductions−69 pts

Nov 23

Canvass Re-Inspection InspectionPass

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

40PERSONAL CLEANLINESS−2
MUST PROVIDE HAIR RESTRAINTS FOR FOOD HANDLERS AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED ALL HEAVY EQUIPMENT IN FRONT PREP AREA IN BETWEEN GRILL, PREP TABLES, SHELVING UNITS WITH EXCESSIVE AMOUNTS OF GREASE, DRIED FOOD, SPLATTER. INSTRUCTED TO CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED TWO MISSING PROTECTIVE LIGHT SHIELDS IN FRONT PREP AREA ABOVE OPEN COLD HOLD UNIT. INSTRUCTED TO REPLACE AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED NO FOOD HANDLER CERTIFICATES ON SITE FOR REVIEW. INSTRUCTED TO PROVIDE.
58ALLERGEN TRAINING AS REQUIRED−2
NO ALLERGEN TRAINING ON SITE FOR CERTIFIED FOOD MANAGER INSTRUCTED TO OBTAIN.

Base deductions−10 pts

Nov 23

Canvass InspectionFail

5 High6 Basic

11 total2 risk factors

28/100inspection score

−62 pts

High Priority (5)

−50 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE DURING TIME OF INSPECTION WITH VALID ORIGINAL CERTIFICATE WHILE PREPARING AND SERVING CHICKEN, CHOPPED TOMATOES, EGGS, SLICED DELI MEAT. PRIORITY FOUNDATION VIOLATION. #7-38-012.INSTRUCTED TO PROVIDE AT LEAST ONE ON SITE WHILE OPEN AND OPERATING AND MAINTAIN. CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO PAPER TOWELS AVAILABLE AT 3 HANDSINKS LOCATED IN THE FRONT PREP, REAR PREP AND DISHWASHING AREA. INSTRUCTED TO PROVIDE AND MAINTAIN AT ALL TIMES FOR PROPER HANDWASHING. PRIORITY FOUNDATION VIOLATION. #7-38-030(C). CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED ICE MACHINE WITH BLACK MOLD LIKE CLUSTERS AND EXCESSIVE PINK SLIME ON INTERIOR LID OF ICE MACHINE AND DRIPPING INTO BIN OF ICE USED FOR HUMAN CONSUMPTION. INSTRUCTED TO CLEAN AND SANITIZE FOOD CONTACT SURFACES AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. #7-38-005. CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED IN USE HIGH TEMPERATURE DISH MACHINE NOT PROPERLY SANITIZING DURING TIME OF INSPECTON. NOTED FINAL RINSE TEMPERATURE, @ 136F. INSTRUCTED TO DISCONTINUE USE, REPAIR TO FINAL RINSE TEMPERATURE OF 180F. MUST MAINTAIN. PRIORITY VIOLATION. 7-38-025. CITATION ISSUED. UNIT HELD FOR INSPECTION.

Basic (6)

−12 pts

40PERSONAL CLEANLINESS−2
MUST PROVIDE HAIR RESTRAINTS FOR FOOD HANDLERS AND MAINTAIN.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED NO IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR ON SITE FOR THE HIGH TEMPERATURE DISH MACHINE LOCATED IN REAR PREP AREA. INSTRUCTED TO PROVIDE AND MAINTAIN ON SITE FOR USE. PRIORITY FOUNDATION VIOLATION. #7-38-005. NO CITATION ISSUED.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED ALL HEAVY EQUIPMENT IN FRONT PREP AREA IN BETWEEN GRILL, PREP TABLES, SHELVING UNITS WITH EXCESSIVE AMOUNTS OF GREASE, DRIED FOOD, SPLATTER. INSTRUCTED TO CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED TWO MISSING PROTECTIVE LIGHT SHIELDS IN FRONT PREP AREA ABOVE OPEN COLD HOLD UNIT. INSTRUCTED TO REPLACE AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED NO FOOD HANDLER CERTIFICATES ON SITE FOR REVIEW. INSTRUCTED TO PROVIDE.
58ALLERGEN TRAINING AS REQUIRED−2
NO ALLERGEN TRAINING ON SITE FOR CERTIFIED FOOD MANAGER INSTRUCTED TO OBTAIN.

Base deductions−62 pts

Risk factor bonus (2× +5)−10 pts

Jun 22

Canvass InspectionPass w/ Conditions

2 High1 Med1 Basic

4 total2 risk factors

63/100inspection score

−27 pts

High Priority (2)

−20 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
No certified food service manager on site No certificate posted while handling and serving TCS foods ( chicken, deli meats....) Instructed to obtain, Priority foundation violation 7-38-012.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
Packaged salads in grab and go cooler not labeled properly, Instructed to provide all required labeling at all packaged foods. (i,e)

Basic (1)

−2 pts

52SEWAGE & WASTE WATER PROPERLY DISPOSED−2
condensating water dripping from walk-in cooler cooling lines, Instructed to repair insulation to prevent waste water drippings.

Base deductions−27 pts

Risk factor bonus (2× +5)−10 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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