What is Gibsons Italia's health inspection score?

Gibsons Italia has a SafeDine safety score of 86 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Gibsons Italia last inspected?

Gibsons Italia was last inspected on February 26, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Gibsons Italia have?

Gibsons Italia has 27 total violations across 9 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Gibsons Italia safe to eat at?

Yes, Gibsons Italia has an excellent safety record with a score of 86/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Gibsons Italia serve?

Gibsons Italia serves Italian cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Gibsons Italia

Name: Gibsons Italia
Address: 233 N CANAL ST, Chicago, 60606
Rating: 86

233 N CANAL ST, Chicago

Last Inspected: 2/26/2026

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0Excellent

Italian•West Loop

Ranked #331 of 1000 in West LoopBetter than 87% of italian restaurants

Improving

9 inspections

Last: Feb 26, 2026

high confidence

Directions Order

Inspections

22%

Clean Rate

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

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

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

-14

Final Score

Impact Breakdown

High Priority

-6 pts

Direct health hazards • 10 pts each

Intermediate

-5 pts

Potential hazards • 5 pts each

Basic

-1 pts

Best practices • 2 pts each

Inspection Timeline

+14 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

233 N CANAL ST, Chicago, IL 60606

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Violation Timeline

Apr 2022

1 inspections

Apr

Sep 2023

1 inspections

2 high priority

1 intermediate

4 basic

Dec 2023

2 inspections

1 high priority

2 intermediate

3 basic

Dec

Jan 2024

1 inspections

2 high priority

1 intermediate

1 basic

Sep 2024

1 inspections

1 intermediate

1 basic

Sep

Dec 2024

1 inspections

3 high priority

1 intermediate

Feb 2025

1 inspections

1 high priority

1 intermediate

Feb

Feb 2026

1 inspections

1 intermediate

1 basic

Inspection History

9 records on file

4 Canvass3 Complaint1 Suspected Food Poisoning Re-inspection1 Canvass Re-Inspection

Feb 26

Canvass InspectionLatestPass

1 Med1 Basic

2 total

93/100inspection score

−7 pts

Intermediate (1)

−5 pts

35APPROVED THAWING METHODS USED−5
OBSERVED FROZEN SHRIMP THAWING UNDER RUNNING WATER, NOT FULLY SUBMERGED. INSTRUCTED TO THAW TCS FOOD ITEMS UNDER RUNNING WATER SUCH THAT LOOSE PARTICLES ARE AGITATED AND REMOVED IN OVERFLOW AND MAINTAIN.

Basic (1)

−2 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED VENTILATION HOOD COVER ABOVE DISH MACHINE ON THE 2ND FLOOR WAREWASHING AREA SOILED WITH DUST DEBRIS, HEAVILY BENT AND NO LONGER EASILY-CLEANABLE. INSTRUCTED TO REPAIR OR REPLACE 2ND FLOOR WAREWASHING AREA VENTILATION HOOD COVER AND MAINTAIN ALL PHYSICAL FACILITIES IN EASILY-CLEANABLE.

Base deductions−7 pts

Feb 25

Complaint InspectionPass w/ Conditions

1 High1 Med

2 total

85/100inspection score

−15 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
Improper cooling method of thick soup that is kept tightly covered in a large 20 quart container in walk-in cooler. Instructed to use smaller containers and cover loosely to facilitate cooling down. Priority foundation 7-38-005.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
TCS food held at improper temperature, found a large 20 quart container of Lobster bisque soup at 52.3f, soup container placed in walk-in cooler a day before. Instructed manager to keep all cold TCS foods held at 41f or lower. Soup discarded valued at $100. Priority violation 7-38-005.

Base deductions−15 pts

Dec 24

Complaint InspectionPass w/ Conditions

3 High1 Med

4 total1 risk factor

60/100inspection score

−35 pts

High Priority (3)

−30 pts

6PROPER EATING, TASTING, DRINKING, OR TOBACCO USERisk Factor−10
Open drinks for staff above clean utensils, Instructed to keep away.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
High Temp conveyor dish machine not sanitizing at final rinse, maximum temp at 142f at dish surface. Instructed to provide proper sanitizer temperature at final rinse. Priority violation 7-38-025.

Intermediate (1)

−5 pts

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

Base deductions−35 pts

Risk factor bonus (1× +5)−5 pts

Sep 24

Canvass InspectionPass

1 Med1 Basic

2 total

93/100inspection score

−7 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
Fly traps mounted above food prep tables, instructed to remove. No insect control devices can be placed above open food nor clean utensil.

Basic (1)

−2 pts

40PERSONAL CLEANLINESS−2
Food handlers not wearing hair restraints, instructed to wear.

Base deductions−7 pts

Jan 24

Complaint InspectionPass w/ Conditions

2 High1 Med1 Basic

4 total

73/100inspection score

−27 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
Obstructed Hand wash sink at bar prep area, found a cutting board placed on top on hand wash sink while the bar tender preparing drinks and condiments, Instructed manager to keep all hand wash sinks accessible. Priority foundation violation 7-38-030(c).
32VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS−10
No variance on site for vacuum packaging raw meat, found 2 lbs of portioned 6-7 oz raw beef in walk-in cooler that was vacuumed packaged on site for more than 48hrs. No package date on bags. Instructed manager to discontinue using vacuum packaging machine until obtaining proper variance for the office of CDPH. food discarded valued at $200.

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

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
Deli cups not air dried after washing and staking, Instructed to air dry.

Base deductions−27 pts

Dec 23

Suspected Food Poisoning Re-inspection InspectionCleanPass

No violations

100/100inspection score

Dec 23

Canvass InspectionFail

1 High2 Med3 Basic

6 total1 risk factor

69/100inspection score

−26 pts

High Priority (1)

−10 pts

8HANDS CLEAN & PROPERLY WASHEDRisk Factor−10
Observed a dish washer loading soiled dishes in dish machine then wiping hands with soiled towel and then picking up clean dishes after. Instructed manager to have employees wash hands when required. Priority violation 7-38-010.

Intermediate (2)

−10 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
Bulk food not labeled ( flour, salt...) instructed to label.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
Found about 40 live fruit flies at 2nd FL kitchen, instructed to eliminate insects activity, pest control service recommended. Priority foundation violation 7-38-020 (A)

Basic (3)

−6 pts

43IN-USE UTENSILS: PROPERLY STORED−2
Ice scoop placed in ice bin above ice cubes, instructed to keep off cubes.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
Multi-use utensils not air dried after washing, found several deli cups stack while wet.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
Observed a staff member drying wine glasses with a cloth towel, instructed not use cloth in drying utensils.

Base deductions−26 pts

Risk factor bonus (1× +5)−5 pts

Sep 23

Canvass InspectionPass w/ Conditions

2 High1 Med4 Basic

7 total1 risk factor

62/100inspection score

−33 pts

High Priority (2)

−20 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY AND MAINTAIN WITH VERIFIABLE SIGNED COPIES ON SITE FOR ALL FOOD EMPLOYEES IN ACKNOWLEDGMENT OF REPORTING AGREEMENT. PRIORITY FOUNDATION VIOLATION #7-38-010. CITATION ISSUED. MANAGER DIRECTED EMPLOYEES TO SIGN THE EMPLOYEE HEALTH POLICIES WHILE ON SITE. COS
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED FACILITY WITHOUT WORKING CHEMICAL SANITIZER AT THE THREE COMPARTMENT SINK TO SANITIZER EQUIPMENT AND UTENSILS. MUST PROVIDE CHEMICAL SANITIZERS AND BE AVAILABLE FOR USE DURING ALL HOURS OF OPERATION. PRIORITY VIOLATION #7-38-005. CITATION ISSUED. ECOLAB TECHNICIAN CAME ON SITE TO CORRECT THE VIOLATION.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED NO LABELS FOR BULK STORAGE CONTAINERS (FLOUR AND SUGAR) IN THE KITCHEN ON THE 2ND FLOOR. INSTRUCTED PERSON IN CHARGE ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH CONTENTS NAME.

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED MILK CRATES BEING USED AS SHELVING THROUGHOUT WALK-IN COOLER ON THE SECOND FLOOR AND REAR DRY STORAGE AREAS. MUST REMOVE AND PROVIDE SHELVING THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED NO CHEMICAL TEST KIT AVAILABLE DURING INSPECTION. INSTRUCTED MANAGER TO PROVIDE TEST KIT FOR PROPER CONCENTRATION IN SANITIZING SOLUTIONS. PRIORITY FOUNDATION 7-38-005 CITATION ISSUED. ECOLAB TECHINICAN ARRIVED ON SITE TO PROVIDE CHEMICAL TEST KIT ON SITE TO CORRECT THE VIOLATION.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED NO PROOF OF TRAINING FOR ALL FOOD HANDLERS. INSTRUCTED TO PROVIDE AND MAINTAIN RECORDS AT ALL TIMES.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED ALL THE CITY OF CHICAGO FOOD CERTIFIED MANAGER WITH NO PROOF OF ALLERGEN TRAINING CERTIFICATE. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS OBTAIN THIS CERTIFICATE.

Base deductions−33 pts

Risk factor bonus (1× +5)−5 pts

Apr 22

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

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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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