What is Theater ON The Lake/the Lakefront Restaurant's health inspection score?

Theater ON The Lake/the Lakefront Restaurant has a SafeDine safety score of 93 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Theater ON The Lake/the Lakefront Restaurant last inspected?

Theater ON The Lake/the Lakefront Restaurant was last inspected on November 17, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Theater ON The Lake/the Lakefront Restaurant have?

Theater ON The Lake/the Lakefront Restaurant has 11 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Theater ON The Lake/the Lakefront Restaurant safe to eat at?

Yes, Theater ON The Lake/the Lakefront Restaurant has an excellent safety record with a score of 93/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Theater ON The Lake/the Lakefront Restaurant serve?

Theater ON The Lake/the Lakefront Restaurant serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Theater ON The Lake/the Lakefront Restaurant

Name: Theater ON The Lake/the Lakefront Restaurant
Address: 2401 N LAKE SHORE DR, Chicago, 60614
Rating: 93

2401 N LAKE SHORE DR, Chicago

Last Inspected: 11/17/2025

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0Excellent

American•Lincoln Park

Ranked #115 of 764 in Lincoln ParkBetter than 22% of american restaurants

Improving

5 inspections

Last: Nov 17, 2025

high confidence

Directions Order

Inspections

20%

Clean Rate

2.2

Avg Violations

6 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

Cross-contamination

Raw and cooked foods not properly separated

Pest issues

Evidence of pests found during inspection

Facility condition

Building maintenance or structural issues

Food labeling

Food not properly labeled or dated

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-7

Final Score

Impact Breakdown

High Priority

-1 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-3 pts

Best practices • 2 pts each

Inspection Timeline

+10 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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2401 N LAKE SHORE DR, Chicago, IL 60614

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Violation Timeline

Sep 2022

1 inspections

1 intermediate

2 basic

Sep

Apr 2024

2 inspections

1 high priority

1 intermediate

2 basic

May 2024

1 inspections

1 intermediate

2 basic

May

Nov 2025

1 inspections

1 basic

Inspection History

5 records on file

3 Canvass1 Canvass Re-Inspection1 Non-Inspection

Nov 25

Canvass InspectionLatestPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED ALLERGEN TRAINING CERTIFICATES MISSING FOR 2 CERTIFIED FOOD MANAGERS. MUST PROVIDE ALLERGEN TRAINING FOR ALL CERTIFIED FOOD MANAGERS.

Base deductions−2 pts

May 24

Canvass Re-Inspection InspectionPass

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
3-302.12/NOTED DRIED SPICES AT BAR IN CONTAINERS WITH OUT COMMON NAME LABEL. INSTRUCTED TO PROVIDE LABELS WITH COMMON NAME ON BULK ITEMS NOT STORED IN ITS ORIGINAL CONTAINER.

Basic (2)

−4 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
4-903.11/NOTED PLATES, PLATTERS, BOWLS, POTS AND SKILLETS STORED THROUGHOUT THE KITCHEN AND PREP AREAS RIGHT SIDE UP. INSTRUCTED TO INVERT TO PREVENT CONTAMINATION.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.114/ NOTED STAIRWAY TO SECOND FLOOR FROM KITCHEN WITH BOXES AND SUPPLIES ON THE FLOOR. ALSO NOTED ITEMS ON THE FLOOR IN BOILER CLOSET. INSTRUCTED TO REMOVE ALL UNNECESSARY ITEMS AND ELEVATE ALL STORED ITEMS A MINIMUM OF 6 INCHES OFF THE FLOOR TO PREVENT PEST HARBOAGE.

Base deductions−9 pts

Apr 24

Canvass InspectionPass w/ Conditions

1 High1 Med2 Basic

4 total

81/100inspection score

−19 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
NOTED AMBIENT AIR AT BAR 2 DOOR DRAWER WITH ATTACHED WINE COOLER REFRIGERATION UNIT AT 50.7 F. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
NOTED DRIED SPICES AT BAR IN CONTAINERS WITH OUT COMMON NAME LABEL. INSTRUCTED TO PROVIDE LABELS WITH COMMON NAME ON BULK ITEMS NOT STORED IN ITS ORIGINAL CONTAINER.

Basic (2)

−4 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
NOTED PLATES, PLATTERS, BOWLS, POTS AND SKILLETS STORED THROUGHOUT THE KITCHEN AND PREP AREAS RIGHT SIDE UP. INSTRUCTED TO INVERT TO PREVENT CONTAMINATION.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED STAIRWAY TO SECOND FLOOR FROM KITCHEN WITH BOXES AND SUPPLIES ON THE FLOOR. ALSO NOTED ITEMS ON THE FLOOR IN BOILER CLOSET. INSTRUCTED TO REMOVE ALL UNNECESSARY ITEMS AND ELEVATE ALL STORED ITEMS A MINIMUM OF 6 INCHES OFF THE FLOOR TO PREVENT PEST HARBOAGE.

Base deductions−19 pts

Apr 24

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

Sep 22

Canvass InspectionPass

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED WINDOW DOORS AT THE SOUTH END OF PREMISES/PATIO WITH GAPS OF 1/4" TO 1/2" AT BOTTOM AND BETWEEN DOORS. REPAIR ISSUES TO MINIMIZE PEST /INSECT ENTRY

Basic (2)

−4 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
A SPLASH GUARD IS NEEDED BETWEEN THE FRYER AND THE HANDWASHING SINK IN THE KITCHEN. THE SURFACE MUST BE SMOOTH, CLEANABLE, AND A NON-ABSORBENT SURFACE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
PEELING PAINT ON THE FLOOR IN THE KITCHEN, REPAINT.SURFACE MUST BE SMOOTH, CLEANABLE AND NON-ABSORBENT MATERIAL

Base deductions−9 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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