What is 1 N Wacker Kitchen And Bar's health inspection score?

1 N Wacker Kitchen And Bar has a SafeDine safety score of 91 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was 1 N Wacker Kitchen And Bar last inspected?

1 N Wacker Kitchen And Bar was last inspected on January 29, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does 1 N Wacker Kitchen And Bar have?

1 N Wacker Kitchen And Bar has 13 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is 1 N Wacker Kitchen And Bar safe to eat at?

Yes, 1 N Wacker Kitchen And Bar has an excellent safety record with a score of 91/100. This indicates strong compliance with health and safety standards.

What type of cuisine does 1 N Wacker Kitchen And Bar serve?

1 N Wacker Kitchen And Bar serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

1 N Wacker Kitchen And Bar

Name: 1 N Wacker Kitchen And Bar
Address: 1 N WACKER DR, Chicago, 60606
Rating: 91

1 N WACKER DR, Chicago

Last Inspected: 1/29/2026

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0Excellent

American•West Loop

Ranked #204 of 1000 in West LoopBetter than 22% of american restaurants

Stable

6 inspections

Last: Jan 29, 2026

high confidence

Directions Order

Inspections

17%

Clean Rate

2.2

Avg Violations

4 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Plumbing issues

Plumbing or waste disposal problems

Facility condition

Building maintenance or structural issues

Permit/documentation

Administrative or documentation issue

Food storage

Food not properly stored or protected

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-9

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-7 pts

Best practices • 2 pts each

Inspection Timeline

-3 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 N WACKER DR, Chicago, IL 60606

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Violation Timeline

Aug 2022

2 inspections

1 high priority

1 intermediate

Aug

Apr 2023

1 inspections

2 basic

Jan 2024

1 inspections

3 basic

Jan

Feb 2025

1 inspections

2 basic

Jan 2026

1 inspections

4 basic

Jan

Inspection History

6 records on file

5 Canvass1 Canvass Re-Inspection

Jan 26

Canvass InspectionLatestPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OBSERVED GROUND BENEATH OUTDOOR (LOADING DOCK AREA) GREASE DISPOSAL CONTAINER SOILED WITH SMALL GREASE PUDDLE. INSTRUCTED TO CLEAN REFUSE AND GREASE DISPOSAL AREAS AND ENCLOSURES AND MAINTAIN ALL REFUSE AREAS AND ENCLOSURES FREE FROM CLUTTER AND SOIL.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED WALL-MOUNTED FIXTURE FOR WATER AND SODA FEED LINES IN THE BAR AREA CONSTRUCTED OF FOIL-LIKE MATERIAL THAT IS NOT EASILY-CLEANABLE. INSTRUCTED TO REPLACE OR COVER WALL-MOUNTED FIXTURE WITH A SURFACES THAT IS SMOOTH AND EASILY-CLEANABLE AND MAINTAIN ALL WALL AND CEILING ATTACHMENTS SMOOTH AND EASILY-CLEANABLE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED CEILING ABOVE DRY STORAGE AREA TO BE SOILED WITH DUST DEBRIS AND OTHER SOIL. INSTRUCTED TO CLEAN CEILINGS AND OTHER PHYSICAL FACILITIES AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF DUST DEBRIS AND OTHER SOILS AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED BUILD UP OF GREASE ALONG WALL AND CEILING SURFACES ADJACENT TO THE MAIN COOK LINE AREA VENTILATION HOOD SYSTEM (LEFT-MOST STATION). INSTRUCTED TO REPAIR OR REPLACE FILTERS ALONG THIS SECTION AND MAINTAIN VENTILATION HOOD SYSTEM THAT IS ADEQUATE IN NUMBER AND CAPACITY TO PREVENT GREASE AND CONDENSATION FROM SOILING ADJACENT WALLS AND CEILINGS.

Base deductions−8 pts

Feb 25

Canvass InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
Using garbage bags as a barrier between clean dishes rack and soiled dishes at 3-comp sink, instructed to use a durable barrier that can be cleaned easily.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
Inadequate lighting in walk-in cooler, instructed to provide additional.

Base deductions−4 pts

Jan 24

Canvass InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
Deli cups not air dried after washing and stickers not removed, Instructed to air dry all multi-use utensils after washing and remove stickers.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
Using disposable containers as a food scoop, instructed to use proper utensils.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
Soiled utensils holding area at 3-comp sink adjacent to clean utensils rack, instructed to install a barrier in between.

Base deductions−6 pts

Apr 23

Canvass InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED THE SPRAYER IN THE DISH ROOM NEAR THE DISH MACHINE BEING BROKEN AND TAPED. INSTRUCTED TO REPAIR AND REMOVE THE DUCT TAPE.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED A BURNT-OUT LIGHT BULB IN THE DRY STORAGE ROOM. INSTRUCTED TO REPLACE AND MAINTAIN.

Base deductions−4 pts

Aug 22

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Aug 22

Canvass InspectionFail

1 High1 Med

2 total

85/100inspection score

−15 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
FOUND HIGH TEMPERATURE DISH MACHINE IN USE AT TIME OF INSPECTION. FOUND SAID DISH MACHINE INADEQUATELY SANITIZING WITH A FINAL RINSE TEMPERATURE OF 170F AT TIME OF INSPECTION. DISH MACHINE SERVICED AT TIME OF INSPECTION. PRIORITY VIOLATION. 7-38-025.CITATION ISSUED.

Intermediate (1)

−5 pts

25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
FOUND MENU MISSING WRITTEN DISCLOSURE. OBSERVED BURGERS ON MENU SAID ITEMS CAN BE ORDERED UNDERCOOKED. INSTRUCTED FACILITY TO PROVIDE FOOTNOTE, DISCLOSURE (WRITTEN DISCLOSURE AND DISCLOSURE BY ASTERISK) AND REMINDER FOR MENU ITEMS THAT CAN BE ORDERED UNDER COOKED. PRIORITY FOUNDATION VIOLATION.7-38-005.

Base deductions−15 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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