What is Linkedin Corporation's health inspection score?

Linkedin Corporation has a SafeDine safety score of 78 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Linkedin Corporation last inspected?

Linkedin Corporation was last inspected on March 18, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Linkedin Corporation have?

Linkedin Corporation has 17 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Linkedin Corporation safe to eat at?

Linkedin Corporation has a good safety record with a score of 78/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Linkedin Corporation serve?

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

Official Health Record

Linkedin Corporation

Name: Linkedin Corporation
Address: 525 W MONROE ST, Chicago, 60661
Rating: 78

525 W MONROE ST, Chicago

Last inspected 12mo ago

▲Improving

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0Good

American•West Loop

Ranked #695 of 1000 in West LoopBetter than 17% of american restaurants

Improving

6 inspections

Last: Mar 18, 2025

low confidence

Directions Order

Inspections

33%

Clean Rate

2.8

Avg Violations

13 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Plumbing issues

Plumbing or waste disposal problems

Pest issues

Evidence of pests found during inspection

Other violation

Regulatory compliance issue

Food labeling

Food not properly labeled or dated

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-22

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-4 pts

Potential hazards • 5 pts each

Basic

-5 pts

Best practices • 2 pts each

Freshness Penalty

-12 pts

Score reduced due to stale inspection data

Inspection Timeline

+6 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

525 W MONROE ST, Chicago, IL 60661

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Violation Timeline

Jul 2022

3 inspections

3 high priority

2 intermediate

2 basic

Jul

May 2023

1 inspections

1 intermediate

1 basic

Apr 2024

1 inspections

2 intermediate

4 basic

Apr

Mar 2025

1 inspections

2 basic

Inspection History

6 records on file

4 Canvass1 Recent Inspection1 Canvass Re-Inspection

Mar 25

Canvass InspectionLatestPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
Bottom of drawer cooler at front grill station not clean, food debris noted, Instructed to clean and maintain.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
Unable to locate backflow prevention device for ice maker at coffee station, Instructed to expose.

Base deductions−4 pts

Apr 24

Canvass InspectionPass

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
Bulk food containers ( salt, sugar ) not labeled, instructed to label and maintain.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
Fly trap mounted above meat slicer in main kitchen, instructed to relocate slicer or Fry trap.

Basic (4)

−8 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
Sneeze guard panels are too short to protect open food at self service stations, instructed to provide an affective shield.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
Deli cups not air dried after washing and stacking, instructed to air dry all multi-use utensils after washing.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
Observed using delete cups as a scoop for bulk food containers instructed to use proper scoops.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
The bottom of ice scoop holder not clean, instructed to clean and maintain.

Base deductions−18 pts

May 23

Canvass InspectionPass w/ Conditions

1 Med1 Basic

2 total

93/100inspection score

−7 pts

Intermediate (1)

−5 pts

23PROPER DATE MARKING AND DISPOSITION−5
OBSERVED READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) FOODS (HAM DELI MEAT) WITH A PAST DATE MARK OF MAY 5TH DISCARD DATE. FOOD MUST BE SOLD, DISCARDED, OR CONSUMED WITHIN 7 DAYS. INSTRUCTED TO PROVIDE PROPER LABELS FOR DATE MARKING AND DISCARD DATE FOR REFRIGERATED, READY-TO-EAT, TCS FOODS HELD OVER 24HRS PLACED IN ALL COLD-HOLDING UNITS. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 2QT/LBS OF PRODUCTS WORTH $14.24 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.

Basic (1)

−2 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED MILK CRATES BEING USED AS SHELVING INSIDE THE TWO DOOR COOLERS IN THE REAR FOOD AREA. MUST REMOVE AND PROVIDE SHELVING THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.

Base deductions−7 pts

Jul 22

Recent Inspection InspectionCleanPass

No violations

100/100inspection score

Jul 22

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Jul 22

Canvass InspectionFail

3 High2 Med2 Basic

7 total

56/100inspection score

−44 pts

High Priority (3)

−30 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
FOUND THE FOLLOWING HANDWASHING SINKS WATER TEMPERATURE RANGE FROM 77- 86F: UNISEX 1 STALL TOILETROOM AND 2ND FLOOR PANTRY. INSTRUCTED MANAGER TO PROVIDE A MINNIMUM HOT WATER TEMPERATURE OF 100F AT ALL TIMES. PRIORITY VIOLATION. 7-38-030(C). CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
FOUND AN EXCESSIVE AMOUNT OF BLACK MOLD LIKE SUBSTANCE THROUGHOUT INTERIOR OF ICE MACHINE. ICE IS USED FOR HUMAN CONSUMPTION. MUST CLEAN SANITIZE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
FOUND HIGH TEMPERATURE DISH MACHINE INADEQUATELY SANITIZING DISHES AT TIME OF INSPECTION. FOUND HIGH TEMP DISH MACHINE FINAL RINSE AT 126F. INSTRUCTED MANAGER TO PROVIDE A MINNIMUM FINAL RISE AT 180F AND A CONTACT SURFACE TEMPERATURE AT 160F. HIGH TEMPERATURE DISH MACHINE TAGGED AND HELD FOR INSPECTION BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH AND MAY NOT BE USED UNTIL HIGH TEMPERATURE DISH MACHINE IS RE-INSPECTED BY CDPH. PRIORITY VIOLATION. 7-38-025.CITATION ISSUED. INSTRUCTED MANAGER TO USE 3 COMP SINK TO WASH, RINSE AND SANITIZE DISHES.

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
FOUND IMPROPER COLD HOLDING FOR THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOODS: CHICKEN, TURKEY WRAPS AND EGGS. FOUND TEMPERATURES RANGING FROM 58F - 47F. INSTRUCTED MANAGER TO DISCARD AND DENATURE ALL FOOD ITEMS. INSTRUCTED MANAGER TO PROVIDE A MINNIMUM COLD HOLDING TEMPERATURE OD 41F AT ALL TIMES. PRIORITY VIOLATION.7-38-005. CITATION ISSUED.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
FOUND BULK FOOD CONTAINERS WITHOUT LABELLING (COMMON NAME)INSTRUCTED MANAGER TO PROVIDE.

Basic (2)

−4 pts

48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
FOUND NO TEMPERATURE MEASURING DEVICE FOR HIGH TEMPERATURE DISH MACHINE. IN HOT WATER MECHANICAL WAREWASHING OPERATIONS, AN IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR SHALL BE PROVIDED AND READILY ACCESSIBLE FOR MEASURING THE UTENSIL SURFACE TEMPERATURE. PRIORITY FOUNDATION VIOLATION.7-38-005. CITATION ISSUED.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
FOUND FOOD HANDLERS WITHOUT PROOF OF FOOD HANDLER TRAINING. INSTRUCTED MANAER TO PROVIDE TRAINING FOR ALL FOOD HANDLERS.

Base deductions−44 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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