What is Market Creations's health inspection score?

Market Creations has a SafeDine safety score of 82 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Market Creations last inspected?

Market Creations was last inspected on April 23, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Market Creations have?

Market Creations has 14 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Market Creations safe to eat at?

Market Creations has a good safety record with a score of 82/100. While there are some noted violations, overall compliance is solid.

Official Health Record

Market Creations

Name: Market Creations
Address: 444 W LAKE ST, Chicago, 60606
Rating: 82

444 W LAKE ST, Chicago

Last inspected 11mo ago

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0Good

West Loop

Ranked #511 of 1000 in West Loop

Stable

6 inspections

Last: Apr 23, 2025

medium confidence

Directions Order

Inspections

33%

Clean Rate

2.3

Avg Violations

12 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Other violationHigh Priority

Regulatory compliance issue

Facility condition

Building maintenance or structural issues

Food labeling

Food not properly labeled or dated

Food storage

Food not properly stored or protected

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-18

Final Score

Impact Breakdown

High Priority

-6 pts

Direct health hazards • 10 pts each

Intermediate

-1 pts

Potential hazards • 5 pts each

Basic

-3 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

-5 pts

Latest

100% weight

2nd

60% weight

100

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

444 W LAKE ST, Chicago, IL 60606

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Violation Timeline

Jun 2022

2 inspections

1 high priority

3 intermediate

Jun

Feb 2023

1 inspections

1 high priority

3 basic

Apr 2023

1 inspections

Apr

Jul 2024

1 inspections

1 intermediate

3 basic

Apr 2025

1 inspections

1 high priority

1 basic

Apr

Inspection History

6 records on file

2 Canvass2 Complaint Re-Inspection2 Complaint

Apr 25

Canvass InspectionLatestPass

1 High1 Basic

2 total

88/100inspection score

−12 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
Weak hot water pressure at women's restroom hand wash sink faucet. Instructed to provide under city pressure.

Basic (1)

−2 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
Meat slicer not cleaned properly behind blade, food debris noted at the blade housing, Instructed to clean and maintain.

Base deductions−12 pts

Jul 24

Canvass InspectionPass

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

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

Basic (3)

−6 pts

43IN-USE UTENSILS: PROPERLY STORED−2
Rice large spoons kept in standing water at room temp. instructed to keep utensils according to health code, ie.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
Ice scoop holder not clean at bottom, found gray water at bottom, instructed to keep in a clean holder.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
Keeping large live pottery plant hanging over open foods, instructed to keep away from open foods.

Base deductions−11 pts

Apr 23

Complaint Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Feb 23

Complaint InspectionFail

1 High3 Basic

4 total

84/100inspection score

−16 pts

High Priority (1)

−10 pts

29COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP−10
OBSERVED AN EXPIRED SUSHI RICE LABORATORY ANALYSIS LETTER ON SITE AT THE INSPECTION. INSTRUCTED TO PROVIDE EITHER UPDATED ANALYSIS OR WORKING PH METER ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.

Basic (3)

−6 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED BUILD-UP OF BLACK SLIME ON CAULK AROUND 3 COMPARTMENT SINK LOCATED IN REAR DISH AREA. INSTRUCTED TO REMOVE CAULK, CLEAN, SANITIZE, RE-CAULK, AND MAINTAIN GOOD CONDITION.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED ONE BURNT-OUT LIGHTBULB IN THE HOOD ABOVE THE MAIN COOK LINE. INSTRUCTED TO REPAIR AND MAINTAIN IN GOOD CONDITION.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED BUILD-UP OF GREASE ON HOOD ABOVE FRYERS. INSTRUCTED TO CLEAN AND MAINTAIN IN GOOD CONDITION.

Base deductions−16 pts

Jun 22

Complaint Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Jun 22

Complaint InspectionFail

1 High3 Med

4 total

75/100inspection score

−25 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED HOT HOLDING UNIT AT AN IMPROPER HOT HOLDING TEMPERATURE OF 110 AT TIME OF INSPECTION. MUST DISCARD ALL TCS FOODS AND NOT USE. HOT HOLDING UNIT MUST MAINTAIN A PROPER HOT HOLDING TEMPERATURE OF 135F. HOT HOLIDNG UNIT TAGGED AND HELD FOR INSPECTION BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH AND MAY NOT BE USED UNTIL HOT HOLDING UNIT IS RE-INSPECTED BY CDPH AND MAINTAINING A PROPER HOT HOLDING TEMPERATURE OF 135F OR ABOVE. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

Intermediate (3)

−15 pts

21PROPER HOT HOLDING TEMPERATURES−5
FOUND HOT TCS FOOD AT IMPROPER HOT HOLDING TEMPERATURES RANGING FROM 70F - 110F. INSTRUCTED MANAGER TO MAINTAIN A HOT HOLDING TEMPERATURE OF 135F OR ABOVE AT ALL TIMES.PRIORITY VIOLATION 7-38-005 CITATION ISSUED. COOKED CHICKEN AND RICE DISCARDED APPROX 50LBS AT $300.
22PROPER COLD HOLDING TEMPERATURES−5
FOUND TIME/TEMPERATURE CONTROL FOR SAFETY FOODS SLICED TURKEY, CHICKEN BREAST, CHEESE, TUNA ETC AT AN IMPROPER COLD HOLDING TEMPERATURE RANGING FROM 70F - 50F. MUST PROVIDE A MINNIMUM COLD HOLDING TEMPERATURE OF 41F OR BELOW AT ALL TIMES. PRIORITY VIOLATION. 7-38-005. CITATION CONSOLIDATED WITH ABOVE VIOLATION.
25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
OBSERVED SUSHI ON MENU SAID ITEM IS SERVED RAW. 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−25 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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