What is Union League Club's health inspection score?

Union League Club has a SafeDine safety score of 83 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Union League Club last inspected?

Union League Club was last inspected on February 10, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Union League Club have?

Union League Club has 34 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Union League Club safe to eat at?

Union League Club has a good safety record with a score of 83/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Union League Club serve?

Union League Club serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Union League Club

Name: Union League Club
Address: 65 W JACKSON BLVD, Chicago, 60604
Rating: 83

65 W JACKSON BLVD, Chicago

Last Inspected: 2/10/2026

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0Good

American•The Loop

Ranked #313 of 871 in The LoopBetter than 22% of american restaurants

Improving

6 inspections

Last: Feb 10, 2026

high confidence

Directions Order

Inspections

17%

Clean Rate

5.7

Avg Violations

4 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Pest issues

Evidence of pests found during inspection

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Employee hygiene

Personal hygiene practices not followed

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-20

Final Score

Impact Breakdown

High Priority

-1 pts

Direct health hazards • 10 pts each

Intermediate

-4 pts

Potential hazards • 5 pts each

Basic

-9 pts

Best practices • 2 pts each

Inspection Timeline

+18 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 80/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (83/100) which is computed during our regular data sync.

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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65 W JACKSON BLVD, Chicago, IL 60604

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Violation Timeline

Mar 2023

1 inspections

1 high priority

1 intermediate

6 basic

Mar

Apr 2024

2 inspections

1 high priority

2 intermediate

2 basic

Jun 2025

2 inspections

1 high priority

4 intermediate

13 basic

Jun

Feb 2026

1 inspections

3 basic

Inspection History

6 records on file

4 Canvass2 Canvass Re-Inspection

Feb 26

Canvass InspectionLatestPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED MILK CRATES USED AS SHELVING FOR EGGS IN WALK IN COOLER. INSTRUCTED TO DISCONTINUE USE OF CRATES FOR ELEVATION. MUST PROVIDE APPROPRIATE SHELVING FOR FOOD AND STORAGE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED BROKEN TILE BEHIND RACKS WHERE COOKING EQUIPMENT IS STORED. INSTRUCTED TO REPAIR AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
NOTED ACCUMULATION OF GREASE ON HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

Base deductions−6 pts

Jun 25

Canvass Re-Inspection InspectionPass

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED ITEMS OUT OF THE ORIGINAL CONTAINERS WITHOUT LABELS CONTAINING THE PRODUCT NAME. INSTRUCTED TO LABEL ALL FOODS AND SPICES WITH COMMON NAME THAT ARE OUT OF THE ORIGINAL CONTAINERS.

Basic (6)

−12 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED ACCUMULATED GREASE AND FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES, COOLERS, FREEZERS, SHELVING UNITS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OBSERVED DEBRIS ON THE FLOOR IN THE DUMPSTER ARES. INSTRUCTED TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DEBRIS ON FLOORS ALONG WALLS AND CORNERS IN ALL AREAS THROUGHOUT THE FACILITY. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED A HEAVY ACCUMULATION OF DIRT, DUST, GREASE, FOOD SPLATTER AND FOOD DEBRIS ON THE FLOORS ESPECIALLY ALONG WALLS OF THE HOT FOOD SERVICE LINE UNDER AND AROUND THE COOKING EQUIPMENT AND NON COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN ALL AREAS.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED VENTS THROUGHOUT THE FACILITY IN NEED OF CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO ALLERGEN TRAINING ON SITE AT TIME OF INSPECTION FOR CERTIFIED MANAGER. INSTRUCTED ALL EMPLOYEES HOLDING CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATES MUST COMPLETE ALLERGEN TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.

Base deductions−17 pts

Jun 25

Canvass InspectionFail

1 High3 Med7 Basic

11 total

61/100inspection score

−39 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HOT RUNNING WATER AT HANDWASHING SINKS AT THE 6TH AND 4TH FLOOR DISHWASHING ARES. TEMPERATURE OF WATER WAS 74.5F AT THE TIME OF INSPECTION. INSTRUCTED TO HAVE HOT AND COLD RUNNING WATER AT A MINIMUM TEMPERATURE OF 100F AT ALL HAND WASH SINKS. PRIORITY VIOLATION 7-38-030(C)

Intermediate (3)

−15 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED TCS FOOD HELD AT IMPROPER INTERNAL TEMPERATURES IN THE WALK-IN COOLER HOLDING UNIT, SUCH AS 70LBS OF COOKED BEEF AT 55.0-63.5F. MANAGER DISCARDED AND DENATURED A TOTAL 70LBS AT $1200. ALL COLD TCS FOOD MUST MAINTAIN 41F OR BELOW . PRIORITY VIOLATION. CITATION ISSUED 7-38-005.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED ITEMS OUT OF THE ORIGINAL CONTAINERS WITHOUT LABELS CONTAINING THE PRODUCT NAME. INSTRUCTED TO LABEL ALL FOODS AND SPICES WITH COMMON NAME THAT ARE OUT OF THE ORIGINAL CONTAINERS.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED INADEQUATE INSECTS CONTROL, FOUND ABOUT 15-30 LIVE FRUIT FLIES SCATTERED THROUGH OUT DISH ROOM, INSTRUCTED TO ELIMINATE INSECTS ACTIVITY IN ALL AFFECTED AREAS, PEST CONTROL SERVICE IS RECOMMENDED. PRIORITY FOUNDATION VIOLATION 7-38-020(A)

Basic (7)

−14 pts

48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
FOUND THE THREE COMPARTMENT SINK NOT MAINTAINED; SINK IS LEAKING WHEN WATER FROM ONE COMPARTMENT IS DRAINED AND WASTE WATER IS COLLECTED WITH A BUCKET . INSTRUCTED MANAGEMENT TO GET DRAINAGE SYSTEM SERVICED. PRIORITY FOUNDATION 7-38-025. CITATION ISSUED.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED ACCUMULATED GREASE AND FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES, COOLERS, FREEZERS, SHELVING UNITS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OBSERVED DEBRIS ON THE FLOOR IN THE DUMPSTER ARES. INSTRUCTED TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED A HEAVY ACCUMULATION OF DIRT, DUST, GREASE, FOOD SPLATTER AND FOOD DEBRIS ON THE FLOORS ESPECIALLY ALONG WALLS OF THE HOT FOOD SERVICE LINE UNDER AND AROUND THE COOKING EQUIPMENT AND NON COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN ALL AREAS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DEBRIS ON FLOORS ALONG WALLS AND CORNERS IN ALL AREAS THROUGHOUT THE FACILITY. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED VENTS THROUGHOUT THE FACILITY IN NEED OF CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO ALLERGEN TRAINING ON SITE AT TIME OF INSPECTION FOR CERTIFIED MANAGER. INSTRUCTED ALL EMPLOYEES HOLDING CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATES MUST COMPLETE ALLERGEN TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.

Base deductions−39 pts

Apr 24

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Apr 24

Canvass InspectionFail

1 High2 Med2 Basic

5 total

76/100inspection score

−24 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
No hand wash sink provided in pastry kitchen at fifth floor, and on 3rd floor dish washing area instructed to provide. Priority foundation violation 7-38-030(C). No citation issued.

Intermediate (2)

−10 pts

23PROPER DATE MARKING AND DISPOSITION−5
TCS food not disposed of after use by date, found several cooked food with cook date 4/1/24 in walk-in cooler. Instructed manager not to keep TCS foods for more than 7 days in cooler. priority foundation 7-38-005. 30 lbs of cooked meat discarded valued at $100.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
Bulk food container not labeled ( sugar, salt...) instructed to label.

Basic (2)

−4 pts

40PERSONAL CLEANLINESS−2
Food handlers not wearing hair restraint, instructed to wearing.
43IN-USE UTENSILS: PROPERLY STORED−2
keeping utensils in-use in stagnate water, instructed to keep in a clean empty containers.

Base deductions−24 pts

Mar 23

Canvass InspectionPass

1 High1 Med6 Basic

8 total

73/100inspection score

−27 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
6-301.14 OBSERVED SOME FOOD PREP AREA HAND WASHING SINKS WITHOUT HAND WASHING SIGNS. INSTRUCTED TO PROVIDE.

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
4-204.112(B) OBSERVED SOME REFRIGERATION UNITS WITHOUT AN INTERNAL THERMOMETER. INSTRUCTED TO PROVIDE.

Basic (6)

−12 pts

45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
4-904.11 OBSERVED TABLES BEING PRESET AT THE 4TH FLOOR DINING AREA WITHOUT SILVERWARE PROTECTED OR PLATES AND GLASSWARE INVERTED. INSTRUCTED TO NOT PRESET TABLES, OR SET THE TABLES UPON CUSTOMERS ARRIVAL OR PROVIDE PROTECTION FROM POSSIBLE CONTAMINATION FOR ALL TABLEWARE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11(C) OBSERVED SOME LOWER SHELVES WITH ACCUMULATED DEBRIS IN THE 4TH FLOOR FOOD PREP AREA. INSTRUCTED TO CLEAN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.11 OBSERVED MISSING TILES ON THE WALL IN THE DISH WASHING AREA OF THE 6TH FLOOR. INSTRUCTED TO REPLACE TILES TO MAKE ALL SURFACES SMOOTH AND EASILY CLEANABLE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.13 OBSERVED ACCUMULATED DIRT/FOOD DEBRIS ON THE FLOORS IN VARIOUS AREAS OF THE FOOD PREP AREAS UNDER AND BEHIND EQUIPMENT, AND ACCUMULATED GREASE DEBRIS UNDER AND BEHIND THE COOKING EQUIPMENT ON THE 3RD FLOOR FOOD PREP AREA. INSTRUCTED TO CLEAN AND SANITIZE ALL.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
6-304.11 OBSERVED MECHANICAL VENTILATION IS NEEDED OVER THE ELECTRICAL COOKING EQUIPMENT (FLAT TOP GRILL, FRYER) THAT IS LOCATED ON THE 4TH FLOOR FOOD PREP AREA. INSTRUCTED TO PROVIDE.

Base deductions−27 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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