What is The Exchange's health inspection score?

The Exchange has a SafeDine safety score of 95 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was The Exchange last inspected?

The Exchange was last inspected on November 17, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does The Exchange have?

The Exchange has 11 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is The Exchange safe to eat at?

Yes, The Exchange has an excellent safety record with a score of 95/100. This indicates strong compliance with health and safety standards.

What type of cuisine does The Exchange serve?

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

Official Health Record

The Exchange

Name: The Exchange
Address: 71 S WACKER DR, Chicago, 60606
Rating: 95

71 S WACKER DR, Chicago

Last Inspected: 11/17/2025

▲Improving

Own or manage this restaurant?

Claim it to unlock analytics →

0Excellent

American•West Loop

Ranked #153 of 1000 in West LoopBetter than 17% of american restaurants

Improving

4 inspections

Last: Nov 17, 2025

high confidence

Directions Order

Inspections

50%

Clean Rate

2.8

Avg Violations

5 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

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Plumbing issues

Plumbing or waste disposal problems

Other violation

Regulatory compliance issue

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-5

Final Score

Impact Breakdown

High Priority

-3 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

+12 pts

100

Latest

100% weight

100

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

71 S WACKER DR, Chicago, IL 60606

Open in Maps

View Menu Order Online

Violation Timeline

Dec 2023

1 inspections

1 intermediate

5 basic

Dec

Oct 2024

2 inspections

2 high priority

3 intermediate

Nov 2025

1 inspections

Nov

Inspection History

4 records on file

3 Canvass1 Canvass Re-Inspection

Nov 25

Canvass InspectionLatestCleanPass

No violations

100/100inspection score

Oct 24

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Oct 24

Canvass InspectionFail

2 High3 Med

5 total

65/100inspection score

−35 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
FOUND FRONT PREP HANDWASHING SINK WATER TEMPERATURE AT 75F. ALSO NOTED 1 OUT OF 3 HAND WASHING SINKS WATER TEMPERATURE LOCATED IN REAR PREP AT 73F AND ANOTHER SINK WITHOUT RUNNING WATER AT ALL. INSTRUCTED TO PROVIDE HOT WATER TEMPERATURE OF 100F AT ALL TIMES. MUST REPAIR AND MAINTAIN. PRIORITY VIOLATION. 7-38-030(C). CITATION ISSUED
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED SANDWICH STATION COLD HOLDING UNIT AT AN IMPROPER COLD HOLDING TEMPERATURE OF 53F AT TIME OF INSPECTION. COLD HOLDING UNIT TAGGED AND HELD FOR INSPECTION BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH. INSTRUCTED TO DISCARD ALL TCS FOODS AND NOT USE REACH IN COOLER. UNTIL IT MAINTAINS A COLD HOLDING TEMPERATURE OF 41F OR BELOW AND IS RE-INSPECTED BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

Intermediate (3)

−15 pts

21PROPER HOT HOLDING TEMPERATURES−5
OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (CHICKEN, RICE, BEEF) AT IMPROPER HOT HOLDING TEMPERATURES RANGING FROM 98F - 110F STORED IN HOT HOLDING UNIT LOCATED IN PREP AREA. MANAGER VOLUNTARILY DISCARDS AND DENATURES ALL SAID TCS FOODS, APPROX 30 LBS $300. INSTRUCTED TO MAINTAIN A MINIMUM HOT HOLDING TEMPERATURE OF 135F. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
21PROPER HOT HOLDING TEMPERATURES−5
22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (TUNA, CHICKEN, SALMON, TURKEY) AT IMPROPER COLD HOLDING TEMPERATURES RANGING FROM 55F - 59F LOCATED IN THE REACH IN COOLER (BELOW GRILL), AND SANDWICH STATION COLD HOLDING UNIT. MANAGER VOLUNTARILY DISCARDS AND DENATURES ALL SAID TCS FOODS, APPROX 90 LBS $300. INSTRUCTED TO MAINTAIN A MINIMUM COLD HOLDING TEMPERATURE OF 41F. PRIORITY VIOLATION. 7-38-005. CITATION CONSOLIDATED WITH ABOVE VIOLATION.

Base deductions−35 pts

Dec 23

Canvass InspectionPass

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

35APPROVED THAWING METHODS USED−5
OBSERVED FACILITY NOT MEETING THAWING REQUIREMENTS. FOOD HANDLER THAWING FROZEN CHICKEN IN A CONTAINER SITTING IN STAGNANT WATER. INFORMED FOOD HANDLER OF PROPER THAWING METHODS (MUST UTILIZE RUNNING WATER WITH ENOUGH VOLATILITY WHEN THAWING). MUST MEET PROPER THAWING REQUIREMENTS AND MAINTAIN

Basic (5)

−10 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED MILK CRATES BEING USED AS SHELVING THROUGHOUT THE REAR STORAGE AREA. MUST REMOVE AND PROVIDE SHELVING THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE INTERIOR OF THE NOT IN USE ONE DOOR COOLER LOCATED IN THE REAR AREA NEAR THE WALK-INS TO HAVE FOOD DEBRIS AND SPLASH. INSTRUCTED TO DETAIL CLEAN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED A LEAK AT THE FAUCET OF THE TWO COMPARTMENT SINK LOCATED IN THE REAR PANTRY AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED CLUTTER STORED THROUGHOUT UNUSED COOLERS ON SITE. INSTRUCTED MANAGER TO REMOVE ALL UNUSED ARTICLES AND EQUIPMENT TO PREVENT PEST HARBORAGE.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED BURNT OUT LIGHT BULBS IN THE REAR DRY STORAGE AREA AND THE WALK-IN FREEZER. INSTRUCTED TO REPLACE AND MAINTAIN AT ALL TIMES.

Base deductions−15 pts

Community Reviews

No reviews yet. Be the first to share your experience!

Leave a Review

Community Safety Reports

No reviewed safety reports. Help keep others safe by reporting any food safety concerns.

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.

Explore More

Restaurants in Chicago American Restaurants Best in Chicago All Illinois Restaurants