What is Market Creations's health inspection score?

Market Creations has a SafeDine safety score of 94 out of 100 (Grade A). 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 October 14, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Market Creations have?

Market Creations has 18 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Market Creations safe to eat at?

Yes, Market Creations has an excellent safety record with a score of 94/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Market Creations serve?

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

Official Health Record

Market Creations

Name: Market Creations
Address: 101 N WACKER DR, Chicago, 60606
Rating: 94

101 N WACKER DR, Chicago

Last Inspected: 10/14/2025

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0Excellent

American•West Loop

Ranked #208 of 1000 in West LoopBetter than 17% of american restaurants

Improving

6 inspections

Last: Oct 14, 2025

high confidence

Directions Order

Inspections

17%

Clean Rate

Avg Violations

6 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

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Plumbing issues

Plumbing or waste disposal problems

Facility condition

Building maintenance or structural issues

Food storage

Food not properly stored or protected

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-6

Final Score

Impact Breakdown

High Priority

-3 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

+9 pts

100

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

101 N WACKER DR, Chicago, IL 60606

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Violation Timeline

Mar 2023

2 inspections

1 high priority

6 basic

Mar

Jan 2024

1 inspections

1 high priority

5 basic

Feb 2025

1 inspections

2 intermediate

1 basic

Feb

Oct 2025

2 inspections

1 high priority

1 intermediate

Inspection History

6 records on file

1 Complaint Re-Inspection1 Complaint3 Canvass1 Canvass Re-Inspection

Oct 25

Complaint Re-Inspection InspectionLatestCleanPass

No violations

100/100inspection score

Oct 25

Complaint InspectionPass w/ Conditions

1 High1 Med

2 total

85/100inspection score

−15 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
FOUND SUSHI DISPLAY COOLER AND 2 SALAD BUFFET COOLERS NOT MAINTAINING PROPER COLD HOLDING TEMPERATURES. TEMPERATURES AT 64.5F, 55.5, AND 64.2F. PRIORITY VIOLATION.CITATION ISSUED.7-38-005.TAGGED REACH IN COOLER.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
FOUND TCS FOODS AT IMPROPER COLD HOLDING TEMPERATURES INSIDE SUSHI DISPLAY COOLER AND SALAD BUFFET COOLERS. 3 POUNDS VIGITIE RAW FISH AT 63.0F, 3 POUNDS RAW TUNA AT 64.2F, 2 POUNDS RAW SALMON AT 67.3F, 2 POUNDS CRAB MEAT AT 59.4F, 3 POUNDS RAW SALMON AT 56.5F, 2 POUNDS RAW TUNA AT 59.2F, AND 3 POUNDS TUNA AT 62.2F. 10 POUNDS COOKED CHICKEN AT 53.2F, 5 POUNDS COOKED CHICKEN AT 54,5F, 2 POUNDS COOKED CHICKEN AT 54.2F, 1 POUND BEEF AT 54.9F, 1 POUND COOKED EGGS AT 50.7F, 2 POUNDS COOKED TURKEY AT 54.2F, 1 POUND CUT TOMATOES 57.7F, 1 POUND CUT CUCUMBERS AT 47.9F, 3 POUNDS CUCUMBER SALAD AT 57.7F, AND 2 POUNDS COOKED SQUASH SALAD AT 69.2F.PRIORITY VIOLATION.CITATION ISSUED.7-38-005. DISPOSED 0F 46 POUNDS OF TCS FOODS. VALUE AT 800 DOLLARS.

Base deductions−15 pts

Feb 25

Canvass InspectionPass

2 Med1 Basic

3 total

88/100inspection score

−12 pts

Intermediate (2)

−10 pts

36THERMOMETERS PROVIDED & ACCURATE−5
Prep cooler missing thermometer, Instructed to provide.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
Bulk food container ( sugar, salt...) missing labels, Instructed to provide.

Basic (1)

−2 pts

56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
Inadequate lighting in main walk-in cooler. instructed to install additional lighting fixtures

Base deductions−12 pts

Jan 24

Canvass InspectionPass w/ Conditions

1 High5 Basic

6 total1 risk factor

75/100inspection score

−20 pts

High Priority (1)

−10 pts

6PROPER EATING, TASTING, DRINKING, OR TOBACCO USERisk Factor−10
Open drinks container for staff kept on prep table, instructed to keep a way.

Basic (5)

−10 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
Wiping cloth in-use kept on prep tables at sushi station, instructed to keep in sanitizer buckets.
43IN-USE UTENSILS: PROPERLY STORED−2
Knives in-use are wedged between table and prep coolers, instructed to keep on a clean surface. Ice scoop placed on top of dusty ice maker, instructed to keep in a clean holder.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
No temperature measuring devices on site for high temp dish machine, instructed to obtain. Manager obtained heat strips by the end of inspection.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
Heavy dust build-up noted on ceiling vent above food prep table, instructed to clean and maintain.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
Inadequate lighting in main walk-in cooler. instructed to install additional lighting fixtures.

Base deductions−20 pts

Risk factor bonus (1× +5)−5 pts

Mar 23

Canvass Re-Inspection 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
4-101.17 OBSERVED RAW WOOD SHELVES STICK HOLDING UP A SHELF IN THE WALK-IN COOLER. INSTRUCTED TO REMOVE OR SEAL TO PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
5-205.15 OBSERVED A LEAK AT THE THREE-COMPARTMENT SINK FACUET IN THE REAR DISH AREA. INSTRUCTED TO REPAIR AND MAINTAIN.

Base deductions−4 pts

Mar 23

Canvass InspectionFail

1 High4 Basic

5 total

82/100inspection score

−18 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED AN ICE MACHINE LOCATED IN THE FOOD PREP AREA WITH A BUILD-UP OF BLACK AND PINK SLIME SUBSTANCE DRIPPING ONTO ICE CUBES STORED AT BELOW THE ICE BIN. ICE IS USED FOR HUMAN CONSUMPTION. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION #7-38-005.CITATION ISSUED

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED RAW WOOD SHELVES STICK HOLDING UP A SHELF IN THE WALK-IN COOLER. INSTRUCTED TO REMOVE OR SEAL TO PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED A LEAK AT THE THREE-COMPARTMENT SINK FACUET IN THE REAR DISH AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED AN ACCUMULATION OF DIRT/DEBRIS BUILDUP ON THE TOILET WOMEN'S ROOM EXHAUST VENTILATION. MUST DETAIL CLEAN AND MAINTAIN
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED A BURNT-OUT LIGHT BULB ON THE CEILING IN THE REAR DRY STORAGE ROOM. INSTRUCTED TO REPLACE AND MAINTAIN.

Base deductions−18 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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