What is LE Colonial's health inspection score?

LE Colonial has a SafeDine safety score of 90 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was LE Colonial last inspected?

LE Colonial was last inspected on February 23, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does LE Colonial have?

LE Colonial has 41 total violations across 9 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is LE Colonial safe to eat at?

Yes, LE Colonial has an excellent safety record with a score of 90/100. This indicates strong compliance with health and safety standards.

What type of cuisine does LE Colonial serve?

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

Official Health Record

LE Colonial

Name: LE Colonial
Address: 57 E OAK ST, Chicago, 60611
Rating: 90

57 E OAK ST, Chicago

Last Inspected: 2/23/2026

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0Excellent

American•Streeterville

Ranked #175 of 713 in StreetervilleBetter than 22% of american restaurants

Improving

9 inspections

Last: Feb 23, 2026

high confidence

Directions Order

Inspections

11%

Clean Rate

4.6

Avg Violations

3 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

Pest issues

Evidence of pests found during inspection

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-10

Final Score

Impact Breakdown

High Priority

-3 pts

Direct health hazards • 10 pts each

Intermediate

-4 pts

Potential hazards • 5 pts each

Basic

-3 pts

Best practices • 2 pts each

Inspection Timeline

+12 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

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57 E OAK ST, Chicago, IL 60611

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Violation Timeline

Oct 2022

1 inspections

1 high priority

2 intermediate

3 basic

Oct

Nov 2022

1 inspections

Jul 2023

1 inspections

1 intermediate

8 basic

Jul

Aug 2023

2 inspections

1 intermediate

8 basic

May 2024

1 inspections

1 high priority

1 intermediate

6 basic

May

Jun 2025

2 inspections

2 high priority

4 intermediate

1 basic

Feb 2026

1 inspections

2 basic

Feb

Inspection History

9 records on file

2 Complaint2 Canvass Re-Inspection3 Canvass2 Complaint Re-Inspection

Feb 26

Complaint InspectionLatestPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED SOME PREP AREA COOLERS DOOR RUBBER GASKETS RIPPED/IN POOR REPAIR. INSTRUCTED MANAGER MUST REPAIR/REPLACE ALL DAMAGED COOLERS DOORS RUBBER GASKETS.
58ALLERGEN TRAINING AS REQUIRED−2
SOME FOOD MANAGERS WITHOUT FOOD ALLERGEN TRAINING CERTIFICATES. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS MUST HAVE VALID FOOD ALLERGEN TRAINING CERTIFICATES.

Base deductions−4 pts

Jun 25

Canvass Re-Inspection InspectionPass

1 Med

1 total

95/100inspection score

−5 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
VIOLATION CORRECTED. SMALL FLY ACTIVITY MINIMIZED.

Base deductions−5 pts

Jun 25

Canvass InspectionFail

2 High3 Med1 Basic

6 total

63/100inspection score

−37 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED HAND WASHING SINK IN REAR BAR AREA WITH A MAXIMUM HOT WATER TEMPERATURE OF 72 F. INSTRUCTED MANAGER TO ENSURE EACH HAND WASHING SINK HAS A MINIMUM HOT WATER TEMPERATURE OF 100 F AND A MAXIMUM HOT WATER TEMPERATURE OF 120 F. PRIORITY VIOLATION 7-38-030(C) CITATION ISSUED.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED COOLER WITH AN INADEQUATE AMBIENT AIR TEMPERATURE OF 50 F. INSTRUCTED MANAGER TO ENSURE ALL COLD HOLDING UNITS HAVE AN AMBIENT AIR TEMPERATURE OF 41 F AND BELOW. COOLER TAGGED. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Intermediate (3)

−15 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED FISH HELD AT AN INADEQUATE TEMPERATURE OF 48 F. INSTRUCTED MANAGER TO ENSURE ALL COLD TCS FOODS ARE HELD AT A TEMPERATURE OF 41 F AND BELOW. MANAGER DISCARDED 2 POUNDS OF FISH ($10) PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
28TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED−5
OBSERVED QUAT SANITIZER HELD AT A CONCENTRATION EXCEEDING 400 PPM. INSTRUCTIONS OF SAID PRODUCT STATES CONCENTRATION SHALL NOT EXCEED 400 PPM. INSTRUCTED MANAGER TO ENSURE SANITIZER CONCENTRATION IS MADE ACCORDING TO MANUFACTURER'S INSTRUCTIONS. WATER ADDED TO SANITIZER SOLUTION TO DILUTE CONCENTRATION. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED MORE THAN 15 SMALL FLIES THROUGHOUT FACILITY INCLUDING IN: BOTH BAR AREAS, IN DISH AREA, IN DRY STORAGE AREA, AND IN UPSTAIRS STORAGE AREA. INSTRUCTED MANAGER TO MINIMIZE SMALL FLY ACTIVITY. PRIORITY FOUNDATION VIOLATION 7-38-020(A) CITATION ISSUED.

Basic (1)

−2 pts

48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED MECHANICAL LOW TEMPERATURE WAREWASHING MACHINE WITH A MAXIMUM WASH SOLUTION TEMPERATURE OF 112 F. INSTRUCTED MANAGER TO ENSURE WARE WASHING MACHINE HAS A MINIMUM HOT WATER TEMPERATURE OF 120 F. TECHNICIAN ARRIVED ON SITE TO SERVICE DISH MACHINE. PRIORITY FOUNDATION VIOLATION 7-38-025 CITATION ISSUED.

Base deductions−37 pts

May 24

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
OBSERVED HANDWASHING SINK AT THE MAIN COOK LINE MISSING HANDWASHING SIGNAGE. INSTRUCTED TO PROVIDE ADEQUATE HANDWASHING SIGNAGE TO ALL HANDWASHING SINKS AND MAINTAIN AT ALL TIMES.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED BULK FOOD CONTAINER OF FLOUR IN THE DRY STORAGE AREA MISSING IDENTITY LABEL. INSTRUCTED TO LABEL ALL BULK DRY FOOD CONTAINERS WITH THE COMMON NAME OF THE FOOD STORED AND MAINTAIN.

Basic (6)

−12 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED BULK DRY FOOD CONTAINER STORED DIRECTLY ON THE FLOOR IN THE DRY STORAGE HALLWAY OF THE KITCHEN AREA. INSTRUCTED TO RELOCATE FOOD CONTAINER AND STORE ALL FOOD CONTAINERS AT LEAST 6 INCHES ABOVE THE GROUND AND MAINTAIN.
39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED LINENS STORED IN CONTACT WITH FOOD (COOKED NOODLES) IN THE REAR PREP AREA. INSTRUCTED TO REMOVE LINENS AND CEASE USE OF LINENS IN CONTACT WITH FOOD AND MAINTAIN.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED CLEAN EQUIPMENT AND UTENSILS STORED ON RACK NEXT TO/BELOW HANDWASHING SINK WITHOUT ADEQUATE SPLASH GUARD IN THE DISH MACHINE AREA. INSTRUCTED TO RELOCATE CLEAN EQUIPMENT AND UTENSILS AWAY FROM HANDWASHING SINK OR INSTALL ADEQUATE SPLASH GUARD TO PREVENT CONTAMINATION AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED ALUMINUM FOIL USED TO LINE NONFOOD-CONTACT SURFACES OF SHELVES ALONG THE COOK LINE IN THE KITCHEN AREA. INSTRUCTED TO REMOVE ALUMINUM FOIL AND MAINTAIN ALL NONFOOD-CONTACT SURFACES AS SMOOTH AND EASILY CLEANABLE.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED P-TRAP AT HANDWASHING SINK NEAR DRY STORAGE HALLWAY IN THE KITCHEN AREA TO BE LEAKING, BUT FUNCTIONAL. INSTRUCTED TO REPAIR OR REPLACE P-TRAP PLUMBING FIXTURE AND MAINTAIN ALL PLUMBING FIXTURES IN GOOD REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FLOOR BENEATH SHELVES IN THE DRY STORAGE HALLWAY IN THE KITCHEN AREA TO BE SOILED WITH DRIED FOOD DEBRIS. INSTRUCTED TO CLEAN FLOORS AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF SOIL AND MAINTAIN.

Base deductions−27 pts

Aug 23

Complaint Re-Inspection InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED EQUIPMENT IN BAR WITH HEAVY ACCUMULATED DRIED FOOD DEBRIS AND STICKY SURFACES. INSTRUCTED TO CLEAN SURFACES IN ORDER TO PREVENT PEST HARBORAGE IN SAID AREA.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED EXCESSIVE NUMBER OF ITEMS STORED ON FLOOR IN 4TH FLOOR STORAGE/LIQUOR SPACE. INSTRUCTED TO REMOVE UNNECESARY ITEMS, ORGANIZE AND ELEVATE AT LEAST 6 INCHES OFF FLOOR.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO PROOF OF ALLERGEN TRAINING CERTIFICATE COMPLETION ON SITE FOR ALL CERTIFIED FOOD MANAGERS. INSTRUCTED TO OBTAIN AND MAINTAIN ON SITE FOR REVIEW.

Base deductions−6 pts

Aug 23

Complaint Re-Inspection InspectionFail

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED EVIDENCE OF PEST ACTIVITY ON SITE DURING TIME OF INSPECTION. NOTED APPROXIMATELY 35 SMALL BLACK LIVE FLIES THROUGHOUT BARS, PREP/DISH AREA ON WALLS AND EQUIPMENT SURFACES AND 4TH FLOOR DRY STORAGE SPACE THROUGHOUT. INSTRUCTED TO CONTACT PEST CONTRIOL FOR ADDITIONAL SERVICE. MUST ELIMINATE ACTIVITY ON PREMISE. PRIORITY FOUNDATION VIOLATION. #7-38-020 (A). CITATION ISSUED.

Basic (5)

−10 pts

48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED NO IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR FOR HIGH TEMP DISH MACHINE ON SITE DURING TIME OF INSPECTION. INSTRUCTED TO PROVIDE IN ORDER TO PROPERLY MEASURE UTENSTIL SURFACE TEMPERATURE AS REQUIRED BY CODE. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED EQUIPMENT IN BAR WITH HEAVY ACCUMULATED DRIED FOOD DEBRIS AND STICKY SURFACES. INSTRUCTED TO CLEAN SURFACES IN ORDER TO PREVENT PEST HARBORAGE IN SAID AREA.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED HANDSINK LOCATED IN PREP/DISHWASHING AREA SLOW DRAINING. INSTRUCTED TO REPAIR AND MAINTAIN IN GOOD CONDITION.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED EXCESSIVE NUMBER OF ITEMS STORED ON FLOOR IN 4TH FLOOR STORAGE/LIQUOR SPACE. INSTRUCTED TO REMOVE UNNECESARY ITEMS, ORGANIZE AND ELEVATE AT LEAST 6 INCHES OFF FLOOR.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO PROOF OF ALLERGEN TRAINING CERTIFICATE COMPLETION ON SITE FOR ALL CERTIFIED FOOD MANAGERS. INSTRUCTED TO OBTAIN AND MAINTAIN ON SITE FOR REVIEW.

Base deductions−15 pts

Jul 23

Complaint InspectionFail

1 Med8 Basic

9 total

79/100inspection score

−21 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED EVIDENCE OF PEST ACTIVITY ON SITE DURING TIME OF INSPECTION. NOTED APPROXIMATELY 35 SMALL BLACK LIVE FLIES THROUGHOUT BARS, PREP/DISH AREA ON WALLS AND EQUIPMENT SURFACES AND 4TH FLOOR DRY STORAGE SPACE THROUGHOUT. INSTRUCTED TO CONTACT PEST CONTRIOL FOR ADDITIONAL SERVICE. MUST ELIMINATE ACTIVITY ON PREMISE. PRIORITY FOUNDATION VIOLATION. #7-38-020 (A). CITATION ISSUED.

Basic (8)

−16 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED SILVERWARE PRESET ON TABLES THROUGHOUT DINING AREAS WITHOUT COVERING. INSTRUCTED TO PREWRAP IN ORDER TO PREVENT POSSIBLE CONTAMINATION.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED NO IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR FOR HIGH TEMP DISH MACHINE ON SITE DURING TIME OF INSPECTION. INSTRUCTED TO PROVIDE IN ORDER TO PROPERLY MEASURE UTENSTIL SURFACE TEMPERATURE AS REQUIRED BY CODE. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED EQUIPMENT IN BAR WITH HEAVY ACCUMULATED DRIED FOOD DEBRIS AND STICKY SURFACES. INSTRUCTED TO CLEAN SURFACES IN ORDER TO PREVENT PEST HARBORAGE IN SAID AREA.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED HANDSINK LOCATED IN PREP/DISHWASHING AREA SLOW DRAINING. INSTRUCTED TO REPAIR AND MAINTAIN IN GOOD CONDITION.
52SEWAGE & WASTE WATER PROPERLY DISPOSED−2
OBSERVED WASH AND RINSE BASIN OF IN USE 3 COMPARTMENT SINK OVERFLOW FROM FLOOR DRAIN ONCE RELEASED POOLING ONTO 3RD FLOOR PREP/DISHWASHING AREA FLOOR DURING TIME OF INSPECTION. INSTRUCTED TO REPAIR FOR PROPER DRAINING AND MAINTAIN. PRIORITY VIOLATION. #7-38-030 (c). CITATION ISSUED.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OBSERVED OUTDOOR RECEPTACLE USED FOR GREASE/FOOD RESIDUE DISPOSAL WITHOUT TIGHT FITTED LID AND SPILLING ONTO GROUND IN SAID AREA. INSTRUCTED TO PROVIDE AND MAINTAIN AS REQUIRED BY CODE. PRIORITY FOUNDATION VIOLATION. #7-38-020 (B). CITATION ISSUED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED EXCESSIVE NUMBER OF ITEMS STORED ON FLOOR IN 4TH FLOOR STORAGE/LIQUOR SPACE. INSTRUCTED TO REMOVE UNNECESARY ITEMS, ORGANIZE AND ELEVATE AT LEAST 6 INCHES OFF FLOOR.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO PROOF OF ALLERGEN TRAINING CERTIFICATE COMPLETION ON SITE FOR ALL CERTIFIED FOOD MANAGERS. INSTRUCTED TO OBTAIN AND MAINTAIN ON SITE FOR REVIEW.

Base deductions−21 pts

Nov 22

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Oct 22

Canvass InspectionFail

1 High2 Med3 Basic

6 total

74/100inspection score

−26 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
Low temp dish washing machine at bar not sanitizing at final rinse 0ppm of cl obtained. instructed to provide proper sanitizer concentration at final rinse, machine is tagged not allowed to use. must contact the office of CDPH for tag removal request. priority violation 7-38-025.

Intermediate (2)

−10 pts

36THERMOMETERS PROVIDED & ACCURATE−5
inaccurate probe thermometer in kitchen, instructed to provide good working ones.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
Bulk food containers ( sugar, flour..) not labeled, instructed to label.

Basic (3)

−6 pts

40PERSONAL CLEANLINESS−2
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
Deli cups not air dried after washing, instructed to air dry all utensils.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
No temperature measuring device for high temp dish machine final rinse, instructed to obtain. priority foundation violation 7-38-025.

Base deductions−26 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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