What is The Hoxton, Chicago's health inspection score?

The Hoxton, Chicago has a SafeDine safety score of 70 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was The Hoxton, Chicago last inspected?

The Hoxton, Chicago was last inspected on March 31, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does The Hoxton, Chicago have?

The Hoxton, Chicago has 15 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is The Hoxton, Chicago safe to eat at?

The Hoxton, Chicago has a good safety record with a score of 70/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does The Hoxton, Chicago serve?

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

Official Health Record

The Hoxton, Chicago

Name: The Hoxton, Chicago
Address: 200 N GREEN ST, Chicago, 60607
Rating: 70

200 N GREEN ST, Chicago

Last inspected 12mo ago

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0Good

American•West Loop

Ranked #810 of 1000 in West LoopBetter than 17% of american restaurants

Declining

6 inspections

Last: Mar 31, 2025

low confidence

Directions Order

Inspections

Clean Rate

2.5

Avg Violations

13 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

Cross-contamination

Raw and cooked foods not properly separated

SanitationHigh Priority

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

-30

Final Score

Impact Breakdown

High Priority

-12 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-3 pts

Best practices • 2 pts each

Freshness Penalty

-12 pts

Score reduced due to stale inspection data

Inspection Timeline

-10 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

200 N GREEN ST, Chicago, IL 60607

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Violation Timeline

Apr 2022

1 inspections

2 basic

Apr

Aug 2023

1 inspections

1 basic

Aug 2024

2 inspections

3 high priority

1 intermediate

Aug

Dec 2024

1 inspections

5 basic

Mar 2025

1 inspections

2 high priority

1 intermediate

Mar

Inspection History

6 records on file

2 Complaint1 Canvass Re-Inspection3 Canvass

Mar 25

Complaint InspectionLatestPass w/ Conditions

2 High1 Med

3 total

75/100inspection score

−25 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED THE FOLLOWING SINKS NOT MAINTAINED WITH HOT WATER: IMPROPER TEMPERATURE OF HOT WATER OBSERVED AT PREP HANDSINK (63F). INSTRUCTED PERSON IN CHARGE HOT WATER AT ALL HAND WASHING SINKS MUST BE AT LEAST 100F. A SERVICE TECHNICIAN ARRIVED ON SITE, AND NOW ALL SINKS ARE MAINTAINED BETWEEN 102F - 105F. PRIORITY VIOLATION #7-38-030(C). CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED HANDSINK IN BAR PREP AREA NOT STOCKED WITH HAND SOAP. INFORMED PERSON IN CHARGE THAT HAND SOAP MUST BE AVAILABLE AT HANDSINKS AT ALL TIMES. FOOD HANDLER OBTAINED HAND SOAP FOR HAND SINK DURING TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION #7-38-030(C). CITATION ISSUED.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED TCS FOODS HELD AT IMPROPER INTERNAL TEMPERATURES IN THE FRONT PREP COLD HOLDING UNIT, SUCH AS 2LBS OF EGGS AT 48.2F, 3LBS OF HAMBURGER AT 49.8F, AND 3LBS OF COOKED BACON AT 49.4F. MANAGER DISCARDED AND DENATURED A TOTAL 8LBS AT $200. ALL COLD TCS FOOD MUST BE MAINTAINED AT 41F OR BELOW. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.

Base deductions−25 pts

Dec 24

Complaint InspectionPass

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED WINE BOXES STORED ON THE FLOOR IN THE WALK-IN WINE COOLER. INSTRUCTED MANAGER TO PROPERLY STORE AND PROTECT FOOD ITEMS FROM CONTAMINATION WHILE STORED BY ELEVATING AT LEAST SIX INCHES FROM THE FLOOR ON RAISED SHELVING UNITS.
40PERSONAL CLEANLINESS−2
OBSERVED FOOD HANDLERS PREPPING FOOD WITHOUT HAIR RESTRAINTS. INSTRUCTED PERSON IN CHARGE THAT ALL FOOD HANDLERS MUST WEAR A HAIR RESTRAINT.
41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED WET WIPING CLOTHS ON SEVERAL PREP SURFACE AREAS. INSTRUCTED TO PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION BETWEEN USES TO PREVENT CONTAMINATION OF EQUIPMENT & FOOD. MUST MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED GREASE BUILDUP, FOOD DEBRIS, AND DIRT ON FLOOR UNDER COOKING EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, DISH WASHING, AND STORAGE AREAS. INSTRUCTED MANAGER TO CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN ALL AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN ALL FANS, LIGHT SHIELDS AND CEILING/WALL VENTS.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED BURNED OUT LIGHT AT KITCHEN HOOD. INSTRUCTED TO REPLACE AND MAINTAIN.

Base deductions−10 pts

Aug 24

Canvass Re-Inspection InspectionPass

1 High

1 total

90/100inspection score

−10 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
4-602.11(B-E) OBSERVED THE ICE BIN INTERIOR IN NEED OF CLEANING. INSTRUCTED TO REMOVE ICE, CLEAN, AND MAINTAIN AT ALL TIMES.

Base deductions−10 pts

Aug 24

Canvass InspectionPass w/ Conditions

2 High1 Med

3 total

75/100inspection score

−25 pts

High Priority (2)

−20 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED THE ICE BIN INTERIOR IN NEED OF CLEANING. INSTRUCTED TO REMOVE ICE, CLEAN, AND MAINTAIN AT ALL TIMES.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED FRONT KITCHEN PREP COOLER NOT MAINTAINING PROPER TEMPERATURE 45.1F. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN COOLER AT 41F OR BELOW. THE PREP COOLER IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY THE CHICAGO DEPARTMENT OF HEALTH. PRIORITY 7-38-005 CITATION ISSUED.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED TCS FOODS HELD AT IMPROPER INTERNAL TEMPERATURES IN THE FRONT PREP COLD HOLDING UNIT, SUCH AS 5 LBS OF SLICED VEGETABLES AT 47.5F. THE MANAGER DISCARDED AND DENATURED A TOTAL OF 5LBS AT $100. ALL COLD TCS FOOD MUST MAINTAIN 41F OR BELOW. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.

Base deductions−25 pts

Aug 23

Canvass InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FLOOR TILES MISSING GROUT IN THE 1ST FLOOR REAR PREP COOKS LINE AREA. MUST RE-GROUT FLOOR TILES IN SAID AREA AND MAINTAIN.

Base deductions−2 pts

Apr 22

Canvass InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

43IN-USE UTENSILS: PROPERLY STORED−2
MUST STORE ICE SCOOPS IN CLEAN CONTAINER WHEN NOT BEING USED.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED WATER TEMPERATURE AT WASH BOWL ON FAR RIGHT SIDE AT 78.1F IN WOMEN'S BATHROOM. MUST MAINTAIN WATER TEMPERATURE TO 100.0F OR ABOVE.

Base deductions−4 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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