What is Grant Park Bistro/petite Vanille's health inspection score?

Grant Park Bistro/petite Vanille 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 Grant Park Bistro/petite Vanille last inspected?

Grant Park Bistro/petite Vanille was last inspected on April 22, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Grant Park Bistro/petite Vanille have?

Grant Park Bistro/petite Vanille has 41 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Grant Park Bistro/petite Vanille safe to eat at?

Yes, Grant Park Bistro/petite Vanille 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 Grant Park Bistro/petite Vanille serve?

Grant Park Bistro/petite Vanille serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Grant Park Bistro/petite Vanille

Name: Grant Park Bistro/petite Vanille
Address: 800 S MICHIGAN AVE, Chicago, 60605
Rating: 90

800 S MICHIGAN AVE, Chicago

Last Inspected: 4/22/2026

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0Excellent

American•South Loop

Ranked #87 of 292 in South LoopBetter than 22% of american restaurants

Stable

9 inspections

Last: Apr 22, 2026

high confidence

Directions Order

Inspections

22%

Clean Rate

4.6

Avg Violations

2 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-13

Final Score

Impact Breakdown

High Priority

-1 pts

Direct health hazards • 10 pts each

Intermediate

-6 pts

Potential hazards • 5 pts each

Basic

-1 pts

Best practices • 2 pts each

Inspection Timeline

+4 pts

Latest

100% weight

100

2nd

60% weight

3rd

30% weight

Real-time Score: 87/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (90/100) 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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800 S MICHIGAN AVE, Chicago, IL 60605

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Violation Timeline

Jun 2022

1 inspections

1 basic

Jun

Feb 2023

2 inspections

2 intermediate

2 basic

May 2024

1 inspections

5 high priority

3 basic

May

Oct 2024

1 inspections

2 high priority

1 intermediate

2 basic

Oct 2025

3 inspections

8 high priority

1 intermediate

12 basic

Oct

Apr 2026

1 inspections

2 intermediate

Inspection History

9 records on file

5 Canvass3 Canvass Re-Inspection1 Complaint

Apr 26

Canvass InspectionLatestPass

2 Med

2 total

90/100inspection score

−10 pts

Intermediate (2)

−10 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5

Base deductions−10 pts

Oct 25

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Oct 25

Canvass Re-Inspection InspectionPass w/ Conditions

2 High5 Basic

7 total1 risk factor

65/100inspection score

−30 pts

High Priority (2)

−20 pts

6PROPER EATING, TASTING, DRINKING, OR TOBACCO USERisk Factor−10
MUST PROVIDE DESIGNATED AREA FOR EMPLOYEES PERSONAL DRINKS. ALL OPEN DRINKS ARE PROHIBITED IN PREP AREAS. INSTRUCTED TO MAINTAIN
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED THE LOW TEMPERATURE DISH MACHINE IN THE BAR NOT PROPERLY SANITIZING AT 0PPM OF CHLORINE DURING THE INSPECTION. INSTRUCTED MANAGER SAID EQUIPMENT MUST PROPERLY SANITIZE AT 50PPM-100PPM OF CHLORINE ALL TIMES. UNIT TAGGED AND HELD FOR INSPECTION BY THE DEPARTMENT OF HEALTH AND MAY NOT BE USED. PRIORITY VIOLATION. NO CITATION ISSUED 7-38-025.

Basic (5)

−10 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
NO SPLASH GUARD IN FRONT EXPOSED HAND SINK BY THE COOK LINE. MUST INSTALL A WASHABLE SPLASHGUARD. MISSING ICE BIN COVERS AT FRONT BAR ICE BINS. MUST PROVIDE AND MAINTAIN ICE BIN COVERS
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED BUILD UP OF BLACK SLIME ON CAULK IN THE BAR. INSTRUCTED TO REMOVE CAULK, CLEAN, SANTIZE, RE-CAULK, AND MAINTAIN IN GOOD CONDITION.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OBSERVED DEBRIS AROUND DUMPSTER. INSTRUCTED TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED SOILED MOP HEADS NOT PROPERLY STORED. INSTRUCTED MANAGER TO HANG MOP HEADS TO PREVENT INSECT BREEDING.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DEBRIS ON FLOORS ALONG WALLS AND CORNERS IN DISHWASHING AND STORAGE AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.

Base deductions−30 pts

Risk factor bonus (1× +5)−5 pts

Oct 25

Canvass InspectionFail

6 High1 Med7 Basic

14 total1 risk factor

16/100inspection score

−79 pts

High Priority (6)

−60 pts

6PROPER EATING, TASTING, DRINKING, OR TOBACCO USERisk Factor−10
MUST PROVIDE DESIGNATED AREA FOR EMPLOYEES PERSONAL DRINKS. ALL OPEN DRINKS ARE PROHIBITED IN PREP AREAS. INSTRUCTED TO MAINTAIN
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED EXPOSED HAND WASHING SINK IN THE CORNER PREP AREA RENDERED INACCESSIBLE BY RED BUCKET BEING PLACED INSIDE IT. INSTRUCTED TO MAINTAIN ALL EXPOSED HAND WASHING SINKS OPEN AND ACCESSIBLE FOR HAND WASHING. PRIORITY FOUNDATION VIOLATION 7-38-030(C). CITATION COMBINED WITH ABOVE.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND SOAP AVAILABLE AT HANDSINK IN THE CORNER PREP AREA. INSTRUCTED TO PROVIDE HANDSOAP AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030 (C) CITATION ISSUED
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO PAPER TOWELS AT EXPOSED HAND WASHING SINK IN THE CORNER PREP AREA. INSTRUCTED TO MAINTAIN PAPER TOWELS AT ALL EXPOSED HAND WASHING SINKS AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C). CITATION COMBINED WITH ABOVE VIOLATION.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HOT RUNNING WATER AT EMPLOYEE MEN BATHROOM HANDWASHING SINKS. TEMPERATURE OF WATER WAS 68-70.5F 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)
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED THE LOW TEMPERATURE DISH MACHINE IN THE BAR NOT PROPERLY SANITIZING AT 0PPM OF CHLORINE DURING THE INSPECTION. INSTRUCTED MANAGER SAID EQUIPMENT MUST PROPERLY SANITIZE AT 50PPM-100PPM OF CHLORINE ALL TIMES. UNIT TAGGED AND HELD FOR INSPECTION BY THE DEPARTMENT OF HEALTH AND MAY NOT BE USED. PRIORITY VIOLATION. CITATION ISSUED 7-38-025.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED TCS FOOD HELD AT IMPROPER INTERNAL TEMPERATURES IN THE FRONT PREP COLD HOLDING UNIT, SUCH AS 3.I4LBS OF SALMON AT 50.2F. MANAGER DISCARDED AND DENATURED A TOTAL 3.14LBS AT $95. ALL COLD TCS FOOD MUST MAINTAIN 41F OR BELOW . PRIORITY VIOLATION. CITATION ISSUED 7-38-005.

Basic (7)

−14 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
NO SPLASH GUARD IN FRONT EXPOSED HAND SINK BY THE COOK LINE. MUST INSTALL A WASHABLE SPLASHGUARD. MISSING ICE BIN COVERS AT FRONT BAR ICE BINS. MUST PROVIDE AND MAINTAIN ICE BIN COVERS
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED BUILD UP OF BLACK SLIME ON CAULK IN THE BAR. INSTRUCTED TO REMOVE CAULK, CLEAN, SANTIZE, RE-CAULK, AND MAINTAIN IN GOOD CONDITION.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OBSERVED DEBRIS AROUND DUMPSTER. INSTRUCTED TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED SOILED MOP HEADS NOT PROPERLY STORED. INSTRUCTED MANAGER TO HANG MOP HEADS TO PREVENT INSECT BREEDING.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DEBRIS ON FLOORS ALONG WALLS AND CORNERS IN DISHWASHING AND STORAGE AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED FAN IN PREP AREA IN NEED OF CLEANING. INSTRUCTED TO CLEAN AND MAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED ONE BURNET OUT LIGHT BULB ON THE MAIN PREP LINE. INSTRUCTED TO REPLACE AND MAINTAIN

Base deductions−79 pts

Risk factor bonus (1× +5)−5 pts

Oct 24

Complaint InspectionPass w/ Conditions

2 High1 Med2 Basic

5 total

71/100inspection score

−29 pts

High Priority (2)

−20 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
Low temp dish machine not sanitizing at final rinse at main kitchen, 0ppm of Cl obtained on test strips, machine was being used during inspection. Instructed manager to provide proper sanitizer concentration at final rinse. Priority violation 7-38-025. Machine is tagged not allowed to use, must contact the office of CDPH for tag removal request.
29COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP−10
Not conforming to the approved variance and HACCP procedures. No discard date noted on ROP for cooked chicken in walk-in/prep coolers. Chicken is held up to 7days in cooler. Instructed to provide discard date. Priority foundation violation 7-38-005.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
Bulk food ( salt, sugar...) not labeled, instructed to label and maintain.

Basic (2)

−4 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
Bottom shelves of drawer coolers not clean, food spills and debris noted, Instructed to clean and maintain.
58ALLERGEN TRAINING AS REQUIRED−2
No allergen training certificate for food service manager, instructed to obtain.

Base deductions−29 pts

May 24

Canvass InspectionPass w/ Conditions

5 High3 Basic

8 total

44/100inspection score

−56 pts

High Priority (5)

−50 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
No hand soap provided at main kitchen and bar hand wash sink, bar tender and cooks serving customers during inspection. instructed to provide. priority foundation violation 7-38-030(c).
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
No paper towels provided at main kitchen and bar hand wash sink, instructed to provide. Priority foundation violation 7-38-030(c).
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
Obstructed hand wash sink at bar, strainer and utensils placed in hand wash sink, Instructed to keep sink free from any utensils. Priority foundation violation 7-38-030(c).
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
Low temp dish machine not sanitizing at final rinse at bar area, 0ppm of Cl obtained on test strips, machine was being used during inspection. Instructed manager to provide proper sanitizer concentration at final rinse. Priority violation 7-38-025. Machine is tagged not allowed to use, must contact the office of CDPH for tag removal request.
29COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP−10
Not conforming to the approved variance and HACCP procedure, Found 10 lbs of vacuumed packaged fresh salmon fish in walk-in and prep coolers that were packaged on site, Instructed manager not to do ROP for fresh fish. Priority foundation violation 7-38-005. fish discarded valued at $100.

Basic (3)

−6 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
Mops stored too close to clean utensils rack, instructed to install a barrier or move the rack away from mop hangers.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
Deli cups not air dried after washing, instructed to air dry all multi-use utensils.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
Meat slicer not clean behind blade, food debris noted, instructed to clean and maintain.

Base deductions−56 pts

Feb 23

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Feb 23

Canvass InspectionFail

2 Med2 Basic

4 total

86/100inspection score

−14 pts

Intermediate (2)

−10 pts

25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
3-603.11 OBSERVED NO CONSUMER ADVISORY POSTED FOR PUBLIC VIEW. INSTRUCTED TO ALWAYS HAVE A CONSUMER ADVISORY SIGN POSTED FOR PUBLIC VIEW AT ALL TIMES. PRIORITY FOUNDATION 7-38-005.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
6-501.111 OBSERVED EVIDENCE OF PEST ACTIVITY ON SITE. OBSERVED ABOUT 30 SMALL FLIES ON THE WALLS AND CEILINGS IN THE FOOD PREP AREA AND ABOUT 30 SMALL FLIES ON THE WALL BEHIND THE BAR AREA. INSTRUCTED TO ELIMINATE SMALL FLIES ACTIVITY, CLEAN AND SANITIZE AFFECTED AREAS AND RECOMMENDED CONTACTING PEST CONTROL FOR A SERVICE. PRIORITY FOUNDATION. CITATION ISSUED 7-38-020(A).

Basic (2)

−4 pts

45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
4-904.11 OBSERVED PLATES NOT INVERTED ON THE CUSTOMER DINING TABLES AND BY THE CHEF AREA. INSTRUCTED TO INVERT ALL TABLEWARE TO PROTECT FROM POSSIBLE CONTAMINATION AT ALL TIMES.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11(C) OBSERVED MINOR GREASE DEBRIS IN BETWEEN THE FRYERS. INSTRUCTED TO CLEAN.

Base deductions−14 pts

Jun 22

Canvass InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED 1 OUT OF 4 WALK IN COOLERS NOT IN WORKING ORDER. NO FOOD WAS STORED IN COOLER AT TIME OF INSPECTION. INSTRUCTED MANAGER TO REPAIR SAID WALK IN COOLER.

Base deductions−2 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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