What is The Purple Pig's health inspection score?

The Purple Pig has a SafeDine safety score of 71 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 Purple Pig last inspected?

The Purple Pig was last inspected on March 11, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does The Purple Pig have?

The Purple Pig has 26 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is The Purple Pig safe to eat at?

The Purple Pig has a good safety record with a score of 71/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does The Purple Pig serve?

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

Official Health Record

The Purple Pig

Name: The Purple Pig
Address: 444 N MICHIGAN AVE, Chicago, 60611
Rating: 71

444 N MICHIGAN AVE, Chicago

Data may be outdated — inspected 3/11/2025

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0Good

American•Streeterville

Ranked #455 of 705 in StreetervilleBetter than 17% of american restaurants

Improving

5 inspections

Last: Mar 11, 2025

low confidence

Directions Order

Inspections

20%

Clean Rate

5.2

Avg Violations

13 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Employee illnessHigh Priority

Sick employee handling food — illness transmission risk

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Other violationHigh Priority

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-29

Final Score

Impact Breakdown

High Priority

-13 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-4 pts

Best practices • 2 pts each

Freshness Penalty

-12 pts

Score reduced due to stale inspection data

Inspection Timeline

+19 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

444 N MICHIGAN AVE, Chicago, IL 60611

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Violation Timeline

Sep 2023

1 inspections

1 high priority

1 intermediate

Sep

Aug 2024

2 inspections

5 high priority

2 intermediate

8 basic

Mar 2025

2 inspections

4 high priority

5 basic

Mar

Inspection History

5 records on file

1 Complaint Re-Inspection1 Complaint1 Canvass Re-Inspection2 Canvass

Mar 25

Complaint Re-Inspection InspectionLatestCleanPass

No violations

100/100inspection score

Mar 25

Complaint InspectionFail

4 High5 Basic

9 total

50/100inspection score

−50 pts

High Priority (4)

−40 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HANDWASHING SIGNAGE AT ALL HANDSINKS. A SIGN OR POSTER THAT NOTIFIES FOOD EMPLOYEES TO WASH THEIR HANDS SHALL BE PROVIDED AT ALL HANDWASHING SINKS USED BY FOOD EMPLOYEES AND SHALL BE CLEARLY VISIBLE TO FOOD EMPLOYEES. INSTRUCTED TO PROVIDE.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED HIGH TEMPERATURE WAREWASHING MACHINE FINAL RINSE AT 110F NOT MEETING HOT WATER SANITIZER REQUIREMENTS OF AT LEAST 180F FOR THR FINAL RINSE TEMPERATURE. INSTRUCTED NOT TO USE UNIT UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH (CDPH). TAGGED UNIT. PRIORITY VIOLATION #7-38-025. CITATION ISSUED.
29COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP−10
OBSERVED FACILITY NOT MEETING COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS; FACILITY IN (ROP) REDUCE OXYGEN PACKAGING OF COOKED AND RAW MEAT, ETC IN PREP KITCHEN WALK IN COOLER AND WALK IN FREEZER AREA. INFORMED PERSON IN CHARGE OF REQUIREMENTS AND FACILITY MUST MEET AND MAINTAIN. TAG 400 POUNDS WORTH 3,500.00 OF FOOD PRODUCTS MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
32VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS−10
NOTED A VACUUM PACKAGING MACHINE ON SITE AND ASSORTED FOOD ITEMS INSIDE THE WALK IN COOLER VACUUM PACKAGED WITH NO PROOF OF HACCP OR VARIANCE PER HEALTH CODE REQUIREMENT. INSTRUCTED MANAGEMENT DISCONTINUE THE VACUUM PACKAGING PROCESS UNTIL A VARIANCE AND HACCP ARE APPROVED BY THE HEALTH DEPARTMENT.THE FOOD ITEMS THAT WAS VACUUM PACKAGED WAS ALSO TAGGED AND HELD FOR INSPECTION LOBSTER BISQUE, GROUND & COOKED MEATS, SAUSAGES AND PASTA SALAD ABOUT 400 LBS PRIORITY FOUNDATION VIOLATION #7-38-005. CITATION ISSUED.

Basic (5)

−10 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CUTTING BOARDS IN THE REAR PREP AREA WITH OPEN SEAMS AND DARK STAINS. INSTRUCTED TO REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS AND MAINTAIN AT ALL TIMES.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED FOIL USED AS LINER ON FOOD PREP EQUIPMENT. INSTRUCTED TO REMOVE.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED NO CHEMICAL TEST KIT AVAILABLE DURING INSPECTION. INSTRUCTED MANAGER TO PROVIDE TEST KIT FOR PROPER CONCENTRATION IN SANITIZING SOLUTIONS. PRIORITY FOUNDATION 7-38-005 CITATION ISSUED.
50HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE−2
OBSERVED NO HOT WATER ON PREMISES. HOT WATER IS NOT OBSERVED AT THE FOLLOWING SINKS: PREP HANDSINK, WASHBOWL SINK, 1-COMPARTMENT SINK AND 3-COMPARTMENT SINK AT REAR PREP AND BAR. INFORMED PERSON IN CHARGE HOT WATER GENERATION AND DISTRIBUTION SYSTEMS SHALL BE SUFFICIENT TO MEET THE PEAK HOT WATER DEMANDS THROUGH THE RETAIL FOOD ESTABLISHMENT. MUST CORRECT AND MAINTAIN. PRIORITY VIOLATION #7-38-030(C). CITATION ISSUED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED CLUTTER STORED ON FLOOR IN REAR STORAGE AREA. INSTRUCTED MANAGER TO REMOVE ALL UNUSED ARTICLES AND EQUIPMENT TO PREVENT PEST HARBORAGE.

Base deductions−50 pts

Aug 24

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
OBSERVED MILK CRATES BEING USED AS SHELVING THROUGHOUT THE PREP AND STORAGE AREAS. MUST REMOVE AND PROVIDE SHELVING THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED LIGHT SHIELD CRACKED IN WALK IN FREEZER, INSTRUCTED TO REPLACE AND MAINTAIN

Base deductions−4 pts

Aug 24

Canvass InspectionFail

5 High2 Med6 Basic

13 total1 risk factor

23/100inspection score

−72 pts

High Priority (5)

−50 pts

5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
OBSERVED NO CLEAN-UP OF VOMITING AND DIARRHEA PROCEDURE AND CLEAN-UP KIT ON PREMISES DURING INSPECTION. INSTRUCTED TO HAVE SAID PROCEDURE ALONG WITH REQUIRED EQUIPMENT FOR CLEAN-UP. PRIORITY FOUNDATION VIOLATION 7-38-005
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO PAPER TOWEL AT THE HAND-SINK IN THE REAR PREP AREA AND FRONT COOK LINE INFORMED PERSON IN CHARGE THAT PAPER TOWELS MUST BE AVAILABLE AT HAND SINKS AT ALL TIMES. FOOD HANDLER OBTAINED PAPER TOWEL FOR HAND SINK DURING TIME OF INSPECTION PRIORITY FOUNDATION VIOLATION #7-38-030(C). CITATION ISSUED.
14REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION−10
OBSERVED SHELLSTOCK TAGS IN GALLON ZIPLOCK BAG WITHOUT DATES OF LAST SOLD OR SERVED. INSTRUCTED MUST PROVIDE THE DATE ON ALL SHELLFISH TAGS, WHEN THE LAST SHELLSTOCK FROM THE CONTAINER IS SOLD OR SERVED; AND STORE ALL SHELLFISH TAGS IN CHRONOLOGICAL ORDER FOR AT LEAST 90 DAYS FROM THE SALE DATE. PRIORITY FOUNDATION VIOLATION #7-38-005. CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED HIGH TEMPERATURE WAREWASHING MACHINE FINAL RINSE AT 115.7F NOT MEETING HOT WATER SANITIZER REQUIREMENTS OF AT LEAST 180F FOR THR FINAL RINSE TEMPERATURE.INSTRUCTED NOT TO USE UNIT UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH (CDPH). TAGGED UNIT. PRIORITY VIOLATION #7-38-025. CITATION ISSUED.
29COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP−10
OBSERVED FACILITY NOT MEETING COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP. FACILITY (ROP) REDUCE OXYGEN PACKAGING OF COOKED AND RAW MEAT, IN PREP KITCHEN AREA. NOTED FOUND NO RECORDS OF TEMPERATURE CONTROL FOR APPROVED HACCP ROP. FOUND HAACP LOGS NOT BEING UTILIZED FOR ALL VACUUM SEALED FOOD ITEMS ON-SITE. ALL VACUUM-SEALED FOOD ITEMS ARE BEING TAGGED AT THIS TIME. INFORMED PERSON IN CHARGE OF REQUIREMENTS AND FACILITY MUST MEET AND MAINTAIN. TAG UNIT AND FOOD PRODUCTS IN WALK IN COOLER. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (COOKED POTATOES) AT IMPROPER COLD HOLDING TEMPERATURE RANGING FROM 48.6 TO 58.3 F LOCATED IN FRONT PREP. INSTRUCTED TO DISCARD AND DENATURE (4# COOKED POTATOES VALUE OF $9.00) AND TO MAINTAIN A COLD HOLDING TEMPERATURE OF 41F AT ALL TIMES. PRIORITY VIOLATION.7-38-005. CITATION ISSUED.
23PROPER DATE MARKING AND DISPOSITION−5
OBSERVED (TCS) FOODS (COOKED DUCK, PORK LOIN, BEEF) NOT DATE MARKED TO INDICATE THE PRODUCT'S NAME AND DATE IN WHICH THE FOOD MUST BE SOLD, DISCARDED OR CONSUMED WITHIN 7 DAYS. INSTRUCTED TO PROVIDE PROPER LABELS FOR DATE MARKING AND DISCARD DATE FOR REFRIGERATED, MAINTAIN ON ALL PREPARED FOOD ITEMS HELD ON SITE FOR MORE THAN 24 HOURS. PRIORITY FOUNDATION VIOLATION #7-38-005.CITATION ISSUED.

Basic (6)

−12 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED MILK CRATES BEING USED AS SHELVING THROUGHOUT THE PREP AND STORAGE AREAS. MUST REMOVE AND PROVIDE SHELVING THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
FACILITY USES HIGH TEMPERATURE SANITIZING DISH MACHINE AND DOESN'T HAVE PROPER TEMPERATURE MEASURING IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR OR THERMOMETER THAT SHALL BE PROVIDED AND READILY ACCESSIBLE FOR MEASURING THE UTENSIL SURFACE TEMPERATURE DURING HOT WATER SANITATION. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED FACILITY WITHOUT A CHEMICAL TEST KIT FOR SANITIZER OR FOR WARE WASHING AREA. INFORMED PERSON IN CHARGE A TEST KIT THAT ACCURATELY MEASURES THE CONCENTRATION OF QUATS SANITIZING SOLUTION MUST BE PROVIDED. PRIORITY FOUNDATION VIOLATION #7-38-005. CITATION ISSUED.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED LIGHT SHIELD CRACKED IN WALK IN FREEZER, INSTRUCTED TO REPLACE AND MAINTAIN
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED EXPIRED FOOD HANDLER CERTIFICATES. INSTRUCTED TO MAINTAIN RECORDS AT ALL TIMES.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO CERTIFIED FOOD MANAGER WITH ALLERGEN TRAINING. INSTRUCTED ANY PERSONS WITH THE CITY OF CHICAGO FOOD SANITATION CERTIFICATE TO COMPLY WITH COMPLETION OF TRAINING. MUST PROVIDE DOCUMENTATION.

Base deductions−72 pts

Risk factor bonus (1× +5)−5 pts

Sep 23

Canvass InspectionPass w/ Conditions

1 High1 Med

2 total

85/100inspection score

−15 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
No hot running water at kitchen hand wash sinks, hot water ranging 72f-87f, Instructed manager to provide 100-120f water temp at all hand wash sinks. Priority violation 7-38-030(c)

Intermediate (1)

−5 pts

21PROPER HOT HOLDING TEMPERATURES−5
TCS food held at improper temperature, found 10 lbs of cooked duck held at 62.4f in cabinet under cook line, instructed to keep Hot TCS foods at 135f or higher, food discarded valued at $150. Priority violation 7-38-005.

Base deductions−15 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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