What is Rpm Seafood/rpm ON The Water's health inspection score?

Rpm Seafood/rpm ON The Water has a SafeDine safety score of 83 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Rpm Seafood/rpm ON The Water last inspected?

Rpm Seafood/rpm ON The Water was last inspected on May 14, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Rpm Seafood/rpm ON The Water have?

Rpm Seafood/rpm ON The Water has 30 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Rpm Seafood/rpm ON The Water safe to eat at?

Rpm Seafood/rpm ON The Water has a good safety record with a score of 83/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Rpm Seafood/rpm ON The Water serve?

Rpm Seafood/rpm ON The Water serves Seafood cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Rpm Seafood/rpm ON The Water

Name: Rpm Seafood/rpm ON The Water
Address: 317 N CLARK ST, Chicago, 60654
Rating: 83

317 N CLARK ST, Chicago

Last Inspected: 5/14/2026

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0Good

Seafood•River North

Ranked #211 of 551 in River NorthBetter than 86% of seafood restaurants

Improving

10 inspections

Last: May 14, 2026

high confidence

Directions Order

Inspections

30%

Clean Rate

Avg Violations

1 month ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Plumbing issues

Plumbing or waste disposal problems

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-26

Final Score

Impact Breakdown

High Priority

-3 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

+37 pts

100

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 74/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (83/100) 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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317 N CLARK ST, Chicago, IL 60654

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Violation Timeline

Aug 2023

2 inspections

1 intermediate

1 basic

Aug

Sep 2024

1 inspections

3 high priority

2 intermediate

1 basic

Oct 2024

1 inspections

1 basic

Oct

Dec 2024

2 inspections

1 high priority

1 basic

May 2025

1 inspections

2 intermediate

4 basic

May

Jul 2025

1 inspections

3 high priority

1 intermediate

4 basic

May 2026

2 inspections

2 high priority

3 intermediate

May

Inspection History

10 records on file

2 Canvass Re-Inspection4 Canvass1 Suspected Food Poisoning2 Complaint Re-Inspection1 Short Form Complaint

May 26

Canvass Re-Inspection InspectionLatestCleanPass

No violations

100/100inspection score

May 26

Canvass InspectionFail

2 High3 Med

5 total2 risk factors

55/100inspection score

−35 pts

High Priority (2)

−20 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZEDRisk Factor−10
29COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCPRisk Factor−10

Intermediate (3)

−15 pts

24TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS−5
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5

Base deductions−35 pts

Risk factor bonus (2× +5)−10 pts

Jul 25

Suspected Food Poisoning InspectionPass w/ Conditions

3 High1 Med4 Basic

8 total1 risk factor

52/100inspection score

−43 pts

High Priority (3)

−30 pts

8HANDS CLEAN & PROPERLY WASHEDRisk Factor−10
OBSERVED POOR HYGIENIC PRACTICES.OBSERVED EMPLOYEE IN DISH ROOM HANDLING DIRTY DISHES PUT THEM THRU LOW TEMP DISH MACHINE NO HANDWASHING.CLEANING SOILED ROLLING DISH CARTS WITHOUT HANDWASHING HANDLED AND STORED CLEAN DISHES.INSTRUCTED TO WASH HANDS AFTER ANY AND EVERY POSSIBLE CONTAMINATION. PRIORITY VIOLATION 7-38-010.CITATION ISSUED.MANAGER CORRECTED THE ISSUE.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED BLACK SLIMY SUBSTANCES ON INTERIOR WATER COMPONENTS OF THE ICE MACHINE, DRIPPING INTO ICE "ICE IS USED FOR HUMAN CONSUMPTION".INSTRUCTED MANAGEMENT TO TURN OFF MACHINE , REMOVE ICE AND HAVE INTERIOR OF ICE MAKER CLEANED AND SANITIZED AND MAINTAINED.PRIORITY FOUNDATION VIOLATION 7-38-005, CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED THE LOW TEMPERATURE DISHMACHINE IN THE KITCHEN PREP AREA (IN-USE) AT THIS TIME OF INSPECTION;FINAL SANITIZING RINSE AT "0" PPM CHLORINE CONCENTRATION.INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.THE SAID DISHMACHINE IS TAGGED "HELD FOR INSPECTION" AT THIS TIME.A MECHANICAL DISHWASHING MACHINES SHOULD PROVIDE A FINAL SANITIZING RINSE OF EITHER 50 ? 100 PPM CHLORINE (FOR CHEMICAL SANITIZING MACHINE) OR 180F FINAL RINSE (FOR HOT WATER SANITIZING MACHINE).PRIORITY VIOLATION 7-38-025,CITATION ISSUED.(** SEE COMMENTS BELOW).

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF (TCS FOODS) HELD INSIDE OF THE WALK-IN-COOLER IN THE MAIN KITCHEN PREP COOKING AREA.OBSERVED PORK CHORIZO WITH INTERNAL TEMPERATURES RANGING FROM 48.3F-49.4F AND TRUFFLE FONTINA SAUCES WITH INTERNAL TEMPERATURES RANGING FROM 47.8F-50.2F PREPARED FROM PREVIOUS DAY.MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 12 #'S OF FOOD WORTH $200.00.INSTRUCTED MANAGEMENT TO MONITOR AND MAINTAIN ALL COLD (TCS FOODS) AT 41F OR COLDER AT ALL TIMES.PRIORITY VIOLATION 7-38-005,CITATION ISSUED.

Basic (4)

−8 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
ALL PREP AREA WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED STAINED CUTTING BOARDS IN THE FIRST FLOOR AND LOWER LEVEL PREP AREAS. MANAGEMENT INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED (1) MISSING CEILING TILE IN THE MAIN KITCHEN FOOD PREP AREA CHEF AWARE.INSTRUCTED TO PROVIDE AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
INSTRUCTED TO DETAIL CLEAN CEILING VENTILATION COVER INSIDE THE LOWER LEVEL EMPLOYEE MEN/WOMEN WASHROOMS TO REMOVE ACCUMULATION OF DUSTS AND MAINTAIN.

Base deductions−43 pts

Risk factor bonus (1× +5)−5 pts

May 25

Canvass InspectionPass w/ Conditions

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF (TCS FOODS) HELD INSIDE OF THE DRAWER PREP-LINE COOLER IN THE MAIN KITCHEN PREP COOKING AREA.OBSERVED ROASTED LOBSTER WITH INTERNAL TEMPERATURES RANGING FROM 46.8F-48.4F.MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 4#'S OF FOOD WORTH $280.00.INSTRUCTED MANAGEMENT TO MONITOR AND MAINTAIN ALL COLD (TCS FOODS) AT 41F OR COLDER AT ALL TIMES.PRIORITY VIOLATION 7-38-005,CITATION ISSUED.
36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED MISSING THERMOMETERS IN COOLERS IN THE MAIN KITCHEN PREP AREAS.INSTRUCTED TO PROVIDE AND MAINTAIN VISIBLE ADEQUATE ACCURATE THERMOMETERS IN COOLERS.

Basic (4)

−8 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED EMPLOYEE USING CLOTH TOWELS TO DRY PLATES.INSTRUCTED TO ONLY AIR-DRY PLATES AND MAINTAIN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED NO COVERED WASTE RECEPTACLE PROVIDED IN THE EMPLOYEE WOMEN WASHROOM. MUST PROVIDE AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED BLACKENED,MOLDY WALL CAULKING AT THE DISHWASHING AREA.INSTRUCTED TO REPLACE AND MAINTAIN SO THAT IT IS SMOOTH,EASILY CLEANABLE.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED THE CERTIFIED FOOD MANAGER WITHOUT THE ALLERGEN TRAINING CERTIFICATE. ALLERGEN TRAINING IS REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION CERTIFICATE.INSTRUCTED TO COMPLETE TRAINING AND KEEP CERTIFICATE ON SITE.

Base deductions−18 pts

Dec 24

Complaint Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Dec 24

Short Form Complaint InspectionFail

1 High1 Basic

2 total

88/100inspection score

−12 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED IMPROPER MINIMUM WATER TEMPERATURE OF 83.3F AT HANDWASHING SINK IN DISHWASHING AREA WITH LOW TEMPERATURE DISH MACHINE. INSTRUCTED A HANDWASHING SINK SHALL BE EQUIPPED TO PROVIDE WATER AT A TEMPERATURE OF AT LEAST 100F THROUGH A MIXING VALVE OR COMBINATION FAUCET. PRIORITY VIOLATION 7-38-030(C)CITATION ISSUED.

Basic (1)

−2 pts

53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
5-501.17: OBSERVED NO COVERED RECEPTACLE IN EMPLOYEE WOMEN'S WASHROOM. INSTRUCTED TO PROVIDE COVERED RECEPTACLE IN EMPLOYEE WOMEN'S WASHROOM FOR SANITARY PRODUCTS.

Base deductions−12 pts

Oct 24

Canvass Re-Inspection InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
5-501.17: OBSERVED NO COVERED RECEPTACLE IN EMPLOYEE WOMEN'S WASHROOM. INSTRUCTED TO PROVIDE COVERED RECEPTACLE IN EMPLOYEE WOMEN'S WASHROOM FOR SANITARY PRODUCTS.

Base deductions−2 pts

Sep 24

Canvass InspectionFail

3 High2 Med1 Basic

6 total

58/100inspection score

−42 pts

High Priority (3)

−30 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO EXPOSED SINKS FOR HANDWASHING LOCATED IN THREE BARS(BARS ARE LOCATED ON MAIN LEVEL, MEZZANINE LEVEL AND EVENT SPACE LEVEL). INSTRUCTED TO INSTALL EXPOSED HANDWASHING SINKS IN THREE BARS FOR CONVENIENT USE BY EMPLOYEES. PRIORITY FOUNDATION VIOLATION 7-38-030(C) NO CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED IMPROPER MINIMUM WATER TEMPERATURE OF 70.7F AT HANDWASHING SINK IN WESTSIDE ALL GENDER WASHROOM ON MAIN FLOOR. INSTRUCTED A HANDWASHING SINK SHALL BE EQUIPPED TO PROVIDE WATER AT A TEMPERATURE OF AT LEAST 100F THROUGH A MIXING VALVE OR COMBINATION FAUCET. CORRECTED ON SITE HANDWASHING SINK WATER TEMPERATURE ADJUSTED BEFORE CONCLUSION OF INSPECTION, OBSERVED PROPER MINIMUM WATER TEMPERATURE OF 103.6F AT SAID HANDWASHING SINK AFTER WATER TEMPERATURE ADJUSTMENT. PRIORITY VIOLATION 7-38-030(C)CITATION ISSUED.
14REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION−10
OBSERVED MULTIPLE SHELLSTOCK TAGS FROM JUNE, JULY AND AUGUST 2024 WITH NO DATE WHEN THE LAST SHELLSTOCK FROM THE CONTAINER IS SOLD OR SERVED. INSTRUCTED THE DATE WHEN THE LAST SHELLSTOCK FROM THE CONTAINER IS SOLD OR SERVED SHALL BE RECORDED ON THE TAG OR LABEL. CORRECTED ON SITE OBSERVED DATE WHEN THE LAST SHELLSTOCK FROM THE CONTAINER IS SOLD OR SERVED WRITTEN ON SHELLSTOCK TAGS FROM SEPTEMBER 2024. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED COLD TCS FOODS HELD AT IMPROPER TEMPERATURES RANGING BETWEEN 48.2-53.4F(SLICED TOMATOES 53.4F AND RICE 48.2F). INSTRUCTED ALL COLD TCS FOOD MUST BE HELD AT 41F OR BELOW. CORRECTED ON SITE MANAGER VOLUNTARILY DISCARDED AND DENATURED FOOD VALUED AT $14 WEIGHING 9LBS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED
25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
OBSERVED NO DISCLOSURE ON MENU STATING THAT ASTERISKED ANIMAL DERIVED FOODS ARE SERVED RAW, UNDERCOOKED OR COOKED TO ORDER. INSTRUCTED TO ADD DISCLOSURE TO MENU STATING THAT ANIMAL DERIVED FOODS WITH AN ASTERISK ARE SERVED RAW, UNDERCOOKED OR COOKED TO ORDER. CORRECTED ON SITE DISCLOSURE ADDED TO MENU STATING ASTERISKED ANIMAL DERIVED FOODS ARE SERVED RAW, UNDERCOOKED OR COOKED TO ORDER BEFORE CONCLUSION OF INSPECTION. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.

Basic (1)

−2 pts

53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED NO COVERED RECPTACLE IN EMPLOYEE WOMEN'S WASHROOM. INSTRUCTED TO PROVIDE COVERED RECEPTACLE IN EMPLOYEE WOMEN'S WASHROOM FOR SANITARY PRODUCTS.

Base deductions−42 pts

Aug 23

Complaint Re-Inspection InspectionPass

1 Med1 Basic

2 total

93/100inspection score

−7 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
6-202.15: EXTERIOR LARGE WINDOWS/DOORS ARE WIDE OPEN LEADING TO OUTDOOR PATIO AREA WHICH ALLOWS FOR PESTS/INSECTS TO ENTER. EXTERIOR DOORS SHALL BE: SELF-CLOSING, SOLID AND TIGHT FITTING, AND LIMITED TO DESIGNATED USE.

Basic (1)

−2 pts

58ALLERGEN TRAINING AS REQUIRED−2
2-102.13: CURRENT PENDING/CITY CERTIFIED MANAGER DOES NOT HAVE AN ALLERGEN CERTIFICATION. ALL PENDING/CITY CERTIFIED MANAGERS MUST OBTAIN A VALID FOOD ALLERGEN CERTIFICATION AND PRESENT ON SITE AT ALL TIMES.

Base deductions−7 pts

Aug 23

Canvass InspectionCleanOut of Business

No violations

100/100inspection score

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Community Safety Reports

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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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