What is Goddess And The Baker Madison, Llc's health inspection score?

Goddess And The Baker Madison, Llc has a SafeDine safety score of 79 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Goddess And The Baker Madison, Llc last inspected?

Goddess And The Baker Madison, Llc was last inspected on December 31, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Goddess And The Baker Madison, Llc have?

Goddess And The Baker Madison, Llc has 16 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Goddess And The Baker Madison, Llc safe to eat at?

Goddess And The Baker Madison, Llc has a good safety record with a score of 79/100. While there are some noted violations, overall compliance is solid.

Official Health Record

Goddess And The Baker Madison, Llc

Name: Goddess And The Baker Madison, Llc
Address: 181 W MADISON ST, Chicago, 60602
Rating: 79

181 W MADISON ST, Chicago

Last Inspected: 12/31/2025

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0Good

The Loop

Ranked #386 of 871 in The Loop

Declining

6 inspections

Last: Dec 31, 2025

high confidence

Directions Order

Inspections

17%

Clean Rate

2.7

Avg Violations

5 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Employee illnessHigh Priority

Sick employee handling food — illness transmission risk

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Facility condition

Building maintenance or structural issues

Food storage

Food not properly stored or protected

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-21

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-7 pts

Potential hazards • 5 pts each

Basic

-5 pts

Best practices • 2 pts each

Inspection Timeline

-16 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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181 W MADISON ST, Chicago, IL 60602

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Violation Timeline

Jun 2022

2 inspections

1 high priority

3 basic

Jun

Nov 2023

1 inspections

1 basic

Mar 2024

1 inspections

1 intermediate

3 basic

Mar

Jan 2025

1 inspections

1 basic

Dec 2025

1 inspections

1 high priority

2 intermediate

3 basic

Dec

Inspection History

6 records on file

3 Complaint2 Canvass1 Canvass Re-Inspection

Dec 25

Complaint InspectionLatestPass w/ Conditions

1 High2 Med3 Basic

6 total1 risk factor

69/100inspection score

−26 pts

High Priority (1)

−10 pts

5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
OBSERVED ALL NECESSARY ITEMS NOT ON PREMISES FOR COMPLYING WITH PROCEDURE AVAILABLE ON SITE WHEN EMPLOYEES RESPOND TO VOMITTING OR DIARRHEAL EVENTS. INSTRUCTED TO OBTAIN AND MAINTAIN ON PREMISES ALL NECESSARY ITEMS TO FOLLOW WRITTEN PROCEDURE FOR EMPLOYEES TO FOLLOW WHEN RESPONDING TO VOMITTING OR DIARRHEAL EVENTS. CORRECTED ON SITE PROOF OF PURCHASE PROVIDED FOR PURCHASE OF NOROVIRUS CLEAN UP KIT CONTAINING ALL NECESSARY ITEMS FOR COMPLYING WITH PROCEDURE AVAILABLE ON SITE WHEN EMPLOYEES RESPOND TO VOMITTING OR DIARRHEAL EVENTS PROVIDED BEFORE CONCLUSION OF INSPECTION. 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 46.0-63.7F. OBSERVED COLD TCS FOODS, BROWNIE TRIFLE(51.8F), YOGURT PARFAIT(57.9F), GREEK YOGURT(46.0-49.1F), RICE PUDDING(48.7-52.3F) AND FRUIT CUPS CONTAINING CANTALOUPE CHUNKS(62.4-63.7F) HELD AT IMPROPER TEMPERATURE. INSTRUCTED ALL COLD TCS FOOD MUST BE HELD AT 41F OR BELOW. CORRECTED ON SITE MANAGER VOLUNTARILY DISCARDED AND DENATURED FOOD VALUED AT $404 WEIGHING 26LBS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED
23PROPER DATE MARKING AND DISPOSITION−5
OBSERVED REFRIGERATED READY TO EAT TCS FOOD(2 GALLONS OF 2 PERCENT MILK) STORED IN WALK IN COOLER BEYOND DISCARD DATE OF 12/25/25. FOOD VALUED AT $10/WEIGHING 17LBS VOLUNTARILY DISCARDED BY MANAGER. INSTRUCTED MANAGER TO MONITOR DISCARD DATES ON REFRIGERATED READY TO EAT FOODS. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED

Basic (3)

−6 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED NO LEFT SPLASH GUARD INSTALLED ON HANDWASHING SINK IN BARISTA AREA. INSTRUCTED TO INSTALL LEFT SPLASH GUARD ON HANDWASHING SINK IN BARISTA AREA TO PREVENT CONTAMINATION OF CLEAN EQUIPMENT AND UTENSILS STORED TO THE LEFT OF THE HANDWASHING SINK.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED NO IRREVERSIBLE TEMPERATURE INDICATOR FOR MEASURING SURFACE TEMPERATURE OF UTENSILS AND OTHER DISHES. INSTRUCTED MANAGER TO PROVIDE. CORRECTED ON SITE PROOF OF PURCHASE PROVIDED FOR PURCHASE OF IRREVERSIBLE TEMPERATURE INDICATOR FOR MEASURING SURFACE TEMPERATURE OF UTENSILS AND OTHER DISHES BEFORE CONCLUSION OF INSPECTION. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED DUST ON INTERIOR OF VENT ABOVE COOKING EQUIPMENT IN REAR PREP AREA. INSTRUCTED TO CLEAN INTERIOR OF HOOD ABOVE COOKING EQUIPMENT IN REAR PREP AREA AND MAINTAIN.

Base deductions−26 pts

Risk factor bonus (1× +5)−5 pts

Jan 25

Complaint InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED CLUTTER IN THE REAR STORAGE AREA. INSRUCTED TO REMOVE UNECCESSARY ITEMS OR ORGANIZE THE AREA AND MAINTAIN.

Base deductions−2 pts

Mar 24

Complaint InspectionPass

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
MUST PROVIDE VISIBLE THERMOMETERS TO MEASURE THE AMBIENT AIR TEMPERATURE IN ALL REACH-IN COOLERS IN THE KITCHEN.

Basic (3)

−6 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED WET IN USE WPING CLOTHS ON THE COUNTERS AND SHELVES IN THE BARISTA STATION. INSTRUCTED TO KEEP WIPE CLOTHS STORED IN PROPER SANITIZING SOLUTION WHEN NOT IN USE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED WET MOP STORED INSIDE OF MOP BUCKET IN UTILTTY AREA. INSTRUCTED TO HANG MOPS WHEN NOT IN USE TO ALLOW TO DRY.
58ALLERGEN TRAINING AS REQUIRED−2
NO PROOF OF ALLERGEN TRAINING ON SITE FOR CITY OF CHICAGO FOOD MANAGER. INSTRUCTED MANAGEMENT THAT ALL CITY OF CHICAGO FOOD MANAGERS MUST COMPLETE ALLERGEN TRAINING AND KEEP CERTIFICATE ON SITE.

Base deductions−11 pts

Nov 23

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
Using disposable cups as a food scoop, Instructed to use proper scoop.

Base deductions−2 pts

Jun 22

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Jun 22

Canvass InspectionFail

1 High3 Basic

4 total

84/100inspection score

−16 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND WASHING SIGNAGE AT HAND WASHING SINK IN FRONT AREA. INSTRUCTED MANAGER TO PROVIDE.

Basic (3)

−6 pts

40PERSONAL CLEANLINESS−2
OBSERVED SEVERAL FOOD HANDLER EMPLOYEE NOT WEARING A HAIR RESTRAINT WHILE HANDLING FOOD. INSTRUCTED MANAGEMENT THAT ALL FOOD HANDLING EMPLOYEES MUST WEAR A HAIR RESTRAINT WHILE PREPARING/HANDLING FOOD.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED NO IRREVERSIBLE THERMOMETER ON SITE AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
50HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE−2
OBSERVED IMPROPER HOT WATER TEMPERATURE AT HAND WASHING SINK IN BOTH BATHROOMS AT 86.8F TO 90.5F. INSTRUCTED MANAGER PROPER HOT WATER TEMPERATURE AT HAND WASHING SINKS MUST BE AT A MINIMUM OF 100.0F OR HIGHER THROUGH A MIXING VALVE OR COMBINATION FAUCET. PRIORITY VIOLATION. 7-38-030(C). CITATION ISSUED.BUILDING MAINTANCE CAME ON SITE TO FIX AND HOT WATER GOT TO 104.4F.

Base deductions−16 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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