What is Market Creations's health inspection score?

Market Creations has a SafeDine safety score of 80 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Market Creations last inspected?

Market Creations was last inspected on March 20, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Market Creations have?

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

Is Market Creations safe to eat at?

Market Creations has a good safety record with a score of 80/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Market Creations serve?

Market Creations serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Market Creations

Name: Market Creations
Address: 233 S WACKER DR, Chicago, 60606
Rating: 80

233 S WACKER DR, Chicago

Last inspected 12mo ago

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0Good

American•West Loop

Ranked #628 of 1000 in West LoopBetter than 17% of american restaurants

Stable

5 inspections

Last: Mar 20, 2025

low confidence

Directions Order

Inspections

Clean Rate

5.2

Avg Violations

13 months 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

Other violationHigh Priority

Regulatory compliance issue

Facility conditionHigh Priority

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-20

Final Score

Impact Breakdown

High Priority

-1 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-5 pts

Best practices • 2 pts each

Freshness Penalty

-12 pts

Score reduced due to stale inspection data

Inspection Timeline

+4 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

233 S WACKER DR, Chicago, IL 60606

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Violation Timeline

Dec 2022

1 inspections

2 high priority

4 intermediate

1 basic

Dec

Aug 2023

2 inspections

4 high priority

2 intermediate

8 basic

Aug 2024

1 inspections

3 basic

Aug

Mar 2025

1 inspections

2 basic

Inspection History

5 records on file

4 Canvass1 Canvass Re-Inspection

Mar 25

Canvass InspectionLatestPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
Employees food stored with customers food, instructed to separate.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
Several expired food handlers certificate, instructed to update.

Base deductions−4 pts

Aug 24

Canvass InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST CLEAN FOOD RACK IN THE REAR TO REMOVE FOOD DEBRIS AND/OR SPILLS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST CLEAN THE FLOOR AND FLOOR DRAINS THROUGH OUT TO REMOVE SPILLS AND DEBRIS. ALSO KEEP FLOORS IN THE DISH WASHING AREA DRY AS POSSIBLE TO PREVENT BREEDING PLACE FOR PESTS.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED THE LIGHT SHIELD IN THE WALK IN COOLER MISSING. MUST REPLACE AND MAINTAIN.

Base deductions−6 pts

Aug 23

Canvass Re-Inspection InspectionPass

1 High3 Basic

4 total

84/100inspection score

−16 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
4-602.11(B-E) OBSERVED ICE SCOOPER BEING STORED ON TOP OF THE ICE MACHINE WITH THE FOOD CONTACT SURFACE EXPOSED. INSTRUCTED ON HOW TO STORE ICE SCOOP BETWEEN USES PROPERLY.

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-501.11 OBSERVED TORN DOOR GASKET INSIDE OF THE HOT HOLDING DOOR. INSTRUCTED TO REPLACE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-101.19 OBSERVED MILK CRATES BEING USED AS SHELVING THROUGHOUT THE PREP AND STORAGE AREAS AND BEHIND SUSHI AREA IN THE FAR-RIGHT CORNER NEAR THE SWINGING DOOR. MUST REMOVE AND PROVIDE SHELVING 6" OFF THE FLOOR AND PROVIDE FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13 OBSERVED EXPIRED FOOD HANDLER CERTIFICATES FOR ALL EMPLOYEES ON SITE. INSTRUCTED TO MAINTAIN RECORDS AT ALL TIMES.

Base deductions−16 pts

Aug 23

Canvass InspectionFail

3 High2 Med5 Basic

10 total1 risk factor

45/100inspection score

−50 pts

High Priority (3)

−30 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY AND MAINTAIN WITH VERIFIABLE SIGNED COPIES ON SITE FOR ALL FOOD EMPLOYEES IN ACKNOWLEDGMENT OF REPORTING AGREEMENT. PRIORITY FOUNDATION VIOLATION #7-38-010. CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED ICE MACHINE LOCATED IN THE REAR FOOD PREP AREA WITH A BUILD-UP OF BLACK SLIME SUBSTANCE, DRIPPING ONTO ICE CUBES STORED AT BELOW ICE BIN. ICE IS USED FOR HUMAN CONSUMPTION. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION #7-38-005. CITATION ISSUED
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED ICE SCOOPER BEING STORED ON TOP OF THE ICE MACHINE WITH THE FOOD CONTACT SURFACE EXPOSED. INSTRUCTED ON HOW TO STORE ICE SCOOP BETWEEN USES PROPERLY.

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED INTERNAL TEMPERATURES OF THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ITEMS INSIDE THE TWO-DOOR PREP COOLER TO BE IMPROPER: SHREDDED CHICKEN 51.5F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 1 LB OF PRODUCT WORTH $11.55 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED NO LABELS FOR BULK BLACK STORAGE CONTAINERS (RICE, OATMEAL, UNKNOWN SEASONINGS) ON THE DRY STORAGE SHELF NEAR THE OFFICE. INSTRUCTED PERSON IN CHARGE OF ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH THE CONTENTS NAME.

Basic (5)

−10 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 AND NEHIND SUSHI AREA IN THE FAR-RIGHT CORNER NEAR THE SWINGING DOOR. MUST REMOVE AND PROVIDE SHELVING 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED AN ACCUMULATION OF DIRT/ DUST DEBRIS BUILDUP ON THE MEN'S & WOMEN'S TOILET ROOM EXHAUST VENTILATION. MUST DETAIL CLEAN AND MAINTAIN
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED EXPIRED FOOD HANDLER CERTIFICATES FOR ALL EMPLOYEES ON SITE. INSTRUCTED TO MAINTAIN RECORDS AT ALL TIMES.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED TORN DOOR GASKET INSIDE OF THE HOT HOLDING DOOR. INSTRUCTED TO REPLACE.
60PREVIOUS CORE VIOLATION CORRECTED−2
OBSERVED CONTINUED NON-COMPLIANCE FROM REPORT #2568132 CONDUCTED ON 12/07/22. PREVIOUS CORE VIOLATIONS NOT CORRECTED: (#58)2-102.13 FOUND CITY OF CHICAGO FOOD SERVICE MANAGER WITHOUT PROOF OF ALLERGEN TRAINING ON SITE AT THE TIME OF INSPECTION. INSTRUCTED TO PROVIDE PROOF OF ALLERGEN TRAINING FOR ALL CITY OF CHICAGO FOOD SERVICE MANAGERS. MUST CORRECT CORE VIOLATIONS BY THE DATE ON THE REPORT. PRIORITY FOUNDATION VIOLATION #7-42-090. CITATION ISSUED.

Base deductions−50 pts

Risk factor bonus (1× +5)−5 pts

Dec 22

Canvass InspectionPass w/ Conditions

2 High4 Med1 Basic

7 total

58/100inspection score

−42 pts

High Priority (2)

−20 pts

9NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED−10
OBSERVED FOOD HANDLER TOUCH READY-TO-EAT FOOD (FRIED CHICKEN AND CARROT) WITH BARE HANDS. OBSERVED FOOD HANDLER SLICING RTE CHICKEN AND SHREDDING RTE CARROT FOR SALAD BAR. FOOD EMPLOYEES? MAY NOT CONTACT EXPOSED, READY-TO-EAT FOOD WITH THEIR BARE HANDS. MUST USE SUITABLE UTENSILS SUCH AS DELI TISSUE, SPATULAS, TONGS, SINGLE-USE GLOVES, OR DISPENSING EQUIPMENT. PRIORITY VIOLATION. 7-38-010. CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
FOUND EMPLOYEE AND CUSTOMER TOILET ROOM HANDWASHING SINK WATER TEMPERATURE AT 58 F. INSTRUCTED MANAGER TO PROVIDE A MINIMUM HOT WATER TEMPERATURE OF 100F AT ALL TIMES. PRIORITY VIOLATION. 7-38-030(C). CITATION ISSUED. THE SINK WAS SERVICED BY MAINTENANCE AT THE TIME OF INSPECTION.

Intermediate (4)

−20 pts

21PROPER HOT HOLDING TEMPERATURES−5
FOUND TIME/TEMPERATURE CONTROL FOR SAFETY FOOD AT IMPROPER HOT HOLDING TEMPERATURES. COOKED CHICKEN AND RIBS AT 125F AND COOKED RICE AT 116F; INSTRUCTED THE PIC THAT ALL HOT FOOD HOLDING MUST BE HELD AT 135F OR ABOVE AT ALL TIMES. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED. FOOD DISCARDED. APPROX 100 LBS OF FOOD AT $300.
22PROPER COLD HOLDING TEMPERATURES−5
FOUND TIME/TEMPERATURE CONTROL FOR SAFETY FOODS AT IMPROPER COLD HOLDING TEMPERATURES. OBSERVED A VARIETY OF RAW AND FULLY COOKED SUSHI AT SUSHI BAR AT TEMPERATURES RANGING FROM 49F - 56F. NOTED CHICKEN AT TEMPERATURES RANGING FROM 69F - 65F IN MIDDLE SELF SERVICE COLD BAR. ALSO NOTED ARE WILD RICE AND COUSCOUS AT TEMPERATURES RANGING FROM 60F - 65F. INSTRUCTED TO PROVIDE A COLD HOLDING TEMPERATURE OF 41F OR BELOW. PRIORITY VIOLATION. 7-38-005. CITATION CONSOLIDATED WITH ABOVE VIOLATION. FOOD DISCARDED. APPROX 70 LBS OF FOOD AT $250.
24TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS−5
FOUND FRIED CHICKEN SITTING AT ROOM TEMPERATURE ON THE SPEED RACK NEXT TO FRYER. CHICKEN RANGE FROM 76F - 80F. THE MANAGER STATES CHICKEN IS KEPT OUT AT ROOM TEMPERATURE UNTIL IT IS REHEATED FOR SERVICE. FOUND NO TIME MARKER OR PROCEDURE FOR TIME AS A PUBLIC HEALTH CONTROL. INSTRUCTED MANAGER TO PROVIDE WRITTEN PROCEDURES, SAID PROCEDURES SHALL BE PREPARED IN ADVANCE, MAINTAINED IN THE RETAIL FOOD ESTABLISHMENT AND MADE AVAILABLE TO THE DEPARTMENT UPON REQUEST THAT specifies THE FOOD TEMPERATURE OF 41�F OR LESS WHEN REMOVED FROM COLD HOLDING TEMPERATURE CONTROL, OR 135�F OR GREATER WHEN REMOVED FROM HOT HOLDING TEMPERATURE CONTROL; THE FOOD SHALL BE MARKED OR OTHERWISE IDENTIFIED TO INDICATE THE TIME THAT IS FOUR (4) HOURS PAST THE POINT IN TIME WHEN THE FOOD IS REMOVED FROM TEMPERATURE CONTROL; THE FOOD SHALL BE DISCARDED, WITHIN FOUR (4) HOURS FROM THE POINT IN TIME WHEN THE FOOD IS REMOVED FROM TEMPERATURE CONTROL; CONTAINERS OR PACKAGES, OR MARKED TO EXCEED A FOUR (4)-HOUR LIMIT S
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
FOUND SEAWEED, DRIED TEMPURA, CRUMB, AND UNKNOWN SEASONINGS WITHOUT LABELING IN DRY GOOD STORAGE CABINET. INSTRUCTED MANAGER TO PROVIDE COMMON NAME TO ANY FOOD ITEMS TAKEN OUT OF THEIR ORIGINAL CONTAINER.

Basic (1)

−2 pts

58ALLERGEN TRAINING AS REQUIRED−2
FOUND CITY OF CHICAGO FOOD SERVICE MANAGER WITHOUT PROOF OF ALLERGEN TRAINING ON SITE AT THE TIME OF INSPECTION. INSTRUCTED TO PROVIDE PROOF OF ALLERGEN TRAINING FOR ALL CITY OF CHICAGO FOOD SERVICE MANAGERS.

Base deductions−42 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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