What is The Dining Room AT Kendall College AT National Lou's health inspection score?

The Dining Room AT Kendall College AT National Lou has a SafeDine safety score of 72 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 Dining Room AT Kendall College AT National Lou last inspected?

The Dining Room AT Kendall College AT National Lou was last inspected on November 17, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does The Dining Room AT Kendall College AT National Lou have?

The Dining Room AT Kendall College AT National Lou has 16 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is The Dining Room AT Kendall College AT National Lou safe to eat at?

The Dining Room AT Kendall College AT National Lou has a good safety record with a score of 72/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does The Dining Room AT Kendall College AT National Lou serve?

The Dining Room AT Kendall College AT National Lou serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

The Dining Room AT Kendall College AT National Lou

Name: The Dining Room AT Kendall College AT National Lou
Address: 18 S MICHIGAN AVE, Chicago, 60603
Rating: 72

18 S MICHIGAN AVE, Chicago

Last Inspected: 11/17/2025

▲Improving

Own or manage this restaurant?

Claim it to unlock analytics →

0Good

American•The Loop

Ranked #495 of 865 in The LoopBetter than 17% of american restaurants

Improving

5 inspections

Last: Nov 17, 2025

high confidence

Directions Order

Inspections

20%

Clean Rate

3.2

Avg Violations

5 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Temperature controlHigh Priority

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

Food storage

Food not properly stored or protected

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-28

Final Score

Impact Breakdown

High Priority

-14 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-7 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

18 S MICHIGAN AVE, Chicago, IL 60603

Open in Maps

View Menu Order Online

Violation Timeline

Oct 2022

1 inspections

1 intermediate

1 basic

Oct

Oct 2023

1 inspections

Nov 2024

1 inspections

1 high priority

Nov

Nov 2025

2 inspections

4 high priority

1 intermediate

8 basic

Inspection History

5 records on file

1 Canvass Re-Inspection4 Canvass

Nov 25

Canvass Re-Inspection InspectionLatestPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
3-305.11: OBSERVED NO LID/COVER FOR ICE BIN IN BAR. INSTRUCTED TO PROVIDE LID/COVER FOR ICE BIN IN BAR TO PREVENT CONTAMINATION OF ICE IN ICE BIN DURING STORAGE TO PREVENT EXPOSURE TO SPLASHES, DUST OR OTHER CONTAMINATION.
39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
3-307.11: OBSERVED NO LEFT SPLASH GUARD ON SOUTH SIDE HANDWASHING SINK IN PREP AREA. INSTRUCTED TO INSTALL LEFT SPLASH GUARD ON SOUTH SIDE HANDWASHING SINK IN PREP AREA TO PREVENT CONTAMINATION OF FOOD IN COLDING UNIT AND PREP SURFACES OF COLD HOLDING UNIT.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
4-903.11 (A;B;D): OBSERVED KNIVES, FORKS AND SPOONS STORED LAYING DOWN IN SILVERWARE HOLDER IN BARISTA STATION. INSTRUCTED TO STORE UTENSILS COVERED OR INVERTED WITH HANDLES UP TO PREVENT CONTAMINATION.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
6-501.14: OBSERVED DUST ON FILTERS IN HOODS. INSTRUCTED TO CLEAN FILTERS IN HOODS AND MAINTAIN.

Base deductions−8 pts

Nov 25

Canvass InspectionFail

4 High1 Med4 Basic

9 total

47/100inspection score

−53 pts

High Priority (4)

−40 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HANDWASHING SIGNAGE AT BAR HANDWASHING SINK. INSTRUCTED TO POST CLEARLY VISIBLE SIGNAGE AT ALL HANDWASHING SINKS USED BY FOOD EMPLOYEES THAT NOTIFIES FOOD EMPLOYEES TO WASH THEIR HANDS.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED IMPROPER MINIMUM WATER TEMPERATURES RANGING BETWEEN 89.6-93.4F AT HANDWASHING SINKS IN FACILITY. OBSERVED IMPROPER MINIMUM WATER TEMPERATURES AT HANDWASHING SINKS IN PREP AREA AND BARISTA STATION. 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.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED LOW TEMPERATURE DISH MACHINE IN BAR IMPROPERLY SANTIZING AT A CONCENTRATION OF 0PPM CHLORINE.CORRECTED ON SITE 'HELD FOR INSPECTION' TAG PLACED ON LOW TEMPERATURE DISH MACHINE IN BAR. INSTRUCTED ONCE LOW TEMPERATURE DISH MACHINE IN BAR HAS BEEN REPAIRED AND IS SANITIZING AT A MINIMUM CONCENTRATION OF 50PPM CHLORINE E-MAIL FOOD@CITYOFCHICAGO.ORG TO REQUEST TAG REMOVAL PRIOR TO USING UNIT.( NOTE: LOW TEMPERATURE DISH MACHINE IN BAR NOT IN USE AT TIME OF INSPECTION, INSTRUCTED FACILITY MUST USE EITHER THE THREE COMPARTMENT SINK OR HIGH TEMPERATURE DISH MACHINES IN KENDALL COLLEGE AT NATIONAL LOUIS UNIVERSITY TO SANITIZE ALL EQUIPMENT AND UTENSILS, DISHWASHING AREA IS LOCATED ON THE SAME FLOOR THROUGH THE DOUBLE DOORS IN REAR OF PREP AREA.) PRIORITY VIOLATION 7-38-025 NO CITATION ISSUED
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED TWO DOOR COLD HOLDING UNIT IN PREP AREA AT IMPROPER AMBIENT TEMPERATURE OF 52.3F. INSTRUCTED ALL COLD HOLDING UNITS MUST BE MAINTAINED AT 41F OR BELOW. CORRECTED ON SITE TWO DOOR COLD HOLDING UNIT IN PREP AREA REPAIRED BEFORE CONCLUSION OF INSPECTION OBSERVED PROPER AMBIENT TEMPERATURE OF 21.9F AFTER REPAIR. PRIORITY VIOLATION 7-38-005 CITATION ISSUED

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED COLD TCS FOODS, HELD AT IMPROPER TEMPERATURES RANGING BETWEEN 45.0-53.2F. OBSERVED COLD TCS FOODS, SALMON(53.2F), HALF AND HALF(45.7F) AND MILK(45.0F) 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 $50 WEIGHING 4LBS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Basic (4)

−8 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED NO LEFT SPLASH GUARD ON SOUTH SIDE HANDWASHING SINK IN PREP AREA. INSTRUCTED TO INSTALL LEFT SPLASH GUARD ON SOUTH SIDE HANDWASHING SINK IN PREP AREA TO PREVENT CONTAMINATION OF FOOD IN COLDING UNIT AND PREP SURFACES OF COLD HOLDING UNIT.
39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED NO LID/COVER FOR ICE BIN IN BAR. INSTRUCTED TO PROVIDE LID/COVER FOR ICE BIN IN BAR TO PREVENT CONTAMINATION OF ICE IN ICE BIN DURING STORAGE TO PREVENT EXPOSURE TO SPLASHES, DUST OR OTHER CONTAMINATION.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED KNIVES, FORKS AND SPOONS STORED LAYING DOWN IN SILVERWARE HOLDER IN BARISTA STATION. INSTRUCTED TO STORE UTENSILS COVERED OR INVERTED WITH HANDLES UP TO PREVENT CONTAMINATION.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED DUST ON FILTERS IN HOODS. INSTRUCTED TO CLEAN FILTERS IN HOODS AND MAINTAIN.

Base deductions−53 pts

Nov 24

Canvass InspectionPass

1 High

1 total

90/100inspection score

−10 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED METHOD OF COOLING FOR PASTA NOODLES TO BE INADEQUATE IN THE WALK-IN COOLER. FOOD MUST BE UNCOVERED DURING COOLING PROCESS.

Base deductions−10 pts

Oct 23

Canvass InspectionCleanPass

No violations

100/100inspection score

Oct 22

Canvass InspectionPass

1 Med1 Basic

2 total

93/100inspection score

−7 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED SALT OUT OF THE ORIGINAL CONTAINERS AND IN STAINLESS STEEL CONTAINER WITHOUT LABELS CONTAINING THE PRODUCT NAME. INSTRUCTED TO LABEL ALL FOODS AND SPICES WITH COMMON NAME THAT ARE OUT OF THE ORIGINAL CONTAINERS.

Basic (1)

−2 pts

58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO ALLERGEN TRAINING ON SITE AT TIME OF INSPECTION. INSTRUCTED ALL EMPLOYEES HOLDING CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATES MUST COMPLETE ALLERGEN TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.

Base deductions−7 pts

Community Reviews

No reviews yet. Be the first to share your experience!

Leave a Review

Community Safety Reports

No reviewed safety reports. Help keep others safe by reporting any food safety concerns.

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.

Explore More

Restaurants in Chicago American Restaurants Best in Chicago All Illinois Restaurants