What is National Louis University's health inspection score?

National Louis University has a SafeDine safety score of 92 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was National Louis University last inspected?

National Louis University was last inspected on November 17, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does National Louis University have?

National Louis University has 14 total violations across 7 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is National Louis University safe to eat at?

Yes, National Louis University has an excellent safety record with a score of 92/100. This indicates strong compliance with health and safety standards.

What type of cuisine does National Louis University serve?

National Louis University serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

National Louis University

Name: National Louis University
Address: 18 S MICHIGAN AVE, Chicago, 60603
Rating: 92

18 S MICHIGAN AVE, Chicago

Last Inspected: 11/17/2025

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0Excellent

American•The Loop

Ranked #88 of 865 in The LoopBetter than 17% of american restaurants

Stable

7 inspections

Last: Nov 17, 2025

high confidence

Directions Order

Inspections

Clean Rate

Avg Violations

5 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Plumbing issues

Plumbing or waste disposal problems

Employee hygiene

Personal hygiene practices not followed

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-8

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-4 pts

Best practices • 2 pts each

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

18 S MICHIGAN AVE, Chicago, IL 60603

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Violation Timeline

Oct 2022

2 inspections

1 intermediate

3 basic

Oct

Oct 2023

1 inspections

1 high priority

1 basic

Nov 2023

1 inspections

1 basic

Nov

Nov 2024

1 inspections

1 high priority

1 basic

Nov 2025

2 inspections

5 basic

Nov

Inspection History

7 records on file

3 Canvass Re-Inspection4 Canvass

Nov 25

Canvass Re-Inspection InspectionLatestPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
5-205.15: OBSERVED HANDWASHING SINKS IN FACILITY AT IMPROPER AMBIENT TEMPERATURES RANGING BETWEEN 77.5-90.5F. OBSERVED HANDWASHING SINK IN LARGE PREP AREA ON NORTHSIDE, PASTRY PREP AND HANDWASHING SINK #3(STARING FROM LEFT)IN 7TH FLOOR WOMEN'S WASHROOM. INSTRUCTED A HANDWASHING SINK SHALL BE EQUIPPED TO PROVIDE WATER AT A TEMPERATURE OF AT LEAST 100F THROUGH A MIXING VALVE OR COMBINATION FAUCET. NOTE: THERE ARE OTHER PROPERLY FUNCTIONING IN LARGE PREP AREA, PASTRY PREP AND 7TH FLOOR WOMEN'S WASHROOM.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
6-501.14: OBSERVED DUST ON FILTERS IN ALL FILTERS THROUGHOUT LARGE PREP AREA.INSTRUCTED TO CLEAN ALL FILTERS IN HOODS IN LARGE PREP AREA AND MAINTAIN.

Base deductions−4 pts

Nov 25

Canvass InspectionFail

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED TEMPERATURE OF THE WASH SOLUTION IN LARGE HIGH TEMPERATURE DISH MACHINE IN DISHWASHING AREA AT IMPROPER TEMPERATURE OF 120F. INSTRUCTED TO REPAIR LARGE HIGH TEMPERATURE DISH MACHINE IN DISHWASHING AREA, WASH SOLUTION IN SPRAY TYPE WAREWASHERS THAT USE HOT WATER TO SANITIZE MAY NOT BE LESS THAN 150F. PRIORITY FOUNDATION VIOLATION 7-38-025 CITATION ISSUED
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED HANDWASHING SINKS IN FACILITY AT IMPROPER AMBIENT TEMPERATURES RANGING BETWEEN 77.5-90.5F. OBSERVED HANDWASHING SINK IN LARGE PREP AREA ON NORTHSIDE, PASTRY PREP AND HANDWASHING SINK #3(STARING FROM LEFT)IN 7TH FLOOR WOMEN'S WASHROOM. INSTRUCTED A HANDWASHING SINK SHALL BE EQUIPPED TO PROVIDE WATER AT A TEMPERATURE OF AT LEAST 100F THROUGH A MIXING VALVE OR COMBINATION FAUCET. NOTE: THERE ARE OTHER PROPERLY FUNCTIONING IN LARGE PREP AREA, PASTRY PREP AND 7TH FLOOR WOMEN'S WASHROOM.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED DUST ON FILTERS IN ALL FILTERS THROUGHOUT LARGE PREP AREA.INSTRUCTED TO CLEAN ALL FILTERS IN HOODS IN LARGE PREP AREA AND MAINTAIN.

Base deductions−6 pts

Nov 24

Canvass InspectionPass

1 High1 Basic

2 total1 risk factor

83/100inspection score

−12 pts

High Priority (1)

−10 pts

6PROPER EATING, TASTING, DRINKING, OR TOBACCO USERisk Factor−10
OBSERVED AN EMPLOYEE EATING IN THE FOOD PREPARATION AREA. EMPLOYEES MUST USE A DESIGNATED AREA OUTSIDE OF FOOD PREPARATION AREA FOR EATING.

Basic (1)

−2 pts

45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
MUST INVERT BOWLS AND PLASTIC CONTAINERS AT THE SERVING LINE.

Base deductions−12 pts

Risk factor bonus (1× +5)−5 pts

Nov 23

Canvass Re-Inspection InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

40PERSONAL CLEANLINESS−2
2-402.11 OBSERVED STUDENTS WITH BEARDS AND WITHOUT BEARD GUARDS WHILE PREPPING FOODS. INSTRUCTED TO PROVIDE.

Base deductions−2 pts

Oct 23

Canvass InspectionFail

1 High1 Basic

2 total

88/100inspection score

−12 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
5-202.12(A) OBSERVED MULTIPLE HAND WASHING SINKS RANGING FROM 88F-94F DURING THE INSPECTION IN THE FOOD PREP AREAS AS WELL AS THE HAND WASHING SINKS LOCATED IN THE TOILET ROOMS BY THE FREIGHT ELEVATOR AT AN INADEQUATE HOT WATER TEMPERATURE OF 65F IN BOTH THE MEN'S AND WOMEN'S TOILET ROOMS. MANAGER WAS ABLE TO ADJUST THE HOT WATER TEMPERATURE AT THE HAND WASHING SINKS IN THE FOOD PREP AREAS HOWEVER THE ENGINEER WAS NOT ABLE TO CORRECT THE HOT WATER TEMPERATURE AT THE SINKS IN THE TOILET ROOMS BY THE FREIGHT ELEVATOR. INSTRUCTED TO REPAIR SO THAT SAID TOILET ROOM'S HAND WASHING SINKS MAINTAIN 100F AT ALL TIMES. PRIORITY VIOLATION. CITATION ISSUED 7-38-030.

Basic (1)

−2 pts

40PERSONAL CLEANLINESS−2
2-402.11 OBSERVED STUDENTS WITH BEARDS AND WITHOUT BEARD GUARDS WHILE PREPPING FOODS. INSTRUCTED TO PROVIDE.

Base deductions−12 pts

Oct 22

Canvass Re-Inspection InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO ALLERGEN TRAINING ON-SITE AT THE 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−2 pts

Oct 22

Canvass InspectionFail

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED TCS FOODS HELD AT IMPROPER INTERNAL TEMPERATURES IN THE BACK BAKERY PREP COLD HOLDING UNIT, SUCH AS 10LBS OF BUTTER AT 65.2F, 2 DOZENS OF EGGS AT 67.8F, 3 GALLONS OF MILK AT 66.9F AND 10LBS OF WHIPPING CREAM AT 67.4F. MANAGER DISCARDED A TOTAL 25LBS AT $50. ALL COLD TCS FOOD MUST MAINTAIN 41F OR BELOW . PRIORITY VIOLATION. CITATION ISSUED 7-38-005.

Basic (2)

−4 pts

48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED NO IRREVERSIBLE THERMOMETER ON SITE AT TIME OF INSPECTION FOR MEASURING THE UTENSIL SURFACE TEMEPERATURE. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO ALLERGEN TRAINING ON-SITE AT THE 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−9 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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