What is The Goddess West Loop's health inspection score?

The Goddess West Loop has a SafeDine safety score of 77 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 Goddess West Loop last inspected?

The Goddess West Loop was last inspected on October 30, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does The Goddess West Loop have?

The Goddess West Loop has 31 total violations across 10 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is The Goddess West Loop safe to eat at?

The Goddess West Loop has a good safety record with a score of 77/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does The Goddess West Loop serve?

The Goddess West Loop serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

The Goddess West Loop

Name: The Goddess West Loop
Address: 911 W RANDOLPH ST, Chicago, 60607
Rating: 77

911 W RANDOLPH ST, Chicago

Last Inspected: 10/30/2025

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0Good

American•West Loop

Ranked #578 of 1000 in West LoopBetter than 17% of american restaurants

Declining

10 inspections

Last: Oct 30, 2025

high confidence

Directions Order

Inspections

Clean Rate

3.1

Avg Violations

5 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Employee hygiene

Personal hygiene practices not followed

Permit/documentationHigh Priority

Administrative or documentation issue

Other violationHigh Priority

Regulatory compliance issue

Food storage

Food not properly stored or protected

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-23

Final Score

Impact Breakdown

High Priority

-7 pts

Direct health hazards • 10 pts each

Intermediate

-4 pts

Potential hazards • 5 pts each

Basic

-3 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

911 W RANDOLPH ST, Chicago, IL 60607

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Violation Timeline

May 2022

2 inspections

1 high priority

3 intermediate

4 basic

May

Feb 2023

1 inspections

4 basic

Feb 2024

1 inspections

3 basic

Feb

Mar 2024

1 inspections

1 basic

Jul 2024

2 inspections

1 high priority

1 intermediate

3 basic

Jul

Apr 2025

2 inspections

1 high priority

1 intermediate

3 basic

Oct 2025

1 inspections

2 high priority

1 intermediate

2 basic

Oct

Inspection History

10 records on file

2 Complaint2 Canvass Re-Inspection4 Canvass1 Short Form Complaint1 Complaint Re-Inspection

Oct 25

Complaint InspectionLatestPass w/ Conditions

2 High1 Med2 Basic

5 total1 risk factor

66/100inspection score

−29 pts

High Priority (2)

−20 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CERTIFIED FOOD MANAGER PRESENT WHILE TCS FOODS (SOUPS AND SALADS) WERE BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE TCS FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.
9NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED−10
OBSERVED A FOOD HANDLING EMPLOYEE CUTTING VEGETABLES IN THE REAR FOOD PREP AREA AND HANDLING THE READY-TO-EAT FOODS WITH THEIR BARE HANDS. MANAGEMENT INSTRUCTED THAT NO BARE HAND CONTACT IS ALLOWED WITH READY-TO-EAT FOODS. PRIORITY VIOLATION 7-38-010. CITATION ISSUED.

Intermediate (1)

−5 pts

23PROPER DATE MARKING AND DISPOSITION−5
OBSERVED READY-TO-EAT FOODS (CHICKEN BREAST, EGG AND TUNA SALAD AND SALAD DRESSINGS) STORED IN THE WALK-IN COOLER AND PREP COOLER BEYOND THE 7-DAY MAXIMUM USE BY DATE. MANAGEMENT INSTRUCTED TO USE OR DISCARD ALL EXPIRED FOOD PRODUCTS WITHIN 7 DAYS WITH THE PREP DATE COUNTING AS DAY #1. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
REPLACE THE TORN DOOR GASKET ON THE PREP COOLER DOOR IN THE REAR FOOD PREP AREA.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED SEVERAL FOOD HANDLING EMPLOYEES WITHOUT A FOOD HANDLER TRAINING CERTIFICATE ON THE PREMISES. MANAGEMENT INSTRUCTED THAT ALL FOOD HANDLING EMPLOYEES MUST SHOW PROOF OF FOOD HANDLER TRAINING.

Base deductions−29 pts

Risk factor bonus (1× +5)−5 pts

Apr 25

Canvass Re-Inspection 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
4-101.19 OBSERVED MILK CRATES BEING USED AS SHELVING THROUGHOUT THE PREP AND STORAGE AREAS. MUST REMOVE AND PROVIDE SHELVING THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.

Base deductions−2 pts

Apr 25

Canvass InspectionPass w/ Conditions

1 High1 Med2 Basic

4 total

81/100inspection score

−19 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED FACILITY EQUIPMENT FOR COLD HOLDING IN DISREPAIR. NOTED SALAD BAR COOLER TO BE AT IMPROPER TEMPERATURE AT 55F. INFORMED PERSON IN CHARGE TO REPAIR OR REPLACE FOR PROPER COLD HOLDING OF 41 DEGREES F OR BELOW. TAGGED UNIT. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED TCS FOODS HELD AT IMPROPER INTERNAL TEMPERATURES IN THE FRONT SALAD COLD HOLDING UNIT, SUCH AS 7LBS OF CHICKEN AT 45.2F, 10LBS OF CHICKEN SALAD AT 47.8F AND 7 LBS OF PASTA SALAD AT 47.4F. MANAGER DISCARDED AND DENATURED A TOTAL OF 24 LBS AT $300. ALL COLD TCS FOOD MUST MAINTAIN 41F OR BELOW. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.

Basic (2)

−4 pts

45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
OBSERVED SINGLE SERVICE ARTICLES NOT INVERTED AND SERVICE AREA AND STORED ON FLOOR IN BASEMENT STORAGE AREAS. INSTRUCTED MANAGER TO INVERT AND ELEVATE ALL SINGLE SERVICE ARTICLES OFF FLOOR.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED MILK CRATES BEING USED AS SHELVING THROUGHOUT THE PREP AND STORAGE AREAS. MUST REMOVE AND PROVIDE SHELVING THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.

Base deductions−19 pts

Jul 24

Canvass Re-Inspection InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

40PERSONAL CLEANLINESS−2
2-402.11 OBSERVED FOOD HANDLERS AT THE FRONT COUNTER AREA PREPPING FOOD WITHOUT HAIR RESTRAINTS. INSTRUCTED PERSON IN CHARGE THAT ALL FOOD HANDLERS MUST WEAR A HAIR RESTRAINT.

Base deductions−2 pts

Jul 24

Canvass InspectionPass w/ Conditions

1 High1 Med2 Basic

4 total

81/100inspection score

−19 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
NOTED IMPROPER COLD-HOLD TEMPERATURE OF 50.1F AT KITCHEN COLD-HOLD UNIT. INFORMED ALL REFRIGERATOR UNITS SHALL MAINTAIN A PROPER TEMPERATURE OF 41F AND BELOW. THE REFRIGERATOR UNIT MUST NOT BE USED UNTIL REINSPECTED BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH (CDPH). PRIORITY VIOLATION #7-38-005. CITATION ISSUED.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED TCS FOODS HELD AT IMPROPER INTERNAL TEMPERATURES IN THE KITCHEN PREP COLD HOLDING UNIT, SUCH AS 3 LBS OF TUNA AT 49.2F, 3 LBS OF DICE CHICKEN AT 47.8F, AND 3 LBS OF HAM AT 47.4F. THE MANAGER DISCARDED AND DENATURED A TOTAL OF 9LBS AT $120. ALL COLD TCS FOOD MUST MAINTAIN 41F OR BELOW. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.

Basic (2)

−4 pts

40PERSONAL CLEANLINESS−2
OBSERVED FOOD HANDLERS AT THE FRONT COUNTER AREA PREPPING FOOD WITHOUT HAIR RESTRAINTS. INSTRUCTED PERSON IN CHARGE THAT ALL FOOD HANDLERS MUST WEAR A HAIR RESTRAINT.
41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED WET WIPING CLOTHS ON SEVERAL PREP SURFACE AREAS. INSTRUCTED TO PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION BETWEEN USES TO PREVENT CONTAMINATION OF EQUIPMENT & FOOD. MUST MAINTAIN.

Base deductions−19 pts

Mar 24

Short Form Complaint InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
3-305.11 OBSERVED FOOD CONTAINERS STORED ON THE FLOOR IN THE BASEMENT STORAGE AREA. INSTRUCTED MANAGER TO PROPERLY STORE AND PROTECT FOOD ITEMS FROM CONTAMINATION WHILE STORED BY ELEVATING AT LEAST SIX INCHES FROM THE FLOOR ON RAISED SHELVING UNITS.

Base deductions−2 pts

Feb 24

Canvass InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD CONTAINERS STORED ON THE FLOOR IN THE BASEMENT STORAGE AREA. INSTRUCTED MANAGER TO PROPERLY STORE AND PROTECT FOOD ITEMS FROM CONTAMINATION WHILE STORED BY ELEVATING AT LEAST SIX INCHES FROM THE FLOOR ON RAISED SHELVING UNITS.
41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED WIPING CLOTHS INSIDE WALK-IN COOLER. INSTRUCTED TO PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION BETWEEN USES TO PREVENT CONTAMINATION OF EQUIPMENT & FOOD.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED THE VENTILATION HOOD AND FILTERS ABOVE THE COOKING EQUIPMENT IN NEED OF CLEANING. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN AT ALL TIMES.

Base deductions−6 pts

Feb 23

Canvass InspectionPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
FOUND TRAYS OF BACON AND BREAD STORED DIRECTLY NEXT TO THE PREP/DISH AREA HANDWASHING SINK. INSTRUCTED TO INSTALL A SPLASH GUARD ON THE RIGHT SIDE OF THE HAND SINK TO PREVENT CONTAMINATION OR RELOCATE THE TRAYS OF OPEN FOOD AWAY FROM THE HANDWASH SINK.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED MILK CRATES BEING USED FOR STORAGE AND SHELVING THROUGHOUT THE PREP AND BASEMENT AREAS AND INSIDE THE WALK-IN COOLER. MUST REMOVE MILK CRATES AND PROVIDE STORAGE/SHELVING UNITS FREE OF UNNECESSARY CREVICES AND DESIGNED TO BE EASILY CLEANABLE.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED FOOD HANDLERS WITHOUT TRAINING. INSTRUCTED MANAGEMENT THAT ALL EMPLOYEES WHO HANDLE OR PREPARE FOOD MUST COMPLETE FOOD HANDLER TRAINING AND KEEP CERTIFICATES ON SITE.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED EXPIRED AND MISSING ALLERGEN TRAINING CERTIFICATES. INSTRUCTED MANAGEMENT THAT ALL EMPLOYEES WHO HAVE A CITY OF CHICAGO FOOD MANAGER CERTIFICATE MUST COMPLETE ALLERGEN TRAINING AND KEEP CERTIFICATES ON SITE.

Base deductions−8 pts

May 22

Complaint Re-Inspection InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.11-- INSTRUCTED TO CLEAN PUDDLE OF WATER ON FLOOR AND GREEN MOLDY SUBSTANCE LEADING TO STAIRWAY 2ND FLOOR OFFICE IN BASEMENT.

Base deductions−2 pts

May 22

Complaint InspectionFail

1 High3 Med3 Basic

7 total

69/100inspection score

−31 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED IMPROPER AMBIENT TEMPERATURE INSIDE OF SALAD BAR COOLER AT 45.5F. ALSO OBSERVED IMPROPER AMBIENT TEMPERATURE INSIDE OF PREP COOLER AT SAUTEE STATION READING AT 48.4F. PROPER AMBIENT TEMPERATURE INSIDE OF A COLD HOLDING UNIT MUST BE AT 41.0F OR BELOW. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

Intermediate (3)

−15 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED SALMON AT IMPROPER COLD HOLDING TEMPERATURE AT 62.6F. ALSO OBSERVED THE FOLLOWING TCS FOODS AT IMPROPER COLD HOLDING TEMPERATURE. COOKED BRUSSEL SPROUTS FOUND AT 64.2F, STUFFED VEGGIE SAMOSAS FOUND AT 70.1F, HARD BOILED EGGS FOUND AT 48.7F, SPRING MIX SALAD FOUND AT 53.2F, SPINACH FOUND AT 49.8F, ROMAINE LETTUCE FOUND AT 43.8F, CHEDDAR CHEESE FOUND AT 49.6F, BLUE CHEESE FOUND AT 49.1F, CHICKEN BREAST FOUND AT 52.8F, CHOPPED HAM FOUND AT 50.5F, TOFU FOUND AT 48.7F, FETA CHEESE FOUND AT 45.3F, KALE FOUND AT 52.3F, COOKED EGGPLANT FOUND AT 70.2F, STUFFED CHICKEN SAMOSAS FOUND AT 70.2F, MEATLOAF FOUND AT 69.7F, ROASTED POTATOES FOUND AT 47.7F, CARROT HARISSA SALAD FOUND AT 48.2F, BEEF FOUND AT 59.1F, STEAK CHEESE PIE FOUND AT 69.2F AND DAYA CHEESE FOUND AT 46.2F. FOOD HAS BEEN DISCARDED AND DENATURED. ALL FOOD WEIGHING APPROXIMATELY 200 LBS AT A COST OF $400.00. TCS FOODS MUST BE STORED AT PROPER COLD HOLDING TEMPERATURE AT 41.0F OR BELOW INSIDE OF A COLD HOLDING UNIT. PRIORITY VI
23PROPER DATE MARKING AND DISPOSITION−5
OBSERVED 12 JARS OF PACKAGED PICKLES FOR CUSTOMER SELF SERVICE WITHOUT AN EXPIRATION DATE. PICKLES HAVE BEEN DISCARDED AND DENATURED. FOOD WEIGHING APPROXIMATELY 30 LBS AT A COST OF $175.00. OBSERVED COOKED MEAT PIES WITHOUT AN EXPIRATION DATE. ALSO OBSERVED PACKAGED SALAMI AND CHORIZO FOR CUSTOMER SELF SERVICE WITHOUT AN EXPIRATION DATE. FOOD HAS BEEN TAGGED AND HELD FOR INSPECTION. MUST BE ABLE TO PROVIDE EXPIRATION DATE. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED MULTIPLE PACKAGED FOOD ITEMS FOR CUSTOMER SELF SERVICE WITHOUT PROPER FOOD LABELS (YOGURT PARFAITS, HUMMUS, EGG SALAD, CHICKEN SALAD, SPINACH LASAGNA, TURKEY POT PIE, COOKED VEGTABLES, COOKED CHICKEN BREASTS, CHICKEN FINGERS, COOKED SALMON, SHEPARD'S PIE, FETA DIP). MUST Identity (name of food), Net Quantity of Contents, Ingredient List, Major Food Allergens, Business Name and Address, Nutrition Facts (if applicable), Safe Handling Instructions (applicable to raw Meat and Poultry.

Basic (3)

−6 pts

54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OBSERVED OUTSIDE GARBAGE DUMPSTER OVERFLOWING WITH TRASH PREVENTING LID CLOSURE. INSTRUCTED TO STORE ALL TRASH AND RECYCLABLES INSIDE DUMPSTER WITH LID SHUT TO PREVENT ENTRY POINTS FOR PESTS. PRIORITY FOUNDATION VIOLATION. 7-38-020(b). CITATION ISSUED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN PUDDLE OF WATER ON FLOOR AND GREEN MOLDY SUBSTANCE LEADING TO STAIRWAY 2ND FLOOR OFFICE IN BASEMENT.
61SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC−2
SUMMARY REPORT NOT POSTED IN PLAIN VIEW OF ESTABLISHMENT'S CUSTOMERS FROM 2/10/2022, REPORT #2549675. INSTRUCTED TO POST RECENT SUMMARY REPORT VISIBLE TO THE PUBLIC. PRIORITY FOUNDATION VIOLATION. 7-42-010(b). CITATION ISSUED.

Base deductions−31 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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