What is Terra E Mare's health inspection score?

Terra E Mare has a SafeDine safety score of 99 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Terra E Mare last inspected?

Terra E Mare was last inspected on December 4, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Terra E Mare have?

Terra E Mare has 21 total violations across 8 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Terra E Mare safe to eat at?

Yes, Terra E Mare has an excellent safety record with a score of 99/100. This indicates strong compliance with health and safety standards.

Official Health Record

Terra E Mare

Name: Terra E Mare
Address: 404-406 S WELLS ST, Chicago, 60607
Rating: 99

404-406 S WELLS ST, Chicago

Last Inspected: 12/4/2025

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0Excellent

West Loop

Ranked #19 of 1000 in West Loop

Stable

8 inspections

Last: Dec 4, 2025

high confidence

Directions Order

Inspections

63%

Clean Rate

2.6

Avg Violations

4 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Permit/documentation

Administrative or documentation issue

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-1

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-1 pts

Best practices • 2 pts each

Inspection Timeline

+1 pts

100

Latest

100% weight

2nd

60% weight

100

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

404-406 S WELLS ST, Chicago, IL 60607

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Violation Timeline

Oct 2022

1 inspections

Oct

Jul 2023

1 inspections

8 high priority

2 intermediate

8 basic

Aug 2023

1 inspections

1 high priority

Aug

Oct 2023

1 inspections

Oct 2024

1 inspections

Oct

Dec 2024

2 inspections

2 basic

Dec 2025

1 inspections

Dec

Inspection History

8 records on file

3 Canvass2 Non-Inspection2 License Re-Inspection1 License

Dec 25

Canvass InspectionLatestCleanOut of Business

No violations

100/100inspection score

Dec 24

Canvass InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 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. MUST REMOVE AND PROVIDE SHELVING THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED FOOD SERVICE SANITATION MANAGER WITHOUT FOOD ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO MEET REQUIREMENT.

Base deductions−4 pts

Dec 24

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

Oct 24

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

Oct 23

License Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Aug 23

License Re-Inspection InspectionPass w/ Conditions

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 1 WALK-IN COOLER MAINTAINING IMPROPER AMBIENT TEMPERATURE OF 80.1F. COOLER TAGGED AND HELD FOR INSPECTION. INSTRUCTEDT TO REPAIR UNIT SO IT IS CAPABLE OF MAINTAINING AN AMBIENT TEMPERATURE AT OR BELOW 41F AT ALL TIMES. PRIORITY VIOLATION 7-38-005. NO CITATION ISSUED.

Base deductions−10 pts

Jul 23

License InspectionFail

8 High2 Med8 Basic

18 total2 risk factors

0/100inspection score

−106 pts

High Priority (8)

−80 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE AN EMPLOYEE HEALTH POLICY THAT INCLUDES A SIGNED ACKNOWLEDGEMENT FROM EACH EMPLOYEE. PRIORITY FOUNDATION 7-38-010.
5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
OBSERVED NO VOMIT/DIARRHEA CLEANUP KIT OR WRITTEN PROCEDURES ON SITE AT THE TIME OF INSPECTION. INSTRUCTED MANAGEMENT TO PROVIDE. PRIORITY FOUNDATION 7-38-005.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED ALL HANDWASHING SINKS WITHOUT PAPER TOWELS. INSTRUCTED MANAGEMENT THAT ALL HANDWASHING SINKS MUST BE EQUIPPED WITH A HAND DRYING PROVISION AT ALL TIMES; INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-030(C).
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED ALL HANDWASHING SINKS WITHOUT HANDWASHING SIGNAGE. MUST PROVIDE HANDWASHING SIGNAGE AT ALL HANDWASHING SINKS.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED ALL HANDWASHING SINKS WITHOUT HANDWASHING SOAP. INSTRUCTED MANAGEMENT THAT ALL HANDWASHING SINKS MUST BE EQUIPPED WITH HAND-CLEANING LIQUID AT ALL TIMES. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION 7-38-030
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
FOUND NO HOT WATER AT THE BASEMENT WASHROOM HANDWASHING SINK. WATER IS AT 70.0 F. MUST PROVIDE HOT WATER WITH A MINIMUM TEMPERATURE OF 100 F AND MAXIMUM OF 120 F. PRIORITY VIOLATION 7-38-030(C).
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED THE HIGH-TEMPERATURE DISH MACHINE AND THE BAR LOW-TEMPERATURE DISH MACHINE UNABLE TO TURN ON OR OPERATE. INSTRUCTED MANAGEMENT TO GET MACHINES SERVICED SO THAT THEY BOTH ARE OPERATING/SANITIZING PER DATA PLATE. PRIORITY VIOLATION 7-38-025
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
EQUIPMENT NOT MAINTAINING PROPER TEMPERATURE. NOTED TEMPERATURE OF THE KITCHEN WALK-IN COOLER TO BE IMPROPER AT 60.0 F. OBSERVED A HOT-HOLDING UNIT UNPLUGGED/NOT IN OPERATION. OBSERVED A 2-DRAWER COOLER UNPLUGGED/ NOT IN OPERATION. INSTRUCTED MANAGEMENT ALL COOLERS MUST BE OPERATING AT OR BELOW 41F, AND ALL HOT HOLDING UNITS MUST BE OPERATING AT OR ABOVE 135F. PRIORITY VIOLATION 7-38-005.

Intermediate (2)

−10 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED A 1-INCH GAP AT THE BOTTOM OF THE ENTRY DOOR. MUST SEAL TO PREVENT RODENT/PEST ENTRY AND MAINTAIN.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED NO PEST CONTROL LOG BOOK ON SITE. MANAGEMENT WAS ONLY ABLE TO PROVIDE REPORTS FOR THE ENTIRE BUILDING (412 S WELLS). INSTRUCTED TO SEPARATE REPORTS SO THAT 404-406 S WELLS HAS OWN REPORTS AND TO PROVIDE A COMPLETE LOG BOOK WITH INSPECTION RECEIPTS (AT LEAST TWICE A YEAR PER CODE), PEST CONTROL LICENSE WITH AN IDPH 051 NUMBER, CHEMICAL SAFETY DATA SHEETS, ETC, AND MAINTAIN ON SITE. PRIORITY FOUNDATION 7-38-020(C).

Basic (8)

−16 pts

48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED FACILITY WITHOUT A CHEMICAL TEST KIT ON SITE FOR THE SANITIZER (BLEACH) BEING USED FOR SANITIZING AT THE LOW TEMP DISH MACHINE. INFORMED PERSON IN CHARGE OF A TEST KIT THAT ACCURATELY MEASURES THE CONCENTRATION IN MG/L OF A SANITIZING SOLUTION MUST BE PROVIDED. PRIORITY FOUNDATION VIOLATION 7-38-005.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED NO IRREVERSIBLE REGISTERING TEMPERATURE INDICATORS ON SITE FOR THE HIGH-TEMPERATURE DISH MACHINE. MUST PROVIDE ON-SITE AT ALL TIMES TO ACCURATELY MEASURE THE UTENSIL SURFACE TEMPERATURE INSIDE HIGH-TEMPERATURE DISH MACHINE. PRIORITY FOUNDATION VIOLATION. 7-38-005.
50HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE−2
OBSERVED THE PREP AREA 1 COMPARTMENT SINK INOPERABLE WITH NO RUNNING WATER. INSTRUCTED MANAGEMENT TO REPAIR THE SINK SO THAT IT PROVIDES RUNNING HOT AND COLD WATER AND MAINTAIN. PRIORITY FOUNDATION 7-38-025.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED THE DISH AREA HANDWASHING SINK IS SLOW DRAINING. MUST REPAIR AND MAINTAIN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
FOUND NO COVERED WASTE RECEPTACLE INSIDE THE WOMEN'S WASHROOM. MUST PROVIDE AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST PROVIDE SMOOTH, NON-ABSORBENT, AND EASILY CLEANABLE FLOORS, WALLS, AND CEILINGS IN THE MEZZANINE AREA, BEHIND THE KITCHEN 1-COMPARTMENT PREP SINK, AND IN THE BASEMENT KEG WALK-IN COOLER ROOM. MUST PROVIDE AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED CONSTRUCTION MATERIAL AND OTHER UNNECESSARY ARTICLES STORED IN THE 1ST-FLOOR REAR HALLWAY LEADING TO THE REAR EXIT. OBSERVED A BROKEN ICE MACHINE LOCATED IN THE BASEMENT KEG WALK-IN COOLER AREA. MUST MAINTAIN THE PREMISES FREE OF ANY UNNECESSARY ARTICLES AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED THE VENTILATION HOOD OVER THE COOKING EQUIPMENT AND THE MECHANICAL VENTILATION FANS IN THE WASHROOM NOT WORKING. MUST REPAIR AND PROVIDE WORKING VENTILATION.

Base deductions−106 pts

Risk factor bonus (2× +5)−10 pts

Oct 22

Canvass InspectionCleanOut of Business

No violations

100/100inspection score

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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.

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