What is Thompson Chicago's health inspection score?

Thompson Chicago has a SafeDine safety score of 71 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Thompson Chicago last inspected?

Thompson Chicago was last inspected on August 25, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Thompson Chicago have?

Thompson Chicago has 14 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Thompson Chicago safe to eat at?

Thompson Chicago has a good safety record with a score of 71/100. While there are some noted violations, overall compliance is solid.

Official Health Record

Thompson Chicago

Name: Thompson Chicago
Address: 21 E BELLEVUE PL, Chicago, 60611
Rating: 71

21 E BELLEVUE PL, Chicago

Last inspected 9mo ago

▲Improving

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0Good

Streeterville

Ranked #497 of 713 in Streeterville

Improving

3 inspections

Last: Aug 25, 2025

medium confidence

Directions Order

Inspections

33%

Clean Rate

4.7

Avg Violations

9 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

Pest issuesHigh Priority

Evidence of pests found during inspection

Plumbing issues

Plumbing or waste disposal problems

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-29

Final Score

Impact Breakdown

High Priority

-2 pts

Direct health hazards • 10 pts each

Intermediate

-1 pts

Potential hazards • 5 pts each

Basic

-2 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

+52 pts

100

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

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21 E BELLEVUE PL, Chicago, IL 60611

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Violation Timeline

Mar 2023

1 inspections

6 high priority

Mar

Jun 2024

1 inspections

3 high priority

1 intermediate

4 basic

Aug 2025

1 inspections

Aug

Inspection History

3 records on file

3 Canvass

Aug 25

Canvass InspectionLatestCleanOut of Business

No violations

100/100inspection score

Jun 24

Canvass InspectionPass w/ Conditions

3 High1 Med4 Basic

8 total3 risk factors

42/100inspection score

−43 pts

High Priority (3)

−30 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
OBSERVED NO PERSON-IN-CHARGE WITH CITY OF CHICAGO CERTIFIED MANAGER CERTIFICATE ON-SITE. INSTRUCTED TO PROVIDE PERSON-IN-CHARGE WITH CITY OF CHICAGO CERTIFIED MANAGER TRAINING AND MAINTAIN CERTIFICATE ON-SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO FOOD HANDLING EMPLOYEE WITH CITY OF CHICAGO CERTIFIED MANAGER TRAINING OR CERTIFICATE ON-SITE, WHILE TCS FOODS (EGGS, SAUSAGE) ARE BEING PREPARED. INSTRUCTED TO PROVIDE AT LEAST ONE FOOD HANDLING EMPLOYEE WITH CITY OF CHICAGO CERTIFIED MANAGER TRAINING AND MAINTAIN CERTIFICATE AND PRESENCE ON-SITE AT ALL TIMES OF FOOD OPERATION. PRIORITY FOUNDATION VIOLATION. 7-38-012 CITATION ISSUED.
6PROPER EATING, TASTING, DRINKING, OR TOBACCO USERisk Factor−10
OBSERVED FOOD HANDLING EMPLOYEE EATING IN THE REAR PASTRY KITCHEN AREA. INSTRUCTED EMPLOYEES TO EAT, DRINK, OR USE TOBACCO ONLY IN DESIGNATED AREAS WHERE THE CONTAMINATION OF FOOD AND OTHER ARTICLES CANNOT RESULT AND MAINTAIN.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED THE FOLLOWING TCS FOOD ITEMS HELD AT IMPROPER TEMPERATURES FOR COLD-HOLDING AT THE MAIN COOK LINE ICE CONTAINER: LIQUID EGGS AT 45.0F, DELI TURKEY AT 63.1F, HAM AT 46.3F. INSTRUCTED TO DISCARD AND DENATURE TCS FOOD ITEMS AT IMPROPER TEMPERATURES. PERSON-IN-CHARGE DISCARDED AND DENATURED ALL FOOD ITEMS AT IMPROPER TEMPERATURES ON-SITE. PRIORITY VIOLATION. 7-38-005 CITATION ISSUED.

Basic (4)

−8 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED CONTAINER OF MELTED BUTTER WITHOUT ADEQUATE OVERHEAD PROTECTION ON SHELF AT THE MAIN KITCHEN COOK LINE. INSTRUCTED TO PROVIDE ADEQUATE COVER FOR OPEN FOOD CONTAINERS TO PREVENT CONTAMINATION FROM THE PREMISES AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED ALUMINUM FOIL USED TO LINE NONFOOD-CONTACT SURFACES OF STOVE EQUIPMENT IN THE REAR KITCHEN AREA. INSTRUCTED TO REMOVE ALUMINUM FOIL AND MAINTAIN SMOOTH AND EASILY-CLEANABLE FOOD CONTACT SURFACES OF EQUIPMENT.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED STRING USED TO TIE INTEGRATED PAPER TOWEL HOLDER ON PASTRY AREA HANDWASHING SINK NOT SMOOTH OR EASILY-CLEANABLE. INSTRUCTED TO REMOVE STRING AND REPAIR OR REPLACE PAPER TOWEL HOLDER TO MAINTAIN SMOOTH AND EASILY-CLEANABLE PLUMBING FIXTURES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FLOORS BENEATH DISH MACHINE (NEAR DISHWASHER CHEMICAL STORAGE) IN THE WAREWASHING AREA TO BE SOILED WITH ENCRUSTED DETERGENT. INSTRUCTED TO CLEAN FLOORS BENEATH EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF SOIL AND MAINTAIN.

Base deductions−43 pts

Risk factor bonus (3× +5)−15 pts

Mar 23

Canvass InspectionPass w/ Conditions

6 High

6 total3 risk factors

25/100inspection score

−60 pts

High Priority (6)

−60 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
No certified food service manager on site while handling and serving TCS foods, instructed to obtain. Priority foundation violation 7-38-012.
6PROPER EATING, TASTING, DRINKING, OR TOBACCO USERisk Factor−10
Employees are improperly tasting food. Observed a cook dipping his finger in a pot of food on stove top and licking it, then use a cloth towel to wipe finger. Instructed manager to use utensils when tasting food. priority violation 7-38-010.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
Low temp dish machine not sanitizing at final rinse, 0ppm obtained at chlorine test strips. instructed manager to provide proper sanitizer concertation at final rinse. Priority violation 7-38-025.
29COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP−10
No approved variance or developed HACCP plans on site for the ROP operation, found a several food items that are vacuum packaged on site, a large vacuum packaging machine at main kitchen. machine is Tagged, instructed manager to discontinue this process until proper approval/variance is obtained. priority foundation violation 7-38-005. machine is tagged not allowed to use, 20 lbs of several food items discarded valued at $200.
32VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS−10
Refer to violation 29 for citation.

Base deductions−60 pts

Risk factor bonus (3× +5)−15 pts

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Community Safety Reports

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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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