What is Five Iron Golf Chicago's health inspection score?

Five Iron Golf Chicago has a SafeDine safety score of 55 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Five Iron Golf Chicago last inspected?

Five Iron Golf Chicago was last inspected on January 28, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Five Iron Golf Chicago have?

Five Iron Golf Chicago has 44 total violations across 9 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Five Iron Golf Chicago safe to eat at?

Five Iron Golf Chicago has a safety score of 55/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Five Iron Golf Chicago serve?

Five Iron Golf Chicago serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Five Iron Golf Chicago

Name: Five Iron Golf Chicago
Address: 108 N STATE ST, Chicago, 60602
Rating: 55

108 N STATE ST, Chicago

Last Inspected: 1/28/2026

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0Fair

American•The Loop

Ranked #596 of 865 in The LoopBetter than 17% of american restaurants

Declining

9 inspections

Last: Jan 28, 2026

high confidence

Directions Order

Inspections

22%

Clean Rate

4.9

Avg Violations

2 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Pest issuesHigh Priority

Evidence of pests found during inspection

Facility condition

Building maintenance or structural issues

10x

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-45

Final Score

Impact Breakdown

High Priority

-12 pts

Direct health hazards • 10 pts each

Intermediate

-4 pts

Potential hazards • 5 pts each

Basic

-16 pts

Best practices • 2 pts each

Inspection Timeline

-11 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

108 N STATE ST, Chicago, IL 60602

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Violation Timeline

Nov 2022

2 inspections

1 high priority

1 intermediate

6 basic

Nov

Oct 2023

1 inspections

1 high priority

2 basic

Nov 2023

1 inspections

Nov

Aug 2024

1 inspections

1 basic

May 2025

2 inspections

3 high priority

6 basic

May

Jan 2026

2 inspections

3 high priority

2 intermediate

18 basic

Inspection History

9 records on file

4 Canvass Re-Inspection5 Canvass

Jan 26

Canvass Re-Inspection InspectionLatestPass

1 High1 Med9 Basic

11 total

67/100inspection score

−33 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
5-202.12 (B-D) : MUST REPAIR OR REPLACE SLOW DRAIN AT HAND SINK IN WOMEN'S TOILET ROOM.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
3-302.12 : MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE(SQUEEZE BOTTLES,PANS,ETC).

Basic (9)

−18 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
4-903.11 (A;B;D) : MUST INVERT MULTI-USE UTENSILS ON DISH STORAGE SHELVES.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
: 4-501.12 : MUST REPAIR OR REPLACE WORN & DISCOLORED CUTTING BOARDS TO BE IN GOOD REPAIR.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-101.19 : MUST ELIMINATE CRATES USED FOR STORAGE IN WALK IN COOLER & PREP AREA AND PROVIDE ADEQUATE SHELVING UNITS FOR STORAGE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
: 4-601.11(C) : MUST CLEAN DEBRIS BUILD UP FRYER CABINETS AND GRILL TABLE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.11 : MUST CLEAN DUST BUILD UP FROM WALLS,CEILINGS AND VENTS IN PREP AREA.MUST CLEAN FOOD SPLATTER FROM WALLS NEAR PREP COOLER & BEHIND COOKING EQUIPMENT.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
: 6-501.13 : MUST CLEAN FOOD DEBRIS AND DIRT BUILD UP FROM FLOOR UNDER,AROUND,ALONG WALL BASES THROUGHOUT PREP/DISH WASHING,BAR AREAS AND FLOOR DRAINS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.114 : MUST ELEVATE ,REMOVE OR ORGANIZE ARTICLES OFF OF FLOOR AND AWAY FROM WALLS IN REAR HALLWAY,BAG STORAGE ROOM,CHEMICAL STORAGE AREA.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
6-501.14 : MUST CLEAN DEBRIS BUILD UP FROM FILTERS AT HOOD OF COOKING EQUIPMENT.
58ALLERGEN TRAINING AS REQUIRED−2
MUST PROVIDE FOOD ALLERGEN TRAINING.

Base deductions−33 pts

Jan 26

Canvass InspectionPass w/ Conditions

2 High1 Med9 Basic

12 total

57/100inspection score

−43 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
MUST REPAIR OR REPLACE SLOW DRAIN AT HAND SINK IN WOMEN'S TOILET ROOM .
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED LOW TEMPERATURE DISH MACHINE NOT BEING USED AND SANITIZING AT 0.0 PPM'S AT THIS TIME.INSTRUCTED TO USE ADDITIONAL DISH MACHINE ON SITE OR 3- COMP SINK.MUST REGISTER AT LEAST 10 PPM'S A HELD FOR INSPECTION TAG PLACED ON UNIT. ONCE REPAIRED EMAIL:FOOD@CITYOFCHICAGO.ORG.(PRIORITY FOUNDATION 7-38-005)

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE(SQUEEZE BOTTLES,PANS,ETC).

Basic (9)

−18 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
MUST INVERT MULTI-USE UTENSILS ON DISH STORAGE SHELVES.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST REPAIR OR REPLACE WORN & DISCOLORED CUTTING BOARDS TO BE IN GOOD REPAIR.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST ELIMINATE CRATES USED FOR STORAGE IN WALK IN COOLER & PREP AREA AND PROVIDE ADEQUATE SHELVING UNITS FOR STORAGE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST CLEAN DEBRIS BUILD UP FRYER CABINETS AND GRILL TABLE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST CLEAN DUST BUILD UP FROM WALLS,CEILINGS AND VENTS IN PREP AREA.MUST CLEAN FOOD SPLATTER FROM WALLS NEAR PREP COOLER & BEHIND COOKING EQUIPMENT.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST CLEAN FOOD DEBRIS AND DIRT BUILD UP FROM FLOOR UNDER,AROUND,ALONG WALL BASES THROUGHOUT PREP/DISH WASHING,BAR AREAS AND FLOOR DRAINS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST ELEVATE ,REMOVE OR ORGANIZE ARTICLES OFF OF FLOOR AND AWAY FROM WALLS IN REAR HALLWAY,BAG STORAGE ROOM,CHEMICAL STORAGE AREA.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
MUST CLEAN DEBRIS BUILD UP FROM FILTERS AT HOOD OF COOKING EQUIPMENT.
58ALLERGEN TRAINING AS REQUIRED−2

Base deductions−43 pts

May 25

Canvass Re-Inspection InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
4-903.11 (A;B;D): OBSERVED KNIVES, FORKS AND SPOONS STORED IN CONTAINERS ON TABLE IN PREP AREA. INSTRUCTED TO COVER OR INVERT UTENSILS DURING STORAGE TO PREVENT CONTAMINATION.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.12: OBSERVED DEBRIS AND BUILDUP ON FLOOR UNDERNEATH SHELVING UNITS AND SINKS IN BAR. INSTRUCTED TO CLEAN FLOOR UNDERNEATH SHELVING UNITS AND SINKS IN BAR AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13: NO PROOF OF FOOD HANDLER TRAINING PROVIDED FOR ANY FOOD HANDLERS. INSTRUCTED TO PROVIDE PROOF OF FOOD HANDLER TRAINING FOR ALL FOOD HANDLERS.

Base deductions−6 pts

May 25

Canvass InspectionPass w/ Conditions

3 High3 Basic

6 total2 risk factors

54/100inspection score

−36 pts

High Priority (3)

−30 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
OBSERVED NO PERSON IN CHARGE WITH A VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE. INSTRUCTED A PERSON IN CHARGE WITH A VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE MUST BE ON PREMISES DURING ALL HOURS OF OPERATION. PRIORITY FOUNDATION VIOLATION
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO PERSON IN CHARGE WITH A VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE. INSTRUCTED A PERSON IN CHARGE WITH A VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE MUST BE ON PREMISES DURING ALL HOURS OF OPERATION. PRIORITY FOUNDATION VIOLATION. 7-38-012 CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED TWO LOW TEMPERATURE DISH MACHINES IMPROPERLY SANTIZING AT A CONCENTRATION OF 0PPM CHLORINE. CORRECTED ON SITE LOW TEMPERATURE DISH MACHINE IN PREP/DISHWASHING AREA REPAIRED BEFORE CONCLUSION OF INSPECTION, OBSERVED LOW TEMPERATURE DISH MACHINE IN PREP/DISHWASHING AREA PROPERLY SANITZING AT A CONCENTRATION OF 50PPM CHLORINE AFTER REPAIR. CORRECTED ON SITE 'HELD FOR INSPECTION TAG PLACED ON LOW TEMPERATURE DISH MACHINE IN BAR. PRIORITY VIOLATION 7-38-025 CITATION ISSUED

Basic (3)

−6 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED KNIVES, FORKS AND SPOONS STORED IN CONTAINERS ON TABLE IN PREP AREA. INSTRUCTED TO COVER OR INVERT UTENSILS DURING STORAGE TO PREVENT CONTAMINATION.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DEBRIS AND BUILDUP ON FLOOR UNDERNEATH SHELVING UNITS AND SINKS IN BAR. INSTRUCTED TO CLEAN FLOOR UNDERNEATH SHELVING UNITS AND SINKS IN BAR AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
NO PROOF OF FOOD HANDLER TRAINING PROVIDED FOR ANY FOOD HANDLERS. INSTRUCTED TO PROVIDE PROOF OF FOOD HANDLER TRAINING FOR ALL FOOD HANDLERS.

Base deductions−36 pts

Risk factor bonus (2× +5)−10 pts

Aug 24

Canvass InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED UNCOVERED ICE BIN IN THE BAR AREA. INSTRUCTED TO COVER ICE TO PROTECT FROM POSSIBLE CONTAMINATION.

Base deductions−2 pts

Nov 23

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Oct 23

Canvass InspectionPass w/ Conditions

1 High2 Basic

3 total

86/100inspection score

−14 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
Low temp dish machine at main kitchen not sanitizing at final rinse, 0ppm obtained at Cl test strips, Instructed to provide proper sanitizing level at final rinse. Priority violation 7-38-025. machine is tagged not allowed to use , must contact the office of CDPH for tag removal request.

Basic (2)

−4 pts

40PERSONAL CLEANLINESS−2
Food handler not wearing hair restraints, Instructed to wear.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
Missing a splash guard between ice bin and dump sink at bar area, instructed to install to prevent ice contamination.

Base deductions−14 pts

Nov 22

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Nov 22

Canvass InspectionPass w/ Conditions

1 High1 Med6 Basic

8 total

73/100inspection score

−27 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED THE LOW TEMPERATURE DISH MACHINE IN THE BAR NOT PROPERLY SANITIZING AT 0PPM OF CHLORINE DURING THE INSPECTION. INSTRUCTED MANAGER SAID EQUIPMENT MUST PROPERLY SANITIZE AT 50PPM-100PPM OF CHLORINE ALL TIMES. UNIT TAGGED AND HELD FOR INSPECTION BY THE DEPARTMENT OF HEALTH AND MAY NOT BE USED. PRIORITY VIOLATION. CITATION ISSUED 7-38-025.

Intermediate (1)

−5 pts

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

Basic (6)

−12 pts

40PERSONAL CLEANLINESS−2
OBSERVED FOOD HANDLING EMPLOYEE NOT WEARING A HAIR RESTRAINT WHILE PREPARING FOOD. INSTRUCTED MANAGEMENT THAT ALL FOOD HANDLING EMPLOYEES MUST WEAR A HAIR RESTRAINT WHILE PREPARING FOOD.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED SOME USE OF MILK CRATES FOR ELEVATION AT THE WALK IN COOLER. INSTRUCTED NOT TO USE MILK CRATES FOR ELEVATION TO PREVENT HIDING PLACES FOR PEST. MUST PROVIDE APPROPRIATE SHELVING FOR STORAGE. ALL FOOD ITEMS MUST ALSO BE STORED 6" AWAY FROM THE WALL
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED EXCESSIVE ACCUMULATED DUST ON THE VENT BY THE LOW DISH MACHINE AND 3 COMPARTMENT. INSTRUCTED TO CLEAN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED SOILED MOP HEADS NOT PROPERLY STORED. INSTRUCTED MANAGER TO HANG MOP HEADS TO PREVENT INSECT BREEDING.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED NO FOOD HANDLER CERTIFICATES ON SITE AT TIME OF INSPECTION. INSTRUCTED ALL EMPLOYEES MUST COMPLETE FOOD HANDLER TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.
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−27 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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