What is Seafood Shack & Steak's health inspection score?

Seafood Shack & Steak has a SafeDine safety score of 90 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Seafood Shack & Steak last inspected?

Seafood Shack & Steak was last inspected on October 22, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Seafood Shack & Steak have?

Seafood Shack & Steak has 14 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Seafood Shack & Steak safe to eat at?

Yes, Seafood Shack & Steak has an excellent safety record with a score of 90/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Seafood Shack & Steak serve?

Seafood Shack & Steak serves Seafood cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Seafood Shack & Steak

Name: Seafood Shack & Steak
Address: 7358 S HALSTED ST, Chicago, 60621
Rating: 90

7358 S HALSTED ST, Chicago

Last Inspected: 10/22/2025

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0Excellent

Seafood•Chicago

Ranked #408 of 1000 in ChicagoBetter than 97% of seafood restaurants

Improving

3 inspections

Last: Oct 22, 2025

high confidence

Directions Order

Inspections

Clean Rate

4.7

Avg Violations

6 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Pest issues

Evidence of pests found during inspection

Plumbing issues

Plumbing or waste disposal problems

Facility condition

Building maintenance or structural issues

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-10

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-6 pts

Potential hazards • 5 pts each

Basic

-4 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

7358 S HALSTED ST, Chicago, IL 60621

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Violation Timeline

May 2024

1 inspections

1 intermediate

8 basic

May

Oct 2025

2 inspections

3 intermediate

2 basic

Inspection History

3 records on file

1 Complaint Re-Inspection2 Complaint

Oct 25

Complaint Re-Inspection InspectionLatestPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED THE VENTS IN THE HOODED SYSTEM UNCLEAN; INSTRUCTED TO CLEAN VENTS AND MAINTAIN.

Base deductions−2 pts

Oct 25

Complaint InspectionFail

3 Med1 Basic

4 total

83/100inspection score

−17 pts

Intermediate (3)

−15 pts

22PROPER COLD HOLDING TEMPERATURES−5
TCS FOODS AT IMPROPER TEMPERATURE. FOUND 8 LBS OF LAMB CHOPS AT 58.6F, 2 LBS OF SLICED AND DICED TOMATOS AT 56F, 6 LBS OF CHICKEN TENDERS AT 60F AND 6 LBS OF RAW SHRIMP AT 80F. INSTRUCTED TO DISCARD AND MAINTAIN ALL COLD TCS FOODS AT 41F OR BELOW. 22LBS DISCARDED VALUE $85.00 PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED RODENT AND PEST ACTIVITY ON PREMISES. FOUND 40 OR MORE MOUSE DROPPINGS ON THE FLOOR ALONG THE WALLS IN THE PREP AREA AND 15 OR MORE FRUIT FLIES IN THE WASHROOM AND ON A CUTTING BOARD AT THE THREE COMP SINK. INSTRUCTED TO HAVE PEST CONTROL COMPANY SERVICE PRIOR TO REINSPECTION NEXT WEEK. PRIORITY FOUNDATION VIOLATION 7-38-020(A) CITATION ISSUED.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
FOUND THE FRONT DOOR NOT CLOSING COMPLETELY LEAVING AN OPENING FOR RODENTS AT THE BOTTOM; INSTRUCTED TO REPAIR DOOR.

Basic (1)

−2 pts

60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM MAY 10, 2024 AS REQUIRED; MUST CORRECT. #49 INSTRUCTED TO CLEAN AND MAINTAIN THE FOLLOWING: EXTERIOR SURFACES OF ALL COOKING EQUIPMENT, BOTTOM OF FRYERS, BOTTOMS AND TOPS OF PREP TABLES, EXTERIOR SURFACES OF BULK STORAGE CONTAINERS, INTERIORS OF REFRIGERATION AND FREEZER UNITS INCLUDING DESSERT COOLER AT FRONT COUNTER AND STEAMTABLE. #55 INSTRUCTED TO CLEAN THE FLOORS UNDER AND BEHIND ALL KITCHEN EQUIPMENT AND IN FURNACE CLOSET. CLEAN WALLS AROUND AND BEHIND KITCHEN EQUIPMENT WHERE NEEDED. #55 FOUND UNNECESSARY ITEMS IN FURNACE CLOSET; INSTRUCTED TO REMOVE TO AVOID CLUTTER. #55 REMOVE ITEMS STORED IN UTILITY SINK SO THAT SINK IS ACCESSIBLE AT ALL TIMES. #55 TWO FLOOR DRAINS NEED COVERS IN KITCHEN AREA AND IN FURNACE CLOSET; PROVIDE COVERS FOR DRAINS. #55 OBSERVED CEILING TILE IN WASHROOM IN POOR REPAIR; INSTRUCTED TO REPLACE TILE WHERE NEEDED. #56 OBSERVED THE VENTS IN THE HOODED SYSTEM UNCLEAN; INSTRUCTED TO CLEAN VENTS AND MAINTAI

Base deductions−17 pts

May 24

Complaint InspectionPass

1 Med8 Basic

9 total

79/100inspection score

−21 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED NO LABEL ON BULK STORAGE CONTAINERS ON THE STORAGE SHELF; INSTRUCTED TO LABEL CONTAINERS WITH NAME OF PRODUCT INSIDE OF CONTAINER.

Basic (8)

−16 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO CLEAN AND MAINTAIN THE FOLLOWING: EXTERIOR SURFACES OF ALL COOKING EQUIPMENT, BOTTOM OF FRYERS, BOTTOMS AND TOPS OF PREP TABLES, EXTERIOR SURFACES OF BULK STORAGE CONTAINERS, INTERIORS OF REFRIGERATION AND FREEZER UNITS INCLUDING DESSERT COOLER AT FRONT COUNTER AND STEAMTABLE.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED A LEAK AT THE HANDSINK IN THE EMPLOYEE WASHROOM; INSTRUCTED TO REPAIR LEAK FROM SINK.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
TWO FLOOR DRAINS NEED COVERS IN KITCHEN AREA AND IN FURNACE CLOSET; PROVIDE COVERS FOR DRAINS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN THE FLOORS UNDER AND BEHIND ALL KITCHEN EQUIPMENT AND IN FURNACE CLOSET. CLEAN WALLS AROUND AND BEHIND KITCHEN EQUIPMENT WHERE NEEDED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED CEILING TILE IN WASHROOM IN POOR REPAIR; INSTRUCTED TO REPLACE TILE WHERE NEEDED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FOUND UNNECESSARY ITEMS IN FURNACE CLOSET; INSTRUCTED TO REMOVE TO AVOID CLUTTER. REMOVE ITEMS STORED IN UTILITY SINK SO THAT SINK IS ACCESSIBLE AT ALL TIMES.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED THE VENTS IN THE HOODED SYSTEM UNCLEAN; INSTRUCTED TO CLEAN VENTS AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
INSTRUCTED THAT ALL FOOD HANDLERS THAT ARE NOT CITY OF CHICAGO FOOD SERVICE MANAGERS MUST OBTAIN THE REQUIRED FOOD HANDLER TRAINING.

Base deductions−21 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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