What is Museum Kitchen's health inspection score?

Museum Kitchen has a SafeDine safety score of 86 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Museum Kitchen last inspected?

Museum Kitchen was last inspected on August 7, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Museum Kitchen have?

Museum Kitchen has 16 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Museum Kitchen safe to eat at?

Yes, Museum Kitchen has an excellent safety record with a score of 86/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Museum Kitchen serve?

Museum Kitchen serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Museum Kitchen

Name: Museum Kitchen
Address: 5700 S JEAN BAPTISTE POINTE DUSABLE LAKE SHORE DR, Chicago, 60637
Rating: 86

5700 S JEAN BAPTISTE POINTE DUSABLE LAKE SHORE DR, Chicago

Last inspected 10mo ago

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0Excellent

American•Chicago

Ranked #960 of 1000 in ChicagoBetter than 22% of american restaurants

Stable

5 inspections

Last: Aug 7, 2025

medium confidence

Directions Order

Inspections

20%

Clean Rate

3.2

Avg Violations

10 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Plumbing issues

Plumbing or waste disposal problems

Facility conditionHigh Priority

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-18

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-5 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

0 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 82/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (86/100) which is computed during our regular data sync.

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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5700 S JEAN BAPTISTE POINTE DUSABLE LAKE SHORE DR, Chicago, IL 60637

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Violation Timeline

May 2022

1 inspections

May

Dec 2022

2 inspections

3 high priority

1 intermediate

6 basic

Mar 2024

1 inspections

2 basic

Mar

Aug 2025

1 inspections

1 intermediate

3 basic

Inspection History

5 records on file

2 Canvass1 License Re-Inspection2 License

Aug 25

Canvass InspectionLatestPass

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED BULK CONTAINERS NOT LABELED IN REAR KITCHEN. INSTRUCTED MANAGER TO LABEL ALL BULK CONTAINERS WITH COMMON NAME OF FOOD.

Basic (3)

−6 pts

43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED TONG HANDLE LAYING ON BREADSTICKS AND PLASTIC CUP USED AS DISPENSING UTENSIL IN PIZZA PREP AREA. INSTRUCTED MANAGER TO PROVIDE LONG HANDLE DISPENSING UTENSILS AND STORE HANDLES ABOVE FOOD TO PREVENT CONTAMINATION.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED LEAKING DRAINPIPE AND MIXNG VALVE IN POOR REPAIR ON REAR HAND WASHING SINK NEAR EYEWASH STATION IN DISH WASHING AREA. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DUST BUILDUP ON CEILING VENTS, FOOD DEBRIS ON FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE, SERVING AND DISH WASHING AREAS. INSTRUCTED MANAGER TO CLEAN FLOORS AND MAINTIAN.

Base deductions−11 pts

Mar 24

Canvass InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED LIGHT DUST ON THE CEILING TILE AND LIGHT SHIELDS ABOVE HIGH TEMP DISHMACHINE; INSTRUCTED TO REMOVE. CORRECTED ON SITE.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED THE VENTS IN THE FARMSTAND AREA IN NEED OF CLEANING ABOVE THE COOKING EQUIPMENT; CLEAN VENTS.

Base deductions−4 pts

Dec 22

License Re-Inspection InspectionPass w/ Conditions

1 High2 Basic

3 total1 risk factor

81/100inspection score

−14 pts

High Priority (1)

−10 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
NO EMPLOYEE HEALTH POLICIES ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE DOCUMENTATION OF EMPLOYEES RESPONSIBILITY TO REPORT ANY ILLNESS TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION VIOLATON 7-38-010.

Basic (2)

−4 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED A COPPER WATER LINE INSIDE OF THE WALK-IN COOLER NOT ENCASED TO PREVENT POSSIBE CONTAMINATION FROM THE PIPE (CONDENSATION) ONTO FOOD; MUST ENCASE PIPE.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
INSTRUCTED THAT ALL FOOD HANDLERS MUST OBTAIN THE REQUIRED FOOD HANDLER TRAINING.

Base deductions−14 pts

Risk factor bonus (1× +5)−5 pts

Dec 22

License InspectionFail

2 High1 Med4 Basic

7 total1 risk factor

62/100inspection score

−33 pts

High Priority (2)

−20 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
NO EMPLOYEE HEALTH POLICIES ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE DOCUMENTATION OF EMPLOYEES RESPONSIBILITY TO REPORT ANY ILLNESS TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION VIOLATON 7-38-010.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
FOUND HIGH TEMP DISHMACHINE NOT SANITIZING AT PROPER TEMPERATURE OF 180F OR ABOVE, TEMP WAS 164F; MUST CORRECT. PRIORITY VIOLATION 7-38-025.

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
NO THERMOMETER FOR THE HOT HOLDING UNIT IN THE BAKE SHOP AREA; MUST INSTALL OR PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005.

Basic (4)

−8 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED A COPPER WATER LINE INSIDE OF THE WALK-IN COOLER NOT ENCASED TO PREVENT POSSIBE CONTAMINATION FROM THE PIPE (CONDENSATION) ONTO FOOD; MUST ENCASE PIPE.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
HIGH TEMPERATURE DISHMACHINE WASH TEMPERATURE NOT REACHING 160F AS REQUIRED; MUST CORRECT. PRIORITY FOUNDATION VIOLATION 7-38-025.
50HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE−2
NO HOT RUNNING WATER AT EMPLOYEE WOMENS WASHROOMS. FOUND TEMP AT 54F; INSTRUCTED THAT TEMPERATURE SHOULD BE AT 100F. PRIORITY VIOLATION 7-38-030(C).
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
INSTRUCTED THAT ALL FOOD HANDLERS MUST OBTAIN THE REQUIRED FOOD HANDLER TRAINING.

Base deductions−33 pts

Risk factor bonus (1× +5)−5 pts

May 22

License InspectionCleanNot Ready

No violations

100/100inspection score

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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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