What is The Grill ON 21's health inspection score?

The Grill ON 21 has a SafeDine safety score of 87 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was The Grill ON 21 last inspected?

The Grill ON 21 was last inspected on February 19, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does The Grill ON 21 have?

The Grill ON 21 has 15 total violations across 7 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is The Grill ON 21 safe to eat at?

Yes, The Grill ON 21 has an excellent safety record with a score of 87/100. This indicates strong compliance with health and safety standards.

What type of cuisine does The Grill ON 21 serve?

The Grill ON 21 serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

The Grill ON 21

Name: The Grill ON 21
Address: 208 S LA SALLE ST, Chicago, 60604
Rating: 87

208 S LA SALLE ST, Chicago

Last Inspected: 2/19/2026

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0Excellent

American•The Loop

Ranked #177 of 865 in The LoopBetter than 17% of american restaurants

Improving

7 inspections

Last: Feb 19, 2026

high confidence

Directions Order

Inspections

43%

Clean Rate

2.1

Avg Violations

2 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-13

Final Score

Impact Breakdown

High Priority

-9 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-2 pts

Best practices • 2 pts each

Inspection Timeline

+19 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

208 S LA SALLE ST, Chicago, IL 60604

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Violation Timeline

May 2022

1 inspections

May

Jun 2022

1 inspections

1 high priority

Jun 2023

2 inspections

1 high priority

1 intermediate

4 basic

Jun

Apr 2024

1 inspections

2 high priority

Jun 2025

1 inspections

2 high priority

1 intermediate

3 basic

Jun

Feb 2026

1 inspections

Inspection History

7 records on file

4 Canvass1 Canvass Re-Inspection2 License

Feb 26

Canvass InspectionLatestCleanPass

No violations

100/100inspection score

Jun 25

Canvass InspectionPass w/ Conditions

2 High1 Med3 Basic

6 total

69/100inspection score

−31 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND SOAP AVAILABLE AT HANDSINK INFRONT PREP AREA. INSTRUCTED TO PROVIDE HANDSOAP AT ALL TIMES. (CORRECTED ON SITE-MANAGER PROVIDED SOAP) PRIORITY FOUNDATION VIOLATION 7-38-030 (C) CITATION ISSUED
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED FRONT PREP COOLER NOT MAINTAINING PROPER TEMPERATURE 63.2F. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN COOLER AT 41F OR BELOW. PREP COOLER IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH. PRIORITY 7-38-005 CITATION ISSUED.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED TCS FOODS HELD AT IMPROPER INTERNAL TEMPERATURES IN THE FRONT PREP COLD HOLDING UNIT, SUCH AS 3LBS OF LIQUID EGG AT 56.2F, 3LBS OF DICE HAM AT 50.8F AND A DOZEN EGGS AT 71.4F. MANAGER DISCARDED AND DENATURED A TOTAL L6BS AT $250. ALL COLD TCS FOOD MUST MAINTAIN 41F OR BELOW . PRIORITY VIOLATION. CITATION ISSUED 7-38-005.

Basic (3)

−6 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED EMPLOYEE WASHING SOILED WIPING CLOTHS IN THE HANDWASHING SINK IN THE PREP AREA. INSTRUCTED MANAGER TO STORE IN SANITIZING SOLUTION BETWEEN USES.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED SOME USE OF MILK CRATES FOR ELEVATION AT THE KITCHEN AREA. 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
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−31 pts

Apr 24

Canvass InspectionPass w/ Conditions

2 High

2 total

80/100inspection score

−20 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
No hand soap provided at bar area, bar is open and operating. Instructed to provide. Priority foundation violation 7-38-030(C).
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
High temp conveyor dish machine not sanitizing at final rinse, 142f was the highest reached. instructed manager to provide proper sanitizer temp at final rinse. Priority violation 7-38-025, machine tagged not allowed to use, must contact the office of CDPH for tag removal requests.

Base deductions−20 pts

Jun 23

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Jun 23

Canvass InspectionFail

1 High1 Med4 Basic

6 total

77/100inspection score

−23 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
6-301.14 OBSERVED NO HAND WASHING SIGNS LOCATED IN THE EMPLOYEE'S AND CUSTOMER TOILET ROOMS. INSTRUCTED TO PROVIDE.

Intermediate (1)

−5 pts

25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
3-603.11 OBSERVED NO CONSUMER ADVISORY DISCLOSURE ON THE MENU FOR ITEMS (EGGS, STEAK, SALMON, OYSTERS, BURGER, POKE) THAT CAN BE ORDERED UNCOOKED OR RAW AND THE REMINDER STATEMENT "THESE ITEMS ARE COOKED TO ORDER" ON THE MENU. INSTRUCTED TO PROVIDE A DISCLOSURE FOR ALL ITEMS THAT ARE OFFERED UNDERCOOKED OR RAW AND ADD THE REMINDER STATEMENT "THESE ITEMS ARE COOKED TO ORDER" ON THE MENU. PRIORITY FOUNDATION 7-38-005.

Basic (4)

−8 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
3-307.11 OBSERVED JUGS OF OPEN WATER BEING STORED ON STANDS IN THE CUSTOMER DINING AREA. INSTRUCTED TO PROVIDE PROTECTION FOR THE JUGS OF WATER OR STORE ALL JUGS OF WATER IN A NON PUBLIC AREA SUCH AS THE FOOD PREP AREA OR THE BAR.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
4-904.11 OBSERVED TABLEWARE BEING PRE-SET ON THE CUSTOMER DINING TABLES AND GLASSWARE NOT INVERTED. INSTRUCTED TO PROTECT ALL TABLEWARE AT ALL TIMES.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
4-302.13 OBSERVED NO HIGH TEMPERATURE DISH MACHINE TEST STRIPS NOR A IRREVERSIBLE THERMOMETER ON SITE. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION. CITATION ISSUED 7-38-005.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
5-205.15(A) OBSERVED THE HOT WATER KNOB STRIPPED AND UNABLE TO TURN ON AT A HAND WASHING SINK LOCATED IN THE REAR FOOD PREP AREA. ENGINEER REPAIRED SAID SINK DURING THE INSPECTION. INSTRUCTED TO REPAIR. PRIORITY VIOLATION. CITATION ISSUED 7-38-030(C).

Base deductions−23 pts

Jun 22

License InspectionPass

1 High

1 total

90/100inspection score

−10 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
FOUND NO HANDWASHING SIGNAGE AT ANY HANDWASHING SINKS LOCATED IN WOMENS AND MENS TOILET ROOM ON 21ST FLOOR. INSTRUCTED MANAGER TO PROVIDE.

Base deductions−10 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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