What is Delta Sky Club's health inspection score?

Delta Sky Club 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 Delta Sky Club last inspected?

Delta Sky Club was last inspected on October 30, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Delta Sky Club have?

Delta Sky Club has 34 total violations across 8 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Delta Sky Club safe to eat at?

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

What type of cuisine does Delta Sky Club serve?

Delta Sky Club serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Delta Sky Club

Name: Delta Sky Club
Address: 11601 W TOUHY AVE, Chicago, 60666
Rating: 71

11601 W TOUHY AVE, Chicago

Last Inspected: 10/30/2025

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0Good

American•Chicago

Ranked #994 of 1000 in ChicagoBetter than 17% of american restaurants

Improving

8 inspections

Last: Oct 30, 2025

high confidence

Directions Order

Inspections

13%

Clean Rate

4.3

Avg Violations

5 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Pest issuesHigh Priority

Evidence of pests found during inspection

Employee hygiene

Personal hygiene practices not followed

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-29

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-1 pts

Potential hazards • 5 pts each

Basic

-3 pts

Best practices • 2 pts each

Inspection Timeline

+7 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

11601 W TOUHY AVE, Chicago, IL 60666

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Violation Timeline

Sep 2022

2 inspections

4 high priority

2 intermediate

3 basic

Sep

Nov 2022

1 inspections

Aug 2023

1 inspections

4 high priority

1 intermediate

4 basic

Aug

May 2024

1 inspections

2 high priority

1 intermediate

3 basic

Oct 2024

1 inspections

2 basic

Oct

Mar 2025

1 inspections

3 high priority

1 intermediate

2 basic

Oct 2025

1 inspections

1 high priority

1 basic

Oct

Inspection History

8 records on file

5 Canvass2 License Re-Inspection1 License

Oct 25

Canvass InspectionLatestPass w/ Conditions

1 High1 Basic

2 total1 risk factor

83/100inspection score

−12 pts

High Priority (1)

−10 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
NOTED NO CERTIFIED FOOD MANAGER ON DUTY WITH THE CITY OF CHICAGO FOOD SERVICE CERTIFICATE ON SITE WHILE TCS FOODS (RICE, CHICKEN SOUPS ETC.) WERE BEING PREPARED AND SERVED. INSTRUCTED MANAGEMENT THAT A CERTIFIED FOOD MANAGER WITH THE CITY OF CHICAGO ORIGINAL FOOD SERVICE CERTIFICATE MUST BE PRESENT AT ALL TIMES TCS FOODS ARE PREPARED AND SERVED, AND ALSO THE PERSON IN CHARGE MUST HAVE A CITY OF CHICAGO CERTIFICATE BY NEXT INSPECTION (UPON BEING INSPECTED) PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.

Basic (1)

−2 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED REAR BAR AREA EXTERIOR OF SINKS AND TABLE TOPS NOT CLEAN. INSTRUCTED MANAGER MUST CLEAN EXTERIOR OF SINKS AND TABLE TOPS AT REAR BAR AREA AND MAINTAIN.

Base deductions−12 pts

Risk factor bonus (1× +5)−5 pts

Mar 25

Canvass InspectionPass w/ Conditions

3 High1 Med2 Basic

6 total3 risk factors

46/100inspection score

−39 pts

High Priority (3)

−30 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
NO PERSON IN CHARGE PRESENT AT THE TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
NOTED NO CERTIFIED FOOD MANAGER ON DUTY WITH THE CITY OF CHICAGO FOOD SERVICE CERTIFICATE ON SITE WHILE TCS FOODS (RICE, CHICKEN SOUPS ETC.) WERE BEING PREPARED AND SERVED. INSTRUCTED MANAGEMENT THAT A CERTIFIED FOOD MANAGER WITH THE CITY OF CHICAGO ORIGINAL FOOD SERVICE CERTIFICATE MUST BE PRESENT AT ALL TIMES TCS FOODS ARE PREPARED AND SERVED, AND ALSO THE PERSON IN CHARGE MUST HAVE A CITY OF CHICAGO CERTIFICATE BY NEXT INSPECTION (UPON BEING INSPECTED) PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.
8HANDS CLEAN & PROPERLY WASHEDRisk Factor−10
NOTED EMPLOYEE WHILE WEARING GLOVES TO CLEAN DIRTY DISHES TO LOAD THEM INSIDE THE DISH WASHING MACHINE DID NOT CHANGE THE GLOVES BEFORE REMOVING THE CLEAN DSHES FROM THE DISH WASHING. INSTRUCTED TO ALWAYS CHANGE GLOVES PRIOR TO REMOVING CLEAN DISHES FROM THE DISH WASHER AFTER WASH. PRIORITY VIOLATION #7-38-010. CITATION ISSUED.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TCS FOOD ITEMS AT THE BUFFET DISPLAY CASE TO BE IMPROPER:-KALE SALAD 56.1F, MOZZARELLA CHEESE AND TOMATOES SANDWICH 60F, SLIDERS 50.1F, TURKEY 51F, COLESLAW 51.8F, HUMMUS 66.3F. NO TEMPERATURE LOGS AVAILABLE AT THE TIME OF INSPECTION. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 8 LBS OF PRODUCTS WORTH $175.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.

Basic (2)

−4 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT ESPECIALLY AT THE DISH WASHING AREA. MUST ALSO CLEAN AND MAINTAIN FLOOR DRAINS.
58ALLERGEN TRAINING AS REQUIRED−2
NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.

Base deductions−39 pts

Risk factor bonus (3× +5)−15 pts

Oct 24

Canvass InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED ACCUMULATED FOOD DEBRIS ON THE FLOOR IN ALL WALK-IN COOLERS AND FREEZERS IN THE REAR PREP AREA. INSTRCUTED THE PERSON IN CHARGE TO CLEAN FLOORS IN WALK-IN COOLERS AND FREEZERS AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED FOOD EMPLOYEE PERSONAL ITEMS STORED IN PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE ORDERLY STORAGE AREA FOR EMPLOYEES CLOTHING AND OTHER POSSESSIONS AND MAINTAIN.

Base deductions−4 pts

May 24

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
NOTED NO PAPER TOWELS AT HAND WASH SINK OF THE BAR. INSTRUCTED TO HAVE SOAP AND PAPER TOWELS AT ALL HANDWASHING SINKS. PRIORITY FOUNDATION #7-38-030(C). CITATION ISSUED. CONSOLIDATED WITH ABOVE CITATION.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NOTED NO SOAP AT HAND WASH SINKS OF THE BAR. INSTRUCTED TO HAVE SOAP AND PAPER TOWELS AT ALL HAND WASH SINKS. PRIORITY FOUNDATION VIOLATION#7-38-030(C). CITATIONS.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
NOTED BULK FOOD ITEMS STORED INSIDE CONTAINERS AT THE BASEMENT FOOD PREP/DRY STORAGE NOT PROPERLY LABELED. INSTRUCTED MANAGEMENT THAT ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH CONTENTS NAME.

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED ICE SCOOP STORED INSIDE ICE BIN ON ICE. INSTRUCTED TO REMOVE AND PROVIDE AN ICE SCOOP HOLDER.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
NOTED A SLIMY AND GREY SUBSTANCE INSIDE THE SODA GUN DISPENSER AT THE BAR. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT ESPECIALLY AT THE DISH WASHING AREA. MUST ALSO CLEAN AND MAINTAIN FLOOR DRAINS AT SAME.

Base deductions−31 pts

Aug 23

Canvass InspectionPass w/ Conditions

4 High1 Med4 Basic

9 total2 risk factors

37/100inspection score

−53 pts

High Priority (4)

−40 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
OBSERVED NO PERSON IN CHARGE PRESENT WITH CITY OF CHICAGO CERTIFIED MANAGER CERTIFICATE.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CERTIFIED FOOD MANAGER ON SITE AND NO CERTIFICATE POSTED WHILE (TCS FOODS)POTATO SALAD,CHICKEN,SOUPS ETC. IS BEING PREPARED/HANDLED.INSTRUCTED PERSON IN CHARGE,THAT A CITY OF CHICAGO CERTIFIED FOOD SERVICE MANAGER MUST BE ON SITE AT ALL TIMES WHEN (TCS FOODS) ARE PREPARED,HANDLED, AND/OR SERVED.INSTRUCTED TO COMPLY AND POST ORIGINAL CERTIFICATE AS REQUIRED.PRIORITY FOUNDATION VIOLATION 7-38-012,CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND PAPER TOWELS PROVIDED AT HAND SINKS LOCATED AT BAR AREAS WHILE FOOD HANDLERS ACTIVELY MAKING BEVERAGES AT THIS TIME.INSTRUCTED TO PROVIDE AND MAINTAIN HAND PAPER TOWELS AT HAND WASHING SINKS AT ALL TIMES.PRIORITY FOUNDATION VIOLATION 7-38-030(C),CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
INSTRUCTED TO PROVIDE AND MAINTAIN HANDWASHING SIGNAGE AT ALL HANDSINKS (PREP AREAS,BARS).

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
INSTRUCTED TO PROVIDE AND MAINTAIN VISIBLE ACCURATE WORKING THERMOMETERS INSIDE THE PASTRY 4 DRAWER COOLER LOCATED AT SELF SERVE BUFFET LINE.

Basic (4)

−8 pts

40PERSONAL CLEANLINESS−2
OBSERVED CHEF WITH NO HAIR RESTRAINT IN THE FOOD PREP AREA. INSTRUCTED MANAGEMENT TO PROVIDE HAIR RESTRAINTS FOR ALL EMPLOYEES IN THE FOOD PREP AREAS
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
INSTRUCTED TO DETAIL CLEAN KITCHEN EXHAUST HOOD/FILTERS TO REMOVE ACCUMULATIONS OF DUST BUILD-UP AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED NO FOOD HANDLER CERTIFICATES PROVIDED ON THE PREMISES. MUST SHOW PROOF OF TRAINING FOR ALL FOOD HANDLING EMPLOYEES.
58ALLERGEN TRAINING AS REQUIRED−2
ALLERGEN TRAINING IS REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION CERTIFICATE.INSTRUCTED TO COMPLETE TRAINING AND KEEP CERTIFICATE ON SITE.

Base deductions−53 pts

Risk factor bonus (2× +5)−10 pts

Nov 22

License Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Sep 22

License Re-Inspection InspectionPass w/ Conditions

1 High

1 total

90/100inspection score

−10 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED NON OPERATIONAL WALK IN COOLER AND WALK IN FREEZER IN REMOTE STORAGE AREA (#A833). AREA IS NOT IN USE AT THIS TIME. PRIORITY VIOLATION 7-38-005.

Base deductions−10 pts

Sep 22

License InspectionFail

3 High2 Med3 Basic

8 total1 risk factor

49/100inspection score

−46 pts

High Priority (3)

−30 pts

5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
OBSERVED NO BODILY FLUID CLEAN UP KIT ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO SOAP AND PAPER TOWELS AT ALL HAND SINKS. PRIORTY FOUNDATION 7-38-030 (C)
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED ALL DISH MACHINES NEED TO BE INSTALLED BEHIND MAIN AND WINE BAR AND IN DISH ROOM. HIGH TEMPERATURE DISH MACHINE NEEDS TO REACH 180F LOW TEMPERATURE DISH MACHINE NEEDS TO REACH 100 PPM OF CHLORINE. PRIORITY VIOLATION 7-38-025.

Intermediate (2)

−10 pts

36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED NO METAL STEM THERMOMETER ON SITE FOR TAKING FOOD TEMPERATURES. PRIORITY FOUNDATION VIOLATION 7-38-005
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED NO PEST CONTROL LOG BOOK ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-020(c)

Basic (3)

−6 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED NO FOOD GUARDS OVER INDUCTION PLATES AND SOUP DISPENSING AREA FOR BUFFET. MUST PROVIDE FOOD GUARDS AND MAINTAIN. OBSERVED NO PROTECTION OVER ICE BIN AT MAIN BAR SODA DISPENSING AREA. MUST PROVIDE. PRIORITY VIOLATION 7-38-005
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
HIGH TEMPERATURE THERMOMETER OR HIGH TEMPERATURE TEST STRIPS NEEDED FOR HOT WATER SANITIZING DISH MACHINE. PRIORITY FOUNDATION VIOLATION 7-38-005.
50HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE−2
OBSERVED INADEQUATE HOT WATER AT TEMPERED HANDWASHING SINK. MAKE SURE ALL HANDWASHING SINKS ARE A MINIMUM OF 100-120F. PRIORITY VIOLATION 7-38-030(C)

Base deductions−46 pts

Risk factor bonus (1× +5)−5 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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