What is Windy City Ribs & Whiskey's health inspection score?

Windy City Ribs & Whiskey has a SafeDine safety score of 84 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Windy City Ribs & Whiskey last inspected?

Windy City Ribs & Whiskey was last inspected on December 24, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Windy City Ribs & Whiskey have?

Windy City Ribs & Whiskey has 16 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Windy City Ribs & Whiskey safe to eat at?

Windy City Ribs & Whiskey has a good safety record with a score of 84/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Windy City Ribs & Whiskey serve?

Windy City Ribs & Whiskey serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Windy City Ribs & Whiskey

Name: Windy City Ribs & Whiskey
Address: 600 E GRAND AVE, Chicago, 60611
Rating: 84

600 E GRAND AVE, Chicago

Last Inspected: 12/24/2025

▲Improving

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0Good

American•Streeterville

Ranked #278 of 705 in StreetervilleBetter than 17% of american restaurants

Improving

4 inspections

Last: Dec 24, 2025

high confidence

Directions Order

Inspections

50%

Clean Rate

Avg Violations

4 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

Employee illnessHigh Priority

Sick employee handling food — illness transmission risk

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

-16

Final Score

Impact Breakdown

High Priority

-13 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-1 pts

Best practices • 2 pts each

Inspection Timeline

+21 pts

100

Latest

100% weight

2nd

60% weight

100

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

600 E GRAND AVE, Chicago, IL 60611

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Violation Timeline

Jun 2023

1 inspections

3 high priority

4 basic

Jun

Jul 2024

1 inspections

Aug 2024

1 inspections

5 high priority

2 intermediate

2 basic

Aug

Dec 2025

1 inspections

Inspection History

4 records on file

2 Canvass1 Non-Inspection1 License

Dec 25

Canvass InspectionLatestCleanOut of Business

No violations

100/100inspection score

Aug 24

Canvass InspectionPass w/ Conditions

5 High2 Med2 Basic

9 total

36/100inspection score

−64 pts

High Priority (5)

−50 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED HANDWASHING CLEANSER NOT PROVIDED AT HANDWASHING SINKS IN THE FOLLOWING AREAS OF THE FACILITY: BAR AREA, WAREWASHING AREA, UTILITY SINK AREA, FRONT KITCHEN PREP AREA. INSTRUCTED TO PROVIDE HANDWASHING CLEANSER AT ALL HANDWASHING SINKS AND MAINTAIN AVAILABLE FOR USE AT ALL TIMES. PERSON-IN-CHARGE PROVIDED HANDWASHING CLEANSER TO ALL HANDWASHING SINKS ON-SITE AT TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION. 7-38-030(C) CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED DISPOSABLE PAPER TOWELS NOT PROVIDED AT HANDWASHING SINKS IN THE FOLLOWING AREAS OF THE FACILITY: WAREWASHING AREA, UTILITY SINK AREA, REAR KITCHEN PREP AREA. INSTRUCTED TO PROVIDE DISPOSABLE PAPER TOWELS OR OTHER APPROVED HAND DRYING METHOD AT ALL HANDWASHING SINKS AND MAINTAIN AVAILABLE FOR USE AT ALL TIMES. PERSON-IN-CHARGE PROVIDED DISPOSABLE PAPER TOWELS TO ALL HANDWASHING SINKS ON-SITE AT TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION. 7-38-030(C) CITATION COMBINED WITH ABOVE VIOLATION.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED STACK OF 5-GALLON FOOD-SAFE BUCKETS OBSTRUCTING ACCESS TO WAREWASHING AREA HANDWASHING SINK AT TIME OF INSPECTION. INSTRUCTED TO REMOVE BUCKETS AND MAINTAIN ALL HANDWASHING SINKS FREE FROM OBSTRUCTIONS AND ACCESSIBLE FOR USE FOR HANDWASHING AT ALL TIMES. PERSON-IN-CHARGE REMOVED BUCKETS FROM HANDWASHING SINK AT TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION. 7-38-030(C) CITATION COMBINED WITH ABOVE VIOLATION.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED HANDWASHING CLEANSER AND DISPOSABLE PAPER TOWELS PROVIDED AT FOOD PREP SINK AT THE FRONT KITCHEN AREA. INSTRUCTED TO REMOVE SOAP AND PAPER TOWELS FROM PREP SINK AND ELIMINATE HANDWASHING CLEANSER OR DISPOSABLE PAPER TOWELS FROM ALL SINKS NOT DESIGNATED FOR HANDWASHING AND MAINTAIN AT ALL TIMES.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED RACKS OF PORK RIBS IN THE WALK-IN COOLER COVERED IN DOUBLE-LAYER OF FOOD-GRADE PLASTIC WRAP WHILE COOLING. INSTRUCTED TO LEAVE TCS FOOD ITEMS UNCOVERED OR PARTIALLY-COVERED (IF PROTECTED FROM OVERHEAD CONTAMINATION) WHILE COOLING AND MAINTAIN.

Intermediate (2)

−10 pts

36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED NO INTERNAL AMBIENT AIR THERMOMETER PROVIDED AT THE FOLLOWING COLD-HOLDING UNITS USED TO STORE TCS FOOD ITEMS: REAR KITCHEN AREA UPRIGTH FREEZER, WALK-IN COOLER, FRONT AREA RIGHT-HAND BEER COOLER. INSTRUCTED TO PROVIDE AT LEAST ONE INTERNAL AMBIENT AIR THERMOMETER IN EACH COLD-HOLDING UNIT USED TO STORE TCS FOODS AND MAINTAIN AT ALL TIMES.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED SAUCE BOTTLES AT THE FRONT BAR AREA MISSING FOOD IDENTITY LABELS. INSTRUCTED TO LABEL ALL FOODS REMOVED FROM THEIR ORIGINAL CONTAINER WITH THE COMMON NAME OF THE FOOD STORED AND MAINTAIN.

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED FOOD-GRADE PLASTIC WRAP USED TO LINE NONFOOD-CONTACT SURFACES OF REAR KITCHEN AREA PREP TABLE AND CAN OPENER MOUNT. INSTRUCTED TO REMOVE PLASTIC WRAP AND MAINTAIN ALL NONFOOD-CONTACT SURFACES OF EQUIPMENT SMOOTH AND EASILY-CLEANABLE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED NONFOOD-CONTACT SURFACES OF CAN OPENER (EXCLUDING FOOD-CONTACT BLADE) TO BE SOILED WITH DRIED FOOD DEBRIS. INSTRUCTED TO CLEAN NONFOOD-CONTACT SURFACES OF EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF SOIL AND MAINTAIN.

Base deductions−64 pts

Jul 24

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

Jun 23

License InspectionPass w/ Conditions

3 High4 Basic

7 total2 risk factors

52/100inspection score

−38 pts

High Priority (3)

−30 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
OBSERVED NO SIGNED EMPLOYEE HEALTH POLICY ON SITE FOR ALL FOOD AND CONDITIONAL EMPLOYEES. INSTRUCTED TO PROVIDE AND MAINTAIN ON SITE FOR REVIEW. PRIORITY FOUNDATION VIOLATION. #7-38-010. NO CITATION ISSUED.
5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
OBSERVED NO WRITTEN PROCEDURE ON SITE OR NECCESARY ITEMS OUTLINED IN THE POLICY AVAILABLE ON SITE FOR RESPONDING TO VOMIT AND DIARRHEAL EVENTS THAT CAN OCCUR IN THE FOOD ESTABLISHMENT. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
INSTRUCTED TO PROVIDE HANDWASHING SIGNAGE AT ALL HANDWASHING SINKS WITHOUT AND MAINTAIN.

Basic (4)

−8 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED LEAKY FAUCET ON UTTILITY SINK IN REAR PREP. INSTRUCTED TO REPAIR AND MAINTAIN IN GOOD CONDITION.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED GREASE AND SLIGHT FOOD DEBRIS ON FLOOR BEHIND HEAVY EQUIPMENT IN REAR PREP AREA. INSTRUCTED TO REMOVE, CLEAN AND SANITIZE.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED INADEQUATE LIGHT THROUGHOUT BAR PREP AND DINING AREA. INSTRUCTED TO REPLACE BURNED OUT BULBS UNDERNEATH VENTILATION HOOD AND CEILING IN FRONT OF WALK IN COOLER. MUST MAINTAIN ADEQUATE LIGHTING.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED CITY OF CHICAGO CERTIFIED FOOD MANAGER HOLDER WITHHOUT ALLERGEN TRAINING. INSTRUCTED TO OBTAIN AND MAINTAIN ON SITE FOR REVIEW.

Base deductions−38 pts

Risk factor bonus (2× +5)−10 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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