What is Creative Thinkers Llc All Meal, Prep's health inspection score?

Creative Thinkers Llc All Meal, Prep has a SafeDine safety score of 99 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Creative Thinkers Llc All Meal, Prep last inspected?

Creative Thinkers Llc All Meal, Prep was last inspected on December 16, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Creative Thinkers Llc All Meal, Prep have?

Creative Thinkers Llc All Meal, Prep has 21 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Creative Thinkers Llc All Meal, Prep safe to eat at?

Yes, Creative Thinkers Llc All Meal, Prep has an excellent safety record with a score of 99/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Creative Thinkers Llc All Meal, Prep serve?

Creative Thinkers Llc All Meal, Prep serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Creative Thinkers Llc All Meal, Prep

Name: Creative Thinkers Llc All Meal, Prep
Address: 1100 W BRYN MAWR AVE, Chicago, 60660
Rating: 99

1100 W BRYN MAWR AVE, Chicago

Last Inspected: 12/16/2025

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0Excellent

American•Edgewater

Ranked #15 of 282 in EdgewaterBetter than 22% of american restaurants

Stable

5 inspections

Last: Dec 16, 2025

high confidence

Directions Order

Inspections

40%

Clean Rate

4.2

Avg Violations

5 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Employee illnessHigh Priority

Sick employee handling food — illness transmission risk

Pest issues

Evidence of pests found during inspection

Facility conditionHigh Priority

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-1

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-1 pts

Potential hazards • 5 pts each

Basic

-1 pts

Best practices • 2 pts each

Inspection Timeline

+4 pts

100

Latest

100% weight

100

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

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1100 W BRYN MAWR AVE, Chicago, IL 60660

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Violation Timeline

Dec 2023

1 inspections

2 high priority

2 basic

Dec

Sep 2024

2 inspections

3 high priority

4 intermediate

10 basic

May 2025

1 inspections

May

Dec 2025

1 inspections

Inspection History

5 records on file

3 Canvass1 Canvass Re-Inspection1 License

Dec 25

Canvass InspectionLatestCleanOut of Business

No violations

100/100inspection score

May 25

Canvass InspectionCleanPass

No violations

100/100inspection score

Sep 24

Canvass Re-Inspection InspectionPass

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
6-202.15 Inspector Comments: OBSERVED AN OPEN 1/2 INCH GAP ON THE BOTTOM THRESHOLD OF THE REAR KITCHEN EXIT DOOR TO THE OUTDOORS. MUST PROVIDE A TIGHT FITTING SEAL ON THE BOTTOM THRESHOLD.

Basic (3)

−6 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
: 3-307.11--- MUST INSTALL A SPLASH GUARD BETWEEN THE SANITIZED DRYING RACK OF THE DISHWASHING AREA FOUR COMPARTMENT SINK AND THE HAND WASHING SINK.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
-201.11--- MISSING WALL TILE AT THE COOKS LINE.----MISSING CEILING TILE IN THE FAR REAR STORAGE AREA. MUST REPLACE ALL. 6-501.114---- ALL UNUSED STORED ITEMS THROUGHOUT THE PREMISES, IN ALL STORAGE AREAS MUST BE REMOVED FROM THE PREMISES TO PREVENT PEST HARBORING AND ALL OTHER NEEDED ITEMS MUST BE STORED ELEVATED AND ORGANIZED.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
: 6-202.11--- MISSING LIGHT SHIELD ABOVE THE COOKS LINE. MUST REPLACE.

Base deductions−11 pts

Sep 24

Canvass InspectionFail

3 High3 Med7 Basic

13 total

41/100inspection score

−59 pts

High Priority (3)

−30 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
MUST REMOVE HAND WASHING SIGNAGE AND PAPER TOWEL DISPENSER FROM THE FRONT COFFEE PREP AREA ONE COMPARTMENT PREP SINK.
29COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP−10
OBSERVED APPROXIMATELY 4 LBS NEW YORK STRIP STEAKS REDUCED OXYGEN PACKAGED ON SITE WITH A PREP DATE OF 8-16-24 INSIDE THE WALK-IN COOLER AT 40.1F. FROM THAT DATE HELD LONGER THAN 48 HOURS. NO APPROVED SPECIALIZED FOOD PROCESS APPROVAL ON SITE. STEAKS DISCARDED AND DENATURED. MACHINE TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL APPROVED BY C.D.P.H. FOR USE. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
32VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS−10
NO WRITTEN VARIANCE APPROVAL ON SITE FOR THE REDUCED OXYGEN PACKAGING PERFORMED ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-005 SEE THE ABOVE VIOLATION #29 FOR CITATION.

Intermediate (3)

−15 pts

25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
MENU DOES NOT DISCLOSE AND INFORM CONSUMERS THE SPECIFIC MENU ITEMS THAT ARE RAW OR UNDERCOOKED SUCH AS EGGS AND BURGERS. MUST DISCLOSE AND REMIND CUSTOMERS OF SUCH FOOD ON BOTH THE PRINTED AND VIRTUAL MENUS. PRIORITY FOUNDATION VIOLATION.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
ALL BULK FOOD CONTAINERS MUST BE LABELED WITH THE PRODUCT COMMON NAME.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED AN OPEN 1/2 INCH GAP ON THE BOTTOM THRESHOLD OF THE REAR KITCHEN EXIT DOOR TO THE OUTDOORS. MUST PROVIDE A TIGHT FITTING SEAL ON THE BOTTOM THRESHOLD.

Basic (7)

−14 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
MUST INSTALL A SPLASH GUARD BETWEEN THE SANITIZED DRYING RACK OF THE DISHWASHING AREA FOUR COMPARTMENT SINK AND THE HAND WASHING SINK.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST PROVIDE LIDS FOR ALL ICE BINS IN THE COFFEE PREP AND BAR.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
NOTED BOTH OUTSIDE WASTE RECEPTACLES OVERFLOWING WITH FOOD DEBRIS GARBAGE AND OUTSIDE GREASE RECEPTACLE WITH SPILLED GREASE ON TOP OF THE CONTAINER AND DRIPPING DOWN THE SIDES TO THE GROUND. INSTRUCTED TO REMOVE ALL OVERFLOWING GARBAGE, GREASE AND CLEAN ALL SURROUNDING GROUNDS OF THE AREA. PRIORITY FOUNDATION VIOLATION 7-38-020(B) CITATION ISSUED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
ALL UNUSED STORED ITEMS THROUGHOUT THE PREMISES, IN ALL STORAGE AREAS MUST BE REMOVED FROM THE PREMISES TO PREVENT PEST HARBORING AND ALL OTHER NEEDED ITEMS MUST BE STORED ELEVATED AND ORGANIZED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MISSING WALL TILE AT THE COOKS LINE.----MISSING CEILING TILE IN THE FAR REAR STORAGE AREA. MUST REPLACE ALL.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
MISSING LIGHT SHIELD ABOVE THE COOKS LINE. MUST REPLACE.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATION NOT CORRECTED FROM 12-27-23 REPORT #2587430 #58- 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. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.

Base deductions−59 pts

Dec 23

License InspectionPass w/ Conditions

2 High2 Basic

4 total2 risk factors

66/100inspection score

−24 pts

High Priority (2)

−20 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
NOTED NO EMPLOYEE HEALTH POLICY ON SITE AT THE TIME OF INSPECTION FOLLOWING THE NEW CODE AND GUIDELINES. INSTRUCTED TO HAVE VERIFICATION OF POLICY FOR EACH EMPLOYEE ON SITE AT ALL TIMES. PRIORITY FOUNDATION #7-38-010. NO CITATION ISSUED TODAY
5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
MANAGEMENT UNABLE TO PROVIDE A PROCEDURE FOR CLEANING UP VOMITING AND DIARRHEA.INSTRUCTED TO HAVE ONE INCLUDING THE CHEMICALS AND SUPPLIES NEEDED. PRIORITY FOUNDATION #7-38-005. NO CITATION ISSUED

Basic (2)

−4 pts

56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
NOTED BLOWN-OUT LIGHT BULBS INSIDE THE HOOD. INSTRUCTED TO REPLACE THE LIGHT BULBS AND PROVIDE WITH PROTECTIVE SHIELDING.
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−24 pts

Risk factor bonus (2× +5)−10 pts

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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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