What is 101 Club's health inspection score?

101 Club has a SafeDine safety score of 72 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was 101 Club last inspected?

101 Club was last inspected on May 7, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does 101 Club have?

101 Club has 21 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is 101 Club safe to eat at?

101 Club has a good safety record with a score of 72/100. While there are some noted violations, overall compliance is solid.

Official Health Record

101 Club

Name: 101 Club
Address: 101 E ERIE ST, Chicago, 60611
Rating: 72

101 E ERIE ST, Chicago

Last inspected 11mo ago

▲Improving

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0Good

Streeterville

Ranked #438 of 705 in Streeterville

Improving

4 inspections

Last: May 7, 2025

medium confidence

Directions Order

Inspections

25%

Clean Rate

5.3

Avg Violations

11 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

Plumbing issues

Plumbing or waste disposal problems

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-28

Final Score

Impact Breakdown

High Priority

-10 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-3 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

+17 pts

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

101 E ERIE ST, Chicago, IL 60611

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Violation Timeline

Apr 2024

2 inspections

5 high priority

1 intermediate

6 basic

Apr

Apr 2025

1 inspections

4 high priority

1 intermediate

3 basic

May 2025

1 inspections

1 basic

May

Inspection History

4 records on file

1 Canvass Re-Inspection1 Canvass1 License Re-Inspection1 License

May 25

Canvass Re-Inspection InspectionLatestPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-202.16 OBSERVED ALUMINUM FOIL USED AS LINER ON FOOD PREP EQUIPMENT AND TABLES. INSTRUCTED TO REMOVE.

Base deductions−2 pts

Apr 25

Canvass InspectionFail

4 High1 Med3 Basic

8 total1 risk factor

44/100inspection score

−51 pts

High Priority (4)

−40 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
NOTED �FACILITY DID NOT PROVIDE A VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE FOR EMPLOYEES WORKING ON SITE. INFORMED A CERTIFIED MANAGER WITH A CURRENT CITY OF CHICAGO CERTIFICATE MUST BE ON PREMISES AT ALL TIMES AND A VALID MUST REMAIN POSTED ON SITE WHENEVER TIME AND TEMPERATURE CONTROL FOR SAFETY(TCS) FOODS ARE BEING PREPARED, HANDLED AND/OR SERVED. PRIORITY FOUNDATION VIOLATION #7-38-012. CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED HANDSINK IN FRONT PREP/BAR NOT STOCKED WITH HAND SOAP. INFORMED PERSON IN CHARGE THAT HAND SOAP MUST BE AVAILABLE AT HANDSINKS AT ALL TIMES. FOOD HANDLER OBTAINED HAND SOAP FOR HAND SINK DURING TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION #7-38-030(C). CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO PAPER TOWEL IN THE REAR PREP/DISH AREA. INFORMED PERSON IN CHARGE THAT PAPER TOWELS MUST BE AVAILABLE AT HAND SINKS AT ALL TIMES. FOOD HANDLER OBTAINED PAPER TOWEL FOR HAND SINK DURING TIME OF INSPECTION PRIORITY FOUNDATION VIOLATION #7-38-030(C). CITATION COMBINED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED IN 1ST FLOOR REAR PREP ICE MACHINE, WHITE PANEL INSIDE THE ICE MACHINE THAT TOUCHED ICE FILLED WITH A BLACK MOLD-LIKE SUBSTANCE. INSTRUCTED MANAGER TO WASH, CLEAN, SANITIZE AND MAINTAIN. ICE IS USED FOR HUMAN CONSUMPTION. PRIORITY FOUNDATION VIOLATION. 7-38-005.CITATION ISSUED.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS COOKED BEEF BRISKET AT IMPROPER COLD HOLDING TEMPERATURES RANGING FROM 52.8F - 58.4F LOCATED IN WALK IN COOLER. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 40 LBS OF PRODUCTS WORTH $350.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.

Basic (3)

−6 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD CONTAINERS STORED ON THE FLOOR IN THE WALK-IN COOLER, PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO PROPERLY STORE AND PROTECT FOOD ITEMS FROM CONTAMINATION WHILE STORED BY ELEVATING AT LEAST SIX INCHES FROM THE FLOOR ON RAISED SHELVING UNITS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED MILK CRATES BEING USED AS SHELVING THROUGHOUT THE PREP AND STORAGE AREAS. MUST REMOVE AND PROVIDE SHELVING THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED ALUMINUM FOIL USED AS LINER ON FOOD PREP EQUIPMENT AND TABLES. INSTRUCTED TO REMOVE.

Base deductions−51 pts

Risk factor bonus (1× +5)−5 pts

Apr 24

License Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Apr 24

License InspectionFail

5 High1 Med6 Basic

12 total

33/100inspection score

−67 pts

High Priority (5)

−50 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NO SOAP AT HAND WASH SINKS IN DROP-DOWN HANDWASHING SINK IN REAR FOOD PREP ON 20TH FLOOR, INSTRUCTED TRO PROVIDE AND MAINTAIN PRIORITY FOUNDATION #7-38-030(C) NO CITATION ISSUED
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND DRYING PROVISION IN 20TH FLOOR REAR PREP IN PAPER TOWELS DISPENSER INSTRUCTED TO OBTAIN AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-030(C) NO CITATION ISSUED
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
A SIGN OR POSTER THAT NOTIFIES FOOD EMPLOYEES TO WASH THEIR HANDS NOT PROVIDED AT DROP-IN HANDWASHING SINK IN REAR IN REAR PREP ON 20TH FLOOR.INSTRUCTED TO PROVIDED HANDWASHING SIGNS AT ALL HANDSHAKING SINKS USED BY FOOD EMPLOYEES
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED 20TH FLOOR ALL COOLERS AND FREEZERS ARE OFF AT THIS TIME IN FRONT SELF SERVE BUFFET AND REAR PREP. INSTRUCTED MANAGER MUST TURN ON ALL COOLERS AND FREEZERS. COOLERS AIR TEMPERATURE MUST BE 41.0 F OR BELOW AND FREEZERS ARE FROZEN. PRIORITY VIOLATION 7-38-005. NO CITATION ISSUED.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
EQUIPMENT NOT MAINTAINING PROPER TEMPERATURE. NOTED TEMPERATURE OF SERVICE COOLER AT THE FRONT PREP AREA TO BE IMPROPER AT 77.3F SERVICE COOLER TAGGED TO BE HELD FOR INSPECTION, INSTRUCTED NOT TO USE EQUIPMENT UNTIL MAINTAINING PROPER TEMPERATURE OF 41F AND BELOW. PRIORITY VIOLATION 7-38-005 NO CITATION ISSUED

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED SEVERAL FOOD CONTAINERS WITH DRY PRODUCTS (FLOUR, SALT, SUGAR) WITHOUT PROPER COMMON FOOD NAME MARKINGS. MUST LABEL BULK AND WORKING FOOD CONTAINERS WITH CONTENTS COMMON NAME. MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.

Basic (6)

−12 pts

50HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE−2
OBSERVED NO HOT WATER ON 20TH FLOOR, DUE TO ONGOING CONSTRUCTION; INSTRUCTED TO REPAIR AND MAINTAIN. PRIORITY VIOLATION 7-38-030(C) NO CITATION ISSUED. HOT WATER WAS RESTORED AT 1:45 PM TO 20TH FLOOR.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
BACKFLOW PREVENTION DEVICES NOT CONNECTED, PIECES FOUND ON TOP OF 3 COMP SINK LOCATED ON 20TH FLOOR, MUST INSTALL SO BACKFLOW PREVENTION DEVICES SO IT COULD BE LOCATED TO BE SERVICED AND MAINTAINED.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
MUST PROVIDE TOILET ROOM RECEPTACLE WITH COVER FOR SANITARY NAPKINS IN STAFF ALL GENDER BATHROOM 1ST FLOOR, AND 20TH FLOOR WOMENS TOILET ROOM.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
NO SELF CLOSING DEVICES ON WASHROOM DOOR; WOMENS TOILET ROOM 20TH FLOOR INSTRUCTED TO INSTALL.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN ALL COOKING EQUIPMENT, INGREDIENT CONTAINERS, RACKS, AND SHELVING WITH FLOUR, DUST, GREASE, AND DIRT BUILD-UP THROUGHOUT REAR PREP AND DISHWASHING AREA.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED IN REAR PREP WALK IN FREEZER INSULATION MELTING AND PEELING OFF INSTRUCTED TO REPLACE AND MAINTAIN.

Base deductions−67 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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