What is Chicago Cut Steakhouse's health inspection score?

Chicago Cut Steakhouse has a SafeDine safety score of 44 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Chicago Cut Steakhouse last inspected?

Chicago Cut Steakhouse was last inspected on December 17, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Chicago Cut Steakhouse have?

Chicago Cut Steakhouse has 15 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Chicago Cut Steakhouse safe to eat at?

Chicago Cut Steakhouse has a safety score of 44/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Chicago Cut Steakhouse

Name: Chicago Cut Steakhouse
Address: 300 N LA SALLE ST, Chicago, 60654
Rating: 44

300 N LA SALLE ST, Chicago

Last Inspected: 12/17/2025

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0Poor

River North

Ranked #406 of 547 in River North

Declining

2 inspections

Last: Dec 17, 2025

medium confidence

Directions Order

Inspections

Clean Rate

7.5

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

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Facility condition

Building maintenance or structural issues

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-56

Final Score

Impact Breakdown

High Priority

-38 pts

Direct health hazards • 10 pts each

Intermediate

-9 pts

Potential hazards • 5 pts each

Basic

-8 pts

Best practices • 2 pts each

Inspection Timeline

-57 pts

Latest

100% weight

2nd

60% 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

300 N LA SALLE ST, Chicago, IL 60654

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Inspection History

2 records on file

1 Canvass1 License

Dec 25

Canvass InspectionLatestPass w/ Conditions

5 High2 Med6 Basic

13 total

28/100inspection score

−72 pts

High Priority (5)

−50 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED THE HANDWASHING SINK IN THE 2ND FLOOR DISHWASHING AREA NOT ACCESSIBLE FOR USE WAS COMPLETELY TURNED-OFF, WHILE EMPLOYEE ACTIVELY USING THE HIGH TEMPERATURE DISHMACHINE.INSTRUCTED TO MAKE ALL HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE FOR USE AT ALL TIMES.PRIORITY FOUNDATION VIOLATION 7-38-030(C), CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND SOAP PROVIDED AT THE HANDWASHING SINK IN THE 2ND FLOOR DISHWASHING AREA.INSTRUCTED TO PROVIDE AND MAINTAIN ALL HANDWASHING SINKS WITH HAND SOAP AT ALL TIMES.PRIORITY FOUNDATION VIOLATION 7-38-030(C), CITATION ISSUED.VIOLATION CONSOLIDATED WITH THE ABOVE CITATION.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND PAPER TOWELS PROVIDED AT HANDWASHING SINK IN THE 2ND FLOOR DISHWASHING AREA.INSTRUCTED TO PROVIDE AND MAINTAIN HAND PAPER TOWELS AT ALL HANDWASHING SINKS AT ALL TIMES.PRIORITY FOUNDATION VIOLATION 7-38-030(C), VIOLATION CONSOLIDATED WITH THE ABOVE CITATION.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HANDWASHING SIGNAGE AT HAND SINK LOCATED IN THE 2ND FLOOR DISHWASHING AREA.INSTRUCTED TO PROVIDE AND MAINTAIN.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED A SLIGHT DEBRIS ACCUMULATION ENCRUSTED ON THE INTERIOR OF THE ICE MACHINES LOCATED IN THE MAIN KITCHEN PREP AREA.MUST REMOVE DEBRIS, DETAIL CLEAN INSIDE ICE MACHINE/HAVE SERVICED AND MAINTAIN ICE MACHINE AT ALL TIMES.

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF (TCS FOODS) HELD INSIDE OF THE MAIN KITCHEN PREP WALK-IN-COOLER.OBSERVED LARGE CONTAINER OF SPLIT PEA SOUP INTERNAL TEMPERATURES RANGING FROM 46.8F-48.8F, THE SAID SOUP WAS FROM THE PREVIOUS DAY.MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 30#'S OF FOOD WORTH $40.00.INSTRUCTED MANAGEMENT TO MONITOR AND MAINTAIN ALL COLD (TCS FOODS) AT 41F OR COLDER AT ALL TIMES.PRIORITY VIOLATION 7-38-005,CITATION ISSUED.
36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED NO THERMOMETER INSIDE THE PREP LINE COOLER DIRECTLY ACROSS THE DEEP FRYER LOCATED ON THE 2ND FLOOR KITCHEN PREP AREA.INSTRUCTED TO PROVIDE AND MAINTAIN ACCURATE AND WORKING THERMOMETERS IN COOLERS AND MAINTAIN.

Basic (6)

−12 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CHIPPED PAINT AND RUST ON THE WIRE STORAGE RACKS IN THE WALK-IN COOLERS.INSTRUCTED TO REMOVE CHIPPED PAINT AND RUST AND REPAINT OR REPLACE THE SHELVES AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO DETAIL CLEAN CEILING TILES IN THE 1ST FLOOR MAIN KITCHEN PREP AREA TO REMOVE ACCUMULATION OF DUSTS AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED BLACKENED, MOLDY WALL CAULKING AT THE THREE COMPARTMENT SINK LOCATED IN THE 1ST FLOOR MAIN KITCHEN PREP AREA.INSTRUCTED TO REPLACE AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
INSTRUCTED TO DETAIL CLEAN EXHAUST VENTILATION SYSTEM ABOVE THE HIGH TEMPERATURE DISHMACHINE TO REMOVE HANGING DUST BUILD-UP LOCATED IN THE 1ST FLOOR MAIN KITCHEN PREP AREA AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED A FOOD HANDLING EMPLOYEE WITH EXPIRED FOOD HANDLER CERTIFICATE. INSTRUCTED TO SHOW PROOF OF TRAINING FOR ALL FOOD HANDLING EMPLOYEES AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED TWO (2) CERTIFIED FOOD MANAGERS WITHOUT THE ALLERGEN TRAINING CERTIFICATE.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−72 pts

May 24

License InspectionPass w/ Conditions

1 High1 Med

2 total

85/100inspection score

−15 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
Improper cooling method, Found TCS foods being cold down in large deep 30quart tubs with tight fitting lids. Instructed to break down food into smaller containers to facilitate cooling down process. Priority foundation violation 7-38-005.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
Found 60 lbs of chicken gumbo and lemon cream soup held in walk-in cooler at 53.2f at the center, soup placed in walk-in cooler a day before, instructed to keep all cold TCS foods at 41f or lower. Priority violation 7-38-005. Soup discarded valued at $70.

Base deductions−15 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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