What is Chapel Street Cafe & Restaurant's health inspection score?

Chapel Street Cafe & Restaurant has a SafeDine safety score of 80 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Chapel Street Cafe & Restaurant last inspected?

Chapel Street Cafe & Restaurant was last inspected on April 13, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Chapel Street Cafe & Restaurant have?

Chapel Street Cafe & Restaurant has 21 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Chapel Street Cafe & Restaurant safe to eat at?

Chapel Street Cafe & Restaurant has a good safety record with a score of 80/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Chapel Street Cafe & Restaurant serve?

Chapel Street Cafe & Restaurant serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Chapel Street Cafe & Restaurant

Name: Chapel Street Cafe & Restaurant
Address: 198 E DELAWARE PL, Chicago, 60611
Rating: 80

198 E DELAWARE PL, Chicago

Last Inspected: 4/13/2026

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0Good

American•Streeterville

Ranked #390 of 713 in StreetervilleBetter than 22% of american restaurants

Improving

4 inspections

Last: Apr 13, 2026

high confidence

Directions Order

Inspections

25%

Clean Rate

5.3

Avg Violations

1 month 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

Employee hygiene

Personal hygiene practices not followed

Other violationHigh Priority

Regulatory compliance issue

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-35

Final Score

Impact Breakdown

High Priority

-6 pts

Direct health hazards • 10 pts each

Intermediate

-12 pts

Potential hazards • 5 pts each

Basic

-4 pts

Best practices • 2 pts each

Inspection Timeline

+26 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 65/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (80/100) which is computed during our regular data sync.

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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198 E DELAWARE PL, Chicago, IL 60611

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Violation Timeline

Dec 2024

1 inspections

Dec

Apr 2025

2 inspections

7 high priority

1 intermediate

9 basic

Apr 2026

1 inspections

4 intermediate

Apr

Inspection History

4 records on file

1 Canvass1 Canvass Re-Inspection1 Complaint1 License

Apr 26

Canvass InspectionLatestPass

4 Med

4 total

80/100inspection score

−20 pts

Intermediate (4)

−20 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−5
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−5
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−5
58ALLERGEN TRAINING AS REQUIRED−5

Base deductions−20 pts

Apr 25

Canvass Re-Inspection InspectionPass

1 High4 Basic

5 total1 risk factor

77/100inspection score

−18 pts

High Priority (1)

−10 pts

6PROPER EATING, TASTING, DRINKING, OR TOBACCO USERisk Factor−10
FOUND A FOOD EMPLOYEE EATING WHILE PREPARING READY TO EAT FOOD PLACING ON A FOOD CUTTING BOARD IN THE PREP AREA. INSTRUCTED MANAGEMENT THAT EMPLOYEES MUST CONSUME BEVERAGES/FOOD IN DESIGNATED AREAS OR PUT A LID ON CUP TO PREVENT CONTAMINATION OF FOOD, EQUIPMENT, UTENSILS, ETC.

Basic (4)

−8 pts

46GLOVES USED PROPERLY−2
NOTED THAT FOOD EMPLOYEES WERE ENGAGED IN HANDLING FOOD WITHOUT THE USE OF GLOVES, INSTRUCTED PIC TO ADDRESS THE CURRENT PRACTICES REGARDING THE IMPORTANCE OF PROPER GLOVE USAGE TO ENSURE FOOD SAFETY AND TO COMPLY WITH HYGIENE STANDARDS
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED THE INTERIOR AND EXTERIOR OF THE MICROWAVE NOT CLEAN. INSTRUCTED TO CLEAN AND MAINTAIN AT ALL TIMES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED IN FRONT BARISTA AREA EXCESSIVE AMOUNT OF FOOD DEBRIS UNDERCOUNTER AND ON SHELVES. INSTRUCTED TO CLEAN AND MAINTAIN
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED NO VENTILATION HOOD SYSTEM INSTALLED ON 2ND FLOOR PASTRY KITCHEN. INSTRUCTED PERSON IN CHARGE TO CONTACT CITY OF CHICAGO VENTILATION DEPARTMENT.

Base deductions−18 pts

Risk factor bonus (1× +5)−5 pts

Apr 25

Complaint InspectionFail

6 High1 Med5 Basic

12 total2 risk factors

15/100inspection score

−75 pts

High Priority (6)

−60 pts

6PROPER EATING, TASTING, DRINKING, OR TOBACCO USERisk Factor−10
FOUND A FOOD EMPLOYEE EATING WHILE PREPARING READY TO EAT FOOD PLACING ON A FOOD CUTTING BOARD IN THE PREP AREA. INSTRUCTED MANAGEMENT THAT EMPLOYEES MUST CONSUME BEVERAGES/FOOD IN DESIGNATED AREAS OR PUT A LID ON CUP TO PREVENT CONTAMINATION OF FOOD, EQUIPMENT, UTENSILS, ETC.
8HANDS CLEAN & PROPERLY WASHEDRisk Factor−10
OBSERVED FOOD HANDLER USE THE 1-COMP SINK IN PREP AS A HANDWASHING SINK. INSTRUCTED TO UTILIZE DESIGNATED HANDSINKS ONLY. PIC INSTRUCTED STAFF TO STOP THE PRACTICE AND ONLY USE HAND SINK FOR HANDWASHING. PRIORITY FOUNDATION VIOLATION #7-38-010. CITATION ISSUED.
9NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED−10
OBSERVED FOOD HANDLER TOUCH READY TO EAT FOOD (SLICED AVACADO, TOASTED BREAD, AND BACON) WITH BARE HAND. FOOD EMPLOYEES' MAY NOT CONTACT EXPOSED, READY-TO-EAT FOOD WITH THEIR BARE HANDS AND SHALL USE SUITABLE UTENSILS SUCH AS DELI TISSUE, SPATULAS, TONGS, SINGLE-USE GLOVES, OR DISPENSING EQUIPMENT. PIC INSTRCUTED FOOD HANDLER TO DISPOSE OF RTE FOODS TOUCHED WITH BARE HANDS. PRIORITY VIOLATION #7-38-010. CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED HOT WATER AT 147.9F AT THE EXPOSED HANDWASHING SINK AT DISH, FRONT AND REAR PREP. MUST PROVIDE HOT WATER BETWEEN 100-120F AT THE HANDWASHING SINKS. PRIORITY FOUNDATION 7-38-030(C). CITATION ISSUED.
29COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP−10
OBSERVED FACILITY NOT MEETING COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS; FACILITY IN (ROP) REDUCE OXYGEN PACKAGING OF COOKED MEAT, ETC IN WALK IN ON 2ND FLOOR. INFORMED PERSON IN CHARGE OF REQUIREMENTS AND FACILITY MUST MEET AND MAINTAIN. TAG UNIT ALL ROP PRODUCTS IMMEDIATELY AND VOLUNTARILY DISPOSED OF 10 LBS OF PRODUCTS WORTH $250.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
32VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS−10
OBSERVED FACILITY NOT MEETING VARIANCE REQUIREMENTS FOR MODIFIED (ROP) PACKAGING PERFORMED IN FACILITY.NO HACCP ON SITE OF DOCUMENTATION FOR PROCEDURE PREFORMED IN FACILITY. INFORMED FACILITY OF REQUIREMENTS MUST MEET AND MAINTAIN. CITATION CONSOLIDATED WITH #29.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
NOTED INTERNAL TEMPERATURES OF THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ITEMS INSIDE THE COLD HOLDING UNIT TO BE IMPROPER: RAW EGGS AT 61.7F, DICED TOMATO SALSA 58.6F, COOKED POTATOES 58.9F, RAW UNCOOKED PORK BACON AT 53.2F AND BOILED EGGS AT 46.5F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 40 LBS OF PRODUCTS WORTH $750.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.

Basic (5)

−10 pts

46GLOVES USED PROPERLY−2
NOTED THAT FOOD EMPLOYEES WERE ENGAGED IN HANDLING FOOD WITHOUT THE USE OF GLOVES, INSTRUCTED PIC TO ADDRESS THE CURRENT PRACTICES REGARDING THE IMPORTANCE OF PROPER GLOVE USAGE TO ENSURE FOOD SAFETY AND TO COMPLY WITH HYGIENE STANDARDS
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED THE INTERIOR AND EXTERIOR OF THE MICROWAVE NOT CLEAN. INSTRUCTED TO CLEAN AND MAINTAIN AT ALL TIMES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED HAND SINK NEAR DISH PIPES FALL COMPLETELY OFF, INSTRUCTED TO REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED IN FRONT BARISTA AREA EXCESSIVE AMOUNT OF FOOD DEBRIS UNDERCOUNTER AND ON SHELVES. INSTRUCTED TO CLEAN AND MAINTAIN
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED NO VENTILATION HOOD SYSTEM INSTALLED ON 2ND FLOOR PASTRY KITCHEN. INSTRUCTED PERSON IN CHARGE TO CONTACT CITY OF CHICAGO VENTILATION DEPARTMENT.

Base deductions−75 pts

Risk factor bonus (2× +5)−10 pts

Dec 24

License InspectionCleanPass

No violations

100/100inspection score

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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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