What is The Sky - Line Club's health inspection score?

The Sky - Line Club has a SafeDine safety score of 74 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was The Sky - Line Club last inspected?

The Sky - Line Club was last inspected on March 26, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does The Sky - Line Club have?

The Sky - Line Club has 15 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is The Sky - Line Club safe to eat at?

The Sky - Line Club has a good safety record with a score of 74/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does The Sky - Line Club serve?

The Sky - Line Club serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

The Sky - Line Club

Name: The Sky - Line Club
Address: 307 N MICHIGAN AVE, Chicago, 60601
Rating: 74

307 N MICHIGAN AVE, Chicago

Data may be outdated — inspected 3/26/2025

▲Improving

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0Good

American•The Loop

Ranked #490 of 871 in The LoopBetter than 22% of american restaurants

Improving

5 inspections

Last: Mar 26, 2025

low confidence

Directions Order

Inspections

40%

Clean Rate

Avg Violations

14 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Pest issues

Evidence of pests found during inspection

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-24

Final Score

Impact Breakdown

High Priority

-5 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Freshness Penalty

-12 pts

Score reduced due to stale inspection data

Inspection Timeline

+21 pts

100

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 76/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (74/100) 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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307 N MICHIGAN AVE, Chicago, IL 60601

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Violation Timeline

Jun 2022

2 inspections

2 high priority

1 intermediate

5 basic

Jun

Aug 2023

1 inspections

2 high priority

1 intermediate

Apr 2024

1 inspections

2 high priority

1 intermediate

1 basic

Apr

Mar 2025

1 inspections

Inspection History

5 records on file

4 Canvass1 Canvass Re-Inspection

Mar 25

Canvass InspectionLatestCleanPass

No violations

100/100inspection score

Apr 24

Canvass InspectionPass w/ Conditions

2 High1 Med1 Basic

4 total1 risk factor

68/100inspection score

−27 pts

High Priority (2)

−20 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON THE PREMISES WHILE TCS FOODS (BURGERS, SALADS, FISH, CHICKEN) WERE BEING PREPARED AND SERVED. INSTRUCTED MANAGEMENT THAT A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE TCS FOODS ARE BEING PREPARED OR SERVED. PRIORITY FOUNDATION 7-38-012. CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NO HANDWASHING SIGNAGE FOR HANDWASHING SINK IN THE DISH WASHING AREA. INSTRUCTED TO PROVIDE.

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED NO AMBIENT AIR THERMOMETERS INSIDE OF SALAD REACH IN COOLER. INSTRUCTED TO PROVIDE AND MAINTAIN.

Basic (1)

−2 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED DISH RACKS ON THE FLOOR IN THE DISH WASHING AREA. MUST ELEVATE RACKS AT LEAST SIX INCHES ABOVE THE FLOOR TO PROTECT FROM CONTAMINATION.

Base deductions−27 pts

Risk factor bonus (1× +5)−5 pts

Aug 23

Canvass InspectionPass

2 High1 Med

3 total

75/100inspection score

−25 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
Slow drainage for main kitchen prep area hand wash sink, instructed to repair and maintain.
32VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS−10

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5

Base deductions−25 pts

Jun 22

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Jun 22

Canvass InspectionFail

2 High1 Med5 Basic

8 total

65/100inspection score

−35 pts

High Priority (2)

−20 pts

29COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP−10
OBSERVED NO MEANS OF TESTING ON SITE. MUST OBTAIN VARIANCE FOR SUSHI RICE. INSTRUCTED TO PROVIDE A LETTER FROM A CERTIFIED LAB, VERIFYING THE pH OF THE SUSHI RICE OR KEEP A pH METER ONSITE CAPABLE OF DETERMINING THE pH. PRIORITY FOUNDATION #7-38-005. CITATION ISSUED.
32VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS−10
REFER TO VIOLATION 29 FOR CITATION

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED RICE, FLOUR AND SUGAR OUT OF THE ORIGINAL CONTAINERS AND IN BULK CONTAINERS BY THE DRY STORAGE STATION WITHOUT LABELS CONTAINING THE PRODUCT NAME. INSTRUCTED TO LABEL ALL FOODS WITH COMMON NAME THAT ARE OUT OF THE ORIGINAL CONTAINERS.

Basic (5)

−10 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
MUST INSTALL SPLASH GUARD BETWEEN THE HAND WASHING SINK AND PREP TABLE WHERE THE BLENDER AND OTHER FOOD PREP EQUIPMENT IS STORED.
41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED SOILED WIPING CLOTHS STORED ON PREP TABLES. INSTRUCTED MANAGER TO STORE IN SANITIZING SOLUTION BETWEEN USES.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED DISHES, POTS, AND UTENSILS STORED IMPROPERLY ON A STORAGE RACK IN THE PREP AREA. INSTRUCTED TO INVERT TO PREVENT CONTAMINATION, AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
REPAIR BROKEN DOOR HANDLE ON 2-DOOR REACH IN COOLER. INSTRUCTED TO INSTALL OR REMOVE ITEMS FROM PREP TABLE AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED SLOW DRAINAGE AT THE HANDWASHING SINK IN THE EAST WALL OF THE PREP AREA, INSTRUCTED TO REPAIR AND MAINTAIN

Base deductions−35 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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