What is The Ktm Kitchen's health inspection score?

The Ktm Kitchen has a SafeDine safety score of 69 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was The Ktm Kitchen last inspected?

The Ktm Kitchen was last inspected on July 8, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does The Ktm Kitchen have?

The Ktm Kitchen has 7 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is The Ktm Kitchen safe to eat at?

The Ktm Kitchen has a safety score of 69/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does The Ktm Kitchen serve?

The Ktm Kitchen serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

The Ktm Kitchen

Name: The Ktm Kitchen
Address: 120 W MADISON ST, Chicago, 60602
Rating: 69

120 W MADISON ST, Chicago

Last inspected 9mo ago

Own or manage this restaurant?

Claim it to unlock analytics →

0Fair

American•The Loop

Ranked #526 of 865 in The LoopBetter than 17% of american restaurants

Unknown

1 inspection

Last: Jul 8, 2025

low confidence

Directions Order

Inspections

Clean Rate

Avg Violations

9 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Pest issues

Evidence of pests found during inspection

Food storage

Food not properly stored or protected

Permit/documentation

Administrative or documentation issue

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-31

Final Score

Impact Breakdown

High Priority

-10 pts

Direct health hazards • 10 pts each

Intermediate

-10 pts

Potential hazards • 5 pts each

Basic

-8 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

Latest

100% 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

120 W MADISON ST, Chicago, IL 60602

Open in Maps

View Menu Order Online

Inspection History

1 record on file

1 License

Jul 25

License InspectionLatestPass w/ Conditions

1 High2 Med4 Basic

7 total

72/100inspection score

−28 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED THREE DOOR COLD HOLDING UNIT IN FRONT PREP AREA ACROSS FROM COOKLINE AT IMPROPER AMBIENT TEMPERATURE OF 54.1F. INSTRUCTED ALL COLD HOLDING UNITS MUST BE MAINTAINED AT 41F OR BELOW. HELD FOR INSPECTION TAG PLACED ON THREE DOOR COLD HOLDING UNIT IN FRONT PREP AREA ACROSS FROM COOKLINE. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.(NOTE: CITATION ISSUED TO RETAIL FOOD LICENSE #2977121 DURING CANVASS INSPECTION)

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED COLD TCS FOODS, HELD AT IMPROPER TEMPERATURES RANGING BETWEEN 45.1-48.7F. OBSERVED COLD TCS FOODS, HEAVY WHIPPING CREAM(48.7F), CHICKEN(46.8F),GARBONZO BEANS(46.6F), CHICKEN(45.1F), LENTILS(46.6F), LAMB(47.7F) AND SHREDDED CHEESE(47.3F) HELD AT IMPROPER TEMPERATURE. INSTRUCTED ALL COLD TCS FOOD MUST BE HELD AT 41F OR BELOW. CORRECTED ON SITE MANAGER VOLUNTARILY DISCARDED AND DENATURED FOOD VALUED AT $100 WEIGHING 20LBS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.(NOTE: CITATION ISSUED TO RETAIL FOOD LICENSE #2977121 DURING CANVASS INSPECTION)
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED OPENING AT RIGHT BASE OF FRONT ENTRANCE GLASS DOOR TO FACILITY. INSTRUCTED TO SEAL ALL OUTER OPENINGS TO PREVENT PEST ENTRANCE.

Basic (4)

−8 pts

43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED IN USE UTENSILS STORED IN PAN OF WATER BETWEEN USES. INSTRUCTED DURING PAUSES IN FOOD PREPARATION OR DISPENSING UTENSILS SHALL BE STORED ON A CLEAN PORTION OF THE FOOD PREPARATION TABLE OR COOKING EQUIPMENT ONLY IF THE IN USE UTENSIL AND THE FOOD CONTACT SURFACE OF THE FOOD PREPARATION TABLE OR COOKING EQUIPMENT ARE CLEANED AND SANITIZED THROUGHOUT THE DAY AT LEAST EVERY FOUR HOURS OR IN A CONTAINER OF WATER IF THE WATER IS MAINTAINED AT A TEMPERATURE OF 135 DEGREES OR MORE AND UTENSILS AND CONTAINER ARE CLEANED AT LEAST EVERY 24 HOURS OR AT A FREQUENCY NECESSARY TO PRECLUDE ACCUMULATION OF SOIL RESIDUES
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CASE OF CANNED SODA AND CASES OF BOTTLED WATER STORED ON FLOOR UNDER COUNTER NEAR REGISTER IN FRONT OF FACILITY. OBSERVED CONTAINERS OF CREAM STORED ON MILK CRATES IN WALK. OBSERVED BLEACH STORED ON FLOOR IN FIRST FLOOR STORAGE CLOSET.INSTRUCTED TO PROVIDE SHELVING TO ELEVATE ALL FOOD AND NONFOOD ITEMS AT LEAST SIX INCHES OFF OF FLOOR FOR EASE OF CLEANABILITY.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED MOP STORED ON FLOOR IN CLOSET NEAR WASHROOMS. INSTRUCTED TO INSTALL MOP DRYING RACKS FOR PROPER DRAINAGE AND DRYING OF MOPS TO PREVENT PEST BREEDING
58ALLERGEN TRAINING AS REQUIRED−2
NO PROOF OF ALLERGEN AWARENESS TRAINING CERTIFICATE PROVIDED FOR ONE CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER. INSTRUCTED TO PROVIDE VALID ALLERGEN AWARENESS TRAINING FOR ALL EMPLOYEES WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATES.

Base deductions−28 pts

Community Reviews

No reviews yet. Be the first to share your experience!

Leave a Review

Community Safety Reports

No reviewed safety reports. Help keep others safe by reporting any food safety concerns.

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.

Explore More

Restaurants in Chicago American Restaurants Best in Chicago All Illinois Restaurants