What is Lou Mitchell's's health inspection score?

Lou Mitchell's has a SafeDine safety score of 94 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Lou Mitchell's last inspected?

Lou Mitchell's was last inspected on October 15, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Lou Mitchell's have?

Lou Mitchell's has 20 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Lou Mitchell's safe to eat at?

Yes, Lou Mitchell's has an excellent safety record with a score of 94/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Lou Mitchell's serve?

Lou Mitchell's serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Lou Mitchell's

Name: Lou Mitchell's
Address: 565 W JACKSON BLVD, Chicago, 60661
Rating: 94

565 W JACKSON BLVD, Chicago

Last Inspected: 10/15/2025

▲Improving

Own or manage this restaurant?

Claim it to unlock analytics →

0Excellent

American•West Loop

Ranked #155 of 1000 in West LoopBetter than 17% of american restaurants

Improving

5 inspections

Last: Oct 15, 2025

high confidence

Directions Order

Inspections

20%

Clean Rate

Avg Violations

6 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Employee hygiene

Personal hygiene practices not followed

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-6

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-3 pts

Best practices • 2 pts each

Inspection Timeline

+9 pts

Latest

100% weight

2nd

60% weight

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

565 W JACKSON BLVD, Chicago, IL 60661

Open in Maps

View Menu Order Online

Violation Timeline

Jul 2022

1 inspections

2 high priority

4 intermediate

4 basic

Jul

Aug 2022

1 inspections

Jun 2023

1 inspections

3 intermediate

3 basic

Jun

Aug 2024

1 inspections

1 intermediate

2 basic

Oct 2025

1 inspections

1 basic

Oct

Inspection History

5 records on file

3 Canvass1 Complaint1 Canvass Re-Inspection

Oct 25

Canvass InspectionLatestPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
FOUND FOOD CONTAINERS NOT STORED PROPERLY ON DRYING RACKS.MUST STORE INVERTED.

Base deductions−2 pts

Aug 24

Canvass InspectionPass

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED A FEW BULK STORAGE CONTAINER WITH MISSING LABELS. MUST PROVIDE AND MAINTAIN.

Basic (2)

−4 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
SHELVING INSIDE THE WALK IN COOLER NEEDS CLEANING TO REMOVE SPILLS AND/OR DEBRIS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOOR DRAINS THROUGH OUT NEED CLEANING ESPECIALLY IN THE BASEMENT.

Base deductions−9 pts

Jun 23

Complaint InspectionPass w/ Conditions

3 Med3 Basic

6 total

79/100inspection score

−21 pts

Intermediate (3)

−15 pts

23PROPER DATE MARKING AND DISPOSITION−5
OBSERVED VARIOUS TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (HAM, SAUSAGE, COLESLAW, GRAVY, COOKED SPINACH, CHOPPED TOMATOES, AND COOKED TURKEY) STORED IN TWO WALK-IN COOLERS LOCATED ON 1ST FLOOR PREP AREAS WITHOUT ANY LABELS TO INDICATE WHAT DATE FOOD ITEM IS TO BE USED OR CONSUMED BY. INSTRUCTED TO PROVIDE DISCARD DATE LABELS ON ALL REFRIGERATED FOOD ITEMS THAT WERE PREPARED ON-SITE AND HELD FOR MORE THAN 24 HOURS. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.
35APPROVED THAWING METHODS USED−5
OBSERVED FACILITY NOT MEETING THAWING REQUIREMENTS. FOOD HANDLER THAWING FROZEN STEAK IN TWO-COMPARTMENT PREP SINK SITTING IN STAGNANT WATER. INFORMED FOOD HANDLER OF PROPER THAWING METHODS (MUST UTILIZE RUNNING WATER WITH ENOUGH VOLATILITY WHEN THAWING). MUST MEET PROPER THAWING REQUIREMENTS AND MAINTAIN. THE FOOD HANDLER CORRECTED THE VIOLATION BY RUNNING THE WATER ON THE STEAK DURING THE INSPECTION.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED NO LABELS FOR BULK STORAGE CONTAINERS (FLOUR AND SUGAR) STORED IN THE BASEMENT. INSTRUCTED PERSON IN CHARGE OF ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH CONTENTS NAME.

Basic (3)

−6 pts

40PERSONAL CLEANLINESS−2
OBSERVED FOOD HANDLERS PREPPING AND COOKING FOOD WITHOUT HAIR RESTRAINTS IN THE KITCHEN. INSTRUCTED THE PERSON IN CHARGE THAT ALL FOOD HANDLERS MUST WEAR A HAIR RESTRAINT. VISORS WERE PROVIDED DURING THE TIME OF THE INSPECTION TO CORRECT THE VIOLATION.
41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED WET WIPING CLOTHS ON SEVERAL PREP SURFACE AREAS. INSTRUCTED TO PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION BETWEEN USES TO PREVENT CONTAMINATION OF EQUIPMENT & FOOD. MUST MAINTAIN
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED BROKEN DOOR HANDLE OF THE 3-DOOR COOLER WHERE CUT MELON IS STORED BEHIND THE WAITRESS AREA. INSTRUCTED TO REPLACE OR REPAIR.

Base deductions−21 pts

Aug 22

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Jul 22

Canvass InspectionFail

2 High4 Med4 Basic

10 total

52/100inspection score

−48 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
FOUND NO HAND WASHING SIGNAGE AT HANDWASHING SINK LOCATED IN 1ST FLOOR DISHWASHING/ FOOD PREP AREA. ALSO NOTED NO HANDWASHING SIGNAGE IN BASEMENT PREP/DISHWASHING AREA. INSTURTCED MANAGER TO PROVIDE.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
FOUND AN EXCESSIVE AMOUNT OF BLACK MOLD LIKE SUBSTANCE THROUGHOUT INTERIOR OF ICE MACHINE. ICE IS USED FOR HUMAN CONSUMPTION. MUST CLEAN SANITIZE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION.7-38-005. CITATION ISSUED.

Intermediate (4)

−20 pts

21PROPER HOT HOLDING TEMPERATURES−5
OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOOD (CHICKEN) AT AN IMPROPER HOT HOLDING TEMPERATURE OF 82F. INSTRUCTED TO DISCARD AND DENATURE SAID TCS FOOD. INSTRUCTED TO MAINTAIN A MINNIMUM HOT HOLDING TEMPERATURE OF 135F. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED. 5 LBS DISCARDED AT APPROX $20.
22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (SALMON AND DICED TOMATOES ) AT IMPROPER COLD HOLDING TEMPERATURES RANGING FROM 50 F - 57F . INSTRUCTED TO DISCARD AND DENATURE ALL SAID TCS FOODS . INSTRUCTED TO MAINTAIN A MINNIMUM COLD HOLDING TEMPERATURE OF 41F. PRIORITY VIOLATION. 7-38-005. CITATION CONSOLIDATED WITH ABOVE VIOLATION.APPROX 4 LBS DISCARDED AT $40
25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
OBSERVED STEAK AND EGGS ON MENU SAID ITEMS CAN BE ORDERED UNDERCOOKED. FOUND REMINDER. FOUND NO WRITTEN DISCLOSURE FOR MENU ITEMS SERVED UNDERCOOKED. INSTRUCTED FACILITY TO PROVIDE FOOTNOTE, DISCLOSURE (WRITTEN DISCLOSURE AND DISCLOSURE BY ASTERISK) AND REMINDER FOR MENU ITEMS THAT CAN BE ORDERED UNDER COOKED. PRIORITY FOUNDATION VIOLATION.7-38-005.
36THERMOMETERS PROVIDED & ACCURATE−5
FOUND NO THERMOMETERS INSIDE SALAD STATION COOLER IN FRONT PREP, AND WALK IN COOLER LOCATED IN BASEMENY. IN A MECHANICALLY REFRIGERATED OR HOT FOOD STORAGE UNIT, THE SENSOR OF A TEMPERATURE MEASURING DEVICE SHALL BE LOCATED TO MEASURE THE AIR TEMPERATURE OR A SIMULATED PRODUCT TEMPERATURE IN THE WARMEST PART OF A MECHANICALLY REFRIGERATED UNIT AND IN THE COOLEST PART OF A HOT FOOD STORAGE UNIT. INSTRUCTED TO PROVIDE.

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED PREP COOLER CUTTING BOARDS IN FRONT PREP AREA AND FOOD SERVICE HOTLINE DISCOLORED WITH DEEP GROOVES. INSTRUCTED TO RESURFACE AND MAINTAIN OR REPLACE.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
FOUND 3 COMPARTMENT SINK PROFUSLEY LEAKING FROM WASH BASIN DRAIN PIPE. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FOUND AN EXCESSIVE AMOUNT OF FOOD DEBRIS UNDER 3 COMPARTMENT SINK. INSTRUCTED MANAGER TO REMOVE, CLEAN, SANITIZE, AND MAINTAIN TO PREVENT PEST HARBORAGE. NOTED CEILING TILES FILLED WITH DUST OVER 3 COMP SINK IN REAR PREP. INSTURCTED MANAGER TO CLEAN, SANITIZE, AND MAINTAIN. NOTED CAULKING ABOVE 3 COMP SINK FILLED WITH BLACK MOLD LIKE SUSTANCE. INSTURCTED MANAGER TO REMOVE AND REPLACE.
58ALLERGEN TRAINING AS REQUIRED−2
FOUND NO PROOF OF ALLERGEN TRAINING FOR PIC ON SITE AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE ALLEGREN TRAINING FOR ALL CITY OF CHICAGO FOOD SERVICE MANAGERS.

Base deductions−48 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