What is Woman's Athletic Club OF Chicago's health inspection score?

Woman's Athletic Club OF Chicago has a SafeDine safety score of 42 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Woman's Athletic Club OF Chicago last inspected?

Woman's Athletic Club OF Chicago was last inspected on March 4, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Woman's Athletic Club OF Chicago have?

Woman's Athletic Club OF Chicago has 32 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Woman's Athletic Club OF Chicago safe to eat at?

Woman's Athletic Club OF Chicago has a safety score of 42/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Woman's Athletic Club OF Chicago serve?

Woman's Athletic Club OF Chicago serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Woman's Athletic Club OF Chicago

Name: Woman's Athletic Club OF Chicago
Address: 626 N MICHIGAN AVE, Chicago, 60611
Rating: 42

626 N MICHIGAN AVE, Chicago

Data may be outdated — inspected 3/4/2025

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0Poor

American•Streeterville

Ranked #504 of 705 in StreetervilleBetter than 17% of american restaurants

Improving

4 inspections

Last: Mar 4, 2025

low confidence

Directions Order

Inspections

Clean Rate

Avg Violations

13 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Pest issuesHigh Priority

Evidence of pests found during inspection

Employee hygiene

Personal hygiene practices not followed

Facility conditionHigh Priority

Building maintenance or structural issues

16x

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-58

Final Score

Impact Breakdown

High Priority

-10 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-16 pts

Best practices • 2 pts each

Freshness Penalty

-12 pts

Score reduced due to stale inspection data

Inspection Timeline

+17 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

626 N MICHIGAN AVE, Chicago, IL 60611

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Violation Timeline

Apr 2023

1 inspections

1 high priority

4 basic

Apr

Feb 2024

1 inspections

2 high priority

4 basic

Feb 2025

1 inspections

4 high priority

9 basic

Feb

Mar 2025

1 inspections

8 basic

Inspection History

4 records on file

1 Canvass Re-Inspection3 Canvass

Mar 25

Canvass Re-Inspection InspectionLatestPass

8 Basic

8 total

84/100inspection score

−16 pts

Basic (8)

−16 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED EXCESSIVE GREASE BUILDUP ON COOKING EQUIPMENT, WALLS, SURROUNDING FLOORS AND SHELVING UNITS IN THE KITCHEN/PREP AREAS. INSTRUCTED TO DEGREASE, CLEAN AND SANITIZE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE INTERIOR OF THE REACH IN COOLERS IN NEED OF CLEANING. INSTRUCTED TO DETAIL CLEAN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FOOD DEBRIS AND SPILLS ON THE FLOORS THROUGHOUT THE FACILITY. INSTRUCTED TO DETAIL CLEAN UNDER ALL SHELVING UNITS, INTERIOR OF PREP DISH AREA, AROUND DISH MACHINE, PREP TABLES AND ALL COOKING EQUIPMENT TO REMOVE SPILLS, FOOD DEBRIS, DIRT BUILDUP AND/OR GREASE. INSTRUCTED TO INCREASE CLEANING FREQUENCY AND MAINTAIN AT ALL TIMES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED MISSING AND DAMAGED FLOOR TILES IN THE DISH MACHINE AREA, UNDER COOKING EQUIPMENT, AND PREP AREAS. NOTED FLOOR TILES IN NEED OF GROUT. INSTRUCTED TO REPAIR TO CREATE A SMOOTH AND EASILY CLEANABLE SURFACE. MUST MAINTAIN AT ALL TIMES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED CHIPPED PAINT ON THE WALLS THROUGH OUT MAIN KITCHEN, 7TH FLOOR BANQUET AREA NEAR (ICE MACHINE, AND DISH/ CUP STORAGE) AND LOWER-LEVEL CAFE AT ENTERENCE INSTRUCTED TO RESURFACE AND REPAINT CHIPPED AREAS TO ENSURE WALLS ARE SEALED, SMOOTH AND EASILY CLEANABLE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED A HOLE IN THE FOLLING AREAS: CEILING OF PASTRY, AND WALL IN LOWER-LEVEL NEAR CAFE ENTERENCE. INSTRUCTED TO SEAL.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FAUCET IN STAFF MENS LOCKER ROOM, HAND SINK IN 2ND FLOOR BAR LOOSE, INSTRUCTED TO REPAIR AND MAINTAIN
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED HOOD SYSTEM DRIPPING GREASE ON TO COOKING EQUIPMENT, INSTRUCTED TO CLEAN TO ELIMINATE RISK OF CONTAMINATION FROM DRIP AND MAINTAIN.

Base deductions−16 pts

Feb 25

Canvass InspectionFail

4 High9 Basic

13 total1 risk factor

37/100inspection score

−58 pts

High Priority (4)

−40 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY AND MAINTAIN WITH VERIFIABLE SIGNED COPIES ON SITE FOR ALL FOOD EMPLOYEES IN ACKNOWLEDGMENT OF REPORTING AGREEMENT. PRIORITY FOUNDATION VIOLATION #7-38-010. CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED THE FOLLOWING SINKS NOT MAINTAINED WITH HOT WATER: IMPROPER TEMPERATURE OF HOT WATER OBSERVED RANGING FROM (68.8F-72.8F) 1 OF 4 HANDSINKS IN PREP AREA, 2ND FLOOR WOMENS RESTROOM, AND 2ND FL BAR AREA. INSTRUCTED PERSON IN CHARGE HOT WATER AT ALL HAND WASHING SINKS MUST BE AT LEAST 100F. PRIORITY VIOLATION #7-38-030(C). CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED THE ICE BIN INTERIOR IN NEED OF CLEANING. INSTRUCTED TO REMOVE ICE, CLEAN AND MAINTAIN AT ALL TIMES.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED HIGH TEMPERATURE WAREWASHING MACHINE NOT MEETING HOT WATER SANITIZER REQUIREMENTS OF AT LEAST 180F FOR THR FINAL RINSE TEMPERATURE. TECHNICAN ARRIVED ON SITE TO REPAIR. PRIORITY VIOLATION #7-38-025. CITATION ISSUED.

Basic (9)

−18 pts

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.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED EXCESSIVE GREASE BUILDUP ON COOKING EQUIPMENT, WALLS, SURROUNDING FLOORS AND SHELVING UNITS IN THE KITCHEN/PREP AREAS. INSTRUCTED TO DEGREASE, CLEAN AND SANITIZE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE INTERIOR OF THE REACH IN COOLERS IN NEED OF CLEANING. INSTRUCTED TO DETAIL CLEAN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FOOD DEBRIS AND SPILLS ON THE FLOORS THROUGHOUT THE FACILITY. INSTRUCTED TO DETAIL CLEAN UNDER ALL SHELVING UNITS, INTERIOR OF PREP DISH AREA, AROUND DISH MACHINE, PREP TABLES AND ALL COOKING EQUIPMENT TO REMOVE SPILLS, FOOD DEBRIS, DIRT BUILDUP AND/OR GREASE. INSTRUCTED TO INCREASE CLEANING FREQUENCY AND MAINTAIN AT ALL TIMES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED MISSING AND DAMAGED FLOOR TILES IN THE DISH MACHINE AREA, UNDER COOKING EQUIPMENT, AND PREP AREAS. NOTED FLOOR TILES IN NEED OF GROUT. INSTRUCTED TO REPAIR TO CREATE A SMOOTH AND EASILY CLEANABLE SURFACE. MUST MAINTAIN AT ALL TIMES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED CHIPPED PAINT ON THE WALLS THROUGH OUT MAIN KITCHEN, 7TH FLOOR BANQUET AREA NEAR (ICE MACHINE, AND DISH/ CUP STORAGE) AND LOWER-LEVEL CAFE AT ENTERENCE INSTRUCTED TO RESURFACE AND REPAINT CHIPPED AREAS TO ENSURE WALLS ARE SEALED, SMOOTH AND EASILY CLEANABLE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED A HOLE IN THE FOLLING AREAS: CEILING OF PASTRY, AND WALL IN LOWER-LEVEL NEAR CAFE ENTERENCE. INSTRUCTED TO SEAL.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FAUCET IN STAFF MENS LOCKER ROOM, HAND SINK IN 2ND FLOOR BAR LOOSE, INSTRUCTED TO REPAIR AND MAINTAIN
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED HOOD SYSTEM DRIPPING GREASE ON TO COOKING EQUIPMENT, INSTRUCTED TO CLEAN TO ELIMINATE RISK OF CONTAMINATION FROM DRIP AND MAINTAIN.

Base deductions−58 pts

Risk factor bonus (1× +5)−5 pts

Feb 24

Canvass InspectionPass w/ Conditions

2 High4 Basic

6 total2 risk factors

62/100inspection score

−28 pts

High Priority (2)

−20 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
No Certified food service manager on site while preparing and serving TCS foods (chicken, eggs...).Instructed to obtain. Priority foundation violation 7-38-012.

Basic (4)

−8 pts

40PERSONAL CLEANLINESS−2
Food handler at swimming pool caf� note wearing a hair restraints, instructed to wear.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
Missing a splash guard between hand sink and food storage shelf at main cook line, instructed to install.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
Heavy dust build-up noted on large vent fan on west wall of kitchen, instructed to clean and maintain.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
Cracks and crevices noted on wall covering next to 3-comp sink, instructed to seal and maintain.

Base deductions−28 pts

Risk factor bonus (2× +5)−10 pts

Apr 23

Canvass InspectionFail

1 High4 Basic

5 total

82/100inspection score

−18 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
No hand wash sink provided at the 2nd floor Bar, Instructed to provide. Priority foundation violation 7-38-030(c)

Basic (4)

−8 pts

43IN-USE UTENSILS: PROPERLY STORED−2
Keeping knives and large spoons in-use in stagnate water. Instructed to keep utensils according to health code.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
Using disposable spoons in food production at main kitchen. instructed to use proper utensils.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
Chipped wall behind prep table at pastry station, a hole in the ceiling, peeling paint at vent above dish machine. instructed to provide smooth easily cleaned surface.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
Missing a light shield in kitchen ceiling light fixture. instructed to provide.

Base deductions−18 pts

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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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