What is Chicago Blackhawks Stanley's T2 Bar's health inspection score?

Chicago Blackhawks Stanley's T2 Bar has a SafeDine safety score of 95 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Chicago Blackhawks Stanley's T2 Bar last inspected?

Chicago Blackhawks Stanley's T2 Bar was last inspected on January 27, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Chicago Blackhawks Stanley's T2 Bar have?

Chicago Blackhawks Stanley's T2 Bar has 17 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Chicago Blackhawks Stanley's T2 Bar safe to eat at?

Yes, Chicago Blackhawks Stanley's T2 Bar has an excellent safety record with a score of 95/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Chicago Blackhawks Stanley's T2 Bar serve?

Chicago Blackhawks Stanley's T2 Bar serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Chicago Blackhawks Stanley's T2 Bar

Name: Chicago Blackhawks Stanley's T2 Bar
Address: 11601 W TOUHY AVE, Chicago, 60666
Rating: 95

11601 W TOUHY AVE, Chicago

Last Inspected: 1/27/2026

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0Excellent

American•Chicago

Ranked #995 of 1000 in ChicagoBetter than 17% of american restaurants

Stable

6 inspections

Last: Jan 27, 2026

high confidence

Directions Order

Inspections

17%

Clean Rate

2.8

Avg Violations

2 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

Employee hygiene

Personal hygiene practices not followed

Facility condition

Building maintenance or structural issues

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-5

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-2 pts

Best practices • 2 pts each

Inspection Timeline

-4 pts

Latest

100% weight

2nd

60% weight

100

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

11601 W TOUHY AVE, Chicago, IL 60666

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Violation Timeline

May 2022

1 inspections

4 basic

May

May 2023

1 inspections

4 basic

Jun 2024

1 inspections

6 basic

Jun

Jan 2025

1 inspections

Jul 2025

1 inspections

1 basic

Jul

Jan 2026

1 inspections

1 intermediate

1 basic

Inspection History

6 records on file

6 Canvass

Jan 26

Canvass InspectionLatestPass w/ Conditions

1 Med1 Basic

2 total

93/100inspection score

−7 pts

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED VARIOUS TCS FOODS HELD AT INADEQUATE TEMPERATURES RANGING FROM 44-50 F. INSTRUCTED MANAGER TO ENSURE ALL COLD TCS FOODS ARE HELD AT 41 F AND BELOW. MANAGER DISCARDED: 2 GALLONS MILK, 8 POUNDS OF COOKED NOODLE PASTA SALAD, 7 POUNDS OF TURKEY SANDWICHES, 5 POUNDS OF FRUIT CUPS WITH CUT MELONS, 7 POUNDS OF YOGURT CUPS, AND 6 POUNDS OF HARD BOILED EGGS ($400) PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Basic (1)

−2 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED SOIL BUILD UP ON FLOOR BEHIND SMALL WALK IN COOLER. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.

Base deductions−7 pts

Jul 25

Canvass InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED HEAVY BUILD UP OF DIRT AND GRIME ON FLOOR OF BAR. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN IN GOOD CONDITION.

Base deductions−2 pts

Jan 25

Canvass InspectionCleanPass

No violations

100/100inspection score

Jun 24

Canvass InspectionPass

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED BOXED FOOD ITEMS BEING STORED ON FLOOR IN WALK-IN COOLER IN THE REAR. INSTRUCTED THE PERSON IN CHARGE TO ELEVATE ALL FOOD ITEMS SIX INCHES FROM FLOOR ON RAISED SHELVING UNITS AND MAINTAIN.
40PERSONAL CLEANLINESS−2
OBSERVED MULTIPLE FOOD HANDLING EMPLOYEES NOT WEARING HAIR RESTRAINTS AT THE TIME OF INSPECTION. INSTRUCTED THE PERSON IN CHARGE TO ENSURE ALL FOOD HANDLING EMPLOYEES WEAR HAIR RESTRAINTS TO PREVENT CONTAMINATION OF FOOD AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DIRTY FLOORS DRAINS NEAR THREE COMPARTMENT SINK AND ICE MACHINE IN THE REAR PREP/WAREWASHING AREAS.--- OBSERVED ACCUMULATED FOOD DEBRIS ON FLOORS THROUGHOUT PREP AREAS. INSTRUCTED THE PERSON IN CHARGE TO CLEAN ALL FLOOR DRAINS AND ALL FLOORS AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED DUST BUILDUP ON CEILING AND WALL VENTS IN PREP AREAS. INSTRUCTED THE PERSON IN CHARGE TO CLEAN ALL CEILING/WALL VENTS AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED A MISSING LIGHT SHIELD FOR LIGHT ABOVE PREP TABLE IN THE REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED ONE CERTIFIED FOOD MANAGER WITH AN EXPIRED ALLERGEN AWARENESS TRAINING CERTIFICATE AT THE TIME OF INSPECTION. INSTRUCTED THE PERSON IN CHARGE TO RENEW EXPIRED ALLERGEN AWARENESS TRAINING CERTIFICATE AND MAINTAIN.

Base deductions−12 pts

May 23

Canvass InspectionPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED STAINED CUTTING BOARDS IN THE STORAGE RACK NEXT TO THE DISHMACHINE. MANAGEMENT INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS AND TO MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO DETAIL CLEAN THE GREASE BUILDUP INSIDE OF THE DEEP FRYERS AND ON THE SIDES OF HOT COOKING EQUIPMENTS AND INTERIOR OF THE MICROWAVE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO DETAIL CLEAN WALLS AND CEILING TILES IN THE KITCHEN PREP/COOKING AREAS WHERE NOTED TO MANAGEMENT TO REMOVE FOOD SPLASHED DEBRIS AND ACCUMULATION OF DUSTS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DIRTY FLOORS IN BAR AREA WITH LITTER AND BROKEN GLASS DEBRIS.INSTRUCTED TO CLEAN FLOORS IN DETAIL INCLUDING FLOORS WITH EXCESSIVE GREASE BUILD-UP UNDERNEATH THE PREP/COOKING GRILL AREAS AND TO MAINTAIN.

Base deductions−8 pts

May 22

Canvass InspectionPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED EXTERIOR OF REFRIGERATION DRAWER UNITS AND HANDLES OF EQUIPMENT ON COOKING LINE NEED TO BE CLEANED AND MAINTAINED. OBSERVED EXCESS GREASE ACCUMULATION ON EXTERIOR OF ALL EQUIPMENT. DETAIL CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FLOORS AND WALLS UNCLEAN. NEED TO DETAIL CLEAN FLOORS AND WALLS AND MAINTAIN. OBSERVED STAINED/ WATER DAMAGED CEILING TILES ABOVE FOOD COOKING LINE. REPLACE CEILING TILES AND MAINTAIN CEILING. OBSERVED FLOOR DRAINS UNCLEAN AT DISH MACHINE AREA AND IN FOOD PREP AREAS. CLEAN AND MAINTAIN ALL FLOOR DRAINS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED ALL COOKING EQUIPMENT THAT IS "NOT IN USE AT THIS TIME" NEEDS TO BE STORED IN A CLEAN AND SANITIARY CONDITION TO AVOID PEST HARBORAGE. OBSEVERED COOKING EQUIPMENT THAT IS IN DISPEPAIR NEEDS TO BE REPAIRED OR REMOVED AND KEPT IN A CLEAN AND SANITIARY CONDITION WHILE ON SITE.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED SMALL HOOD FLITERS ABOVE FRY STATION NEED TO BE CLEANED AND MAINTAINED.

Base deductions−8 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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