What is Summer House (t2 Main)'s health inspection score?

Summer House (t2 Main) has a SafeDine safety score of 99 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Summer House (t2 Main) last inspected?

Summer House (t2 Main) was last inspected on January 26, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Summer House (t2 Main) have?

Summer House (t2 Main) has 13 total violations across 8 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Summer House (t2 Main) safe to eat at?

Yes, Summer House (t2 Main) has an excellent safety record with a score of 99/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Summer House (t2 Main) serve?

Summer House (t2 Main) serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Summer House (t2 Main)

Name: Summer House (t2 Main)
Address: 11601 W TOUHY AVE, Chicago, 60666
Rating: 99

11601 W TOUHY AVE, Chicago

Last Inspected: 1/26/2026

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0Excellent

American•Chicago

Ranked #999 of 1000 in ChicagoBetter than 17% of american restaurants

Stable

8 inspections

Last: Jan 26, 2026

high confidence

Directions Order

Inspections

50%

Clean Rate

1.6

Avg Violations

3 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

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

-1

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-1 pts

Best practices • 2 pts each

Inspection Timeline

+1 pts

100

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

Jan 2023

1 inspections

2 high priority

1 basic

Jan

Feb 2023

1 inspections

Jun 2024

1 inspections

4 basic

Jun

Aug 2024

1 inspections

1 high priority

1 intermediate

2 basic

Sep 2024

1 inspections

Sep

Jan 2025

1 inspections

Oct 2025

1 inspections

2 basic

Oct

Jan 2026

1 inspections

Inspection History

8 records on file

5 Canvass1 Complaint Re-Inspection1 Short Form Complaint1 Canvass Re-Inspection

Jan 26

Canvass InspectionLatestCleanPass

No violations

100/100inspection score

Oct 25

Canvass InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED ACCUMULATED DUST BUILD UP ON PREP AREA COOLERS CONDENSERS. INSTRUCTED MANAGER MUST CLEAN COOLERS CONDENSERS AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FOOD/GREASE SPILLS ON FLOOR UNDER AND AROUND COOKING EQUIPMENT ALSO OBSERVED FOOD/DUST BUILD UP ON WALLS AT PREP AREA. MUST CLEAN FLOOR AND WALLS THROUGHOUT PREP AND DISHWASH AREA.

Base deductions−4 pts

Jan 25

Canvass InspectionCleanPass

No violations

100/100inspection score

Sep 24

Complaint Re-Inspection InspectionCleanPass w/ Conditions

No violations

100/100inspection score

Aug 24

Short Form Complaint InspectionPass w/ Conditions

1 High1 Med2 Basic

4 total

81/100inspection score

−19 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
EQUIPMENT NOT MAINTAINING PROPER TEMPERATURE. NOTED TEMPERATURE OF DRAWER COOLER AT THE PREP AREA TO BE IMPROPER AT 501F. INSTRUCTED NOT TO USE EQUIPMENT UNTIL MAINTAINING PROPER TEMPERATURE OF 41F AND BELOW. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TCS FOOD ITEMS INSIDE SERVICE COOLERS TO BE IMPROPER:-HAM 56.2F, IMPOSSIBLE BURGERS 48.2F, CHEESE 49.3F BURGERS 47.5F, GUACAMOLE54.1F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 18 LBS OF PRODUCTS WORTH $67.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.

Basic (2)

−4 pts

40PERSONAL CLEANLINESS−2
NOTED EMPLOYEES AT THE PREP AREA PREPARING FOOD WITH NO HAIR RESTRAINTS OR PROTECTION. INSTRUCTED TO WEAR HAIR RESTRAINTS OR PROTECTION AT ALL TIMES.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
NOTED DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS AND ON EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS AND PIPES/CONDUITS.

Base deductions−19 pts

Jun 24

Canvass InspectionPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

40PERSONAL CLEANLINESS−2
NOTED EMPLOYEES AT THE PREP AREA PREPARING FOOD WITH NO HAIR RESTRAINTS OR PROTECTION. INSTRUCTED TO WEAR HAIR RESTRAINTS OR PROTECTION AT ALL TIMES.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
NOTED SPRAYER AT THE 3 COMPARTMENT SINK HANGING BELOW THE RIM OF THE SINK. INSTRUCTED TO PROVIDE THE DEVICE TO HOLD THE SPRAYER ABOVE THE WATER RIM OF THE 3 COMPARTMENT SINK
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT ESPCIALLY AT THE COOKING STOVE.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
NOTED DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS AND ON EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS AND PIPES/CONDUITS.

Base deductions−8 pts

Feb 23

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Jan 23

Canvass InspectionPass w/ Conditions

2 High1 Basic

3 total

78/100inspection score

−22 pts

High Priority (2)

−20 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED THE LOW TEMPERATURE DISH WASHING MACHINE LOCATED AT BAR AREA AT IMPROPER FINAL SANITIZING RINSE AT "0" PPM CHLORINE CONCENTRATION.(DISHMACHINE IS NOT IN USE AT THIS TIME). INSTRUCTED MANAGER TO REPAIR AND MAINTAIN. A MECHANICAL DISHWASHING MACHINE SHOULD PROVIDE A FINAL SANITIZING RINSE OF EITHER 50 ? 100 PPM CHLORINE (FOR CHEMICAL SANITIZING MACHINE) OR 180F FINAL RINSE (FOR HOT WATER SANITIZING MACHINE). DISHMACHINE TAGGED "HELD FOR INSPECTION" AT THIS TIME. INSTRUCTED NOT TO USE UNTIL REPAIRED (SEE COMMENTS BELOW). PRIORITY VIOLATION 7-38-025,NO CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED A SLIGHT DEBRIS ACCUMULATION ENCRUSTED ON THE INTERIOR OF THE ICE MACHINE.MUST REMOVE DEBRIS, DETAIL CLEAN INSIDE ICE MACHINE/HAVE SERVICED AND MAINTAIN ICE MACHINE AT ALL TIMES.

Basic (1)

−2 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO DETAIL CLEAN THE FOOD DEBRIS ON THE FLOOR UNDERNEATH THE DISHWASHING 3-COMPARTMENT SINK AREA AND DETAIL CLEAN WALLS AT MAIN COOK/PREP LINE TO REMOVE FOOD SPLASHED DEBRIS AND MAINTAIN .

Base deductions−22 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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