What is Gibsons Steak House's health inspection score?

Gibsons Steak House has a SafeDine safety score of 76 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Gibsons Steak House last inspected?

Gibsons Steak House was last inspected on March 5, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Gibsons Steak House have?

Gibsons Steak House has 22 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Gibsons Steak House safe to eat at?

Gibsons Steak House has a good safety record with a score of 76/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Gibsons Steak House serve?

Gibsons Steak House serves Steakhouse cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Gibsons Steak House

Name: Gibsons Steak House
Address: 1028 N RUSH ST, Chicago, 60611
Rating: 76

1028 N RUSH ST, Chicago

Data may be outdated — inspected 3/5/2025

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0Good

Steakhouse•Streeterville

Ranked #375 of 705 in StreetervilleBetter than 62% of steakhouse restaurants

Stable

5 inspections

Last: Mar 5, 2025

low confidence

Directions Order

Inspections

Clean Rate

4.4

Avg Violations

13 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Plumbing issues

Plumbing or waste disposal problems

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

-24

Final Score

Impact Breakdown

High Priority

-2 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-6 pts

Best practices • 2 pts each

Freshness Penalty

-12 pts

Score reduced due to stale inspection data

Inspection Timeline

+3 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

1028 N RUSH ST, Chicago, IL 60611

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Violation Timeline

Jun 2022

1 inspections

1 high priority

1 intermediate

6 basic

Jun

Mar 2023

1 inspections

2 high priority

1 intermediate

1 basic

Dec 2023

1 inspections

2 basic

Dec

Feb 2024

1 inspections

1 high priority

4 basic

Mar 2025

1 inspections

3 basic

Mar

Inspection History

5 records on file

2 Canvass3 Complaint

Mar 25

Canvass InspectionLatestPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CUTTING BOARDS IN THE REAR PREP AREA WITH OPEN SEAMS AND DARK STAINS. INSTRUCTED TO REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS AND MAINTAIN AT ALL TIMES.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED MILK CRATES BEING USED AS SHELVING THROUGHOUT THE PREP. MUST REMOVE AND PROVIDE SHELVING THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED MISSING AND DAMAGED FLOOR TILES IN 1ST FLOOR DISH AND 1ST & 2ND FLOOR PREP. ALSO NOTED GROUT IS NEEDED ON 1ST FLOOR DISH AND 2ND FLOOR PREP. INSTRUCTED TO REPAIR TO CREATE A SMOOTH AND EASILY CLEANABLE SURFACE. MUST MAINTAIN AT ALL TIMES.

Base deductions−6 pts

Feb 24

Complaint InspectionPass w/ Conditions

1 High4 Basic

5 total

82/100inspection score

−18 pts

High Priority (1)

−10 pts

32VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS−10
Observed a cook chill process on site for bagging hot soup on site and sealing it. No variance or a HACCP obtained for this process, instructed manager to discontinue such process. 20 lbs of clam chowder soup discarded Valued at $120. priority foundation violation 7-38-005.

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
Missing a cover for ice bin at bar area where there is a customers seating across, instructed to provide. Damaged insulation at walk-in cooler cooling lines, instructed to repair. prep cooler door not closing tightly at main cook line, instructed to repair.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
Found food debris, standing water at bottom of drawer coolers. Instructed to clean and maintain.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
Found hoses attached to 3-comp sinks at both 1st and 2nd floor kitchens, instructed to remove hoses from all sinks.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
standing water noted in 1st floor dish room, Instructed to minimize standing water.

Base deductions−18 pts

Dec 23

Complaint InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED NO SPLASH GUARD IN PLACE ON BAR HANDSINK. INSTRUCTED TO PROVIDE BARRIER IN ORDER TO PREVENT POSSIBLE CONTAMINATION.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED DEBRIS UNDER DRYING MATS UNDERNEATH GLASSWARE IN PREP AREA AS WELL AS LIQUOR WELL IN BAR. INSTRUCTED TO CLEAN AND MAINTAIN FREE OD ACCCUMULATION.

Base deductions−4 pts

Mar 23

Canvass InspectionPass w/ Conditions

2 High1 Med1 Basic

4 total

73/100inspection score

−27 pts

High Priority (2)

−20 pts

9NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED−10
Bare hand contact with ready-to-eat food, observed a food server holding a bread baguette with bare hands while slicing it. instructed manager not to allow bare hand contact with ready-to-eat foods. Priority violation 7-38-010.
14REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION−10
Not maintaining shellstock tags with product. found several containers of different oysters in prep cooler without identification tags, instructed manager to keep harvest tags with product until sold. priority foundation violation 7-38-005. 4 lbs of oysters discarded valued at $30.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
Bulk food container ( sugar )not labeled, Instructed to label and maintain.

Basic (1)

−2 pts

43IN-USE UTENSILS: PROPERLY STORED−2
Knives in-use are kept in a sanitizer bucket, instructed to keep utensils according to health code.

Base deductions−27 pts

Jun 22

Complaint InspectionPass w/ Conditions

1 High1 Med6 Basic

8 total

73/100inspection score

−27 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
leaky drain line at front hand wash sink, Instructed to repair and maintain.

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
Several prep coolers missing a thermometer. Instructed to provide.

Basic (6)

−12 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
Damaged insulation at 2nd floor walk-in cooler cooling lines, instructed to repair and maintain.
52SEWAGE & WASTE WATER PROPERLY DISPOSED−2
Waste water backing up from front kitchen floor drain, instructed to repair drains and maintain. priority violation 7-38-030(c)
52SEWAGE & WASTE WATER PROPERLY DISPOSED−2
leaky drain pipes under dish machine, Instructed to repair plumbing and maintain.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
missing floor tiles grout at 2nd floor kitchen trapping waste water. broken floor tiles at 1st floor dish washing room. Instructed to repair and maintain.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
Peeling paint noted at 1st floor kitchen ceiling, missing drop ceiling panels at 1st floor kitchen. Instructed to repair and maintain.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
No lights in pastry walk-in cooler, Instructed to provide.

Base deductions−27 pts

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Community Safety Reports

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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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