What is Pittsfield Cafe's health inspection score?

Pittsfield Cafe has a SafeDine safety score of 0 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Pittsfield Cafe last inspected?

Pittsfield Cafe was last inspected on May 4, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Pittsfield Cafe have?

Pittsfield Cafe has 83 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Pittsfield Cafe safe to eat at?

Pittsfield Cafe has a safety score of 0/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Pittsfield Cafe serve?

Pittsfield Cafe serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Pittsfield Cafe

Name: Pittsfield Cafe
Address: 55 E WASHINGTON ST, Chicago, 60602
Rating: 0

55 E WASHINGTON ST, Chicago

Last Inspected: 5/4/2026

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0Poor

American•The Loop

Ranked #644 of 871 in The LoopBetter than 22% of american restaurants

Declining

8 inspections

Last: May 4, 2026

high confidence

Directions Order

Inspections

Clean Rate

10.4

Avg Violations

1 month ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Plumbing issues

Plumbing or waste disposal problems

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-146

Final Score

Impact Breakdown

High Priority

-1 pts

Direct health hazards • 10 pts each

Intermediate

-83 pts

Potential hazards • 5 pts each

Basic

-1 pts

Best practices • 2 pts each

Inspection Timeline

-26 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

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55 E WASHINGTON ST, Chicago, IL 60602

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Violation Timeline

May 2022

1 inspections

2 intermediate

5 basic

May

Jul 2023

1 inspections

3 high priority

1 basic

Feb 2024

1 inspections

1 intermediate

7 basic

Feb

Apr 2024

2 inspections

2 intermediate

13 basic

Mar 2025

1 inspections

1 high priority

3 basic

Mar

Apr 2026

1 inspections

5 high priority

24 intermediate

May 2026

1 inspections

16 intermediate

May

Inspection History

8 records on file

3 Canvass Re-Inspection5 Canvass

May 26

Canvass Re-Inspection InspectionLatestPass

16 Med

16 total

20/100inspection score

−80 pts

Intermediate (16)

−80 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
41WIPING CLOTHS: PROPERLY USED & STORED−5
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−5
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−5
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−5
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−5
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−5
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−5
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−5
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−5
58ALLERGEN TRAINING AS REQUIRED−5

Base deductions−80 pts

Apr 26

Canvass InspectionFail

5 High24 Med

29 total5 risk factors

0/100inspection score

−170 pts

High Priority (5)

−50 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
8HANDS CLEAN & PROPERLY WASHEDRisk Factor−10
9NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWEDRisk Factor−10
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLERisk Factor−10
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROLRisk Factor−10

Intermediate (24)

−120 pts

22PROPER COLD HOLDING TEMPERATURES−5
25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
36THERMOMETERS PROVIDED & ACCURATE−5
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−5
41WIPING CLOTHS: PROPERLY USED & STORED−5
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−5
46GLOVES USED PROPERLY−5
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−5
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−5
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−5
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−5
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−5
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−5
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−5
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−5
58ALLERGEN TRAINING AS REQUIRED−5

Base deductions−170 pts

Risk factor bonus (5× +5)−25 pts

Mar 25

Canvass InspectionPass

1 High3 Basic

4 total

84/100inspection score

−16 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
MUST PROVIDE HAND WASHING SIGNAGE FOR HANDSINK NEXT TO GRILL AREA.

Basic (3)

−6 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED FOOD RESIDUE AND SOIL ACCUMULATION ON THE SHELVING IN THE BASEMENT WALK-IN COOLER. MUST DETAIL CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED WET MOPS STORED IN THE PREP AREA AND IN THE HALLWAY LEADING TO BASEMENT. MUST HANG WET MOPS TO ALLOW TO DRY WHEN NOT IN USE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FOOD SPLATTER AND DEBRIS ON THE WALL BEHIND PREP COOLERS IN THE COOKS AREA. MUST DETAIL CLEAN WALLS BEHIND PREP COOLERS AND MAINTAIN.

Base deductions−16 pts

Apr 24

Canvass Re-Inspection InspectionPass

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED NO VISIBLE THERMOMETERS FOR REACH-IN COOLERS AT THE COOK LINE. INSTRUCTED TO PROVIDE.

Basic (6)

−12 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED NO SPLASH GUARDS ON HANDWASHING SINK LOCATED AT THE COOK LINE NEXT TO FLAT TOP GRILL. INSTRUCTED PIC TO PROVIDE A SPLASH GUARD ON HANDWASHING SINK TO PROTECT FOOD AND COOKING EQUIPMENT FROM CONTAMINATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED RUSTED SHELVING IN THE DAIRY COOLER AND WALK-IN COOLER IN THE BASEMENT, AND ALUMINUM FOIL BEING USED AS SHELF LINER ABOVE COOKING EQUIPMENT AT THE COOK LINE. INSTRUCTED TO REPAINT OR REPLACE THE RUSTED SHELVING IN THE WALK-IN COOLER AND REMOVE THE FOIL FROM SHELVING ABOVE COOKING EQUIPMENT SO THAT SURFACE IS SMOOTH, EVEN, AND EASILY CLEANABLE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED DUST ACCUMULATION ON THE FAN GUARDS IN THE BASEMENT WALK-IN COOLER, AND SPILLED FOOD DERBIS AT THE BOTTOM OF REACH-IN OMELETTE PREP COOLER AND IN BETWEEN GASKETS. INSTRUCTED TO CLEAN AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED EXCESSIVE GREASE ACCUMULATION ON ALL COOKING AND FRYING EQUIPMENT AT THE COOK LINE. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED A SLOW DRAINAGE AT THE HANDWASHING SINK AT THE COOK LINE. INSTRUCTED TO REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED A BUILD UP OF GREASE AND FOOD DEBRIS ON THE FLOORS UNDER AND BEHIND COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

Base deductions−17 pts

Apr 24

Canvass Re-Inspection InspectionFail

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED NO VISIBLE THERMOMETERS FOR REACH-IN COOLERS AT THE COOK LINE. INSTRUCTED TO PROVIDE.

Basic (7)

−14 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED NO SPLASH GUARDS ON HANDWASHING SINK LOCATED AT THE COOK LINE NEXT TO FLAT TOP GRILL. INSTRUCTED PIC TO PROVIDE A SPLASH GUARD ON HANDWASHING SINK TO PROTECT FOOD AND COOKING EQUIPMENT FROM CONTAMINATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED RUSTED SHELVING IN THE DAIRY COOLER AND WALK-IN COOLER IN THE BASEMENT, AND ALUMINUM FOIL BEING USED AS SHELF LINER ABOVE COOKING EQUIPMENT AT THE COOK LINE. INSTRUCTED TO REPAINT OR REPLACE THE RUSTED SHELVING IN THE WALK-IN COOLER AND REMOVE THE FOIL FROM SHELVING ABOVE COOKING EQUIPMENT SO THAT SURFACE IS SMOOTH, EVEN, AND EASILY CLEANABLE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED DUST ACCUMULATION ON THE FAN GUARDS IN THE BASEMENT WALK-IN COOLER, AND SPILLED FOOD DERBIS AT THE BOTTOM OF REACH-IN OMELETTE PREP COOLER AND IN BETWEEN GASKETS. INSTRUCTED TO CLEAN AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED EXCESSIVE GREASE ACCUMULATION ON ALL COOKING AND FRYING EQUIPMENT AT THE COOK LINE. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED A SLOW DRAINAGE AT THE HANDWASHING SINK AT THE COOK LINE. INSTRUCTED TO REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED A BUILD UP OF GREASE AND FOOD DEBRIS ON THE FLOORS UNDER AND BEHIND COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
59PREVIOUS PRIORITY FOUNDATION VIOLATION CORRECTED−2
PRIORITY FOUNDATION VIOLATION FROM REPORT #2590121 DATED 2/27/24 NOT CORRECTED: VIOLATION #10- "NO HANDSINK PROVIDED AT FRONT COFFEE/BAR STATION. INSTRUCTED TO INSTALL." PRIORITY VIOLATION, 7-42-090. CITATION ISSUED.

Base deductions−19 pts

Feb 24

Canvass InspectionFail

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED NO VISIBLE THERMOMETERS FOR REACH-IN COOLERS AT THE COOK LINE. INSTRUCTED TO PROVIDE.

Basic (7)

−14 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED NO SPLASH GUARDS ON HANDWASHING SINK LOCATED AT THE COOK LINE NEXT TO FLAT TOP GRILL. INSTRUCTED PIC TO PROVIDE A SPLASH GUARD ON HANDWASHING SINK TO PROTECT FOOD AND COOKING EQUIPMENT FROM CONTAMINATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED RUSTED SHELVING IN THE DAIRY COOLER AND WALK-IN COOLER IN THE BASEMENT, AND ALUMINUM FOIL BEING USED AS SHELF LINER ABOVE COOKING EQUIPMENT AT THE COOK LINE. INSTRUCTED TO REPAINT OR REPLACE THE RUSTED SHELVING IN THE WALK-IN COOLER AND REMOVE THE FOIL FROM SHELVING ABOVE COOKING EQUIPMENT SO THAT SURFACE IS SMOOTH, EVEN, AND EASILY CLEANABLE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED DUST ACCUMULATION ON THE FAN GUARDS IN THE BASEMENT WALK-IN COOLER, AND SPILLED FOOD DERBIS AT THE BOTTOM OF REACH-IN OMELETTE PREP COOLER AND IN BETWEEN GASKETS. INSTRUCTED TO CLEAN AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED EXCESSIVE GREASE ACCUMULATION ON ALL COOKING AND FRYING EQUIPMENT AT THE COOK LINE. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED A SLOW DRAINAGE AT THE HANDWASHING SINK AT THE COOK LINE. INSTRUCTED TO REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED A BUILD UP OF GREASE AND FOOD DEBRIS ON THE FLOORS UNDER AND BEHIND COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATION FROM REPORT #2579059 DATED 7/26/2023 NOT CORRECTED: VIOLATION #10 (5-202.12 (B-D)) "NO HANDSINK PROVIDED AT FRONT COFFEE/BAR STATION. INSTRUCTED TO INSTALL." MUST CORRECT PREVIOUS CORE VIOLATIONS. PRIORITY FOUNDATION VIOLATION, 7-42-090. CITATION ISSUED.

Base deductions−19 pts

Jul 23

Canvass InspectionPass w/ Conditions

3 High1 Basic

4 total

68/100inspection score

−32 pts

High Priority (3)

−30 pts

9NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED−10
Bare hand contact with ready-to-eat foods, observed a food handler handling ( bread, cheese, sausage...) with bare hands, using a heavily soiled cloth towel on his waist to wipe his hands. Instructed manager to have food handlers not handle ready-to-eat foods with bare hands. Priority violation 7-38-010.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
No hand wash soap provided at main prep kitchen hand wash sink, instructed to provide. Priority foundation violation 7-38-030(C)
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
No hand wash sink provided at front coffee/ bar station, instructed to install.

Basic (1)

−2 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
Ceiling in poor repair at dish machine room, broken tiles and peeling paint, instructed to repair and maintain.

Base deductions−32 pts

May 22

Canvass InspectionPass w/ Conditions

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED TCS FOODS AT IMPROPER TEMPERATURE REQUIREMENT STORED IN FRONT PREP COOLER. FOUND INTERNAL TEMPERATURE OF THE FOLLOWING FOOD PRODUCTS. SLICED TURKEY AT 52.5F, RAW EEGS AT 46.2F, 55.4F AND TURKEY SALAD AT 54.8F INSTRUCTED ALL TCS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF BELOW 41.0F AND HOT HOLDING TEMPERATURE OF ABOVE 135.0F. OPERATOR VOLUNTARILY DISCARDED AND DENATURED FOODS DURING INSPECTION. PRIORITY VIOLATIONI 7-38-005. CITATION ISSUED.
36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED MISSING THERMOMETER IN BASMENT'S WALK-IN COOLER, INSTRUCTED TO INSTALL.

Basic (5)

−10 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED WET WIPING CLOTH STORED ON THE HANDWASHING SINK IN REAR AND OTHER SURFACE AREAS THROUGHOUT THE FACILITY. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION BETWEEN USE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE INTERIOR OF THE REACH IN FREEZER IN BASEMENT IN NEED OF CLEANING. INSTRUCTED TO DETAIL CLEAN TO REMOVE FOOD SPILLS.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OBSERVED DEBRIS BEHIND DUMPSTER. INSTRUCTED TO CLEAN AND MAINTAIN
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED BUILD UP OF DUST ON VENT IN COOLER LOCATED IN BASEMENT. INSTRUCTED TO CLEAN AND MAINTAIN IN GOOD CONDITION.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO CERTIFIED FOOD MANAGER WITH ALLERGEN TRAINING. INSTRUCTED ANY PERSONS WITH THE CITY OF CHICAGO FOOD SANITATION CERTIFICATE TO COMPLY WITH COMPLETION OF TRAINING. MUST PROVIDE DOCUMENTATION.

Base deductions−20 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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