What is Medi Kitchen + Cocktail's health inspection score?

Medi Kitchen + Cocktail has a SafeDine safety score of 81 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Medi Kitchen + Cocktail last inspected?

Medi Kitchen + Cocktail was last inspected on December 2, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Medi Kitchen + Cocktail have?

Medi Kitchen + Cocktail has 40 total violations across 10 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Medi Kitchen + Cocktail safe to eat at?

Medi Kitchen + Cocktail has a good safety record with a score of 81/100. While there are some noted violations, overall compliance is solid.

Official Health Record

Medi Kitchen + Cocktail

Name: Medi Kitchen + Cocktail
Address: 2138 N HALSTED ST, Chicago, 60614
Rating: 81

2138 N HALSTED ST, Chicago

Last Inspected: 12/2/2025

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0Good

Lincoln Park

Ranked #359 of 754 in Lincoln Park

Declining

10 inspections

Last: Dec 2, 2025

high confidence

Directions Order

Inspections

30%

Clean Rate

Avg Violations

4 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 illnessHigh Priority

Sick employee handling food — illness transmission risk

Plumbing issues

Plumbing or waste disposal problems

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Food storage

Food not properly stored or protected

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-19

Final Score

Impact Breakdown

High Priority

-5 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-6 pts

Best practices • 2 pts each

Inspection Timeline

-22 pts

Latest

100% weight

100

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

2138 N HALSTED ST, Chicago, IL 60614

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Violation Timeline

Jun 2022

1 inspections

3 high priority

2 intermediate

5 basic

Jun

Jul 2022

1 inspections

1 high priority

2 basic

Dec 2023

1 inspections

Dec

Aug 2024

2 inspections

3 high priority

2 basic

Jul 2025

1 inspections

1 high priority

1 intermediate

6 basic

Jul

Aug 2025

2 inspections

7 basic

Nov 2025

1 inspections

Nov

Dec 2025

1 inspections

2 high priority

5 basic

Inspection History

10 records on file

2 Complaint3 Canvass Re-Inspection3 Canvass2 Non-Inspection

Dec 25

Complaint InspectionLatestPass w/ Conditions

2 High5 Basic

7 total1 risk factor

65/100inspection score

−30 pts

High Priority (2)

−20 pts

5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
NO VOMIT AND DIARRHEA CLEAN UP KIT AND PROCEDURE ON SITE. MUST PROVIDE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED CHLORINE SANITIZER READING AT 0 PPM INSIDE OF LOW TEMPERATURE DISH MACHINE AT BAR. SANITIZER READING MUST BE AT LEAST 100 PPM. PRIORITY VIOLATION. 7-38-025. NO CITATION ISSUED.

Basic (5)

−10 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED PLATES AND BOWLS STORED FACING UP IN KITCHEN. INSTRUCTED TO STORE INVERTED.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED MINOR LEAK BELOW HAND WASHING SINK AT BAR. MUST REPAIR.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED CRACKS AND OPENINGS THROUGOUT CEILING AND WALLS IN BASEMENT FOOD PREP AREA. MUST SEAL AND REPAIR.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED BURNT OUT LIGHTS AT VENTILATION HOOD IN KITCHEN. MUST PROVIDE ADEQUATE LIGHTING.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATION NOT CORRECTED FROM 8-26-2025, REPORT #2622820. #58-NOTED CERTIFIED FOOD MANAGERS WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE ALLERGEN TRAINING CERTIFICATION. PRIORITY FOUNDATION VIOLATION. 7-42-090. CITATION ISSUED.

Base deductions−30 pts

Risk factor bonus (1× +5)−5 pts

Nov 25

Complaint InspectionCleanNo Entry

No violations

100/100inspection score

Aug 25

Canvass Re-Inspection InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

43IN-USE UTENSILS: PROPERLY STORED−2
NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AND DINING AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES AND SILVER WARE TO PREVENT DUST ACCUMULATION.
58ALLERGEN TRAINING AS REQUIRED−2
NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.

Base deductions−4 pts

Aug 25

Canvass Re-Inspection InspectionPass

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

43IN-USE UTENSILS: PROPERLY STORED−2
NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AND DINING AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES AND SILVER WARE TO PREVENT DUST ACCUMULATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED TORN RUBBER GASKET INSIDE THE DOOR OF 2 DOOR REFRIGERATION UNI AT THE KITCHEN PREP. INSTRUCTED TO REPAIR AND MAINTAIN AND/OR REPLACE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED ICE BUILD UP INSIDE THE CHEST FREEZER. INSTRUCTED TO REPAIR AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
NOTED LEAKAGE AT THE BOTTOM PIPE OF THE HAND WASH SINK AT THE BAR. INSTRUCTED TO REPAIR AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.

Base deductions−10 pts

Jul 25

Canvass InspectionFail

1 High1 Med6 Basic

8 total

73/100inspection score

−27 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
EQUIPMENT NOT MAINTAINING PROPER TEMPERATURE. NOTED TEMPERATURE OF SERVICE COOLER AT THE PREP AREA TO BE IMPROPER AT 51.6F. 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 (CONTAINERS)INSIDE SERVICE COOLERS TO BE IMPROPER:-POTATOES 53.1F, HUMUS 47F, BABAGANUSH 50.5F, DILL 51.4F, MED SALAD 46.4F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 6LBS OF PRODUCTS WORTH $150.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.

Basic (6)

−12 pts

43IN-USE UTENSILS: PROPERLY STORED−2
NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AND DINING AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES AND SILVER WARE TO PREVENT DUST ACCUMULATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED TORN RUBBER GASKET INSIDE THE DOOR OF 2 DOOR REFRIGERATION UNI AT THE KITCHEN PREP. INSTRUCTED TO REPAIR AND MAINTAIN AND/OR REPLACE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED ICE BUILD UP INSIDE THE CHEST FREEZER. INSTRUCTED TO REPAIR AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
NOTED LEAKAGE AT THE BOTTOM PIPE OF THE HAND WASH SINK AT THE BAR. INSTRUCTED TO REPAIR AND MAINTAIN.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
NOTED OUTSIDE GARBAGE DUMPSTER OVERLOADED AND PREVENTING PROPER LID CLOSURE. INSTRUCTED TO ALWAYS HAVE DUMPSTER LID CLOSED TO PREVENT FOOD SOURCE FOR PEST PRIORITY FOUNDATION #7-38-020(B).
58ALLERGEN TRAINING AS REQUIRED−2
NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.

Base deductions−27 pts

Aug 24

Canvass InspectionPass w/ Conditions

3 High2 Basic

5 total1 risk factor

61/100inspection score

−34 pts

High Priority (3)

−30 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY/TRAINING SYSTEM AND MAINTAIN VERIFIABLE DOCUMENTS ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-010, CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO PAPER TOWELS PROVIDED AT HAND SINK IN THE MAIN KITCHEN AREA, FRONT BAR, AND IN THE BASEMENT HAND SINK. INSTRUCTED MANAGER TO PROVIDE DISPOSABLE PAPER TOWELS AT ALL HANDWASHING SINKS. PRIORITY FOUNDATION VIOLATION, 7-38-030(c). CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HANDWASHING SIGNAGE AVAILABLE AT THE HANDWASHING SINK IN THE BASEMENT AND THE FRONT BAR. INSTRUCTED TO PROVIDE HANDWASHING SIGNAGE AT EACH HANDWASHING SINK.

Basic (2)

−4 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED FOOD SERVICE EQUIPMENT AND UTENSILS STORED BENEATH UNPROTECTED/NOT SHIELDED WASTEWATER AND SEWER LINES IN THE REAR STORAGE ROOM IN THE BASEMENT. INSTRUCTED MANAGER TO PROVIDE APPROPRIATE SHIELDING OR MOVE ALL FOOD EQUIPMENT ITEMS AND STORAGE BINS FROM BELOW ANY UNPROTECTED SEWER AND WASTEWATER LINES.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED HAND SINK IN BASEMENT TO HAVE LEAK FROM DRAIN BELOW ONTO FLOOR IN BASEMENT. HAND SINK IS STILL FUNCTIONAL. INSTRUCTED TO REPAIR LEAK IN HAND SINK DRAIN.

Base deductions−34 pts

Risk factor bonus (1× +5)−5 pts

Aug 24

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

Dec 23

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

Jul 22

Canvass Re-Inspection InspectionPass w/ Conditions

1 High2 Basic

3 total1 risk factor

81/100inspection score

−14 pts

High Priority (1)

−10 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
2-102.14(O) FOUND NO EMPLOYEE HEALTH POLICY/TRAINING ON-SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY/TRAINING SYSTEM AND MAINTAIN WITH VERIFIABLE DOCUMENTS ON-SITE. PRIORITY FOUNDATION VIOLATION 7-38-010. NO CITATION WAS ISSUED.

Basic (2)

−4 pts

57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13: NO FOOD HANDLER TRAINING CERTIFICATE PROVIDED ON SITE, INSTRUCTED TO PROVIDE
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13 NO ALLERGEN TRAINING CERTIFICATES PROVIDED ON SITE. INSTRUCTED TO PROVIDE FOR ALL CERTIFIED FOOD SERVICE MANAGERS.

Base deductions−14 pts

Risk factor bonus (1× +5)−5 pts

Jun 22

Canvass InspectionFail

3 High2 Med5 Basic

10 total2 risk factors

40/100inspection score

−50 pts

High Priority (3)

−30 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
FOUND NO EMPLOYEE HEALTH POLICY/TRAINING ON-SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY/TRAINING SYSTEM AND MAINTAIN WITH VERIFIABLE DOCUMENTS ON-SITE. PRIORITY FOUNDATION VIOLATION 7-38-010. CITATION ISSUED.
5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
FOUND NO PROCEDURE/PLAN AND KIT FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED FACILITY TO DEVELOP AND MAINTAIN A PROCEDURE/PLAN AND TO MAINTAIN ANY APPROPRIATE SUPPLIES ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION WAS ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NO HAND SINK IS ACCESSIBLE IN THE DISH AREA. FACILITY MUST INSTALL/PROVIDE HAND WASHING SINK IN DISH AREA. PRIORITY FOUNDATION VIOLATION:7-38-030(C), CITATION ISSUED.

Intermediate (2)

−10 pts

25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
NO CONSUMER ADVISORY WITH DISCLOSURE AND REMINDER ON MENU. INSTRUCTED MANAGER MUST PROVIDE A CONSUMER ADVISORY WITH DISCLOSURE (1. ASTERISK NEXT TO THE FOOD AND 2. STATEMENT ABOUT THE FOOD) AND REMINDER ON MENU OR TABLE TENTS/PLACARDS ON ALL TABLES. PRIORITY FOUNDATION VIOLATION#: 7-38-005. NO CITATION WAS ISSUED.
36THERMOMETERS PROVIDED & ACCURATE−5
NO METAL STEM THERMOMETER ON SITE FOR MEASURING FOOD TEMPERATURES UPON RECEIVING COLD FOODS. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION:7-38-005, NO CITATION ISSUED

Basic (5)

−10 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
NO MOP SINK INSTALLED ON SITE.INSTRUCTED TO INSTALL
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
NO COVER AT RECEPTACLE INSIDE THE WOMEN'S WASHROOM. MUST PROVIDE
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
NO FOOD HANDLER TRAINING CERTIFICATE PROVIDED ON SITE, INSTRUCTED TO PROVIDE
58ALLERGEN TRAINING AS REQUIRED−2
NO ALLERGEN TRAINING CERTIFICATES PROVIDED ON SITE. INSTRUCTED TO PROVIDE FOR ALL CERTIFIED FOOD SERVICE MANAGERS.

Base deductions−50 pts

Risk factor bonus (2× +5)−10 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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