What is Southwood Interventions's health inspection score?

Southwood Interventions 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 Southwood Interventions last inspected?

Southwood Interventions was last inspected on April 4, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Southwood Interventions have?

Southwood Interventions has 53 total violations across 7 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Southwood Interventions safe to eat at?

Southwood Interventions has a good safety record with a score of 81/100. While there are some noted violations, overall compliance is solid.

Official Health Record

Southwood Interventions

Name: Southwood Interventions
Address: 5701 S WOOD ST, Chicago, 60636
Rating: 81

5701 S WOOD ST, Chicago

Data may be outdated — inspected 4/4/2025

▲Improving

Own or manage this restaurant?

Claim it to unlock analytics →

0Good

Chicago

Ranked #960 of 1000 in Chicago

Improving

7 inspections

Last: Apr 4, 2025

low confidence

Directions Order

Inspections

14%

Clean Rate

7.6

Avg Violations

14 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

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Pest issuesHigh Priority

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-25

Final Score

Impact Breakdown

High Priority

-2 pts

Direct health hazards • 10 pts each

Intermediate

-1 pts

Potential hazards • 5 pts each

Basic

-7 pts

Best practices • 2 pts each

Freshness Penalty

-12 pts

Score reduced due to stale inspection data

Inspection Timeline

+25 pts

100

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 75/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (81/100) which is computed during our regular data sync.

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

Open location in Google Maps →

5701 S WOOD ST, Chicago, IL 60636

Open in Maps

View Menu Order Online

Violation Timeline

Jun 2022

2 inspections

2 high priority

2 intermediate

3 basic

Jun

May 2023

1 inspections

5 basic

Mar 2024

2 inspections

7 high priority

7 intermediate

20 basic

Mar

Feb 2025

1 inspections

7 basic

Apr 2025

1 inspections

Apr

Inspection History

7 records on file

3 Canvass Re-Inspection4 Canvass

Apr 25

Canvass Re-Inspection InspectionLatestCleanPass

No violations

100/100inspection score

Feb 25

Canvass InspectionFail

7 Basic

7 total

86/100inspection score

−14 pts

Basic (7)

−14 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
MUST INVERT MULTI-USE UTENSILS ON DISH STORAGE SHELVES IN KITCHEN AND UTENSIL STORAGE ROOM.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED NO CHEMICAL TEST KIT TO CHECK SANITIZING SOLUTION PPM'S AT 3- COMPARTMENT SINK MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-005)(CITATION ISSUED)
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST CLEAN FOOD DEBRIS BUILD UP FROM STOVE & OVEN,INTERIOR PARTS OF ICE MACHINE,EXTERIOR LEDGE OF HOT HOLDING CABINET.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST REPAIR OR REPLACE LOOSE FLOOR PANEL INSIDE OF WALK IN FREEZER,DAMAGED FLOOR TILES IN LUNCHROOM,DAMAGED CONCRETE AT COOKING EQUIPMENT AND DISH MACHINE AREA (GROUT FLOOR TILE)TO BE SMOOTH AND EASILY CLEANABLE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST CLEAN SPLATTER AND DIRT BUILD UP FROM WALLS IN LUNCHROOM AND BEHIND COOKING EQUIPMENT.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
MUST REPAIR OR REPLACE BURNTOUT LIGHTS IN LUNCHROOM.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATIONS FROM REPORT #2591376 3/20/24 NOT CORRECTED-#10-202.12 (B-D) : MUST REPAIR OR REPLACE LOW HOT WATER PRESSURE AT HAND SINK IN STAFF MEN'S TOILET ROOM.#49-4-601.11(C) : MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM INTERIOR OF FRYER CABINET,DISH RACKS,SERVING LINE-HOT & COLD HOLDING LINE SHELVING UNITS AND STORAGE CABINETS. #55-6-201.13 : MUST REPAIR OR REPLACE MISSING FLOOR TILES ON SERVING LINE.#55- 6-201.16 : MUST REPAIR OR REPLACE LOOSE AND DAMAGED WALL PAPER ON SERVING LINE AND LUNCH ROOM.:#55- 6-501.13 : MUST CLEAN DEBRIS BUILD UP FROM FLOOR UNDER,AROUND ,ALONG WALL BASES THROUGHOUT PREP AREAS INCLUDING FLOOR DRAINS.#56- 6-202.11 : MUST REPAIR OR REPLACE BURNTOUT LIGHTS IN PREP AREA,SERVING LINE,HOOD OF COOKING EQUIPMENT .(PRIORITY FOUNDATION 7-42-090)(CITATION ISSUED)

Base deductions−14 pts

Mar 24

Canvass Re-Inspection InspectionPass

2 High2 Med10 Basic

14 total

50/100inspection score

−50 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
6-301.14 : MUST PROVIDE HAND WASHING SIGNS AT HAND SINK ON SERVING LINE & STAFF MEN'S TOILET ROOM.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
-202.12 (B-D) : MUST REPAIR OR REPLACE LOW HOT WATER PRESSURE AT HAND SINK IN MAIN KITCHEN NEAR ENTRY DOOR & STAFF MEN'S TOILET ROOM.

Intermediate (2)

−10 pts

36THERMOMETERS PROVIDED & ACCURATE−5
4-204.112(B) : OBSERVED INTERIOR THERMOMETERS FOR WALK IN COOLER #1 & 2 IN POOR REPAIR MUST REPAIR OR REPLACE TO BE IN GOOD REPAIR.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
3-302.12 : MUST LABEL BULK FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.

Basic (10)

−20 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-202.15 : OBSERVED CAN OPENER IN THE FRONT PREP AREA WITH LEFT OVER FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-501.11 : MUST REPAIR OR REPLACE DAMAGED LID ON FOOD STORAGE CONTAINER IN DRY FOOD STORAGE AREA.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11(C) : MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM INTERIOR OF FRYER CABINET,DISH RACKS,SERVING LINE-HOT & COLD HOLDING LINE SHELVING UNITS AND STORAGE CABINETS,CAN OPENER BLADE
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
5-204.12 : OBSERVED NO BACKFLOW DEVICE ON ICE MACHINE TO BE SEEN FOR SERVICING
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.13 : MUST REPAIR OR REPLACE MISSING FLOOR TILES & DAMAGED WALL PILLARS ON SERVING LINE,LUNCH ROOM- LOOSE WALL BASES & PILLARS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.16 : MUST REPAIR OR REPLACE LOOSE AND DAMAGED WALL PAPER ON SERVING LINE AND LUNCH ROOM.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.11 : MUST CLEAN DUST AND MOLD BUILD UP FROM WALLS IN WALK IN COOLER #2.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.13 : MUST CLEAN DEBRIS BUILD UP FROM FLOOR UNDER,AROUND ,ALONG WALL BASES THROUGHOUT PREP ,DISH WASHING AND DRY FOOD STORAGE AREAS INCLUDING FLOOR DRAINS.MUST REMOVE ICE BUILD UP FROM WALK IN FREEZER FLOOR
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
6-202.11 : MUST REPAIR OR REPLACE BURNTOUT LIGHTS IN PREP AREA,SERVING LINE,HOOD OF COOKING EQUIPMENT AND DRY FOOD STORAGE AREA.
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13 : OBSERVED NO FOOD ALLERGEN TRAINING FOR FOOD MANAGERS MUST PROVIDE AND MAINTAIN.

Base deductions−50 pts

Mar 24

Canvass InspectionFail

5 High5 Med10 Basic

20 total3 risk factors

0/100inspection score

−95 pts

High Priority (5)

−50 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
PIC DOESN'T HAVE A CERTIFIED FOOD MANAGERS CERTIFICATE MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-012)
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO VALID CERTIFIED FOOD MANAGERS CERTIFICATE POSTED TO VIEW WHILE TCS FOODS ARE BEING PREPARED,HANDLED AND SERVED SUCH AS (EGGS,CHICKEN,MILK,ETC)MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-012)(CITATION ISSUED)
3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
OBSERVED NO SIGNED EMPLOYEES HEALTH POLICIES FOR EMPLOYEES MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-010)(CITATION ISSUED)
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
MUST PROVIDE HAND WASHING SIGNS AT HAND SINK ON SERVING LINE & STAFF MEN'S TOILET ROOM.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
MUST REPAIR OR REPLACE LOW HOT WATER PRESSURE AT HAND SINK IN MAIN KITCHEN NEAR ENTRY DOOR & STAFF MEN'S TOILET ROOM.

Intermediate (5)

−25 pts

21PROPER HOT HOLDING TEMPERATURES−5
OBSERVED IMPROPER TEMPERATURES OF TCS READY TO EAT FOODS SUCH AS 3LBS. COOKED EGG FOLDS AT 82.9F IN A PAN ON PREP TABLE. PRODUCT WAS DISCARDED BY MANAGER .MUST HAVE HOT HOLDING FOODS AT 135.0F OR ABOVE. APPX. 3LBS. $6. (PRIORITY 7-38-005)(CITATION ISSUED)(COS)
22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER TEMPERATURE OF TCS FOODS SUCH AS 20LBS. RAW CHICKEN RANGING FROM 56.1F-57.2F ON A ROLLING CART IN PREP AREA.PRODUCT WAS DISCARDED BY MANAGER.MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW. APPX. 20LBS. $50.(COS)(PRIORITY 7-38-005)(CONSOLIDATED VIOLATION)
36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED INTERIOR THERMOMETERS FOR WALK IN COOLER #1 & 2 IN POOR REPAIR AND EXTERIOR THERMOMETER ON HOT HOLDING CABINET DISPLAY IS MALFUNCTIONING.MUST REPAIR OR REPLACE TO BE IN GOOD REPAIR.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
MUST LABEL BULK FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED EVIDENCE OF APPX. 50 OR MORE MICE DROPPINGS ON TOP OF ELECTRICAL PANEL AND PIPES AT DISH MACHINE,ON & INSIDE OF BRICK UNDERNEATH DISH MACHINE SCRAPE RACK,ON FLOOR UNDER SEVERAL SHELVING UNITS IN ADDITIONAL FOOD STORAGE AREA. MUST REMOVE DROPPINGS, CLEAN AND SANITIZE AREAS. RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 3/12/24.(PRIORITY FOUNDATION 7-38-020(A)(CITATION ISSUED)

Basic (10)

−20 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST REPAIR OR REPLACE DAMAGED LID ON FOOD STORAGE CONTAINER IN DRY FOOD STORAGE AREA.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED NO CHEMICAL TEST KIT TO CHECK SANITIZING SOLUTION PPM'S AT 3- COMPARTMENT SINK AND LOW TEMPERATURE DISH MACHINE.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-005)(CITATION ISSUED)
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM INTERIOR OF FRYER CABINET,DISH RACKS,SERVING LINE-HOT & COLD HOLDING LINE SHELVING UNITS AND STORAGE CABINETS,CAN OPENER BLADE.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED NO BACKFLOW DEVICE ON ICE MACHINE TO BE SEEN FOR SERVICING.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST REPAIR OR REPLACE MISSING FLOOR TILES & DAMAGED WALL PILLARS ON SERVING LINE,LUNCH ROOM- LOOSE WALL BASES & PILLARS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST REPAIR OR REPLACE LOOSE AND DAMAGED WALL PAPER ON SERVING LINE AND LUNCH ROOM.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST CLEAN DUST AND MOLD BUILD UP FROM WALLS IN WALK IN COOLER #2.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST CLEAN DEBRIS BUILD UP FROM FLOOR UNDER,AROUND ,ALONG WALL BASES THROUGHOUT PREP ,DISH WASHING AND DRY FOOD STORAGE AREAS INCLUDING FLOOR DRAINS.MUST REMOVE ICE BUILD UP FROM WALK IN FREEZER FLOOR.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
MUST REPAIR OR REPLACE BURNTOUT LIGHTS IN PREP AREA,SERVING LINE,HOOD OF COOKING EQUIPMENT AND DRY FOOD STORAGE AREA.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO FOOD ALLERGEN TRAINING FOR FOOD MANAGERS MUST PROVIDE AND MAINTAIN.

Base deductions−95 pts

Risk factor bonus (3× +5)−15 pts

May 23

Canvass InspectionPass

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CAN OPENER IN THE FRONT PREP AREA WITH LEFT OVER FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST CLEAN THE INTERIOR OF ICE MACHINE LOCATED AT THE END OF COOK LINE. INSTRUCTED TO MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED SPILLS AND LEFTOVER FOOD DEBRIS ON THE SHELVES UNDERNEATH THE SERVING LINE. INSTRUCTED TO CLEAN AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED LOW PRESSURE AT THE HANDWASHING SINK IN THE BASEMENT WOMENS BATHROOM AND AT THE HANDWASHING SINK LOATED AT NEAR THE KITCHEN ENTRY. INSTRUCTED TO REPAIR AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED LEAKS AT THE THREE COMPARTMENT SINK AND ONE COMPARTMENT SINK FAUCETS IN THE KITCHEN. INSTRUCTED TO REPAIR AND MAINTAIN.

Base deductions−10 pts

Jun 22

Canvass Re-Inspection InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED EXCESSIVE BUILD UP OF DIRT, DEBRIS AND RESIDUE ON FLOORS AND WALLS THROUGHOUT KITCHEN PREP AREA. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN AT ALL TIMES.

Base deductions−2 pts

Jun 22

Canvass InspectionFail

2 High2 Med2 Basic

6 total2 risk factors

56/100inspection score

−34 pts

High Priority (2)

−20 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
PIC HAS NO VALID CERTIFICATE.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED FOR PERSON IN CHARGE WHILE TCS FOODS WERE BEING SERVED (TUNA SALAD) PRIORITY FOUNDATION ISSUED 7-38-012 CITATION ISSUED.

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED TCS FOOD (TUNA SALAD) AT IMPROPER COLD HOLDING TEMPERATURE OF 77F. PIC VOLUNATRILY DISCARDED 5LBS OF TUNA AT A COST OF $30. INSTRUCTED PERSON IN CHARGE TO MAINTAIN ALL COLD FOODS AT PROPER TEMPERATURE OF 42F OR LOWER. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED APPROXIMATELY 40 MOUSE DROPPINGS SCATTERED BEHIND COOKING EQUIPMENT (STOVES, OVEN) IN KITCHEN PREP. INSTRUCTED PERSON IN CHARGE TO REMOVE, SANITIZE AND INFORM PEST CONTROL FOR SERVICE. PRIORITY FOUNDATION VIOLATION 7-38-020(A) CITATION ISSUED.

Basic (2)

−4 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED EXCESSIVE BUILD UP OF DIRT, DEBRIS AND RESIDUE ON FLOORS AND WALLS THROUGHOUT KITCHEN PREP AREA. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN AT ALL TIMES.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2

Base deductions−34 pts

Risk factor bonus (2× +5)−10 pts

Community Reviews

No reviews yet. Be the first to share your experience!

Leave a Review

Community Safety Reports

No reviewed safety reports. Help keep others safe by reporting any food safety concerns.

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.

Explore More

Restaurants in Chicago Unknown Restaurants Best in Chicago All Illinois Restaurants