What is Shaw's Crab House's health inspection score?

Shaw's Crab House has a SafeDine safety score of 79 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Shaw's Crab House last inspected?

Shaw's Crab House was last inspected on September 26, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Shaw's Crab House have?

Shaw's Crab House has 27 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Shaw's Crab House safe to eat at?

Shaw's Crab House has a good safety record with a score of 79/100. While there are some noted violations, overall compliance is solid.

Official Health Record

Shaw's Crab House

Name: Shaw's Crab House
Address: 21 E HUBBARD ST, Chicago, 60611
Rating: 79

21 E HUBBARD ST, Chicago

Last Inspected: 9/26/2025

▲Improving

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0Good

Streeterville

Ranked #347 of 705 in Streeterville

Improving

6 inspections

Last: Sep 26, 2025

medium confidence

Directions Order

Inspections

17%

Clean Rate

4.5

Avg Violations

7 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

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Pest issues

Evidence of pests found during inspection

Other violationHigh Priority

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-21

Final Score

Impact Breakdown

High Priority

-12 pts

Direct health hazards • 10 pts each

Intermediate

-5 pts

Potential hazards • 5 pts each

Basic

-1 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

+25 pts

100

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

21 E HUBBARD ST, Chicago, IL 60611

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Violation Timeline

Sep 2022

1 inspections

1 intermediate

1 basic

Sep

Apr 2023

1 inspections

2 high priority

2 intermediate

Aug 2024

2 inspections

6 high priority

4 intermediate

6 basic

Aug

Sep 2025

2 inspections

3 high priority

2 intermediate

Inspection History

6 records on file

1 Suspected Food Poisoning Re-inspection1 Suspected Food Poisoning1 Canvass Re-Inspection2 Canvass1 Complaint

Sep 25

Suspected Food Poisoning Re-inspection InspectionLatestCleanPass

No violations

100/100inspection score

Sep 25

Suspected Food Poisoning InspectionFail

3 High2 Med

5 total

60/100inspection score

−40 pts

High Priority (3)

−30 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED INTERIOR OF TWO ICE MACHINES WITH AN ACCUMULATION OF A BLACKISH PINK SLIMEY BUILD UP. INSTRUCTED MANAGER TO ENSURE ALL FOOD CONTACT SURFACES ARE CLEANED TO SIGHT AND TOUCH. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED HOT WATER DISH MACHINE IN MAIN KITCHEN PRODUCING A FINAL UTENSIL SURFACE TEMPERATURE OF 147 F. FOOD EMPLOYEE OBSERVED PLACING ITEMS IN SAID DISH MACHINE. DISH MACHINE LATER ROSE TO ADEQUATE TEMPERATURE. INSTRUCTED MANAGER TO ENSURE DISH MACHINE PRODUCES ADEQUATE UTENSIL SURFACE TEMPERATURE BEFORE PUTTING DISHES IN. PRIORITY VIOLATION 7-38-025 CITATION ISSUED.
29COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP−10
OBSERVED FOOD STAFF UTILIZING VINEGAR AS AN ADDITIVE TO SUSHI RICE FOR PURPOSE OF FOOD PRESERVATION WITHOUT LETTER FROM A CERTIFIED LAB, VERIFYING THE pH OF THE SUSHI OR ADEQUATE pH METER ON-SITE CAPABLE OF ACCURATELY DETERMINING pH OF SUSHI RICE AFTER MODIFICATION. PH METER ON SITE NOT IN PROPER WORKING ORDER. INSTRUCTED TO OBTAIN LETTER OF APPROVAL FROM CERTIFIED LAB OR OBTAIN ADEQUATE pH METER AND STAFF TRAINING TO ACCURATELY DETERMINE pH OF SUSHI RICE AFTER MODIFICATION AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-38-005 CITATION ISSUED.

Intermediate (2)

−10 pts

21PROPER HOT HOLDING TEMPERATURES−5
OBSERVED MASHED POTATOES HELD AT AN INADEQUATE TEMPERATURE OF 124 F. INSTRUCTED MANAGER TO ENSURE ALL HOT FOODS ARE HELD AT 135 F AND ABOVE. MANAGER REHEATED MASHED POTATOES TO 165 F. PRIORITY VIOLATION 7-38-005 CITATION
22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED MILK HELD AT AN INADEQUATE TEMPERATURE OF 49 F. INSTRUCTED MANAGER TO ENSURE ALL COLD FOODS ARE STORED AT 41 F AND BELOW. MANAGER DISCARDED 3/4 GALLON OF MILK ($6) PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION CONSOLIDATED WITH VIOLATION #21

Base deductions−40 pts

Aug 24

Canvass Re-Inspection InspectionPass

2 High2 Med3 Basic

7 total

64/100inspection score

−36 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED HANDWASHING SINK AT OYSTER BAR (ALCOHOL SERVICE BAR) AREA MISSING HANDWASHING SIGNAGE NOTIFYING EMPLOYEES TO WASH THEIR HANDS. INSTRUCTED TO PROVIDE ADEQUATE HANDWASHING SIGNAGE TO ALL HANDWASHING SINKS AND MAINTAIN AT ALL TIMES.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED COOKED SHRIMP TIGHTLY-COVERED IN FOOD-GRADE PLASTIC WRAP IN REAR SHELLFISH WALK-IN COOLER WHILE COOLING. INSTRUCTED TO STORE TCS FOOD ITEMS UNCOVERED OR LOOSELY-COVERED (IF PROTECTED FROM OVERHEAD CONTAMINATION) WHILE COOLING AND MAINTAIN.

Intermediate (2)

−10 pts

36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED COOLER IN THE OYSTER BAR AREA MISSING INTERNAL AMBIENT AIR THERMOMETER WHILE STORING TCS FOOD ITEMS. INSTRUCTED TO PROVIDE AT LEAST ONE INTERNAL AMBIENT AIR THERMOMETER IN A CONSPICUOUS AND EASILY-VIEWABLE LOCATION IN ALL COLD-HOLDING UNITS USED TO STORE TCS FOOD ITEMS AND MAINTAIN AT ALL TIMES.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED INSECT CONTROL DEVICE INSTALLED DIRECTLY ABOVE CLEAN EQUIPMENT IN THE SUSHI PREP AREA. INSTRUCTED TO RELOCATE INSECT CONTROL DEVICE SO THAT IT IS NOT ABOVE OPEN FOOD, EQUIPMENT, OR SINGLE-SERVICE ARTICLES AND MAINTAIN.

Basic (3)

−6 pts

43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED IN-USE SPATULAS AND LADLES STORED IN CONTAINER OF WATER AT 120.0F AT THE MAIN COOK LINE HOT HOLDING STATION. INSTRUCTED TO STORE IN-USE UTENSILS IN WATER MAINTAINED AT A TEMPERATURE OF AT LEAST 135.0F AND ABOVE BETWEEN USES.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED ICE BIN (NOT IN-USE) STORED UNCOVERED AT THE SALAD PREP STATION NEXT TO OPEN HANDWASHING SINK, WHERE FOOD-CONTACT SURFACES OF EQUIPMENT ARE EXPOSED TO POTENTIAL SPLASH OR SPILLAGE. INSTRUCTED TO RELOCATE ICE BIN AND STORE ALL EQUIPMENT WHERE IT IS PROTECTED FROM SPLASH OR SPILLAGE AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED NONFOOD-CONTACT SURFACES OF BOTH ICE MACHINES IN ICE MACHINE AREA TO BE SOILED WITH RUST AND OTHER DEBRIS. INSTRUCTED TO CLEAN NONFOOD-CONTACT SURFACES OF EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF SOIL AND MAINTAIN.

Base deductions−36 pts

Aug 24

Canvass InspectionPass w/ Conditions

4 High2 Med3 Basic

9 total

44/100inspection score

−56 pts

High Priority (4)

−40 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED HANDWASHING SINK AT OYSTER BAR (ALCOHOL SERVICE BAR) AREA MISSING HANDWASHING SIGNAGE NOTIFYING EMPLOYEES TO WASH THEIR HANDS. INSTRUCTED TO PROVIDE ADEQUATE HANDWASHING SIGNAGE TO ALL HANDWASHING SINKS AND MAINTAIN AT ALL TIMES.
29COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP−10
OBSERVED FOOD STAFF UTILIZING VINEGAR AS AN ADDITIVE TO SUSHI RICE FOR PURPOSE OF FOOD PRESERVATION WITHOUT LETTER FROM A CERTIFIED LAB, VERIFYING THE pH OF THE SUSHI OR ADEQUATE pH METER ON-SITE CAPABLE OF ACCURATELY DETERMINING pH OF SUSHI RICE AFTER MODIFICATION. INSTRUCTED TO OBTAIN LETTER OF APPROVAL FROM CERTIFIED LAB OR OBTAIN ADEQUATE pH METER AND STAFF TRAINING TO ACCURATELY DETERMINE pH OF SUSHI RICE AFTER MODIFICATION AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-38-005 CITATION ISSUED.
32VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS−10
SEE VIOLATION #29
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED COOKED SHRIMP TIGHTLY-COVERED IN FOOD-GRADE PLASTIC WRAP IN REAR SHELLFISH WALK-IN COOLER WHILE COOLING. INSTRUCTED TO STORE TCS FOOD ITEMS UNCOVERED OR LOOSELY-COVERED (IF PROTECTED FROM OVERHEAD CONTAMINATION) WHILE COOLING AND MAINTAIN.

Intermediate (2)

−10 pts

36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED COOLER IN THE OYSTER BAR AREA MISSING INTERNAL AMBIENT AIR THERMOMETER WHILE STORING TCS FOOD ITEMS. INSTRUCTED TO PROVIDE AT LEAST ONE INTERNAL AMBIENT AIR THERMOMETER IN A CONSPICUOUS AND EASILY-VIEWABLE LOCATION IN ALL COLD-HOLDING UNITS USED TO STORE TCS FOOD ITEMS AND MAINTAIN AT ALL TIMES.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED INSECT CONTROL DEVICE INSTALLED DIRECTLY ABOVE CLEAN EQUIPMENT IN THE SUSHI PREP AREA. INSTRUCTED TO RELOCATE INSECT CONTROL DEVICE SO THAT IT IS NOT ABOVE OPEN FOOD, EQUIPMENT, OR SINGLE-SERVICE ARTICLES AND MAINTAIN.

Basic (3)

−6 pts

43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED IN-USE SPATULAS AND LADLES STORED IN CONTAINER OF WATER AT 120.0F AT THE MAIN COOK LINE HOT HOLDING STATION. INSTRUCTED TO STORE IN-USE UTENSILS IN WATER MAINTAINED AT A TEMPERATURE OF AT LEAST 135.0F AND ABOVE BETWEEN USES.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED ICE BIN (NOT IN-USE) STORED UNCOVERED AT THE SALAD PREP STATION NEXT TO OPEN HANDWASHING SINK, WHERE FOOD-CONTACT SURFACES OF EQUIPMENT ARE EXPOSED TO POTENTIAL SPLASH OR SPILLAGE. INSTRUCTED TO RELOCATE ICE BIN AND STORE ALL EQUIPMENT WHERE IT IS PROTECTED FROM SPLASH OR SPILLAGE AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED NONFOOD-CONTACT SURFACES OF BOTH ICE MACHINES IN ICE MACHINE AREA TO BE SOILED WITH RUST AND OTHER DEBRIS. INSTRUCTED TO CLEAN NONFOOD-CONTACT SURFACES OF EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF SOIL AND MAINTAIN.

Base deductions−56 pts

Apr 23

Complaint InspectionPass w/ Conditions

2 High2 Med

4 total

70/100inspection score

−30 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
Obstructed hand wash sink at salad station, found large knives stored in the hand sink, instructed to keep all hand wash sink free from any obstruction. Priority foundation violation 7-38-030(c)
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
No paper towels provided at pastry hand wash sink and employees restrooms. instructed to provide. Priority foundation violation.

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
Found 4 lbs of cooked crab meat bags at 52.3f sitting in stagnate water at room temperature. instructed to keep all TCS foods at 41f or lower. Priority violation 7-38-005. food discarded valued at $150.
35APPROVED THAWING METHODS USED−5
Improper thawing for sea food, cooked crab meat being thawed in stagnate water at room temperature. instructed to thaw according to health code.

Base deductions−30 pts

Sep 22

Canvass InspectionPass

1 Med1 Basic

2 total

93/100inspection score

−7 pts

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
cooler's thermometer places at rear of prep coolers, instructed to mount in warmest part in an easy to view.

Basic (1)

−2 pts

40PERSONAL CLEANLINESS−2
Food handler not wearing hair restraints, instructed to wear.

Base deductions−7 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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