Chicago Cut Steakhouse

• resultPass w/ Conditions
• critical violations2
• last inspectedSeptember 27, 2023
• address300 N La Salle St, Chicago 60654

Is Chicago Cut Steakhouse clean?

Chicago Cut Steakhouse is currently listed as closed by Chicago Department of Public Health, as of its inspection on September 27, 2023. A closure means inspectors found conditions serious enough to stop service — it is not the same as a restaurant choosing to shut down, and the listing can change once the problems are fixed and re-inspected.

What did inspectors find at Chicago Cut Steakhouse?

These are the violations recorded at the most recent inspection on September 27, 2023, in plain English, with the city's own wording underneath.

• 🚰handwashing sink blocked or barecritical
  Adequate Handwashing Sinks Properly Supplied And Accessible • A SIGN OR POSTER THAT NOTIFIES FOOD EMPLOYEES TO WASH THEIR HANDS IS NOT PROVIDED AT ALL HANDWASHING SINKS USED BY FOOD EMPLOYEES IN KITCHEN AND RESTROOM. PROVIDE A CLEARLY VISIBLE HANDWASHING SIGN AT EACH HAND SINK. • OBSERVED FOOD CONTAINER STORED INSIDE HANDSINK IN DISH AREA MAKING IT INACCESSIBLE FOR HANDWASHING. FACILITY MUST ENSURE HAND SINK IS ACCESSIBLE AT ALL TIMES. EMPLOYEE RELOCATED ITEMS. PRIORITY FOUNDATION VIOLATION 7-38-030 (c) CITATION ISSUED.
• ⚠️Required Records Available: Shellstock Tags, Parasite Destruction • THE DATE WHEN THE LAST SHELLSTOCK WAS SOLD IS NOT RECORDED ON ALL SHELLSTOCK TAGS THAT WERE PROVIDED ON SITE. THE FACILITY MUST RECORD THE DATE WHEN THE LAST SHELLSTOCK WAS SOLD. FACILITY MANAGER WENT THROUGH ALL INVOICE RECEIPTS IN HOUSE TO VERIFY WHEN LAST SHELLSTOCK ITEMS WERE SOLD PER TAG. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.critical
  Required Records Available: Shellstock Tags, Parasite Destruction • THE DATE WHEN THE LAST SHELLSTOCK WAS SOLD IS NOT RECORDED ON ALL SHELLSTOCK TAGS THAT WERE PROVIDED ON SITE. THE FACILITY MUST RECORD THE DATE WHEN THE LAST SHELLSTOCK WAS SOLD. FACILITY MANAGER WENT THROUGH ALL INVOICE RECEIPTS IN HOUSE TO VERIFY WHEN LAST SHELLSTOCK ITEMS WERE SOLD PER TAG. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
• 🧽surfaces not properly sanitized
  Food-Contact Surfaces: Cleaned & Sanitized • OBSERVED INTERIOR OF THE ICE MACHINES SLIGHTLY SOILED. FACILITY MUST CLEAN, SANITIZE, AND MAINTAIN. • HOT WATER RINSE AT HIGH TEMPERATURE DISH MACHINE IS LESS THAN 180F AND IS MEASURED AT 156.3F. FACILITY MUST REPAIR UNIT SO THAT HOT RINSE IS MAINTAINED BETWEEN 180-194F. ECO LAB ARRIVED ON SITE AND MADE AN ADJUSTMENT. MACHINE IS NOW READING 180F. PRIORITY VIOLATION 7-38-025 CITATION ISSUED.
• ⚠️Contamination Prevented During Food Preparation, Storage & Display • OBSERVED UNAUTHRORIZED PERSON (NON-EMPLOYEE) WALK THROUGH MAIN KITCHEN SPACE. DISCUSSED WITH CHEF AND MANAGER THAT PERSONS UNNECESSARY TO THE FOOD ESTABLISHMENT ARE NOT ALLOWED IN FOOD PREPARATION, FOOD STORAGE, OR WAREWASHING AREAS. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
  Contamination Prevented During Food Preparation, Storage & Display • OBSERVED UNAUTHRORIZED PERSON (NON-EMPLOYEE) WALK THROUGH MAIN KITCHEN SPACE. DISCUSSED WITH CHEF AND MANAGER THAT PERSONS UNNECESSARY TO THE FOOD ESTABLISHMENT ARE NOT ALLOWED IN FOOD PREPARATION, FOOD STORAGE, OR WAREWASHING AREAS. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
• ⚠️In-Use Utensils: Properly Stored • KNIVES STORED BETWEEN PREPLINE UNTIS NEAR DESSERT STATION. STORE IN-USE UTENSILS: 1) IN THE FOOD WITH THE HANDLE UP AND OUT OF THE FOOD ITEM; 2) STORED ON A CLEAN AND SANITIZED SIRFACE; 3) IN RUNNING WATER; 4) IN CONTAINER OF HOT WATER MAINTAINED AT OR ABOVE 135F.
  In-Use Utensils: Properly Stored • KNIVES STORED BETWEEN PREPLINE UNTIS NEAR DESSERT STATION. STORE IN-USE UTENSILS: 1) IN THE FOOD WITH THE HANDLE UP AND OUT OF THE FOOD ITEM; 2) STORED ON A CLEAN AND SANITIZED SIRFACE; 3) IN RUNNING WATER; 4) IN CONTAINER OF HOT WATER MAINTAINED AT OR ABOVE 135F.
• ⚠️Utensils, Equipment & Linens: Properly Stored, Dried, & Handled • CLEAN DISHWARE STORED ON FLOOR IN THE UPSTAIRS STORAGE AREA. FACILITY MUST ENSURE THAT ALL ITEMS ARE PLACES 6 INCHES ABOVE THE FLOOR. • CLEAN DISHWARE STORED ON SHELVES HAVE NOT BEEN AIR DRIED PROPERLY AFTER SANITIZING. AFTER CLEANING AND SANITZING ALL EQUIPMENT AND UTENSILS SHALL BE AIR DRIED BEFORE USE. CLOTH DRYING OF EQUIPMENT AND UTENSILS IS NOT APPROVED.
  Utensils, Equipment & Linens: Properly Stored, Dried, & Handled • CLEAN DISHWARE STORED ON FLOOR IN THE UPSTAIRS STORAGE AREA. FACILITY MUST ENSURE THAT ALL ITEMS ARE PLACES 6 INCHES ABOVE THE FLOOR. • CLEAN DISHWARE STORED ON SHELVES HAVE NOT BEEN AIR DRIED PROPERLY AFTER SANITIZING. AFTER CLEANING AND SANITZING ALL EQUIPMENT AND UTENSILS SHALL BE AIR DRIED BEFORE USE. CLOTH DRYING OF EQUIPMENT AND UTENSILS IS NOT APPROVED.
• 🛠️surfaces / setup not up to code
  Food & Non-Food Contact Surfaces Cleanable, Properly Designed, Constructed & Used • MOSCOW MULE DRINKS IS BEING SERVED IN COPPER MUGS (INTERIOR OF THE MUG IS COOPER LINED). COPPER AND COPPER ALLOYS SUCH AS BRASS MAY NOT BE USED IN CONTACT WITH A FOOD/DRINK PRODCUTS THAT HAS A PH BELOW 6 SUCH AS VINEGAR, FRUIT JUICE, OR WINE. MANAGER DISCARDED COPPER MUGS ON SITE. PRIORITY VIOLATION 7-38-025 CITATION ISSUED.
• 🧹floors, walls, or ceilings grimy
  Physical Facilities Installed, Maintained & Clean • OBSERVED GAP BETWEEN SINK FIXTURES ADJACENT TO WALL. FACILITY MUST RE-SEAL/CAULK ALL SINK FIXTURES.
• ⚠️Adequate Ventilation & Lighting; Designated Areas Used • EMPLOYEE DRINKS/PERSONAL ITEMS FOUND ON PREP SURFACES AND DRY STORAGE FOOD AREAS. AREAS DESIGNATED FOR EMPLOYEES TO EAT, DRINK, AND USE TOBACCO SHALL BE LOCATED SO THAT FOOD, EQUIPMENT, LINENS, AND SINGLE-SERVICE AND SINGLE-USE ARTICLES ARE PROTECTED FROM CONTAMINATION.
  Adequate Ventilation & Lighting; Designated Areas Used • EMPLOYEE DRINKS/PERSONAL ITEMS FOUND ON PREP SURFACES AND DRY STORAGE FOOD AREAS. AREAS DESIGNATED FOR EMPLOYEES TO EAT, DRINK, AND USE TOBACCO SHALL BE LOCATED SO THAT FOOD, EQUIPMENT, LINENS, AND SINGLE-SERVICE AND SINGLE-USE ARTICLES ARE PROTECTED FROM CONTAMINATION.
• 🥜allergen training missing
  Allergen Training As Required • CURRENT CITY CERTIFIED MANAGER DOES NOT HAVE A FOOD ALLERGEN CERTIFICAITON PRESENT ON SITE. ALL PENDING/CURRENT CITY CERTIFIED MANAGERS MUST OBTAIN A VALID FOOD ALLERGEN CERTIFICATE.

When was Chicago Cut Steakhouse last inspected?

Chicago Cut Steakhouse has 25 inspections on record going back to August 27, 2010. The 12 most recent are shown below.

Chicago Cut Steakhouse vs Loop

Loop runs 44% clean across 3,616 tracked restaurants — 1,566 clean, 332 mid, 1,687 cooked.

Against the 3,616 spots Cooked tracks in Loop, this one comes out cleaner than 0% of them.

Other spots in Loop

• ✓ Chicago Cut Steakhouse
  clean · September 9, 2010
• ✓ Rebar Lounge
  clean · December 17, 2025
• ✓ Rebar Lounge
  clean · October 26, 2010
• ✓ Main Kitchen/Room Service
  clean · December 23, 2025
• ✓ Sixteen
  clean · December 23, 2025
• ✓ Banquets/Meeting Rooms
  clean · December 17, 2025

See every restaurant inspection in Loop →

How Chicago grades restaurants

Chicago does not use letter grades. Every inspection ends in one of three official results: Pass, Pass with Conditions, or Fail. Pass with Conditions means violations were found but corrected on the spot or under a deadline — the restaurant is open, with homework. A Fail means serious violations went uncorrected, and it usually brings a re-inspection within days. Chicago also flags “priority” violations, the ones most likely to actually make someone sick. Cooked reads Pass as clean, Pass with Conditions as mid, and Fail as cooked, and shows the itemized violations behind each result.

Source: Chicago Department of Public Health via Chicago Data Portal. Cooked refreshes this data daily — this listing's most recent inspection is dated September 27, 2023. Inspection results describe one moment in a kitchen's life, not a permanent verdict.