Cooked?
Chicago Cut Steakhouse
- resultPass w/ Conditions
- critical violations1
- last inspectedDecember 17, 2025
- address300 N La Salle St, Chicago 60654
Is Chicago Cut Steakhouse clean?
Chicago Cut Steakhouse is currently Pass w/ Conditions from Chicago Department of Public Health, from an inspection on December 17, 2025. Inspectors wrote up 1 critical violation — the kind most directly linked to foodborne illness. On Cooked's ladder that reads mid 😬.
What did inspectors find at Chicago Cut Steakhouse?
These are the violations recorded at the most recent inspection on December 17, 2025, in plain English, with the city's own wording underneath.
- 🛠️surfaces / setup not up to codeFood & Non-Food Contact Surfaces Cleanable, Properly Designed, Constructed & Used • OBSERVED CHIPPED PAINT AND RUST ON THE WIRE STORAGE RACKS IN THE WALK-IN COOLERS.INSTRUCTED TO REMOVE CHIPPED PAINT AND RUST AND REPAINT OR REPLACE THE SHELVES AND MAINTAIN.
- 🧹floors, walls, or ceilings grimyPhysical Facilities Installed, Maintained & Clean • INSTRUCTED TO DETAIL CLEAN CEILING TILES IN THE 1ST FLOOR MAIN KITCHEN PREP AREA TO REMOVE ACCUMULATION OF DUSTS AND MAINTAIN. • OBSERVED BLACKENED, MOLDY WALL CAULKING AT THE THREE COMPARTMENT SINK LOCATED IN THE 1ST FLOOR MAIN KITCHEN PREP AREA.INSTRUCTED TO REPLACE AND MAINTAIN.
- 🚰handwashing sink blocked or barecriticalAdequate Handwashing Sinks Properly Supplied And Accessible • OBSERVED THE HANDWASHING SINK IN THE 2ND FLOOR DISHWASHING AREA NOT ACCESSIBLE FOR USE WAS COMPLETELY TURNED-OFF, WHILE EMPLOYEE ACTIVELY USING THE HIGH TEMPERATURE DISHMACHINE.INSTRUCTED TO MAKE ALL HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE FOR USE AT ALL TIMES.PRIORITY FOUNDATION VIOLATION 7-38-030(C), CITATION ISSUED. • OBSERVED NO HAND SOAP PROVIDED AT THE HANDWASHING SINK IN THE 2ND FLOOR DISHWASHING AREA.INSTRUCTED TO PROVIDE AND MAINTAIN ALL HANDWASHING SINKS WITH HAND SOAP AT ALL TIMES.PRIORITY FOUNDATION VIOLATION 7-38-030(C), CITATION ISSUED.VIOLATION CONSOLIDATED WITH THE ABOVE CITATION. • OBSERVED NO HAND PAPER TOWELS PROVIDED AT HANDWASHING SINK IN THE 2ND FLOOR DISHWASHING AREA.INSTRUCTED TO PROVIDE AND MAINTAIN HAND PAPER TOWELS AT ALL HANDWASHING SINKS AT ALL TIMES.PRIORITY FOUNDATION VIOLATION 7-38-030(C), VIOLATION CONSOLIDATED WITH THE ABOVE CITATION. • OBSERVED NO HANDWASHING SIGNAGE AT HAND SINK LOCATED IN THE 2ND FLOOR DISHWASHING AREA.INSTRUCTED TO PROVIDE AND MAINTAIN.
- 🧽surfaces not properly sanitizedFood-Contact Surfaces: Cleaned & Sanitized • OBSERVED A SLIGHT DEBRIS ACCUMULATION ENCRUSTED ON THE INTERIOR OF THE ICE MACHINES LOCATED IN THE MAIN KITCHEN PREP AREA.MUST REMOVE DEBRIS, DETAIL CLEAN INSIDE ICE MACHINE/HAVE SERVICED AND MAINTAIN ICE MACHINE AT ALL TIMES.
- 🧊cold food not cold enoughProper Cold Holding Temperatures • OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF (TCS FOODS) HELD INSIDE OF THE MAIN KITCHEN PREP WALK-IN-COOLER.OBSERVED LARGE CONTAINER OF SPLIT PEA SOUP INTERNAL TEMPERATURES RANGING FROM 46.8F-48.8F, THE SAID SOUP WAS FROM THE PREVIOUS DAY.MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 30#'S OF FOOD WORTH $40.00.INSTRUCTED MANAGEMENT TO MONITOR AND MAINTAIN ALL COLD (TCS FOODS) AT 41F OR COLDER AT ALL TIMES.PRIORITY VIOLATION 7-38-005,CITATION ISSUED.
- 🌡️thermometers missingThermometers Provided & Accurate • OBSERVED NO THERMOMETER INSIDE THE PREP LINE COOLER DIRECTLY ACROSS THE DEEP FRYER LOCATED ON THE 2ND FLOOR KITCHEN PREP AREA.INSTRUCTED TO PROVIDE AND MAINTAIN ACCURATE AND WORKING THERMOMETERS IN COOLERS AND MAINTAIN.
- ⚠️Adequate Ventilation & Lighting; Designated Areas Used • INSTRUCTED TO DETAIL CLEAN EXHAUST VENTILATION SYSTEM ABOVE THE HIGH TEMPERATURE DISHMACHINE TO REMOVE HANGING DUST BUILD-UP LOCATED IN THE 1ST FLOOR MAIN KITCHEN PREP AREA AND MAINTAIN.Adequate Ventilation & Lighting; Designated Areas Used • INSTRUCTED TO DETAIL CLEAN EXHAUST VENTILATION SYSTEM ABOVE THE HIGH TEMPERATURE DISHMACHINE TO REMOVE HANGING DUST BUILD-UP LOCATED IN THE 1ST FLOOR MAIN KITCHEN PREP AREA AND MAINTAIN.
- ⚠️All Food Employees Have Food Handler Training • OBSERVED A FOOD HANDLING EMPLOYEE WITH EXPIRED FOOD HANDLER CERTIFICATE. INSTRUCTED TO SHOW PROOF OF TRAINING FOR ALL FOOD HANDLING EMPLOYEES AND MAINTAIN.All Food Employees Have Food Handler Training • OBSERVED A FOOD HANDLING EMPLOYEE WITH EXPIRED FOOD HANDLER CERTIFICATE. INSTRUCTED TO SHOW PROOF OF TRAINING FOR ALL FOOD HANDLING EMPLOYEES AND MAINTAIN.
- 🥜allergen training missingAllergen Training As Required • OBSERVED TWO (2) CERTIFIED FOOD MANAGERS WITHOUT THE ALLERGEN TRAINING CERTIFICATE.ALLERGEN TRAINING IS REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION CERTIFICATE.INSTRUCTED TO COMPLETE TRAINING AND KEEP CERTIFICATE ON SITE.
When was Chicago Cut Steakhouse last inspected?
Chicago Cut Steakhouse has 2 inspections on record going back to May 2, 2024.
| date | result | score |
|---|---|---|
| December 17, 2025 | Pass w/ Conditions | |
| May 2, 2024 | Pass w/ Conditions |
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 50% of them.
Other spots 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 December 17, 2025. Inspection results describe one moment in a kitchen's life, not a permanent verdict.