Cooked?
Eat Fit
- resultPass w/ Conditions
- critical violations1
- last inspectedNovember 14, 2013
- address1151 S State St, Chicago 60605
Is Eat Fit clean?
Eat Fit is currently listed as closed by Chicago Department of Public Health, as of its inspection on November 14, 2013. 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 Eat Fit?
These are the violations recorded at the most recent inspection on November 14, 2013, in plain English, with the city's own wording underneath.
- 🌡️food received at unsafe tempscriticalHand Washing Facilities: With Soap And Sanitary Hand Drying Devices, Convenient And Accessible To Food Prep Area • FOUND NO SANITARY HAND DRYING DEVICES AT THE EXPOSED HAND WASHING SINK. INSTRUCTED TO HAVE AT ALL TIMES. CRITICAL VIOLATION 7-38-030 MANAGER SENT AN EMPLOYEE TO THE STORE TO GET SOME PAPER TOWELS.
- ⚠️Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained • MUST REPLACE CUTTING BOARDS WITH DEEP, DARK GROOVES IN THEM IN THE PREP AREA.Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained • MUST REPLACE CUTTING BOARDS WITH DEEP, DARK GROOVES IN THEM IN THE PREP AREA.
- 🧫food prep surfaces dirtyFood And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents • MUST CLEAN AND MAINTAIN THE CAN OPENER IN THE PREP AREA.
- ⚠️Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used • MUST CLEAN AND MAINTAIN FLOORS IN ALL CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT.Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used • MUST CLEAN AND MAINTAIN FLOORS IN ALL CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT.
- 🪳pests in the houseVentilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained • MUST FIX THE LEAK AT THE COLD WATER KNOB ON THE 3-COMP. SINK AND MAINTAIN.
- ⚠️Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel Worn • MUST PROPERLY STORE ALL ICE SCOOPS IN A SANITIZED CONTAINER OR HANDLES UP IN THE ICE.Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel Worn • MUST PROPERLY STORE ALL ICE SCOOPS IN A SANITIZED CONTAINER OR HANDLES UP IN THE ICE.
- ⚠️Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored • MUST STORE ALL UNUSED WASH CLOTHS IN SANITIZING SOLUTION WHEN NOT IN USE.Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored • MUST STORE ALL UNUSED WASH CLOTHS IN SANITIZING SOLUTION WHEN NOT IN USE.
When was Eat Fit last inspected?
Eat Fit has 6 inspections on record going back to September 13, 2010.
| date | result | score |
|---|---|---|
| September 25, 2014 | closed by the city | |
| November 14, 2013 | Pass w/ Conditions | |
| January 4, 2012 | Pass | |
| March 10, 2011 | Pass | |
| February 14, 2011 | Pass | |
| September 13, 2010 | Pass |
Eat Fit vs Near South Side
Near South Side runs 73% clean across 470 tracked restaurants — 338 clean, 92 mid, 36 cooked.
Against the 470 spots Cooked tracks in Near South Side, this one comes out cleaner than 0% of them.
Other spots in Near South Side
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 November 14, 2013. Inspection results describe one moment in a kitchen's life, not a permanent verdict.