Forum 55

• resultPass
• critical violations1
• last inspectedFebruary 24, 2026
• address55 E Monroe St, Chicago 60603

Is Forum 55 clean?

Forum 55 is currently Pass from Chicago Department of Public Health, from an inspection on February 24, 2026. Inspectors wrote up 1 critical violation — the kind most directly linked to foodborne illness. On Cooked's ladder that reads clean 😇.

What did inspectors find at Forum 55?

These are the violations recorded at the most recent inspection on February 24, 2026, in plain English, with the city's own wording underneath.

• 🚰handwashing sink blocked or barecritical
  Adequate Handwashing Sinks Properly Supplied And Accessible • 5-202.12 (B-D) : MUST ADJUST HAND WASHING SINK IN MEN'S CUSTOMER'S TOILET ROOM TO STAY ON LONGER FOR HAND WASHING.
• ⚠️Contamination Prevented During Food Preparation, Storage & Display • 3-305.11 : OBSERVED BOXED FOODS STORED ON FLOOR IN WALK IN FREEZER MUST STORE ON SHELVING UNITS TO PREVENT CONTAMINATION.
  Contamination Prevented During Food Preparation, Storage & Display • 3-305.11 : OBSERVED BOXED FOODS STORED ON FLOOR IN WALK IN FREEZER MUST STORE ON SHELVING UNITS TO PREVENT CONTAMINATION.
• 🛠️surfaces / setup not up to code
  Food & Non-Food Contact Surfaces Cleanable, Properly Designed, Constructed & Used • 4-501.11 : MUST REPAIR OR REPLACE WORN DOOR GASKETS ON 3- DOOR PREP COOLER IN SANDWICH SHOP PREP AREA. • 4-101.19 : MUST REMOVE RUST FROM BOTH WALK IN COOLER SHELVING UNITS.
• 🚿plumbing acting up
  Non-Food/Food Contact Surfaces Clean • 4-601.11(C) : MUST CLEAN EXCESSIVE GREASE AND FOOD DEBRIS BUILD UP FROM INTERIOR AND EXTERIOR OF ALL PREP TABLES, GRILL TABLES,FRYER CABINETS, PIPES, SHELVING UNITS,STORAGE CABINETS,PREP COOLERS THROUGHOUT ALL PREP AREAS.
• 🧹floors, walls, or ceilings grimy
  Physical Facilities Installed, Maintained & Clean • 6-201.11 : MUST CLEAN GREASE & FOOD DEBRIS BUILD UP WALLS THROUGHTOUT PREP AND DISH WASHING AREAS.DUST BUILD UP FROM WALLS VENTS AND CEILING ABOVE PREP AREAS. • 6-501.13 : MUST CLEAN EXCESSIVE GREASE AND FOOD DEBRIS BUILD UP FROM FLOOR UNDER,AROUND,ALONG WALL BASES THROUGHOUT WALK PREP AREAS AND WALK IN COOLERS & FREEZERS INCLUDING FLOOR DRAINS. • 6-201.13 : MUST GROUT FLOOR UNDER COOKING EQUIPMENT IN REAR MAIN KITCHEN.
• ⚠️Adequate Ventilation & Lighting; Designated Areas Used • 6-202.11 : MUST REPAIR OR REPLACE CRACKED LIGHT SHIELDS IN REAR MAIN KITCHEN AND DISH MACHINE AREA.
  Adequate Ventilation & Lighting; Designated Areas Used • 6-202.11 : MUST REPAIR OR REPLACE CRACKED LIGHT SHIELDS IN REAR MAIN KITCHEN AND DISH MACHINE AREA.

When was Forum 55 last inspected?

Forum 55 has 24 inspections on record going back to October 29, 2010. The 12 most recent are shown below.

Forum 55 vs Loop

Loop runs 70% clean across 3,616 tracked restaurants — 2,521 clean, 764 mid, 300 cooked.

Against the 3,616 spots Cooked tracks in Loop, this one comes out cleaner than 30% of them.

Other spots in Loop

• ✓ Walgreens #7559
  clean · December 3, 2014
• ? Orange On Harrison
  cooked · June 24, 2013
• ✓! News And Views
  mid · April 16, 2020
• ✓ Aroma
  clean · January 30, 2014
• ✓ 65 Asian Kitchken
  clean · January 15, 2014
• ✓ Subway 28330
  clean · January 7, 2026

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 February 24, 2026. Inspection results describe one moment in a kitchen's life, not a permanent verdict.