What is Peninsula Chicago,llc's health inspection score?

Peninsula Chicago,llc has a SafeDine safety score of 78 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Peninsula Chicago,llc last inspected?

Peninsula Chicago,llc was last inspected on February 4, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Peninsula Chicago,llc have?

Peninsula Chicago,llc has 23 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Peninsula Chicago,llc safe to eat at?

Peninsula Chicago,llc has a good safety record with a score of 78/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Peninsula Chicago,llc serve?

Peninsula Chicago,llc serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Peninsula Chicago,llc

Name: Peninsula Chicago,llc
Address: 108 E SUPERIOR ST, Chicago, 60611
Rating: 78

108 E SUPERIOR ST, Chicago

Last Inspected: 2/4/2026

▲Improving

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0Good

American•Streeterville

Ranked #416 of 717 in StreetervilleBetter than 22% of american restaurants

Improving

4 inspections

Last: Feb 4, 2026

high confidence

Directions Order

Inspections

Clean Rate

5.8

Avg Violations

4 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Employee hygiene

Personal hygiene practices not followed

Permit/documentation

Administrative or documentation issue

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-23

Final Score

Impact Breakdown

High Priority

-8 pts

Direct health hazards • 10 pts each

Intermediate

-4 pts

Potential hazards • 5 pts each

Basic

-6 pts

Best practices • 2 pts each

Inspection Timeline

+26 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 77/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (78/100) which is computed during our regular data sync.

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

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108 E SUPERIOR ST, Chicago, IL 60611

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Violation Timeline

Apr 2023

1 inspections

1 high priority

1 intermediate

5 basic

Apr

Feb 2024

1 inspections

2 high priority

3 intermediate

1 basic

Feb 2025

1 inspections

2 high priority

2 intermediate

3 basic

Feb

Feb 2026

1 inspections

3 basic

Inspection History

4 records on file

4 Canvass

Feb 26

Canvass InspectionLatestPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
REACH IN PREP COOLER C-1 DOOR RUBBER GASKET RIPPED. MUST REPAIR AND MAINTAIN COOLER DOOR RUBBER GASKET.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
FOUND SOME EXPIRED FOOD HANDLERS CERTIFICATES. INSTRUCTED MANAGER MUST UPDATE ALL EXPIRED FOOD HANDLERS CERTIFICATES.
58ALLERGEN TRAINING AS REQUIRED−2
SOME FOOD ALLERGEN TRAINING CERTIFICATES HAVE EXPIRED. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS MUST HAVE UPDATED/VALID FOOD ALLERGEN TRAINING CERTIFICATES.

Base deductions−6 pts

Feb 25

Canvass InspectionPass w/ Conditions

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 HANDSINK IN GARMAGE PREP AREA MISSING SOAP AND DISPENSER WAS RIPPED OFF WALL. INFORMED PERSON IN CHARGE THAT HAND SOAP MUST BE AVAILABLE AT HANDSINKS AT ALL TIMES. HOTEL MAINTENANCE ARRIVED TO INSTALL NEW SOAP DISPENSER AND FILL WITH SOAP. PRIORITY FOUNDATION VIOLATION #7-38-030(C). CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO PAPER TOWEL IN THE GARMAGE PREP AREA. INFORMED PERSON IN CHARGE THAT PAPER TOWELS MUST BE AVAILABLE AT HAND SINKS AT ALL TIMES. FOOD HANDLER OBTAINED PAPER TOWEL FOR HAND SINK DURING TIME OF INSPECTION PRIORITY FOUNDATION VIOLATION #7-38-030(C). CITATION COMBINED WITH ABOVE VIOLATION

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (VARIETY OF HAM) AT IMPROPER COLD HOLDING TEMPERATURES RANGING FROM 50.0F-52.5F LOCATED IN COLD HOLDING UNIT IN MAIN KITCHEN. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 2 LBS OF PRODUCTS WORTH $15.00N THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.
22PROPER COLD HOLDING TEMPERATURES−5
NOTED IN SHANGHAI TERRACE INTERNAL TEMPERATURES OF THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ITEMS INSIDE THE 2 DOOR COOLER TO BE IMPROPER: MILK, HEAVY CREAM, HALF & HALF @44.6F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 3 LBS OF PRODUCTS WORTH $15.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION COMBINED WITH VIOLATION ABOVE.

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED MILK CRATES BEING USED AS SHELVING THROUGHOUT THE PREP AND STORAGE AREAS. MUST REMOVE AND PROVIDE SHELVING THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED CHIPPED PAINT ON THE CEILING TILES IN DISH ROOM. INSTRUCTED TO RESURFACE AND REPAINT CHIPPED AREAS TO ENSURE WALLS ARE SEALED, SMOOTH AND EASILY CLEANABLE.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED 3 BURNED OUT LIGHT BULBS IN PASTRY KITCHEN AREA, INSTRUCTED TO REPLACE AND MAINTAIN.

Base deductions−36 pts

Feb 24

Canvass InspectionPass w/ Conditions

2 High3 Med1 Basic

6 total

63/100inspection score

−37 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
No hands washing signs in main employees restroom, instructed to provide.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
Slow drainage at north prep area hand wash sink, instructed to repair and maintain.

Intermediate (3)

−15 pts

22PROPER COLD HOLDING TEMPERATURES−5
Found 20 lbs of cooked duck at 52.3f, duck placed in cooler a day before, instructed to keep all cold TCS foods at 41f or lower. Priority foundation violation 7-38-005. duck discarded valued at $150.
28TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED−5
Sanitizer concentration exceeded allowed levels, found Quat sanitizer level far above 500 ppm at the 3-comp sink while utensils were being washed. Instructed manager to to apply the correct sanitizer concentration when sanitizing utensils. priority violation 7-38-005.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
Bulk food containers ( salt, sugar...) not labeled, instructed to label and maintain.

Basic (1)

−2 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
Insulation lines in main walk-in cooler with heavy dust build-up, Instructed to clean and maintain.

Base deductions−37 pts

Apr 23

Canvass InspectionPass w/ Conditions

1 High1 Med5 Basic

7 total

75/100inspection score

−25 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
Obstructed hand wash sink at cold food Prep station "garde manger", found a food cart blocking access to the only hand wash sink while staff handling ready-to-eat food. Instructed to keep all hand sinks accessible. Priority foundation violation 7-38-030(c)

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
Bulk food containers ( salt, sugar...) not labeled, instructed to label and maintain.

Basic (5)

−10 pts

40PERSONAL CLEANLINESS−2
Food handlers not wearing hair restraints. Instructed to wear.
43IN-USE UTENSILS: PROPERLY STORED−2
In-use utensils stored in stagnate water at room temperature, instructed manager to store utensils according to health code.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
Rusty surfaces noted at upper panel of ice maker interior surfaces, instructed to remove.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
Meat slicer not clean behind blade, food debris noted. Instructed to detail clean and sanitize deli slicer.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
WALK-IN COOLERS FAN COVERS AND COOLING LINES NOT CLEAN, HEAVY DUST BUILD-UP NOTED, INSTRUCTED TO CLEAN AND MAINTAIN.

Base deductions−25 pts

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Community Safety Reports

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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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