What is Emerald Loop Bar & Grill's health inspection score?

Emerald Loop Bar & Grill has a SafeDine safety score of 77 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Emerald Loop Bar & Grill last inspected?

Emerald Loop Bar & Grill was last inspected on January 14, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Emerald Loop Bar & Grill have?

Emerald Loop Bar & Grill has 44 total violations across 8 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Emerald Loop Bar & Grill safe to eat at?

Emerald Loop Bar & Grill has a good safety record with a score of 77/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Emerald Loop Bar & Grill serve?

Emerald Loop Bar & Grill serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Emerald Loop Bar & Grill

Name: Emerald Loop Bar & Grill
Address: 216 N WABASH AVE, Chicago, 60601
Rating: 77

216 N WABASH AVE, Chicago

Last Inspected: 1/14/2026

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0Good

American•The Loop

Ranked #414 of 873 in The LoopBetter than 22% of american restaurants

Improving

8 inspections

Last: Jan 14, 2026

high confidence

Directions Order

Inspections

25%

Clean Rate

5.5

Avg Violations

5 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Pest issues

Evidence of pests found during inspection

Plumbing issues

Plumbing or waste disposal problems

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-23

Final Score

Impact Breakdown

High Priority

-13 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-7 pts

Best practices • 2 pts each

Inspection Timeline

+24 pts

100

Latest

100% weight

2nd

60% weight

3rd

30% weight

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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216 N WABASH AVE, Chicago, IL 60601

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Violation Timeline

May 2022

1 inspections

1 high priority

8 basic

May

Nov 2022

2 inspections

1 high priority

3 intermediate

8 basic

Oct 2023

1 inspections

1 high priority

1 intermediate

Oct

Jun 2024

1 inspections

1 high priority

3 basic

Apr 2025

1 inspections

1 basic

Apr

Jan 2026

2 inspections

4 high priority

2 intermediate

10 basic

Inspection History

8 records on file

1 Complaint Re-Inspection2 Complaint4 Canvass1 Non-Inspection

Jan 26

Complaint Re-Inspection InspectionLatestCleanPass

No violations

100/100inspection score

Jan 26

Complaint InspectionFail

4 High2 Med10 Basic

16 total

30/100inspection score

−70 pts

High Priority (4)

−40 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO SOAP AT HAND SINKS IN MAIN KITCHEN,BOTH SINKS IN BAR AREA MANAGER PROVIDED SOAP AT HAND SINKS DURING INSPECTION MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-030(C)(CITATION ISSUED)(COS)
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND DRYING DEVICES AT HAND SINKS AT BOTH SINKS IN BAR AREA MANAGER PROVIDED PAPER TOWELS AT HAND SINKS DURING INSPECTION MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-030(C)(CITATION ISSUED)(COS)(CONSOLIDATED VIOLATION)
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED HOT RUNNING WATER TEMPERATURES AT HAND SINKS IN STAFF TOILET ROOM AT 54.1F,MEN'S LEFT SIDE SINK AT 53.2F AND BOTH WOMEN'S AT 53.2F-54.4F.MUST HAVE HOT RUNNING WATER AT 100.0F AND MAINTAIN. ENGINEER ARRIVED ON SITE NOW HOT RUNNING WATER HAS BEEN RESTORED AT 1:30 P.M.MUST PROVIDE AND MAINTAIN AT ALL TIMES.(PRIORITY 7-38-030(C)CITATION ISSUED)(COS)
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED LOW TEMPERATURE DISH MACHINE BEING USED SANITIZING AT 0.0 PPM'S IN BAR AREA.A HELD FOR INSPECTION TAG HAS BEEN PLACED ON UNIT.MUST REPAIR AND MAINTAIN. INSTRUCTED TO USE 3- COMPARTMENT SINK IN BAR AREA.(PRIORITY 7-38-025)(CITATION ISSUED)(COS)

Intermediate (2)

−10 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE(SHAKERS,SQUEEZE BOTTLES,ETC)
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED AN INFESTATION OF APPX. 30 OR MORE LIVE ROACHES CRAWLING ON WALL BEHIND PREP COOLER,ON UNDERSIDE OF WIRE RACK BEHIND STEAM TABLE AND ADDITIONAL RACK NEXT TO THAT ONE IN MAIN PREP AREA,IN REAR DISH WASHING AREA-UPPER WALL AT CEILING TILES,ON WALL BRACKET OF OVERHEAD SHELVING UNIT,ON TOP OF GLUE BOARD,ON LOWER WALL BASE OF PREP TABLE,CREVICE OF WALL PANELING BEHIND 3- COMPARTMENT SINK & ON WALL BASES AND ON FLOOR,CRAWLING ON CO2 TANKS,A HOLE IN CORNER & GAP ACROSS THE TOP OF LOWER WALL BASE BEHIND 3- DOOR REACH IN COOLER.ALSO APPX. 40 OR MORE LIVE SMALL FLIES FLYING AROUND BAR AREA AND ON WALLS AT BEVERAGE STATION AND DINING AREA.MUST HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 1/12/26.(PRIORITY 7-38-020(A)(CITATION ISSUED)

Basic (10)

−20 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
MUST INVERT MULTI-USE UTENSILS ON LOWER SHELF OF PREP TABLE IN DISH WASHING AREA.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED FOIL LINED ON UPPER SHELVING UNIT NEAR MAIN KITCHEN HAND SINK AND CARDBOARD ON DRY FOOD STORAGE SHELVES MUST REMOVE FOR SURFACES TO BE SMOOTH AND EASILY CLEANABLE.MUST ELIMINATE CRATES USED FOR FOOD STORAGE IN WALK IN FREEZER AND PLACE ON SHELVING UNITS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST REPAIR OR REPLACE MISSING DOOR HANDLE ON WALK IN COOLER DOOR AND WORN GASKET ON SALAD PREP COOLER,EXTERIOR DOORS OF BEER & FOOD WALK IN COOLERS KICK PLATES ARE DAMAGED.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST CLEAN DEBRIS BUILD UP FROM ALL WHEEL BASES OF COOKING EQUIPMENT,FRYER CABINETS, GREASE FILTER CART,WALK IN COOLER SHELVING UNITS,DISH RACKS.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
MUST PROVIDE A LID ON GARBAGE CAN IN STAFF UNISEX TOILET ROOM.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST REPAIR OR REPLACE DAMAGED LOWER WALL UNDERNEATH DISH MACHINE,LOOSE WALL PANEL BEHIND REAR DISH AREA 3- COMPARTMENT SINK,MISSING AND DAMAGED WALL BASES THROUGHOUT PREP AREA.MUST GROUT FLOORS THROUGHOUT PREP AND DISH WASHING AREAS AND WHERE NEEDED.MUST SEAL ALL GAPS,CREVICES AND CRACKS IN WALLS AND WALL BASES THROUGHOUT PREMISES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST CLEAN SPLATTER FROM CEILING IN BAR AREA,DUST BUILD UP FROM WALLS AT BEVERAGE AREA & UNDERNEATH REAR DISH MACHINE AND COOKING EQUIPMENT,SPIDER WEBS FROM UPPER WALLS IN DINING AREA CEILING VENTILATION VENT DUSTY IN REAR DISH WASHING AREA.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST CLEAN DEBRIS BUILD UP FROM FLOOR UNDER,AROUND,ALONG WALL BASES IN PREP,DISH WASHING,BAR AREAS,BEER WALK IN COOLER,LIQUOR STORAGE CLOSET AND CAGE,LOCKER ROOM.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST ELEVATE,REMOVE AND ORGANIZE ARTICLES OFF OF FLOOR AND AWAY FROM WALLS IN LOCKER AREA,LIQUOR CLOSET AND FROM IN BETWEEN COOLERS.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
MUST CLEAN DEBRIS BUILD UP FROM HOOD & FILTERS AT COOKING EQUIPMENT.

Base deductions−70 pts

Apr 25

Canvass InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

58ALLERGEN TRAINING AS REQUIRED−2
NO PROOF OF ALLERGEN TRAINING ON SITE FOR ALL CITY OF CHICAGO FOOD MANAGERS. INSTRUCTED MANAGEMENT THAT ALL CITY OF CHICAGO FOOD MANAGERS MUST COMPLETE ALLERGEN TRAINING AND KEEP CERTIFICATE ON SITE.

Base deductions−2 pts

Jun 24

Canvass InspectionPass

1 High3 Basic

4 total

84/100inspection score

−16 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HANDWASHING SIGN PROVIDED AT THE HANDWASHING SINK AT END OF GRILL/COOK LINE. INSTRUCTED MANAGER TO PROVIDE HANDWASHING SIGN AT HAND SINK.

Basic (3)

−6 pts

53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED TRASH RECEPTACLE WITHOUT A LID IN THE EMPLOYEE BATHROOM IN THE KITCHEN. INSTRUCTED MANAGER TO PROVIDE COVERED WASTE RECEPTACLE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED MOPS STORED ON THE FLOOR IN THE BATHROOM ENTRYWAY. INSTRUCTED MANAGER TO AIR DRY OR STORE MOPS SO AS NOT TO SOIL FLOORS, WALLS, AND EQUIPMENT IN BETWEEN USE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED HEAVY ICE AND SPILLAGE BUILD UP IN THE WALK IN FREEZER; OBSERVED SOILED FLOORS AND FOOD DEBRIS BELOW 3 COMPARTMENT SINK IN DISHWASHING ROOM. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN AREA FREE OF ICE AND SPILLAGE BUILD UP AND FOOD DEBRIS BUILD UP.

Base deductions−16 pts

Oct 23

Canvass InspectionPass w/ Conditions

1 High1 Med

2 total

85/100inspection score

−15 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
Low temp dish washing machine at bar not sanitizing at final rinse, 0 ppm obtained on Cl test strip. machine was running on empty sanitizer containers. Instructed to provide proper sanitizer concentration at final rinse. Priority violation 7-38-025.

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
Fly traps noted over clean utensils. instructed to keep away of open food and clean utensils.

Base deductions−15 pts

Nov 22

Complaint InspectionPass w/ Conditions

1 High3 Med8 Basic

12 total

59/100inspection score

−41 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED THE LOW TEMPERATURE DISH MACHINE NOT PROPERLY SANITIZING AT 0PPM OF CHLORINE DURING THE INSPECTION. INSTRUCTED MANAGER SAID EQUIPMENT MUST PROPERLY SANITIZE AT 50PPM-100PPM OF CHLORINE ALL TIMES. PRIORITY VIOLATION. CITATION ISSUED 7-38-025.

Intermediate (3)

−15 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED TCS FOODS HELD AT IMPROPER INTERNAL TEMPERATURES IN THE REAR PREP COLD HOLDING UNIT, SUCH AS 10LBS OF COOKED PASTA AT 50.2F, 1LBS OF CHICKEN CHILLI AT 50.8F AND 3LBS OF CHILLI AT 52.4F. MANAGER DISCARDED AND DENATURED A TOTAL 14LBS AT $50. ALL COLD TCS FOOD MUST MAINTAIN 41F OR BELOW . PRIORITY VIOLATION. CITATION ISSUED 7-38-005.
23PROPER DATE MARKING AND DISPOSITION−5
OBSERVED PREPARED TCS FOOD ITEMS (CHILLI, WINGS, SHEPERD PIE, COOKED PASTA) IN CONTAINERS IN COLD HOLDING COOLER WITHOUT LABELS. INSTRUCTED TO PROVIDE DISCARD DATE LABELS (NOT TO EXCEED 7 DAYS) ON ALL FOODS PREPARED ON SITE AND HELD FOR MORE THAN 24 HOURS AND MAINTAIN. MANAGER CORRECTED ON SITE PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED CRANEBERRY, PINE NUTS AND ALMONDS OUT OF THE ORIGINAL CONTAINERS AND IN CONTAINERS WITHOUT LABELS CONTAINING THE PRODUCT NAME. INSTRUCTED TO LABEL ALL FOODS AND SPICES WITH COMMON NAME THAT ARE OUT OF THE ORIGINAL CONTAINERS.

Basic (8)

−16 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD ITEMS STORED ON FLOOR IN WALK-IN COOLER AND FREEZER. INSTRUCTED MANAGER TO ELEVATE ALL FOOD SIX INCHES OFF FLOOR.
43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED ICE SCOOP LAYING ON TOP OF ICE IN BAR. INSTRUCTED MANAGER TO STORE ICE SCOOP HANDLE UP ABOVE ICE TO PREVENT CONTAMINATION.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED NO QUATS SANITIZER TESTING DEVICES ON SITE AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE. MANAGER RUN ACROSS THE STREET TO GET ONE FROM OTHER FACILITY. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED ACCUMULATED GREASE AND FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, COOLERS, FREEZERS, SHELVING UNITS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED SOILED MOP HEADS NOT PROPERLY STORED. INSTRUCTED MANAGER TO HANG MOP HEADS TO PREVENT INSECT BREEDING.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED 2 BURNT OUT LIGHT BULBS IN THE MAIN PREP LIGHT. INSTRUCTED TO REPAIR AND REPLACE.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED ONE MISSING LIGHT SHIELD IN THE DISH AREA. INSTRUCTED TO REPLACE.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO ALLERGEN TRAINING ON SITE AT TIME OF INSPECTION. INSTRUCTED ALL EMPLOYEES HOLDING CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATES MUST COMPLETE ALLERGEN TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.

Base deductions−41 pts

Nov 22

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

May 22

Canvass InspectionPass

1 High8 Basic

9 total

74/100inspection score

−26 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED TIMED FAUCET NOT PROPERLY FUNCTIONING AT FIRST SINK IN MEN WASHROOM. WATER MUST RUN CONTINUOUSLY FOR AT LEAST 20 SECONDS BEFORE REACTIVATING FAUCET.

Basic (8)

−16 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED SOILED WIPING CLOTHS STORED ON PREP TABLE IN THE BAR. INSTRUCTED MANAGER TO STORE IN SANITIZING SOLUTION BETWEEN USES.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED THE PREP COOLER DOOR BROKEN. MUST REPAIR OR REPLACE BROKEN DOOR ON PREP COOLER.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVE A LEAK UNDER THE 3 COMPARTMENT SINK. INSTRUCTED MANAGER TO REAIR OR REPLACE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED ACCUMULATED GREASE EXTERIOR SURFACES OF FRYER. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OBSERVED DEBRIS AROUND THE DUMSPTER. INSTRUCTED TO CLEAN AND MAINTAIN
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED UNUSED COOLER IN BAR. INSTRUCTED TO REMOVE FROM PREMISES
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DEBRIS ON FLOORS IN DRY STORAGE AREA AND BASEMENT. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED BURNT OUT LIGHT BULB IN THE HOOD IN THE MAIN PREP AREA AND THE WOMEN RESTROOM. INSTRUCTED TO INSTALL WORKING LIGHTBULBS AND MAINTAIN.

Base deductions−26 pts

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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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