What is The Gage's health inspection score?

The Gage has a SafeDine safety score of 66 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was The Gage last inspected?

The Gage was last inspected on February 9, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does The Gage have?

The Gage has 49 total violations across 7 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is The Gage safe to eat at?

The Gage has a safety score of 66/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

The Gage

Name: The Gage
Address: 24 S MICHIGAN AVE, Chicago, 60603
Rating: 66

24 S MICHIGAN AVE, Chicago

Last Inspected: 2/9/2026

▲Improving

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0Fair

The Loop

Ranked #562 of 873 in The Loop

Improving

7 inspections

Last: Feb 9, 2026

high confidence

Directions Order

Inspections

14%

Clean Rate

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 controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-41

Final Score

Impact Breakdown

High Priority

-10 pts

Direct health hazards • 10 pts each

Intermediate

-5 pts

Potential hazards • 5 pts each

Basic

-16 pts

Best practices • 2 pts each

Inspection Timeline

+25 pts

Latest

100% weight

2nd

60% weight

100

3rd

30% weight

Real-time Score: 59/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (66/100) 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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24 S MICHIGAN AVE, Chicago, IL 60603

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Violation Timeline

Oct 2022

1 inspections

2 high priority

2 intermediate

7 basic

Oct

Nov 2022

1 inspections

2 intermediate

3 basic

May 2023

1 inspections

2 high priority

1 intermediate

1 basic

May

Aug 2024

2 inspections

1 high priority

Feb 2026

2 inspections

4 high priority

3 intermediate

21 basic

Feb

Inspection History

7 records on file

2 Canvass Re-Inspection2 Canvass3 Complaint

Feb 26

Canvass Re-Inspection InspectionLatestPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
3-307.11 .: MUST PROVIDE A SPLASH GUARD AT HAND SINK IN 1ST FL. BAR AREA NEXT TO DUMP SINK
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
: 4-101.19 : MUST ELIMINATE CRATES USED FOR FOOD STORAGE IN WALK IN COOLER AND PLACE ON ADEQUATE SHELVING UNITS.MUST REMOVE RUST FROM WALK IN COOLER COOLER SHELVES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
: 6-501.13 : MUST CLEAN FOOD DEBRIS BUILD UP FROM FLOOR DRAINS.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13 : OBSERVED EXPIRED FOOD HANDLERS TRAINING FOR SOME EMPLOYEES MUST PROVIDE AND MAINTAIN.

Base deductions−8 pts

Feb 26

Canvass InspectionFail

4 High3 Med17 Basic

24 total1 risk factor

6/100inspection score

−89 pts

High Priority (4)

−40 pts

8HANDS CLEAN & PROPERLY WASHEDRisk Factor−10
OBSERVED POOR HYGIENIC PRACTIES BY DISH WASHER HANDLING DIRTY AND THEN CLEAN DISHES WEARING PLASTIC GLOVES AND NOT CHANGING GLOVES & WASHING HANDS AFTER EVERY POSSIBLE CONTAMINATION.(PRIORITY 7-38-010)(COS)(CITATION ISSUED)
9NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED−10
OBSERVED BARE HAND CONTACT WITH READY TO EAT FOODS BY FOOD HANDLER OBSERVED FOOD HANDLER PUT SEVERAL HAND FULLS OF COOKED FRENCH FRIES ON A PLATE FOR SERVICE.PRODUCT WAS DISCARDED BY MANAGER.MUST PROVIDE A BARRIER (TONGS, GLOVES,DELI PAPER )TO HANDLE READY TO EAT FOODS.(PRIORITY 7-38-010)(COS)(CITATION ISSUED)
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
MUST PROVIDE HAND WASHING SIGNS AT HAND SINKS IN BUTCHER ROOM,COOK LINE,1ST & BASEMENT BAR AREAS & BEVERAGE STATION.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
MUST ADJUST FAUCET HANDLE TO STAY ON LONGER TO WASH HANDS IN UNISEX TOILET ROOM.MUST REPAIR OR REPLACE UNISEX & MEN'S MIDDLE TOILET ROOM HAND SINK FAUCET IN POOR REPAIR.

Intermediate (3)

−15 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER TEMPERATURES OF TCS FOODS SUCH AS 4LBS. COOKED RICE-44.3F AND 30LBS.COOKED LAMB SHANKS-51.8F-53.2F INSIDE OF WALK IN COOLER. PRODUCT WAS DISCARDED BY MANAGER.MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW.APPX.34LBS. $551.(PRIORITY 7-38-005)(COS)(CITATION ISSUED)
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED EVIDENCE OF APPX. 15 OR MORE LIVE SMALL FLIES ON WALLS AND FLYING AROUND IN 1ST & BASEMENT BAR AREAS.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 2/2/26.(PRIORITY FOUNDATION 7-38-020(A)(CITATION ISSUED)

Basic (17)

−34 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
MUST PROVIDE A SPLASH GUARD AT HAND SINK IN 1ST FL. BAR AREA NEXT TO DUMP SINK.
43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED SCOOPS STORED INSIDE OF BULK FOOD CONTAINERS AND ON TOPSIDE OF CONTAINERS MUST STORE IN A CLEAN MANNER.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED PRESET TABLE WEAR NOT COVERED & GLASSES NOT INVERTED TO PREVENT CONTAMINATION MUST SET PROPERLY TO PREVENT CONTAMINTAION.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
MUST INVERT MULTI-USE UTENSILS ON DISH STORAGE SHELVES.
46GLOVES USED PROPERLY−2
OBSERVED IMPROPER USEAGE OF PLASTIC GLOVES BY DISH WASHER.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST ELIMINATE CRATES USED FOR FOOD STORAGE IN WALK IN COOLER AND PLACE ON ADEQUATE SHELVING UNITS.MUST REMOVE RUST FROM WALK IN COOLER COOLER SHELVES.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST REPAIR OR REPLACE WORN DOOR GASKET ON BUTCHER ROOM WALK IN COOLER.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED GAUGE COCK ON HIGH TEMPERATURE DISH MACHINE NOT OPERABLE MUST REPAIR OR REPLACE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-005)
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST CLEAN DEBRIS BUILD UP FROM INTERIOR PANEL OF ICE MACHINE.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
MUST REMOVE DRAINLINE HOSE FROM HAND SINK IN BEVERAGE AREA TO A OPEN SITE FLOOR DRAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST REPAIR OR REPLACE DAMAGED WALL BASES IN PASTRY WALK IN COOLER.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST CLEAN FOOD DEBRIS BUILD UP FROM FLOOR UNDER,AROUND,ALONG WALL BASES THROUGHOUT PREP,DISH WASHING AREAS AND COOLERS INCLUDING FLOOR DRAINS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST CLEAN DUST BUILD UP FROM CEILING VENTS IN 1ST FL. PREP AREA.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST CLEAN DUST BUILD UP FROM UPPER WALLS IN DINING AREAS.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
MUST REPAIR OR REPLACE BURNTOUT LIGHTS AT HOOD OF COOKING EQUIPMENT AND UNISEX TOILET ROOM.MISSING LIGHT SHIELD AT HOOD OF COOKING EQUIPMENT.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
MUST CLEAN DEBRIS BUILD UP FROM FILTERS AT HOOD OF COOKING EQUIPMENT.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED EXPIRED FOOD HANDLERS TRAINING FOR SOME EMPLOYEES MUST PROVIDE AND MAINTAIN.

Base deductions−89 pts

Risk factor bonus (1× +5)−5 pts

Aug 24

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Aug 24

Canvass InspectionFail

1 High

1 total

90/100inspection score

−10 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED BLACK SLIME BUILDUP ON THE TOP INTERIOR SHOOT OF RESTAURANT USED FOR HUMAN CONSUMPTION. PRIORITY FOUNDATION VIOLATION, 7-38-005. CITATION ISSUED.

Base deductions−10 pts

May 23

Complaint InspectionPass w/ Conditions

2 High1 Med1 Basic

4 total

73/100inspection score

−27 pts

High Priority (2)

−20 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
High temp dish machine not sanitizing at final rinse of 122f. Instructed manager to provide 180f final rinse temperature. machine was being used during inspection. priority violation 7-38-025.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
Improper cooling method used for TCS foods ( cooked chicken, thick gravy ), using large deep tubs for cooling down hot food, covered tightly. Instructed manager to use shallow/small containers, uncover or cover loosely when cooling down TCS foods. Priority foundation violation 7-38-005.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
TCS food held at improper temperature. Found 2 large container (20lbs) of beef gravy held in walk-in cooler at 66.4f, food item placed in cooler a day before. Instructed mgr to hold cold TCS foods at 41f or lower. 30lb of gravy discarded valued at $60. priority violation 7-38-005.

Basic (1)

−2 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
Deli cups not air dried after washing, instructed to air dry all food utensils after washing.

Base deductions−27 pts

Nov 22

Complaint InspectionPass w/ Conditions

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

23PROPER DATE MARKING AND DISPOSITION−5
OBSERVED PREPARED TCS FOOD ITEMS (COOKED PASTA) IN CONTAINERS IN WALK IN 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 FLOUR AND SALT OUT OF THE ORIGINAL 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 (3)

−6 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED SOILED WIPING CLOTHS STORED ON PREP TABLES. INSTRUCTED MANAGER TO STORE IN SANITIZING SOLUTION BETWEEN USES.
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.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CUTTING BOARD ON MAIN COOK LINE COVERED WITH DEEP GROOVES AND DARK STAINS. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN SMOOTH, CLEANABLE SURFACES.

Base deductions−16 pts

Oct 22

Complaint InspectionPass w/ Conditions

2 High2 Med7 Basic

11 total

56/100inspection score

−44 pts

High Priority (2)

−20 pts

9NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED−10
OBSERVED FOOD HANDLER TOUCH READY-TO-EAT FOOD BACON WITH BARE HANDS AND ADD TO SALAD IN KITCHEN AT FOOD LINE. ALSO NOTED FOOD HANDLER TOUCH READY TO EAT FOOD CUT ORANGE WITH BARE HANDS AT BAR. FOOD EMPLOYEES? MAY NOT CONTACT EXPOSED, READY-TO-EAT FOOD WITH THEIR BARE HANDS. MUST USE SUITABLE UTENSILS SUCH AS DELI TISSUE, SPATULAS, TONGS, SINGLE-USE GLOVES, OR DISPENSING EQUIPMENT. PRIORITY VIOLATION. 7-38-010. CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED BOTH LOW TEMPERATURE DISH MACHINE IN FIRST FLOOR BAR AND LOW TEMPERATURE DISH MACHINE IN BASEMENT BAR AREA MAINTAINING IMPROPER CHEMICAL SANITIZER READINGS OF 0PPM OF CHLORINE. INSTRUCTED TO REPAIR MACHINES SO THAT THEY ARE CAPABLE OF DELIVERING SANITIZER AT PROPER CONCENTRATIONS OF 50-100PPM OF CHLORINE. PRIORITY VIOLATION 7-38-025. CITATION ISSUED

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED TCS FOODS AT IMPROPER TEMPERATURES. FOUND CHICKEN IN THE WALK-IN COOLER @ 64.3F ANDSHORT RIBS @ 48.4F IN COLD HOLDING COOLER. INSTRUCTED ALL TCS FOODS MUST BE HELD AT 41F OR LESS AT ALL TIMES. MANAGER VOLUNTARILY DISCARDED FOOD DURING INSPECTION. PRIORITY VIOLATIONI 7-38-005. CITATION ISSUED.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED FLOUR AND SALT OUT OF THE ORIGINAL 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 (7)

−14 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED SOILED WIPING CLOTHS STORED ON PREP TABLES. INSTRUCTED MANAGER TO STORE IN SANITIZING SOLUTION BETWEEN USES.
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.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CUTTING BOARD ON MAIN COOK LINE COVERED WITH DEEP GROOVES AND DARK STAINS. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN SMOOTH, CLEANABLE SURFACES.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED ACCUMULATED GREASE AND FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DEBRIS ON FLOORS ALONG WALLS AND CORNERS IN DISH AREA. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED 1 BURNT OUT LIGHT BULB IN THE MAIN PREP LINE. INSTRUCTED TO REPLACE
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO ALLERGEN TRAINING ON SITE AT TIME OF INSPECTION FOR CERTIFIED MANAGER. 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−44 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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