What is Land And Lake Kitchen's health inspection score?

Land And Lake Kitchen has a SafeDine safety score of 76 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Land And Lake Kitchen last inspected?

Land And Lake Kitchen was last inspected on June 20, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Land And Lake Kitchen have?

Land And Lake Kitchen has 21 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Land And Lake Kitchen safe to eat at?

Land And Lake Kitchen has a good safety record with a score of 76/100. While there are some noted violations, overall compliance is solid.

Official Health Record

Land And Lake Kitchen

Name: Land And Lake Kitchen
Address: 81 E WACKER DR, Chicago, 60601
Rating: 76

81 E WACKER DR, Chicago

Last inspected 11mo ago

▲Improving

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0Good

The Loop

Ranked #433 of 873 in The Loop

Improving

5 inspections

Last: Jun 20, 2025

medium confidence

Directions Order

Inspections

Clean Rate

4.2

Avg Violations

12 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

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Plumbing issues

Plumbing or waste disposal problems

Other violationHigh Priority

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-24

Final Score

Impact Breakdown

High Priority

-10 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-4 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

+11 pts

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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81 E WACKER DR, Chicago, IL 60601

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Violation Timeline

Jun 2022

1 inspections

2 high priority

4 basic

Jun

Aug 2023

1 inspections

1 high priority

1 intermediate

3 basic

Jun 2024

1 inspections

2 basic

Jun

Jun 2025

2 inspections

3 high priority

1 intermediate

4 basic

Inspection History

5 records on file

1 Canvass Re-Inspection4 Canvass

Jun 25

Canvass Re-Inspection InspectionLatestPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-101.19: OBSERVED ALUMINUM FOIL USED AS LINER ON COOKING EQUIPMENT. INSTRUCTED TO REMOVE ALUMINUM FOIL LINER ON COOKING EQUIPMENT, INSTRUCTED NON FOOD CONTACT SURFACES OF EQUIPMENT SHALL BE CONSTRUCTED OF A CORROSION RESISTANT, NONABSORBENT AND SMOOTH MATERIAL. OBSERVED MILK CRATES USED TO ELEVATE BOXES OF EGGS AND BEER IN WALK IN COOLERS. INSTRUCTED TO PROVIDE ADEQUATE SHELVING TO ELEVATE ALL FOOD AND NONFOOD ITEMS AT LEAST SIX INCHES OFF OF FLOOR FOR EASE OF CLEANABILITY.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED COLD WATER NOT WORKING AT THREE COMPARTMENT SINK IN DISHWASHING AREA WHEN COLD WATER KNOB IS TURNED ON. INSTRUCTED TO RESTORE COLD RUNNING WATER TO THREE COMPARTMENT SINK IN DISHWASHING AREA AND MAINTAIN.

Base deductions−4 pts

Jun 25

Canvass InspectionPass w/ Conditions

3 High1 Med2 Basic

6 total

61/100inspection score

−39 pts

High Priority (3)

−30 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HANDWASHING SIGNAGE AT HANDWASHING SINKS IN FRONT PREP, DISHWASHING/REAR PREP AREAS AND BAR. INSTRUCTED TO POST CLEARLY VISIBLE SIGNAGE THAT NOTIFIES FOOD EMPLOYEES TO WASH THEIR HANDS SHALL BE PROVIDED AT ALL HANDWASHING SINKS USED BY FOOD EMPLOYEES.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED LOW TEMPERATURE DISH MACHINE IN BAR IMPROPERLY SANTIZING AT A CONCENTRATION OF 0PPM CHLORINE. CORRECTED ON SITE LOW TEMPERATURE DISH MACHINE IN BAR REPAIRED BEFORE CONCLUSION OF INSPECTION, SANITIZING PROPERLY AT 50 PPM CHLORINE AFTER REPAIR. PRIORITY VIOLATION 7-38-025 CITATION ISSUED
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED SIX DRAWER COLD HOLDING UNIT IN FRONT PREP AREA ACROSS FROM COOKLINE(NEAR HANDWASHING SINK) AT IMPROPER AMBIENT TEMPERATURE OF 71.8F. INSTRUCTED ALL COLD HOLDING UNITS MUST BE MAINTAINED AT 41F OR BELOW. HELD FOR INSPECTION TAG PLACED ON SIX DRAWER COLD HOLDING UNIT IN FRONT PREP AREA ACROSS FROM COOKLINE(NEAR HANDWASHING SINK). PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED COLD TCS FOODS, HELD AT IMPROPER TEMPERATURES RANGING BETWEEN 55.0-71.6F. OBSERVED COLD TCS FOODS, DICED TOMATOES(66.4F),CHEESE(63.9-68.4F), MUSHROOMS(64.9-66.4F),COOKED VEGETABLES(66.6F),TOMATO SAUCE(67.1F-69.1F), HAM(64.0F), SALMON(55.0-63.1F) GUACAMOLE(59.5F), LIQUID EGGS (66.4F), RAW EGGS IN SHELL(61.7F), BEEF(58.5-59.0F), CHICKEN(59.4-62.4F), BUTTER(65.3F), VEGETARIAN CHILI(62.2F), PASTA(56.3F), BACON(71.6F) AND LETTUCE LEAVES(67.1F)HELD AT IMPROPER TEMPERATURE. INSTRUCTED ALL COLD TCS FOOD MUST BE HELD AT 41F OR BELOW. CORRECTED ON SITE MANAGER VOLUNTARILY DISCARDED AND DENATURED FOOD VALUED AT $500 WEIGHING 10LBS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED ALUMINUM FOIL USED AS LINER ON COOKING EQUIPMENT. INSTRUCTED TO REMOVE ALUMINUM FOIL LINER ON COOKING EQUIPMENT, INSTRUCTED NON FOOD CONTACT SURFACES OF EQUIPMENT SHALL BE CONSTRUCTED OF A CORROSION RESISTANT, NONABSORBENT AND SMOOTH MATERIAL. OBSERVED MILK CRATES USED TO ELEVATE BOXES OF EGGS AND BEER IN WALK IN COOLERS. INSTRUCTED TO PROVIDE ADEQUATE SHELVING TO ELEVATE ALL FOOD AND NONFOOD ITEMS AT LEAST SIX INCHES OFF OF FLOOR FOR EASE OF CLEANABILITY.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED NO LACTIC ACID TEST KIT ON PREMISES. INSTRUCTED TO PROVIDE LACTIC ACID TEST KIT THAT ACCURATELY MEASURES THE CONCENTRATION IN MG/L OF SANTIZING SOLUTION. CORRECTED ON SITE LACTIC ACID TEST KIT DELIVERED TO FACILITY BEFORE CONCLUSION OF INSPECTION. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

Base deductions−39 pts

Jun 24

Canvass InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CARDBOARD LINING ON SHELVES USED IN THE WALK IN COOLER AND ON SHELVES IN THE BAR AREA HOLDING CONTAINERS. INSTRUCTED MANAGER TO PROVIDE NON-ABSORBENT AND SMOOTH MATERIAL.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED SLOW DRAINING HAND SINK IN THE FRONT GRILL/FOOD PREPARATION AREA NEAR REACH IN FREEZER. INSTRUCTED MANAGER TO SERVICE AND MAINTAIN SINK IN GOOD REPAIR.

Base deductions−4 pts

Aug 23

Canvass InspectionPass w/ Conditions

1 High1 Med3 Basic

5 total

79/100inspection score

−21 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
Obstructed hand wash sinks in kitchen and bar areas, found utensils and strainers placed in hand wash sink basin, instructed to keep all hand wash sinks free from any utensils. Priority foundation violation 7-38-030(c)

Intermediate (1)

−5 pts

23PROPER DATE MARKING AND DISPOSITION−5
No dates found on vacuum packaged cooked meat balls that were prepared at a satellite kitchen. instructed to to date all cooked food that is held for for than 24hrs or received from a commissary kitchen. 4 lbs discarded valued at $20. priority foundation violation 7-38-005

Basic (3)

−6 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
Coffee mugs placed in out door seating area facing up not covered nor protected from outside element and contamination, instructed to keep all food/ utensils in outside service area protected from contamination.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
Meat slicer not clean properly after use, found food debris on back side of blade. Instructed to clean and maintain.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
Bottom shelves of drawer coolers at front prep area not clean, waste water and food debris noted, instructed to clean and maintain.

Base deductions−21 pts

Jun 22

Canvass InspectionPass w/ Conditions

2 High4 Basic

6 total

72/100inspection score

−28 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 BREAD WITH BARE HANDS WHILE ADDING AVOCADO SPREAD. 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 THE LOW TEMPERATURE DISH MACHINE IN BAR NOT PROPERLY SANITIZING AT 0PPM OF CHLORINE DURING THE INSPECTION. INSTRUCTED MANAGER SAID EQUIPMENT MUST PROPERLY SANITIZE AT 50PPM-100PPM OF CHLORINE ALL TIMES. SANITIZER BOTTLE WAS EMPTY. MANAGER REPLACED WITH NEW ONE. PRIORITY VIOLATION. CITATION ISSUED 7-38-025.

Basic (4)

−8 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED DISHES STORED ABOVE THE HOT FOOD LINE NOT INVERTED. INSTRUCTED INVERT TO PREVENT CONTAMINATION. INSTRUCTED TO MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED GREASE ACCUMULATION ON FILTERS IN KITCHEN HOOD ABOVE COOKING EQUIPMENT, INSTRUCTED TO CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED INADEQUATE LIGHTING IN WALK-IN COOLER, INSTRUCTED TO ADD MORE LIGHTS.
61SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC−2
OBSERVED NO SUMMARY POSTED FOR PUBLIC VIEW FROM PREVIOUS INSPECTION #2509975 DATED 5/19/2021. LEFT NEW SUMMARY AND INSTRUCTED TO POST FOR PUBLIC VIEW. PRIORITY FOUNDATION VIOLATION 7-42-010(B). CITATION ISSUED

Base deductions−28 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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